Tag Archives: Breads

Old Fashioned Cinnamon Sugar Cake Donuts

1 May

Good afternoon everyone!

I hope you are all having a wonderful Tuesday so far.

I have been MIA for a week or so! No particular excuse just life has been busy and I haven’t been cooking much unfortunately.


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Butterscotch & Brown Butter Pancakes

28 May

Good Morning Everyone! Happy Monday…uh..ya right.

I am thoroughly tired today and I’m not sure why. I just didn’t want to wake up this morning, maybe because its cloudy and drizzling outside. Not exactly a glowing endorsement to get out of bed.

This weekend was my Momma’s birthday, we had everyone at our house in the afternoon and we had some beers in the sun (before the weather took a turn for the worse.) For dinner I whipped up Pioneer Woman’s Grilled Chicken with Lemon Basil Pasta. YUM. This is not the first time I’ve made this recipe, it is SOOO good. Like to die for good.

Pioneer Woman is the bomb.

Then on Sunday morning, I made these little babies. The idea popped into my head when I saw the unopened bag of Butterscotch chips I bought with plans to make Butterscotch Pie but never ended up doing it.

Then I thought what other ridiculous ingredient can I add to this to make it not only super sugar sweet, but also buttery.

Um butter?

Yes, good idea but I need something BETTER than just melted butter.

Brown butter?

Ding Ding Ding! We have a winner people.

PS. This is seriously how my thought process works.

So if you’re looking for a recipe that gives you an excuse to brown up some butter,

Gives you a sugar rush to start your day,

Allows you to use up those butterscotch chips you don’t know what the heck to do with,

Allows you to use up those…2 pounds of butter you weren’t sure what to do with….,

And still leaves room to smother with more butter and syrup?

Then this is the recipe for you.

Ps. You have quite the list of demands there.

Nommity nom nom.I wish it was Sunday so I could:

A. Eat these again


B. Go back to sleeeeeeep.

Butterscotch & Brown Butter Pancakes:

Serves 4

1/4 cup butter

1 1/2 cups all purpose flour

3 tsp baking powder

1 tsp salt

1 tbsp brown sugar

1 3/4 cup milk

1 egg

3/4 cup butterscotch chips

More butter for cooking.

Butter and Syrup for serving

In a small pot, melt butter over medium high heat until melted and bubbly. Lower heat and allow to turn a light golden brown. Remove from the heat as the butter will continue to brown. Set aside.

In a large mixing bowl, mix together the flour, baking powder salt and sugar. Make a well in the center and add the milk and egg. Mix until just combined, add the browned butter and butterscotch chips. Stir in.

Heat a pan or griddle over medium heat.

Pour about 1/4  cup of batter for each pancake and cook until there are bubbles coming through the middle of the batter, about 2 mins. Flip and cook for another minute or so on the other side. Remove from the pan and keep warm while you’re making the other pancakes.

(obviously if you’re using a griddle you can make more than one at a time)

Once you have used all the batter, serve the hot pancakes with butter and syrup.

Coconut Honey Buns

1 Mar

Heyyyy honey buns, how you doin? What? I was talking to the buns. 

Okay, so the story about honey buns. Years and years ago, I worked at a grocery store that was owned by a Chinese family. It was a regular old grocery store, but they had a large assortment of Chinese vegetables, meats and specialty Chinese baked goods. One of the things that they had in the bakery were Honey Buns. Basically they were oblong shaped sweet buns with a sticky coconut filling. I loved ’em. When I had to work the opening shift, I would always get a Honey Bun on my first break and devour it.

About 3 years after the store opened it ended up closing down and I have been without these Honey Buns since then. Every now and then I think about them and dream of their sweet coco-nutty filling. So when I instagrammed this and this, that was me creating Coconut Honey Buns! PS Add me on Instagram I’m @missdelish

Okay so side story. Mr. Delish and I met at said grocery store. He worked in the produce department and I was a cashier. We started dating and a few of the cashiers heard about it. So one quiet evening, when there weren’t any customers in the store (no wonder it closed, duh) I was chatting with some of the other cashiers. They asked me if I was dating “that” guy over in the produce department. I turned around, and there is a young Mr. Delish tossing a watermelon up in the air and catching it as he’s walking back to the back area. Right as I turn around, he drops the watermelon on the floor and it literally burst into a million juicy pieces everywhere. I turned back to the girls and confidently said…..”ummm no that’s not him, I don’t think he’s working today.”   

I apologize because this is going to be the longest post ever, but I have been asked to add in some tips about bread making. Bread making can be very touchy, I just recently had an epic fail with croissants, so trust me we’ve all been there! Here are some of the things that have worked for me:

  •  Make sure your house is warm when you are making bread. If your house is really chilly the yeast will have a hard time activating
  •  When I’m mixing the yeast and water, I always warm up the bowl that I’m mixing it in first. Usually I just run some hot water over it. This works especially well for the metal bowls from Kitchenaid Mixers.  Just make sure to dry the bowl off and then get the yeast and water in there quickly after that.
  • While your yeast is activating in the warm water/milk make sure that it is in a warm place, if it’s sitting in a cool environment, there is a chance the liquid can cool down so much that the yeast won’t activate. 
  • If the yeast has been in the liquid for 10 minutes and it is not all frothy and bubbly, it is not activating and you need to start over. 
  • Once you have your yeast activated and you start mixing your dough, use warm hands to kneed the dough. If you tend to have cool hands, just warm them up by running them under warm/hot water for a few minutes.
  • Once your dough is kneaded for the time stated in the recipe. You will want to let it rest. Again make sure your bowl is not cold. Cover with a teatowel and place in a warm spot. I usually turn our gas fireplace on and then place the bowl of dough on a chair in front of the fireplace. 
  • If you try all of these things and your dough is still not working out properly, check the date on your yeast. If it is expired or close to expiring, it may have gone bad. 

And that’s all folks. I am in no way a professional baker, those are just some of the things I do!

You can breathe a sigh of relief because I am going to stop talking now and just show you these Coconut Honey buns….

Coconut Honey Buns:
Makes 12 Buns

For the Dough:

1/3 cup very warm water
1 tsp sugar
2 tbsp active dry yeast
1/3 cup sugar
1/2 tsp salt
3 tbsp canola oil
1/4 cup boiling water
1 egg, beaten
2 1/4 cup flour
Extra flour for kneading

For the Filling:

3 cups sweetened shredded coconut
2 tbsp sugar
1/4 cup melted butter
2 egg yolks

Egg Wash:

1 egg, beaten
1 tbsp water

Honey Glaze:

1 tbsp liquid honey
1 tbsp warm water

For the Dough:

In a small bowl, mix together the warm water and the 1 tsp of sugar until the sugar is dissolved. Sprinkle the yeast on top and set aside in a warm place for 10 minutes.

In a large bowl, mix together 1/3 cup sugar, salt, and oil. Add the boiling water and stir until the sugar is completely dissolved. Stir in the beaten egg and yeast mixture. Slowly stir in the flour until you get a soft dough. Remove from the bowl to a floured surface and begin kneading. Knead for 10 minutes or until the dough becomes soft and elastic.

Transfer dough to a greased bowl and cover with a tea towel. Place in a warm spot and let rise, until doubled, about 2 hours.

For the filling:

In a food processor or blender, add the coconut and sugar and blend until very fine. Remove to a bowl and mix in the melted butter and the egg yolk.

To Fill and Bake:

Punch down the dough and then cut into 12 equal pieces. Using your hands, roll and stretch out the door until it is a 5 x 3 inch oblong shape.

Spoon about 1 1/2 tbsp of filling in the center of the dough. Fold up the short ends and then fold in the long sides and pinch to seal. Set on a greased baking sheet. Repeat with remaining buns. Again, cover with a tea towel and let rise in a warm spot for 1 1/2 hours.

Preheat your oven to 350 degrees. In a small bowl, whisk together the egg and water for the egg wash. Brush each bun with egg wash. Bake for 15 minutes until nice and golden.

As soon as you take them out of the oven, mix together the honey and water in a small bowl and brush over each bun.

Eat them warm or let them cool and eat them at room temperature.


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Homemade Baguette

26 Jun

Today I did something I haven’t done in a while. Went to the gym? No silly, I didn’t do that. Cleaned the bathroom? That would have been a good idea, but no. Took off the nail polish that looked pretty bad last week and looks even worse now? Nope. I made bread.

Yes, I made bread, real bread. The kind you have to mix and knead and rest and knead and rest and bake and rest. The kind you have to have patience and time for in order to have a remote chance of not ending up with a brick, shaped like a loaf of bread.

I would say 98% of the times I have attempted to make bread, it ended up being a giant failure. Lets just say I have no patience and I don’t measure things properly. But today I had lots of time and not much to do, so I gave the bread making another shot.

Semi Whole Wheat Baguette:
1 1/2 Tsp Dry Instant Yeast
1 Tsp Sugar
1 1/2 Cup Warm Water
2 Cups White Bread Flour (plus more for dusting)
2 Cups Whole Wheat Flour
2 1/2 Tsp Salt
Sprinkle yeast and sugar over warm water in a large bowl. Let this sit until frothy, approximately 5 minutes. Add in the white flour and mix until combined. Add the whole wheat flour and salt and mix until it forms a heavy dough. Pour out on a floured surface and knead for 7-8 minutes until soft and elastic. Lightly oil a large bowl and add the dough ball, turn to coat the ball and then cover with plastic wrap and set aside in a warm place for an hour and a half. It should double in size.
After the dough is rested, punch it down and then roll into a long (approximately 20 inch) roll and either leave like this or you can do what I did and cut it in half so you have two half size baguettes. Set on a lightly oiled baking sheet and let it rest for another 30 minutes.
Once rested for the second time (you are starting to see why I don’t like this) make diagonal slices across the loaves. Bake in a 400 degree oven for 30 minutes. Once done, remove to cool on a wire rack.
If I can do it, you can too!
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