30 Sep
September Daring Bakers: The Cinnamon Roll
Posted by Chelle as Daring Bakers, Rolls/Biscuits, Yeast Breads & Baked Goods | 32 Comments
This was my first challenge as a member of the Daring Bakers group and I was excited to tackle it! To be completely honest, I was overwhelmingly relieved that my first challenge appeared to be something I could handle without a lot of complicated steps that might intimidate me.
We were provided with the recipes for both cinnamon rolls and sticky buns and had the option to make either one or both. I stuck with the classic cinnamon rolls because I didn’t have a doubt that they would definitely go.
I didn’t run into any problems and in fact the dough was perfectly soft and silky - maybe the best dough I have ever worked with! There was nothing very difficult about this recipe and I will be saving it as my default cinnamon roll recipe.
Thanks to the Daring Bakers for inducting me and making my first challenge a success, and thank you to Marce for hosting this month!
23 Sep
Cornbread
Posted by Chelle as Quick Breads/Muffins/Scones | 8 Comments
Nothing goes better with a big bowl of chili than cornbread! This was my first attempt at making cornbread from scratch, and the result was incredible. I wouldn’t change a thing from this recipe - it developed a perfect crust and was warm and crumbly inside.
All-Purpose Cornbread
(Source: Cook’s Illustrated, Fall 2007)
1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish (glass is recommended) with nonstick cooking spray. Whisk flour, cornmeal, baking powder, salt, and baking soda in medium bowl until combined; set aside.
2. In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
23 Sep
An Non-Traditional Take on Chili
Posted by Chelle as Beef, Mexican | 2 Comments
There are a million different versions of chili and most people have their tried and true favorite. I typically don’t like very spicy dishes, so this chili recipe that my mom passed along to me from another family member fits the bill for me. It’s warm, hearty and not too spicy (not spicy at all if you leave out the chili powder!). The addition of rice and omission of beans certainly make this nontraditional! This chili can be thrown together in less than 30 minutes so it’s also perfect for a quick meal!
Chili-Rice Dinner
(Source: My Mom)
3/4 lb. ground beef
1/3 cup chopped onion
1 tablespoon chili powder
1/2 teaspoon dry mustard
1 pkg (10-oz) frozen sweet whole kernel corn
1 cup diced green pepper
1 can (15-oz) tomato sauce
1/2 cup water
1 cup instant rice
1/2 cup shredded cheddar cheese
1. Brown beef and onion in a skillet over medium-high heat.
2. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally.
3. Stir in rice, reduce heat, cover and simmer for 5 minutes.
Sprinkle with cheese.
22 Sep
Oatmeal Raisin Chocolate Chip Cookies
Posted by Chelle as Cookies | 5 Comments
I have been eating a lot of oatmeal with apples and raisins for breakfast in the mornings and as a result, I’ve been craving oatmeal raisin cookies. I haven’t made these in years, and to be quite honest, the last couple of times that I made them they didn’t turn out all that great. I was looking forward to trying a new recipe and these definitely lived up to my expectations! They were crisp on the outside and soft and chewy on the inside - the perfect oatmeal cookie.
Oatmeal Raisin Cookies
(Source: Deborah’s Culinary Confections, courtesy of Annie’s Eats)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon (omitted)
1/4 teaspoon nutmeg (omitted)
3 cups old-fashioned oats
1 cup raisins
1 cup walnuts (I substituted dark chocolate chips)
Directions:
1. Preheat oven to 375.
2. In a large bowl, beat butter, sugars, eggs and vanilla extract until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring just until combined.
3. Fold in rolled oats, raisins, and walnuts (in this case, chocolate chips). Drop dough by rounded teaspoons (I used a cookie scoop) about 2 inches apart onto a cookie sheet.
4. Bake for 8 - 10 minutes (mine took 12 minutes) or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
Yield: A little over 4 dozen cookies.
22 Sep
The BEST Brownies?
Posted by Chelle as Brownies & Bars, Chocolate | 0 Comments
You bet they are! Hershey’s struck a home run with their Perfectly Chocolate Cake, and I am again impressed with their famed brownie recipe. This was actually the second time I have made this recipe, but they disappeared so fast the first time that I didn’t get a chance to take a picture!
I admittedly don’t have a lot of experience with homemade brownies, but these were dense and fudge-like - the perfect brownie by my standards!
Best Brownies
(Source: Hershey’s)
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup Hershey’s cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Directions:
1. Heat oven to 350. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of the pan. Cool completely in pan on wire rack. Cut into squares. Approximately 16 brownies.
