Category Archives: Breakfast

DIY Homemade Yogurt

I have made an insane amount of Homemade Yogurt in the last while.  I didn’t realize until recently just how simple the process really is and how amazing the results can be.   I’m pretty late to this party because people have been making this for years and years.  It honestly never occurred to me and now I’m kicking myself that I didn’t try it sooner. Much like making my own breads, the satisfaction that comes from making my own yogurt is the same.    It’s essentially 5 steps: scald, cool, starter, incubate, refrigerate.

The very best part of the process is that all of the work is done while we’re in bed, with no special equipment.  In the evening, I scald some cream and milk, add some organic natural yogurt as a “starter” and wake up to a full jar of creamy yogurt.  It’s left in the oven all night to incubate and become thick and creamy and tangy.  I’ve been enjoying it late in the morning for a snack with some homemade granola and a drizzle of Date Syrup that a student made for me.

homemadeyogurt

The Date Syrup is a coveted jar because she took the time to write down her mom’s recipe, which is fairly detailed, and includes soaking the dates and boiling them down into a thick syrup.  This girl is a wonderful young lady, who I know is going to change with world.  She told me it’s a Middle Eastern tradition to eat it for breakfast drizzled atop Tahini with some bread for dipping.  It makes a lovely sweetener substitute and tastes divine when stirred into some homemade yogurt in the morning.   It adds just enough sweetness, without hiding the rich, tang of the yogurt.

DIYyogurt

 

In the morning, I take the jar out of the oven and put it in the refrigerator to continue to firm up.  After an hour or two, I drain it in cheesecloth until nice and thick, which is exactly how Greek Yogurt is made.  Sometimes I can’t wait and choose to eat it warm and slightly thinner with some fresh fruit puree stirred in.   It’s absolutely heavenly.  If I drain it for quite a while I’m left with a tangy yogurt cheese (also called Labneh), which has the same consistency as cream cheese and is outstanding when spread on rye crisps.  Who knew there were so many options!

yogurtdraining

My first attempt to make it was a complete disaster, and it never set up properly.  But, I’m nothing if not persistent and I tried again until I was happy with the results.  Fresh dairy is key and I’m an advocate for using premium local dairy when I can.  It just tastes better and it’s better for my family and my community.  I use Organic Whole Milk and sometimes, when I have some left over, I use cream to make it just a little more decadent.

 

jarsofyogurt

The hands on prep time is about 30 minutes.   The longer it’s left to incubate, the tangier it is.   Be prepared because this doesn’t have the store-bought added sweetener taste that you might be used to.  It’s slightly tangy and any sweetness is added by you.  Try honey or agave.  Use fresh seasonal fruit.  Stir in some lemon curd (insanely good) or jam.  Make frozen yogurt.  Stay tuned because I made the most sensational Eton Mess with it that I’m going to share soon!

The possibilities are endless.  Just try it!   I urge you to try it.  If you’re a yogurt loving family like we are this is a win-win situation.

Happy Summer Everyone!

Renee

 

 

Homemade Yogurt

  • 4 cups Whole Organic Milk (or sometimes I sub in one cup of cream for the milk)
  • 1/4 cup Organic Plain Yogurt with Active Cultures (a MUST)

 

1.  Fill a quart sized mason jar half way with boiling water and cover lightly with the lid.  Set aside while you do the rest of the prep.  Turn the oven light on.

2.  In a large pan, heat the milk to 190° on medium heat.  This might take some time but avoids burnt milk at the bottom of the pot.  I find that if I take my time bringing the milk to temperature, my yogurt is not grainy.  Whisk often as the milk is heating.  Once to temperature, remove from heat and let milk rest until it comes down to 120°.   You can set the pot in a few inches of cold water in the sink and whisk continually to help the temp come down faster if you’re pressed for time.  Whisk in the yogurt.  Whisk well to spread all of those active cultures around.

3.  Empty the water from the mason jar and pour the milk mixture in.  Cover with the lid.  I like to wrap the jar in a towel at this point.  Place the jar in the oven with the oven light on.  Leave overnight- some have results in as little as five hours but I prefer the overnight method.  In the morning transfer the yogurt to smaller containers if desired and refrigerate.  It will firm up more in the refrigerator.  If you like really thick yogurt, strain it in some cheesecloth that is suspended from a deep bowl (in the refrigerator).  The yogurt will become thicker after an hour or so but leave it until it reaches your desired consistency.  Leave it overnight for some Yogurt Cheese.  Refrigerate the yogurt as you normally would.

Note:  1.  Keep a 1/4 of yogurt from your new batch to use as a starter for your next batch!

2.  No worries if there is a clear liquid on top.  That’s pure whey and is excellent when substituted for water in bread making.  Refrigerate it and use it in smoothies.   Some swear by watering their plants with it too.

3.  Sometimes I don’t even bother with the mason jar.   I have used the blue pottery bowl you see in the pictures with a smaller plate placed on top.  The results have always been excellent!

jarofcream

 

 

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Filed under Breakfast, Extra Special, Sauces and Syrups, Tutorial

Beer and Buttermilk Crêpe Cake

Strawberries are in season and I can’t tell you how excited this house is about that.  We eagerly await the arrival of local berries, that make their appearance in early summer.   It means that soon to follow are other local goodies that we are so fortunate to gather from passionate farmers in our area.  How lucky are we!

crepecake

Recently I made a Crêpe Cake to showcase some of the gorgeous juicy berries that I purchased at market.  This is a great make ahead dish that would be stunning served on any brunch table or as dessert with a cup of coffee.  It’s light and airy and full of paper-thin crêpes stacked up high to highlight all of that delicious fruit.

The crêpes couldn’t be easier to make, and the addition of a light, hoppy lager makes them even more delicate and airy (yes, beer for breakfast can be good).   Don’t worry, although they do have great flavor, they don’t taste like beer.  The batter also includes tangy buttermilk and is best when made ahead and left to rest in the refrigerator for a few hours.   The crêpes themselves can also be made ahead, up to 48 hours, and layered between sheets of parchment paper until ready to use.  I would recommend this step as a time saver!   The cake is just a simple process of layering the crêpes with the filling of your choice.  Hazelnut spread is an all time favourite, but to keep the cake nice and light I opted for a simple banana pudding and whipped topping filling.

crepe cake

I just happily layer and fill, layer and fill, until I run out of filling.  I’m pretty sure this time I was close to eighteen crêpes in all when I was finished the cake.  Assembly took about 20 minutes total and I left the cake in the refrigerator until dinner time.  Minus the slice I removed, and ate, to photograph for you.

Geez Louise the things I do for you.

crepe cake

Just the smell in the kitchen when making these, reminded me of a trip I took to Paris a few years ago.  My girlfriend took me to the Eiffel Tower for my birthday and immediate crêpe eating ensued.    I believe at one point I had a savory crêpe in one hand and a sweet one in the other.  Life is grand.

Happy Summer,

Renee

xo

fruit

 

Sweet Crêpe Batter

adapted from Jehnee’s Crêpe Recipe from http://www.thekitchn.com

*makes approximately 25 crepes

4 cups warm buttermilk
1/2 cup melted unsalted butter
2 1/2 cups flour
1 teaspoon kosher salt
3 teaspoons sugar
6 eggs
1 1/2 tablespoon oil
1 cup light lager

Banana Filling

1 pkg instant banana pudding (or flavor of choice)

1 3/4 cups milk, cold

1 1/2 cups whipped topping

fruit for garnish

 

1.  Melt the butter and warm the milk in a microwave safe dish. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer for a few seconds to combine.  Make a well in the flour mixture, pour eggs and oil into the well and beat on medium speed until combined. Slowly add the melted butter and milk mixture and mix until batter becomes uniform in texture.   Stir in beer, until just evenly incorporated (don’t overmix). Refrigerate the batter, covered with plastic, for 8 hours or overnight, if you can.

2.   Pour  1/3 cup batter onto a smoking-hot pan (my pan was about 8″ wide), swirling the batter to create an even surface.  Cook for approx. 2 minutes on the first side (look for a golden brown colour), then about 30 seconds on other side. Layer crêpes between sheets of parchment paper.  Refrigerate crêpes until needed (I put mine in a resealable bag).

3.  When ready to assemble, make the banana filling.  Mix milk and pudding for 2 minutes.  Fold in the whipped topping.  Layer crêpes on a cake platter, starting with a crêpe and spreading about 1 1/2 tbsp. of banana filling on top.  Layer with another crêpe and continue on until you run out of filling.  Left over crêpes can be frozen for later use.  Refrigerate cake for at least 2 hours or more.  Top with whipped topping and fresh fruit just before serving.

 

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Filed under Breakfast, Cake

Apple Coffee Cake

This cake is kind of confusing….

It’s a coffee cake, made with a sweet buttery brioche dough, full of apple slices, and topped with an oat streusal topping.

It’s kind of like an apple crisp.

It’s kind of like a coffee cake.

It’s kind of like a sweet bread.

It’s kind of awesome!

cake

If you’ve been following me for a while you know about my love affair with bread (this is awkward because I believe I’m also having an affair with chocolate, cake and frosting…but let’s carry on).  I started making bread several years ago and it’s something I still love to do.  There’s nothing quite as gratifying.  Honestly, don’t let  yeast scare you.

I’ve made this several times and I’ve never made the same cake twice.  It’s made with Brioche Dough from The New Artisan Bread in Five Minutes.  These folks aren’t lying, they’ve really created some masterpiece yeasted doughs that literally take only five minutes prep.  This is one of my books that is completely dog-eared and never leaves the kitchen.   The dough can be made up to five days ahead and refrigerated.  At a moments notice you have a rich, buttery Brioche Dough ready for this Apple Coffee Cake, sticky buns or doughnuts.   The options are endless!

 

slice

I added pepitas, dried cranberries and walnuts along with the apple to the cake this time.  My last one had blueberries and pecans.  Both were sensational.   The cake is fully assembled and then left on the counter to rest for a little over an hour.  Then it’s into the oven and done in an hour.  Nothing to do after but wait for it to cool so you can cut it and enjoy it.

That’s my kinda cake.  Uh bread.  Umm Apple Crisp?!  You get the idea.

I’m sharing the link here to the BreadIn5 website,  for their Brioche Dough.   You will not find a simpler recipe for Brioche Dough anywhere.  Just mix it and leave it, literally.   The following is the recipe for the cake.

Apple Streusal Coffee Cake

*adapted from BreadIn5

For the Topping:

  • 1 cup large flake oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 cup chopped walnuts
  • 1/2 cup pepitas
  • 1 cup melted unsalted butter
  • 1/2 teaspoon cinnamon

1.  To make the streusel, place all of the ingredients in a small bowl and mix until combined.  Set aside.

For the Cake:

  • 1 pound of the chilled Brioche Dough
  • 2 1/2 small apples thinly sliced – I used honey crisp apples
  • 3/4 cup dried cranberries
  • 3 tablespoons brown sugar
  • streusel topping (above)

To make the cake:

Preheat oven to 350° and grease and flour an 8 x 3 inch cake pan or springform pan.

1.  Mix the apple slices, cranberries and brown sugar in a small bowl and set aside.

 

2. Split your pound of brioche dough into two equal pieces.   Roll out each piece to be a circle slightly larger than the cake pan.  Place one dough circle in the bottom of the pan.  Top with half of the apples and 3/4 cup of streusel.   Place the remaining dough circle on top and layer again with apples and the remaining streusel.

3.    Let the cake rest, uncovered, for an hour and 20 minutes.  Bake for approx. 45 minutes or until a cake tester comes out clean.

4.  If you used a cake pan, invert the cake onto a plate and then quickly invert back to a cake plate.

 

Enjoy!

Renee

 

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Filed under Breakfast, Cake, Scones and Breads

Glazed Cherry Almond Scones

Fresh bread is my nemesis.  Warm out of the oven, it gets me every time.  It doesn’t matter what it is, biscuit, fresh loaf, cinnamon buns or scones there is no smell better than that of bread, in any form, baking in the oven.

scone[1]

I find the whole process of kneading and rolling so comforting.  Always have.   For the past few days I’ve been down and out with a bad cold.  The constant coughing when I lay down has left me restless and unable to sleep.  So I find myself in the kitchen early in the morning rolling dough to feel better.  Yesterday it was these cinnamon buns, today scones.

It seems everyone in this house wins when mom doesn’t feel well!

scone 6[1]

This is my favourite recipe that I’ve shared with you before.  It’s so incredibly versatile.  When you can use fresh fruit do so, it’s worth it.   Montmorency cherries and buttery flaky glazed bread under a blanket of almond glaze.  I’m feeling better already!  These are frozen cherries that I typically use for pie but they offer an amazing sweet and tart flavour to the scones.  The simple almond glaze is a must.   I tried this flavour recently at a local bake shop and was smitten with the combination!

scone 2[1]

No butter or additional spread is needed.  Warm and glazed these scones are simply enough all on their own.  Bake some now and freeze the rest for another morning.  These would be an excellent make ahead item for Christmas morning!

scone 4[1]

Glazed Cherry Almond Scones

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup butter, frozen
  • 1 cup buttermilk
  • 1 cup sour cream (full fat works best)
  • 1 egg
  • 2 cups frozen tart cherries
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp almond extract
  • chopped almonds to sprinkle on top

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread whole cherries all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Combine the powdered sugar, milk and extract and the glaze warm scones.  Top with chopped almonds.  Enjoy!

 

 

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Filed under Breakfast, Scones and Breads

Perfect Fresh Peach Scones {For Your Freezer}

I made these scones this morning.

I made these scones yesterday morning.

I probably will make these scones tomorrow morning.  And the morning after.

peachscone2

I’ve been making scones first thing in the morning for a really long time.  When I had the bake shop, I baked thousands of scones at the crack of dawn.  Literally.  Hand rolled and cut, these were one of our most requested items.   Some with just a sprinkle of sugar on top and some with a sweet sugar glaze.

Who doesn’t love a fresh warm buttermilk scone straight from the oven?   Rolled and layered with chunks of fresh seasonal produce, it’s the perfect morning snack or tea time treat.

peachscones4

The beauty of this scone recipe, is the versatility.  Switch out the peaches for fresh pears and some ginger.  Remove the cinnamon and add lemon zest and fresh blueberries.    Throw in some cinnamon and raisins.

It requires minimal mixing and next to no kneading.  The less you work it, the better.

I roll new flavours all summer long as produce comes into season.  Then I freeze unbaked scones on a cookie sheet.  Once frozen, I store them in a freezer bag and bake as needed all fall and winter long.

peachscones3

 

I throw a few into the oven each morning as I’m getting ready for work.  Then a quick wrap with saran and the kiddo’s can grab a warm one on their way out the door.

Isn’t that the best way to start your day?

The recipe makes a generous amount of scones, bake some today and freeze the rest!

Do you have a favourite scone recipe?  I would love to hear about it!

Enjoy!

 

Fresh Peach Scones

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp cinnamon
  • 1 cup butter, frozen
  • 1 cup buttermilk
  • 1 cup sour cream (full fat works best)
  • 1 egg
  • 1 medium fresh peach, thinly sliced
  • 2 tbsp melted butter and cinnamon sugar for topping (2tbsp sugar + 1 tsp cinnamon)

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, salt and cinnamon.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread thin peach slices all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Brush the scone log with the melted butter.  Sprinkle with cinnamon sugar.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Eat warm!

 

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Filed under Breakfast, Scones and Breads

Baked French Toast

I haven’t posted in a while so I’m feeling some pressure to come back with something pretty amazing so you’ll remember how much you’ve missed me.

I’ve certainly missed you! And I’ve had so many blog worthy treats and thoughts in my head over the last few weeks, but nary a moment to write them down.
frenchtoast1

I think you’ll be pleased with my pick.  It’s probably one of my favourite brunch/potluck dishes. And, so easy to whip together the night before or the morning of.    Best served slightly warm, this is a great week-end dish, bursting with fresh blueberries and nutmeg.   The pecan crumble on top is a must.

Trust me.

frenchtoast

I have served this at many brunches and everyone loves it.  This week-end I decided to try it in my Wilton Shell Pan.  The warm individual French Toasts popped out on to our plates like a dream.

frenchtoast2

We serve it up with some homemade blueberry sauce ~ which let me tell you is not necessary but takes this dish over the top!

Baked French Toast

* adapted from The Pioneer Woman

◾1 loaf French Bread
◾10 Eggs
◾2 1/2 cups Half and Half Cream
◾1/2 cup Sugar
◾1/2 cup Brown Sugar
◾2 tbsp Vanilla Extract
◾ 1/2 tsp Nutmeg

For the Topping:
◾1/2 cup Flour
◾1/2 cup Firmly Packed Brown Sugar
◾1 teaspoon Cinnamon
◾1/4 teaspoon Salt
◾ 1/2 cup Cold Butter, Cut Into Pieces
◾ 1 cup chopped pecans
◾ 1 cup Blueberries

Preheat oven to 350 degrees

1.  This can be cooked in 2 deep dish pie plates or a 9 x 13 pan.  Tear the bread into chunks and evenly distribute in the pan. Scatter fresh blueberries throughout the bread.  Whisk together the eggs, cream, sugars, nutmeg and vanilla. Pour over the bread and berries. Cover the pan and refrigerate- you can bake it now or in the morning!

2. In a small bowl, mix the flour, brown sugar, cinnamon, salt and pecans.  Add the butter and mix with a fork or pastry blender until the butter is crumbled. Store in the fridge until you’re ready to use it.

3.  When you’re ready to bake, remove the casserole from the fridge and sprinkle the topping evenly on top. Bake for 45 minutes to an hour.

 

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Spicy Pumpkin Beignets { And Feeling Thankful}

This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.

beignets2

It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.

beignets1

This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.

beignets5

I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of spicy glaze for dipping.

It leaves me more time to sit and enjoy the people I’m most thankful for.

beignets3

We are a fortunate family.

We have a beautiful home, amazing families and the most awesome group of friends that support us.

Happy Thanksgiving everyone!

Spicy Pumpkin Beignets

*adapted from the famous Café Du Monde recipe

Ingredients:

  • 1 1/2 cups of warm water (100°-110°)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoon of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 7 cups of all purpose flour
  • 1/4 cups shortening, cut into chunks
  • canola oil
  • powdered sugar for dusting

Instructions:

1.  Sprinkle the yeast over the warm water in the mixing bowl of a stand mixer.  Let bloom for 5 minutes.  Add the salt, spices, sugar, eggs, cream, and pumpkin. Blend them with the whisk attachment until well combined.

2.  Switch to the dough hook and add 4 cups of flour.  Add the shortening.  Add the next 3 cups of flour and mix until blended.  Cover with plastic wrap and refrigerate overnight.

3.    Heat oil in a large pot or fryer until 350.°  Drop small balls of dough into the hot oil and fry for 4-6 minutes.  Beignets should be a nice golden brown colour.

4.  Dust with powdered sugar and enjoy every last warm delicious bite!

Spicy Glaze

  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2-3 tbsp. cream

Combine all ingredients and stir until smooth and glaze consistency (add cream as needed).

Free Printable- Thanksgiving Gift Tags at Amanda’s Parties To Go!

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Pomegranate Jelly

I know in the last few years I’ve shared with you some of my favourite things:
1. Chocolate ~ of any kind.
2. Beautiful Cupcakes.
3. Frosting.

Add to that list my undying adoration for the pomegranate. It’s such a gorgeous deep crimson fruit that’s full of vitamin C and antioxidants.

I eat one a day, and soon the season will be over around here and my daily treat will be scarce. I thought I needed to bottle up some of that sweet tart juicy pom love so I made a jelly.

It was just the prettiest darn jelly I have ever seen.

pom3

As a treat after dinner I made some easy butter puff pastry nests with mascarpone whip piped around the top and a dollop of jelly in the middle. So darn good. A light dessert that’s like a little bite of spring.

pom1

No word of a lie, if the world was crumbling around me I would not move an inch until I had licked the mascarpone whip bowl clean. It’s that delicious.  It’s the same whip that I used here only with mascarpone cheese.

Make extra and dip it with some fruit.  Or just selfishly eat it with a spoon like I did.

pom4

I read a few recipes and combined them for my own.   The grated orange peel gives this jelly an amazing flavour that can be used for both sweet and savoury dishes.

Enjoy,

Pomegranate Jelly

*this made eleven 8 oz jars

  • 5 cups fresh pomegranate juice – you can use POM juice too for less mess
  • 7  cups white sugar
  • zest of one orange
  • 1 tbsp butter
  • 2 packages of liquid pectin

1.   Combine pomegranate juice, butter, zest and sugar in a large saucepan. Bring to boil over high heat and add liquid pectin. Bring back to a full boil, and boil  exactly 1 minute. Remove from heat and skim off foam, if any.

2.  Ladle into hot, sterilized jars to within about 1/2 inch of the top.   Seal with lids (that have been sitting in some hot water) and rings.   Leave the jars to rest on the counter for 24 hours.

** the puff pastry nests are store bought pastry that I cut with a round cutter.

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Filed under Breakfast, Extra Special, Sauces and Syrups, Uncategorized

Glazed Yeast Doughnuts

There are few desserts that I can eat 7 or 8 of in one sitting.

Seven cupcakes?  I’d do my best, but nah…

Eight scoops of ice cream?  Nope…

Seven pieces of pie?  No way!!

Seven or eight warm homemade glazed doughnuts?

*Gulp*  Ten.  Easily.

donut2

No kidding.  These are a sweet, light, fluffy, circle of joy.  Warm out of the fryer and then dipped in a vanilla or chocolate glaze.    Gets me every time.    I make a large batch for the family to enjoy and then immediately box up the rest to give away.  You can’t keep this stuff just lying around.

It’s lethal.

donut5

This is a perfect Sunday morning activity to do with the whole family.   We fried some with holes and some without.  No filling needed.

We dipped.

We double dipped.

We, errr… triple dipped too.

donut3

See the pink ones below?  Just a dab of coloured gel in the your glaze.  Easy peasy.

donut6

Do you share my love of the doughnut?  I can’t wait to hear about it!!

Glazed Yeast Doughnut

  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 pkg (8 grams) – instant yeast, quick rise
  •  3 tbsp honey (I use creamed honey)
  • 1/4 cup shortening
  • 1 tsp pure vanilla extract
  • 1 cup whole milk, heated to 115 degrees
  • 3 egg yolks
  • enough oil for frying

1.  Mix cake flour, salt, yeast, honey and shortening in a large bowl.   Slowly add the milk and vanilla and stir to combine.  Add one cup of the all-purpose flour and the egg yolks.  Add another cup of all-purpose flour and mix just until combined.  The dough will be sticky.  Dump the dough onto a counter and knead for 8 minutes adding just enough flour to allow you to knead without it sticking to the counter (add as little as possible).    The dough ball will be very soft and moist.

2.  Place the dough back in the bowl, cover and refrigerate for at least one hour (overnight is good too!!).

3.  Roll out dough on a lightly floured surface (to about 1/2″ thickness).  Cut out with a doughnut cutter or use a biscuit cutter.  I used a 2″ biscuit cutter and an icing tip for the hole.

4.  Let doughnuts rise on a flour dusted parchment lined baking sheet (cover them up with a towel!).  Once doubled in size (about 1/2 an hour), they are ready to fry in oil heated to 350 degrees!  Fry on each side for approx.     1 1/2 minutes per side.  No more!  Drain on a wire rack over a baking sheet.

Glaze while still warm.

Vanilla Glaze

  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 2-4 tbsp warm milk – just enough to make the glaze pouring consistency

1.  Mix all ingredients in a bowl and dip the warm doughnuts in.

*for the chocolate, I used the same glaze above but added 3-4 tbsp of dark cocoa powder

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Filed under Breakfast, Scones and Breads, Uncategorized

New Year’s Brunch Panettone Bread Pudding

I can’t believe how fast January 2013 has arrived.  Happy New Year friends!

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My husband and I were chatting while he was taking the pictures for this post.

That in itself is not earth shattering….but we were having a real honest to goodness food bloggers heart to heart.   He takes all of my pictures for me.  Well, and thank goodness for that because if you looked at some of my earlier photographs you may have been thinking I should just pack this whole thing in.

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Through mouthfuls of bread pudding I was asking him what he’s learned about food blogging this past year.   I was hoping for something profound to really kick-start this post.

He said….“You really stress me out.”

That’s not really what I was hoping for.  He says I’m really hard to work for and the pay stinks.  Well honestly?

He’s probably right.

Darn.

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But we are a good team.  And we have made some pretty yummy posts this year.

And met some pretty amazing people from all over the world.

Like you!

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Thank you for another great year.   And for your positive comments and your food love.  We feel it.  We love it!  All the best to you in 2013.

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Check out this New Year’s Brunch Panettone Bread Pudding.   This is so simple to throw together, yet looks so yummy when plated.  You can make it in a dessert pan or in individual ramekins, both of which I have pictured here.   Top it with a dusting of powdered sugar or a yummy Champagne Zabaglione.   It can be made ahead too, which makes for a perfect brunch idea!

There are crusty parts and yummy custardy parts and raisin and cranberry parts.  All  mixed with a hint of eggnog flavour.  I am just smitten with this bread pudding.

New Year’s Bruch Panettone Bread Pudding

Preheat the oven to 350 degrees F.

*adapted from foodnetwork.com

  • 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups half and half cream
  • 2 1/2 cups eggnog
  • 3/4 cups sugar
  • 1/4 cup raisins
  • 1/4 cup dried cranberries

1. Lightly butter a 13 by 9 by 2-inch baking dish or individual ramekins. Arrange the bread cubes in a large bowl.   Whisk the eggs, cream, eggnog, and sugar to blend.  Pour the custard over the bread cubes, and press the bread cubes gently to submerge.  Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.).

2.  Poor into prepared pans.  Place pans in a larger pan that is filled with about an inch of warm water.  Bake until the pudding puffs and is set in the center, about 45 minutes.  Serve warm.

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Filed under Breakfast, Pudding, Scones and Breads