Archive for the ‘baking’ Category
This beer bread recipe can handle just about any 12 oz. of beer you throw into it, but I challenge you to try something other than PBR (my usual favorite for this recipe).
I decided to take my dad’s original recipe and use SanTan Brewing Company’s HefeWeizen in hopes that the banana and clove flavors would come through. I’ll definitely be using this beer again, call me biased if you must. || Read more
This recipe was one of my favorites I used a lot while I lived in Denver. My sister was nice enough to take a picture of her batch she made this weekend so I could share this cake-like cookie recipe with you! Double the recipe to make a full batch. This one will be a hit with you chocolate lovers. Enjoy!
1 stick butter, softened
1/3 cup brown sugar
1/3 cup sugar
1/2 tsp. vanilla
In another bowl mix:
1 1/4 cups flour
1/3 cup cocoa powder (I use Hershey’s Dark Special Edition)
1/2 tsp. baking soda
1/8 tsp. salt
Add 2 teaspoons of water into your flour mix and mix well.
Mix the dry ingredients with the wet.
Stir in one cup of chocolate chips + bake at 350 degrees for 9 minutes.
**This is for a half batch, otherwise double all ingredients**
Orange sweet rolls. Do I need to say anything else? I didn’t think so! The dough is the same exact recipe from my homemade cinnamon rolls in 90 minutes or less post so you won’t be spending time waiting for these puppies to rise and bake!
I prefer to prep them the night before and let them rise overnight for baking in the morning, but the recipe is built so you only have to let them rise until double in size and then bake them right away. Whatever fits your fancy!
Here’s what you’ll need:
For the dough –>
- ¾ cups milk (any kind)
- ¼ cups butter
- 3¼ cups flour
- 1 (0.25 oz.) dry active yeast
- ¼ water
- ¼ cup sugar
- 1 egg
- ½ tsp. salt
For the orange filling —>
- ½ cup sugar
- 6 tablespoons butter
- grated orange rind
For the orange glaze —>
- the juice of one orange (fresh squeezed is best!)
- 2 cups powdered sugar (more or less depending on how much juice you have)
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
- In a large mixing bowl mix 2¼ cups flour, yeast, sugar & salt. Mix well with whisk.
- Add the water, egg and milk mixture and beat well. You should have a very stick dough as shown in the photo.
- Add the remaining flour, ½ cup at time, stirring well after each addition. (I only use about a cup of the remaining dough. More will be used to roll the dough out and you don’t want it to be too dry.)
- When the dough has just pulled together, turn it out onto a floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth or paper towel and let rest for 10 minutes (I leave it on the counter – don’t worry about transferring it to a bowl).
- While the dough is resting, prepare the filling. In a small saucepan melt your butter. Once melted add the sugar and orange rind. Mix well and once it starts boiling, remove it from the heat. Set aside to let it cool a bit.
- Roll out the dough into a rectangle about ¼-½ inch thick.
- Spread the dough with your orange sauce, leaving about ½ inch margin.
- Roll up the dough lengthwise and pinch the seam to seal. Turn over so it’s seam-side down on the counter.
- Using a piece of string, mark out 12 pieces and cut.
- Place rolls into a greased pan. Cover and let rise until doubled (about 30 minutes- could take less depending on how warm your kitchen is). I use two pieces of saran wrap that have been sprayed with olive oil so the dough doesn’t stick when it’s finished rising.
- Bake in 375 degree oven for about 20 minutes, just until the tops are golden brown. Remove from heat and let cool.
- Pour glaze (recipe below) over the top and continue to let the rolls cool all the way through.
Prepare the glaze:
- Mix the orange juice and powdered sugar with a whisk until a slightly runny consistency.
Holidays! Cranberries are easy to come by so I always stock up when they’re on sale. Store ’em in your freezer for up to a year. Mine never last that long.
This cran-orange muffin recipe is something I changed up a bit to fit my tastes. In all honesty, it’s pretty sweet and more cupcake, almost angel food-like. I still had a couple for breakfast though. 🙂
If you’re not a fan of the tartness of cranberry, try using blueberries instead, they’d work equally well with the orange flavor. You could also try and toss your thawed out cranberries in a bowl of sugar and let them sit a little bit before you add them to the dough. Up to you!
Here’s what you’ll need:
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons grated orange rind
- ¾ cup orange juice (prefer fresh squeezed oranges!)
- ¼ cup olive oil
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups cranberries (or blueberries), if you’re using frozen, thaw and drain first
- Cooking spray
- Set aside 1 tablespoon of the sugar.
- Combine flour, remaining sugar, baking powder, salt & baking soda in a large bowl.
- Combine orange rind, juice, oil, egg & almond extract in a small bowl. Mix well with a whisk.
- Add to flour mixture, stirring just until moist.
- Fold in cranberries or blueberries.
- Spoon batter into 16 muffin cups coated with cooking spray.
- Sprinkle with leftover sugar.
- Bake at 400° for 15 minutes.
- Remove from pan and let cool completely on wire rack.
Original recipe found here.