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3.31.2013

Maple Sugar Banana Rolls



I'm back! Little blogging break does a girl some good from time to time. The past couple of weeks I've been cutting back to deal with some silly things as well as work around the house and prepare for Easter. 

While I was not blogging for the past week, I was working on a new project!  Every week I will be sharing one recipe from each of our 50 states. To start kicking things off I only felt it appropriate that I should start off with New Hampshire.

Maple syrup is my favorite New Hampshire product. It's only fair that I  dedicate one day to New Hampshire's favorite ingredient, though I should do a whole week of Maple recipes! The next few recipes (with exception to Wednesday's post) will be filled with plenty O' maple!


Since today was Easter I hosted a low key brunch with my Mother In law. I served my new favorite beet and potato hash, a vegan sausage gravy over biscuits, strawberry shortcakes and Maple Sugar Banana Rolls.

These rolls were sort of a happy accident. I didn't set out to make them. They just came about when I realized I had 2 overly ripe bananas sitting on my counter while I was proofing my yeast for some bread.




I was pleasantly surprised at how flavorful, soft and pillowy these rolls were. The banana gives it that subtle banana bread taste we all love, rolled up with butter, cinnamon, nutmeg, maple sugar, and topped with a maple syrup glaze and more maple sugar. Really, these are a good idea for your next brunch or special breakfast.


Maple Sugar Banana Rolls

Ingredients: 

1/2 cup warm water
2 tablespoons active dry yeast
2/3 cup warm whole milk
2 large eggs, beaten
2 large bananas overly ripe
3 tbs unsalted butter melted
3 tbs of maple syrup
1 tbs salt
1 tsp ground cinnamon
1/2 tsp nutmeg
5-6 cups bread flour (more if needed and for rolling)


FOR THE FILLING:
4 tbs room temperature butter
1/3 cup maple sugar
1 tbs cinnamon
1/2 tbs nutmeg


FOR THE GLAZE:
3 tbs maple syrup
1/4 tsp vanilla extract
1/2 cup powdered sugar
pinch of salt

Directions: 

Mix warm water and yeast together and allow to sit until it starts to bubble.


In the bowl of your electric mixer using the dough hook, mix in milk, eggs, banana, butter, salt, cinnamon, nutmeg,and maple syrup together. Mix in yeast mixture and slowly mix in flour 1/2 cup at a time until the dough comes together. Turn mixer to high and allow to mix (or knead) for 3-5 minutes or until the dough is smooth and elastic. If the at any point the dough is too moist you can mix in a 1/4 cup of flour at a time.

Turn dough out into a buttered bowl cover with plastic wrap or a dish towel and set in a warm spot to rise until dough has doubled.

Once dough has doubled,  place on a lightly floured surface, using a rolling pin roll until it is about a 1/2-3/4 inch thick.

To fill spread butter covering the dough sprinkled with maple sugar and cinnamon roll dough into  a log starting on the long side.

Give the log a slight press, and slice into 1 1/2-2 inch thick slices. Place onto a buttered cookie sheet and allow to rise again until they have doubled in size.

Meanwhile preheat oven to 350.

Once rolls have doubled, bake for 10-15 minutes or until golden.

To make the glaze whisk maple syrup, vanilla and powdered sugar together. Pour or drizzle over warm rolls.

Sprinkled with additional maple sugar *optional*

Recipe yields approximately 1.5 dozen rolls.


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3.24.2013

Whole Wheat Carrot Cake Pancakes with Cream Cheese Syrup

~~~~ This post was originally posted in the spring of 2012, this week this recipe was an assignment for Sundays With Joy so I am re-sharing it!~~~~

Easter is almost here!

Do you celebrate? Are your little ones excited for the Easter Bunny?

I have one child who is pumped! Then I have a 3 year old who is not so much...

His words the other night "Mama.... the Easter Bunny just FREAKS me right out!"

He's had nightmares about the Easter Bunny recently as well.  Poor kiddo.

I suspect in his mind he pictures this....

(and just for the record NO he has not see that movie I'm just joking...)

My plan is to rent Hop this week and hopes that he will like it, lose his fear, and be excited for Easter when he goes to bed on Saturday night.

If this keeps up, Saturday night will be a long one... I don't think he will want to go to bed.

Yesterday morning the kids and I had a little fun in the kitchen. I asked Chase (my 3 yr old) What do you think the Easter Bunny would like for breakfast? "Pancakes!!" Then Owen my 5 yr old... the oh so serious boy "No Dingle Head, he eats Carrots!"

I say to the boys "How about Carrot Pancakes?!?!" They looked at me like I had five heads and both exclaimed EWW at the exact same time.

So after some convincing they helped me whip up a quick batch as a sample.

And to their surprised LOVED them. (little do they know they have eaten Carrot Cake like a gazillion times! They just had no idea there were carrots in it!)


Whole Wheat Carrot Cake Pancakes w/ Cream Cheese Syrup
Recipe adapted from: Smitten Kitchen originally from: Joy the Baker Cookbook: 100 Simple and Comforting Recipes

 1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
3 tablespoons butter, for fry pan

Directions:

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a separate bowl whisk together the the egg, sugar, buttermilk, and vanilla.

Mix together wet and dry ingredients.

Fold in shredded carrots.

Heat skillet and melt butter (1 tbs to start)  Drop about 1/4 cup or the batter onto a hot skillet you will need to move the batter out a bit as it is thick and won't spread on its own.Then fry until the sides are bubbly and it has browned underneath. Then flip. (about 2 minutes per side)

To make the Cream Cheese "Syrup":

4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
4-5 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

Beat cream cheese and sugar together. Add in your milk 1 tbs at a time until the mixture has thinned enough to pour. Mix in vanilla and cinnamon.



Pour on pancakes, as well as some added maple syrup for a super Easter Bunny worthy breakfast.



To make my super (kinda) cute Bunny Pancake pour batter into the shape of a rabbit. Pipe on some frosting to draw the face. For the eyes and nose I used cinnamon chips and for the whiskers I used some thinly sliced candied ginger.


If you are a member of Sundays With Joy please go ahead and link up your blog posts below. Not a member? Come check out our Facebook Group Sundays With Joy!


3.22.2013

Spinach Artichoke Hand Pies





My kids love anything wrapped in pastry. Phyllo dough, puff pastry, pie crust. If it's flaky and buttery I can get almost anything stuffed inside and they will gobble it up. Savory pies or tarts are a popular dinner in our house!

Today I made my favorite pie crust, I cut the dough into 4 inch circles, filled the centers with a  basic spinach artichoke dip. It's cheesy pie goodness at it's best!



To get my recipe for Spinach Artichoke Hand Pies go check out my friend Erin's blog Dinners, Dishes, and Desserts. She is away this week so a few friends and I helped her out with guest posting.


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3.21.2013

Cinnamon Buttermilk Bread Wreath


Oh my good gravy.

What a day I had yesterday let me tell ya. If you all follow through facebook you know what I'm talking about. I had a whole post scheduled to go live today on the same topic at the risk of beating a dead horse. BUT then  I deleted it.



Just as all fury unleashed on me in the cyber world, I was trying to prepare my kids an early dinner so I could have them in bed in a timely maner as I had a big important date with on Twitter.

I successfully co-hosted my first Twitter party with Davidson's Safest Choice Eggs and Erin from 5 Dollar Dinners. Wow! Was it busy, and fun. I've participated in Twitter parties here and there but have never been on the other side. Between Safest Choice, Erin and I we must have done a great job because as it stands  #safeeggs is still trending. Leaving the twitter world aghast as they are all trying to figure out what #safeeggs is and "wtf is #safeeggs trending"

Well it's trending because baking and cooking with pasteurized eggs is big!

Duh....


After the party ended, I rushed around to get the older boys in bed as they had not successfully fallen asleep during my Twitter partying. Just then my husband comes through the door. At this time it is almost 9pm. I look down at myself wearing his shirt,a pair of mom jeans (yes I'm not even 30... and I own mom jeans.... they are comfy!)  and a pair of old sneakers.



Dinner is not cooked, the house is a mess as I have been on the computer dealing with blog things and emails all day. I scrambled to make him a bagel.

A BAGEL for dinner.

What kind of wife am I?

Messy house, sloppy wife, and bagels.

But then I remembered this bread. Though I may not be the most organized person, the most well spoken, my house may be messy, I might wear old sneakers and jeans calling for 1999 but I made this bread over the weekend and it cancels out all the shortcomings I might have.

This is so easy to whip up. I used Red Star Platinum Yeast, it cuts your rise time in half. I also used my mixer instead of kneading it by hand. A simple bread and some sugar dusted on the top... and you have a masterpiece! When I saw this blog post for Estonian Kringle-Cinnamon Sugar Twisted Bread from the Cake Duchess I was inspired to make a pretty bread in the shape of a wreath. Her recipe is much different but I was inspired but the design and look of her bread. Go check it out.... it's gorg!

So I may not be a whole lot of hot wife or much of a house keeper... I make a awesome bread. So hubs loves me anyways!


Cinnamon Buttermilk Bread Wreath

Ingredients:

1 package Red Star Platinum Yeast (I proof mine)
1 cup buttermilk
1/4 cup butter
1/4 cup sugar
1/2 tbs salt
2.5-3.5 cups King Arthur Bread Flour

Topping:
1/4 cup sugar
1 tbs cinnamon


Directions:

On your stove top add buttermilk, sugar, salt and butter together. Heat until the butter has melted. Set aside until it cools to below 110 degrees. 

Meanwhile, proof your yeast. This is optional. However I find I get a much quicker rise if I do this step. Mix yeast package in 1/4 cup of water and 1/2 tsp sugar. It is "proofed" when it starts to get foamy and bubbles. 

In the bowl of your electric mixer Mix yeast mixture, butter mixture and 2 cups of flour with your dough hook on medium. Slowly add more flour as needed and scrape down the sides. 

Once the dough has come togetherTurn you mixer up to high and allow it to "knead" the dough for 5 minutes. When the dough is smooth and elastic remove it from the mixer.

Place dough in a buttered bowl covered with a dishtowel and allow to rise until doubled in size. Depending on the brand of your yeast and temperature of your home this time varies for everyone.

Once the bread has doubled, remove from bowl and punch dough down. Cut into three equal portions and roll each into a long snake about 1 inch thick.

Braid the 3 pieces and connect the ends forming  a wreath. Place on a parchment paper lined cookie sheet and allow to rise again until doubled.

While dough is rising, preheat oven to 350.

Just before place the bread in the oven. In a small bowl mix sugar and cinnamon together. Sprinkle over the top of of your bread and bake for 20-30 minutes or until the bread is golden and sounds hollow when you flick the top.

Enjoy warm with soft  butter. 

  
 

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3.20.2013

Pistachio Pound Cake

Have you all noticed the number of guest posts in the past month or so? I have started a new series called Coffee Talk, featuring a new blogger every week. Each blogger will be answering a few short questions so we can get a peek inside of their lives as well as sharing a recipe with us! This week I have Brandy from Nutmeg Nanny with us. Brandy is also the brains behind the name of this series... because I have issues naming things. It's a wonder my kids aren't walking around with names like Things 1,2 and 3. 

Brandy's blog Nutmeg Nanny is full of drool worthy recipes, gorgeous photos and she's pretty funny to top it all off. Check out her Goat Butter Biscuits or These Rosemary Lemon Gin and Tonics... The girl likes gin. We are instant friends. Gin is the way to my heart.... especially paired with some savory herbs.

To kick Coffee Talk off I asked Brandy to share one of her recipes with us all and some photos. After you have checked out her recipe be sure to read her interview!




Hi everyone! I’m Brandy from the blog Nutmeg Nanny and I’m super excited to be guest posting here on Bakeaholic Mama. I met Carrie through Twitter and through a Facebook group we belong too. She is super sweet, has a great sense of humor and is someone I hope to meet soon .




Now, what you might not know about me is that I have a major sweet tooth. There are days where I crave nothing but sugar and carbs. A normal person would say this is the perfect time for a detox because obviously something it out of whack. I think this is the perfect time to make pound cake. They say your body craves what it needs…right?
 

So, since my body was craving carbs and sugar and I had two giant bags of pistachios I put the two together and hoped for the best. Plus apparently March is pistachio month. I wouldn’t have known this if it weren’t for the fine folks at Magnolia Bakery. They kindly informed me of that when I buying up the last of their pistachio cupcakes they had on display. I’m a sucker for pistachios.




Which brings me back to this pound cake. I found the recipe on Martha Stewart and make just a few changes. It was absolutely perfect! The pound cake was moist, dense and had the perfect pistachio flavor. Then it was drowned drizzled with some icing and sprinkled with even more pistachios. It’s a pound cake and pistachio lovers dream. I ended up eating a slice (or two) for dessert…and breakfast…and pre-lunch snack…and you get the idea. I ate it. All day. 






Pistachio Pound Cake:
Recipes slightly adapted from Martha Stewart

Ingredients:
1/2 cup salted shelled pistachios
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
Pinch of kosher salt
10 tablespoons unsalted butter, room temperature
3 ounces cream cheese, room temperature
1-1/2 cup granulated sugar
3  large eggs, room temperature
1/2 teaspoon vanilla extract 
1/2 teaspoon almond extract
1/2 cup roughly chopped salted pistachios
Icing recipe (to follow)
3/4 cup chopped pistachios

Directions:
Preheat oven to 325 degrees.
Line a 8 ½ by 4 ½ inch loaf pan, or 4 miniature loaf pans, with parchment paper. Spray the pan and parchment with non-stick cooking spray and dust with flour. Tap the flour around in the pan to evenly coat and tap out excess.
In a food processor add salted pistachios and process until the nuts become a paste.
In a medium sized bowl sift together all-purpose flour, white whole wheat flour and a pinch of kosher salt. Set aside.
In a bowl of an electric mixer add pistachio paste, butter and cream cheese. Cream together until the mixture becomes fluffy and light, about 3 minutes.
Reduce the speed to medium-low and slowly add in sugar. Mix together until fully combined. If necessary scrap down the sides of the bowl and beat in eggs, one at a time. Once eggs are incorporated add in vanilla and almond extract.
With the mixer speed on low slowly incorporate flour mixture. I find this easiest to do by adding one cupful at a time. If you add too much you might end up wearing the flour.
Once flour is mixed into the batter fold in the ½ cup roughly chopped pistachios.
Divide the batter between miniature loaf pans (or add it all to the large loaf pan) and smooth the tops.
Bake until the batter is set and a cake tester inserted into the middle comes out clean. This will take about 1 hour and 30 minutes for a large loaf pan and about an hour for the smaller loaf pans.
Let the pound cake cool in the pans for 20 minutes and then unmold and remove the parchment bottom. Let cool and then drizzle with icing and sprinkle with ¾ cup chopped pistachios.
Icing recipe:
3/4 cup powdered sugar
1/3 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract or vanilla paste
Whisk all ingredients together and drizzle onto cooled pound cakes. If the mixture appears to be too thin add more powdering sugar, if it’s too thick add a little more heavy cream. 
 Nutmeg Nanny
 Brandy, Thank you so much for sharing with us today. That poundcake looks Ahhhmazing! You know I'm a huge fan of your blog, food, photos and your humor. I want a peek inside your world! So I have just a few questions.......


 When and why did you start blogging?


- I started blogging in February of 2009. I ran across the food blog Culinary Concoctions by Peabody (http://www.culinaryconcoctionsbypeabody.comand loved the idea of  sharing recipes. I honestly thought I would give up the "hobby" after a few months but I guess it stuck. The best part is that at the end of the summer I will be quitting my day job and start writing full time! 



Is there a  kitchen tool/gadget you can not live without?

- I'm in LOVE with my Vitamix. I use that thing at least once a day and it can make everything from soup to smoothies

What food makes you go weak in the knees? The one thing you have no self control around.

- Fresh baked bread with whipped salted butter. I could easily eat the entire loaf.

Confession time... we all love trashy foods. You know what I mean.... that one food that you are embarrassed to admit you love? (Me? I love bologna and miracle whip shhh….)

- How long is this list allowed to be? :) I love so many foods that would be considered trashy. Here is just a glimpse of my crappy taste: McDonalds chicken nuggets with sweet & sour sauce, Little Debbie Nutty Bars, Oreo cookies (preferably double stuffed), soft serve vanilla ice cream with peanut butter and marshmallow sauce and finally fried bologna sandwiches on toasted white bread

 What food blog is on the top of your must read list?

- It's so hard for me to answer this question. I have over 100 bloggers in my reader I honestly look forward to reading each of their blogs. Each blogger brings me something different. Some bring me desserts I wish I could make, some bring me the joy of amazing photography, some bring me their awesome sense of humor and some bring me a different way to view life. However, the thing that all of these blogs have in common is that they make me happy. They are the people I would hang out with in real life and the people I'm happy to call my blogger friends. 

Now you all be sure to go check out Brandy's blog Nutmeg Nanny, also find her on Twitter and Facebook.

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