Fresh Baked Bread

I've never made a loaf of bread from scratch before, but I decided that it's time to start.  I don't go for the usual white bread loafs from the grocery store that stick to the roof of your mouth.  Oh no, this girl likes her carbs to be hearty.  The loaves I can find at the farmer's market are good, but I know I can make one just as good at home. What's better than warm bread any time I please?  Not too much, I would think.

I found the perfect starter recipe from the authors of the cookbook, Artisan Bread in Five Minutes a Day.  The recipe allows you to mix a large amount of dough for the week, store it in the fridge until you need it, and then bake off as much as you'd like for a warm, fresh loaf or rolls.  The bread turned out fantastically well, and it was so easy to make.  You can bet that I'll be doing this regularly from now on.

Settling in at the Edge of the Cotswolds

My husband and I just had a little weekend getaway in the Cotswolds.  The tiny villages feel so warm and inviting.  They are all walkable little towns surrounded by rolling hills of sheep and bright green grass.  It seems like everyone is decked out in a quilted jacket and their favorite pair of boots, ready to head out on the footpaths through the fields.

The pace of life is leisurely, and the people are unapologetic about it.  What a perfect attitude for sinking into the remains of winter.  Just grab a cup of hot cocoa, curl up in a warm blanket next to the fire, and read a book that's been on your list for quite some time.  This is the right way to enjoy the season and not worry about rushing toward Spring.

Orange Currant and Cherry Scones

Scones are something that my husband loves to make, and the America's Test Kitchen recipe he uses makes the best scones that I've ever had.  That's really saying something because we live in England, a scone mecca.  These, however, are not dense biscuit scones.  They're filled with soft, flaky layers of buttery pastry dough and are amazingly light.

This time I helped him make these gems in two different flavors. We mixed orange zest into the batter with currants from our vegetable box in half of the dough and cherries in the other half. The result was perfection as usual.

Ingredients:

8 TBS unsalted butter

1 1/2 cups currants or cherries

1/2 cup whole milk

1/2 cup sour cream

2 cups all-purpose flour

1/2 cup sugar

2 tsps baking powder

1 1/2 tsp fresh orange zest

1/2 tsp salt

1/4 tsp baking soda

For browning the tops:
2 Tbs melted butter

raw sugar, for sprinkling

Directions:


* Freeze the butter either the night before or a few hours before starting to bake.  Put a couple mixing bowls into the freezer with your currants/cherries in them for use later.

* Preheat oven to 425 deg. Line a baking sheet with parchment. Set aside.

* Grate 8 TBS of butter and put back into the freezer.

* Whisk the milk and sour cream together and refrigerate until needed.

*Whisk the flour, 1/2 cup sugar, baking powder, orange zest, salt, and baking soda.

*Add the grated butter and toss until completely combined coated.

*Fold in the milk mixture until it is just combined. 

* Turn the dough onto a floured cutting board. Flour your hands and the dough and knead for about 30 seconds. It should barely hold together in a wet ball. Sprinkle a bit of flour over the dough as necessary for working with it.

* Roll dough out into approximately a 12 x 12 square. Fold the top and bottom of the dough over toward the center.  Then, fold the sides into the center.

*Put the dough in the freezer for about five to ten minutes.  While the dough is in the freezer, cut your fruit into bite-sized pieces if it isn't already.

* Flour your countertop and roll the chilled dough into a 12 x 12 square again. Sprinkle the top with your fruit and press the pieces gently into the dough.

*Start on one long end and roll the dough in a log, jelly-roll style.

* Flour each side of a knife and cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles.

* Put the scones on a sprayed baking sheet. Brush with melted butter and sprinkle with some raw sugar(or regular).

* Bake for 18-25 minutes until light golden brown. Let cool for five minutes after taking out of the oven.

* Enjoy!

Holiday Treat Gifts

There are always people that you want to send holiday wishes to during this season but don't want to spend a fortune on gifts.  Cards are nice for all of the families, couples, and distant friends.  Food gifts, though, are perfect for those you see frequently and should get something a little more substantial from you.  When you spend your time and energy creating something enjoyable for them, they will be very appreciative of the gesture, not to mention the amazing eats!

This Christmas I decided to make some festive red velvet cupcakes for the first time.  I adorned them with little holiday toppers, boxed them up, and trimmed them with some festive baker's twine.  Off they went to all of those on our list that needed a little holiday cheer...And they got great reviews!  I would definitely recommend this recipe.  Keep it in mind since Valentine's Day is coming up quickly.

Ingredients:

For cupcakes:

4 tablespoons unsalted butter, at room temperature

¾ cup granulated sugar

1 egg

2½ tablespoons unsweetened cocoa powder

3 tablespoons red food coloring

½ teaspoon vanilla extract

½ cup buttermilk

1 cup + 2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1½ teaspoons distilled white vinegar

For frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

* Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

* On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

* In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

* Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

* Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

* Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

* Next, make the frosting. Using the whisk or beater attachment for your mixer, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

* Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

(Recipe from the Brown Eyed Baker)

Updated Holiday Bread

I don't really care for fruit cake, but the traditional panettone is pretty big here in the UK. It's a little lighter than a standard fruit cake.  I'd much prefer a moist coffee cake, though, to panettone or a dense loaf of dried fruit.  When I got a bunch of persimmons in a recent veg box delivery, I thought I'd make more of an updated version of holiday bread. I had never cooked or baked with persimmons before, but I figured I would give it a try.

This recipe came out amazingly well.  It was moist with the perfect amount of holiday spices.  Even the extra loaf that I made with raisins incorporated into the batter came out great.  So, I decided that this should be the replacement holiday recipe for getting into the spirit of the season.  It's got the flavor to conjure up cozy evenings at home, and it's perfect to give as seasonal gifts that people will actually love to eat.

Persimmon Bread

* 5-6 persimmons to make about 1 cup of pulp

* 2 tsp baking soda

* 3 cups sugar

* 1 cup vegetable oil

* 4 eggs

*1 1/2 tsp cinnamon

* 1/2 tsp nutmeg

* 1 1/2 tsp salt

*2/3 cup water

* 3 cups flour

* 1 to 1 1/2 cup raisins (optional)

* 1 cup chopped peanuts (or preferred nuts - optional)

* Preheat oven to 350 degrees and grease two loaf pans (3 x 6 inches in size)

* Cut persimmons and remove center if tough.  Blend the persimmons in a blender on puree until the are smooth.

* Push puree through a sieve over a medium sized bowl. Add baking soda and let stand for 5 minutes to thicken.

* In another medium bowl, combine sugar, oil, eggs, cinnamon, and salt.  Blend together until smooth. Then, alternately mix in the pulp, water, and flour.  If preferred, mix the raisins into the batter. 

* Pour batter into the loaf pans to fill about halfway.  Add the nuts on top of the batter if preferred.  

* Bake for 1 hour until a toothpick comes out clean.

* Remove from the oven and let the bread sit in the pan for another 10 minutes before removing.  Enjoy!

Quick Sticky Bun Breakfast

I woke up last Saturday morning craving our typical weekend carb-loaded breakfast, but I didn't really want to go all out in baking something.  I decided to peruse my bookmarked recipes for something that was quick and easy (i.e. ready-to-eat in about half an hour with the least amount of dirty dishes possible).

I came across this recipe several months ago and decided to bookmark it since my husband loves monkey bread. When it popped up in my saved recipes, I saw that it was loaded with buttery, brown sugar goodness, and it really only required that I have a can of biscuits in the fridge.  Perfect!  I had just bought a can of biscuits from the store "just in case" anything popped up.  I must have been channeling this recipe at the grocery store.

Although my husband still prefers the traditional monkey bread to this recipe, I actually think that this takes about 50% of the effort to get 95% of the satisfaction of monkey bread.  Here it is for you to judge for yourself.

Sticky Bun Breakfast Ring

Christmas Tree Debate...Settled!

Every year my husband and I go to one of the local Christmas tree farms and get a real tree for our house. I was really wondering this year whether this was a good choice for us as a household that tries to live sustainably when possible. I knew that fake trees carry a lot of chemicals that just add to all of those already present in your home, but I wasn't completely sure if cutting down a tree every year was a good idea.

I found this great article at the National Geographic website that talks about how real trees are the more environmental choice.  Yes!  We made the right decision.  Apparently, fake trees do contribute substantially more to greenhouse gas emissions, landfill space, harmful toxins in living spaces, and water and energy usage. You have to take into account the way the fake trees are processed in factories (usually across the globe) as well as how they're disposed of after use.  Real trees can be recycled and used for a variety of things that may even improve quality of life.  I especially like the example given in the article of using the mulch in local parks and flower beds.

Of course, if you really want to go all out, you can get a live tree that can be replanted and used again the next year.  We tried that last year, but since I have quite the black thumb, I couldn't even keep the tree alive for a few months.  From now on, I'll be comfortable with my decision to continue buying a real tree every year.  Thank you, National Geographic, for approving of my decision.