Square Meal Round table
You asked, and we delivered. Here is the recipe for these yummy soft pretzels! We tweaked the original a bit as we gleaned it from a video, but the results were delicious. Yes, they have yeast, and yes, you have to let them rise, and yes, you will be nervous that they are not going to work, but push through the fear! Cooking and baking is all about trying, failing, trying again, tweaking, tasting, experimenting. Nothing is perfect, but that is ok. We never have really played around with yeast, and are trying to conquer the fear. The first attempts were flat, rock hard rolls that no one ate. Then, we made a successful challah, then another, then these, then cinnamon rolls! Have patience and you will be rewarded, especially with these soft pretzels. Salty, with a little tang, and super good to dunk in mustard!We especially loved them topped with Trader Joe's Everything Bagel Spice mix, but use what you have.
1-½ cups warm water
1 packet active dry yeast
4-¼ cup flour
2 tablespoons oil plus a little to coat bowl
2/3-cup baking soda
About 8 cups water
1 egg, whisked
Salt and seeds for sprinkling
Mix in a bowl the warm water, salt and sugar. Whisk, and then add the yeast. Let sit for 5 minutes until foamy. Add flour and oil and knead about 5 minutes until dough is smooth and comes together.
Place in oil-coated bowl in warm place for 1 hour until doubles.
Preheat oven to 450
In a large pot boil water then add the baking soda (this will foam so make sure you have room in pot) Turn heat to medium high.
Turn dough out and cut in half, then each half into 5 pieces. Roll into long rope about 18 inches long. Bring ends to each other, twist, and attach at bottom forming the pretzel shape. You can also cut into pretzel bites. Place on parchment lined baking sheet. One at a time, drop into the water bath with the baking soda. Simmer about 30 seconds per side.
Remove and place on tray. Brush each with egg wash and sprinkle with desired topping. Bake for 12-15 minutes until brown and puffed.
Serve with your favorite mustard.
P.S. You can freeze these after you bake them and warm them up in a 400 degree oven for 8-10 minutes.
We have to admit that we were shocked that these worked and by worked we mean that the kids ate them and thought they were doughnuts! We are always looking for ways to get more fiber and protein in the kids and while you may think buckwheat is just that, wheat, but it isn't! Buckwheat is actually a seed, so for those that are gluten sensitive, it is gluten free, grain free. We didn't replace all the flour with the buckwheat, so this recipe is not gluten-free, but we did cut down quite a bit of it, and the buckwheat imparts a nutty, earthy flavor to these baked doughnuts. The kids preferred the chocolate drizzled ones, and we liked the powdered sugar so make some of each!
Buckwheat Chocolate Chip Banana Bread Doughnuts
Makes about 6-8
1 c. flour
½ c. buckwheat flour
¾ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. nutmeg
½ tsp. cinnamon
6 tablespoons butter, softened
1/3 c. sugar
2 tablespoons honey
2 eggs, beaten
1 tsp. Vanilla extract
2 ripe bananas, mashed
½ cup dark chocolate chips
¼ cup semisweet chocolate chips
Preheat oven to 350
Grease doughnut pan
In a bowl, whisk all the dry ingredients together. In a stand mixture beat butter with sugar and honey until light an fluffy, about 2 minutes. Add dry ingredients and mix until resembling sand. Add a little bit of egg at a time, scraping down the side of the bowl. Add vanilla and mix. Fold in the mashed bananas and then the chocolate chips.
Carefully fill the doughnut pans and bake for 25-30 minutes, checking at 25 to see if a toothpick comes out clean. Cool for ten minutes then remove from pan.
Dust with powdered sugar or drizzle with melted chocolate and sprinkles.
Be sure to check out our Etsy store for our BAKED GOODS blank notecards!
We love a good corn muffin and this recipe was help conceived by the 11 year old of the family. She has gotten our baking bug, or really she has had it all her life as if there was a girl who loved sugar and chocolate that was her! She has become quite a proficient baker and these were just sweet enough without being cloying. Serve them with chili or any summer grilled meat, and you have a home run!
Corn Bread Muffins
Makes about 18 muffins
½ cup butter, cut into cubes
3 eggs, beaten until light and foamy
2 cups of milk
1 tsp. lemon juice
14 ¾ oz creamed corn
1 ¾ cups corn meal
2 tablespoons sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Preheat oven to 425
Grease or spray the muffin tins.
Mix all dry ingredients in a large bowl. In another bowl where you have beaten the eggs until light and foamy, add the wet ingredients and whisk. Then, pour the wet ingredients into the dry and whisk until incorporated.
Place a small cube of butter into each muffin cup and add one ladle, about a cup, of muffin mixture to each.
Bake for about 18 minutes or until a toothpick comes out clean.
Serve with honey and butter!
And, don't forget, we have our wonderful cards for sale on our Etsy site! Get these muffins in out baked goods set, and check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! And, for the next few days, we are having an end of summer sale where everything is 15% off!
We are always game to trying something new and when Zest Tea, @getzesttea, sent us some apple cinnamon tea to try, we thought "why not bake with it?" The results were by far the best muffins we have made in awhile. Adding the additional layer of flavor the tea imparted to the butter, really made these muffins sing! The apple cinnamon flavor was pronounced, not lost in the baking. We are definitely going to play around with some other flavors of tea and will let you know how they turn out! A friend suggested ear grey and cherries.....yummy!
Apple Cinnamon Tea infused Muffins
½ cup or 1 stick of unsalted butter
¼ cup loose apple cinnamon tea
1 ½ cups flour
¾ cups sugar plus 1 tablespoon
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon plus ½ tsp.
½ cup milk
1 tsp. Vanilla Extract
1 cup grated apples, about 1 large apple.
Preheat oven to 375
Grease muffin pan with cooking spray or butter and set aside.
To make your tea infused butter, melt butter then add the tealeaves. Let heat over low for about five minutes, it will continue bubbling. Remove from heat and set aside for another few minutes. Butter will look a little green, but don’t worry! Using a fine meshed strainer or sieve, pour butter through and push on leaves, squeezing out all you can. Set aside.
In a medium bowl, add flour, ¾ cups of sugar, baking powder, salt and 1 tsp. of cinnamon. In another bowl, add egg and gently whisk. Add to egg, the vanilla, tea infused butter, and milk and mix. Add to flour, with the apples and stir until all is incorporated.
Mix remaining sugar and cinnamon in small bowl and set aside.
Scoop batter into muffin cups, filling about ¾ of the way. Sprinkle with cinnamon sugar mixture.
Bake for 20-23 minutes until slightly brown on top and a toothpick comes out clean.
Cool in pan, then remove and serve.
Canned pumpkin is something we always have in our pantry no matter the time of year. It lends a earthy, tenderness to cakes and we have even used it as a way to vary a basic tomato sauce. It also can be added to hummus to give it a different spin or heated low and slow on the stove with some brown sugar to become a pumpkin butter for breakfast toasts. This cake is a yummy take on a classic coffee cake, and trust us it wont last long.
Pumpkin Chocolate Chip Streusel Cake
For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons of cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup semi-sweet chocolate chips
For the streusel:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small chunks
½ cup chocolate chips
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray or rub with butter. Set aside. In a medium bowl, whisk together flours, cinnamon, nutmeg, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
To make the streusel, in a medium bowl, combine the flours, brown sugar, and cinnamon. Add in the butter, using your fingers or a knife, and cut butter into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.
We have made banana bread too many times to count as somehow when you have little kids around, you always have overripe bananas! My mom and I argue about this recipe all the time and go back and forth over who's we like better. This recipe is our compromise!
Banana Bread with Chocolate Chips
1 1/3 cups all purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
6 tablespoons unsalted butter, softened
1/3 cup brown sugar
1/3 cup sugar
1 tablespoon honey
2 large eggs lightly beaten
1 tsp vanilla extract
2 very ripe bananas, mashed
½ cup chocolate chips or you can omit chocolate and add ½ cup chopped nuts
Preheat oven to 350 and grease a 6-cup loaf pan. Whisk all dry ingredients together in medium bowl. In a stand mixer or using a large bowl and a hand-held mixer, beat on high speed the butter and the sugars until lightened in color and fluffy. Add to sugar and butter the dry ingredients and beat on medium speed until resembling sand. Slowly add in the beaten egg, a little at a time, then add vanilla. When combined, carefully fold in banana and chocolate chips (or nuts). Scrape into prepared pan and bake about 50-60 minutes until a toothpick inserted in the center comes out clean. Let cool before unmolding.
If you omit the chocolate chips bump sugar up to ½ cup sugar, and ½ cup brown sugar.
We are always playing around with ways to get more fiber and food into the smallest child in the morning. These oat based muffins are filling and tasty, a great start to the day. And, the chocolate tricks him into eating more then a single raspberry for breakfast!
Chocolate Oatmeal Breakfast Muffins
½ cup oat flour
½ cup rolled oats
¼ cup oat bran
½ cup plus 1 tablespoon sugar
½ tsp. salt
1-tablespoon baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup cacao powder
1-cup sour cream
¼ cup milk
4 tablespoons melted butter
1 tsp. vanilla extract
½-1 cup chocolate chips or chopped chocolate
Preheat oven to 400
Line muffin pan with paper liners or grease with butter or spray with non-stick baking spray
In a bowl whisk flour, oat flour, rolled oats, oat bran, sugar, salt, baking powder, baking soda, spices and cacao powder.
In a smaller bowl whisk eggs, sour cream, milk, melted butter and vanilla.
Add liquid to dry ingredients and mix with a few strokes to combine. Mixture will be thick. Fold in chocolate chips.
With an ice cream scooper fill muffin tins and bake for 14-16 minutes or until a toothpick inserted in center comes out clean.
The kids love muffins, so we are always playing around with different combos. This is a hearty breakfast muffin or afternoon snack that gets a hit of protein from the almond butter. The littlest is getting adept at cracking eggs and mashing bananas, and the bigger kids like filling up the muffin cups. A trick to making them all even is using an ice cream scoop.
Almond Banana Oat Muffins with Chocolate Chips
Makes 12 muffins
½ cup Canola Oil
1 tsp. Vanilla Extract
¾ cup Almond Butter
1 tsp. baking soda
½ tsp. salt
1 cup sugar
2 cups quick cooking rolled Oats
1 cup flour
2 tablespoons flax seeds
1 cup semi sweet chocolate chips
Preheat oven to 350
Line muffin tray with paper muffin cups or oil/spray pan with non stick baking spray.
In a Medium bowl add the eggs, banana, oil, vanilla, and almond butter. Whisk/mash all ingredients until incorporated and only small pieces of banana are visible.
In another bowl whisk together the baking soda, salt, sugar, oats, flax seeds and flour. Then add this mixture to the wet ingredients. Fold with a spatula until combined, then fold in the chocolate chips.
Fill muffin cups to top with batter and bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
This was a last minute dessert thrown together for bookclub. The lemon pound cake is delicious on its own, but with the fruit and cream it becomes a show stopper. This trifle is even better a day later when all the ingredients meld.
Lemon Berry Trifle
1 Lemon pound cake loaf, unglazed
2 pint strawberries, hulled and sliced in half,
1 pint blueberries
1 pint raspberries
3 tablespoons sugar
1 tablespoon lemon juice, plus zest of lemon
2 teaspoons vanilla extract
1 pint of whipping cream
1 tablespoon powdered sugar
few leaves of fresh mint
In a saucepan combine 2/3 of the strawberries, blueberries, raspberries, sugar, lemon juice, lemon zest, and 1 teaspoon of vanilla extract. Cook on medium heat until the fruit begins to break down and sauce begins to thicken. Pour into container and cool in fridge.
Whip cream with powdered sugar and remaining vanilla extract until firm peaks.
Slice lemon cake into ¼ inch slices.
In a deep glass bowl, spoon some berry sauce on bottom and spread. Top with pound cake, cutting to fill in spaces. Top with more sauce, then whip cream. Along edge place strawberry with cut side facing out. Continue layering cake, sauce, cream and strawberries until you end with cream. Decorate top with remaining strawberries and fresh mint.
Chill in fridge for a few hours or overnight.
Lemon Pound Cake
1 cup of unsalted butter (2 sticks), at room temperature, plus more for the pan
2 ½ cup all purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon of baking powder
3 cups of granulated sugar
2 tablespoon finely grated lemon zest, plus 4 tbsp. of lemon juice
6 large eggs, room temperature
1 cup plain full fat Greek yogurt
Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not over mix). Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
Bloom House Rolls
Serves: 36 rolls
1 envelope active dry yeast
1 cup whole milk
¼ cup vegetable shortening
3 tablespoons sugar
1 ½ teaspoons kosher salt
1 large egg
3 ½ cups all-purpose flour
¼ cup unsalted butter
Preheat oven to 350 F and use a 13x9-inch baking dish. Whisk active dry yeast and ¼ up warm water (110°-115°) in a small bowl; let stand for 5 minutes.
Heat 1 cup whole milk in a small saucepan over medium heat until just warm.
Combine ¼ cup vegetable shortening, 3 tablespoons sugar, and 1 ½ teaspoons
kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening
into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room
temperature large egg. Add 3 ½ cups all-purpose flour; stir vigorously with a
wooden spoon until dough forms. Knead dough with lightly floured hands on a
lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl;
turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until
doubled, about 1 ½ hours.
Melt ¼ cup unsalted butter in a small sauce pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle. Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing ¼ -inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.
We are lucky ladies and have a pizza oven at home, but these pizzas are easily made with a pizza stone right in your oven. Follow the directions for your pizza stone, and bake accordingly. A trick is using the corn meal underneath the dough as that helps to prevent sticking!
Basil Pesto Pizza
Serves: 4 pizzas
1 tablespoon sugar
1 cup water, warmed (110-115 F)
1 envelope (¼ ounce) active dry yeast
3 ¼ cups bread or unbleached all purpose flour or combo
1 teaspoon of salt
¼ cup of extra virgin olive oil
In small bowl dissolve sugar in warm tap water. Sprinkle yeast over water until dissolved (1 minute) should be smooth beige color mixture. Let stand about 5 minutes. In a heavy duty standing electric mixer with flat beater attached: combine 3 cups of the flour, salt, yeast mixture and oil. Mix at the medium speed for 1 minute.
Replace beater with dough hook and knead at medium speed until dough is smooth and elastic (about 5 minutes). If sticky, add some of reserved flour. If dough is dry and crumbly, add 1 tablespoon warm water at a time until it is smooth and elastic. Shape dough into a ball and place in well-oiled bowl, turn to coat on all side. Cover bowl with plastic wrap and set to rise in draft free warm space (75-85 F) until doubled in size, about 45 minutes.
With fist, punch down dough. Shape into ball, pressing out all bubbles cut into 4 smaller balls. If using right away place balls in nest of flour. Let sit for10 minutes. (You can punch this dough down up to 4 times before separating into the smaller balls and continue to place in oiled bowl then cover with plastic wrap if not using right away.)
Roll out with rolling pin. Pick up and turn over several times as you go. Lay dough on corn meal dusted pizza peel, top with the pesto and your preferred cheese and bake as soon as possible.
3 cloves garlic
1-cup pine nuts
4 ounces Parmesan reggiano cheese
4 ounces basil leaves removed from stems
½ cup olive oil
Salt to taste
Process all but olive in blender until a paste forms, stream in olive oil until blended. Pesto should be smooth and creamy. Add salt to taste
Variations- Basil can be replaced by any leafy green vegetable like kale, Swiss chard or spinach. If using kale or chard, blanch leaves in boiling water for a minute first, then plunge into cold water. Squeeze excess water from leaves before adding. Nuts can also be replaced. Kale works well with almonds. If you need to make a nut-free variation, pepitas (pumpkin seeds) a good replacement.
A square meal is satisfying, nourishing, complete.
A round table includes all.