Posts Tagged ‘bread’

Smoked Cheddar Candied Jalapeno Cornbread

This post for smoked cheddar candied jalapeno cornbread updated March 2016 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! 

Smoked Cheddar Candied Jalapeno Cornbread - Spicy with a hint of sweet and cheesy... need I say more? Recipe on GoodieGodmother.com

I got a new toy! After years of wanting a cast iron skillet and for some unknown reason, not actually purchasing one, I have my very own! Actually, it’s not quite my very own as I plan to pick up at least one more soon so I can gift one to Princess A when she’s all grown up and has her own kitchen. I want her first piece of cast iron to be familiar, seasoned with a lifetime of love and happy memories, a way for her to feel we are near even if she travels far. That way she’ll only have to step into her kitchen to be “home” again. (more…)

Rosemary Asiago Cheese in the CROCKPOT! (Seriously)

Rosemary Asiago Crockpot Bread by Goodie Godmother

Can you be BFFs with a website? Because I think my BFFN (best friend for now) social media website has to be Pinterest. I thought it was Instagram (and I still love my picture feed), but Pinterest is my favorite way to pass a few minutes before bed each day looking at pretty pictures, planning my dream closet, getting ideas for our next home, discovering recipes, it’s a wealth of inspiration!

Rosemary Asiago Crockpot Bread Dough

As with all friendships though, one must be realistic. I know you aren’t perfect Pinterest, and that’s okay. I will never be able to get my nails to look as lovely as the tutorial examples filling your pages, and I know better than to try some of the “there is no way this is as easy as it looks” DIY ideas waiting to go wrong, but I was drawn to your promise of crockpot bread. That, and I had some bread flour I needed to finish using before we began our road trip. I swore this was going to be a Pinterest Fail (and a likely submission to this Pinterest Fail blog), but IT WORKED!

Rosemary Asiago Crockpot Bread Baking

Not only did it work once, I made it AGAIN, and it worked that time too! And then I found out that the bread blog that held the original link to the inspiration recipe not only had one crock pot bread recipe, but an entire section in a cookbook devoted to bread in the slow cooker. So my guaranteed “I can play with this recipe as much as I want because it’ll never work” Pinterest fail turned into a pretty impressive success. Yay me. And soon yay you.

Easy artisan bread rosemary asiago cheese in the crockpot

Yay us!

Rosemary Asiago Slow Cooker Bread

 

Recipe modified from Artisan Bread in 5.

 

Rosemary Asiago Cheese in the CROCKPOT! (Seriously)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 1¾ cups warm water
  • 1½ tsp yeast
  • ½ tsp sugar
  • 2 tsp salt
  • 3 cups flour
  • 1½ and ½ tbsp chopped fresh rosemary, divided
  • 1 and ¼ cup grated asiago cheese, divided
Instructions
  1. Place the warm water, sugar, and yeast into a large bowl and allow to bloom for 5-10 minutes until the mixture bubbles.
  2. Add the salt. Mix in one cup of the flour, then add half a cup of the asiago cheese and the rosemary, then a second cup of flour, then the rest of the asiago, and then the last cup of flour.
  3. Mix just until the dough is wet, you don't want to over-mix the bread! Add water if needed to make sure all the dough is wet. It is a sticky dough.
  4. Allow to rise for about two hours, or until doubled in volume. This rise can also be accomplished overnight in the refrigerator.
  5. When you are ready to bake, cut a sheet of parchment paper large enough to fit into your crock pot and sprinkle with flour to prevent the bread from sticking.
  6. Flour your hands and gently lift the bread out of the bowl, shape carefully into a round and place on your parchment paper.
  7. Lift the entire sheet of parchment paper into your crockpot, top with the remaining cheese and rosemary then allow to bake for either 3-4 hours on high, or 7-8 hours on low. The sides will be golden and the top will be lightly firm when the bread is done. If you'd like the nice brown color on the asiago cheese topping, use a kitchen torch or your broiler for a few minutes to heat the top of the bread.
  8. Allow to cool completely before slicing and serving.

 

Rice Flour Thyme Blossom Flat Bread

For a few months, I’ve had a box of rice flour sitting in my pantry. I’ve had flat bread on the brain recently and was tempted to try making some with the flour, but a lot of the recipes I’ve seen have seemed so bland and uninteresting, but with some fresh-picked thyme blossoms in my hot little hands, I had the perfect excuse to try a rice flour flat bread. flatbread 1

It was much easier than I thought and I plan to repeat whenever we need a quick starch to accompany a meal. The entire process took about 20 minutes, and the resulting flat breads were soft and flavorful – a perfect accompaniment for our meal, and the few that were left over were still great the next morning with eggs for breakfast. flatbread 2

Rice Flour Thyme Blossom Flat Bread 

  • 1 cup rice flour
  • 1 cup hot water
  • 2 tsp coconut oil
  • 2 tbsp thyme blossoms, chopped
  • 1/2 tsp salt (adjust to taste)
  1. Put the water in a small saucepan and bring to a simmer. Meanwhile, place flour in a medium mixing bowl and measure out the other ingredients (don’t mix yet).
  2. Once the water comes to a simmer, pour into the mixing bowl and stir until smooth. Let the mixture sit for about 5 minutes until it’s cool enough to handle.
  3. Knead in the rest of the ingredients until the dough is well blended.
  4. Measure dough out into desired size rounds. I weighed mine at 2 ounces each – the recipe made 6.
  5. Heat a skillet to medium and then flatten and cook the breads about 2-3 minutes per side (until they get a bit of color). Watch them closely though because they go from perfect to burnt in no time.
  6. Wrap in a towel or tortilla warmer until ready to serve. flatbread 3

 

Savory Pumpkin Biscuits

This post updated Oct 2015 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! 

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.comI can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures for the Godfather and I – the first being the birth of our daughter, expected in early January.

That brings me to a very IMPORTANT ANNOUNCEMENT: I will be going on maternity leave December 19th and plan to return to work in February. The blog will remain active so I can share pictures, recipes (you didn’t think I could stay out of the kitchen completely did you?), and whatever other little random tidbits. There may even be one or two special guests making an appearance! You have no idea how difficult the thought of going on maternity leave is for me. Those of you who know me personally know that I am entirely too Type A to sit still for long and the thought of not working up until the minute I am in active labor stresses me out a bit! BUT, we will have 6 additional family members coming in to visit for Christmas, and I am realizing I need to be judicious with my energy expenditure towards the end of the pregnancy so I don’t end up on bed rest and Miss A can stay put until her due date (give or take a few days, but preferably not too many as the Godfather’s birthday is also in early January and I’d be happy if they didn’t share a day). 

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.com

I’d also like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure. I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!biscuit dough

Now on to the food! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection. Sometime last spring, I realized that this was meant for a fall blog post because 1. biscuits are best fresh out of the oven, with the tiniest smear of butter or honey, or served alongside farm fresh eggs and 2. it’s a lovely simple recipe that is too good not to share.pumpkin biscuits rolled out

What I like about these biscuits is that they have a nice blend of flavors, the pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!Savory Pumpkin Biscuits by the Goodie Godmother

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.com

Savory Pumpkin Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: about 15 2.5" biscuits
Ingredients
  • 2⅓ cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1.5 teaspoons salt
  • ⅓ tsp chipotle pepper
  • 2 tablespoons packed brown sugar
  • 6 tablespoons cold browned butter
  • 1 cup pumpkin puree
  • ⅓ cup buttermilk
Instructions
  1. Heat oven to 400°F.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly.
  4. If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
  5. Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend.
  6. In a small bowl, combine the pumpkin puree and buttermilk.
  7. In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
  8. Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters.
  9. Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.

 

The Evolution of Mom

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