Garlic & Cheese Croissants

I know, I know, the blog has been quiet for the last few days.  But it was for a good reason, I promise! I was busy with making a cake for my cousins granddaughter.  No, the fact the my cousins, even some of my own sisters; are grandparents, has not completely sunk in.  I've never been happier to be on the younger side of the spectrum, trust me.  Just keep in mind that I have a huge family! I'm # 7 in a sibling pool of eleven.  Anyway, back to the cake.  It turned out spectacular and I will be posting pics soon.

Now, speaking of family....wow yours with these super tasty garlic & cheese croissants. Crazy easy to make and a perfect companion to any pasta dish!

Garlic & Cheese Croissants

Ingredients:

1 tube Pillsbury Croissant Rolls

1 cup Shredded Cheddar Cheese

1 tsp Dried Parsley

1 tsp Garlic Salt

1 tbsp Parmesan Cheese

Directions:

1. Unwrap & beat the hell out of the tube of croissants until the darn thing pops open - because we all know those things don't just open with a press of a spoon.

2. Unroll the dough and separate the eight triangles.  I like to give each one a bit of a stretch  in the middle area after breaking apart, you get a little more surface area to work with.  At the widest end place a hefty pinch of the grated cheese, then roll as usual but pinch any gaps closed so your cheese doesn't escape. Place on an ungreased baking sheet ( I like to foil line mine but that's completely optional).

3. Once all the dough is nicely cheesed up and rolled. Lightly add the parmesan, garlic, and parsley.

4. Bake as per the package directions.

Stay Sweet!

Tammy

Homemade Flour Tortilla's

I love when you can make something so simple & fresh for pennies as apposed to spending dollars on chemical laden cardboard, don't you?  These tortilla's are so easy to make, you'll wonder why you've been buying them all this time.

Ingredients:

3 cups Bread Flour

1 tsp Salt

1 tsp Baking Powder

1/3 cup Vegetable Oil

1 cup Warm Water

Directions:

1. Combine about 2 - 2 1/2 cups of the flour, salt, and baking powder in a large mixing bowl.  The amount of flour you start with will depend on your area, temperature, and humidity.  If you're not sure start with 2 cups.  Slowly stir in the water and oil (or if you're using  a mixer with dough hooks have it on a low speed and add).  If you've read my Skor Bit Cookie post you know that I've blown up my mixer so I've had to made these completely by hand. It's not hard to do and doesn't take that much more time.

2. Once the water and oil is added, you'll probably need to mix in more flour.  You're looking for the dough to be well combined and smooth with a slight tack.  If you're hand kneading start the knead in the bowl, once the flour is pretty much combined into the ball, turn out onto a floured surface (use the left over measured flour) and keep kneading and adding flour for about 10 minutes.  For those using a mixer slowly add the flour a bit at time on a medium/low speed until the dough is smooth and pulls away from the bowl (about 6 minutes)

3. Once your dough is smooth cut into your desired size.  I cut it into 16 pieces for taco size (about 8 inches in diameter) and into 12 for wrap size (about 12 inches).  Let the pieces rest covered with some plastic wrap for 10 - 15 minutes.

4. Roll each piece on a very lightly floured surface so it's very thin, basically you should almost be able read the paper through it or see the pattern of your counter top.

5. Preheat a non greased skillet of an appropriate size on a higher temperature (on my stove I find that just slightly over the medium mark is perfect) and carefully place your tortilla's in.  Keep an eye on the first one and adjust your temperature accordingly.  You want the dough to slowly puff up and cook to a light brown and then flip with tongs and brown the other side. Each side should only take about 2 - 3 minutes to brown. If you find there's a build up of loose flour in your pan after a few, carefully wipe it away with a dry kitchen towel.

6. I keep the finished tortilla's on a plate beside the frying pan covered with kitchen towel just to keep them warm while the other's a being cooked.

Stay Sweet!
Tammy

Bring on the Bagels!

Talk about tackling the breads lately, eh?  I feel for anyone that has gluten allergy,  I love my breads! There's just something about the warm, tasty, melt in mouth, goodness of a fresh made bread. These little circles of yummy aren't hard to create once you've got some practice in.

Ingredients:

4 cups Bread Flour
1 3/4 Cup warm water
1 tbsp Dry Active Yeast
1 tbsp Sugar
1 tbsp Salt
Corn Meal


Directions:

1. In a large bowl add the warm water (at about 110*F), sugar, and yeast.  Let sit for 5 - 10 minutes until frothy.

2. Add the flour & salt and beat with an electric mixer equipped with dough hooks.  Mix for 7 minutes or until dough is smooth and pulling away from the the sides.

3. Remove from the bowl and form into a ball. Lightly grease the bowl and return the dough.  Cover with a damp dish towel and keep in a warm spot to let rise until it's doubled in size (about an hour).

4.  On a lightly floured counter fold out the dough and cut into 12 equal pieces.  Form into balls and placed on a up side down cookie sheet lightly greased with vegetable oil. Let rise again for about 30- 45 minutes.

5. Put a large pot of water on to boil with about a tablespoon of sugar.  While you wait for the water to boil carefully poke a hole in the middle of the dough balls with your fingers and stretch slightly, just so the hole is a tad bigger than you'd like for the finish product.  Replace on the oiled sheet and let rest, uncovered, for about 10 minutes.  Preheat your oven to 400*F.

6. Once the water is boiled reduce to simmer and very carefully add bagels 2 - 4 at a time.  You need flipping room so don't crowd the pot.  Let simmer on the first side for 2 minutes, flip, and simmer the second side for 1 minute. Remove with a slotted spoon (the flatter & wider the better - I use my wok spoon) and let drain for a few seconds and place on a baking sheet that's been lightly buttered and sprinkled with corn meal.

7. Lightly beat the egg in a small bowl and brush the bagels with the egg wash. At this point you can add any toppings, like cheese, sesame seeds, etc.  Bake for 20 - 25 minutes or until the tops are golden.  Transfer to cooling racks & let cool completely.

Stay Sweet!
Tammy

The Perfect Brioche Bun

See, I told you I'd keep experimenting with buns.  I didn't really expect it to do it again so soon. But when I came across this one from a bag of my mom's recipes (I really need to finish typing them out for her). I couldn't wait to give it a try. It didn't disappoint - the crust is chewy and the inside is so soft & moist.  You couldn't ask for better.  While my first bun recipe is great in a pinch since there isn't crazy rise times - if you have the time, you really need to do this version.

Brioche Burger Buns

Ingredients:

1 cup Warm Water
3 tbsp Warm Milk
2 1/2 tsp Active Dry Yeast
2½ tbsp Sugar
2 large Eggs
3 1/3 cups All-purpose Flour
1½ tsp Salt
2½ tbsp Unsalted Butter, softened.
Sesame Seeds, optional

Instructions:

1. In a two-cup glass measure; combine the water, milk, yeast and sugar. Let stand until frothy, about 5 - 10 minutes.

2. In  a large bowl, add the flour, salt and butter and with an electric mixer, mix together until the butter is combined - it'll look like crumbs.

3. In a small bowl beat one of the eggs and set aside.

4. Stir in yeast and beaten egg. The attach the dough hooks to your mixer and mix for about 10 minutes or until the dough is smooth and well combined.  This could take as little as little as 7 or 8 minutes.  Just keep an eye on it and go by look - if it's nice & smooth it's ready.

5. Shape the dough into a ball, return  it to the bowl, and cover with a clean, damp dish towel and let it rise in a warm place until it's doubled is size.  This can take 1 - 2  hours or more depending on conditions and no two times will be exactly the same.  Just keep watch on the size of the dough.

6. Lightly grease your baking sheet.  Then divide the dough into 8 pieces. Roll each piece into balls and place 3 inches apart on the prepared sheet - seam side down. Cover again with the dish towel, re-dampened.  Let rise for a second time in a warm place for another 1 - 2 hours or until the balls almost double in size again.

7. Mix a small bit of water with the second egg to make the egg wash.  Once the second rise is finished, VERY lightly brush on the wash.  At this point you can sprinkle on the sesame seeds.

8. Preheat the oven to 400*F and put a small baking pan with water in it on the bottom rack prior to adding the buns. This creates steam & helps to keep the bread moist.

9. Bake on the middle rack for 15 - 20 minutes or until golden brown. Place on a wire rack to cool
completely.

Stay Sweet!

Tammy

Nice Buns!

Is there a better smell in the world than fresh baked bread?  I don't think so!  Ok, maybe the smell of a man wearing Calvin Klein Obsession, yummmm..................Focus Girl! Focus!  Your 1990's is showing.

Sorry about that!  Let's get back to the bread.  I grew up in a place and time that homemade breads were the norm.  I can't remember ever having store bought until moving to Ontario.  Every weekend I would be enticed from wherever I was in the house (or even outside if I was close enough in the yard) by the smell of fresh bread baking either at home or at one of my grandparents houses.

When I came across this recipe for hamburger buns from a Taste of Home ( http://www.tasteofhome.com/recipes/40-minute-hamburger-buns ) I thought I'd give it a go.  I love the fact that it doesn't take hours and hours of rising, punching, rising, etc.....Although I did tweek it a little and my edits are the ones that I've listed.  If you want to try the original click on the link above.

Ingredients:

2 tbsp + 1/2 tsp Dry Active Yeast
1 cup + 2 tbsp Warm Water (110*F - 115*F)
1/3 Cup Vegetable Oil
1/8 + cup Sugar* (I used a little more sugar than 1/8th cup probably around 1/6th cup.  Honestly I scooped out the 1/4 cup that the original directions called for and poured what I thought would be enough to achieve a less sweet bun.  I edited it because it just seemed like A LOT of sugar for this recipe)
1 Egg
1 tsp Salt
3 - 3 1/2 cups All Purpose Flour

Directions:

1. In a large bowl, dissolve yeast in warm water.  Add oil & sugar; let stand for 5 - 10 minutes -  You want the yeast to be nice and frothy.  Add the egg, salt and enough flour to form a soft yet slightly sticky dough - I used closer to the 3 cup mark for the flour but it all depends on your location and humidity for the exact amounts.

2. Turn the dough onto a lightly floured surface; knead until smooth and elastic, about 3 - 5 minutes.  Do NOT let rise.  Divide into 8 equal pieces and shape each into a ball.  Place 3 inches apart on a lightly greased baking sheet.

3. Cover with a dish towel and let rest for 10 - 15 minutes.  Bake in a preheated 425* oven for 8 - 12 minutes or until golden brown.  Remove from pans to wire racks to cool.

Now will this be the ultimate bun recipe for my house?  I don't know.  It was very good but a little heavy.  It will be the one I'll turn to when time is of the essence.  But I'll will be experimenting with others.  Don't touch that dial!

Stay Sweet!
Tammy

The Banana-iest Chocolate Chunk Banana Bread

We love banana bread in our house. Especially if it's loaded with not just chocolate chips but chocolate chunks!  Throw out any banana bread recipes you've had before because this will be your new favourite.  Trust me.  

Ingredients:

1/4 cup butter, unsalted

2 large eggs

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/4 cup sour cream

1 cup chocolate chucks

1 tbsp vanilla extract

6 med/large ripe bananas, mashed (I filled my 2 cup Pyrex measure right to the top)

1 package instant vanilla pudding (no cook)

2 1/4 cups all purpose flour

1 1/2 tsp baking soda

1 tsp cinnamon

pinch salt

Directions:

1. Preheat over to 350*F. Grease and flour 2 4 x 6 loaf pans or one 5 x 9 pan (you may need a small loaf pan or use a muffin pan for any extra batter if you use the 5 x 9 pan).

2. Melt the butter and let cool.

3. Whisk the eggs, sugars, sour cream, vanilla into the cooled butter.

4. Stir in bananas.

5. Add the dry pudding mix, flour, baking soda, salt and fold in with a spatula.  Be careful not to over mix.

6. Lightly fold in the chocolate chucks.

7. Bake for 60 - 75 minutes.  Set your timer for 60 minutes and check it.  It's done when the top is domed, golden and a toothpick is inserted and comes out clean or with a few light crumbs.  If after 60 minutes you need more time add 5 minutes at a time until done.  

8. Let cool in the pans for about 20 mins and then turn out on wire racks to cool completely.

Stay Sweet!

Tammy