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Sep 28, 2015
Cornbread Bacon Muffins
These cornbread bacon muffins combine the sweet and savory flavors of the bacon, corn bread, and the secret ingredient, maple syrup.
The thick cut bacon is julienned and then cooked to a golden color. Next, the bacon is cooked in maple syrup. The muffins also contain toasted pecans and brown sugar.
Sep 27, 2015
No Knead Jalapeño Cheesy Dutch Oven Bread
No Knead Jalapeño Cheesy Dutch Oven Bread. How do you feel about bread that has a custardy interior filled with melty cheese and bits of jalapeño peppers? Yeah. Me too.
Sep 24, 2015
Stir-Fried Salmon with Wine Sauce | Wok Wednesdays
This Stir-Fried Salmon with Wine Sauce popped up in the Wok Wednesdays rotation around the same time that my cousin brought back this gorgeous piece of salmon he caught in Alaska. He goes up there every year to go fishing and brings back amazing freshly caught and flash frozen salmon, cod, and halibut. He is so generous to share it with family.
Sep 22, 2015
Praline Pecan Coconut Shortbread Bars
These Praline Pecan Coconut Shortbread Bars are deliciously crispy and rich. The shortbread base is easy to put together in the food processor, and the topping comes together in one pan.
Sep 13, 2015
Individual Meatloaves with Chili Sauce
These individual meatloaves with chili sauce are so amazingly good.
It's just meatloaf, right? Not really. First, these are mini meatloaves, which makes them extra fun to serve, especially to kids.
Second, instead of bread or crackers, the binder in this dish is rolled oats. Gluten free! (Did I just say that?).
Sep 12, 2015
Sourdough Focaccia with Preserves
This Sourdough Focaccia with Preserves takes some time to make, but the results are so worth it. The bread has the tang of sourdough, which is balanced with the honey in the dough and the cream and preserves brushed on top.
This bread recipe was contributed by two of the most amazing bread bakers in our Artisan Bread Bakers Facebook group. The formula was developed by Josep Pascual, a master bread baker who teaches classes all over Europe for professional bakers. He taught a course with my dear friend Ralph, the owner of Breadworks, who also makes and teaches about bread baking in the Netherlands. With Josep's permission, Ralph contributed this recipe for the August BOM, or Bread of the Month.
Sep 8, 2015
Rosemary, Garlic, and Parsley Whole Wheat Bread
This Rosemary, Garlic, and Parsley Whole Wheat Bread will fill your house with the amazing aroma of garlic and rosemary when it is baking. It is wonderful for BLTs, and makes wonderful toast.
The dough for this bread comes together easily, and has a very short rise time, making it easy to make in an evening for the next day.
This month, the #BreadBakers were charged with baking bread containing at least half whole grains. These loaves are about 60 percent whole wheat and have a mild whole wheat flavor.
My grandsons (with an assist from grandma) made this tiny chocolate layer cake for their dad on his birthday.
Their dad, my son, had to work on his birthday, which kind of stinks. A lot. On the upside, we got to watch the boys all morning while their dad was at work... which translated into "let's make a cake for daddy!"
I'm all over this one.
Sep 1, 2015
Checkerboard Tangzhong Rolls
These Checkerboard Tangzhong Rolls are so soft and fluffy. When you separate them, the crumb just pulls apart into deliciously thin ethereal sheets of goodness.
Tangzhong you ask? It is a starter made of flour and water, and sometimes milk, that is cooked to exactly 149 degrees F (well maybe not exactly in my case), cooled, and added to the dough. The resulting bread is amazingly soft. It's the kind of bread that is so good with just salted butter.
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