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Entries in breakfast (47)

Wednesday
Oct292014

Pillsbury Bake-Off Countdown: Tropical Honey Butter Breakfast Rolls

Honey butter tropical rolls (Bake-Off)

When it gets cool outside, I begin to crave foods that make me think of warmer climates. So these rolls are just perfect for me: kissed with coconut and pineapple, they make me feel like I'm back in Bali for a moment. Now that's sweet! This recipe is via Rhodora Keegan of Virginia Beach, Virginia.

Tropical Honey Butter Breakfast Rolls

  • Prep Time: 25 Min
  • Total Time: 55 Min
  • Makes: 8 rolls

Ingredients

  • 2 cups coconut (6 oz)
  • 1/2 cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
  • 1/3 cup packed dark brown sugar
  • 1/2 teaspoon Watkins™ Coconut Extract
  • 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)

Procedure

  1. Heat oven to 350°F. Place 2-inch square of Reynolds® Parchment Paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with Crisco® Original No-Stick Cooking Spray.
  2. In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
  3. Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
  4. Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

 

Tuesday
Oct282014

Pillsbury Bake-Off Countdown: Strawberry-Cinnamon Roll Belgian Waffles

Cinnamon roll waffles

Breakfast is served. And is it ever beautiful: these "waffles" are made using cinnamon rolls! How's that for a decadent delight? Dressed up with strawberries and whipped cream, they're the perfect cold-weather breakfast to carb-o-load for a race you're never gonna run. This one comes from Kelly Humphreys of Vancouver, Washington. Good luck at the Bake-Off!

Strawberry-Cinnamon Roll Belgian Waffles

  • Prep Time: 30 Min
  • Total Time: 30 Min  
  • Makes: 5 waffles

Ingredients

  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 3 cups fresh or frozen (thawed and drained) strawberries, coarsely chopped
  • 1 cup heavy whipping cream
  • 1/2 teaspoon orange extract
  • 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
  • 3 tablespoons butter, melted

Procedure

  1. Place large bowl and beaters in freezer or refrigerator to chill.
  2. In 2-quart saucepan, mix 3/4 cup of the sugar and the cornstarch. Stir in strawberries and 1/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 2 minutes. Pour strawberry sauce into heatproof bowl; set aside.
  3. Heat Belgian waffle maker. (Waffle maker without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
  4. Meanwhile, in chilled bowl, beat whipping cream, remaining 2 tablespoons sugar and 1/4 teaspoon of the orange extract with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form. Do not overbeat, or mixture will curdle. Refrigerate.
  5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until deep golden brown. Repeat with remaining rolls.
  6. Meanwhile, in small microwavable bowl, microwave reserved icing uncovered on High 10 seconds; stir in melted butter, remaining 1/4 teaspoon orange extract and 1/8 teaspoon salt.
  7. To serve, place each waffle on serving plate; drizzle with icing. Top with strawberry sauce and whipped cream.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Sunday
Oct262014

Pillsbury Bake-Off Countdown: Golden Fruit Brioche Rolls

Brioche rolls - bake-off

I love making people think I'm all fancy in the kitchen when really, I've just lazed around all day and baked something awesome in just 15 minutes. This clever recipe by Christine Wilson of Sellersville, Pennsylvania only takes 15 minutes to make, 45 minutes total (much of that is inactive, though). That means even if you've been watching Mad Men all night and just woke up, you could still get these together in time for brunch. WOO!

Golden Fruit Brioche Rolls

  • Prep Time: 15 Min
  • Total Time: 45 Min
  • Makes: 12 rolls

Ingredients

  • 1/3 cup dried apricots, coarsely chopped
  • 2 tablespoons golden raisins
  • 1 can Pillsbury refrigerated crusty French loaf
  • 1 egg, beaten
  • 1/4 cup whipped butter, softened
  • 1 tablespoon honey
  • 1/4 teaspoon orange extract

Procedure

  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
  2. In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
  3. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
  4. Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
  5. Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Sunday
Oct192014

Better than Canadian Bacon: Breakfast Nanaimo Bars Recipe

Let's play a game. I'm going to list a few ingredients, and you guess what meal I'm making.

Here goes: 

  • Oatmeal
  • Granola
  • Maple syrup
  • Butter
  • Coconut

Do you think I'm talking about breakfast? Good, because that means I have sufficiently breakfast-ified these Nanaimo bars, and therefore, they are officially OK for A.M. eating. Why would I want to do such a thing? 

I have a lot of trouble understanding why doughnuts, scones, and danish are OK for breakfast, yet cookies and cake are not.

My logic is this: if you are what you eat, why not start out the day by eating (and being) amazing? These breakfast-friendly Nanaimo bars are the perfect way to start your day right, and an ideal indulgent holiday breakfast treat. They've got enough of the classic makings to be recognizable as the famed Canadian treat, but enough breakfast stylings, such as oats in the crust (which is baked, not simply mixed and no-baked; it is loosely based on the crust used in King Arthur Flour's "President's Day Cherry Squares" recipe) and a tasty crunchy granola on top, that they become an exciting and new thing.

Nanaimo bars for breakfast? Believe it.

I'm especially excited to share these as a recipe featuring King Arthur Flour (whole wheat no less--another point for these being health food!). Ever since my awesome Bake For Good experience with the esteemed flour-maker, I've maintained a good relationship with them, and when they recently asked if I'd come up with a breakfast recipe using their flour, I was more than happy to do so!

Oh, and I should tell you, these bars freeze beautifully. You can freeze up to 2 months; let them come to room temperature before serving. 

Breakfast Nanaimo bars

Makes up to 36 tiny bars, or 9 massive breakfast bars

For the crust

  • 1 1/4 cup rolled oats
  • 1 cup King Arthur Whole Wheat Flour
  • 1 cup coconut
  • 1/2 cup coarsely chopped nuts
  • 1 teaspoon salt
  • 1 1/2 sticks butter
  • 2 tablespoons unsweetened cocoa
  • 1 cup packed dark brown sugar

For the middle layer

  • 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons Birds Custard powder
  • 2 cups confectioners' sugar, sifted

For the top layer

  • 4 ounces chocolate, coarsely chopped 
  • 2 tablespoons unsalted butter

For the granola garnish

  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1/2 cup brown sugar, packed
  • 1 tablespoon unsweetened cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup

Procedure

  1. Start by making the crust. Grease a 9x9-inch square baking pan; add a strip of parchment with the ends poking up two sides of the pan so you have "handles" to make removal easy later. Preheat the oven to 350 degrees F. In a large bowl, mix together the oats, flour, coconut, nuts, and salt. 
  2. In a saucepan, melt the butter with the cocoa and brown sugar. Once melted, stir into the dry mixture. Mix everything until combined, and press into your prepared pan.
  3. Bake in the preheated oven for 13-15 minutes, or until it has a dull finish on top. Remove from oven and let cool completely. You can hasten the process by putting the slightly cooled pan in the refrigerator for 30 minutes.
  4. Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, mix all of the filling ingredients on low speed until fluffy--3 to 5 minutes. Gently spread on top of the bottom layer. Take pains to smooth this layer as much as possible (I like to use the end of a metal spatula to smooth it) as the topping will only lay as smooth as this layer. 
  5. Place the pan in the refrigerator and let cool for 30 minutes or up to 2 hours. This will make the filling firm enough for the next layer to be put on top without ripping or damaging it in any way.
  6. Meantime, make the granola garnish. Preheat the oven to 325 degrees F. Mix all of the ingredients together in a bowl, and scatter on a parchment-lined baking sheet. Bake for 15 minutes; remove from the oven and stir right on the sheet. Return to the oven and bake for 15 more minutes, or until toasty and firm. Let cool completely, and break up by hand into small pieces.
  7. Ready to put it all together? OK. Now, we'll make the topping. In a double boiler, melt the chocolate and butter until, well, melted. Spread on top of the middle layer, working quickly because it will set rapidly as it is applied to the cool surface, and too much working of the hot mixture can tear up the delicate middle layer. 
  8. Scatter the broken-up granola on top while the chocolate layer is still slightly wet on top to ensure it adheres. Score the bars (this is imporant!) before the chocolate has fully set as it will make life so much easier when you want to serve these sweet treats. Place in the fridge and let them set for 20 minutes.
  9. Although typically I would suggest continued storage of these in the fridge, I find that they're actually quite nicer when left at room temperature. It's up to you, but I found that the topping got kind of hard when left in the fridge. If you do prefer to store in the fridge, let them come to room temperature before serving. Likewise, these bars can be made ahead and frozen for up to 2 months. Once again, let 'em come to room temp before serving.

What's your favorite sweet to eat in the morning?

Sunday
Oct192014

Pillsbury Bake-Off Countdown: Chai-Glazed Cinnamon Waffles

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding.

Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off!

Chai-Glazed Cinnamon Waffles

  • Prep Time: 30 Min
  • Total Time: 30 Min
  • Makes: 5 waffles

Ingredients

  • 1/3 cup finely chopped walnuts
  • 1/2 teaspoon butter extract
  • 2 bananas, sliced
  • 1/3 cup heavy whipping cream
  • 2 tea bags chai tea
  • 1 can Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
  • 1 cup powdered sugar

Procedure

  1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
  2. Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
  3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
  4. Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with nonstick spray before cinnamon roll is added.)
  5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
  6. Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.
Saturday
Oct182014

Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls


 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

  • Prep Time: 15 Min
  • Total Time: 45 Min
  • Makes: 8 rolls

Ingredients

  • 1/2 cup chopped macadamia nuts
  • 1/4 cup packed brown sugar
  • 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
  • 1/2 teaspoon vanilla extract
  • 3 oz cream cheese, softened (from 8-oz package)
  • 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

  1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
  2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
  3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
  4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Macaroon-Cinnamon Roll Braid

Macaroon braid- pillsbury bake-off

How do you make cinnamon rolls even better?

No, that's not a trick question. And Barbara Lento of Houston, Pennsylvania, has the answer: by macaroon-ifying it. Yes indeed: this cinnamon roll braid is infused with coconut and coconut extract to make a gooey and delightful AM treat. 

Macaroon-Cinnamon Roll Braid

  • Prep Time: 20 Min
  • Total Time: 1 Hr 5 Min
  • Makes: 10 servings

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 2/3 cup coconut
  • 1/4 cup sugar 1 teaspoon coconut extract
  • 1 egg yolk
  • 1 can Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
  • 3 tablespoons sliced almonds

Procedure

  1. Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
  2. Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
  3. Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
  4. Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes. Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Friday
Oct172014

Pillsbury Bake-Off Countdown: Lemon-Poppy Seed Pull-Apart Bread

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far.

I'm sorry, but there's a town called Mound, Minnesota? If I ever went there I'd only eat Mounds candy bars, I can promise you that.

Luckily, Cathy Wiechert of Mound, Minnesota has moved beyond the candy bar to this tasty lemon-poppyseed pull-apart bread, which is her entry in this year's Bake-Off. Good luck, Cathy!

Lemon-Poppy Seed Pull-Apart Bread

  • Prep Time: 20 Min
  • Total Time: 1 Hr 25 Min
  • Makes: 8 servings

Ingredients

  • 2/3 cup granulated sugar
  • 1 tablespoon poppyseeds
  • 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
  • 3 tablespoons plus 1 1/2 teaspoons butter, softened
  • 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
  • 1 tablespoon cream cheese, softened
  • 1/2 cup powdered sugar

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with non-stick cooking spray. Line pan with parchment paper, allowing paper to hang 2 inches over long sides of pan.
  2. In small bowl, mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until melted. Separate dough into 8 biscuits.
  3. Separate each biscuit into 2 layers. Brush both sides of each biscuit layer with melted butter, then dip into poppy seed mixture. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture between biscuits.
  4. Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover with foil, if necessary. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.
  5. Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese, powdered sugar and lemon juice with electric mixer on medium speed until smooth and drizzling consistency. Drizzle glaze over pull-apart bread. Serve warm.
Tuesday
Oct142014

Prunes Are Not Just for Old People: Paczki With Prune Butter

Paczki - ovenly book

Prunes have a bit of a reputation for being a food beloved by cranky old people. I say this lovingly, because my grandma is one of those cranky old people. 

But here's the thing: I like prunes. And I think you will, too, especially when they're accompanied by deliciously fried paczki, a sort of Polish doughnut which is famous especially around Lent. This recipe is excerpted from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery. Enjoy!

PS: If prunes aren't your bag, there's a blueberry jam recipe at the bottom, too. 

Ovenly book

PĄCZKI WITH PRUNE BUTTER

Yield: approximately 20 pączki

I kinda hate doughnuts. An unfortunate mishap involving a cruller at a gas station in rural Wisconsin when I was ten years old scarred me for life. But then came pączki. Pączki (pronounced ponch-ky) are served in Poland on Easter, and the first year we met, incredulous that I hated doughnuts, Agatha bought one for me from a local Greenpoint bakery. Hot, crispy, tender and sweet, she proved to me that doughnuts could be awesome (though I’m still cruller averse). For our cookbook, Agatha’s dad, Zdzislaw, sent us a recipe from Agatha’s great aunt, with a serious note reminding us that pączki are good to make no matter the time of year. In homage to Eastern Europe, we’ve stuffed our version with prune butter, but any fruit spread will do.

Ingredients

 

  • 1½ cups whole milk + more for thinning the dough
  • 3 tablespoons + 2¼ teaspoons (1¼ ounces) active dry yeast
  • 1 tablespoon + 4 tablespoons + ½ teaspoon sugar
  • ½ cup + 5¾ cups all-purpose flour, sifted + more for kneading
  • 1½ tablespoons unsalted butter
  • 4 egg yolks
  • ¼ cup rum or spirytus (neutral spirits)
  • 3 cups safflower or peanut oil, for frying + more for oiling the bowl
  • Prune butter or homemade jam, for filling
  • Confectioners’ sugar, for dusting

 

Procedure

1. Heat the whole milk in a small saucepan over medium-low heat, to 110⁰F to 115⁰F.

2. Dissolve the yeast in the warm milk in a medium bowl. Add 1 tablespoon of the sugar and a ½ cup of the flour, whisk together thoroughly and set aside.

3. In a small saucepan or in a small, microwave-safe bowl in a microwave oven, melt the butter and set aside to cool.

4. In a separate small bowl, vigorously whisk together the remaining 4 tablespoons and ½ teaspoon sugar, egg yolks and rum until frothy.

5. Place the remaining 5¾ cups flour in a large bowl. Whisk the yeast mixture again, and pour it over the flour. Add the egg mixture, and mix with a wooden spoon or a spatula until the dough just starts to come together. Add the melted butter, and combine until smooth.

6. Liberally flour a work surface, and turn the dough out onto it. Knead the dough until it comes together and no longer sticks to your hands when worked. If the dough seems dry, add a little more milk and knead. If the dough seems too wet, add a bit more flour.

7. Lightly oil a large bowl and place the dough in it. Cover with a towel or plastic wrap, and let rise in a warm area until it doubles in size (about 1 hour).

8. Punch the dough down and separate it into 2 balls. Flour your work surface again, and roll the first ball into a disk about ½-inch thick.

9. Using a 3-inch cookie cutter or an inverted drinking glass, cut rounds out of the dough. Set the scraps of dough aside.

10. Place 1 tablespoon prune butter in the center of 1 of the rounds. Top it with another round, and pinch the seams with your fingers to seal the edges. Then bring together the edges of the dough on 1 side to create a sphere (see process below), and pinch to make a new seam. Reshape each ball with your hands to re-form it into a fluffy round shape. Repeat this process for the remaining rounds. Set each filled pączki on a floured surface.

11. Repeat this process with the remaining ball of dough. Reroll all the scraps of dough, and repeat this process again.

12. Let the filled pączki rise for 20 minutes, or until fluffy.

13. After the pączki have risen for 15 minutes, heat the oil in a heavy-bottomed steel or cast-iron skillet to 350ºF on a candy thermometer, and line a large plate or a cooling rack with paper towels.

14. Once the oil is ready, use a slotted spoon to carefully place 3 or 4 pączki in the hot oil. Fry for 45 seconds, or until golden brown on 1 side. Flip the pączki and fry on the other side until golden brown, about 25 to 35 seconds.

15. Remove the pączki from the oil immediately and transfer to the prepared plate or cooling rack.

16. Let the pączki cool completely. Using a fine-mesh sieve, sprinkle them with confectioners’ sugar. Serve immediately.

Pączki Process:

  1. Once the prepared dough is rolled out, use a 3-inch cookie cutter or an inverted drinking glass to cut rounds out of the dough.

  2. Place the filling in the center of 1 of the rounds.

  3. Top it with another round.

  4. Repeat this process with the remaining rounds.

  5. Pinch just the ends with your fingers to seal the edges securely.

  6. Reshape the pączki so that they are fluffy and round, and set them aside to rise for 20 minutes.

  7. Heat the oil in a skillet to 350ºF. Fry the pączki until they are golden brown on each side.

  8. Remove the pączki from the oil and transfer them to a plate or a cooling rack lined with paper towels to drain.

  9. Using a fine-mesh sieve, sprinkle the cooled pączki with confectioners’ sugar.

Note:  To ensure your pączki are perfectly fried but not greasy, heat your oil to 350⁰F before frying and reheat it to 350⁰F between batches.

QUICK & EASY BLUEBERRY JAM

Yield: approximately 1½ cups

What better accompaniment to a scone than butter and jam? Since we sell a lot of scones at Ovenly, we go through a lot of fixin’s, as well. With all the fruit we have on hand, it was a no-brainer for us to start making our own jam. Don’t be intimidated: all you have to do is throw everything into a large pot, heat and…wait.

 

  • 2 pounds fresh or frozen blueberries
  • ¼ cup honey

 

1. Place the blueberries and honey in a medium saucepan. Heat over medium-high heat, stirring constantly to prevent burning, for 4 minutes.

2. After about 4 minutes, the blueberries will start to sweat. Turn the heat up to high, and stir until the liquid comes to a boil. Then reduce the heat to medium-low and allow the mixture to simmer for about 18 to 20 minutes, stirring every 3 to 4 minutes. The mixture thickens as it reduces.

3. For a juicier jam, reduce the cooking time by a few minutes. For a thicker consistency, cook the jam for the full 20 minutes. The longer you cook the jam, the thicker it will be.

4. Set the jam aside to cool and thicken fully. Store it in the refrigerator for up to 1 week.

Credit: “Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © 2014. Photographs by Winona Barton-Ballentine.”

 

Sunday
Oct052014

Pillsbury Bake-Off Countdown: Grizzly Bear Claws

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
 

Gerald Martinez of Westminster, Colorado deserves an award: for the cutest pastry name in the running at this year's Bake-Off! Not that it's that different from "bear claw", but somehow the "grizzly" referring to a flaky coating of coconut makes me coo. That's cute! Plus, the pastries are a fine way to start the morning, made from biscuit dough reconfigured and filled with a date-nut mixture. Good luck at the Bake-Off!

Grizzly Bear Claws

  • Prep Time: 25 Min Total
  • Time: 50 Min
  • Makes: 5 bear claws

Ingredients

  • 5 tablespoons powdered sugar
  • 1 large orange (1 tablespoon grated peel and 1 tablespoon plus 1 1/2 teaspoons juice)
  • 1/3 cup coconut
  • 1/4 cup sliced almonds, coarsely chopped
  • 2/3
  • cup finely chopped pitted dates
  • 1/4 cup Jif® Creamy Almond Butter 1can Pillsbury Grands Homestyle refrigerated buttermilk biscuits (5 biscuits)

Procedure

  1. Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix 2 tablespoons of the powdered sugar and 1 1/2 teaspoons of the orange juice with whisk until smooth; set aside. In another small bowl, mix coconut and almonds; set aside. 
  2. In medium bowl, mix dates and 1 tablespoon of the orange juice. Stir in almond butter, orange peel and remaining 3 tablespoons powdered sugar. Set aside. 
  3. Separate dough into 5 biscuits; press each biscuit to form 7x3 1/2-inch oval. Spoon about 2 tablespoons date filling on one half of each biscuit oval. Spread filling to center, 1 inch from short end and 1/4 inch from sides. Fold dough in half over filling; bringing top edge of dough even with bottom edge. Press edges firmly to seal. 
  4. Place biscuits 2 inches apart on cookie sheet. Using sharp knife or kitchen scissors, make four 1-inch cuts, 1 inch apart on sealed end of biscuit. Gently stretch each section between cuts to form claw shape. Brush tops of biscuits with reserved orange glaze; sprinkle evenly with reserved coconut mixture. 
  5. Bake 10 to 20 minutes or until golden brown and coconut is toasted. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
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