September Daring Bakers: The Cinnamon Roll

This was my first challenge as a member of the Daring Bakers group and I was excited to tackle it! To be completely honest, I was overwhelmingly relieved that my first challenge appeared to be something I could handle without a lot of complicated steps that might intimidate me.

We were provided with the recipes for both cinnamon rolls and sticky buns and had the option to make either one or both. I stuck with the classic cinnamon rolls because I didn't have a doubt that they would definitely go.

I didn't run into any problems and in fact the dough was perfectly soft and silky - maybe the best dough I have ever worked with! There was nothing very difficult about this recipe and I will be saving it as my default cinnamon roll recipe.

Thanks to the Daring Bakers for inducting me and making my first challenge a success, and thank you to Marce for hosting this month!


Cinnamon Buns and Sticky Buns
(from Peter Reinhart´s The Bread Baker´s Apprentice)

Days to Make: 1

15 minutes mixing; 3 1/2 hours fermentation, shaping and proofing; 20 to 40 minutes baking.

Yield: Makes 8 to 12 large or 12 to 16 smaller cinnamon or sticky buns

Ingredients:
6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
1 large egg, slightly beaten
1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons instant yeast*
1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water

1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)

White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)

Walnuts, pecans, or other nuts (for sticky buns.)
Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

Directions:
1. Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast. Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo on the left for shaping the buns.

(Transcription: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

4. For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

6. Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.

7. Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.

8. For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving. For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

White fondant glaze for cinnamon buns

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

Caramel glaze for sticky buns

Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.
NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.

2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.

Cornbread

Nothing goes better with a big bowl of chili than cornbread! This was my first attempt at making cornbread from scratch, and the result was incredible. I wouldn't change a thing from this recipe - it developed a perfect crust and was warm and crumbly inside.


All-Purpose Cornbread
(Source: Cook's Illustrated, Fall 2007)

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish (glass is recommended) with nonstick cooking spray. Whisk flour, cornmeal, baking powder, salt, and baking soda in medium bowl until combined; set aside.

2. In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Fresh Baked Italian Bread

What better to go with a hearty Italian dish like risotto, than a big crusty loaf of homemade Italian bread!


I have made simple white breads in the past and had also tried my hand at a honey wheat bread, but this was my first attempt at a rustic-style bread. Many thanks to my friend Amber for finding this recipe for me.

Be forewarned that this recipe takes literally all day to make, but the waiting and effort is well worth it! This bread produced an amazingly thick and crunchy crust with a warm, soft and chewy interior - the perfect Italian bread. Nick said this was my best homemade bread, hands down. Served with warmed butter, I could eat an entire loaf myself!


Italian Bread
(Source: The Fresh Loaf)

Makes 2 large 2-pound loaves.

Preferment:
1 cup water
1 cup bread or all-purpose unbleached flour
1/2 teaspoon instant yeast

Dough:
All of the preferment
5 cups bread or all-purpose unbleached flour
1/2 cup nonfat dry milk
1 tablespoon malt syrup, malt powder, brown sugar, or sugar
1 tablespoon salt
2 teaspoons instant yeast
1 tablespoon olive oil
2 cups water

Preparation:
To start the preferment, mix together the flour, water, and yeast in a small bowl and cover with plastic wrap. Leave out at room temperature for at least 4 hours and as long as 16 hours.

To make the dough, mix together the preferment, water, olive oil, yeast, salt, malt powder, and dry milk in a bowl with 2 more cups of flour. Mix thoroughly. Mix or knead in in the rest of the flour a half a cup at a time until you have a slack dough but one that is no longer sticky. Total mixing time should be in the ballpark of 10 to 15 minutes.

Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature until at least 2 times in size, approximately 2 hours. Punch the dough down and let it rise again for half an hour.

Remove the dough from the bowl and divide it in half. Shape the dough into a ball or log, cover with a damp towel, and allow it to relax for another 20 minutes.

Shape the dough into its final shape. Cover again and allow to rise for another hour until doubled in bulk.

Meanwhile, preheat the oven and baking stone, if you are using one, to 425 degrees.

Right before placing the loaves in the oven brush or spray them lightly with water. Place them into the oven and bake for 20 minutes before rotating them. Bake them another 20 to 30 minutes or until the internal temperature of the loaf reads 200 degrees. Remove from the oven and allow to cool for at least a half an hour before serving.

Strawberry Yogurt Scones

I saw these scones on Annie's blog a while back and I saved them because I thought they looked bright and fresh. These were a cinch to throw together and took less than 10 minute to get into the oven. I must be honest though - Nick and I both agreed that the scones I typically make that either have heavy cream or buttermilk in them are MUCH better. These are okay if you are looking for a healthier option, but I will probably stick to my full-fat scones and just eat them less often ;-) I am still sharing the recipe because they weren't bad and a lot of people are looking for healthier alternatives!


Strawberry Yogurt Scones
(Source: Cooking Light)

1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced strawberries
2/3 cup strawberry yogurt (I used a 6-oz. cup)
3 tablespoons butter, melted
1/2 teaspoon grated orange rind (I omitted this because I didn't have an orange)
1 large egg white, lightly beaten
Cooking spray
2 teaspoons sugar

Preparation
Heat oven to 400 degrees.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, orange rind, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly four times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 8 wedges, cutting into but not through the dough; sprinkle with 2 teaspoons sugar. Bake for 20 minutes or until lightly browned.

Nanner Bread

Our dog is obsessed with bananas. Seriously, obsessed. Of the few times that he took off from our backyard and would not come when we called him all we had to do was stand at the back door and peel open a banana and his ears shot up and he came bolting home. Anyway, we call them "nanners" when we talk to him (I guess we have taken to baby talk with him after all!). This has absolutely nothing to do with why I made banana bread or the recipe itself, but rather a little background behind my post title :)

I made Classic Banana Bread from Cooking Light. It tasted great and was very moist. This was also super quick to throw together. I only had a 10" loaf pan so you will see that the loaf isn't as high as a picture-perfect banana bread would look ;-)


Classic Banana Bread (from Cooking Light)

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana - about 3 bananas (I only had 2 so that's what I used)
1/3 cup plain low-fat yogurt (I substituted reduced-fat sour cream because that's what I had)
1 tsp. vanilla extract
Cooking spray

Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8.5 x 4.5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour (mine took 65 minutes) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

More Muffins, with a Protein Punch!

So I did the healthy applesauce oatmeal muffins yesterday, and today I am balancing those carbs with these egg muffins. Provided by my friend Meghan (of Meg's Adventures in the Kitchen), this recipe comes from the South Beach Diet cookbook. I would venture to guess you could add to these muffins just about anything you would put in an omelet and it would taste great. These will be a great option for a protein-packed lunch! I followed Meghan's recipe of eggs, bacon and cheese but omitted the scallions because I didn't have any in the house.


Egg Muffins

12 eggs (or a combination of whole eggs and egg whites - egg whites count for 2 whole eggs. As an example, I did 9 whole eggs and 6 egg whites)
Splash of milk
3 scallions, finely chopped
1 cup shredded cheese (I used sharp cheddar)
12 slices cooked bacon, torn into pieces

1. Preheat oven to 350. Spray muffin pan with non-stick cooking spray.

2. Add 1 piece of bacon, ripped up, and some cheese to each muffin cup.

3. In a large bowl (one with a pouring spout works great for this!) beat the eggs, milk and scallions. Pour the egg mixture into each muffin cup. Be careful not to overfill.

4. With a fork, turn the bacon and cheese in each cup over to mix it all up. Top each with a sprinkle of cheese.

5. Bake in preheated oven for 20 minutes and then keep an eye on them - they can take anywhere from 20-30 minutes depending on your oven (mine went about 23 minutes). When they are puffy and slightly brown on top they are done. Be careful not to overcook them or they will be rubbery.

*~* I can't use Meghan's recipe and not announce that we have known each other since the fall of 1998 when we happened to be on the same floor of good ol' St. Martin's freshman dorm at Duquesne. We were hall mates our freshman year and then suite mates our sophomore year with a group of 12 girls. We happened upon each other again on The Nest and on MySpace. Hi again Meghan! :)

I'm about due for something healthy...

My good friend Kayte (of Kayte's Kitchen) told me about these muffins awhile ago and I thought they sounded really good, but then I forgot about them! She gave me the recipe again yesterday and I was able to make them today. For me, they definitely taste "healthy" (maybe because the only other muffins I make include about 2 cups of sugar and a cup of oil?) but they are so moist and really good! I added the optional raisins and am glad that I did - they give the muffins a little more depth and flavor. Nick really liked these as well and sprinkled a packet of Splenda over his and said that gave it just enough extra sweetness.

Also, I took Kayte's advice and mixed these with a wooden spoon instead of using a mixer. I definitely see the potential for them to be over mixed and come out tough!


Applesauce Oatmeal Muffins (from SparkRecipes)

1 cup rolled oats (not instant)
1 cup reduced-fat milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (I omitted this because I'm allergic)
1 tsp. granulated sugar
Nuts or raisins (optional)

1. Soak the oats in milk for approximately 1 hour.

2. Preheat the oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.

3. Combine the oat mixture with applesauce and egg whites, and mix until combined.

4. In a separate bowl whisk together dry ingredients.

5. Add wet ingredients to dry ingredients and mix until just combined. Add nuts or raisins, if desired. **Do not over mix the batter or the muffins will be tough!**

6. Spoon batter into 12 prepared muffin cups. Combine cinnamon and sugar and top each muffin with some of the mixture.

7. Bake in preheated oven for 20-25 minutes or until done.

Breakfast in a Scone

I saved this recipe from Confections of a Foodie Bride's blog awhile ago and have been dying to try it! My mom came to visit a couple of days ago and she doesn't really like traditional "breakfast" foods so I thought that she might enjoy these. And enjoy she did! She took a few back with her and my sister reports that they are awesome. And Nick's grade: A! Everyone loved them.

I followed this recipe to a "T" and used buttermilk for the entire amount of liquid called for. Nick said these taste more like a biscuit than my traditional Dark Chocolate Chip scones, which I think might be because of the buttermilk vs. using heavy cream in the chocolate scones. I did roll the dough into an 8" circle, however I thought this made the scones mighty large (in comparison to the picture in Foodie Bride's blog) but everyone loved them and they turned out tasting great! I will definitely be saving this recipe and making it often!

Bacon, Cheddar and Green Onion Scones

3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk
Heavy cream, optional**
1 large egg
2 tsp. water

**Heavy cream may be substitued for half of the buttermilk.

Preheat oven to 400.

Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt and black pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 Tbsp at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly flours flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on the size scone you prefer.

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Chocolatey Morning Goodness

Nothing says good morning quite like a sweet chocolate scone! These scones have become sort of my signature recipe with my family and friends. These are great for a sweet breakfast or a little dessert after dinner, or a snack, or... anytime at all!


Special Dark Chocolate Chip Scones

3-1/4 cups all-purpose flour
1/2 cup sugar
1 Tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups chilled whipping cream
2 Tablespoons butter, melted
Additional sugar

1. Heat oven to 375 degrees. Lightly grease two baking sheets.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.

3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

~Yields 24 scones~

Source: Hershey's

Pepperoni + Cheese + Bread = YUM!

That's a direct quote from KayteandRob :)

My grandma is famous for her pepperoni rolls. She has made them for as long as I can remember and I always gobble them up as soon as I can get my hands on them. I've been wanting to try to make them but was a little nervous about messing up a "classic". Tonight I finally made them and they turned out GREAT. Nick said they were the best he's had!

The "recipe" is not much of one, and it is super simple! I didn't measure anything, just went on sight, and the knowledge that Nick likes lots of pepperoni!


Pepperoni Rolls

1 loaf frozen bread dough
Sliced pepperoni
Shredded mozzarella cheese

I let the frozen bread dough thaw/raise throughout the day and then cut it in half and rolled out two rectangles. Layer the pepperoni on the dough, and then cover with mozzarella cheese. Roll up lengthwise and seal the ends and seam and place seam-side down in a baking pan (I used a jelly roll pan).

The second roll I did something a little different. I brushed butter on the dough, then sprinkled with Italian seasoning and parmesan cheese before layering the pepperoni and cheese and rolling. Then I brushed the top of the roll with butter and sprinkled with more parmesan cheese. After tasting the finished product I actually think this would be great with a marinara dipping sauce!

I baked them at 350 degrees for about 35 minutes.

Source: My Grandma! :)

My kitchen has been quiet...

This past week was pretty crazy and I didn't do too much heavy cooking. Last Thursday night for Nick's birthday I make chicken alfredo with a caesar salad and homemade garlic bread. I used an alfredo recipe from Cooking Light, but I didn't really care for the way it turned out so I'm not re-posting it. Nick liked it well enough, but... eh.

The garlic bread recipe I used, however, was great!

Parmesan Garlic Bread

8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon minced garlic
1 1/2 teaspoons freshly chopped parsley leaves
1 teaspoon freshly chopped chives
1/4 teaspoon salt
1/8 ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano (I used Parmesan - that's what I had)
1 French baguette, ends trimmed and halved lengthwise

Preheat the oven to 350 F. Line a large baking sheet with aluminum foil and set aside.

Cream the butter, garlic, parsley, chives, salt, pepper and half of the cheese in a small bowl using a wooden spoon or rubber spatula. Spread both halves of the bread evenly with the garlic butter and top with the remaining grated cheese. Place the bread halves on the prepared baking sheet, cut sides up, and bake until fragrant and lightly golden around the edges, 12 to 15 minutes. (I broiled for an additional few minutes to get the cheese toasty.) Cut crosswise on the diagonal into 1 1/2 inch slices. Serve hot.

Source: Emeril Lagasse - The Food Network

I am allergic to fish so I cannot use store-bought Caesar salad due to the anchovies. I really wanted a Caesar salad with this meal, though, so I put together a couple of different recipes I found to concoct this homemade Caesar dressing without the anchovies!

No-Anchovies Creamy Caesar Dressing

5 or 6 crushed croutons (I use garlic butter flavored croutons)
2 T. lemon juice
3/4 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp ground black pepper
1/4 cup mayonnaise
1/2 cup olive oil
1/4 cup Parmesan cheese

(I used my food processor to blend this dressing)

Whisk or blend croutons, lemon juice, mustard, garlic and pepper. Add mayonnaise and whisk/blend into mixture. Add oil in a thin steady stream while constantly blending. Stir in Parmesan. It tasted like the real thing! :)

Banana Muffins

This is a great recipe that I've been making for a couple of years now. They are extra sweet - Nick even loves to eat them for dessert! I usually make up a batch and individually wrap them in wax paper and put them in freezer bags. When we want one we just pop it in the microwave! (You'll notice this is our process for A LOT of things!)


3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 c. sugar
1 c. vegetable oil
3 large eggs
1 T. vanilla extract
4 ripe bananas, coarsely mashed

1. Line 24 muffin cups with paper liners. Preheat the oven to 325 degrees.

2. Whisk the flour, baking soda, salt, and baking powder in a medium bowl to blend. Beat the sugar, oil, eggs and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

3. Divide the batter among prepared muffin cups. bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

Source: Giada DeLaurentiis - The Food Network

Honey Wheat Bread

Today was a busy day for me in the kitchen! After making a batch of homemade wedding soup, I decided since everything was out and dirty anyway, I might as well make up some bread. I had made homemade white bread previously, but Nick loves wheat so I thought I would try this recipe. I had a hard time getting everything together and kneading it, and it seemed really dense, but it rose perfectly and came out of the oven looking and smelling great! Nick ate almost 1/2 of one loaf within 15 minutes of it coming out of the oven.











2 c. warm water (110 degrees F)
1 T. active dry yeast
1/3 c. honey
2 c. whole wheat flour
1 tsp. salt
1/3 c. vegetable oil
5 c. all-purpose flour

Dissolve yeast in warm water. Add honey and stir well. Mix in whole wheat flour, salt and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10-15 minutes. When dough is smooth and elastic, place it in a well-oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well-greased loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F for 25-30 minutes.

Source: Nestie KateyandRob