Egg In A Hole

Ah, lazy weekend mornings. Although I guess now every morning is going to be lazy - at least for the summer time or I luck out and find a job. Until then, I resolve myself to eat egg in a hole, stay in my jammies as late as I want, and drink several cups of coffee. Oh wait, the coffee pot broke.

Egg in a hole is exactly that. A delicious piece of butter bread toasted in a skillet with an egg in the middle. 

After toasting the first side, you flip the bread and add an egg. I used one of DJ's old sippy cups that I had laying around to make the hole in the middle of the bread before placing it in the skillet. I'm not much of a breakfast person, but I'll make an exception for these. Any big plans for your weekend?



Ingredients
1 slice Of Your Favorite Kind Of Bread
1 Tablespoon Butter
1 whole Egg
Salt To Taste
Pepper To Taste


Directions
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.


Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.


Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.


Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.


Source: Pioneer Woman

Eggless Banana Bread with Chocolate Chips

Hello and happy Tuesday! I hope that you got your taxes done and filed on time. I have always loved tax day - strange, I know. I love math so the idea of sitting down and pouring over forms and numbers is right up my alley. It's right up there with Pi Day for me - except Pi Day is a clear winner because there's pie involved. 

This certainly is not pie. This is a beautiful little recipe for banana bread with chocolate chips. We have no dietary restrictions - I just wanted to use bananas that were ripe but did not run to the store. Necessity is the mother of Googling. I quickly found this recipe, had everything in the pantry already, and got to work. 

I was fearful that I left it in the oven too long. I had every intention of checking on it regularly - then a toddler decided to commandeer his big boy pants and wear them on his head. I was too busy snapping pictures to check. The result ended up being a wonderful crust that was crispy and chewy with moist, chocolately bread. Yum. 


Ingredients
1/2 cup shortening, canola oil, butter, applesauce etc. 
3/4 cup white sugar 
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 very ripe mashed bananas, about 1 1/2 c
1-2 teaspoons pure vanilla
chocolate chips


Directions
Preheat oven to 325 degrees F. Lightly grease an 8x4 inch loaf pan. This can be made in any size pan or muffin tins just adjust the baking time.


In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. 


Pour batter into prepared pan.


Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.


Source: TheFreshLoaf

Homemade Flatbread

I love hummus. It's a perfect snack that I can take to work and eat with some veggies. I also have an obsession with flatbread. When I get a footlong from Subway, you better believe that I get it on flatbread and deconstruct the sandwich. Yes, I eat the flatbread by itself. Wanting to make some to eat with my hummus, I decided to give the recipe from Bobby Flay a try. It came out absolutely delicious. It feels great to know that I don't have to depend on store bought for a snack. 


Ingredients
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl


Directions
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.


Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.


Place pizza stone in oven and preheat to 400 degrees. Place rolled out flatbread on pizza stone and cook approximately 17 minutes. 


Source: Bobby Flay

Homemade Baked Donuts

Sometimes, things spring up from no where and completely surprise you. You find a 20 dollar bill in a pair of jeans you haven't worn in awhile. A guy that you find completely amazing is waiting for you outside the Church after your sister's wedding - oh wait, that wasn't me, sorry too many rom coms - but you find out that he feels the same way. Making donuts on a whim that end up being completely and totally amazing. 

I made these donuts out of sheer and complete boredom and they blew me away. They are light, fluffy, and flavorful thanks to a little butter and cinnamon sugar. My only mistake was to not cut out the center and they ended up springing back together in the oven after I shaped them. The original source made them very diet friendly, but I have adapted it to allow for some butter and fat because it makes the world go 'round. 


Ingredients

1 1/3 cups milk

1 packet dry active yeast

2 Tbsp unsalted butter or margarine

2/3 cup granulated sugar or Splenda

2 eggs

5 cups white flour

1/8 tsp ground nutmeg

1 tsp fine sea salt

Directions

In a small saucepan over medium-low heat, warm milk to 95 degrees, stirring constantly to avoid scalding. Set aside 1 cup of milk, and pour the other 1/3 cup into a large bowl and add the yeast. Stir in briefly, then let sit for five minutes.

Meanwhile, mix the sugar and butter into the other cup of milk. Add to yeast mixture, then use a fork to stir in eggs, nutmeg, salt, and flour, just until the flour is fully mixed into the batter.

Using clean hands or an electric mixer with a dough hook, knead the dough in the bowl until it begins to pull away from the sides and becomes smooth and glossy. If the dough is too sticky, add a little flour. If it seems too dry, you can add a bit more milk. Lightly flour a working surface or counter and knead briefly, then shape into a ball, transfer to a bowl sprayed with nonstick cooking spray and put in a warm place to rise until doubled, approximately one hour.

Punch down and use a lightly floured rolling pin to roll the dough out into a 1/2-inch thick sheet. You can either use a donut cutter to cut out donuts, or a cookie cutter or the top of a plastic bowl. Line a baking sheet with parchment paper and cut out the centers with a smaller cutter or melon baller.

Cover with a damp cloth and allow rising an additional 45 minutes. Preheat your oven to 375 degrees and bake for 8 to 10 minutes or until the bottoms begin to turn golden.

Melt 2 tablespoons of butter in microwave. Cover tops and sides of doughnuts thoroughly and quickly toss in a bowl of cinnamon and white or brown sugar.

Source: adapted from Hubpages

Mexican Pizza with Cornmeal Crust

I have fond memories of Taco Bell. I worked there for a very long time, managed for awhile, but decided that I wanted to work with kids. Before leaving, I gorged myself on all of my favorites at every given opportunity - cheesy gordita crunches, nacho supremes, and mexican pizzas. Not a normal mexican pizza - tons of cheese, more tomatoes, and very little sauce. 

When I saw this recipe, I knew that I had to make it and quick. I love that it is all homemade, right down to the pizza shell. I made and baked off the dough, put them out for assembly of choice, and served them to happy faces. I have included the recipe in it's entirety below - feel free to allow people to choose their individual toppings. If you are uncomfortable with yeast, please please please give this recipe a try. You will surprise yourself. Trust me. 

For the pizza:

1 c salsa
14.5 ounce can fat-free refried beans

1 pound ground meat, cooked

2 T ground cumin

1 small onion, sliced

1 bell pepper (any color), sliced

handful fresh cilantro, chopped

1 avocado, diced

3/4 c lowfat sour cream

2 c lowfat cheddar cheese

1 recipe cornmeal crust

For the crust:

1 1/2 T dry active yeast
2 c whole wheat flour
1 T sugar
1/4 c cornmeal

1 1/2 T olive oil
1 1/2 t salt
1 c warm water (not hot!)

Directions

Preheat oven to 425 degrees Fahrenheit.

Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.

Divide into two, then use a rolling pin to roll into two rounds to fit your pan. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet for crispier crust.

Remove from oven and spread 1/2 can of beans and meat on each crust, following with half the salsa, cheese, onions, and peppers. Sprinkle on cumin, then place in oven and bake until crust is golden brown and cheese is melted, about 8 minutes.

Slice each pizza into six pieces, then top with cilantro, some avocado, 1 T lowfat sour cream. 

Source: Adapted from Sparkpeople

Homemade Hoagie Rolls

I am so tired of plain old sandwiches for lunch. If I was made of money or wasn't concerned with what I was eating, I'd definitely be buying a school lunch everyday. At three bucks a pop, that can add up really quick. I love preparing lunch at home. I was on a salad kick for awhile and now I'm on to hoagies. 


Instead of buying hoagie rolls, I prefer to make them myself. If you are afraid of yeast, this is the perfect recipe to give you some confidence. The directions are easy to follow and takes very little prep work. Most of the time is spent waiting for the dough to rise while catching up on your laundry, cleaning, or DVRed shows. 


I adapted the recipe slightly to make the hoagie rolls whole wheat. I also halved the recipe because there is no way that I needed over a dozen rolls. Enjoy! 

Directions

1 package dry active yeast  

1/8 cup sugar

1 cup water, blood warm

1 1/2 tablespoons butter, melted

1 tablespoon salt

1 1/2 cup all purpose flour

1 1/2 cup whole wheat flour 

cornmeal, for dusting

1 egg white

sesame seeds (optional)

Directions

Dissolve sugar in water and add yeast to proof. Rest one to two minutes. Melt butter and, along with the salt, stir into yeast mixture.

Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough). Knead until well developed and all flour is hydrated. Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.

Cover and let stand until doubled in bulk, approximately 40 minutes.

Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin logs and place about 3 inches apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds, if desired. Let double in size.

Bake in a 400°F oven until golden brown.

Source: Food.com

Pretzel Bites with Beer Cheese Dip

I love recipe swaps. It is a wonderful thing to be given a blog and told to make a certain recipe. Even better - when I get to pick the recipe that I get to make from the blog. Jenna is a lot like me. She didn't start cooking until college and has had mishaps of her own. I love that she is a woman on a mission in the kitchen. She has a wonderful eye for recipes and I honestly had a hard time picking which recipe to make - thank goodness I took my phone into a department store while waiting in a thirty minute line to return a gift. It did not take me long to decide that I positively would be making these bites. 

This recipe sounds more complicated than it is - and the pretzels are absolutely delicious. The beer cheese dip I adapted a tiny bit to fit my tastes. The garlic, beer, and cheese perfectly blended together and the whole really was greater than the sum of the parts. The Steelers may have been a man down on Sunday, but this recipe definitely did score. For fun, I leave you with a picture of our mayor making good on his bet loss. 

Mayor Luke Ravenstahl tebowing - fulfilling his bet with Denver mayor. 

Pretzel Bites

Ingredients 
4 tsp active dry yeast 
1 tsp white sugar 
1 1/4 cups warm water (110 degrees F/45 degrees C) 
5 cups all-purpose flour 
1/4 cup white sugar 
1/4 cup brown sugar 
1 1/2 tsp salt 
2 Tbsp butter, melted 
1/2 cup baking soda 
4 cups hot water 

Directions
In a bowl dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy, if it doesn't your yeast may be bad or your water too hot) 

In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 8 minutes or until the dough is smooth. If the dough is too dry, add extra water, a tablespoon at a time. 

Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (*or until double in size). 

Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda. 

After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width. 

Dip the pieces in the baking soda water and place on the baking sheet (dab the pretzels with a paper towel if they seem too wet) then sprinkle with kosher salt. 

Bake for 7-8 minutes, until browned.

Beer Cheese Dip
Ingredients 

6 oz cream cheese

1/2 cup good quality beer  
1/2 tsp garlic powder 
1/2-3/4 cups cheddar cheese, grated

Directions

Microwave cream cheese for 30-45 seconds until very soft. Stir in the beer, horseradish, and garlic powder. Microwave again for 30-45 seconds. Add the grated cheese and stir until smooth, microwaving again if necessary.

Source:

Pretzel Bites - Adapted from Allrecipes.com and Sunny Side Up in San Diego 

Beer Cheese Dip - adapted from Jenna’s Cooking Journey, originally seen in Sunny Side Up in San Diego 

Banana- Caramelized Apple Bread

Last night, I stepped on the scale for the first time since 2008. My weight tends to stay the same, so I really didn't see the point about worrying about a set of numbers. Then, it happened. I stepped on and saw a number that was about 10 pounds higher than what I expected to see. In a feeble attempt to fight that the scale was broken, I stepped on two more times - all with the same result. 

I took a look around the house - scones on the dining room table, cans of pop by my seat, the empty macaroni-and-cheese-for-the-second-time-this-weekend pot, this delicious bread half-devoured on the stove. And for the record, that was all me. I realized that it was time to make a change. No, I am not going to go completely health-food on you. I believe in the wonderful adage, "All things in moderation." So, a reasonable slice of this delicious bread with some yogurt is my breakfast. The idea of cooking the apples in brown sugar and cinnamon before adding them to the batter? Genius. 

Ingredients

1 stick plus 2 tablespoons unsalted butter, at room temperature

2 tablespoons dark brown sugar

2 Granny Smith apples—peeled, cored and cut into 1/2-inch dice

1 teaspoon cinnamon

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1 cup granulated sugar

2 large eggs

2 very ripe bananas, mashed (1 cup)

1/4 cup fresh orange juice

Directions

In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate.

Preheat the oven to 350°. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon.

In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples.

Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Source: Melissa Murphy, Foodandwine.com

Cheesy Pepperoni Quick Bread

I am a food snob. I admit it. I blame all of the blogs, delicious new recipes, and homemade tortillas...and my dog...and the mailman. I came from a packaged meal type of family. When I got married, I remember standing in the kitchen and crying because I had absolutely no idea where to start or what to do. Sure, my new husband loved my version of chicken and dumplings, but we couldn't have it for dinner every single night. 

Almost three years later, I find myself more confident in the kitchen than ever. I like buying ingredients and transforming them into something completely different. There is great satisfaction in that for sure. However, there are some favorites like Poppa's favorite casserole that will remain a forever part of my menu rotation - cream of chicken soup and all. 

This quick bread was great - I had all of the ingredients and wasn't feeling like putting all of the effort into a huge meal. It all came together quickly, was in the oven, and was golden and beautiful in no time. The hardest part of this recipe was to wait the thirty minutes to let the bread cool and firm up. 

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

Instructions 

Preheat oven to 350 degrees F and spray a small pan with non-stick cooking spray.

Place flour, baking powder, baking soda, salt and pepper into the bowl and mix to combine.  Slowly add in eggs, oil, milk, all but ¼ cup of the Mozzarella, and pepperoni until just combined.  Pour half of batter into prepared pan.

Top evenly with marinara sauce and pour remaining batter over sauce.  Top with Italian seasoning and additional Mozzarella cheese.  Bake for 45-55 minutes or until toothpick placed in center comes out clean.  

Let cool for 30 minutes before removing from pan.  Slice and serve warm or room temperature.

Source:  Picky Palate

Bacon Wrapped Breadsticks

If my husband were able to marry a food, it would without a doubt be anything Italian. He loves Italian food. Spaghetti, lasagna, you name it...he'll devour it. When it comes to our preference in foods, my husband and I are complete opposites. I really don't like Italian food. I blame it on years of pre-packaged (nasty tasting) Italian "meals". Being the good wife and mother that I am, I plan one night each week that has an Italian dish. I will actually eat a little bit of whatever I make, but usually end up taking the sauce and soaking it up with breadsticks. Enter these delicious little things. I saw these on Food Network, and I love (be sure to say it with a southern accent) Pah-la Deen so I knew that these breadsticks have to be fantastic. I actually have cousins that live in the vicinity of the Paula Deen house and restaurant. I always threaten that I am going to come down and we are going to dinner there, but it never ends up happening.

These breadsticks are fluffy and delicious. The combination of the salty bacon and the garlic salted cheese is wonderful. Be sure to try these with any soup, salad, pasta, or even by themselves. You won't be disappointed.

Ingredients

• 1 cup grated Parmesan
• 2 teaspoons garlic salt or powder
• 12 slices bacon
• 24 (4 1/2-inch) long sesame breadsticks (1 package)

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, combine the Parmesan with garlic salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with 1 slice of bacon, starting at 1 end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper, and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let cool and serve at room temperature.

Source: Paula Deen, Food Network

Honey Wheat Brushman Bread

When Dan and I first started dating, we celebrated every little event by going out to dinner. Now that we lived through job loss and tough times, we are very conservative with how we spend our money. We save going out to dinner for the occassional date night when DJ goes to his Nana's house and we get the chance to go to dinner and see a movie. I knew that I wanted to celebrate Dan's last day of work until the New Year, but going out to dinner just isn't in our budget after Christmas. I received America's Most Wanted Recipes for Christmas and knew that it was the perfect opportunity. After doing some flipping of pages, I found a recipe for Outback's honey wheat brushman bread. It was absolutely fabulous. Enjoy! The recipe makes a ton of bread. I was able to get two loaves of it and am so glad that I have a whole one left! 

Ingredients

1 ½ cup warm water

½ cup honey

2 ¼ teaspoon (1 envelope) active dry yeast

1 tablespoon sugar

2 tablespoons butter, softened

2 cups bread flour, plus extra

2 cups whole wheat flour

1 tablespoon cocoa powder

2 teaspoons instant coffee powder

1 teaspoon salt

3 tablespoons cornmeal, for dusting

whipped butter, for serving

Directions

(If you have a bread machine, place all ingredients in bread machine except cornmeal and whipped butter and let the machine work its magic and skip to step number 3.)

1.) Combine water, honey, sugar, and yeast into bowl. Stir to combine and allow yeast to activate for 5 to 10 minutes.

2.) Combine butter, flours, cocoa powder, coffee powder, and salt. Combine all ingredients together until dough becomes tacky, but not sticky, approximately 8 to 10 minutes.

3.) Let dough rise for one hour.

4.) Punch down and divide into up to eight portions.

5.) Sprinkle with cornmeal. Cover with plastic wrap and allow to rise for another hour.

6.) Preheat oven to 350 degrees.

7.) Bake for 20 to 25 minutes. Bread is done when it reads 210 degrees on an instant read thermometer placed into the center of the bread.

8.) Serve warm with whipped butter.

Source: adapted from America’s Most Wanted Recipes, 2009.