I’m not sure why everyone is so hung up on dip and mini corndog recipes this week? Let’s be honest – do you even really like sports? When is the last time you sat down and watched a football game? I guess it’s the excitement of it all pulling us in. I’ll be the first one to admit that I don’t really understand sports at all. However, I do still get excited about Superbowl Sunday. There is one game I’ll be transfixed watching on Sunday but it won’t be the Superbowl. You’ll find me over on Animal Planet watching The Puppy Bowl. Yup, have you seen the line-up of puppies up for adoption this year?! Everything from the baby boxer to the husky / lab mix pulls at my heart strings. I’m sorry – am I gushing? I can’t help it – they are just so darn cute.
Entries Tagged as 'butter'
Posted on: January 31, 2014
Posted on: November 21, 2013
(Although I wish this was my own feast that I was muchin’ down on, it is not. As a change of pace on VV, I’ve borrowed most of the photos in this post so please click on the images to check out more beautiful photos from the original authors)
I’m a total planner. Anytime my boyfriend mentions he’d like to go on a trip somewhere, I’ll have a full day by day itinerary wrote up and emailed to him by the following evening. He usually has forgot he even mentioned anything by the time he receives the email but I know he has to smirk a little in that moment he opens it to find days (usually by the hour) planned out with restaurants, museums, sights, road stops, forests, and campsites. At least, I know I smirk a little when I re-read those emails. I don’t realize I’m doing it but I’m being exactly like my father in those moments. He would take us all (my brother, my three cousins who lived with us, and my step-mother) on a two week vacation every August when I was growing up. For the months leading up to it, he would pull out the atlas after dinner and compare tourist books (this was before the internet was a real big thing) to what was along the route. I remember how playful he always was in those planning moments and he’d tease me with comments like ‘should we go gambling in Vegas or take that 7 mile hike all uphill to see the rock that resembles a monkey head?’ (as if either of those things were appealing to a 10 year old).
Most of these trips I plan are just ideas – tucked away in email folders – never to actually be carried out. Sometimes I wonder if I have more fun planning adventures then actually taking them. There is just something comforting about these plans being there – comforting in the sense that if we did ever decide to sneak away to the Smoky Mountains or Lake Powell or Montreal at the last second, we wouldn’t miss a thing because I’ve got an itinerary for that!
Anyhow, I bring this story up because I planned out Thanksgiving. Thanksgiving is sort of like a trip – you spend months planning and prepping only to have it carried out in one big meal. The funny thing is I’m not even hosting Thanksgiving this year. We always have Thanksgiving at my parent’s house up north and all I do is pick out a few recipes to make the day of and demand a Tofurky. However, even though I’m not hosting Thanksgiving, I still made a Thanksgiving menu. You know, just in case I ever feel like throwing a Thanksgiving dinner on a non-Thanksgiving holiday or something? Okay, that sounded crazy. I just mean that I did it because I enjoy planning. Planning can be a hobby, right?
So, to get to the point, if you are looking to host a Vegetarian Thanksgiving this year or just still need a few ideas on some sides, here is how I envision the perfect Vegetarian Thanksgiving:
Posted on: November 12, 2013
Are you guys ready to talk about Thanksgiving? Excellent because it’s been on my mind a whole bunch lately and I am wearing my excitement on my sleeve. Holidays weren’t something I truly appreciated until I moved away and spent months upon months away from my family (it also helps that, in the more recent years, I’ve become obsessed with food as well). These days, it seems like I get more and more excited about the holidays sooner and sooner. Hell, I was ready to start talking about stuffing at the end of September!
Posted on: October 27, 2013
I know, I know. Every food blog out there right now has gorgeous pictures up of them apple picking. But what’s one more?
Apple picking is a sign that the air has become crisp and the days shorter. We usually go apple picking at the same place every year but found this new gem of a farm this fall. It’s huge with windy isles filled with dozens and dozens of apple flavors. We adventured right around dusk while the lighting was magical and the the farm was void of families.
Posted on: September 27, 2013
You know, I was so proud of myself for thinking about using that can of pumpkin before October rolled around. I was like ‘damn, I’m going to beat the pumpkin craze this year for sure!’ and then I waited 3 days to post this. And now this recipe is in the dead middle of all the pumpkin blondies and nutmeg dutch babies. Oh well. This was my attempt to create a ‘savory’ dish with the pumpkin instead of the sugar overload that October tends to bring (helloooo Halloween!).
Posted on: September 8, 2013
This past week has been wonderful. It was my birthday on Wednesday and I’ve been spoiled silly by so many wonderful people. Packages in the mail, trips to the city, visits from my mother, late night dinners. All this positive attention reminded me that I can also spoil myself a little -I decided I was entitled to as much sangria and shortbread as I please during this week. I whipped up a big batch of sangria and peach shortbread last Sunday and spent the week picking away at it. Heck, I even ran out of shortbread by Wednesday and whipped up another batch; this time I whipped up these fig shortbread bars.
Sometimes you are kind of nervous about getting older and the only cure is large amounts of butter and sparkling wine. Oh and having amazing people in your life.
Posted on: April 25, 2013
I came across ramps for the first time at the farmer’s market two weeks ago. The nice man who sold them to me explained that they are a type of mild wild garlic and grow in the early spring. The first recipe I tried was a Lemon Risotto from The Kitchn and I was instantly hooked. I went back the next week and picked up another bundle.
This time around I wanted to create my own recipe. When researching ideas, I came across chimichurri and knew I had to try it. Chimichurri is an Argentina sauce that is usually lathered all over meat. If you’ve ever read ‘The Butcher and The Vegetarian’ than you probably can recall the wonderful ways she described chimichurri. She spoke of it making her dizzy from the fresh flavors and needing more. That was enough for me to know I wanted to try it.
But…my adventures with chimichurri didn’t stop there. After lathering it on anything in sight, I wanted to also cook with it. Traditionally it’s rubbed on meat…which isn’t an option for me so I decided to do something completely different – through it in the loaf of bread I had planned to make anyways! And dayuuum…. not only was it beautiful with streaks of green running through it but the bread was soft and so flavorful that you could eat the whole thing plain. Or make some simple lemon thyme butter to dab on top.
Chimichurri Ramps Bread with Lemon Thyme Butter
- 1 bunch of ramps (about 10 stalks)
- 1/4 cup olive oil
- 2 Tablespoons red wine vinegar
- 1/2 teaspoons salt
- 1/2 red pepper flakes
- dash of pepper
For the bread:
- 1 cup warm water
- 2 teaspoons yeast
- 1 cup whole wheat flour
- 1 1/2 cup all purpose flour
- 1 Tablespoon olive oil
- 1/2 teaspoons salt
- 1/4 cup shredded parmesan
For the butter:
- 6 Tablespoons butter, softened
- 2 teaspoons fresh thyme, minced
- Zest from half of an organic lemon
To make the chimichurri: Rinse the ramps and cut off the roots and any rough tips. Slice into big chunks. Place all ingredients in a food processor (or blender) until a smooth paste forms. Lather all over slices of baguette or roasted veggies or proceed and make delicious bread out of it…
To make the bread: Combine the warm water and yeast in the large mixing bowl. Let sit for 5 minutes or until it becomes frothy. Next, add in the flour, salt, and olive oil and mix until combined. Turn the dough onto a floured surface and knead by hand for ten minutes (you can also do this in a stand mixer with a bread attachment – sadly, my mixer gave out on me last month so I’m going old school). Transfer kneaded dough to an oiled bowl and cover with a clean dish towel. Let rise in a warm place for an hour.
Next, turn the dough out onto floured surface and roll into a rectangle (about 18 by 12 inches). Top with the chimichurri. Roll the long side of the dough towards you and pinch the ends closed (the same way you roll cinnamon into cinnamon rolls). Slice down the middle lengthwise, twist both pieces, and use the two parts to bread the bread by twirling around each other. Transfer to a greased baking sheet and let rise for another 30 minutes.
Preheat oven to 425 and bake for roughly 25 minutes or until golden on top.
To make the thyme lemon butter: Mash the lemon zest, softened butter, and thyme together. Serve soft or wrap in parchment paper and stick in the fridge until firm.
Posted on: April 9, 2013
I love making bread. On any given rainy Sunday, you will most likely find me in the kitchen kneading up something delicious. Whether it’s beer bread or pumpernickel or cinnamon rolls will all depend on my mood. There is something I find soothing about watching the dough slowly rise. Or kneading the batter with your bare hands. Or feeling like you are conducting a science experiment in your kitchen. Or starting with a huge pile of flour and ending with a crusty ball of deliciousness. Whatever it is, it soothes me and I find myself turning to bread making in moments where I crave relaxation the most.
This is also the reason I often times make the same cinnamon rolls or beer bread. When relaxing, I don’t want to have read through a 3 page recipe four times over. I want to be able to get lost in stirring and pound of my frustration through kneading. I had come across a brioche recipe in a Food Network cookbook a few months back and it was 5 pages long. FIVE. The ingredients list was extensive and there were several randevues with the mixer (sorry but I prefer the old fashion way. This both makes me lazy because I don’t want to clean the mixer and a BA because I knead the dough by hand). It left a bad taste in my mouth and made me write off sweet brioche as too much work.
That was until Pinterest told me last week that I could make brioche in a slow cooker. In a slow cooker, really? How hard could a slow cooker recipe be?! So that triggered lots of brioche research (AKA google searching) and I came across Artisan Bread in Five. It’s a wonderful resource for any breadmaker and lays out some of the best instructions on how to make delicious bread I’ve ever come across. I’ve only gawked at their blog but am very excited to try out some of their cookbooks as well. I can only imagine!
I suggest making the dough the night before so you can just let it rise for an hour in the muffins pan the next day and bake them right up. That will cut down on 2+ hours of rising time.
Berry Brioche Buns
Dough adapted from Artisan Bread in Five Minutes
- 3/4 cup warm water
- 1/2 tablespoon yeast
- 1/2 tablespoon salt
- 4 large eggs, lightly beaten
- 1/4 cup honey
- 2 sticks of unsalted butter, melted
- 4 cups of all purpose flour
- 1/4 cup Mixed berries
- 1/4 sugar
Mix the yeast and warm water in a bowl. Let sit for five minutes or until it starts to foam. Add in the salt, eggs, honey, and butter. Add 4 cups of flour and mix with a spoon until incorporated. Cover with a clean dish towel and let rise for two hours.
After it has risen, chill the dough so that it is easier to work with. I let mine chill overnight but feel free to just let chill for an hour or so.
Grease a 12 muffin pan and divide the dough evenly between the tins. Cover with a clean dish towel and let rise for one hour.
Preheat oven to 350 degrees. Press a few berries into each muffin (make sure to really get them in there so they don’t pop out) and sprinkle with sugar. Bake for 20 minutes or until the brioche is brown on top.
Remove from oven and let cool. Sprinkle with cocoa powder or powdered sugar.
Posted on: March 7, 2013
I’m not going to lie to you. It’s the last leg of winter and I am feeling as uninspired by food as is heavenly possible. I’m over root vegetables. And citrus cakes. And winter squash curry. At first, I was pretty bummed out by this realization. But in retrospect – it happens and it’s a good learning experience to look for inspiration in more than just pretty produce and cleverly flavored recipe combinations.
So, I am taking this lull as an opportunity to hone in on basics in the kitchen. If you’ve ever owned a food blog then you’ve probably noticed that there are certain standards that are expected of you. You’ve probably been at a gathering or in a kitchen with someone while they were cooking and everyone turned to you for advice. “Oh! Shelly owns a food blog – ask her!”. I mean, yes, I have an unhealthy obsession with food but that does not make me the best cook in the kitchen. Heck. The whole reason I started this blog was to push me to become a better cook.
Sometimes the goals off VV can get lost in the trends of fun flavor pairings and exotic ingredients. So, as mentioned, this is my opportunity to hone in on basics ranging from nut butter to standardizing a soup recipe to making pasta sauce. The Kitchn recently posted a few articles about recipes you should know by heart. Do you have a basic pizza dough recipe you always turn to? Or minestrone recipe? Or a mindless recipe work that you can just whip up without having to read through 3 pages full of instructions? Knowing a few recipes and basic kitchen skills will help you to be confident next time everyone turns to you in the kitchen.
Often times we get so used to the convenience of buying things at the store that we forget about how simple they really are. I was reminded of this when making vegetable stock and again with this pasta sauce. Did you know you can make your own pasta sauce in about the same amount of time it will take to boil that big pot of water and cook your pasta? Crazy! And you can probably make it with ingredients right from your pantry.
So, instead of tackling that daunting step-by-step on how to make your next elaborate meal…why don’t you take an evening to perfect your own tomato sauce recipe that can be replicated over and over again?
[Oh and side note. I've also been taking this time to do a little clean up around VV. I've put some energy into giving VV's Facebook Page a small makeover and started re-doing my 'Recipe' page [which is a loooong ongoing process]. If your into random recipe suggestions, links to weird / funny / encouraging articles, and the occasional puppy pic – then head on over to Facebook and like VV. Okay, that was my oooonly and last plug-in for the day. But…to be fair, I don’t have any annoying advertisements flashing all over my pages so a quick suggestion won’t ruin it. Maybe? Hopefully? Please, don’t leave!.]
Basic Tomato Sauce
- 1 16 ounce can of whole tomatoes
- 2 garlic cloves, minced
- Italian herbs (basil, oregano, thyme – dried or fresh)
- 1 Tablespoon olive oil
- 1 onion, diced
- red wine , optional
Step one: Chop and prepare your veggies / herbs.
Step 2: Heat olive oil in a skillet over medium. Add onions and saute until translucent (about five minutes). Add garlic and saute for another minute.
Step 3: Add wine (if using) and turn heat up to high. Let the wine simmer until almost all the liquid is evaporated. Next, add in the tomatoes and use your [clean hands] to break apart the tomatoes (I like my sauce chunky but it all depends on personal preference). Let simmer under the sauce is thick and has reached your desired consistency.
Serve over pasta, ravioli, gnocci, or on homemade pizza!
Posted on: March 5, 2013
As I continue the journey with my 2013 resolution of less processed food, I can’t help but continue to be amazed at how easy it is to make staples for your kitchen. From fresh bread to vanilla extract to vegetable broth; all of these staples can be made using only a few ingredients and a bit of patience.
Almond butter, however, may even be the easiest of them all.
I’m pretty much an almond butter addict. Being a vegetarian, I usually let myself have endless amounts of protein rich nuts regardless of the calorie content. I can always seem to justify needing more protein in my diet. So almond butter has become my go-to. If I need a snack before dinner or a sweet dessert, a spoonful of nut butter always does the trick. As is the case for breakfast and even those moments when I’m not hungry but still want to eat (you know what I’m talking about).
However, this stuff is not cheap at the store. And is still, sadly, processed. So why not try making your own?
Honey Cinnamon Almond Butter
- 2 cups raw almonds
- 2 teaspoons honey (add up to a tablespoon if you like your butter sweeter)
- 1 teaspoon cinnamon
First, roast the almonds. Preheat oven to 350 degrees and transfer almonds to a baking sheet. Let roast for 10-12 minutes or until they release a nutty aroma. Remove from oven and let cool.
Toss the cooled almonds in a food processor and let the processor run for 10 to 15 minutes. It’s important to be patient because the almonds go through many stages so you may even want to set a timer. In the first 3 minutes, they will form almond meal that you may have to stop the processor for a few times to scrap the sides. After 5-7 minutes a thick paste will form. And then finally at 10-15 a super creamy butter will develop.
Once creamy, add in the honey and cinnamon and pulse for another 30 seconds.
Serve right away or store in an airtight container in the fridge for later.
Posted on: February 28, 2013
Good afternoon! Before I get to the monthly recap, I wanted to share my excitement with you guys about receiving the new Chickpea Quarterly in the mail yesterday. I have an article on DIY Kitchen Staples (Homemade Vegetable Broth, Vanilla Extract, and Almond Milk) in it. Also, It’s chocked full of vegan recipes, beautiful photography, and oh so much inspiration that I am grinning from ear to ear just looking at it. I thought I was ready for winter to be over but the magazine has re-sparked my cold weather senses. Here are a few highlights (and yes, those are BOURBON CHOCOLATE CAKE POPS pictured below…)
Okay, enough drooling over my favorite magazine – it’s time for a recap! No offense but I am SO glad that February is only 28 days long. With spring on the mind since January 1st, I have been having trouble getting through this month while still feeling present. Instead, my mind has been wondering to beaches, beeragritas, and long bike rides. Here are a few recipes that have helped me kick the winter [mind] wandering..
1. Butternut Squash Mac & Cheese with Gingersnap Crust – Comfort food with a fancy twist. And by fancy, I mean crumbling cookie bits on top of my already insanely indulgent dinner. Not bad…not bad at all…
2. Vegan Stuffed Brunch Biscuits – these were my ‘pride and joy’ of the month. One of those ideas that comes to you at a completely random time and you start to obsess over it until the recipe is executed. Veggie Sausage or Bacon? Scones or Biscuits? Cheddar or Tomato Scones? Southwestern or Indian Tofu Scramble? Mushroom or Pepper Gravy? So many combinations to choose from and the product was an irresistible combination of everything amazing that comes to mind when you think ‘Vegan Breakfast’.
3. Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese – Three of my favorite things all in one bite. And SO simple to make. How can it get any better than that?
4. Cinnamon Quinoa Granola – New breakfast go to. Chocked full of fiber, protein, and antixidents. The texture from the quinoa bring a whole new level of granola and this stuff keeps me filled all morning long.
Okay, well GOODBYE February and HELLOOOO March. I’m thinking [hoping] March will be filled with more outdoor adventures, road trips, and garden prepping. Yesss!
Posted on: February 15, 2013
I know, I know. Yesterday was Valentine’s Day and how could you possible want more chocolate in your life? Well, I meant to post this ON Valentine’s Day but thing got busy (I’m sure you can relate). These little bites were my V-day gift to Wyatt. We play this little devilish game – we both WANT to eat fresh and organic but have our vices. Mine are those little booty puff popcorn things…do you know what I’m talking about? They have the texture of Styrofoam but are REALLY addicting regardless. Wyatt’s vice? Butterfingers. And like clockwork, every time I polish off a bag of those puffs within 20 minutes, I get that disapproving look from Wyatt. And every time we take a walk to the gas station and he picks up a butterfinger, I have to give my ‘you are going to get THAT?’ comment.
In turn, I just couldn’t bring myself to buy him a butterfinger for V-day. I could just imagine that ‘oh..you got me THIS’ comment when I handed it to him. So I made a Plan B – make my own. I have never really made candy before…mostly because I’m scared of the whole baking with corn syrup. But, after much research, I’ve come to the conclusion that corn syrup is NOT the same thing as high-fructose corn syrup that you find in packaged candy bars and that I will not be turning to the dark side if a put a small amount into a treat.
These little bites turned out wonderful. I mix between a Butterfinger and a Reese’s cup…how could it be bad? You will need a candy thermometer for this because it’s super essential that you get the sugar heated high enough so that it hardens but not so much that it burns. Makes sense? Cool. Let’s get candy-making!
adapted from Not Without Salt
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 1 18 ounce bag of chocolate chips
- 2 Tablespoons milk
Grease a 9×6 pan (I used my bread pan) and set aside.
In a small saucepan, add the sugar, corn syrup, and water. Turn onto medium-high heat and let cook until the temperature reaches 290 degrees.
While that temperature is rising, place the peanut butter, vanilla, and salt in a double boiler. Let water simmer under the bowl while the peanut butter creates a creamy, smooth paste.
Remove the sugar mixture from heat AS SOON as it reached 290 and stir in the peanut butter mixture. Pour into prepared pan and let chill in the fridge for 30 minutes.
Remove from fridge and cut into bit side pieces. Heat the chocolate and milk in a double boiler until melted and combined. Dip the butterfinger bites into the chocolate and coat all sides. Transfer to wax paper and repeat with the rest of the bites.
Let cool in the fridge for another 30 minutes. Enjoy cold or let them come to room temperature.
Posted on: February 7, 2013
These are what I call the ‘I just did my taxes and need some chocolate’ cookies. They were a little ‘guilt free’ reward that was needed after sifting trhough document and papers and receipts and bank statements. It’s a shame really…I went to yoga right before sitting down to do my taxes in hopes that it would leave me in a state of calm. But after all questions after questions about loans / checks / wages…I needed some chocolate.
I decided to go the healthy and lazy (no bake) route with these. A whole lot of protein with a bit of sweet (from the dates) and some natural fats (from the nuts). They are totally indulgent but not in a ‘oh shit, I’m going to have to spend an extra 3 hours on the treadmill’ sort of way. They are rich and gooey but also filling and…dare I say, practical? As a vegetarian, I can pretty much convenience myself that anything with 5+ grams of protein is an acceptable snack / breakfast / lunch / dessert.
Salted Dark Chocolate & Almond Butter Bites (Vegan)
Inspired by The Sprouted Kitchen and Oh, Ladycakes
- 1 cup nuts (I did 1/2 cup pecans and 1/2 cup almonds)
- 1 cup dates, pitted (soaked in water for 10+ minutes)
- 1/2 cup almond butter (or peanut or sunflower or cashew, whatever you are feeling)
- 1 ounce dark chocolate, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Sea Salt, to garnish
Throw everything into a food processor and pulse until a thick dough forms (if its crumbly then add a tiny bit of water). Roll dough into tablespoon size balls and place on waxed paper. Smash the dough balls down slightly with clean fingers or a fork. Sprinkle with sea salt . Stick in the fridge for an hour or enjoy them right away [in their prime gooeyness].
Posted on: January 24, 2013
Biscuits and Gravy are a pretty re-occurring theme here on VV (see here. And here. And here). It’s not my fault… It’s my boyfriend’s favorite food to ever exist. And it’s pretty much the only way I can get him to help me in the kitchen. He LOVES making the gravy (probably because it means that I won’t get the chance to change it up). However, that gives me authority over the biscuits and an opportunity to experiment on that end.
Each time I choose a different biscuit recipe, I make a goal…last time I was determined to make sky high biscuits that rise for days. This time? I was feeling biscuits that were big (always an essential for biscuits) and moist. Flaky can sometimes lead to dry and I was determined to have none of that. I had recently read that cooking with potatoes help to keep bread moist… and needed to find out for myself. The verdict? OOOOH YEAHHH! Sky high, flaky, and moist?! Absolute heaven!
Oh, and as for the gravy…my boyfriend knows what he likes and refuses to do anything else besides this sage recipe. I’ve posted it on the blog several times (here and here) but he still claims its a hassle to find so I’m going to post it again. It is pretty delicious…and it’s ridiculously easy. Even your kitchen-illiterate boyfriend will be able to handle it.
Sweet Potato Biscuits and Peppered Sage Gravy
For the Sweet Potato Biscuits:
- 1 small sweet potato, cut into small chunks (the smaller they are the faster they will cook)
- 2 1/4 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons butter, chilled and cut into cubes
- 1/2 cup buttermilk (I made my own)
For the Peppered Sage Gravy:
- 1/4 cup flour
- 3 Tablespoons nutritional yeast
- 2 cups almond milk (or regular)
- 4 fresh sage leaves, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon butter
Bring a large pot of salted water to a boil. Add in the sweet potatoes and cook until you can pierce a fork into them (the amount of time will completely depend on how small you diced the potato…mine took about 15 minutes). Drain and use a fork to mash. Measure out 1/2 cup and reserve the rest for another use.
Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, salt, and sugar. Use your hands or a pastry knife to cut the butter into the dough until a coarse meal has formed. Fold in the mashed sweet potatoes and buttermilk (the dough will be very sticky – that is okay).
Transfer dough to a floured surface and knead for about five minutes. Continue to add a little more flour if the dough is sticking. Use a round cookie cutter to cut out the biscuits. Transfer to a greased cast iron skillet or pan (make sure the biscuits are close together so they will rise). Bake for 15 minutes or until the biscuits are browned on top. Serve warm.
To make the gravy: Whisk the flour, nutritional yeast, and milk together in a large skillet. Whisk until a smooth consistency and then add in all the spices. Place the skillet over medium heat and bring to a simmer. Next, add in the butter and reduce to medium low. Whisk often until the gravy has reached your desired thickness. Remove from heat and season to taste.
Track of the day:
Posted on: January 3, 2013
As I mentioned yesterday in my post on Pear, Brie, and Spicy Brown Mustard Grilled Cheese, this is the first time I have ever tackled making homemade pumpernickel bread. I was pleasantly surprised by the flavor complexity that went into this bread. Whoever first invented this must have either seriously known what they were doing or was trying to clean out their kitchen cabinet in the form of throwing everything into a loaf of bread. I like to think it may be my second theory.
This bread is not for the impatient. It has 2 rising cycles so I recommend whipping this up on the weekend when you are planning to be hanging around the house anyways. Or even if you weren’t planning on hanging out around the house all day maybe this can be your excuse? Don’t want to go visit that weird uncle you’ve been putting off seeing in St. Louis? Tell him you’ve got some bread to make that just can’t wait another weekend. He will…probably not understand but at least you’ll get some amazing bread out of it and your home will smell like a fresh bakery!
Posted on: December 5, 2012
How has your week been going? Mine has been fine but I know it’s been a little quite around here. I’ve done a bit of traveling this week and have more to go which is a nice change of pace but can also be exhausting. It’s the type of exhausting that makes me want to just curl up on the couch with my leftover chili and watch Veronica Mars (corniest 90s show ever but we are addicted) all night. Sorry VV, you take up too much energy for me right now.
But I promised and I usually like to be a girl of my word. So here I am! And as I promised, here is the buttery and addictive biscuit recipe that complaints that healthy Black Bean & Wheatberry Chili recipe perfectly. If you missed the chili recipe, it’s featured on The Kitchn today so hop on over and check it out!
We even used leftover biscuits to make biscuits and gravy with Wyatt’s favorite Sage Gravy! Mmmmm. And I have a feeling that breakfast sandwiches are in our very VERY near future. Breakfast for dinner? Well hello evening plans!
Cheddar Corn Biscuits
- 2 cups all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/8 cup sugar
- 1/2 teaspoon black pepper
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup frozen corn (or fresh!)
- 1/2 cup cheddar cheese, grated
- 2 green onions, chopped
- 1/2 cup butter (1 stick), cubed
- 1 cup buttermilk (I made my own out of the milk I had on hand)
Grease a baking sheet (it may take 2 sheets depending on how thick you make the biscuits). In a large mixing bowl, combine the flour, cornmeal, salt, sugar, black pepper, baking powder, and baking soda. Next, add in the butter and use your hands to incorporate the butter into the dough until it resembles a coarse meal.
Next, fold in the cheese, onions, and corn. Finally, add the buttermilk and mix until just combined (don’t over mix or the dough will become tough).
Transfer dough to a slightly floured surface and roll out to about an inch thick (more or less depending on how you like your biscuits) and use a cookie cutter or glass to circle cut outs. Transfer to prepared baking sheet and repeat with the rest of the dough.
Stick the cookie sheet (with the prepared dough) into the fridge and preheat the oven to 375 degrees. Let the biscuits chill while it is preheating because the cold butter will help to make the biscuits flakier.
Bake for about 25 minutes (mine took 30 but my oven ALWAYS takes longer than what a recipe recommends so check often).
Serve warm with soup or gravy or by themselves with a little butter!
Posted on: November 20, 2012
Woah, time has really flown fast since I posted about Tuko turning 6 months. Since then, we’ve moved into a new house, I graduated from college, and Wyatt started a new full time job. Also, I should mention that Tuko has doubled (if not tripled) in size since then. And he just keeps growing!
For his birthday, we got him a cute little American Apparel sweater and made him some homemade dog biscuits. Spoiled little thing.
These dog biscuits are packed full of pumpkin and peanut butter. Peanut butter is his favorite…in fact he thinks it is exclusively his food. I cannot pull the stuff out of the cabinet without him pawing at me to get a spoonful (again, spoiled little thing).
Homemade Pumpkin Dog Biscuits
adapted slightly from A Beautiful Mess
- 2 cups all purpose flour
- 1 cup oats
- 1/3 cup orangic peanut butter
- 1/4 cup canned pumpkin
- 1 cup water
Mix all ingredients together in a bowl until a thick dough forms. Wrap in foil and refrigerate for at least one hour (or overnight).
Preheat oven to 350 degrees and grease a large baking sheet. Once the dough has chilled, roll out onto a floured surface (roll the dough to about a 1/2 inch thick) and use cookie cutters to make desired shape. Transfer cookies to prepared baking sheet and cook for 25 minutes or until the treats are golden on top.
Shower your dog with warm treats and then store the rest in an airtight container for up to a week.
Posted on: November 19, 2012
Morning, Morning! Are you ready for this week? It’s Monday but it feels like it’s Wednesday since most of us (US folks) have Thursday and Friday off. So really…it’s already hump day! Yay!
Anyhow, Wyatt and I hosted a wonderful “Friendsgiving” potluck over the weekend. I was amazed and overwhelmed by all the delicious food that everyone brought! We are already having turkey (well…Wyatt is. I’m holding off for my Tofurkey on Thursday) leftovers and it’s not even Thanksgiving yet! I will admit, having a Thanksgiving celebration a week early did kind of throw me off…I woke up Sunday ready to put on my favorite Elvis Christmas vinyl and wanting to put the Christmas tree up.
We made lots and lots and lots of food for the potluck. First up – Parker House Rolls. I’ve heard a lot about these things little bundles of dough – from instagram pictures of people cradling them (kind of weird) to the Joy The Baker podcast last week…seems like these are a MUST for the Thanksgiving table. After much research (thanks, Wikipedia), I discovered that they were first invented in Boston at the Parker House Hotel and traditionally are served folded in half. I went simple with mine (no folding, thanks) and they were melt-in-your-mouth delicious. Soft, salty, and begging to be lathered in gravy.
Parker House Rolls
- 1 1/2 cups whole milk, warmed (to about 100 degrees)
- 2 1/4 teaspoon of active dry yeast
- 4 cups all purpose flour
- 5 Tablespoons unsalted butter + 4 more tablespoons (all of it should be melted)
- 2 1/4 teaspoons salt
- 1 1/2 teaspoons sugar
In a large mixer with a dough hook, combine the warmed milk and yeast. Let sit for 5 minutes so that the yeast can activate and foam. Next, add in the flour, butter, salt, and sugar. Turn mixture on low until everything is combined and then increase speed to medium high. Let mix for about ten minutes or until the dough is very soft.
Transfer dough to a greased bowl and cover with a towel. Let rise in a warm place for one hour (or if making the dough ahead of time – let rise for an hour and then put in the fridge overnight. The next morning, bring dough back to room temperature before continuing with the recipe).
Next, grease a 13 x 9 inch baking pan and move the dough onto a floured surface. Knead the dough for a minute or until all the extra air is released. Divide the dough into 24 balls and place in the prepared baking sheet. Cover with a towel and let rise for another hour.
Preheat oven to 350 degrees and Brush rolls with 2 tablespoons of melted butter. Cook for 30 minutes or until golden brown on top. Brush with remaining butter and a little bit of salt.
Serve warm with gravy or butter or jam or all three!
Posted on: October 5, 2012
I was doing so good in September…constantly cooking with fresh produce, little butter, and smaller portions. And the yoga…2…3….4 times a week! It was excellent. But then my fall taste buds kicked in. The first time I gave into the apple crisp because it was my way of welcoming in Fall. But then I made those pumpkin cinnamon rolls…and then the persimmon pudding. And here I am again with ANOTHER sugary, buttery, delicious fall dessert. It’s like my taste buds are saying ‘yeah…that summer eggplant was good…but now it’s time for mounds of sweets disguised as fall.’ Ah well, I own a food blog for goodness sake…can I really beat myself up for cooking [baking] delicious treats? Oh..I’m going to use that excuse more often!
All guilt aside, these brownies are super rad. I LOVE chocolate (Hey, I am a girl…) but these brownies give chocolate a whole new meaning. They aren’t the over dense, gooey bars that force you to slurp down a giant class of soy milk afterwards. They are airy, melt-in-your-mouth, and the pumpkin keeps them from becoming overbearingly sweet. AND they are seasonal so it’s totally acceptable to make them now before it’s not fall anymore! Plus, it’s Friday. Who doesn’t want to treat themselves with a big batch of brownies on their Friday night? Have I convinced you to pull out your baking supplies yet? Come on, seriously, what are you waiting for?
Pumpkin Swirl Cocoa Brownies
Adapted from YumSugar
- 4 Tablespoons unsalted butter (1/2 stick)
- 1 cup chocolate chips, divided
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- dash of cayenne (optional but highly recommended!)
- 1/4 teaspoon salt
- 3/4 cup sugar + 2 Tablespoons
- 2 eggs
- 1 Tablespoon vanilla extract
- 1/2 cup canned pumpkin
- 2 Tablespoons vegetable or coconut oil
- 1 Tablespoon pumpkin pie spice
- 1/2 cup chopped walnuts, optional
Preheat oven to 350 degrees and grease a 9 by 9 inch square baking pan.
In a small saucepan, heat 1/2 cup chocolate chips and butter over medium-low heat until it is melted and smooth (stir frequently to make sure the chocolate doesn’t burn). Remove from heat and set aside.
In a large mixing bowl, whisk together the flour, baking powder, cayenne, and salt. Set aside.
In the bowl of your mixer [I know, we are using LOTS of dishes for this one], combine the eggs, vanilla extract, and sugar. Beat until incorporated (about three minutes). Turn mixer down to low, slowly add in the dry ingredients, and then turn back up to medium for another minute.
Divide the batter in half and split it among two bowls. First, add the chocolate mixture into one bowl and add the pumpkin, pumpkin pie spice, and oil to the other bowl. Mix each batter until everything is incorporated.
Alternate between the two batters by pouring a combination of both bowls into the prepared baking pan. Use a toothpick to “swirl” the pumpkin into the chocolate and then sprinkle with remaining 1/2 cup chocolate chips.
Bake for 30 minutes or until a toothpick comes out of the center clean.
Serve warm with ice cream or apple cider.
Posted on: August 31, 2012
I can’t believe I managed to forget about these donuts! I made these a few lazy Saturdays ago and even showed a sneak preview picture of them in my Moody Monday post and then never followed through with the recipe! Sheesh, silly me! However, don’t worry because here it is now.
We live down the street from the local donut shop and Wyatt stops there more than I even want to know. I sometimes give in and join him but still felt a bit guilty about it. The whole concept of eating fried something for breakfast never appealed to me; however, as soon as I discovered I could BAKE donuts, I wanted in! All I needed was a donut pan…seems easy enough, right? However, Wyatt promised to get me a donut pan for my Graduation last spring…which never happened. This meant we spent all Summer donutless (his loss!). And then, at last, we ran across some pans while browsing the local Kro-Gucci (not to be confused with our other disgusting Kroger…which happens to be Kro-Ghetto) so I threw them in the cart before Wyatt had an opinion about wanting to buy me them or not.
And so, since TECHNICALLY Wyatt did buy me them (even if he didn’t mean to), I decided to start my donut-making journey with his favorite kind: cake donuts. Cake donuts are pretty awesome because they are just are the best excuse to eat cake for breakfast. I mean if the cake is shaped like a breakfast food….it’s acceptable, right?
I topped my donuts with peanut butter (while they were still warm so the peanut butter melted into a nice, thick glaze) and then lathered them in colorful sprinkles.
These donuts are ridiculously easy to make so I would just suggest waking up 15 minutes before your boyfriend/girlfriend/hubby/puppy, getting the coffee making going, and starting on these. They will be ready in less than 20 minutes so you’ll have the whole rest of the morning to be lazy and eat warm donuts. These go perfectly with a big mug of hot coffee and a Saturday morning movie.
Baked Chocolate Cake Donuts
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 1 teaspoon salt
- 1/2 cup buttermilk (made my own with this recipe)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 1/2 teaspoons butter, melted
Preheat oven to 325 degrees and grease a donut pan. In a large bowl whisk together the flour, sugar, baking powder, salt, and cocoa powder. In another small bowl, whisk together the buttermilk, egg, vanilla, and butter.
Make a well in the center of the dried ingredients and pour the wet ingredients in the middle. Use a spatula to fold the dry ingredients into the wet until just incorporated.
Evenly pour the batter into the pans. Cook for 10 minutes or until baked all the way through.
Enjoy with peanut butter and sprinkles or powdered sugar or a glaze or by themselves! Seeeeeee….how easy was that?