Tag Archives: cheddar

DSC_9214_small

Cider Pretzel Knots stuffed with Baked Apples and Cheddar Cheese

I hate waking up Thursday morning thinking it’s Friday.  That’s got to be one of the worst realizations.  Although, lucky for me, I have tomorrow off thanks to Chinese New Year!  祝大家马年快乐!

DSC_9209

Anyway, before I got that wonderful news yesterday afternoon, this week had just seemed to drag on and on and when that happens, I think we could all use the comforting warmth of something baked, warm and fresh from the oven.  Or the microwave, let’s not try to overdo it on a weeknight.

DSC_9214

Growing up, I remembering eating warm soft pretzels on cold nights, and even though they weren’t homemade (they were the frozen kind you get in the grocery store), I still remember the joy of pulling apart that pretzel shape, studded with oversized bits of salt, and shoving those chewy bits into my mouth.

DSC_9221

I remade a childhood classic a little while ago, and while I’m still enjoying those, sometimes you just need something soft, warm and gooey.  So here I am again, remaking my childhood memories in the kitchen.

DSC_9223

This time around, we’re kicking the frozen soft pretzel up about five notches.  I made the dough using apple cider and cinnamon to give it an extra punch of warm flavors, then made an apple-cheddar filling to turn these pretzel knots into a seriously satisfying snack.  Or meal…I mean, there’s protein and fiber and all that good stuff, right?

DSC_9224

Enjoy the weekend, dear reader, and make yourself some delicious pretzels, you deserve it!

One Year Ago: Pumpkin Cinnamon Rolls

Two Years Ago: Apple Cheddar Scones

Cider Pretzel Knots stuffed with Baked Apples and Cheddar Cheese

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Yield: Makes 4 large pretzel knots

Ingredients

  • ¾ cup warm apple cider
  • 1 Tbsp brown sugar
  • 1 ½ tsp active dry yeast
  • 2 Tbsp unsalted butter, melted
  • 1 tsp salt
  • ½ tsp cinnamon
  • 2 ¼ cups all-purpose flour
  • 1 medium apple, peeled and diced
  • ½ cup cheddar cheese, grated
  • Sea salt for topping
  • 1 large egg, beaten, for egg wash

Instructions

  1. In a large bowl, combine the apple cider, brown sugar and yeast. Mix in around a bit and let it sit for 5-10 mins, it should get frothy. Add the melted butter, salt, cinnamon and flour to the mixture and stir until a shaggy dough comes together. Turn the dough out onto a light floured surface and knead, adding flour as necessary to keep the dough from being too sticky, for 3-4 mins, until the dough is smooth and supple. Place in a large, greased bowl, cover with a kitchen towel and let rise in a warm place until the dough has doubled, about 1-1 ½ hours.
  2. Meanwhile, make the apple filling. Preheat oven to 375 degrees F. Toss the diced apple with another ½ tsp cinnamon, then transfer to a lined baking sheet. Bake for 15-20 mins, or until the apple pieces are dry to the touch. Remove from oven and let cool.
  3. Once ready to roll out the dough, increase oven temperature to 425 degrees F and bring a large pot of water to boil. Line or grease another baking sheet and set aside. Divide the dough into 4 equal pieces, then roll each one out into a 12x3” rectangle. Place a little of the cheese and apple pieces one length of each rectangle, dividing the filling evenly. Lightly brush the opposite side of the dough with the egg wash, then, starting with the side closest to the filling, roll the dough into a long log, enclosing the filling inside. Pinch the seams together to make sure the filling is fully enclosed.
  4. Take the two ends of each log and form them into a knot. Carefully add 2/3 cup of baking soda to the boiling water (it will foam up at first), then boil the pretzels, 2 at a time for 30 seconds, making sure to spoon water over the top. Remove with a slotted spoon and transfer to the prepared baking sheet. Repeat with the remaining pretzels, then brush with the egg wash and sprinkle with salt.
  5. Bake for 18-20 mins, or until the pretzels are golden brown. If they are browning too quickly, you can cover them with foil about halfway through the bake time.
  6. Remove from oven and let cool for 10 mins, then enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.bashfulbao.com/2014/01/cider-pretzel-knots-stuffed-baked-apples-cheddar-cheese/

Adapted from Baked by Rachel

This post has been submitted to Yeastspotting!

follow us in feedly

 

DSC_7000

Cheddar & Jalapeño Muffins

Today we are flying out to the Midwest.

DSC_6991

And while I’m either snoozing or snacking away on homemade granola bars on the plane, I feel like Luke may be a little left out, staring at his tiny packet of airline peanuts.  Or whatever crap they give you these days.  Call me a softie, but I wanted him to feel included in having satisfying food during the plane ride (or in general).

DSC_6993

So I made him something special, something just for him, something I can only make when I have latex gloves because I don’t handle jalapeño juices on my hands well, as they inevitably end up in my eyes and nose somehow.  I then proceed to run around the kitchen fanning myself and contemplating soaking my face in a bowlful of milk.  It’s not pretty.

DSC_6995

I did have gloves on hand  luckily, and thus, an ideal Luke snack/breakfast is the result.  This is a simple recipe that features cheddar cheese and jalapeños melded into a savory muffin that’s portable and delicious!

DSC_7000

I’ll be back next Wednesday with another recipe and a recap of our trip!  Have a great weekend!

One Year Ago: Chicken Marsala Pasta

Cheddar & Jalapeño Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes one dozen muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 1/4 cup (half a stick) unsalted butter, melted and cooled slightly
  • 2 cups grated cheddar cheese
  • 2 medium jalapeños, one diced, one sliced into rings
  • sea salt and black pepper for topping (optional but awesome)

Instructions

  1. Preheat oven to 375 degrees F and grease a 12-cup muffin tin; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Or plop them all in the bowl and give it a few stiff shakes. Set aside.
  3. In a small bowl, whisk together the milk, egg, and melted butter.
  4. Add the wet ingredients all at once to the dry ingredients and stir to incorporate. Before the mixture is entirely mixed, add the grated cheese and diced jalapeño. Stir to incorporate fully, making sure that the mixture is evenly moistened and the cheese is well distributed.
  5. Divide batter between prepared muffin cups. Top each with a jalapeño round and sprinkle with sea salt and cracked pepper, if desired.
  6. Bake muffins for 20-25 minutes, or until golden brown and cooked through. Remove from oven and let cool for 10-15 mins before removing from the muffin tin. Muffins can be served warm or at room temperature. Store leftovers in an air-tight container in the fridge for up to 5 days.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.bashfulbao.com/2013/08/cheddar-jalapeno-muffins/

Adapted from Joy the Baker

DSC_4643

Cheddar Scallion Popovers

I had no idea what a popover was until about a year ago.  The name still seems strange it me, shouldn’t it be a pop-up?

I mean, it poofs up like crazy in the oven, not over.  Otherwise, we’d all have really big oven messes thanks to them.  Lucky for me, err, us–we received a popover pan as a wedding present.  Not that you actually need one to make popovers, but since it was my first attempt at making and eating them, I wanted to do it right.  Plus, what else would I use a popover pan for?

Oh. Man.  I didn’t really know what to expect, would they be light and airy?  Dense and moist?  Would I be able to taste the scallions and cheddar cheese scattered about and on top of the batter?

Is it possible for popovers to be and have all these qualities at once?  They are soft, dense and perfectly moist, while maintaining a certain airiness.  The scallion and cheddar combination (one of my favorite savory pairs) shines through beautifully, making these little beauties wonderful side dishes or afternoon snacks.

One Year Ago: Beanthread Noodles with Meat Sauce

Cheddar Scallion Popovers
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 ½ cups whole or 2% milk
  • 1 ½ cups all-purpose flour
  • 1 tsp salt
  • 3 large eggs
  • ¾ cup shredded Cheddar cheese, separated
  • ¼ cup finely minced scallions, green parts only
  • 1 Tbsp unsalted butter, cut into small cubes
Instructions
  1. Preheat oven to 400ºF.
  2. In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.
  3. Sift the flour and salt together in a bowl; set aside.
  4. In a large bowl, whisk the eggs until frothy, and then slowly pour in the warm milk, whisking constantly so the eggs don't cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the scallions.
  5. Place popover or muffin pan in the oven for 2 minutes to heat. Remove it and add a little piece of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ⅔ full. If using a 6-cup popover pan, you'll have to bake in two rounds.
  6. Top with a portion of the remaining cheese.
  7. Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. Do not open the oven during baking time, as this will produce less puffy popovers.
  8. Remove the popovers from the oven and serve warm.
Notes
Makes 8 popovers

Adapted from Just a Taste

DSC_4210

Cheddar Scallion Bagels

You know, there’s a lot of jalapeño cheddar going on around here.  Funny thing about that combination is, I can’t eat it.  I guess that’s not so funny.

This girl’s taste buds are of the tame, docile, please-keep-those-chilies-away-from-me variety.  But that guy who lives with me/makes more money than I do/agreed to marry me has a taste for the spicy, and I like to indulge him.

But that leaves me left out of the loop on things that sound tasty, so long as the jalapeño is subbed out for an alternative that won’t light my face on fire.  And so I decided to make a little something-something for myself.

I took that idea and applied it to a breakfast item I had been coveting ever since I made it months ago.  This time I got to do without the watery, stinging eyes and inflamed nostrils.

This time, it’s all about me, and all you other scallion lovers out there.  Can we be friends?  I need people to help me eat all these bagels…

Real time update:: for some reason my computer’s spellcheck is set to Spanish and it thinks every word is mispelled.  Gah.

Yeah…that stuff is all spelled right. And yes, I am watching 24.

Cheddar Scallion Bagels
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • FOR THE SPONGE:
  • ½ tsp instant yeast
  • 2 cups bread flour (you really should use bread flour)
  • 1 ¼ cups water, room temperature
  • FOR THE DOUGH:
  • ¼ tsp instant yeast
  • 1 ¼ cups bread flour
  • 1 tsp salt
  • ½ Tbsp honey
  • 4 oz sharp Cheddar cheese, shredded
  • 1 cup minced scallions, green parts only
  • TO FINISH:
  • 1 Tbsp baking soda
  • cornmeal or semolina flour for dusting
  • 4 oz sharp Cheddar cheese, shredded
Instructions
  1. To make the sponge, stir the yeast into the flour in a large mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
  2. To make the dough, in the same mixing bowl, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and honey. Stir until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.
  3. Transfer the dough to a floured surface and knead for at least 10 minutes. Add the cheese and scallions during the last two minutes or so of kneading, and knead until evenly distributed. The dough should be firm, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems sticky or tacky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
  4. Immediately divide the dough into equal pieces. Form the pieces into rolls.
  5. Cover the rolls with a damp towel and let them rest for 20 minutes.
  6. Line 2 baking sheets with baking parchment or silicone mats and mist lightly with baking spray. Proceed with shaping the bagels: push a hole through the center of the roll with your thumb and stretch out the hole to 2 inches in diameter, making sure that the resulting ring has a fairly even thickness all the way around.
  7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray and cover loosely with plastic wrap. Let the pans sit at room temperature for 20 minutes.
  8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
  9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the better), and add the baking soda. Have a slotted spoon or skimmer nearby.
  10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. Sprinkle the bagels with the shredded Cheddar cheese as soon as they come out of the water.
  11. When all the bagels have been boiled and topped, place the pans on the two middle shelves in the oven. Bake for approximately 8 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking one pan at a time, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven temperature to 450 degrees F and continue baking for about 8 minutes, or until the bagels turn golden brown.
  12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
Notes
Makes 7-8 bagels

Adapted from my jalapeño cheddar bagels

 

DSC_4931

Jalapeño Cheddar English Muffins

I’m sure from the picture I posted yesterday you already guessed what my mystery jalapeño jelly vehicle was.  But would you have guessed that it also contains jalapeño?  Yeah…Luke likes it hot?  And cheesy?

Ok, before I get into how to make these amazing breakfast bites, here’s your Hop Day with Izzy picture.  This little bun will not stay off the couch, so I thought I’d take advantage of her obsession and snap cute pics.

Inappropriate comments aside, these are homemade English muffins.  Let that sink in.   Yes, you can make mouthwatering English muffins in the comfort of your own home.

They are guaranteed to be fluffier and fresher than anything you can get at the store, and I bet the supermarket doesn’t carry a jalapeño cheddar variety.

You can see the jelly that inspired me.

 Did I mention they are relatively simple to make?  You mix up a yeast dough, knead it for a bit, let rest, shape, let rest and cook.  On your stovetop.  Isn’t that wild?  You cook English muffins on a griddle like a pancake.

Pretty fun, huh?  And tasty.

Jalapeño Cheddar English Muffins
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1¼ cups bread flour
  • ½ cup all-purpose flour
  • 2 tsp salt
  • 1 ¼ tsp active dry yeast
  • ½ tsp sugar
  • ½ cup lukewarm water
  • ⅓ cup lukewarm milk
  • 2-3 jalapeño peppers, seeded and diced
  • ½ cup cheddar cheese, shredded
  • flour for dusting and kneading
  • cornmeal for dusting
Instructions
  1. In a large measuring cup, or small bowl, mix the yeast with ¼ cup lukewarm water, and let stand until foamy, about 10-15 minutes.
  2. Meanwhile, in a large bowl, combine the flours and salt. Make a well in the center and pour in the yeast mixture, as well as the remaining liquid ingredients.
  3. Stir until the dough forms a sticky mixture, then turn out onto a lightly floured surface. Knead for 8-10 minutes, until the dough has become soft and elastic. Knead in the jalapeños and cheese during the last 2 minutes.
  4. Form the dough into a ball and place in a large greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  5. Punch down the dough and knead for another 2-3 minutes. Cover and rest for an additional 30 minutes.
  6. Dust a baking sheet with cornmeal.
  7. Divide the dough into 6-8 equal portions, depending on how large you want them to be. (I got 7.) Place each portion onto the prepared baking sheet and sprinkle with more cornmeal. Cover with a dish towel and let rise for 30 minutes longer.
  8. Heat a griddle or non-stick skillet over medium heat. Place muffins in the pan, working in batches to fit your skillet or griddle. Cook for 10-12 minutes, placing the baking sheet on top of the cooking muffins to keep them from rising up, until the underside is a nice golden brown. Flip and cook for another 10-12 minutes. You don’t have to use the baking sheet as a weight on the second side, but you can if you want to. Continue until all muffins are cooked.
  9. Serve toasted with butter or homemade jalapeño jelly.
Notes
Makes 6-8 English muffins

Adapted from Pass The Sushi

DSC_3823

Chili Cornbread Pasta Bake

If you could go back in time and have a little chat with high school-aged Anna about how she’d get married before any of her friends, she’d probably laugh in your face.  She’d try and be discrete about it, but there was no way that girl would ever believe you.

She didn’t have a boyfriend until she was 17, and even then, the thought that her and her tomboyish demeanor would get married before her “normal” friends would have been hilarious.

Well, who’s laughing now?  I guess I am?  It’s happy laughter people.  If you had traveled back in time to tell me and my friend Rob that we’d be the first two people of our friends to get married, well, I think you know what our reaction would be.

Two people that were socially awkward and totally ok with it, two people that didn’t truly grow into themselves until later in life.  Two people who were fortunate enough to find the most wonderful companions, and decide to marry them, at the ripe old age of 22.

Yeah, we’re pretty awesome.  And so is this pasta bake.  It’s like the best of four worlds, all baked together in one pan.  You’ve got chili, cheese, cornbread, and pasta all smoldering together to create this mega-dish.  It’s amazing, incredibly carbolicious, and you seriously have to try it.

Chili Cornbread Pasta Bake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cups elbow pasta
  • ¾ cup grated cheddar cheese
  • 2-3 cups of leftover chili (I used my chili con carne y batata)
  • 1 batch of your favorite cornbread (my go-to is from the Moosewood cookbook)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Boil water and prepare pasta according to directions, shaving 1-2 minutes off the cooking time since the noodles are going into the oven.
  3. While the pasta is boiling, prepare a batch of your favorite cornbread recipe and grate the cheese. Drain pasta when ready.
  4. Spray an 8×8” baking dish with non-stick spray. Add pasta to the bottom of the dish, then layer on the cheese and chili. Top with your cornbread batter, spreading gently with a spatula, but don’t worry if it doesn’t cover everything evenly.
  5. Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath. You may want to try lifting up the cornbread gently with a spatula to make sure it’s cooked underneath, if not, keep it in the oven and check at 5 mins intervals until it’s completely cooked.
  6. Transfer to a wire rack and let cool for 10 mins, then dig in!
Notes
Serves 6-8

Adapted from How Sweet Eats

DSC_2042

Jalapeño Cheddar Bagels

I am happy to report that yesterday’s reunion festivities were quite enjoyable, and I never felt awkward or left out, not even once.  As soon as we arrived on campus, we checked in at registration, then went to see one of Luke’s old teachers who lives on campus with his wife and children.

They are lovely people, and we had gotten together with them last year, so it was great to catch up.  The next part was the one I dreaded, the dinner with 5th Year Reunion Class.  I have been to enough Wesleyan reunions (thanks Dad) to know how these things go, so I tried to settle in and act natural.

Totally pulled it off.  Luke’s former classmates were happy to meet me, and quite surprised to learn that we’re getting married in three months.  I had many great conversations with people I had just met, and enjoyed myself very much.  After the dinner, we went with some of Luke’s closer mates to a hookah bar in New Haven.  We didn’t get home until midnight or so, hence the lateness of this post (my bad).

All in all, it was a good time, and I’m looking forward to today.

Ok, on to these awesome bagels.  I myself cannot vouch for their deliciousness, but Luke says they are phenomenal.  I can’t handle spicy food, so I made these for Luke as part of his birthday present.

I used Peter Reinhart’s method, and even though the process takes two days, it was totally worth it.  I’m going to use this method from now on whenever I make bagels.  I can’t wait to try out new flavors, but if you like this combo, these homemade bagels will really knock your socks off!

Jalapeño Cheddar Bagels
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • FOR THE SPONGE:
  • 1 tsp instant yeast
  • 4 cups (18 oz) bread flour (you really should use bread flour)
  • 2½ cups water, room temperature
  • FOR THE DOUGH:
  • ½ tsp instant yeast
  • 3¾ cups (17 oz) bread flour
  • 2½ tsp salt
  • 1 Tbsp honey
  • 8 oz sharp Cheddar cheese, shredded
  • 2 cups minced jalapeño peppers, seeds and membranes removed
  • TO FINISH:
  • 1 Tbsp baking soda
  • cornmeal or semolina flour for dusting
  • 8 ounces sharp Cheddar cheese, shredded
Instructions
  1. To make the sponge, stir the yeast into the flour in a large mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
  2. To make the dough, in the same mixing bowl, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and honey. Stir until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.
  3. Transfer the dough to a floured surface and knead for at least 10 minutes. Add the cheese and jalapeños during the last two minutes or so of kneading, and knead until evenly distributed. The dough should be firm, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems sticky or tacky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
  4. Immediately divide the dough into equal pieces (each piece should weigh approximately 4½ ounces). Form the pieces into rolls.
  5. Cover the rolls with a damp towel and allow them to rest for 20 minutes.
  6. Line 2 sheet pans with baking parchment or silicone mats and mist lightly with baking spray. Proceed with shaping the bagels: Push a hole through the center of the roll with your thumb and stretch out the hole to 2½ inches in diameter, making sure that the resulting ring has a fairly even thickness all the way around.
  7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray and cover loosely with plastic wrap. Let the pans sit at room temperature for 20 minutes.
  8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
  9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the better), and add the baking soda. Have a slotted spoon or skimmer nearby.
  10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. Sprinkle the bagels with the shredded Cheddar cheese as soon as they come out of the water.
  11. When all the bagels have been boiled and topped, place the pans on the two middle shelves in the oven. Bake for approximately 8 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking one pan at a time, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven temperature to 450 degrees F and continue baking for about 8 minutes, or until the bagels turn golden brown.
  12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving. A long process, but worth it!!!
Notes
Makes 14-16 bagels

Adapted from Brown Eyed Baker

DSC_1541

Baked Cheddar Perogis

Luke and I have been doing research on universities in Massachusetts.  Turns out, if I want to get my Masters in the same discipline as my undergrad work, I have only two options.  In the whooooole state.

And yes, one of them is Harvard.  Ohhhhh boy….so really only one option, but a girl can dream.

I also registered for the GRE.  How I hate standardized tests, but we do what we must.

And I must share these perogis with you.  I can’t remember eating perogis before I made these, so I don’t have much basis for comparison, but I thoroughly enjoyed them.

The filling is made of mashed potatoes and cheddar cheese, and it’s encased in a simple dough then baked to golden perfection.  You could also pan fry them, but I was looking for a little less grease, while still maintaining a crispy shell.

And no, I didn’t forget: here’s your Hop Day with Izzy pic!  Happy Wednesday!

Nom nom nom.

Baked Cheddar Perogis
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • FOR THE DOUGH:
  • 2 cups all-purpose flour
  • ½ cup sour cream
  • 3 Tbsp butter, melted
  • 1 large egg
  • pinch of salt
  • FOR THE FILLING:
  • 2 medium potatoes, peeled and roughly chopped
  • 1½ cup grated cheddar
  • chives and/or parlsey, finely chopped (I used scallions)
  • pinch of salt
Instructions
  1. For the dough: Mix everything together with your hands or a mixer until you have a smooth dough. If needed, you can loosen it up with up to ¼ cup of cold water.
  2. Wrap in plastic wrap and chill for 30 minutes.
  3. Meanwhile, make the filling: Boil the potatoes until thoroughly cooked, about 15-20 minutes. Strain them and let stand for 5 minutes to let the extra moisture out.
  4. Mash and add the cheddar, herbs and salt.
  5. Preheat oven to 400 degrees F. Roll out the dough to about ⅛″ thick. With a glass or dough cutter, cut out 3″ circles, saving the trimings. Put about ½ tablespoon of filling in the middle of each.
  6. Dip your finger in water and pass it around the edges so the dough will stick together nicely. Close the perogis making sure they are completely sealed. You can crimp the edges with a fork to ensure this.
  7. Set them aside on a pan. Repeat the process with the rest of the dough, re-rolling as needed.
  8. At this point you can put them in a bag with a dash of flour and freeze them.
  9. Put the perogis on a lined or greased baking sheet and bake for 15-20 mins or until golden brown. Remove from oven and let cool slightly, then serve with desired condiments.
Notes
Makes about 20 perogis

Adapted from The Bite House

DSC_0647

Apple Cheddar Scones

After today, I will be taking a short hiatus from posting (just a few days) as I go down to Philly to visit my grandmother.  Of course I’ll be bringing my computer, as I can’t be separated from it, and yes, she does have Internet, but sadly it’s a dial-up connection.  Tonal modem that cuts off the phone line and all.

I don’t even want to think about how long it would take to upload a photo onto her computer.  Let alone 5.  So, if I can find some magical bars of wireless somewhere, I’ll try and post, but if not, a few days isn’t so bad.

Hopefully these scones will tide you over.  I don’t know what it is about them, but they are the most delicious scones ever.  They are like crack scones.  They are seductive and enticing in all the right (or wrong) ways, and I had to freeze a large portion of them to keep myself from devouring the whole batch and depriving Luke of their amazingness.

Words truly are not sufficient to describe them; they are ineffable.  I’ve totally been waiting to use that word in a sentence.  Anyway, make these scones.  They will make your house smell great.  I would advise sharing them, otherwise you may fall victim to their spell and end up with scone crumbs all over the floor and a belly ache.

Apple Cheddar Scones
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 firm tart apples
  • 1½ cups all-purpose flour
  • ¼ cup sugar plus 1½ Tbsp for sprinkling
  • ½ Tbsp baking powder
  • ½ tsp salt, plus additional for egg wash
  • 6 Tbsp unsalted butter, chilled and cut into ½-inch cubes
  • ½ cup sharp white cheddar, shredded
  • ¼ cup heavy cream
  • 2 large eggs
Instructions
  1. Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper, or grease with cooking spray.
  2. Peel and core apples, then cut them into one-sixteenths. (Chunks, not slivers.) Place them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge.) Leave oven on.
  3. Sift or whisk flour, sugar, baking powder and salt together. Cut in the cold butter with fingers or forks until the butter is pea-sized. Cut the apples chunks into bite sized pieces, and add them, as well as the, cheese, cream and one egg, stirring until just combined with a wooden spoon.
  4. Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1¼-inch thick, 6-inch circle.
  5. Cut circle into 8 wedges. Transfer them to a baking sheet that has either been greased or lined with a fresh sheet of parchment paper or a silicone mat. Leave at least 2 inches between each scone.
  6. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Remember, you’ve been warned.
Notes
Makes 8 scones

Adapted from Smitten Kitchen

DSC_0496

Cheddar Crusted Chicken Tenders

For about an hour yesterday, it seemed that Izzy’s stitches were bothering her a bit.  She would flop down on her belly and sprawl her legs out behind her, get up, and repeat in various locations inside her cage and pen.  It only lasted an hour, so I’m assuming it was just a passing itchy fit.  Poor bunny.  Is it wrong that I took advantage of her discomfort by taking cute photos of her?

Behind her is her foot, not her tail.

Little paw sticking out!

I know, I can be a bad person sometimes.  Let me redeem myself by offering up these tasty chicken tenders you can make at home without the use of a deep fryer.

The dredging mixture.

I don’t eat fast food, nor am I at all a fan of deep fried food, so when I saw this recipe on How Sweet Eats, (love this blog) I knew I was destined to make it one day.  I also happened to have a pack of thin boneless chicken tenders in the freezer and a package of finely shredded orange cheddar.  Oh yes, it was fate.

Well, I did have to go out and get the buttermilk, but close enough.  This dish lived up to all of my expectations.  The chicken was moist, and the breading was crisp and cheesy and delicious.

Of course I doused mine in ketchup like I do with most meats (don’t judge me too harshly) and was a very happy girl.  Luke ate his plain and was a very happy boy.  And with the leftover breading mixture…I made baked onion rings!

Cheddar Crusted Chicken Tenders
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 pound boneless, skinless chicken tenders
  • 2 cups low-fat buttermilk
  • 3 cups panko bread crumbs
  • 1 cup seasoned regular bread crumbs
  • ½ cup whole wheat flour
  • 4 oz cheddar cheese, freshly & finely grated
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ tsp smoked paprika
  • ¼ tsp ground mustard
Instructions
  1. -4 hours before serving (or even overnight), add chicken to a baking dish and cover with buttermilk. Let soak.
  2. When ready to bake, preheat oven to 450 degrees F. In a large bowl, combine bread crumbs, flour, salt (quantity should be adjusted to taste given the amount of salty cheese), pepper, mustard and paprika and stir with a spoon. Fold in cheese. Lay a wire rack on a baking sheet and spray with non-stick spray.
  3. Remove each piece of chicken from the buttermilk (it should have a thick layer of milk around it), and dredge through the breadcrumbs, pressing gently to adhere. Lay on the wire rack and repeat. Before baking, hit each chicken tender with a spray of non-stick spray or mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with dips of choice.
  4. The procedure for making baked onion rings is exactly the same as above, only you don’t have to soak the onion slices beforehand. Just cut them up, dip them in buttermilk, dredge them through the breadcrumbs and bake for 10-15 mins at 400 degrees F.

Adapted from How Sweet Eats

Related Posts Plugin for WordPress, Blogger...