Thunder Bread

"Let it go....let it go".  Yep, I am still loving and singing along to the Frozen soundtrack on most of my morning commutes.  Good thing I drive alone, right?!  :)

Yes Frozen mania has officially taken over.  It is everywhere....and I mean everywhere in the Disney Parks and in the Orlando/Tampa area.  It was even just announced this week that the Disney Cruise Line has added a 'Frozen Experience' to debut on the ships bound for parts of Europe and Alaska this summer.  I guess we should have seen that one coming.  Frozen had become the highest-grossing animated film of all time last year taking the coveted title from Toy Story 3 as total sales reached more than $1 billion.

I have to say I loooove it.  HAHA!  Yep, I love the music, I love the story and the look of the film (the colors are amazing) and I even love the merchandise.  Check out this cool wand I found in DAK...do I need this?  YES!

So, to get in the spirit of things I was asked to provide a prop for a very important presentation.  I was asked to whip up some Icelandic Thunder Bread.   I of course was super curious as I had never heard of such a thing.  What is Thunder Bread??  Here is the Wikipedia definition:

Thunder bread is a rye bread traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a hot spring. The bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. It is often served with butter, mutton pate, smoked lamb or with pickled herring.  Excessive consumption of this bread is said to cause flatulence, earning it its nickname þrumari which roughly translates as "thunderbread". 

UH---fart bread??  Yes, I am intrigued.  :) 

I googled my heart out and found tons of recipes out there.  I tried two, the one below being the most tasty.  I skipped the pate, lamb and herring and instead opted for a bit of good ole grape jelly on mine.  The Bellman thought that was blasphemous.  Whatever.  I thought it was YUM!

ICELANDIC THUNDER BREAD
Yield:  One Loaf

1 1/2C rye flour
1C white whole wheat flour
1C bread flour
1 1/2 tsp instant yeast
1 tsp salt
1 tsp baking soda
1/3C molasses
2C buttermilk

1.  In mixing bowl add flours, salt, baking soda and yeast. 

2.  Blend together the molasses and buttermilk and gradually add to flour yeast mixture.  The mixture will be fairly thin, more like cake batter than bread dough.

3.  Transfer the dough to a lightly greased loaf pan and smooth the top.  Set aside for 60 minutes covered with plastic wrap and a damp towel.  You may or may not see any yeast activity at this time.

4.  Preheat oven to 360F.  In the lower rack of the oven place a roasting pan filled with hot water.  This will create a steamy oven. 

5.  Bake uncovered for 60-75 minutes or until the internal bread temperature reads 200F.  I tented my loaf with aluminum foil for the last 30 minutes as it was getting much too brown and crusty on top.  This worked perfectly for my loaf.

6. Let the bread sit for a few minutes then turn out onto a cooling rack. Let the bread cool completely before slicing.

Enjoy, toot toot!!

Pumpkin Spice White Chocolate Snickerdoodles

It's fall.  Yep, today it was noticeably cooler.  A brisk 92.  whoa. 
 
Yes, folks---that's sarcasm. 
 
I know I say this every year, but really this summer was one of the hottest ever in Florida.  We lost the big tree in the front yard due to a wicked bolt of lightening.  Maybe we need to plant a replacement to provide some more shade?  I am ready for cooler weather, morning drags with the dog, and baking.  I've been away from the blog for awhile.  I've missed it and am ready to get back in the kitchen, woohoo!
 
I do love snickerdoodles.  The brown butter version I did last year was pretty awesome and I didn't think I would be playing with a new snickerdoodle recipe any time soon.  However, I was intrigued when I saw the pumpkin spice versions all over Pinterest. I tried it and added the white chocolate chips.  They are crispy on the edges, soft in the middle and turned out to be really good coffee dunkers! The Bellman says, "yum"!
  
 
PUMPKIN SPICE WHITE CHOCOLATE SNICKERDOODLES
Yield:  22-24 large cookies
  
1/2 C butter
1/2 C shortening (butter flavored)
1 1/2 C sugar
2 eggs
1TBL vanilla
 
2 3/4 C flour
1 1/2 tsp cream of tarter
1 tsp baking soda
1/8 tsp baking powder
1/2 tsp salt
1 TBL pumpkin pie spice
1C white chocolate chips
 
ROLLING MIXTURE
4TBL sugar
2tsp pumpkin pie spice
3tsp cinnamon
 
1.  Cream together butter and shortening.

2.  Add eggs and vanilla.

3.  In separate bowl combine flour, cream of tarter, baking soda, baking powder, salt, and pumpkin pie spice.

4.  Add dry ingredients to creamed mixture.

5.  Fold in white chocolate chips.

6.  Refrigerate for one hour.

7.  To create the rolling mixture combine sugar, pumpkin pie spice and cinnamon in a small bowl.  Form dough into walnut sized balls (I use a medium sized scoop) and roll in sugar mixture.

8.  Bake at 375 for 11 minutes.
 
Happy Fall, Enjoy!

Cookie Dough Dip

 

Ole Ole it's Dip Day!!  Well, that is what I am calling it anyway.  This week at work we decided to kick off  the FIFA World Cup with a potluck celebration.  I'll be honest, I know nothing about soccer.  I don't even know what FIFA stands for---but I'm all in when it comes to pot lucks!   Just for fun the potluck festivities included a "bring your best dip" show down hence my name, "Dip Day".

As usual there were tons of  yummy treats to sample.  I nibbled my way through fresh salsa and guacamole, spicy chicken buffalo dips, hummus, cheese balls and tres leche cake.  Oh my!

I decided to make a cookie dough dip served with fresh fruit and chocolate graham crackers.  I do love my cookie dough, you know.  As I gazed across the Dip Table I noticed my dip was the only sweet one in a savory sea.  It seemed it was being overlooked as the first wave of tasters filled their plates with all that spicy goodness.  I was totally surprised when I later returned to the table to see my dip bowl demolished!  Woohoo! 

Anyway, later in the day as we all sat in a collective food coma the Dip Day votes were tallied and guess what?  Yep, Cookie Dough Dip rules!!!!  I was awarded a trophy and Fantasia Gardens mini golf tickets.  So, I can officially dub this my Award Winning Cookie Dough Dip....and Bellman approved :)

COOKIE DOUGH DIP

Yield: 4 Cups

 

8oz    cream cheese, at room temp

1        stick butter, at room temp

1C      confectioner’s sugar

2TBL brown sugar

2tsp    vanilla

1C      mini chocolate chips

¾ C    Heath toffee bits (I used the plain ones not covered in chocolate)

 

1.       Combine cream cheese and butter.
2.       Add confectioner’s sugar, brown sugar and vanilla.
3.       Beat until smooth and creamy.
4.       Fold in chocolate chips and toffee bits.
5.       Serve with fruit, chocolate graham crackers, pretzel rods, etc.



Enjoy!

Irish Car Bomb Cupcakes

 

I'm exhausted.   Exhausted and a total emotional hot mess.  Caring for an angry, cray-cray, aging parent just sucks every ounce of energy right out of you.  Sometimes I wish that this would all end....but then realize what I am wishing for and well, that just isn't right either.  Is it?

With so much going on at home I really have no idea how I am functioning at work these days.   I've been coasting and somehow I have thus far escaped the intense scrutiny of my boss man.  That will no doubt change soon.  I can feel change is in the wind.  ugh.

The Bellman, who is always supportive in every way, really deserves a treat.  I haven't baked or blogged anything at all since this parental craziness all went down.  It's been too long.  Seeing that we have a couple of Guinness rolling around in the fridge I thought I'd whip up something involving beer and chocolate (a Bellman fav). Nuthin' says love like chocolate stout cupcakes, ha!

I made these cupcakes a couple of years ago and surprisingly loved them.  The cupcakes don't really taste like beer, they just taste dense, moist and earthy.  You have to try them!  I added the caramel flavored Bailey's to my buttercream on a whim.  It works!!  No tasting and driving though :)


GUINNESS CUPCAKES
Yield = 24 cupcakes

1C Guinness
1 stick plus 2 TBL butter
3/4C unsweetened cocoa
2C sugar
3/4C sour cream
3 eggs
1 TBL vanilla
2C flour
2 1/2 tsp baking soda

1.  Preheat the over to 350.  Line cupcake pans with paper liners.

2.  Pour the Guinness into a large wide saucepan, add the butter and heat until the butter is melted.

3.  Whisk in the cocoa and sugar.

3.  In another bowl beat the sour cream with the eggs and vanilla and then pour into buttery, beery pan.

4.  Finally, whisk in the flour and baking soda.

5.  Pour the cake batter into the prepared cupcake tins and bake for 20-25 minutes.

6.  Leave to cool completely in the pans on a cooling rack.

**adapted from Nigella


BAILEY'S BUTTERCREAM
Yield = 4 cups

3 egg whites
1C sugar
1 1/4C butter
1/4C caramel flavored Bailey's liquor

1. Find a pan where a bowl will sit on it comfortably without the bowl touching the water in the pan.  Add an inch or so of water to the pan and bring to a simmer. Add your egg whites and sugar to the bowl and whisk until all the sugar has dissolved.  I usually run my finger through it and if there is any grit---keep whisking as it isn't ready yet.  It should feel creamy and smooth. 

2.  When all the sugar has dissolved move the mixture to the mixing bowl.  Using the whisk attachment, whisk until the bowl is cool to the touch.  About 5 minutes.

3.  Add the butter, small chunks at a time and whisk until smooth.  Add the Bailey's.  It's okay to taste test along the way :)

4.  Pipe onto cooled cupcakes.


Slàinte and Enjoy!

Cranberry & Eggnog Bread

I am sitting here on this dreary blustery morning drinking coffee, listening to the wind chimes clang and watching Elvis shiver (why he won't wear his sweater I don't know.....it's so dang cute!).  It has just dawned on me that winter has arrived and the Holiday Season is certainly upon us.  We've already had our Thanksgiving Feast at work....and finished off the leftovers!  My neighbors have their Christmas lights up and I realize I have a ton of baking requests to prepare for.  All this and Thanksgiving isn't even here yet?!  Time is just whizzing by. 
 
I am loving all the goodies being offered in the grocery stores this time of year.  Apple cider and caramel apples, eggnog and fresh cranberries.  I've been indulging in each, trust me.  Did you know that eggnog makes an awesome coffee creamer?  YUM!

 

So, I'm making use of those fresh cranberries with this moist, tasty holiday cranberry eggnog bread.  Don't be afraid of eggnog.   These days it's really just dairy with nutmeg and vanilla.....and sometimes a little rum :) 
 
CRANBERRY & EGGNOG BREAD
YIELD:  one loaf
 
1C sugar
1 box instant vanilla pudding (3.4 oz)
1/2C butter
2 eggs
1 tsp vanilla extract
2 tsp rum extract
1 1/2C eggnog
2 1/4C  flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg, freshly grated
1C chopped fresh cranberries
 
EGGNOG GLAZE (optional)
1/2C confectioner's sugar
2 TBL eggnog
 
1.  Grease a loaf pan and line with parchment paper. I like to leave an overhang of paper to help remove the loaf after it bakes.
 
2.  Cream the sugar, pudding mix and butter together.
 
3.  Add eggs, vanilla extract and rum extract.
 
4.  Add eggnog.
 
5.  In a separate bowl, combine flour, baking powder, salt and nutmeg.  Add the flour mixture to the wet mixture until just combined.  Be sure not to over mix as it will make the bread tough.
 
6.  Fold in the cranberries.
 
7.  Pour into prepared loaf pan and bake at 350 for 60-70 minutes.
 
8.  Let the loaf cool 20 minutes or so before unmolding then move to a wire rack to continue to cool. A little trick----when the loaf is still just a bit warm to the touch wrap it up in tin foil.  This will "steam" the bread and make the outside soft.  This trick works great for banana bread, too.
 
9.  Optional Glaze:  whisk eggnog and confectioner's sugar together and pour over bread.  Honestly, this bread is so incredibly moist you really don't need the glaze.
 

Enjoy!

Cow Pie Cookies

 

Hi Ho Hi Ho back to work I go.  Yep, after a lovely long week of vacation fun with The Bellman, I have returned to a full inbox and a stack of partially handled requests. It was a fantastic week filled with all of our favorite things --eating, shopping and exploring. A week didn't seem to be enough (does it ever??) and we are already planning our next adventure.

Let's talk about these Cow Pie Cookies.  These really are just chocolate, chocolate chippers and are affectionately known around the office as cow pies.  They taste much better than they look, trust me!

 

Fudgy and dense with crispy edges and a chewy center.  The chocolate lovers loooove them.  As a self confessed dough eater I have to admit to eating more than my share right from the bowl, too. One of my favs!  The key is to mix up the chocolate. Some semi sweet and some 60% chocolate works for me.  

I made a second batch of dough today just to play around with flavors.  I'm calling this creation Black Forest cookies. I substituted 1C semi sweet chips, 1C white chocolate chips and 1C dried cherries for the 3 cups of chocolate chips.  Very tasty!  The Bellman gave them two thumbs up :)

CHOCOLATE CHOCOLATE CHIP COOKIES
YIELD: 24 COOKIES

2 1/4 cups flour

1 tsp salt 

1 tsp baking soda

2 sticks butter, softened

1C sugar

1C brown sugar

2 eggs

1TBL vanilla

1/2C cocoa powder (unsweetened)

3C chocolate chips (I like to mix it up and usually use 2C semi-sweet and 1C 60% Ghirardelli chocolate chips)

 

 

1.  In a medium bowl combine flour, salt and baking soda.

 

2.  In mixing bowl cream together butter and both sugars.  Add eggs one at a time. 

 

3.  Add in vanilla and cocoa powder. 

 

4.  Add flour mixture and mix until just combined.

 

5.  Fold in chocolate chips.

 

6.  Bake at 375 for 11 minutes.

 

7.  Let cool on baking rack for 2 minutes before moving to cooling rack.

Enjoy!

 

 

 

 

Pumpkin Bundt Cake with Brown Butter Glaze

Does anyone else celebrate Sweetest Day?  I don't remember when this holiday started and honestly I just did a little Wikipedia search for more info:  

Sweetest Day is a holiday celebrated primarily in the Great Lakes region on the third Saturday in October. It is described as an "occasion which offers all of us an opportunity to remember the sick, aged and orphaned, but also friends, relatives and associates whose helpfulness and kindness we have enjoyed."   

Okay, nice sentiment, right?!  Of course The Bellman, ever the romantic, looooves this kind of thing!  He was certainly thinking ahead this year and what a lovely surprise it was when he presented me with this beautiful bundt pan.  Sweet!  I gave him a card and an apple, meh.

I've been playing around with pumpkin and browned butter glazes.  Even though I hated covering up the beautiful design of this bundt I thought it did indeed need a drizzle of something. 

PUMPKIN BUNDT CAKE
Yield = one bundt cake

2C sugar
4 eggs
1C canola oil
1 tsp vanilla
2C flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
15 oz pumpkin (one can)

1.  Beat the sugar and eggs until well blended.  Add the oil and vanilla.

2.  In medium bowl combine flour, baking soda, cinnamon, nutmeg, cloves and salt.

3.  Add flour mixture to egg mixture and stir to combine.

4.  Add pumpkin and mix well.

5.  Pour into greased and floured bundt pan.

6.  Bake at 350 for 50-55 minutes.

7.  Let the cake cool 10 minutes before removing from bundt pan.


BROWN BUTTER GLAZE
Yield = 1C

1/4C butter
1 1/4 C powdered sugar
3 TBL milk
1 tsp vanilla
1/2 tsp vanilla paste

1.  In a medium bowl add the powdered sugar, vanilla and milk.

2.  Brown the butter and add to the powdered sugar mixture. Whisk together until well blended.  Add more milk if needed to reach a pourable consistency.

I followed the same rules to brown the butter here as I did with the brown butter snickerdoodles from a couple of weeks ago.  It's pretty simple, trust me.

Place the butter in a saucepan over medium heat.  The butter will foam and sputter and that is okay.  Just keep whisking through this process.  After a few minutes the butter will begin to brown on the bottom of the pan.  Continue to whisk and remove the butter from heat as soon as the butter begins to brown.  You'll know it is ready when it starts to smell nutty.  Kind of like those yummy cinnamon almonds sold at the mall. Be careful because it can go from zero to dark thirty in a flash. 


3.  Spoon the warm glaze over the cooled cake.


Enjoy!

*adapted from "Like The Bowl Good".