Breakfast bread: English muffins

Okay, I missed both September and October. We were out of town way too much. There was just no way. No way at all! Anyway...on to November.

I love breakfast for dinner. Since I work, I usually cram a yogurt and a bar for breakfast during the week and then weekends get crazy with the kids' activities. This leaves little time for a real breakfast. You know. Real.

So one weekend night I made English muffins. I know it says "muffins" which is not what you think of when someone says they are making bread, but it uses yeast. So it's bread enough for this quest. I got the recipe from Alton Brown.

It was interesting to pan fry the dough before putting them in the oven for the rest of the baking process. You have to be careful and watch them when frying. The cornmeal can burn quickly.

After we made the muffins, we made eggs and built sandwiches. So awesome I realized I hadn't taken a picture of the sandwich. They were gobbled up so fast!

Now Bake That!

Cheater cornbread muffins

Yeah. Life gets insanely busy with the beginning of the school year. I realized I ran out of time and it is the end of August. The thought of sneaking in making real yeast bread seemed exhausting. I just made chili and from-scratch cornbread muffins. The word "bread" is in there!!

I used the recipe on the side of the box of Quaker cornmeal. Not very original, but they were yummy.

Now bake that!

Parker house roll sliders

I missed June due to out of town guests and travel. No worries right? We were having an impromptu party for the 4th of July. We were grilling sliders so I decided to make rolls that could be used as buns. I used this from Baking Illustrated cookbook, which I won't violate copyright law to reprint on my blog. However, you can also find the recipe here via Bobby Flay on the Food network website.

They were excellent! Super buttery and yummy.

Now bake that!

Braiding brioche

This month I chose to try: Brioche. Looking at the recipe itself, it looks like fancy schmancy challah really...with butter.

I admit it. The only reason I made brioche is so I can make it into something else...

Now the tricky part was how to shape it. There were all sorts of options. Put it in a loaf pan, shaped pan, etc. I decided to go easy. I braid challah in a round for Rosh Hashana so I did the same for the brioche. 

So pretty!

It made killer french toast.

It also was incredible for bread pudding, which became my husband's birthday dessert (he doesn't care for cake).

Now bake that!

All booked up

One of my co-workers is retiring. She is the librarian for our Assistive Technology-Instructional Materials library at the Special Education collaborative I work for.

Not only is my friend super amazing, we spent some fun times outside of work going swing dancing so I wanted to do something extra, extra special for her retirement. It helped that we had two parties for her.

Our first party was at the office. I made her a Kransekaka (I have made it before, see the link here for Rings of Glory for more information). I tried a different recipe, nearly identical to this link from Artic Grub.

The difference from the online recipe is that I made chocolate icing and put on little flower shaped sprinkles. Traditionally you put a bottle of wine inside. But I didn't want anyone to get in trouble at work, so there is a small bottle of lemon flavored Perrier inside.

Later in the month we had a party outside of work at a local bar and grill. Here is where I got more creative. Since she is a librarian, I made books on a stick!

Here is how I made them:

1. I made a from scratch, yellow cake in a cookie sheet (or jelly roll pan, which is what we called them growing up) and cut them into rectangles




2. I melted a few candy melts in a bowl. I dipped the sticks into the candy and then poked
the rectangles. I froze the cake pops for 30 minutes.
 

3. I dipped the cake pops in white candy melts and let them dry. Sorry no picture of that.

4. Then I cut the sugar sheets into rectangles with a kitchen scissors.


I wrote on a few of the sugar sheet rectangles with Wilton writing pens (food coloring). Treating the candy melts like glue, I spread a little of melted candy on the cake pop. I wrapped the cut sugar sheet around the cake pop like a book cover.

 

5. Then I rolled out some shape-n-amaze edible dough and cut out book mark shapes with a knife. I used a little melted candy as glue again to keep the bookmark on the cake pop.

Ta-da!

Then I ran out of sugar sheets! Here is the bad part about baking at 11pm at night. No store with sugar sheets would be open. So I had to improvise. I rolled out some of the shape and amaze and used it as book covers. I used scraps of yellow sugar sheets to make yellow bookmarks.

The best was that my friend LOVED the the cake pops and they were completely personalized to her.

Now Bake That!

Crazy Creepin' Creeper Cake Pops

There is something you should know about most boys I know under the age of twelve. They're all addicted. 

To Minecraft. 

Yep. That fuzzy block shaped, animated video game featuring Lego inspired robots, sheep, spiders, diamond swords and creepers has invaded my life. It is on my phone, my husband's phone, my iPad, my husband's iPad, my laptop and our Xbox. The only good part of this game is now my youngest child has something in common with his cousin who lives two states away, whom he sees only once a year and is five years older than him. These two boys talked two hours about Minecraft. Whoa.

My oldest child was turning ten this year. He chose to have his first sleep over birthday party this year. The theme was of course...video games. Not that it was really a theme, just justification for creeper cake pops. After some surfing on google images, I made my own.

 

Molded cake pops are my second choice. I prefer cutting my cake into shapes. I baked a from scratch yellow cake and using a ruler, cut cubes.

  

 2. I melted a handful of candy melts from Wilton and dipped each stick into the cake. I froze the cake pop in the freezer for 30 minutes. Then I melted the rest of the green candy melts. I dipped and then let it dry.


3. Then came the conundrum. How do I get the faces on there? I tried two methods using Wilton products: Shape-n-Amaze and Cookie icing in a glue shaped bottle. I actually thought the cookie icing looked nicer (it was shiny). However, the Shape-n-Amaze was far easier to do, so I went with that for the rest of the cake pops.

I don't know why I fussed. The kids didn't care. They were thrilled they were creepers!

Now Bake That!
  



 

Stick it!

My son had his first baseball game today. 

So in honor of all 7 year olds trying to bat with a machine pitcher, I made soft pretzels for April's bread baking adventure!

I used a recipe I had my eye on for awhile from Cook's Illustrated, soft pretzels. However, if you don't get Cook's Illustrated or have the Baking Illustrated cookbook, I searched and found a similar recipe on about.com Homemade soft pretzel bites. The main difference in the recipe is Cook's Illustrated used honey instead of sugar and some of the quantities are different.

Anyway, I prefer pretzel sticks. So instead of rolling into snakes and making knots, I just cut the dough in 12 pieces and stretched it out before boiling. I made cheese sauce from velveeta and milk. Basically the same sauce on the box for Mac n' cheese.

My parents were visiting from Minnesota and were super happy to help trying them out. They were awesome!

Now Bake That!