Gluten Free Waffles

 Gluten Free Waffles

Ingredients:

• 180g Rice Flour
• 60g Potato Starch
• 30g Tapioca Starch
• 1/4 Teaspoon Xantham gum
• 2 Tablespoons Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 2 Eggs, Separated
• 3 Tablespoons Vegetable Oil or Melted Butter
• 3/4 Cup Milk

Instructions:

1. Carefully separate the eggs, whip the egg whites to stiff peaks and set aside.
2. Sift together rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt in a large bowl, set aside.
3. Lightly whisk the egg yolks in a small bowl. Add the oil or butter and milk and stir together.
4. Add the wet mixture to the dry and stir to combine.
5. Stir in roughly 1.3 of the whipped egg whites, before folding in remaining egg whites carefully until there are no more large white streaks in the batter.
6. Follow manufacturers directions for cooking waffles for your waffle maker.

Enjoy!

Lemon, Poppy Seed, and Olive Oil Loaf

Lemon, Poppy Seed, and Olive Oil Loaf

Ingredients:

Two Lemons

1 Cup Sugar

1/2 Cup Butter

4 Tablespoons + 4 Teaspoons Lemon Juice 

3 Eggs

2/3 Cup Olive Oil

1 3/4 Cup Flour

1 1/2 Teaspoons Baking Powder 

1/4 Teaspoon Baking Soda 

1/4 Teaspoon Salt

2 Tablespoons Poppy Seeds

1/2 Cup Icing Sugar 

Instructions:

1. Preheat oven to 350°F and grease a standard Loaf tin. 
2. Zest and juice both lemons
3. In a large bowl cream together the sugar, butter and lemon zest. 
4. Add the eggs one at a time, blending well after each egg. 
5. Cream in the olive oil and 4 Tablespoons lemon juice.
6. In a medium bowl soft together flour, baking powder, baking soda and salt. 
7. Slowly add in the dry ingredients. 
8. Fold in poppy seeds.
9. Pour batter into prepared Loaf pan. Bake in preheated oven for 55-70 minutes, until a cake tester comes out clean from the centre. Let cool in pan ten minutes before turning out into a wire rack to cool completely.
10. In a small bowl stir together icing sugar and remaining lemon juice to create a glaze. Drizzle glaze over Loaf just before serving.

Enjoy!! 

Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

Ingredients:

• 1/2 Cup Cold Butter
• 2 1/2 Cup Flour
• 1/2 Cup Sourdough Starter
• 1 Tablespoon Sugar or Honey
• 1 Cup Milk
• 3/4 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Cup Brown Sugar
• 1 Tablespoon Cinnamon
• 1/2 Tablespoon Nutmeg
• 1/4 Cup Butter, Melted

Instructions:

1. Cut butter into flour with a fork, or in a food processor until it resembles fine sand.
2. Stir in the sourdough starter, milk, sugar and bring everything together into a soft dough.
3. Cover with plastic wrap and let rise in the fridge for 7-12 hours.
4. Preheat oven to 350ºF.
5. Sift baking soda and baking powder together in a small bowl.
6. Turn dough out onto a well floured work surface.
7. Sprinkle the baking powder and baking soda over the dough and need to mix in the extra leavening agents.
8. Knead dough until smooth.
9. In a small bowl sift together the brown sugar, cinnamon and nutmeg, set aside.
10. Roll dough out into a large rectangle roughly 1/8 of an inch thick.
11. Brush entire surface with melted butter.
12. Sprinkle the brown sugar blend over the entire surface.
13. Starting at the short end, roll dough up tightly into a log.
14. Cut log into 1 inch wide slices and place on a parchment lined baking sheet. let rise about 20 minutes.
15. Bake risen cinnamon rolls in preheated oven for 20-30 minutes, until golden brown.

Enjoy!

Gluten Free Pancakes

Gf Pancakes

Ingredients:

• 1 Cups Gluten Free 1:1 Flour Blend
• 1 Teaspoon Baking Powder
• 1 Egg
• 1/4 Cup Greek Yogurt, flavored or plain
• 1 Tablespoon Sugar 
• 1 Teaspoon Vanilla Extract
• Milk

Instructions:

1. In a large bowl sift together one cup of the flour, sugar and baking powder. Set aside. 
2. In a small bowl whisk together the yogurt, egg and vanilla. 
3. Add the yogurt mix to the dry ingredients and stir together. 
4. If mixture is dry or very thick, add milk 1-2 tablespoons at a time, stirring well until a pour-able batter forms. 
5. Heat a skillet over medium heat, and lightly oil. 
6. Add pancake batter to pan in about 1/4 cup portions to create small pancakes. 
7. Fry pancakes until edges are just starting to firm up and small bubbles form over the surface. 
8. Flip pancake and cook am additional 1-2 minutes. 
9. Repeat with remaining batter. 

Enjoy!!

Notes:

So this recipe is designed to be able to deliver as much nutrition as possible to my son, who is a picky eating toddler with Celiac disease. So all my gluten free recipes are for him, and pass my own bar for what good baking should taste like. As mentioned, he is a picky toddler, so most of the gluten free recipes are going to be designed to try keep a small human alive, I have substituted mashed fruit like banana or avocado for the yogurt, but my own little one would eat fruit until he became that fruit, but protein is not easy, and Greek yogurt is my crutch to keep him on a balanced diet.

Speaking of Greek yogurt; My biggest problem with a lot of gluten free recipes is that they often have textural problems or sometimes grittiness which is not ideal. I've had really good luck adding a bit of Greek yogurt to a lot of gluten free baking recipes, it helps the rising agent in baking work better by adding a bit more acid to the recipe and just generally improved the final baked texture of whatever its added to. 

I might try in the future to experiment more with a wider variety of allergen free baking recipes, but until I get a feel for gluten free baking i'm just going to focus on it on its own.

Gluten Free Banana Fritters

Gluten Free Banana Fritters

Ingredients:

• 4 browning/soft Bananas
• 1/4 Cup Greek Yogurt or Sour Cream
• 2 Tablespoons Peanut Butter
• 2 Teaspoons Baking Powder
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1/2 Cup Quick Cooking Gluten Free Oats
• 1 1/2 Cups Gluten Free 1:1 Baking Flour
• 1 Teaspoon Xantham gum
• 1/2-1 Cup Milk

Instructions:

1. Heat a deep fryer or a pot of vegetable oil on the stove with a candy thermometer to 325
2. In a food processor or blender, blitz the rolled oats until they become a sandy powder, about 1 minute.
3. In a large bowl add the salt, powdered oats, Gluten free baking flour and xantham gum.
4. Whisk, or sift the dry ingredients together.
5. in the same food processor or blender bowl add the bananas, Greek yogurt or sour cream and peanut butter together.
6. Pulse until creamy and smooth.
7. Add the creamed banana mixture to the bowl with the dry ingredients, along with 1/2 cup of milk.
8. Stir together with a spatula or wooden spoon. Batter should be a loose dough almost. 
9. Add more milk if needed one tablespoon at a time.
10. Lower Loonie or tablespoon sized dollops of batter into the hot oil, and cook for about 5-7 minutes.
11. Start by lowering one into the oil and see how it frys before doing a large batch. My first one turned too dark too quickly, so I knew I had to reduce the oil temperature slightly. 
12. Fry until golden brown, and cooked all the way through the center. 
13. It might take a few attempts to get the size and cook time correct. Thats ok, a few mistakes before perfection is normal.
14. Lightly dust with sugar and eat as soon as possible.

Notes:

I made these and sent them into daycare with my son last week. He still wont really try any of my gluten free baking, but his peers at daycare loved them I am told. So toddler approved, and I used rolled oats and Greek yogurt to try and just bump up the nutrition in these, without taking away from the fun of a fritter in any way.

My husband and I ate all of these, after our toddler rejected them. They were great the first day, crisp shell and light doughnut middles, and then still ok the next day, but more like a normal cake doughnut.

You can also sub regular butter or coconut oil for the peanut butter if you want.

Gluten Free Muffins

Gluten Free Muffins

Ingredients:

• 1 Teaspoon Xantham Gum
• 1 3/4 Cups Gluten Free 1:1 Flour Blend
• 2/3 Cup Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon salt
• 1/4 Cup Vegetable Oil
• 1 Egg
• 1/2 Cup Milk
• 1 Teaspoon Vanilla Extract
• Optional up to 1 Cup Blueberries, Chocolate Chips, or whatever mix in you like for muffins. 

Instructions:

1. Preheat oven to 400°F.
2. Sift or stir up or if your flour blend is in a large jar like mine lightly shake the flour blend to redistribute its components more evenly. This is important for any gluten free baking. 
3. In a large bowl blend together the flour blend, xantham gum, salt, sugar, and baking powder. 
4. In a small bowl whisk together the milk, vegetable oil, milk and vanilla extract. 
5. Create a well in the middle of the dry ingredients. Using a wooden spoon, mix everything together until all the flour is incorporated. If adding blueberry or chocolate stir in now. 
6. Grease or line with baking paper 12 muffin cups. 
7. Fill each muffin cup 3/4 full. I like to use an icecream scoop to aim for more evenly sized muffins. 
8. Bake in preheated oven for 20-25 minutes, until tops are golden and bottoms are just lightly browned. 
9. Cool on a wire rack. Then store in a sealed container. Will keep for up to 4 days. 

Enjoy! 

Notes:

I use Our Complements brand gluten free flour blend right now. 

Even if your gluten free flour blend contains xantham gum I would still add in the extra just to help create a better a better muffin texture. 

Vegetable oil like canola or sunflower or similar low taste oils is best for this recipe instead of butter, as the vegetable oils tend to be more liquid at room temperature which helps the muffins retain moisture and a better texture. Trust me I use butter literally any chance I get, so when I suggest a veg oil, it's because it really does work better. 

Breakfast Sausages

Breakfast Sausages

Ingredients:

• 1 Pound Ground Pork (a small percentage should be high in fat, like pork belly)
• 2 Teaspoons Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Sage
• 1 Teaspoon Thyme
• 1/2 Teaspoon Ground Rosemary
• 2 Teaspoons Brown Sugar
• 1/4 Teaspoon Ground Nutmeg

Instructions:

1. Allow ground pork to sit at room temperature for at least 30 minutes.
2. In a medium bowl add the ground pork, salt, pepper, sage, thyme, rosemary, sugar and nutmeg. Mix thoroughly.
3. Shape meat mixture into small balls and press into flat disks. Cover in wax paper or plastic wrap and freeze until ready to serve.
4. To serve, heat a skillet over medium heat, fry 3-5 minutes per side until golden brown and cooked through.

Enjoy!

Notes:

You can do more traditional sausage and put this mixture into casings and form links, but I like my morning round sausage and so that is how I wrote it.

Sourdough Biscuits

Sourdough Biscuits

Ingredients:

• 2 Cups flour
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 4 Teaspoons Baking Powder
• 2/3 Cups Butter, cubed, and at room temperature at least 30 minutes
• 2 Cups Sourdough starter

Instructions:

1. Preheat oven to 425°F, line a large baking sheet with parchment paper.
2. In a large bowl sift together the flour, salt, baking soda, and baking powder. Cut in butter until mixture is sandy and crumbly and butter is evenly distributed. If the butter is not mixed in well enough it may seep out of the biscuits while they bake and that is no good at all.
3. Measure out the sourdough starter, it doesn't need to be exact. Fold together the flour/butter mixture with the sourdough starter until just combined .
4. Divide dough into 16 portions and shape each into a little puck like shape and place on prepared baking sheet at least 1 inch apart.
5. Let biscuits rest and rise for about 20 minutes in a warm draft free place.
6. Bake biscuits in preheated oven for 12-15 minutes, until bottoms are browned and tops are golden.
7. Allow to cool on wire racks for at least 5 minutes before serving. Any leftover biscuits should be allowed to cool completely and then stored in small airtight containers. If stored properly and quickly after cooling they can keep for several days.

Enjoy!

Notes:
I just love sourdough. In all forms, in all ways.

Other Places:

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Slow Cooker Ginger Beef

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Spicy Taco Mac and Cheese

Overnight French Toast Bread Pudding

French Toast Bread Pudding
Ingredients:

• 1/2 Loaf day old bread
• 2-3 Eggs
• 1/2 Cup Milk
• 2 Tablespoons melted butter
• 1/4 Cup Brown Sugar or Maple Syrup
• 1-2 Teaspoons Vanilla
• Optional, 1/2 Teaspoon each of nutmeg and/or cinnamon

Instructions:

Night Before

1. Slice the bread into small cubes. In a large bowl add the bread cubes.
2. In a small bowl whisk together the eggs, milk, butter, sugar, vanilla and optional spices.
3. Pour the egg mixture over the bread cubes. Using a large spoon gently toss the bread with the eggy mixture to coat. Cover the bowl and chill over night.

Morning

1. Preheat oven to 375°F
2. Lightly mist a bread pan with cooking spray. 
3. Uncover the bowl of cubed bread and gently toss and turn the bread over. Pour the bread cubes into the prepared pan into an even layer.
4. Bake the bread pudding for about 30 minutes in the preheated oven, or until the top is golden brown and toasty.
5. Serve hot, with maple syrup if you like it extra sweet, or powdered sugar dusted over top.

Enjoy!

Other Places:

What was cooking one year ago?

Peanut Butter Chocolate Chip Cookies

What was cooking two years ago?

Brunch Skillet

Rainbow Citrus Poppy Seed Muffins

Poppy Seed Muffins

Ingredients:

• 2 1/3 Cup All Purpose Flour
• 1/2 Cup White Sugar
• 1/4 Cup Brown Sugar
• 3 Tablespoons Poppy Seeds
• 1/4 Teaspoon Baking Soda
• 2 Teaspoons Baking Power
• 1/2 Teaspoon Salt
• 1/2 Cup Soft Butter
• 2 Eggs
• 1/2 Cup Milk
• 2 Teaspoons Vanilla
• 1 Lemon
• 1 Lime
• 1 Orange

Instructions:

1. Preheat oven to 425°F. Grease or line with paper 12-18 muffin cups.
2. In a large bowl or the bowl of a stand mixer blend the flour, white sugar, brown sugar, poppy seeds, baking soda, baking powder and salt.
3. In a medium bowl whisk the soft butter until somewhat fluffy. Zest* the lemon, lime and orange into the butter, then add the juice from the lemon, lime and orange. Whisk to combine together. Whisk in the eggs one at a time until blended. Stir in the milk and vanilla.
4. Add the wet ingredients to the dry and blend just until everything comes together and no pockets of flour remains.
5. Spoon the batter into the prepared muffin cups, filling until just below the top.
6. Bake in preheat oven for 5 minutes, then without opening the door of the oven reduce heat to 375°F and continue to bake for 10-18 minutes. Muffins are cooked though when a toothpick inserted comes out clean.
7. Let cool 10 minutes before serving.
8. Store in an airtight container for up to 5 days.

Enjoy!

Notes:

* When trying to zest the rind of a citrus fruit you only want to zest off the colorful part of the rind. The white part under the color is very bitter and does not taste very nice.

Other Places:

More Muffins

Babka Muffins

Chocolate Babka Muffins

These take some time to prepare but these lovely little layered cupcakes are well worth the time.

Ingredients:

• 1 Cup Milk, warmed
• 1/2 Cup + 2 Teaspoons Sugar
• 3 Teaspoons Dry Active Yeast
• 3 1/2 Cups Flour
• 3 Large Eggs
• 2-3 Teaspoons Vanilla
• 1/2 Teaspoons Salt
• 12 Tablespoons of Butter, softened
• 1 Egg
• 1 Tablespoon Milk
• 6 Tablespoons Softened Butter
• 8 Ounces Dark Chocolate*
• 4 Ounces Milk Chocolate*
• 3 Tablespoons Sugar
• 2 Teaspoons Cinnamon
• 1/2 Cup Chopped Fresh Raspberries ** Optional **

* Or you can use 12 ounces total of whatever chocolate you want.

Instructions:

1. In a large bowl whisk together the warmed milk, 2 teaspoons of sugar and the yeast.  Let stand for 10 minutes. This can also be done in a stand mixer with the paddle attachment.
2. Stir in 1 cup of the flour, the eggs, vanilla, salt, and 1/2 cup of sugar. Beat until well combined. Slowly add the remaining flour 1/2 cup at a time and blend in until a soft sticky dough forms. Blend in the cubed butter a few pieces at a time and blend for 4-5 minutes until dough is shiny and soft.
3. Cover the bowl with a tea towel and let rise in a warm place for 2 hours.
4. Grease or use paper liners in 12 muffin cups.
5. In the bowl of a food processor add the chocolate, sugar and cinnamon, pulse several times to smash up the chocolate into small bits. If you are using raspberries, chop them slightly as well and set aside.
6. Prepare a large surface for rolling and flour the area fairly well, especially in the middle.
7. Roll the dough out into a large rectangle about 1/4 inch thick.  Melt the butter and spread it evenly over the rectangle. Sprinkle the chopped chocolate over the entire rectangle of dough. If using raspberries scatter them over the top as well.
8. Starting on the long side of the rectangle roll the dough up tightly into a "log" as though you were making cinnamon rolls.
9. Cut the log into 24 equal slices and place each slice in a prepared muffin cup. Let the babka rise for 30 minutes in the muffin tins.
10. Preheat oven to 350°F.
11. Prepare the egg wash by whisking the last egg with 1 tablespoon milk. Brush lightly over the tops of each babka.
12. Bake the risen babka in preheated oven for 25-30 minutes, until golden brown on top.
13. Transfer to a wire rack. I like them best warm.

Enjoy!

Other Places:

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Coconut Curried Chicken

Strawberry Balsamic-Basil Jelly

Strawberry Balsamic-Basil Jelly

Ingredients:

• 1 Package Pectin
• Roughly 1 Pound Strawberries. Fresh or Frozen*, hulled** and mashed.
• 1/4 Cup Good Balsamic Vinegar
• 6 Cups Granulated White Sugar
• 1/4 Cup Chopped Fresh Basil

*If using frozen, let the berries thaw a bit before starting.

**Hulling is removing the white, tough middlely-topish inside bit from the berry. Makes a smoother, sweeter jam. Just cut the top off, and scoop out the white middle stem like part of the berry.

Instructions:

1. In a large sauce pan, add the mixed berries and balsamic vinegar. Heat to loosen some juice from the berries for about 5-10 minutes. Stir in the pectin.
2. Over high heat bring the berries to a full boil. Boil hard for one minute.
3. Add all of the sugar and stir well.
4. Bring everything back to a boil. Boil hard for one minute.
5. Remove from heat, and let sit 5 minutes. Skim off any foam from the top.
6. Ladle the jam into sterilized jars, make sure lip is clean, place top, and screw band on. Repeat until all the jam is in cans.
7. In a large pot of boiling water, process the cans for roughly 10 minutes. Remove from water bath, loosen rings to allow water to evaporate and prevent rust.
8. Make sure lids are sealed.
9. Pectin usually comes with instructions on how to process jars, or there is always google to help you out.
10. Sealed and jarred jelly will stay good for up to 9 months if stored in a cool dark place.

Enjoy!

Notes:

Miss busy bee is in the process of moving this summer into our first real home. So The blog is still on the back burner for now.

Easy Cheesy Breakfast Biscuits

Breakfast Biscuits with Cheese and Sausage

Ingredients:

• 3 Cups Flour
• 1/2 Cup Vegetable Shortening
• 1 Tablespoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Pound Breakfast sausage meat, cooked and crumbled
• 8 Ounces Aged White Cheddar Cheese, shredded (or your favorite)
• 1 Cup Butter Milk
• Cooking Spray

Instructions:

1. Preheat oven to 425°F
2. Sift together the flour, baking powder, baking soda, and salt.  Blend in the vegetable shortening until the mixture looks sandy and the vegetable shortening is evenly blended into the flour mixture.
3. Fold in the crumbled sausage and shredded cheese.
4. Make a well in the center of the bowl and add the milk to the well and mix gently until dough just comes together.
5. Spray a 9X13X2 baking dish with cooking spray and press the dough into the pan into an even layer.
6. Bake in preheated oven for 20-25 minutes, until bottoms are browned and tops are golden. Allow to cool in pan at least 10 minutes before cutting.
7. I like to serve these slightly warm.

Enjoy!

Notes:

I think a little bit of green onion would be awesome in these. I know I love green onion too much, but it really does add a nice something-I-can't-put-my-finger-on to so many savory foods.

Or cut one of these in half and put a fried egg in the center, man that would be a great breakfast!!

Breakfast Bars

Breakfast Bars

Ingredients:

• 3 Cups Breakfast Cereal (Honey Nut Cheerios (2 3/4 cups)  rolled oats (1/4))
• 1/4 Cup Dried Cranberries (Optional)
• 1/2 Cup Chopped Nuts (Optional)
• 1/4 Cup Honey
• 1/4 Cup Chocolate
• 1/2 Cup Peanut Butter

Instructions:

1. Measure your cereal or blend of cereals into a large bowl, stir in the nuts and dried cranberries if using.
2. In a small sauce pan melt the honey, chocolate and peanut butter together until melted smooth.
3. Grease a 9X9 sqaure pan with cooking spray.
4. Pour the melted honey, chocolate and peanut butter mixture over the cereal and stir everything well. Press into the prepared pan, cover with plastic wrap and chill in fridge until set, 2-3 hours.
5. Cut into squares, and keep covered.

Enjoy!

Crepe Batter

Crepes

Ingredients:

• 2 Eggs
• 2 Tablespoons Rum
• 1 Teaspoon Lemon or Orange Zest
• 1 Cup Milk
• 1/4 Cup Water
• 1 Cup Flour
• 2 Tablespoons Butter
• 1 Teaspoon Vanilla
• Butter for frying

Instructions:

1. Heat a skillet to medium heat and add the two tablespoons of butter. Melt the butter and continue to cook until bubbly, and just turning brown. remove from heat and allow to cool for 5 minutes.
2. In a blender combine the eggs, rum, lemon or orange zest, milk, water, flour and vanilla.
3. Add the slightly cooled browned butter to the blender and pulse for about 15 seconds until just combined.
4. Chill batter in fridge for at least one hour, or over night.
5. To cook, heat a skillet over medium heat.
6. Melt about 1/2 Teaspoon butter in the skillet and add about 1/4 Cup batter. Swirl the batter to thinly coat the entire bottom of the pan. Cook for about 2 minutes, carefully turn over and cook an additional 2 minutes.
7. Fill or serve with bananas, chocolate, berry sauces, whipped cream, maple syrup, cream cheese, mascapone cheese or whatever you can dream of.

Enjoy!

Spiced White Chocolate Pumpkin Monkey Bread

Pumpkin Monkey Bread

The white chocolate is stuffed inside each pull-apart bite!

It's pretty easy to make, it just takes a bit of time.

Ingredients:

Monkey Bread

• 4 Tablespoons Butter
• 1/2 Cup Water
• 1/4 Cup Sugar
• 2 Teaspoons Salt
• 1 Cup Pumpkin Puree
• 1 Egg
• .25-.3 Ounces Active Yeast
• 3+ Cups Flour
• 2 Teaspoons Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Cardamon
• 1/2 Teaspoon Ground Cloves

Glaze

• 2 Teaspoons Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Cardamon
• 1/2 Teaspoon Ground Cloves
• 1 Cup Brown Sugar
• 1/4-1/2 Cup Melted Butter

• 2 Cups White Chocolate Chips
• Cooking Spray

Special Tools:

Bunt Pan

Instructions:

1. In a small sauce pan over low heat melt the butter, add the water and dissolve in the 1/4 cup of sugar. Check that the temperature is only warm and not hot, then add the yeast, stir to dissolve and allow to stand about 5-10 minutes, until the yeast starts to proof.
2. In a medium bowl whisk together the pumpkin puree, egg, and cinnamon, ginger, nutmeg, allspice, cardamon, ground cloves and salt.
3. In a stand mixer measure out 2 cups of flour and fit the mixer with the blade attachment.
4. When yeast is proofed, add the pumpkin mixture and yeast mixture to the flour. Blend with the blade until a very very soft dough forms. Add in about 1 cup of flour gradually while you continue to mix until dough comes away from edges.
5. Switch to the dough hook and knead dough for 5 minutes, adding more flour if needed. Trying to keep the dough as light as possible.
6. Turn out dough onto a floured surface, knead again until dough is no longer too sticky.
7. Grease a large bowl, place the dough in the greased bowl and cover and allow to rise until double in size. Roughly 60-90 minutes.
8. To prepare glaze, melt the butter in a small bowl, and stir together the sugar and spices in a separate bowl.
9. Once dough has risen cut dough into small ounce sized chunks. Place a few white chocolate chips in the middle of the dough and roll into a ball. Dip in melted butter and arrange in a well greased bunt pan. Repeat with all the dough.
10. Allow the assembled cake to rise an additional 20-30 minutes.
11. Preheat oven to 375°F.
12. Bake risen cake for 30-50 minutes, until puffed, golden and each bite feels hollow when tapped.
13. Cool cake in pan for 5 minutes, then turn out onto a platter carefully.

Enjoy!

Notes:

So yummy, but it does take an awful long time to make it. Be careful to make sure that your bake the cake all the way through. Doughy undone bites are not very yummy.

Other Places:

Last years Pumpkin Pull Apart Bread

Buttermilk Muffin Batter

Buttermilk Muffins

Ingredients:

• 2 1/4 Cup Flour
• 1/2 Cup Sugar
• 1 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Allspice
• 1/2 Cup Melted Butter
• 1 Teaspoon Vanilla
• 1 1/3 Cup Buttermilk
• 1 Egg
• 3/4 Cup Chocolate Chips or Blueberries, or your favorite muffin add in

Instructions:

1. Preheat the oven to 375°F.
2. Line or grease 12 muffin cups.
3. In a large bowl sift together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and all spice. Make a well in the center and set aside.
4. Melt the butter in a small microwave safe bowl. In a medium bowl whisk together the egg, buttermilk and vanilla.
5. Pour the buttermilk mixture and melted butter into the well of the dry ingredients. Mix well into a batter. If batter is too dry or thick add some extra buttermilk about 2-3 tablespoons at a time.
6. Stir in chocolate chips or blueberries.
7. Spoon batter into muffin cups about 3/4 full. Bake in preheated oven for 17-20 minutes, until baked through and lightly golden on top.

Enjoy!

Notes:

Buttermilk might be quickly becoming one of my most favorite ingredients to cook with. Makes delightful baked goods, is excellent to use in a chicken brine, and savory biscuits. Buttermilk makes me happy!

Other Places:

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Baked Veggie Dumplings

Basque Piperade

Basque Piperade with Soft Poached Egg

A fancy stewed tomato dish best served with lots of toasted bread.

Ingredients:

• 1 Can diced or crushed Tomatoes
• 1-2 Red Bell Peppers
• 6-8 Cloves Garlic
• 1 White or Yellow Onion
• 1 Teaspoon Crushed Red Chillies
• 3-4 Teaspoons Smoked Paprika
• 1/2-1 Teaspoon Cumin
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 1-2 Teaspoons Pepper
• 2-4 Fresh Eggs (one per person ideally)
• 1 Baguette or Ciabatta loaf
• Olive Oil
• Fresh Chopped Parsley, for Garnish

Instructions:

1. Set oven to broil. Slice the bell pepper in half and brush all over both sides with olive oil. Broil in oven 3-4 minutes at a time until charred slightly all over. Remove from oven and set aside.
2. Finely chop the onion and mince the garlic cloves. Set aside
3. Heat a large cast iron skillet to medium heat. Coat lightly with oil.
4. Stir fry the onions and garlic for about 7-10 minutes, until onions are beginning to soften.
5. Add the spices and stir well. Allow spices and onions to cook until fragrant.
6. Peel the outer skin off the charred bell pepper and chop into small pieces.
7. Add the chopped bell pepper and the undrained can of tomatoes to the skillet. Stir well to blend everything together.
8. Reduce heat to low and simmer 35-30 minutes.
9. Heat oven to 450°F.
10. Either transfer entire skillet to oven or ladle the tomato mixture into serving ramekins.
11. Crack the egg into a small bowl and arrange in the tomato stew, either around the skillet or the center or small ramekins.
12. Bake in oven for 7-10 minutes, until the whites of the eggs are set and the yolk is still runny.
13. Toast the bread for the final 4-5 minutes of cook time.
14. Serve hot, with toast and a spoon. Garnish the top of the eggs with fresh chopped parsley.

Enjoy!

Notes:

This can be a side to a meal, an appetizer or a meatless main course. It is awesome, so warm and comforting. Pus in addition to being a yummy recipe, this is affordable, easy and pretty quick. And if you do it all in the one skillet, it is pretty much a one pot meal.

Other Places:

How about another French Classic? Weeping Roast and Potatoes, a cut of lamb or beef is roasted over top of onions and potatoes, so the roast juices seep down into the potatoes adding a lot of flavor. Throw a salad or some steamed veggies along side this recipe and you have a complete meal worthy of company.

Buttermilk Biscuits

So easy. So very very easy to make, and then eat all of them.

Buttermilk Quick-Drop Biscuits

Serve with fresh butter. Butter and Buttermilk back together is a good thing.

Ingredients:

• 1 1/2-2 Cups Flour
• 1/2 Tablespoon Baking Powder
• 1/2 Generous Tablespoon Sugar
• 1/2-3/4 Teaspoon Salt
• 3/8 -1/2 Cups Vegetable Shortening
• 1/2 Generous Cup Buttermilk

Instructions:

1. Preheat oven to 450°F.
2. In a stand mixer or in a large bowl sift together the flour, baking powder, sugar and salt.
3. On low speed or with a fork mash the vegetable shortening into the flour mixture until crumbly and sand-like in texture. If you are using a stand mixer keep an eye on it as this step does not take long!
4. Once mixture is crumbly, remove from stand mixer.
5. Make a small well in the center of your crumbly mixture.
6. Pour the cold buttermilk in all at once and fold in gently with a fork until just coming together. Mix carefully to just incorporate everything together.
7. Over mixing biscuits is a bad thing to do, it does take practice to get it just right.
8. Line a baking sheet with parchment paper, or use an non-stick baking sheet.
9. To shape biscuits gently pluck a golf-ball sized portion of dough, barely shape into a round and drop onto prepared pan. Repeat process with all biscuit dough.
10. Bake in preheated oven for between 10-15 minutes, until golden brown and bottoms are done.
11. Allow to cool on pan for 2 minutes, then transfer to a rack.
12. Best served warm with butter.

Enjoy!

Other Places:

What was cooking one year ago?

Herb Roasted Taters which I ultimately make at least once a week to be honest.

Texas Fried Potaotes

Texas Fried Potaotes

Why "Texas Fried" you ask? 'Cause I like how it sounds and honestly have no better name for them. Call them whatever you like as long as you try them, because they are a great addition to a meal. 

Ingredients:

• 2-4 Whole potatoes
• 1 Bell Pepper
• Salt and Pepper
• 2 Tablespoons Butter
• 1 Teaspoon Garlic powder
• 1 Teaspoon Onion powder
• 1 Tablespoon Parsley

Special Tools:

I used a slow cooker the cook the potatoes through, that way the frying part only takes a few minutes. I have also found that cooking potatoes this way in a slow cooker allows them to keep their shape and not melt into mush. 

You could also steam the diced potatoes for about 15 minutes to keep the cook time low.

Instructions:

1. Fill the slow cooker insert with about 1/2 inch of water. 
2. Peel the potatoes and place into the slow cooker. Turn slow cooker onto high and leave potatoes for about 2 hours until cooked soft through, but not falling apart. Remove from slow cooker and allow to cool about 10-15 minutes. 
3. Dice the cooled potatoes into 1/2 inch cubes. Heat a large skillet over medium heat. Melt the butter in the skillet.
4. Add the diced potatoes, Season with salt and pepper, garlic and onion powder and the parsley.
5. Dice the bell pepper and add to the skillet.
6. Allow the potatoes and pepper to cook undisturbed about 5-7 minutes. Gently turn and toss the potatoes and allow to fry another 5-7 minutes. Continue until potatoes have a nice golden crispy skin on the outside.
7. Once potatoes are crispy, serve right away.

Enjoy! 

PS: See a picture of the Texas Potatoes HERE with some glazed grilled chicken.

PSS: Also great at breakfast with some sausages. . .

Other Places:

What was cooking one year ago?

Spicy Squid Chips