This is a quick and easy corn bread recipe.
1 1/2 TBSP vegetable oil
3/4 c flour
3 TBSP sugar
1 TBSP baking powder
1 tsp salt
1 1/4 c cornmeal
1 c buttermilk
2 eggs, lightly beaten
3 TBSP unsalted butter, melted
Preheat oven to 425. Place oil in a cast iron skillet and place in oven.
Combine dry ingredients with a whisk. Add wet, stir to combine.
Add to hot skillet and bake 15 – 18 minutes until a toothpick comes out clean.
This recipe is from Bon Appetit and it is amazing! These sweetish biscuits are addictive! I cut the recipe in half since I was just baking for 4. Glad I did because we would have inhaled all 2 dozen if I had not.
1 1/4 c flour
1/3 c sugar
1 1/4 tsp baking powder
1/2 c butter, chilled, cut into small pieces
1/3 c buttermilk
Preheat oven to 350.
In a food processor, combine dry ingredients and pulse to combine. Add butter and pulse until fine meal forms. Pour in buttermilk and pulse 2 or 3 times until just combined.
Use a 1 TBSP cookie scoop and place dough onto a parchment lined baking sheet. If the dough get too warn pop the sheet into the fridge for 15 minutes.
Bake for 25 – 30 minutes until golden brown.
Makes 12 small biscuits.
This recipe is from F&W the only changes I made are to use butter instead of shortening and a lot less sugar. These are quite amazing!!
1 3/4 c flour
1 tsp salt
1 tsp cinnamon
1/4 tsp baking soda
1 c butter
1/4 c brown sugar or coconut palm sugar
13 oz Nutella
2 c rolled oats
Preheat oven to 375. Line two baking sheets with parchment or silicon mats.
Combine flour, salt, cinnamon and baking soda in a bowl.
In a stand mixer combine butter and sugar and mix until smooth and fluffy. Add eggs one at a time. Add Nutella. Mix in flour in 3 batches on low speed. Add oats.
Scoop 1 TBSP rounds onto baking sheets and bake for 8 – 10 minutes.
Makes about 5 dozen.
This recipe is from Bon Appetite. It results in a buttery flakey skillet bread. I rolled them all out froze 1/2 since it makes about 8 servings.
1 tsp kosher salt
3 c all-purpose flour
6 TBSP unsalted butter, melted, plus more, room temperature, for brushing
Flaky sea salt
In a stand mixer with a bread hook combine salt and 3 c flour. Drizzle in melted butter; mix well. Gradually mix in ¾ c water. Knead until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
Divide dough into 8 – 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of wax paper.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
Okay, I admit it, I have a squash blossom problem. These little fritters are amazing, instead of frying them oil I cooked them on the griddle, which lead to a lighter version. I served with a little sour cream on the side.
20 squash blossoms, chopped
1 c flour
1 tsp baking powder
1/2 tsp salt
1 TBSP basil, chopped
2 tsp thyme
3 TBSP Parmesan
3/4 c milk
Combine all ingredients except blossoms and herbs in a bowl, whisk until well combined. Stir in herbs and squash blossoms.
Heat griddle over medium heat and cook fritters about 3 minutes per side.
I have a squash blossom problem, there I said it. I MUST get to the farmers market early so I can buy at least two bags. These are lightly battered and sautéed in a little oil – amazing!!!
20 squash blossoms, stem and stamen removed
1/2 c milk
1/2 c flour
1 egg, lightly beaten
1/4 c sparkling water
Whisk together milk, flour, egg and sparkling water until smooth.
Heat a large nonstick skillet over high heat. Add enough oil to coat the bottom of the pan.
Dip flowers in batter and cook over high heat until crispy, about 2 minutes. Repeat until done.
Serves 1 – 4. Personally I could eat 40 of these 😉
It’s Thursday night and I have a basket of apricots that need something done with them – what better thing to do than make a quick crisp! Added a little cardamom to keep it interesting.
1 lb apricots, quartered
1 c oats
1/2 coconut palm sugar – or brown sugar
1/3 c flour
1/3 c coconut oil, melted
1/3 c toasted nuts, I used almonds
1 tsp cinnamon
1/2 tsp cardamom
Preheat oven to 350.
Place apricots in a glass pan.
Combine rest of ingredient in a bowl, combine, spread over apricots.
Bake 30 – 40 minutes until bubbly and brown on top.
Lately I’ve been really into making my own simple breads: biscuits, pizza dough, pretzels and since I’m not a fan of store bought pita I figured I’d make my own gyro bread. It’s super easy and I doubled the batch and froze 1/2. For freezing follow directions up to rolling out the dough – wrap the dough balls in wax paper and freeze in a ziplock.
2½ tsp active Dry Yeast
1 tsp salt
1 tbsp Sugar
4 c flour
1½ c warm Water (105 – 120)
1 tbsp Olive Oil
Mix yeast and sugar with warm water. Leave aside for 10 minutes to ferment. Combine flour with salt and dissolved yeast in a large bowl of a stand mixer with a dough hook. Knead for 5 minutes.
Pour olive oil over the dough and knead again to absorb the oil completely.
Cover with plastic wrap and keep in a warm place for 2 hours to rise and double in size. Knead again.
Preheat oven to 500 degrees F. Preheat a cookie sheet or pizza stone in the oven.
Form the dough into two-inch balls and set these on a floured plate; let them rise for 15 minutes. Then place them on the floured board and flatten them out with a lightly floured rolling pin until they are about five inches around and 1/8″ thick.
Place the dough on a preheated cookie sheet in a 500-degree oven for five minutes. Turn the breads over and bake for an additional two minutes. Remove the breads from the oven and poke the tops with a fork to release the air inside. Serve hot or let them cool. Store the bread in plastic bags.
This is a fun little cake. Super moist!
1 c-purpose flour
1 c unsweetened cocoa powder
2 tsp baking powder
3/4 tsp kosher salt
1 1/2 c coconut palm sugar
1 c buttermilk
4 TBSP butter, melted and cooled
1 large egg
1 tsp vanilla extract
3/4 c strong brewed coffee
Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside.
Combine flour, 3/4 c of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 c of the sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).
Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 c cocoa, remaining 1/4 c sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.
Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.
Another Food & Wine winner!! Piadine is a flatbread sandwich and they are delicious!! The dough is super easy and mostly hands off. I whipped it up at breakfast and they rolled them out for a quick and healthy lunch.
3 c flour
1/2 tsp baking powder
1/3 c warm water
1/4 c milk, warmed
4 TBSP butter, softened
4 c baby arugula (about 3 ounces)
1 TBSP olive oil
16 thin slices of prosciutto
8 oz fresh mozzarella, sliced
In a stand mixer fitted with the dough hook, mix the flour with the baking powder and 1 1/2 tsp salt. Add the water, milk and butter and beat at low speed for 10 minutes.
Form the dough into a ball and transfer to an oiled bowl. Cover and let stand for 3 hours.
On a floured surface, form the dough into 4 balls; set them on a floured baking sheet. Cover and let stand for 30 minutes.
Preheat the oven to 350°. Heat a large cast-iron skillet. Roll out 1 ball of dough to a 10-inch round; prick with a fork. Oil the skillet. Add the round and cook over moderately high heat until it browns on the bottom and bubbles on top. Flip the round and cook until it’s browned on the bottom; transfer to a baking sheet. Repeat with the remaining dough.
In a bowl, toss the arugula and olive oil; season with salt and pepper. Divide the prosciutto, mozzarella and arugula among the flatbreads and fold over. Bake until the mozzarella is softened. Cut into wedges and serve.