Is this thing on?
I’m so sorry for my absence of late. I’ve been a little pregnant, you see (throws confetti). And while this is awesome and nothing short of a miracle, I’ve been rocking the kind of symptoms that have left me avoiding the kitchen like the plague. But there’s starting to be a teensy light at the end of the tunnel, and this week I actually cooked something. I did not, I’m afraid, take pictures of it. Baby steps. So to speak.
These are a knockoff of Olive Garden’s bread sticks; I found the recipe in an old Food Network magazine. They have the yum.
Garlic butter breadsticks
For the dough:
- 2 1/4 tsp instant yeast
- 1 1/2 cups water
- 4 1/4 cups AP flour
- 2 Tbsp butter, softened
- 2 Tbsp sugar
- 1 Tbsp salt
For the topping:
- 3 Tbsp butter, melted
- 1/4 – 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- Pinch of dried oregano
Make the dough:
- Mix all ingredients together in stand mixer bowl till dough forms (this will take about five minutes), then knead with the hook attachment for about 2 minutes, or by hand for about three minutes or until very smooth
- Roll into a 2-foot long log, then cut into 16 pieces (just cut the log, then logs in half over and over till you have 16 pieces; measuring is for the birds), and place these 2 inches apart on a cookie sheet lined with parchment paper; cover with a cloth and let them rise until doubled. The original recipe said this would take 45 minutes, but with my A/C cranking it took more like 2 hours, which is fine — just watch for them to get nice and puffy
- Preheat the oven to 400F while you melt the butter for the topping
- Brush the breadsticks with about half the butter then sprinkle on the salt
- Bake until very lightly golden, about 12-15 minutes, while you combine the garlic powder and oregano; pull the breadsticks out and brush them with the butter, then sprinkle on the garlic/oregano mixture
They’re not biscuits. I promise.
They’re bagels, but without holes. Get it? Unholey? I’ll be here till Thursday!
No, seriously. No holes = more surface area for cream cheese. That’s a total win in my book.
I had a couple bags of clementine puree in the freezer left over from the Cutie Cakes so I decided to see if I could work them into bagels. Batch #2 was a success! Batch #1 involved dead yeast. D’oh. Anyhoo, work these up like super simple bagels:
Unholey clementine bagels
For the overnight starter:
- 2 1/8 oz bread flour (I actually used AP flour for the starter and it was fine)
- 2 oz. cool water
- a pinch of yeast
Add the next day:
- 12 oz clementine puree* (or 10 ounces clementine and 2 ounces water)
- 18 oz flour (bread flour would be great)
- 1 1/2 tsp yeast
- 1 3/4 tsp salt
- Let the starter sit, covered, overnight at room temperature
- Add the remaining ingredients the next morning
- Knead, knead, knead, especially if you’re using bread flour. When it’s lovely and smooth and elastic (about 8 minutes in a stand mixer) then let it rise for about an hour; punch it down and let it rise again for another 30 minutes
- Transfer to a work surface (I use a silicone mat) and either divide into equal pieces, or roll out and cut out with a biscuit cutter if you’re doing the unholey version; cover with plastic wrap and let them sit for about 30 minutes while you preheat the oven to 425F and get a large pot of water boiling
- At the end of 30 minutes drop the bagels four at a time into boiling water, cooking for 1 minute on the first side, then flipping and boiling for three more minutes, then bake for about 20 minutes or until they’re nicely browned
Need a refresher on clementine puree? Put five clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (the whole fruit, peel and everything) until you have a smooth puree. Easy!
My sister accused me of stealing these from Logan’s and passing them off as my own. They are that yummy. This is, of course, a King Arthur Flour recipe; can you ever go wrong with those? I think not.
- 2 1/2 teaspoons yeast; I use instant/bread machine yeast
- 1 cup lukewarm water
- 3 cups AP flour (12 3/4 ounces)
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons room temperature butter
- 1/4 cup dry milk powder
- 1/2 cup instant mashed potato flakes
- If you use anything but instant yeast then quit it; it’s too high maintenance. I kid! Mostly. Not really. No, but if you’re using non-instant yeast dissolve it in the lukewarm water with a pinch of sugar and let it sit for 15 minutes; otherwise go to step two
- Combine all ingredients and knead together in a stand mixer for about six or seven minutes on the second speed; the dough should clean the sides of the bowl and probably stick a little on the bottom; you don’t want it too dry
- Let the dough rise, covered, in a lightly greased bowl at room temperature until it’s just about doubled; this will probably take about an hour but make sure you give it enough time to get nice and puffy
- When dough is puffy lightly grease two 9″ round pans (I use a pie plate) or a 9×13″ pan with butter, then gently deflate the dough and transfer it to a silicone mat or a lightly greased cookie sheet to work with it; cut into 16 roughly even pieces
- Shape each piece into a ball, pulling the dough down to the bottom of the ball so it makes a tight skin around itself; place eight rolls in each pie/cake pan or all in the big pan spacing them out as evenly as possible (they won’t be touching at this point), then cover with lightly greased plastic wrap
- Preheat the oven to 350, and let the rolls rise at room temperature till they’re all nice and puffy and touching each other, filling out the pan
- Bake uncovered for about 25 minutes or until they’re nice and golden brown on the top; remove from oven and top with butter if you’re feeling particularly decadent (I clearly was) and let them cool in the pan for 2-3 minutes before transferring them to a wire rack. Or your mouth (I kid — too hot! For a minute anyway)
I must add: if you’ve never had one of these for breakfast the next morning spread with Nutella, you’re just not really living.
A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So last night I decided to make up my own version. Success! SO tasty and good gravy it smelled amazing. The Yankee ate three helpings for supper; this counts as a thumbs-up, no?
Cornbread taco pie
- One pound ground beef
- One packet taco seasoning
- One cup shredded cheese (I used cheddar)
- One box Jiffy corn muffin mix
- 1/3 cup milk
- 2 eggs
- Preheat the oven to 400F
- In a deep skillet (I obviously used cast iron) brown up and drain the ground beef; add in taco seasoning and 2/3 cup water and let it simmer (i.e. follow directions on taco seasoning packet)
- Mix up Jiffy cornbread according to package directions, but use two eggs instead of one to give yourself a little extra batter
- Turn off the heat under the ground beef and sprinkle on shredded cheese; spread cornbread batter over the top and bake at 400F for about 15-20 minutes or until cornbread is lightly browned on top
That’s it! This is perfect for a quick fall supper that tastes like you put hours of work into it. So warm and filling without you actually having to stand over the stove forever and a day. What’s not to love?
Disclaimer: Jiffy cornbread does not know that I exist; I just love the stuff.
Kiddo’s Aunt Burgle came in town for her birthday this year. Party! We always make Krispy Kreme bread pudding when she’s here but I wanted to up the ante a bit with some chocolate and some icing, it being her birthday and all. Want to try it yourself? Break out your fat pants!
Krispy Kreme chocolate cake
- 18 chocolate glazed Krispy Kreme donuts (a bit stale if you can stand to let them sit around), cut into chunks
- Six eggs
- 2 cans condensed milk
- pinch of salt
- 7 Tbsp. butter
- 2 heaping Tbsp. cocoa powder
- 3 Tbsp. milk
- 1 tsp. vanilla
- 1/2 pound powdered sugar
- a Bundt pan
- Preheat oven to 350F
- In a very large bowl thoroughly beat eggs and whisk in salt and condensed milk; stir in donut chunks and let sit for 15 minutes or so, stirring periodically
- Grease and flour a Bundt pan (or use an oil-plus-flour spray) and pour donut mixture in; bake for 45 minutes or until set
- Toward the end of cooking time make the icing: melt butter in a saucepan and stir in cocoa powder till completely combined; remove from heat and whisk in milk and vanilla, then powdered sugar; keep warm over low heat till needed
- Cool cake in pan for ten minutes, then turn onto a plate or rack; immediately pour still-hot icing over top
- Reconsider your ban on elastic waist pants