Irish Cheddar Bread

I don't know what it is about St. Patrick's Day. Every year, I plan all kinds of green/Irish-inspired/boozy recipes to share in the month of March. And every year the plans fall through/prove disastrous/I run out of time/I'm pregnant and too nauseous to cook {as was the case last year}, etc.

I guess the "luck of the Irish" is only reserved for the legit Irish folk!

This year hasn't been any different. The ideas were abundant, but the hours in the day were not.

So naturally, I baked bread.

I know what you're thinking: Homemade bread takes forever to make! And you'd be correct in some instances, what with proofing and kneading and all those other bread-baking steps.

But not this bread. Or any of the breads I usually bake, honestly. As much as I'd like to dedicate time and counter space to such projects, the reality of the situation is that I'm all about the last minute, easy-to-clean-up baking.

{I had to sneak a shamrock in there somewhere! ;)}

This bread only takes a few minutes of active prep time and the rest is relatively "inactive", leaving you a few hours to find something green to wear or enjoy a frothy Guinness or, you know, fold that load of laundry that you keep spinning in the dryer.

To give this bread an Irish twist, I added in some chunks of Isle of Man Cheddar that I found at Trader Joe's. It's a nice, aged cheddar with scallions and roasted onions speckled throughout for some extra savory goodness.

So, if you've never baked your own bread before but have always wanted to, I'd say this is a good time to try your luck!

Irish Cheddar Bread
Adapted from Grandparents.com originally excerpted from Artisan Bread in Five Minutes a Day

Makes 2 loaves

1 1/2 cups lukewarm water {not too hot or it will kill the yeast}
1 packet yeast {2 1/4 teaspoons}
2 1/4 teaspoons sugar
3 1/4 cups flour
2 1/4 teaspoons salt
Approximately 1 cup of your favorite Irish cheddar, cut into chunks or grated

1. In a large measuring cup with a spout or a bowl, combine water, sugar and yeast. Allow yeast to get frothy. {If the yeast doesn't begin to bubble after a few minutes, it may be old or dead. Make sure to check the expiration and use fresh yeast.}

2. In the bowl of a stand mixer, combine flour, salt and cheese until well-combined. Slowly pour in the liquid yeast mixture and mix until just combined and there are no more dry patches.

3. Cover the bowl with plastic wrap and place in a warm, dark place for about 2 hours or until the dough has doubled in size.

{Go do something fun!}

4. Once the dough has doubled, scoop it out onto a well-floured surface and divide into two equal halves. Smooth out each piece by stretching the dough around the ball and tucking it underneath until you have a firm ball. Place each ball onto a liberally floured pan or baking stone and set aside to rise for another 40 minutes.

5. Meanwhile, preheat the oven to 450. Place an empty baking or roasted pan on the top rack and leave space on the lowest rack for the bread pan.

6. When the loaves have risen the second time, dust each with a good dusting of flour and either slash the tops or use a stencil to create a design on each loaf if desired.

7. Just before putting bread in the oven, pour a few cups of water into the empty baking or roasting pan. Quickly put the bread on the bottom rack and bake for about 25-28 minutes or until the tops are browned and firm.

Remove from oven and allow to cool a bit before slicing.

Cinnamon-Swirl Pumpkin Yeast Bread

I'm just gonna say it: I deserve the "Worst Food Blogger" award for the lack of posting that's been going on around here lately.

Have you noticed at all? I hope not. I've tried to hide the fact that I've barely stepped a toe in the kitchen to try out new things for the past few weeks by attempting to distract you with my overwhelming charm visits to fun places, collaborations with pretty blogs, random posts about the contents of my refrigerator, and occasional sharing of easy {and sinful} desserts.

I hope it's worked.

It's no substitution for regularly posted recipes, I know. After all, aren't food bloggers supposed to -- you know -- share food? I'm pretty sure that's how it's supposed to work. But honestly, I may have forgotten about that tiny detail for just a sec.

Can I just tell you how easy it is to get behind on posting when you're all.over.the.flippin'.place? I admire the bloggers out there who take fabulous trips to this conference and that retreat and this speaking engagement... and still manage to crank out posts, like, every day. I haven't mastered that part of this whole gig just yet.

I'm just over here all, "Hey look! I managed to go to work, wash a load of laundry AND share one recipe this week!" {I'm totally making that into one of those Someecard things you see all over Pinterest. Don't steal it.}

What's even more frustrating is that I actually do have plans to share stuff with you, but those things get shoved to the back of the queue because of other somewhat-more-important things that take place in the 5 minutes of spare time I have these days like showering and paying bills and vacuuming the 80 tons of dog hair that seems to cover every square inch of our home in the blink of an eye if I don't attend to it with semi-often frequency.

So, yeah. I don't blame you for not believing me anymore when I say that I do plan on showing you some of the cool things I did in San Francisco... IN JUNE. It will happen. Just don't hold your breath.

Anyway, I should probably stop apologizing and actually give you a recipe to try out. That might be a good start.

Since I'm making up for lost time, it's a doozy. Cinnamon-Swirl Pumpkin Yeast Bread. Not to be confused with Pumpkin Quick Bread, its sweeter, less time-consuming counterpart.

This is the type of bread that you cut into thick slices, toast, and slather with butter for breakfast. It's got a nice crusty exterior and a tender, bready interior with a hypnotizing swirl of brown sugar and cinnamon in the middle. It has a hint of sweetness without the feeling that you're eating cake for breakfast. {Which, by the way, I find nothing wrong with from time to time.}

And because it's fall and you can't get away with posting anything that doesn't contain at least a tiny bit of pumpkin {not even when it's still a billion degrees out where you live}... it's got some of that, too.

A word of warning: since this is "real" bread -- the type that requires kneading and stuff -- it takes some time to make. You've got to let it rise. You'll need a rolling pin. There will probably be flour everywhere. But guess what? I think it's totally worth it.

Guess what else? This recipe makes two very decently-sized loaves. One for you and one for a friend. Or two for you and a need to bust out the stretch pants. Or none for you and many happy recipients. I'll let you decide which option you'll take.

So, are we friends again? Because I need to go look for my stretch pants if we're not. I only share bread recipes with friends.

Ok, fine. Here you go.

I hope to be back on a regular posting schedule soon. Until then, nibble on some toast. ;)

Cinnamon-Swirl Pumpkin Yeast Bread
Hardly adapted from Taste of Home

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 teaspoon sugar
2 packages active dry yeast
1 1/2 cups warm water
1 cup pumpkin puree {canned or homemade}
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten

For Swirl:
3 tablespoons butter, melted {divided}
1/2 cup packed brown sugar {divided}
1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer {divided}

1. In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour with whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Mix until thoroughly combined.

2. In a small bowl, whisk together warm water, pumpkin puree, applesauce, oil, and eggs. Pour into dry mixture and beat until combined. Slowly add in the remaining all-purpose flour. It will form a thick, stiff dough.

3. Change to bread hook attachment and knead for 4-5 minutes until the dough is elastic. {You can do all the mixing and kneading by hand, too, of course. But it's a heck of a lot easier with a stand mixer!}

4. Place the dough in a large bowl greased with non-stick spray. Cover with plastic wrap. Place in a dark, warm place and allow to rise for about an hour or until just about doubled in size.

5. Once risen, punch down the dough and divide in half. Roll out into a large rectangle {about 18 x 9 inches}. Brush the rectangle with melted butter, then sprinkle with brown sugar and cinnamon or pumpkin pie spice. Starting with the long size, roll up the dough {jelly roll style} and pinch the seams. Repeat this process with the remaining ball of dough.

6. Preheat oven to 350 degrees. Grease 2  9x5 inch loaf pans. Place rolled up dough into prepared pans. Cover and allow to rise, again, for 30-45 minutes or until the dough doubles and fills most of the pan.

7. Bake loaves for 55 minutes to 1 hour until the outside has formed a light brown crust. {If it starts to brown too much, just cover with foil until the bread is finished baking.}

8. Cool in pans for about 10-15 minutes, then remove and cool for another hour or so on a wire rack before cutting for best slicing results. If you don't mind crumbly slices, eat warm from the oven! :)

Haute Hydration + Stuff & Links

I had plans to post a new, exciting recipe that I worked on earlier this week. And then I started editing the pictures and came to conclusion that I wasn't fond of any of the shots I'd taken. So I decided to do a re-shoot... and then discovered that Steve had eaten the leftovers.

Oh well. At least it was a good sign that he liked it! 

So, you'll have to wait a little longer for what I originally had in mind. But I didn't want to leave you hanging for the weekend without some fun things! 

1. Thanks to my Food Blog Forum swag bag, I've developed a slight obsession for these. {Though they're not part of my "clean eating" plan at the moment... I fully plan on allowing myself to have one as a treat in a few weeks!}

2. Have you ever heard of ScoutMob? I suddenly started receiving their emails out of the blue and before I could even hit the "Unsubscribe" button, I quickly became smitten with their hipstery wares. Also, I need these: 

Source

Source

3. With all the cute items I plan on purchasing from ScoutMob, I'm either going to need a bigger house or better organization so I can squeeze everything in to our not-so-spacious space. Luckily, I got a chance to attend a Blogger Preview for the new The Container Store opening in Boca Raton and got lots of tips and ideas for making the most out of even the smallest spaces. Can't wait to share!

Wall-o-Jars at The Container Store. Heaven.

4. And on another organizational note, if you're the kinda gal {or guy} who subscribes to the phrase, "A place for everything, and everything in its place." as I do, you MUST check out these methodical mavens over at The Neat Method. 

5. Speaking of controlling the clutter, I had to do something this week that was a lot time coming: Create a dedicated space for my food photography props! I've managed to keep it to one shelf in my linen closet, but the collection is quickly expanding... maybe I should give the Neat Girls a call!

HELP!

6. Pop over and say "hello" to the blogger friends I got to browse with at The Container Store: Kristin from Living In Color Print, my blogging buddy Alyson from The Average Girl's Guide, Niki & Ali from Papery & Cakery, Tammy from Walking in Pretty Shoes, Cheryl from RegistryFinder.com, and Aime from It! Weddings Florida {and I think I missed a few people, but I don't have your info!}

7. New favorite healthy goodness: Alpine Valley Bread. It is SOOOO tasty! I have been eating it for breakfast, toasted with a drizzle of olive oil & a sprinkle of sea salt. Perfection without funky ingredients! Go check them out on their Facebook page, too!

8. Last but not least... I've been trying all kinds of new things on my quest to eat a little cleaner, including bribing myself to drink more water by putting together some fun flavor combos that have made sipping a little more exciting!

I simply mix and match fruits + herbs + water, mix with ice in a large water bottle, and take it to work with me for a little prompting to stay hydrated.{Muddle them together to release a bit more flavor!} So far, so good!

Here are a few suggested combos for you to try!

And here are some of the ones I've taken to work:

Peach + Basil

Blueberry + Mint + Lemon

{By the way, I've been posting these on my Instagram, so if you want more ideas {as I come up with them!} makes sure to follow me over there!}

What flavor combos would you make?

Hope you have a wonderful weekend! xo

Poblano Corn Muffins with Chili-Honey Butter

It's been one of those, "Let's clean out the fridge & pantry by making random meals out of whatever I can find." kind of weeks.

Do you do this, too?

Both Steve and I will both be out of town on business {Can I call going to Disney World "business"?? I think so! Steve's trip is not nearly as fun. :P }, so we're trying to get ourselves in order so that we come back to a semi-organized home upon returning. There's nothing worse than coming back from a trip to a messy house. ::shudder::

Even though I have a billion things I need to get done before heading to Orlando, I wanted to make sure I still get around to posting a few recipes this week. See how much I love you guys??

After a quick sweep of items in my fridge, freezer, and pantry, I came up with a shelf full of baking supplies {except I'm out of all-purpose flour. GASP!}, one {quickly deteriorating} poblano pepper, 3 bags of frozen corn on the cob that I forgot to make during my Derby party, a half gallon of whole milk {which we don't drink} from a previous project, and some tiny leftover nubs of cheese.

So, naturally I made these:

I've posted Poblano & Corn recipes before {in fact, one of them made it to the pages of Taste of the South Magazine in print!}, and I don't know why exactly, but I feel like the two veggies just go hand in hand.

I adapted Ina Garten's Corn Muffin base and added in the corn kernels and poblano pepper to spice it up a bit. But I didn't stop there.

I also made a compound butter to smear on these little babies. The sweet honey and smoky chili powder mixed in with the butter pair fantastically with the sweetness of the corn and the subtle "smokiness" of the roasted poblanos. 

The best part about this last minute undertaking? Now I don't have to clean out the fridge... and I may have a snack to share with my blogging buddy, Sloane, on our roadtrip!

I'm ready for a Margarita at Epcot's Mexico Pavilion!! I mean... a weekend of learning and networking.  It is a "business" trip, after all. :)

Poblano Corn Muffins with Chili-Honey Butter

Adapted from Food Network 

1 1/2 cups flour {I used 1 cup whole wheat & my last 1/2 cup of all purpose}

1/2 cup sugar

1/2 cup cornmeal, medium coarseness

1 tablespoon baking powder

Scant 1 teaspoon salt

3/4 cups whole milk

1 egg, lightly beaten

1 stick {8 tablespoons} butter, melted and cooled

3/4 cup fresh corn kernels {or frozen, cooked} removed from cob

1 roasted poblano pepper, peeled, seeded, and chopped {Click here & scroll to the bottom for directions on how to roast a poblano pepper}

1/4 cup sharp cheddar cheese {optional}

1. Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray or arrange liners in cups if using.

2. In a medium bowl, combine flour, sugar, cornmeal, baking powder, and salt. Whisk together.

3. In a small bowl, whisk together milk, egg, and cooled butter.

4. Pour wet ingredients into dry and mix until just combined. With a spatula, fold in corn kernels and chopped poblano pepper until well distributed, but don't overmix.

5. Using an ice cream scoop {my favorite method}, evenly fill the muffin tins with batter. {I used a heaping scoopful in each.} 

6. If desired, sprinkle or grate a little bit of sharp cheddar cheese on top of batter. {The cheese was hardly detectable in flavor but gave a nice golden top to the muffins.}

7. Bake for 25-30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean. 

Serve warm with Chili-Honey Butter.

Chili-Honey Butter
Adapted from Budget Bytes

1 stick {8 tablespoons} butter, softened to room temperature

2 tablespoons honey

1 {heaping} teaspoon chili {more, if desired}

Salt to taste {I think I used a bit less than 1 teaspoon}

Combine all ingredients by either mashing with a fork or mixing in a stand mixer until well incorporated.

Roasted Grape, Onion & Rosemary Focaccia

 

I joined a Facebook group a few weeks ago called the 12 Loaf Baking Challenge. I can't remember how in the world I came across it {maybe clicked through from a Pinterest find?}, but I thought it was the coolest thing. And by cool I mean super baker-nerdy. But whatevs.

So, the way it works is you join the group* and the moderator, Becky Ann, updates the bread baking theme each month based on a different ingredient. Group members come up with their recipe, photograph it and share it in the group for others to enjoy. The goal? To "expand your bread baking horizons"! What can I say, I'm a sucker for carbs a challenge.

January's assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there's a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I've ever made. I've made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I've let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can't wait to get my hands on some more yeasty doughs. And who knows, maybe I'll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you'd be up for it... and even if you don't!... join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1 1/2 cups warm water

3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.

Tailgate Thursday: FSU Edition!

Are we still doing Tailgate Thursday posts around here? Yep. {Just 2 more schools to go!}

Am I totally behind every.single.week and just barely manage to crank out a post by the skin of my teeth? Double yep.

I am determined to finish this project. But I am running out of steam. Especially because all I want to do these days is bake Christmas cookies and plan fun holiday meals.

::: End of whiny mini-rant:::

Today's featured team is a big deal around these parts, especially because anyone who knows my undying love for the Gators knows how difficult it is for me to promote our rivals - The Florida State Seminoles.

Last weekend was our annual rivalry game and while my Gators emerged victorious this year, playing the Noles always makes for an intense game! {Did I mention that a large number of my friends are Noles? That definitely ups the rivalry-factor & keeps the pregame trash talking ribbing quite interesting!}

As I was looking back through my tailgate posts, I noticed that I've yet to cover any breakfast tailgate recipes. Sure, beer and wings is a welcome start to the day for any true tailgater, but neither really say "rise & shine" to me.

So today, I'm featuring a make-ahead breakfast tailgate that'll let you get your beauty rest the night before a big game!

1. The MimOsceola, 2. PB&J Breakfast Rolls, 3. Dill & Cheese Beer Bread,
 4. The Osceola Dress from Twelve Saturdays

Any true FSU fan knows that just because it's breakfast time doesn't mean we can't get the cocktail party started. Ease into the day of festivities with these garnet colored MimOsceolas {see what I did there??}... delicious pomegranate mimosas with just a touch of orange juice & triple sec to balance out the tartness. Let's pop the bubbly!

What is more enticing that hot, fresh cinnamon rolls in the morning? Hot, fresh cinnamon rolls that are ready to bake when you roll out of bed! These Peanut Butter & Jelly Breakfast Rolls are a fun twist on a classic. The PB&J is a nod to broke college living, when those sandwiches make up the majority of your meals! ;) And they even look a little Garnet & Gold, don't they? {Is that a stretch? Oh well.}

Finally, for a little savory treat, this Dill & Cheese Beer bread hits the spot. {And gets in that game day beer requirement.} Of course, this can be baked the day before, too, requiring nothing more than slicing the day of. Made in muffin tins, it's ready for individual servings.

Well, that's all I've got for today. It took everything out of me not to shout "Go Gators!" during the creation of this post...

Oh, what the heck... GO GATORS!!! ;)

{Love you, Seminole friends!}



The MimOsceola

adapted from Epicurious

 

2 cups pomegranate juice, chilled

1 cup orange juice, chilled

1/2 cup orange-flavored liqueur

1 (750-ml) bottle sparkling wine or prosecco, well chilled*

 

1. In a pitcher, combine juices and liqueur.

 

2. When ready to serve, stir in sparkling wine.

 

* Substitute seltzer water in place of sparkling wine for a mocktail.
 

 

PB&J Breakfast Rolls Rolls with PB-Cream Cheese Icing

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

 

5 to 5 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 packet active dry yeast

2 teaspoons salt

1 1/2 cups milk

1 1/4 cups peanut butter {I used the natural, chunky kind}, divided

1 egg

1/4 cup packed brown sugar

2 tablespoons butter, softened

3/4 cup to 1 cup desired jelly {I used raspberry}

1 recipe PB-Cream Cheese Icing

 

For  Rolls:

 

1. In the bowl of a stand mixer {or a large bowl}, combine flour, sugar, yeast, and salt. Mix to combine.

 

2. In a small sauce pan, whisk together milk and 1/2 cup peanut butter over medium heat until peanut butter is melted and mixture is warmed through.

 

3. Add milk mixture to flour mixture and beat together until incorporated. Add egg and mix until combined.

 

4. Slowly add in remaining flour. {The amount will depend on the moisture of your mixture, it should look like very thick cookie dough when it's ready.}

 

5. Change paddle attachment to dough hook and knead for about 5 minutes until the dough is smooth, elastic, and only slightly tacky. You may need to add in a little extra flour in order to achieve this. Eyeball it. {Alternatively, you can knead by hand on a floured board for 5-7 minutes.}

 

6. Spray a large bowl with non-stick cooking spray. Shape dough into a ball, and place in bowl, sealed with plastic wrap. Allow to rise in a warm dark place until about doubled in size {mine took an usually long time - about 2 hours - but usually it takes only about an hour.}

 

7. Once risen, punch down dough and let reset for about 10 minutes. Meanwhile, spray a rectangular 3-quart baking dish with non-stick cooking spray.

 

8. In a small bowl, combine 3/4 cup peanut butter, brown sugar, and butter until smooth.

 

9. On a lightly floured surface, roll dough out into an 18x12 inch rectangle. Spread peanut butter mixture over rolled out dough, leaving a 1 inch border along the long sides. Spread jelly over top of the peanut butter mixture.

 

10. Starting at the longer side, carefully roll the dough into a spiral log, turning over until seam is at the bottom. Using a very sharp knife, cut into 12 even slices. {You may want to refrigerate the dough for a little while if you are having trouble cutting due to it being too soft.} Arrange rolls in baking dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

 

{If you are making them right away, let the rolls rise in a warm place until nearly doubled in size - about 30-45 minutes - and bake using the directions in step 11.

 

11. When ready to bake, preheat oven to 375 degrees, and let rolls stand at room temperature for about 30 minutes. Bake for 20-25 minutes until tops are slightly golden. Remove from oven and let cool slightly before slathering with icing.

 

For Icing:

 

3 oz. cream cheese, softened

2 tablespoons peanut butter

2 1/2 cups {approx} powdered sugar

2 to 3 tablespoons milk

 

1. In a medium bowl, combine cream cheese and peanut butter. Beat until smooth.

 

2. Slowly add in powdered sugar and beat until fully incorporated, adding a tablespoon of milk at a time until desired consistency is reached.

 

3. Spread onto warm breakfast rolls. Serve warm.
 

 

Dill & Cheese Beer Bread

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

 

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 teaspoons dried dill weed

3/4 teaspon baking soda

1/2 cup cheddar cheese, shredded

1/2 cup spicy Monterey Jack cheese, shredded

1 12-oz. can of beer {a lager is best for this bread}

 

1. Preheat oven to 350 degrees. Spray a 9x5x3 inch loaf pan with non-stick cooking spray. Set aside.

 

2. In a large bowl, combine flour, sugar, baking powder, dill, baking soda, and cheeses and mix gently to coat cheese.

 

3. Slowly add beer, whisking until just combined. Spoon batter in prepared loaf pan.

 

4. Bake for about 45 minutes until the top is golden brown and a toothpick inserted in center comes out clean.

 

5. Cool on a wire rack for about 10 minutes, then remove bread from pan. {Bread should be thoroughly cooled before slicing for clean slices.}

Thanksgiving Special Edition: Sides & Sweets

Well, it's here.

The culminating culinary event of the year: Thanksgiving.

I realize that you've probably already decided on your menu for Thursday. I understand that you might have already purchased a small farmer's market-worth of produce and a turkey so big that it has quite possibly been pecking at anabolic steroids for the course of its existence and are probably thinking to yourself, "Thanks for nothin', chick."

I applaud you for your foresight and planning.

But I know that some of you are still sitting there, surrounded by dogeared cooking magazines with an empty fridge and sparse pantry completely overwhelmed and wondering how you're going to pull this thing off.

Not to worry.

I am here to tell you that you can do it. Really, you can. I have faith in you.

Now, take a deep breath and do not freak out about what I'm going to say...

I am not going to show you how to cook a turkey.

Why? Why, for the love of all things, am I not?

Because you don't need my help. There are about 5 billion tutorials, recipes, methods, and techniques out there, most of which I'm sure you've already seen multiple times, on how to roast a turkey. Nothing I tell you is going to be so earth-shatteringly revolutionary that it will cause Martha herself to show up at your doorstep and beg you for the recipe.

Showing you how to properly prepare, or truss, or baste or slice a turkey is not going to make your mother-in-law like you any more than she does. And let's face it: No matter who shows you how to make this bird, no matter how amazing the step-by-step instructions...  several of you will still forget to defrost the bird, or turn on the oven, or remove the bag of giblets from the cavity.

That's what makes it Thanksgiving.

So, now that I've delivered this shocking news, let's move on and get to taking about what IS going to make your Thanksgiving menu stand out.

Sides and Sweets.

In my opinion, they're what can really turn a predictable meal up a notch.

So... are you ready?

I'm starting off with a controversial side: Stuffing. Or dressing. The name alone is enough to start a debate. {Which do you call, it by the way?}

Can I be honest? {Has anyone answering that question with, "No." ever stopped me?}

I don't think I ever ate "real" stuffing/dressing growing up. I'm pretty sure the only version I ever had was the kind that comes in a cardboard box and doesn't taste much different. That could be why I've never been very interested in it.

But this stuff... Oh my. So good. Like, "You can keep the turkey." kind of good.

It's Sausage, Kale & Butternut Squash Stuffing/Dressing.

I used homemade bread in mine and the results were amazing. I totally understand if you're not about to start your adventures with bread baking this week, though, and a good store bought artisan loaf should do the trick.

Next up {I'm doubling up this week since I've given myself only THREE days to share all of this incredibleness with y'all}: Lemon-Scented Broccoli Soufflé.

It's a great way to get a veggie on the Thanksgiving table without having to resort to the old standbys. Plus, the fact that it's a soufflé makes it pillowy and light, leaving more room for sampling the rest of the goods. Lemon zest works perfectly here to brighten up the flavor of the broccoli and add a fresh, citrusy punch.

Tomorrow, I've got two more sides for you to consider... and Wednesday... well, that's the day you'll really want to stop by. ;)

Now, get cookin'!

 

Sausage, Kale & Butternut Squash Stuffing/Dressing
slightly adapted from Food Network

4 tablespoons butter {plus extra for greasing dish}
1 pound sweet Italian sausage {I used Organic Chicken Sausage}
2 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced {about 2 1/2 to 3 cups}
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
Approximately 4 cups stale onion focaccia, cubed {Or any crusty bread. I made my own using this recipe.}
1 egg
2 cups low-sodium chicken broth
1  cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Butter a large casserole dish {approx. 3 quart} and set aside.

2. Melt 1 tablespoon butter in a large pan with high sides {or a Dutch oven}over medium high heat, and add sausage. Cook until browned and no pink is visible.

3. Add leeks, squash, and salt and pepper to taste. Cook until leeks are tender, about 4 minutes.

4. Stir in chopped kale and cook until just beginning to wilt, 4-5 minutes.

5. Add cubed bread and remaining 3 tablespoons of butter, and toss together gently, careful not to break up bread too much.

6. In a bowl or large glass measuring cup, whisk together broth and egg until combined. Add 1/2 cup of grated Parmesan and a pinch of salt.

7. Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

8. Pour into prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

9. Bake about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.


Lemon-Scented Broccoli Soufflé
Adapted from Cooking Light

3/4 pound broccoli, finely chopped
1/3 cup all purpose flour {or, to make gluten free, use rice flour}
1 1/2 cups milk {I used 2 %}
1/3 cup non-fat Greek yogurt
1 tablespoon fresh grated lemon zest
3/4 teaspoon salt
3 eggs - separated, plus 3 extra egg whites {6 eggs total}
1 garlic clove, grated or minced

1. Preheat oven to 325 degrees. Prepare a soufflé dish by coating in non-stick cooking spray.

2. Bring a pot of water to a boil and add chopped broccoli, cooking for about 4 minutes or until tender. Scoop out with a slotted spoon and drain on a paper towel.

3. Whisk flour and milk together in a saucepan and bring to a boil over medium high heat, stirring constantly. Cook for about a minute or two until slightly thickened.

4. Reduce heat and add yogurt, lemon zest, salt, 3 egg yolks, garlic, and whisk until fully combined. Stir in broccoli and and set aside.

5. In a separate bowl, beat 6 egg whites to stiff peaks with a hand mixer.

6. Scoop about 1/3 of stiff egg whites into broccoli mixture, and carefully fold in without deflating egg whites. Add remaining egg whites and fold together until incorporated and fluffy.

7. Pour into prepared baking dish, smoothing top.

8. Bake for about 40 minutes until risen and slightly golden on top. Serve immediately.

Pink Ribbon Pretzels

Has this month just flown by, or what? {Michael's was setting up their Christmas aisle displays when I popped in last week... slow it down, people!}

I think October is one of those months that zooms by because it is bursting at the seams with so many things to celebrate: the changes of Fall, Oktoberfest, Halloween, and the return of Pumpkin Spice everything! 

As I've mentioned, I've had a hard time keeping up with posting about all of the October-related events and recipes, but before the month is officially over and we're onto the next holiday, there's one more important event to tend to: Breast Cancer Awareness Month.

I know I keep it pretty light around here with recipes and goofiness, but I thought I'd share a little something personal. Next month, my family and I will be celebrating our own special event: The one year anniversary of the end of my Mom's treatment for breast cancer.

My Mom was diagnosed with breast cancer in January 2011. It was a scary time for all of us for obvious reasons. The diagnoses of any illness brings about a lot of anxiety and uncertainty - How serious is it? How do we begin to treat it? What reaction will the person have to the treatment? Will the illness return?

Fortunately, my Mom's cancer was detected early {she has always been very good about check ups and screenings} and she underwent treatment like a champ. She had both chemotherapy and radiation, both of which she endured without most of the major side effects that we feared. And while cancer most definitely left mental and emotional scars on all of us, we were thrilled to see her be able to close that chapter upon receiving her final treatment last November.

I always suspected it before, but after her ordeal it was pretty certain that my Mom is, indeed, a superhero. ;)

Today, thanks to her doctors, prayers, and the Lord's healing, she is healthy and cancer-free.

It is alarming how many women of all ages I know personally or know of that have also fought their own battle with breast cancer. It is a disease that claims far too many precious lives, and causes heartbreak and turmoil for all involved. And while it is frustrating that there isn't much we can do about the damage cancer has already caused to so many out there, we can take away some of its power by educating ourselves and others about prevention & detection.

When my Mom was going through her trials with cancer, I cooked and baked to keep my mind off of the negative. I remember actually baking a King Cake last year as she recovered from her lumpectomy on the couch in my living room. {Leave it to me!} And as she was getting ready to finish up her treatment, I was spending hours in the kitchen passing the time with Fall baking and planning Thanksgiving goodies {though we wound up not really celebrating Thanksgiving last year... when it rains, it pours}.

Today I'm sharing a recipe that isn't meant to help us forget, but rather, that is meant to serve as a reminder - of my Mom's spunk, of all that's been overcome, of the journey that's lead us to where we are today.

It's a symbol of strength for those who are weakened by the grip of this illness; of support for those who are standing by loved ones as they fight; of community for those who are feeling alone as they wage their own wars.  It's a remembrance of those who are dearly missed; a salute to those who are giving it their all to stay here with us; a medal for those who have emerged victorious.

It's a reminder that we are united - bound together by the common bonds of love and hope.

All of those things tied up in one little pink ribbon.

Sometimes we need those reminders.

I'm glad to be baking today as a celebration instead of a distraction. And I pray that one day the pink ribbon will simply be a memory of something that no longer exists.

Pink Ribbon Pretzels
recipe adapted from King Arthur Flour

For Pretzel Dough:

3 cups all-purpose flour
2 1/4 teaspoons {1 packet} instant yeast
1 teaspoon salt
1 tablespoon sugar
1 tablespoon canola oil or melted butter
Approximately 1 cup warm water

For Dipping Solution:

1 cup water, heated
2 teaspoons baking soda
1 teaspoon sugar

Topping Options:

Kosher or sea salt
3-4 tablespoons butter, melted
Cinnamon-Sugar
Pink Candy Melts



1. In the bowl of a stand mixer, combine all pretzel dough ingredients. {Add water slowly until a soft dough forms, you may not need all of it. Or, if dough looks a little dry, add a tablespoon or two more water.}

2. Knead {by hand or by machine} for 5 minutes. Allow to rest and rise in a warm, dark place for 30 minutes.

3. Prepare dipping solution: Combine 1 cup hot water with 2 teaspoons baking soda, and 1 teaspoon sugar. Stir until completely dissolved. {Note: It will fizz, make sure you use a large enough cup so that no bubbling over occurs.} Pour into a small {8x8} pan and let cool.

4. Preheat oven to 400. Prepare a sheet pan with parchment paper, or lightly spray with non-stick cooking spray.

5. Divide dough into 8 pieces. Let rest for 5 minutes.

6. Roll each piece of dough into a long rope {about 16 inches}. Cut rope in half. Roll each of those ropes into about 12 inch lengths. Twist each length of dough into a ribbon shape. {If you'd like larger pretzels, make your ribbons with 16 inch rope instead.}

7. Dip each dough ribbon through water/baking soda solution, shaking off excess, and place onto prepared baking sheet. Sprinkle with salt or cinnamon sugar, if desired.

8. Let rest for about 5 minutes.

9. Bake for 10-12 minutes or until golden brown. Remove from oven and brush with melted butter {give them a good bath!}. Return to oven for another 2 minutes. Remove from oven & let cool.

**At this point, the pretzels are warm & delicious, and you could certainly eat them this way.**

10. If desired, cool pretzels and drizzle with melted pink candy melts to make your pink ribbons.

Makes 8 large ribbon pretzels or 16 small ribbon pretzels.

Honey Buttermilk Rolls

Fall is just around the corner.

It's true. All the signs are here: College football every Saturday, autumn scents at Bath & Body Works, and Pumpkin Spice Lattes at Starbucks. I always kid around and say that these are the only signs of Fall we Floridians get since the temperature barely falters.

Though I always feel like I tend to want to cling with all my might to the remaining summer days {and ice cream recipes, cold refreshing cocktails, bright and beautiful strawberries...etc.}, I am actually feeling ready for the beginning of the busiest time of year.

The start of a new season means that I've put away my summer cooking magazines, and have started to go through my fall collection in search of must-make recipes. My {insane} organization and labeling method worked so well at the start of the summer, that I decided to do the same thing all over again for fall.

After flipping through my first few Fall magazines, I already had a ton of recipes tagged. One in particular caught my eye and I decided that although the calendar has not officially proclaimed the beginning of autumn, I'd kick off the baking season by making these incredible looking Honey Buttermilk Rolls.

I know bread is an undertaking that most people aren't all-too-willing to take on, but in my opinion, it's one food that's worth all the effort to have homemade.

These rolls didn't rise all that much after the first rise and I thought maybe the recipe {or the yeast I used} was a dud, but in the end they still baked up into lovely little rolls with a hint of sweetness... and they made the house smell unbelievable.

In case you're up for the challenge and want to start off your Fall by making a batch of homemade rolls {start practicing now and impress the in-laws by Thanksgiving dinner! ;) }, here's the recipe adapted from Taste of Home Magazine.

In tomorrow's Tailgate Thursday post, you'll see how I put these babies to good use... stay tuned!

Honey Buttermilk Rolls

1 teaspoon sugar

1 package dry yeast

1/2 cup warm water

3 3/4 cups bread flour, divided {I used all-purpose which could be why they were more dense}

3/4 cup buttermilk

3 tablespoons honey

2 tablespoons butter, melted

1 teaspoon salt

cooking spray

 

In the bowl of a stand mixer {or regular bowl}, combine sugar, yeast, and warm water. Let sit for 10-15 minutes or until yeast is foamy. {If it doesn't, you will need new yeast.}

 

Meanwhile, combine buttermilk and honey in a cup or bowl. Set aside.

 

Add 2 cups of flour and mix until mostly smooth. Pour buttermilk mixture gradually into flour mixture until incorporated. Mix in melted butter.

 

Mix in 1 1/4 cups more of flour and salt. Stir until it forms a soft dough.

 

{If you have a stand mixer, you will want to use the dough hook at this point. If not, your hands will do the trick.}

 

With a Stand Mixer: Using the dough hook attachment, knead dough, adding a few tablespoons of flour at a time about 6-7 minutes or until dough comes away from the sides of the bowl and is able to be touched without sticking to hands.

 

By Hand: Turn out onto a floured board. Add a few tablespoons of flour at a time to dough until it is able to be handled without sticking. Knead dough until smooth and elastic, about 8 minutes, continuing to add flour as needed. {Dough will still be slightly sticky, but won't stick to hands.}

Oil a large bowl. Place dough in bowl and allow to rise in a warm, dark place for about 45 minutes. {It should technically double in size, though mine didn't quite rise that much.}

Punch down dough, and allow to rest for another 5 minutes.

Meanwhile, prepare a baking sheet by lining with parchment or a silicone baking mat.

Divide the dough into about 24 even pieces, rolling into a ball shape, and place on baking sheet. Cover with a clean, moistened kitchen towel and allow to rise another 20 minutes or so until they've about doubled in size. {Once again, they may not rise that much, but just go with it.}

Preheat oven to 350. Remove kitchen towel and, if desired, score the top of each roll with a sharp knife. Bake for 16-18 minutes or until the tops are slightly golden brown. {You may want to rotate to ensure even baking.}

Remove from oven and cool on a wire rack, or serve warm with butter.