make yeast rolls. Why not make the best of a humid day? I tried a new recipe for Honey Whole-Wheat Rolls from my new October/November 2011 Cook's Country magazine. (I love that magazine.) Honey-Whole Wheat Rolls 1 3/4 cups whole milk, heated 7 Tablespoons honey 5 Tablespoons butter, melted 1 egg 2 1/2 cups whole wheat flour 1 3/4 cups white flour 1 Tablespoon instant yeast 2 1/4 teaspoons salt Combine milk, 6 Tablespoons honey, 4 Tablespoons butter and egg. Stir together flours, yeast and salt in bowl of a standing mixer. Slowly add milk mixture and knead with dough hook until combined. Continue kneading 6-8 minutes. Transfer dough to a greased bowl, cover with plastic wrap and let rise for 1 hour. Divide dough into 16 even pieces. Roll each piece into a tight ball and arrange on a silpat lined baking sheet. (or a greased 9x13 pan) Let rolls rise 30 minutes. Heat oven to 400. Brush rolls with 1 Tablespoon milk. Bake 10 minutes, rotate pan and bake another 10 minutes. Combine remaining 1 Tablespoon butter and honey and brush over warm rolls. The rolls came out soft and delicious. The honey butter brushed over the tops really makes them decadent.
Ciao!
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Chocolate chip cookies are very personal. Everyone seems to have their own idea about what a "perfect" chocolate chip cookie should look, smell and taste like. Most adults can trace their favorite chocolate chip cookie recipe back to their childhood. Some people swear by the fact that they need nuts or oats to make them great. Other people like their cookies with a simple scattering of chocolate chips. There are people who like their cookies thin and crispy and others who prefer thick and gooey. That doesn't even begin to approach the debate about the best chocolate to put into the perfect cookie. I've baked a lot of different chocolate chip recipes and I've tasted a lot of different cookies - I have yet to decide which is my favorite. The way I look at it, as long as I'm still on the search for my favorite chocolate chip cookie - I can continue to sample the contenders. This recipe is one that I make quite often and in my opinion - it's pretty close to perfect. Browned Butter Chocolate Chip Cookies 1 3/4 cups flour 1/2 teaspoon baking soda 14 Tablespoons butter 1/2 cup sugar 3/4 cup brown sugar 1 teaspoon salt 2 teaspoons vanilla 1 egg 1 egg yolk 1 1/4 cups bittersweet chocolate chips Melt 10 Tablespoons of butter in a skillet until dark golden brown. Pour over the remaining butter in the bowl of a standing mixer. Stir until melted. Add sugars, salt and vanilla. Mix with whisk attachment until blended. Add egg and yolk. Whisk 30 seconds. Let mixture stand for 3 minutes. Whisk another 30 seconds. Repeat standing and mixing two more times. Remove mixer bowl from stand and stir in dry ingredients with a spatula. Stir in chocolate chips. Use a cookie scoop to scoop balls of dough onto silpat lined baking sheets. Bake 10 minutes at 375. I adapted this chocolate chip cookie from a recipe that I found in Cooks Illustrated magazine. It's made with browned butter and Ghirardelli bittersweet chocolate chips. These are my favorite chocolate chips - they're huge and they're rich with dark chocolate flavor. Ciao! I was browsing through the selection of magazines this week in the waiting room at the doctor's office. I must have been feeling nostalgic, because I picked up a Family Fun magazine and started to leaf through it. When my kids were younger, I was a subscriber to Family Fun and even a contributor on occasion. It's a great resource for kid friendly foods and activities. (Check out their website too - www.familyfun.go.com.) As I patiently waited for my turn to see the doctor, I read through a couple of the articles and then skipped to the food section. I found this idea for acorns and I just knew that I had to try it. On the way home, I stopped and bought the supplies: Hersey's kisses, mini vanilla wafers and pretzel sticks.
They were a big hit.
Just an update on the race this morning: My son ran his 5K in 22 minutes flat. I'm so proud of him. Ciao! My son is running the Fuzz Run today so to get him ready for the big race - I decided to serve a big pasta dinner last night. What we like to call "carbo loading." I've made this recipe for my family for years and everyone loves it so much that it has become one of my quick and easy "go to" meals. I've made it with all different kids of ham, including lunch meat ham and leftover Easter ham. I've made it with cream, half and half and milk depending on how much fat I want to cut out of the recipe. I usually don't add the walnuts because no one, except me, really likes them in their pasta. Personally, I think they add a nice nutty crunch to the dish. Fettuccini with Basil, Ham and Walnuts
9 ounces fettuccine 1/3 cup chopped walnuts (optional) ¾ cup heavy cream crushed red pepper flakes (to taste) 1 ¼ cups diced ham 1/3 cup chopped fresh basil 1/4 cup fresh Parmesan Cook fettuccine in salted water. Drain. In saucepan, combine cream, ham, cheese, basil and red pepper flakes. Cover and cook 5 minutes - do not boil. Add pasta and walnuts and toss to coat. The boys are off to the race - good luck. Ciao! I realize that Fall doesn't officially begin until the 23of of the month but the cooler weather has me thinking about it already. I love this time of year. Anxious for a Fall to begin and not willing to wait for the official start to the season - I put my Fall decorations up in the house last weekend. The mantle is full of pumpkins and the smell of apple cider is filling the house. Let Fall begin! I love the colors, the smells and the flavors of Fall. Warm cinnamon, crisp apple and creamy pumpkin recipes fill my table this time of year. Today's Fall recipe - Apple Raspberry Salad with Raspberry Vinaigrette. It's super easy and really delicious. Crisp apples drizzled with a hint of cinnamon - a perfect Fall flavor combination. Apple Raspberry Salad with Vinaigrette 2 red apples Vinaigrette 2 Tablespoons lemon juice 3 Tablespoons oil 8 ounces lettuce 2 Tablespoons raspberry vinegar ¼ cup walnuts 1 Tablespoon chopped onion fresh raspberries 1 Tablespoon honey ½ teaspoon cinnamon The directions are simple, combine the salad ingredients (listed on the left) and then combine the vinaigrette ingredients in a separate bowl. Drizzle vinaigrette over salad just before serving. I served this salad with pork ribs and sweet potatoes. I was super exited that I had enough salad left over to eat for lunch the next day - and I'm usually not a huge fan of leftover salad. This salad not only looks pretty - it tastes just as good as it looks. The flavors of Fall - yum.
Ciao! |
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