Aug 29, 2016

Doughnut Muffins | #MuffinMondays

These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss. 


These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss.

The technique for these doughnut muffins involves creaming the butter and sugar, which helps create a cake-like texture. Once the dry and wet ingredients are combined, the tops of the muffins are brushed with melted butter, and then dipped in cinnamon sugar.

Aug 24, 2016

Vinegar Glazed Chicken | Wok Wednesdays

This vinegar glazed chicken is, according to Grace Young, a typical Hunan family style stir-fry. Grace simplifies the recipe by using crushed red pepper instead of dried chilies. 

This vinegar glazed chicken is a typical Hunan family style stir-fry.

One of the key ingredients in this Vinegar Glazed Chicken is Chinkiang vinegar, made from fermented rice. It's dark colored, and fairly mild and slightly sweet. If you can't find it, balsamic vinegar is a great substitute.

Aug 22, 2016

Soft Sandwich Bread

This soft sandwich bread is perfect for back to school lunch box sandwiches. 


This soft sandwich bread is perfect for back to school lunch box sandwiches.

It's "back to school" time, which means it's also time to plan for packing lunches for your kids. How cool would it be to make those sandwiches with homemade bread!

Aug 18, 2016

Salmon Burgers with Greek Yogurt Dill Sauce and Homemade Hamburger Buns | #FishFridayFoodies

This salmon burger is so easy to make, and is pretty darned tasty. Amazingly, it is made from canned salmon. Naturally, I made homemade hamburger buns to go with these burgers. 


Salmon Burgers with Greek Yogurt Dill Sauce and Homemade Hamburger Buns

As I reported in this post about salmon noodle casserole, I easily succumbed to the lure of a large sleeve of canned salmon on a trip to Costco. I had a couple more cans left, so when my friend Heather of All Roads Lead to the Kitchen suggested the Fish Friday Foodies make burgers this month...

And because I'm a bread nutcase, I definitely had to make ridiculously soft and tasty homemade hamburger buns to go with these salmon burgers.

Aug 16, 2016

New Orleans Style Beignets

Beignets, fried yeasted dough treats, are most famous in the U.S. as served by Cafe du Monde in New Orleans. They are presented generously dusted with powdered sugar along with a cafe au lait.

Beignets, a fried yeasted dough treat, are most famous in the U.S. as served by Cafe du Monde in New Orleans. They are presented generously dusted with powdered sugar along with a cafe au lait.

Did you know that beignets are the official state doughnut of Louisiana?

This is my first attempt at frying dough and I had no idea how easy it was! The dough gets all puffy and crispy in the hot oil, and the whole process takes about two minutes. No such thing as delayed gratification when frying dough!

Apricot Pochettes | #CreativeCookieExchange

These Apricot Pochettes are reminiscent of little French pastry desserts. They are made with a cream cheese and butter pastry dough, and are filled with just a bit of apricot preserves.

These Apricot Pochettes are reminiscent of little French pastry desserts. They are made with a cream cheese and butter pastry dough, and are filled with just a bit of apricot preserves.

These cookies are like mini hand pies. The pastry consists of eight ounces of butter and eight ounces of cream cheese mixed with just a little over eight ounces of flour. That's a pretty incredible ratio.

They are super soft and flaky, and not overly sweet. When I took them to work, they quickly disappeared.

Aug 12, 2016

Sourdough Hokkaido Milk Bread with Tangzhong

This Sourdough Hokkaido Milk Bread with Tangzhong combines two of my favorite bread techniques, using sourdough starter to leaven bread, and using the Tangzhong method, which involves creating a roux of flour and water. This technique creates an incredibly soft bread. 

Sourdough Hokkaido Milk Bread with Tangzhong

In addition, the use of sourdough, or levain, adds flavor to the bread. This is because the levain ferments over time, getting yeast from the environment. In a nutshell, the longer fermentation helps the dough develop a deeper flavor. The use of sourdough also lengthens the "life" of the bread. My explanation is pretty simplistic. There is so much more bread geeky-ness to this. To learn more, check out this article from The Joy of Cooking.