Thursday, February 15, 2018

Garlic Knots

 

Eventually I need to get back to CRAFTING rather than baking but for now, here's another thing I just tried, Garlic Knots.  I was visiting my friend Diane at Lavender Dreams and she had posted about making these Garlic Knots from a recipe she found on Allrecipes.
You can use store bought dough but since I'm enjoying my KitchenAid dough hook attachment, I opted for making my own dough.  You can see the recipe on Diane's site.


After the first rise, I divided the dough into four pieces.


This dough scraper is one of my favorite tools because you can use it to measure, cut and then clean off your cutting board.


Just head on back to Kindergarten and roll those 'snakes' of dough (quite therapeutic).


Form the knots loosely so they can rise and still keep their shape.


Nice and puffy and ready for the oven. I like that these rose quickly both times so start to finish it's just about and hour and a half, plus baking time.


Hot and fresh from the oven and ready for a nice, garlic butter bath!


I went a little light on the garlic (just my preference) and I didn't have the 'good' shredded Parmesan but I do like how they turned out and they made a wonderful compliment to several dinners.  Thanks Diane for sharing these with us!

On any given week (depending on how busy I am!) I love to participate in Link Parties.  These gals put a lot of time and effort into hosting these parties so I always want to show my appreciation by directing my readers to these blogs. 

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Saturday, February 10, 2018

Best Banana Muffins - REALLY!

We've gotten just about a foot of snow so far this weekend with another 6-8" expected tomorrow so what's a winter-hater like me to do but bake.  
Now I think we ALL have made our share of banana breads and muffins in our lifetime that claimed to be the 'best'. That being said, toss all the other recipes because baby, THESE really, truly ARE the best banana muffins I've ever made!
I like going to Allrecipes.com even more than Pinterest because on Allrecipes, you can find recipes by rating/review, how many times it's been made, etc.  This muffin recipe has been made 15,000 times, has 9,758 reviews and is a solid 5-star rating! So I knew I just had to try these Banana Crumb Muffins  (click on link to go directly there but I'll also give you the recipe below)
The only change I made to the original recipe was based on other reviews that suggested substituting the melted butter with oil.  The crumb topping really is amazing. I like to use my mini-food processor to make my crumb toppings because it creates a fine, uniform crumble to sprinkle on top.
We will be enjoying this with a crock pot of chili and some homemade cornbread for dinner tonight!

Allrecipes.com Banana Crunch Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar

  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

On any given week (depending on how busy I am!) I love to participate in Link Parties.  These gals put a lot of time and effort into hosting these parties so I always want to show my appreciation by directing my readers to these blogs. 

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Tuesday, February 6, 2018

Homemade Cinnamon Yeast Rolls


These bitterly cold, snowy days are not good for much . . . except baking things like these wonderful, oh-so-good, cinnamon rolls!
My recipe comes from Two Peas and Their Pod and is not only a fantastic recipe but there are some cute pictures of her dad (this is his recipe) making his famous cinnamon rolls.


Once the dough has risen once and been rolled out into a rectangle, you spread it with soft butter.


Next comes a thick layer of brown sugar and cinnamon.  You can add raisins (I didn't have any) if you like. I think the next time I make these, I'll add raisins and more of the cinnamon sugar mixture.


After slicing (use a piece of dental floss to get nice, clean cuts) they went into a generously greased pan to rise once more.  I set my oven to 250 degrees and set my bowl/pan of dough on TOP of the stove. The warmth coming up from the oven makes these rise really well.


Here they are all puffy and ready for the oven. 


Out of the oven and ready for a nice icing bath!


Is your mouth watering yet??


These were SO SO good -- tender inside and so gooey!
In order to spare my hips any further insult, I kept a few at home and sent the rest to church with my hubby for the staff to enjoy!
I have copied the recipe directly from Two Peas and Their Pod's site below:


  • Rolls:
  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter (about 1/2 cup total)
  • Brown sugar (about 1 1/2 cups total)
  • Raisins (about 1 cup total)
  • Cinnamon (about 2 tablespoons total)
  Icing:
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

DIRECTIONS:


  1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
    2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
    3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
    4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
    5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
    6. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
    7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!

On any given week (depending on how busy I am!) I love to participate in Link Parties.  These gals put a lot of time and effort into hosting these parties so I always want to show my appreciation by directing my readers to these blogs. 

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday