tag:blogger.com,1999:blog-38589729019873048312024-03-27T01:36:43.679-05:00The Bake DeptThe best in bakingThe Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-3858972901987304831.post-30768195580614287062024-03-23T05:00:00.001-05:002024-03-23T05:00:00.136-05:00Be Back Soon<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1C3a4pcFVwAgmmgq6fNQbrKtwYK2zATZ28YcXWMEVhb_i4xiYQk4xTatdpOdVHEGmUdcQZbAiSoWNwC8r1me4eIINLbAVMYOdeng-egqdS5hM7PsMPEdclw2je7igdp2mJFg1VWPkPuqExy4CzqjGR4QQidOt06JUW-v1LX-q-u2rtLARZu_H-w0KOcG/s3264/Finn.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Finn" border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1C3a4pcFVwAgmmgq6fNQbrKtwYK2zATZ28YcXWMEVhb_i4xiYQk4xTatdpOdVHEGmUdcQZbAiSoWNwC8r1me4eIINLbAVMYOdeng-egqdS5hM7PsMPEdclw2je7igdp2mJFg1VWPkPuqExy4CzqjGR4QQidOt06JUW-v1LX-q-u2rtLARZu_H-w0KOcG/w480-h640/Finn.JPG" title="Finn" width="480" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;">My apologies, I will be taking a bit of a break. I'm not quite sure when I'll be back but I will be.<br /><br />Finn, our Big Dog, passed away unexpectedly on March 20. To say we are devasted and destroyed is an understatement. To say I'm not functional is an understatement as well. We love him so much. He will be so missed. Our hearts are shattered.<br /><br />I had everything lined up for a great post for you this week. I apologize that it will need to wait.<br /><br />Thank you for your understanding during this awful time for us. <br /><br />I hope you'll find something here to bake, maybe something in Finn's honor if you so choose. Even some <a href="https://www.thebakedept.com/search/label/dog%20treat">dog treats</a> maybe.<br /><br />Thank you.<br /></div>The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com2tag:blogger.com,1999:blog-3858972901987304831.post-44913397421630760932024-03-09T05:00:00.001-06:002024-03-09T05:00:00.161-06:00Cinnamon Scone Bread<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxaVRj6IieHAstktZAHnEQNBqDObsEIQ5S57I35e9g0IowEwSF1LdtNFvB-3TVrvcMi6mcD6VPfwPPrUuQgbRHLjVXe7d1oReXhTErNxRu5sZsI4gK46mpsdEHatKK_rh6dQmng806vvrgiKWWAK7MwZXFy1v1fxK-ILCquK7KSAhu2kF61Im3TSsAghi/s1447/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon scone bread" border="0" data-original-height="965" data-original-width="1447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxaVRj6IieHAstktZAHnEQNBqDObsEIQ5S57I35e9g0IowEwSF1LdtNFvB-3TVrvcMi6mcD6VPfwPPrUuQgbRHLjVXe7d1oReXhTErNxRu5sZsI4gK46mpsdEHatKK_rh6dQmng806vvrgiKWWAK7MwZXFy1v1fxK-ILCquK7KSAhu2kF61Im3TSsAghi/s16000/cover.jpg" title="scone" /></a>
</div>
<span><a name='more'></a></span>All right. You all ready for this? My
little 80's reference, heh. Yes! Cinnamon Scone Bread. It's
an astonishing cross between scones, cream scones, quick bread, and pull apart
bread. Yes. All in one loaf pan. Excited? Yeah?
You should be!<br /><br />As we know, I'm a
<a href="https://www.thebakedept.com/2021/04/currant-scones.html">scone</a>
fan. I even took a year to perfect my
<a href="https://www.thebakedept.com/2023/12/bakery-style-scottish-scones.html">Bakery Style Scottish Scones</a>
recipe for you. Well, ok, for me and for you.<br /><br />Scones.
They're delicious. <br /><br />Well, ok, I'm picky. They're
delicious when done right. When they're slightly crunchy on the outside,
soft and pillowy on the inside, lightly buttery, faintly sweet, and flavorful
on their own without support from added butter and jam. <br /><br />Aka,
not dried out hockey pucks that crumble apart when you look at them.<br /><br />What
can I say. Picky.<br /><br />Anywhooo...So when I came across this
Cinnamon Scone Bread recipe, it was a must-try.<br /><br />Love me all things
cinnamon, check. A
<a href="https://www.thebakedept.com/search/label/bread">bread</a>?
Yeah, count me in. Scones? Ding ding, winner.<br /><br />As is
this recipe.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyox2VOWVQZtT9HstYfNwv5jKuHdxnpwpbh_dFYj51SRJtdruTNzLMaGVbTZ7VrOpHm5hHafAsaXTXf5TziuxwZCxHpg1DkZzVQ2rPcRqW_plTcCd1u6AgoHF_4CX_bz6B3QKvjJgiRsT2NEKY9qbZ95gXemDITV6TlvpvkMN07hY4JW9uXMwf_xUZt8YL/s700/cinnamon%20scone%20bread%20slice%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="slice of cinnamon scone bread" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyox2VOWVQZtT9HstYfNwv5jKuHdxnpwpbh_dFYj51SRJtdruTNzLMaGVbTZ7VrOpHm5hHafAsaXTXf5TziuxwZCxHpg1DkZzVQ2rPcRqW_plTcCd1u6AgoHF_4CX_bz6B3QKvjJgiRsT2NEKY9qbZ95gXemDITV6TlvpvkMN07hY4JW9uXMwf_xUZt8YL/s16000/cinnamon%20scone%20bread%20slice%20horiz.jpg" title="slice" /></a>
</div>
Granted, it does take a wee more time and effort than slapping together some
scones or whipping up a
<a href="https://www.thebakedept.com/search/label/quick%20bread">quick bread </a>but this is worth it. Not only is it a stunner to look at, perfect to
present to guests at a brunch or tea, say, but it's delicious.<br /><br />Your
brain might be a little confused as mine was, processing the concept as you take a bite but once your head comes to grips that yes,
this is a scone, yes it's a quick bread, and yes it's a pull apart bread
rolled into one, it'll click and you'll wonder where this has been all your
life.<br /><br />Because it makes total sense.<br /><br />So right.
Cinnamon Scone Bread. I've belabored the point of what it is in an
overarching manner but getting in deep, it's layers of currant-bespeckled
scone sandwiched with a cinnamon sugar, brown sugar filling.
Yum. Did I spell bespeckled right? Eh who cares, eat it.<br /><br />You
could substitute say, mini chocolate chips for the currants if you'd like and
it would be outstanding. I just might try that next time.<br /><br />Or,
if you have raisins or golden raisins or sultanas, that would work too.
Or leave them out. Nuts? Sure! This aspect of the recipe is
absolutely flexible.<br /><br />The original recipe suggests adding a dash of
cocoa powder or espresso powder into the dry mix which, if that's your
jam, by all means, go ahead. Speaking of
<a href="https://www.thebakedept.com/search/label/jam%20%26%20jelly">jam</a>,
you probably could substitute a thin layer of jam for the cream between dough
layers as well.<br /><br />Man. Whooo. Tummy growl.<br /><br />Enough
chatter, let's make Cinnamon Scone Bread.<br /><br />To start, mix up the
filling in a small
<a href="https://amzn.to/3uTsQuF" rel="nofollow" target="_blank">bowl</a>.* Just a quick mix of the dry then add the small amount of
cream. It's going to be a dry sugary type filling but smoosh the cream
through the dry as thoroughly as you can. Fingers work best here.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyQUZWVxRTmI2uCQwDJKAjW6NTQu4jzKeDZUSMdWWUf0ucqf-NXgckcmMCQjFP4pfy_VMjQlF5ENuwPey_PE73cF4TIreWHpdW37E9roDOgYN82TzR6zXrCddAMQkge80-viBGKPE3XLLC9dwy6eaSAeXzLzN-5JSvbL-vW0dPTtTK2OHv_SMIRLVXD17/s700/filling%20prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon scone bread filling prep" border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyQUZWVxRTmI2uCQwDJKAjW6NTQu4jzKeDZUSMdWWUf0ucqf-NXgckcmMCQjFP4pfy_VMjQlF5ENuwPey_PE73cF4TIreWHpdW37E9roDOgYN82TzR6zXrCddAMQkge80-viBGKPE3XLLC9dwy6eaSAeXzLzN-5JSvbL-vW0dPTtTK2OHv_SMIRLVXD17/s16000/filling%20prep.jpg" title="prep" /></a>
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR_0Rd9sjPzYYPcDjEmgIAZ6rUiKM6cEdazqSN-PnhGUGTYTW6Ss0RTXcmKjtcou116qEiW26bdgcWT0fyvvQ68umNogCf73Wgp8Ks1zhL1glgz6osQiXkOk_nH479pAxlxFiGhkbpZ6cVOJsfF5YzwjXgfX3RQaKrga4-_foMOvqIKhHCWJLUSDhw3q7/s700/cinnamon%20scone%20bread%20filling.jpg" style="margin-left: auto; margin-right: auto;"><img alt="finished filling" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR_0Rd9sjPzYYPcDjEmgIAZ6rUiKM6cEdazqSN-PnhGUGTYTW6Ss0RTXcmKjtcou116qEiW26bdgcWT0fyvvQ68umNogCf73Wgp8Ks1zhL1glgz6osQiXkOk_nH479pAxlxFiGhkbpZ6cVOJsfF5YzwjXgfX3RQaKrga4-_foMOvqIKhHCWJLUSDhw3q7/s16000/cinnamon%20scone%20bread%20filling.jpg" title="filling" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Filling prepped and ready.<br />
</td>
</tr>
</tbody>
</table>
Mmmk, time for the scone bread dough.<br /><br />Prep the currants if you're
using them then prep the wet ingredients so you're ready to go for final
mixing. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjli4PhcgEFvnr44qX3XVWfI266XRo2t4eeFfF7NtEBymNHqfhjnI9hQuBWzFQ2feknqHtuBYY1Oyt-g2p6D4izVYNXPWd-bd0PHrCd4ODT2X8vTwz7ToVE45lF_8rt6S-_GWvVdskMsQSQYbIkvUxvpVty5R22N21aHMvSRNME8blglIQ61lUK69MGF-Bg/s700/currants%20cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="currant and wet ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjli4PhcgEFvnr44qX3XVWfI266XRo2t4eeFfF7NtEBymNHqfhjnI9hQuBWzFQ2feknqHtuBYY1Oyt-g2p6D4izVYNXPWd-bd0PHrCd4ODT2X8vTwz7ToVE45lF_8rt6S-_GWvVdskMsQSQYbIkvUxvpVty5R22N21aHMvSRNME8blglIQ61lUK69MGF-Bg/s16000/currants%20cream.jpg" title="prep" /></a>
</div>
In a
<a href="https://amzn.to/3v9Sefu" rel="nofollow" target="_blank">two cup measuring cup</a>* or
<a href="https://amzn.to/3wLGNLD" rel="nofollow" target="_blank">larger</a>,*
pour the cream, add the egg and vanilla, whisk that up well with a fork.<br /><br />You
can do the dry with butter one of two ways, either with a bowl and a
<a href="https://amzn.to/49LnoZF" rel="nofollow" target="_blank">pastry blender</a>* (this is
<a href="https://amzn.to/49I2XwY" rel="nofollow" target="_blank">the one</a>*
I whole heartily recommend) or with a
<a href="https://amzn.to/4c76er0" rel="nofollow" target="_blank">food processor</a>.* Honestly to me, it feels excessive using the food processor as it's
mere seconds of use leaving lots more to clean up.<br /><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9ArqdRgpVXl53G-e-y2rRC41oqheCho6v1mizK_CeQXA8QZ8DOJ_ny-DfiJVRkGeSVfpfLt3wOeQrRTy5Mf5xLEGG9Jt4CdDJwqDEJZmts5DW1i6p8I15HLyG_OIBQgpze-aSk9Ca3QKHZkmVy7_sCarmcXZo1N0UOsX7kNLwhKsnx4EFLwiMjRMKLN3/s700/ingredient%20prep.jpg"><img alt="dry ingredient prep with butter" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9ArqdRgpVXl53G-e-y2rRC41oqheCho6v1mizK_CeQXA8QZ8DOJ_ny-DfiJVRkGeSVfpfLt3wOeQrRTy5Mf5xLEGG9Jt4CdDJwqDEJZmts5DW1i6p8I15HLyG_OIBQgpze-aSk9Ca3QKHZkmVy7_sCarmcXZo1N0UOsX7kNLwhKsnx4EFLwiMjRMKLN3/s16000/ingredient%20prep.jpg" title="prep" /></a>
</div>
If you go the bowl and blender route, it's exactly as it would be making a
scone or a
<a href="https://www.thebakedept.com/search/label/biscuits">biscuit</a>; chop
chop blend blend until you get pea sized butter bits. Processor?
It takes six to eight pulses, that's it, no more.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7Of-so02NtcIJCFBqaoFZrazEzJE6Zsx65HWzqCrTPDKlDnyJGU71PtN4ZsauXop8enjWgSsNzrVRMaj6QSGi2eTYusxUxrGBxP_NTF_vf5huachSM1hT_BGiyJzJyIU4uhBj2l1sa83N6j-UqQ3ytlGrw5mgqjFpnfOH4z87zfPpH1-eifgb7BlGHJ-/s700/blended%20butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="processed butter and flour" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7Of-so02NtcIJCFBqaoFZrazEzJE6Zsx65HWzqCrTPDKlDnyJGU71PtN4ZsauXop8enjWgSsNzrVRMaj6QSGi2eTYusxUxrGBxP_NTF_vf5huachSM1hT_BGiyJzJyIU4uhBj2l1sa83N6j-UqQ3ytlGrw5mgqjFpnfOH4z87zfPpH1-eifgb7BlGHJ-/s16000/blended%20butter.jpg" title="processed" /></a>
</div>
If you're already in a bowl, toss in the currants then pour the wet in and
gently fold and mix with a fork. If you're in a processor, dump into a
bowl (see, you go into a bowl regardless), then same, add the wet, fold and
mix.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AxjKSAhEqns3jmoHkbU26taujtvXxDbMDH1huNwqTa3lDi1Xry7Xtjy4Dd7BJaqVQ4vJhAZm8dF9qivbpWYymWKT_iLK57mzhzySAno1HZb5DdLkWOFL5XiCrgJvWpEmm6fNwnOW6sYVpWrXINPSsMdqFBmI1_O5344ndExwASnGOEuF1cGsrC3fheRJ/s700/add%20wet.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding wet ingredients to dry" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AxjKSAhEqns3jmoHkbU26taujtvXxDbMDH1huNwqTa3lDi1Xry7Xtjy4Dd7BJaqVQ4vJhAZm8dF9qivbpWYymWKT_iLK57mzhzySAno1HZb5DdLkWOFL5XiCrgJvWpEmm6fNwnOW6sYVpWrXINPSsMdqFBmI1_O5344ndExwASnGOEuF1cGsrC3fheRJ/s16000/add%20wet.jpg" title="add" /></a>
</div>
You're not looking for a thorough mixing, just enough to see most of the dry
disappear.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkHIibMW1hAemYx0QIsmE9c8g3BNnv0nNF1cBtMcGEjvZ1uV2ALCUgEw1UHj06NDlpNTIg77YRaY0Zovm3-hbRQHluO3LdDS0VqzH4GTVpq0zfakxaUoV2BrsP_5_GuQx4KW7-6FKuJjflT99hEyhDY0kCM1TMFPDfToNqSZKYjX5IfB3Xc89mUaUifWi/s700/cinnamon%20scone%20bread%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon scone bread dough mixed" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkHIibMW1hAemYx0QIsmE9c8g3BNnv0nNF1cBtMcGEjvZ1uV2ALCUgEw1UHj06NDlpNTIg77YRaY0Zovm3-hbRQHluO3LdDS0VqzH4GTVpq0zfakxaUoV2BrsP_5_GuQx4KW7-6FKuJjflT99hEyhDY0kCM1TMFPDfToNqSZKYjX5IfB3Xc89mUaUifWi/s16000/cinnamon%20scone%20bread%20dough.jpg" title="dough" /></a>
</div>
Flour up your work surface a bit, dump out the dough, give it a slight knead
or two to bring it together further, then pat that thing out to a six by
fourteen rectangle. It's easy enough to pat but feel free to gently
<a href="https://amzn.to/43c7KUN" rel="nofollow" target="_blank">roll</a>.*<br /><br />Now, here's where I got lost previously, mis-cutting and buried
in
<a href="https://www.flippingtheflip.com/search?q=math" rel="nofollow" target="_blank">math head pains</a>
as the written directions weren't clear to me. There were photos but I
didn't see them, didn't know they were there until too late which is why I lay out process photos throughout my posts. Eliminates
confusion.<br /><br />With a
<a href="https://amzn.to/3Is2CT9" rel="nofollow" target="_blank">sharp knife</a>* or
<a href="https://amzn.to/3IsDjAc" rel="nofollow" target="_blank">pastry scraper</a>,* cut the dough in half lengthwise, the long way, then in half the short
way. Cut each seven inch by six inch half into thirds so there are
twelve about even-ish square pieces total. So that's six squares per
seven inch half. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuqfvgJ10AOr2Cxo092_xyK9ekiRGEC-qBaIcez5Zlo2hhDt_k3JeWE4dYXesVf7ChJFwJc9DaR2_qdqOkvmAgUGPXbA3DvzodS0TAacgtlIH_dmBD74h_6W3I_7EFux7JrxAczwaUZplDPbzhDrow1a4WBsX3bcYMS4NZescWT-M4Q6Zk1LEvmAE5F_B/s700/dough%20slice%20cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="patting and slicing cinnamon scone bread dough" border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuqfvgJ10AOr2Cxo092_xyK9ekiRGEC-qBaIcez5Zlo2hhDt_k3JeWE4dYXesVf7ChJFwJc9DaR2_qdqOkvmAgUGPXbA3DvzodS0TAacgtlIH_dmBD74h_6W3I_7EFux7JrxAczwaUZplDPbzhDrow1a4WBsX3bcYMS4NZescWT-M4Q6Zk1LEvmAE5F_B/s16000/dough%20slice%20cream.jpg" title="slicing" /></a>
</div>
I know, sounds might sound confusing in text; follow the photos. Though
I think my camera was on the wrong setting, heh, these are a tad dark.<br /><br />All
righty! Cinnamon Scone Bread assembly.<br /><br />Grab the filling mix
and some more cream then
<a href="https://amzn.to/4c5eyro" rel="nofollow" target="_blank">brush</a>*
cream atop all the squares. Sprinkle a good bit of the filling across
six pieces along the fourteen inch length.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu58bl8twJxHo63mhew6vH2s-3hcRmtJ6UgKDUBBh6FThHjAk22vp5Fk3eepraeE6wcdf3ag4pgIniez0p80OMSejlAsDJDPN0RWPw2Ox5GaMxwriYF6fsFkJbK6Ng8Je6h38Ey0uW88t-tYjq6lB9S-BjRR3km7MCWPCL_I7xkPOiqcXpco4WghnRxCt/s700/filling%20layering.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sprinkling filling and stacking" border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu58bl8twJxHo63mhew6vH2s-3hcRmtJ6UgKDUBBh6FThHjAk22vp5Fk3eepraeE6wcdf3ag4pgIniez0p80OMSejlAsDJDPN0RWPw2Ox5GaMxwriYF6fsFkJbK6Ng8Je6h38Ey0uW88t-tYjq6lB9S-BjRR3km7MCWPCL_I7xkPOiqcXpco4WghnRxCt/s16000/filling%20layering.jpg" title="filling" /></a>
</div>
Flip the un-sprinkled halves up and on top of the sprinkled halves.<br /><br />Brush
the whole exposed top with more cream, sprinkle filling across, then continue
to stack and layer. Cream, filling, dough, cream filling dough.
Make sure there's filling between each layer.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3Oz8i1D29lmJ3_R7BXJ0q6TvEUsJ7s2z583p9Z89gQZKjX0ZEn0PtXqkKs2fNixiq5ko-DJoKl7-HmfDBzWfamZ5vYczPqm1qU_4SfLyOR6vJO2RHjirNuxehljljV0ZSliBQPExTx7RYnCKtspc5qhh-iQ6xtxecTuH3mNZiHK6HAKLhMOKY2hLfb1L/s700/finishing%20layers.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="more sprinkling and layering" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3Oz8i1D29lmJ3_R7BXJ0q6TvEUsJ7s2z583p9Z89gQZKjX0ZEn0PtXqkKs2fNixiq5ko-DJoKl7-HmfDBzWfamZ5vYczPqm1qU_4SfLyOR6vJO2RHjirNuxehljljV0ZSliBQPExTx7RYnCKtspc5qhh-iQ6xtxecTuH3mNZiHK6HAKLhMOKY2hLfb1L/s16000/finishing%20layers.jpg" title="layering" /></a>
</div>
If things are falling apart, getting too messy, or it's easier, just start
putting the layers in the
<a href="https://amzn.to/43edYDB" rel="nofollow" target="_blank">loaf pan</a>.*<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxyAzMWd49uI3XjNhFUluPTdxpZBJzMwGCqQ2D7EspNfxM0mG3hhTROt-S1lFtDeh23cdzwjxxws2sIeR-lKATSvce5fWH-dr0prqoUjY1FGF9xvSY7-jejXodotQ9y_5JXVpu0keyPoNbHpTFij0FJENlJgp-P47MNQ2aEQSMR3hGp6r1k8EErgw-gBA/s700/pan%20layering.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="loading up pan with layers of scone dough" border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxyAzMWd49uI3XjNhFUluPTdxpZBJzMwGCqQ2D7EspNfxM0mG3hhTROt-S1lFtDeh23cdzwjxxws2sIeR-lKATSvce5fWH-dr0prqoUjY1FGF9xvSY7-jejXodotQ9y_5JXVpu0keyPoNbHpTFij0FJENlJgp-P47MNQ2aEQSMR3hGp6r1k8EErgw-gBA/s16000/pan%20layering.jpg" title="pan" /></a>
</div>
Note on that, yes, the squares go vertically and sandwich together, like a
sliced loaf of sandwich
<a href="https://www.thebakedept.com/search/label/bread">bread</a>.<br /><br />Tada!! Yay! Cool, right?<br /><br />Ok, brush the
top of the loaf with a tad more cream, sprinkle any remaining leftover filling
or sprinkle with sugar if you want, then pop it the oven.<br /><br />Goodness
does this smell smashing as it bakes. Yes. Yes it does.<br /><br />Give
it a look-see at about forty minutes and if it's browning too much, float a
piece of foil on top.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UOIjyFsRJvOvzZGlWoV-4qWNlAqTvPNPdYL-jkXZOKieELAxN6G1veF1KMzC4sskfUchDiUpUsFnSQ2aecFWLQbjGtBZFWIuOD1HYKmA-CDgID-mUqIMipDGCtm9hJtFGKk2FENYcak0nC8M-nrsCCp5FhlTd94QlSEZZjP2-fjzTxWsnAkPqKffih2D/s700/cinnamon%20scone%20bread%20baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon scone bread baked fresh out of oven" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UOIjyFsRJvOvzZGlWoV-4qWNlAqTvPNPdYL-jkXZOKieELAxN6G1veF1KMzC4sskfUchDiUpUsFnSQ2aecFWLQbjGtBZFWIuOD1HYKmA-CDgID-mUqIMipDGCtm9hJtFGKk2FENYcak0nC8M-nrsCCp5FhlTd94QlSEZZjP2-fjzTxWsnAkPqKffih2D/s16000/cinnamon%20scone%20bread%20baked.jpg" title="baked" /></a>
</div>
Pop it out, pop it on a
<a href="https://amzn.to/3v1N4Cq" rel="nofollow" target="_blank">rack</a>,*
then pop it out of the
<a href="https://amzn.to/3Tp0Qs1" rel="nofollow" target="_blank">parchment paper</a>
*and holy heck, have a glorious day.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxN15tPUMAUUty-fHYGmXpGVmG09ffMIUR76ODcZ93HDU-L1pDz2HVCByIG2CMQs9EUWsTgohFyuTCYlzKCm8SNgImYKOXP8yQMQIgTI7zQ_Gsh4aWFbpJRRES_MZgl19ypgCXdj38Y5eSG5CeGjgqBCi70CnR6uFwV0v7agIbNMThwyUEOVGpmuxF5a2/s700/cinnamon%20scone%20bread%20side.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked cinnamon scone bread side view" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxN15tPUMAUUty-fHYGmXpGVmG09ffMIUR76ODcZ93HDU-L1pDz2HVCByIG2CMQs9EUWsTgohFyuTCYlzKCm8SNgImYKOXP8yQMQIgTI7zQ_Gsh4aWFbpJRRES_MZgl19ypgCXdj38Y5eSG5CeGjgqBCi70CnR6uFwV0v7agIbNMThwyUEOVGpmuxF5a2/s16000/cinnamon%20scone%20bread%20side.jpg" title="side" /></a>
</div>
Serve warm, slice or tear apart, toast it if you'd like. Butter it, jam
it, eat it plain. No matter which way you serve it, it's gonna be
good.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiSMm2yA9Xe97-0mVg0LDX_Dxi3lNIqnH4w52_7UUmMqETxfyRKaVal4X3kBOVFPJ0pArpq8X55w5l01ZcKsMlqT-ZHDg5LOpii-c_YKwuquloabM4pRgAQQTp4p2Hy6zFeBnmLEfPulEGoxzWlhsUPeJkK-ueSNCSH9UA2EvhUHnvZOQNKHzv5DPQwQ1/s700/cinnamon%20scone%20bread%20vert%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="end view cinnamon scone bread" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiSMm2yA9Xe97-0mVg0LDX_Dxi3lNIqnH4w52_7UUmMqETxfyRKaVal4X3kBOVFPJ0pArpq8X55w5l01ZcKsMlqT-ZHDg5LOpii-c_YKwuquloabM4pRgAQQTp4p2Hy6zFeBnmLEfPulEGoxzWlhsUPeJkK-ueSNCSH9UA2EvhUHnvZOQNKHzv5DPQwQ1/s16000/cinnamon%20scone%20bread%20vert%20close.jpg" title="end" /></a>
</div>
Cinnamon Scone Bread, my friends. Enjoy!!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTjq_9NEgVgcziHWpd8HKKiBhUzabeAbjs75SqaQfnrVBTCIlBZQ62I-XgfyHeTN0oOGHMoJ2qg88B68yv__UVVVwj0-dZGFyTFBPpfeVUOjnOgVTo9pHx89pLz6u2fHBbzbnVDe7AjD_o1OL-t8Euc66NH1X0eM1-w3MpQzgLrSThNZ9cv0SVs97NMBP/s700/cinnamon%20scone%20bread%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon scone bread" border="0" data-original-height="700" data-original-width="487" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTjq_9NEgVgcziHWpd8HKKiBhUzabeAbjs75SqaQfnrVBTCIlBZQ62I-XgfyHeTN0oOGHMoJ2qg88B68yv__UVVVwj0-dZGFyTFBPpfeVUOjnOgVTo9pHx89pLz6u2fHBbzbnVDe7AjD_o1OL-t8Euc66NH1X0eM1-w3MpQzgLrSThNZ9cv0SVs97NMBP/s16000/cinnamon%20scone%20bread%20vert.jpg" title="scone" /></a>
</div>
<br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/TGp4tyJ.jpg","name":"Cinnamon Scone Bread","prepTime":"PT25M","cookTime":"PT50M","totalTime":"PT1H15M","description":"This Cinnamon Scone Bread is a stunner! Add this delicious cross between cream scones, quick bread, and pull apart bread into your repertoire today!","yield":"10","keywords":"scone, pull apart, cinnamon, quick bread","recipeCategory":"recipes","recipeCuisine":"European American","recipeIngredient":["1/4 cup (30 g) all-purpose flour","1/4 cup (50 g) granulated sugar","1/4 cup (53 g) packed brown sugar","2 teaspoons (5 g) ground cinnamon","1 tablespoon (15 ml) heavy cream","1 cup (237 ml) heavy cream, plus additional for brushing","1 large egg","1 1/2 teaspoons (7.5 ml) vanilla extract","1/2 cup (76 g) dried currants","1/2 teaspoon (3 g) cinnamon","2 1/2 cups (300 g) all-purpose flour","1/4 cup (50 g) granulated sugar, plus extra for sprinkling (optional)","1 tablespoon (12 g) baking powder","3/4 teaspoon (4.5 g) fine sea salt","6 tablespoons (85 g) unsalted butter, cold, cut in cubes","additional sugar for sprinkling, optional"],"recipeInstructions":["In a smaller bowl, combine filling dry ingredients and thoroughly mix with a fork, breaking up any clumps. Add the 1 tablespoon of heavy cream and mix well, moistening as much of the dry ingredients as possible. It will be a dry mixture overall. Set aside.","Line a 9x5 loaf pan fully or with a strip of parchment paper, lightly grease with cooking or baking spray, and begin preheating the oven to 375° F (190° C).","In a two cup or larger measuring cup, add the heavy cream, egg, and vanilla. Whisk well to combine with a fork and set aside.","In a small bowl, add the currants and cinnamon, toss to mix and set aside.","In a large bowl or into the bowl of a food processor, add the flour, sugar, baking powder, and salt.","Add the cubed butter and either with a pastry blender or your fingers, cut in the cold butter until it's a mix of sandy and pea sized bits of butter. If using a food processor, pulse for one second intervals only 6-8 times. If using a food processor, empty the contents into a large bowl.","Add the currants with cinnamon to the flour/butter mixture and toss lightly to disperse and coat.","Pour the wet ingredients into the flour/butter bowl and with a fork or a non-stick spatula, gently fold and stir until a dough forms and most of the flour disappears. If the dough is too dry at this point, add a teaspoon more of cream at a time and gently mix though overall, avoid over-mixing.","Lightly flour a work surface and empty the bowl onto it. Lightly shape the dough into a mostly cohesive ball then gently flatten and shape into a 6\" x 14\" rectangle.","With a sharp knife or pastry cutter dipped lightly in flour, cut the dough in half along the 14\" length then in half along the 6\" length. Cut each 7\" x 6\" half into six squares.","Brush all 12 squares with cream then sprinkle 6 squares with filling. Pick the other 6 squares up and layer them atop the sprinkled ones.","Next, brush all 6 tops with cream, sprinkle filling across them all, and continue to layer, cream and sprinkle ensuring filling is between each dough layer. Place the pieces vertically in the loaf pan as you go if it gets messy.","Brush the top with additional cream and sprinkle any remaining filling atop or sprinkle with additional sugar, if desired.","Bake the loaf for about 50 minutes. Check at about 40 minutes and if the top is getting too dark, tent with foil.","Test the loaf with a toothpick in a scone layer, avoiding the filling area, for doneness.","Cool on a rack for 15 minutes then remove from the pan.","Best served warm. Slice or pull apart to serve."],"nutrition":{"calories":"362.42","fatContent":"16.83","saturatedFatContent":"10.36","carbohydrateContent":"48.82","fiberContent":"1.5","sugarContent":"20.75","proteinContent":"5.25","sodiumContent":"321.99","cholesterolContent":"65.24","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4709775535136" data-ccmcardnum="8" data-ccmcopat="1709939202839" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2754px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The mixing bowls, pastry blenders, food processors, measuring
cups, rolling pins, kitchen knives, pastry bench scrapers, pastry brushes,
cooling racks, and parchment paper are Amazon affiliate links. Happy
baking, thanks! Please see the "<a href="https://www.thebakedept.com/p/info.html">info</a>" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-15488204228459571452024-02-24T05:00:00.242-06:002024-02-24T10:15:58.884-06:00Chocolate Swiss Cake Roll<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhKRhBx74GhZJHucMXeKz_sUUQnb5n3U37LupkfxVxRGGNVa-YPf4XQButOfTKRDRO_B8wMJnYeTQcwG7-lDF3tl-3hQhHnDOI6-sCL6atH-E8VgKHpg2_iOGsR0PiJW5SklzN3DvYRFdd8fx5bhEWI4-nC8ba4hn2BLG0IeTHkMQJad0SWD-OExH1lMk/s1372/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Swiss Cake Roll" border="0" data-original-height="915" data-original-width="1372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhKRhBx74GhZJHucMXeKz_sUUQnb5n3U37LupkfxVxRGGNVa-YPf4XQButOfTKRDRO_B8wMJnYeTQcwG7-lDF3tl-3hQhHnDOI6-sCL6atH-E8VgKHpg2_iOGsR0PiJW5SklzN3DvYRFdd8fx5bhEWI4-nC8ba4hn2BLG0IeTHkMQJad0SWD-OExH1lMk/s16000/cover.jpg" title="swiss" /></a>
</div>
<span><a name='more'></a></span>Yes!! A Chocolate Swiss Cake Roll!
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">No no, don’t back away, come back! </div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
I know! These are intimidating! Holy heck, right?! And
scary! Well, not scary to eat, scary because we’re always afraid the
cake will crack and split as we roll it up.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
And hey, even if it happens split a little, just close your eyes, who cares,
it’s deeelicious.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Honestly, I think the cracking and splitting is most potentially caused by an
incorrect cake formulation. Bold statement; I’m not trying to diss
anyone.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
So many workarounds have been invented to account for the possibility of an
un-rollable cake when if you have the right one, it’s actually a
non-issue.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Oddly I thought I’d attempt this Chocolate Swiss Cake Roll as my birthday
cake. I say oddly because my goal for the
<a href="https://www.flippingtheflip.com/search?q=week+of+becky" rel="nofollow" target="_blank">Week of Becky</a>
this year was to take it easy, minimize
<a href="https://www.flippingtheflip.com/2023/04/about-finn.html" rel="nofollow" target="_blank">stress</a>.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
So what do I do? Pick a recipe I stressed the heck out over. I
know, makes no sense. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz62aYgX70YIJOxe7LKi1MvOntfyE5z3hEXqKB1IaiswKfX7G8PwZ-O-TezaMu2KxOHzzGv0kZpv7b91vl_Tf8GNhtZpv3pCzVkwCCd1nvV_3wHmaoVQgP3it44aR4VgYaep1MytNn5bnDZr6uIm5USIhhYrmT9dWK7KesOeY5UDRlQQoMq6smPj6HdjEw/s700/chocolate%20swiss%20roll%20plated.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Swiss Cake Roll plated" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz62aYgX70YIJOxe7LKi1MvOntfyE5z3hEXqKB1IaiswKfX7G8PwZ-O-TezaMu2KxOHzzGv0kZpv7b91vl_Tf8GNhtZpv3pCzVkwCCd1nvV_3wHmaoVQgP3it44aR4VgYaep1MytNn5bnDZr6uIm5USIhhYrmT9dWK7KesOeY5UDRlQQoMq6smPj6HdjEw/s16000/chocolate%20swiss%20roll%20plated.jpg" title="plated" /></a>
</div>
But, turns out, there was nothing to stress about and bonus, the feeling of
immense accomplishment bolstered my Week of Becky-ness in the end. Win,
win, win.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
This Chocolate Swiss Roll Cake is <i>deh-licious</i>. I want to
highlight and note that everything about this
<a href="https://www.thebakedept.com/search/label/cake">cake</a> is light as
air. The cake is light and fluffy, the chocolate flavor is light, the
creamy filling is light…Light and delicate, the whole thing.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Point being, don’t be expecting a Little Debbie Swiss Roll Cake or deep rich
chocolate flavor or dense and heavy.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
While I love me some well-balanced rich deep
<a href="https://www.thebakedept.com/search?q=chocolate">chocolate</a> or on
occasion, dense and/or heavy, if you will, sometimes it’s nice to go the
light, fluffy, delicate route. Elegance is what this is.<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">Variety is the spice of life. </div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Yes, a rolled cake, it’s a bit more involved than say, a
<a href="https://www.thebakedept.com/2022/04/the-chocolate-cake.html">mix and bake</a>
or a
<a href="https://www.thebakedept.com/search/label/one%20bowl">one bowl wonder</a>. Again, the sense of accomplishment as that first forkful hits your
mouth is so uplifting which makes taking on a slightly bigger baking project
intensely worth it.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
I know, this probably still seems quite scary. You can do this. I
know you can. Trust me. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV9Wq-XZjjQ1ZQzo9gSbV7zutmnHcU_xpHFO-KF_-Y5kHK24DSvzZx61GQUgNGULBYZoNdT7fiJ4Hirf2n0rPypFwfzxAmrjCfVDP6zScGCBtW2dqXC4EegEIocJd2B-E5BIPg2rNaL9MkHwewQIIJ9-05fywE7M5V2iTQHVZWcZFcDWGUCycCdvQwSEj/s700/chocolate%20swiss%20roll%20above%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Swiss Cake Roll" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV9Wq-XZjjQ1ZQzo9gSbV7zutmnHcU_xpHFO-KF_-Y5kHK24DSvzZx61GQUgNGULBYZoNdT7fiJ4Hirf2n0rPypFwfzxAmrjCfVDP6zScGCBtW2dqXC4EegEIocJd2B-E5BIPg2rNaL9MkHwewQIIJ9-05fywE7M5V2iTQHVZWcZFcDWGUCycCdvQwSEj/s16000/chocolate%20swiss%20roll%20above%20close.jpg" title="cake" /></a>
</div>
There are a lot of things I love about baking, a lot. Some are hard to
quantify or put in words but one thing I love is the learning, expanding my
skill set with the added bonus of something tasty at the end. It’s like
two rewards in one.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
And if there’s one thing
<a href="https://www.flippingtheflip.com/2014/02/what-people-have-taught-me.html" rel="nofollow" target="_blank">working in theater taught me</a>, and oh it taught me a lot… …People say everyone should wait tables
or work retail once in their life; I think they should work in theater for a
stint as well.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
If there’s one thing theater taught me is you just have to get it done.
Don’t know how to do xyz? Figure it out. Deadline?
Meet it. Can’t find xyz? Create it.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Theater teaches you, not to be cheeseball here, a can-do attitude. Dive
in and get ‘er done.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
That’s what I did with this Chocolate Swiss Cake Roll. After pacing
around in nervousness, cursing for tormenting myself during
<a href="https://www.thebakedept.com/2021/08/cocoa-mountain-frosting.html">Birthday</a>
Week, I dove in and got ‘er done.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
So let’s do this. Come on, you’ve got this, stay close, I’ve gotcha.
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwCr4skTNAeBwU8Is2YYMmaMRupW164alBYBVCGHf-AWhGwRrdT4YfeWRJcDQS4WXs4agmJO-BxnlB3L6c2sG5XaHAiDZqg_hAE0ibkPoKWNRfx_A3SpE5ifVTp3LxjpD3PMrH6aELsnhC4EAkS-mZBsFdTR_7MakS2thdFd2TcuFW4l3fr_NG1G-Zczt/s700/chocolate%20swiss%20roll%20whites.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="working with egg whites" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwCr4skTNAeBwU8Is2YYMmaMRupW164alBYBVCGHf-AWhGwRrdT4YfeWRJcDQS4WXs4agmJO-BxnlB3L6c2sG5XaHAiDZqg_hAE0ibkPoKWNRfx_A3SpE5ifVTp3LxjpD3PMrH6aELsnhC4EAkS-mZBsFdTR_7MakS2thdFd2TcuFW4l3fr_NG1G-Zczt/s16000/chocolate%20swiss%20roll%20whites.jpg" title="whites" /></a>
</div>
To start, you'll whip up egg whites in your
<a href="https://amzn.to/3uUCehg" rel="nofollow" target="_blank">stand mixer</a>* or with an
<a href="https://amzn.to/4bPFNGo" rel="nofollow" target="_blank">electric mixer</a>,* either or. Very easy, whip to stiff peaks then set that aside.
The cream of tartar in there gives the whites extra support.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGm1deYbp4Ob-J-tMYejBIsx5ou3eR-FwBiyHRN21xO39-btw5sNmsFY4uwVkhcJjFLu_C3zbW9Eb8jXZi4rUp7aijoFaraydd_tVc4nLEmRu6X21nchnaM8BF3SRILountivKz9uejM5FBx7_9ylBpdfRtstpnoQuF6D-u2I7NhM1Nc43_M9mi1fAeQK2/s700/yolks%20sugar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="egg yolks and sugar in a bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGm1deYbp4Ob-J-tMYejBIsx5ou3eR-FwBiyHRN21xO39-btw5sNmsFY4uwVkhcJjFLu_C3zbW9Eb8jXZi4rUp7aijoFaraydd_tVc4nLEmRu6X21nchnaM8BF3SRILountivKz9uejM5FBx7_9ylBpdfRtstpnoQuF6D-u2I7NhM1Nc43_M9mi1fAeQK2/s16000/yolks%20sugar.jpg" title="yolks" /></a>
</div>
Working with the yolks next,
<a href="https://amzn.to/3OYXBF5" rel="nofollow" target="_blank">whisk</a>*
them up with some sugar in a large
<a href="https://amzn.to/3uUmk6B" rel="nofollow" target="_blank">mixing bowl</a>* then whisk in the cocoa powder (preferably
<a href="https://amzn.to/3OSQDBz" rel="nofollow" target="_blank">Dutch-processed</a>* for a bigger chocolate flavor or you could probably use
<a href="https://amzn.to/3UMrKv9" rel="nofollow" target="_blank">black</a>*
for more of an Oreo bent), oil, water, and vanilla. Simple, right?<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUSB3AzLGNYOi1hvgTKxwQEotPe0yxxAXpBoiCOjRkI7flmom6lDd8L2fhrD4w76fSQF5R8A_3YVgWFI1Yr8hpypSZh9l3Fl-GUJqaWrQ4tD2MHui2kZ-nEtHUgurai12_sWOPuTXiLqULbTFhrx1LECdH30mVa89IGA9nT2_w6OXDhy6fpJHTSjrfDXY/s700/cocoa%20yolks.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding cocoa powder and more ingredients to yolks" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUSB3AzLGNYOi1hvgTKxwQEotPe0yxxAXpBoiCOjRkI7flmom6lDd8L2fhrD4w76fSQF5R8A_3YVgWFI1Yr8hpypSZh9l3Fl-GUJqaWrQ4tD2MHui2kZ-nEtHUgurai12_sWOPuTXiLqULbTFhrx1LECdH30mVa89IGA9nT2_w6OXDhy6fpJHTSjrfDXY/s16000/cocoa%20yolks.jpg" title="cocoa" /></a>
</div>
Ok. Next we sift in the small amount of flour and baking powder.
The flour is minimal, feels not right, but it is. Use a
<a href="https://amzn.to/3wzHdo4" rel="nofollow" target="_blank">fine mesh strainer</a>* to make the job a piece of cake. Ah ha, cake pun.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyLWEeNKXhP-gfiW15qK9ufeKYbpOoG8JCnaRWPMsa9oMhqNN-Q4mzYGYjPDfGkg2YHbxSEHxG6H6F5h91e_opTaz7G7DTigBS67b0wfXvj-uXytuJchjRsZQtsHk5zhz3Lo7kdtkhjn5qc38kzV6yvAu1pM2W1L0j1Zihs024cW1Rsn9MRz7X4PKK0Fq/s700/flour%20sift.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sifting flour into yolk mixture" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyLWEeNKXhP-gfiW15qK9ufeKYbpOoG8JCnaRWPMsa9oMhqNN-Q4mzYGYjPDfGkg2YHbxSEHxG6H6F5h91e_opTaz7G7DTigBS67b0wfXvj-uXytuJchjRsZQtsHk5zhz3Lo7kdtkhjn5qc38kzV6yvAu1pM2W1L0j1Zihs024cW1Rsn9MRz7X4PKK0Fq/s16000/flour%20sift.jpg" title="sift" /></a>
</div>
Grab a
<a href="https://amzn.to/49MZbSm" rel="nofollow" target="_blank">nonstick spatula</a>* and the whipped whites, scoop out a quarter of the whites, dollop it into
the yolk bowl, and fold them in completely. Gently but mix well.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhSI1X37iJpJPdagdNGpUm3U7hV8MjKmdhxQxHszb3Jxms-Kb5rMvqk2GKu_aiLKc33jY0HS1nrwfE43SfL7sdKCVE-olczmSxiXxd3L6aTbGRdk6G3gjtffKP3EtC4gtvGs7M-zB-RM3wfG9uEcPP8o961PbR6a3SQcX1uU8QvGnUz1DvQfBCWf6Dqov/s700/folding%20whites.jpg" style="margin-left: auto; margin-right: auto;"><img alt="folding egg whites into cocoa mix" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhSI1X37iJpJPdagdNGpUm3U7hV8MjKmdhxQxHszb3Jxms-Kb5rMvqk2GKu_aiLKc33jY0HS1nrwfE43SfL7sdKCVE-olczmSxiXxd3L6aTbGRdk6G3gjtffKP3EtC4gtvGs7M-zB-RM3wfG9uEcPP8o961PbR6a3SQcX1uU8QvGnUz1DvQfBCWf6Dqov/s16000/folding%20whites.jpg" title="fold" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Counter clockwise from top left: quarter one whites; quarter two
whites; last batch of whites to mix in.<br />
</td>
</tr>
</tbody>
</table>
You'll repeat the quarter scoops of whites but this time, leave some streaks
of whites behind each time to avoid that dreaded over-mixing thing.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyJhzjfoNxJYIfH22i_CZPrlG6kGnclS2GTwP_Nzyr9W6aggnBSME10FOkMzUcovg_zbVkNFo78ndzpyjzjBaGzwv5cIqW2t8DV1v3dpsnMFVOPxN05YanRgRdJ3vss0kzqrs8x8wJJqHbt0sYj8VzwwtgzBAV_mKH139RsgoksNdSUVkAMY8SW7ukVyF/s700/chocolate%20swiss%20roll%20batter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="finished Chocolate Swiss Cake Roll batter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyJhzjfoNxJYIfH22i_CZPrlG6kGnclS2GTwP_Nzyr9W6aggnBSME10FOkMzUcovg_zbVkNFo78ndzpyjzjBaGzwv5cIqW2t8DV1v3dpsnMFVOPxN05YanRgRdJ3vss0kzqrs8x8wJJqHbt0sYj8VzwwtgzBAV_mKH139RsgoksNdSUVkAMY8SW7ukVyF/s16000/chocolate%20swiss%20roll%20batter.jpg" title="batter" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Batter done!<br />
</td>
</tr>
</tbody>
</table>
Into a
<a href="https://amzn.to/3wpgRoJ" rel="nofollow" target="_blank">parchment paper</a>* lined
<a href="https://amzn.to/49OuZXh" rel="nofollow" target="_blank">rimmed baking sheet</a>,* spread out that batter nice and level either with the spatula or an
<a href="https://amzn.to/49Iz0fG" rel="nofollow" target="_blank">offset</a>*
one. Pop it in the oven and yeah! Pat yourself on the back.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ukW5SSoIGjM-PRYVAX3IK-G84N0q0zk2EDyl97PEKCbC_I265Al7_TL_ywZaBMDUTFMYF1-AclKturDJMUltFyU8Uh_JEfm0pHhSptxdW5s3Kqxv6h7OGJ6SwVHc2FwivacHtFxWSAJgKnPppgKVSQgnjl8rkbayAa7AFJP86E94exrJ9-lcpQbsLtz6/s700/batter%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Swiss Cake Roll batter in baking pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ukW5SSoIGjM-PRYVAX3IK-G84N0q0zk2EDyl97PEKCbC_I265Al7_TL_ywZaBMDUTFMYF1-AclKturDJMUltFyU8Uh_JEfm0pHhSptxdW5s3Kqxv6h7OGJ6SwVHc2FwivacHtFxWSAJgKnPppgKVSQgnjl8rkbayAa7AFJP86E94exrJ9-lcpQbsLtz6/s16000/batter%20pan.jpg" title="pan" /></a>
</div>
When it's ready, give it a light poke with a finger and if it springs back a
bit, it's done. The cake might peel from the sides a bit too, another
indicator. Let that cool on the counter.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDmadNiFrccKx3cT09QuGy09QyKwKUs73AjpqgA7EYID2V327bmghVVErKf3CD6lXKQqCo_YRlVYGMqUmB5yyNNKfDulEpv50QeNmZQDd5Se7twWGxfkzys1a3AMwodwKX6wwRiyighcEdq1esaTnBmAD7-aosJCLKrMZU8Zvcguxe1ynfq1UyeCLbzCy/s700/chocolate%20swiss%20roll%20baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked Chocolate Swiss Cake Roll" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDmadNiFrccKx3cT09QuGy09QyKwKUs73AjpqgA7EYID2V327bmghVVErKf3CD6lXKQqCo_YRlVYGMqUmB5yyNNKfDulEpv50QeNmZQDd5Se7twWGxfkzys1a3AMwodwKX6wwRiyighcEdq1esaTnBmAD7-aosJCLKrMZU8Zvcguxe1ynfq1UyeCLbzCy/s16000/chocolate%20swiss%20roll%20baked.jpg" title="baked" /></a>
</div>
Ok, filling time! Easy peasy lemon squeezy, whip everything together in
your mixer. <br /><br />Yes, weird ingredient moment: instant
vanilla pudding. You can't really taste it; its purpose is to stabilize
the cream. It keeps the cream from weeping and melting away so it is
very key to success here. Do not leave it out.
<a href="https://www.thebakedept.com/2023/02/buttermilk-panna-cotta.html">Gelatin</a>
is an option instead but I haven't tried it.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiMBQMfkX9BZGtFoNQFf6NxBxDxjeRRGn77OJt2ZPJDg4ya7xF3wLr4dAj3zuK8KuAvCW3XDjRZMz2elRK37Ol1te9xGjC_rEkuEgIrPqvwcYyjGcZtsxx3zCnamfvPZ6A84UUGMAQpycMX9BpHgj9-mX7ucC_JZauyEK8PUkEiXb2uW0UiVJ7853xngC/s700/filling%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="prepping filling ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiMBQMfkX9BZGtFoNQFf6NxBxDxjeRRGn77OJt2ZPJDg4ya7xF3wLr4dAj3zuK8KuAvCW3XDjRZMz2elRK37Ol1te9xGjC_rEkuEgIrPqvwcYyjGcZtsxx3zCnamfvPZ6A84UUGMAQpycMX9BpHgj9-mX7ucC_JZauyEK8PUkEiXb2uW0UiVJ7853xngC/s16000/filling%20ingredients.jpg" title="prep" /></a>
</div>
Chocolate Swiss Cake Roll assembly time!<br /><br />If need be, use a knife or
offset spatula to release the cake edges from the parchment, set a large
<a href="https://amzn.to/3wt4Bng" rel="nofollow" target="_blank">cooling rack</a>* over top, and holding both the pan and rack, flip it. <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5y4qK4PClQTZZg7dmERX24S78OaNYPeqdwdUS5OHzBDORQNtuYAGZXFBskgkkYgrFZtUUlAdYzkLOIHGmxBlJQVC4B6hG8J88Q6VwAZyj-5Kdh_uxgIVrZyy9wFFsFXok50NKqiIXxdrwg5M53W6v1Z9q1G91kLV9nEcnv-EzaaFwl8OAOgTG9JyIJqqA/s700/cake%20flipping.jpg" style="margin-left: auto; margin-right: auto;"><img alt="flipping cake with cooling rack" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5y4qK4PClQTZZg7dmERX24S78OaNYPeqdwdUS5OHzBDORQNtuYAGZXFBskgkkYgrFZtUUlAdYzkLOIHGmxBlJQVC4B6hG8J88Q6VwAZyj-5Kdh_uxgIVrZyy9wFFsFXok50NKqiIXxdrwg5M53W6v1Z9q1G91kLV9nEcnv-EzaaFwl8OAOgTG9JyIJqqA/s16000/cake%20flipping.jpg" title="flip" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Getting ready for flip one here.<br />
</td>
</tr>
</tbody>
</table>
Next, peel the parchment off very carefully. It helps to start from a
long end and peel low, close to the cake.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYX0ANB3Uchv_UKJynxEu3TmiYo3DKw5CQNNxk5ygnOybnUfIO8dNZCUXEc1_Bft6ucKvAbuwmrv0XiXyucrNj_Er_S5Yxu_7bIlm1PcD47GsiisDclIT-GQAAcH__-Mw4euK8wE5QbB1vGrAWNkHJnoieRVpAK-UGiM27POSbOzPepGv9gkbV6A2GQH_u/s700/parchment%20peel.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="peeling parchment paper from cake" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYX0ANB3Uchv_UKJynxEu3TmiYo3DKw5CQNNxk5ygnOybnUfIO8dNZCUXEc1_Bft6ucKvAbuwmrv0XiXyucrNj_Er_S5Yxu_7bIlm1PcD47GsiisDclIT-GQAAcH__-Mw4euK8wE5QbB1vGrAWNkHJnoieRVpAK-UGiM27POSbOzPepGv9gkbV6A2GQH_u/s16000/parchment%20peel.jpg" title="peel" /></a>
</div>
Grab another piece of parchment or reuse the same one, set it atop the cake,
and same deal, flip it back over.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7PilLIIGp8FicE7LOGdKIHtt970sOgWa8MEJY0_iLCu3tMUdax7ES_N5oy1j__xSKWxW0kdgVQKTtzuzRZDwh7MIYvJlMl2gixb_lv_GceFzNxGncbQgI55niNYgAMWmQQ0uH7JXmHvvFfsphJjZDyg2NcPrM84V09UXEHULa5AYz8A1jUfA5KUxFVsS/s700/flipped%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Swiss Cake Roll cake final flip" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7PilLIIGp8FicE7LOGdKIHtt970sOgWa8MEJY0_iLCu3tMUdax7ES_N5oy1j__xSKWxW0kdgVQKTtzuzRZDwh7MIYvJlMl2gixb_lv_GceFzNxGncbQgI55niNYgAMWmQQ0uH7JXmHvvFfsphJjZDyg2NcPrM84V09UXEHULa5AYz8A1jUfA5KUxFVsS/s16000/flipped%20cake.jpg" title="flipped" /></a>
</div>
Spread the filling out evenly all the way to every edge, lick the spatula,
time to roll.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MoDPDy4WlLmCt_MK-dZSLOkkV5f78L-LVQCUsLKa1DzErms5slHD2hDUDGA0ZLRrwQEy06NMqbxkHdcJlhBL8oXcrLFdYBt1i0IrIR0KOTgy7gcY08iKk6LcGyXKSMuyYTeKG8J_kMLy2okMypYtaPHK-q8oVy69SEA7vTSTbm_fA-Uqpf99vWdnphsy/s700/filling%20spread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="spreading filling across cake" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MoDPDy4WlLmCt_MK-dZSLOkkV5f78L-LVQCUsLKa1DzErms5slHD2hDUDGA0ZLRrwQEy06NMqbxkHdcJlhBL8oXcrLFdYBt1i0IrIR0KOTgy7gcY08iKk6LcGyXKSMuyYTeKG8J_kMLy2okMypYtaPHK-q8oVy69SEA7vTSTbm_fA-Uqpf99vWdnphsy/s16000/filling%20spread.jpg" title="filling" /></a>
</div>
Spin the cake around so the short edge is to you and gently start the
roll. Use both hands. Tuck the end in semi-tightly but not too
tight and keep on keepin' on with the roll.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRJczAosw9kYQJGn1HtTvR2Ubpb6FZ0nJkHS1-5_It4RVvP3LBOhKvs9MfEdlRf7uJH8GbKIn2x9n6-YPsgZ5Zyk-yB8WAk1OfYlKhipF-ZUCBrlf3nWqOGoZUvdmuGRy5uXynvkMCI9NjkSWHled5FNzbk4It4sMUOChrOHf1rFoV3C7hVzXpJ3hN5eX/s700/cake%20roll.jpg" style="margin-left: auto; margin-right: auto;"><img alt="rolling Chocolate Swiss Cake Roll" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRJczAosw9kYQJGn1HtTvR2Ubpb6FZ0nJkHS1-5_It4RVvP3LBOhKvs9MfEdlRf7uJH8GbKIn2x9n6-YPsgZ5Zyk-yB8WAk1OfYlKhipF-ZUCBrlf3nWqOGoZUvdmuGRy5uXynvkMCI9NjkSWHled5FNzbk4It4sMUOChrOHf1rFoV3C7hVzXpJ3hN5eX/s16000/cake%20roll.jpg" title="roll" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Yes, I did get a split here on the right side but it's buried inside
the cake, no one will know.<br />
</td>
</tr>
</tbody>
</table>
Wow, you did it! See?!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpll-pYTG-1DzGzuJcI16gPLjrRvxJOKtp2zdpM3iLo8MoCNJnswZP54o3hQWhShHHJ870nKWbTeyiu-hVW4JCTTr_tdACx_URvLD2BrZBLmdx6z_iAd8OExJ1cYeTQe6bE1ejm7bKXTd35f31LOK5Rhbp9iGgXvRbPuyk07FNUHdfFDfHm7AIReOEFsEs/s700/chocolate%20swiss%20roll%20above.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished and sliced Chocolate Swiss Cake Roll" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpll-pYTG-1DzGzuJcI16gPLjrRvxJOKtp2zdpM3iLo8MoCNJnswZP54o3hQWhShHHJ870nKWbTeyiu-hVW4JCTTr_tdACx_URvLD2BrZBLmdx6z_iAd8OExJ1cYeTQe6bE1ejm7bKXTd35f31LOK5Rhbp9iGgXvRbPuyk07FNUHdfFDfHm7AIReOEFsEs/s16000/chocolate%20swiss%20roll%20above.jpg" title="finished" /></a>
</div>
Set the cake on a plate and pop it in the fridge and anxiously await your
impressive dessert. Dust the top with powdered sugar or if you want, you
even can mix up a ganache to spoon over.<br /><br />To cut, I used a
<a href="https://amzn.to/3OWuUsl" rel="nofollow" target="_blank">serrated knife</a>* that I warmed with hot water to get nice clean slices.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAQHoglgPDlE597qFdDV_VLHCWaSmFkDq-P2NJlw0jV0OkPWPky6XvpvQd4vpifS69VoaAIND6weH0GisJv-1-nZvzZs8jNO83qUo1EIKKIF2aYmOY9U6_Q2MOX2H203aSKH1_2eV8Rs7fcuUsSMjjyy-MjvvXpTyDQxCb2na8UzW3mo9ePNjugafK6e6/s700/chocolate%20swiss%20roll%20vert%20side.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Swiss Cake Roll sliced side view" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAQHoglgPDlE597qFdDV_VLHCWaSmFkDq-P2NJlw0jV0OkPWPky6XvpvQd4vpifS69VoaAIND6weH0GisJv-1-nZvzZs8jNO83qUo1EIKKIF2aYmOY9U6_Q2MOX2H203aSKH1_2eV8Rs7fcuUsSMjjyy-MjvvXpTyDQxCb2na8UzW3mo9ePNjugafK6e6/s16000/chocolate%20swiss%20roll%20vert%20side.jpg" title="side" /></a>
</div>
Chocolate Swiss Cake Roll. Glorious. Delicious. Light. Airy. Fluffy.
Decadent. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp52GV0GP351V_N_0zSW2v0uJnuiU72Qol_gBSn7fgaVp4JPGFwindbLCVAb188LyV8DLD-vCNMvOG56_fEXDUIZVPQfytR2Csu5ibVjjTIMIcJAm72tlm8W7a4su3DthKbQetYqhrkgPfnGhtw7qfQS0xwNfgGeq44Ty1iaAC3L2Lo-ufuL8wNVt6Y3CS/s700/chocolate%20swiss%20roll%20side.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="side view of sliced Chocolate Swiss Cake Roll" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp52GV0GP351V_N_0zSW2v0uJnuiU72Qol_gBSn7fgaVp4JPGFwindbLCVAb188LyV8DLD-vCNMvOG56_fEXDUIZVPQfytR2Csu5ibVjjTIMIcJAm72tlm8W7a4su3DthKbQetYqhrkgPfnGhtw7qfQS0xwNfgGeq44Ty1iaAC3L2Lo-ufuL8wNVt6Y3CS/s16000/chocolate%20swiss%20roll%20side.jpg" title="side" /></a>
</div>
Truly a treat worthy of Birthday Week. Or anytime, I mean, c'mon.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnf2mzhvvQt-LVrsosDRpYjTomrq1QxvCPzbESIsuTU_Cbmghads9fapA8SlnQijP14eZreYJxo7ErsbjkUMdPKm4HJYHtq0fAwpWGgiVRcVlXvTwlIrhd58k4f4qlYFRX3t5dMM0oFrhHkGc6Ln_kVKwr2XBLSgKhQq20ZbnDv7dtxLDTqlFty4ogzbv3/s700/chocolate%20swiss%20roll%20side%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="close up of sliced Chocolate Swiss Cake Roll" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnf2mzhvvQt-LVrsosDRpYjTomrq1QxvCPzbESIsuTU_Cbmghads9fapA8SlnQijP14eZreYJxo7ErsbjkUMdPKm4HJYHtq0fAwpWGgiVRcVlXvTwlIrhd58k4f4qlYFRX3t5dMM0oFrhHkGc6Ln_kVKwr2XBLSgKhQq20ZbnDv7dtxLDTqlFty4ogzbv3/s16000/chocolate%20swiss%20roll%20side%20close.jpg" title="close" /></a>
</div>
<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/R6TngHX.jpg","name":"Chocolate Swiss Roll Cake","prepTime":"PT40M","cookTime":"PT50M","totalTime":"PT5H30M","description":"Chocolate Swiss Cake Roll, this recipe is the best of the best. Light, delicate, fluffy, creamy, and easy to roll with no tricks, it's a winner!","yield":"12","keywords":"cake, chocolate cake, chocolate Swiss roll, Swiss roll","recipeCategory":"recipes","recipeCuisine":"European","recipeIngredient":["4 large eggs, room temperature","1 teaspoon (6 g) fine sea salt","1/2 teaspoon (1.5 g) cream of tartar","1 cup (198 g) granulated sugar, divided","1/2 cup (42 g) Dutch-process cocoa powder","1/2 cup (118 ml) vegetable oil","1 teaspoon (5 g/5 ml) vanilla extract","1/3 cup (80 ml) water, room temperature","1/2 cup (60 g) cake flour","1/2 teaspoon (2 g) baking powder","2 cups (473 ml) heavy cream","3 tablespoons (37 g) granulated sugar","2 tablespoons ( g) instant vanilla pudding mix","1 teaspoon (6 g) fine sea salt","1 teaspoon (5 g/5 ml) vanilla extract","powdered sugar for dusting, optional"],"recipeInstructions":["Preheat the oven to 350° F (176° C) and with parchment paper, line a rimmed 17\"x12\" baking sheet.","Separate the eggs, the whites into a stand mixer (or mixing) bowl and the yolks into a medium bowl.","To the whites, add the salt, cream of tartar, and 1/2 cup of the granulated sugar and with the whisk attachment, whip until stiff, glossy peaks.","To the yolks, add the remaining 1/2 cup of sugar and whisk for 1 minute to combine. Add the cocoa powder, vegetable oil, vanilla, water, and whisk thoroughly to dissolve the cocoa. Sift the cake flour and baking powder over the mixture and whisk to combine well.","Scoop about a quarter of the whipped egg whites into yolk/cocoa mix and fold gently but mixing to completely combined. Continue adding the whipped whites a quarter at a time, folding gently until well mixed with a few streaks of white remaining to avoid over-mixing.","Delicately scoop the batter into the paper lined baking sheet and gently spread the batter evenly to a level surface. Bake for 18-20 minutes. The cake may slightly shrink from the sides and when ready, will spring back a bit when lightly touched.","Cool the cake in the pan for about 30-40 minutes.","In the bowl of a stand mixer, whip the heavy cream, granulated sugar, pudding mix, salt, and vanilla until medium-firm peaks, around 4 minutes give or take.","To release the cake from the paper, use a knife or offset spatula around the edges. Place a cooling rack the same size as the pan over the cake and holding both, flip the cake over onto the rack.","Gently and slowly peel the parchment paper off of the bottom starting along a long edge. Tear off another piece of parchment paper or reuse the liner piece if not torn, set it atop the bottom of the cake, and holding both the paper and the cooling rack, flip the cake back over.","Spread the whipped cream evenly across the entire cake to all edges with a spatula or offset spatula. Spin the cake so the short edge is towards you.","Using both hands, gently roll the cake, tucking the starting end moderately tightly but not too tightly to avoid cracking. Place the cake seam side down on a plate and chill in the refrigerator for at minimum 30 minutes, preferably 4 hours.","To serve, warm a serated knife in hot water and if desired for presentation, slice the ends for a clean look. Dust the top with powdered sugar if desired, then rinse and warm the serated knife again, slice, and serve.","Store in the refrigerator tightly wrapped with plastic wrap."],"nutrition":{"calories":"328.02","fatContent":"22.61","saturatedFatContent":"10.86","carbohydrateContent":"29.62","fiberContent":"1.47","sugarContent":"23.37","proteinContent":"4.56","sodiumContent":"459.03","cholesterolContent":"106.82","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708552345524" data-ccmcardnum="8" data-ccmcopat="1708720722624" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2699px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The stand mixers, electric mixers, whisks, mixing bowls,
Dutch-process cocoa, Black cocoa, fine mesh strainers, nonstick spatulas,
parchment paper, rimmed baking pans, offset spatulas, cooling racks, and
serrated knives are Amazon affiliate links. Happy baking, thanks!
Please see the "<a href="https://www.thebakedept.com/p/info.html">info</a>"
tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-46118950419939376542024-02-10T05:00:00.295-06:002024-02-10T09:49:33.306-06:00Chocolate Raspberry Jam<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkApUN4b7Ka-QL9s5RoC373hWLYlhbVdx_h8Tyxo9Pvrj8HLVS4PAft4yRbM-rMEfIaUWXlCYZlWA3tR06eCFTiKrNKjkuuq1OJxMYMPlZhpF4sI8MBewXV_B7qKNId5Q19NIWV1WDAx_52YgI9q-7UpaKz2BZFP41A9Yj3k5_GmmbIKN6dZi4wV2ybLMA/s1497/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate raspberry jam" border="0" data-original-height="998" data-original-width="1497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkApUN4b7Ka-QL9s5RoC373hWLYlhbVdx_h8Tyxo9Pvrj8HLVS4PAft4yRbM-rMEfIaUWXlCYZlWA3tR06eCFTiKrNKjkuuq1OJxMYMPlZhpF4sI8MBewXV_B7qKNId5Q19NIWV1WDAx_52YgI9q-7UpaKz2BZFP41A9Yj3k5_GmmbIKN6dZi4wV2ybLMA/s16000/cover.jpg" title="jam" /></a>
</div>
<span><a name='more'></a></span>Well hi. How do ya do. Howdy there
Chocolate Raspberry Jam. Holy heck, jeebs louise, is this
quite...quite...behold, quite the treat.<br /><br />Yeah. Chocolate
Raspberry Jam. <br /><br />Ok, it kinda leans more like a spread than
jam; think Nutella or a <a href="https://www.thebakedept.com/search?q=chocolate">chocolate</a> spread but nut-free with bittersweet
chocolate and perky raspberries instead.<br /><br />Yeah, you might want to
sit down for this.<br /><br />Or wait, no, print this out, save it, whatever,
stand up, and go get in the kitchen right now.<br /><br />First and foremost,
yes, this calls for quite a few raspberries. You can use fresh or
frozen, or fresh that have been frozen, any format there works.<br /><br />I
typically can't find full pints at the store; they're usually the half pint,
six ounce packages of fresh berries so you'll need four of those. I
know, it's expensive but you are worth every penny. Get them at Aldi,
much better price.<br /><br />And yes, second, this recipe does make a
lot. A lot. Two pints worth, in fact. But. You can use
it in many many ways or if you're feeling generous, though after you taste
this you will not be feeling generous, give it as gifts. Hah, who am I
kidding...<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLuuyqEJlEe38QlFydVc3nmXVg1xrTOpuRViiIzA32AFpcOyk48O_yYCaKgdj_r8pLcdtBt3zx7kWbqbuHoEnGD8wFFgNtmhlLF8cr_sDq9oMPAtdkg4dEIResuj1NfBPMmW5UMtJEiSdJ5OyK-31iY_IhZkHfsoKanffCb4dJyfQ4bdHbpKdX-ABn-OV/s700/jarred%20chocolate%20raspberry%20jam.jpg" style="margin-left: auto; margin-right: auto;"><img alt="chocolate raspberry jam in jar" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLuuyqEJlEe38QlFydVc3nmXVg1xrTOpuRViiIzA32AFpcOyk48O_yYCaKgdj_r8pLcdtBt3zx7kWbqbuHoEnGD8wFFgNtmhlLF8cr_sDq9oMPAtdkg4dEIResuj1NfBPMmW5UMtJEiSdJ5OyK-31iY_IhZkHfsoKanffCb4dJyfQ4bdHbpKdX-ABn-OV/s16000/jarred%20chocolate%20raspberry%20jam.jpg" title="jar" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Maybe not the most alluring photo but that puddle, heavens to
mercy.<br />
</td>
</tr>
</tbody>
</table>
You can can it, as in canning, and shelve it, stash a stash and mete it
out. Mete, yeah right, more like spoon after spoon after spoon....
I am not a canning expert so I'll refer you to
<a href="https://www.loveandoliveoil.com/2012/07/chocolate-raspberry-jam.html" rel="nofollow" target="_blank">where I found this</a>
for more tips and details there. A wee more about that below though.<br /><br />So,
with that knowledge, do feel free to scale the recipe down. Either way,
this is a serious must-make. Like, I hope you're grabbing your keys and
running to the store for raspberries right now.<br /><br />Chocolate and
<a href="https://www.thebakedept.com/search?q=raspberry">raspberries</a> are
meant to be. Like yin and yang. Perfectly paired. As my eyes
flutter into the back of my head, delicious together. Chef's kiss.<br /><br />What
can you use this for? Well, ho ho ho. <br /><br />Spread it into
the center of the
<a href="https://www.thebakedept.com/2023/06/chocolate-raspberry-puff-squares.html">Chocolate Raspberry Puff Squares</a>
I shared a bit ago. Smear it on a
<a href="https://www.thebakedept.com/search/label/biscuits">biscuit</a>.
Add a swirl atop some toast. Into oatmeal. Use it as dollops in
<a href="https://www.thebakedept.com/search/label/cookies">cookie</a>
recipes. Swirl it into a
<a href="https://www.thebakedept.com/search/label/bars">brownie</a>
recipe. Atop brownies. <br /><br />Warm it up and drizzle it over
<a href="https://www.thebakedept.com/search/label/ice%20cream">ice cream</a>
(holy heck, I just doubled over). Get yourself a
<a href="https://amzn.to/3HRMA4v" rel="nofollow" target="_blank">S'mores Indoors Kit</a>* and make one helluva S'more.<br /><br />A
<a href="https://www.thebakedept.com/search/label/cake">cake</a>
filling? Ah hot damn, yes. Yes. Atop a
<a href="https://www.thebakedept.com/search/label/cheesecake">cheesecake</a>? Why the heck not?! Cheese plate,
<a href="https://www.thebakedept.com/search?q=charcuterie">charcuterie</a>?! Get outta here, oh my.<br /><br />Eat it off a freakin' shovel for
all I care. <br /><br />You catch my drift. The possibilities are
endless.<br /><br />You do you, so do it then come back and tell me what you
did so we can swoon and sway and "OMG!!" in joyous harmony together.<br /><br />Now,
again, this Chocolate Raspberry Jam is more like a spread so don't panic about
<a href="https://www.thebakedept.com/search/label/jam%20%26%20jelly">jam</a>
things or pectin or thickening and such. The raspberries have natural
pectin and with the chocolate, once the jar is refrigerated, they work
together to create the spreadable aspect.<br /><br />Ideally here, use
bittersweet chocolate. Because, well, IMO, the bitter with the sweet and
tart, fan me down. Yes.<br /><br />I'm not a seed girl, I am
<a href="https://www.thebakedept.com/2022/07/raspberry-buttermilk-cake.html">not a fan of fruit seeds at all</a>
so I ran the berries through a frustrating
<a href="https://amzn.to/3Sv3DhG" rel="nofollow" target="_blank">food mill</a>* and then through a
<a href="https://amzn.to/48b2aTF" rel="nofollow" target="_blank">fine mesh strainer</a>* to weed most out. But again, you do you, feel free to go all in with
the berry mash and seeds.<br /><br />Ok, let's make Chocolate Raspberry
Jam.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7js23flRAqooijNCo2I4lHrnPh30p86-3UijUecYU9jfW2B6XpCIN5EWHIl_TrOQ1mqcqmWlSVspMUOhekbTZcjQNjhW8gV7jbE8FRMZQqX2ueAIu0AMV2_wySRgFbvqZ5r8Fkj5fr5_aWAIub56_ImXy997rn1ntoiR_qbP5t-eMh_vhcO3-ruJlWCjn/s700/sugar%20raspberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sugar and raspberries in dutch oven" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7js23flRAqooijNCo2I4lHrnPh30p86-3UijUecYU9jfW2B6XpCIN5EWHIl_TrOQ1mqcqmWlSVspMUOhekbTZcjQNjhW8gV7jbE8FRMZQqX2ueAIu0AMV2_wySRgFbvqZ5r8Fkj5fr5_aWAIub56_ImXy997rn1ntoiR_qbP5t-eMh_vhcO3-ruJlWCjn/s16000/sugar%20raspberries.jpg" title="dutch" /></a>
</div>
Grab a
<a href="https://amzn.to/48oSoNX" rel="nofollow" target="_blank">large sauce pan</a>* or
<a href="https://amzn.to/49qvXbV" rel="nofollow" target="_blank">dutch oven</a>* and toss in the raspberries and sugar. You'll heat that up,
<a href="https://amzn.to/3SPkEEB" rel="nofollow" target="_blank">stirring</a>*
very often so the sugar doesn't clump and stick to the bottom of the pan,
until the sugar is melted. You'll feel and hear it as you stir.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0N64VfBT9lkSwRsrzM_UF8iFIbZ4YoRg1FNdDCKfHbt6wtpANkJFMFnrllvwt8LvggsvMfgjg919ved1Luy3biNUm_l-lWI199npqHG_FdwIv7nIoX0cm5j2tsZeKA6WvG3AN5zJ2PNRtPticob1a_gG0AuQi66mtITOT-bsfov0NknolnzZBvQwq5wm/s700/cooked%20raspberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cooked raspberries and sugar in dutch oven" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0N64VfBT9lkSwRsrzM_UF8iFIbZ4YoRg1FNdDCKfHbt6wtpANkJFMFnrllvwt8LvggsvMfgjg919ved1Luy3biNUm_l-lWI199npqHG_FdwIv7nIoX0cm5j2tsZeKA6WvG3AN5zJ2PNRtPticob1a_gG0AuQi66mtITOT-bsfov0NknolnzZBvQwq5wm/s16000/cooked%20raspberries.jpg" title="cooked" /></a>
</div>
Once melted and the berries have broken down, run it through that food mill,
hopefully you have one that's not frustrating, and/or the fine mesh
sieve. Or again, you can skip this step if you're cool with seeds and
want some texture.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdmxGyBvSQZApxQqimSfuE5ydTtSiYBrn-s5GYN5q0-4XxeoSm-YM9NXJbtQktIxaWzdpW55S2ZxeTPiarrv9UzOFmen71EuDT_eBnK95X0nS__9R2etYF43bbZ7VhIWmsr8VnGDMCUnu6KPav3ocheMlHGBp9WRjmWrTG3gwUibAjzeoHx9xwNQI4_-T/s700/food%20mill.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="processing raspberries through food mill" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdmxGyBvSQZApxQqimSfuE5ydTtSiYBrn-s5GYN5q0-4XxeoSm-YM9NXJbtQktIxaWzdpW55S2ZxeTPiarrv9UzOFmen71EuDT_eBnK95X0nS__9R2etYF43bbZ7VhIWmsr8VnGDMCUnu6KPav3ocheMlHGBp9WRjmWrTG3gwUibAjzeoHx9xwNQI4_-T/s16000/food%20mill.jpg" title="mill" /></a>
</div>
Pop the pan back on the stove, bring it to an almost bubbly simmer, then toss
in the chopped chocolate, flip the heat lower. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEOx309uZrbN0prZVbWhYQ7bFcsSFimvOAGUg9HYTO7amBRr7Th6EgxmXJ_bUO5xq_kUmspBcadYsQS3Kp-NSRCqpqRkhKP5fRSHpGadfiAEcUldWDYMcB8FYWBLG3UB85_e1pkspe91x6weG0lV92zt_clkkY7svYLG-Gde6I-hy3OfP7E1dYjA3whvc/s700/chocolate%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding chocolate" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEOx309uZrbN0prZVbWhYQ7bFcsSFimvOAGUg9HYTO7amBRr7Th6EgxmXJ_bUO5xq_kUmspBcadYsQS3Kp-NSRCqpqRkhKP5fRSHpGadfiAEcUldWDYMcB8FYWBLG3UB85_e1pkspe91x6weG0lV92zt_clkkY7svYLG-Gde6I-hy3OfP7E1dYjA3whvc/s16000/chocolate%20add.jpg" title="chocolate" /></a>
</div>
Take a huge huge whiff or twelve of that heady, glorious, decadent aroma, oh
my goodness.<br /><br />With a
<a href="https://amzn.to/3UyzfG2" rel="nofollow" target="_blank">whisk</a>,*
stir constantly until the chocolate has completely melted. It will be
pretty thin, you're all good.<br /><br />What I do is pour this
<strike>right into my mouth</strike> right into jars and cap them
tightly. Make life effortless and use a
<a href="https://amzn.to/487RaGG" rel="nofollow" target="_blank">large measuring cup</a>* or thing with a spout to fill the jars then let everything cool on the
counter. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qac31cIttwuZEau9vfh4jG3VIIY0xfAwW7rzTOw2U8TBtzObWi_sNVdJP0R25Bhfq4YhxmVLZ3xzF_a757cqM7LgmTjD58hzF_UJx5UNjUyWaz97v1WHUnua5hT2QXNtVqR_YSVRLafOal4Qp2LbXSDOvC5J7ZY2Eil5H_zTbIHyOLR-j6Q5p9xESjol/s700/melted%20chocolate.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="melted chocolate in raspberries" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qac31cIttwuZEau9vfh4jG3VIIY0xfAwW7rzTOw2U8TBtzObWi_sNVdJP0R25Bhfq4YhxmVLZ3xzF_a757cqM7LgmTjD58hzF_UJx5UNjUyWaz97v1WHUnua5hT2QXNtVqR_YSVRLafOal4Qp2LbXSDOvC5J7ZY2Eil5H_zTbIHyOLR-j6Q5p9xESjol/s16000/melted%20chocolate.jpg" title="melted" /></a>
</div>
I find as it cools, the top pops and seals. Is this the right way to
seal a jar? Maybe not but it works for me. Once completely cooled,
store (if you can) or if a jar isn't full, that's yours right now.<br /><br />Throw
the jar(s) into the fridge and it could stay thinner or it could set up thick,
potentially borderline too thick to spread, so ever so slightly reheat to
spreadable consistency or reheat to melt back to a sauce-like shape.
<br /><br />My batch this time wasn't as thick as previously, it could depend
on the chocolate you use, like say chips or bar; the higher the cacao count with fewer emulsifiers
likely leads to a thinner end result (I used 70% this time with little to no
emulsifiers), but eh, taste it and you won't care either. <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_ge1Al1aB6FD-2tnr2QkqgStKXVW1aSNMQbeH2RDGvx1gY01L5JKAgZV9GzfBDZ2ixkPXrR7B_v-ATu3qjry-cYsBq_TB6w2yiGut7VjHT7nP31HYBl9Lh-hvj-dmYAja1UWkR9zsV9L6uNiuqq-OBF5e0QFtFzxFD_KlmN2DEhzoJRVarml-SXgjJ4K/s700/chocolate%20raspberry%20jam%20vert.jpg" style="margin-left: auto; margin-right: auto;"><img alt="chocolate raspberry jam on graham cracker" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_ge1Al1aB6FD-2tnr2QkqgStKXVW1aSNMQbeH2RDGvx1gY01L5JKAgZV9GzfBDZ2ixkPXrR7B_v-ATu3qjry-cYsBq_TB6w2yiGut7VjHT7nP31HYBl9Lh-hvj-dmYAja1UWkR9zsV9L6uNiuqq-OBF5e0QFtFzxFD_KlmN2DEhzoJRVarml-SXgjJ4K/s16000/chocolate%20raspberry%20jam%20vert.jpg" title="cracker" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
You know I stuffed that cinnamon graham in my mouth promptly
after this, right?<br />
</td>
</tr>
</tbody>
</table>
Wowza. Holy schnizzbit. Good heavens. My word.
Wow. That's Yum with a capital Y.<br /><br />Good luck my friends, this
stuff is impossible to stop placing in your face. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvr0bC7YlS8Sx_1htEwLKbLRo8CxP5oE5rp5A-E4SCsXtH7EJXjcHhgV00yhJr-Rhc39NwrhR6dW8TWeamD9OCptvhvppf96HN7VS8w0NQiXDjmE6qLehcA1rNsvsYprOW8orWQYLC9tt_gBVJl0Sqk-uDAuqE1TOlLloHlad_F5jsxDwKgqUWhaXZ2lj/s700/chocolate%20raspberry%20jam%20drizzle.jpg" style="margin-left: auto; margin-right: auto;"><img alt="chocolate raspberry jam drizzling off spoon" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvr0bC7YlS8Sx_1htEwLKbLRo8CxP5oE5rp5A-E4SCsXtH7EJXjcHhgV00yhJr-Rhc39NwrhR6dW8TWeamD9OCptvhvppf96HN7VS8w0NQiXDjmE6qLehcA1rNsvsYprOW8orWQYLC9tt_gBVJl0Sqk-uDAuqE1TOlLloHlad_F5jsxDwKgqUWhaXZ2lj/s16000/chocolate%20raspberry%20jam%20drizzle.jpg" title="spoon" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">Gah, omg.<br /></td>
</tr>
</tbody>
</table>
Chocolate Raspberry Jam. Yes.<br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/rcKw2Kr.jpg","name":"Chocolate Raspberry Jam","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","description":"A glorious, sweet tart, nut-free spread-like jam, Chocolate Raspberry Jam is a heady, fabulous treat served warm, cool, atop, or just off a spoon.","yield":"2 tablespoon serving (2 pints, 32 tablespoons))","keywords":"chocolate, raspberry, jam, spread","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["3 pints (1020 g/36 oz) fresh or frozen raspberries","3 cups (594 g) granulated sugar","2 tablespoons (30 ml) fresh lemon juice (or juice from 1 whole lemon)","9 ounces (255 g) bittersweet chocolate, chopped fine"],"recipeInstructions":["Into a large sauce pan or dutch oven, add the raspberries and sugar, and turn the heat to medium. Stir to combine everything and stir often until the sugar is dissolved and the berries break up.","Optionally, run the mixture through a food mill or push through a fine mesh sieve to remove the seeds then return the mix to the pan. Skip if the seeds and pulp are preferred.","Add the lemon juice and heat the raspberry mixture until it reaches just before the boiling point.","Lower the heat to medium low and add the chopped chocolate. Use a whisk to stir and melt the chocolate thoroughly.","Remove the pan from the heat and pour into jars. Cap the jars and let the jam cool completely.","Store or transfer the jars to the refrigerator to set further.","The jars can be canned; see the post for a link to details."],"nutrition":{"calories":"141.64","fatContent":"3.4","saturatedFatContent":"1.77","carbohydrateContent":"28.2","fiberContent":"3.52","sugarContent":"23.62","proteinContent":"1.02","sodiumContent":"1.44","cholesterolContent":"0.48","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4707345899111" data-ccmcardnum="8" data-ccmcopat="1707511736629" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1767px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><br /><span style="font-size: x-small;">*The S'mores
Indoors Kits, food mills, fine mesh strainers, sauce pans, dutch ovens,
cooking spoons, whisks, and 4 cup measuring cups are Amazon affiliate
links. Happy baking, thanks! Please see the "<a href="https://www.thebakedept.com/p/info.html">info</a>" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-22521728588958409172024-01-27T05:00:00.015-06:002024-01-27T05:00:00.129-06:00Powdered Donut Cake<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aY9IaEbjws73fwKbJTPq-_m7Fxlut2oxQjytcctZSPndzJf79RYContJXunjClftFGHo8zXoRdszg4IrxxffO-PclWsmN-uqeXmJ9lhkMJ8R10-tJ8bWW038vrMp6CUN_cswhl30ZKbpF5MNwOXm9Wsfbcevgo1Lf2c17Cs1Wm8z7r0u_K1Zrt9Q5lwp/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake slice" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aY9IaEbjws73fwKbJTPq-_m7Fxlut2oxQjytcctZSPndzJf79RYContJXunjClftFGHo8zXoRdszg4IrxxffO-PclWsmN-uqeXmJ9lhkMJ8R10-tJ8bWW038vrMp6CUN_cswhl30ZKbpF5MNwOXm9Wsfbcevgo1Lf2c17Cs1Wm8z7r0u_K1Zrt9Q5lwp/s16000/cover.jpg" title="slice" /></a>
</div>
<span><a name='more'></a></span>Yes. You heard me. It's a Powdered Donut
Cake. Omg is yes, right?! It's like having powdered sugar donuts,
those we love so dear, but in a cake shape.<br /><br />And rockin' easy to
make. Yep!<br /><br />Bonus? It's a
<a href="https://www.thebakedept.com/search/label/one%20bowl">one-bowl wonder</a>! No mixer required!<br /><br />Weirdly, I forgot about this cake in my
repertoire for some godforsaken unknown reason because I had made this on
repeat some time ago. <br /><br />Silly me.<br /><br />What reminded me
of it? Mike went to the grocery store. <br /><br />And when Mike
goes to the grocery store, he's a lot less, well, shall we say,
restrained. Heh. <br /><br />By that I mean, he tends to come home
with things that don't get into my grocery cart. Such as powdered
donuts. Which, you guessed it, he came home with.<br /><br />He tends to
come home with baked goods a wee too often which is, not gonna lie, a bit
irksome if you will in that hey, uh, a baker lives here.<br /><br />I do
forgive the transgression in this case as making actual powdered sugar donuts
is not a task high on my to-do list. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXBwI7SBH0vjKgI1zL7U7vHTeBCdQON0YfZjqbJ5jMrSTPv1FXv819BWzspU_iveWUHRXwKSWn_fJHueSmBPCTO9UiOGENqzhLhYlCdC0d7l4ZH8pwsOuWxUpUnbQtadSjILxrtU06mMXRfehnjP3-e196GYKW6cK3H7GMI4oHWPGHONsbIVSLYLqpoY4/s700/powdered%20donut%20cake%20side.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake view of the side" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXBwI7SBH0vjKgI1zL7U7vHTeBCdQON0YfZjqbJ5jMrSTPv1FXv819BWzspU_iveWUHRXwKSWn_fJHueSmBPCTO9UiOGENqzhLhYlCdC0d7l4ZH8pwsOuWxUpUnbQtadSjILxrtU06mMXRfehnjP3-e196GYKW6cK3H7GMI4oHWPGHONsbIVSLYLqpoY4/s16000/powdered%20donut%20cake%20side.jpg" title="side" /></a>
</div>
Donuts in general really as 1. fried donuts make a monster mess and I don't
wanna deal with the after oil and 2. the baked-donut pan I had was terrible so
it left the premises. (Silicone, frustrated me immensely.)<br /><br />I
mean, I hear homemade donuts are the schnizz. And I believe it.
I've made apple fritters and while the recipe I used was pretty good, Mike was
ecstatic, hooooo what a mess. Plus, I spent more time frying than
relaxing, enjoying, and watching the Bears that day.<br /><br />Anywhoo.
So yes, instead of mess and (what feels like) hassle, Powdered Donut Cake
supremely fits the bill.<br /><br />Does it actually taste like a powdered
sugar donut? Yeah. Actually it does and it's delicious.
What's the secret? It's the nutmeg. And the texture too, it's damn
near powdered donut texture. Mmmph, yum.<br /><br />A note on that
nutmeg...I've halved the amount from the original as I personally felt it was
too much so feel free to add more than what's written.<br /><br />But so is
this Powdered Donut Cake it <i>exactly</i> like a powdered sugar donut?
Nope but that's a-okay. Very close enough. Because
<a href="https://www.thebakedept.com/search/label/cake">cake</a>. And
<a href="https://www.thebakedept.com/2021/08/cocoa-mountain-frosting.html">cake is king</a>.<br /><br />Always worth reading the comments on any internet recipe as
you're likely to find extra info, tips, and tricks. Same holds true for
this one: someone made this into jelly donut cupcakes, coring out the
center and adding
<a href="https://www.thebakedept.com/search/label/jam%20%26%20jelly">jam</a>
after baking.<br /><br />Uh huh. Yeah. So there ya go.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBW__Et_T9adww0_T4c7jRxcvd7GWthT18VI8wUey8tCcaf1oyEMEwL4bayvxQTYS4aAG18QAQ3q4vD5yFRHDW2ELvOSjI8jmMi8oDGAXrTzGdVWO1HtMn5paFNPxILzJw4z3w7JAP2CB8BOGG3nrgiUfxwMcjFSaguBQSYUhmpG2y5UZ4xCvAiX0aP8p/s700/powdered%20donut%20cake%20edge%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake sliced and plated" border="0" data-original-height="700" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBW__Et_T9adww0_T4c7jRxcvd7GWthT18VI8wUey8tCcaf1oyEMEwL4bayvxQTYS4aAG18QAQ3q4vD5yFRHDW2ELvOSjI8jmMi8oDGAXrTzGdVWO1HtMn5paFNPxILzJw4z3w7JAP2CB8BOGG3nrgiUfxwMcjFSaguBQSYUhmpG2y5UZ4xCvAiX0aP8p/s16000/powdered%20donut%20cake%20edge%20vert.jpg" title="plate" /></a>
</div>
There wasn't a tip about baking this as cupcakes, just
<a href="https://amzn.to/3OkuxHI" rel="nofollow" target="_blank">other pan sizes</a>* which are listed in the recipe card. I haven't tried any of those so
I can't offer a
<a href="https://amzn.to/3HTCZKJ" rel="nofollow" target="_blank">cupcake</a>*
baking time or pan vouch. If you try any of them, let me know!<br /><br />Personally,
I'm all about the little square slice. It's cute, it's fluffy, it's
snowy, moist, and gah, delish.<br /><br />Ok, so simple, this Powdered Donut
Cake. Grab your one bowl and let's do it.<br /><br />Melt up a stick of
butter. Easy peasy. Avoid getting it too hot; melt it to almost
melted, stir it about then set it aside.
<a href="https://amzn.to/3vRvzVs" rel="nofollow" target="_blank">Spray</a>* or
grease the
<a href="https://amzn.to/48Owm8c" rel="nofollow" target="_blank">pan</a>* then
line it with a wide strip of
<a href="https://amzn.to/4ba9yBo" rel="nofollow" target="_blank">parchment paper</a>* making sure the ends overhang the sides.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ordz67LxvXEAq5ePGRHdNtE0LwDhBYnQdjtKEACAvOTYJBvvOvhGmq08t5P1uXWsRSV33PHkPswJ-cNNI0dGDCqhjdOOKUGfTWmZy4ZBnYyO9d69UglYZCoDYn8muLsCWShI5vGxhgMmye1MxtJTNoasd37ZFafH7RCEq2GEOjnCmGz8txN52LKjqlQI/s700/powdered%20donut%20cake%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ordz67LxvXEAq5ePGRHdNtE0LwDhBYnQdjtKEACAvOTYJBvvOvhGmq08t5P1uXWsRSV33PHkPswJ-cNNI0dGDCqhjdOOKUGfTWmZy4ZBnYyO9d69UglYZCoDYn8muLsCWShI5vGxhgMmye1MxtJTNoasd37ZFafH7RCEq2GEOjnCmGz8txN52LKjqlQI/s16000/powdered%20donut%20cake%20ingredients.jpg" title="prep" /></a>
</div>
Into that
<a href="https://amzn.to/3HCrfMp" rel="nofollow" target="_blank">big bowl</a>,* throw in the granulated sugar and the eggs and you're going to
<a href="https://amzn.to/47PhAwz" rel="nofollow" target="_blank">whisk</a>*
that up real well for about a minute. It'll turn that very
<a href="https://www.thebakedept.com/search/label/ice%20cream">pretty pale yellow color.</a><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xhlx7ugzytkkNKxRFKfYfS12jDXNSQ2AAc79v9mjbr6x2zdAZ5gn9HHGMzpdqYcii12UX-hDsHwTRwxHSntPOkqilNl9n-n1vn_cgqV3oVJDSXOO9YGPRibgcMkAUhMxF4F7puiyJD2rnVes8utGdNkBHh8UdxDnHLgPCWls8lXliArbfRajrqlXDSTQ/s700/whisked%20egg%20sugar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="whisked eggs and sugar in a bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xhlx7ugzytkkNKxRFKfYfS12jDXNSQ2AAc79v9mjbr6x2zdAZ5gn9HHGMzpdqYcii12UX-hDsHwTRwxHSntPOkqilNl9n-n1vn_cgqV3oVJDSXOO9YGPRibgcMkAUhMxF4F7puiyJD2rnVes8utGdNkBHh8UdxDnHLgPCWls8lXliArbfRajrqlXDSTQ/s16000/whisked%20egg%20sugar.jpg" title="whisked" /></a>
</div>
Next, dump in the rest of the wet ingredients and whisk it well well
well. So easy, yeah? We're already halfway there.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgi9H2QFOgYj1iY_6-xjnbXCq9srlRznMsso386R9iIU3CKP5Vz5A5rShEYeo40GMeOOdrjj7WqF_E0hKA2nSFG2IZwadJIrKCZSpLw7cPq8ZNsM1nR1dfjNGKu7SXb8okc_OlTWH6Oqx5nMWDP5t5bVox7h7DMppzLFif-SULizqQxxUtnf81wCeljFq/s700/wet%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding wet ingredients and whisked together" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgi9H2QFOgYj1iY_6-xjnbXCq9srlRznMsso386R9iIU3CKP5Vz5A5rShEYeo40GMeOOdrjj7WqF_E0hKA2nSFG2IZwadJIrKCZSpLw7cPq8ZNsM1nR1dfjNGKu7SXb8okc_OlTWH6Oqx5nMWDP5t5bVox7h7DMppzLFif-SULizqQxxUtnf81wCeljFq/s16000/wet%20ingredients.jpg" title="wet" /></a>
</div>
Toss in the dry stuff and gently with that whisk, mix it together. Or,
use a
<a href="https://amzn.to/47PhDbJ" rel="nofollow" target="_blank">nonstick spatula</a>* to fold everything. It'll be a thick batter, don't freak out.
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyvmzNtdchuMk2QX-3Wni7fMX75VY3n3TzQlAsZ_x-d1kksDoFIhgIZY7X0M01ZDn2hyzdvU3Q-1lHKdvVqlb3hi7CqtYb1sFx41AWW-aISBSfbcW7P7Ibu5FLuELIJzEe_zrpwjpKmISBCfpC3sFTnaSLxgfQzMUOV4dYh036tV-DE4e3bqVLzHUxCdZ/s700/dry%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding dry ingredients to wet" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyvmzNtdchuMk2QX-3Wni7fMX75VY3n3TzQlAsZ_x-d1kksDoFIhgIZY7X0M01ZDn2hyzdvU3Q-1lHKdvVqlb3hi7CqtYb1sFx41AWW-aISBSfbcW7P7Ibu5FLuELIJzEe_zrpwjpKmISBCfpC3sFTnaSLxgfQzMUOV4dYh036tV-DE4e3bqVLzHUxCdZ/s16000/dry%20add.jpg" title="dry" /></a>
</div>
Mix until pretty well there, maybe a few lumps but don't go whole hog as
over-mixing is a fluffy cake killer.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mdsuJedRTpvKrCbhJr_3kLccx7G7XeXoIZQJuyDxm-3k1IniAJ9-n2RDp4cFwQAyDmkY67F7uk2xxix7mb7-bAxeSulvtnt5g5MrHfizsBeodHJZGAMN4uEdRdxkGLT-e1rHklp-a9sGi1Jwn9XOweeHVe-SEbBJXpOVGpT9RCbBUBrq0ydLK854v265/s700/powdered%20donut%20cake%20batter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake batter mixed" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mdsuJedRTpvKrCbhJr_3kLccx7G7XeXoIZQJuyDxm-3k1IniAJ9-n2RDp4cFwQAyDmkY67F7uk2xxix7mb7-bAxeSulvtnt5g5MrHfizsBeodHJZGAMN4uEdRdxkGLT-e1rHklp-a9sGi1Jwn9XOweeHVe-SEbBJXpOVGpT9RCbBUBrq0ydLK854v265/s16000/powdered%20donut%20cake%20batter.jpg" title="mixed" /></a>
</div>
Ok! Scoop that lovely batter into the pan, spread it all out nice and
even, and bake. Wait 'til you smell this sucker baking, mmmm....<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXjLcCMp0ZDAd0GIkWPUxmMmTqAbD_U35rlJXxAuANQPdhcr9xT2VbKiU5syvZwTIq1n6aEH-rR1hcvFg6UFU2oTeWesf8L3FCdjYvB-koYQEXVj8mYPATtEzRsPrasFnbvvPg4i8OR8DdjA2oRQ0YUhOwxvPCISvO2hack-q6N4rB3inbAMqZ2kxu0FS/s700/batter%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake batter in baking pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXjLcCMp0ZDAd0GIkWPUxmMmTqAbD_U35rlJXxAuANQPdhcr9xT2VbKiU5syvZwTIq1n6aEH-rR1hcvFg6UFU2oTeWesf8L3FCdjYvB-koYQEXVj8mYPATtEzRsPrasFnbvvPg4i8OR8DdjA2oRQ0YUhOwxvPCISvO2hack-q6N4rB3inbAMqZ2kxu0FS/s16000/batter%20pan.jpg" title="pan" /></a>
</div>
When it's ready, it's still going to be quite pale yellow in color with maybe
a spot or two of very light golden brown. Yes, this is correct so long
as your
<a href="https://amzn.to/49aBXVU" rel="nofollow" target="_blank">tester</a>*
in the center comes out clean.<br /><br />After cooling a bit, hoist the cake
out using that parchment as handles and cool it completely, totally, and
thoroughly.<br /><br />Then! Once it has cooled, melt the last bit of
butter and
<a href="https://amzn.to/3Ui3RLO" rel="nofollow" target="_blank">brush</a>*
the whole top with it. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSl4uva-7bzDdZFuCyDWXaWjVvN0EWNDYmmh9bZaCKV94TPTAkZpxbEGOoaEL4VlGvvpSnJ19z62uFcz3JmkqYv0DM1WOyGflsj46NY-k9q-cZVvzEk-6u75frK9K6Exy-4obAlQxyj8GrOUj2aJt6bSL0FAwrwucsVEzhP90Sodp298hFHWa-U7ffRdM/s700/melted%20butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="brushing powdered donut cake with melted butter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSl4uva-7bzDdZFuCyDWXaWjVvN0EWNDYmmh9bZaCKV94TPTAkZpxbEGOoaEL4VlGvvpSnJ19z62uFcz3JmkqYv0DM1WOyGflsj46NY-k9q-cZVvzEk-6u75frK9K6Exy-4obAlQxyj8GrOUj2aJt6bSL0FAwrwucsVEzhP90Sodp298hFHWa-U7ffRdM/s16000/melted%20butter.jpg" title="brush" /></a>
</div>
Lastly,
<a href="https://amzn.to/3vJX5E8" rel="nofollow" target="_blank">sift</a>* the
powdered sugar over the entire top. Yes, it's going to seem like a ton,
too much, like whoa Becky, hang on there, but no, it's right. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyX6PNiFVM50U4GaVFhBnb2B6-zX7i4mfjtWBkNBv8VkVkxx-_8q8m4XHRs_wBXz2Gp1-NZY_76y2YvmYVV4g7LVNtOfO49nAf_IzsIIa2ZLSQ8TP7v9Z4Td1Zjnn4r0Kz0CM3CN9-EIt6TBs28eRr-PaTddZCV-J2u2Ndv-eT-kTaIuDTLvlplcus-oi/s700/powdered%20sugar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered sugar sifted on top of cake" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyX6PNiFVM50U4GaVFhBnb2B6-zX7i4mfjtWBkNBv8VkVkxx-_8q8m4XHRs_wBXz2Gp1-NZY_76y2YvmYVV4g7LVNtOfO49nAf_IzsIIa2ZLSQ8TP7v9Z4Td1Zjnn4r0Kz0CM3CN9-EIt6TBs28eRr-PaTddZCV-J2u2Ndv-eT-kTaIuDTLvlplcus-oi/s16000/powdered%20sugar.jpg" title="sift" /></a>
</div>
Stand back, admire the beauty you've created, then plow in.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBpD9YHFb1hXe_1cNB3X3AVMdXOwLJILP1BMabSTLcw-ToccU45ZU2xxtlhdqp1bL81ju3TXGMKRf9tX6wvWMsYCQ3E1reECJqh6RmYdp5KZqBLXypnOBDUIOMC2iP5R0UWQje719JMyOMLLytr46-eXHKSXnTfFrFyr44Ly1rdwYlyfAm_20PvXX-hWT/s700/powdered%20donut%20cake%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="close up of powdered donut cake slice" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBpD9YHFb1hXe_1cNB3X3AVMdXOwLJILP1BMabSTLcw-ToccU45ZU2xxtlhdqp1bL81ju3TXGMKRf9tX6wvWMsYCQ3E1reECJqh6RmYdp5KZqBLXypnOBDUIOMC2iP5R0UWQje719JMyOMLLytr46-eXHKSXnTfFrFyr44Ly1rdwYlyfAm_20PvXX-hWT/s16000/powdered%20donut%20cake%20vert.jpg" title="sliced" /></a>
</div>
Do note, after baking day, the powdered sugar might melt into the cake or seem
to disappear so if you're looking to refresh it's appearance, sift on a bit
more. Up to you.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvDITh75XLhJ5CcPNL_ckY8RGl9hYypNGiEsMY2J141pSGGvsKT_MtL1Yk6TN9bJZqFcCyCsKVse3WudJAGSli_mVj3sH5jEJYdsMjrf-uCA0yEByq4J3nS4GqQ4A35hP5-Nt84baazU1kausE0EN0jS2qSyYln-KAhiRlYnyGBIBNSVtxBQSLQdRtuR1/s700/powdered%20donut%20cake%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="powdered donut cake slice" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvDITh75XLhJ5CcPNL_ckY8RGl9hYypNGiEsMY2J141pSGGvsKT_MtL1Yk6TN9bJZqFcCyCsKVse3WudJAGSli_mVj3sH5jEJYdsMjrf-uCA0yEByq4J3nS4GqQ4A35hP5-Nt84baazU1kausE0EN0jS2qSyYln-KAhiRlYnyGBIBNSVtxBQSLQdRtuR1/s16000/powdered%20donut%20cake%20horiz.jpg" title="sliced" /></a>
</div>
And there my friends, there we have Powdered Donut Cake. Holy yum.
I know you're going to enjoy this one.<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/rKtLjA2.jpg","name":"Powdered Donut Cake","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT1H","description":"What's better than powdered sugar donuts? Powdered Donut Cake! So easy, no muss, no fuss, no mess, and supremely delicious! Put this recipe on repeat!","yield":"9 slices","keywords":"cake, yellow cake, powdered sugar donut, donut","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1/2 cup (113 g) unsalted butter, melted (1 stick/8 tablespoons)","3/4 cup (149 g) granulated sugar","2 large eggs, room temperature","1 cup (240 g) sour cream or whole milk Greek Yogurt, room temperature","1 teaspoon vanilla extract","1 1/2 cups (180 g) all-purpose flour","1 1/2 teaspoons (6 g) baking powder","1/4 teaspoon (1.5 g) baking soda","3/4 teaspoon (2 g) grated nutmeg (up to 1 1/4 teaspoon or 3.25 g)","3/4 teaspoon (4.5 g) fine sea salt","1 tablespoon (14 g) unsalted butter, melted","3 tablespoons (23 g) powdered sugar"],"recipeInstructions":["Begin by melting the stick of butter and setting it aside to cool slightly. Preheat the oven to 350° F (176° C).","Grease an 8x8 baking pan with butter, nonstick spray, or baking spray and line it one direction with a wide strip of parchment paper making sure the edges overhang.","Into a large bowl, add the granulated sugar and the eggs. Whisk well for about 1 minute. The mixture will be pale yellow.","Add the sour cream (or Greek yogurt), vanilla, and now cooled melted butter. Whisk very well to combine.","Add in the dry ingredients, the flour, baking powder, baking soda, nutmeg, and salt. Whisk gently to combine or use a spatula to fold the ingredients together until a thick batter forms and a scant few lumps remain. Avoid over-mixing.","Scoop the batter into the prepared pan, spread into an even layer, and bake for 25-35 minutes, testing with a toothpick in the center until it comes out clean. The cake will be quite light in color and barely golden.","Cool the cake on a rack for about 10-15 minutes. Use the overhanging parchment as handles to lift the cake out and cool completely on a rack.","Once the cake has cooled thoroughly, melt the remaining tablespoon of butter and brush the top of the cake with it.","Sift the powdered sugar over the entire top. It will be a thick layer and seem too much but it's correct. Store covered.","Note: after the day of baking, it's likely the sugar will dissolve or absorb into the cake. To give it a fresh appearance, sift more powdered sugar atop as desired."],"nutrition":{"calories":"321.52","fatContent":"17.86","saturatedFatContent":"10.31","carbohydrateContent":"36.81","fiberContent":"0.62","sugarContent":"20.36","proteinContent":"4.31","sodiumContent":"320.84","cholesterolContent":"86.86","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4706058660715" data-ccmcardnum="8" data-ccmcopat="1706296643629" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2422px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<span style="font-size: x-small;">*The baking pans, cupcake pans, baking spray, 8x8 baking pans, parchment paper, mixing
bowls, whisks, nonstick spatulas, cake testers, pastry brushes, sifters, and
Snacking Cake cookbook are Amazon affiliate links. Happy baking,
thanks! Please see the "info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-60153660244146320622024-01-13T05:00:00.074-06:002024-01-13T05:00:00.147-06:00Vanilla Pudding<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN_i6o3IKO1TE7a8r1IMnL9VLYUAEhSdQMeKw4ZpseUrxk2QpKURBFql16cHl8XiPcedKiQDzv19DRhK_5o_Qbe0HvcGXCwoWH1B5E15-BOxfGFqu6qAra-V3H4dM_bmASkAyVma0hz4lMxFMAXqJpYdWM4hvfDhJ6_-828gurcGUi6yDz7p0FiriMPdD/s1622/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla pudding" border="0" data-original-height="1081" data-original-width="1622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN_i6o3IKO1TE7a8r1IMnL9VLYUAEhSdQMeKw4ZpseUrxk2QpKURBFql16cHl8XiPcedKiQDzv19DRhK_5o_Qbe0HvcGXCwoWH1B5E15-BOxfGFqu6qAra-V3H4dM_bmASkAyVma0hz4lMxFMAXqJpYdWM4hvfDhJ6_-828gurcGUi6yDz7p0FiriMPdD/s16000/cover.jpg" title="pudding" /></a>
</div>
<span><a name='more'></a></span>Ahhhh Vanilla Pudding. <i>Homemade</i> Vanilla
Pudding....ahhhh.....<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Certainly, Vanilla Pudding surely seems, well, vanilla. Basic and
boring. And, “really?”
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">I get it. </div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Too, what the heck, just go buy a flippin’ box of pudding mix from the store
and just make that…
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
I get that too. <br /><br />But you know I'm gonna say it: ain't nothin'
vanilla about this Vanilla Pudding.<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
It is abso-freakin’-lutley worth the tiny little itsy bitsy bit of extra
legwork over a store bought box any day of the week.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Plus, bonus, you know exactly what’s in this recipe while a box mix?
Yeah, I dunno what’s in that.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Not knocking the stuff in the box as it is good, nor am I knocking the
convenience of it either. Just this one time, try homemade from scratch
and you’ll see what you’ve been missing all this time. <br /><br />
<div style="text-align: left;">
A real lusciousness, fully a true vanilla flavor, with ingredients you
likely have on hand already, and it comes together in less time than driving
one way to the store. <br />
</div>
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
No funky this, odd thing that, fakey chemical tasting flavors, weird
thickeners, or what-have-you; just straight up real ingredients and a pudding
you can feel good about. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpTicgCkRUEzCPtUkf14x4N6wUMEyXsNYtLzLXw-4iFjFxdra8_lyunu3NlZ3OByNaLoD0_Dec1b1_b3KDxE5xyrEeB-O0vBmxp2iamLDFrVhdCl6wVc80VOnrkbXOGUh3xDI0N5Gr5XTfHcSVzcw_L9hyseMPTwcYsXmu6Wr7ajiDQLtRo_xcP4v7u_5/s700/vanilla%20pudding%20dish%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla pudding in a dish" border="0" data-original-height="463" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpTicgCkRUEzCPtUkf14x4N6wUMEyXsNYtLzLXw-4iFjFxdra8_lyunu3NlZ3OByNaLoD0_Dec1b1_b3KDxE5xyrEeB-O0vBmxp2iamLDFrVhdCl6wVc80VOnrkbXOGUh3xDI0N5Gr5XTfHcSVzcw_L9hyseMPTwcYsXmu6Wr7ajiDQLtRo_xcP4v7u_5/s16000/vanilla%20pudding%20dish%20horiz.jpg" title="dish" /></a>
</div>
And I always feel good about
<a href="https://www.thebakedept.com/search/label/pudding">pudding</a>.<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
<a href="https://www.thebakedept.com/2021/08/warm-cocoa-pudding-with-candied-pecans.html">I’ve previously waxed poetic</a>
about the joy of my and my brother’s salad bar pudding adventures at the
restaurant Beef & Stein when we were small kids.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Insert trip down memory lane pause here.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
In trying to remember the name of that restaurant, I read online that someone
is or is thinking of resurrecting that restaurant (had no idea it was a chain)
and a nostalgic grin slowly crossed my sanguine face.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
They better have the salad bar and especially that salad bar pudding.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Oh, in more pudding memories, after school sometimes at my friend Ari’s house,
shaking up some of that new-to-me instant pudding in the plastic cups they
used to include with your purchase. We'd watch Pink Panther movies and
gobble it up.<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">Heh. Pudding grin. </div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
I’ve clearly always been a big big pudding fan and for me, if you can nail a
Vanilla Pudding, sort of the most elementary of things, you’re a winner.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
And you will be a winner because you will nail this. It’s not hard at
all yet it will taste like it was, all fancy, upscale, and luxurious.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Look, I get it. Sometimes simple can seem scary as there’s nowhere to
hide beneath layers of flavor or snazzy flourishes.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
I’m standing here clapping knowing you’ve got this.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
And trust me, this is not a throwaway recipe.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Because not only can you simply dish it out and serve it up as is, you can use
this recipe for anywhere Vanilla Pudding is called for.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Sooo, glam up that trifle. Knock an icebox cake outta the park.
Pop those parfaits. Eat it just off the spoon.<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
So, see? Nothing boring or basic about Vanilla Pudding. And once
you try this one, you’ll be very in the know.
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
Ready to go?! Ok!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAp0cwQfJLURnt75k2I0oV42WvU9eipzcOXkR5Xnt5OyNqYJ1War2k8n8sBLZ9nEBcjVNyMQZYwhP3BS57gh9bJCqteMdSoFz9FYCWFYYYOX7WwWqhKmLw-xDYRocdS-p9T2ZQJzl-AiHkEb9yiyIiPtUsT83IS-7aNcQvgZ3hh34ce6o9h5pC1Lcuigq/s700/vanilla%20pudding%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla pudding ingredients" border="0" data-original-height="474" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAp0cwQfJLURnt75k2I0oV42WvU9eipzcOXkR5Xnt5OyNqYJ1War2k8n8sBLZ9nEBcjVNyMQZYwhP3BS57gh9bJCqteMdSoFz9FYCWFYYYOX7WwWqhKmLw-xDYRocdS-p9T2ZQJzl-AiHkEb9yiyIiPtUsT83IS-7aNcQvgZ3hh34ce6o9h5pC1Lcuigq/s16000/vanilla%20pudding%20ingredients.jpg" title="prep" /></a>
</div>
Grab a
<a href="https://amzn.to/48LOsXU" rel="nofollow" target="_blank">medium bowl</a>,* or I prefer my
<a href="https://amzn.to/3HmwuPW" rel="nofollow" target="_blank">four cup measuring cup</a>* as it has a pour spout, and toss in the cornstarch, two tablespoons of
sugar measured out of the half cup the recipe calls for, a pinch of salt, and
the two eggs.<br /><br />Meanwhile, grab a medium-ish
<a href="https://amzn.to/3NX7R0b" rel="nofollow" target="_blank">sauce pan</a>* and pour in the milk, dump in the rest of the sugar, and the seeds of a
scraped vanilla bean pod. The
<a href="https://amzn.to/48vUz2W" rel="nofollow" target="_blank">bean</a>* is
optional but it lends a subtle additional layer of slinky, slightly smoky
vanilla-ness. I've done it both ways, with and without the bean and it's
a win either way.<br /><br />I toss in the pod too just for ya know, sh*t's
and giggles even though it probably doesn't steep long enough.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDxfLhUnlCN6-YPPt46Es-mTt0i1cAJJbWOJIBLCoNgJgY9Pdtp8QzWYmoc24v-CX-i6PBAD4qtvjdr6yJjhxDEpDRv1pFDM3nQKy46gu8C7zRliLZmNobfMyW1MUP3yED80tcF7jYxjTwbTBMFgQ4diW4DbKR4g_8ls451eGpaKiW3tBmjlcTaLjsT6U/s700/milk%20vanilla%20pod.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla bean pod in milk in sauce pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDxfLhUnlCN6-YPPt46Es-mTt0i1cAJJbWOJIBLCoNgJgY9Pdtp8QzWYmoc24v-CX-i6PBAD4qtvjdr6yJjhxDEpDRv1pFDM3nQKy46gu8C7zRliLZmNobfMyW1MUP3yED80tcF7jYxjTwbTBMFgQ4diW4DbKR4g_8ls451eGpaKiW3tBmjlcTaLjsT6U/s16000/milk%20vanilla%20pod.jpg" title="pod" /></a>
</div>
Oh and by the way, if you want to get swanky rich about it, sub in some heavy
cream for a portion of the milk. Mm hmm, that's right.<br /><br />Ok,
let that heat up until it starts steaming or about five-ish minutes or so.<br /><br />Now
go back to the other bowl and
<a href="https://amzn.to/41Unpr6" rel="nofollow" target="_blank">whisk</a>*
that up super well until it's completely combined, turning a bit of my
favorite
<a href="https://www.thebakedept.com/2021/08/mint-chocolate-chip-ice-cream.html">pale yellow color</a>.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vUYw48qgVqHy_XdC_BfFl7jE-DRtW0eZ-zKa-aYaLw2X7Pe-bBQDv9uZ7OM_MlGB1b_0nkXnUE6EBKlzpsMdQfoYmtlZyzNja2zpfLIqb6o4GN2N-wrcchcsweZPqD0mGabrom9A6xHwAueeQwqmjZ3N4i-EuCEb88POmQGjvxRXBWNZFgNDRL419DXh/s700/whisked%20eggs.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="whisked eggs and cornstarch" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vUYw48qgVqHy_XdC_BfFl7jE-DRtW0eZ-zKa-aYaLw2X7Pe-bBQDv9uZ7OM_MlGB1b_0nkXnUE6EBKlzpsMdQfoYmtlZyzNja2zpfLIqb6o4GN2N-wrcchcsweZPqD0mGabrom9A6xHwAueeQwqmjZ3N4i-EuCEb88POmQGjvxRXBWNZFgNDRL419DXh/s16000/whisked%20eggs.jpg" title="whisked" /></a>
</div>
When the milk stuff is steaming, start slowly streaming it into the eggy stuff
while whisking constantly. <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDBj2H460bxjLS__A8ttzfe5e7hwzxxbDdMyKwPcq7cZvD8unhHb-JlNSMgtvYLjzzmBRduuTcxWgSHB8WaADO4hNzH32btYOFliaQ2GO3xEUTwLLGDGNSOV9TxQJu6NhObMPe3E2ERUShpDemDPt6rScOTTuLaiUuKjMxar5wSNc-TnLxQIxk0vBtGpV/s700/tempering.jpg" style="margin-left: auto; margin-right: auto;"><img alt="tempering egg mixture" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDBj2H460bxjLS__A8ttzfe5e7hwzxxbDdMyKwPcq7cZvD8unhHb-JlNSMgtvYLjzzmBRduuTcxWgSHB8WaADO4hNzH32btYOFliaQ2GO3xEUTwLLGDGNSOV9TxQJu6NhObMPe3E2ERUShpDemDPt6rScOTTuLaiUuKjMxar5wSNc-TnLxQIxk0vBtGpV/s16000/tempering.jpg" title="temper" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Tempering...<br />
</td>
</tr>
</tbody>
</table>
If you used the vanilla bean pod, pour all of it in because next we're going
to strain it with a
<a href="https://amzn.to/4aXcKQA" rel="nofollow" target="_blank">fine mesh sieve</a>* to get chunky pod bits out.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXBwDJzg-KSIyVhIQljeBcy6Oz_yN-8yk7Dj489GvYrkV6oKsS6kAttFRjduH2A4iAj-pSMeCVFmfrNreC2eCwZU3ZER6dOV8NTa3CGGySfA_dD5R43ivj3-yAixhg0doWjTiqZ1E0eJ6_10xCs3-twMMzEff4tIq7ASG1v3q_7DLG3EUGeW79vx3MRo8/s700/straining.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="straining" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXBwDJzg-KSIyVhIQljeBcy6Oz_yN-8yk7Dj489GvYrkV6oKsS6kAttFRjduH2A4iAj-pSMeCVFmfrNreC2eCwZU3ZER6dOV8NTa3CGGySfA_dD5R43ivj3-yAixhg0doWjTiqZ1E0eJ6_10xCs3-twMMzEff4tIq7ASG1v3q_7DLG3EUGeW79vx3MRo8/s16000/straining.jpg" title="strain" /></a>
</div>
Don't forget to <a href="https://www.thebakedept.com/2023/12/vanilla-powder-and-icymi-top-8-recipes.html">save that pod!</a><br /><br />All righty, either way, strain the liquid back into the sauce
pan, plop the pan back on the heat, turn it up a bit, and
<a href="https://amzn.to/3TU2TFj" rel="nofollow" target="_blank">whisk</a>*
whisk whisk. When the bubbles start dissipating, you're almost
there. <br /><br />It'll thicken up nicely and remember, it'll thicken
up a bit more as it cools so no need to go super whole hog.<br /><br />Take
the pan off the heat, toss in the butter and the vanilla extract, stir it
up...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRfeot_5YJKQK8_vlN2jIOQlWxRxoopk0M7mEVlNlgeor1mEEhkgf7fP91iRQT34gxdYBsQn1QVUh4ynFqzjy2mQZhYB-DjuIpKPwZAl1o5xfIv6dCUH8ZrhLsoX4LR9gDz4SMm3nD5muDRMn5MT_jPRUCxXoHnb0rkdenJy3HuPsBhtrbfcIt7t9LEar/s700/butter%20vanilla.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding butter and vanilla extract" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRfeot_5YJKQK8_vlN2jIOQlWxRxoopk0M7mEVlNlgeor1mEEhkgf7fP91iRQT34gxdYBsQn1QVUh4ynFqzjy2mQZhYB-DjuIpKPwZAl1o5xfIv6dCUH8ZrhLsoX4LR9gDz4SMm3nD5muDRMn5MT_jPRUCxXoHnb0rkdenJy3HuPsBhtrbfcIt7t9LEar/s16000/butter%20vanilla.jpg" title="finishing" /></a>
</div>
... and bam, it's Vanilla Pudding y'all.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2mGqKmIThEWk3kt-qzXOVdBh7xi_Vi1b7S5SaF7i_8nXQK7ftpZ0idEvnRuZKdQpXd2stpDWa5DoPEPkoK-sKUiWniER-2IexcXgrzTr66MuEkqFzQMLcpgB405tFZfTWy4tEG6BPohwHWyxuayxX-24VQp64jgh10fK-3pUnuuEanaOmoqThI0TrGoN/s700/vanilla%20pudding%20finished.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished homemade vanilla pudding" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2mGqKmIThEWk3kt-qzXOVdBh7xi_Vi1b7S5SaF7i_8nXQK7ftpZ0idEvnRuZKdQpXd2stpDWa5DoPEPkoK-sKUiWniER-2IexcXgrzTr66MuEkqFzQMLcpgB405tFZfTWy4tEG6BPohwHWyxuayxX-24VQp64jgh10fK-3pUnuuEanaOmoqThI0TrGoN/s16000/vanilla%20pudding%20finished.jpg" title="done" /></a>
</div>
Yum to the max yum yum yum. This pudding is so good, I have randomly
occurring thoughts out of nowhere all the time about how I need a nice,
comforting bowl of it.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QFdb7GnOG7lV9vM5YEsAHPHCYA7CW0XQ3QStcofu8MwF8mnl5MY0EPTg8wWzV6FNvKlFh5UqVtxAF-lVvuQ1HBieiNZ9i6wpwp7DMgIEAL45iBjt62-6dMXbt4c7n298Mz4x2wtTgJLGaFtlT3dnSKHeW-JzHsgvLJQo4jKZjmKP5v_Nrp-BUPPXTsf8/s700/vanilla%20pudding%20horiz%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla pudding dished" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QFdb7GnOG7lV9vM5YEsAHPHCYA7CW0XQ3QStcofu8MwF8mnl5MY0EPTg8wWzV6FNvKlFh5UqVtxAF-lVvuQ1HBieiNZ9i6wpwp7DMgIEAL45iBjt62-6dMXbt4c7n298Mz4x2wtTgJLGaFtlT3dnSKHeW-JzHsgvLJQo4jKZjmKP5v_Nrp-BUPPXTsf8/s16000/vanilla%20pudding%20horiz%20close.jpg" title="dished" /></a>
</div>
Serve it warm, serve it cold, up to you but you're definitely going to enjoy
this one!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq956zJDeGyZtfipyRQsMJ-lrAeHLir4Dq2-EkHWvG72Uy7PlSx8AIMizetE9XFVDQJY6qCca75cy5nTwYF0MD8nQ-4vS-eChjXmnurnlNWaFRlcEEZg6ld7ek1es6hyytkjSOvf5XQWTuTuytoEPDbAOsamAL-mdUS29OwiP6FHCE1HMJdH9s8k-2-ro/s700/vanilla%20pudding.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla pudding" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq956zJDeGyZtfipyRQsMJ-lrAeHLir4Dq2-EkHWvG72Uy7PlSx8AIMizetE9XFVDQJY6qCca75cy5nTwYF0MD8nQ-4vS-eChjXmnurnlNWaFRlcEEZg6ld7ek1es6hyytkjSOvf5XQWTuTuytoEPDbAOsamAL-mdUS29OwiP6FHCE1HMJdH9s8k-2-ro/s16000/vanilla%20pudding.jpg" title="pudding" /></a>
</div>
...slurrrppp.....yum.<br />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"name":"Vanilla Pudding","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT2H20M","description":"Nothing boring or basic about this homemade Vanilla Pudding! Way better than the box and it takes no time at all. Great solo or for other desserts!","yield":"4","keywords":"pudding, vanilla, vanilla pudding","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1/2 cup (99 g) granulated sugar","2 tablespoons + 2 teaspoons (19 g) cornstarch","Pinch of fine sea salt","2 large eggs","2 cups (473 ml) whole or 2% milk","1 vanilla bean pod, split and scraped of seeds, optional","1 tablespoon (14 g) unsalted butter","2 teaspoons (10 ml/10 g) vanilla extract"],"recipeInstructions":["In a medium bowl or 4 cup measuring cup, add the cornstarch, 2 tablespoons (25 g) from the 1/2 cup of sugar, the pinch of salt, and the 2 eggs. Whisk very well until combined.","To a medium sauce pan, add the milk, the remaining sugar, the seeds scraped from the vanilla bean pod (optional), and the pod (if desired). Heat on medium low heat on the stove. Steep for about 5 minutes.","When steam is rising from the milk, slowly stream it into cornstarch/egg mixture while whisking constantly to temper. Pour all the milk into the mixture, set a fine mesh strainer over the sauce pan, and pour the pudding base through the sieve to catch the pod and any large pod bits.","Place the sauce pan back over the heat, turn it to medium, and whisk constantly until the mixture thickens. Note the pudding will thicken further when cooled.","Once thickened, remove from heat and add the butter and vanilla extract. Whisk until well combined.","Serve warm or scoop the pudding into a bowl, place plastic wrap directly on the surface of the pudding, and chill in the refrigerator."],"nutrition":{"calories":"254.23","fatContent":"9.39","saturatedFatContent":"4.85","carbohydrateContent":"34.99","fiberContent":"0.04","sugarContent":"31.16","proteinContent":"7.19","sodiumContent":"92.73","cholesterolContent":"115.17","@type":"NutritionInformation"},"image":"https://i.imgur.com/7GMbJ5X.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" data-ccmcardid="4705076969244" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmcardnum="8" data-ccmcopat="1705086790788"style="min-height: 1882px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<br /><span style="font-size: x-small;">*The mixing bowls, 4 cup
measuring cups, vanilla bean pods, sauce pans, whisks, and fine mesh sieves
are Amazon affiliate links. Happy baking, thanks! Please see the
"<a href="https://www.thebakedept.com/p/info.html">info</a>" tab for more,
well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-53258933856518868132023-12-30T05:00:00.021-06:002023-12-30T05:00:00.133-06:00Vanilla Powder and ICYMI: Top 8 Recipes of 2023<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxTuAAL7Mdf3YP4xWMyICZ8pYNUsoJkyLmEaYKIVhq3mBM-kFQMsbDZ_0JuGDyTtn4tdNsreKE0i5t61e2LCb2fkK0AJLh2tO8fsnhJLHRFLb9G-oRYPW8FNc-22iWqoAeGyr5iRoz4fRO1zPKKQ3ywTcVq6cN6dVsspYfkBOiWFcNz8VEC93d3QG951T/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla bean powder in jar and on spoon" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxTuAAL7Mdf3YP4xWMyICZ8pYNUsoJkyLmEaYKIVhq3mBM-kFQMsbDZ_0JuGDyTtn4tdNsreKE0i5t61e2LCb2fkK0AJLh2tO8fsnhJLHRFLb9G-oRYPW8FNc-22iWqoAeGyr5iRoz4fRO1zPKKQ3ywTcVq6cN6dVsspYfkBOiWFcNz8VEC93d3QG951T/s16000/cover.jpg" title="powder" /></a>
</div>
<span><a name='more'></a></span>It’s kind of like
<a href="https://www.flippingtheflip.com/search/label/variety" rel="nofollow" target="_blank">a variety pack</a>
here today! First up, how to make your own homemade Vanilla Powder and
then second, I’m recapping the top 8 Bake Dept recipes of 2023, ICYMI. <br /><br />Why
eight? Heh, no reason. I just like the number eight. <br /><br />But
first, Vanilla Powder. <br /><br />What is Vanilla Powder? It’s pretty
much the easiest and one of the most flavorful things you can make. It’s
merely dried vanilla bean pods. <br /><br />Yes, vanilla beans are very
expensive. I <a href="https://www.thebakedept.com/2022/09/caramelized-honey-creme-brulee.html">don’t call for them much</a> in my recipes because they are so
expensive. I rarely use them, to be honest.<br /><br />If it’s a recipe where vanilla
is the key, featured flavor, yes, I will crack out a pod and gleefully use it.
<br /><br />If it’s not though, or vanilla plays a subtle role, or other
flavors preempt that swanky pod, I stick with vanilla extract.
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBojHUJ-F1RjLWTclM4pC14HmjCY_thZrW-S-y2D6gOQxMP08XD8opeynb1aiIvc43QnYr5pccrAtn4tSN44wSRvXqX14gJNsSd09fgZtndlefLpIpKBiZtmprfRSsoh1HpekeEE48e0qmngte-UKm86QcOlZUm9bKmi6DQYM7iw_-seZw_fbLXSlun37F/s700/vanilla%20bean%20pods.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dried vanilla bean pods" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBojHUJ-F1RjLWTclM4pC14HmjCY_thZrW-S-y2D6gOQxMP08XD8opeynb1aiIvc43QnYr5pccrAtn4tSN44wSRvXqX14gJNsSd09fgZtndlefLpIpKBiZtmprfRSsoh1HpekeEE48e0qmngte-UKm86QcOlZUm9bKmi6DQYM7iw_-seZw_fbLXSlun37F/s16000/vanilla%20bean%20pods.jpg" title="pods" /></a>
</div>
Given they’re so expensive, I’ve always tried to find ways to make sure none
of the pod experience goes to waste. But now, zero waste! Woo
hoo!<br /><br />Typically I pop the scraped pods into jars of sugar to make
vanilla sugar. What do I use the sugar for? Heh, I haven’t yet.
I have offered it to Mike for his <a href="https://www.thebakedept.com/2021/04/grandma-roses-honey-cake.html">coffee</a>. <br /><br />Since I haven’t
found a use for the sugar just yet, what did I do? I yanked out all the
pods that were jammed in that jar. <br /><br />There weren’t many, again, as I
don’t use them often, but now that I know about Vanilla Powder, that may
change. <br /><br />After dusting them off and as I was in no rush, I set them
out on the counter to dry out utterly and completely. Totally crispy,
snap-to-bits dried out which is the most important step.<br /><br />In my case? It was surely well
over a week and a half, probably two weeks; I didn’t note,
apologies. It wasn’t intentional, I just couldn’t scrape (ah, vanilla
bean pod pun) out the mere seconds to make this for some reason. <br /><br />I
understand you can also dry them out in the oven and while I haven’t tried
that, I’ll include suggestions below. <br /><br />So really, all you do is
grind up the bean pods into a powder. Yeah. Palm to forehead,
<i>that</i> easy. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjSCvU1n8zDtECxiijwuk3oP25IxyYHnei9daE8qAGjkjHlGbEXXFz-sOaxFVErfO9y_S01LA8JZeo8CVUxesI3MmoB8JY3QkQUf_7I6vFmv7nr8zuLRWwWrwHKhQHozuM7IkSQiH_y_libtLjwTRVXTpIpoqBJT_i6_cK6DxydDPd051eIGcqHrxzBZX/s700/vanilla%20powder%20bits.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla bean pods after the spice grinder" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjSCvU1n8zDtECxiijwuk3oP25IxyYHnei9daE8qAGjkjHlGbEXXFz-sOaxFVErfO9y_S01LA8JZeo8CVUxesI3MmoB8JY3QkQUf_7I6vFmv7nr8zuLRWwWrwHKhQHozuM7IkSQiH_y_libtLjwTRVXTpIpoqBJT_i6_cK6DxydDPd051eIGcqHrxzBZX/s16000/vanilla%20powder%20bits.jpg" title="bits" /></a>
</div>
Just be sure your pods are completely, thoroughly, totally, absolutely crisp
dry otherwise any moisture left will cause clumping. <br /><br />I used
a
<a href="https://amzn.to/3NH1tKg" rel="nofollow" target="_blank">spice grinder</a>* which, heh, a few weeks prior, cleaning out and tidying up
<a href="https://www.flippingtheflip.com/search/label/pantry" rel="nofollow" target="_blank">the pantry</a>, I almost tossed as I hadn’t used it in eons. Now, it has a place of
honor. <br /><br />You can try a
<a href="https://amzn.to/48lz0lK" rel="nofollow" target="_blank">food processor</a>* or better, a
<a href="https://amzn.to/3TId1Rw" rel="nofollow" target="_blank">mini prep</a>* or possibly a
<a href="https://amzn.to/3TI38Db" rel="nofollow" target="_blank">blender.</a>*
Or, perhaps a
<a href="https://amzn.to/3tDhnyz" rel="nofollow" target="_blank">mortar and pestle</a>.* Fastest and easiest, for me anyway, was the spice grinder.
<br /><br />Store the powder in an
<a href="https://amzn.to/3GYNXxS" rel="nofollow" target="_blank">airtight container</a>* and it keeps for at least a year. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hG1xLQ5pmfQrmknAVaFgcAck8-epgiA7OQft9OUPzpfzfgyXV_Vy-AVFU6IdHwaVMxmK6OTfYc5ElSHvG2nzWQwm43xwxLjr-QvOTZXkg9RCR-0uo8BUDGfLvz8QL1KD57lb0GwXhSXYSezsiXlJfIinjb-9w5eDRZ0v7ibmLUzhYWIRZ-Uwy2OKuy3e/s700/vanilla%20powder%20jar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla bean powder in little jar and on spoon" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hG1xLQ5pmfQrmknAVaFgcAck8-epgiA7OQft9OUPzpfzfgyXV_Vy-AVFU6IdHwaVMxmK6OTfYc5ElSHvG2nzWQwm43xwxLjr-QvOTZXkg9RCR-0uo8BUDGfLvz8QL1KD57lb0GwXhSXYSezsiXlJfIinjb-9w5eDRZ0v7ibmLUzhYWIRZ-Uwy2OKuy3e/s16000/vanilla%20powder%20jar.jpg" title="jar" /></a>
</div>
<i>Now wait, Becky, what’s the point here?</i>, you’re asking. What do you
even use Vanilla Powder for?<br /><br />While I have yet to try it, haha oops,
I definitely have many many plans. You can sub Vanilla Powder 1:1 for
vanilla extract. It also works in high temp baking situations where
extract would get beat up. Or, sprinkle atop as a finishing flourish, or
mix into coffee or
<a href="https://www.thebakedept.com/2023/11/proper-hot-chocolate.html">hot chocolate</a>.<br /><br />Too, it’s great for, again,
<a href="https://www.thebakedept.com/search?q=vanilla">vanilla forward baked goods</a>
and also if you want to avoid the alcohol or extra liquid from an extract.
<br />
<div style="text-align: left;">
<br />I will definitely keep you posted!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXAazrOgXz1ZSiL6JZnJgHDvBszzEhvSTsrFedo0_jw1AfWZV__1HFoKPAmt-cB0pqieFdinN06YRMX1KhdzJ5YeAvaZKyHt5dYQk9ZnJrV3YdT-ovEUS6xF2EbR-mVDQlu1BEGTAV8lQOAqMyOew2GfHPDe_K1112lByb_3GN7cPO89s5oLWFyEPmMlf/s700/vanilla%20powder.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vanilla bean powder" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXAazrOgXz1ZSiL6JZnJgHDvBszzEhvSTsrFedo0_jw1AfWZV__1HFoKPAmt-cB0pqieFdinN06YRMX1KhdzJ5YeAvaZKyHt5dYQk9ZnJrV3YdT-ovEUS6xF2EbR-mVDQlu1BEGTAV8lQOAqMyOew2GfHPDe_K1112lByb_3GN7cPO89s5oLWFyEPmMlf/s16000/vanilla%20powder.jpg" title="powder" /></a>
</div>
Now for part two, the ICYMI, the top 8 recipes of 2023 on The Bake Dept!
I regularly have moments of “ooohhh yeahhh, I forgot about that, how
smashing it is…” so this is me friendly reminding us both!<br /><br />Mmmk,
coming in at number eight,
<a href="https://www.thebakedept.com/2023/02/buttermilk-panna-cotta.html">Buttermilk Panna Cotta</a>. Oh wow. Right?! If you haven't tried this yet, it's a
must. It's so easy and yet supremely impressive!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLVa7YfngD9xEluumDsYJ7uMrDZ99DjN1c25cFiVGiXmiI_kyyZkJO85Bu8kE2UR1ykpI7RnhIoLMQnEV0rSU2qKPcO6ypMzq5CdXK103hUHSfrbDb9f48nPf5IliYrvqM5tvPGuV2wX7UHsbGdA46PyRP49ZhqyHWnkh39SJVHO7irwSD1fEeP0ndL8A/s700/buttermilk%20panna%20cotta%20spoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Buttermilk Panna Cotta" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLVa7YfngD9xEluumDsYJ7uMrDZ99DjN1c25cFiVGiXmiI_kyyZkJO85Bu8kE2UR1ykpI7RnhIoLMQnEV0rSU2qKPcO6ypMzq5CdXK103hUHSfrbDb9f48nPf5IliYrvqM5tvPGuV2wX7UHsbGdA46PyRP49ZhqyHWnkh39SJVHO7irwSD1fEeP0ndL8A/s16000/buttermilk%20panna%20cotta%20spoon.jpg" title="panna" /></a>
</div>
Just in time for citrus season again, we've got number seven, that delicious
<a href="https://www.thebakedept.com/2023/03/citrus-yogurt-cake.html">Citrus Yogurt Cake</a>! Yum. Make it with grapefruit, lemon, orange....whatever you
like and it'll be stellar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVtmTcPnxh3P-9RnauHc7BqS4T0a-_ju6ryGrNqJv8IV59l8-LsYZTsTFMj1yQyzr1ESVq-NGyldAAYsP6FcCIRqqJiNGYOuK8MdV7JoYGmmak0np4S8GJlZMPNtHMXM1oz4gxjjIoT5mwLnn8dIBn3yCq1cyCRCBcqNVtHhCQxhhHz8amfzwGIkp19zX/s700/citrus%20yogurt%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Citrus Yogurt Cake" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVtmTcPnxh3P-9RnauHc7BqS4T0a-_ju6ryGrNqJv8IV59l8-LsYZTsTFMj1yQyzr1ESVq-NGyldAAYsP6FcCIRqqJiNGYOuK8MdV7JoYGmmak0np4S8GJlZMPNtHMXM1oz4gxjjIoT5mwLnn8dIBn3yCq1cyCRCBcqNVtHhCQxhhHz8amfzwGIkp19zX/s16000/citrus%20yogurt%20cake.jpg" title="citrus" /></a>
</div>
Oh, yes, at number six:
<a href="https://www.thebakedept.com/2023/02/white-lily-buttermilk-biscuits.html">White Lily Buttermilk Biscuits</a>. Whoo, so fluffy. Yes,
<a href="https://amzn.to/3tshMUz" rel="nofollow" target="_blank">White Lily self-rising flour</a>* can be tricky to locate but in the post, I share how you can make your own.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOtDwu1JHBXqm3iupVfwu3Bl4DKDb598YhzmpOqyXhTo8VrYps2vhv2N3zhugTeVySYzK5ZVUOs-FrmQHMcwAqOm9t7ciJDU0f_fk9i0K57tK1YIbF_P0GOocvPzZiyHXl_tnHZbZb9Sts08RElsHztIkGgHvY6bJ1bnY43f09lP4TbH3XFzwnoMbgfka/s700/white%20lily%20buttermilk%20biscuit%20inside%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="White Lily buttermilk biscuits" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOtDwu1JHBXqm3iupVfwu3Bl4DKDb598YhzmpOqyXhTo8VrYps2vhv2N3zhugTeVySYzK5ZVUOs-FrmQHMcwAqOm9t7ciJDU0f_fk9i0K57tK1YIbF_P0GOocvPzZiyHXl_tnHZbZb9Sts08RElsHztIkGgHvY6bJ1bnY43f09lP4TbH3XFzwnoMbgfka/s16000/white%20lily%20buttermilk%20biscuit%20inside%20vert.jpg" title="lily" /></a>
</div>
Ahhh yum, number five, <a href="https://www.thebakedept.com/2023/07/black-cocoa-ice-cream.html">Black Cocoa Ice Cream</a>! Wow, is this a
winner. A rich chocolate ice cream that tastes like Oreo
cookies. Yes.<br /><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONZ5wih2ZbGLG8aR3DIZE-sKuZROOyaYrHah_zG78XQj5ipY5bbtjRZO3zDIvOasw00bE7F4LLlSkjQ3AqfAxNVN5yuWZQWywZpCgkYkY41m1e6fxDeBICDmRuud9kJVbd7WtOIl6DMo9RwlrXj9xfgybFqtzPHSOIAAFvjI25zrxpEpOdp-Ue0HID8J-/s700/scooper.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Black Cocoa Ice Cream" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONZ5wih2ZbGLG8aR3DIZE-sKuZROOyaYrHah_zG78XQj5ipY5bbtjRZO3zDIvOasw00bE7F4LLlSkjQ3AqfAxNVN5yuWZQWywZpCgkYkY41m1e6fxDeBICDmRuud9kJVbd7WtOIl6DMo9RwlrXj9xfgybFqtzPHSOIAAFvjI25zrxpEpOdp-Ue0HID8J-/s16000/scooper.jpg" title="black" /></a>
</div>
Number four? Oooh, nice,
<a href="https://www.thebakedept.com/2023/07/shortbread.html">Shortbread</a>! Eating Shortbread in Scotland was a real eye-opener and this recipe
is <i>*mwah*</i> rockin'.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_FUYa9TjwCDhP_Ak9mMIiNwF_Yxx9EOXcK143TkyGkwUSu2WTnSgRTszx_nJjGzJju0ZBfrhGzNVTXe27bGb4T0a8ogF1AuzpMPBXOLXd97CDcQXlwy7gTe2_xe3kQJ_NCR7kuV7wAMu8DmDk93ko7m4arHgS-MHDBNhrhWqpsJycAle_mtrpQFYAWAe/s700/shortbread%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_FUYa9TjwCDhP_Ak9mMIiNwF_Yxx9EOXcK143TkyGkwUSu2WTnSgRTszx_nJjGzJju0ZBfrhGzNVTXe27bGb4T0a8ogF1AuzpMPBXOLXd97CDcQXlwy7gTe2_xe3kQJ_NCR7kuV7wAMu8DmDk93ko7m4arHgS-MHDBNhrhWqpsJycAle_mtrpQFYAWAe/s16000/shortbread%20vert.jpg" title="shortbread" /></a>
</div>
Oh dear me. Number three on my ICYMI top 8 recipes of 2023? Now I
need these, badly....The best
<a href="https://www.thebakedept.com/2023/07/cinnamon-rolls.html">Cinnamon Rolls</a>. Ever. Ever. ....ever<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsfJ1PWUI1uwqen0Lckn-52v2csPWI_tIrr-_Sfft9gWJUvNosGd0RD9VdbHeOGXfRtNE2K3ikkJuDqXgYwyT3B_dIghCib8XYFJ_RrE5hkGFalX_NX8xiE8dwSB_GdCzDlV8zCjYTD896Zf6POal4pk61-9noNn-8wngQXxZrKt7QhWurqXjfx1CLkcT/s700/icing%20rolls%20close%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cinnamon Rolls" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsfJ1PWUI1uwqen0Lckn-52v2csPWI_tIrr-_Sfft9gWJUvNosGd0RD9VdbHeOGXfRtNE2K3ikkJuDqXgYwyT3B_dIghCib8XYFJ_RrE5hkGFalX_NX8xiE8dwSB_GdCzDlV8zCjYTD896Zf6POal4pk61-9noNn-8wngQXxZrKt7QhWurqXjfx1CLkcT/s16000/icing%20rolls%20close%20copy.jpg" title="cinnamon" /></a>
</div>
Back around to citrus season, number two comes in at
<a href="https://www.thebakedept.com/2023/05/meyer-lemon-curd.html">Meyer Lemon Curd</a>! Thankfully my mom just sent me another box of Meyer Lemons too!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tD7YgGd0Ad6NJKX4puh6-4i8g1Qebu_rQig0DSNuvGRCTZYnceA9l_JNZqSrIn_eGuANgOu55aNnIFPUA7BU46JubiczFu-SUKM1Mr-9TpuMrDcqygrW89bC32r6pWVlIVrLt-5k-BJUt0BI0jGOKYp7TsZzLsgLhy3FRpxkmzT4EH9owLu9rozmUaaz/s700/meyer%20lemon%20curd%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Meyer Lemon Curd" border="0" data-original-height="700" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tD7YgGd0Ad6NJKX4puh6-4i8g1Qebu_rQig0DSNuvGRCTZYnceA9l_JNZqSrIn_eGuANgOu55aNnIFPUA7BU46JubiczFu-SUKM1Mr-9TpuMrDcqygrW89bC32r6pWVlIVrLt-5k-BJUt0BI0jGOKYp7TsZzLsgLhy3FRpxkmzT4EH9owLu9rozmUaaz/s16000/meyer%20lemon%20curd%20vert.jpg" title="curd" /></a>
</div>
And drumroll....the number one The Bake Dept recipe of 2023?
<a href="https://www.thebakedept.com/2023/04/aunt-ruths-cheese-bread.html">Aunt Ruth's Cheese Bread</a>. Rightfully, deservedly so. It's a mind-blower. And such a
tribute to an incredible person.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzTr8zVoLXjsSCT1ibc39ZEwUijrDB7beRKyGAj77nDICFLdhRy3Ype8eSZXNrlGgjuDplhfvtdhRomX8ZLfWOMCmEp0iejiipMRimiTQE-2W8zvjA2Jh84JHEs4J99rut46P_K1VJFYSXD5P5KO1RNJ-o2sn166f1YPjHW8-Ij_yK5AHnmX3YXgbUaKJ/s700/cut%20cheese%20bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzTr8zVoLXjsSCT1ibc39ZEwUijrDB7beRKyGAj77nDICFLdhRy3Ype8eSZXNrlGgjuDplhfvtdhRomX8ZLfWOMCmEp0iejiipMRimiTQE-2W8zvjA2Jh84JHEs4J99rut46P_K1VJFYSXD5P5KO1RNJ-o2sn166f1YPjHW8-Ij_yK5AHnmX3YXgbUaKJ/s16000/cut%20cheese%20bread.jpg" title="cheese" /></a>
</div>
So there we have it! Did your favorite of the year make the list?
If not, let me know what yours was!<br /><br />It's a banner recipe day with both
the ICYMI Top 8 Recipes of 2023 and the Vanilla Powder! Looks like lots of yummy
baking in our futures!<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/YeueRi8.jpg","name":"Vanilla Powder","prepTime":"PT3M","cookTime":"PT1M","totalTime":"PT1H34M","yield":"varies","keywords":"vanilla, vanilla powder, extract","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["vanilla bean pods, scraped of beans"],"recipeInstructions":["Collect as many vanilla bean pods as available and let them dry out completely on the counter until they are crisp and shatter when broken. The bean pods must be entirely dried out before grinding.","Alternatively, spread them out on a baking sheet and bake them in the oven at the lowest temperature setting for about 1 1/2 hours. They may still be pliable and feel to have moisture but will crisp when thoroughly cooled.","Toss the bean pods in a spice grinder and grind until fine.","Store in an airtight container in a cool location for about a year. Yield will vary depending on the quantity of vanilla bean pods used."],"nutrition":{"calories":"10","fatContent":"0","saturatedFatContent":"0","carbohydrateContent":"0","fiberContent":"0","sugarContent":"0","proteinContent":"0","sodiumContent":"0","cholesterolContent":"0","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe","description":"Take those expensive vanilla bean pods to the max with zero waste and make Vanilla Powder!"}</script> <div class="ccm-card" data-ccmcardid="4703874464617" data-ccmcardnum="8" data-ccmcopat="1703889351269" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1674px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The spice
grinders, food processors, mini preps, blenders, mortar and pestles, airtight
storage containers, and White Lily self-rising flour are Amazon affiliate
links. Happy baking, thanks! Please see the "info" tab for more,
well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-20841971251354658042023-12-16T05:00:00.138-06:002024-03-08T10:55:01.034-06:00Bakery Style Scottish Scones<p> </p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjDn2Fx4bp77E-LDb4BQyY7jVWN_OyiqzMv-d16XSo8YXniK0aK7sLLwzX0x78901rS5cELsEOQ_g-fUnW9CloR5hVog1ahOyu3qRe8poyWSKl-cdqVagn734Du_t9SYuM_FMOje8m3Cx2WDp7szGMogYnofuaY0AZLyIPOB4VYita8dv5ZKdPo1Korhe/s1597/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones" border="0" data-original-height="1064" data-original-width="1597" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjDn2Fx4bp77E-LDb4BQyY7jVWN_OyiqzMv-d16XSo8YXniK0aK7sLLwzX0x78901rS5cELsEOQ_g-fUnW9CloR5hVog1ahOyu3qRe8poyWSKl-cdqVagn734Du_t9SYuM_FMOje8m3Cx2WDp7szGMogYnofuaY0AZLyIPOB4VYita8dv5ZKdPo1Korhe/s16000/cover.jpg" title="scones" /></a>
</div>
<span><a name='more'></a></span>So I really took one for the team here, folks, you're
welcome. Not only did I eat my way through
<a href="https://www.flippingtheflip.com/2023/09/actual-trip-scotland-week-one.html" rel="nofollow" target="_blank">Scotland's pastry and scone scene</a>, I came home and sought out a good, solid Bakery Style Scottish Scones recipe
for you.<br /><br />Which meant testing. And retesting. And testing
some more. Testing.<br /><br />Yeah.<br /><br />For you.<br /><br />What
can I say? I care.<br /><br />Now look, I'm not going to be a person who's
traveled and then my whole life becomes about where I had traveled. It is
perfectly fine to do so. But, there's great reason to incorporate what
you've learned.<br /><br />Like
<a href="https://amzn.to/47Pq2Nc" rel="nofollow" target="_blank">Scottish stone-ground oats</a>* -- a thousand times better than American rolled oats.<br /><br />Like Bakery
Style Scottish Scones.<br /><br />Because they're flipping outstanding.
Seriously the best scones I have ever eaten. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPF6eyLpX9VDCMnzqo_xMo3H9x3DhB8spdrQHT4iDSmIHcE4yT6SH3mXgPLqQfhB7PkZbHYHt1rXCi1sYzzxmxWJPBcAGQ99tSklmdW8uzkVpvUgmwNnrYaA5mEylrFhs8jbdPZCaAE7oQ8b25cJEYCy3O5FFD293B76XnKUQHXQDj1ZI2RXz-XwS85Le/s700/Bakery%20Style%20Scottish%20Scones%20jam.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones with clotted cream and jam" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPF6eyLpX9VDCMnzqo_xMo3H9x3DhB8spdrQHT4iDSmIHcE4yT6SH3mXgPLqQfhB7PkZbHYHt1rXCi1sYzzxmxWJPBcAGQ99tSklmdW8uzkVpvUgmwNnrYaA5mEylrFhs8jbdPZCaAE7oQ8b25cJEYCy3O5FFD293B76XnKUQHXQDj1ZI2RXz-XwS85Le/s16000/Bakery%20Style%20Scottish%20Scones%20jam.jpg" title="jam" /></a>
</div>
And look, I love this
<a href="https://www.thebakedept.com/2021/04/currant-scones.html">Currant Scones</a>
recipe and I always will but I tell ya, eatin' scones from the land of <a href="https://www.thebakedept.com/2023/07/shortbread.html">their origin</a>.....it will blow your mind. A serious eye-opener.<br /><br />And
look too, I had no idea Scotland was such a pastry capital. And they
really really freakin' are. Even chain joints have terrific stuff.
Scroll down
<a href="https://www.instagram.com/thebakedept/" rel="nofollow" target="_blank">my Instagram</a>. <br /><br />Feels like I didn't even scratch the surface.
(checking flights back....)<br /><br />As an added bonus, all throughout
Scotland was the best
<a href="https://www.thebakedept.com/2023/11/proper-hot-chocolate.html">hot chocolate</a>
I've ever had in my life as well. Mind-freakin'-blowingly good.
<br /><br />Here's the thing about scones in the UK (which I didn't know was
pronounced skon in Scotland, as in rhymes with gone; no wonder the odd looks I
got): each country has a different version. <br /><br />There are
Scottish scones which are different from English scones, both of which are
different from Irish, all of which are different from Welsh. And
American.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIdc6fEUYVL6sKeCzHvyY6vgtrT8FLXDvzvPdJ9sbLFzz8i4eiXJ8n-FR4yPcerosmw3qHUAfBaRY5aDC0R9pn45lF_ka646V13Br643N1iMuP9NfpF9Bd14RoSlGuDxI4eb-ugZSSuK6wr-3l_7N3HTN4SMwwwPohJ75lK9y23Px6V7_9IMolL_JzcL0/s700/Bakery%20Style%20Scottish%20Scones%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIdc6fEUYVL6sKeCzHvyY6vgtrT8FLXDvzvPdJ9sbLFzz8i4eiXJ8n-FR4yPcerosmw3qHUAfBaRY5aDC0R9pn45lF_ka646V13Br643N1iMuP9NfpF9Bd14RoSlGuDxI4eb-ugZSSuK6wr-3l_7N3HTN4SMwwwPohJ75lK9y23Px6V7_9IMolL_JzcL0/s16000/Bakery%20Style%20Scottish%20Scones%20vert.jpg" title="scone" /></a>
</div>
I know, like I said, I really took one for the team here to bring you Bakery
Style Scottish Scones.<br /><br />For me, they needed to be as close to what I
ate in Scotland as possible in flavor, texture, and size or else what was the
point. As close as I could get without flying back over and stubbornly
demanding recipes. Hm, maybe I'm onto something there....<br /><br />Weirdly,
I had a hard time finding recipes online to start with. My friend Scott
and I were at both
<a href="https://www.flippingtheflip.com/2023/12/actual-travel-scotland-week-two.html" rel="nofollow" target="_blank">Willow Tea Rooms</a>
and I should have bought the cookbook there but instead ordered it when I got
home. Because comparing recipes was interesting.<br /><br />Turns out
their recipe, in the book, contains eggs and my understanding is Scottish scones
generally shouldn't contain eggs. Many English scones do as do Irish ones
and some Welsh ones. Lots of American ones do.<br /><br />Generally
speaking, the Scottish scone recipes I was finding fell into one of four
categories (in my head anyway): self-rising flour versions, egg versions,
flour and baking powder versions, or lastly, needlessly complicated.<br /><br />See,
my goal was to replicate
<a href="https://mimisbakehouse.com/" rel="nofollow" target="_blank">Mimi's Bakehouse</a>
scone as best I could. Do theirs contain eggs? Not sure but I'm
also attempting to lean traditional, original here. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaYLXOfAm4uYiKXtj7Lxf9t2UxJttfZCYwwhlV2D9R11gLZwZ7mnArmO1C_yZdvvMu95z1pqyYsINzdKmreEp80NU0IXOWNXyKIQsRnOc6fmM-O9DV4J-KkcvSWIV4OnB54p30U_jGRRWLRbayYmbY0_wz_DxhLPG-1uA9YJy-77nJa7BBvKPj04uMzqe/s700/Bakery%20Style%20Scottish%20Scones%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones close up cooling" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaYLXOfAm4uYiKXtj7Lxf9t2UxJttfZCYwwhlV2D9R11gLZwZ7mnArmO1C_yZdvvMu95z1pqyYsINzdKmreEp80NU0IXOWNXyKIQsRnOc6fmM-O9DV4J-KkcvSWIV4OnB54p30U_jGRRWLRbayYmbY0_wz_DxhLPG-1uA9YJy-77nJa7BBvKPj04uMzqe/s16000/Bakery%20Style%20Scottish%20Scones%20close.jpg" title="cool" /></a>
</div>
Soft, fluffy, delicate yet sturdy enough with a wee exterior crunch. Not
dried out hockey pucks.<br /><br />Why Mimi's? For one, they were
spectacular. Two, they're big, heh. And three, well, they're
spectacular.<br /><br />Why am I trying so hard to avoid eggs? In my
opinion, eggs make scones cakier which is not the result I'm seeking here.<br /><br />Did
I nail it? I think I got pretty close. It's not exact but close, as
best memory serves at this point, enough so for me to order up some
<a href="https://amzn.to/3Tdbsut" rel="nofollow" target="_blank">Black Currant Jam</a>* and search out
<a href="https://amzn.to/3RAJrf4" rel="nofollow" target="_blank">clotted cream</a>.*<br /><br />Truuussst me, you want both on these scones.<br /><br />I know
clotted cream might sound, well, off-putting by the very nature of its name but
it is <i>heavenly</i>. There are recipes for clotted cream online but it
takes a ton of time and your utility bill will be absurd; easier just to buy
some.<br /><br />To start, a butter note. Our<a href="https://www.thebakedept.com/2021/09/classic-chocolate-chip-cookies.html">
butter here in the States has less butterfat than butter in the UK</a>. Because we suck, that's why, hahaha. Just joshin'.<br /><br />I
tested both types of butter in this recipe and my verdict is that it didn't make
enough of a difference to specify using it or justify the expense. You can
if you'd like but it's not required. My goal here too is to make sure this
recipe is accessible for American ingredients as well.<br /><br />Note too, this
makes four Bakery Style Scottish Scones, bigger scones. Heh,<a href="https://www.ourcookbooks.com/recipe/2412638/scottish-scones.html" rel="nofollow" target="_blank">
the original</a>
that I began with, well, that said cut them up small and have a bunch. Nope.<br /><br />You can double the recipe for eight
but as it's typically just me eating these and they're best the day-of, I stick
with four. Toasted the next day or two, though? Definitely, mmmmmm,
winner!<br /><br />Will I keep working on this recipe? Most likely.
Will I keep trying others? Probably. <br /><br />Right, ok, Bakery
Style Scottish Scones. Go.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHPX2ZSdaSbHXKGrS5uggkJuzeQ6fXiIYHA-XAW9oecZRiqS1JbSQZG-dKYDHNLl7MkLVuG8Qmy5yM9G_Irz-JhomUSb8tOyRSaDFz9c89YrQOBX_tvRdiI5VSQ_hjQDuB3glN_IOyTEnmUaZy6MNEpYYxVnORJ3cMMNkHCnmDWHtpA4yK8TD2lhJ7fHY/s700/ingredient%20prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHPX2ZSdaSbHXKGrS5uggkJuzeQ6fXiIYHA-XAW9oecZRiqS1JbSQZG-dKYDHNLl7MkLVuG8Qmy5yM9G_Irz-JhomUSb8tOyRSaDFz9c89YrQOBX_tvRdiI5VSQ_hjQDuB3glN_IOyTEnmUaZy6MNEpYYxVnORJ3cMMNkHCnmDWHtpA4yK8TD2lhJ7fHY/s16000/ingredient%20prep.jpg" title="prep" /></a>
</div>
Into a large bowl, sift all the dry ingredients together. Use a
<a href="https://amzn.to/3RBgcZx" rel="nofollow" target="_blank">fine mesh strainer</a>* for this; makes fast, easy work of it.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI19X-MMa8LWNWjb5O6WTQiZCyxscNZ4m95GjMWDkQuWY2ok98xQq-zsOk52VRAmUQwD7WLEovoSV1B_EvYnrV083eSztmcbY7Ju_jivMWxiSBQE-x-Ip-jXN2fpLigVSs6mBb0paCBUJx9zblM7d0Hy23B9Bg71tbxueSYZfZLEprlUcD3JCRESZO413/s700/sifting.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sifting Bakery Style Scottish Scones dry ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI19X-MMa8LWNWjb5O6WTQiZCyxscNZ4m95GjMWDkQuWY2ok98xQq-zsOk52VRAmUQwD7WLEovoSV1B_EvYnrV083eSztmcbY7Ju_jivMWxiSBQE-x-Ip-jXN2fpLigVSs6mBb0paCBUJx9zblM7d0Hy23B9Bg71tbxueSYZfZLEprlUcD3JCRESZO413/s16000/sifting.jpg" title="sift" /></a>
</div>
Toss in the butter and with a
<a href="https://amzn.to/3RBNrw3" rel="nofollow" target="_blank">pastry blender</a>,* smash it all around until you get sandy bits and bits smaller than
peas. Won't take long at all. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLDR0ZBpiuVLU2_00Byxd2pSfhaVmXNIWYq6k2S8NcRvzpZzOvzVFVIXVENrpUjpqTXBHHYvy2lv1shObI-hked_BsChpu5U8mIPahAN1Ds0Tbm6RZSbv8OWBduZnTJyBQJ1HD4ToX5y3J0tvdREygfQPRq1LZO7rmPLwUf96p3hnnBk_6CuA4bScHXHO/s700/butter%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding butter to dry ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLDR0ZBpiuVLU2_00Byxd2pSfhaVmXNIWYq6k2S8NcRvzpZzOvzVFVIXVENrpUjpqTXBHHYvy2lv1shObI-hked_BsChpu5U8mIPahAN1Ds0Tbm6RZSbv8OWBduZnTJyBQJ1HD4ToX5y3J0tvdREygfQPRq1LZO7rmPLwUf96p3hnnBk_6CuA4bScHXHO/s16000/butter%20add.jpg" title="butter" /></a>
</div>
Alternately, use the
<a href="https://www.thebakedept.com/2021/04/buttermilk-chocolate-chip-crumb-cupcakes.html">finger smush method outlined here</a>. I would not use a food processor for this, it's too harsh.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mP81zwj20uLvjOos8bYqf6nQVM6OFb7iqX-2NkszjI6OtEYiZEwxKdohX6-PnP5G-9gxTDnVzLxdgg_RvubLeFSug5hZr4AcDDf3AyiAPCrUd3ocduKIIrJGJb5y-YZgbUPhXmaKKSzc6aNeBMJYB7ARels3wPumAYH8XpydI_hJ36JQza8QjIDyzkkr/s700/blended%20butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="blended butter into dry ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mP81zwj20uLvjOos8bYqf6nQVM6OFb7iqX-2NkszjI6OtEYiZEwxKdohX6-PnP5G-9gxTDnVzLxdgg_RvubLeFSug5hZr4AcDDf3AyiAPCrUd3ocduKIIrJGJb5y-YZgbUPhXmaKKSzc6aNeBMJYB7ARels3wPumAYH8XpydI_hJ36JQza8QjIDyzkkr/s16000/blended%20butter.jpg" title="butter" /></a>
</div>
Dump in the milk, stir very gently with a fork until things start to come
together. <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjSCmyggAF-ajtxCTSnFFCZC5IGafj1m6NgBfHDnLGjgBvdo6ziYp8IH6_xy9DWfhPu06W87ja1p_EEMR80lFjhfnyuy9HJ1o3YGUVzeVXvtBSsV6upk0_KQBzowXiwU05Q1t8xfXbytBFI3tervX_MCZ72PYDAkpXUyoiHxD1-DG75cgXfY1xtG0RbyV/s700/milk%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding milk to bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjSCmyggAF-ajtxCTSnFFCZC5IGafj1m6NgBfHDnLGjgBvdo6ziYp8IH6_xy9DWfhPu06W87ja1p_EEMR80lFjhfnyuy9HJ1o3YGUVzeVXvtBSsV6upk0_KQBzowXiwU05Q1t8xfXbytBFI3tervX_MCZ72PYDAkpXUyoiHxD1-DG75cgXfY1xtG0RbyV/s16000/milk%20add.jpg" title="milk" /></a>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDncezhq3ZoH3-GfsVQqW_nEytyO94gan_s5Z6uuixxf15CHIH8rx2lY36_VrL4LnndAz9AZjLzLe25O_aGOi0CVpzbXO68eJd5EkAOTvVg6XZ2t7jUW13eKcprzN0N8XuhxzUSgkVTiG3y-WRgtsVrweSENOs7kAYrwwZc4Hi15dZ-SPBzQ9I10reGrU/s700/dough%20forming.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dough forming in bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDncezhq3ZoH3-GfsVQqW_nEytyO94gan_s5Z6uuixxf15CHIH8rx2lY36_VrL4LnndAz9AZjLzLe25O_aGOi0CVpzbXO68eJd5EkAOTvVg6XZ2t7jUW13eKcprzN0N8XuhxzUSgkVTiG3y-WRgtsVrweSENOs7kAYrwwZc4Hi15dZ-SPBzQ9I10reGrU/s16000/dough%20forming.jpg" title="dough" /></a>
</div>
Over-mixing and over-handling will get you those aforementioned dry hockey
pucks.<br /><br />Set that rough dough on a very very lightly floured surface,
or preferably, no extra flour at all, then gently get everything into a blobby
ball-like shape...<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfnYhfULPQeUscOGWensQaRvsbRhjy9bFGoeJ-EMt_fVK8vPNIAdQLMWr7OV8Gp3FuvguL5zuZa4i_eGEFqaC4TjvnRmOFAd6rfc3gcrcQ2lza7D-nBeNeLUQFrzZ_CUCHm9FTBUohxnmEhGgj9avmR5y9LlpBwaAa8NgsP4JAfg5lSpriOdGD71pFNRK/s700/dough%20ball.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones dough ball" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfnYhfULPQeUscOGWensQaRvsbRhjy9bFGoeJ-EMt_fVK8vPNIAdQLMWr7OV8Gp3FuvguL5zuZa4i_eGEFqaC4TjvnRmOFAd6rfc3gcrcQ2lza7D-nBeNeLUQFrzZ_CUCHm9FTBUohxnmEhGgj9avmR5y9LlpBwaAa8NgsP4JAfg5lSpriOdGD71pFNRK/s16000/dough%20ball.jpg" title="ball" /></a>
</div>
...then tear, yes tear, the ball into four pieces.<br /><br />See, when baking,
these rough torn edges will brown up and get crispy crunchy, a lovely added
contrasting texture.<br /><br />Kinda very gently and without erasing those torn
edges, form each piece into a scone-like blob and set on a small
<a href="https://amzn.to/3NmPNfE" rel="nofollow" target="_blank">baking sheet</a>* that you've lined with a little piece of
<a href="https://amzn.to/46QpQMu" rel="nofollow" target="_blank">parchment paper</a>.*<br /> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SKYIN7aLLiuuDrsGbduXhyphenhyphenxEnbE5OMv4-YilHv9Ngn4Xc6TQ8giroDtEIrEUXNxgbXXujTf1lu6I-ZukvveKP0h8sOKc6M3MtJq2QE1fg6zVQ7owZm8mB9ceS5cdu6jLj9K2eY52Uu2CYSX7Q3j11UeoxE9DliMsh1LtWy2NsWBrSfJ031v4FAoTWhql/s700/scone%20balls.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="torn balls of dough on sheet pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SKYIN7aLLiuuDrsGbduXhyphenhyphenxEnbE5OMv4-YilHv9Ngn4Xc6TQ8giroDtEIrEUXNxgbXXujTf1lu6I-ZukvveKP0h8sOKc6M3MtJq2QE1fg6zVQ7owZm8mB9ceS5cdu6jLj9K2eY52Uu2CYSX7Q3j11UeoxE9DliMsh1LtWy2NsWBrSfJ031v4FAoTWhql/s16000/scone%20balls.jpg" title="torn" /></a>
</div>
Pop the sheet into the freezer for a few,
<a href="https://amzn.to/487Lsos" rel="nofollow" target="_blank">brush</a>* the
tops with an egg wash or heavy cream, and it's bake time. Tops only for
that wash; any on the sides will inhibit rising.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0FTFoxFAMwMKmFpyhMr_FNZw8hdl_5HuwC1hSQhuRFyKwGZ9WYUfYlaa8qSmPm1NBU9cAuD_EQQ0FwswrAsuj4Qg9diYKTb_al9a75VuCLByJGic-ythYnAUAp-n7yGuo5qok-RDzNV2LvrPFoZ3607vzhBtUiKlKCmsBzokluo29wBgrNOg9ktX_5U_/s700/egg%20wash.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="washing slightly frozen balls of dough with egg wash" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0FTFoxFAMwMKmFpyhMr_FNZw8hdl_5HuwC1hSQhuRFyKwGZ9WYUfYlaa8qSmPm1NBU9cAuD_EQQ0FwswrAsuj4Qg9diYKTb_al9a75VuCLByJGic-ythYnAUAp-n7yGuo5qok-RDzNV2LvrPFoZ3607vzhBtUiKlKCmsBzokluo29wBgrNOg9ktX_5U_/s16000/egg%20wash.jpg" title="wash" /></a>
</div>
Pace aaaaanxiously, get your jam and clotted cream ready, and when the little
torn bits are getting nicely golden, the rest of the scones are lightly golden,
it is stuff your face time. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWfqbtc6ngGj13A9qVPorB4lc5TMeqnCDM0N8RF7wMgxwTB5oibL3sgOAZ9AkSX4_MZnbz7L2IOXptpgURzXlibCRHpP0aFFcBmTnRjr35x7yuGze27GqvC06FcppJHpON8F9tIZTe_S_ji0kSFmQ0QgZ2PuizTK7TiDboPNFu6rOTv2uM_6Ni3EqF9Er/s700/baked%20Bakery%20Style%20Scottish%20Scones.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked Bakery Style Scottish Scones" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWfqbtc6ngGj13A9qVPorB4lc5TMeqnCDM0N8RF7wMgxwTB5oibL3sgOAZ9AkSX4_MZnbz7L2IOXptpgURzXlibCRHpP0aFFcBmTnRjr35x7yuGze27GqvC06FcppJHpON8F9tIZTe_S_ji0kSFmQ0QgZ2PuizTK7TiDboPNFu6rOTv2uM_6Ni3EqF9Er/s16000/baked%20Bakery%20Style%20Scottish%20Scones.jpg" title="baked" /></a>
</div>
Hot diggity dog. Insert mowing down of scones noises here.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkNqvNpeHvwMeFDCacDQbHF0AIQ2iF_tyjtxXhwrIy4vPGyIhG0zUBpz5DAhPZNpsFUB288ZtN-3A84E1TZiA_KgD3bpdviUiNmK5w8dalL5G-4x7TrA5NZ54zYTpoNe5jPlDKUsy1KjzK9p3q3qXnvgLVRm3sUd87xt9dN1xvpRpmGOl4lRTgp1KxFWV/s700/Bakery%20Style%20Scottish%20Scones%20inside.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="inside of Bakery Style Scottish Scones" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkNqvNpeHvwMeFDCacDQbHF0AIQ2iF_tyjtxXhwrIy4vPGyIhG0zUBpz5DAhPZNpsFUB288ZtN-3A84E1TZiA_KgD3bpdviUiNmK5w8dalL5G-4x7TrA5NZ54zYTpoNe5jPlDKUsy1KjzK9p3q3qXnvgLVRm3sUd87xt9dN1xvpRpmGOl4lRTgp1KxFWV/s16000/Bakery%20Style%20Scottish%20Scones%20inside.jpg" title="inside" /></a>
</div>
Holy cow, these are delicious. What a treat. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiD5hZeNkPzCjrg3QyrVNd-6BfxF3JFdMhu5dpO16663fGsV0y9GWGjfe6k5P9ttmtsI_9Krp8bPpf8QFCvV2wYTmneP8IvOx9mRANw2xvBSicV5ABhy2L27orS3yCUe5HLoDRHsIcWKcAm5j_YWGnxy0zS3rGfplkInRYF02XWMDbWzpkXTsK6Lr4l3r/s700/Bakery%20Style%20Scottish%20Scones%20jam%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bakery Style Scottish Scones with black currant jam and clotted cream" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiD5hZeNkPzCjrg3QyrVNd-6BfxF3JFdMhu5dpO16663fGsV0y9GWGjfe6k5P9ttmtsI_9Krp8bPpf8QFCvV2wYTmneP8IvOx9mRANw2xvBSicV5ABhy2L27orS3yCUe5HLoDRHsIcWKcAm5j_YWGnxy0zS3rGfplkInRYF02XWMDbWzpkXTsK6Lr4l3r/s16000/Bakery%20Style%20Scottish%20Scones%20jam%20vert.jpg" title="scone" /></a>
</div>
I really hope you love these Bakery Style Scottish Scones, whooie!<br /><br />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/AzmVkmX.jpg","name":"Bakery Style Scottish Scones","prepTime":"PT8M","cookTime":"PT17M","totalTime":"PT40M","description":"Experience the joy of Bakery Style Scottish Scones in your own home with this fabulous recipe! They're super easy, quick, and no travel is required!","yield":"4 scones","keywords":"scones","recipeCategory":"recipes","recipeCuisine":"Scottish","recipeIngredient":["1 1/2 cups (180 g) all-purpose flour","1 tablespoon (12 g) granulated sugar","1/2 teaspoon (3 g) fine sea salt","1 3/4 teaspoons (7 g) baking powder","1/8 teaspoon (0.75 g) baking soda","2 tablespoons (28 g) unsalted butter, cold","1/2 cup (118 ml) milk, cold","1 egg with a splash of water, milk, or cream, or heavy cream, for washing"],"recipeInstructions":["Sift the dry ingredients into a large bowl.","Preheat the oven to 425° F (218° C) and line a small baking sheet with parchment paper. Set the baking sheet aside.","With a pastry blender, cut in the cold butter until it's a mix of sandy and smaller than pea size. Alternately, use your finger tips to smear the butter into the flour creating flakes and small bits.","Pour in the milk and gently stir with a fork until a dough forms. Avoid over-mixing.","Very lightly flour a work surface, place the dough atop, and gently shape into a general ball shape.","Pull the dough apart into 4 equal sized pieces. Gently and barely form into ball blobs leaving the dough rough from the tearing apart. The rough edges will brown and crisp in the oven.","Place the 4 pieces on the baking sheet with about a 1/2\" between them and place the baking sheet in the freezer for 10 minutes.","Brush the tops, avoiding the sides, with an egg wash (1 egg whisked with a splash of water, milk, or cream) or with heavy cream.","Remove the sheet from the freezer and bake for about 15-17 minutes until lightly golden and the rough edges are starting to turn a deeper golden brown.","Remove the baking sheet from the oven, cool slightly, and serve immediately."],"nutrition":{"calories":"267.33","fatContent":"8.18","saturatedFatContent":"4.58","carbohydrateContent":"40.75","fiberContent":"1.26","sugarContent":"4.64","proteinContent":"7.29","sodiumContent":"539.34","cholesterolContent":"59.63","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" data-ccmcardid="4702151828170" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmcardnum="8" data-ccmcopat="1709916880896"style="min-height: 2159px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<br /><br /><span style="font-size: x-small;">*The
Scottish stone ground oats, drinking chocolate, black currant jam, clotted
cream, fine mesh strainers, pastry blenders, baking sheets, parchment paper, and
pastry brushes are Amazon affiliate links. Happy baking, thanks!
Please see the "info" tab for more, well, info.</span><br />
<p></p>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-20075801600677135132023-12-02T05:00:00.003-06:002023-12-03T13:03:45.383-06:00Pancakes
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg391Zv_cgGI0dGjaAoMMulpeYzCsghjb4-zYdsblw8RutppO1T9NpWW9p10yL0aF_66PHolVunz6EmYpb3tsuwBzK2lVh76EIFhYDYf-n-J3slf6qriH8qUHffQh5ZWsjvNqgvEcxnR6XW9VRLVAYHDlWeyxTX5md4nscTNc_rImH2tAb1Y3Z2gMOH2Aq_/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pancakes with syrup and butter stacked on plate" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg391Zv_cgGI0dGjaAoMMulpeYzCsghjb4-zYdsblw8RutppO1T9NpWW9p10yL0aF_66PHolVunz6EmYpb3tsuwBzK2lVh76EIFhYDYf-n-J3slf6qriH8qUHffQh5ZWsjvNqgvEcxnR6XW9VRLVAYHDlWeyxTX5md4nscTNc_rImH2tAb1Y3Z2gMOH2Aq_/s16000/cover.jpg" title="plate" /></a>
</div>
<span><a name='more'></a></span>In all honesty, this is a tough one for me. I
know, it's just Pancakes, simply a food, right, and this recipe is mad delicious.<br /><br />And,
in all honesty, I never once expected in my life to have strong emotions tied to
a particular food either. I suppose I'm a sensitive sort.<br /><br />Given
our
<a href="https://www.flippingtheflip.com/2023/11/another-wall-mounted-mirror-with-clips.html" rel="nofollow" target="_blank">current situation</a>, I'm feeling hesitant to share this Pancakes recipe too for fear of Murphy's
Law-ing or hexing myself as I am the
<a href="https://www.flippingtheflip.com/2014/02/light-me-up.html" rel="nofollow" target="_blank">walking definition of Murphy's Law</a>.<br /><br />See, I love Pancakes. Always have. Out to breakfast
growing up? Pancakes. Special occasion or holiday growing up?
Pancakes. Out to breakfast as an adult? Pancakes. Breakfast
for dinner? Pancakes. You get the gist. Pancakes. All
in.<br /><br />I used to buy the box of Bisquick and that was certainly
good. Sometimes I or we weirdly just couldn't get through the box fast enough
though and for whatever reason, it had to be wastefully
tossed.<br /><br />One day I came across this recipe and thought huh, well, that
sounds incredibly easy, I have everything on hand, it's just as effortless to
pull together, and bonus, doing-ahead a small batch of mix at a time eliminates
wasted stuff. Win all around!<br /><br />We tried it and in my opinion,
it's the best. Infinitely better than Bisquick, or out I dare say, hands
down.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwunpslegC77Muihw8KFi_e3sbE8R-dNZ2La2GhlD40Zyl32r9yJNO90t9hyhcmYtkeO196fEh-okh8v51OvWQVxJ6Y9Ch2zWESLepKAgmV3Y4Dxd4HlPkt3VlGRvSHd3N5sOVgYvSpYU96hxp5adQhKaf9D_1UYQOjnrK3g0f23c-z84ZhbIvMZuOBRJ/s700/stack%20props.jpg" style="margin-left: auto; margin-right: auto;"><img alt="pancakes stacked on plate" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwunpslegC77Muihw8KFi_e3sbE8R-dNZ2La2GhlD40Zyl32r9yJNO90t9hyhcmYtkeO196fEh-okh8v51OvWQVxJ6Y9Ch2zWESLepKAgmV3Y4Dxd4HlPkt3VlGRvSHd3N5sOVgYvSpYU96hxp5adQhKaf9D_1UYQOjnrK3g0f23c-z84ZhbIvMZuOBRJ/s16000/stack%20props.jpg" title="plated" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Yes, it's winter light. Yes I made these for dinner so it was
dark. Sorry about the photos but try the pancakes!<br />
</td>
</tr>
</tbody>
</table>
Now indeed, this recipe does call for buttermilk. Pick up a jug and if you
have leftovers, I've got plenty of
<a href="https://www.thebakedept.com/search/label/buttermilk">other recipes here to help you use it up</a>. Or, and I haven't tried it, you can do the tablespoon of lemon juice or
vinegar then fill the measuring cup up to one cup with milk and let sit five
minutes trick
<a href="https://www.healthline.com/nutrition/buttermilk-substitutes" rel="nofollow" target="_blank">among others</a>.<br /><br />Or, if you're ready for some power baking (yes!) or desire a
larger quantity of buttermilk around,
<a href="https://www.thebakedept.com/2021/05/homemade-buttermilk.html">make it yourself</a>!<br /><br />Or, skip the buttermilk. This recipe works with solely milk
but I'd encourage you the buttermilk route for tastier, fluffier, and better
results.<br /><br />So. Ok. Now for what I alluded to above.
Feel free to skip ahead to where you see "anyway."<br /><br />I stopped eating
Pancakes for over six and a half years. Could barely even look at them.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2MXFGQ4Kp0K46zEmB6OgeqBvRT0MkKQ3gSn9lc_eDdGr2EHsGDo1JHwWBgvca0BILa4OZJrvxsjH-wJEEHn9LgPowhkrX1OSFds7n2WvlabpCtBZ63775pfiyJtCt4TfXxkFedSQoM8cxpE-PDD58VPFIf52gsYajm04YK7weueA03ZKkAkB7QThangn/s700/stacking.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="piled pancakes on plate from above" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2MXFGQ4Kp0K46zEmB6OgeqBvRT0MkKQ3gSn9lc_eDdGr2EHsGDo1JHwWBgvca0BILa4OZJrvxsjH-wJEEHn9LgPowhkrX1OSFds7n2WvlabpCtBZ63775pfiyJtCt4TfXxkFedSQoM8cxpE-PDD58VPFIf52gsYajm04YK7weueA03ZKkAkB7QThangn/s16000/stacking.jpg" title="above" /></a>
</div>
In July 2014, one normal Sunday morning, Mike just finished making breakfast
consisting of these Pancakes, a forkful touching my lips when suddenly and
unexpectedly, my sweet pea
<a href="https://www.flippingtheflip.com/2014/07/back-at-pantry-floor-and-life-itsi-dont.html" rel="nofollow" target="_blank">Hailey</a>
died right under my feet. It was traumatizing to say the very least.<br /><br />Since
that awful day that still rips my heart out to think of, the mere thought of
Pancakes brought tears to my eyes. My lips curling in if Mike offered me a
bite. Pancakes were a solid no.<br /><br />I tried all sorts of
workarounds over the years, dancing close but not quite like
<a href="https://www.thebakedept.com/2021/04/welsh-cakes.html" rel="nofollow" target="_blank">Welsh Cakes</a>
(which mmm, outstanding, yum) or
<a href="https://www.thebakedept.com/search?q=dutch+baby">Dutch babies</a> or
other closely tied
<a href="https://www.thebakedept.com/search/label/breakfast">breakfast items</a>. <br /><br />Eventually, one morning in 2021 I said to Mike,
<a href="https://www.instagram.com/p/CKkHOIblloe/" rel="nofollow" target="_blank">ok, I think I can try Pancakes again</a>. "Are you sure?" he gently queried. He'd been immensely patient
with me. I said yes, let's try. I struggled, it was a quiet
breakfast, I felt tears welling, but I was ok. <br /><br />Not gonna lie,
I still feel a tinge of pain and sadness every time we have them but they are
back in rotation.<br /><br />So why is this Pancakes post hard today?
Well, I'm still damaged over that day, Hailey's loss, and surely always will
be. But
<a href="https://www.flippingtheflip.com/2023/04/about-finn.html" rel="nofollow" target="_blank">Finn</a>. Now it's
<a href="https://www.thebakedept.com/search/label/dog%20treat" rel="nofollow" target="_blank">Finn</a>'s cancer and the intense trials of this year with this health. I don't
want to lose him by saying any of this.<br /><br />Again, I'm panicked I'm
cursing myself by these words in print, bringing to light the sad feelings
around Pancakes. I'm not a superstitious person but I feel it
sometimes.<br /><br />Why am I sharing all this if it's unnerving? Maybe
I'm hoping to neutralize bad juju, flip the script. Bring luck and good.<br /><br />And right, yes, I
know, it's just a food. A good food. Get over it! But. I
am who I am. Truth be told, I have similar issues with
<a href="https://www.thebakedept.com/2023/11/proper-hot-chocolate.html">Hot Chocolate</a>
and workplaces but less, shall we say, mortal.<br /><br />The human brain, 'tis
a whack-a-do funny thing.<br /><br />Anyway. <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxm6LqMVnjIfJlt_AAy-cf0PzShtcl6Nbz04lp7g-2Ha0MAI5Hi5WnirwpQhdat3FfDvdykOsQEcxMaPIb1rvImhn2VNlKhkfCi5bB3y35I1EqEg3Pahu3HOOIlvlZ5X8zBqlpPDzYJnzMRGhBbmGfHjZHKAb3xM8g9_btY-ApAEzjaW7fA1oRNOdMOFNr/s700/pancakes%20stack%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pancakes close up on plate" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxm6LqMVnjIfJlt_AAy-cf0PzShtcl6Nbz04lp7g-2Ha0MAI5Hi5WnirwpQhdat3FfDvdykOsQEcxMaPIb1rvImhn2VNlKhkfCi5bB3y35I1EqEg3Pahu3HOOIlvlZ5X8zBqlpPDzYJnzMRGhBbmGfHjZHKAb3xM8g9_btY-ApAEzjaW7fA1oRNOdMOFNr/s16000/pancakes%20stack%20vert.jpg" title="close" /></a>
</div>
Not to freak you out and turn you off. Probably too late. Apologies
if I have. I'm merely human. But these Pancakes, they are delectable.<br /><br />Originally I found the recipe eons ago in a Martha Stewart
<a href="https://www.pbs.org/food/shows/everyday-food/" rel="nofollow" target="_blank">Everyday Food</a>
magazine and I'm having <i>the absolute worst</i> time finding a link
online. As in, I can't.<br /><br />The recipe makes a double-ish batch of
dry mix though I fill an
<a href="https://amzn.to/3SX4MAx" rel="nofollow" target="_blank">airtight container</a>* with several batches, multiply the double-ish batch by three or four at a
time, whatever fits. Scoop out whatcha need and whisk it up.<br /><br />Right,
very simple. So, do the do-ahead and the rest is <a href="https://www.thebakedept.com/search/label/cake">cake</a>.<br /><br />Grab a medium sized
<a href="https://amzn.to/47BalJg" rel="nofollow" target="_blank">mixing bowl</a>* or I like to use a glass
<a href="https://amzn.to/49Ztgiq" rel="nofollow" target="_blank">four cup measuring cup</a>* and let's get mixing.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-__kCbkWXubrSnx7k8TuxX6_HZ-TjQb21pvM7mXgP6AfV1ynq4gJaDqmNPrYImplgNx8f0YIHIy0s9NENE0t0NlQvfzSMrHKPjWokyfNtYmqoUsMgy8kP_bMe_ocCMMJO2SE0ojl9uSQyvpoPxD2kwmDLAHr_fbmCePXv2mxzoMgy2q41tUM9Tt6Se-8o/s700/pancakes%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pancakes ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-__kCbkWXubrSnx7k8TuxX6_HZ-TjQb21pvM7mXgP6AfV1ynq4gJaDqmNPrYImplgNx8f0YIHIy0s9NENE0t0NlQvfzSMrHKPjWokyfNtYmqoUsMgy8kP_bMe_ocCMMJO2SE0ojl9uSQyvpoPxD2kwmDLAHr_fbmCePXv2mxzoMgy2q41tUM9Tt6Se-8o/s16000/pancakes%20ingredients.jpg" title="prep" /></a>
</div>
First, let's melt the butter so it is melted and has a spot of time to slightly
cool. You can use oil if you rather but I'm a butter gal, prefer the
flavor and the end result so I haven't tried oil.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkptQ2be7OCwZ6zx3HCK8wuFv_habtEkrC2avhUZBzq0j1UIqz8roxGBmzeFrWLprHOrVdT65Tx9HrkKlnVbCldUzj5E3zDgmhqK35ETMRlcv1mmHArKJYxxoZIfuayZjP2XE8e3pgD82Kj2iExmjV2dMv1u4Cvn6UTwFCUvpJEoYTPalY2i-JS4hyYy0X/s700/egg%20butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="whisked egg and melted butter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkptQ2be7OCwZ6zx3HCK8wuFv_habtEkrC2avhUZBzq0j1UIqz8roxGBmzeFrWLprHOrVdT65Tx9HrkKlnVbCldUzj5E3zDgmhqK35ETMRlcv1mmHArKJYxxoZIfuayZjP2XE8e3pgD82Kj2iExmjV2dMv1u4Cvn6UTwFCUvpJEoYTPalY2i-JS4hyYy0X/s16000/egg%20butter.jpg" title="egg" /></a>
</div>
Crack your egg into your mixing vessel, give that a light
<a href="https://amzn.to/47OMMfM" rel="nofollow" target="_blank">whisk</a>*
around. <br /><br />Go scoop out a cup and a quarter of the dry pancake
mix and toss it in.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs1nKzjwdwgO_wzCPb6_plMrRCZ_rAABy7HXHJCfcXXQz76-BZQ_vhbrIaiuy0LPSXrwa5YcmPInokIG6ObHiwYN1XMqySK8hYWc-Y-c45mc5wkktR_hgb9B_ULNw-6wIvI6_MZegAoTan7hleUUbRne8yOKMnpHbksXfWICwgkovwkqTY8ZwH4MWkGv9/s700/flour%20mix.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding dry flour mix" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs1nKzjwdwgO_wzCPb6_plMrRCZ_rAABy7HXHJCfcXXQz76-BZQ_vhbrIaiuy0LPSXrwa5YcmPInokIG6ObHiwYN1XMqySK8hYWc-Y-c45mc5wkktR_hgb9B_ULNw-6wIvI6_MZegAoTan7hleUUbRne8yOKMnpHbksXfWICwgkovwkqTY8ZwH4MWkGv9/s16000/flour%20mix.jpg" title="flour" /></a>
</div>
Next, pour in your buttermilk and milk, gently whisk-stir then stream in the
melted butter while mixing. Now, be sure to not over-mix here; a few small
balls of flour are no biggie.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ixhA6sAM0ywcgLE7OPJhLzrxYHlXSIOhn_0qib_hxmVc4siKveBN2B8vtutNkdk32Zw-yvayFmYz2GJf1QlrmS9NVZiEMUTySQhMliCegqMELLgBhkR4-B3nC2pwFksU7c-c-ZNj4M0Sw7qg-Ln-sxMOZ00XpJgP2qBBT9CzL7aF4OaW-f3zX6a6Ttqv/s700/dairy.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding milk and buttermilk" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ixhA6sAM0ywcgLE7OPJhLzrxYHlXSIOhn_0qib_hxmVc4siKveBN2B8vtutNkdk32Zw-yvayFmYz2GJf1QlrmS9NVZiEMUTySQhMliCegqMELLgBhkR4-B3nC2pwFksU7c-c-ZNj4M0Sw7qg-Ln-sxMOZ00XpJgP2qBBT9CzL7aF4OaW-f3zX6a6Ttqv/s16000/dairy.jpg" title="dairy" /></a>
</div>
The way I like the finished batter to be? Thick. If it's thicker,
the Pancakes are taller and fluffier. If it's thin, so will be the
Pancakes so very much resist the urge to thin the batter.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOvAmrnYhQ5-vhiBqV4Rh_xCXA4x_sianuMNu48MFUuIdclH3fMPxu2lpUhEW9GZ-d-QEBOVhaxOKnyiqPI5DZFQrAJdtjH9gJ9cIJ05ZdSRMG7Arnjx9JSFvSYl5S8crhSWNWqYHfOzGtE7bf8GE6JQTu-4IHx9TSDfNt4fv1XN2QzDAaVkpDGBkD6T4/s700/pancakes%20batter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished pancakes batter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOvAmrnYhQ5-vhiBqV4Rh_xCXA4x_sianuMNu48MFUuIdclH3fMPxu2lpUhEW9GZ-d-QEBOVhaxOKnyiqPI5DZFQrAJdtjH9gJ9cIJ05ZdSRMG7Arnjx9JSFvSYl5S8crhSWNWqYHfOzGtE7bf8GE6JQTu-4IHx9TSDfNt4fv1XN2QzDAaVkpDGBkD6T4/s16000/pancakes%20batter.jpg" title="batter" /></a>
</div>
Here, this is where Mike takes over as he's the Breakfast King. He uses a
<a href="https://amzn.to/3R2D4zC" rel="nofollow" target="_blank">flat skillet</a>* or
<a href="https://amzn.to/3GlEgsY" rel="nofollow" target="_blank">reversible flat griddle pan</a>* on the stove, heats it up, gives a light cooking oil spray, and pours out
dollops, cooking until the edges are dry and bubbles appear throughout.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Z2XCWEhzmaozmmANTdxlhaMGnN1IAMu32zZN9P5xDeZDnmBH2VZods55vpHLpBu7vkbYRMwBi-RW52-9YPVihXjmMw53UYarDTO04aOQW5ebJTICruDei9MlcuXfvEan7pSbFRbXWgCUje3xfJM5czo3JCgqnDnNh-MO0rUfiEOeZCSUChSljmvEHP24/s700/bubbles.jpg" style="margin-left: auto; margin-right: auto;"><img alt="bubbles forming in pancakes batter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Z2XCWEhzmaozmmANTdxlhaMGnN1IAMu32zZN9P5xDeZDnmBH2VZods55vpHLpBu7vkbYRMwBi-RW52-9YPVihXjmMw53UYarDTO04aOQW5ebJTICruDei9MlcuXfvEan7pSbFRbXWgCUje3xfJM5czo3JCgqnDnNh-MO0rUfiEOeZCSUChSljmvEHP24/s16000/bubbles.jpg" title="bubbles" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
When I make them, I usually screw up the first one hence only one
here, heh. Bubbles forming!<br />
</td>
</tr>
</tbody>
</table>
<a href="https://amzn.to/47Tn89P" rel="nofollow" target="_blank">Flip</a>,* flop
onto plates, grab the syrup, it's breakfast time!<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGzj3nKtxjnDBarWqIfzRhGrd9al44FN5rmX8VxHeOoExg_YjXtFT-pi5pKeTZbuvV0sTm2NL_auDcyuJ0bHOj8PPBFFz5T-VxCa-zxW3vz-zR7LCSIVkV6oqTKNlMj4ft8n28XBUsfvjFytM-ZAWzotQtPTWj2OQVahXLzzkUpp6vI427TxNMmFoky57/s700/golden%20side.jpg" style="margin-left: auto; margin-right: auto;"><img alt="flipped pancake on pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGzj3nKtxjnDBarWqIfzRhGrd9al44FN5rmX8VxHeOoExg_YjXtFT-pi5pKeTZbuvV0sTm2NL_auDcyuJ0bHOj8PPBFFz5T-VxCa-zxW3vz-zR7LCSIVkV6oqTKNlMj4ft8n28XBUsfvjFytM-ZAWzotQtPTWj2OQVahXLzzkUpp6vI427TxNMmFoky57/s16000/golden%20side.jpg" title="flipped" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
But! I didn't screw it up! Woot!<br />
</td>
</tr>
</tbody>
</table>
Play with them at will; drop in some berries, chocolate chips, spice them up,
what-have-you but I consider them perfect as-is with just some real maple
syrup. Preferably Mike's Uncle Bill's upper Michigan homemade syrup but
that is a rare, highly sought-after commodity!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFtXlznfbRhU1nZoxp39SYV1CJtrRF19r3epleBFFAITZnEeU9SHblQz0_9sfgDmXHmEHBO_ozpILkYo8gWb3hEYT8fAmJj3PhAKjjvUtwaabSFyr77cS62yqYyOrmq32XQ3d1G7QbSEYez8JZ9tDquNQhU6BBtcWELzjDRgbypy_upKdUW27LBctGRxU/s700/pancakes%20syrup%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pancakes with syrup and butter" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFtXlznfbRhU1nZoxp39SYV1CJtrRF19r3epleBFFAITZnEeU9SHblQz0_9sfgDmXHmEHBO_ozpILkYo8gWb3hEYT8fAmJj3PhAKjjvUtwaabSFyr77cS62yqYyOrmq32XQ3d1G7QbSEYez8JZ9tDquNQhU6BBtcWELzjDRgbypy_upKdUW27LBctGRxU/s16000/pancakes%20syrup%20vert.jpg" title="pancakes" /></a>
</div>
Yum yum, my friends! Hope you love these as much as I do. And, too
thanks for allowing me to share some human stuff with you.<br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/Xij5fOM.jpg","name":"Pancakes","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","description":"Pancakes! The quintessential American breakfast of champions! It's so easy to whip up a batch of homemade mix with this simple, delicious recipe!","yield":"2 (about 8 pancakes)","keywords":"pancakes, breakfast","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["3 cups (360 g) all-purpose flour","6 tablespoons (74 g) granulated sugar","2 tablespoons (24 g) baking powder","1 1/2 teaspoons (9 g) fine sea salt","generous sprinkling of cinnamon as desired, optional","2 tablespoons (28 g) unsalted butter","1 large egg","3/4 cup (177 ml) buttermilk","1/4 cup (59 ml) milk","1 1/4 cup (about 397 g) Do-Ahead Dry Flour Mix"],"recipeInstructions":["Toss all the ingredients into an airtight storage container, give a good shake to mix well, and set aside until assembly time.","Note: multiply the initial batch by several to have a larger quantity stored for use anytime. For instance, by 4: 12 cups (1440 g) flour, 1 1/2 cups (297 g) sugar, 8 tablespoons (98 g) baking powder, 6 teaspoons (36 g) salt, plus a very generous sprinkling of cinnamon if desired.","Melt the 2 tablespoons of butter in the microwave for about 30-60 seconds, until just barely melted. Set aside to cool slightly.","In a mixing bowl, add the egg and lightly whisk to break it up.","Add 1 1/4 cups of the Do-Ahead Dry Mix to the bowl, pour in the buttermilk and milk, then gently stir with a whisk.","While stirring, stream in the melted butter and gently stir everything together. The batter will be thick. Resist the urge to thin it to achieve fluffy pancakes. Avoid over-mixing; some small lumps of flour are fine.","Heat a flat skillet or flat griddle pan over medium low heat. Lightly spray with cooking spray or melt a small amount of additional butter.","Scoop about 1/4 cup of batter per pancake and dollop onto the hot pan. Allow to cook, waiting for the edges to look dry and set along with bubbles forming throughout the pancake, about a minute or two, until golden brown as well.","Flip and cook until both sides are nicely golden.","Serve warm with maple syrup or toppings of choice."],"nutrition":{"calories":"602","fatContent":"18.62","saturatedFatContent":"10.4","carbohydrateContent":"91.42","fiberContent":"2.5","sugarContent":"17.95","proteinContent":"16.84","sodiumContent":"144.73","cholesterolContent":"136.66","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4701219747673" data-ccmcardnum="8" data-ccmcopat="1701482733470" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2237px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The
airtight food containers, mixing bowls, four cup measuring cups, whisks, flat
skillets, reversible flat griddle pans, and spatulas are Amazon affiliate
links. Happy baking, thanks! Please see the "info" tab for more,
well, info.</span><br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-56505878324755969622023-11-18T05:00:00.360-06:002024-02-04T12:09:34.228-06:00Proper Hot Chocolate <div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD36105_PGMvvLGTa5rOc9Kr4J65frDYKslk0c2ShoDf8YvzJx4nUd1yGkuzsaG5qzNTLGn2jcdInQd2g82Gmt5L6jE-Dr2ABbQwRu2x3BkMFMmzAU14tcRbdCZRjxkqlKbM-spqBoUtBBpXzrENpyl8iW8lnEq6fvR7iGKgpQEFF95Sh6urgeuzKLpYl4/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Proper Hot Chocolate with dripping whipped cream" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD36105_PGMvvLGTa5rOc9Kr4J65frDYKslk0c2ShoDf8YvzJx4nUd1yGkuzsaG5qzNTLGn2jcdInQd2g82Gmt5L6jE-Dr2ABbQwRu2x3BkMFMmzAU14tcRbdCZRjxkqlKbM-spqBoUtBBpXzrENpyl8iW8lnEq6fvR7iGKgpQEFF95Sh6urgeuzKLpYl4/s16000/cover.jpg" title="cream" /></a>
</div>
<span><a name='more'></a></span>Because, yeah, see, you’ve gotta have something
delicious to drink with
<a href="https://www.thebakedept.com">all of these baked goods</a>, or
anytime, right?! So it best be Proper Hot Chocolate because it's the
best of the best, a hot chocolate lover's dream.<br /><br />Especially, as I
sit here currently, we’re coming up on brrr cold, dark winter here in Chicago.
Hot chocolate, Proper Hot Chocolate, makes that easier to swallow.
Ah, beverage pun!<br /><br />All my life I’ve been a chocolate beverage
person. As a kid, and to be fully honest, through to now, it’d always be
a cupful of milk with
<a href="https://www.thebakedept.com/2021/06/charoset-ice-cream.html">Nesquik</a>
with breakfast.<br /><br />If I’m lucky to be out for breakfast, again, it’s a
chocolate milk. Hopefully the real kind as opposed to
<a href="https://www.thebakedept.com/2021/10/homemade-chocolate-syrup.html">chocolate syrup</a>
stirred in milk. While duh of course I’ll still drink that, I prefer the real
kind, the rich-thick-heavier-the-better type. <br /><br />If for some reason
the out for breakfast place doesn’t have chocolate milk, or a bad one (um,
chocolate flavoring for coffees is a total ick), a mental note is
deposited and I order hot chocolate instead.<br /><br />Or total luxury,
stopping by a bakery for breakfast snacks, that’s always hot chocolate
territory. <br /><br />Preferably, for me anyway, not a hot chocolate packet
in water.<br /><br />Heh, I really have requirements and preferences for
chocolate milk and hot chocolate, don’t I?<br /><br />Rightfully so though.
Why mess around with stuff that’s not good?! Life is hard enough
as it is, do the good stuff as best you can, such as this Proper Hot
Chocolate. <br /><br />Here in the States, most often what one finds is
<a href="https://amzn.to/3R2prla" rel="nofollow" target="_blank">a mix</a>,* a
container of powdered cocoa and sugar which is fine. It's fine. It
does the job.<br /><br />I've been through many a tin or packet or
what-have-you and finding one that's good, rich, warm, full of flavor, and
comfort is, again for me, few and far between.<br /><br />I'm not a snob, lest
you get the sense that I am. Most often flavor is lacking. It
doesn't taste very chocolate or it's too sugary or it's chalky, doesn't
dissolve, tastes bland or watered down despite adding a bit extra for
oomph. <br /><br />No longer.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99fgCx05RNhIgrw4UegqHBVNdgWHMkNVaKrPmm81mcSK2NNa-TzyQLejROl0F4KPrZxzcBSLCpm-pWhrRxp6ID4n-nYR5EkA0fg8TasJCn91ep0hIPAid76Ln6VarTjFKyTmjtsjk_jcvWrvT6lp9_CsVtPSyVLpDofA2_rPQe-p9jHIXfIv81kHGtFAZ/s700/proper%20hot%20chocolate%20close%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Proper Hot Chocolate close up view" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99fgCx05RNhIgrw4UegqHBVNdgWHMkNVaKrPmm81mcSK2NNa-TzyQLejROl0F4KPrZxzcBSLCpm-pWhrRxp6ID4n-nYR5EkA0fg8TasJCn91ep0hIPAid76Ln6VarTjFKyTmjtsjk_jcvWrvT6lp9_CsVtPSyVLpDofA2_rPQe-p9jHIXfIv81kHGtFAZ/s16000/proper%20hot%20chocolate%20close%20vert.jpg" title="close" /></a>
</div>
Look, I realize this might be more of a special occasion, not every day kind
of hot chocolate but we all deserve a treat so if you keep a tin or packets
around for other times, all good.<br /><br />Now, I didn't realize what I was
missing out on until
<a href="https://www.thebakedept.com/2023/07/shortbread.html">heading over to Scotland</a>
and hitting up well, pretty much anywhere for a Proper Hot Chocolate.
Even a chain spot for a quick stop. See, over here, we trade flavor and
quality for convenience. <br /><br />I get it. I am not knocking or
disparaging and if you love a certain type of hot chocolate packet or tin, I
am excited for you to have found what you love. <br /><br />All I'm
saying is there's better and this Proper Hot Chocolate is it.
<br /><br /><a href="https://www.flippingtheflip.com/2023/09/actual-trip-scotland-week-one.html" rel="nofollow" target="_blank">Everywhere we went</a>
there was <i>real</i> hot chocolate made with <i>real</i> chocolate or
chocolate flakes or fancy contraptions or steamers or frothers or
<a href="https://www.hotelchocolat.com/uk" rel="nofollow" target="_blank">Hotel Chocolat's</a>
Velvetiser. <br /><br />Truth be told, I came real close to buying that
Velvetiser but couldn't justify the price tag. Plus my very heavy,
limping suitcase, down one wheel, would have protested. That, and I
figured I could figure something out when I got home.<br /><br />And I
did. It took running through several different recipes (boo hoo) but
this is the best.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XmDd05c9pqEe3GXvxtGzdkfB1H8A-_5rQzaSz_ttzusg8z4kQ808WJDLGHeaX4f48mFTkApNp4xHZ8lnDfd3oVD6SAG501SMmuoS5T1sl-Ysp_s-xlQOrmbsFlnVP8xU83eRCDtf-GD-jPNGq9te4t2QR2fD8n1-oN1FMLDf8x57R8-qdgnj_YdLdX_J/s700/proper%20hot%20chocolate.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Proper Hot Chocolate with whipped cream in glass" border="0" data-original-height="464" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XmDd05c9pqEe3GXvxtGzdkfB1H8A-_5rQzaSz_ttzusg8z4kQ808WJDLGHeaX4f48mFTkApNp4xHZ8lnDfd3oVD6SAG501SMmuoS5T1sl-Ysp_s-xlQOrmbsFlnVP8xU83eRCDtf-GD-jPNGq9te4t2QR2fD8n1-oN1FMLDf8x57R8-qdgnj_YdLdX_J/s16000/proper%20hot%20chocolate.jpg" title="yum" /></a>
</div>
Honestly, this doesn't take any extra time or effort; it's as easy as dump and
heat. Plus a little whisking.<br /><br />Key to this recipe is the
chocolate. I've tried many different ones and the difference in flavor
is fascinating. <a href="https://amzn.to/3MQgY2e" rel="nofollow" target="_blank"> Ghirardelli dark chips</a>* were too fruity, another was dull, another too
sweet. It will take some experimenting. Boo hoo again, right?!<br /><br />Keep
in mind, you're looking for a chocolate that melts and incorporates into the
creamy milk well like a baking or cooking chocolate. Currently, and I
was a surprised as I bought it on a whim not expecting a lot, the dark melting
chocolate from Aldi in the baking aisle is my winner to date. To be
continued, no doubt.<br /><br />You can add flavorings if you'd like such as
toffee (as the original recipe suggests) or spices like cinnamon too, liqueur or,
dealer's choice, whatev's. This Proper Hot Chocolate recipe is yours to
play with and make your own.<br /><br />I will note again, this is rich.
There's heavy cream involved. If you prefer no heavy cream, you can try
half and half though I have not tried that. I like it rich. If you
go just all milk, note, while it should still be delicious, it will be
different and of course less rich.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wVDiOM3LSmmZ2iaWjDyfjQiZ7p4or-3pp9kYwPlk85aq7LfEbH0SnhIKjLxWpP24s5zkz5jKBUg9R7dR9dLzsm_vK79eFgFLJBNGZrOg6Y20xoarPQGoqqMr28z8EjdlIy5GI_pBdC1IIHqvpLjkQBExkAi8RH6pOxzBz1P92PyR8WI9g-zwb9H0GtR7/s700/proper%20hot%20chocolate%20close%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Proper Hot Chocolate in glass" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wVDiOM3LSmmZ2iaWjDyfjQiZ7p4or-3pp9kYwPlk85aq7LfEbH0SnhIKjLxWpP24s5zkz5jKBUg9R7dR9dLzsm_vK79eFgFLJBNGZrOg6Y20xoarPQGoqqMr28z8EjdlIy5GI_pBdC1IIHqvpLjkQBExkAi8RH6pOxzBz1P92PyR8WI9g-zwb9H0GtR7/s16000/proper%20hot%20chocolate%20close%20horiz.jpg" title="glass" /></a>
</div>
We generally have two percent milk around the house which is obviously then
what I use. I have tried whole milk and I personally found the beverage
to be too fatty of a mouthfeel but you do you. What I have not tried is
alternative milks.<br /><br />Oh, one last note? Yes, this recipe is
mostly in grams and milliliters. Don't panic. Most every
<a href="https://amzn.to/3SJkyPa" rel="nofollow" target="_blank">liquid measuring cup</a>* has both cups and milliliter markings on it. I also have a
<a href="https://mykitchencalculator.com/kitchencalculator.html" rel="nofollow" target="_blank">conversion calculator</a>
in the right sidebar there or just type ml to cups into Google.
Forewarned, it won't be
<a href="https://www.thebakedept.com/search?q=apple">apples</a> to apples.<br /><br />Ideally,
you've got a
<a href="https://amzn.to/47B0HpD" rel="nofollow" target="_blank">kitchen scale</a>* to weigh the chocolate but if not, it's a bit under a half cup. I
suggest resisting the urge to over-chocolate. You can try it, for sure;
I personally find more is not more overall.<br /><br />You can scale this down
for one serving or scale up for many, too.<br /><br />Ready?! I am,
yum! This is fast, simple, and takes care of itself for the most part
with little effort involved.<br /><br />Grab your ingredients and a medium
sized
<a href="https://amzn.to/3QIZy8B" rel="nofollow" target="_blank">sauce pan</a>.*<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zp2g_AKVGbrVpGlfsvOM9D4_3RwzeU7gbB-_WfKX5wajE9LAQsQKOzKBaraRy8fWrdiULm3KtgoD_S32blZF7UPEaFZBOzhxjZHeg5YmmssQGvqXqlaBrVLlL2TmNMtewkfZfRnitq2OP6llpzITlJIu_tKCljoVRjJiJqnN7XazNaksxSHCOCMNIiHS/s700/proper%20hot%20chocolate%20prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredient prep for Proper Hot Chocolate" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zp2g_AKVGbrVpGlfsvOM9D4_3RwzeU7gbB-_WfKX5wajE9LAQsQKOzKBaraRy8fWrdiULm3KtgoD_S32blZF7UPEaFZBOzhxjZHeg5YmmssQGvqXqlaBrVLlL2TmNMtewkfZfRnitq2OP6llpzITlJIu_tKCljoVRjJiJqnN7XazNaksxSHCOCMNIiHS/s16000/proper%20hot%20chocolate%20prep.jpg" title="prep" /></a>
</div>
Toss everything into the sauce pan and plop it on the stove. Grab a
<a href="https://amzn.to/3SHwSj2" rel="nofollow" target="_blank">whisk</a>*
and as things slowly heat up, whisk every so often.<br /><br />Once you see
steam gently rising, give some sturdy yet gentle whisks to make sure all the
chocolate has melted and it's well mixed together. You could, if you
wanted to go the extra mile, use an
<a href="https://amzn.to/3QFtrqp" rel="nofollow" target="_blank">immersion blender</a>* to aerate and extra ensure things are combined.<br /><br />Done.
Yep. Done.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuqQk2Omqr5Ns_WOf_yRwubtTEqhC8bpBWQ69qilsP1Cf_axXFpzBKrOX0Xlek0CMlP7QkEOw0yPBKU3-xHWhCM9UGSBct6h466M00ewdmySAoG9LZ45bQ32rQxRrcH8T-PHSQviroOywKZNednoOWmcjAURere6xdajJxHAMv83Oqvq_kh4pe4NHlbss/s700/proper%20hot%20chocolate%20heated.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished Proper Hot Chocolate in sauce pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuqQk2Omqr5Ns_WOf_yRwubtTEqhC8bpBWQ69qilsP1Cf_axXFpzBKrOX0Xlek0CMlP7QkEOw0yPBKU3-xHWhCM9UGSBct6h466M00ewdmySAoG9LZ45bQ32rQxRrcH8T-PHSQviroOywKZNednoOWmcjAURere6xdajJxHAMv83Oqvq_kh4pe4NHlbss/s16000/proper%20hot%20chocolate%20heated.jpg" title="done" /></a>
</div>
Ladies and gentlemen, Proper Hot Chocolate.<br /><br />Now, I will definitely
encourage you to bake something up to go with this delicious beverage.
I've got those
<a href="https://www.thebakedept.com/2021/04/currant-scones.html">Currant Scones</a>
or feel free to bake up some
<a href="https://www.thebakedept.com/search/label/cookies">cookies</a> or a
<a href="https://www.thebakedept.com/search/label/cake">cake</a> or something
for
<a href="https://www.thebakedept.com/search/label/breakfast">breakfast</a>.<br /><br />Go all in and bake up those eye-poppingly delicious
<a href="https://www.thebakedept.com/2023/07/cinnamon-rolls.html">Cinnamon Rolls</a>
for mmm sheer decadence. <br /><br />Or don't bake, I don't judge.<br /><br />Enjoy
how you see fit.<br /><br />Pour or
<a href="https://amzn.to/3uiAnCt" rel="nofollow" target="_blank">ladle</a>*
this glorious hot chocolate into
<a href="https://amzn.to/3ukBgdP" rel="nofollow" target="_blank">mugs</a>,*
top with whipped cream, sprinkles, chocolate shavings, or nothing at all and
cozy up for the best hot chocolate of your life.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5oU8owwbopLnE29Y3vLQPcxWPPCnLRVgb4X_ZBbJ5jrWuKZC7XX7L6riqfKROGf6jpa9EHdl2o3TQ4YwttGNk01wknPwvv3eiXNg-nYESLKwG4OSzbKOFeSN2jPUkfgp-kXtSn21ljF_2S28fGU2FHffubjh4oHN4fhu1n861f-yYTyOVTyizy-a3t25/s700/proper%20hot%20chocolate%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Proper Hot Chocolate" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5oU8owwbopLnE29Y3vLQPcxWPPCnLRVgb4X_ZBbJ5jrWuKZC7XX7L6riqfKROGf6jpa9EHdl2o3TQ4YwttGNk01wknPwvv3eiXNg-nYESLKwG4OSzbKOFeSN2jPUkfgp-kXtSn21ljF_2S28fGU2FHffubjh4oHN4fhu1n861f-yYTyOVTyizy-a3t25/s16000/proper%20hot%20chocolate%20vert.jpg" title="hot" /></a>
</div>
<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/Uf56IjW.jpg","name":"Proper Hot Chocolate","prepTime":"PT3M","cookTime":"PT5M","totalTime":"PT8M","description":"Rich, warm, and comforting, this Proper Hot Chocolate recipe is the best of the best. Made with real chocolate, it's a hot chocolate lover's dream.","yield":"2","keywords":"hot chocolate, beverage","recipeCategory":"recipes","recipeCuisine":"International","recipeIngredient":["75 g (just under 1/2 cup) dark baking chocolate","1 tablespoon (13 g) granulated sugar","1/4 teaspoon (1.5 g) fine sea salt","200 ml heavy cream","500 ml milk","whipped cream, chocolate shavings or other spices as desired, optional"],"recipeInstructions":["Place all of the ingredients except the optional toppings in a medium sized sauce pan and heat over medium low heat, whisking often until steam gently rises.","Whisk to finish, ensuring all the chocolate has melted and is incorporated.","Pour into mugs and add whipped cream, chocolate shavings, or spices to top if desired."],"nutrition":{"calories":"851.33","fatContent":"82.09","saturatedFatContent":"30.7","carbohydrateContent":"20.86","fiberContent":"0","sugarContent":"21.33","proteinContent":"11.3","sodiumContent":"415.88","cholesterolContent":"144.61","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4700152240715" data-ccmcardnum="8" data-ccmcopat="1700245197785" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1604px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The hot chocolate, Ghirardelli dark chips, liquid measuring cups, kitchen
scales, sauce pans, whisks, immersion blenders, ladles, and mugs are Amazon
affiliate links. Happy baking, thanks! Please see the "info" tab
for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-32174117491705557332023-11-04T05:00:00.183-05:002023-11-04T10:36:38.930-05:00Right-Away Dinner Rolls<p> </p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLEOqOxcHzi_0b-_6hBXE8UcpHYFbLsy6oOJwgOrfZra-BTE_AgFdjHQUq75NrP3EPcbr62STjd7i5ow6C1obNuoPmAqmqfT91CvDFKlpcyXsuTapSSZ88V4jGPZkkBYHfI6-68cpqRuR9NS9g-vLpinisJrQfKjMQd0p9u7UmWYbjZVcfqyekYxz-RRB/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="right-away dinner rolls" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLEOqOxcHzi_0b-_6hBXE8UcpHYFbLsy6oOJwgOrfZra-BTE_AgFdjHQUq75NrP3EPcbr62STjd7i5ow6C1obNuoPmAqmqfT91CvDFKlpcyXsuTapSSZ88V4jGPZkkBYHfI6-68cpqRuR9NS9g-vLpinisJrQfKjMQd0p9u7UmWYbjZVcfqyekYxz-RRB/s16000/cover.jpg" title="rolls" /></a>
</div>
<span><a name='more'></a></span>Can you imagine...fresh, warm, fluffy, and supremely
delicious homemade dinner rolls in under forty five minutes or so? Start
to finish? Using yeast? No? Well I can and I am here to tell
you, they are called Right-Away Dinner Rolls.<br /><br />Yes.
Seriously. You can. And you will with this recipe.<br /><br />There
are many times when, despite planning out dinners for a week, ok, a month, Mike
upends my best laid plans and tosses in a "hey let's make this tonight."
Usually that involves
<a href="https://www.thebakedept.com/2021/05/grilled-yogurt-flatbreads.html">grilling</a>
and that's excellent.<br /><br />This time though, we were roaming the 'burbs,
picking up turkey at
<a href="https://www.harrisonspoultry.com/" rel="nofollow" target="_blank">our favorite turkey spot</a>
when he stated, I got extras, let's make turkey tonight. Hm, twist my
arm.<br /><br />It's one meal where Mike must have rolls. Must. Hey,
we all have our food quirks, right? His is rolls with turkey, or uh,
gravy. And upon returning home, I realized we had no rolls.
Yikes. Roll emergency.<br /><br />Quickly I dove into my
<a href="https://www.paprikaapp.com/" rel="nofollow" target="_blank">Paprika</a>
collection and found this recipe in my stash. Given I had eye-popping
success with the last Red Star Yeast
<a href="https://www.thebakedept.com/2023/07/cinnamon-rolls.html">recipe I had tried</a>
and this one claimed fast, warm, delicious, pillowy rolls in a snap, I thought,
hey, on it.<br /><br />And now we have The Favorite roll recipe, Right-Away
Dinner Rolls.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQmgVsSwD2UhFCW2bKmX1Pcl79F6tppYcqGjmxGU35dFTT6jA-3n8YPxp-jwrNOV63swkUpTiUrDV0y_ZVThgZFuDmUwVb6rbnAK4HnIzuQQImQ-Q41MqYxt2Poc6XpmRnHW7thKHCJxNDG5gLoWq-Bhfh2SsfXsz0Rb19CrZzLibe953M7FSF39FhoVC/s700/right-away%20dinner%20rolls%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Right-Away Dinner Rolls in basket" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQmgVsSwD2UhFCW2bKmX1Pcl79F6tppYcqGjmxGU35dFTT6jA-3n8YPxp-jwrNOV63swkUpTiUrDV0y_ZVThgZFuDmUwVb6rbnAK4HnIzuQQImQ-Q41MqYxt2Poc6XpmRnHW7thKHCJxNDG5gLoWq-Bhfh2SsfXsz0Rb19CrZzLibe953M7FSF39FhoVC/s16000/right-away%20dinner%20rolls%20.jpg" title="basket" /></a>
</div>
<p></p>
<div style="text-align: left;">
Be forewarned, this recipe makes twelve baseball sized rolls as written.
Yeah! They're big! And for us two people, that's a bunch!
But, they freeze terrifically so bake these, stash them in the freezer for any
roll emergency at hand.
</div>
<div style="text-align: left;">
<br />Trust me, do that because these are that good, you'll want them around
at a moment's notice.
</div>
<div style="text-align: left;">
<br />I mean, they're great on their own with dinner. Oorrr, use them
for sandwiches (ahhh yess).
</div>
<div style="text-align: left;">
<br />Yeah sorry, hang on, I've gotta prattle on about how nifty these rolls
are....They're so good that after I had made them, I rearranged my entire
week's dinner meal plan around them.
</div>
<div style="text-align: left;"><br />Yep. That much of a winner.</div>
<div style="text-align: left;">
<br />heh heh, such the winner (last one, I promise!) that these are already
on the menu plan for Thanksgiving since they were that bang-on perfect with
the aforementioned turkey, er, gravy.
</div>
<div style="text-align: left;">
<br />As, every year for
<a href="https://www.thebakedept.com/search?q=thanksgiving">Thanksgiving</a>,
Mike insists on those brown and serve type rolls but this year, he wants
these. At our early Thanksgiving with my parents, my mom proclaimed,
"these are the best rolls I have ever had!" <i>Ding ding ding</i>, yay!
</div>
<div style="text-align: left;">
<br />I will say they are not like whisper,
paper thin layers, melt away light and fluffy; they are definitely light and fluffy albeit a bit sturdier?, doughier?, beefier? (bad adjectives)
due to the yeast quantity. Who cares. They rock.
</div>
<div style="text-align: left;">
<br />Ok! Enough. Let's bake Right-Away Dinner Rolls. And
don't panic about yeast, these are so not complicated nor scary. I will never
<a href="https://www.thebakedept.com/search/label/bread">steer you yeast-ily </a>wrong!<br /><br />
</div>
<div style="text-align: left;">
A note on the yeast? While I haven't tested this with instant yeast, you
can use either that or active dry.
</div>
<div style="text-align: left;">
<br />Dump your bread flour into the bowl of your
<a href="https://amzn.to/3SraZUV" rel="nofollow" target="_blank">stand mixer</a>* with a
<a href="https://amzn.to/3u63wAt" rel="nofollow" target="_blank">dough hook</a>* and go gather everything else. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxiyDuLO0KXzKmrmROwmrJ3Pd0lYxaYmKRb3j-ysSXificSFxeRv0mgyy1tu9o36lFdbhh0TlFlYnkwPE2S_0OnTCbxfDDIFFTIwCKY4HtbZHqHk6VYzxlP1gX66Zl4EJuZfdvfLq-3uwWmRqtZ4DceZ1D0FrCxUPRn4KsEY5b2fsyHw3e305o54fXlJQ/s700/ingredient%20prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredient prep" border="0" data-original-height="472" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxiyDuLO0KXzKmrmROwmrJ3Pd0lYxaYmKRb3j-ysSXificSFxeRv0mgyy1tu9o36lFdbhh0TlFlYnkwPE2S_0OnTCbxfDDIFFTIwCKY4HtbZHqHk6VYzxlP1gX66Zl4EJuZfdvfLq-3uwWmRqtZ4DceZ1D0FrCxUPRn4KsEY5b2fsyHw3e305o54fXlJQ/s16000/ingredient%20prep.jpg" title="prep" /></a>
</div>
Sprinkle in the salt, toss that around a bit. If you're using instant
yeast, you can add it to the bowl now too.
</div>
<div style="text-align: left;">
<br />Measure out the milk in a
<a href="https://amzn.to/461goFk" rel="nofollow" target="_blank">large measuring cup</a>* then drop in the half stick of butter and the sugar. Pop that in the
microwave and warm it all up to melt the butter, heating to that
sweet spot of 110° to 115°. Use your <a href="https://amzn.to/46YLcb5" rel="nofollow" target="_blank">kitchen thermometer</a>!* I tend to go the warmer end, myself.
</div>
<div style="text-align: left;">
<br />If you're going active dry yeast, sprinkle that on the warmed milk
stuff and give it a moment to get bubbly and foamy.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzR6pewur0Yc8-XSPsbvlyDcOolQA5_R9xmWXIu9CUKIR6mKbOAcCJUBhwnLMtTdhHoPJrYEz1thqkYgj9BBJ7OUqFW32dvVRdrbdEzFZZVM7rqLR55LcDJGAePUwrvAS6D9P3WnB3hBSWJM70up5hZCHo4EpiBw7zFAMtKqa5v5hyphenhyphenBvYcBBD7B112BXq/s700/yeast%20before%20after.jpg" style="margin-left: auto; margin-right: auto;"><img alt="yeast before and after" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzR6pewur0Yc8-XSPsbvlyDcOolQA5_R9xmWXIu9CUKIR6mKbOAcCJUBhwnLMtTdhHoPJrYEz1thqkYgj9BBJ7OUqFW32dvVRdrbdEzFZZVM7rqLR55LcDJGAePUwrvAS6D9P3WnB3hBSWJM70up5hZCHo4EpiBw7zFAMtKqa5v5hyphenhyphenBvYcBBD7B112BXq/s16000/yeast%20before%20after.jpg" title="yeast" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">No worries if all the yeast isn't moistened.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
</div>
All right! Once that's good to go, just pour it into the mixer and flip
that mixer onto stir.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEelNEbql1UjaIcLBt6AKxqxtOjVLmm8lJUa_MUXyZfMUsvF42ML5iBK5qchm6u6Hl_jbsNmQkMHXA9Pl91UV5Ho7K0a94LxNPB68PGKt_69QVd9O5OfsPjJGGsMi2V4khmWczTb3izzzasOBbWvrbRtmYCoAZ30o9K3TSudiv-Tz4px5sTJWzYV4FoGLQ/s700/mixer%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredients in stand mixer bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEelNEbql1UjaIcLBt6AKxqxtOjVLmm8lJUa_MUXyZfMUsvF42ML5iBK5qchm6u6Hl_jbsNmQkMHXA9Pl91UV5Ho7K0a94LxNPB68PGKt_69QVd9O5OfsPjJGGsMi2V4khmWczTb3izzzasOBbWvrbRtmYCoAZ30o9K3TSudiv-Tz4px5sTJWzYV4FoGLQ/s16000/mixer%20bowl.jpg" title="bowl" /></a>
</div>
When things come together enough, pop the speed up a notch or two, not too far
and give that a whirl for a few minutes until everything is together, soft, is
a bit elastic, and the dough cleaned itself off the bowl. So handy,
having the dough clean for you!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiePwN70m-TVjbH589YaTLmOUhLuT3-8wc46x3NQH8gz0yMzVWvr32Jn-e5DsaKJ4IBFfv80WVmHk8MUrU9fqY0PtbGvmQdztHuwNs0y0TtQJNX3vX7GsHjwsA8_-R5GTc8rTmpkAbpMSlA72aBp9tbyakCY77OBV_Ls9uajqXhU7ae0GwhjHP1EJR7Rvr/s700/right-away%20dinner%20rolls%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="kneaded dough" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiePwN70m-TVjbH589YaTLmOUhLuT3-8wc46x3NQH8gz0yMzVWvr32Jn-e5DsaKJ4IBFfv80WVmHk8MUrU9fqY0PtbGvmQdztHuwNs0y0TtQJNX3vX7GsHjwsA8_-R5GTc8rTmpkAbpMSlA72aBp9tbyakCY77OBV_Ls9uajqXhU7ae0GwhjHP1EJR7Rvr/s16000/right-away%20dinner%20rolls%20dough.jpg" title="dough" /></a>
</div>
Mmk, grab a
<a href="https://amzn.to/3MrnPil" rel="nofollow" target="_blank">9x13 baking pan</a>,* preferably a
<a href="https://amzn.to/3MrnPil" rel="nofollow" target="_blank">metal one</a>* as it conducts heat better and give that a light grease.<br /><br />
</div>
<div style="text-align: left;">
Grab your
<a href="https://amzn.to/3FHk5FC" rel="nofollow" target="_blank">kitchen scale</a>* (if I haven't encouraged you enough to get one, here's my reminder; get
one, it's so very helpful), divide the dough into twelve even blobs. You
don't have to weigh them but it's a good idea so they bake evenly and folks aren't arguing over
the bigger rolls.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguV1ZyUREXvuLPdOlOGawcOaoeFUHoD9BZeRdZC5GOp_UdCObx-y_iydgk9sohS4brRZNZf5GI_P7Yf0E5-oCh0F9syK82slvLJkKMDWYC52DB4OvK2xc8V4GaFYped2_2WykW0E2AlSL9ls5m9hmJ3eHkmxTW2LG7Zm_6cNOdKw8Bpet7ZN8rMtD-16gM/s700/cut%20weigh%20shape%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="weighing, cutting, and shaping Right-Away Dinner Rolls" border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguV1ZyUREXvuLPdOlOGawcOaoeFUHoD9BZeRdZC5GOp_UdCObx-y_iydgk9sohS4brRZNZf5GI_P7Yf0E5-oCh0F9syK82slvLJkKMDWYC52DB4OvK2xc8V4GaFYped2_2WykW0E2AlSL9ls5m9hmJ3eHkmxTW2LG7Zm_6cNOdKw8Bpet7ZN8rMtD-16gM/s16000/cut%20weigh%20shape%20dough.jpg" title="shape" /></a>
</div>
Tip: weigh the whole blob of dough in grams, then math it, dividing the total by
twelve, piece of
<a href="https://www.thebakedept.com/search/label/cake">cake</a>.
</div>
<div style="text-align: left;">
<br />Gently roll the dough into balls, tucking the raggedy ends up underneath
then set the balls in the pan evenly spaced.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisR5FsshbCody0BTfpXSfiAlG_MD_uxlrrylAFHXMpj2alZV65otUXR4ABWz-rAE-y0wwm_Gky7T3GyU0dii6iY3rbBGf9RKG9yDWbVUu-BSCfGkVqDD_zewLENf1rDShmg2taLBmMQ_-46h8OTYOtCHn69nzpCT-vBCUC_DTBRhN195o6mwCQv8Ut_BDA/s700/right-away%20dinner%20rolls%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="rolls ready to rest in pan" border="0" data-original-height="464" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisR5FsshbCody0BTfpXSfiAlG_MD_uxlrrylAFHXMpj2alZV65otUXR4ABWz-rAE-y0wwm_Gky7T3GyU0dii6iY3rbBGf9RKG9yDWbVUu-BSCfGkVqDD_zewLENf1rDShmg2taLBmMQ_-46h8OTYOtCHn69nzpCT-vBCUC_DTBRhN195o6mwCQv8Ut_BDA/s16000/right-away%20dinner%20rolls%20pan.jpg" title="rest" /></a>
</div>
Cover that pan up, preheat the oven, and come back in thirty minutes to
test. <br /><br />Give a roll
<a href="https://www.thebakedept.com/2023/04/aunt-ruths-cheese-bread.html">a quick poke test </a>and if the dough doesn't bounce back, let's bake, otherwise give it a few
more minutes.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLA7W3eXz_jpylSAN00XgzudsN7J8W_rt2zgrvIN4EeDSHYqw-LAcx-ZOQ08dTrYNr2SkTB-4Ca3ZPGEwSIk2NBPG3s0N1chkJtNcO9__RYoEqOHkmNq6iToT_sSSiJRJWoZdMM7HSI5ln-vMtROBt86rcdJ1S1qeanmHBK1qb7GD41dI3-bDDrGvTIzhP/s700/proofed%20right-away%20dinner%20rolls%20.jpg" style="margin-left: auto; margin-right: auto;"><img alt="rested rolls ready to bake" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLA7W3eXz_jpylSAN00XgzudsN7J8W_rt2zgrvIN4EeDSHYqw-LAcx-ZOQ08dTrYNr2SkTB-4Ca3ZPGEwSIk2NBPG3s0N1chkJtNcO9__RYoEqOHkmNq6iToT_sSSiJRJWoZdMM7HSI5ln-vMtROBt86rcdJ1S1qeanmHBK1qb7GD41dI3-bDDrGvTIzhP/s16000/proofed%20right-away%20dinner%20rolls%20.jpg" title="ready" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
You can see my poke test there by the hot pink arrow.<br />
</td>
</tr>
</tbody>
</table>
Pop those rolls into the oven, pace around anxiously, and enjoy the heady
scent of fresh baked bread enveloping your kitchen.
</div>
<div style="text-align: left;">
<br />They're ready?! Ok! <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgze28EK-0DMg948IXA5TqCinHXkkgTliBBzlVGNLr6y3eYJX7opJBX2IRLYgguIxj3vAdEInSnJsWD4xCzgiaf0wKatfMTgIQp0yZc_ZWt2lXopTY3tUscuU6XybcPJCrc17-wLMvJwf6PbB247XzL59WLwZTABCtjM8y1cH0EIakfngT2O3IjdBv0hBwh/s700/baked%20right-away%20dinner%20rolls%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked Right-Away Dinner Rolls" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgze28EK-0DMg948IXA5TqCinHXkkgTliBBzlVGNLr6y3eYJX7opJBX2IRLYgguIxj3vAdEInSnJsWD4xCzgiaf0wKatfMTgIQp0yZc_ZWt2lXopTY3tUscuU6XybcPJCrc17-wLMvJwf6PbB247XzL59WLwZTABCtjM8y1cH0EIakfngT2O3IjdBv0hBwh/s16000/baked%20right-away%20dinner%20rolls%20.jpg" title="baked" /></a>
</div>
They're nicely golden on top when they are so yank them out of the oven,
generously slather them with the melted butter with a
<a href="https://amzn.to/46VxRR7" rel="nofollow" target="_blank">pastry brush</a>,* and if you want, sprinkle with a dash of salt. Or another seasoning
like everything
<a href="https://www.thebakedept.com/2021/05/copycat-bagels.html">bagel</a> or
whatever you like.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cvi_KLa_VPfHBsTdG3wCoQg5W9RVWKPpn2TfIM9UXoBgyVjfxQnbKfkGO00dkpCSMdmUKjQpXzF3QAzQAUMAD5YJ4EiXcROjfI94xtfEq1_l89axLYIRG2WPdi1imtdbOiH5CBAIzX6Gk2ZTrYTVis6C2JGj3lD991lgcQTLVZqLv1_iMLIHwSocFf04/s700/close%20right-away%20dinner%20rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="brushing Right-Away Dinner Rolls with butter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cvi_KLa_VPfHBsTdG3wCoQg5W9RVWKPpn2TfIM9UXoBgyVjfxQnbKfkGO00dkpCSMdmUKjQpXzF3QAzQAUMAD5YJ4EiXcROjfI94xtfEq1_l89axLYIRG2WPdi1imtdbOiH5CBAIzX6Gk2ZTrYTVis6C2JGj3lD991lgcQTLVZqLv1_iMLIHwSocFf04/s16000/close%20right-away%20dinner%20rolls.jpg" title="butter" /></a>
</div>
Now eat. Eat eat eat. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEf5aBLp0TA3QMfiIWLDsvioKcbI12T23al_G4zzT_V2bBxTIa18Wgf03W3y71KLeSe9vyTDDot8olb_WTaFoJpQGlNoZhy2chqSWbv56YMeZMtArfXNFMvVGx1Sk5OebD0llS8BXIXxUf-hRZN6ZIrrreMaeQPAhc45C60jlENssMiZr2Qe79lT7GyP6-/s700/inside%20right-away%20dinner%20rolls%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="insides of Right-Away Dinner Rolls" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEf5aBLp0TA3QMfiIWLDsvioKcbI12T23al_G4zzT_V2bBxTIa18Wgf03W3y71KLeSe9vyTDDot8olb_WTaFoJpQGlNoZhy2chqSWbv56YMeZMtArfXNFMvVGx1Sk5OebD0llS8BXIXxUf-hRZN6ZIrrreMaeQPAhc45C60jlENssMiZr2Qe79lT7GyP6-/s16000/inside%20right-away%20dinner%20rolls%20horiz.jpg" title="inside" /></a>
</div>
Good heavens.<br /><br />Right-Away Dinner Rolls, my friends. So good. So so sooo good. So! mmmph, yum.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2jJt4el_pFIQfB68CSKlqXvVWHyiIcBwL_ZD8DiSGxTizhKocwRfcODpKjrPPeqnO08KOcJrQKX66kVa7uh66PFV6wptY-u9YmLPY8jYjASRA4UDqYg9L_L9KKEfO_a8QzhoYs-W5Vb8K_3p8f0PhHvxIsLaR3H4sJoU1C8eQOZqUl89nqcSCgsc2nlv/s700/inside%20right-away%20dinner%20rolls%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Right-Away Dinner Rolls" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2jJt4el_pFIQfB68CSKlqXvVWHyiIcBwL_ZD8DiSGxTizhKocwRfcODpKjrPPeqnO08KOcJrQKX66kVa7uh66PFV6wptY-u9YmLPY8jYjASRA4UDqYg9L_L9KKEfO_a8QzhoYs-W5Vb8K_3p8f0PhHvxIsLaR3H4sJoU1C8eQOZqUl89nqcSCgsc2nlv/s16000/inside%20right-away%20dinner%20rolls%20vert.jpg" title="rolls" /></a>
</div>
Enjoy!<br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/1prwi1V.jpg","name":"Right-Away Dinner Rolls","prepTime":"PT10M","cookTime":"PT19M","totalTime":"PT59M","description":"Lightning fast to make, under forty five minutes, and supremely delicious, these Right-Away Dinner Rolls will absolutely be a hit in your household!","yield":"12","keywords":"bread, rolls, dinner rolls","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["4 cups (480 g) bread flour","1 teaspoon (6 g) fine sea salt","1 1/3 cups (315 ml) whole milk","1/4 cup (57 g) unsalted butter (4 tablespoons, half stick)","1 tablespoon (13 g) granulated sugar","2 (0.25oz each/4 1/2 teaspoons/14g) packages active dry or instant yeast","2 tablespoons (28 g) melted butter, for brushing","1 teaspoon (6 g) fine sea salt, for sprinkling, optional"],"recipeInstructions":["To the bowl of a stand mixer or in a mixing bowl, add the bread flour and salt. If using instant yeast, add it to the bowl as well. Toss to mix.","In a large measuring cup, measure the milk then add the butter and sugar. Warm in the microwave at 15 second intervals until the butter is melted and the temperature is 110°-115° F (43°-46° C).","Sprinkle the active dry yeast atop the warmed milk mixture and allow to bloom, getting bubbly and foamy, about 5-10 minutes.","Pour the warmed milk mixture into the mixing bowl and with the hook attachment, turn the mixer onto stir. Once everything comes together, knead the dough on speed 2 to 3 for about 3-5 minutes, until the dough becomes soft, elastic, and the bowl is clean of dough.","Lightly grease a 9x13 metal baking pan.","Divide the dough into 12 equal pieces (using a scale is helpful) and gently shape into balls, tucking ends underneath. Place the balls in the greased pan evenly spaced, cover with a towel or plastic, and let rest for about 30-45 minutes until puffy.","Begin preheating the oven to 400° F (204° C). Check the rolls at 30 minutes by pressing a finger gently on a roll; if it doesn't spring back, it's ready to bake.","Bake for 17-19 minutes, until nicely golden on top.","Remove the pan from the oven and immediately brush with the melted butter generously and sprinkle with the optional salt."],"nutrition":{"calories":"224.97","fatContent":"7.38","saturatedFatContent":"4.24","carbohydrateContent":"32.97","fiberContent":"1.31","sugarContent":"2.43","proteinContent":"6.41","sodiumContent":"414.84","cholesterolContent":"18.44","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4698801193345" data-ccmcardnum="8" data-ccmcopat="1699045662284" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2009px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
<span style="font-size: x-small;">*The stand mixer, dough hook, measuring cups, thermometers, baking pans, metal baking pans,
kitchen scales, and pastry brushes are Amazon affiliate links. Happy
baking, thanks! Please see the "info" tab for more, well, info.
</span></div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-83832225979660503822023-10-21T05:00:00.119-05:002023-10-21T05:00:00.151-05:00Banana Cupcakes with Honey Cinnamon Frosting
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7psG4UtzwjGS-ENjjZawIR-hbT_h0u0eQrs3qh7b4hb43pGwqn_8AzqjtCnAH422ThrsSuap8RV6WAewvbCKitNreP3UhbjTA0MRn_Sbzxr0j_dhu6Wa8kIKU7evGkML_ENXBGsaoxPaCksxisS7bSjv4OL4VzCrZcKKUEeGKgRhtyprtpZJddZhNXOMu/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcakes honey cinnamon frosting" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7psG4UtzwjGS-ENjjZawIR-hbT_h0u0eQrs3qh7b4hb43pGwqn_8AzqjtCnAH422ThrsSuap8RV6WAewvbCKitNreP3UhbjTA0MRn_Sbzxr0j_dhu6Wa8kIKU7evGkML_ENXBGsaoxPaCksxisS7bSjv4OL4VzCrZcKKUEeGKgRhtyprtpZJddZhNXOMu/s16000/cover.jpg" title="cupcakes" /></a>
</div>
<span><a name='more'></a></span>Coming in hot with a special request from my
nephews: banana! Something banana, please! We're bonkers for
bananas, they said so here we are: Banana Cupcakes with Honey Cinnamon
Frosting!<br /><br />Mike and I aren't as big into banana baked goods as my
banana nephews but that's a-okay! Mike is a banana purist, packing one or
two with his work lunch but other than that, bananas are not terribly common in
our household.<br /><br />Mostly because as soon as a banana shows a single
brown spot, Mike won't touch it. Heh. <br /><br />Regardless, I am
happy to oblige with banana baked goods and I really hope this hits the nail on
the head for them.<br /><br />Especially seeing as I couldn't stop myself eating
these. They are super duper tasty and the frosting, well, *<i>mwah</i>,*
icing on the cake, if you will with the apt pun.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRaCSvss920ghjEwsumlj0aQ18ZYJAwZ2SYuxl2YX8jV0levTCN89qBpZvoI_0fv81VpWzzTqYil6hgPaLUeKNS867jJU3DmLwdVFcFEacAgIx_dwAkWAQwtk-GqGLJ4ofHX6fon0iorjliGIheMK1DxeZYavYO61Ezx5KhRdlwoMEuvs4bMF5ZT08bQn/s700/banana%20cupcakes%20honey%20cinnamon%20frosting%20horiz%20bite.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcakes honey cinnamon frosting bitten into" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRaCSvss920ghjEwsumlj0aQ18ZYJAwZ2SYuxl2YX8jV0levTCN89qBpZvoI_0fv81VpWzzTqYil6hgPaLUeKNS867jJU3DmLwdVFcFEacAgIx_dwAkWAQwtk-GqGLJ4ofHX6fon0iorjliGIheMK1DxeZYavYO61Ezx5KhRdlwoMEuvs4bMF5ZT08bQn/s16000/banana%20cupcakes%20honey%20cinnamon%20frosting%20horiz%20bite.jpg" title="bite" /></a>
</div>
The great thing about these
<a href="https://www.thebakedept.com/search/label/cupcakes">cupcakes</a>, other
than being monster delicious, is that they're also kid-friendly to make.
There's no mixer required for the cupcakes and the frosting is literally a five
minute hands-off spin in the mixer.<br /><br />They're fun to make -- mashing
bananas, messy bowl stirring, and they come together in a flash. Plus too,
these cupcakes are a perfect entree into the world of baking for kids.<br /><br />My
nephews are topnotch helpful in the kitchen and know their way around a thing or
two so I imagine this recipe will be a piece of
<a href="https://www.thebakedept.com/search/label/cake">cake</a> for them, ah,
another pun, but kids of near any age can get in on the action.<br /><br />I
will say there are a couple of keys to success to fluffy, light Banana Cupcake
success, but they're not scary nor hard. <br /><br />And again, great for
learning how to bake. Which, IMO, is an excellent skill to have. Of
course, heh, duh, obviously.<br /><br />But seriously, baking is learning.
Learning about food in general, about how to measure things, flavors, spices and
seasonings, ya know that stuff for sure. <br /><br />But it's also
learning about yourself, about success and failure. You learn how to
express yourself, be creative, enjoy your existence, learn focus, and giving.<br /><br />Baking
teaches you about life and the skills you learn are not limited solely to
baking.<br /><br />And, luckily, there are endless opportunities to learn when
it comes to baking too. From easy peasy
<a href="https://www.thebakedept.com/search?q=lemon">lemon</a> squeezy recipes
all the way up to the most complicated confection. The list, it's
forever.<br /><br />Baking is fun. <br /><br />Right, ok, baking soap box
babble done.<br /><br />Back to Banana Cupcakes with Honey Cinnamon Frosting.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMddklhXY5cuIsE0Y1-ixxaNltgKt7Rfb4mp0Kq3yLRs0OintzmqmSsXIzcTm_55YpNVDU-bj1hQi0VzSou5Q4OFFfkcuyJ6TP739UazVTKR0yFRPCQMRFQnbmhGgUOgdDuUNKiiswBVRfoEO1pzjrNg3T06JxuVHnE2FdpBv9Q51zq2QlAY4LkFD6HRr/s700/banana%20cupcakes%20honey%20cinnamon%20frosting%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcakes honey cinnamon frosting side view" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMddklhXY5cuIsE0Y1-ixxaNltgKt7Rfb4mp0Kq3yLRs0OintzmqmSsXIzcTm_55YpNVDU-bj1hQi0VzSou5Q4OFFfkcuyJ6TP739UazVTKR0yFRPCQMRFQnbmhGgUOgdDuUNKiiswBVRfoEO1pzjrNg3T06JxuVHnE2FdpBv9Q51zq2QlAY4LkFD6HRr/s16000/banana%20cupcakes%20honey%20cinnamon%20frosting%20horiz.jpg" title="side" /></a>
</div>
First, bananas. Don't go by the amount of, the number of bananas needed in
this recipe; go by the measured amount of mashed. Any more or any less, if
going by whole banana quantity, will give you eh results in one direction or
another.<br /><br />Two, drop pieces of banana into a
<a href="https://amzn.to/3rSpWVe" rel="nofollow" target="_blank">glass two cup measuring cup</a>* and smash with a fork. Chop chop you'll notice how a cup and a half of
banana chunks suddenly becomes much less than one cup of mashed banana.<br /><br />Third,
be sure to not over-mix. I know this might be a tough one with young ones
in the mix but it's not a hard lesson to teach, nor is it a tricky
<a href="https://www.thebakedept.com/p/baking-tips.html">tip</a> to be aware
of.<br /><br />Over-mixing could result in hockey pucks and no one wants banana
hockey pucks.<br /><br />Lastly, the Honey Cinnamon Frosting doesn't make a
large quantity but IMO, these cupcakes don't need a ton of frosting. If
you want, feel free to increase the recipe to one and a half. Too, feel
free to add a tablespoon of milk or heavy cream to loosen things up a tad.<br /><br />Ok!
Let's make cupcakes!<br /><br />First, in a large
<a href="https://amzn.to/3Fl1WgM" rel="nofollow" target="_blank">bowl</a>,* mix
the dry ingredients together. Done. Easy. Set aside.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUdw-WW1oUfgC1lnVn0Y9X5O3Hize9GURjk4NEbDUoJbCJK_rEMzg7o3CWi2vBRB98tGWq9NHZdq_6Q1ATXLyTVDjME7mRYWs1UY5GqFQ7d1o72JjZvNY1oQvGe4yTM_NmkpEuWBy7ZlbRiDRdYzYMeebaxoNMOFd7LISBGV-YU2qRQW1KdMLHpPprhcg/s700/banana%20cupcakes%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcakes honey cinnamon frosting ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUdw-WW1oUfgC1lnVn0Y9X5O3Hize9GURjk4NEbDUoJbCJK_rEMzg7o3CWi2vBRB98tGWq9NHZdq_6Q1ATXLyTVDjME7mRYWs1UY5GqFQ7d1o72JjZvNY1oQvGe4yTM_NmkpEuWBy7ZlbRiDRdYzYMeebaxoNMOFd7LISBGV-YU2qRQW1KdMLHpPprhcg/s16000/banana%20cupcakes%20ingredients.jpg" title="prep" /></a>
</div>
Next, bananas. Like I said, drop chunks into a glass measuring cup and
mash. Keep adding chunks until you reach a cup and a half of mashed golden
goodness.<br /><br />Meanwhile, melt the butter in another bowl but not all the
way. So this is tip five: melt until mostly melted and stir until
melted. This keeps the butter from getting too hot.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOANk2fkZLKDaKVk4O9NGm07bdZ-3RkUQkYPkBEoLJlhyl8YBLqebVqm_bQmeeS0y94ETLOoFaWXYJVmsB5MWfC_DG1rYeLO4RyFr6Tj-4YWMU7HSAG-SMKV_DqrJHn-F4RGYMBGV76yN2RkYDVS-QhyQcGGKpmjDdfIXbUH63JT3TqOvGiBGBWEUOoiV/s700/melted%20butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="melting butter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOANk2fkZLKDaKVk4O9NGm07bdZ-3RkUQkYPkBEoLJlhyl8YBLqebVqm_bQmeeS0y94ETLOoFaWXYJVmsB5MWfC_DG1rYeLO4RyFr6Tj-4YWMU7HSAG-SMKV_DqrJHn-F4RGYMBGV76yN2RkYDVS-QhyQcGGKpmjDdfIXbUH63JT3TqOvGiBGBWEUOoiV/s16000/melted%20butter.jpg" title="melt" /></a>
</div>
Toss the bananas into said melted butter, add the eggs and vanilla and whisk
<a href="https://amzn.to/3S03mEK" rel="nofollow" target="_blank">whisk</a>*
while breaking up larger 'naner chunks.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimG7lZrvQWT347XM9DNRV5cHP4HLhsY49mdCh1EGWYBV1YzvZ9Ikw88VQ3NPzN16X9zgZ8vt5m1bks8W3cdIf_uYvLpH_ya72XGA8KcwnquMboUaZK54OcCLDyI3S9EMJANbbkP79h11LhelFGWb6CX2VshCUfWBxvtMBSB9Q0GpCMkFSR5WPlmbZJx-Vf/s700/butter%20eggs%20banana.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mixing bananas eggs vanilla and melted butter together" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimG7lZrvQWT347XM9DNRV5cHP4HLhsY49mdCh1EGWYBV1YzvZ9Ikw88VQ3NPzN16X9zgZ8vt5m1bks8W3cdIf_uYvLpH_ya72XGA8KcwnquMboUaZK54OcCLDyI3S9EMJANbbkP79h11LhelFGWb6CX2VshCUfWBxvtMBSB9Q0GpCMkFSR5WPlmbZJx-Vf/s16000/butter%20eggs%20banana.jpg" title="eggs" /></a>
</div>
Pour the wet into the dry, stir gently with a
<a href="https://amzn.to/3S3GLHG" rel="nofollow" target="_blank">spatula</a>,*
minimally, juuust until things are mixed.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07IWrDAQlt7txLeNzvCrtA5jlxX3sS0WZhUtoL7ra1hquF4OpuQSo-TWd2Fxxk1sQNFj9N1jpF6kFVAwlg6wta0UZ6Q2YiJeN7FZNT__ulpEGv8WoXO_s7V7LJrUImclzWi4lf9hZZ5KZWXf6o1jhfvyKDjeV1H_R6HVjZW4hc7EwcneX6W44dsdOD131/s700/wet%20and%20dry.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding wet ingredients to dry" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07IWrDAQlt7txLeNzvCrtA5jlxX3sS0WZhUtoL7ra1hquF4OpuQSo-TWd2Fxxk1sQNFj9N1jpF6kFVAwlg6wta0UZ6Q2YiJeN7FZNT__ulpEGv8WoXO_s7V7LJrUImclzWi4lf9hZZ5KZWXf6o1jhfvyKDjeV1H_R6HVjZW4hc7EwcneX6W44dsdOD131/s16000/wet%20and%20dry.jpg" title="add" /></a>
</div>
Divide that batter up among twelve cupcake
<a href="https://amzn.to/46MmoTa" rel="nofollow" target="_blank">paper liners</a>* in your
<a href="https://amzn.to/46R6FSX" rel="nofollow" target="_blank">cupcake tin</a>* and bake. <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYatQBEGuBrRMJaOLpK_Kn7ox4jw9vTL_l_yXpUNGwAXXXBN9j8SM8DBFO1KhIoDX9TUqZ3ehyphenhyphenlthbp0pTLD_EMV-O0erGo6UTJF21mkRBpbCblldya-RdfB189jWTzSRejtJSvYxmeuYyvpOhchlABND7yyBNuo1LSKb6x2xsKf0Ygs1LCNK_7Q8r5h-0/s700/batter%20tin.jpg" style="margin-left: 1em; margin-right: 1em;"></a>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYatQBEGuBrRMJaOLpK_Kn7ox4jw9vTL_l_yXpUNGwAXXXBN9j8SM8DBFO1KhIoDX9TUqZ3ehyphenhyphenlthbp0pTLD_EMV-O0erGo6UTJF21mkRBpbCblldya-RdfB189jWTzSRejtJSvYxmeuYyvpOhchlABND7yyBNuo1LSKb6x2xsKf0Ygs1LCNK_7Q8r5h-0/s700/batter%20tin.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3MCVT-sMtPWV_ZET9DbA3sV8hOXiCeyHF9Y13XGOsqD46PjlmOrejndlcNusJMhT0yGLzLt5w52IwySZ95QY9DEKF48o3yBh80lLZrVG-7Gunx-iriESxuGF5tgIHVapuN_9iyxkOHW9UI-9OXIXmQ7QaK4E4RjyyVuOoZH23-VJ3uzAU0KeyPFVRt3P/s700/banana%20cupcake%20batter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcakes batter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3MCVT-sMtPWV_ZET9DbA3sV8hOXiCeyHF9Y13XGOsqD46PjlmOrejndlcNusJMhT0yGLzLt5w52IwySZ95QY9DEKF48o3yBh80lLZrVG-7Gunx-iriESxuGF5tgIHVapuN_9iyxkOHW9UI-9OXIXmQ7QaK4E4RjyyVuOoZH23-VJ3uzAU0KeyPFVRt3P/s16000/banana%20cupcake%20batter.jpg" title="batter" /></a>
</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYatQBEGuBrRMJaOLpK_Kn7ox4jw9vTL_l_yXpUNGwAXXXBN9j8SM8DBFO1KhIoDX9TUqZ3ehyphenhyphenlthbp0pTLD_EMV-O0erGo6UTJF21mkRBpbCblldya-RdfB189jWTzSRejtJSvYxmeuYyvpOhchlABND7yyBNuo1LSKb6x2xsKf0Ygs1LCNK_7Q8r5h-0/s700/batter%20tin.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcake batter in muffin tin" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYatQBEGuBrRMJaOLpK_Kn7ox4jw9vTL_l_yXpUNGwAXXXBN9j8SM8DBFO1KhIoDX9TUqZ3ehyphenhyphenlthbp0pTLD_EMV-O0erGo6UTJF21mkRBpbCblldya-RdfB189jWTzSRejtJSvYxmeuYyvpOhchlABND7yyBNuo1LSKb6x2xsKf0Ygs1LCNK_7Q8r5h-0/s16000/batter%20tin.jpg" title="tin" /></a>
</div>
Soooo easy, right?! <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiswKT8Tj9OVRFnZ4y9CFzs3FB-8w9tXEepC0LT7Uq2mfhXPtx-E81G4kRgjBCUAhzNZCQpnCIjRMZckKD4jfph9qLbW3l9wpgQah0e7FBHyLPLg7-QCNu-df4xE8_yOSsuqTm7buvJYhsb9lcVeeXw0h0L0rXzV7bNO47sF2zdQmSud2-ITCcOec3jUOf/s700/baked%20cupcakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked banana cupcakes" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiswKT8Tj9OVRFnZ4y9CFzs3FB-8w9tXEepC0LT7Uq2mfhXPtx-E81G4kRgjBCUAhzNZCQpnCIjRMZckKD4jfph9qLbW3l9wpgQah0e7FBHyLPLg7-QCNu-df4xE8_yOSsuqTm7buvJYhsb9lcVeeXw0h0L0rXzV7bNO47sF2zdQmSud2-ITCcOec3jUOf/s16000/baked%20cupcakes.jpg" title="baked" /></a>
</div>
For the frosting, toss everything into a
<a href="https://amzn.to/3PVtzBT" rel="nofollow" target="_blank">stand mixer</a>* bowl or a bowl for an
<a href="https://amzn.to/3FiOnhF" rel="nofollow" target="_blank">electric mixer</a>* and beat that stuff up for a good five minutes.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpVwKvyWwloxbtJmS6xt4UNaaeC1bug-fwzIMZ6chvA45VKpBeEoooaekgOkMdI7mqx7OuGw6xzGAS-jV_HhKAs3MWVgVgV29A5AZ3D741wCQLUEU8C75hJ3FFHAVl0khdm31XxQVjS4EanBG9uFGgiYIqEmioEZeINeLRm8AHlM_nkF9X58G02tXs8ii/s700/honey%20cinnamon%20frosting.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="honey cinnamon frosting process" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpVwKvyWwloxbtJmS6xt4UNaaeC1bug-fwzIMZ6chvA45VKpBeEoooaekgOkMdI7mqx7OuGw6xzGAS-jV_HhKAs3MWVgVgV29A5AZ3D741wCQLUEU8C75hJ3FFHAVl0khdm31XxQVjS4EanBG9uFGgiYIqEmioEZeINeLRm8AHlM_nkF9X58G02tXs8ii/s16000/honey%20cinnamon%20frosting.jpg" title="frosting" /></a>
</div>
Cool the cupcakes. Frost. Bam, it's Banana Cupcakes with Honey
Cinnamon Frosting time. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco8i4NVHU6HDezCCG77Zv9fsxmLpRMUxzRsraDbJPD1ie-DqLrwrTh8bJwYgIrm0ZUbUJEEqSIx8_Dx_SR8e0UEl2jD0qiwshyphenhyphenOlv3HWoXJFsNQOzkn7WfH3ez0UN0viu45ad5x-rdxA2ZFq5G0YJsDrmhUsfu1K8XeQDoYbRmlezSDSHLda2KHtDGvix/s700/frosted%20banana%20cupcakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="frosted banana cupcakes with honey cinnamon frosting" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco8i4NVHU6HDezCCG77Zv9fsxmLpRMUxzRsraDbJPD1ie-DqLrwrTh8bJwYgIrm0ZUbUJEEqSIx8_Dx_SR8e0UEl2jD0qiwshyphenhyphenOlv3HWoXJFsNQOzkn7WfH3ez0UN0viu45ad5x-rdxA2ZFq5G0YJsDrmhUsfu1K8XeQDoYbRmlezSDSHLda2KHtDGvix/s16000/frosted%20banana%20cupcakes.jpg" title="frosted" /></a>
</div>
nom nom nom nom....<br /><br />Soooo good, right?! Wow.<br /><br />Make
the cupcakes and the frosting ahead if you'd like then assemble later.
Too, you can get fancy pants with the decoration by adding wee slices of banana
on top.<br /><br />Yum! <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhmm3z-Ls358ympUJydf3Nwqgg0t32hgAIH0O3YAC8q0gEkXypbIqdZpNYTBs0v0eivaABtNOMdTKMPLiGXErUx0PjUSXH8TyOh_DFqYwdkGmJzxpNwk1xfsSNtocCOB3bEHQLP4xbcP4kDjeHRYdEEq3lj5ZCIsIKJHLHGA9tg3ZvN_mURhtE3gen5Wz/s700/banana%20cupcakes%20honey%20cinnamon%20frosting%20wrap.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana cupcakes with honey cinnamon frosting" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhmm3z-Ls358ympUJydf3Nwqgg0t32hgAIH0O3YAC8q0gEkXypbIqdZpNYTBs0v0eivaABtNOMdTKMPLiGXErUx0PjUSXH8TyOh_DFqYwdkGmJzxpNwk1xfsSNtocCOB3bEHQLP4xbcP4kDjeHRYdEEq3lj5ZCIsIKJHLHGA9tg3ZvN_mURhtE3gen5Wz/s16000/banana%20cupcakes%20honey%20cinnamon%20frosting%20wrap.jpg" title="cupcakes" /></a>
</div>
Oh by the way, upon tasting, Mike said, "hot damn, these are really good," so
there ya have it! Winner!<br /><br />Big thanks to my nephews for this
suggestion! Sorry, boys, that it took so long, thanks for your patience,
and I hope the wait was worth it! Looking forward to hearing your
thoughts!<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/2GmSGbc.jpg","name":"Banana Cupcakes with Honey Cinnamon Frosting","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","description":"Big banana fan? You certainly will be after eating these Banana Cupcakes with Honey Cinnamon Frosting! Packed with banana flavor, these are spot on!","yield":"12","keywords":"cupcakes, banana, honey, cinnamon","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1/2 cup (1 stick; 8 tablespoons; 113 g) unsalted butter, melted","1 1/2 cups (180 g) all-purpose flour","3/4 cup (149 g) granulated sugar","1 teaspoon (4 g) baking powder","1/2 teaspoon (3 g) baking soda","1/4 teaspoon (1.5 g) fine sea salt","1 1/2 cups (341 g) mashed bananas (about 3-4 bananas)","2 large eggs","1/2 teaspoon (2.5 g) vanilla extract","1 1/4 cup (142 g) powdered sugar","1/2 cup (1 stick; 8 tablespoons; 113 g) unsalted butter, room temperature","1 tablespoon (21 g) honey","1/8 teaspoon (0.32 g) ground cinnamon"],"recipeInstructions":["Prep a 12-well muffin tin with paper liners and begin preheating the oven to 350° F (176° C).","Melt the butter in a medium sized bowl in the microwave for about 30-45 seconds. Melt it only partially and stir until completely melted to avoid overheating the butter then set aside.","Combine the dry ingredients, the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl, whisking until well mixed.","In a glass 2 cup measuring cup, add chunks of banana and mash with a fork, adding more as needed to reach 1 1/2 cups of mashed banana.","Add the mashed banana to the melted butter then add the eggs and vanilla. Whisk well, breaking up larger banana chunks.","Pour the mashed banana mixture into the dry ingredients and with a spatula, gently fold everything together until just mixed. Avoid over-mixing.","Divide the batter evenly between the cupcake liner papers and bake for 25-30 minutes. Test a center cupcake with a toothpick; if it comes out clean with a few moist crumbs attached, they are done.","Cool the cupcakes on a wire rack until completely cooled.","In the bowl of a stand mixer or a bowl with an electric mixer, combine all the frosting ingredients and beat on high speed for 5 minutes until fluffy, light, and smooth.","Once the cupcakes have cooled completely, divide the frosting between the cupcakes and spread as desired. Optionally, garnish with slices of banana just before serving."],"nutrition":{"calories":"332.24","fatContent":"16.41","saturatedFatContent":"10.03","carbohydrateContent":"44.91","fiberContent":"1.16","sugarContent":"29.68","proteinContent":"3.13","sodiumContent":"144.34","cholesterolContent":"71.67","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4697482431846" data-ccmcardnum="8" data-ccmcopat="1697493735184" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2195px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The glass measuring cups,
mixing bowls, whisks, spatulas, paper cupcake liners, muffin tins, stand mixers,
and electric mixers are Amazon affiliate links. Happy baking! Please
see the "info" tab for more, well, info.</span><br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-76786672191197396242023-10-06T05:00:00.160-05:002023-10-06T05:00:00.142-05:00Brown Sugar Apple Upside Down Cake with Cider Caramel and Spiced Walnuts<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A_EUHCVzyp2BFM2hwModxj-Bdheafy0BH83EIHDtJxY8dZLhy6nrmMA0ra4mFSlpyRquY2IAIRZkav7jtHhgjx3ViWDCzOew0N_Y4qkyns-OZKT0zyGYHfPKTtfVEh86N8v2s6OPH37hIO8HLbRAPyA5bwjmwuZagc0eqUx0UzioOiYG0gAoMLVUjG-0/s1497/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="brown sugar apple upside down cake with cider caramel and spiced walnuts" border="0" data-original-height="998" data-original-width="1497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A_EUHCVzyp2BFM2hwModxj-Bdheafy0BH83EIHDtJxY8dZLhy6nrmMA0ra4mFSlpyRquY2IAIRZkav7jtHhgjx3ViWDCzOew0N_Y4qkyns-OZKT0zyGYHfPKTtfVEh86N8v2s6OPH37hIO8HLbRAPyA5bwjmwuZagc0eqUx0UzioOiYG0gAoMLVUjG-0/s16000/cover.jpg" title="cake" /></a>
</div>
<span><a name='more'></a></span>What's the long way to say Fall? Brown Sugar
Apple Upside Down Cake with Cider Caramel and Spiced Walnuts.<br /><br />Holy
heck does this blow-your-mind recipe scream fall. It's all fall all the
time. Fall fall fall.<br /><br />And what's the best part about
fall? Apples. No not that other fruit.
<a href="https://www.thebakedept.com/search?q=apples">Apples</a>.
<br /><br />Apples apples apples.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLcmG1hroY9CsKCAM2sW2upVBMSViT3FhohFvdRJLL2sUgBin5tqRvmcGPgSHkawBAg-W5tFCttQry-EZkrjr5yXv6sP1iuEhpNJkZXJB2HO2J1K93elY2DVUQniBB-CHFfC_1p0IsHTOgEiYdZvd4O3hvTlTo_B-6Mjyqxm1NT9inhs43EbzVUinf6Zv/s700/apple%20upside%20down%20cake%20edge.jpg" style="margin-left: auto; margin-right: auto;"><img alt="close up of brown sugar apple upside down cake with cider caramel and spiced walnuts" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLcmG1hroY9CsKCAM2sW2upVBMSViT3FhohFvdRJLL2sUgBin5tqRvmcGPgSHkawBAg-W5tFCttQry-EZkrjr5yXv6sP1iuEhpNJkZXJB2HO2J1K93elY2DVUQniBB-CHFfC_1p0IsHTOgEiYdZvd4O3hvTlTo_B-6Mjyqxm1NT9inhs43EbzVUinf6Zv/s16000/apple%20upside%20down%20cake%20edge.jpg" title="top" /></a>
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</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
See? Apples. I know I'm right.<br />
</td>
</tr>
</tbody>
</table>
As we all know, if you've hung around these parts,<a href="https://www.thebakedept.com/2021/09/apple-fritter-bread.html">
I am big on apples</a>. It's the only part of fall I like because for me, fall means sneering
winter is lurking in the shadows and I am not big into winter.
<br /><br />Which is comical for a person who lives in Chicago.<br /><br />Well
anyway. <br /><br />What we have here today is Brown Sugar Apple Upside
Down Cake with Cider Caramel and Spiced Walnuts and it's a mouthful of a
title. It does lean baking project, meaning it'll take a spot of your
time but your efforts are fully rewarded with this
<a href="https://www.thebakedept.com/search/label/cake">cake</a>.<br /><br />Ok, don't fret, it's not like a monster time investment or
screwball complicated. Just a couple of hours and a few steps, all of
which are easy.<br /><br />This is that
<a href="https://www.instagram.com/thebakedept/" rel="nofollow" target="_blank">Instagram</a>-worthy cake you need to bring to a swanky, or not even swanky, just casual,
or any dinner party. Or no party at all, I mean c'mon, this thing...<br /><br />The
first time I made this was for a Thanksgiving eons ago and it was a
showstopper. Jaws dropped. We all couldn't believe it. Me,
because I nailed it and everyone else because, yeah, wow, it's a
showstopper.<br /><br />It's a stunning cake. <br /><br />Sliced apples
all caramelized and gooey on top with a luscious, bright cider caramel.
Pretty walnuts with that fall spiced scent wafting through the air. Ugh,
I had to put my head between my knees to get my bearings just now.<br /><br />Since
it does lean baking project, let's get to it. Ready, set, Brown Sugar
Apple Upside Down Cake with Cider Caramel and Spiced Walnuts time. Allot
yourself plenty of time so as not to be rushed. I've probably
over-explained in the recipe card itself but it's only because I want you to
succeed.<br /><br />First, the apple cider caramel because this takes some
time. You'll be boiling four cups of it down to about a half a'
cup. And, it's the first thing you need in order to move forward.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpqTH9Y-u1ZqQ6fYfsNAtrJc6gPnLFtEvmnOzhUtsH5ESGSeELJFXcbd8_gy8WtIx8B5tJpIIWQg797XXrWqjhu5Dng-GKfKwQ2dT9FltY-b7VtzJde21Qtm1G0C_cOwXzR3rXWD-4ODiHN81sIETTYRqU5sKxDcGNXrYEkwf1m_Zn_rJP11wRohiTTRO/s700/apple%20cider.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cider and sauce pan prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpqTH9Y-u1ZqQ6fYfsNAtrJc6gPnLFtEvmnOzhUtsH5ESGSeELJFXcbd8_gy8WtIx8B5tJpIIWQg797XXrWqjhu5Dng-GKfKwQ2dT9FltY-b7VtzJde21Qtm1G0C_cOwXzR3rXWD-4ODiHN81sIETTYRqU5sKxDcGNXrYEkwf1m_Zn_rJP11wRohiTTRO/s16000/apple%20cider.jpg" title="prep" /></a>
</div>
This is not scary; it's pretty well a hands-off, albeit lengthy step. I
usually set it on the stove, walk away, do other things, and check back often
so I can't predict how long it might take to happen for you.
<br /><br />Once it gets thick, sticky, and a deep deep brown color, you'll
then drop in some butter and salt then pour half in your greased
<a href="https://amzn.to/46CvlhN" rel="nofollow" target="_blank">cake pan</a>.*<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9QC1f4gmzn35MjmQUmsIF68fXA0lr1hY9s-KTsrkhCdHtP1pGoT1ydOHjCcRDQxJD7VrVUAhO8r3klE8huGSoeutImb-2YgFs_QNsyB_iaFT4J5-xf_RR7HCKtkTOXOLRQv-XzemNFielxX0iYtSfz9hh-Dlnh1wZl2O4jBySuOCyhkr0bvDncBHt2PA/s700/cooked%20cider.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="reduced cider in measuring cup" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9QC1f4gmzn35MjmQUmsIF68fXA0lr1hY9s-KTsrkhCdHtP1pGoT1ydOHjCcRDQxJD7VrVUAhO8r3klE8huGSoeutImb-2YgFs_QNsyB_iaFT4J5-xf_RR7HCKtkTOXOLRQv-XzemNFielxX0iYtSfz9hh-Dlnh1wZl2O4jBySuOCyhkr0bvDncBHt2PA/s16000/cooked%20cider.jpg" title="reduced" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSndVPllC7_VJY7wzQiJXckytcAfoakds8m2Zff5YVgk85LqwlkuVX1HoUKxoItCT3jtnyCYT4xhdMqjUXFES_UWbebzSJVLs1yfnout-fGl3EOcjGkXDYaZ-q9xfrMBN3mGqoNdJwJ6Lzma55L34D9Rkoz2_829H2jyVlSLDcSs07uREiQXPVE2fFsPAk/s700/cider%20cake%20pan.jpg" style="margin-left: auto; margin-right: auto;"><img alt="cider caramel spread in cake pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSndVPllC7_VJY7wzQiJXckytcAfoakds8m2Zff5YVgk85LqwlkuVX1HoUKxoItCT3jtnyCYT4xhdMqjUXFES_UWbebzSJVLs1yfnout-fGl3EOcjGkXDYaZ-q9xfrMBN3mGqoNdJwJ6Lzma55L34D9Rkoz2_829H2jyVlSLDcSs07uREiQXPVE2fFsPAk/s16000/cider%20cake%20pan.jpg" title="spread" /></a>
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<td class="tr-caption" style="text-align: center;">
Since the pan is greased, it might not stay spread-out put.
Don't stress, it's fine.<br />
</td>
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</table>
And while I haven't tried it, for added release-security since this is a
caramel-y upside down cake, you could try a
<a href="https://amzn.to/3LLIMnG" rel="nofollow" target="_blank">parchment round</a>* or a
<a href="https://amzn.to/46BXGF0" rel="nofollow" target="_blank">round silicone mat</a>* too.<br /><br />Next, slice up and lay those apples in. Slice them
very thin, about an eighth of an inch thick. Overlap them slightly as
you go around but you're looking for one single layer. This is your cake
top so make it resplendent.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLK5bD7nwdZl58dfwhvXyg4O0Sy3dkTKAWaeDkkj3ng0DidAPO5bKmI0SVkfwUwG3Sb9FPWgjnEjgeSMl7fhbgyNBBWwZFgfRd34oYhjJh5KrG6Kzkn2bUXbar4aohooElEuGfCO3oB2JLPCxjGSGVR_hLT_kQ_yMeza9YYqH7pvz38FDT1aN_qq3F3htH/s700/apple%20slices.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="laying apples atop cider caramel in cake pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLK5bD7nwdZl58dfwhvXyg4O0Sy3dkTKAWaeDkkj3ng0DidAPO5bKmI0SVkfwUwG3Sb9FPWgjnEjgeSMl7fhbgyNBBWwZFgfRd34oYhjJh5KrG6Kzkn2bUXbar4aohooElEuGfCO3oB2JLPCxjGSGVR_hLT_kQ_yMeza9YYqH7pvz38FDT1aN_qq3F3htH/s16000/apple%20slices.jpg" title="slices" /></a>
</div>
For me, that can be in the neighborhood of an apple and a half to two of a
larger size or three small apples.
<a href="https://www.thebakedept.com/2021/09/apple-slab-pie-with-buttermilk-crust.html">Mix and match the apples</a>
for best flavor and texture or, use all the same type, whatever you'd like.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEoSIAQpexyIC5UUQ9nr0wPVGizXcm6lHsiCUPN_LBhvhzNJYRlIexz_qsQT4DCv3U_U-vigX9Erue09cbz3JDW2_jHk6g6mqmqqwKI-BmFdgvYzWUIPUxcesQblpu_QFESTAyLsBKJNr6T5_L2uwaWs-gTkQ6BD_6_O-_2-qiJmCMoKALXpNSIZt80nu/s700/apples%20cake%20pan.jpg" style="margin-left: auto; margin-right: auto;"><img alt="apples in cake pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEoSIAQpexyIC5UUQ9nr0wPVGizXcm6lHsiCUPN_LBhvhzNJYRlIexz_qsQT4DCv3U_U-vigX9Erue09cbz3JDW2_jHk6g6mqmqqwKI-BmFdgvYzWUIPUxcesQblpu_QFESTAyLsBKJNr6T5_L2uwaWs-gTkQ6BD_6_O-_2-qiJmCMoKALXpNSIZt80nu/s16000/apples%20cake%20pan.jpg" title="apples" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
This was about two and a half small apples.<br />
</td>
</tr>
</tbody>
</table>
Cake batter time! Super simple and nothing atypical or unusual about the
cake portion process other than you're using packed-with-flavor dark brown
sugar.<br /><br />Cream up said sweetener with the butter with a
<a href="https://amzn.to/3rzeUUR" rel="nofollow" target="_blank">mixer</a>*
until fluffy like a
<a href="https://www.thebakedept.com/search/label/cookies">cookie batter</a>. In the meantime, toss those dry ingredients into a bowl and get them
mingling together.<br /><br />Drop in your eggs into the mixer bowl one at a
time then the vanilla. Though the recipe does call for a full
tablespoon, I do dash in a smidge extra just to beef up all the flavors and
because I have a vanilla problem.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnm9Khjwp7GhkVuziCpqB13TDrk9VxAlHNIE1Cj8t5EYgesU-RpPCFP9XdBxijuvNRfVkh6niYWJw4uvMZ0s7P2pvDRuEBm3IpMznVLtum4vRhu1uKvXC_P3UbHbMjmjvjlzI8RgOu3DNi6Yy3uuPujUHBlK9_rZI2ozGxKc8vSrOaFZH71VZ0Qp46mO6I/s700/creamed%20egg.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding egg to creamed butter and dark brown sugar in mixer" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnm9Khjwp7GhkVuziCpqB13TDrk9VxAlHNIE1Cj8t5EYgesU-RpPCFP9XdBxijuvNRfVkh6niYWJw4uvMZ0s7P2pvDRuEBm3IpMznVLtum4vRhu1uKvXC_P3UbHbMjmjvjlzI8RgOu3DNi6Yy3uuPujUHBlK9_rZI2ozGxKc8vSrOaFZH71VZ0Qp46mO6I/s16000/creamed%20egg.jpg" title="egg" /></a>
</div>
All righty!<br /><br />With that mixed up, time to add the dry and rest of the
wet which you'll do in thirds of dry, halves of wet, starting with the dry so
dry, wet, dry, wet, dry. Just eyeball it, very easy.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxSacIz__zpsl1DVYuhcWliHtI426wJCfnm-6TTHhdAiG0bJsGGp8NWFP1LEmX-mQXgQEtMWPg4vrlI0S_FtR4gaAjmUCgoWbxswT2nSOxFvd7yU3TF7f6G1UUcHpP0bGX1QaSobFhVjjDOdSHO5AlOFJmoSjIL_hJVWWDEcGzMRZ0stFwfIhlQQNqVgI/s700/flour%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding wet and dry ingredients to cake batter in mixer" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxSacIz__zpsl1DVYuhcWliHtI426wJCfnm-6TTHhdAiG0bJsGGp8NWFP1LEmX-mQXgQEtMWPg4vrlI0S_FtR4gaAjmUCgoWbxswT2nSOxFvd7yU3TF7f6G1UUcHpP0bGX1QaSobFhVjjDOdSHO5AlOFJmoSjIL_hJVWWDEcGzMRZ0stFwfIhlQQNqVgI/s16000/flour%20add.jpg" title="dry" /></a>
</div>
Only mix the batter very briefly, shut off the mixer, and while scraping the
bowl, give everything a few turns by hand with a
<a href="https://amzn.to/45gdDjh" rel="nofollow" target="_blank">spatula</a>.* See a few specks of flour remaining? No worries, that's
perfect.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7l9Sdl_v8calp5-Q-zI5CQstTJ2z_EliFb7tR-UcKPaeiXgzd0STbLrE7S4wNJCNkaiK-JEUX96dMbB7xKwx5pMlskiETLxUgniYm1bLEGeqNDWmr2aFtBbftAXlNP1h92rVNTSLMOIze68pivsrZJnpCnNF3gSaAt88x9_IOYnQo7balVHvhGV4o5ub/s700/cake%20batter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="near finished brown sugar apple upside down cake batter in bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7l9Sdl_v8calp5-Q-zI5CQstTJ2z_EliFb7tR-UcKPaeiXgzd0STbLrE7S4wNJCNkaiK-JEUX96dMbB7xKwx5pMlskiETLxUgniYm1bLEGeqNDWmr2aFtBbftAXlNP1h92rVNTSLMOIze68pivsrZJnpCnNF3gSaAt88x9_IOYnQo7balVHvhGV4o5ub/s16000/cake%20batter.jpg" title="batter" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Scrape and give a few spatula twirls now.<br />
</td>
</tr>
</tbody>
</table>
Ok, go grab your cake pan and gently scoop the on-the-thicker-side batter over
the apples. Aggressive spreading is not welcome; just sort of pat and
squoosh the batter with the spatula to get it where it needs to go without
disturbing the apple design.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT-3clboRN_XUP-BHmOl6LTjTbRJYdjhJQERuqk5z_0I0g3KfKgO8n-aD8h5rzaz_xFHhVuyAROZfa59Ldn0idNsnLuE7GrEwoFWhrVSHEzCRODSEbmLnekpd70NmIzfIX_a78QQ1aGE_MGXw_PfLw3fUt54xWmp8Soa_V0cq1rM4dFX8QBlScLjyC4Y8/s700/batter%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dropping batter in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT-3clboRN_XUP-BHmOl6LTjTbRJYdjhJQERuqk5z_0I0g3KfKgO8n-aD8h5rzaz_xFHhVuyAROZfa59Ldn0idNsnLuE7GrEwoFWhrVSHEzCRODSEbmLnekpd70NmIzfIX_a78QQ1aGE_MGXw_PfLw3fUt54xWmp8Soa_V0cq1rM4dFX8QBlScLjyC4Y8/s16000/batter%20add.jpg" title="pan" /></a>
</div>
Then off to the oven we go! The original recipe has a varying bake time
but I find right around forty minutes is the sweet spot.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzFzFGiVLWLbG0fRpvkyOWa-zpAUtNOIp987Jt2rxFnJJsVoScYDtaQI01ft0szNk0z4L4GPUPOtg33HG8IpZJ5qf7CwlQvzeMDuZZeJHib6HJRNPQChJTVwSiSyJFZ08Eg07X3iUMb7kKUmzSVtD6PyTV1k2ir2KUmwadpcUdZwCMrSKAF5JA2yg7nUI/s700/batter%20spread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="brown sugar apple upside down cake batter spread in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzFzFGiVLWLbG0fRpvkyOWa-zpAUtNOIp987Jt2rxFnJJsVoScYDtaQI01ft0szNk0z4L4GPUPOtg33HG8IpZJ5qf7CwlQvzeMDuZZeJHib6HJRNPQChJTVwSiSyJFZ08Eg07X3iUMb7kKUmzSVtD6PyTV1k2ir2KUmwadpcUdZwCMrSKAF5JA2yg7nUI/s16000/batter%20spread.jpg" title="spread" /></a>
</div>
Meanwhile, toast up the chopped walnuts in a
<a href="https://amzn.to/46gPQRE" rel="nofollow" target="_blank">saute pan</a>* over medium heat for a couple of minutes, tossing in those spices.
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__bdPqD9juo52ZKd-LEHS-HaMaCJc9NfGQK0e4zUu2ct8cxf5lJoEaSYXbF_XCqzXN0cfaYahLy6v49SnFS_1iv4kNZhfEcec3ECOCMbJ7ZZy9L-wW9TiRJVSOboeKexTlQcyRgfsqRbLE1RlyLjnz6QUmuY4ySD9TAYyv8qmzxcJmter1WMVO6NIgtR-/s700/walnuts%20spices.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="walnuts and spices prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__bdPqD9juo52ZKd-LEHS-HaMaCJc9NfGQK0e4zUu2ct8cxf5lJoEaSYXbF_XCqzXN0cfaYahLy6v49SnFS_1iv4kNZhfEcec3ECOCMbJ7ZZy9L-wW9TiRJVSOboeKexTlQcyRgfsqRbLE1RlyLjnz6QUmuY4ySD9TAYyv8qmzxcJmter1WMVO6NIgtR-/s16000/walnuts%20spices.jpg" title="prep" /></a>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVByPkefXxdfGdSy64XKkAhP4t5DssyWRMjMfgOG_XzXrAAF6Lmg7oA4B8k6-nAUZ1r8_M2QBzADgQLL1hjegV05bq3jPQuCpxLUfOG7fz2bdjNrzt_-jbhlAM-R1jPX-hFTmIMchXhwcVoDto-ZzZaUZVUXYz0u3TAte12hdmRSq60hLYjlvX7sf9OI8J/s700/walnuts%20spiced.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="toasted walnuts with cinnamon, nutmeg, and clove" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVByPkefXxdfGdSy64XKkAhP4t5DssyWRMjMfgOG_XzXrAAF6Lmg7oA4B8k6-nAUZ1r8_M2QBzADgQLL1hjegV05bq3jPQuCpxLUfOG7fz2bdjNrzt_-jbhlAM-R1jPX-hFTmIMchXhwcVoDto-ZzZaUZVUXYz0u3TAte12hdmRSq60hLYjlvX7sf9OI8J/s16000/walnuts%20spiced.jpg" title="toasted" /></a>
</div>
When the cake is ready, it'll be a deep golden brown with slightly darker
edges so pop it out of the oven, let it cool briefly. Seriously, only
maybe five minutes as you don't want the caramelized apple top to set
up. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRLyzhsZAND4gvNBtP7IzeiA1HJPek3hWavtJjgp0fepjFzvuMKOefoqi6oQ_CBOR8WnHrw7hRD162QOnY5eLwRcJNBFO4EHqxvVGjRygRiVSx97oOYIlUCFAto0YCMtHpByNdN-cjcjjplNZhEVvHAHbXDUuhbQC5EO-vmlcP2HHEEpkq94o4-COSGT4/s700/baked%20apple%20upside%20down%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked brown sugar apple upside down cake" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRLyzhsZAND4gvNBtP7IzeiA1HJPek3hWavtJjgp0fepjFzvuMKOefoqi6oQ_CBOR8WnHrw7hRD162QOnY5eLwRcJNBFO4EHqxvVGjRygRiVSx97oOYIlUCFAto0YCMtHpByNdN-cjcjjplNZhEVvHAHbXDUuhbQC5EO-vmlcP2HHEEpkq94o4-COSGT4/s16000/baked%20apple%20upside%20down%20cake.jpg" title="baked" /></a>
</div>
<a href="https://www.thebakedept.com/2021/04/last-minute-valentines-day-quickie.html">Set a plate over the pan, flip</a>. You might want to go around the pan with a knife first, flip, and do
a bunch of jiggling wiggling to get it to release. Be gentle!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSXLbV_-QXUVpHePlSwK1bJLVsg4_ZAbQdNZ2WjVjrDIH4S9Vr0by2_VGBWjiLWZQbtBbbNYR8j-Nvqi3yI7M8MIuovZ8SoxNx16-G2ztx97FdvC-eNzGpYHmS-TVdeFgRMDy3171-YcvMBKfms6cfOb9_WDd2Z1WHDRRIfBLIwC8sujnCPFz0VvNHwJf/s700/flipped%20apple%20upside%20down%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="brown sugar apple upside down cake cider caramel spice walnut cake flipped" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSXLbV_-QXUVpHePlSwK1bJLVsg4_ZAbQdNZ2WjVjrDIH4S9Vr0by2_VGBWjiLWZQbtBbbNYR8j-Nvqi3yI7M8MIuovZ8SoxNx16-G2ztx97FdvC-eNzGpYHmS-TVdeFgRMDy3171-YcvMBKfms6cfOb9_WDd2Z1WHDRRIfBLIwC8sujnCPFz0VvNHwJf/s16000/flipped%20apple%20upside%20down%20cake.jpg" title="flipped" /></a>
</div>
And whoooooo doggie, <i>look at that</i>! Omg, right?!<br /><br />To
finish this bad boy up, pour the rest of the cider caramel over this beaut and
sprinkle with the walnuts however you want. I try to make sure each
slice gets walnuts rather than doing anything decorative but you do you.<br /><br />Brown
Sugar Apple Upside Down Cake with Cider Caramel and Spiced Walnuts, my
friends.<br /><br />What did Mike say getting to eat this again? "Yeah,
that was terrible. Do not ever make this ever again." It was
Opposite with a Side of Sarcasm Day, obviously.<br /><br />And now I'll let
the pictures do the talking.....<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje806bhypJ4Pcbg1GwymWN44zw7NCCrqWmSptqeG1YY6IfUrPyw-T3m0S8PTZYYBBS7Rq-tDgsBsqAfWsfGH0f-RaeQQZy3LmBC2hrGsQp98ElbLbdct5U9EcIfci0psE8uc_d9QXlyKMRg2x-pnhc_9OHtegeEpxScSZdwNDXZBdVXirYUMerjGt2JGru/s700/apple%20upside%20down%20cake%20above.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished top of brown sugar apple upside down cake with cider caramel and spiced walnuts" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje806bhypJ4Pcbg1GwymWN44zw7NCCrqWmSptqeG1YY6IfUrPyw-T3m0S8PTZYYBBS7Rq-tDgsBsqAfWsfGH0f-RaeQQZy3LmBC2hrGsQp98ElbLbdct5U9EcIfci0psE8uc_d9QXlyKMRg2x-pnhc_9OHtegeEpxScSZdwNDXZBdVXirYUMerjGt2JGru/s16000/apple%20upside%20down%20cake%20above.jpg" title="top" /></a>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwILfgiIYxX8nydNlKtdA-OGwhPEPVByHLYeoVbBjFriOW2mJZkU0KSKWydORAxm4rhumSkTqcU0G4j0degxqOrA6aigm4s3jOKhaxdYP-1RTDN_YA64kb5PVIjl2SR5LeWXUOHH-q08HogaoI0Ok6RFOer7w_Ujhyphenhyphen2hXBnBkL8rijh4gm-awKIOKKhn-/s700/apple%20upside%20down%20cake%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="close up of brown sugar apple upside down cake with cider caramel and spiced walnuts" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwILfgiIYxX8nydNlKtdA-OGwhPEPVByHLYeoVbBjFriOW2mJZkU0KSKWydORAxm4rhumSkTqcU0G4j0degxqOrA6aigm4s3jOKhaxdYP-1RTDN_YA64kb5PVIjl2SR5LeWXUOHH-q08HogaoI0Ok6RFOer7w_Ujhyphenhyphen2hXBnBkL8rijh4gm-awKIOKKhn-/s16000/apple%20upside%20down%20cake%20vert.jpg" title="close" /></a>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kEBSCG_svwNcDFFaQtFhNDN04LdTlchvvEMI1Bx6vXSzrFrF9aDAqWrQMESSBabeIAIYGDWGEwzBxqSVmA8Fo_E91bwgBCdaxJtP2f8jsryWeJQPgTRqX3ooMCssScHPU3Yw6IWqMtojzZNgD_EWAwqOADT151mDMQVclSrLp_4MIzeGZepmHBrqfEhf/s700/slice%20white.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="slice of brown sugar apple upside down cake with cider caramel and spiced walnuts on plate" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kEBSCG_svwNcDFFaQtFhNDN04LdTlchvvEMI1Bx6vXSzrFrF9aDAqWrQMESSBabeIAIYGDWGEwzBxqSVmA8Fo_E91bwgBCdaxJtP2f8jsryWeJQPgTRqX3ooMCssScHPU3Yw6IWqMtojzZNgD_EWAwqOADT151mDMQVclSrLp_4MIzeGZepmHBrqfEhf/s16000/slice%20white.jpg" title="slice" /></a>
</div>
<br />Happy happy baking!<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/DbX89Uz.jpg","name":"Brown Sugar Apple Upside Down Cake with Cider Caramel and Spiced Walnuts","description":"A majestic trip through Fall, this Brown Sugar Apple Upside Down Cake with Cider Caramel and Spiced Walnuts will blow your mind. Bake it today!","yield":"10 slices; one 9\" cake","keywords":"cake, apple, apple cake, cider, caramel, walnuts, upside down cake","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["4 cups (948 ml) apple cider","1 tablespoon (14 g) unsalted butter","1/2 teaspoon (3 g) fine sea salt","2 cups (240 g) all-purpose flour","3/4 teaspoons (4.5 g) fine sea salt","1/2 teaspoon (2 g) baking powder","1/2 teaspoon (3 g) baking soda","2 apples, cut in 1/8\" slices (or 3 small apples)","10 tablespoons (142 g) unsalted butter (1 stick plus 2 tablespoons), room temperature","1 1/3 cup (284 g) dark brown sugar, packed","2 large eggs, room temperature","1 tablespoon (14 g) vanilla extract","1/2 cup (118 ml) whole or 2% milk, room temperature","1/4 cup (59 ml) heavy cream, room temperature","1 cup (113 g) roughly chopped walnuts","1 teaspoon (2.6 g) ground cinnamon","1/2 teaspoon (1.3 g) ground nutmeg","1/4 teaspoon (0.3 g) ground cloves"],"recipeInstructions":["Pour the 4 cups of apple cider into a large saucepan and bring to a boil. Lower the heat a hair then simmer untouched until it thickens, becomes syrupy, coats the back of a spoon, and turns a dark brown color. It should reduce to about a half cup.","Meanwhile, grease a 9\" cake pan.","Remove the pan from the heat and add the 1 tablespoon of butter and 1/2 teaspoon of salt. Stir to combine.","Pour half of the cider caramel into the greased cake pan and swirl the pan to coat. Set the remaining cider caramel aside for the end.","Preheat the oven to 350° F (176° C).","In a medium sized bowl, combine the flour, salt, baking powder, and baking soda. Combine the milk and cream in a measuring cup. Set aside.","Place the sliced apples around in the cake pan, slightly overlapping, in either a circular design or as desired. This is the top of the cake.","With a mixer or by hand, cream the 10 tablespoons of butter and the dark brown sugar together until fluffy.","Scrape the bowl and add the eggs one at a time on low speed, incorporating each completely before adding the next. Pour in the vanilla and stir.","On low speed, add about 1/3 of the flour mixture then half of the milk/cream to the mixer bowl, stir briefly then repeat additions with the last third of flour mix last.","Combine for only about 15-20 seconds to avoid over-mixing then scrape the bowl, stirring a few times by hand with a spatula to finish. The batter will be thick.","Pour the batter gently over the apples so as to not disturb the design and gently spread or pat the batter out evenly in the pan.","Bake for 35-42 minutes, testing with a toothpick on the earlier end. The average time is about 40 minutes. The cake will be a deep golden brown with slightly darker edges when ready.","Remove the pan from the oven and cool for only about 5 minutes; any longer and the top will cool to much. If necessary, run a knife along the edges of the cake, then carefully flip the cake out onto a plate to cool.","While the cake is baking, heat a saute pan over medium heat on the stove then add the chopped walnuts. Stir often while toasting for about 1-3 minutes, until fragrant.","Add the cinnamon, nutmeg, and cloves and toast about 15 seconds to a minute longer, stirring constantly to ensure the nuts are coated and spices don't burn.","Spread the remaining cider caramel over the top of the cake. If it has thickened since cooling, reheat in the microwave 10-20 seconds until it pours.","Sprinkle the top of the cake with the toasted spiced walnuts all over or in a design as desired.","Best served warm but room temperature is just as great. Cover to store."],"prepTime":"PT45M","cookTime":"PT1H","totalTime":"PT1H45M","nutrition":{"calories":"498.61","fatContent":"24.09","saturatedFatContent":"10.64","carbohydrateContent":"66.43","fiberContent":"2.66","sugarContent":"42.69","proteinContent":"6.57","sodiumContent":"402.12","cholesterolContent":"78.49","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4696286001230" data-ccmcardnum="8" data-ccmcopat="1696449635421" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2936px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The 9" cake
pans, parchment rounds, round silicone mats, mixers, baking spatulas, and
saute pans are Amazon affiliate links. Happy baking, thanks!
Please see the "info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-91365369487012503502023-09-22T05:30:00.144-05:002023-09-22T05:30:00.143-05:00Granola<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnEmtorSdXrvXpfnKHIyEAG7h9aSvSdNv9F7-BJIB720-ivm_Yihe-6cvQ0XWRstTYT4CH69f1ZS3A66JSAYrMf0t1FQPKWq4FSz3uYcBtbxYZ3s39GQh8kLu61uGw7_b3brPbJA9ZT3sdM7i_QhG7pyO1YyAYXWEpdvNgvP5s2-g18d5ILRsrURoo8g3/s1622/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade granola" border="0" data-original-height="1081" data-original-width="1622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnEmtorSdXrvXpfnKHIyEAG7h9aSvSdNv9F7-BJIB720-ivm_Yihe-6cvQ0XWRstTYT4CH69f1ZS3A66JSAYrMf0t1FQPKWq4FSz3uYcBtbxYZ3s39GQh8kLu61uGw7_b3brPbJA9ZT3sdM7i_QhG7pyO1YyAYXWEpdvNgvP5s2-g18d5ILRsrURoo8g3/s16000/cover.jpg" title="granola" /></a>
</div>
<span><a name='more'></a></span>It almost seems a bit silly typing up this recipe
since it's so incredibly flexible, it's barely a recipe in a sense. But, it is
totally worth it hence me taking the time to share it with you and hence
again, you should try this Granola.<br /><br />I've kind of only periphery
been a granola fan, I guess you could say. It hasn't been my <a href="https://www.thebakedept.com/search/label/jam%20%26%20jelly">jam</a> per se;
no real reason to avoid it necessarily but it hasn't been a top o' list
must-have in my life. <br /><br />I didn't grow up eating it. I
haven't ever poured out a bowl of granola and splashed in some milk, eating it
like cereal for <a href="https://www.thebakedept.com/search/label/breakfast">breakfast</a>. Jeez, let alone make homemade granola.<br /><br />Too, most
granolas have coconut in them and I'm coconut-averse, including coconut
oil. Just personally not a fan of the flavor. Although,
Salerno's Coconut Cookies? Yeah, that's a whole other ball game.
Gimme
<a href="https://www.innit.com/nutrition/salerno-coconut-bar-cookies/p/00014700011709" rel="nofollow" target="_blank">a whole box a' those, "weak choice"</a>
or not.<br /><br />Wow, searching Salerno took me
<a href="https://vanishedchicagoland.blog/2019/06/15/salerno-cookies-the-ones-we-truly-remember-and-miss-so-much/" rel="nofollow" target="_blank">down quite a rabbit hole</a>, ha! Unbeknownst to me, when I worked for Steppenwolf Theater, I was
right near their old factory. Huh. Sadly, the Art Deco building
<a href="https://www.preservationchicago.org/salerno-cookie-factory-4450-and-4500-w-division-st-humboldt-park-90-day-demolition-delay/" rel="nofollow" target="_blank">has been demolished</a>.<br /><br />Well. Ha. Anyway.
<br /><br />Granola!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN407plfw12GQhqS9mEqhVFdgciLa5VCfoqRGXk-c18c5Ti97cvzmtmohjcPmKEWXGCsVqjPjrVO9YN5ItVI8sUS2nxC-XppeVzb8NhPodmerufv_ahBqomzZOgLhu3u-RFh8ZhesO6KcfQXCxGWzDSVZyqQTdKj-VI3GjLFU0rr0su1DNuYwDn3gHxcbF/s700/granola%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade granola in a jar" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN407plfw12GQhqS9mEqhVFdgciLa5VCfoqRGXk-c18c5Ti97cvzmtmohjcPmKEWXGCsVqjPjrVO9YN5ItVI8sUS2nxC-XppeVzb8NhPodmerufv_ahBqomzZOgLhu3u-RFh8ZhesO6KcfQXCxGWzDSVZyqQTdKj-VI3GjLFU0rr0su1DNuYwDn3gHxcbF/s16000/granola%20horiz.jpg" title="jar" /></a>
</div>
Right, as I was saying, most recipes contain coconut. Not a fan.
So what originally drew me to this particular recipe was the no coconut, no
coconut oil. That and it used honey and lots of other things I do like a
lot. <br /><br />Plus, quantity. It makes a bunch: nine
cups! I know we're just two people but I do like feeling stocked up.<br /><br />From
there, I realized right quick how unbelievably flexible the whole shebang
is. Just follow some basic bits but overall, swap things in and out to
your liking. It's the ultimate adaptable recipe, really.<br /><br />Don't
like nuts? Nuts. Leave 'em out then. Or want other
nuts? Swap those in.<br /><br />Don't like apple pie spice? Use
pumpkin pie spice. Or toss in whatever you'd like. Or, nothing at
all.<br /><br />Pretty much everything flavoring this Granola is optional and
interchangeable.<br /><br />I'm pushing this point hard because usually I make
this for myself and spoon it over <a href="https://www.thebakedept.com/search?q=greek+yogurt">yogurt</a> for breakfast, generally the only
time I find myself reaching for Granola. But, lately Mike has hit a
Granola stride and inhaled my entire last batch.<br /><br />Which he said was
fantastic, so there's your extra vote of confidence.<br /><br />Normally I'll
add pepitas, change up the nuts depending on what's in my freezer (yes, <a href="https://www.thebakedept.com/p/baking-tips.html">don't
forget to store your nuts in the freezer so they don't go rancid</a>), punch up
the spices, squirt in more vanilla, and leave the dried fruit out.<br /><br />I
love me some raisins but as I've gotten older, they no longer love me.
And while I do enjoy dried cranberries, it's mostly on salads with bleu cheese
dressing. Too, because I'm slower to get through the granola batch, I
don't want the dried fruit to get moldy or turn into rocks.<br /><br />Boy, learning
a lot about my tastes today, we are.<br /><br />Anywhooo... Mike brought home
a bag of granola from the store (<i>gaaaasp!</i>) as I had a prolonged tight
schedule unable to make any and he asked me to sort of replicate those
flavors. <br /><br />Which wasn't hard because this recipe was already a
good way there. Which, brings us to this recipe!<br /><br />I left out
the pepitas, added more cinnamon, and sneakily tossed in some chia seeds for
more nutrition.<br /><br />Again, the nuts, flavors, whatever are user-friendly,
dealer's choice; follow the recipe exactly for super delicious Granola or feel
free to tweak it any way you see fit.<br /><br />So effortless to make!<br /><br />Grab
a very
<a href="https://amzn.to/3rloZVm" rel="nofollow" target="_blank">large bowl</a>* plus a smaller bowl and
<a href="https://amzn.to/44S1DUY" rel="nofollow" target="_blank">a sturdy large spatula</a>* and let's make Granola.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLYhEYYocuDOrTj5wgPOYKDO2HFyrrMeRPNvwkzsmMsNo_Hl8u5ZaiKbHvbYe8affPdesh8rDiXAALC_VDF8NHB6pzd8-ni-hFEiqn7SrFXrQLgy5Wr-ZDzlwcvwn7-FTJXoLTajppHdZdBoa_SboTtCmkCQwANL61rZCXv_2s1hAbsDlu3QL9KwKhZEf/s700/granola%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLYhEYYocuDOrTj5wgPOYKDO2HFyrrMeRPNvwkzsmMsNo_Hl8u5ZaiKbHvbYe8affPdesh8rDiXAALC_VDF8NHB6pzd8-ni-hFEiqn7SrFXrQLgy5Wr-ZDzlwcvwn7-FTJXoLTajppHdZdBoa_SboTtCmkCQwANL61rZCXv_2s1hAbsDlu3QL9KwKhZEf/s16000/granola%20ingredients.jpg" title="prep" /></a>
</div>
Toss the oats into the bowl along with the nuts, seeds, whatever dry bits and
pieces you plan to use.<br /><br />Next, in a small bowl or even a
<a href="https://amzn.to/46ijFB0" rel="nofollow" target="_blank">microwave-safe measuring cup</a>,* throw the brown sugar, spices, and wet stuff in, mix it up, heat it up
just to warm through. No harm no foul if you add a bit more liquids too,
like more maple syrup, more vanilla. Just don't over-liquid.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKOXV4S-F7D8MgSLxQHidvWrLljqYeuiW9NR7KqyRDU8hQf5BngM2qd8b5FZLBzzOZTYaxlQNLDApeo-Ir6YY-Dx5ijCPkOV4C5ngdK4xxkTSy7eT1VnxFau02ud88zDhcq7K-xsuy22LOkV3RAL2CXRrx1avGLbHMpPa-X1JMzyeWtiJ7AL3vtylRY3f/s700/wet%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mixing wet ingredients in a bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKOXV4S-F7D8MgSLxQHidvWrLljqYeuiW9NR7KqyRDU8hQf5BngM2qd8b5FZLBzzOZTYaxlQNLDApeo-Ir6YY-Dx5ijCPkOV4C5ngdK4xxkTSy7eT1VnxFau02ud88zDhcq7K-xsuy22LOkV3RAL2CXRrx1avGLbHMpPa-X1JMzyeWtiJ7AL3vtylRY3f/s16000/wet%20ingredients.jpg" title="wet" /></a>
<br />Pour the wet into the dry and with that big sturdy spatula, mix mix mix, stir
stir stir until the dry is entirely coated.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe4k4jPJiMAYZNyAIkCUB4_NZnwK8V5YE5xKIWhFr5hFlJGUpyVS0V7D9XhhMmguEC5cf18z4rJ_DhJeSUnhv7he-uswg91QARPPl32Ddh7JW_C2B3umUBjWNbuE2UpzzCHQy9Yx0c1MThHn90LUrMun-fdUT7snlUEfUB2vdLKw0-cBduZYHROB-Kxs_/s700/mixing%20wet%20dry.jpg" style="margin-left: auto; margin-right: auto;"><img alt="pouring wet ingredients into dry" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe4k4jPJiMAYZNyAIkCUB4_NZnwK8V5YE5xKIWhFr5hFlJGUpyVS0V7D9XhhMmguEC5cf18z4rJ_DhJeSUnhv7he-uswg91QARPPl32Ddh7JW_C2B3umUBjWNbuE2UpzzCHQy9Yx0c1MThHn90LUrMun-fdUT7snlUEfUB2vdLKw0-cBduZYHROB-Kxs_/s16000/mixing%20wet%20dry.jpg" title="combine" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Before mixing<br />
</td>
</tr>
</tbody>
</table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TZmne6tISzMhpD5xYv5bmLCNcmLRgo4BQ6TYIf0Dw2eSeS2xqcrTiSMmXFmyypOlatgTXE_GY5mk2X0wlCVFdFSEFA__BnpybLL5q4GxksJMZTX0xgmYaolWe1pV1zUwILPCIpOkhnxXak26n0jJrwwVJ15NuAbFNabYAGPrTfVe5kxw5jiiCUPxSajt/s700/mixed%20wet%20dry.jpg" style="margin-left: auto; margin-right: auto;"><img alt="combined wet and dry granola ingredients in large bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TZmne6tISzMhpD5xYv5bmLCNcmLRgo4BQ6TYIf0Dw2eSeS2xqcrTiSMmXFmyypOlatgTXE_GY5mk2X0wlCVFdFSEFA__BnpybLL5q4GxksJMZTX0xgmYaolWe1pV1zUwILPCIpOkhnxXak26n0jJrwwVJ15NuAbFNabYAGPrTfVe5kxw5jiiCUPxSajt/s16000/mixed%20wet%20dry.jpg" title="mixed" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
After mixing<br />
</td>
</tr>
</tbody>
</table>
Spill the contents onto a lightly greased
<a href="https://amzn.to/46bqP9U" rel="nofollow" target="_blank">baking sheet</a>,* the biggest that'll fit in your oven, spread everything out evenly and
into the oven we go.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEMYGcLyG3Yb-CaY6Ko9ps_nbHiSwqmr68Ce2pFwSBY8xmVcurRxrn5oAkG-c1DLjGm8TNQMYmZcK-Zni9BeWrtkJbmVPItNF4P6uId7TPRiYTIASWdnGyzsKkDd76CPhXw1jDW0qqagDUWBtuL0Ibp54s9Zfnb_ytDoTaZx40XJ8PkGk7GgfbMlQLAEV/s700/baking%20sheet.jpg" style="margin-left: auto; margin-right: auto;"><img alt="spreading granola mix on baking sheet" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEMYGcLyG3Yb-CaY6Ko9ps_nbHiSwqmr68Ce2pFwSBY8xmVcurRxrn5oAkG-c1DLjGm8TNQMYmZcK-Zni9BeWrtkJbmVPItNF4P6uId7TPRiYTIASWdnGyzsKkDd76CPhXw1jDW0qqagDUWBtuL0Ibp54s9Zfnb_ytDoTaZx40XJ8PkGk7GgfbMlQLAEV/s16000/baking%20sheet.jpg" title="spread" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
No need to line with foil or anything. This pan is not cameo-worthy is all.<br />
</td>
</tr>
</tbody>
</table>
The hardest part of this recipe is sticking close by as you'll need to stir
everything about every ten minutes or so. If you only stir once or
twice, no biggie, it will still be good.<br /><br />When it's ready, it'll be
lightly golden and smell divine. I tend to go the longer end of the
baking time suggested below for extra crunch and brown.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tE_QuAfk6zkGA9rS1NKyzePmjdUUsOEjMyqNVZIe8uP307Jzei27zXO3jvmIS789-Bojgnyb1pPan6DoePmIt-5MQFGjWwo_Hd29mTCSmg9dzu_CZD-YS6aCVpc6TtWfNlq6bJO6TP0QXR1kVwnx2DLk1pfi9oaYyz3hnAG3YG8TPm2lh5IFBO7Co0Ol/s700/baked%20granola%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="freshly baked homemade granola close up" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tE_QuAfk6zkGA9rS1NKyzePmjdUUsOEjMyqNVZIe8uP307Jzei27zXO3jvmIS789-Bojgnyb1pPan6DoePmIt-5MQFGjWwo_Hd29mTCSmg9dzu_CZD-YS6aCVpc6TtWfNlq6bJO6TP0QXR1kVwnx2DLk1pfi9oaYyz3hnAG3YG8TPm2lh5IFBO7Co0Ol/s16000/baked%20granola%20close.jpg" title="close" /></a>
</div>
When it's all cool, toss in your dried fruits and voilá, it is Granola
time! Make parfaits, sprinkle on <a href="https://www.thebakedept.com/search/label/ice%20cream">ice cream</a>, over yogurt, pack some for a
work snack, what-have-you. However you do Granola, you do you with your
fancy pants batch of homemade.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaAryeRd-jfQSaP4z4FxIO8dWZluS9joeYbfRZAqzv8OmFS3lgpYNsZ8KhyWPQSTa7cxGrQEIVLlHDrlMwhKrK2dbgdewwyZVHUR4QXXnJjakPkTfmC-2OGP5JBRCpVXssEfGY-IT9ZeGo7__Ta03yPWl_zHdqkvab1i_C6QuQXqsv8D8tkkabaWeABw5/s700/dried%20fruit.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding raisins and dried cranberries to granola" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaAryeRd-jfQSaP4z4FxIO8dWZluS9joeYbfRZAqzv8OmFS3lgpYNsZ8KhyWPQSTa7cxGrQEIVLlHDrlMwhKrK2dbgdewwyZVHUR4QXXnJjakPkTfmC-2OGP5JBRCpVXssEfGY-IT9ZeGo7__Ta03yPWl_zHdqkvab1i_C6QuQXqsv8D8tkkabaWeABw5/s16000/dried%20fruit.jpg" title="fruit" /></a>
</div>
Dump your leftovers into a nice sized
<a href="https://amzn.to/3Zkqdg1" rel="nofollow" target="_blank">airtight container</a>* and dole out over time. It keeps really well.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3j9bwbuKFHMZacaHRlMJELNXb_HdqtIP4cEjMHw_10AsWmMn_WSD3IQZKn1kgaoYXUvK62vGPFCko_zTHWvYSvvEIBHaH910EZ6qDaOhEA596eeMQ0TLHCRmDGZHpNX_0VgqOjxJWCE-5vj4IrimuWr3s_GgEKEQ2eK4glrVYFsYazmb7iL_OE01Ctky/s700/granola.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished granola" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3j9bwbuKFHMZacaHRlMJELNXb_HdqtIP4cEjMHw_10AsWmMn_WSD3IQZKn1kgaoYXUvK62vGPFCko_zTHWvYSvvEIBHaH910EZ6qDaOhEA596eeMQ0TLHCRmDGZHpNX_0VgqOjxJWCE-5vj4IrimuWr3s_GgEKEQ2eK4glrVYFsYazmb7iL_OE01Ctky/s16000/granola.jpg" title="granola" /></a>
</div>
If, like me, you go through it slow and are concerned about fuzzy or rock solid dried fruit,
leave it out but then sprinkle some on when you go to serve it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMGoXGDGX6xldBB6MIqFDJTuHsY1NwtluuVvuD6wAhmfnpmmpfe0h6VCQF0qgtKNDSN6Em5r4C8_nY7e5ifK2CEJyLCUvDXiDVq-Ykt8N1ZSZiQwtOyo78gnResz1suOdqknGNCxfxOj_kgcN3EpxtDse5LeAoMQs_mJSMQ3_SI3Rohke4Fy35fZPEAp3/s700/granola%20close.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="granola close up" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMGoXGDGX6xldBB6MIqFDJTuHsY1NwtluuVvuD6wAhmfnpmmpfe0h6VCQF0qgtKNDSN6Em5r4C8_nY7e5ifK2CEJyLCUvDXiDVq-Ykt8N1ZSZiQwtOyo78gnResz1suOdqknGNCxfxOj_kgcN3EpxtDse5LeAoMQs_mJSMQ3_SI3Rohke4Fy35fZPEAp3/s16000/granola%20close.JPG" title="close" /></a>
</div>
So there we have it! Granola! Something healthy-leaning on my
sugary baking blog, haha! Now let's get back to searching what you
really came here for,
<a href="https://www.thebakedept.com">nummy desserts</a>!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCekNCQ_lsfN-0pmeAAd07TJ9zpNpbR1fTxWafEUG5vcEWmBGmtpNN5GY0JxKX73NJLLVjENAPxGfzzBpffIVbqPAzcgB_00fgysytPc8Wg5ka7RLkoj32XJl5Zyq3kYCNaG8-bDnVHzk8lm95gXkydXVF0h55eNJ2zI_g3Ba9HvwFmwF6qC4BKNuk_6ix/s700/granola%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="freshly made homemade granola in a jar" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCekNCQ_lsfN-0pmeAAd07TJ9zpNpbR1fTxWafEUG5vcEWmBGmtpNN5GY0JxKX73NJLLVjENAPxGfzzBpffIVbqPAzcgB_00fgysytPc8Wg5ka7RLkoj32XJl5Zyq3kYCNaG8-bDnVHzk8lm95gXkydXVF0h55eNJ2zI_g3Ba9HvwFmwF6qC4BKNuk_6ix/s16000/granola%20vert.jpg" title="jarred" /></a>
</div>
<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/zmUvF81.jpg","name":"Granola","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","description":"Amp up your mornings with this astonishingly delicious and adaptable, super easy homemade Granola! Make it my way or yours; either way it's a win!","yield":"27 servings (9 cups)","keywords":"granola, cereal, oats","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["6 cups (534 g) old-fashioned oats","3/4 cup (65 g) sliced almonds","1/2 cup (57 g) chopped pecans","1/4 cup (53 g) brown sugar, packed","1/4 cup (35 g) ground flaxseed","1/4 cup (43 g) chia seeds","1/4 cup (59 ml) canola oil","1/4 cup (59 ml) honey","1 tablespoon (30 ml) real maple syrup","1 teaspoon apple pie spice","1 1/2 teaspoons (3.5 g) ground cinnamon","1/2 teaspoon (3 g) fine sea salt","1 teaspoon (5 g) vanilla extract","1/2 cup (57 g) dried cranberries","1/2 cup (75 g) raisins"],"recipeInstructions":["Begin preheating the oven to 300° F (150° C). Lightly spray a large baking sheet with cooking spray and set aside.","Into a large bowl, add the oats, sliced almonds, chopped pecans, brown sugar, ground flaxseed, and chia seeds.","In a small microwave-safe bowl, add the canola oil, honey, maple syrup, spices, and salt. Heat on high in the microwave for about 30-45 seconds, just to warm through, and stir well. Add the vanilla and stir.","Pour the wet ingredients over the dry oat ingredients and stir well, making sure everything is coated.","Spread the mixture across the baking sheet evenly and bake for 30-40 minutes, mixing and stirring about every 10 minutes or so until lightly golden brown.","Cool completely then stir in the dried cranberries and raisins. Store in an airtight container."],"nutrition":{"calories":"168.59","fatContent":"7.34","saturatedFatContent":"0.68","carbohydrateContent":"23.44","fiberContent":"3.71","sugarContent":"7.07","proteinContent":"3.82","sodiumContent":"46.55","cholesterolContent":"0","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4694893626083" data-ccmcardnum="8" data-ccmcopat="1695082304846" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1828px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The mixing bowls, large spatulas,
measuring cups, baking sheets, and airtight containers are Amazon affiliate
links. Happy baking, thanks! Please see the "info" tab for more,
well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-8360746461238023072023-09-09T06:30:00.134-05:002023-09-09T06:30:00.161-05:00Pretzel Chocolate Chip Cookies<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsT6h7kaEPhEUWXEn4kx3B8JUDjMDNEDQBce0BglK25MQUXqpe3j8vMWz9zoGxhDD8HZX0kYuSnJIjBN5CftyMJMaFbeLqnviNtCehmfDOJ_NYefOBOzMdbG5euYSbm3V2X1ZK9fKhPBom_PFEWPCHlE1eJFxdOnUGMWv6pAh-6DO0nU5hZfT0ImGp3O7u/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pretzel chocolate chip cookies" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsT6h7kaEPhEUWXEn4kx3B8JUDjMDNEDQBce0BglK25MQUXqpe3j8vMWz9zoGxhDD8HZX0kYuSnJIjBN5CftyMJMaFbeLqnviNtCehmfDOJ_NYefOBOzMdbG5euYSbm3V2X1ZK9fKhPBom_PFEWPCHlE1eJFxdOnUGMWv6pAh-6DO0nU5hZfT0ImGp3O7u/s16000/cover.jpg" title="pretzel" /></a>
</div>
<span><a name='more'></a></span>Right?! Pretzel Chocolate Chip Cookies!
Omg. Don't these sound grand?! <br /><br />Looking through my
recipe stash, trying to figure out what to share this week and man, I'll tell
ya, some days I just want to toss life aside and bake everything in my recipe
collection. Which, heh, would be an awful lot of baking. An awful
lot.<br /><br />I have
<a href="https://www.thebakedept.com/2023/07/cinnamon-rolls.html">so many recipes</a>
I want to try and it never feels like enough time to get to them.
<i>Sigh</i>, alas...<i>sigh</i>.<br /><br />(Too, where the hell does all the
time go anyway?! I swear....)<br /><br />But eh, neither here nor there,
whatev's. We have more important matters to address today: Pretzel
<a href="https://www.thebakedept.com/2021/09/classic-chocolate-chip-cookies.html">Chocolate Chip Cookies</a>.<br /><br />Growing up, I've always loved chocolate covered pretzels.
The combo of the sweet, rich chocolate with the salty crunch of a
<a href="https://www.thebakedept.com/search?q=pretzel">pretzel</a>...mmm.<br /><br />That salty sweet combo nails me every time. Like,
ok, gonna gross some of you out here and some of you are gonna be nodding in
borderline ashamed agreement, like dipping french fries in a Wendy's
Frosty. Whoo, a little bead of sweat appeared on my forehead.<br /><br />Whenever
I had a chance, I'd swing by the
<a href="https://www.longgrove.com/" rel="nofollow" target="_blank">Long Grove Confectionary</a>
and get their chocolate dipped pretzel rods. Always always always got
one if not two. Hey, had to save room for their turtle candies too.<br /><br />And
in finding you the confectionary's link, I <i>just</i> discovered a factory
outlet store is supposedly within easy driving distance. I don't know if
that's good news or bad news.
Huh.
Huh.<br /><br />Anywhooo.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9iKQwwgKBV9Jz97iyv__8aSEOUFHiKHqtIfp56NtHSZcfLsm_rBZBsCw5glYnBA5U29kw3cYxta-QJ0KKbc_EexLeTZIVL85VHSuFEz-z6mvuXNGrWhY-JjthbR7aBIsY7XW-lrwLro8MrPXhO1lfOL93zymE03PaiJPXJOKUGGr4_N7slv5l2Ql-fRr/s700/pretzel%20chocolate%20chip%20cookies%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pretzel chocolate chip cookies stacked" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9iKQwwgKBV9Jz97iyv__8aSEOUFHiKHqtIfp56NtHSZcfLsm_rBZBsCw5glYnBA5U29kw3cYxta-QJ0KKbc_EexLeTZIVL85VHSuFEz-z6mvuXNGrWhY-JjthbR7aBIsY7XW-lrwLro8MrPXhO1lfOL93zymE03PaiJPXJOKUGGr4_N7slv5l2Ql-fRr/s16000/pretzel%20chocolate%20chip%20cookies%20horiz.jpg" title="cookies" /></a>
</div>
I loved their chocolate covered pretzels.<br /><br />Weirdly, I have never
thought to make them myself. I have zero idea why because truly, there's
not much easier as I found out recently during a
<a href="https://www.souschef.kitchen/" rel="nofollow" target="_blank">baking class with Sous Chef</a>
where I added
<a href="https://www.instagram.com/p/CwjHIQkMkIT/" rel="nofollow" target="_blank">chocolate covered pretzels</a>
to the
<a href="https://www.thebakedept.com/2021/07/blueberry-cheesecake-pie.html">Blueberry Cheesecake Pie</a>
in lieu of
<a href="https://www.thebakedept.com/search?q=blueberry">blueberries</a>.<br /><br />It makes excellent sense. Trust me.<br /><br />Super
fantastic
<a href="https://www.souschef.kitchen/meet-the-founder" rel="nofollow" target="_blank">Jackie</a>, the mastermind of Sous Chef, and I were, I think, a little frightened at
how easy in fact. Like too easy, if you catch my drift. By the
way, you should
<a href="https://www.souschef.kitchen/contact-us" rel="nofollow" target="_blank">subscribe to Sous Chef</a>
so that you can bake with me live.<br /><br />Back to the cookies...Why not
throw some pretzels into a chocolate chip cookie and make Pretzel Chocolate
Chip Cookies? Yeah. <i>Duh</i>. Obvs.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP6Psx2gK3FkbZ7eIrCQyCOegG26z84CuNOnNT5GnJaAq0ozTJXZ9xWgRPVLoIgtt52CC-59Otzjh0snn1VUFeog6Vv7ANFU8XgGCDxL1JgBWPfHTnYZkWq0lWsNNs_59VcbB7okE6wC3A1LualeB1-TCZCKk_3E_9lnpUfTfw8KgO6hOgEZQ0E9mhAGI/s700/butter%20pan.jpg" style="margin-left: auto; margin-right: auto;"><img alt="ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP6Psx2gK3FkbZ7eIrCQyCOegG26z84CuNOnNT5GnJaAq0ozTJXZ9xWgRPVLoIgtt52CC-59Otzjh0snn1VUFeog6Vv7ANFU8XgGCDxL1JgBWPfHTnYZkWq0lWsNNs_59VcbB7okE6wC3A1LualeB1-TCZCKk_3E_9lnpUfTfw8KgO6hOgEZQ0E9mhAGI/s16000/butter%20pan.jpg" title="prep" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Ingredient prep.<br />
</td>
</tr>
</tbody>
</table>
Now note, the original recipe called for a cup and a half of pretzels which I
felt was not enough and two cups of chocolate chips which I felt was too much,
hence the quantities in the recipe below. Meaning, you can play around
with the pretzel and chip amounts to your liking.<br /><br />And bonus!
When you have leftover chocolate chips, you make
<a href="https://www.thebakedept.com/2023/08/hot-fudge.html">Hot Fudge</a>. Win freakin' win.<br /><br />The original also calls for melted and
browned butter. I did a test with creaming room temp butter and while
both versions are delicious, if you want cakier, puffier cookies, go with room
temp butter and creaming. If you want cookies with more goo and maybe
more spread, do the melted butter.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-b6ImucDgru5O98W76Tolwan0KT8vN4aK0FxpRefrNXhyNxjyNLvujzSuEB1cCuo5BfAT5GABh_A_nZaGdKvqU25zFlwIcOKSa70ezriqw-7OxtuFZVJsoyap5a99HMhcjB1TyaGcobIvwMDF8tF2OTXQhkzYGlVKeygum3iRvGxVs0tU0-hVO8D7JkF/s700/creamed%20butter%20baked.jpg" style="margin-left: auto; margin-right: auto;"><img alt="baked cookies using creamed butter instead of melted" border="0" data-original-height="477" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-b6ImucDgru5O98W76Tolwan0KT8vN4aK0FxpRefrNXhyNxjyNLvujzSuEB1cCuo5BfAT5GABh_A_nZaGdKvqU25zFlwIcOKSa70ezriqw-7OxtuFZVJsoyap5a99HMhcjB1TyaGcobIvwMDF8tF2OTXQhkzYGlVKeygum3iRvGxVs0tU0-hVO8D7JkF/s16000/creamed%20butter%20baked.jpg" title="creamed" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Test batch baked up using creamed butter instead of melted.<br />
</td>
</tr>
</tbody>
</table>
I know, lot o' options. Point being, as I'm always trying to point out,
baking is more flexible than people assume!<br /><br />For the melted butter
version, melt it and brown it so there's that brown butter thing going on in
there. Personally, I have a hard time detecting brown butter versus
un-browned in a baked good, but I'm a weirdo and seemingly weirdly the only
one.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx45tKPYrOCnAeghsOoOpEhYRmL77-Fe9A7JAG2X1QeabXx5L4Y6KMkpjCHUr-Z7yZSXgU6A6pGkcZJt92ETcOYSa9LqEYJRwiF8g5RYxiV7WLk1JYMYarV7LQSb5r4-NQumH9VBW2OcFiznj6-Z_HRYVLHUP7XYCA9OBE5WjCo6lEr7U0jcnGRV-BeSsN/s700/browned%20butter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="browned butter in glass bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx45tKPYrOCnAeghsOoOpEhYRmL77-Fe9A7JAG2X1QeabXx5L4Y6KMkpjCHUr-Z7yZSXgU6A6pGkcZJt92ETcOYSa9LqEYJRwiF8g5RYxiV7WLk1JYMYarV7LQSb5r4-NQumH9VBW2OcFiznj6-Z_HRYVLHUP7XYCA9OBE5WjCo6lEr7U0jcnGRV-BeSsN/s16000/browned%20butter.jpg" title="browned" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Am I truly the only one who can't tell the difference?<br />
</td>
</tr>
</tbody>
</table>
If you go creaming, cream the butter and brown sugar together, or, just mix
the browned melted with the sugar in a
<a href="https://amzn.to/3sLx5H1" rel="nofollow" target="_blank">mixer</a>.*<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iBKKHtArHWEyA2erOZerGeTZZbUH7Za1kSMLyONXcvBoOTajciKgtFRdB96g7jOql-Apy96EIWIfDYYL5zkeFbKzXP9kjX9gIAft8gYPHAe5Blh_TRlLD5Q4tc9wT6A4zp5bG2dAeRpeJ0kuVLziFzPHvfkaIaZQXII6ZlZmn6JdJKr4xElR4N-_Cspy/s700/butter%20sugar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="melted browned butter and brown sugar in mixer bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iBKKHtArHWEyA2erOZerGeTZZbUH7Za1kSMLyONXcvBoOTajciKgtFRdB96g7jOql-Apy96EIWIfDYYL5zkeFbKzXP9kjX9gIAft8gYPHAe5Blh_TRlLD5Q4tc9wT6A4zp5bG2dAeRpeJ0kuVLziFzPHvfkaIaZQXII6ZlZmn6JdJKr4xElR4N-_Cspy/s16000/butter%20sugar.jpg" title="butter" /></a>
</div>
Everything from here is the same.<br /><br />Drop in the eggs one at a time
while the mixer is running, whirl those about with the vanilla, then add those
dry ingredients. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEq3e3U1-YvnqeM_y4AFHwFeTySYF0AdC0Gpfzp6X0uRJaouavyF3YWdEcNytfCtW5-yfYKvrLg0kW6UsuCCFKtk9xNH285VmXBj_8uggg9jP7rab1CP5P7AC74Cd6lO4jB9ro0VVLFSxhdH6SF_8KFKc7xGXNP-VU087E0fvE4xX-kWP6q10-zmeZu7D1/s700/flour.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding flour and dry ingredients to wet in mixer bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEq3e3U1-YvnqeM_y4AFHwFeTySYF0AdC0Gpfzp6X0uRJaouavyF3YWdEcNytfCtW5-yfYKvrLg0kW6UsuCCFKtk9xNH285VmXBj_8uggg9jP7rab1CP5P7AC74Cd6lO4jB9ro0VVLFSxhdH6SF_8KFKc7xGXNP-VU087E0fvE4xX-kWP6q10-zmeZu7D1/s16000/flour.jpg" title="dry" /></a>
</div>
Now, only mix a few seconds as you want to avoid overmixing.<br /><br />Lastly,
drop in your pretzels and chips. You can use the mixer to blend but I
like to do this by hand with a
<a href="https://amzn.to/3LhYmaC" rel="nofollow" target="_blank">spatula</a>*
so the pretzels don't crack up into too small bits where they become
unnoticeable.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVN8PK7NuqJGu0gmnnYR65qF7BKoOkHmcvapB9KXlnEtRqYKWRoXBJExh7zs-GmcLBK6DGJT24Vr8MvuNGFCjzrp-Ei4d1qg2j_vd4L8mmDZywNBxi5MmIsxBKZh0sg0EtrQ2TbLrDhW28p2bYsWYuTDcZ1JVDc1Y_32nj06A7oj6zmHhSdtNSnB_8lize/s700/dough%20chips%20pretzels.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding chocolate chips and pretzels to cookie batter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVN8PK7NuqJGu0gmnnYR65qF7BKoOkHmcvapB9KXlnEtRqYKWRoXBJExh7zs-GmcLBK6DGJT24Vr8MvuNGFCjzrp-Ei4d1qg2j_vd4L8mmDZywNBxi5MmIsxBKZh0sg0EtrQ2TbLrDhW28p2bYsWYuTDcZ1JVDc1Y_32nj06A7oj6zmHhSdtNSnB_8lize/s16000/dough%20chips%20pretzels.jpg" title="chips" /></a>
</div>
To make my life easier, I have a
<a href="https://amzn.to/48kVovZ" rel="nofollow" target="_blank">two tablespoon measuring spoon</a>* (or you could get a
<a href="https://amzn.to/3PcrqkJ" rel="nofollow" target="_blank">two tablespoon cookie scoop</a>* which is way less messy) but otherwise scoop two tablespoons of dough
together and plop them on a lined
<a href="https://amzn.to/489NIMC" rel="nofollow" target="_blank">baking sheet</a>.* Either
<a href="https://amzn.to/44KsaTZ" rel="nofollow" target="_blank">parchment paper</a>* or a
<a href="https://amzn.to/48kViED" rel="nofollow" target="_blank">silicone mat</a>* work just fine.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRaP4cIc8WiPY8wGv7F6DTD-yvi4LTZvVsDsBSBzZL884FMPr7--D3oSipu3fDKNDK9M1lW87J3dtkQ5EUaG5isZSBHlJMSi5WS2XJgcnAMS_qGtwfaKCak3_jEIsOFTTnTSBDlFYiDx0L5mNgbfphIe_s6LUM9kj-7yb3PZNiSvWdrsirKW74RxyHhnt/s700/cookie%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="balls of cookie dough on lined baking sheet" border="0" data-original-height="472" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRaP4cIc8WiPY8wGv7F6DTD-yvi4LTZvVsDsBSBzZL884FMPr7--D3oSipu3fDKNDK9M1lW87J3dtkQ5EUaG5isZSBHlJMSi5WS2XJgcnAMS_qGtwfaKCak3_jEIsOFTTnTSBDlFYiDx0L5mNgbfphIe_s6LUM9kj-7yb3PZNiSvWdrsirKW74RxyHhnt/s16000/cookie%20dough.jpg" title="dough" /></a>
</div>
Optionally, stick a whole mini pretzel on top which is definitely for
<a href="https://www.instagram.com/thebakedept/" rel="nofollow" target="_blank">Instagram</a>
but also drives that crunchy saltly pretzel business home further.<br /><br />Then,
bake them up! Keep a slight eye on them around when the time is near up
so you can get the right amount of browning without going too far.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_UbtttoTD5zhA0T3OeG6i630m5Bx9w0EKdSen9xjyWxpxz77ioTFFEQpl8ZrmwI5uvtSFI5yJPPO24UySXTdu6j_G450QJGjJPLE_Gh4z0IPiEaiznp0uUJEvQLZ_qqr8gn7lywVHjPdLni7QEypkNEs7e3Hg8P0s7J8iJnizaoW4rL7lqXjme1nXzl1/s700/baked%20pretzel%20chocolate%20chip%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked pretzel chocolate chip cookies on baking sheet" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_UbtttoTD5zhA0T3OeG6i630m5Bx9w0EKdSen9xjyWxpxz77ioTFFEQpl8ZrmwI5uvtSFI5yJPPO24UySXTdu6j_G450QJGjJPLE_Gh4z0IPiEaiznp0uUJEvQLZ_qqr8gn7lywVHjPdLni7QEypkNEs7e3Hg8P0s7J8iJnizaoW4rL7lqXjme1nXzl1/s16000/baked%20pretzel%20chocolate%20chip%20cookies.jpg" title="baked" /></a>
</div>
And that is it, my friends! Crunchy. Salty. Gooey.
Chewy. Chocolaty. Pretzel Chocolate Chip Cookies! Hot damn,
yum!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-4qVeuIGIotiXipX_Y_tHvCIBVZE3aDMQCRzrg44g8tG-O95w09Wf15yIbqcc5naevGvhQjQe5tJchu6OJUTAS1jlsbnzBtqiRc3xNFUKsHHjXOzWuAYXxWqbt4exZmQT5I-bvSJ7oQ4VMkcpBzRYoYOxL3_MPnW3EVljxXMMlSJUEDnu52_QYAUvKYU/s700/pretzel%20chocolate%20chip%20cookies%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pretzel chocolate chip cookies" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-4qVeuIGIotiXipX_Y_tHvCIBVZE3aDMQCRzrg44g8tG-O95w09Wf15yIbqcc5naevGvhQjQe5tJchu6OJUTAS1jlsbnzBtqiRc3xNFUKsHHjXOzWuAYXxWqbt4exZmQT5I-bvSJ7oQ4VMkcpBzRYoYOxL3_MPnW3EVljxXMMlSJUEDnu52_QYAUvKYU/s16000/pretzel%20chocolate%20chip%20cookies%20vert.jpg" title="cookies" /></a>
</div>
Happy baking! Happy baking indeed...mmfff mfff as I stuff a cookie in my
face.....<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/pBUafdQ.jpg","name":"Pretzel Chocolate Chip Cookies","prepTime":"PT20M","cookTime":"PT12M","totalTime":"PT32M","description":"Two favorites in one cookie! Combine crunchy salty pretzels and chocolate chips for Pretzel Chocolate Chip Cookies today! And thank me later.","yield":"31","keywords":"cookies, pretzel, chocolate chip, chocolate chip cookies","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1 cup (226 g) butter, melted and browned (16 tablespoons, 2 sticks)","2 cups (84 g) broken mini pretzels","1 1/4 cup (266 g) light brown sugar, packed","2 large eggs plus 1 yolk","2 teaspoons (10 ml) vanilla","2 cups plus 2 tablespoons (255.6 g) all-purpose flour","1 teaspoon (6 g) baking soda","1/2 teaspoon (3 g) fine sea salt","1 3/4 cups (298 g) semi-sweet chocolate chips","1 mini pretzel per cookie to top, optional"],"recipeInstructions":["Melt the butter in a saucepan over medium-low heat. Once it starts bubbling, swirl the pan constantly until it reaches a deep golden brown. Set the pan aside to cool for about 10 minutes.","Begin preheating the oven to 350° F (176° C) and line a baking sheet with parchment paper or a silicone baking mat.","Break up the pretzels into smaller pieces which is best done by hand to avoid making too small pieces.","Once the butter has cooled, add it and the brown sugar to the bowl of a mixer and stir together until well mixed. Add one egg at a time and stir well between to combine. Add the vanilla and stir.","Add all of the flour, the baking soda, and the salt and stir on low until just barely mixed, only a few seconds.","Add the pretzels and chocolate chips and stir to combine by hand with a spatula.","Scoop 2 tablespoons of cookie dough per cookie and set the dough balls on the lined baking sheet about 2\" apart. Bake for about 9-12 minutes, until lightly golden with lightly browned, set edges. The middles may seem a bit underdone.","Remove the baking sheet from the oven and cool the cookies for about 3-4 minutes on the pan then remove them to a cooling rack."],"nutrition":{"calories":"202.46","fatContent":"10.27","saturatedFatContent":"6.07","carbohydrateContent":"25.42","fiberContent":"1.23","sugarContent":"12.42","proteinContent":"2.34","sodiumContent":"200.48","cholesterolContent":"28.18","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4694206302236" data-ccmcardnum="8" data-ccmcopat="1694210042454" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1922px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The stand mixers, spatulas, 2 tablespoon measuring
spoons, 2 tablespoon cookie scoops, baking sheets, parchment paper, and
silicone baking mats are Amazon affiliate links. Happy baking,
thanks! Please see the "info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-51493400266023349922023-08-26T06:30:00.145-05:002023-08-26T06:30:00.158-05:00Hot Fudge
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDcJtfFyyT-SnGsqTC_yWrt4yhh2ctiM9AYo42s7gHvRVHHksnJzwKfk79VU2Rt8usAH5aZQQXzM4McVWS5wkqP1K7-6FXy2iJewO_XRibokeycgnnMyj2Ypt-zRAdZ5YSI66PEBLnm7ApBYv11RsyJJPNFb_1CklfrPFsbhI5mqxt7YhPimLQJ7dXzc8/s2496/hot%20fudge%20sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="hot fudge sauce" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDcJtfFyyT-SnGsqTC_yWrt4yhh2ctiM9AYo42s7gHvRVHHksnJzwKfk79VU2Rt8usAH5aZQQXzM4McVWS5wkqP1K7-6FXy2iJewO_XRibokeycgnnMyj2Ypt-zRAdZ5YSI66PEBLnm7ApBYv11RsyJJPNFb_1CklfrPFsbhI5mqxt7YhPimLQJ7dXzc8/s16000/hot%20fudge%20sauce.jpg" title="fudge" /></a>
</div>
<span><a name='more'></a></span>Ok, yes, I know. I have the
<a href="https://www.thebakedept.com/2021/06/cocoa-hot-fudge.html">Cocoa Hot Fudge</a>
recipe already here on this spiffy site. But. It is possible to have
more than one Hot Fudge recipe in your repertoire. Possible to love more
than one Hot Fudge. Especially one that's gooey, rich, and deep
chocolate.<br /><br />Because. Hey. You must.<br /><br />But no,
really, because every hot fudge recipe is a little different and they all have
their special moments and idyllic scenarios.<br /><br />Too, like even sometimes
you just want some
<a href="https://www.thebakedept.com/2021/10/homemade-chocolate-syrup.html">Homemade Chocolate Syrup</a>
on your ice cream. No muss, no fuss, just chocolate syrup.<br /><br />We
do. It's actually one of Mike's most favorite desserts. Vanilla ice
cream with chocolate syrup. It's perfect, that's why.<br /><br />Here's my
thing with many a Hot Fudge recipe: most start with corn syrup.<br /><br />And
that's fine. I personally like to avoid corn syrup as it's super processed
and it might not be good for people. Too, I've got that wee
<a href="https://www.thebakedept.com/2021/07/blueberry-cheddar-bacon-honey-cornbread.html">corn issue</a>
though I generally don't have a problem with corn syrup since it's so
processed.<br /><br />Still, it's not my
<a href="https://www.thebakedept.com/search/label/jam%20%26%20jelly">jam</a> per
se.<br /><br />But. On the other hand, it does lend that ooey gooey thick
and chewy aspect to Hot Fudge we all know and love so dearly.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHvELvLejUhowE3fTgbmFmMMwFPq5Pgl5W-n4imPPrFuB7bhJUhaGbF1GNvERYGh1wlUomNlqomR6q9nhV8Z8Yw9n59gm_zuz4a4a4w-FjaLSr2KPn4FvS9VwA22tq3_tub6rPwYUtbFyr9iC3tkk5wyrP38U8Cgm8V_LnnQpCg-sRtTKd_aMtMelnhZJ/s700/hot%20fudge%20close%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="jar of homemade hot fudge sauce" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHvELvLejUhowE3fTgbmFmMMwFPq5Pgl5W-n4imPPrFuB7bhJUhaGbF1GNvERYGh1wlUomNlqomR6q9nhV8Z8Yw9n59gm_zuz4a4a4w-FjaLSr2KPn4FvS9VwA22tq3_tub6rPwYUtbFyr9iC3tkk5wyrP38U8Cgm8V_LnnQpCg-sRtTKd_aMtMelnhZJ/s16000/hot%20fudge%20close%20vert.jpg" title="jar" /></a>
</div>
I will say, this one does have corn syrup in it but the fabulous thing about
this recipe when I first came across it was that it mentioned substitutes for
that noted corn syrup such as honey or golden syrup.<br /><br />Golden syrup,
which if you're from the US, you might not know but it's a form of inverted
sugar in syrup form that's amber in color. What's inverted sugar?
Without scaring you with too many weird sounding words, it's a syrup via
<a href="https://www.verywellfit.com/what-you-should-know-about-invert-sugar-4163580" rel="nofollow" target="_blank">breaking a bond between glucose and fructose</a>. <br /><br />There are
<a href="https://www.google.com/search?client=firefox-b-1-d&q=golden+syrup+recipe" rel="nofollow" target="_blank">recipes online</a>
to make it at home so I might try one day since it can be tricky to find
here. I do have
<a href="https://amzn.to/3KMbx3o" rel="nofollow" target="_blank">a small tin</a>* of it and I should have grabbed a can
<a href="https://www.thebakedept.com/2023/07/shortbread.html">when I was in Scotland</a>
but my suitcase was wounded and monster heavy already.<br /><br />Ok, so back to
this Hot Fudge recipe and why I'm all over it. On top of the ooey gooey
thick rich and chewy chocolate goodness of it, it was the corn syrup
substitution aspect that won me over to Make This Now territory.<br /><br />And
I did. Duh. And I have to say, this is exactly the homemade Hot
Fudge recipe I've been seeking my whole life. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUJnEINfdLvsy2Y0IyVFeri-Zt1Gjpv3LkX4YIc7XeghTIaDsFH2ZqGTwARuxyy2iU_O6oiggrausvCjOhSEaeFGXsb9eBrurG1cP9XORYbNt2yleAe8sEVUdlc9CcEc4pn648q9ypx8MM6zHnTLb0VNASwkTz8y5vlnGQvVrPEipEoQ6xTIUxNkYaDwC/s700/hot%20fudge%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="hot fudge drip close up" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUJnEINfdLvsy2Y0IyVFeri-Zt1Gjpv3LkX4YIc7XeghTIaDsFH2ZqGTwARuxyy2iU_O6oiggrausvCjOhSEaeFGXsb9eBrurG1cP9XORYbNt2yleAe8sEVUdlc9CcEc4pn648q9ypx8MM6zHnTLb0VNASwkTz8y5vlnGQvVrPEipEoQ6xTIUxNkYaDwC/s16000/hot%20fudge%20close.jpg" title="close" /></a>
</div>
Again, don't get me wrong, I love that Cocoa Hot Fudge recipe I have on here
with a major passion, regularly give it as
<a href="https://amzn.to/3P2KYcw" rel="nofollow" target="_blank">gifts</a>* and
make it often when I don't have time to bake so we have something on hand for
dessert.<br /><br />But this recipe has become
<a href="https://www.thebakedept.com/2023/07/cinnamon-rolls.html">The One</a>. And I hope it will become your The One too. Or maybe the
<a href="https://www.thebakedept.com/2021/06/cocoa-hot-fudge.html">Cocoa Hot Fudge</a>
recipe is your The One. Either way, I promise you, dessert time will be a
very very happy time.<br /><br />Too, what else I love about this recipe is that
it's <i>aarrggg</i> soooo easy to make and ready to get in your face in an
incredibly short and sweet amount of time. Almost scary really.<br /><br />Ok,
go grab your ingredients and grab a
<a href="https://amzn.to/45xBDyJ" rel="nofollow" target="_blank">saucepan</a>*
and we're already halfway there. Yeah. I know.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BRkdYP4I85jhiaGcRl5rVQ0x33KF33YQWQZfAkvOfDsjrpNK1caJDfH744VyARKodjg_T7ZmXQUqexUoba3Kol4gYHX_dzJhBs8B-XwbE1gehwTwpwK_Y_d_iVy8RK2nVMGYphfRFbN9pxKSpzOfUDjeEI52EibPiQmp_XrPnYMT78gSIY7O03Y_u_hd/s700/hot%20fudge%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="hot fudge ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BRkdYP4I85jhiaGcRl5rVQ0x33KF33YQWQZfAkvOfDsjrpNK1caJDfH744VyARKodjg_T7ZmXQUqexUoba3Kol4gYHX_dzJhBs8B-XwbE1gehwTwpwK_Y_d_iVy8RK2nVMGYphfRFbN9pxKSpzOfUDjeEI52EibPiQmp_XrPnYMT78gSIY7O03Y_u_hd/s16000/hot%20fudge%20ingredients.jpg" title="prep" /></a>
</div>
Oh, now, if you don't have dark brown sugar, no worries, you can use light brown
sugar but for next time, pick up a bag of dark brown sugar from the grocery
store. It's worth it for the extra deep richness.<br /><br />Toss all the
ingredients except for the chocolate and vanilla into said
<a href="https://www.awin1.com/cread.php?awinmid=21679&awinaffid=1302211&ued=" rel="nofollow" target="_blank">saucepan</a>* and <a href="https://amzn.to/45AgHYc" rel="nofollow" target="_blank">mix</a>*
those up well. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAfA5UkIf5Gr__0fTI7SqiNGNNRa_4r4jpLg2fGDpUd-BF3Uuk773zvUx6rRU3kxyZtDtDiMo6IJJ4n7COijPzgGQf6NzgACzi167ZenjjGUD6aF7hF4Exf55j5WqkkhrGLuakVGZ26dyZDDJnCuG7zcuJRoZ41ro5FDfW8-Tny3NfMnW1uZy8cu_gA-h/s700/ingredients%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mixing ingredients in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAfA5UkIf5Gr__0fTI7SqiNGNNRa_4r4jpLg2fGDpUd-BF3Uuk773zvUx6rRU3kxyZtDtDiMo6IJJ4n7COijPzgGQf6NzgACzi167ZenjjGUD6aF7hF4Exf55j5WqkkhrGLuakVGZ26dyZDDJnCuG7zcuJRoZ41ro5FDfW8-Tny3NfMnW1uZy8cu_gA-h/s16000/ingredients%20pan.jpg" title="pan" /></a>
</div>
Oh, back to those substitutions....I do half corn syrup and half honey.
You get the same ooey gooey chewy Hot Fudge but with less corn syrup. No
need to whip out any fancy honey; just the basic stuff since the flavor is
buried.<br /><br />Turn the heat up to medium on the ol' stove, set that pan on
there, and stirring often, or the whole time is not a bad idea since there's
cream in there, bring everything to a low simmer.<br /><br />Once it's
simmering, do keep stirring and let it cook for about three to five minutes or
so. Things will start to thicken up in there but you're not looking for
anything terribly specific to happen.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKf3FBGoHq_vxxtgZw3MIT7e22Lz2hGL1va-lI2XpQHdAf-0mPX9ZyS8PwPNkDfCeKLopA9YOZ5LFYrCUrfdZ80YP2yzmf_ThddEIBWr-T9c1Q46D8S9gSBbRuUPY3QkumWQKt0BIHqudzaRkII00Vy8wjUbJdRg_-29Pjz98oP5UlWP8z1bLXZEkB4YG/s700/ingredients%20cooked.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cooked hot fudge ingredients in saucepan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKf3FBGoHq_vxxtgZw3MIT7e22Lz2hGL1va-lI2XpQHdAf-0mPX9ZyS8PwPNkDfCeKLopA9YOZ5LFYrCUrfdZ80YP2yzmf_ThddEIBWr-T9c1Q46D8S9gSBbRuUPY3QkumWQKt0BIHqudzaRkII00Vy8wjUbJdRg_-29Pjz98oP5UlWP8z1bLXZEkB4YG/s16000/ingredients%20cooked.jpg" title="cooked" /></a>
</div>
When it's good to go, take that pan off the heat and dump in the
chocolate. You can go for all semi-sweet or all bittersweet chocolate
here, and either chips or bar chocolate that's been
<a href="https://amzn.to/45DSH6t" rel="nofollow" target="_blank">chopped</a>* is
fine. <br /><br />Or, you can also use up chips from those open bags where
you've got a bit of each (I know, who has an open bag of chocolate
chips....well, me, and I feel weird for it like I'm failing at living a full
chocolate life) and do a combination.<br /><br />Ah those open bags so I toss in
mostly semi-sweet and then a good-looking portion of bittersweet.<br /><br />No
matter what you choose, it's right.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWdlroHFHc_RTSbQPCoYZuky1Z5yTSEtFjvPmYx2Oq7WM0DJnzuk31oEyM_96Jb0nmbLg_KtONuO4kUYJc6wic7h-We4rNpSZacOlEHlTdfrSZF2UdTGgKi8RRvUjKAhBxmOT1--qqX6VnKkbvBiSYbKCaRnwrEE9YWsUqPEkj_KAk3TdqLRHdHb_U13b/s700/adding%20chocolate.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding chocolate to cooked hot fudge ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWdlroHFHc_RTSbQPCoYZuky1Z5yTSEtFjvPmYx2Oq7WM0DJnzuk31oEyM_96Jb0nmbLg_KtONuO4kUYJc6wic7h-We4rNpSZacOlEHlTdfrSZF2UdTGgKi8RRvUjKAhBxmOT1--qqX6VnKkbvBiSYbKCaRnwrEE9YWsUqPEkj_KAk3TdqLRHdHb_U13b/s16000/adding%20chocolate.jpg" title="chocolate" /></a>
</div>
Ok.<br /><br />Pour in the vanilla, add a bit extra than what's called for in
the recipe for more depth of flavor, stir it around and get your
<a href="https://www.thebakedept.com/search/label/ice%20cream">ice cream</a>
scooped <i>stat</i>.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KMxxhy-NTBpUmZUpSm0N0JiktbpzTwe0rDPR0kViqeF4S0QqwS6LuZEOlFhz3zhA_fTeObo9fMWryeKKG6DC2AunyaS05p1QTGdvPAU0qlFFRoSHX2EiCFQfkwEcE7S1ifxoGw1TokeaPZX439xtoCP_IwATK70txNLuYz7F2Fr5fzU7eaGNAM0kJ_2Y/s700/hot%20fudge%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished hot fudge sauce in jar" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KMxxhy-NTBpUmZUpSm0N0JiktbpzTwe0rDPR0kViqeF4S0QqwS6LuZEOlFhz3zhA_fTeObo9fMWryeKKG6DC2AunyaS05p1QTGdvPAU0qlFFRoSHX2EiCFQfkwEcE7S1ifxoGw1TokeaPZX439xtoCP_IwATK70txNLuYz7F2Fr5fzU7eaGNAM0kJ_2Y/s16000/hot%20fudge%20vert.jpg" title="jarred" /></a>
</div>
So good, this Hot Fudge. So good. BRB, off to make a jar.<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/0uSlW46.jpg","name":"Hot Fudge","prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","description":"Hot Fudge. Yum. And, you should have more than one Hot Fudge recipe in your repertoire. Make this gooey, rich, deep chocolate one today!","yield":"10 servings (about 2 cups)","keywords":"hot fudge","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["2 tablespoons (30 g) unsalted butter","2/3 cup (158 ml) heavy cream","1/2 cup (156 g) light corn syrup, golden syrup, or honey (see note)","1/4 cup (53 g) packed dark brown sugar","1/4 cup (15 g) cocoa powder","1/4 teaspoon (1.5 g) fine sea salt","6 ounces (170 grams) semi-sweet or bittersweet chocolate, chopped, or 1 cup (170 g) semisweet or bittersweet chocolate chips","1/2 teaspoon (2 g) vanilla extract"],"recipeInstructions":["To a small saucepan, add the butter, cream, corn syrup (or combination of sweeteners, see note below), cocoa powder and salt and stir well to thoroughly mix.","Set the saucepan over medium heat on the stove and bring to a low simmer. Stir and cook for 3-5 minutes, until the ingredients are very well combined.","Remove the pan from the heat and add the chocolate chips or chopped chocolate, stirring to melt completely. Pour in the vanilla and stir to mix.","Serve immediately while hot or allow to cool for about 20 minutes which will make for a thicker, more gooey hot fudge sauce.","Store in the refrigerator and reheat leftovers in the microwave briefly until just warm."],"nutrition":{"calories":"246.82","fatContent":"13.63","saturatedFatContent":"10.19","carbohydrateContent":"30.21","fiberContent":"1.45","sugarContent":"25.16","proteinContent":"2.29","sodiumContent":"82.94","cholesterolContent":"24.12","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4692391213140" data-ccmcardnum="8" data-ccmcopat="1692907657039" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1761px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><br /><span style="font-size: x-small;">*The
golden syrup, gift jars, saucepans, whisks, and kitchen knives are Amazon
affiliate links. The HexClad link is a HexClad affiliate link. Happy
baking, thanks! Please see the "info" tab for more, well, info.</span><br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-60305143512914042242023-08-12T06:30:00.213-05:002023-08-12T10:20:24.320-05:00Peanut Butter Cookie Dog Treats
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_1N_1PzJe3ThfueDO6IDVTm4SKxQU0r9UPGmFiCgS0zbjzCgCzOXPra7FrByXSBeHkHj4rltlKyjpZCy2UK0XqgCfrzqHOCNSYusgB8Hf7V11exJGVJIlAIiPXfr-RcSJQuWOzxFUjntOEzqb_QDBha0-qjDGUs9r_-yu3cybL7u5BgeNKI35Ujnhpcn/s1497/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="peanut butter cookie dog treats" border="0" data-original-height="998" data-original-width="1497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_1N_1PzJe3ThfueDO6IDVTm4SKxQU0r9UPGmFiCgS0zbjzCgCzOXPra7FrByXSBeHkHj4rltlKyjpZCy2UK0XqgCfrzqHOCNSYusgB8Hf7V11exJGVJIlAIiPXfr-RcSJQuWOzxFUjntOEzqb_QDBha0-qjDGUs9r_-yu3cybL7u5BgeNKI35Ujnhpcn/s16000/cover.jpg" title="treats" /></a>
</div>
<span><a name='more'></a></span>So I've finally wised up. Well. In one
regard. I've recognized though not accepted that Finn is not into birthday
cakes.
<a href="https://www.thebakedept.com/2021/08/cocoa-mountain-frosting.html">I don't get that</a>. He's weird, what can I say. As such, this year for his birthday I
opted for no-fuss crunchy cookies, specifically these simple Peanut Butter
Cookie Dog Treats.<br /><br />Why no-fuss and simple? With Finny-boy, less
is more. Probably like many dogs, he may be complicated but he likes the
uncomplicated things in life. And I am all about making that big boy
happy.<br /><br />This was a big birthday too, he's ten! Yes, double
digits! Damn. How...how did that happen?! <br /><br />For me,
it was a very big deal because
<a href="https://www.flippingtheflip.com/2023/04/about-finn.html" rel="nofollow" target="_blank">he's here to celebrate it</a>. Unlike for a human though, I am not excited that he's ten!<br /><br />Ten,
jeez, I mean, wow, I can hardly believe it. Where the heck did the time
go?! He's only been with us for eight and a half years. <i>
Siiiigh</i>....It's never enough.<br /><br />Ok, no need to get wistful, as he does a
drive-by bump-and-nudge Hi Mommy as I sit here typing this.<br /><br />We were
lame and didn't do anything particularly special on his big day.
<br /><br />Although. In our effort to shield him from
<a href="https://www.flippingtheflip.com/2023/07/paint-can-planter-with-dowels.html" rel="nofollow" target="_blank">the annual nightmare that is holiday fireworks in our neighborhood</a>, we did take Finn out of town up north to the Land o' Cheese where he went on
a boat for the very first time ever.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IpYefmR8D35k5rQw4dtxgeMZBcJnAEGfyXuPbP-K3anlhGJAQJG6xsyPrFbiDyMsV37UhXqoAeNVgYrJtKDdqAyn_BmbuTX20V2b9raaZV73Pu0FEDTJFKV_uMYNwrh56se6zqxhZApV_ZFByI4VcorPaQB0yIJCSdpvmriS6qAyv97P-cEM6pQ4HwQE/s700/Finn%20air.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Finn enjoying the lake air on a boat" border="0" data-original-height="700" data-original-width="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IpYefmR8D35k5rQw4dtxgeMZBcJnAEGfyXuPbP-K3anlhGJAQJG6xsyPrFbiDyMsV37UhXqoAeNVgYrJtKDdqAyn_BmbuTX20V2b9raaZV73Pu0FEDTJFKV_uMYNwrh56se6zqxhZApV_ZFByI4VcorPaQB0yIJCSdpvmriS6qAyv97P-cEM6pQ4HwQE/s16000/Finn%20air.jpeg" title="boat" /></a>
</div>
Not gonna lie, we thought the take-Finn-on-a-boat concept was thoroughly
laughable, did not think for one second he would do it. But he went!
Walked right on! And it seemed like he enjoyed it too!<br /><br />As of
this writing, he's had chemo dose number three of five and he's handling it like
a champ. You'd almost not know he's getting chemo. Well, except for
the bonkers extra shedding which is quite eyebrow raising given he's already a
German Shedder.<br /><br />Many a time, I've mentioned
<a href="https://www.thebakedept.com/2021/07/peanut-butter-blueberry-pupcakes.html">his copious food allergies and intolerances</a>
and likely
<a href="https://www.thebakedept.com/2021/09/carrot-peanut-butter-doggo-cake.html">yeast issues</a>
so a minimal ingredient recipe such as this Peanut Butter Cookie one is
<i>perfecto.</i><br /><br />Now, this particular recipe calls for honey and
interestingly, the original recipe notes that honey should not be given to
puppies or immunocompromised dogs. The latter of which is Finn with this
chemo business, poor guy.<br /><br />So, I made him wait over a week for his
birthday Peanut Butter Cookie Dog Treats since chemo and birthday were close
together, unfortunately. After his first dose, he had blood tests done a
week later, coming back normal, hence my timeline frame of reference.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkSVu2_xocDmnI_6ASDlNlgOWwKkNOvhvA1TJoYQsM9I3j2XFuELO-QZeqHKDMI2os8dYAsfskUSlBd8Ko06lBWS3nYHm4_cB8O7CUmBWpe0ecn6VE3cN4hv6hPktnon5OpcAQRJtP8s_tUFumjVh4Dc9uzRTnQLuWcl8nLTVRvCmbCwGvB3arDuhCcho/s700/Finn%20close%20up.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Finn on vacation on a boat" border="0" data-original-height="700" data-original-width="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkSVu2_xocDmnI_6ASDlNlgOWwKkNOvhvA1TJoYQsM9I3j2XFuELO-QZeqHKDMI2os8dYAsfskUSlBd8Ko06lBWS3nYHm4_cB8O7CUmBWpe0ecn6VE3cN4hv6hPktnon5OpcAQRJtP8s_tUFumjVh4Dc9uzRTnQLuWcl8nLTVRvCmbCwGvB3arDuhCcho/s16000/Finn%20close%20up.jpeg" title="vacation" /></a>
</div>
Is there truth to the honey note? I am not an expert, the information on
the trusty ol' internets is conflicting so please ask your veterinarian.
<br /><br />While there is not a lot of honey in this recipe and it's spread
over multitudes of cookies, in my book, it's still better to be safe than
sorry. <br /><br />Speaking of,<a href="https://www.aspca.org/pet-care/animal-poison-control/people-foods-avoid-feeding-your-pets" rel="nofollow" target="_blank"> here is a list of things you should not feed to your dogs</a>. The Canine Journal <a href="https://www.caninejournal.com/foods-not-to-feed-dog/" rel="nofollow" target="_blank">expounds further</a> which is extra helpful.
<br /><br />By the way too, do not use peanut butter that contains
xylitol (aka birch sugar). It's toxic to dogs. I used a no sugar, no salt organic
peanut butter from Aldi. Heh, Finn eats better than we do.<br /><br />Dogs
don't need sugar and too much is bad for them and salt, yeah, that's just humans
projecting their perceived desire for flavor enhancement; they don't need salt
either.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHyht2N2GlThWzCQZX7KK53ux1u0y4iJxBJdqN1F90mc5oC5JnRi2JIt8BJ1imIOfF0bZhUUB7PxoC-DLi-Nki83rFWvZJ4ioBdZjqYluwpdy2FoUQpEktmaLfdLbURJb7qHqIynzMcddjZ-PRLwqWvFXSZiRUQVWXcD2FjjgiqUJnpp4ggtAro0Edw_m/s700/peanut%20butter%20cookie%20dog%20treats%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="peanut butter cookie dog treats" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHyht2N2GlThWzCQZX7KK53ux1u0y4iJxBJdqN1F90mc5oC5JnRi2JIt8BJ1imIOfF0bZhUUB7PxoC-DLi-Nki83rFWvZJ4ioBdZjqYluwpdy2FoUQpEktmaLfdLbURJb7qHqIynzMcddjZ-PRLwqWvFXSZiRUQVWXcD2FjjgiqUJnpp4ggtAro0Edw_m/s16000/peanut%20butter%20cookie%20dog%20treats%20horiz.jpg" title="cookies" /></a>
</div>
The original recipe does have an icing component with more honey but for me,
icing on a dog treat that doesn't set is nuts. Ahhh, nuts, haha pun.
<br /><br />Please, nuh-uh. Dog treat frosting or icing gets
<i>every</i>where. No thank you. If you're interested in the icing
part, please feel free to click the noted link in the recipe card.<br /><br />Ready?
It's Peanut Butter Cookie Dog Treat time!<br /><br />Toss the flour and the
buckwheat flour and egg into a
<a href="https://amzn.to/47DK65F" rel="nofollow" target="_blank">mixer</a>* or a
bowl for an <a href="https://amzn.to/3rXUBjA">electric mixer</a>* or you can do
this by hand.<br /><br />Now, I went with
<a href="https://www.thebakedept.com/2021/10/barky-bucks.html">buckwheat flour</a>
to cut down on the amount of flour flour as too much flour makes for an unhappy
Finn. You can go all whole wheat, use all-purpose, or another dog-safe
flour or likely even gluten-free so long as your pooch isn't allergic to the
ingredient.<br /><br />In next go the wet ingredients, easy peasy. I found
this dough to be pretty soft and pliable but if you find yours is stiff, no
worries, just add a bit more water.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1FxIAo1_E4s3l-oCyQsb9gnF3yBVtpr8gR36iNcrGIl7SV9SgWzV1RTRH4KuoGBPcEXwdBfJcdbnZYZEqVA-Jc_Fc25GmS9f4qmoc88Wdek-HTCvdKbnTXOAaNfLwm7XaJUcTWnlFKOLLwcDeQzqpLC3WQnFr2YJMachkuRqmhC-zN6WbRhEhU8P9FNP/s700/adding%20wet.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding wet ingredients to dry" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1FxIAo1_E4s3l-oCyQsb9gnF3yBVtpr8gR36iNcrGIl7SV9SgWzV1RTRH4KuoGBPcEXwdBfJcdbnZYZEqVA-Jc_Fc25GmS9f4qmoc88Wdek-HTCvdKbnTXOAaNfLwm7XaJUcTWnlFKOLLwcDeQzqpLC3WQnFr2YJMachkuRqmhC-zN6WbRhEhU8P9FNP/s16000/adding%20wet.jpg" title="wet" /></a>
</div>
Let's roll!<br /><br />Shape the dough into a ball or blob or whatever then cut
it in half. A
<a href="https://amzn.to/45djiqK" rel="nofollow" target="_blank">bench scraper</a>* is way handy for this but a knife is great too.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZNZfJOspnjyT0HtNFzfrJdYdJHi7Ic1FgjKf6M-4NYzCE17tVUJC56jOZ_2PhkBNNVXARVvZaAmO9TGiJ6DyftPzwPqQ3OrM7xoHmrFrh1YO68INMeAgNCg6R3vp_HnJcwNUP0Eyk4o0X2lM65Px8c5nZdH2nnk27KsVN3udanlC4ift5u52SRAwhpeB/s700/peanut%20butter%20cookie%20dog%20treat%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished peanut butter cookie dog treats dough" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZNZfJOspnjyT0HtNFzfrJdYdJHi7Ic1FgjKf6M-4NYzCE17tVUJC56jOZ_2PhkBNNVXARVvZaAmO9TGiJ6DyftPzwPqQ3OrM7xoHmrFrh1YO68INMeAgNCg6R3vp_HnJcwNUP0Eyk4o0X2lM65Px8c5nZdH2nnk27KsVN3udanlC4ift5u52SRAwhpeB/s16000/peanut%20butter%20cookie%20dog%20treat%20dough.jpg" title="dough" /></a>
</div>
Dash a sprinkle of flour on your work surface, give your
<a href="https://amzn.to/450JvJv" rel="nofollow" target="_blank">rolling pin</a>* a light coat of flour, and roll out one half of the dough.<br /><br />For
thicker, less crunchy cookies, roll the dough to about a half inch thick.
For crunchier cookies, roll it to about a quarter inch thick.<br /><br />Now the
extra fun part -- cut out the cookies! I used a
<a href="https://amzn.to/44ZUMcJ" rel="nofollow" target="_blank">bone shape</a>*
and a small star
<a href="https://amzn.to/45nQcVs" rel="nofollow" target="_blank">shape</a>* but
you can use any shape you like. Or, if you don't have any cookie cutters,
no problem! Just slice the dough into
<a href="https://www.thebakedept.com/2023/07/shortbread.html">shortbread</a>-like shapes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgTOI_D_Mlxl09__Vt3VaJ-bK0IVzCt-t49xUsAHUN8T7PP8j0bDlW8WIRRUKO-1GFTbmRE2awZPvuGb7yr3nJ-6I9cmM3bZeo_QIpcPQKVWNpxEitvnvE50qe4OjnoEN7Vma4nSn_YC2YTBHxu7uz02uoHyLNrGsE7WHplODqqXLFD3iNpjURYgG3iEh/s700/cutting%20cookie%20shapes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cutting cookie shapes" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgTOI_D_Mlxl09__Vt3VaJ-bK0IVzCt-t49xUsAHUN8T7PP8j0bDlW8WIRRUKO-1GFTbmRE2awZPvuGb7yr3nJ-6I9cmM3bZeo_QIpcPQKVWNpxEitvnvE50qe4OjnoEN7Vma4nSn_YC2YTBHxu7uz02uoHyLNrGsE7WHplODqqXLFD3iNpjURYgG3iEh/s16000/cutting%20cookie%20shapes.jpg" title="cutter" /></a>
</div>
Just note that whatever shape and size you cut them to, your finished quantity
of cookies may vary from mine.<br /><br />Since these cookies don't spread, you
can set them quite close together on the
<a href="https://amzn.to/47rqzVD" rel="nofollow" target="_blank">baking sheet</a>.* And just for ease, go ahead and line your baking sheet with
<a href="https://amzn.to/3DQrAJu" rel="nofollow" target="_blank">parchment paper</a>* or a
<a href="https://amzn.to/3DO2fzF" rel="nofollow" target="_blank">silicone mat</a>.*<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnw6IKS3Po6S0ri7da930OzzS2-WarwhvPxLgoMuUbR6DqHCdCYEUjYuv0adUOyMtdZuxbOVG4TDSBmUnUohmNFZP13fXOLMMu32TyfkK31qs_yKT4VAwkPVr2fmxp-tRBRTugnJNlJw8bG5QAWfpD_DaSikkU3h86u4Xc2gjJ402gPgqRi5b5evxiU7h/s700/baking%20sheet%20peanut%20butter%20cookie%20dog%20treat.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="star shapes on baking sheet" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnw6IKS3Po6S0ri7da930OzzS2-WarwhvPxLgoMuUbR6DqHCdCYEUjYuv0adUOyMtdZuxbOVG4TDSBmUnUohmNFZP13fXOLMMu32TyfkK31qs_yKT4VAwkPVr2fmxp-tRBRTugnJNlJw8bG5QAWfpD_DaSikkU3h86u4Xc2gjJ402gPgqRi5b5evxiU7h/s16000/baking%20sheet%20peanut%20butter%20cookie%20dog%20treat.jpg" title="baking" /></a>
</div>
Ok! Bake these cuties up! They'll puff a bit, be a darker shade of
brown, and will look set which is how you'll know they're done.
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoME9fPT-y761ADo8PkvKhR4BS7KJN7wwHqIRfORW9jD3SZ7Zg21eC74hygDq7R842Tx0T5WFpkogCc1-JHrAUylTeJzmV9kxIOZKTiCypj3YIsS3WnH8Uc9Azuw7oUzNg-K09SS5fFE1pcB5dKKmqht7JWPSedVu-YnEFrNl8TAwK7VH50cjsiHCdtsfw/s700/peanut%20butter%20cookie%20dog%20treats%20stars.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked peanut butter cookie dog treats" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoME9fPT-y761ADo8PkvKhR4BS7KJN7wwHqIRfORW9jD3SZ7Zg21eC74hygDq7R842Tx0T5WFpkogCc1-JHrAUylTeJzmV9kxIOZKTiCypj3YIsS3WnH8Uc9Azuw7oUzNg-K09SS5fFE1pcB5dKKmqht7JWPSedVu-YnEFrNl8TAwK7VH50cjsiHCdtsfw/s16000/peanut%20butter%20cookie%20dog%20treats%20stars.jpg" title="baked" /></a>
</div>
Don't try to go for crisp in the oven as you'll end up burning them. As
they cool, they'll get crispier.<br /><br />Scoop them onto a
<a href="https://amzn.to/45j0czt" rel="nofollow" target="_blank">cooling rack</a>,* let them cool completely, and tada!, it's Peanut Butter Cookie Dog Treat
birthday time!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLnJEaCga-3ZtNd8pM_YMHJYDrsj7yABq9mr0Q8trLXaSPMlS9T8Eg1oiBd4gwBJo_03Mo1bjoZL8vdTaTFNaPryRcShZRBCFTPZ_7U9-gX38wSd5qrf4ZC_5RtVRsbFs6S5YnOJuPwpXWYlecXkGk0F45qt9ba7thgwMQaPjc0VulVmoULeQjhjx6WPo/s700/peanut%20butter%20cookie%20dog%20treats%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="peanut butter cookie dog treats" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLnJEaCga-3ZtNd8pM_YMHJYDrsj7yABq9mr0Q8trLXaSPMlS9T8Eg1oiBd4gwBJo_03Mo1bjoZL8vdTaTFNaPryRcShZRBCFTPZ_7U9-gX38wSd5qrf4ZC_5RtVRsbFs6S5YnOJuPwpXWYlecXkGk0F45qt9ba7thgwMQaPjc0VulVmoULeQjhjx6WPo/s16000/peanut%20butter%20cookie%20dog%20treats%20vert.jpg" title="treats" /></a>
</div>
How did Finn like them? High fives! And a uh, "thanks for not making
me a cake" glance.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mu9Mqtgzd2-_j61z65F2EJlcUnuUv_zk_ZWVegZ5NRc1ceGeJdNYpCXUfu5SXRrTt8G1GcqhvkK_Y-giMqUTFKRYLCb-4vZ8T_rvsEgx1BgBjIWL_SCslSZ3g9zitKwtqNMCooUFOoj5zDJ4bjvXhRIZSdzx8y0zaevSJVoC2ZUfHxNHG2z0UDFfbBFy/s700/treat%20time.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Finn eating peanut butter cookie dog treats" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mu9Mqtgzd2-_j61z65F2EJlcUnuUv_zk_ZWVegZ5NRc1ceGeJdNYpCXUfu5SXRrTt8G1GcqhvkK_Y-giMqUTFKRYLCb-4vZ8T_rvsEgx1BgBjIWL_SCslSZ3g9zitKwtqNMCooUFOoj5zDJ4bjvXhRIZSdzx8y0zaevSJVoC2ZUfHxNHG2z0UDFfbBFy/s16000/treat%20time.jpg" title="eat" /></a>
</div>
Happy baking!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmT08yPlZPbmTaSBbUOTCM9xJ1LLwyVnfuj5FjdKBtkEgjiQB6YN1gww0E6Gfj9UPf1VUvEUOhGNM8Ssse8dBlRI6LEUDxvmfqRy6mS71DQ2qjxt3gHJEMGl5tX14Vn-KTu5KqyeziNab63yD3Dxh-27AX9DJUlWlxDfo7m3LuxxTzwyOBYr1uU7MedWX/s700/Finn%20sunset.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Finn on a boat at sunset" border="0" data-original-height="700" data-original-width="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmT08yPlZPbmTaSBbUOTCM9xJ1LLwyVnfuj5FjdKBtkEgjiQB6YN1gww0E6Gfj9UPf1VUvEUOhGNM8Ssse8dBlRI6LEUDxvmfqRy6mS71DQ2qjxt3gHJEMGl5tX14Vn-KTu5KqyeziNab63yD3Dxh-27AX9DJUlWlxDfo7m3LuxxTzwyOBYr1uU7MedWX/s16000/Finn%20sunset.jpeg" title="sunset" /></a>
</div>
<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/5ebKTWZ.jpg","name":"Peanut Butter Cookie Dog Treats","prepTime":"PT25M","cookTime":"PT22M","totalTime":"PT47M","description":"Peanut Butter Cookie Dog Treats are a fun, easy way to celebrate your doggo! Just a few simple ingredients, a few minutes, and it's dog party time!","yield":"28 3 1/2\" bones (78 2\" stars)","keywords":"peanut butter, dog treats","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1 1/2 cups (170 g) whole wheat flour","1 cup (120 g) buckwheat flour (or all whole wheat flour)","1 large egg, room temperature","1 cup (270 g) peanut butter (see note)","1 cup (237 ml) water","2 tablespoons (30 ml) honey (see note)"],"recipeInstructions":["Begin preheating the oven to 350° F (176° C) and line a baking sheet with either parchment paper or a silicone baking mat.","Combine the whole wheat flour, buckwheat flour, and egg in a large bowl with a fork.","Add the peanut butter, water, and honey, stirring to combine. The dough will become soft and pliable. If it becomes quite stiff, add a tablespoon of water at a time to create a less stiff dough. Shape the dough into a cohesive shape and cut in half for ease of rolling.","Very lightly flour the work surface and rolling pin then roll one half of the dough out. For thicker, slightly softer cookies, roll to about 1/2\" thick. For crisper cookies, roll the dough to about 1/4\" thick. Cut out shapes using cookie cutters as desired, re-roll scraps, and continue until all the dough is cut.","Set the cut out cookies on the prepared baking sheet. Spread is minimal so they can be set closer together.","Bake for 16-22 minutes depending on how thick the dough was rolled. The cookies will puff a bit, look dry, set, and darker brown in color when ready.","Remove the baking sheet from the oven and cool the cookies on a wire rack."],"nutrition":{"calories":"98.34","fatContent":"5.17","saturatedFatContent":"1.05","carbohydrateContent":"10.96","fiberContent":"1.56","sugarContent":"2.35","proteinContent":"3.68","sodiumContent":"43.15","cholesterolContent":"6.64","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4690646279035" data-ccmcardnum="8" data-ccmcopat="1691853601143" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2108px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><br /><span style="font-size: x-small;">*The stand mixers, electric hand
mixers, bench scrapers, rolling pins, cookie cutters, parchment paper, silicone
mats, baking sheets, and cooling racks are Amazon affiliate links. Happy
baking, thanks! Please see the "info" tab for more, well, info.</span><br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-75029967325284023872023-07-29T06:30:00.027-05:002023-07-29T09:04:07.275-05:00Black Cocoa Ice Cream<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5XyIjZVLwSgAq2mKc7uqFNLI0PUZECtBDXfvqDjqGXygNLMooLeQPe50P1YQY0H6akDuLqvoC5-82VmMWAU-56iTItASOQ62igdc4nhF1S6WtW6CYEarJ1KskQRPh9T_LoCQxbqxSBSMDf6A4kL26uZrkRJVkYEOmjNW2a-gHO9u1emjGz9dyzN7n_Y4/s1248/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="black cocoa ice cream" border="0" data-original-height="832" data-original-width="1248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5XyIjZVLwSgAq2mKc7uqFNLI0PUZECtBDXfvqDjqGXygNLMooLeQPe50P1YQY0H6akDuLqvoC5-82VmMWAU-56iTItASOQ62igdc4nhF1S6WtW6CYEarJ1KskQRPh9T_LoCQxbqxSBSMDf6A4kL26uZrkRJVkYEOmjNW2a-gHO9u1emjGz9dyzN7n_Y4/s16000/cover.jpg" title="scoop" /></a>
</div>
<span><a name='more'></a></span>Holy schnikies, Black Cocoa Ice Cream.
Right?! Such opulence, huh?! It's delicious. And creamy. And
kinda tastes like the cookie part of an Oreo but as ice cream. Super
yum.<br />
</div>
<div style="text-align: left;"><br />What could be wrong with any of that?</div>
<div style="text-align: left;">
<br />A bit ago I bought a tub o'
<a href="https://amzn.to/3DwEvjB" rel="nofollow" target="_blank">black cocoa</a>* for a particular cookie recipe which didn't pan out so here I've got this
lil' tub just hanging out in my pantry. I figure I best use it,
right? Poor us.<br /><br />Specifically, in case you're wondering, I
bought the
<a href="https://amzn.to/3DxGtjQ" rel="nofollow" target="_blank">Wincrest</a>*
as it's
<a href="https://www.thebakedept.com/2021/06/cocoa-hot-fudge.html">Blommer</a>
Chocolate and not only is Blommer local despite
<a href="https://www.thebakedept.com/2021/08/hot-fudge-pudding-cake.html">closing their factory store</a>
which I am, yes, still highly salty about, but their cocoa powder is
<a href="https://www.thebakedept.com/2022/06/chocolate-mousse-mud-cake.html">my fave</a>.<br /><br />And whooo, this recipe was a good pick for it.<br /><br />I'm
kind of wondering if I can use it in those
<a href="https://www.thebakedept.com/2021/08/chocolate-wafer-cookies.html">Chocolate Wafer Cookies</a>, how those would turn out. Hm. Either way, go collect that
recipe too as
<a href="https://www.npr.org/2023/07/14/1187468958/famous-chocolate-wafers-are-no-more-but-the-icebox-cake-lives-on" rel="nofollow" target="_blank">Nabisco cancelled their wafer cookies</a>. Hm, actually it might not work.<br /><br />Anyway. This Black
Cocoa Ice Cream is outstanding and you should make it. It's a cakewalk,
too (<i>ahhhhh</i>, baking pun).<br /><br /><i>So, ok, what's the deal with black cocoa powder?</i>, you're asking. How is it any
<a href="https://www.thebakedept.com/2021/10/homemade-chocolate-syrup.html">different from natural or Dutch-process</a>?<br /><br />It's pretty much the same as Dutch-process but it's
extra-Dutched, if you will. <br /><br />Without getting too science-y about it,
Dutch-process is alkalized, meaning the acidity of the cocoa bean is
neutralized, eliminating the bitter resulting in an earthier, more chocolate
flavor. Which is why, when you bake with Dutch-process, your baked goods
taste more <i>chocolate</i> than natural cocoa powder.<br /><br />Doing the
Dutch thing also by happenstance darkens the pigments in the beans. The
more you Dutch, the darker it gets. Hence, extra Dutch means extra
darker, and in the case of black cocoa, nearly black.<br /><br />Which is cool
really, being a lover of
<a href="https://www.flippingtheflip.com/search/label/black%20paint" rel="nofollow" target="_blank">painting things black</a>
myself. Black or near black chocolate baked goods is an aesthetic I can
work with.<br /><br />Too, this extra-Dutch changes the flavor profile a bit,
giving our hero in the Black Cocoa Ice Cream a more Oreo-like taste.
Keep that in mind as it doesn't necessarily make things more chocolate per se,
like you'd find between a dark chocolate bar versus milk.<br /><br />You can
drop the quantity of black cocoa powder in this recipe to half a cup if you'd
like but eh, I wouldn't. This ice cream is about the black cocoa.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqNrBgcV3QkyfrEQtq81IJVEmmNj2U9zqyh4iIRC2ywXRsgwvAM3ly_qfE3r67JU94NpQF8XA9VDrBT3VGYRhgRk1Bs6wugmK5UqkLsv3pcRMwruLhAcTm0UVzc3TdVyac4BhPr-1exqMQtJkj5jSRg60NI-atDq0xmMQ752U4C6G9UZf2eHLBfdMUv5s/s700/scoop.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="scoop of black cocoa ice cream" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqNrBgcV3QkyfrEQtq81IJVEmmNj2U9zqyh4iIRC2ywXRsgwvAM3ly_qfE3r67JU94NpQF8XA9VDrBT3VGYRhgRk1Bs6wugmK5UqkLsv3pcRMwruLhAcTm0UVzc3TdVyac4BhPr-1exqMQtJkj5jSRg60NI-atDq0xmMQ752U4C6G9UZf2eHLBfdMUv5s/s16000/scoop.jpg" title="scoop" /></a>
</div>
Not that the quality in the recipe is going to pound you over the head with
Black Cocoa-ness. Trust me, it's just right.<br /><br />Note, if you
bake with this cocoa, it has practically no fat which can result in drier
baked goods. Too, like your average Dutch-process cocoa, it doesn't work
with
<a href="https://www.thebakedept.com/2021/07/its-my-birthday-aka-dark-chocolate.html">baking soda; it works with baking powder</a>.<br /><br />All righty, let's make some Black Cocoa Ice Cream. Mmm
can't wait!<br /><br />Yes, you need an<a href="https://amzn.to/473pOSH" rel="nofollow" target="_blank">
ice cream maker</a>* for this as still, and again,
<a href="https://www.thebakedept.com/2023/05/dulce-de-leche-chocolate-chip-ice-cream.html">I'm not about no-churn</a> and it's maybe the only single-use tool I'll ever push you to get
because it pays you back with stupendous
<a href="https://www.thebakedept.com/search/label/ice%20cream">homemade ice cream</a>.<br /><br />So pull your ingredients together, dumping the milk, part of the
cream, and the black cocoa powder into a
<a href="https://amzn.to/3Kiha8S" rel="nofollow" target="_blank">sauce pan</a>.* Heat that up to a slightly steamy warm.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc-47TJj-98skNrwpANPyTmOIc0ncReWiGOw4wimi-s2g6ARg8gVpDMZXGHozmEXYmoHk_qf-RiPTyEXLM35SkhPv3Y30aN-jWT18Mh31YSNpDNdQmzZE517SWfHil7nCFXbq6cZymBo_WnAjhJy4bh_nIoTSmO5ZUScvekbVnMR3K3cN_TkKMW5z3pAr/s700/ingredient%20prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="black cocoa ice cream ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc-47TJj-98skNrwpANPyTmOIc0ncReWiGOw4wimi-s2g6ARg8gVpDMZXGHozmEXYmoHk_qf-RiPTyEXLM35SkhPv3Y30aN-jWT18Mh31YSNpDNdQmzZE517SWfHil7nCFXbq6cZymBo_WnAjhJy4bh_nIoTSmO5ZUScvekbVnMR3K3cN_TkKMW5z3pAr/s16000/ingredient%20prep.jpg" title="prep" /></a>
</div>
Meantime,
<a href="https://amzn.to/44JkB0M" rel="nofollow" target="_blank">whisk</a>*
the eggy stuff with the brown sugar. I used light brown but you can also
use dark brown for a richer flavor. Mmm, doing that next time...<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEO-JO3vgXdhK-ncppnKY7iMw8phAitE09aeABeMQ9-cccEEUZzjOMjrS2_AzoaMJ8WyLYcwVeJYmJsJ-Pz2L_SMh2lxpQC7TDL1zeDCpNA6ZBDKMeZX4HARR18JYmZKB160Z3xiDtHtn2RoPenbevu3pOhYDUS46UpEDyF7qjQK1JkGW1p7dQEFZ_9GA/s700/brown%20sugar%20egg.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="brown sugar and eggs in a bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEO-JO3vgXdhK-ncppnKY7iMw8phAitE09aeABeMQ9-cccEEUZzjOMjrS2_AzoaMJ8WyLYcwVeJYmJsJ-Pz2L_SMh2lxpQC7TDL1zeDCpNA6ZBDKMeZX4HARR18JYmZKB160Z3xiDtHtn2RoPenbevu3pOhYDUS46UpEDyF7qjQK1JkGW1p7dQEFZ_9GA/s16000/brown%20sugar%20egg.jpg" title="bowl" /></a>
</div>
Whisk that until it lightens in color, a darker shade of
<a href="https://www.thebakedept.com/2021/08/mint-chocolate-chip-ice-cream.html">that pale yellow</a>
I love so much.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3yGPAoEoHYZJ0CmbRieZ0Tbs6K3HbLhKFvKrxfqPnWaSrIFXxJ0khcrOoqv5hxGOTdFxTq2NFSDWG5eGQtRXaHnfDFxAZIVvD5PY3AhiYf3sLOBaTgBr86gnPJpybuWTklYACaSrK8VewpnVpQFi_MISMNP71f2h9fQSbSEKRN6PhvyyRB0J8Omjqkir/s700/mixes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="about to temper brown sugar and eggs" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3yGPAoEoHYZJ0CmbRieZ0Tbs6K3HbLhKFvKrxfqPnWaSrIFXxJ0khcrOoqv5hxGOTdFxTq2NFSDWG5eGQtRXaHnfDFxAZIVvD5PY3AhiYf3sLOBaTgBr86gnPJpybuWTklYACaSrK8VewpnVpQFi_MISMNP71f2h9fQSbSEKRN6PhvyyRB0J8Omjqkir/s16000/mixes.jpg" title="mixes" /></a>
</div>
Next, just temper. A little hot into the eggy sugar, whisk whisk whisk,
a little more, and so on. No biggie. It's extra special fun with
this recipe though as the swirls are gorgeous!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxHYvwU5QtH8ieW40JIVzhl3FOCZLNW57XgNzPPZ8WIsYKpipvKy6bLgrZ7rzsExiSz60RJneFYghMUAklq7xWTRP0e2SvzHh6uTRblYaAdmUXcKLkgpiFLulrSLrCT4fTQ0MuVnwrn4GH1Vm8JmXgoVJhifpUUktxQlblFQENTNYApvWCg1L0oqCGhj6/s700/tempering.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="swirls while tempering" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxHYvwU5QtH8ieW40JIVzhl3FOCZLNW57XgNzPPZ8WIsYKpipvKy6bLgrZ7rzsExiSz60RJneFYghMUAklq7xWTRP0e2SvzHh6uTRblYaAdmUXcKLkgpiFLulrSLrCT4fTQ0MuVnwrn4GH1Vm8JmXgoVJhifpUUktxQlblFQENTNYApvWCg1L0oqCGhj6/s16000/tempering.jpg" title="swirl" /></a>
</div>
Pour everything back into the sauce pan, whisk or stir around until things
thicken up a bit.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXu8BsESAFyFNLs-QVWkP2JHvLbJeZ0l8OvXcp9vEJoJ8Db7BNv5Jtt4rG-_o870ipQLGB93766PxMN5gXDqY4JJUs5vgnkwL5v9Jt45daXa7TSH8TTbFiEW5pbC19mI1pz1dSyFqoDA8chpo05iJRJhMzUXHS--7VmwWx1nK08sXq5-ERLS7RsVlgdoU/s700/sauce%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="custard mix in sauce pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXu8BsESAFyFNLs-QVWkP2JHvLbJeZ0l8OvXcp9vEJoJ8Db7BNv5Jtt4rG-_o870ipQLGB93766PxMN5gXDqY4JJUs5vgnkwL5v9Jt45daXa7TSH8TTbFiEW5pbC19mI1pz1dSyFqoDA8chpo05iJRJhMzUXHS--7VmwWx1nK08sXq5-ERLS7RsVlgdoU/s16000/sauce%20pan.jpg" title="pan" /></a>
</div>
When it's good to go, pour the hot stuff through a
<a href="https://amzn.to/3Ova57E" rel="nofollow" target="_blank">fine mesh sieve</a>* into a bowl with the remaining cream and vanilla, chill it and chill out,
then it's churn time.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRCPHQJ5jLJYdaf4OMff265aBUGPMqv8p7vdSHjlL1Wb9LtuLBI5E-mpQMqOTyxzEFkuw8_ffGdbZYJlHiK6scRt_qNgDc9WaCtHcK8zRq0BwcUzNb2aOBERBcDIDFwqidzSOKhH2t3qSsZhr8VQjwEemiii_OR6HnSsNDG0tjEIDRLkw6nCZOGgDP5pk/s700/ice%20bath.jpg" style="margin-left: auto; margin-right: auto;"><img alt="cream and vanilla in bowl in ice bath" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRCPHQJ5jLJYdaf4OMff265aBUGPMqv8p7vdSHjlL1Wb9LtuLBI5E-mpQMqOTyxzEFkuw8_ffGdbZYJlHiK6scRt_qNgDc9WaCtHcK8zRq0BwcUzNb2aOBERBcDIDFwqidzSOKhH2t3qSsZhr8VQjwEemiii_OR6HnSsNDG0tjEIDRLkw6nCZOGgDP5pk/s16000/ice%20bath.jpg" title="ice" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Setting up that ice bath.<br />
</td>
</tr>
</tbody>
</table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUCp2GT0gUbOM6xOScZRtltozlG2-tcgKdTTfGopzOpXyFqyXzWpj2O3_BqVDqvNmQcc2J4X8hgQ7birTw_gY2kLo8eMii1scXf66pRkQ9k3VqVq9fBEKNfufLHh1h3SegijI6l1BkkTwe02s6m4mZr-vaRJQnxLnfwf6YobocDoNc545vUEsOmaTX8Qo/s700/straining.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="strainging custard mix" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUCp2GT0gUbOM6xOScZRtltozlG2-tcgKdTTfGopzOpXyFqyXzWpj2O3_BqVDqvNmQcc2J4X8hgQ7birTw_gY2kLo8eMii1scXf66pRkQ9k3VqVq9fBEKNfufLHh1h3SegijI6l1BkkTwe02s6m4mZr-vaRJQnxLnfwf6YobocDoNc545vUEsOmaTX8Qo/s16000/straining.jpg" title="strain" /></a>
</div>
Don't forget to pre-freeze your
<a href="https://amzn.to/3QjplFV" rel="nofollow" target="_blank">storage container</a>* (I like these airtight
<a href="https://amzn.to/44OLnVt" rel="nofollow" target="_blank">glass dishes</a>* personally) as it will help while transferring the freshly churned goodness
that is Black Cocoa Ice Cream from melting entirely.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOL3efzE6Zm9WiMVAYj4YU4VljaLggwWsqR7LpbIDPTzmFIXfKFk5UYauvPLi79NM-BpbsUdRrtNgEAwrtuEWxvQOTyohvUyEqhO7y-D0pY6VPBgZf-NCbGkUfVBHgcbYiwsb0kIul2VaLyaQ8pu2wcHfzB-ASVL-YQWn1XzWJclQnwCtM1Iol48fWj3E/s700/container.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="freshly churned black cocoa ice cream" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOL3efzE6Zm9WiMVAYj4YU4VljaLggwWsqR7LpbIDPTzmFIXfKFk5UYauvPLi79NM-BpbsUdRrtNgEAwrtuEWxvQOTyohvUyEqhO7y-D0pY6VPBgZf-NCbGkUfVBHgcbYiwsb0kIul2VaLyaQ8pu2wcHfzB-ASVL-YQWn1XzWJclQnwCtM1Iol48fWj3E/s16000/container.jpg" title="churned" /></a>
</div>
Then, pop off to the freezer for a bit.<br /><br />Couple hours later, whip
out those
<a href="https://amzn.to/4512GlS" rel="nofollow" target="_blank">ice cream bowls</a>* as it's happy happy time!<br /><br />Boy, I'll tell ya, this ice cream does
melt quick once scooped which I kind of like as I like my ice cream kind of
melty when eating it. Only issue really was that it was near impossible to
get some decent photos.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlK3dFzqQqfD2icuYrvYTbcbM0oL4dfEF0dJ7Ox5MXXxgvTYbboJfYR8NBK8ARD8yMRtVddoRjElmM1FN0BYx5OHQPVp22peiwJNV_HAZCV_0N6718NNhN2agc4-9nLatw41y2IjmuV-x7u-NwkEkk--L5AAiPk0ksDe6enXYUjAI0UKpFFWtwhHMR-R68/s700/black%20cocoa%20ice%20cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="scoop of black cocoa ice cream" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlK3dFzqQqfD2icuYrvYTbcbM0oL4dfEF0dJ7Ox5MXXxgvTYbboJfYR8NBK8ARD8yMRtVddoRjElmM1FN0BYx5OHQPVp22peiwJNV_HAZCV_0N6718NNhN2agc4-9nLatw41y2IjmuV-x7u-NwkEkk--L5AAiPk0ksDe6enXYUjAI0UKpFFWtwhHMR-R68/s16000/black%20cocoa%20ice%20cream.jpg" title="scoop" /></a>
</div>
Don't let my poor ice cream photography skills deter you here. It tastes
way better than my photos depict.<br /><br />Nom nom nom delicious, creamy,
melty (messy, heh), Black Cocoa Ice Cream, my friends. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittIo1OsReqAAARUc0lAF7VVshSj43rlhGgXmvHzE9TvQxxVFCJ7qkXCmArCEYYbCNODIcZOMhnWghBR6wlYri4Pfkk2HCAbNbsjGDMOpAVa_ZxTryUSg4KWslFRnpW3JvR3gAJRjjmeytuAtOZwYjNunyjkxZsShFwSS95Ai_DX0kZ1aRVB9Zdu6k7CqN/s700/scooper.jpg" style="margin-left: auto; margin-right: auto;"><img alt="melting black cocoa ice cream" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittIo1OsReqAAARUc0lAF7VVshSj43rlhGgXmvHzE9TvQxxVFCJ7qkXCmArCEYYbCNODIcZOMhnWghBR6wlYri4Pfkk2HCAbNbsjGDMOpAVa_ZxTryUSg4KWslFRnpW3JvR3gAJRjjmeytuAtOZwYjNunyjkxZsShFwSS95Ai_DX0kZ1aRVB9Zdu6k7CqN/s16000/scooper.jpg" title="melt" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">Melty!</td>
</tr>
</tbody>
</table>
Mmm. Enjoy!<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/WarMvwr.jpg","name":"Black Cocoa Ice Cream","prepTime":"PT10M","cookTime":"PT7M","totalTime":"PT4H17M","description":"Black Cocoa Ice Cream! Delicious, creamy, melty, and luscious! It's almost like an Oreo cookie but in ice cream form. So simple to make too!","yield":"10, about 1 quart","keywords":"ice cream, black cocoa","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1 1/4 cup (296 ml) whole or 2% milk","2 cups (473 ml) heavy cream, divided","2/3 cup (83 g) black cocoa powder","2 teaspoons vanilla","1 large egg","1 egg yolk","1 cup (213 g) brown sugar, packed; light or dark","Pinch of fine sea salt"],"recipeInstructions":["Do ahead: freeze the storage container for the finished ice cream.","In a sauce pan, combine the milk, 1 cup of the heavy cream, and the black cocoa powder. Whisk to combine and set on the stove over medium low heat to warm.","Set up an ice bath (or just another bowl if refrigerating), add the remaining heavy cream along with the vanilla to the bowl inset in the ice bath and set a fine mesh strainer over the top.","In a medium sized bowl, combine the egg, egg yolk, brown sugar, and pinch of salt, whisking to combine for about 1-2 minutes. The mixture will lighten in color.","Once the dairy and black cocoa mix has warmed, slowly stream small amounts into the sugar/egg mixture while whisking constantly to temper the eggs and dissolve the sugar. Add about half of the heated dairy or so total.","Pour the tempered egg mixture into the sauce pan and return it to the stove, turning the heat up to almost medium. Stir or whisk constantly until the mixture thickens and coats the back of a spoon, about 4-6 minutes.","Once thickened, pour the mixture through the fine mesh sieve into the cold cream and vanilla then stir to combine. Cover the custard with plastic wrap directly on the surface then chill in the ice bath or refrigerate until cold or overnight.","When the custard has cooled, add it to the ice cream machine and follow the manufacturer's instructions to churn.","When the ice cream is ready, remove the storage container from the freezer and add the churned ice cream to it. Freeze for a minimum of 4 hours to set before serving."],"nutrition":{"calories":"292.06","fatContent":"19.91","saturatedFatContent":"12.31","carbohydrateContent":"27.88","fiberContent":"2.12","sugarContent":"24.43","proteinContent":"4.42","sodiumContent":"43.71","cholesterolContent":"95.49","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4690323254652" data-ccmcardnum="8" data-ccmcopat="1690555104273" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2118px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The black cocoa powder, Wincrest
black cocoa powder, ice cream makers, sauce pans, whisks, fine mesh sieves,
storage containers, and ice cream bowls are Amazon affiliate links.
Happy baking, thanks! Please see the "info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-5862950043188573622023-07-15T06:30:00.004-05:002023-07-16T13:22:43.433-05:00Cinnamon Rolls
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW8qWzNFcAihKreO2bbrwPMrScDGnRnX0CGDxToDIwn00BFKPQMJ71mEw_D6BxHQcR6Fcpgf0s4CF5PqYgotUtNU6mXxOXs5d_Xzs6rwSMaMFZq8I6JvHHlOh5lfh59UpYNCZ13zI9TAtsXTiteMcR4RclK9LKz_ac46wm3AJpztsKuyimK90yHp2CILs/s1248/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked cinnamon rolls getting iced" border="0" data-original-height="832" data-original-width="1248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW8qWzNFcAihKreO2bbrwPMrScDGnRnX0CGDxToDIwn00BFKPQMJ71mEw_D6BxHQcR6Fcpgf0s4CF5PqYgotUtNU6mXxOXs5d_Xzs6rwSMaMFZq8I6JvHHlOh5lfh59UpYNCZ13zI9TAtsXTiteMcR4RclK9LKz_ac46wm3AJpztsKuyimK90yHp2CILs/s16000/cover.jpg" title="iced" /></a>
</div>
<span><a name='more'></a></span>Ok. Ahhh-yep. This is The One.
<i><b>The</b></i> Cinnamon Rolls. <br /><br />I've been through many a
Cinnamon Roll recipe and yes, yes, this is The One.<br /><br />Ok, I should
preface by saying it's The One for us. There are, goodness knows, a
bazillion recipes for Cinnamon Rolls out there on the ol' interwebs and everyone
has their favorite but for us, for now, this is It. But it should be for
you too, that's why I'm here.<br /><br />Why?<br /><br />Because these are
out-freaking-standingly delicious. <i>Unbelievable</i>. Like super
off the hook super duper unreal delicious.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGuLteUmSkHMm2zpekSHddqU8bgf_qA1SPuc7ANMqHn0V_SLCGEvPYq3grTQ_qali5PolkixzNu6vgode5R462Pcp698ED0X_uAEZNv_KKTdI6h5eCiP1m_eJdrGpOhjQbT-LAvLuBNNI5z-M2ypzZTIToRnUv5FB6tmpYBHTjWyS73Cl3UAy9ZmiYl4o/s700/cinnamon%20roll%20side%20black.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon roll plated" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGuLteUmSkHMm2zpekSHddqU8bgf_qA1SPuc7ANMqHn0V_SLCGEvPYq3grTQ_qali5PolkixzNu6vgode5R462Pcp698ED0X_uAEZNv_KKTdI6h5eCiP1m_eJdrGpOhjQbT-LAvLuBNNI5z-M2ypzZTIToRnUv5FB6tmpYBHTjWyS73Cl3UAy9ZmiYl4o/s16000/cinnamon%20roll%20side%20black.jpg" title="plate" /></a>
</div>
And. And. Bonus, these stay soft after day one which has always been
The sticking (ahh, pun) point for me. <br /><br />Usually Cinnamon Rolls
morph into rocks in less than twenty four hours which, while reheated, sure, are
still pretty good but they veer lackluster too quick.<br /><br />These on the
other, these eye-flutteringly amazing Cinnamon Rolls, stay soft for several
days. That to me is an immense win.<br /><br />And boy, I'll tell ya,
eating one fresh from the oven, holy heck, I swear to all things Cinnamon Rolls
holy, holy bejebus, in-freaking-sane.<br /><br />So
<i>That Good</i> in-freaking-sane that I learned something about Mike.
Weird tangent, sure. That if he utters not one single word, not a single
sound while eating something I've baked, it is so <i>that much</i> a winner that
he's rendered wholly, completely, entirely mute.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQu78qsEGSkSIjklYrFwcr1YyzwewnAswJR23QXAKaF5xg5XPaJPALjV9BkgwBYvTr_Ug1VFv_WajwZU9Z55y-G0lPJeXQ-qJuzteiLwjoFEeqnmuCVd-s9dLwPFJEbi18WGHfJArQQ2Ssbut5sfVelpNypgNJEgyaIlP7dF3Lh_trlM0jTPJ8QaEsmY0/s700/cinnamon%20roll%20side.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="side view of cinnamon roll on plate" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQu78qsEGSkSIjklYrFwcr1YyzwewnAswJR23QXAKaF5xg5XPaJPALjV9BkgwBYvTr_Ug1VFv_WajwZU9Z55y-G0lPJeXQ-qJuzteiLwjoFEeqnmuCVd-s9dLwPFJEbi18WGHfJArQQ2Ssbut5sfVelpNypgNJEgyaIlP7dF3Lh_trlM0jTPJ8QaEsmY0/s16000/cinnamon%20roll%20side.jpg" title="side" /></a>
</div>
As he was this time. For a solid half hour post-eating that fresh outta
the oven one.<br /><br />To be honest, he should have been thanking himself
too. He requested Cinnamon Rolls which sure, I'll oblige because I get
them too, but he chose this recipe.<br /><br />I'll explain....see, I've got
eighty three, yes eighty three sweet roll recipes in my
<a href="https://www.paprikaapp.com/" rel="nofollow" target="_blank">Paprika</a>
collection as I sit here. Sounds ludicrous, I'm sure, recipe hoarder, but
as I'm always seeking The Best of The Best, I stockpile and test until I get
there.<br /><br />Today I am here.<br /><br />Right, how, out of eighty three
recipes, did Mike land on this one? After quickly perusing several, I
printed out about five or six, put them in front of him and said, "ok, pick one,
babe." After an assemblage of funny looks shot my way he said, "that
one."<br /><br />I don't think he even looked, actually. Thank the heck
goodness he picked this one so everybody, please shout out a huge huge Huge
thanks to Mike. <br /><br />Maybe I should do that more often.<br /><br />Look,
those
<a href="https://www.thebakedept.com/2021/07/twisty-cinnamon-rolls.html">Twisty Cinnamon Rolls</a>
are <i>out</i> of this world, as are the
<a href="https://www.thebakedept.com/2021/05/chocolate-sweet-rolls.html">Chocolate Sweet Rolls</a>
and the other two wildly fantastic
<a href="https://www.thebakedept.com/search/label/sweet%20rolls">sweet roll recipes</a>
I've shared.<br /><br />But.<br /><br />These.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutHNiyCW31Xmcmy9J5wlWy_Ur5pYTw8q6YPF0i_z2eDsCQnTBufShWQJOPHp2JhelY1IHmOc0vbgctZVR98fj-mWryU2MIafWtZ0CAYrLvHjOQCbCRE7rWsJwSqf993UWTN5IckVRnFyxdujPv2B5CAI7o88Mz1vvUAOp3ScRPeEogO3Vz_7zyWUx0w8G/s700/cinnamon%20roll%20black%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="view of cinnamon roll from above" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutHNiyCW31Xmcmy9J5wlWy_Ur5pYTw8q6YPF0i_z2eDsCQnTBufShWQJOPHp2JhelY1IHmOc0vbgctZVR98fj-mWryU2MIafWtZ0CAYrLvHjOQCbCRE7rWsJwSqf993UWTN5IckVRnFyxdujPv2B5CAI7o88Mz1vvUAOp3ScRPeEogO3Vz_7zyWUx0w8G/s16000/cinnamon%20roll%20black%20close.jpg" title="above" /></a>
</div>
These. <br /><br />You'll see.<br /><br />Truly, don't be intimidated by
Cinnamon Roll baking either. Mentally break the process into simple
chunks, each one is then hardly overwhelming, and in a few short hours you, my
friend, will be in sheer heaven.<br /><br />A couple of quick notes: you
can use instant yeast in this recipe. Just toss it into the dry
ingredients instead of blooming active dry. Too, you can prepare these
ahead and chill overnight in the fridge for next day baking. And, you can
slice into twenty four wee ones instead of twelve bigger ones.<br /><br />Ok!
Incredibly easy! Bloom the yeast then toss in the rest of the dough
ingredients and
<a href="https://amzn.to/3OcquOe" rel="nofollow" target="_blank">mix</a>.*
Yeah! I know!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOrWDQ7ztKzuF9g3OnoG84wx7WRTmRtzxBjDVaf18y4bA7erjzn9sPHPoNcFTqWgs5YcZ1c7v-qkfPQvXjMy-BhOkiamzNmj0ssnjmD3WmhjB3ZZphsUUhzJIfZZUl-q3g26qYvYFwOLug-IRRNmdCfb8nyvXbVXNhgFr0PviOslzkU0scLWE9_QsMvzL/s700/prep%20blooming%20yeast.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredient prep and blooming yeast" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOrWDQ7ztKzuF9g3OnoG84wx7WRTmRtzxBjDVaf18y4bA7erjzn9sPHPoNcFTqWgs5YcZ1c7v-qkfPQvXjMy-BhOkiamzNmj0ssnjmD3WmhjB3ZZphsUUhzJIfZZUl-q3g26qYvYFwOLug-IRRNmdCfb8nyvXbVXNhgFr0PviOslzkU0scLWE9_QsMvzL/s16000/prep%20blooming%20yeast.jpg" title="bloom" /></a>
</div>
You'll let that dough do its rising thing and then bam, it's time to
assemble.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJkMcTaxrKQPGtQg4aK92o3-QvYm2BHPAXHMuBRSLES5QpEkjs8oNrrKlu80yHUaDDBDUhxooNZDq04aR--IDnQV46quR2XQE6-tBmD51ipq-_Juy7xovkNPZ1d8RFfJwiWcCO3xTOvS9ed9qdck-AWUq_cmQzUb8Qd2TPhL-qEq3B1UUEGJwPbt_JnYR/s700/risen%20dough.jpg" style="margin-left: auto; margin-right: auto;"><img alt="dough ready to roll" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJkMcTaxrKQPGtQg4aK92o3-QvYm2BHPAXHMuBRSLES5QpEkjs8oNrrKlu80yHUaDDBDUhxooNZDq04aR--IDnQV46quR2XQE6-tBmD51ipq-_Juy7xovkNPZ1d8RFfJwiWcCO3xTOvS9ed9qdck-AWUq_cmQzUb8Qd2TPhL-qEq3B1UUEGJwPbt_JnYR/s16000/risen%20dough.jpg" title="roll" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Dough risen and ready to roll.<br />
</td>
</tr>
</tbody>
</table>
<a href="https://amzn.to/3rsGend" rel="nofollow" target="_blank">Roll</a>* out
the dough which oh my, such a pliable happy dough to roll omg, then smear the
butter across.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqZd1zZk1HRa7HGEAW5eHzG0QfAIOAF0Vng2pgYw-nFuIIPKPrmtSVOLbUyRI3KOT3ctnWtVXXjTBzEF5iQk9rCrvL3sbAcXzKesBwI9cgH0Er_Z9Q0Ob_de-_1mrGAoi0NV449x06RVU8Xgf_B1VUrtyg0qYhb-EH7-qvvkWOhX3pIEfv8GkIjh23P7d/s700/rolled%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dough rolled" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqZd1zZk1HRa7HGEAW5eHzG0QfAIOAF0Vng2pgYw-nFuIIPKPrmtSVOLbUyRI3KOT3ctnWtVXXjTBzEF5iQk9rCrvL3sbAcXzKesBwI9cgH0Er_Z9Q0Ob_de-_1mrGAoi0NV449x06RVU8Xgf_B1VUrtyg0qYhb-EH7-qvvkWOhX3pIEfv8GkIjh23P7d/s16000/rolled%20dough.jpg" title="rolled" /></a>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7wFjmzJRmLcZoIRc5UXlB4FceVUdweNGIoDfDqBvVOZYmVDisYddjZjI34YA0luaOxCxC3o_U13xildhjK_nT7JVMdlCkI7ARxIOKnpNNpSzr0pXmfsf6_IUGUBMqxljTqzXGQ-e66bOgyKFfRCNR2ZvaUhjDpGk303yageLyFVZpNiNAaE7kG4e2GqE/s700/butter%20spread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="spreading butter on dough" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7wFjmzJRmLcZoIRc5UXlB4FceVUdweNGIoDfDqBvVOZYmVDisYddjZjI34YA0luaOxCxC3o_U13xildhjK_nT7JVMdlCkI7ARxIOKnpNNpSzr0pXmfsf6_IUGUBMqxljTqzXGQ-e66bOgyKFfRCNR2ZvaUhjDpGk303yageLyFVZpNiNAaE7kG4e2GqE/s16000/butter%20spread.jpg" title="butter" /></a>
</div>
Toss the brown sugar and cinnamon in a bowl, mix that up, then dump the entire
contents in the center. Spread across evenly and it's time to log it up.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz5cZJiGSj8IHVYj2znCoZ-I0_voFdT3ri9mNaxGpm-_jBCT9AxgXq6RDgDlBxXnY_y4wllA4KsMmYozG1j8dfpo33GqlFOH7D62y8NXKWgUa04i5QgN6zEXFJeAFrx9MlJKHIZsaWl49zMewcIILpGsead-zR-LUJJ5V0Pxw0K1cqMzJTkR5Qba2Zrbp/s700/sugar%20spread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="spreading brown sugar and cinnamon atop" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz5cZJiGSj8IHVYj2znCoZ-I0_voFdT3ri9mNaxGpm-_jBCT9AxgXq6RDgDlBxXnY_y4wllA4KsMmYozG1j8dfpo33GqlFOH7D62y8NXKWgUa04i5QgN6zEXFJeAFrx9MlJKHIZsaWl49zMewcIILpGsead-zR-LUJJ5V0Pxw0K1cqMzJTkR5Qba2Zrbp/s16000/sugar%20spread.jpg" title="sugar" /></a>
</div>
Roll rather snugly from the short sixteen inch side for the twelve finished
Cinnamon Rolls (or the long edge for twenty four smaller ones)...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP96kM5_GwQm5Etzdp81B51iC3qqacHqXJNgrlyNUyLYzvmJmGS4y67s-u_q7oDs3-8UVr9yn6V82UEtCDEysTMhbkntnxPhP3HwuVieCiFuMAJSsNUDBLn7XmmyeYhVKYvdznOQ3YEIfYBHlBxbIk2-9HEawFO8h5Egc5_i_E7rIEeY33XjKC04iIJXA/s700/rolling%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="rolling cinnamon roll dough into log" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP96kM5_GwQm5Etzdp81B51iC3qqacHqXJNgrlyNUyLYzvmJmGS4y67s-u_q7oDs3-8UVr9yn6V82UEtCDEysTMhbkntnxPhP3HwuVieCiFuMAJSsNUDBLn7XmmyeYhVKYvdznOQ3YEIfYBHlBxbIk2-9HEawFO8h5Egc5_i_E7rIEeY33XjKC04iIJXA/s16000/rolling%20dough.jpg" title="log" /></a>
</div>
<br />...then with a super
<a href="https://amzn.to/44nPW8R" rel="nofollow" target="_blank">sharp knife</a>* or I hear dental floss works, cut into evenly sized rolls, about an inch and
a third per.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-0_xURqR60sYn_uMwU9NysT1KfKjEqjh9N0ln36bLfo_JKhkvbnZ74MESuttLuU17VIgkbaOhPQuzT7nM_5_yD4XUBoUPCNDTCSmOx_dxJt1LnyFN7E2tS6r_olN-mfaI45YK_Flb1y0BQXQmwlr-lUxU2ga8YIhPKOvR7mCWAb5H0L2lOMZueu2JF0G/s700/cutting%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="slicing log into individual rolls" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-0_xURqR60sYn_uMwU9NysT1KfKjEqjh9N0ln36bLfo_JKhkvbnZ74MESuttLuU17VIgkbaOhPQuzT7nM_5_yD4XUBoUPCNDTCSmOx_dxJt1LnyFN7E2tS6r_olN-mfaI45YK_Flb1y0BQXQmwlr-lUxU2ga8YIhPKOvR7mCWAb5H0L2lOMZueu2JF0G/s16000/cutting%20dough.jpg" title="cut" /></a>
</div>
Lightly grease up your pan, preferably
<a href="https://amzn.to/3rqAiv0" rel="nofollow" target="_blank">metal</a>* and
set the rolls in there. Hot tip: if you have some empty space,
crumble up some aluminum foil into balls to fill. Don't fill completely as
the rolls need some expansion room.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-88SUwmjNIk5fVTNQcBb635GHIICjnPlMnsEWpMT52fRZUXl_Y_XPgaM9wuwcH89NcWB4LWpG_2TJfECaFcYdtNU_ILsRa_L7-swzzjK6yRu9UR1CFf1utIChh1z4M0KKJAQSmkoIZ5V5AIz10WBB_xY4GKAeU22g1-km4nsuIIbLe1RQPbPSenpHADIq/s700/rolls%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sliced cinnamon rolls in metal baking pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-88SUwmjNIk5fVTNQcBb635GHIICjnPlMnsEWpMT52fRZUXl_Y_XPgaM9wuwcH89NcWB4LWpG_2TJfECaFcYdtNU_ILsRa_L7-swzzjK6yRu9UR1CFf1utIChh1z4M0KKJAQSmkoIZ5V5AIz10WBB_xY4GKAeU22g1-km4nsuIIbLe1RQPbPSenpHADIq/s16000/rolls%20pan.jpg" title="pan" /></a>
</div>
Let that rise again and off to bake! <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBjMbYqFX-mL-cvBndWO2GGKfaxnKgwAFRwJxpBoso4RqLO9ecVkIb2Tms3dmZTGYC_qmMcaAFgIZqrYrcva6gukDW121xsV2JWlwiWEopqjQUPEBYZfhFCj0kMiml1JRxY_klhlzX6i8UbcDhPmsMjEdaNNgCy5nlF3NDFn2159-asVlCbXE09sLE0t-/s700/risen%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon rolls rested in pan before baking" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBjMbYqFX-mL-cvBndWO2GGKfaxnKgwAFRwJxpBoso4RqLO9ecVkIb2Tms3dmZTGYC_qmMcaAFgIZqrYrcva6gukDW121xsV2JWlwiWEopqjQUPEBYZfhFCj0kMiml1JRxY_klhlzX6i8UbcDhPmsMjEdaNNgCy5nlF3NDFn2159-asVlCbXE09sLE0t-/s16000/risen%20pan.jpg" title="rested" /></a>
</div>
Meanwhile, make the icing...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR_7eBvucGmyXiL1NOtuXgNFHPEA0vWpwCxxHhclKnhw6fdNQav2v_TSFkckjFF4OXNza0YIpAYaef0y3702-ZMeUOFiGdsLLgR488my0XHb9syutcd-54Tk8x6x-Qvta4R3Y8KpBCA5_pQ3P860hrvQzV2L01FJ5RO26zPAjTcUeR1clIFqbSQNe9dup/s700/icing%20mixed.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mixing the icing" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR_7eBvucGmyXiL1NOtuXgNFHPEA0vWpwCxxHhclKnhw6fdNQav2v_TSFkckjFF4OXNza0YIpAYaef0y3702-ZMeUOFiGdsLLgR488my0XHb9syutcd-54Tk8x6x-Qvta4R3Y8KpBCA5_pQ3P860hrvQzV2L01FJ5RO26zPAjTcUeR1clIFqbSQNe9dup/s16000/icing%20mixed.jpg" title="icing" /></a>
</div>
...pace anxiously, pace some more, and ok, bake time is up! If you're
unsure if they're done, grab a
<a href="https://amzn.to/44LMFzY" rel="nofollow" target="_blank">kitchen thermometer</a>* to test for about 190° F (88° C) in a center-pan roll.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09ruXd8PXxlZdqDIj3JXEbEvxnZ6f5FNZ5WVcL3clldLfIzt1eYe6J2mSUZIoDjqxl3yAV2TcP06CyNCdgB7tP7sZJjAFZ4WVZOOIWcundeU0rYYexz_kJ5qOL5Hx1EUuYvgxBR0snAYtglLdko4YGgewMsK5PgpHFxNfQJx1i3R-RL9rgdBgHjJHAnq8/s700/baked%20cinnamon%20rolls%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked cinnamon rolls in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09ruXd8PXxlZdqDIj3JXEbEvxnZ6f5FNZ5WVcL3clldLfIzt1eYe6J2mSUZIoDjqxl3yAV2TcP06CyNCdgB7tP7sZJjAFZ4WVZOOIWcundeU0rYYexz_kJ5qOL5Hx1EUuYvgxBR0snAYtglLdko4YGgewMsK5PgpHFxNfQJx1i3R-RL9rgdBgHjJHAnq8/s16000/baked%20cinnamon%20rolls%20pan.jpg" title="baked" /></a>
</div>
Pop that pan out of the oven, let cool for only a few moments, then dollop and
spread that icing across while the rolls are hot.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMkCjfI8fbWsH6fuzc0xx62XYlQ2NckyBR2XTbrK0HBDeLy5yQ7BJwTvPFS5JM6OKJMAKgBRJO_0X2_phI8FL-0vrVRjkdGlHFYtk-O_JGXjTTwlTT-WrJut1BBwGqU8OFIyLOwVkuMZcTTeqbFFee7W_gLbS9G9WQHaE4z2ZE0_vRLzSkYqMAaLxERJP/s700/icing%20rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="icing the hot cinnamon rolls" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMkCjfI8fbWsH6fuzc0xx62XYlQ2NckyBR2XTbrK0HBDeLy5yQ7BJwTvPFS5JM6OKJMAKgBRJO_0X2_phI8FL-0vrVRjkdGlHFYtk-O_JGXjTTwlTT-WrJut1BBwGqU8OFIyLOwVkuMZcTTeqbFFee7W_gLbS9G9WQHaE4z2ZE0_vRLzSkYqMAaLxERJP/s16000/icing%20rolls.jpg" title="icing" /></a>
</div>
Let cool for a few more moments if you can then oooooh my, dive in. Dive
the heck in. Do it. Go. I'll give you your space to
enjoy. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmkqyMALCvz65k9m48QzmLnvUm0h4S7K2cZRjogs3HstB7BhwAR8DB_Mca5eTfmQerlPGi8g0prp-jBhZiGK2O7afuP6jxESjHWL2ZUuO4aAqW0je2laSGQ3p3azShVVG7vPaNDp1iQqHdD5Z-yIpWHdnK6rOH59LEKAmIHSlz0W7Kcuz__RgMcfySWKx/s700/iced%20cinnamon%20rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon rolls iced" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmkqyMALCvz65k9m48QzmLnvUm0h4S7K2cZRjogs3HstB7BhwAR8DB_Mca5eTfmQerlPGi8g0prp-jBhZiGK2O7afuP6jxESjHWL2ZUuO4aAqW0je2laSGQ3p3azShVVG7vPaNDp1iQqHdD5Z-yIpWHdnK6rOH59LEKAmIHSlz0W7Kcuz__RgMcfySWKx/s16000/iced%20cinnamon%20rolls.jpg" title="iced" /></a>
</div>
Yeah. Wow. Just wow.......<i>gah</i>, passing out.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMEKXprnuId4l-f0oZC8Mp7KnvW3UTci0CTzxR6z7sb6MB2p5dD64GfY94XllLvrLqCL_d5RS3EYhpWMVFTU2SaOSGXltU1VZfhRLH7zBIsPqL5uiv3oiy2waBJFSpuww-xNdD-UWZ-SbnyCRKTCi7AupMZN4GKx-G2zpM2bTvFOejMXjvFoe8VzOYdE4/s700/cinnamon%20roll%20inside.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon rolls inside" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMEKXprnuId4l-f0oZC8Mp7KnvW3UTci0CTzxR6z7sb6MB2p5dD64GfY94XllLvrLqCL_d5RS3EYhpWMVFTU2SaOSGXltU1VZfhRLH7zBIsPqL5uiv3oiy2waBJFSpuww-xNdD-UWZ-SbnyCRKTCi7AupMZN4GKx-G2zpM2bTvFOejMXjvFoe8VzOYdE4/s16000/cinnamon%20roll%20inside.jpg" title="inside" /></a>
</div>
Curtsy, bow, hat tip, you are so welcome. xo<br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpuhuey7bntwQJBKHxblpZDSAcKjB4UMzlBCw9FXPbxlAaO4ZxwmaVL0sUDdlwfttiXAkmL2DHOINy7V6vCeoYUL3BiVz6R-shSYWTnjhWonR-KPAqbamz7dwVTszyVIQz-G2oWy_jraZ23PVSc_rsfD-A0cpUiZVTTUwWqpFjXTwIZevAvDho6enOli_/s700/icing%20rolls%20close%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cinnamon rolls from the bake dept" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpuhuey7bntwQJBKHxblpZDSAcKjB4UMzlBCw9FXPbxlAaO4ZxwmaVL0sUDdlwfttiXAkmL2DHOINy7V6vCeoYUL3BiVz6R-shSYWTnjhWonR-KPAqbamz7dwVTszyVIQz-G2oWy_jraZ23PVSc_rsfD-A0cpUiZVTTUwWqpFjXTwIZevAvDho6enOli_/s16000/icing%20rolls%20close%20copy.jpg" title="rolls" /></a></div><br /><br /><br />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/6XGTqrX.jpg","name":"Cinnamon Rolls","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT3H15M","description":"The Only Cinnamon Rolls recipe you will ever ever need. Unreal delicious, these rolls stay soft and fluffy for days. They will render you silent.","yield":"12","keywords":"cinnamon rolls, sweet rolls","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1 cup (237 ml) lukewarm milk, about 110°-115° F (43°-46° C)","1 package (2 1/4 teaspoons/7 g) dry active yeast","1/2 cup (99 g) granulated sugar","2 large eggs, room temperature","1/3 cup (76 g) unsalted butter, softened","4 1/2 cups (540 g) all-purpose flour","1 3/4 teaspoons (10.5 g) fine sea salt","1/3 cup (76 g) unsalted butter, softened","1 cup (213 g) packed brown sugar","2 tablespoons (17 g) ground cinnamon (up to 3 tablespoons)","1/3 cup (76 g) cream cheese, softened","1/4 cup (57 g) unsalted butter, softened","1 1/2 cups (170 g) powdered sugar","1/2 teaspoon vanilla extract"],"recipeInstructions":["Begin by blooming the active dry yeast in the warm milk in the bowl of a stand mixer with a pinch of the sugar for about 5-10 minutes until bubbly and foamy.","Add all of the remaining dough ingredients and with a dough hook, knead the dough for about 5 minutes. It may still be sticky but that's ok; don't add more flour.","Lightly oil a bowl, add the dough to the bowl, turning it to grease all sides, then cover and let rise until double in a warm, draft-free spot for about 1-2 hours.","Deflate the dough gently when ready then transfer to a lightly greased work surface or large silicone mat. With a rolling pin, roll into a rectangle of 16x21 inches.","With an offset or regular spatula, spread the 1/3 cup of filling butter across the surface evenly. Combine the brown sugar and cinnamon in a bowl then dump the contents over the dough. Spread the mix evenly across.","Rolling from the 16\" short end, roll the dough snugly into a log then slice into 12 even rolls with a very sharp knife or using plain dental floss.","Lightly grease a 9x13 or slightly smaller pan and set the sliced rolls cut side down into it. If there's extra space in the pan, lightly crumple aluminum foil into balls and set it in the spaces to fill.","Cover the pan with plastic wrap and set it aside to rest for 30 minutes. The rolls should reach about double in size. Begin preheating the oven to 400° F (204° C) during this rest.","Remove the cover and bake until golden brown, around 15 minutes. The internal temperature of a roll in the center of the pan should be about 190° F (88° C).","While the rolls are baking, mix the icing ingredients in a bowl.","Remove from pan from the oven and while the rolls are still warm, spread the icing evenly over them.","Serve the rolls warm. Cover any remaining rolls with plastic or move to a storage container at room temperature for a few days or freeze.","Instant yeast can be substituted; mix it into the dry ingredients without blooming.","To make ahead the night before, prepare through step 7, cover and refrigerate. The next day, bring the rolls to room temperature while covered for about an hour on the counter. Remove the cover and continue with the recipe.","These can also be made into smaller rolls by rolling the log in step 6 from the 21\" long end and sliced into 24 rolls. Bake as directed."],"nutrition":{"calories":"506.92","fatContent":"18.22","saturatedFatContent":"10.91","carbohydrateContent":"79.71","fiberContent":"2.14","sugarContent":"42.2","proteinContent":"7.4","sodiumContent":"387.28","cholesterolContent":"77.1","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" data-ccmcardid="4689037264585" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmcardnum="8" data-ccmcopat="1689531743911"style="min-height: 2623px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<br /><span style="font-size: x-small;">*The stand
mixers, rolling pins, sharp knives, kitchen thermometers, are Amazon affiliate
links. Happy baking, thanks! Please see the "info" tab for more,
well, info.</span><br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-46546885484319028092023-07-01T06:30:00.168-05:002023-07-01T06:30:00.135-05:00Shortbread<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeTWw6mteUbK_AQ7jleb0YIJOpUo0M_Zt7Lx9bYR6Cuhnv0Xl18o9w-KAlcuIngqxMcV-GXQUef4KNlErjyMN-7ijhE72cMPypWkNVCr1Whh22FHPzZjZJhdWM5t9w2MOfFkBPqKFkKaHy3tOM1HziGQuYlKoQEsos8zcmVaXpzOM-o4ya9nGRbTqLY4A/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeTWw6mteUbK_AQ7jleb0YIJOpUo0M_Zt7Lx9bYR6Cuhnv0Xl18o9w-KAlcuIngqxMcV-GXQUef4KNlErjyMN-7ijhE72cMPypWkNVCr1Whh22FHPzZjZJhdWM5t9w2MOfFkBPqKFkKaHy3tOM1HziGQuYlKoQEsos8zcmVaXpzOM-o4ya9nGRbTqLY4A/s16000/cover.jpg" title="shortbread" /></a>
</div>
<span><a name='more'></a></span>Ya know, I always thought, eh, Shortbread, it's just a
cookie. Or, eh, Shorbread, no big deal. Or, Shortbread, eh, ok,
whatev's.<br /><br />Clearly I'm an idiot. <br /><br />Because
<a href="https://www.flippingtheflip.com/2022/10/diy-wood-dowel-hooks.html" rel="nofollow" target="_blank">I went to Scotland</a>
and my eyes were opened. More like I was hit on the head, in a
quit-being-an-idiot fashion.<br /><br />Travel. It's the best.<br /><br />So
Shortbread. It's a study of simplicity at its finest. Delicate,
crumbly, buttery, lightly sweet. Ethereal. Subtle.
Deeelicious.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPKMg3bY-jlZbfvjHkFctRk47BR262LsuWjc0k8PNxFoAnW4GuZwXvb0UK5LDpyOq1ffk-JT6RgH_PRA5tc3xu-9iWwGqX4hfmNffCf2qOnnQ04h8k1dAQg-hq9uKIkUAR5XbHh_D0rRtBAbUihMDNu-qpG6hVjIboyI-FCMor5BPqmuqw-Om7uOtFynH/s700/shortbread%20sliced.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread sliced" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPKMg3bY-jlZbfvjHkFctRk47BR262LsuWjc0k8PNxFoAnW4GuZwXvb0UK5LDpyOq1ffk-JT6RgH_PRA5tc3xu-9iWwGqX4hfmNffCf2qOnnQ04h8k1dAQg-hq9uKIkUAR5XbHh_D0rRtBAbUihMDNu-qpG6hVjIboyI-FCMor5BPqmuqw-Om7uOtFynH/s16000/shortbread%20sliced.jpg" title="sliced" /></a>
</div>
A bit ago I shared that
<a href="https://www.thebakedept.com/2023/01/brown-sugar-chocolate-chunk-shortbread.html">Brown Sugar Chocolate Chunk Shortbread</a>
recipe and of course, they're also delicious, I will never steer you wrong.<br /><br />But
obviously that's, as I had said in that particular post, a tangential
Americanized shortbread variation.<br /><br />Now, ok, so is this particular
Shortbread recipe I'm sharing today the real deal, fresh from Scotland?<br /><br />It's
tough to say. There are <i>so many</i> versions of Shortbread recipes
out there, though they are generally in the ballpark of the same handful of
ingredients: flour, butter, and a little sugar. I was seeking
simplicity as I imagine that's what the Scots do.<br /><br />This one came to
me
<a href="https://food52.com/recipes/81249-bien-cuit-shortbread" rel="nofollow" target="_blank">via Food52</a>
which came to them via a particular bakery in New York. Does that
automatically disqualify this recipe? No, no, I wouldn't say it does.<br /><br />But
sometimes I am a stickler for, what's the word....no not authenticity as that
has a few
<a href="https://www.thrillist.com/eat/nation/why-authentic-food-is-bullshit" rel="nofollow" target="_blank">negative connotations (long read)</a>
attached to it....Historical might be the word. To honor and know the
history of a recipe, I become a stickler about sometimes.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD7E12buoun_vNEWM4ss-3-_Fvuu_pBtCEpvljvWKD2c7pyYwSYkGrSziKjLhn3kFNNZyBlusM8ghxw6xGybROtYwRz-kkQPK3iB20NloSe_7G5RGLMLJqb8d7F4gRrN1AZsSqB4dt_mngvlt7ErUH5eHu2NvnqlIaDbmVZNuAfkYQFld77oCnIX_MzAj/s700/shortbread%20pan%20close.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread baked in pan close up" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD7E12buoun_vNEWM4ss-3-_Fvuu_pBtCEpvljvWKD2c7pyYwSYkGrSziKjLhn3kFNNZyBlusM8ghxw6xGybROtYwRz-kkQPK3iB20NloSe_7G5RGLMLJqb8d7F4gRrN1AZsSqB4dt_mngvlt7ErUH5eHu2NvnqlIaDbmVZNuAfkYQFld77oCnIX_MzAj/s16000/shortbread%20pan%20close.jpg" title="close" /></a>
</div>
Because, heh, the history of recipes is pretty fascinating to me. And I
never really recognized my fascination until I
<a href="https://www.thebakedept.com/2021/04/grandma-roses-honey-cake.html">read a specific book about the history of cake.<br /><br /></a>In general though, sure, recipes came out of necessity but over time, they
take on additional meanings, whether cultural, national, personal, familial,
or otherwise. Over time too, they evolve or in some cases, don't.<br /><br />So
a stickler maybe with regard to learning the historical but also embracing
that times change, people change, things change, and recipes change. How
it started, how it's going.<br /><br />Which brings me back to
Shortbread. According to
<a href="https://en.wikipedia.org/wiki/Shortbread" rel="nofollow" target="_blank">Wikipedia</a>, Shortbread has been around for over a thousand years and is as simple as 3,
2, 1. Three(ish) parts flour to two parts butter to one part
sugar. Mix, bake, yum.<br /><br />I'll have to try that.<br /><br />In
the meantime, today I've got this here Shortbread adaptation and it is damn
fine. Whoo. Like so fine, I doltishly thought could resist the
little storage container sitting there on the counter but lo, no, I
cannot. <br /><br />These little Shortbread fingers are creepers.
They creep into your consciousness, then your subconsciousness, and before you
know it, your fingers are creeping into the bin for ah just one more.<br /><br />So
incredibly simple these little fingers of heaven. Heads up, this is an
overnight recipe so prep a day ahead. And use the gram measurements for
accuracy. Get that
<a href="https://amzn.to/3COrX6K" rel="nofollow" target="_blank">kitchen scale</a>* you've been eyeballing.<br /><br />Bring your butter up to room-ish
temperature and prep your pan. As I didn't have a
<a href="https://amzn.to/3rc8gmH" rel="nofollow" target="_blank">9x13 rimmed baking sheet,</a>* I went with my
<a href="https://amzn.to/3JAPBY8" rel="nofollow" target="_blank">USA 9x13 metal baking pan</a>.*<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9F34xMlXIIvClR51k8JSYxkSRhwnteumtexWvQxiTwXkW0AYpgfhmqscr8HeTsWcNR2qiQ5LOjJYtSv8eSZoayzwKw-Je_fBSKKavcKNbpE2xToH14xoPeWgORBHjrDPH11KjU7zq_wXV8u2HUZF4YIKtI_wHrVM9f2HfrIA3iZu9rLNc93ZHNa45RtG/s700/butter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="weighing butter on scale" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9F34xMlXIIvClR51k8JSYxkSRhwnteumtexWvQxiTwXkW0AYpgfhmqscr8HeTsWcNR2qiQ5LOjJYtSv8eSZoayzwKw-Je_fBSKKavcKNbpE2xToH14xoPeWgORBHjrDPH11KjU7zq_wXV8u2HUZF4YIKtI_wHrVM9f2HfrIA3iZu9rLNc93ZHNa45RtG/s16000/butter.jpg" title="scale" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
I was one gram over. Boo hoo.<br />
</td>
</tr>
</tbody>
</table>
You can line it with
<a href="https://amzn.to/44oasWQ" rel="nofollow" target="_blank">parchment paper</a>,* or like a slip of it to help get the finished baked goods out...but I'll
get to that.<br /><br />Toss the dry ingredients into the bowl of your
<a href="https://amzn.to/3r82W41" rel="nofollow" target="_blank">stand mixer</a>,* or a
<a href="https://amzn.to/435aYIa" rel="nofollow" target="_blank">bowl</a>* and
use an
<a href="https://amzn.to/3JCqPqz" rel="nofollow" target="_blank">electric mixer.</a>* Stir them a smidge.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMzMj2TX0BfyyQZBBPYfRhqU4ow-OB18D4YsLbptXmC6O7LNMeLQ4zqu02Ipu7d6JkOq0omsyXHVU1WF9qbp9Kbx-GUAfXWWe_qmugztQxvxQHO2Wpuo-ShzYN4y79lQmXs_acwyGOQVzS-I-UGI6xQmwUvzRKCsWafLR6C6SVtQdKj7ajKS0itJ1eDmk/s700/dry%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dry ingredients in mixer bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMzMj2TX0BfyyQZBBPYfRhqU4ow-OB18D4YsLbptXmC6O7LNMeLQ4zqu02Ipu7d6JkOq0omsyXHVU1WF9qbp9Kbx-GUAfXWWe_qmugztQxvxQHO2Wpuo-ShzYN4y79lQmXs_acwyGOQVzS-I-UGI6xQmwUvzRKCsWafLR6C6SVtQdKj7ajKS0itJ1eDmk/s16000/dry%20ingredients.jpg" title="bowl" /></a>
</div>
Then toss in your butter and you'll mix this around until a dough forms.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWQdqxOGGVcbRDgVDBJLNqcrTXd87VpgEzzTHBg9tfGihG1UPGbbYw5vh9iE5WuuOm3aq5jnSo-oDDMrAb06LaMXFpwhajRglHVRzX5TUzi7FiXo3X00LwnH7DzCXEvwUfE-D-VHmKHbmaBgSZu7AJpOpTM7v_pKUVUTfEKtU25Y_bufFQLSmvY-TW_pa/s700/butter%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding butter to dry ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWQdqxOGGVcbRDgVDBJLNqcrTXd87VpgEzzTHBg9tfGihG1UPGbbYw5vh9iE5WuuOm3aq5jnSo-oDDMrAb06LaMXFpwhajRglHVRzX5TUzi7FiXo3X00LwnH7DzCXEvwUfE-D-VHmKHbmaBgSZu7AJpOpTM7v_pKUVUTfEKtU25Y_bufFQLSmvY-TW_pa/s16000/butter%20add.jpg" title="butter" /></a>
</div>
It might take a moment and look like it's not coming together but it
will. You might have to
<a href="https://amzn.to/3JAbxme" rel="nofollow" target="_blank">scrape</a>* a
few times to keep things off the paddle. No problem.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDlTs30rWcrUFB-W2Xyilprf5KHxtirKzVNACZpAJiJ0A0gmwSXlzs08BaAx-WFVgkfnCUkSidgoefbw4fyKZ_odSgJyPznD5BHADCVGaBfcBqn9rk30k6Wl0N8Xtn00xrOWtbA1q_NUrllOhf2SfgtnsNbaclCnz7A4GLLsIToG7Qe4RFvihG0q5ID5a/s700/shortbread%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread dough formed" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDlTs30rWcrUFB-W2Xyilprf5KHxtirKzVNACZpAJiJ0A0gmwSXlzs08BaAx-WFVgkfnCUkSidgoefbw4fyKZ_odSgJyPznD5BHADCVGaBfcBqn9rk30k6Wl0N8Xtn00xrOWtbA1q_NUrllOhf2SfgtnsNbaclCnz7A4GLLsIToG7Qe4RFvihG0q5ID5a/s16000/shortbread%20dough.jpg" title="dough" /></a>
</div>
Next, spread that dough out onto your baking sheet or in the baking pan nice
and smooth and level. This is where I ran into issues with the parchment
and tossed it; it would not sit still. More aggravating than useful.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PKPSZeIcuGhtelsItB1cU1pjuUFa4f92AnGzhgZPILtX0wfBb4vwbYoswBClQgAyTgTQ5draoFICfupQFqWivxH5CDcBvQqR0dtNPxWC4x-p4dqcjlB4lb-fNnFPfnPHPoin5fDbPZLPKD0GGSSxo_57kuWlmGsMXT_InE3UbWNqFzx9ANh1JisMiTLu/s700/shortbread%20dough%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread dough in pan about to spread" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PKPSZeIcuGhtelsItB1cU1pjuUFa4f92AnGzhgZPILtX0wfBb4vwbYoswBClQgAyTgTQ5draoFICfupQFqWivxH5CDcBvQqR0dtNPxWC4x-p4dqcjlB4lb-fNnFPfnPHPoin5fDbPZLPKD0GGSSxo_57kuWlmGsMXT_InE3UbWNqFzx9ANh1JisMiTLu/s16000/shortbread%20dough%20pan.jpg" title="spread" /></a>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-lS5dXRx_BgM0tWvab_exlhHBDef3zzVS--GXRrZeOa_q20C6-8Xagr6zaPVKvLVWnPgpA__NuVx5KOv2aiRNdQoF8dk_U9P8R_-LYDre9ZwqAyv7N5zllwVuJKTC1KdqD7_6p01RIkEjLnEqwD05ZnuTkRJeg0k16whnFQSYRNQaRKHtG_UyI5rtnYz/s700/shortbread%20dough%20spread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread dough spread out in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-lS5dXRx_BgM0tWvab_exlhHBDef3zzVS--GXRrZeOa_q20C6-8Xagr6zaPVKvLVWnPgpA__NuVx5KOv2aiRNdQoF8dk_U9P8R_-LYDre9ZwqAyv7N5zllwVuJKTC1KdqD7_6p01RIkEjLnEqwD05ZnuTkRJeg0k16whnFQSYRNQaRKHtG_UyI5rtnYz/s16000/shortbread%20dough%20spread.jpg" title="spread" /></a>
</div>
Off to the fridge the pan goes for a chill overnight.<br /><br />Next day,
it's bake time! It's a long slow one too, about an hour plus of low and
slow. Again, you'll think this isn't going to work but trust me, it
does. Dock the dough with a fork then <i>schwoop</i>, into the oven.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSzYAN2-z7inFJBgWbngSM0pAYPIpIwecMdy7Ixh5iN8kOppMtW7DL9sM_LZEIT0ZL2ZpILs6lV5ZaAUKw6CXLsvFpAJbUKPG8in8xxIm0OmnQXtawT-PxVO_Rdqr-8Uo2jN1bjmBnbySn7hdm-gw2h0H3j3f2FtKPlI-ZobK47bjhizNfK9TYef8Eq_h/s700/shortbread%20dock.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="docking shortbread dough with fork" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSzYAN2-z7inFJBgWbngSM0pAYPIpIwecMdy7Ixh5iN8kOppMtW7DL9sM_LZEIT0ZL2ZpILs6lV5ZaAUKw6CXLsvFpAJbUKPG8in8xxIm0OmnQXtawT-PxVO_Rdqr-8Uo2jN1bjmBnbySn7hdm-gw2h0H3j3f2FtKPlI-ZobK47bjhizNfK9TYef8Eq_h/s16000/shortbread%20dock.jpg" title="dock" /></a>
</div>
You're looking for lightly golden. Whoo it's so pretty. It'll be a
bit darker on the edges and that's fine.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CP6fjKmrZ1YGPXZXLkiXd0XU1qG_fxmOKIcfLsmAkBF9AsmLtr4N03GIP4w-8pJ84qsDhYWTHGrkq4o4PKDg-Ua_6bW9KUZP0WOAZ20UTCj6c5pj08M4jGJF7WsytiWCuEgZc4htg9SJNQnQSFuEzi_kTJHf-fDrlDgnAImqiOXAlw-CBaaAJ-ewLBPC/s700/shortbread%20baked%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked shortbread in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CP6fjKmrZ1YGPXZXLkiXd0XU1qG_fxmOKIcfLsmAkBF9AsmLtr4N03GIP4w-8pJ84qsDhYWTHGrkq4o4PKDg-Ua_6bW9KUZP0WOAZ20UTCj6c5pj08M4jGJF7WsytiWCuEgZc4htg9SJNQnQSFuEzi_kTJHf-fDrlDgnAImqiOXAlw-CBaaAJ-ewLBPC/s16000/shortbread%20baked%20pan.jpg" title="baked" /></a>
</div>
Take the pan out, let it cool for about five minutes for the giant cookie to
release itself from the pan. Don't go longer or you won't be able to
slice.<br /><br /><a href="https://www.thebakedept.com/2021/04/last-minute-valentines-day-quickie.html">Flip</a>
the whole thing out (I used a sheet pan then onto parchment) and slice with a
nice sharp, large
<a href="https://amzn.to/3ramCE6" rel="nofollow" target="_blank">kitchen knife</a>.* Once sliced, sprinkle with some crunchy sugar like Demerara or big
grained raw.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdgu8kuc5_SSWuF-6G_KN11NFhwoCqYwEOhqwau6Syxl-ntTJadHdQU9dEnWZbu_g5_gFTj-AwWc-MhcaXEXHEVVPPsQYWH_JV5BtcQNMj_yQ0c2_yU4N2e8shxckN_5W9Sa5myv8Vm39UmJVpTc0E5t5FINHH7WevQy4P-5xaaJei_wXgBp7mqNjm3EN/s700/shortbread%20slicing.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="slicing shortbread fingers" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdgu8kuc5_SSWuF-6G_KN11NFhwoCqYwEOhqwau6Syxl-ntTJadHdQU9dEnWZbu_g5_gFTj-AwWc-MhcaXEXHEVVPPsQYWH_JV5BtcQNMj_yQ0c2_yU4N2e8shxckN_5W9Sa5myv8Vm39UmJVpTc0E5t5FINHH7WevQy4P-5xaaJei_wXgBp7mqNjm3EN/s16000/shortbread%20slicing.jpg" title="slicing" /></a>
</div>
Slip everything onto a
<a href="https://amzn.to/3ramLaC" rel="nofollow" target="_blank">cooling rack</a>,* cool completely, and seriously, good luck keeping your fingers from
creeping into that stash.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgKTiyNLcXtvf2q1lDgXOmKmYrDSpEb5_Pb39Mf9Nxm_w-eYV-TDVuNRgqBNSvt8UlKPHpczZVlw-us6G1fk-6fI7puQYIpjgBPru44pfrEGhixXDSjuCxVCq8q_daE8RvcoWyGBw7kPFozUJybeIJucwhQNg1hygtHWmsxuVwa2D6qnoa014AIV-W_qI/s700/shortbread%20sliced%20plated.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="sliced shortbread on a plate from above" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgKTiyNLcXtvf2q1lDgXOmKmYrDSpEb5_Pb39Mf9Nxm_w-eYV-TDVuNRgqBNSvt8UlKPHpczZVlw-us6G1fk-6fI7puQYIpjgBPru44pfrEGhixXDSjuCxVCq8q_daE8RvcoWyGBw7kPFozUJybeIJucwhQNg1hygtHWmsxuVwa2D6qnoa014AIV-W_qI/s16000/shortbread%20sliced%20plated.jpg" title="plated" /></a>
</div>
So light. So delicate. So freakin' delicious. Shortbread, my
friends. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkSeiii4WX1Q579lq1sNiQetHyJf7gFa2GUa8LINxswe9VLQAycL1dfj1Fj4W6Fgvmx1ZsYu5MPEX0_1CkW4J70bBDb0RieIsXJichjKgcTjRx1tRhlayJvXFHo4KL5K72W4rvuZBTGMgJiwxlZNj9ayDVMFDixjja_tD7S5mfRn1eCIrA1z6ufgOTtHc/s700/shortbread%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shortbread cookies on a plate" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkSeiii4WX1Q579lq1sNiQetHyJf7gFa2GUa8LINxswe9VLQAycL1dfj1Fj4W6Fgvmx1ZsYu5MPEX0_1CkW4J70bBDb0RieIsXJichjKgcTjRx1tRhlayJvXFHo4KL5K72W4rvuZBTGMgJiwxlZNj9ayDVMFDixjja_tD7S5mfRn1eCIrA1z6ufgOTtHc/s16000/shortbread%20vert.jpg" title="plate" /></a>
</div>
Happy baking!<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/TToXDut.jpg","name":"Shortbread","prepTime":"PT20M","cookTime":"PT1H15M","totalTime":"PT25H35M","description":"Shortbread. Long and storied. Historical but modern. Not just a cookie. Delicate, buttery, and subtle. You won't be able to stop eating them.","yield":"about 34 cookies","recipeIngredient":["1 cup + 6 tablespoons (302 g; 22 tablespoons; 2 sticks plus 6 tablespoons) unsalted butter, room temperature","3/4 cup (93 g) powdered confectioner's sugar","1/2 teaspoon (3 g) fine sea salt","2 1/2 cups (302 g) all-purpose flour","1/8 cup (55 g) Demerara or raw sugar, for sprinkling"],"recipeInstructions":["Slice the butter into chunks and let come to slightly cooler than room temperature. Optionally, with a full sheet or a slip of parchment, line a 9x13 baking pan or rimmed baking sheet, preferably metal. If skipping the parchment, very lightly grease the pan.","In the bowl of a stand mixer with a paddle, or in a mixing bowl, briefly stir together the dry ingredients, the powdered sugar, salt, and flour.","Add all of the butter to the bowl and on low speed, mix for several minutes until a dough forms and the butter is fully mixed in. This will take about 3-5 minutes.","Spread the dough level and evenly in the baking pan or sheet; it will be a thin layer. Cover the pan and chill overnight in the refrigerator.","Preheat the oven to 300° F (149° C) and remove the pan from the refrigerator the next day. Dock the dough with a fork about every inch and bake until golden brown for about 60-75 minutes.","Once baked, remove the pan from the oven and cool for 5 minutes.","Remove the shortbread using the parchment paper or flip the shortbread out onto a cutting surface and gently slice the long way in half then into 3/4\" slices.","Sprinkle the sugar atop the sliced cookies and cool completely on a rack. Store in an airtight container."],"nutrition":{"calories":"112.27","fatContent":"7.51","saturatedFatContent":"4.71","carbohydrateContent":"10.39","fiberContent":"0.25","sugarContent":"3.35","proteinContent":"1.03","sodiumContent":"35.46","cholesterolContent":"19.67","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4687914535586" data-ccmcardnum="8" data-ccmcopat="1688053170248" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2003px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The kitchen scales, rimmed baking
sheets, USA baking pans, parchment paper, stand mixers, mixing bowls, electric
mixers, spatulas, kitchen knives, and cooling racks are Amazon affiliate
links. Happy baking, thanks! Please see the "info" tab for more,
well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-50037818151858827792023-06-17T06:30:00.324-05:002023-06-17T06:30:00.142-05:00Chocolate Raspberry Puff Squares
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PCEQZbRkYP4eFXxMD_9tWisYehV7k5iThZ_GvYhvHrA1CqKNubMra5UpjMOVVSK6OnnUlCvsD-JsN9QptE5s0jD4Z8KaUFGO5YHEFLqBGfltlVOJ_MQVrz1iHLZpyjnGOFYaVrY5P2KEDHWS-s2ipmlTKxe-Uasjq0k7aPQpf5HIVNg8b7kj1Luxew/s1248/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate raspberry puff squares" border="0" data-original-height="832" data-original-width="1248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PCEQZbRkYP4eFXxMD_9tWisYehV7k5iThZ_GvYhvHrA1CqKNubMra5UpjMOVVSK6OnnUlCvsD-JsN9QptE5s0jD4Z8KaUFGO5YHEFLqBGfltlVOJ_MQVrz1iHLZpyjnGOFYaVrY5P2KEDHWS-s2ipmlTKxe-Uasjq0k7aPQpf5HIVNg8b7kj1Luxew/s16000/cover.jpg" title="puff" /></a>
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<span><a name='more'></a></span>Ok. Yes. Yes yes yes. Essentially
three ingredients, lightning fast, and you are all in for elegance at its finest
with a lovely indulgence: Chocolate Raspberry Puff Squares.<br /><br />Essentially
too, everything here is store-bought; you merely assemble. Easy easy easy easy. <br /><br />And no one
will know you barely lifted a finger.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-kAIsxJri9spO8Y6if4sWpIGMlOFalURhOfUCLapIecTs_zOu-ic5K6yyR54Vx2BOIJvo3VvnbaAZ9-4T0UQGk4UaNn2m4rnThV5h0RSRlOe4rjVdKXLoZijohAD2Y5VnMv0Ziren1X5mdqpVyU2XUrZgS2M4CthUrJJ_tIRLWOgFgWMYLNSln4rnQ/s700/chocolate%20raspberry%20puff%20squares%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate raspberry puff squares plated" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-kAIsxJri9spO8Y6if4sWpIGMlOFalURhOfUCLapIecTs_zOu-ic5K6yyR54Vx2BOIJvo3VvnbaAZ9-4T0UQGk4UaNn2m4rnThV5h0RSRlOe4rjVdKXLoZijohAD2Y5VnMv0Ziren1X5mdqpVyU2XUrZgS2M4CthUrJJ_tIRLWOgFgWMYLNSln4rnQ/s16000/chocolate%20raspberry%20puff%20squares%20vert.jpg" title="plate" /></a>
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This is along the lines of those
<a href="https://www.thebakedept.com/2022/02/dulce-de-leche-puff-pastry-cookies.html">Dulce de Leche Puff Pastry Cookies</a>
and we all know how crazy easy that recipe is.<br /><br />It's also really not
too far away from a pain au chocolat, if I may be so bold, if you dropped
out the raspberry which you absolutely can do since the
<a href="https://www.thebakedept.com/2022/07/raspberry-buttermilk-cake.html">raspberry</a>
was my addition. <br /><br />Obviously it is not pain au chocolat but if
you shut your eyes, take a bite, you'll be mildly hard-pressed to decipher.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7au-Z8krOJJRJIP6Umi0dWUwFVUgaUeCd66AN7hUP8l5xYfTqvT64491Xx41cIHDC6Jbebe_drKU9OeLXrMH57_2DznQznTjaC6YVK3uCs5sqdCTi6Nf1WA__trgJu9oEYXIuSJML2TolqrEpC-7OiAl3xF65ejwvh7d2yTlTipPFiHC7-o_beqYx1Q/s700/chocolate%20raspberry%20puff%20squares%20center%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate raspberry puff squares insides" border="0" data-original-height="475" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7au-Z8krOJJRJIP6Umi0dWUwFVUgaUeCd66AN7hUP8l5xYfTqvT64491Xx41cIHDC6Jbebe_drKU9OeLXrMH57_2DznQznTjaC6YVK3uCs5sqdCTi6Nf1WA__trgJu9oEYXIuSJML2TolqrEpC-7OiAl3xF65ejwvh7d2yTlTipPFiHC7-o_beqYx1Q/s16000/chocolate%20raspberry%20puff%20squares%20center%20horiz.jpg" title="inside" /></a>
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As such, the extended title to this Chocolate Raspberry Puff Squares recipe is
now Cheater's Pain au Chocolat, with raspberry jam.<br /><br />When I bumbled
across this recipe, it went right to the top of my To Bake list and the reasons
should be pretty obvious. Chocolate. Raspberry. Puff
Pastry.<br /><br />Back when I was that teenager scooping ice cream at the ol'
<a href="https://www.thebakedept.com/2021/09/chocolate-fudge-brownie-ice-cream.html">Ben & Jerry's scoop shop</a>, they had a Chocolate Raspberry Swirl ice cream. <br /><br />It was my
mom's favorite. Understandably so. Chocolate and raspberry are meant
for each other, like yin and yang. Like a Becky and Mike. awwww,
haha that was gratuitous and awkward.<br /><br />Luscious, rich chocolate ice
cream with a swirl of raspberry? Yeah baby.<br /><br />My only issue with
it were the raspberry seeds. I am just not a seed-in-my-jam kinda' girl,
what can I say.<br /><br />Ok, let's discuss our ingredients for a moment.<br /><br />Now,
I had hunks of leftover homemade
<a href="https://www.thebakedept.com/2022/04/puff-pastry.html">puff pastry</a>
in my freezer which was part of my purpose in throwing this recipe to the top of
that To Bake list, wanting to use it before it gets freezer burnt. And to
make room for more.<br /><br />It worked well, very well, very very, and it was
<i>delicious</i> so if you're feeling extra, go ahead and make your own puff
pastry dough ahead of time. I swear it is not as complicated and
terrifying as you might imagine. I swear! Truly.<br /><br />If
you're pressed for time or not feeling extra, absolutely no worries because your
local grocer surely has some in their freezer case. Sometimes too you can
find the all-butter kind at Trader Joe's.<br /><br />
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYbOf7HrzUHNbEj3M2gq3v7jhD93JiOLP_8ZhnW3cc32aqXTmAUlD7xzs6i77QPEjJD9PM6AcCguR4A_WOMQLFMvylTS16l5w9K7W2mk0dDnHryE2saCSIDjFGb2ANi_VggFcXjONg489b4GfwKywxf_NJOZwptu4ljclxwikqZAj8fHIyBTAvCI-RA/s700/puff%20pastry.jpg" style="margin-left: auto; margin-right: auto;"><img alt="puff pastry dough to be rolled" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYbOf7HrzUHNbEj3M2gq3v7jhD93JiOLP_8ZhnW3cc32aqXTmAUlD7xzs6i77QPEjJD9PM6AcCguR4A_WOMQLFMvylTS16l5w9K7W2mk0dDnHryE2saCSIDjFGb2ANi_VggFcXjONg489b4GfwKywxf_NJOZwptu4ljclxwikqZAj8fHIyBTAvCI-RA/s16000/puff%20pastry.jpg" title="store" /></a>
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Here's the Pepperidge Farm puff pastry.<br />
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To be completely honest, I did buy some from TJ's last year and I was not
wow'ed. To me, it had a weird, off, metallic aftertaste that I can't
explain. But! To each their own. Use whatever puff pastry you
like.<br /><br />Onto the chocolate. Use a chocolate that you love to
eat. Do dark, IMO. It balances the pastry.<br /><br />I happened to
run into some Hershey's milk and special dark on sale so I used that to test
this recipe. Both were actually *mwah.* <br /><br />I want you to
use whatever chocolate makes you happy though. If you want to use chips,
try some chips. White chocolate would work too (look for the kind that's
actual white chocolate). Use squares that have some tastiness in
them. Be happy.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkinWkVlcBmJC9Gq3qRl7ebeQxfF1uLpTyf5BLOQxIOl_7odZl7KaJABeplPrXjZQtN_QbkHHE-ZZ3DsZ3KOx4GPS1Y8WBXz_ULUeZkniYNywlKoJEZ7Nw2976QhDFyoS3VM376iKGMHahX6L-to4Lri04KT3aY6_wVJew24lfjYj1OFJ78UiHq6LtXg/s700/chocolate%20raspberry%20puff%20squares%20ingredients.jpg" style="margin-left: auto; margin-right: auto;"><img alt="chocolate raspberry puff squares ingredients prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkinWkVlcBmJC9Gq3qRl7ebeQxfF1uLpTyf5BLOQxIOl_7odZl7KaJABeplPrXjZQtN_QbkHHE-ZZ3DsZ3KOx4GPS1Y8WBXz_ULUeZkniYNywlKoJEZ7Nw2976QhDFyoS3VM376iKGMHahX6L-to4Lri04KT3aY6_wVJew24lfjYj1OFJ78UiHq6LtXg/s16000/chocolate%20raspberry%20puff%20squares%20ingredients.jpg" title="prep" /></a>
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Various chocolates here including Ghirardelli squares with raspberry.<br />
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The raspberry portion of this Chocolate Raspberry Puff Squares, as I mentioned,
was my addition. This recipe is sublimely perfect without it. Or use
another type of jam you like. Mike suggests cherry. Several times now in fact, haha!<br /><br />I did
strain the seeds with a
<a href="https://amzn.to/3PfSO2W" rel="nofollow" target="_blank">fine mesh strainer</a>* of course. Bleeh, seeds.<br /><br />This recipe is clearly going to be
more of a guide than exact, there's flexibility here, but I'm going to set you
up for success and clarity as the original recipe left me with a slew of
questions despite its simplicity.<br /><br />Time to roll! Ah ha, roll,
pun.<br /><br />Defrost your puff pastry or use your freshly made, either way,
and lightly dust your work surface.<br /><br /><a href="https://amzn.to/3pcoV96" rel="nofollow" target="_blank">Roll</a>* out one sheet of that pastry out a bit to oh, about 12x14 or so.<br /><br />Break
up or slice up your chocolate into smaller squares, or if you're going with the
flavored squares, leave them be.<br /><br />Lay the chocolate on there leaving a
space of generally an inch or so between each.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJVPXC68aie3LlznZZV55qivUPH9es46ol3fzPA2IlJpdrjUhDfV38aRHdwSTIIoz9N4yjTmfDRNrWqjvFcIpu5elJsqMZbID2-ITBsJBwLzgQcNbYvZluiaq7-b7mVzmswxVzVYRkgaNAEvhCpumpY3IfrOF_n9ydPOw3oYEA8Ya9QbYPzylP31Oaw/s700/rolled%20puff%20chocolate.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="rolled puff pastry dough with chocolate squares" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJVPXC68aie3LlznZZV55qivUPH9es46ol3fzPA2IlJpdrjUhDfV38aRHdwSTIIoz9N4yjTmfDRNrWqjvFcIpu5elJsqMZbID2-ITBsJBwLzgQcNbYvZluiaq7-b7mVzmswxVzVYRkgaNAEvhCpumpY3IfrOF_n9ydPOw3oYEA8Ya9QbYPzylP31Oaw/s16000/rolled%20puff%20chocolate.jpg" title="rolled" /></a>
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If you're going with raspberry jam, any jam, dollop little blobs on top of the
chocolate and give it a slight spread about.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuOiCZbn_plrxsNKe80UOUnBaVGZf8CjtuhbQ7l8nSTFzOG9I6X1YSXh8BFXBcGQ4PmpSrlo5Q5BPZtWoUlECFLEYHOSNxkftWfSWoxlFhefHTetHTaDKDeb-093RckANDtqy8qUoFaYV_dwuwt4ceIdx1ut_iuio25vXshxwR4uxUwp93yR_d-g-AA/s700/raspberry%20jam.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dolloping raspberry jam on chocolates" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuOiCZbn_plrxsNKe80UOUnBaVGZf8CjtuhbQ7l8nSTFzOG9I6X1YSXh8BFXBcGQ4PmpSrlo5Q5BPZtWoUlECFLEYHOSNxkftWfSWoxlFhefHTetHTaDKDeb-093RckANDtqy8qUoFaYV_dwuwt4ceIdx1ut_iuio25vXshxwR4uxUwp93yR_d-g-AA/s16000/raspberry%20jam.jpg" title="jam" /></a>
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Roll that next sheet of puff pastry only slightly larger than the first sheet
and lay it across the top. Now, you can egg wash between each pile of
chocolate to ensure a nice seal and cut down on melting chocolate leaking or you
can rest the sheet on there.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKwwxUq-zk232pX4QubhGX9uMhXadnkWGV6Ok16I9YVulYGBVWCx6pQLvOiJ6gMALTu_dLOkhz4-W8LrIPmoClISCz7IxtVKG2np-9D6kj1C-LnGfimnNpIvxrm5keWBQiMNms6K1f1tewgDxFi-NWub_C2zyI23LIPXf01XHmT9HFdbeQ9wcv02YSA/s700/egg%20wash%20between.jpg" style="margin-left: auto; margin-right: auto;"><img alt="egg wash between chocolates" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKwwxUq-zk232pX4QubhGX9uMhXadnkWGV6Ok16I9YVulYGBVWCx6pQLvOiJ6gMALTu_dLOkhz4-W8LrIPmoClISCz7IxtVKG2np-9D6kj1C-LnGfimnNpIvxrm5keWBQiMNms6K1f1tewgDxFi-NWub_C2zyI23LIPXf01XHmT9HFdbeQ9wcv02YSA/s16000/egg%20wash%20between.jpg" title="egg" /></a>
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Here I egg washed half and left the other half unwashed.<br />
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Next, slice between each with a very
<a href="https://amzn.to/3JiCbjt" rel="nofollow" target="_blank">sharp knife</a>* or a
<a href="https://amzn.to/3CxgKY3" rel="nofollow" target="_blank">pizza cutter</a>,* spread out some
<a href="https://amzn.to/3Cz4G8I" rel="nofollow" target="_blank">parchment</a>*
on a
<a href="https://amzn.to/446cnzc" rel="nofollow" target="_blank">baking sheet</a>,* place those squares of heaven on there, and pop the whole sheet in the
fridge. Or the freezer, I like the freezer.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6QulAdKk82peatIybUar6HV1juG_BZu8jM0uaYOmCkKXQjpMKIXJxOjgcOtiPyzV4dZs_AwD0HBYAC1Ue0kbprl3WreHQStZKZBnbKpqW1ckVTOsyYW51lmp1b7unPLeJ4xdj6H99jr0wKOHcKo6wliCzZCL8l5-vDZrW8kcxwH-qTYqx01Hny-Zvg/s700/cut%20squares.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cutting puff pastry into squares" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6QulAdKk82peatIybUar6HV1juG_BZu8jM0uaYOmCkKXQjpMKIXJxOjgcOtiPyzV4dZs_AwD0HBYAC1Ue0kbprl3WreHQStZKZBnbKpqW1ckVTOsyYW51lmp1b7unPLeJ4xdj6H99jr0wKOHcKo6wliCzZCL8l5-vDZrW8kcxwH-qTYqx01Hny-Zvg/s16000/cut%20squares.jpg" title="squares" /></a>
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At this point, you can also freeze the tray of goodies and toss the frozen ones
in a bag to portion out as you wish. You can bake straight from frozen
too, adding a few extra minutes of bake time as necessary.<br /><br />A little egg
<a href="https://amzn.to/3p7bC9Z" rel="nofollow" target="_blank">wash</a>,*
definitely sprinkle some
<a href="https://amzn.to/43Z1grw" rel="nofollow" target="_blank">demerara</a>*
or
<a href="https://amzn.to/3p0TBdH" rel="nofollow" target="_blank">sugar in the raw</a>* on top, and bake!<br /><br />
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Oh man. Oh man. I am telling you. So close to pain au chocolat
(if you go sans raspberry) these little Chocolate Raspberry Puff Squares, so
glorious, goodness.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5RdCBsTW2kg7cSVpw6WEorQ7IRxYvS8KHOLCjoSbPSV_Kst0opxqucs-u-WxumYJ0Am3V9sra3E5p9Gk_TCaDHdR9sA2qalnhPi_1Uu_fYoZMsGcP376KDA4jG2MgzjS8T3RuYIdRYRO4BhBa5zKtfFp8FItb5ao1LX5tFoAQku81n_FFer0pCK2KA/s700/baked%20chocolate%20raspberry%20puff%20squares.jpg" style="margin-left: auto; margin-right: auto;"><img alt="baked chocolate raspberry puff squares" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5RdCBsTW2kg7cSVpw6WEorQ7IRxYvS8KHOLCjoSbPSV_Kst0opxqucs-u-WxumYJ0Am3V9sra3E5p9Gk_TCaDHdR9sA2qalnhPi_1Uu_fYoZMsGcP376KDA4jG2MgzjS8T3RuYIdRYRO4BhBa5zKtfFp8FItb5ao1LX5tFoAQku81n_FFer0pCK2KA/s16000/baked%20chocolate%20raspberry%20puff%20squares.jpg" title="baked" /></a>
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For reference: top left two, chocolate with jam and sealed; top
right two, Ghirardelli squares and sealed, some leak; bottom left, just
chocolate and unsealed; second from left, with jam and unsealed; bottom
right, chocolate and unsealed; second from right, Ghirardelli, unsealed,
and leaks.<br />
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If you happened to not eat them all in one go, good luck, it'll be a challenge,
you can toss these in the toaster oven for a little crisp-up reheat. Still
just as tasty.<br /><br />
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<br /> Yum. Chocolate Raspberry Puff Squares. Yum and swoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKwYaGhBvfKWjwP32JOPm1ZV3BFawFOd8jIvw7Ee_9FH5hCIWWXBIy4mJeQGve-GqSjMN1wT-oqxXsa4iQyXFVkEEUYsQHwv6SA9qbRB3QbLXTPJ9UXLmoUerw1cLjKZQmfJOARoGQ9Iq3-mavDU3_LL4rJ2DW-PTbd1YUdrTVMXpTn-twrwmCx_Z9w/s700/chocolate%20raspberry%20puff%20squares%20center%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate raspberry puff squares torn open" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKwYaGhBvfKWjwP32JOPm1ZV3BFawFOd8jIvw7Ee_9FH5hCIWWXBIy4mJeQGve-GqSjMN1wT-oqxXsa4iQyXFVkEEUYsQHwv6SA9qbRB3QbLXTPJ9UXLmoUerw1cLjKZQmfJOARoGQ9Iq3-mavDU3_LL4rJ2DW-PTbd1YUdrTVMXpTn-twrwmCx_Z9w/s16000/chocolate%20raspberry%20puff%20squares%20center%20vert.jpg" title="open" /></a>
</div>
Happy baking my friends!<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/RuMfYUe.jpg","name":"Chocolate Raspberry Puff Squares","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT1H5M","description":"Say yes to elegance at its finest using store-bought ingredients for a lightning fast treat: Chocolate Raspberry Puff Squares. Heavenly indulgence!","yield":"20","keywords":"chocolate, puff pastry, raspberry","recipeCategory":"recipes","recipeCuisine":"French American","recipeIngredient":["1 17.3 oz. (490 g) box puff pastry sheets, 2 sheets","6.5 oz. (185 g) chocolate bars (about 1 1/2 bars)","1/4 cup (85 g) raspberry jam, optional","1 large egg","2 tablespoons (43 g) demerara sugar, for sprinkling","cocoa powder or powdered sugar for dusting, optional"],"recipeInstructions":["Defrost the 2 sheets of puff pastry in the refrigerator.","Break the chocolate bars into even squares for a total of 20 pieces. For example, break a Hershey's bar into segments of two pieces each.","In a small bowl, whisk the egg completely for an egg wash. Line a baking sheet with parchment paper.","Lightly flour a work surface, lightly flour a rolling pin, and roll one sheet of puff pastry into about a 14x12 rectangle. Set each segment of chocolate on the puff pastry with the chocolate about an inch from each other for a total of five rows across and four down.","Optionally, spread a dollop 1/2 teaspoon of raspberry jam atop each square of chocolate.","Optionally as well, with some of the egg wash, brush lightly around all the edges of the chocolate otherwise leave unwashed and unsealed.","Roll the other sheet of puff pastry large enough to cover the first sheet. Set the second sheet atop the chocolate and if using the egg wash to seal, lightly press the top layer around each chocolate square.","With a sharp knife or pizza cutter, trim the outside edges straight then slice into squares.","Set each square on the parchment lined baking sheet and transfer the sheet to the refrigerator for 15 minutes or the freezer for 10 minutes. Begin preheating the oven to 400° F (204° C).","When chilled, remove the sheet and brush each square with the egg wash. Sprinkle each square with a generous pinch of demerara or sugar in the raw.","Bake for 20-25 minutes, rotating the pan halfway through, until the puff pastry has puffed and is a deep golden brown.","Cool for a few minutes and serve immediately, dusting with cocoa powder or powdered sugar if desired."],"nutrition":{"calories":"210.39","fatContent":"13.51","saturatedFatContent":"4.7","carbohydrateContent":"19.44","fiberContent":"1.42","sugarContent":"5.65","proteinContent":"2.84","sodiumContent":"67.85","cholesterolContent":"9.58","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4686945245649" data-ccmcardnum="8" data-ccmcopat="1686953801317" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2365px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><br />*The fine mesh strainers,
rolling pins, sharp knives, pizza cutters, parchment, baking sheets, pastry
brushes, demerara, and sugar in the raw are Amazon affiliate links. Happy
baking, thanks! Please see the "info" tab for more, well, info.<br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-33195792895080500842023-06-03T06:30:00.215-05:002023-06-03T06:30:00.140-05:00Grilled Pizza<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRX5fmRnxJjQZFNpizWGOU2pETsX8I9uZ2rp8QmrmPcWb33EXS3XZh1-7yQpIUjCnm9SU1nsnLiofuMsqe8FV8942RQtaJiX846JBH_vUYOHbpInK4hvLdoB5NTEY5wOnQGGbOr6VALF1gLyGtGpyD6tZi7aGHbtJll0MhCqKmcYrBum0wRupcSOr_Q/s1497/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Pizza" border="0" data-original-height="998" data-original-width="1497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRX5fmRnxJjQZFNpizWGOU2pETsX8I9uZ2rp8QmrmPcWb33EXS3XZh1-7yQpIUjCnm9SU1nsnLiofuMsqe8FV8942RQtaJiX846JBH_vUYOHbpInK4hvLdoB5NTEY5wOnQGGbOr6VALF1gLyGtGpyD6tZi7aGHbtJll0MhCqKmcYrBum0wRupcSOr_Q/s16000/cover.jpg" title="pizza" /></a>
</div>
<span><a name='more'></a></span>Tossing into the growing collection of
<a href="https://www.thebakedept.com/search/label/pizza">pizza related recipes</a>, today we’re going the grilled route! Yes that’s right, Grilled
Pizza! Grilling plus pizza, holy yum!<br /><br />When I originally
presented this idea to Mike, well, let’s just say, considering the guy would
eat pizza for every meal and every snack every day for the rest of his life,
he was very on board. I mean, pizza, what’s there to sell?<br /><br />Usually
he’s a wing-it kind of guy but here he did read the instructions and quickly
proffered, “hey, this is exactly like the
<a href="https://www.thebakedept.com/2021/05/grilled-yogurt-flatbreads.html">Grilled Yogurt Flatbreads</a>, this will be a cinch.” And he was oh so right.<br /><br />Now look,
zero reason to fret here, while this may appear complicated, it's actually
incredibly easy to pull off, I swear. Even I can do this and I don’t
even know how to do Mike’s big gas grill.<br /><br />Oh right, about the grill
— gas or charcoal, either/or and you’re good to go. Oh yeah, probably
even
<a href="https://amzn.to/3OMovRm" rel="nofollow" target="_blank">electric</a>*
too. Do note that everyone's grill is different so adapt timings as
necessary to achieve those dreamy grilled pizza desired results.
<br /><br />Only other equipment would be a
<a href="https://amzn.to/43Cmco3" rel="nofollow" target="_blank">mixer</a>*
which makes quick work of the dough but if you are sans mixer, by hand is not
a problem.<br /><br />So yeah, Grilled Pizza! <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZdG6MnXb5vzwW7rlENRbGO55AuL1H7xHsrLcLWmCLkS8kFbItUVxZCC2Tg1e5-jRgygkKKWvUG2Z8WPeKBWFeF10xNAKz8VQNvFsq33HgQgjLzV3QaapDiMMhL6hNqntJm9X4ST9lzAqruu1OhFy8Ccf2LxFjM5dIEe0XSih0j_bJFWi-jQsO74dgw/s700/grilled%20pepperoni%20pizza.jpg" style="margin-left: auto; margin-right: auto;"><img alt="round of grilled pizza with pepperoni" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZdG6MnXb5vzwW7rlENRbGO55AuL1H7xHsrLcLWmCLkS8kFbItUVxZCC2Tg1e5-jRgygkKKWvUG2Z8WPeKBWFeF10xNAKz8VQNvFsq33HgQgjLzV3QaapDiMMhL6hNqntJm9X4ST9lzAqruu1OhFy8Ccf2LxFjM5dIEe0XSih0j_bJFWi-jQsO74dgw/s16000/grilled%20pepperoni%20pizza.jpg" title="pizza" /></a>
</td>
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<tr>
<td class="tr-caption" style="text-align: center;">
Probably coulda gotten a better photo, sorry.<br />
</td>
</tr>
</tbody>
</table>
Do feel free to top them as you wish but as usual, over here, we are serious
about that
<a href="https://www.thebakedept.com/2022/08/pepperoni-bread.html">pepperoni</a>. Overall these are so easy to make, you can experiment at will.
Even as I sit here, my brain is a’whirl with how to make them into
dessert pizzas….<br /><br />….which is actually brilliant since this recipe
churns out four 12” pies. <br /><br />We cannot get through that many in
a sitting as evidenced by our fridge packed with leftovers. Mike
strangely claims he can’t get all four crusts on so he’s either forgone the
last dough round or cooked the dough but didn’t top it.<br /><br />Huh.
So pizza and dessert all in one grill session. Nice. That'd
be awesome. Do it and let me know what you come up with! I will
get on that too, as I spiral down a grilled dessert pizza rabbit hole on the
internet….<br /><br />Right, I’m veering way off track here. Grilled
Pizza is the topic at hand!<br /><br />A huge bonus with this recipe is it’s
actually do-ahead friendly in several ways so you’re not trapped at the grill
while your guests are off mingling without you. You can cook the crusts
then top and finish at will, timing it as you like. Make one, two, take
your time, come back and do the rest.<br /><br />And yes, this recipe does
make a lot of freakin’ pizza so if it’s too much, cut the recipe in half if
grilled dessert is out. Or, do them all, stash what you don’t get to in
the freezer. Or, eat them all, who am I to say.<br /><br />Big note
here: if you're going with vegetables or other meats that require more
cooking time, go ahead and pre-cook those as the pizzas, once topped, don't
spend a whole heck of a lot of time finishing up on that there grill.
<br />
</div>
<div style="text-align: left;"><br /></div>
<div style="text-align: left;">
All right. Grilled Pizza time. You ready?<br /><br />First the
dough. So easy. So. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWryYJBpEKh_nvdMf2d0XUT_RE0HmCMbTD3ggm1v291AhuyVQ50_vWuOESyFJgdZmmk1fg1iYVy9dSXbKwEN2c6yRLxS3O6uApYGkPreKaVgWiHo3l57lI2iFwPSXIxfuWqhpG_6tqEeqDiV4tFuG5W6Wh8u0Sg4DBjmVEhSfDAyhLAr4Q26wiSRBYQ/s700/ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pizza crust dough ingredient prep" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWryYJBpEKh_nvdMf2d0XUT_RE0HmCMbTD3ggm1v291AhuyVQ50_vWuOESyFJgdZmmk1fg1iYVy9dSXbKwEN2c6yRLxS3O6uApYGkPreKaVgWiHo3l57lI2iFwPSXIxfuWqhpG_6tqEeqDiV4tFuG5W6Wh8u0Sg4DBjmVEhSfDAyhLAr4Q26wiSRBYQ/s16000/ingredients.jpg" title="prep" /></a>
</div>
Toss the yeast, water, and sugar into your mixer bowl, let that yeast start
blooming and getting foamy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjSl0JSpqiqFmwIS9lNGv6zUPpj8FO1PYr4fanohY0SVVhGEXyouxW5CTQhcJdCjNXvkeUYgS85Y6sCN2QeaPuzfjGxUxBrB6Igo0K3wzKA3So_xS1TKAtuTsdqlB3MoGqeLusgMOm6LWcHdZxbCvkE5AM20BSENilMsmYdkBSp6yddYU88h-pd7UTg/s700/starting%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="getting the yeast started in the mixer" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjSl0JSpqiqFmwIS9lNGv6zUPpj8FO1PYr4fanohY0SVVhGEXyouxW5CTQhcJdCjNXvkeUYgS85Y6sCN2QeaPuzfjGxUxBrB6Igo0K3wzKA3So_xS1TKAtuTsdqlB3MoGqeLusgMOm6LWcHdZxbCvkE5AM20BSENilMsmYdkBSp6yddYU88h-pd7UTg/s16000/starting%20dough.jpg" title="yeast" /></a>
</div>
Once it's good to go, dump in the oil and the small portion of whole wheat
flour. If you don't have whole wheat, don't care for it, whatever, go
ahead and use more bread flour or even all-purpose is fine too, no big
whoop. Stir a moment but no need to get that thoroughly mixed.<br /><br />Next,
throw the salt in with the big pile of bread flour and flip the mixer onto
low. Gradually add that bread flour into the big bowl and time it all
sorta out for about four minutes of mixing total. <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgOImTfCqRQm93afA3nfzJbKyyE-X0M5_WfmrtwvUovnYP48dirILRNS4TpV6aEanvoOE2E1GH7x2HGn7wY84-ou0t3Xa6Yw4p0XC1BfB5N_dvjLwqfTEWzuiy5T_YqQ8J7sj-FQpfmvE-3AlYgG1FxY7mprJD30_uGVNICtk28rmBTCh7MS5RvpmJg/s700/flour%20add.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding bread flour to mixer" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgOImTfCqRQm93afA3nfzJbKyyE-X0M5_WfmrtwvUovnYP48dirILRNS4TpV6aEanvoOE2E1GH7x2HGn7wY84-ou0t3Xa6Yw4p0XC1BfB5N_dvjLwqfTEWzuiy5T_YqQ8J7sj-FQpfmvE-3AlYgG1FxY7mprJD30_uGVNICtk28rmBTCh7MS5RvpmJg/s16000/flour%20add.jpg" title="bread" /></a>
</div>
<br />No need to be exact though. You're looking for a shaggy dough
here.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHd9TAnYRrscvc3GEwjyAfcxtWD6Oe8ZT1_S4LZzK7xcjWQf2lSuQSuIq4jn7NYWccYEynbf5sqmK6kLoVYcWf4JU-Sa4ijKhMpQEa7zVLxK8WJzmybzb6MB-AqNAHVCVkg24OB13RxROtHA7YJ_hPRaGBMm9L0BxbJWR9ku9vsTl7MSiVrg-CwIOYJA/s700/mixed%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="shaggy pizza dough in mixer" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHd9TAnYRrscvc3GEwjyAfcxtWD6Oe8ZT1_S4LZzK7xcjWQf2lSuQSuIq4jn7NYWccYEynbf5sqmK6kLoVYcWf4JU-Sa4ijKhMpQEa7zVLxK8WJzmybzb6MB-AqNAHVCVkg24OB13RxROtHA7YJ_hPRaGBMm9L0BxbJWR9ku9vsTl7MSiVrg-CwIOYJA/s16000/mixed%20dough.jpg" title="shag" /></a>
</div>
Once all the flour is in, time for the machine to knead. Give that about
five minutes or so on a higher speed. The dough will come together, look
smooth, and clean the bowl for you.<br /><br />Ok! Now, just toss that
dough ball into a lightly greased bowl, let it rise. I find mine is
ready at just under an hour but it could take up to an hour and a half.
Do
<a href="https://www.thebakedept.com/2023/04/aunt-ruths-cheese-bread.html">the poke test</a>.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47NJKw9lsZrDY0AFHQHqUuqYIYcHR972dtMaD3aL6QnGMUqlZE3KUkg5S8k1lSUW2GgUhe9ZeBLfooTuEEVMQYLHyJthr1lV3ovV6HRDohImQ5Exrr6QvZIQkocSVNKLYbC-mDXpdPYUGdLKWhuSV_XcLs1fbv0zlDXfyGssjkV_kdV-o_n1PgZZUhw/s700/rising%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dough before and after rising" border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47NJKw9lsZrDY0AFHQHqUuqYIYcHR972dtMaD3aL6QnGMUqlZE3KUkg5S8k1lSUW2GgUhe9ZeBLfooTuEEVMQYLHyJthr1lV3ovV6HRDohImQ5Exrr6QvZIQkocSVNKLYbC-mDXpdPYUGdLKWhuSV_XcLs1fbv0zlDXfyGssjkV_kdV-o_n1PgZZUhw/s16000/rising%20dough.jpg" title="rise" /></a>
</div>
All righty, getting close to Grilled Pizza time.<br /><br /><a href="https://amzn.to/3C8A4ut" rel="nofollow" target="_blank">Chop</a>* the risen dough up into four even enough chunks, shape each into a ball,
and set them on a
<a href="https://amzn.to/43FybRI" rel="nofollow" target="_blank">baking sheet</a>* to rest for a few more minutes before game time.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMIBZs-GZPKYqoyWeVhHFuhrBUKSD6bwKNkxtMCG051vyaekg0TvatfoFhd_XCHjidqaMpibX-vMmMFD99bL8ixfftXaPxVzgwVq1__KQgqGQsncHnrXSybhyYPIqVrRw5vESpYgEPBsSjtR77JBGPDpw7zFEq5Yu6X5zguJsXkbzVBt5vYZSgJl7Pw/s700/divided%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cutting and balling up dough segments" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMIBZs-GZPKYqoyWeVhHFuhrBUKSD6bwKNkxtMCG051vyaekg0TvatfoFhd_XCHjidqaMpibX-vMmMFD99bL8ixfftXaPxVzgwVq1__KQgqGQsncHnrXSybhyYPIqVrRw5vESpYgEPBsSjtR77JBGPDpw7zFEq5Yu6X5zguJsXkbzVBt5vYZSgJl7Pw/s16000/divided%20dough.jpg" title="cut" /></a>
</div>
<br />
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXpwzvTN665mrddy5K_ieMkCiXrFJx1V9brfKpuB4cSWx_NDdLLe5CCQRSw7Hr5wOGkAivYkHjvGKlcMiAf6VkvQSVoOKXL2EKa8wCrmyNBTtlxR31JzpwZfWgIaCDfXafNDumvbTNhQrwVvA-lWoVFgHVtRWHGDRqJbU9PcLLrndv1DlaGiOmPSokQ/s875/resting%20dough.jpg" style="margin-left: auto; margin-right: auto;"><img alt="before and after resting" border="0" data-original-height="875" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXpwzvTN665mrddy5K_ieMkCiXrFJx1V9brfKpuB4cSWx_NDdLLe5CCQRSw7Hr5wOGkAivYkHjvGKlcMiAf6VkvQSVoOKXL2EKa8wCrmyNBTtlxR31JzpwZfWgIaCDfXafNDumvbTNhQrwVvA-lWoVFgHVtRWHGDRqJbU9PcLLrndv1DlaGiOmPSokQ/s16000/resting%20dough.jpg" title="rest" /></a>
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<td class="tr-caption" style="text-align: center;">
Top, pre-rest; bottom, nicely rested, ahhh.<br />
</td>
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To shape the dough into your pizza rounds, you can do this by hand, pushing
and mushing and spreading or you can also incorporate a
<a href="https://amzn.to/43zY7yg" rel="nofollow" target="_blank">rolling pin</a>.* You're looking for twelve inches of general roundness but if you
only get to nine or ten, that's ok too. Smaller bestows a thicker crust
while larger is thinner, crispier.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAESaYGBt-kQbaBqa3GTUGNrGdTZoZ93lx1lIeIckUkyuw3pwF-eeMDquSx7w2Hm6u4icDI8bVZNtVbbViMjijGdnuCFAwF7f8xag701lhNDPYrxpSy4v6CpzoweOJYaMRQd8qNCm689SOdFP9DoRqerk8W4FwA-HvyE0Irpyo2KR0BIrHVglWzHrzw/s700/rolled%20dough.jpg" style="margin-left: auto; margin-right: auto;"><img alt="rolling out pizza dough into rounds" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAESaYGBt-kQbaBqa3GTUGNrGdTZoZ93lx1lIeIckUkyuw3pwF-eeMDquSx7w2Hm6u4icDI8bVZNtVbbViMjijGdnuCFAwF7f8xag701lhNDPYrxpSy4v6CpzoweOJYaMRQd8qNCm689SOdFP9DoRqerk8W4FwA-HvyE0Irpyo2KR0BIrHVglWzHrzw/s16000/rolled%20dough.jpg" title="rounds" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
A
<a href="https://amzn.to/3OUtsaL" rel="nofollow" target="_blank">ruler</a>* helps so you know what diameter you're at.<br />
</td>
</tr>
</tbody>
</table>
Now we turn this over to Mike, the grill master. <br /><br />Specific
temperature type settings are listed in the recipe below but ultimately find
what works best for you. Start with the instructions and work from
there.<br /><br />
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<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ecBg6gRhc0FXl-LeRSiTwhTROia37Eg-kMPJHNKk5HCGzPTj69MIar-6M2JzOYijyTkUUHsNAzNUbYP5gak4bCXvTVOcelWYwKPw6LPMWc9uXhAxRx7--YOEbfDuTEph_WloYOzKiAJCdrCGhQWPrpClMu6ytUeftAyR-OCbxaZ9G31r4QGSZ8N_1Q/s700/bubbles.jpg" style="margin-left: auto; margin-right: auto;"><img alt="dough bubbling up on grill" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ecBg6gRhc0FXl-LeRSiTwhTROia37Eg-kMPJHNKk5HCGzPTj69MIar-6M2JzOYijyTkUUHsNAzNUbYP5gak4bCXvTVOcelWYwKPw6LPMWc9uXhAxRx7--YOEbfDuTEph_WloYOzKiAJCdrCGhQWPrpClMu6ytUeftAyR-OCbxaZ9G31r4QGSZ8N_1Q/s16000/bubbles.jpg" title="bubbles" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Check out them bubbles, whoo!<br />
</td>
</tr>
</tbody>
</table>
<br />You'll
<a href="https://amzn.to/3oCm8Ge" rel="nofollow" target="_blank">brush</a>*
one side with oil, grill it, flip then toast up the other side, add your
toppings, heat everything through and get that cheese all nice and melty, then
it's time to eat.<br /><br />
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<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXcbMyJuwxfPcZx4DsAQYJXuI5mAi2SsT9ucP-QHAe9BXBhZP30jl9zfbtNBftUvR_DsolDNBHSHCaVMt8kNfuWk1aDI1slAgQ-70i49XaCCBzuwuIZAUIJNanC3SidAHwQz9kP4mg287CHnx7OVg5fFfOlqDBakjH9u2iRDoCFSt7sY6N9kLqEZ87w/s700/grilled%20dough.jpg" style="margin-left: auto; margin-right: auto;"><img alt="toasty brown side of pizza crust" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXcbMyJuwxfPcZx4DsAQYJXuI5mAi2SsT9ucP-QHAe9BXBhZP30jl9zfbtNBftUvR_DsolDNBHSHCaVMt8kNfuWk1aDI1slAgQ-70i49XaCCBzuwuIZAUIJNanC3SidAHwQz9kP4mg287CHnx7OVg5fFfOlqDBakjH9u2iRDoCFSt7sY6N9kLqEZ87w/s16000/grilled%20dough.jpg" title="brown" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Ooohh yeah. Now, go as dark and crispy as you like here,
it's up to you.<br />
</td>
</tr>
</tbody>
</table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYMRlSsXbLGP7vyL-URBmkGlLnad49SYKFgarLOZpKXirmq6DGVwl9Pg1RLz09iDZJ2pcOh7_-bnwKbgVJJRj7jVi2OufFIANSyRk-Cqae6MNqbCiLR2X31yXfZTQ-7DCN0zj4Bjh71LZEUUbQm90Y-wY5DxvYv0F3knlDi0ePC1-_Gp-0QhRFufbwQ/s700/topping%20grilled%20pizza.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="assembling toppings on grilled pizzas" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYMRlSsXbLGP7vyL-URBmkGlLnad49SYKFgarLOZpKXirmq6DGVwl9Pg1RLz09iDZJ2pcOh7_-bnwKbgVJJRj7jVi2OufFIANSyRk-Cqae6MNqbCiLR2X31yXfZTQ-7DCN0zj4Bjh71LZEUUbQm90Y-wY5DxvYv0F3knlDi0ePC1-_Gp-0QhRFufbwQ/s16000/topping%20grilled%20pizza.jpg" title="topping" /></a>
</div>
Eat and eat and eat some super delicious, freshly Grilled Pizza which no doubt
will beat cold, sad, limp delivery any day of the week.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxIE1Uw9S9AR-X4n8-As2sg1mU4zqc6NHwIWuK2InRIXiXk-tN3oiA-m_EWomnYvvRui-yto7apZa7w_cqx4NgxlhIPcq0fM-lqz7daaDHfbPb8EE9i4C8DVpZDoP937W9j9A8innMNldTKvJkkiotEbq4xMGhElYXvCO2Kve0uPe7KTI_6Utjv2z-A/s700/grilled%20pizza%20plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="slices of grilled pizza plated" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxIE1Uw9S9AR-X4n8-As2sg1mU4zqc6NHwIWuK2InRIXiXk-tN3oiA-m_EWomnYvvRui-yto7apZa7w_cqx4NgxlhIPcq0fM-lqz7daaDHfbPb8EE9i4C8DVpZDoP937W9j9A8innMNldTKvJkkiotEbq4xMGhElYXvCO2Kve0uPe7KTI_6Utjv2z-A/s16000/grilled%20pizza%20plate.jpg" title="plated" /></a>
</div>
Happy grill baking! Yum!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzK4khKy_3E2gxYadGa63qhObNqGDC-vJ0fjihaHjyKYSr478GeGU0nKwF4u7gaJgybEYvfLr5xl-xK_FTnAXkBYF8ftU55EXf6uQbvCdsVP3o0oR3CRTPoVlKBGwZ0yybT-M71jiuCtdBF_JdXcbhRUWRT4_1EFJQX9s4gAIKPM5Ye-4nq9KZLA5Jg/s700/grilled%20pizza%20slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="close up of grilled pizza slice" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzK4khKy_3E2gxYadGa63qhObNqGDC-vJ0fjihaHjyKYSr478GeGU0nKwF4u7gaJgybEYvfLr5xl-xK_FTnAXkBYF8ftU55EXf6uQbvCdsVP3o0oR3CRTPoVlKBGwZ0yybT-M71jiuCtdBF_JdXcbhRUWRT4_1EFJQX9s4gAIKPM5Ye-4nq9KZLA5Jg/s16000/grilled%20pizza%20slice.jpg" title="slice" /></a>
</div>
<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/8YNAs9z.jpg","name":"Grilled Pizza","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT2H20M","description":"Grilled Pizza! Enjoy your grill to the max by grilling pizzas! Quick, easy, tasty, feeds a crowd, totally customizable, this recipe is a win!","yield":"Four 12\" pizzas","keywords":"grill, grilling, pizza, grilled pizza","recipeCategory":"recipes","recipeCuisine":"Italian American","recipeIngredient":["1 packet (2 1/4 teaspoons, 7 g) active dry yeast","1 teaspoon (4 g) granulated sugar","1 1/4 cups (296 ml) warm water (about 110° F/43° C)","1/3 cup (38 g) whole wheat flour (or 40 g all-purpose or bread flour)","2 tablespoons (30 ml) extra-virgin olive oil, plus more for bowl","2 1/2 teaspoons (15 g) fine sea salt","3 cups (360 g) bread flour, plus more for dusting","2 tablespoons (30 ml) extra-virgin olive oil for brushing","1 1-lb. (454 g) ball mozzarella, torn into small pieces","4 ounces shredded mozzarella, optional","6 ounces (170 g) thin sliced pepperoni, optional","1 1/2 cups (355 ml) Mike's Pizza Sauce or sauce of choice","or toppings as desired"],"recipeInstructions":["In the bowl of a stand mixer, combine the yeast, sugar, and warm water and let stand until the yeast is foamy, around 5 minutes.","Stir in the whole wheat flour (or smaller all-purpose/bread portion) and oil for a few seconds then add the dough hook to the mixer. Combine the salt with the remaining bread flour and on low speed, slowly add that mix into the bowl until a shaggy dough takes shape, around 4 minutes total.","Turn the mixer to about medium and knead the dough until smooth, around 5 minutes.","In the meantime, lightly grease a large bowl. When the dough is ready, form it into a ball, place it in the bowl, turning it around to lightly grease it. Cover the bowl, set it in a warm, draft-free place until the dough has doubled, around 1-1 1/2 hours.","Prep the topping ingredients and set aside.","For a gas grill, prepare it for a medium-high indirect heat. For a charcoal grill, set coals on one side of the grill.","When the dough is ready, divide it into four and shape each portion into a ball, flouring the surface lightly as needed. Lightly flour a tray or baking sheet, set each ball on the tray, cover lightly, and let the dough rest for 20-30 minutes.","To prepare the dough for the grill, lightly flour a work surface then press and shape the dough into a general circle shape. If desired, use a rolling pin to help. A smaller diameter of 9-10\" will result in a slightly thicker crust while 12\" will be crispier and thinner.","Brush one side lightly with oil and set the oil side down on the direct heat. Cook until larger bubbles begin to form and the bottom is nicely browned, around 2 minutes. Brush the top side with more oil, then flip the crust to grill the other side for about 30 seconds to a minute.","Slide the dough to the cooler side and spread a portion of sauce across the top. Add the cheese next, then the pepperoni or other toppings as desired. Slide the crust back over direct heat and cook for about 2 minutes more, until the cheese has melted and toppings are heated. If the crust is getting too brown or starts to burn, slide to the cooler side, cover the grill, and cook for a few minutes more.","Repeat with the remaining balls of dough for 4 pizzas total."],"nutrition":{"calories":"583.66","fatContent":"33.8","saturatedFatContent":"14.2","carbohydrateContent":"42.7","fiberContent":"2.59","sugarContent":"3.04","proteinContent":"26.97","sodiumContent":"1728.26","cholesterolContent":"76.61","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4685664296001" data-ccmcardnum="8" data-ccmcopat="1685716994936" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2572px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><br /><span style="font-size: x-small;">*The electric grills, stand mixers,
bench scrapers, baking sheets, rolling pins, rulers, and pastry brushes are
Amazon affiliate links. Happy baking, thanks! Please see the
"info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com2tag:blogger.com,1999:blog-3858972901987304831.post-5148527956187268192023-05-20T06:30:00.254-05:002023-05-20T06:30:00.140-05:00Dulce de Leche Chocolate Chip Ice Cream
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4aNJ1zbnpzt5P5uTzMxMrUWTXmlvU-qO94xZUqRu7dPxWDh4Pd0OTILzbryTC7t2yDM3t4s6i4SfJHAe09xz-BMH0ZcsTgWYAMdrfdxa956uMKk0bvwKmfwuLdFapGDBgdixe41e5l0nsIiCeNusRtuNP_DU4fJiGYWwMnSxIdAc9NehQW8BrpPl6w/s1447/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="dulce de leche chocolate chip ice cream" border="0" data-original-height="965" data-original-width="1447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4aNJ1zbnpzt5P5uTzMxMrUWTXmlvU-qO94xZUqRu7dPxWDh4Pd0OTILzbryTC7t2yDM3t4s6i4SfJHAe09xz-BMH0ZcsTgWYAMdrfdxa956uMKk0bvwKmfwuLdFapGDBgdixe41e5l0nsIiCeNusRtuNP_DU4fJiGYWwMnSxIdAc9NehQW8BrpPl6w/s16000/cover.jpg" title="dulce" /></a>
</div>
<span><a name='more'></a></span>Well. Dulce de Leche Chocolate Chip Ice
Cream? If this isn't a little bowl of heaven, I don't know what is.
A sweet creamy custard ice cream with swirls of dulce de leche and crunchy lil'
bits of chocolate? I mean, c'mon.<br /><br />As we well know, I am a huge
lover of
<a href="https://www.thebakedept.com/search/label/ice%20cream">ice cream</a>. Love eating it, love making it, just love it.<br /><br />And when you
add in creamy smooth luscious
<a href="https://www.thebakedept.com/2022/02/dulce-de-leche-puff-pastry-cookies.html">dulce de leche</a>
caramel and chocolate chips to the mix, count me in.<br /><br />This Dulce de
Leche Chocolate Chip Ice Cream recipe sure seemed simple enough when I first
came across it and it most definitely is, that's for sure. I tweaked it of
course, adding yolks as what's ice cream without
<a href="https://www.thebakedept.com/2021/03/heavenly-hash-ice-cream.html">some richness of egg yolks</a>, amiright?!<br /><br />Here's the tricky part: swirls.<br /><br />Getting
swirls in your ice cream. <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0Lo3lJWHTO1F3_4R6-InwPAfZK1LrVxpkt_g32uZKcRn-dWx6PvUIbStIerCmM2_YZDoJhIiKIL-SsbeZ4ByIR75yO45GFZCQRKxMvWoJt_LuIYhKMDas9O3YJXPlQGd5-IkkySk36tlo1Xy-N7eTEXhKSNO03qh-LpKAdjuhH_vO6O1lSgvo126vQ/s700/scoop.jpg" style="margin-left: auto; margin-right: auto;"><img alt="getting swirls in ice cream" border="0" data-original-height="463" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0Lo3lJWHTO1F3_4R6-InwPAfZK1LrVxpkt_g32uZKcRn-dWx6PvUIbStIerCmM2_YZDoJhIiKIL-SsbeZ4ByIR75yO45GFZCQRKxMvWoJt_LuIYhKMDas9O3YJXPlQGd5-IkkySk36tlo1Xy-N7eTEXhKSNO03qh-LpKAdjuhH_vO6O1lSgvo126vQ/s16000/scoop.jpg" title="swirl" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">Swirls!</td>
</tr>
</tbody>
</table>
Again, you'd think this is simple, just plop the swirling material into the
<a href="https://amzn.to/3MB4gEF" rel="nofollow" target="_blank">ice cream maker*</a>
as it churns away but no. You get swirling material completely mixed
in. No swirls.<br /><br />So, here, you can make this ice cream two
ways: 1. dulce de leche thoroughly mixed throughout your ice cream (and
there is zero wrong with that) or 2. swirl it.<br /><br />The trouble I had too
was of course the dulce de leche. It's a thick, almost paste-like caramel
that is not interested in being swirls. Thick blobs is what it wants to
do. And while that's not necessarily a problem, nor is getting a whole
mouthful of just dulce de leche blob, I like a little balance on my spoon.<br /><br />Some
ice cream, some caramel-y swirls, and cute little mini chips all in one bite,
please.<br /><br />I mean really, none of these are horrible terrible
things. In the end, you get some crazy delicious ice cream no matter what
happens. But me, like I said, I like to make sure I get what I want and
swirls is what I want.<br /><br />It's not rocket science, just thin the dulce
de leche.<br /><br />Oh, and speaking of, I went with half a can. You're
welcome to go with more or less but again, I'm big on balance and for me, half
is just right.<br /><br />Back to the swirls -- they aren't rocket science
either, just drizzling the caramel goodness over layers of churned ice cream in
the storage container. But, it took some figuring and learning (gah so
hard to learn having to remake ice cream over and over) to get this right for me
and for you.<br /><br />I see you scrunching your eyebrows at me. Yes, I
know, it's not swirled in the container. You get the swirls when you
<a href="https://amzn.to/3BF12JX" rel="nofollow" target="_blank">scoop</a>.*<br /><br />And yes, you do need an ice cream machine for this here Dulce de
Leche Chocolate Chip Ice Cream recipe. Sorry, fans of the
<a href="https://www.thebakedept.com/2021/07/buttermilk-ice-cream.html">no-churn</a>
route. But, I mean, seriously. You'll have the machine and can make
ice cream any freakin' time, day or night.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnBnU8EObzUs368B75z2S6Hgg5CUnD0qjfy3VyAPMKTlK05vfSBTVzoVXZHWJtxGWB5q_L9mettY9BSsoKqZCy9dazZxg9cyTWEWVFlC4wKwLCrYtd0Pz2GaKaTf4GstOohC1N2a1hybC7qT7Rat2dp77nz7ugdYHtTE3lhobRyA4kbN-2MO2yvvBmw/s700/ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="prepping ingredients for dulce de leche chocolate chip ice cream" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnBnU8EObzUs368B75z2S6Hgg5CUnD0qjfy3VyAPMKTlK05vfSBTVzoVXZHWJtxGWB5q_L9mettY9BSsoKqZCy9dazZxg9cyTWEWVFlC4wKwLCrYtd0Pz2GaKaTf4GstOohC1N2a1hybC7qT7Rat2dp77nz7ugdYHtTE3lhobRyA4kbN-2MO2yvvBmw/s16000/ingredients.jpg" title="prep" /></a>
</div>
<a href="https://www.thebakedept.com/2022/10/apple-pie-ice-cream.html">I've yet to try</a>
making a no-churn ice cream still but anything I've read about it says that
churned is miles ahead and way better any day of the week. No offense.<br /><br />No-churn
is about the ingredients rather than the method and honestly, there's so little
involved in making a churned ice cream, especially with these plug in electric
fangled machines, I can't see an excuse to not go the churned route. Plus,
you can control the sweetness level.<br /><br />Again, no offense. I
clearly have my ice cream biases. <i>Ahem</i>. Ok, moving on.<br /><br />Let's
make this Dulce de Leche Chocolate Chip Ice Cream then.<br /><br />Start by
freezing the container you're going to store your finished ice cream in ahead of
time. Something airtight is best, I like
<a href="https://amzn.to/3MCLexM" rel="nofollow" target="_blank">glass</a>,* but
whatever works for you is great. Ice cream.<br /><br />Into a bowl, pour
some of the heavy cream, plop a
<a href="https://amzn.to/3pSCn25" rel="nofollow" target="_blank">fine mesh strainer</a>* atop, set aside. Easy!<br /><br />Next, heat up the remaining cream and
the first portion of milk together on say, medium-low or so. Not looking
to boil, merely get some steam going. Easy too.<br /><br />Meanwhile,
<a href="https://amzn.to/3pLbgFY" rel="nofollow" target="_blank">whisk</a>*
those yolks, the sugar, and salt together until you get to that
<a href="https://www.thebakedept.com/2021/08/mint-chocolate-chip-ice-cream.html">super pretty pale yellow color</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
Now we'll
<a href="https://www.thebakedept.com/2021/05/salted-pretzel-ice-cream-in-chocolate.html">temper the egg mix</a>. No biggie. Drizzle some of the hot cream milk liquid into the
yolk stuff while whisking constantly. Add maybe about half-ish of the hot
stuff or so; a guesstimate is fine.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-lUhErsd1We5kNMwPXie3lnhcKfWl4ZEiF9aLU3dTzUB-4Q2s--76wp3ZwohRaxbQOqr-hmKdHPulKMiWjIiGDdAl3pn8jb_1UUWbLlWsugnJv7p4erdJhGHuY-XqYSDjQRdtTEVncyo4-H5twK89j6rLr2jk71nLGP9xA6hqPaVGoujqsG0opU88Q/s700/tempering.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="tempering egg yolk mixture" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-lUhErsd1We5kNMwPXie3lnhcKfWl4ZEiF9aLU3dTzUB-4Q2s--76wp3ZwohRaxbQOqr-hmKdHPulKMiWjIiGDdAl3pn8jb_1UUWbLlWsugnJv7p4erdJhGHuY-XqYSDjQRdtTEVncyo4-H5twK89j6rLr2jk71nLGP9xA6hqPaVGoujqsG0opU88Q/s16000/tempering.jpg" title="temper" /></a>
</div>
Pour all that back into your
<a href="https://amzn.to/3BGCmRA" rel="nofollow" target="_blank">saucepan</a>*
and heat that on medium or so until it thickens. Mmm.<br /><br />Once
thickened, pour all that through the strainer into the bowl with the heavy
cream, strain out any potential cooked egg bits. Dash in the vanilla, stir
a moment, and voilá, custard ice cream base. Nice.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmiWgcXQ5izUHW78hM-DbGT6n5MmBliq4qDetCOOi5kzBOyXRXJcdlk5HDPOkNVHAae0MOyfRVERo3yXd6T88P6OWOY1lNMPFH90qAD2aYSwxqXvs2rd3lblfh9dBfT1Lyd3dmbkPllbqBe05WaFbnKX_G1xBut6viDCC5UjWvoPy3xPq1InCeB9TlA/s700/straining%20custard.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="strainging custard mix" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmiWgcXQ5izUHW78hM-DbGT6n5MmBliq4qDetCOOi5kzBOyXRXJcdlk5HDPOkNVHAae0MOyfRVERo3yXd6T88P6OWOY1lNMPFH90qAD2aYSwxqXvs2rd3lblfh9dBfT1Lyd3dmbkPllbqBe05WaFbnKX_G1xBut6viDCC5UjWvoPy3xPq1InCeB9TlA/s16000/straining%20custard.jpg" title="strain" /></a>
</div>
Now, you can set this bowl in
<a href="https://www.thebakedept.com/2021/05/salted-pretzel-ice-cream-in-chocolate.html">an ice bath</a>
and chill it that way. Or, you can set it in the fridge for a couple a'
hours or, chill it overnight, any which way is fine.<br /><br />
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<tbody>
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndCHU_lQ4k7ESzX7N9v8dMUeNItZ0Iwx_f9TCZCBVRr-FjWWsIN8uufjU4TpgGrd1msbbW_KLH40jfTbc7WnjxgKsetKXi05o00Su5gm7f-S746YK9bBhWoByMhUyL31Lq2SrdouuC0fPOslvKX9yF86qoFP1-_LYcZhBmf4CjNa1R2vlW5jwNqa8kg/s700/finished%20custard.jpg" style="margin-left: auto; margin-right: auto;"><img alt="finished custard base with plastic wrap atop" border="0" data-original-height="700" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndCHU_lQ4k7ESzX7N9v8dMUeNItZ0Iwx_f9TCZCBVRr-FjWWsIN8uufjU4TpgGrd1msbbW_KLH40jfTbc7WnjxgKsetKXi05o00Su5gm7f-S746YK9bBhWoByMhUyL31Lq2SrdouuC0fPOslvKX9yF86qoFP1-_LYcZhBmf4CjNa1R2vlW5jwNqa8kg/s16000/finished%20custard.jpg" title="wrap" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Don't forget to set some plastic wrap directly on top!<br />
</td>
</tr>
</tbody>
</table>
Pour the cooled mix into the ice cream machine, flip it on, and in the meantime,
thin out your dulce de leche with a little bit of milk. Just enough so
it's not blobby and sort of drizzles easily enough.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwOaaIjlwE4Tfy-kfNJys1PBoJaHd_UjP6tEP2WObz_mKI9FjmQzCZPAMdjCdxLmI36qENLDJhkYg65iylnYEplzO49iqvQko8R5JNwnUhqQwPD7vz780sA4LXtkgrL66C01OBhA9v6n83G_jk4ArFcmQTPxWm3jE0cZCAzNuvmTYDIq6WgoQ9ncQZQ/s700/ice%20cream%20machine.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="time to churn the custard base" border="0" data-original-height="489" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwOaaIjlwE4Tfy-kfNJys1PBoJaHd_UjP6tEP2WObz_mKI9FjmQzCZPAMdjCdxLmI36qENLDJhkYg65iylnYEplzO49iqvQko8R5JNwnUhqQwPD7vz780sA4LXtkgrL66C01OBhA9v6n83G_jk4ArFcmQTPxWm3jE0cZCAzNuvmTYDIq6WgoQ9ncQZQ/s16000/ice%20cream%20machine.jpg" title="churn" /></a>
</div>
Or, go with blobs, who am I to say.<br /><br />Once the ice cream is close to
done in the machine, dump in the mini chocolate chips to get those spread
evenly.<br /><br />Flip the machine off, grab your frozen storage container.<br /><br />Now,
you have to work kind of fast here even with your previously frozen
container. <br /><br />Spread about a third of the ice cream on the
bottom, then add your blobs or drizzles of dulce de leche. Another layer
of ice cream, more caramel goodness....you get the idea. If you have
leftover dulce de leche, either flourish the top or stuff the spoon in your
mouth, either/or.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHmcRGxOTqd9t6y8v6Nq_3dGJFFVxoTAvGrUDjYIRAdg_sqJCEJmmO0eW1tisNBxq2WzXUM7F7-fALfof3Ck4Kf0y4zI-j6jdKItl0dlCJiat23KFuKGfjFwhm62dujpIB4g3oWvoi5FGO3na8wyjMr6CpKaDACfEZ3h5mrh5B3tswqr19S_1581Y3g/s700/layering.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="layering churned ice cream with dulce de leche in container" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHmcRGxOTqd9t6y8v6Nq_3dGJFFVxoTAvGrUDjYIRAdg_sqJCEJmmO0eW1tisNBxq2WzXUM7F7-fALfof3Ck4Kf0y4zI-j6jdKItl0dlCJiat23KFuKGfjFwhm62dujpIB4g3oWvoi5FGO3na8wyjMr6CpKaDACfEZ3h5mrh5B3tswqr19S_1581Y3g/s16000/layering.jpg" title="layer" /></a>
</div>
Ok, pop the container in the freezer and pace anxiously for the next few hours
until it's set.<br /><br />
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<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbnLMRjCIMFehE9ua0CyoWwRRuL4QBUwGYDu31VWDBAZI4PJF8Pb-tJlk3uHH6PjYhA3NxvJM6jfNJV_s34QkHbCmtsSmrpTa71R9xrSumbAidi4FOUWNW3ejByb0burcsRy18VdVlcOwOIVJxkrnKitcPIXuILcRXSK-RWsYuxBiAyvm7mOQpQpS1Q/s700/scoop%20closer.jpg" style="margin-left: auto; margin-right: auto;"><img alt="scooped dulce de leche chocolate chip ice cream" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbnLMRjCIMFehE9ua0CyoWwRRuL4QBUwGYDu31VWDBAZI4PJF8Pb-tJlk3uHH6PjYhA3NxvJM6jfNJV_s34QkHbCmtsSmrpTa71R9xrSumbAidi4FOUWNW3ejByb0burcsRy18VdVlcOwOIVJxkrnKitcPIXuILcRXSK-RWsYuxBiAyvm7mOQpQpS1Q/s16000/scoop%20closer.jpg" title="scoop" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">Yesssss.</td>
</tr>
</tbody>
</table>
<a href="https://amzn.to/3OkZIUi" rel="nofollow" target="_blank">Scoop</a>.* Eat. Yum. <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRfgWYmlE7Hyuyveda-8Yvc0rcYfVInLQMFtawOhpYw4QFnjNxb0-0AGI8VLJnu6orQ3acZ64542AAu2-lHPBifuDfMtmkj4aNXD9d3Fe-yc88gbCBk-sfdLMINXtLIkoCJzxqIdm8vWr7-cCBUGyAUo_omOQ_87zVs4bHWekGS7im92Q2KSAfF5a2A/s700/dulce%20de%20leche%20chocolate%20chip%20ice%20cream%20vert.jpg" style="margin-left: auto; margin-right: auto;"><img alt="scooped dulce de leche chocolate chip ice cream in a dish" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRfgWYmlE7Hyuyveda-8Yvc0rcYfVInLQMFtawOhpYw4QFnjNxb0-0AGI8VLJnu6orQ3acZ64542AAu2-lHPBifuDfMtmkj4aNXD9d3Fe-yc88gbCBk-sfdLMINXtLIkoCJzxqIdm8vWr7-cCBUGyAUo_omOQ_87zVs4bHWekGS7im92Q2KSAfF5a2A/s16000/dulce%20de%20leche%20chocolate%20chip%20ice%20cream%20vert.jpg" title="dish" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Do you know how hard it is to photograph ice cream? Clearly need some
lessons.<br />
</td>
</tr>
</tbody>
</table>
Dulce de Leche Chocolate Chip Ice Cream. Yes. You are welcome.<br /><br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Dulce de Leche Chocolate Chip Ice Cream","prepTime":"PT25M","cookTime":"PT7M","totalTime":"PT4H32M","description":"Combining creamy custard ice cream with dreamy dulce de leche and the crunch of mini chocolate chips is sheer summer heaven.","yield":"10","keywords":"ice cream, dulce de leche, chocolate chip","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1 3/4 cups (414 ml) heavy cream","1 1/4 cups (296 ml) whole milk","1/2 cup (99 g) granulated sugar","Pinch of salt","2 egg yolks","1 tablespoon (13 g) vanilla","1/2 cup mini chocolate chips","6.7 ounces (about half of one 13.4 ounce can) dulce de leche","3 tablespoons (44 ml) milk, give or take"],"recipeInstructions":["Do ahead: freeze the storage container for the finished ice cream.","Pour 3/4 cup (177 ml) of the heavy cream into a medium-sized bowl and set a fine mesh strainer atop.","In a medium-sized saucepan, pour the remaining heavy cream and the 1 1/4 cup of milk together. Set the pan on the stove at about medium-low heat to warm.","In a small bowl, combine the sugar, pinch of salt, and egg yolks, whisking to combine well and for the color to change to a pale yellow, 1-3 minutes.","Once the cream and milk have heated, slowly stream small amounts into the sugar/egg yolk mixture while whisking constantly to temper the eggs and dissolve the sugar. Add about half of the heated dairy or so total.","Pour the tempered egg mixture into the sauce pan and return it to the stove, turning the heat up to almost medium. Stir or whisk constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.","Once thickened, pour the mixture through the fine mesh sieve into the cold cream, add the vanilla, and stir. Set this bowl in an ice bath or refrigerate until cold or overnight.","When the custard has cooled, add it to the ice cream machine and follow the manufacturer's instructions to churn.","Meanwhile, empty the can of dulce de leche into a bowl and add a few of the 5 tablespoons of milk, stirring well to thin the caramel. Add more milk as necessary.","Just before the ice cream has finished churning, pour the mini chocolate chips into the mixing ice cream.","When the ice cream is ready, remove the storage container from the freezer and add about a third of the ice cream to it, spreading it out. Drizzle the dulce de leche atop, add another layer of ice cream, repeat with the dulce de leche and continue until everything is in the container.","Flourish the top with any remaining dulce de leche and set the container in the freezer to set, about 4 hours."],"nutrition":{"calories":"261.62","fatContent":"19.24","saturatedFatContent":"11.87","carbohydrateContent":"19.22","fiberContent":"0.24","sugarContent":"18.7","proteinContent":"3.33","sodiumContent":"36.5","cholesterolContent":"91.49","@type":"NutritionInformation"},"image":"https://i.imgur.com/jiinTnl.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4684447271741" data-ccmcardnum="8" data-ccmcopat="1684534030963" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 2326px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><span style="font-size: x-small;">*The
ice cream makers, ice cream scoops, glass airtight storage containers, fine mesh
strainers, whisks, saucepans, and scoops are Amazon affiliate links. Happy
baking, thanks! Please see the "info" tab for more, well, info.</span><br />
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-68030142713017636182023-05-06T06:30:00.054-05:002023-05-06T06:30:00.132-05:00Meyer Lemon Curd<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIm7Db-dRrcFhnkzF2KVy6vnkNtTmtqSqoRXTz3I7YPNfLTwYm0OJJ04oBIwbllWjQrh9c_Yb3Dwea7b96k2a4QDqE1KPLrwDlikb-isl6gMvE2k2532qK_8-LvweqoqblWcmGmSZWY9g908QsDWHg6BcFHv1oBzA_je2DSEuV21srgqRrd6l0lXPsg/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Meyer lemon curd in a jar" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIm7Db-dRrcFhnkzF2KVy6vnkNtTmtqSqoRXTz3I7YPNfLTwYm0OJJ04oBIwbllWjQrh9c_Yb3Dwea7b96k2a4QDqE1KPLrwDlikb-isl6gMvE2k2532qK_8-LvweqoqblWcmGmSZWY9g908QsDWHg6BcFHv1oBzA_je2DSEuV21srgqRrd6l0lXPsg/s16000/cover.jpg" title="jar" /></a>
</div>
<span><a name='more'></a></span>So I had never made lemon curd before. I
definitely enjoy it in baked goods. Its lush, luxurious, silky,
<a href="https://www.thebakedept.com/search/label/pudding">pudding</a>-like
texture and its bright, peppy, lemony flavor. I always figured it was
complicated, protracted, or better purchased. That is! Until my
mom sent me a box of Meyer lemons! So I made Meyer Lemon Curd!<br /><br />Right?! Nice!<br /><br />I
must shop at all the wrong stores here in Chicago as I never come across Meyer
lemons. Though doing a quick perusal online of area grocery stores, the
ones that do claim to carry them (and it's shockingly not many) are out of
stock.<br /><br />So maybe it's not just me and Meyer lemons in Chicago are a
rarity.<br /><br />Lucky for me then that my mom shipped me that box filled
with fresh ones from California! Right from a Meyer lemon tree. Could not get any closer to fresh!<br /><br />Mike's not a big lemon fan, or a
lemon fan at all I should say, though of late I've been getting a sparse few
lemony things into him and he's quite enjoyed them. There's hope yet!<br /><br />Which
is good because lemon baked goods are *<i>mwah</i>,* yum. Plus
<a href="https://www.flippingtheflip.com/2014/07/ticking-things-off-list.html" rel="nofollow" target="_blank">yellow</a>, it is my favorite color after all.<br /><br />What differentiates Meyer
Lemon Curd from the regular lemon variety? Meyer lemons are sweeter
rather than tarter though these my mom sent were definitely perky.
<br /><br />This particular lemon curd is lower in sugar than many recipes
I've searched, which I very much appreciated. Despite sugar being
<a href="https://www.thebakedept.com/2021/04/mexican-chocolate-cake-with-mascarpone.html">what courses through my veins</a>.<br /><br />Hey, trust me, I love me some sugar just like I love me some
<a href="https://www.thebakedept.com/search?q=chocolate">chocolate</a>, but
overdoing either, anything, makes for an unbalanced baked good in my book. Baked
goods and related are
<a href="https://www.thebakedept.com/2022/06/chocolate-mousse-mud-cake.html">best when balanced</a>.<br /><br />I will grant, this Meyer Lemon Curd is perky tart but note, it
could be the particular lemons I used so feel free to adjust the sugar amount
based on how bright or how sweet your particular lemons are tasting.<br /><br />Then
again, I like perky tart. I am perky tart. Yikes, oh my, haha!<br />
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<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNmwIzg3UFvpGuBvSxp_deTfOddpxOyDYowd7Pq-G0SyJal3V3TucuwKIKD57hC6rsB5x67P9GMD3cyr7699I0UDsYTbsO6A3IXwfMcMCLlYTh4p2itKAYvxaczpb6soEusKxIqGvmxW1GFb9nw5q9wBgDusttKJw3gTJaDQji5T6ef_HdWwXu1FqAw/s700/meyer%20lemon%20curd%20spoon.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Meyer Lemon Curd finished" border="0" data-original-height="700" data-original-width="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNmwIzg3UFvpGuBvSxp_deTfOddpxOyDYowd7Pq-G0SyJal3V3TucuwKIKD57hC6rsB5x67P9GMD3cyr7699I0UDsYTbsO6A3IXwfMcMCLlYTh4p2itKAYvxaczpb6soEusKxIqGvmxW1GFb9nw5q9wBgDusttKJw3gTJaDQji5T6ef_HdWwXu1FqAw/s16000/meyer%20lemon%20curd%20spoon.jpg" title="spoon" /></a>
</td>
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<td class="tr-caption" style="text-align: center;">
So happy and pretty, right?!<br />
</td>
</tr>
</tbody>
</table>
Anyway!<br /><br />So again, making lemon curd at home is shockingly easy and
this Meyer Lemon Curd is no exception.<br /><br />What can you use it
for? Lots of things! And no doubt there will be forthcoming
recipes here on the ol' Bake Dept that include it.<br /><br />All told, this
recipe makes about a cup and a half, plenty for a few different recipes or to
jar up and give as gifts, if you're able to part with it that is.<br /><br />As
a bonus, you can freeze this Meyer Lemon Curd if you don't expect you'll make
it through the batch. What a great bonus, right?! I've got some in
the freezer as I sit here typing this, mostly because I have too many things I
want to try and can't decide.<br /><br />Oh, right...How many Meyer
lemons are you going to need for this? Ya know, it's a tough call as
they tend to vary in size but on average, there's about two to three-ish
tablespoons of juice per lemon, so you'll need about three or four of them to
reach a half cup.<br /><br />Right, so ok!<br /><br />So easy.<br /><br />Grab
a
<a href="https://amzn.to/44xOeTa" rel="nofollow" target="_blank">saucepan</a>*
and pour about an inch in height of water in there, plop it on the stove on
low, get that water simmering. Very similar plan here as if you were
melting chocolate on the stove.<br /><br />Next, grab a bowl that will sit
atop said
<a href="https://tidd.ly/3AUrtLB" rel="nofollow" target="_blank">saucepan</a>*
but not in it, then toss in all the ingredients except for the
butter. Drop the butter into another bowl and set a
<a href="https://amzn.to/3Vw1vHL" rel="nofollow" target="_blank">fine mesh strainer</a>* on top of that.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeQqOBeTk1wjFgMhmxDqWVw1T2YlXJEkrVY-UYS_JKU0xpjUgHdo0YDTurXDYVizmOKqRthWy-VK3GHhl3xtL3J2lVy6o2Lgm_5GH8YG9M9ipT2AJIXIOz_PUJIAPdcgPA3dPeRJpiljHV7ZixmH7spBvChNC_b2A0WpYkytj_X74Sk9Qd5NaXauQ2Q/s700/meyer%20lemon%20curd%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Meyer Lemon Curd ingredients in a bowl" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeQqOBeTk1wjFgMhmxDqWVw1T2YlXJEkrVY-UYS_JKU0xpjUgHdo0YDTurXDYVizmOKqRthWy-VK3GHhl3xtL3J2lVy6o2Lgm_5GH8YG9M9ipT2AJIXIOz_PUJIAPdcgPA3dPeRJpiljHV7ZixmH7spBvChNC_b2A0WpYkytj_X74Sk9Qd5NaXauQ2Q/s16000/meyer%20lemon%20curd%20ingredients.jpg" title="bowl" /></a>
</div>
Oh, ya know, when I first read this recipe through, I realized it strains out
the zest at the end. If you want the zest to stay in your lemon curd,
you can toss it in at the end, or, if you're ambitious, maybe scoop it out of
the strainer and add it back to the mix.<br /><br />Give that a nice whisk
around until everything is thoroughly blended then pop the bowl on top of the
simmering water. Make sure the water's got some nice heat going and that
the bowl bottom isn't touching it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtXcbbLxgLBe_zXCg4Lu12ZPe1M1XQTTG8gOpVKY7O9RGSSLQ-06itxaPePXI3pmMmzF8j0AMc5mKdnTBfRC3_mrS8mA4IU2VQJ_Kqo_tTxFz1D3QkSWu-IFKQm-NR4w3t9CRkpP1UeVxODrxyGIQjbKs_-816rc1YdcvFCYB1GJS61BrALklewSI5g/s700/ingredients%20whisked.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="whisking Meyer Lemon Curd ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtXcbbLxgLBe_zXCg4Lu12ZPe1M1XQTTG8gOpVKY7O9RGSSLQ-06itxaPePXI3pmMmzF8j0AMc5mKdnTBfRC3_mrS8mA4IU2VQJ_Kqo_tTxFz1D3QkSWu-IFKQm-NR4w3t9CRkpP1UeVxODrxyGIQjbKs_-816rc1YdcvFCYB1GJS61BrALklewSI5g/s16000/ingredients%20whisked.jpg" title="whisk" /></a>
</div>
Now here's the hardest part of this whole recipe, you gotta stand there and
<a href="https://amzn.to/42nUPgW" rel="nofollow" target="_blank">whisk</a>*
the entire time. I know. But you can do this, I know you can.<br /><br />You're
going to keep whisking and whisking and whisking until things thicken up to,
well, lemon curd consistency, a bit thicker or rounds about say, a pudding.<br /><br />Depending
on your heat level, this could go relatively quick or kinda slow and take
longer than the time mentioned below. If you need to adjust the heat, do
so but you're not looking for a rapid boil otherwise the eggs will cook up
solid, ew.<br /><br />Now that you're tired of standing there and whisking and
it's finally thickened up nicely, pour that lovely Meyer Lemon Curd through
the strainer over the butter, straining out any cooked egg bits.<br /><br />Last
bit of whisking here, and trust me, all of this will be so worth your time,
whisk that butter in until it has melted and everything is nice and
smoooooth.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGrfSi9b_Kg9BODRrbEMoOSyYmw9m0lg3RS82VqHKTtTUYEpoOig0Iry72w1LNpm4brPB_uZfyFNdnVYzyr9ei3OPccNnpv19NPhHKPVxtT-S5ggHeRBohI1PyO72R9G4X8n30isil0_KgbNQZsJfSDmN-I6il7PqpohdwuqhX6XTSnQKkmlXi827pQ/s700/adding%20butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="adding butter to thickened Meyer Lemon Curd" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGrfSi9b_Kg9BODRrbEMoOSyYmw9m0lg3RS82VqHKTtTUYEpoOig0Iry72w1LNpm4brPB_uZfyFNdnVYzyr9ei3OPccNnpv19NPhHKPVxtT-S5ggHeRBohI1PyO72R9G4X8n30isil0_KgbNQZsJfSDmN-I6il7PqpohdwuqhX6XTSnQKkmlXi827pQ/s16000/adding%20butter.jpg" title="butter" /></a>
</div>
All righty! Just like a pudding, lay some plastic wrap directly on the
surface of your swanky homemade curd and throw that in to the fridge to chill until
it's completely cold.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkkXP423t6HagzphIQ8l6db6d23VJkF7PboK3bdhna1T19xcY3zagYvXE5Ab33JWH6dtPrWIPrm9-Phvo9A27viqnP-RpFMCC4gUo7_1-z61gyGlo13XfwNVJ6nag89TtlY5g6QiESV3tv3WfcC74-IZ7IL3nHEv_Z12F1db7x917yoN6d_CBXQD3sg/s700/meyer%20lemon%20curd.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="finished Meyer Lemon Curd" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkkXP423t6HagzphIQ8l6db6d23VJkF7PboK3bdhna1T19xcY3zagYvXE5Ab33JWH6dtPrWIPrm9-Phvo9A27viqnP-RpFMCC4gUo7_1-z61gyGlo13XfwNVJ6nag89TtlY5g6QiESV3tv3WfcC74-IZ7IL3nHEv_Z12F1db7x917yoN6d_CBXQD3sg/s16000/meyer%20lemon%20curd.jpg" title="finished" /></a>
</div>
All set! Now you've done it! You've made Meyer Lemon Curd!
Nice! Congrats!<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZcco42vdonnEU-tNLsWlDh_OKB3tvgazU7qUPJqB7dbLiaKnvuG18G3DfsY75aXWUj0EvRt17v8l6d7ykiMjBUGLgZGGWo5DXYtSf55xGqhNOqTqhlqchyTwr_miYab3DnNN3YhWTPv5tDjTWa04P1x13X0UaFjeN31sKTBQ8jyWcY5rFTwrbmDmZw/s700/meyer%20lemon%20curd%20vert.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="jarred Meyer Lemon Curd" border="0" data-original-height="700" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZcco42vdonnEU-tNLsWlDh_OKB3tvgazU7qUPJqB7dbLiaKnvuG18G3DfsY75aXWUj0EvRt17v8l6d7ykiMjBUGLgZGGWo5DXYtSf55xGqhNOqTqhlqchyTwr_miYab3DnNN3YhWTPv5tDjTWa04P1x13X0UaFjeN31sKTBQ8jyWcY5rFTwrbmDmZw/s16000/meyer%20lemon%20curd%20vert.jpg" title="jar" /></a>
</div>
Spread it on some
<a href="https://www.thebakedept.com/2021/04/currant-scones.html">scones</a>
maybe, or toast if you'd like, make something yummy with it, or just lick it
off a spoon.<br /><br />Have fun!<br />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Meyer Lemon Curd","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT2H20M","description":"How to make a super tasty, lush, luxurious, silky, and easy Meyer Lemon Curd. It's hardly complicated at all! It's versatile and delicious to boot!","yield":"1 1/2 cups, about 24 servings","keywords":"lemon, lemon curd, Meyer lemon, Meyer lemon curd","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["1/2 cup (99 g) granulated sugar","1 tablespoon (6 g) Meyer lemon zest, grated","1/2 cup (118 ml) fresh Meyer lemon juice","2 large eggs","2 large eggs yolks","1/4 teaspoon (1.5 g) fine sea salt","7 tablespoons (99 g) unsalted butter, cold and cubed"],"recipeInstructions":["Fill a saucepan about an inch deep wtih water and set it on the stove on low, bringing it to a simmer.","In a heat-proof, medium-sized bowl that will fit atop the saucepan but not in, whisk the first 6 ingredients together, the sugar, zest, juice, eggs, egg yolks, and fine sea salt.","Set the bowl atop the saucepan of simmering water and whisk constantly until everything thickens about 7-12 minutes.","Once thickened, remove the bowl from the heat and add the butter, whisking until it melts and everything is smooth.","Pour this mixture through a fine mesh sieve into a clean bowl, place plastic wrap directly on the surface of the lemon curd, then chill in the refrigerator until cold, about 2 hours."],"nutrition":{"calories":"57.14","fatContent":"4.11","saturatedFatContent":"2.37","carbohydrateContent":"4.64","fiberContent":"0.04","sugarContent":"4.34","proteinContent":"0.82","sodiumContent":"31.37","cholesterolContent":"39.58","@type":"NutritionInformation"},"image":"https://i.ibb.co/mDc9vQZ/HBLi58-RJu-RMhv0-A77m-Ximel-UIkl2cover-jpg.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4683242357476" data-ccmcardnum="8" data-ccmcopat="1683301700922" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" style="min-height: 1676px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<br /><br /><br /><span style="font-size: x-small;">*The first saucepan
link, the mixing bowls, whisks, and fine mesh strainers are Amazon affiliate
links. The second saucepan link is a HexClad affiliate link. Happy
baking, thanks! Please see the "info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com0tag:blogger.com,1999:blog-3858972901987304831.post-59086315267143297772023-04-22T06:30:00.050-05:002023-04-22T06:30:00.189-05:00Aunt Ruth's Cheese Bread<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxx0PiX0g7F6w5YV-RzfrLadenNF_Bo9ceQIRkmnKP0eHyGh0J7nAyjRqiYUo36s_TjY4FEHYG0uOGqYYJ9Jq1Rxv9t9GLW52iaGf7gqP1aLsRqbSegUmyexlCwOeY4jugJBCz6f2ufyBWO9LeahABZYp9ioRmt63_Po63xnu_gaSQ5V0sK9NDY7V8zQ/s2496/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread" border="0" data-original-height="1664" data-original-width="2496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxx0PiX0g7F6w5YV-RzfrLadenNF_Bo9ceQIRkmnKP0eHyGh0J7nAyjRqiYUo36s_TjY4FEHYG0uOGqYYJ9Jq1Rxv9t9GLW52iaGf7gqP1aLsRqbSegUmyexlCwOeY4jugJBCz6f2ufyBWO9LeahABZYp9ioRmt63_Po63xnu_gaSQ5V0sK9NDY7V8zQ/s16000/cover.jpg" title="yum" /></a>
</div>
<span><a name='more'></a></span>Sometimes, you win Life Lottery. Sometimes you
know it in the moment, and sometimes you're young, you feel it then but you
maybe don't fully realize until later. Such is the case with my Aunt
Ruth and Uncle Burt. And in narrowed focus, Aunt Ruth's Cheese Bread.<br /><br />This
Cheese Bread has endured in my memory for literal decades, and I only had it
once.<br /><br />I suppose I've been feeling Life of late. There's life,
ya know, your every day kind of days and then there's Life. Big L
grabs you, rattles you, shakes you until your eyes pop. Such has been Life
<a href="https://www.flippingtheflip.com/2023/04/about-finn.html" rel="nofollow" target="_blank">here with Finn</a>.<br /><br />Little l went on hold for me, I haven't baked, I have done
nothing except stress the hell out and take care of
<a href="https://www.thebakedept.com/search/label/dog%20treat">Finn</a>.
Because Life. So I apologize (not really) if this is a tad lengthier
than usual.<br /><br />Aunt Ruth, Uncle Burt, and their sons Dan and Kerry
lived next door to us when I was a tot, our neighbors. But they were
more than neighbors, they became, were, are, our family. Things I do
daily, still, I learned from Aunt Ruth. She is with me.<br /><br />These
are Life Lottery people. Like, I can't, I'm struggling to find the right
words to describe...these are once in a lifetime people.<br /><br />Every time
I saw them, and ok, fine, it was the 70's, neither here nor there really and I've
just dated myself, it was like magic. Truly. Like radiating swirls
of happy and love and sunshine and warmth. Etched deeply in my soul
forever.<br /><br />Lucky for me, I have a rockin' memory. A steel trap
as my mom says. Sometimes it's hazy and, thankfully, often it's as vivid
as if it were yesterday. Like Kerry's car that had a loudspeaker on top
and he'd talk to me as if it were his car, ya know, pre-Kitt. And
Aunt Ruth's Cheese Bread.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenc0MBNfXSui1brQm-Y6Mi3JjMEMUj_llp0LyFNUYdpPeFg7Hm5rkfAAJ9uDF3wf3ytljnJB5yAGzOGCksfZxgL_1RSfP9otLzBSxLELUM9akn3zUL3_1RHivYs3IlOKKUPqAi6b0K79ZMgTQT0Yk-MMaToSmcHrPAZ33di53ugfW3b5ezYyvEKb16A/s700/cheese%20bread%20end.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Aunt Ruth's Cheese Bread end" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenc0MBNfXSui1brQm-Y6Mi3JjMEMUj_llp0LyFNUYdpPeFg7Hm5rkfAAJ9uDF3wf3ytljnJB5yAGzOGCksfZxgL_1RSfP9otLzBSxLELUM9akn3zUL3_1RHivYs3IlOKKUPqAi6b0K79ZMgTQT0Yk-MMaToSmcHrPAZ33di53ugfW3b5ezYyvEKb16A/s16000/cheese%20bread%20end.jpg" title="end" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Holy heck, right?! I did not bump the saturation on this photo
either. It is really like this.<br />
</td>
</tr>
</tbody>
</table>
Sadly for us, they moved away, way up north to woodsy
<a href="https://www.ldftribe.com" rel="nofollow" target="_blank">Lac du Flambeau, Wisconsin, on Native American land</a>. We visited them and the entire time?, magical radiating swirls of
joy.<br /><br />There was a Husky named Koa who had a home but roamed freely,
visiting everybody daily and it was an event to
behold. Everything would stop for his visit. Koa was a bear,
actual bear size, the biggest, fluffiest bear-sized, sweet as pie, majestic
Husky I have <i>ever</i> seen in my life.<br /><br />I remember my Uncle Burt
gleefully showing us around, sitting with him in their living room, gazing out
at the trees, ice clinking in glasses, adults chatting away.<br /><br />And
then there was Aunt Ruth who loved to cook, who had thousands of recipes with
notes on where they came from, who she made them for, how they turned out, and
made sure to never serve guests the same dish twice, pulling this stunning
loaf of Cheese Bread out of the oven for us. <br /><br />It
glowed. I kid you not.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsa2zgTy1WFaXeS-CBSIVfuaiAa_2IrW99SWCizZrwnJZpKxKP8Yj9hr4RuMkMMIUJvLYovBCkfqW9NquhaCs0lOiJTwwRIUA5GoZe87acV_OXA8tCxnslMPkk0RJmt4KI10yzYoHa7ob2DZ_OYoi6Ua4T1_7_92kXXnohk9L4C8g3pYPXGc4cbc-fQ/s700/cheese%20bread%20half.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread sliced in half" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsa2zgTy1WFaXeS-CBSIVfuaiAa_2IrW99SWCizZrwnJZpKxKP8Yj9hr4RuMkMMIUJvLYovBCkfqW9NquhaCs0lOiJTwwRIUA5GoZe87acV_OXA8tCxnslMPkk0RJmt4KI10yzYoHa7ob2DZ_OYoi6Ua4T1_7_92kXXnohk9L4C8g3pYPXGc4cbc-fQ/s16000/cheese%20bread%20half.jpg" title="half" /></a>
</div>
It was unreal. I had never tasted anything like it. I looked up at
her in utter awe, wide smile across her wonderful face. I have longed
for this bread since.<br /><br />A bit ago, I asked
<a href="https://www.thebakedept.com/2021/08/cocoa-mountain-frosting.html">my mom</a>
about everyone and in jogging her down memory lane, she got in touch with Dan
to say hi and reconnect.<br /><br />Living Life as I have more recently, The
Cheese
<a href="https://www.thebakedept.com/search/label/bread">Bread</a> memory came
rushing at me so I emailed
<a href="https://www.thebakedept.com/2023/01/crepes.html">my mom</a>
again. She kindly sent me Dan's email address and the email I got back
from him, well, whip out the tissues.<br /><br />I wasn't sure how he'd feel
about getting a random out-of-the-blue email from me decades on plus a query
about this Cheese Bread recipe but lo, I was floored.<br /><br />Not only did
he still have The Cheese Bread recipe but he keeps it on his phone with him at
all times. <br /><br />I know. I said get out the tissues.<br /><br />As
he told me, this recipe is, and I quote, "...gold plated...encased in
amber...vacuum sealed," it is "legendary." Spoken of "in hushed tones,
with closed eyes, and longing in our hearts," where they "anticipate baking
day with trembling fingers."<br /><br />I hope Dan forgives me for quoting him
directly as I inquired solely if I could post the recipe here, but his
eloquent, and accurate, words are infinitely better than anything I can muster.<br /><br />Not
only did he share Aunt Ruth's Cheese Bread but also very specific tips and
rules from her and himself to execute this as Aunt Ruth did. Normally
I'm a rule bender
<a href="https://www.flippingtheflip.com/2015/07/top-10-decorating-rules.html" rel="nofollow" target="_blank">or breaker</a>, but absolutely not with this.
<a href="https://www.thebakedept.com/2021/04/burnt-basque-cheesecake.html">It is rare for me to say this</a>
but do not deviate or skip anything.<br /><br />Dan pointed out that the bread
itself is quite basic and I have to say, when I read the recipe, I was stunned
at its simplicity, how so few ingredients creates this absolute marvel. The
tips, he said, are what knocks this basic bread into otherworldly
territory.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bQe_1qFQoQ13kksASdpjl0ElMaKWGhcUKyxQUO4GuOPFIRQNp66n0P4vsAhI7LF8WLDg-fpSdz8GeWTTzjJb8Bv592xePY3oZcMsqbLXNFR6vNwjb9CzrY77R5qJvatnoChX2xETGFmHKea6qUotdZ8246M4PS_2BAHvOlK45zYvq_cJ1Mu234AFIQ/s700/cheese%20bread%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread ingredients" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bQe_1qFQoQ13kksASdpjl0ElMaKWGhcUKyxQUO4GuOPFIRQNp66n0P4vsAhI7LF8WLDg-fpSdz8GeWTTzjJb8Bv592xePY3oZcMsqbLXNFR6vNwjb9CzrY77R5qJvatnoChX2xETGFmHKea6qUotdZ8246M4PS_2BAHvOlK45zYvq_cJ1Mu234AFIQ/s16000/cheese%20bread%20ingredients.jpg" title="prep" /></a>
</div>
Dan also points out that this serves one. Ya know, just fyi.<br /><br />Ok,
let's do this. And I cannot even remotely begin to tell you how excited
I am, and excited is a very lame grouping of letters to describe this feeling,
to bake this myself. Nervous, but excited. Channeling Aunt
Ruth....<br /><br />Baking tips of note:<br />
<ul style="text-align: left;">
<li>
use extra sharp cheddar and in block form only, yes both only (Aunt Ruth
used Kraft)
</li>
<li>
freeze the cheese block for several days ahead for improved crumbliness<br />
</li>
<li>butter the loaf pan liberally, like liberally, with real butter</li>
<li>
ensure the outside and top have exposed cheese crumbles so they melt, get
crispy, and hopefully char<br />
</li>
</ul>
My tip? Use a metal
<a href="https://amzn.to/3UFngEt" rel="nofollow" target="_blank">loaf pan</a>.* My other tip? While butter quantities are listed, it is for
the required nutritional calculator; the only not hard and fast rule here, use
your best judgment but do not skimp. The butter? I used
<a href="https://www.thebakedept.com/2021/09/classic-chocolate-chip-cookies.html">salted Irish butter</a>, so salted is fine.<br /><br />Oh, and let's clear one thing right up:
this is cheese with bread in it. And I will not apologize for it
either.<br /><br />To start, crumble the cheese. Various sizes are
perfect.<br /><br />Next, toss your bread flour, instant yeast, and salt in a
<a href="https://amzn.to/3Lmqg5M" rel="nofollow" target="_blank">mixer</a>*
bowl. You can do this by hand if you are sans mixer (zero excuses for
not making this Cheese Bread!). <br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3fu_XvI3hAVsW1AixQuZXkP63Di9oXjJTLoxn8eIlldeshV1K6xC-xKmxurgstzA3C1ijPt7Oao3RtrgbZj3r-pR4tceOmG-zL5rOnTbKVQwaGk64f0cGZzhitrza4H6GhkpmoOW74SQhYbRYD7geDoCk0h1IYb8XZ2DVRKs8Vl_ML9JqvG85pv_og/s700/flour%20mixed.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mixing flour in stand mixer" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3fu_XvI3hAVsW1AixQuZXkP63Di9oXjJTLoxn8eIlldeshV1K6xC-xKmxurgstzA3C1ijPt7Oao3RtrgbZj3r-pR4tceOmG-zL5rOnTbKVQwaGk64f0cGZzhitrza4H6GhkpmoOW74SQhYbRYD7geDoCk0h1IYb8XZ2DVRKs8Vl_ML9JqvG85pv_og/s16000/flour%20mixed.jpg" title="mix" /></a>
</div>
Slowly stream in the warm water as the mixer is running. Aunt Ruth used
her
<a href="https://amzn.to/41vngcE" rel="nofollow" target="_blank">paddle</a>*
to stir.<br /><br />Once it comes together into a firm dough, switch to a
<a href="https://amzn.to/3mXmF4I" rel="nofollow" target="_blank">dough hook</a>* and mix for five to eight minutes. If the dough isn't catching the
hook, stop the machine, form a ball, and push the hook right through it.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Jxw5y7ZTuR_jHlbZ1-k5Jf97nvelJSwvZa6BY5HFl9vQh7E5w4vgluIDpMh5aDBMQHPjGszKIKHGFDba7OtM237EmOfxK8ALoMO_t1oXb-J9GlESiH1XtI4rZ2oZ-Nb-TTYnUj45qxgDxkBd6LQcg7lU3FiQIVMsdw7sNsleiliwuBiKwThGhz6Hxw/s700/mixing%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mixing the dough" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Jxw5y7ZTuR_jHlbZ1-k5Jf97nvelJSwvZa6BY5HFl9vQh7E5w4vgluIDpMh5aDBMQHPjGszKIKHGFDba7OtM237EmOfxK8ALoMO_t1oXb-J9GlESiH1XtI4rZ2oZ-Nb-TTYnUj45qxgDxkBd6LQcg7lU3FiQIVMsdw7sNsleiliwuBiKwThGhz6Hxw/s16000/mixing%20dough.jpg" title="mixing" /></a>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7Q7N7iHV1hm0HaTk6_4oQ7zPTy71qLl_FmbkUCY0bwMPnToCdarH0GhLOGgi5R_AyIebhU5oj9C2R58DOVCkzlXIJ18blTRrwoKGQsGJyzX_vrP7NMPQCHYu9kJyiWjCXthCGgrCiMKbmaOhskAy9EvGW8alcUapQmVBiK_R76geiVzi_Wr0iGZJ9A/s700/mixed%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread dough mixed" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7Q7N7iHV1hm0HaTk6_4oQ7zPTy71qLl_FmbkUCY0bwMPnToCdarH0GhLOGgi5R_AyIebhU5oj9C2R58DOVCkzlXIJ18blTRrwoKGQsGJyzX_vrP7NMPQCHYu9kJyiWjCXthCGgrCiMKbmaOhskAy9EvGW8alcUapQmVBiK_R76geiVzi_Wr0iGZJ9A/s16000/mixed%20dough.jpg" title="mixed" /></a>
</div>
Cheese time. Knead the cheese in by hand. Yes it will get
everywhere, that's part of the fun.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyMKW0wzXfazyBGfcGy4qaGIjd0KpzZsjR3A8lPEa5tVmMrTM3ztIt7ZKwlDvb0bw7GgslKtON_QzE6dY8TKZOXk05uLPLthyJIbUavOZZP2mYqEtHaP9-foKNa5bzuxo3OB2LVg2YXqn6UVa1DfsATMjBzDAg94ENjl5zR9IzCZ6lR--yU0rFVZnlQ/s700/adding%20cheese.jpg" style="margin-left: auto; margin-right: auto;"><img alt="adding cheese to dough" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyMKW0wzXfazyBGfcGy4qaGIjd0KpzZsjR3A8lPEa5tVmMrTM3ztIt7ZKwlDvb0bw7GgslKtON_QzE6dY8TKZOXk05uLPLthyJIbUavOZZP2mYqEtHaP9-foKNa5bzuxo3OB2LVg2YXqn6UVa1DfsATMjBzDAg94ENjl5zR9IzCZ6lR--yU0rFVZnlQ/s16000/adding%20cheese.jpg" title="cheese" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
See? Cheese with bread in it.<br />
</td>
</tr>
</tbody>
</table>
Give the dough a slight shape that mimics your loaf pan, set it in there,
<a href="https://amzn.to/43QGUSb" rel="nofollow" target="_blank">brush</a>*
with melted butter and time to rise. <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPJURw8SdqDEYEYzWCUdkNZzy7d14wgLIESEFUSURlK1AM2Koz8P2NQXMC7XMjvGY2150cYHVCINZ4rYCPZO0NVQa02QU9T4gR9NNWWnB3L6mBuiuYNf0FP_YcxA3PDsqhSCni9ooTcz414tNXYih6_GrufbuWtuPnfX1hI9bui8tjaViDR6N26pZdA/s700/melted%20butter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="brushing dough with melted butter" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPJURw8SdqDEYEYzWCUdkNZzy7d14wgLIESEFUSURlK1AM2Koz8P2NQXMC7XMjvGY2150cYHVCINZ4rYCPZO0NVQa02QU9T4gR9NNWWnB3L6mBuiuYNf0FP_YcxA3PDsqhSCni9ooTcz414tNXYih6_GrufbuWtuPnfX1hI9bui8tjaViDR6N26pZdA/s16000/melted%20butter.jpg" title="butter" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Sorry for the awkward lighting here.<br />
</td>
</tr>
</tbody>
</table>
Dan said Aunt Ruth, and this is an
incredible tip, used to heat a glass of water in her microwave and quickly
tossed the loaf pan inside. Brilliant. Verified; it works.<br /><br />Check the dough at a half hour as you might be surprised. It may not
need a full sixty to rise.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS-WnGCiqI-hJcq3InHXYxj8_oYLcWoPhoSXMPV6h2scVrC0sA-fnTLnP9LsllgnMdVihlmGEyuBQJXm71eEAvsO2Te8Klv9DlRLcSH-8GCmwMs5z_9zQpLIfR3vP2QaULqoa75dRrevVIlJ1pFXvkEcG-bjSwukk9Ak1OX6FtQa-zRPLiAw2yya_sg/s700/dough%20rise.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Aunt Ruth's Cheese Bread risen" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS-WnGCiqI-hJcq3InHXYxj8_oYLcWoPhoSXMPV6h2scVrC0sA-fnTLnP9LsllgnMdVihlmGEyuBQJXm71eEAvsO2Te8Klv9DlRLcSH-8GCmwMs5z_9zQpLIfR3vP2QaULqoa75dRrevVIlJ1pFXvkEcG-bjSwukk9Ak1OX6FtQa-zRPLiAw2yya_sg/s16000/dough%20rise.jpg" title="rise" /></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
My bread flour, which I keep in the freezer, was a tad cold still when
I started this as I was much too anxious to bake so my rise probably
could have been better. Will try again, hahaha.<br />
</td>
</tr>
</tbody>
</table>
How do you know when bread is proofed and ready for baking? Make a small
indent with your finger in the top. If the dough springs right back, it needs more proofing. If it's slow to come back and leaves a
small dent, it's ready.<br /><br />Ok! Toss your loaf pan in the oven
and stick close so you can smell this baking. It literally smells like a
cheese shop.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdLbviFvVxfH-0ZxIwFj_r_VDITnIu3aLyL-WEH4IdDCriQ_R_grJJdngL1ZYk72LTFm55Lmfxk8wgi5Xi7K4uWDDFeig0oO3WAh7wZ1iKjUqQKJ7KCFydbW8jVu1sx3vHI3lIICpF1DrO7ehbOKsHY3hbw6JIzgadYui0ZGIuloTkf8i_1nv4vDzmQ/s700/cheese%20bread%20baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread baked in pan" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdLbviFvVxfH-0ZxIwFj_r_VDITnIu3aLyL-WEH4IdDCriQ_R_grJJdngL1ZYk72LTFm55Lmfxk8wgi5Xi7K4uWDDFeig0oO3WAh7wZ1iKjUqQKJ7KCFydbW8jVu1sx3vHI3lIICpF1DrO7ehbOKsHY3hbw6JIzgadYui0ZGIuloTkf8i_1nv4vDzmQ/s16000/cheese%20bread%20baked.jpg" title="baked" /></a>
</div>
And voilà. Holy heck. It....it, it's madness. Genius.
The best damn thing you will ever eat.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4E011i1qtwi7IkVaspQNl21OM1d-sjq9LQ4eBKQU02KOlHL-ArBP7mqFTS0eQynDuhNmuxNiLVbUh33af9VeL8-mErqfyNCgKjm9fI4A0Fhe73Yqnt72zLlkmRGF3Fsm-j9sVtNNBqqZG48dfw5CLHJXwq3YYQkj-K5Y8IijnMTZ72rLe3FHAasgoGw/s700/cooling%20cheese%20bread.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Aunt Ruth's Cheese Bread" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4E011i1qtwi7IkVaspQNl21OM1d-sjq9LQ4eBKQU02KOlHL-ArBP7mqFTS0eQynDuhNmuxNiLVbUh33af9VeL8-mErqfyNCgKjm9fI4A0Fhe73Yqnt72zLlkmRGF3Fsm-j9sVtNNBqqZG48dfw5CLHJXwq3YYQkj-K5Y8IijnMTZ72rLe3FHAasgoGw/s16000/cooling%20cheese%20bread.jpg" title="bread" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oh I know, photo re-share, I know. But obviously you can see why.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
</div>
It is so good. mmmph, <b>so good</b>. So freaking good. <i>*fluttering eyes* *passing out*</i><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduLR6Rd0D-nYHKmVHu7t4zUvn_2KQ6GMj6EXjMvZRNPf2d9TLPN-8zAMVw8yfzo_aJIA6PNIQvB8ezrYmZ2gkUHx84AeLrA_osCKe6g7dNNIOSHq7qt0CuA0RroG1EpYASoavxYhTNMdOB36zvg42BkaRSSOZr0s56P1NpYgp2tJB5RqOZFLMvo1W9g/s700/cut%20cheese%20bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread half" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduLR6Rd0D-nYHKmVHu7t4zUvn_2KQ6GMj6EXjMvZRNPf2d9TLPN-8zAMVw8yfzo_aJIA6PNIQvB8ezrYmZ2gkUHx84AeLrA_osCKe6g7dNNIOSHq7qt0CuA0RroG1EpYASoavxYhTNMdOB36zvg42BkaRSSOZr0s56P1NpYgp2tJB5RqOZFLMvo1W9g/s16000/cut%20cheese%20bread.jpg" title="sliced" /></a>
</div>
I about cried when I tasted it. After dreaming about Aunt Ruth's Cheese
Bread for so long, <i>here it was</i> on my counter. This time Life with a big L in a good way.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ641ydP7fR8jbYn4v2FfrTJGso67KhAJJKuJVFyKwosu21UsUeE6w4z7eDHXB3taNgc8DaeygVqitm70JTZh-nND55YA7WCdLCBaFoSCBOeG4C5vqSFvS528-JntM4yo-Knqi8WYF3qdPGK4rCuFSpTo20CNmokV1BLTShoxnPr1lH1coeQIHVILNeg/s700/cheese%20bread%20slice%20closer.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread sliced on rack" border="0" data-original-height="700" data-original-width="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ641ydP7fR8jbYn4v2FfrTJGso67KhAJJKuJVFyKwosu21UsUeE6w4z7eDHXB3taNgc8DaeygVqitm70JTZh-nND55YA7WCdLCBaFoSCBOeG4C5vqSFvS528-JntM4yo-Knqi8WYF3qdPGK4rCuFSpTo20CNmokV1BLTShoxnPr1lH1coeQIHVILNeg/s16000/cheese%20bread%20slice%20closer.jpg" title="sliced" /></a>
</div>
Thank you, Dan. From the bottom of my heart, from my soul, my most
deepest, sincerest thank you. I love you, Aunt Ruth,
<i>mwah</i>! Life Lottery, people. Life Lottery.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjY6EB9PjLG_8YJuuKOxOzpY4C1Y6BEaw-_WA9x9DSBN3h_-IawPbbMLgdBY6UZz8S16e1qBR7cca6N3UXhebt4raVKA8PE6-QUElydwcB295bkkqTWboEfYOaZPDVtFz73DCjmMEh079o_MmMj-QwlkLJxDJIupiyx_byJQVuKu1rdichW01ou7Q2Q/s700/cheese%20bread%20slice%20horiz.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aunt Ruth's Cheese Bread slice" border="0" data-original-height="467" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjY6EB9PjLG_8YJuuKOxOzpY4C1Y6BEaw-_WA9x9DSBN3h_-IawPbbMLgdBY6UZz8S16e1qBR7cca6N3UXhebt4raVKA8PE6-QUElydwcB295bkkqTWboEfYOaZPDVtFz73DCjmMEh079o_MmMj-QwlkLJxDJIupiyx_byJQVuKu1rdichW01ou7Q2Q/s16000/cheese%20bread%20slice%20horiz.jpg" title="slice" /></a>
</div>
<br />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/HqGhUjr.jpg","name":"Aunt Ruth's Cheese Bread","prepTime":"PT25M","cookTime":"PT55M","totalTime":"PT2H20M","description":"Aunt Ruth's Cheese Bread. It's an epic bread. One with a long, legendary, history from a remarkable woman. Cheese with bread in it.","yield":"10 (1 loaf)","keywords":"bread, cheese, cheese bread","recipeCategory":"recipes","recipeCuisine":"American","recipeIngredient":["10 oz. (283 g) extra sharp cheddar cheese (block, not shredded)","2 1/2 tablespoons (35 g) butter, softened (salted is fine)","3 cups (360 g) bread flour","2 1/4 teaspoons (7 g) instant yeast (1 packet)","1 teaspoon (6 g) fine sea salt","1 1/3 cups (315 ml) warm water (110°-115° F/43°-46° C)","1 1/2 tablespoons (21 g) butter, melted (salted is fine)"],"recipeInstructions":["Several days ahead of baking, freeze the extra sharp cheddar. Just prior to baking, defrost the cheese on the counter and let it come to room temperature.","Liberally butter a metal 9x5 loaf pan with the first portion of butter and set aside.","Crumble the cheese blocks into various sized crumbles and set aside.","In the bowl of a mixer, add the flour, yeast, and salt and stir to combine. Slowly stream in 1 cup of the warm water using the paddle to reach a firm dough. Use the remaining 1/3 only as needed 1 tablespoon at a time.","Switch to a dough hook and knead for 5-8 minutes or knead by hand for 8 minutes. The dough will smooth and be firm.","Place the dough on a work surface and work the crumbled cheese in by hand. Give the dough a quick shape similar in shape to the loaf pan, set it in the pan, and brush with the remaining melted butter.","Allow the bread to rise for 30-60 minutes. Tip: heat a small glass of water in the microwave until very hot and set the loaf pan in the microwave to rise. Start checking the rise at 30 minutes.","Meanwhile, preheat the oven to 350° F (176° C). When the dough is ready, bake for 55 minutes.","Cool the cheese bread in the pan for about 5 minutes then remove to a cooling rack.","Best served sliced thick, slightly warm from the oven or toasted and buttered liberally."],"nutrition":{"calories":"299.96","fatContent":"15.01","saturatedFatContent":"8.44","carbohydrateContent":"29","fiberContent":"1.63","sugarContent":"0.21","proteinContent":"12.23","sodiumContent":"457.67","cholesterolContent":"40.4","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="HBLi58RJuRMhv0A77mXimelUIkl2" data-ccmcardid="4681948468345" data-ccme="dGhlYmFrZWRlcHRAZ21haWwuY29t" data-ccmcardnum="8" data-ccmcopat="1682118712291"style="min-height: 2118px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<br /><br /><span style="font-size: x-small;">*The loaf pans, stand mixers, mixing paddles, dough hooks,
and pastry brushes are Amazon affiliate links. Happy baking!
Please see the "info" tab for more, well, info.</span><br />
</div>
The Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.com6