Brown Butter Soda Bread

Every Saint Patrick's Day, my family has to have Irish Soda Bread. It's tradition, and you can't mess with tradition. I typically bake a large batch in the morning for breakfast, where my family and I eat the bread hot from the oven with salted butter....Mmmm....it's truly to-die-for.  And then that night, we dip the bread in our corned beef and cabbage or stew or whatever Irish dinner we're having. Then, we have the leftovers for breakfast the following morning reheated with butter -- that is...if it makes it that long.

And I am pleased to announce that this is officially my favorite soda bread recipe. Why? Because of the browned butter. 

If you've never browned butter in a recipe before, here is your chance (and if you seriously haven't tried my Brown Butter Cookies, you really haven't lived yet). By browning the butter, you end up with a toasty, rich aroma that tastes so flavorful and savory. The rich flavor compliments the rosemary perfectly, and the whole wheat flour gives the bread an amazing texture. By brushing the top of the bread with olive oil before baking, you end up with wonderfully crisp edges, while the interior stays soft and fluffy.  You also get a delicious burst of sea salt and black pepper with every bite.

This is definitely going to be a staple in my house every Saint Patrick's Day!

*adapted from Epicurious

Yield: 2 loaves

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter

• 2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 cup old-fashioned oats
• 1 tablespoon white sugar
• 1/2 tablespoon dried rosemary (or 1 tablespoon chopped fresh)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper plus additional for topping
• 1 3/4 cups buttermilk
• Olive oil, for brushing
• Sea salt

Instructions:

1. Position rack in center of oven and preheat to 375°F. 

2. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

3. Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

4. Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns (the goal is to work it as little as possible -- for a fluffy texture. If you work it too much it will become dense). Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with olive oil. Sprinkle lightly with ground black pepper and sea salt. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

5. Bake breads until deep golden brown and tester inserted into center comes out clean, about 40-45 minutes. Cool breads on rack at least 20 minutes. Serve warm or at room temperature.

THE BEST EVER CHOCOLATE CHIP COOKIES

Oh yeah.  This is definitely worthy of the ALL CAPS TITLE.








I've been trying to find the perfect chocolate chip cookie recipe for seriously like....well....FOREVER.  I can't even tell you how many different recipes I've tried. My mom always insisted that the chocolate chip cookie recipe on the back of the Nestle Toll House bag of chocolate chips were the best, since she made those as a kid, but they really aren't.  For me at least, the Toll House cookies made from scratch always turn out too flat.  The cookie dough was awesome, don't get me wrong (I could eat cookie dough all day), and the cookies tasted fantastic just out of the oven, but they got crunchy overnight.  I have been looking for that perfect, go-to chocolate chip cookie recipe that's bursting with flavor, loaded with chocolate chips, and is thick and fluffy and not flat as a pancake.  I also hate when you pick up a warm chocolate chip cookie and it flops over like a soggy piece of pizza.  I wanted a fresh-out-of-the-oven cookie that would be perfectly soft, yet not flop over.  All of my attempted chocolate chip cookie recipes have been too flat, not rich enough, not vanilla-y enough, or too crunchy....all of them were good, just not knock-my-socks off good.  That is...until I found this glorious recipe.  Once I made my first batch of these bad boys, I was literally singing "Hallelujah" around the kitchen because I was so happy to have FINALLY found the most PERFECT recipe. These cookies are fluffy (if you follow the recipe EXACTLY), they do not flop over (see in the first picture how the middle is very soft, yet the bottom is firm?  Yes...perfection right there), yet are still incredibly moist, they're full of buttery-brown-sugary-vanilla flavor, keep a soft, yet slightly crunchy-just-around-the-edges texture, and my favorite part - they are lightly swirled with flecks of sea salt.  The sea salt is what truly sets them apart from other chocolate chip cookie recipes.  Anybody who cooks/bakes knows that salt is the key ingredient to any good recipe, since it brings out all the other ingredient flavors.  The sea salt in these cookies form a sort of salted-caramel like flavor mixed with the brown sugar.  Which brings me to another reason why I'm in love with this recipe...the majority of the sugar is brown sugar, as opposed to half white half brown, which gives the cookies their perfectly soft texture (brown sugar tends to yield a more chewy cookie because of the molasses). I told me dad, "In the future, when I own my own bakery, these cookies will be there."  He said he would never let me forget that.

You can find this blissful recipe here.

Dutch Baby

For those of you poor souls who don't know what a dutch baby is (also called a German Pancake), it results from pancake batter being poured into a sizzling butter-filled cast iron skillet, and bakes into a wonderful breakfast treat.  Don't ask me why it's called a "Dutch Baby"...because I honestly have no idea.  If I was to give it a name myself, I would name it "Heavenly Pancake Puff." I've been making this recipe for as long as I can remember, and I have no idea why I didn't post it sooner. I've grown up making this delightful pancake. It's slightly more eggy than your usual pancake...but totally not in a gross way.  It's also very light; I could probably roll the entire thing up and eat it myself.  Since eggs make foods puff up, they cause the sides of this pancake to rise high above the edges of the pan, creating a light, puffy, slightly crispy crust with a moist, tender, eggy middle.  The staple topping that makes this pancake so unique is lemon juice.  It sounds weird at first, but the flavors are perfect together and I can't imagine eating a dutch baby without it (just like you wouldn't eat a normal pancake without maple syrup).  I absolutely love watching this baby puff up in the oven!  It does make me sad to watch it deflate once you take it out, though...but then I take a bite and the incredibly delicious taste makes me [happy] again(:

Yield: about 2-4 servings

Ingredients:

• 3 tablespoons unsalted butter, melted and divided
• 1/2 cup all-purpose flour
• 3 tablespoons white sugar
• 1/2 teaspoon kosher salt or sea salt (these have a better taste than table salt)
• 1/2 cup milk (preferably not skim...for best taste), room temperature
• 2 large eggs, room temperature
• 1/4 teaspoon vanilla extract
• Garnish: Lemon juice, powdered sugar, cinnamon
• ***jams, syrups, and fruit are also delicious toppings, but the 3 listed above are the most common (and in my opinion, most delicious) toppings for traditional Dutch Babies.

Directions:

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.  If butter in the skillet is boiling pretty hard within these 10 minutes, remove it from the oven.  Lightly boiling is fine.

Place the flour, sugar, salt, milk, eggs, vanilla and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Scrape down the sides of a blender with a rubber scraper, if necessary.  Remove the skillet from the oven (watch out because it's very HOT so use an oven mitt!). Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 20 to 30 minutes or until the edges are puffed and brown. Do not open the oven or else the Dutch Baby may fall. Carefully remove the skillet from the oven, and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with desired toppings. 

Italian Meatballs

I have finally made the ultimate Italian meatball.  My mom has made meatballs before, but they always fell apart really easily and were rather bland (sorry if you're reading this, mom...).  I have had really good meatballs a few times at some Italian restaurants, so I wanted to try to create a knock-your-socks-off meatball recipe myself.  These meatballs literally melt in your mouth.  I seriously ate like four after just pulling them out of the oven.  The milk makes them so incredibly moist, and the flavors blend wonderfully well together.  They have a nice balance of flavors that will only get better once the flavors develop even further in a homemade tomato sauce (the meatballs are superb alone, though).  I served this over spaghetti with home made tomato sauce (I'm still working on a killer tomato sauce recipe, and I'll post it as soon as I can!), freshly grated Parmesan cheese, and crusty French bread.  It was wayyy better than any spaghetti and meatballs I've ever had in any restaurant.  I used 80, 20 ground beef and 2% milk, but 90,10 and 95, 5 will also work for the beef, and any low fat milk will certainly work.  These make awesome left overs, and freeze well too.  Bon Appetit! 




Yield: about 12 meatballs

Ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon sea salt
• 1/2 large onion (or 1 small onion), finely chopped
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup low fat milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian bread crumbs

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven for 10 minutes, remove the baking sheet, and gently flip (more like roll) the meatballs to the opposite side.  The side that was first on the bottom should now be very lightly brown.  Bake in the oven for another 8-12 minutes, or until no longer pink in the center (I suggest testing one at 8 minutes).

Sweet Potato French Fries

 

  

 

You may freak out when I say this, but I hate normal french fries.  They taste like plain, boring, white potatoes...just crunchier and really salty.  Most people drool when they think of a hamburger with french fries, but I secretly gag inside. However, I'm a huge sucker for sweet potatoes.  They have so much more flavor than regular, bland, baked potatoes!  They're so sweet, and healthy!  Did you know that one sweet potato has about 700 percent of a person's daily dose of vitamin A?  And they're full of fiber.  I'm always coming up with different ways to make sweet potato french fries, but I could never cook them right.  They were either too crispy, thin, and burned, or too fat and soggy.  I wanted a sweet potato fry that was medium-large, perfectly crispy and salty on the outside, and soft and sweet on the inside.  Which is what this recipe is --- perfect.  The secret is just frying them!  I usually baked them, but that doesn't promise you a crispy outside and soft middle, like frying does.  Sure, frying is more unhealthy for you than baking is...but it's totally worth it.  Wanna offer me a hamburger with sweet potato french fries?  Now that's my kind of meal.

Yield: about 6 servings

Ingredients:

• 6 sweet potatoes, cut into French fries
• 1/4 teaspoon cayenne pepper (optional)
• lots of sea salt to taste (or any other type of salt)

Directions:

1. Wash sweet potatoes and cut into long strips, about 1/2 inch thick. Place in ice water for about 15 minutes. Preheat deep fryer.
2.  Remove sweet potato fries from water and pat dry with paper towels. Place in hot oil about 350 degrees. Fry for about 5 minute of until golden brown. Remove from oil and allow to drain. Sprinkle with pepper and salt to taste.  Serve hot.

Butterscotch Pudding

Mmmm...butterscotch.  What an incredible flavor...there are so many words to describe it: sweet, rich, buttery, slightly salty, creamy, warm, caramel-y, and oh so delicious!  I could eat an entire bag of butterscotch chips in one sitting.  They're just so yummy and scarily addicting!  I even like them more than chocolate chips.  Although, this pudding does not taste quite like butterscotch chips..it's more like a rich vanilla pudding. It's primarily made with brown sugar and butter - two of the most spectacular ingredients known to man. If you like butterscotch, you will like this recipe...but even if you don't like butterscotch, you will very much enjoy it as well.

Ingredients:

4 Tbsp butter, salted or unsalted
1 cup packed brown sugar
3/4 tsp coarse sea salt
3 Tbsp flour 
2½ cups milk
2 large eggs
1 tsp vanilla extract

Instructions:

1. Melt butter in a medium saucepan. Add brown sugar and salt; stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together flour and 1/4 cup milk until smooth (there should be no visible pills of flour). Whisk in the eggs.

3. Gradually pour remaining milk into the melted brown sugar, whisking constantly, then whisk in the flour mixture as well.

4. Return pan to heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in vanilla. If slightly curdled looking, carefully blend the pudding in a food processor or blender, in two batches, until smooth.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

Maple Peanut Butter Breakfast Bread Pudding

This is a peanut butter lover's paradise. It is my all-time favorite peanut butter recipe.  I am not even kidding you...I was practically drooling while eating it.  If you like peanut butter, you will absolutely LOVE this.  It is very peanut buttery - but hey, you can never have too much peanut butter in my opinion.  It's adapted from a recipe on peanutbutterlovers.com (yes, there really is such a website...and I happen to go on it often.  not obsessively or anything.) and I added the special topping to make it even more spectacular.  The topping is a sweet-and-salty mix from my nutella peanut butter pillows.  I wouldn't change anything about this recipe...it's so perfectly rich and full of delightful peanut butter flavor.  Definitely have a glass of milk at your side when you dig into this dish.  You'll be licking your lips and wanting more.

Ingredients:
1/3 cup creamy peanut butter
2 eggs
1/2 cup granulated sugar
2/3 cup milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)
2/3 cup pure maple syrup
1/3 cup creamy peanut butter
1/3 cup crushed peanuts


Garnish:
1/4 cup of finely ground, roasted (regular peanuts are fine too) peanuts (run through the food processor)
1/4 cup of granulated sugar
1/2 tsp. of ground cinnamon
1/2 tsp. of sea salt


Instructions:
Preheat oven to 350 degrees. Butter four 4-ounce ramekins. Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in the middle and the top is golden, about 35-40 minutes. 


Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil. 


While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed.
To serve, drizzle ramekins with maple-peanut sauce and garnish.  


*If you choose not to garnish with this topping - which you really should, powdered sugar or whipped cream is good too.

Nutella Peanut Butter Pillows

Oh yes. These really are just as good as the picture.  But I can't take credit; these wonderful pillows originated from Une Gamine dans la Cuisine.  I only altered it a little. These are so flavorful and incredibly amazing.  The outside is a peanut butter cookie with slightly crisp edges, and the inside is a soft cloud of peanut butter-nutella filling.  They're rolled in a sweet-and-salty pile of peanuts, cinnamon, and sugar.  And it's really fun to roll them...who doesn't love playing with cookie dough? ;) The slight saltiness, especially from the sea salt, makes these little master pieces have loads of flavor.  The almond extract gives it a really fantastic nut taste, as opposed to using vanilla extract.The cookie tastes like a peanut butter and Nutella sandwich only without the boring slice of bread. Imagine that instead of bread, you have a sugar cookie with a sprinkling of sea salt and cinnamon. Grab a tall glass of ice cold milk and prepare to be transported to a Nutella and peanut butter filled heaven.

Cookie Ingredients
1 cup of all-purpose flour
1/3 cup of cake flour (if you don't have cake flour, all-purpose can be substituted, but just use 1/4 cup...so a total of 1 1/4 cups all-purpose flour)
1/2 tsp. of baking Soda
3/4 tsp. of sea salt
1/2 cup ( 1 stick ) butter. At room temp.
1/2 cup of granulated sugar
1/2 cup of packed light brown sugar
1 egg
1 tsp. almond extract
1/2 cup of smooth peanut butter (crunchy is fine too, but they're more "pillow-like" with smooth)

Nutella Filling Ingredients
1/4 cup of smooth peanut butter
1/4 cup of Nutella
1/4 tsp. of sea salt
1 Tbsp. of cocoa powder
3 Tbsp. of granulated sugar
3 Tbsp. of confectioners sugar

Topping/Rolling Ingredients
1/4 cup of finely ground, roasted (regular peanuts are fine too) peanuts (run through the food processor )
1/4 cup of granulated sugar
1/2 tsp. of ground cinnamon
1/2 tsp. of sea salt

Method
In a small bowl, Sift the flours and baking soda together. Whisk in the sea salt and set aside.

In a large bowl, Cream the butter. Add the sugars and beat at medium speed for about 2-3 minutes. Add the egg and beat until well combined. Scrape down the sides of the bowl and beat in the almond extract and *peanut butter.* Add the flour mixture a little bit at a time. Be careful not to over mix. Stop beating when all the flour streaks are gone. Cover and refrigerate for an hour while you make the filling and topping.

* If you lightly grease and flour the measuring cup it will be much easier to remove the peanut butter. *

To make the Nutella filling, Combine all the ingredients and mix well. You should be able to easily roll the filling into ball forms. If it is too sticky add more confectioners sugar. Set aside until ready to use.

To make the topping, Simply mix all the ingredients into a shallow bowl and set aside.

Preheat the oven to 375F. Line cookie sheets with parchment paper.

Measure out about 2 level tablespoons of the chilled cookie dough. Roll into a ball and flatten out onto the parchment paper. Roll some of the Nutella dough into a smaller ball and place on top of the cookie dough, Press in slightly. Gently fold the cookie dough over the Nutella so it is completely covered. 

Carefully roll into a ball and roll the ball into the topping so it has a nice coating. Place ball back onto the parchment paper and lightly press down with the bottom of a glass.

Place cookies about 2 inches apart. Bake for 8-10 minutes or until the edges are a light gold.

Makes about 20-28 cookies. *You can adjust the size of your cookies and use as little or as much filling as you want. Just be sure to adjust the baking time accordingly.*