I made this stuff up! Cooking with Mimi

Pretty close to Cheescake Factories Brown Bread

If you've ever ate at Cheescake factory then you know about the "brown bread". It's so good and I found this recipe. It's a little different but definately a keeper of a recipe and I will be making it often. Tim said it's the best bread I've ever made so that's a definate compliment from him. This recipe comes from King Arthur's website.

Close to Cheesecake Factory Brown Bread

1 1/2 cups (12 ounces( warm water
2 tablespoons (1 ounce) unsalted butter or margarine, softened
1/2 cup (6 ounces) honey
2 cups (8 1/2 ounces) King Arthur Unbleached Bread Flour
1 2/3 cups (6 3/4 ounces) King Arthur White Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee (I used Folgers)
1 1/2 teaspoons salt
1 tablespoon powdered caramel color* (optional)
2 1/4 teaspoons instant yeast*

A little bit of quick oatmeal to sprinkle on top before you bake your bread as well is yummy.

Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl.

Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.

Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.

Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.

Bake the bread in a preheated 350°F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves.

This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor. We also tried this bread with molasses in place of the honey, and it was very good.

Cornbread

This is the best recipe I've found for cornbread.

Cornbread

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs
• 1 2/3 cups buttermilk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

1. In a mixing bowl, cream butter and sugar. Combine the eggs and buttermilk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Peanut Butter Chocolate Chip Banana Bread

 

I had some bananas that needed to be used up and wanted to try a different banana bread. This one had peanut butter and chocolate chips. Winner!! This recipe was found on Pinterest. Enjoy!

Peanut Butter Chocolate Chip Banana Bread

 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe mashed bananas
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened, divided use
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup semi-sweet or dark chocolate chips
1 1/2 teaspoons turbinado sugar, optional


Preheat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray or butter.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons butter, granulated sugar and brown sugar until creamy, about 2 minutes; beat in eggs and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips

Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.

Cool for 20 minutes before running a knife around outside edges, removing, and transferring to a wire rack to cool an additional 30 minutes before slicing.

Makes 6 servings

Blackberry Muffins

Mom brought me up fresh blackberries so I found a couple new recipes to try out. These muffins were yummy and you could use frozen blackberries.

Blackberry Muffins

Ingredients

• 2 1/2 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon milk
• 1 cup sugar
• 8 Tbsp warm melted butter (1 stick)
• 1 teaspoon vanilla
• 1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first.)

Method

1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)

2 Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.

3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.

5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Serve as soon as possible, preferably within a few hours of baking.

Makes about 18 muffins.

Blueberry Zucchini Bread

This will forever be known as just Blueberry Spice Bread in my house so my kids will eat it. They loved it. Fresh blueberries makes everything yummy!

Blueberry Zucchini Bread

3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.	In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.	Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely

Carrot Spice Muffins

These are pretty good considering they're healthy and good for you. They'd be better if they had cream cheese frosting on them but I suppose that defeats the point.

Carrot Spice Muffins

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon allspice
• 1/3 cup honey or brown sugar
• 1 egg
• 1/2 cup buttermilk or yogurt
• 1/3 cup oil or melted butter or applesauce
• 1/2 teaspoon vanilla
• 1 1/2 cups grated carrots
• 1/2 cup raisins
• 1/2 cup chopped nuts

1. Preheat oven to 400°F.
2. Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
3. Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
4. Stir the wet and dry ingredients together until just moistened.
5. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Honey Oatmeal Bread

I'm experimenting with finding a wheat bread recipe. This one is good. It makes great toast.

Honey Oatmeal Bread

• 4 1/2 tsp Active Dry Yeast
• 1/2 cup Honey
• 4 Tbsp butter
• 2 1/4 cups water
• 1 Tbsp Salt
• 2 3/4 cup All purpose Flour
• 4 cups Whole Wheat Flour
• 1 cup Quick Cooking Oats
• 1 whole egg

In a medium bowl heat the butter and honey until the butter is melted. Add the water; the mixture should be warm. Stir in the yeast and let sit until bubbly about 10 minutes.

In the bowl of your stand mixer fitted with a dough hook, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup all purpose flour. With the mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium beat two minutes occasionally scraping the bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead until smooth and elastic. Use more flour if dough is too sticky.

Place in greased bowl and cover with a warm wet towel. Let rise in a warm place until doubled, then punch the dough down. Turn onto a floured surface; cover with the bowl and let rise for 15 minutes. Shape into loaves and let rise an hour in greased 9x5 loaf pans.

Bake at 350 degrees for 35 to 40 minutes.

Enjoy!

Strawberry Muffins

I picked up some fresh strawberries yesterday at the store and found this recipe this morning. They are a wonderful way to use up some of those strawberries. Delicious! 

Berry-Smash Muffins (Strawberry Muffins)  

23 min | 5 min prep

12 muffins

• 1 2/3 cups fresh strawberries
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/2 cups Gold Medal all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

1. Heat oven to 425 F.
2. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
3. Slightly smash strawberries in large bowl, using fork.
4. Stir in sugar, oil and eggs until mixed.
5. Stir in other ingredients just until moistened.
6. Spoon batter into muffin cups.
7. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
8. Cool 5 minutes.
9. Loosen sides of muffins from pan if needed, and take them out of the pan.
10. Makes 12 muffins.
11. Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

Dinner rolls

I've wanted to find a great dinner roll recipe for a long time. I tried two different recipes Friday night and this one was the clear winner a wonderful dough. I made the mistake of using a baking sheet so my rolls were a little on the flat side, and because it was girls night I didn't watch the oven as closely as I should have and they got a little browner than I like them. You'll do better! Enjoy! 

Dinner Rolls

2½ hours | 20 min prep

36 rolls

• 2 1/2 cups warm milk
• 4 teaspoons dry yeast
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 teaspoons salt
• 2 eggs
• 7 cups flour
• 1/4-1/2 cup butter (reserved)

1. Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
2. Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
3. Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
4. Add flour and mix well.
5. Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
6. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
7. Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
8. Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
9. Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
10. Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
11. Melt the reserved butter and drizzle over the top of the rolls before baking.
12. Bake at 400°F for 10-15 minutes or until golden.

Blueberry Sour Cream Scones

I woke up wanting something other than biscuits and gravy for breakfast as is our usual Sunday morning meal. I had ran out of frozen blueberries a while back but Dad brought some up last weekend so Blueberry scones were on the menu. These are so so good. I made the dough in my cuisinart and then dumped it into the sour cream mixture. Next time I'll just add the wet mixture into the cuisinart. I had some problems with the dough coming together. Maybe I'll just try it in the mixer instead but I will definately be making these again they were wonderful!

Blueberry Sour Cream Scones

27 min | 15 min prep

SERVES 12

• 1 cup sour cream
• 1 large egg, slightly beaten
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
• 1 teaspoon baking soda
• 4 cups all-purpose flour (measured 4 cups exactly)
• 1 cup sugar (can use a few tablespoons more)
• 2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2-1 teaspoon cinnamon (optional)
• 1 cup very cold butter (cut into small cubes)
• 1 cup fresh blueberries
• vanilla glaze (optional)

1. Set oven to 350 degrees F.
2. Line a baking sheet with parchment paper or lightly grease.
3. In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
4. In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
5. Using a pastry blender cut in cold butter cubes.
6. Add in the sour cream mixture; mix JUST until moistened.
7. Gently mix in the fresh blueberries.
8. Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
9. Cut dough into 12 even wedges.
10. Place the wedges onto the prepeared baking sheet about 2-inches apart.
11. Bake for about 12-15 minutes or until the the bottoms are browned.
12. Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.