I have really been experimenting a lot with yeast breads lately, thanks to my bread machine and have been wanting to try my hand at homemade sandwich rolls for a long time. This is our favorite sandwich recipe and now it is so much better thanks to these yummy rolls, I'm definitely going to be trying this out for other types of rolls, I want to make some rye ones for St. Patrick's Day. I have to say this sandwich was really freakin' good, I had it for dinner last night and lunch today! Here is the recipe and if you want to read more about it check out my blog at http://livingindomesticity.blogspot.com/2009/03/buffalo-chicken-sandwiches-on-homemade.html
Honey Wheat Sandwich Rolls:
1 c. milk 1/4 c. buttermilk 3 tbs. melted butter 1 tbs. sugar 2 tbs. honey 2 c. bread flour 1 3/4 c. whole wheat flour 1 tsp salt 1 egg, lightly beaten 2 tsp. bread yeast In a bowl mix the milk and buttermilk and then heat to between 110 and 115 degrees, I did this in the microwave for about 45 seconds. Stir in the sugar and yeast and let set for 10 minutes. In another small bowl stir together the melted butter and the honey. In the pan of your bread machine add both flours, salt, yeast and milk mixture, honey and butter and the lightly beaten egg. Set to the dough feature and let it do it's thing.
When the bread machine is done take the dough out of the pan and lightly punch it down, this is fun and I like to pretend that it is any variety of people who have annoyed me that particular day. Place on a lightly greased cookie sheet and cut into four equal pieces, shape into ovals and cover with a damp towel and let rise in a warm place for 20 minutes. When the dough has risen use a sharp knife to make a slit down the center of the dough. Bake at 35o degrees for 10-15 minutes or until lightly brown.
Buffalo Chicken Sandwiches
1 c. Frank's Red Hot 3 tbs melted butter shredded lettuce sliced provolone cheese ranch dressing 4 chicken breast, cut into strips garlic powder onion powder salt pepper red onion, sliced thinly 1/2 c. flour prepared sandwich rolls
Lightly spray a skillet with cooking spray, and place over medium heat. In a bowl mix together the flour, 2 tsp. garlic powder, 2 tsp onion powder and salt and pepper to taste. Dip each chicken strip into the flour mixture to lightly coat. Cook in the skillet until no longer pink. In a plastic bag mix together the Frank's Red Hot with the melted butter, add in the chicken strips and shake gently to cover. Split your roll in half and on the bottom half spread ranch dressing ( I do this to taste if you like a little use a little, if you like a lot use a lot.) Place your chicken strips on top of the ranch dressing cover with 2 provolone cheese slices, place under the broiler to melt the cheese. When it comes out of the broiler, top with extra hot sauce, shredded lettuce and red onion.
So over at my blog I have started the "Cake Mix Challenge" which is basically a challenge to myself to try to make a recipe every month using a boxed cake mix. The reason I am doing this is because while I enjoy baking from scratch I realize that a lot of people don't have the time or are just intimidated by the process, so I wanted to prove that you can make good things using a mix as your foundation. This is my first entry into my challenge, it is based on a hostess cupcake. I used a devil's food cake box mix as my base, and they are filled with a marshmallow creme based filling, iced with chocolate ganache and decorated with a buttercream icing. I even sadly counted how many swirls were on the tops of the real thing! No inside picture of the cream since these are for a birthday tonight and I can't spare one, but hopefully I will have some action shots later on my blog. If you want the recipe you can head over to my blog at http://livingindomesticity.blogspot.com/2009/02/cake-mix-challenge.html it's sort of long so I won't post it here.
I have been experimenting with my bread machine a lot lately, making different doughs. I just get way better results letting the bread machine do the work when dealing with yeast doughs. So this week I decided to try and make soft pretzels with my four year old. She got bored with the process really fast, it's actually harder than you think to make a ball of dough into pretzel shapes. Cooking with my kids is always interesting and it turns out that I was so preoccupied with making sure no one burned themselves that I forgot the egg wash that would have made these more golden like the ones you buy at the mall. But they tasted just as good, so that's the important thing. Here is the where the recipe came from http://www.recipezaar.com/Soft-Pretzels-For-Bread-Machines-45567 You can read more over at my blog http://livingindomesticity.blogspot.com/2009/02/soft-pretzel-mmmm.html -Kim
So I'm not sure if clothing is the right place for an apron, but I do wear it so... Well the story behind this apron is that I had decided to make an apron for my husband's grandmother's 75th birthday this weekend and I planned on using some owl fabric I already had that was blue and purple with small owls on it. I went to the fabric store just to buy some broadcloth to match for the lining, but when I saw this amazing fabric at 40% off my heart skipped a beat and my plans changed. Luckily with the 1 1/2 yards of fabric I bought I was able to get two aprons and I have enough left for a wallet for myself. The apron is fully lined and technically reversible. There are two patch pockets on the front. I'm keeping this one for myself since it was a practice in trying out the pattern I made, on the one for my husband's grandmother I plan on putting patch pockets on both sides so it looks good from either side. Let me know what you think and you can check out more at my blog http://livingindomesticity.blogspot.com/2009/02/owl-apron.html
I have been trying to make some of our favorite foods with my own twist lately and this time I decided to try one of my husbands favorite desserts Boston Cream Pie, but in cupcake form. I love making cake recipes into cupcakes, the ratio of cake to filling and frosting just seems so right in the smaller form. So even though these were a little on the time consuming side I think they were worth it. You can read more about them at my blog http://livingindomesticity.blogspot.com/2009/02/few-of-his-favorite-things.html
Boston Cream Pie Cupcakes:
1 c. unsalted butter softened 1 c. white sugar 1/4 c. light brown sugar 5 eggs 2 tsp vanilla 2 3/4 c. all purpose flour 1 c. milk 2 tsp baking powder 1/2 tsp salt
Heat the oven to 350 In the bowl of your mixer cream the butter and both sugars until fluffy. Add the vanilla, stir until blended. Add the eggs stirring after each until all are incorporated. In a separate bowl stir together the flour, baking powder and salt. Add the flour mixture to the batter alternating with the milk until all is incorporated. Spoon batter into 24 prepared cupcake liners and bake at 350 for 15-18 minutes or until a knife inserted comes out clean, do not over bake. Remove from oven when done and let cool on a rack.
1 1/2 c. sugar 2 tbs. corn starch 1/4 tsp. salt 1 c. heavy cream 1 c. whole milk 2 tsp. vanilla 4 egg yolks 2 tbs. butter
In a heavy saucepan add the sugar, cornstarch and salt. Stir to combine. Add the milk a little at a time until the sugar, cornstarch and salt are dissolved. Add the rest of the milk, cream and vanilla. Turn on the heat and cook over medium heat stirring constantly until the mixture starts to get very thick. In a separate bowl gently stir the egg yolks. Add a little of the hot cream mixture to the eggs yolks and whisk quickly. Continue to add a little more hot cream to the eggs, whisking after each addition until the mixture is half and half, this is tempering the eggs and will keep them from scrambling when you add them to the hot cream mixture. After you have the eggs tempered add the mixture back to the hot cream mixture, stirring as you add. Once the egg mixture is incorporated into the cream, heat without stirring for one minute. Remove from heat and stir in the two tbs. of butter. Place in a bowl in the refrigerator until cool. When mixture has cooled place into a pastry bag fitted with a large round tip. Insert the tip of the pastry bag into the center of each cupcake, making a small hole, pipe 2 tbs. of the custard filling into each cupcake. Some filling may spill out the top, I just use a knife to spread it evenly over the top of the cupcake.
1/3 c. Cocoa powder 1 tsp. vanilla 1 c. confectioners sugar 6 tbs. softened butter 1 tbs. milk
In the bowl of your mixer cream the butter, add the cocoa powder and mix until well blended. Add the confectioners sugar and mix until smooth. Add the milk a little at a time until the icing is a smooth, spreadable consistency. Frost the filled cupcakes with 1 tbs. of icing for each.
So I have been working on re-creating some of my husband and I's favorite foods and this weekend one of my challenges was Barbecue Chicken Pizza. I made the crust and sauce from scratch and really liked the way it turned out. It has chicken, bacon, sweet red, green and yellow peppers, sweet onion and a mixture of mozzarella, provolone and Parmesan cheeses. It's pretty time consuming but worth it. Here is the recipe and you can read more about it at my blog http://livingindomesticity.blogspot.com/2009/02/few-of-his-favorite-things.html
Bar-B-Que Chicken Pizza
Crust: 1 3/4 c. warm water 2 tbs. olive oil 2 c. bread flour 2 c. whole wheat flour 1 1/2 tsp salt 1/3 c. Parmesan cheese 2 1/2 tsp. active dry yeast 2 tsp garlic powder
Place all ingredients in the pan of the bread machine in the order suggested by the manual. Set the machine to the dough cycle. When the cycle is over there is no need to let the dough rest again, it can go straight to the pizza pan. I like to sprinkle some cornmeal onto the baking sheet before stretching and rolling the dough. I kind of just use a combo of stretching and rolling until I get the shape and size that I want. This recipe will make a pretty large size pizza, enough for at least 6.
2 c. ketchup 1/4 c. apple cider vinegar 2 tsp. Worcestershire sauce 1 tsp. ground mustard seed 1 tsp. onion powder 1 tsp. hot salt 1 tsp. garlic powder 2 tsp. paprika 2 tbs. brown sugar 1 tsp. chili powder salt/pepper to taste 1/4 c. water
Mix all the ingredients together in a small saucepan. Simmer for 30 minutes and then place in the refrigerator to cool. This recipe makes enough for the pizza so if you would like more you can double or triple the recipe.
4 chicken breasts, cut into 1 inch cubes 1 1/2 cups of sliced green, red, and yellow peppers 1/2 sweet onion sliced 1/3 lb bacon slices cut into 1 inch pieces 1 c. pizza cheese or mixture of provolone and mozzarella 1/3 c. Parmesan cheese
In a skillet cook the chicken until no longer pink, add the bacon pieces and cook until almost done. On prepared pizza crust spread the barbecue sauce generously over the surface leaving a 1 inch border. Sprinkle the chicken and bacon mixture over the top. Spread the peppers and onions evenly. Top with both cheeses. Bake at 400 degrees until cheese is melted and crust is golden brown. Remove from oven and let cool slightly before cutting.
I always try to make something for playgroup but I usually end up baking for the moms and having fruit and store bought crackers for the kiddos, so this week I decided why not try to make my own crackers. I looked through a bunch of recipes online but they all seemed a little sophisticated for my guests tastes. So I just decided to wing it. These are really easy, but if you make them ahead of time you may want to pop them in the oven for a few minutes to crisp back up. Here is the recipe: 1-1/4 c. all purpose flour 1/2 c. cornmeal 1 tsp salt 1/4 c. butter 1-1/4 c. shredded cheddar cheese 1/2 c. cold water
In a large bowl combine the flour, cornmeal and salt stir to combine. Cut in the butter with a pastry cutter until small crumbs form. Stir in the cheese. Add the water a little at at time until the dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 425. After dough is chilled divide in half and place one half on a lightly floured surface and roll until about 10x10 in size, cut into half inch strips. On a lightly greased pan or silpat liner place each strip, slightly twisting and pressing down the ends to hold in place. Bake for 10-12 minutes or until crispy.
In a 8x8 pan spray pecans generously with cooking spray and toss to coat. Add vanilla to the pecans and toss to coat. In a small bowl mix together the sugar, cinnamon and nutmeg, add to the pecans and toss to coat. Heat in the oven for 10 minutes watching carefully so they don't burn. Remove from oven and let cool.
2 c. all purpose flour 1 tbs. baking powder 3/4 tbs. salt 6 tbs. cold butter cut in pieces 1 tbs. white sugar plus some for sprinkling on top 2 tbs. honey 1/3 c. heavy cream, plus more for brushing tops 1/2 c. sour cream 2 tsp. cinnamon 1 1/2 c. candied pecans
Heat the oven to 400 degrees
In a large bowl stir together flour, baking powder, salt and sugar. Cut in the butter using a pastry cutter until the texture is very small crumbs. Make a well in the center of flour mixture. In a small bowl stir together honey, cream and sour cream, add to the well in the center. Add the cinnamon and pecans at this point also. Stir with a fork until a ball forms, take out of bowl and knead just a few times, don't overwork as this will cause a tough scone. Form into a 6x6 square on your baking pan, cut into 4 equal squares and then into 8 triangles. Brush the tops with heavy cream and sprinkle with a cinnamon sugar mixture. Bake 20 minutes. When cooled you can drizzle a "icing" on top. Just mix 1/2 c. confectioners sugar with 1 tsp. cinnamon and enough heavy cream to make a glaze.
So since this weekend was Valentine's Day I decided to whip up a big breakfast for the family. I made bacon, eggs and had fruit, you know the normal stuff but I also made up some fresh from scratch cinnamon rolls recipe here: http://whatscookingamerica.net/Bread/CinnamonRolls.htm and some blueberry scones, recipe here: http://www.marthastewart.com/recipe/blueberry-scones?autonomy_kw=scones&rsc=header_10 These both turned out so good and the cinnamon roll dough is made in the bread machine and can be refrigerated over night so it's really easy. They were both great recipes, the cinnamon rolls were so much better than the canned kind you can get at the store and the scones were slightly crunchy on the outside and moist and crumbly on the inside. They were so good, just check out bug enjoying his scone!