Are you as excited as I am about these bars? Okay, my excitement about them might be a notch above yours, but with good reason. These creamy, dreamy bars are straight out of my cookbook that releases in a matter of weeks. EEP! September 5th to be exact, so can we talk about some details?
The book is of course on pre-order now, so grab one while you can get pre-order pricing (which is always deeply discounted) before it’s bumped up after its release. Click here or on that huge banner above for links to your favorite book retailer.
Second, I’m doing a Facebook Live on these beauties and sharing the recipe next Friday with a giveaway! A few details on that now: (1) Tune in at 1:00pm (2) Giveaway alert!!! I’m giving away a $250 Visa Card. Details for entry will be announced on my Instagram, so make sure you are following along to grab the deets.
Over the years, I have spent a good deal of time testing all kinds of biscuits, even developing my own. Like anything in life, I’m always continuously tweaking and tinkering looking for the best of this and that. This latest biscuit recipe was a discovery on one of our summer trips at a truck stop, of all places.
Naturally, I had to ask the lady at the counter for the recipe—knowing full well she would not give it up. But I did anyways, because hope is a strong driver. Her answer: The New York Times Biscuit Recipe. What and what—first what: she actually shared the recipe with me. Second what: The New York Times Biscuit Recipe (where have I been?).
Here’s the secret to these pillow-soft tender biscuits: Milk. Whaaat—not buttermilk. I’m as surprised as you.
What you do need is high quality whole milk product like fairlife. Let me begin by saying, my boys and I have been fans of fairlife® ultra-filtered milk for nearly a year. What grabbed our attention was the high protein, 13 grams vs. the traditional 8 grams. Along with that fairlife® has half the sugar of regular milk and is lactose free-with no compromise to taste. In fact, my boys like it even better than other types of milk.
Here’s a fun and cool fact about fairlife® (because who doesn’t want to know more about their food): The vast majority of cow’s milk sold in the U.S. is considered processed to protect consumer health. Typical agricultural processes include pasteurization, which kills harmful bacteria in the milk, and homogenization, a process which prevents cream from rising to the top of milk. In addition, skim and reduced fat milks go through a spinning process, or separation, which spins some or all of the fat globules out of the milk. After separation and before pasteurization,fairlife® cold-filtration system is an additional step they take to increase the protein and calcium levels of their milk and decrease its sugar levels.
The real bonus for a baker like me—fairlife® is amazing to bake with. It’s thicker and creamier than most milks, so I can use it in place of heavy cream and buttermilk. That’s exactly why I’m excited to be partnering with them throughout the holiday season.
Now back to these biscuits. Yes, I did a side-by-side testing of this biscuit recipe with milk vs. fairlife®—and yep, you guessed it, fairlife® won hands down. The only adaptation I made to the recipe was to throw in a few extras like: crushed bacon, green onions and cheddar cheese.
There you have it—for those of you who are like me, always on the quest for the best. Here’s my latest favorite biscuit recipe via a truck stop via The New York Times.
This is sponsored post in collaboration with fairlife®. All thoughts and opinions are my own.
Bacon and Scallion Truck Stop Biscuit
Ingredients:
2cups all-purpose flour, plus more for dusting
2tablespoons baking powder
1scant tablespoon sugar
1teaspoon salt
¼ cup crushed bacon
¼ cup finely shredded cheddar cheese
4 tablespoons finely chopped green onions
5tablespoons cold, unsalted butter, preferably European style
Everyone needs a fast and easy yeast-rising cinnamon roll recipe, especially on that can easily be pulled together for Christmas morning. Sure it’s a little bit more work than ready-made cinnamon rolls. But I’m a firmer believer that baking a little extra is well worth the happiness and smiles they bring to everyone’s face.
This recipe is a Fleischmann’s original recipe that I tweaked with a rippling of crushed mini candy-covered chocolates. Yep, in addition to sprinkling them on top, I also rolled some in the center.
Now that you know these are no ordinary cinnamon rolls, you should also know working with yeast – easy – especially, when you have Fleischmann’s ® RapidRise ™ Yeast. And since it’s rise time is only an hour, you won’t have to wait around all day to get delicious results. Plus you can refrigerate your dough overnight and bake it in the morning.
Which is a good thing, when your kids are home sick and wondering every ten minutes when the cinnamon rolls are going to be ready.
There aren’t many sweets that my family loves (ironic being that I’m a baker), but cinnamon rolls are something they will always get excited for.
And since I made sure to take step-by-step photos so you can have a visual guide to the recipe, you have no reason not to make these. Time to get baking!
*This is sponsored post in collaboration with Fleischmann’s ® RapidRise ™ Yeast as part of the “Bake a Little Extra Ambassadorship”.
Beginner's Cinnamon Roll
This is recipe is adapted from Fleischmann’s ® RapidRise ™ Yeast
This has to be one of the lazier cinnamon roll recipes I’ve made, but every bit as good as the traditional cinnamon roll!
I’ve seen several version of this around the web and decided to give it a go with oil instead of butter along with a few other tweaks like adding honey graham crackers to the filling. The latter being something that gives the overall recipe a massive flavor boost.
And next to the filling, the streusel is key because it gives this cinnamon roll muffin — texture and a final sweet crunchy bite that can’t happen with just a simple glaze.
That’s it. I’m keeping it short because there is a little ankle biter nipping at me for some dinner right now. Sure I can put him off, but I just cant resist those chubby cheeks.
Banana bread waffles—this is what happens when you get bored of the standard banana bread. And in case you’ve already done this, then surely you have to try the banana bread French toast with honey whipped cream from here.
Banana bread is a favorite for my boys, so I’m always looking for fun ways to mix it up.
And while they liked this the immediate follow-up was, “Do you have any regular banana bread left?”
Of course, I didn’t because any left over was shot for the photos you see here. I made a second batch that went twice as fast as the waffled version.
So whatever way you decide to serve this banana bread—straight up, as French toast or waffled like you see here. The base for this easy banana bread is killer.
And here’s my tip: ripe bananas, not too ripe and don’t mash them to oblivion, leave them a bit chunky– it make s for a banana bread that’s not mushy and not overly banana-y.
Banana Bread Waffles
Ingredients:
1 1/2 cups all-purpose flour
3/4 cups toasted coconut
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1/4 cup lightly packed brown sugar (1 1/4 oz.)
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 1/4 cup mashed bananans (1 lb. about 3 large bananas)
Grab you eating pants! I’m serious.There will be no denying these.
I don’t deep fry often, but when I do—there better be a huge payoff—thankfully these did not disappoint. They are just the way I love apple fritters, crunchy on the outside not soft. The soft goes underneath the crunchy and riddled through are bites bursting with cinnamon-y bits of apples.
Sure they take a little more work, but how does that saying go . . .”good things come to those who wait”. So go ahead, hit the jump here to The Kitchn for my recipe and then print it out and have someone make it for you. If you plan on making this yourself, grab a cup of coffee—there are a few notes in the post you shouldn’t skip.
I don’t know what it is about Fall, but it’s essentially bread making season for me. I’m the first to admit I’m not the most patient person, but when it comes to bread making, I love the process.
Photo by Craftsy
Granted that love comes with actually understanding the principles of bread making. The very first bread book I ever bought was Peter Reinhart’s The Bread Baker’s Apprentice. And to this day, it’s still one I refer to. With that, I wanted to share this Artisan Bread-Making class he heads up at Craftsy. The class will introduce you to bread-making techniques that go beyond the recipes. He covers the 12 stages of bread making, the trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka. You’ll also learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen.
Photo by Craftsy
So why an online class? Here’s why these Craftsy classes:
It’s way cheaper, like $39.99 cheap—that is a bargain!
Stuck on a certain step—no worries—you have the ability to watch what you over and over again.
Can’t remember a certain step—instant replay is a few taps away.
At Craftsy there’s a community of people with all varying skill levels to answer questions and share tips for success.
My favorite part is being able to watch these on-line classes at my pace.
Photo by Craftsy
Now for the fun part, Craftsy is giving away this class to one lucky winner. Click here and enter for your chance to win. For the rest us, I can’t recommend this class to you enough – and at $39.99 you really have no excuse. Just think how quickly $39.99 can easily be recuperated with just a few loaves.
