This picture was taken from the recipe on Tasty Kitchen.
Here's the recipe from Tasty Kitchen .
Saturday, October 24, 2009
Beef Teriyaki
This is by far the best teriyaki beef that I have ever had. My family has even decided it's good enough to make again. We were so hungry when we got it done that I didn't have time to plate it and take a picture.
This picture was taken from the recipe on Tasty Kitchen.
Here's the recipe from Tasty Kitchen .
This picture was taken from the recipe on Tasty Kitchen.
Here's the recipe from Tasty Kitchen .
Monday, October 5, 2009
Savory Breakfast Scones
One recipe this week on Friday Baking with Not Quite June Cleaver is Savory Scones. I made them for breakfast this morning and they were really good. The recipe didn't call for it but split the scone and stuck a couple of scramble eggs in the middle. It was definitely filling! I put the rest of the batch in the freezer for mornings when I need a quick breakfast.
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
1 1/2 cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces (I chopped it first and then cooked it)
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tsp water
Note: Heavy cream can be substituted for half of the buttermilk.
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.
Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
I made 8 scones and had to cook them for about 25 minutes. It could be the high altitude.
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
1 1/2 cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces (I chopped it first and then cooked it)
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tsp water
Note: Heavy cream can be substituted for half of the buttermilk.
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.
Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
I made 8 scones and had to cook them for about 25 minutes. It could be the high altitude.
Wednesday, September 16, 2009
French Croissants
What I won't do to avoid cleaning my toilets! Warning: If you know me and you come over expect dirty toilets because now I'm making a blog post to avoid cleaning. There's always tomorrow...right?!
This week on Friday Baking with Not Quite June Cleaver one of the recipes is French Croissants. I really like croissants but I never think to buy them. I have looked online at recipes and have always been too intimidated to make them or never wanted to put in the time required to do it.
So today tried it. I think this officially qualifies as the fussiest thing I have ever baked. I'm not sure the help of a two and a half year old and a six month old on my back pulling my hair out was what I needed but I got it done. I don't normally document the process but because it was such a process I kept my camera handy for a few shots.
I started by kneading some flour into the butter and chilling it.
The batter in the process of becoming dough. I was a little nervous but had to add more flour than the recipe called for to reach the right consistency.
The packet of butter and dough ready for the rolling pin.
The butter and dough after one chilling. There was lots of rolling and folding and chilling. I'm developing a new appreciation for the time that goes these little guys.
The dough rolled out and cut up and ready to be rolled up. My brain wasn't working very well and I ended up having to watch a YouTube video on how to cut them.
All egg washed and ready to rise. While searching for the YouTube video I came across a recipe where you did the final rise in a warm oven with a dish of water. I'm not sure I would recommend this method. I felt like all of the butter melted out of the dough in the process and then soaked back into the bottom while cooking.
This week on Friday Baking with Not Quite June Cleaver one of the recipes is French Croissants. I really like croissants but I never think to buy them. I have looked online at recipes and have always been too intimidated to make them or never wanted to put in the time required to do it.
So today tried it. I think this officially qualifies as the fussiest thing I have ever baked. I'm not sure the help of a two and a half year old and a six month old on my back pulling my hair out was what I needed but I got it done. I don't normally document the process but because it was such a process I kept my camera handy for a few shots.
I started by kneading some flour into the butter and chilling it.
The batter in the process of becoming dough. I was a little nervous but had to add more flour than the recipe called for to reach the right consistency.
The packet of butter and dough ready for the rolling pin.
The butter and dough after one chilling. There was lots of rolling and folding and chilling. I'm developing a new appreciation for the time that goes these little guys.
The dough rolled out and cut up and ready to be rolled up. My brain wasn't working very well and I ended up having to watch a YouTube video on how to cut them.
All egg washed and ready to rise. While searching for the YouTube video I came across a recipe where you did the final rise in a warm oven with a dish of water. I'm not sure I would recommend this method. I felt like all of the butter melted out of the dough in the process and then soaked back into the bottom while cooking.
The final product straight out of the oven. I'm eating it as I type and it is absolutely delicious! Next time I get a craving for a croissant at least I know I can make them if I want to.
There's also a recipe in the link at the top of the post for Caramel Apple Pecan Pie that looks delicious too. I don't get any help around here eating an apple pie so I passed on making it.
Saturday, August 29, 2009
Canning Peaches
Yesterday my father-in-law's fiance, Lynn, came down to my house and taught me how to can peaches. I had never canned before and always like to learn new things. I bought a lug of peaches in town and laid them out to ripen.
Once we decided the peaches were ready Lynn came down and briefed me on the process. We got started and things went smoothly. I really enjoyed doing it. It wasn't difficult, but it was time consuming. With two little kids underfoot I was glad to have the help to get it done.
Once we decided the peaches were ready Lynn came down and briefed me on the process. We got started and things went smoothly. I really enjoyed doing it. It wasn't difficult, but it was time consuming. With two little kids underfoot I was glad to have the help to get it done.
Saturday, August 22, 2009
Martha Stewart’s Surprise Cookies
It has been hot here so my oven has been on vacation for the most part. In the latest group of recipes for Friday Baking with Not Quite June Cleaver was Martha Stewart's Surprise Cookies. I'm pretty sure I have made these in the past and I remembered them being very good. They did not disappoint this time either. I have already had too many so the rest are going to be packed away for Ben's lunch. Out of sight out of mind for this Mommy.
Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Frosting:
2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
Enjoy!
Makes about 2 dozen1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Frosting:
2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
Enjoy!
Tuesday, June 23, 2009
Challah
This week on Friday Baking with Not Quite June Cleaver is Challah. I had on my menu to make Crockpot Ravioli and green salad. My husband is definitely a "meat and potatoes kinda guy" and I try to appease him with homemade bread when ever I make a pasta dish.
This bread turned out great! I wish I had made my ropes a little longer so that the loaf would have been a little longer and not so wide. I didn't get to do much braiding before I ran out of rope.
This bread turned out great! I wish I had made my ropes a little longer so that the loaf would have been a little longer and not so wide. I didn't get to do much braiding before I ran out of rope.
Saturday, June 13, 2009
Simple Brioche
This week on Friday Baking with Not Quite June Cleaver one recipe is Simple Brioche. Yesterday I made the brioche to go with dinner. We ended up eating out with friends so most of it was left over this morning. I had no idea what I was shooting for here and don't even know if it looks like it's supposed to. It seemed to be a different way of putting together the dough than I'm used to. It was good but I'm not sure that I would make it again. I'm really enjoying the opportunity to step out of my comfort zone and try making something I wouldn't normally pick.
Here's the bread made into French Toast for breakfast this morning.
I know these aren't great picture of food but bear with me as I'm still learning.
Here's the bread made into French Toast for breakfast this morning.
I know these aren't great picture of food but bear with me as I'm still learning.
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