Heidi's Brown Bread

Just a quick post (for Alex!) to mention that I made this:

Heidi's "Irish Mum's Brown Bread"

also for St. Patrick's Day. Unfortunately, I did not take any pictures but her picture is probably much nicer anyway! :) It is SUPER easy & really hearty bread, so you should definitely try it sometime you are in the mood for a nice substantial bread.

I think I probably used 1/2 cup vanilla yogurt & 1 1/4 cups skim milk because I doubt I had buttermilk on hand, but other than that I followed the recipe exactly! With so few ingredients, there's not really much room for playing with the recipe.

Enjoy!

Tim's Sacred Geometry

Does anyone watch Rob & Big? No? I thought that might be the case. We, on the other hand, watch it somewhat religiously. (If you haven't seen it, you have to catch the one where they buy a net gun, it's a complete winner!)

Ever since we saw an episode where Rob & Big went to see a spiritual leader to find out how to improve Rob's skateboarding (I should probably mention here that Tim skateboards, and thus the show is particularly entertaining for him), Tim has been talking about sacred geometry (also known as sacred "g"). Basically, they pasted this geometric pattern (sacred g) onto the bottom of the skateboard for luck. And indeed, it somehow improved his "run".

When Tim saw the cinnamon buns upside-down (why were they upside-down you ask? that's how they came out of the pan of course!), looking all perfect and similar, he asked "Honey, did you make me sacred geometry?" which I thought was very cute, and it stuck.

So I present to you, my sacred geometry.

Cinnamon Rolls
adapted from Bon Apetit, March 2008

1/2 cup skim milk
1.5 Tbsps unsalted butter
1/2 cup white whole wheat flour
1 cup all-purpose flour
1 Tbsp rapid-rise yeast
1/2 egg
1/4 cup sugar
1/2 tsp salt

filling
1/2 cup light brown sugar, packed
1 1/2 tbsp ground cinnamon
2 tbsp light spreadable butter

glaze
2 oz cream cheese, room temp
1/2 cup powdered sugar
2 tbsp unsalted butter, room temp
1/4 tsp vanilla extract

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Makes about 10 cinnamon buns, at least mine did.

Also, Tim and I just discussed how much of a guilty pleasure these are, and I realized...the way I made them, they probably aren't that bad for you (I mean, besides all the sugar...). Since I used skim milk & some whole wheat flour, (plus I actually used light spreadable butter for the filling, which worked out nicely), they probably aren't overwhelmingly unhealthy. Of course, they should still be saved for a once in a while indulgence, but you shouldn't feel guilty eating 3 (or 4, or 5). ;) Oh, and I ate them without the glaze. Yes, I know, I'm weird!

*footnote: I went crazy on these pictures because it was actually SUNNY out when I took them! Wow, Sarah, you baked during daylight? Yes, I know, I was out of control!*

Irish Soda Bread: 2x the fun

Ugh. What an awful few weeks. They have been just overwhelmingly sad, almost unbearable. I never thought I'd have to watch the people I love suffer so deeply. It's still so hard to believe, for so many people, and I don't know that the sadness will fade easily.

And so, this post is dedicated to Mark, who I barely knew but I loved, and who I regret I will never be able to know like Tim did. We celebrated St. Patty's Day in honor of him (well, hell, I did anyway) & I thought of him as the cabbage cooked because Tim told me that he's awful at making cabbage (since he hates it) & the only time he's ever made cabbage well was once when he cooked St. Patty's dinner for Mark, who told him that it was cooked just as he liked it. :)

And I know that Irish Soda Bread is the last thing on anyone's mind right now, but I made it before all the crap, and I've been wanting to post about it (and I haven't really baked/cooked in over a week...ugh, I'm so tired of take-out). I was originally going to post 3 recipes, but I seem to have lost the 3rd, so you'll get the first two I tried instead.

The first is much more like a cake (and therefore, delicious) but the second is much more like what I think of when I think of soda bread. I still think a mix of the two recipes might result in my perfect idea of soda bread (the 3rd recipe was my first attempt at integrating the recipes) but maybe a completely separate 3rd recipe would be best.


Irish Soda Bread (cake form)
from Whole Grain Baking

6 Tbsp unsalted butter, room temp
3/4 cup sugar
2 large eggs
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 cups white whole wheat flour
1 1/2 cups buttermilk
1 cup all-purpose flour
1 cup raisins, plumped
1 Tbsp milk, for glaze

Preheat oven to 325 degrees F. Lightly grease an 8-inch round pan.

Beat together the butter & sugar in a large bowl until smooth. Add the eggs and beat on high speed until the mixture is thick & light colored, about 2 min. Stir in the baking powder, baking soda & salt, then 1 cup of the whole wheat flour. Gently beat in half of the buttermilk then another cup of the flour. Add the remaining buttermilk and the all-purpose flour, mixing until smooth. Stir in the raisins.

Turn the dough into the prepared pan. Drizzle the milk over it & sprinkle with sugar.


Irish Soda Bread (bread form)
from Moosewood Restaurant Low-Fat Favorites

1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 Tbsp packed brown sugar
2 Tbsp cold butter, cut into pieces
1 egg white
1 cup buttermilk
1 cup raisins

Preheat the oven to 375 degrees F.

Prepare a 9-inch round baking pan with cooking spray.

In a large mixing bowl, sift together the flours, salt, baking osda & baking powder. Thoroughtly mix in the brown sugar. Cut the butter pieces into the flour until the mixture is crumbly and resembles coarse meal.

In a separate bowl, beat the egg white until frothy. Add the buttermilk & raisins. Pour the buttermilk mixture into the dry ingredients, stirring just until the dough is evenly moistened, the dough will be very soft & VERY sticky. Turn the dough out onto a lightly floured board and with floured hands, gently knead for just 30-45 seconds.

Mound the dough into a dome about 9 inches across in the baking pan. Cut an "X" in the top of the loaf. Bake for 45 min, or until firm to the touch & golden brown.

*You know, I might have made some modifications to these recipes (in fact, I'm pretty sure I did) but I can't remember at this point. I'll edit the recipe if I remember. I know instead of buttermilk I used about 1/2 cup vanilla yogurt, & the rest milk.*

I know I don't really have any regular readers out there, but if anyone's noticed my absence, thanks for bearing with me. I haven't been able to focus worth a damn. And it hasn't helped that in between I've been sicker than I can remember. (My "Spring Break" was spent shaking with fever while my mom took care of me in the middle of the night (thanks Mom!) & missing my flight back to Indiana...I'm so glad I was home in Jersey with my family, but it sure wasn't my favorite "vacation" ever!) I even made these recipes before St. Patrick's Day, thinking for once I'd actually post before the holiday, but life got in the way!

So a happy belated St. Patrick's Day, and here's hoping that next year will bear happier times than this one.

* Love, Sarah *

PB Dulce de Leche & Chocolate Bread Pudding

FINALLY! Yes, I know, it's taken me forever to get to this recipe. But I'm finally using what Blake Makes. If you haven't already heard, read a little about it here.

First I have to tell you a little secret...I'd never had bread pudding. At least I don't think I ever had. I've been living my life thinking I don't like it. You see, I hate stuffing. Ew, it's one of my most repulsive foods. Soggy, wet bread? No thanks. So when it came to bread pudding, I decided early on that it was akin to stuffing, and therefore repulsive.

But lately I've been seeing all kinds of bread pudding recipes. And they all looked SO amazing. I've been dying to experiment, but I've still been very reluctant. Then came Blake's peanut butter dulce de leche (PBDDL), and I was determined to try the heavenly dulce de leche & chocolate bread pudding recipe in Bon Apetit.

Yet something was holding me back. I mean, what if this is the only container of PBDDL that I ever receive? How would I live with the disappointment if I hated the bread pudding?

Finally, I bit the bullet. Every step of the recipe seemed great. But I was anxious for the final product...

Turns out, I had nothing to worry about. Just like every other person in the world, I now love bread pudding. I made a few changes to the recipe, of course using peanut butter dulce de leche instead of regular, and adding a banana to the custard. Also, I used the bread I had around, which turned out to be a slice of whole grain bread & a slice of "cinnamon chip" bread. I liked the addition of the cinnamon, so if you use regular white bread, you might want to add a little cinnamon to the recipe.

And I'll admit, I only have 1/2 a bowl of the bread pudding left. :)

Peanut Butter Dulce de Leche & Chocolate Chunk Bread Pudding
adapted from Bon Apetit, March 2008

2 slices cinnamon swirl bread, crusts cut off & cut into 1/2 in cubes
1 tbsp unsalted butter, melted
1/3 cup heavy whipping cream
1/4 cup PBDDL
1 medium banana, mashed & very ripe
1 large egg
1/2 large egg yolk
1/2 tbsp kahlua
1/4 tsp vanilla extract
pinch of salt
2 oz dark chocolate, chopped

Preheat oven to 350°F. Place bread in 4 cup glass baking dish. Drizzle with 1 tablespoon melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Return bread to glass baking dish.

Stir whipping cream and 1/4 cup peanut butter dulce de leche in small saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add mashed banana, kahlua, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.

Mix chocolate chunks into custard mixture. Return mixture to glass baking dish. Sprinkle with 1 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.

Oh, I almost forgot to mention the actual PBDDL. It was yummy...much more peanut buttery than I expected it to be. Check out Blake Makes & keep an eye out for PBDDL so you can make your very own bread pudding! :)

Brown Bag "Cookies"

Oh. My. Goodness. These were SO good! I love peanut butter, and I've probably had peanut butter on wheat bread (minus the jelly) 4 days a week for the past year. So it only follows that these would be amazing to me. I spent weeks dreaming about making them. :) Now that I finally have, I can tell you it's definitely worth it! And it's not too difficult a recipe either.

Brown Bag Cookies
adapted from Cookie Baker Lynn
original recipe found here

1/2 cup (1 stick) unsalted butter, at room temp
3/4 cups sugar
1/2 tsp pure vanilla extract
1 extra-large egg, at room temp
1 cup creamy peanut butter
1 1/2 cups white whole wheat flour
1/2 tsp baking powder
1/2 tsp cinnamon
3/4 tsp salt
3/4 cups blackberry jam (mine was Trader Joe's brand)
1/2 cups salted peanuts, coarsely chopped (accidentally used unsalted)

Preheat the oven to 350 degrees F. Grease and flour a 9 x 9-inch square baking pan.

In the bowl of an electric mixer, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.

Sift together into a small bowl the flour, baking powder, cinnamon and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts (I chopped them using a food processor) and bake about 45 minutes, until golden brown. Cool and cut into 16 squares.


The biggest change I made was obviously using the white whole wheat flour. I was a little worried that the taste would be too strong (the batter tasted surprisingly wheat-y) but once baked you couldn't even tell I'd used wheat flour. Also, I added a little cinnamon because I love cinnamon & pb together...my favorite combo.

One comment about the instructions...I think because I used the wheat flour, my batter was a little thicker, and I kind of had to spread the second layer of batter on top of the jam. It definitely wouldn't have flattened out on its own for me like it says in the original recipe. But it wasn't difficult to just spread it out instead.

Best of all, these get better with time...I think the jam & the peanut butter merge & get even softer as they sit. I really really loved them the second day. And of course, they were also loved by all (even the first day). :) Definitely a winning recipe!