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.
Check out that sandwich – seriously, it’s insane and unapologetically messy. The cheese oozes at the slightest pressure as you hold it and every bite is pretty much accompanied with a sandwich sweep of the plate to mop up the drippy egg yolk. Sure, it may not be the sexiest thing to eat in front of your husband, but there’s no other way to eat this.
This is one of those meals that Matt and I made together. I made the biscuits and he did his Epic Meatloaf. (Which by the way, I’m shamelessly pimping because it’s out-of-this-world good, click here for the recipe. Below will only be the recipe for biscuits). I ended up having to make a second batch of biscuits for the meatloaf leftovers that we turned into these sliders. Of course you can use any bread, but why would you skip this easy-to-make cheddar cheese and chive biscuit—it makes these sliders. Seriously. Along with that I layered the sliders with bacon, arugula, Roth 5 Peppercorn Raclette Cheese and a fried egg to top it all off.
Oh, and the beverage choices—classy, I know.
And random thought, because you guys know I’m full of them. Cooking with your husband—awesome. Having a food blogging husband–crazy cool, because now I’m always guaranteed at least two nights off of cooking. Woot for me! And aside from that, blogging shop talk is now a two-way conversation, rather than a ping pong of craziness volleyed back with head-nods.
Cheddar and Chive Biscuits
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 tablespoons cold unsalted butter, diced and kept chilled until ready to use
3 tablespoons shortening
1 cup cold buttermilk
1/4 cup chives, finely chopped
1/2 cup cheddar cheese
2 tablespoons unsalted butter, melted used for brushing tops of biscuits
NOTES:
Any cheddar cheese will work, but I used extra sharp.
If you use table salt instead of kosher salt make sure to cut the ratio in half.
Today, I’m sharing a super easy and savory Irish Cheddar Soda Bread. No kneading, no yeast, no rise time—a perfect beginner’s bread. This is another recipe from one of the projects I’m working on .
Of course since it’s more commercially geared, what I shot for the client is much brighter and cleaner. But like the sweet Irish Soda Bread I made and shot—I had to sneak in a few of my own dark shots.
I have to admit moving from doing personal work for the blog to shooting for clients is so gratifying and can sometimes be so nerve racking at the same time. There’s a big difference from someone buying something previously shot to shooting to specifications with style guidelines—especially, guidelines outside where I naturally resonate towards.
But I can’t complain, I’m loving it. It’s exactly what work should do—stretch you creatively and technically. And lucky for me, this project has even helped me find a new appreciation for homemade bread making.
Happy Valentine’s all. I’ve never been a big fan of banana bread, but Matt loves it and so does Cole. With that, the little guy and I decided we would make his dad banana bread French toast for his Valentine’s breakfast.
I’ll have the recipe of the French toast up next week. Today, I’m just sharing the banana bread recipe and the sweet pictures of my boy picking flowers for his dad. The man he calls, “Superman”.
I’m fortunate that even at this young age he knows how much his dad does for him. Valentine’s is a day Matt and I use as an excuse for a free pass to do all things we wouldn’t otherwise do, like watch marathon runs of Breaking Bad, True Detective (our new favorite), Cold Case, Forensic Files and such. I know we have strange tastes, but let’s chalk it up to a curiousity for human behavior, otherwise our TV choices might seem kinda creepy.
I digress. Back to the little guy. For Cole, Valentine’s Day is a day to show how much he loves his dad (somehow, mom – me, is partner to carry out this day). He wanted to make sure he could do something for his dad, so I decided, why not breakfast and flowers? Simple. Nothing fancy, just simple sweetness that is in line with what Matt does for us each day.
I know, I’m so sappy today, but I truly am so thankful to be married to the love of my life and best friend, who has given me the best little family.
Toasted Pecans & Coconut Banana Bread
Makes one 9×4 Loaf
1/2 cup ( 1 3/4 oz) sweetened coconut, toasted and cooled
1 cup (3 1/2oz) Diamond of California pecans, toasted and cooled
1 3/4 cup flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
3 medium bananas (11 1/4 oz), mashed
1/2 cup sugar
1 large egg
1/4 cup buttermilk
Preparation: Heat oven to 350 degrees. Cover 9×4 loaf pan with bake spray and lightly dust with flour.
Place coconut and pecans in a food processor and pulse to a coarse crumb. Or alternatively, using a knife chop to a coarse crumb.
Whisk to combine flour, baking soda and salt in a bowl. Add in coconut and pecan mixture and whisk to combine.
Place mashed bananas and sugar in a stand mixer bowl fitted with a paddle attachment and beat on low until combined. Add in egg and buttermilk and beat until combined. Turn off mixer and using a sturdy spatula, fold in dry mixture. Pour batter into prepared loaf pan and bake at 350 degrees F for about 50 minutes or until toothpick inserted in the center comes out with moist (not wet) crumbs.
I really should have had a Valentine’s dessert ready for you guys, but you can find some suitable ones from years past here, here, here and here. I’m so crazy busy lately, that I goofed it for today.
As many of you know, next to baking, the photography is right there with being a crazy-obsessive passion of mine. And if you follow me on Instagram, then you’ll often hear me bemoan my own photography.
To clarify, for all those that want to tell me to shut-up (and you may still after my clarification), it’s not about perfection. I don’t actually believe in perfection. It’s about learning and growing as a creative. I hate that stagnant feeling where everything looks, feels and tastes the same. Thankfully, not only have I been partnering up with Matt lately on the photography, he’s got some of his own headstrong ideas for what he likes. Which is great because it’s pushing me creatively.
Along with that, I’ve recently picked up a photography job that required me to make and shoot bread. Bread isn’t something I’ve naturally gravitated towards, but this recent project has helped me to find joy in something I don’t usually have patience for. And this Cinnamon Raisin Soda Bread is such an easy and great recipe to start with if you are a novice bread baker like me.
So expect some bread and more switch-up in the photography. The latter may be more slow coming, but it shall come.
You know what I’m finally figuring out? Creativity takes a back seat when you overbook yourself. That’s because all I can think of are all of the pending deadlines, past deadlines and the new deadlines. Who has room to think about things like lighting and composition? And as you can see—it shows.
But the upside to all this . . . conditioning.
I’m sure that the latest two projects that I signed up for will pay-off down the road. You know, down-the-road, when I’m well conditioned to crank out a photography session in less than 90 minutes.
I know I’m always fretting on about this, but it drives me nuts how one day everything comes together with ease, and another day no matter how hard I try everything seems evidently “stuttered”.
The photography for this post was just that—stuttered, full of minutiae movement that amounted to no real change from picture to picture. But I’m reminding myself—conditioning—creativity happens with practice, not always by inspiration.
This is was something I saw on Pinterest the other day. I had to make it, even thought I’m not a huge banana bread fan, but banana chocolate chip bread with raspberry? Too interesting not to try.
Raspberry and chocolate are always good together. So how is it in banana bread?
It didn’t disappoint. And it’s better if you eat each slice warm—at least it is to me. There are just certain fruits I don’t like to bite into when cold once it’s baked, it’s a texture thing. Of course on par with most my desserts, my family gave it the big snub. And on par with my response to their snobbery. . . .I repurposed it.
Yep, I took it and turned it into french toast – a favorite in my home. It worked. they devoured it. Yay, me.
Chocolate Chip Banana Bread with Raspberries
Ingredients:
1 3/4 cups unbleached, all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt (1/4 teaspoon if using regular salt)
3 large eggs
1 cup sugar
2/3 cups vegetable oil
1/3 cup milk
2 teaspoon vanilla extract
1 1/2 cups bananas, mashed to pea-size lumps (about 3 medium bananas)
Strawberry Bread ~ Breakfast just got better with some sweet buttermilk and fresh organic strawberries.
Strawberry Bread
Creative in concept, simple in execution-I wish I had thought of this Strawberry Bread recipe myself. I am admittedly besotted with it. I made this for the first time the other week and two days later made it once more and have been enjoying it with my morning coffee for the last few days.
I love the taste of buttermilk and in this recipe it leaves behind a subtle hint of its presence in the flavor while helping to bind the texture into a tight moist crumb. Releasing bits of juicy sweetness, the strawberries take on a gusher like quality with every bite to tie everything together.
A few notes:
Hit the jump and go over to My Baking Addiction for the recipe.
Buy organic if you can. Not only are organic fruits and vegetables healthier for you, but they are three times as sweet and flavorful.
If you would like a more strawberry covered top, gently place extra chopped pieces on the top of the batter. The thickness of the batter will prevent the strawberries from sinking through.
The strawberry bread can be kept on the counter up for up to three days in an airtight container.
We are officially 8 weeks away from Christmas! Can we just all squeal and dance to that? I’m already planning the Christmas Day dinner menu. If you haven’t guessed it by now, these homemade-no-corn-syrup marshmallows are making an appearance.
I love how fluffy and cloud-like these marshmallows are. I make a lot of marshmallows around here, remember these fun and colorful Rainbow Marshmallows. Oh, and these, Kahlua Marshmallows, for your hot-chocolate-sipping sessions. Of course I have to share my fave, Blueberry Jasmine Marshmallows, that are just downright good for eating anytime!
But these here, this classic vanilla marshmallow, is a must-make because: (1) they are killer and a pretty pop-able treat all on their own (2) they toast up better than any store-bought brand (3) it’s a building block for a big dessert to come, so make this—eat some and save some!
Here’s a fast and easy way breathe new life into stale bread!
It happens to the best of us—you buy bread with the intent on finishing every last slice, but then you there you are, staring at a loaf of bread gone stale. Well don’t let that stale bread go to waste!
You can quickly turn what would be waste into something that will keep up to 5 days longer, if stored properly.
My favorite way to upcycle stale bread is to turn it into crostini. Flavors and variations are endless, and only limited to what you have on hand. From there you have yourself a canvas to dip it, smear it or serve it alongside soup.
For the version you see above, I used shredded Hot Buffalo Cheddar, for a little heat and zippiness. From there I finished with a sprinkling of parsley and Maldon salt.
There’s no hard and fast recipe for this, so to get started – heat your oven to 350 degrees F. Slice your bread 1/8 – 1/4 inch thick. Brush both sides with olive oil and season to taste with salt and pepper. Sprinkle your preferred cheese and herb on top. Bake for about 10 minutes, turn the crostini over and sprinkle with cheese and herb. Continue to bake for another 7-10 minutes until cheese is melted and crostini is golden brown along the edges. Cool completely and store in an airtight container at room temperature.
For some variation try:
Parmesan + Rosemary
Smoked Gouda + Crushed deep fried sage
Fontina + Thyme
See how easy it is to stretch your bread a few days longer or breathe new life into some stale bread?
With that aside, let’s talk about how life can get better by joining the TODAY Food Club. It’s a cooking community that’ll connect you with other food lovers. It’s place to share, ask and answer food and kitchen related topics. Along with that you’ll receive the weekly newsletter featuring the best tips and recipes from the community. Access to exclusive sweepstakes, special offers and must-have deals
To celebrate the launch of The TODAY Food Club, I’ve signed up to be a contributor and my recipe for this crostini is going to be on the Food Club site. I’d love it if you could cast a vote my way for this recipe. While you are there, they are also hosting an Ultimate Cookware Giveaway, so don’t forget to enter. One lucky TODAY Food Club Member will win:
An all expenses paid trip to NYC
Behind-the-scenes access at a TODAY cooking segment
The Ultimate Cookware and Cutlery Giveaway from ZWILLING J.A. Henckels
Promotion ends November 30th.
Now that you are in the know, go sign-up, vote and good luck with the giveaway!
*This is a sponsored post in collaboration with TodayFood.com. All opinions are my own.
