Croissants and Such

 

Over the holidays I was blessed with a raspberry ice pink Kitchen-aid mixer that I have named Molly. Molly and I became fast friends. Previously I had reached lull in baking. I had become quite busy with work, school and guitar classes that I didn't really have time for cooking and lets face it, I probably didn't need the calories. Yet I digress.

Winter has this funny way of trapping you inside for many months at a time and while I was on winter break I felt a loss when I was no longer studying for classes. I have since picked up baking again and I have created some glorious items. I am a perfectionist when it comes to baking, but I also like a good challenge.

Recently I have decided my challenge is croissants. I made a batch two weekends in a row and the first were good the second was worse. It's a delicate dough, and in the end we will be friends.

This weekend's adventures will include a 3 tier giraffe cake for my niece's 13th safari birthday. I am absolutely positive it will be spectacular.

Happy Baking,
~B

Fruit Biscuits With Vanilla Glaze

At some point in life you go to Bojangles or Burger King and find the fruit biscuits all covered in goo and think these are really tasty, but you don't always want to wake up and get dressed to join the regular world. The solution is here.

Fruit Biscuits with Vanilla Glaze


2 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1 tablespoon baking powder
1 stick of butter (unsalted and cold)
3/4 cup buttermilk or milk (low fat or not)
1/2 cup blue berries, strawberries or the like or a mixture.

Glaze:
1 cup powdered sugar
1 tsp vanilla
2 tbs water (more or less to make thicker or thinner)

preheat to 475
Mix flour, sugar, salt and baking powder in a bowl. Cut butter into cubes and work into flour until it is the consistency of cornmeal with chunks. Try not to over mix. I can be a little lumpy. I like to use my hands and mush it in. Add milk a little at a time until it forms a nice dough that is a little sticky. Fold in fruit. Press by hand on on a floured surface to about 1/2 inch to 1 inch thick (depends on how tall you like your biscuits). Cut with round cutter or cup or what ever round item you have (once I made moose shaped biscuits because I couldn't find the round cutter, anywho). bake for 12-15 mins or until desired brown-ness on top.

Once out of the oven and before they cool drizzle with Glaze and eat up.

Fluffy Southern Biscuits

preheat to 475
2 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1 tablespoon baking powder
1 stick of butter (unsalted and cold)
1 cup buttermilk or milk (low fat or not)

Mix flour, sugar, salt and baking powder in a bowl. Cut butter into cubes and work into flour until it is the consistency of cornmeal with chunks. Try not to over mix. I can be a little lumpy. I like to use my hands and mush it in. Add milk a little at a time until it forms a nice dough that is a little sticky. Press by hand on on a floured surface to about 1/2 inch to 1 inch thick (depends on how tall you like your biscuits). Cut with round cutter or cup or what ever round item you have (once I made moose shaped biscuits because I couldn't find the round cutter, anywho). bake for 12-15 mins or until desired brown-ness on top.

Fruit Scones

Originally created for early fishing mornings, but great for any occasion.

Fruit Scones

2 cups all-purpose flour
1/4 cup granualted sugar
1 tbs. baking powder
1/2 tsp salt
1/2 tsp vanilla
1 tsp cinnamon, nutmeg, allspice, pumpkin pie spice or whatever fits
3/4 stick of unsalted butter
1/2 cup fruit
3/4 cup milk

Mix flour, sugar, baking powder, salt and spices together in a bowl. Add butter in chunks and work through dough until it looks like cornmeal. Add milk and vanilla and mix until it is a semi sticky batter, do not over mix. Fold in fruit and roll into a ball. On a floured work surface press dough into a flat circle until it is about 1 to 1 1/2 inch thick. Cut with knife or pizza cutter into 8 equal wedges (4 cuts). Place on cookie sheet in oven at 425 for 20 mins or until browned sufficiently on top.

Makes 8 Scones.

If you like more fruit add more and remove some of the milk. If you like dried fruit add more milk. Just make sure the consistency is a slightly sticky dough. If not add more flour or milk as needed.

Granola Bars

2 cups old-fashioned rolled oats

½ cup seeds (sunflower, pumpkin, something, optional)

1 cup nuts

½ cup wheat germ

½ cup honey

¼ cup dark brown sugar

3 tablespoons of flax seed oil. (Can use butter but I went healthy)

2 tsp vanilla extract

½ tsp salt

1 ½ cup dried fruit. (Any kind)

Line a 9X9 glass baking dish with parchment paper and set aside. Preheat oven to 350 F.

Spread oats, seeds, nuts, and wheat germ on a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.

Combine honey, brown sugar, flax seed oil, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 15 mins. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

I usually leave on counter covered overnight and cut the next day.

Bagels

Whether you make just one type of bagel or enjoy an assortment they are always a good morning treat.

Ingredients:
1 cup of warm water (microwave to tea temp)
1 tbs olive oil
1 tsp salt
1 tbs active dry yeast
2 1/5 cup bread flour
whatever your pleaseure is for the topping

Directions:
If in a bread maker:
Add to machine in this order.
Water
Oil
Salt
Flour
make a well in the flour for yeast
Place bread maker on dough setting and let it do it's thing.

If with dough hook or by hand:
mix salt, flour and yeast together and set aside. Add liquid to bowl and mix in dry ingredients until well incorporated and dough forms. Continue kneading dough on low speed for 10 to 15 mins. of by hand for 15 mins.

White Chocolate, Cranberry, Pecan Crunches

It is always comforting to know that when the day has gone awry and I am completely frustrated I can bake something sweet and take it to work. I don't usually eat my creations. I know it sounds ridiculous that someone could make cookies, cakes, pies or the like and not touch them but the joy I get is from the baking itself. So, it is nice to know that I work with people who don't mind my cooking and are equally excited to receive the treats as I am to make them. 

Some days that is the light at the end of the tunnel.

Ingredients:

¾ cup brown sugar

¾ cup granulated sugar

1 cup butter, softened

1 tsp vanilla

2 ¼ cup of all-purpose flower

1 tsp baking soda

½ tsp salt

1 egg

1 cup white chocolate chips

1 cup crushed pecans

1 cup cranberries

Directions:

Preheat oven to 375.

Using an electric mixer, Combine brown sugar, granulated sugar, and butter until it well incorporated and looks like a sticky cornmeal mixture. Add egg, vanilla, salt, and baking soda and mix until well incorporated. Add in flour a little at a time mixing until you have a sticky dough formed. Pour in white chocolate chips, crushed pecans, and cranberries and mix with spoon or with hands until incorporated.

Make ½ inch sized balls and place on greased cookies sheet or one covered with parchment paper. Bake for 18 to 20 mins or until browned. Remove from cookie sheet to cooling rack and cool.

Makes 4 dozen, or make 5 and freeze the dough until next time.