IRISH BROWN BREAD

16 Thursday Mar 2017

Posted by Ceri Wilkin in Breads, Recipes

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baking, easy, quick, simple, St Patricks day, wholesome

This simple, wholesome loaf is very quick and easy to make – and a delicious way to celebrate St Patricks day

IRISH BROWN BREAD

2 1/3 cups whole-wheat flour, divided use

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup oat bran

2 teaspoons dark brown sugar

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

1 3/4 cups buttermilk, divided use

1/4 cup unsalted butter, melted

Heat oven to 400F.

In a bowl, stir together 2 1/4 cups of the whole-wheat flour, the all-purpose flour, rolled oats, oat bran, brown sugar, salt, baking powder and baking soda. With a fork, stir in 1 1/2 cups of the buttermilk and the melted butter. Add more buttermilk if needed, a little at a time, just until a soft dough forms.

Knead dough in the bowl until smooth, about 2 minutes. If dough is too wet, knead in up to 4 teaspoons whole-wheat flour, 1 teaspoon at a time.

Divide dough into 2 equal portions. Shape each portion into a ball and place on a lightly oiled baking sheet. Flatten slightly. Using a sharp knife, make 2 crisscross slashes on top of each loaf.

Bake loaves for 30 to 35 minutes or until a cake tester inserted in center comes out clean and bottoms of loaves sound hollow when tapped.

Remove bread from baking sheet and place on a rack to cool.

Enjoy!

A LITTLE LEVITY!!!

05 Sunday Mar 2017

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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baking, easy, family, fun, kids, quick

“I hate when I think I’m buying organic vegetables, and when I get home they’re just regular doughnuts.” – Sara Gaynes Levy

BAKED MINI DOUGHNUTS

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/8 teaspoon salt

5 tablespoons butter, at room temperature

1/3 cup plus 3 tablespoons sugar

1 egg

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

Heat oven to 350F. Generously grease two 12-well miniature doughnut pans.

Whisk together flour, baking powder, nutmeg and salt in a bowl. Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer at medium speed until well combined, then beat in egg.

Add half of flour mixture, then milk and vanilla, and then remaining flour mixture, beating until combined. Spoon batter into a pastry bag and pipe into doughnut pan wells, filling about two-thirds full.

Bake until a wooden pick inserted in doughnut comes out clean, 9 to 12 minutes. Cool in pans 1 minute, then run a blunt knife around edges to release doughnuts.

Mix together remaining 3 tablespoons sugar and cinnamon in a large bowl. Add warm doughnuts and gently toss with hands to coat.

Enjoy!

Recipe adapted from allrecipes, February/March 2016

allrecipes.com/

MARDI GRAS

28 Tuesday Feb 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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anise seeds, baking, bourbon, celebration, fat tuesday, lemon, Mardi Gras, New Orleans

The Sazerac, originally served at the Sazerac Coffee House in New Orleans, dates back to the 1800’s. This mixture of rye whiskey, Peychauds bitters and angostura bitters with a Herbsaint or absinthe wash and a suggestion of sugar and lemon, is thought by some to be the first and the official cocktail of NOLA.

SAZERAC SHORTBREAD

1 tablespoon bourbon

1/4 cup sugar

2 teaspoons freshly grated lemon zest

1/2 teaspoon anise seeds

1/8 teaspoon salt

8 tablespoons unsalted butter, cut into tablespoons

1 cup flour

Heat oven to 325F.

In the stand of an electric mixer, beat sugar and butter until creamy. Add the lemon zest, anise seeds, salt and flour, mix until combined. Stir in the bourbon.

Press evenly into an 8-inch square cake pan. Cut dough into 6 strips crosswise and 4 strips lengthwise. Dock the dough with a fork.

Bake until golden brown, about 25 minutes. Remove from oven and cut along the same marks again, then cool completely in the pan on a wire rack.

Enjoy!

FENNEL AND ORANGE SHORTBREAD

29 Sunday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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baking, best, birthday, delicious, flavorful, friends, gift

I baked this light, buttery shortbread to deliver to a friend, along with a small gift to celebrate her birthday.

FENNEL AND ORANGE SHORTBREAD

1 cup flour

2 tablespoons cornstarch

2 tablespoons sugar

finely grated zest of 1 orange

1 3/4 teaspoons fennel seeds, crushed

1/2 cup butter, cut into chunks, at room temperature

1 tablespoon powdered sugar

1/4 teaspoon salt

Heat oven to 350F.

In a bowl, combine flour and cornstarch. In a large mixer bowl combine sugar, orange zest and fennel, rub together. Add the butter, powdered sugar and salt, beat with an electric mixer on medium speed for 3 minutes or until the mixture is smooth, scraping down the bowl as needed. Add dry ingredients all at once, beating on low speed until combined.

Shape into a disk, place between sheets of parchment paper. Roll into an 8-inch circle. Lift off the top sheet and slide the dough, still on the bottom sheet, onto a baking sheet. Use a fork to prick the dough. Sprinkle with salt.

Bake shortbread for about 20 minutes or just until edges are lightly browned. Let cool on baking sheet for 5 minutes. Cut into squares.

Enjoy!

Recipe adapted from Better Homes and Gardens, December 2016

www.bhg.com/

CHEDDAR PARMESAN CRACKERS

19 Thursday Jan 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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baking, best, delicious, easy, friends, moving, new home, snack

After casually and intermittently looking for years, a friend and her husband found a beautiful new home, made a successful offer and prepared to move their family – making a few changes prior to taking up residence – repainting almost every room, performing minor renovations and planning modifications to the large yard.

While the painters were putting the final touches on their bedroom, I joined her and a couple of other friends at the house for a preliminary tour. We met in the kitchen and before embarking on our explorations, opened the bottle of champagne I had bought for a celebratory toast, and poured it frothing into the tall flutes that had been wrapped carefully in cloth napkins for the journey across town. Once back from checking out the many gorgeous rooms over three different levels we gathered in the kitchen once again, to continue our conversations and taste the Cheddar Parmesan Crackers I had baked that morning.

CHEDDAR PARMESAN CRACKERS

1/2 cup cheddar, grated

1/4 cup parmesan, grated

3/4 cup cake flour

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 tablespoons unsalted butter, cut into small pieces

2 tablespoons water, plus more as needed

In the bowl of a stand mixer, place cheddar, parmesan, flour, mustard, salt and cayenne pepper, mix. Add the butter and mix just until incorporated. Add the water, 1 tablespoon at a time, and mix just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time until it reaches the right consistency.

Turn the dough out onto a large piece of waxed paper and with a rolling pin, roll until dough is 1/4 inch thick. Cover and place in refrigerator for at least 2 hours and up to 2 days.

Heat oven to 375F.

Using a cookie cutter, cut out rounds of dough and arrange on baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color.

Enjoy!

Recipe adapted from The Food Network

www.foodnetwork.com/

COOKIE BUTTER CHOCOLATE CHIP COOKIES

15 Sunday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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baking, Biscoff spread, chocolate, easy, family, friends, kids, returning dish

I only recently returned a plate to a friend, who had left it at our house over the holidays piled high with fresh fruit. She has three wonderful young children, and after spending the morning baking, I thought they would enjoy these buttery cookies adorned with chocolate chips.

COOKIE BUTTER CHOCOLATE CHIP COOKIES

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup dark brown sugar

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

1/2 cup cookie butter (such as Biscoff spread)

2 1/4 cups flour (I used a combination of cake flour and bread flour because we were out of all purpose flour)

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon cornstarch

1/2 teaspoon salt

1 1/4 cups chocolate chips

In the bowl of a stand mixer, fitted with paddle attachment, beat butter for 1 minute on medium speed until completely smooth and creamy. Add sugar and brown sugar, and beat on medium-high speed until fluffy and light in color. Beat in egg, additional egg yolk and vanilla extract on high speed. Scrape down sides of bowl as needed. Add cookie butter, beat until blended.

In a separate bowl, whisk flour, baking soda, cinnamon, cornstarch and salt until combined. Mix into cookie butter mixture and add chocolate chips.

Cover dough and chill for at least 3 hours.

Remove cookie dough from refrigerator and allow to sit at room temperature for 20 minutes.

Heat oven to 350F. Line cookie sheets with parchment paper.

Scoop dough into balls, about 1 tablespoon and place on cookie sheets.

Bake cookies for 8 to 10 minutes, remove from oven and allow to cool for 5 minutes on cookie sheet. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Sallys Baking Addiction

sallysbakingaddiction.com/2015/12/13/biscoff-chocolate-chip-cookies/

GRANDMA SYLVIAS SALT BUTTER COOKIES and CHEWY PEANUT BUTTER BROWNIES

07 Saturday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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baking, cozy, easy, friends, sledding, snow day, warm

Although thrilled to see the snow covering the ground when we woke at 5 for our morning walk, I was not so excited to get out in it. However, after dressing in many layers, we completed our usual hour, debating whether schools would be closed due to the accumulation – and on our return there was a message informing us school was definitely canceled for the day.

the boys sledding at the park

A snowy day just seems to invite one into the kitchen to bake, and after the kids spent the day sledding at the park and greeting their friends, refreshments were welcomed along with mugs of hot chocolate and cups of steaming sweet tea, by the fire in the living room.

GRANDMA SYLVIAS SALT BUTTER COOKIES

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon whiskey

2 sticks butter, softened

2/3 cup sugar

2 1/4 cups flour

Heat oven to 350F.

Whisk yolks, vanilla and whiskey together. Beat butter and sugar together until fluffy, about 2 minutes. Add the yolk mixture and beat until combined, add flour. Shape the dough into balls, flatten slightly. Bake until lightly browned around edges, 10 to 12 minutes.

FILLING

1 ounce chocolate, chopped

1/4 cup water

2 cups powdered sugar

Combine chocolate and water in saucepan and stir over low heat until smooth, about 5 minutes. Off heat, whisk in powdered sugar until smooth.

Join cookies together with filling.

Enjoy!

CHEWY PEANUT BUTTER BROWNIES

3/4 cup butter, softened

3/4 cup creamy peanut butter

1 3/4 cups sugar

2 teaspoons vanilla

4 eggs, lightly beaten

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

Heat oven to 350F. Spray a 13-by-9-inch baking pan with cooking spray.

Beat butter and peanut butter in large bowl with electric mixer at low speed 3 minutes or until well blended. Beat in sugar and vanilla until blended. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, baking powder and salt until just blended. Reserve 1 3/4 cups batter. Stir cocoa into remaining batter.

Spread chocolate batter in prepared pan. Top with reserved batter. Bake 30 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

Enjoy!

CARROT COCONUT MUFFINS

03 Tuesday May 2016

Posted by Ceri Wilkin in muffins, Recipes

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baking, banana, breakfast, carrot, coconut, easy, garbanzo bean flour, high protein, lunch, quick, snack

I have been experimenting with using different varieties of flour when baking, and mixed garbanzo bean flour into these delicious Carrot Coconut Muffins for a little added protein – perfect for a bright bite in the morning, or a quick afternoon energizer.

CARROT COCONUT MUFFINS

1/2 cup unsalted butter, melted

2 cups garbanzo bean flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2/3 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup mashed banana

2/3 cup sour cream

1 cup shredded carrot

1 cup finely shredded unsweetened coconut

Heat oven to 375F. Place paper muffin liners into muffin cups.

Whisk together the butter and sugar. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.

Cool muffins in pan, then turn them out onto a rack to cool further.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

BANANA CAKE

23 Saturday Jan 2016

Posted by Ceri Wilkin in Breads, Recipes

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baking, easy, quick, ripe bananas, sour cream, wheat germ

Although bananas are among the most highly consumed fruits in our home, it seems there are always enough in the pantry, perfectly ripe for baking.

BANANA CAKE

1/2 cup butter

1 cup sugar

2 eggs

2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

3 ripe bananas, mashed

1 teaspoon vanilla extract

1/2 cup toasted wheat germ

Heat oven to 350F. Butter and lightly flour a 9-by-13 inch pan.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift together the flour, cream of tartar, baking soda and salt. Mix the sour cream, bananas and vanilla extract. Alternately add the dry ingredients and the sour cream mixture to the butter mixture. Fold in the wheat germ.

Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Dust with confectioners sugar.

Enjoy!

Recipe adapted from Family Fun Magazine

Recipe Doodle

Tag Archives: baking

IRISH BROWN BREAD

A LITTLE LEVITY!!!

MARDI GRAS

FENNEL AND ORANGE SHORTBREAD

CHEDDAR PARMESAN CRACKERS

COOKIE BUTTER CHOCOLATE CHIP COOKIES

GRANDMA SYLVIAS SALT BUTTER COOKIES and CHEWY PEANUT BUTTER BROWNIES

CARROT COCONUT MUFFINS

BANANA CAKE