Breads, Biscuits & Scones – The Fancy Pants Kitchen

Caramelized Onion and Potato Focaccia

Francine — Wed, 29 Jan 2025 19:58:59 +0000

This Caramelized Onion and Potato Focaccia takes a no-knead simple focaccia recipe and elevates it with caramelized onions and potatoes to make it one of the most delicious breads I’ve had!

This recipe doesn’t take any special equipment and can be adjusted for your schedule (make it over a 12-hour perior or break it up over two days), which makes it a very versatile bread.

Give it a go…you’ll be surprised at how easy it is!

I love the simplicity of this recipe. Many people are either unfamiliar with how to use yeast to make dough or are intimidated by dough hooks, bread machines, and kneading.

This recipe has simplified all of these processes.

Begin by combining all of the dry dough ingredients. Add olive oil and water and mix until a shaggy dough comes together. Let sit for 5 minutes and then do a series of stretches and folds on the dough (very easy…just follow the directions in the recipe). Drizzle a bit of olive oil over the top and let it sit for 12 hours. If this timing isn’t to your liking, check out the advice in the Chef’s Notes section.

Turn the dough out into a prepared pan and gently push the dough into all four corners and spread throughout the rest of the pan. Let it rise in the pan for 2-4 hours.

Press your fingers into the dough to “dimple” the dough. Add the potatoes and caramelized onions to the top of the dough.

Bake for 25-30 minutes and then allow the bread to stand for 5 minutes before removing it from the pan to cool on a wire rack. This prevents the focaccia from getting soggy.

Cut into pieces using a bread knife and serve!

Share Your Thoughts...

Lastly, if you make Caramelized Onion and Potato Focaccia, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Caramelized Onion and Potato Focaccia

Makes: 20 pieces

Prep Time: 30 minutes

Bake Time: 30 minutes

Total Time: 1 hour plus rise time 14 hours

Ingredients

Focaccia Dough:

2 cups (300 g) bread flour
2 cups (300g) all-purpose flour
2 & 1/2 tsp kosher salt
2 tsp instant yeast
1 tsp sugar
1 tbsp plus 1 tsp extra-virgin olive oil
3 & 1/4 cups lukewarm water
extra oil for greasing the dough and pan

Caramelized Onion & Potato Topping:

1 & 1/2 pounds onions sliced and caramelized per this recipe
2 ounces yellow potato, very thinly sliced
1/2 tbsp olive oil
1 tsp fresh rosemary, chopped
Salt & freshly ground pepper to taste

Instructions

In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the olive oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. This is normal. Super wet dough equals super fluffy focaccia. Cover the bowl with a tea towel and leave to stand for 5 minutes.

Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes.

Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart.

Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn’t dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in body of the post for instructions on alternative rising).

Generously drizzle a 9″x13″ nonstick baking pan with olive oil. (see notes on using a pan that isn’t nonstick). Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.

Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way; just encourage it to spread out slightly more. Drizzle the surface of the dough with a little more olive oil so that it does not dry out.

Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°F, and arrange a rack in the middle of the oven.

Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough – do not pop them, just leave them be.

Toss potatoes with olive oil, rosemary, salt, and pepper. Spread the caramelized onions over focaccia and then top with the potato mixture.

Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan.

Remove from the oven and allow to stand for 5 minutes then remove from pan and transfer to a wire rack to prevent the bottom from getting soggy.

Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.

Chef’s Notes:

There are a bunch of different ways of making this focaccia dough, with cold and room temperature rises. The options you have after making the dough are:

Refrigerator first rise and room temperature second rise – This is my preferred method for making focaccia and the one that I have written in the recipe. Make the dough and then place it in the fridge for at least 12 hours, and up to two days. Then, transfer to the pan and do the second rise at room temperature. This will take anywhere from about 2 hours to up to 3 ½ to 4 hours. You need to watch the dough carefully. 3 hours seemed to be the sweet spot for me when testing.

Room temperature first rise and refrigerator second rise – This is a great option if you need the focaccia earlier the next day and don’t have time to wait for it to take 3 hours to rise. Do the first rise at room temperature (about an hour and a half). Then, transfer the dough to the pan, cover with plastic wrap, and place into the fridge overnight. The next day, pull the dough out from the fridge and leave to stand on the counter while the oven preheats, just to warm the dough slightly before dimpling, topping, and baking.

Room temperature first rise and room temperature second rise – The first rise will take about an hour to an hour and a half. Then transfer the dough to the pan and do a second rise, which should take anywhere between 40 minutes to an hour. Preheat the oven soon after putting the dough into the pan to ensure that it is ready when you are ready to bake.

Recipe by Cloudy Kitchen

Ham and Cheese Drop Muffins

Francine — Mon, 13 Jan 2025 21:14:36 +0000

Ham & Cheese Drop Muffins are THE answer for a savory breakfast option. I don’t typically like sweet breakfasts so these amazing muffins are perfect!

A million moons ago, I was in Vancouver visiting my childhood friend Shelley, when she introduced me to ham and cheese muffins. Every time I would come to visit, we would go to this same bakery, grab a muffin and coffee and just chow down!

Unfortunately, this awesome bakery closed a number of years ago but I have never forgotten those muffins. Sometimes memories make something much better in your mind than it actually was, but I don’t believe that was the case here, so I’ve spent time trying to replicate them.

What I do know is that they were crunchy on the exterior, soft and tender inside and laced with loads of cheddar cheese and smoky ham. For my version, I added caramelized onions to take them over the top!

Begin by caramelizing the onions. Slice the onions very thin and add them to oil in a skillet. Let them soften for 5 minutes or so and then reduce the heat and continue cooking until they are dark brown and caramelized. this can take 30-40 minutes. Remove them from the heat.

In the bowl of a stand mixer, combine the flour, ham, baking powder and soda and salt. Cut in the butter. The mixture will resemble coarse sand. Add the cheddar cheese and incorporate into the mixture.

In a separate bowl, whisk together the buttermilk, cream and egg. Once mixed, add the caramelized onions. Pour the buttermilk mixture into the flour mixture and beat until the dough just comes together.

Divide the dough between muffin cups and brush with an egg yolk wash. Sprinkle with fresh pepper and bake for 35-40 minutes.

Let them cool on a wire rack and serve.

I like them best the same day that they are baked, but they freeze beautifully (just pop a frozen one into the microwave for 30 seconds).

These tender muffins are just the way I remember from the bakery. I hope you love them too!

Share Your Thoughts...

Lastly, if you make Ham and Cheese Drop Muffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Ham and Cheese Drop Muffins

Makes: 8-10 muffins

Prep Time: 20 minutes

Cook Time: 1 hour & 20 minutes

Total Time: 1 hour & 40 minutes

Ingredients

Caramelized Onions:

1 tbsp vegetable oil
2 medium yellow onions, peeled, cut in half and sliced as thin as possible (about 5 cups)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

Muffins:

1/3 pound honey ham, cut into 1/4″ dice
2 & 3/4 cups all-purpose flour (385 grams)
1 & 1/2 tsp baking powder
1 & 1/2 tsp Kosher salt
1/2 tsp baking soda
1/2 cup unsalted butter, cold
1 & 1/2 cups shredded sharp cheddar cheese
1/2 cup low- or fat-free buttermilk
1/4 cup heavy cream
1 large egg
1 large egg yolk, for egg wash
1/4 tsp coarsely ground black pepper

Instructions

Caramelized Onions:

In a medium skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until softened, 5-10 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are completely soft, caramelized, and dark brown, another 30-40 minutes. Remove from the heat. Season with salt and pepper. Can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.

Muffins:

Turn the oven up to 350°F and place a rack in the center of the oven. Spray a muffin tin with cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, ham, baking powder, salt and baking soda on low speed until combined, 10-15 seconds. Cut the butter into 8-10 pieces and add it to the flour mixture; mix for 20-30 seconds on medium-low, until the butter is somewhat broken down and the mixture resembles coarse crumbs. Add the cheddar cheese and pulse the mixer a few times to start to incorporate the cheese.

Whisk together the buttermilk, cream, and egg until thoroughly mixed. Stir in the onions. With the mixer on low, pour in the buttermilk mixture and beat for another 10-15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.

Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it picks up any loose flour at the bottom; repeat until all loose flour is mixed in.

Divide the dough between the muffin cups. You should get 8-10 muffins.

Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the egg wash over the biscuits. Sprinkle evenly with the pepper. Bake for 35-40 minutes, rotating the baking sheet midway through the baking time, until the muffins are entirely golden brown. Remove them from the oven and let them cool on the baking sheet on a wire rack.

These are best served the day they are baked, but you can store them, tightly wrapped in plastic, in the refrigerator for 1 day and refresh them in a 300°F oven for 10-12 minutes before serving. You can also fresh them and defrost in the microwave for 30 seconds.

Carrot Focaccia with Honey and Thyme

Francine — Sat, 16 Nov 2024 17:15:36 +0000

Carrot Focaccia with Honey and Thyme is a deliciously beautiful addition to any holiday menu! The bright orange color is enough to grab attention but the flavor and texture will have folks swooning! The crispy ribbons of carrots on the top take this to another level altogether.

Using instant dry yeast takes the first proofing away so it’s a relatively quick way to make focaccia. I say “relatively” because you will still need to give it a few hours of proofing, but it’s better than 6 or more hours!

Combine flour, yeast and salt in a bowl and stir to combine. Make a well in the middle and pour warm carrot juice and honey into it. Stir will until the dough is shaggy. Stir in the olive oil and cover with plastic wrap. Set aside for 30 minutes.

After 30 minutes, pick up one side of the dough, stretch it, and fold it over the dough. Turn the bowl 1/4-turn and repeat the stretch and fold. Do this 3-4 more times. It’s really important if you want to get those pretty artisan air pockets in the bread. Cover the bowl and let the dough rise for 1 hour.

After one hour, divide the dough into two prepared pans. Use the same stretch and fold method to form each ball of dough into a rough circle. Flatten the dough into the pans. It won’t cover the entire pan but flatten as much as you can, then cover with plastic wrap. Set aside for one more hour.

During this hour, prep the carrots. Use a vegetable peeler to cut thin strips of carrots. Combine olive oil and seasoning salt in a microwavable bowl. Place all of the carrot strips in the bowl and microwave on high for one minute. Set aside to cool.

When the hour of rise-time is done, use your fingers to press the dough toward the edges of the pan, dimpling as you go. Once you’ve dimpled the dough and pressed it to the edges, let the dough rise for 30 more minutes.

Add the carrot ribbons in a decorative pattern. Drizzle each pan with olive oil and tap water. Bake in a preheated oven for 10 minutes and then cover with foil and bake another 10 minutes until nicely browned.

Cool on a wire rack.

Drizzle with honey and fresh thyme leaves before serving.

Share Your Thoughts...

Lastly, if you make Carrot Focaccia with Honey and Thyme, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Carrot Focaccia with Honey and Thyme

Makes: 16 servings

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes plus rise time 2 hours 30 minutes

Ingredients

For the Dough:

3 & 1/2 cups bread flour
2 & 1/4 tsp instant dry yeast
1 & 1/2 tsp kosher salt
1 & 3/4 cups carrot juice, maybe a bit more
2 tbsp honey
2 tbsp extra virgin olive oil

For the Carrots:

2 large carrots
1 tsp extra virgin olive oil
1/2 tsp seasoning salt

To Finish and Bake:

2 tbsp extra virgin olive oil
2 tbsp water

Instructions

For the Dough:

Place the carrot juice in a medium microwave-safe bowl. Microwave on high power for 1 minute or until nice and warm (not hot).

Combine the flour, yeast and salt in a large bowl. Stir to combine. Make a well in the center of the flour mixture and add the warm carrot juice and the honey. Stir well, until the dough is shaggy and there is no more dry flour. Add the olive oil and stir until combined. The surface will be a slick with oil.

Cover the boil tight with plastic wrap or a large plate. Set aside for 30 minutes.

After 30 minutes, remove the cover and, using either a large spatula or slightly we hands, pick up one side of the dough, stretch it, and then fold it over the dough, tucking it down on the other side. Turn the bowl one-quarter turn and repeat the stretch and fold. Repeat the stretch and fold 3-4 more times, turning the bowl one-quarter each time. (Don’t skip this step! This helps aerate the dough which creates those beautiful artisan air pockets.) Cover the bowl and let the dough rise for one hour.

During the one-hour rise, use a piece of paper toweling and rub 1 teaspoon of butter over the interior of 2 9-inch round baking pans. Line the bottom of each pan with a round of parchment paper. Rub 1/2 teaspoon of butter over the parchment paper in each pan. Drizzle each pan with 1 tablespoon extra virgin olive oil. Set aside.

After the one-hour rise, divide the dough into the two prepared pans, flipping once to coat the dough with the oil. Use the same stretching and folding described above to form each ball of dough into a rough circle. Flip the dough so the folded sides are down. Flatten the dough with your hands in the pans. It won’t cover the entire pan at this point but flatten it out as much as you can. Then cover the pans with the plastic wrap or 2 plates. Set aside to rise again for one more hour.

For the Carrots:

During this one-hour rise, prepare the carrots. Lay a carrot on your work surface with the pointy flip facing you. Starting at the top (stem end) use a vegetable peeler to thinly shave the first strip of carrot. I usually discard this first strip. Continue to shave the carrot into long strips until you can’t go any further. Discard the remaining scrap of carrot.

In a medium-size microwave-safe bowl, combine 1 tablespoon of extra virgin olive oil and 1/4 teaspoon seasoning salt. Stir to combine.

Place all of the carrot strips in the bowl with the oil mixture and toss with your hand. Microwave the carrots on high power for one minute. Set aside to cool.

To Finish and Bake:

When the one-hour rise in the pan is completed, oil your fingers and start at the center of the dough, dimpling and gently pushing it towards one end of the pan. You’re trying to evenly fill the pan to the edge and into the corners. Return to the center and dimple and push the dough out towards the opposite edge. If the dough seems resistant at any point, let it rest for a few minutes then try again. (Don’t be afraid to be aggressive with your dimpling. You need to reach your fingers down to the bottom of the pan. Deep dimpling creates focaccias signature peaks and valleys and prevents the texture from disappearing during the baking time.)

Once you’ve completed the dimpling, set the pans aside to rise for 30 minutes.

Add the carrot ribbons to the top of the dough in the pans, tucking them into the dough and arranging them in a decorative pattern.

With one rack in the center position, preheat the oven to 450°F. Once the oven reaches 450˚F, drizzle each pan with 1 tablespoon extra virgin olive oil and one tablespoon of room temperature tap water. Gently tuck any errant carrots back into the dough.

Bake for 10 minutes then cover with foil and bake for another 10-12 minutes until the top is a nice golden color. Remove from the oven to a metal cooling rack for 5 minutes then remove the dough from the pans and continue cooling on the metal rack.

To Serve:

Drizzle with honey and sprinkle with fresh thyme leaves before serving.

Recipe from The Cafe Sucre Farine

Easy Rosemary Bread

Francine — Mon, 07 Oct 2024 23:23:43 +0000

This Easy Rosemary Bread takes just 5 minutes to prep, 10 minutes to shape and it looks like it came from an artisan bakery! Now that’s something special!

It takes very little effort to combine the flour, salt, yeast, rosemary and water. Stir it well, cover it and go to bed. In the morning, you will have a nicely risen ball of dough that is ready to shape!

Once the dough has risen, dump the dough onto a floured surface and turn it several times to coat it in flour. Knead the dough for only a minute and then divide it into 2 or 3 pieces.

Shape each piece into a round ball, brush with melted butter and sprinkle with rosemary and sea salt.

Allow the dough to rise while the oven is preheating. Once hot, bake the bread for about 25 minutes. Transfer the bread to a wire rack to cool. Serve it with softened butter and enjoy!

Share Your Thoughts...

Lastly, if you make Easy Rosemary Bread, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Rosemary Bread

Makes: 12 servings

Prep Time: 15 minutes

Bake Time: 28 minutes

Total Time: 43 minutes plus rise time 8-12 hours

Ingredients

4 cups bread flour, plus extra for shaping
2 tsp kosher salt
1 tsp active dry yeast
1 tbsp fresh finely chopped rosemary
2 cups tap water, room temperature
1 tbsp unsalted butter, melted
1 tsp flaky sea salt for topping
2 teaspoons finely chopped fresh rosemary, for topping

Instructions

In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425°F.

Spread a generous 1/4 cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench or baker’s scraper for this. Knead the dough for one minute, adding more flour to the work surface as needed.

Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough).

Shape each piece into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.

Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt.

Allow bread to rise for about 20 minutes while the oven is preheating. Don’t worry if the dough flattens a little while it’s resting. It will puff up nicely in the oven.

Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely.

Chef’s Notes:

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.

To serve, allow bread to thaw, then heat for 8-10 minutes at 325˚F or until nicely golden brown.

Recipe by The Cafe Sucre Farine

Harvest Apple Challah

Francine — Tue, 24 Sep 2024 19:02:50 +0000

Harvest Apple Challah is a beautifully delicious challah that nods to many traditions of the Jewish holiday, Rosh Hashanah.

To welcome in a sweet new year, apples and honey are served or incorporated into many recipes. Honey is used to sweeten this challah and chopped apples are woven through the dough.

The round shape symbolizes the cycle of one year’s passing and the beginning of the next.

There are a few more steps than making a traditional challah, but they aren’t difficult steps and it’s well worth it!

To make the dough, combine all of the ingredients and knead in a mixer for 6 minutes. Place the dough in an oiled bowl and let rise for 2 hours. Deflate the dough and flatten it into a rectangle.

Make the filling by tossing the apple chunks with cinnamon and sugar.

Begin to assemble by spreading half of the apples in the middle of the dough rectangle.

Fold one third of the dough up over the top of the apples and press down. Spread the remaining apples on the top of the dough that has the apples below it. Then fold up the last third over those apples. Press to seal the edges as best as possible.

Using a large sharp knife or a bench scraper, cup the dough in half lengthwise and then cut it in 8 strips going the other directions. It will be messy and some apples will fall out. That’s okay!

Transfer the portions of apple-filled dough into a prepared cake pan, adding any apples that may have fallen out. Line the bottom of the pan and then add any extra portions to the top.

Cover with plastic wrap and let rise for an hour. Brush it with a beaten egg and sprinkle coarse sugar over the top.

Bake the challah in a preheated oven for 55-65 minutes or until it’s a golden brown.

Remove from the oven and remove it from the pan. Let it cool and then serve with additional honey.

Share Your Thoughts...

Lastly, if you make Harvest Apple Challah, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Harvest Apple Challah

Makes: one 9-inch round challah

Prep Time: 35 minutes

Bake Time: 55 minutes

Total Time: 4 hours & 30 minutes

Ingredients

Dough:

1/2 cup water, lukewarm
6 tablespoons vegetable oil, safflower preferred
1/4 cup honey
2 large eggs
4 cups (480g) unbleached all-purpose flour
1 & 1/2 tsp kosher salt
1 tbsp instant yeast or active dry yeast

Filling:

3 cups (340g) apples, cored but unpeeled, cut in 3/4 ̋ chunks
1/2 tsp cinnamon
1/4 cup granulated sugar

Topping:

1 large egg beaten with 1 tablespoon water
coarse sparkling sugar, optional
honey for drizzling, optional

Instructions

To make the dough, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the dough ingredients. Knead the dough in your mixer at medium-low speed for 6 minutes, or by hand for 8 minutes. The dough should be soft and elastic.

Place the dough in a greased bowl, cover, and let it rise for 2 hours, or until puffy; when you poke the dough with your finger, the dent will remain and not bounce back. If you’ve made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed.

Lightly grease a 9″ round cake pan that’s at least 2″ deep, or a 9″ or 10″ tube pan.

Gently deflate the risen dough, transfer it to a lightly greased work surface, and flatten it into an 8″ x 10″ rectangle.

To make the filling, toss the apple chunks with the cinnamon and sugar.

To assemble, spread half the apple mixture in the center of the dough. Fold one short edge over the apples to cover them, patting the edges firmly to seal the apples inside. Spread the remaining filling on top of the folded-over dough. Cover with the other side of the dough, again patting firmly and pinching the edges to seal.

Using a bench knife or long sharp knife, cut the apple-filled dough in half lengthwise, then in eight strips across the short length. This will be messy, with some apples falling out.

Transfer the portions of dough and any stray apples to the prepared pan, forming a single layer across the bottom. Stack more dough on top of the first layer if needed to fit them all in.

Cover with greased plastic wrap or the reusable wrap of your choice, and let rise for about 1 hour, until puffy looking. Toward the end of the rise time, preheat your oven to 325°F with a rack in the lower third.

When the dough has risen, uncover it and brush with the beaten egg. Sprinkle with coarse sugar. Bake the challah for 55 to 65 minutes, until it’s a deep golden brown. Some of the top pieces may caramelize; that’s OK.

Remove the challah from the oven and place it (still in the pan) on a rack for 5 minutes. After this rest, remove the challah from the pan and return it to the rack. Serve warm, drizzled with honey.

Store covered at room temperature for up to three days; freeze for longer storage.

Chef’s Note:

Be sure to use good-quality honey and oil in this recipe. Since they play such a major part, they have to taste good. We prefer safflower oil, as it’s neutral-flavored. Canola oil can produce off flavors in baking, so best not to use it here.

Recipe from King Arthur Baking

Crunchy Zucchini Muffins

Francine — Tue, 17 Sep 2024 18:09:03 +0000

Crunchy Zucchini Muffins are my dream breakfast sweet! Even though I prefer savory breakfast baked goods, if I’m going for the sweet one, this is it!

This recipe makes me very happy…I used to have a great zucchini muffin recipe but lost it years before the computer came along to categorize and save all of my recipes (yes, there was life, albeit not as efficient, prior to the computer!). So, I’ve been trying to replicate that recipe for years and finally hit on this!

Filled with shredded zucchini and flavored with brown sugar and cinnamon, these muffins get their crunch from the coarse sugar that covers the top of the muffin. The original recipe said that it was optional but I say, “NO WAY”! You must have the coarse sugar on top. That’s all there is to it!

Line a muffin tin with paper liners. Whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.

In another bowl, whisk the eggs, oil, sugars and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded zucchini. I love, by the way, that you don’t need to wring out the shredded zucchini. Usually recipes with zucchini include that step so that the zucchini doesn’t make the finished result soggy, but in this case, the wetness of the zucchini has been accounted for in the science!

Fill the muffin cups 2/3 full and sprinkle the tops with coarse sugar. I use a pretty heavy hand when I sprinkle as I adore the crunch that the coarse sugar produces!

Bake at 425°F for 10 minutes and then drop the temperature to 350°F. Bake for another 6 or 7 minutes until the tops are golden brown and the muffin is cooked through.

Let the muffins cool for a few minutes and then transfer to a wire rack to cool completely. The muffins can be frozen for 3 months if you have any leftovers, which I doubt!

Share Your Thoughts...

Lastly, if you make Crunchy Zucchini Muffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crunchy Zucchini Muffins

Makes: 24 muffins

Prep Time: 20 minutes

Bake Time: 17 minutes

Total Time: 37 minutes

Ingredients

3 cups all-purpose flour
1 tsp kosher salt
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1 tbsp vanilla extract
2 cups finely grated zucchini (no need to wring out)
coarse sugar, for topping

Instructions

Preheat oven to 425°F. Line 24 muffin cups with paper liners, or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.

In a medium bowl, whisk together the eggs, oil, sugars and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the zucchini until evenly incorporated.

Fill liners 2/3 full with batter and sprinkle with coarse sugar.

Place muffins in preheated oven and bake at 425°F for 10 minutes. Leave the muffins in the oven and the oven door closed and reduce the heat to 350°F and continue baking for an additional 6-7 minutes or until the muffins are golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes then place the muffins on a wire rack to cool completely.

Recipe by My Baking Addiction

Easy Feta Flatbread

Francine — Wed, 29 May 2024 19:10:32 +0000

Easy Feta Flatbread is a wonderful addition to any meal. Feta and mozzarella cheese are combined into a bread dough that doesn’t require yeast or kneading. My kinda bread!

This bread is light and moist, cheesy and crunchy. You are going to love it, especially when you see how quickly it comes together and bakes up!

Whisk flour, baking powder and salt and then add in milk, eggs and oil. Lastly fold in the shredded mozzarella and crumbled feta cheese until it is uniformly distributed.

Transfer the dough to a prepared baking dish and spread it out evenly.

Sprinkle sesame seeds on the top and bake for 45 to 50 minutes. The top should be golden.

Let the bread sit in the dish to cool off for about 10 minutes and then serve. Enjoy!

Share Your Thoughts...

Lastly, if you make Easy Feta Flatbread, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Feta Flatbread

Makes: 8 servings

Prep Time: 5 minutes

Bake Time: 45 minutes

Total Time: 50 minutes

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk of choice
2 eggs, lightly beaten
1/4 cup olive oil (or butter)
4 ounces mozzarella cheese, shredded
7 ounces feta cheese, crumbled
2 tbsp sesame seeds

Instructions

Preheat your oven to 375°F. Lightly oil a 7×10″ baking dish with olive oil or butter.

In a large bowl, whisk together your flour, baking powder and salt. Add in the milk, eggs and oil and mix. Lastly fold in the shredded mozzarella and crumbled feta until uniform. Transfer the batter to your baking dish and spread out evenly. Evenly sprinkle the top with the sesame seeds and bake for 45-50 minutes. Top should be just golden. Allow to cool in the pan for 10 minutes prior to slicing.

Chef’s Notes:

Store leftovers in an air tight container in your fridge.

Recipe from Hungry Happens

Leek and Potato Galette with Pistachio Crust

Francine — Thu, 04 Apr 2024 14:17:33 +0000

For a lovely light lunch, appetizer or side dish, this Leek and Potato Galette with Pistachio Crust is the answer! Crushed pistachio nuts make the crust more substantial (and colorful) and the filling of goat cheese, sautéed leeks, dill and Yukon Gold potatoes really defines this simple galette. Drizzle a little honey over the top and you will fall in love!

I love a good galette, especially because the dough is typically so easy to make. It all comes together in the food processor with very little effort.

Pulse the pistachios until they are coarsely ground. Add flour, salt and sugar and pulse to combine. Add the butter and continue to pulse until a coarse meal forms and then slowly add in ice water and process until the dough comes together.

Flatten the dough into a disc and wrap in plastic and refrigerate for at least 30 minutes. That’s it for the dough for now!

Meanwhile, sauté the leeks until soft.

In a bowl, mix the cream cheese, heavy cream and garlic together.

Remove the dough from the fridge and divide it into four pieces. Roll each one into an 8-inch round.

Spread the cream cheese over each piece leaving a 1-inch border. Scatter dill over and then top with a thin layer of potatoes. Follow that with the sautéed leeks and fold up the edges around the filling, tucking and overlapping as necessary. Brush the top of the dough with the beaten egg.

Bake the galettes until the crusts are golden brown and the potatoes are soft.

To serve, drizzle the tops with honey and sprinkle dill over. Finally, sprinkle a little pink peppercorn over and serve.

Share Your Thoughts...

Lastly, if you make Leek and Potato Galette with Pistachio Crust, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Leek and Potato Galette with Pistachio Crust

Makes: 4 6-inch galettes

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes

Ingredients

Dough:

1/2 cup raw pistachios
2 & 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Filling and assembly:

1 tbsp olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tbsp heavy cream
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
All-purpose flour (for surface)
4 tbsp coarsely chopped dill, divided, plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten to blend
Crushed pink peppercorns (for serving; optional)

Instructions

Dough:

Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.

Filling and Assembly:

Preheat oven to 400°F. Heat 1 tablespoon oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.

Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.

Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8-inch round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1-inch border. Scatter 1 tablespoon dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.

Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

Chef’s Note:

Dough can be made 1 day ahead. Keep chilled.

Recipe from Epicurious

Cruffins

Francine — Fri, 23 Feb 2024 18:45:45 +0000

It’s hard to believe that 4 simple ingredients can produce these crazy delicious Cruffins! Yes, it’s a cross between a croissant and a muffin, but they also remind me of cinnamon-sugar donuts! So tasty, so easy and so quick!

The trick to these mouthwatering treats is using refrigerated crescent roll sheets. You don’t have to make your own dough and it’s forgiving to work with. And, the cruffins don’t have to be perfect. In my opinion, the more rustic they look, the better!

To begin making Cruffins, roll out one tube of dough at a time. The crescent rolls can come in sheets or pre-perforated triangles. I prefer the sheets but if you can’t find them, use the triangles but pinch the seams of the triangles together before you roll the dough.

Roll the dough to a rectangle about 12- x 16 inches. Spread some of the softened butter over the top and sprinkle with cinnamon sugar, gently pressing it into the dough.

Now, begin at the long end and roll up the dough into a tight cylinder. It will be 16 inches long. Cut it in half crosswise to make two 8-inch logs.

Cut each of those logs lengthwise down the middle to create 4 sections of dough that show the layers (see my photo above). You’ll repeat that with the remaining two tubes of dough so that you have 12 pieces.

Tightly roll up each piece of dough into a cinnamon roll shape. Make sure the cut side is up (it will also be on the outside of the roll). Tuck in the end piece and place each cruffin into a sprayed muffin tin.

Bake for 18-20 minutes until they are golden brown. Remove them from the oven, roll them in additional cinnamon sugar and enjoy!

They can be stored at room temperature in an airtight container for a few days or in the freezer for up to 2 months. That’s if there’s any left!

Share Your Thoughts...

Lastly, if you make Cruffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cruffins

Makes: 12 servings

Prep Time: 20 minutes Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

3 tubes (8 ounces each) refrigerated crescent roll sheets
6 tbsp unsalted butter, softened, divided
1 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set asideWorking on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Working one section of dough at a time with the cut layered side facing out and up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Recipe from I Am Baker

Easy Gruyere Croissants

Francine — Tue, 19 Dec 2023 19:18:47 +0000

Easy Gruyere Croissants take the hard work out of making traditional croissants and produce a flaky, buttery Gruyère cheese-filled treat! Topped with cranberry-honey butter, this is a must for Christmas morning or any other morning!

Traditionally, croissants take pass after pass of rolling the dough, adding butter, folding and repeating many times. With this recipe, we do that only twice. Works for me!

The buttery dough also has gruyère cheese mixed into it so it has a bit of a salty, nutty flavor. Counter that with a little honey and you’ve got a delicious dough to turn into delicious croissants.

I know that many of you won’t even try to make a yeast dough, but I’m telling you, this one is simple! If you have a stand mixer with a dough hook, you can make it. We’re using rapid rise or instant yeast so you don’t have to “proof” it ahead of time. Just combine it with the flour, cheese, warm milk, honey, egg and butter. With the dough hook, mix for about 4-5 minutes. Let the dough sit for a minimum of 15 minutes. That doesn’t sound too hard, right?

Once the dough is ready, roll it out into a large rectangle. Spread butter slices over the middle third of the dough and fold it like an envelope. Roll it again and fold it into thirds and then roll it into a large rectangle.

Cut the dough into thin triangles, sprinkle with remaining gruyère chese and roll each triangle up.

Place the croissants on a baking sheet and freeze for 15 minutes. Brush the croissants with an egg wash and bake for about 20 minutes or until golden brown.

Top the warm croissants with butter combined with honey and dried cranberries. Serve and enjoy!

Share Your Thoughts...

Lastly, if you make Easy Gruyere Croissants, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Gruyere Croissants

Makes: 14 croissants

Prep Time: 45 minutes

Bake Time: 20 minutes

Total Time: 1 hour & 5 minutes plus rest time 30 minutes

Ingredients

3 & 1/2 cups all-purpose flour (add up to 1/2 cup more, if necessary)
2 & 1/4 tsp (1 packet) Rapid Rise yeast
1/2 tsp kosher salt
2 cups Gruyère cheese, grated
1 cup warm whole milk
2 tsp honey
4 tbsp salted butter, at room temperature
1 large egg
1 & 1/2 sticks (3/4) cup cold salted butter, sliced into thin pieces
1 egg + 1 egg yolk, beaten together, for brushing

Cranberry Honey Butter:

6 tablespoons salted butter, at room temperature
1/3 cup dried cranberries
1 tablespoon honey

Instructions

In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 1 cup of cheese. Mix with a fork to combine. Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).

Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds.

Next, roll the dough out in a large, long 25×9 inch rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 3 inches wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-3 inches apart. Cover and freeze 15-20 minutes. Alternatively, you can let the rolls sit in the fridge overnight.

Preheat the oven to 400°F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt.

Cranberry Honey Butter:

Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.

Chef’s Notes:

To Use Active Dry Yeast: Mix 1 packet (2 & 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

Recipe from Half Baked Harvest