Category Archives: Breads

Sticky Buns that will knock your socks off!

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Since becoming pregnant, I had been CRAVING sticky buns. Not just any sticky buns, but really sticky, really sweet, and a little nutty sticky buns. I searched and searched and dreamt and searched some more for a good sticky buns recipe that looked as good as it sounded and this is what I found.

 

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Cinnamon Sticky Buns

Dough:

  • 1/4 cup warm water (105° to 115°)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar
  • 3/4 cup milk
  • 4 Tbsp. unsalted butter, plus more for greasing
  • 3 large egg yolks
  • 1 Tbsp. finely grated orange zest
  • 1 1/4 teaspoon. salt
  • 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

  • 1/2 cup firmly packed light brown sugar
  • 1 Tbsp. ground cinnamon
  • 4 Tbsp. unsalted butter

Topping:

  • 3/4 cup firmly packed light brown sugar
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. honey
  • 1 Tbsp. light corn syrup
  • 1 1/2 cups (6 ounces) coarsely chopped pecans

 

Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12″ x 18″ rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

 

 

Recipe and photos belong to Elise from Simply Recipes.

Sweetheart Cupcakes

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My 4 year old step daughter came to me the other day and asked if we could make ‘little cakes’. In big-girl terms, she wanted to make cupcakes! Since Valentine’s Day is coming up, I scoured the internet for some inspiration for a yummy treat my 4 year old could help me make. I ran across this recipe on All Recipes. It was posted by a woman named Celeste. And let me tell you… KUDOS TO HER!

The cupcakes are so easy to make… and INCREDIBLY beautiful =) I hope you enjoy making them too!

 

Ingredients:

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

 

Here is what you get!

No copyright intended. All information and photos are the property of their owners.

SUPER easy late night snack

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Have you ever heard of beignets?

Beignets are a kind of French donut that are very popular in New Orleans. It’s pretty much a deep fried dough dredged in powered sugar. Only problem is that they can take a while to make.

 

Now, do you ever have left over biscuits? You know, like those kind that are refrigerated in cans? Well, a simple way to make beignets is by cutting up your left over biscuits into chunks, deep frying them in hot oil and dredging them in powered sugar. Takes less than 3 minutes! AND you aren’t wasting those left over biscuits. =)

 

Biscuits, the good old fashioned way!

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Nothing smells more delicious in the morning than bacon and freshly baked biscuits from scratch! I remember the immediate feeling of exuberance when I would wake up in the morning to those two smells. I knew grandma was in the kitchen making her homemade biscuits and gravy from scratch! Here is the recipe for the biscuits. =) Enjoy ❤

Ingredients

-2 cups all-purpose flour
-1 teaspoons sugar
-1 tablespoon baking powder
-1 teaspoon salt
-8 tablespoons butter, cubed
-3/4 cup milk

Combine flour, sugar, baking powder and salt together. Cut in butter until it begins to look like cornmeal. Make a well with flour mixture and add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Gramma’s Banana Nut Bread!!!

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Among all the goodies my Gramma and I would bake for Christmas every year, banana bread was her favorite. I remember taking bread to school for the teachers and staff before we went out on break and Gramma would make these little containers (plastic mesh with red and green yarn adorning the sides) to put the bread in. Everyone got a kick out of it and you can still see those containers on some of the teachers desk with things like paper clips in them! Remember when using bananas in your breads/cakes the riper they are, the better they taste. Meaning you should use the blackest bananas you can find (never use green bananas!). Here is her recipe!

 

Ingredients:

-1 1/4 cup sugar
-1/2 cup softened margarine (butter works too but we prefer the taste of margarine)
-2 eggs
-1 1/2 cups mashed VERY ripe bananas
-1/2 cup buttermilk
-2 teaspoons vanilla
-2 1/2 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup chopped walnuts

 

Make sure before you preheat your oven that the racks are in the lowest position. Preheat oven to 350 degrees. Spray loaf pan (9x5x3) and set aside. **You can also use mini loaf pans for personal loaves**

Cream sugar and butter together in a large bowl. Beat in eggs until well combined. Add your VERY ripe bananas, buttermilk, and vanilla. Combine until smooth. Add your dry ingredients and mix JUST UNTIL COMBINED. Mix in nuts.

Pour into prepared pan. Bake for 1 hour 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 15 minutes. Run a butter knife around the sides of the pan to loosen the loaf. Remove loaf from the pan and finish cooling (about 2-3 hours).

Slice and enjoy!

White Bread; From Scratch!

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Not many people know that one of my favorite things to bake is bread. There is just something about the smell of yeast, the feel of the elastic dough, the aroma of freshly baked bread, and the thrill of slicing into a loaf of bread you made with your own hands; no preservatives added!

This recipe is for a simple loaf of white bread. But it is the perfect beginning for those that are new to making bread from scratch. And no, making bread in a machine doesn’t count… =)

Ingredients:
-2 1/2 cups warm water (110-115 degrees)
-1 tablespoon active dry yeast
-1 tablespoon sugar
-7 cups flour (bread flour works best, but all-purpose works too)
-1 tablespoon salt
-1/4 cup softened butter

Pour 1/2 cup of the water into a bowl and mix in the yeast and sugar until foamy. Let this mixture stand for 5 minutes until it becomes creamy. Add the rest of the water and 3 1/2 cups of the  flour into the mix and combine (I prefer to do all the mixing with my hands/ It helps prevent overmixing).

Combine completely then add the rest of the flour. Knead until dough comes together, adding a tablespoon of flour until it does. Add the salt and knead for 10 minutes or until dough is smooth and  feels elasticy.

Introduce butter into dough 1 tablespoon at a time (dough may separate but will come back together with some kneading). Shape dough into a ball and place into a buttered bowl. Turn dough so it is totally coated in butter and cover with plastic wrap or a damp towel for an hour or until it has doubled in size. (Do this step at room temperature. If the air around the dough is too hot, it could kill the yeast and your dough won’t rise)

Using non stick spray, butter, or shortening, grease and flour 2 loaf pans. Punch down the dough. Turn out onto a lightly floured surface and cut in half. Roll each half into a 9 X 12-inch rectangle. Fold the dough into thirds or roll, starting with the short end. Pinch the seam closed and pinch the ends.

Place the roll into the loaf pan (seam side down!), do this with both rolls. Cover with greased plastic wrap and let rise again (room temp) until doubled in size. Preheat oven to 375 (make sure the rack is in the center of the oven). Bake for 35-40 minutes until they are golden brown.

Immediately turn out of loaf pans and place on cooling rack. Do not slice your bread until it is completely cool (even though it will be incredibly tempting).

TA-DAH!!!