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Thursday
Dec082011

More Changes Coming At You...

Remember yesterday when I said we would be switching hosts?  Well, the change has been made and everything is up and running already!  All previous links will automatically redirect to my new site, but in order to receive any updates via RSS feed, please resubscribe by clicking the RSS button on the right hand column of www.friediceanddonutholes.com or with the following link:

http://www.friediceanddonutholes.com/recipes/rss.xml

Please stop by and see the new design, sign the guest book, or leave me a comment.  Thanks so much for reading! :)

Wednesday
Dec072011

Maple Cinnamon Quick Bread


Aside from the occasional large breakfast of eggs, bacon, potatoes, and toast on the weekends, I love baked goods.  I really enjoy baking on the weekends so that I have something to eat each morning during the week with my tea.  As much as I try, cereal or granola just do not cut it for me in the morning!  I have numerous quick bread or coffee cake recipes saved in my RSS feeds.  A few weekends ago, I woke up early on a Sunday morning so I chose this one from Buns In My Oven to make for breakfast.  The smell that it filled my whole house with was amazing.  I only wish I was able to get the correct consistency for the icing on top!

For the Bread:
2 1/4 cup Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
1 cup Maple Syrup
1 cup Buttermilk
2 Eggs
1 teaspoon Vanilla Extract
1/4 cup Browned Butter (I just used melted)
1/4 cup Cold Butter, cubed
1 tablespoon Cinnamon

For the Icing:
1 cup Powdered Sugar
1/4 cup Heavy Cream (I used milk...could be the reason mine was runny)
1 teaspoon Vanilla
1/4 teaspoon Salt

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.  In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla.  Slowly whisk in the browned butter.  Combine the wet ingredients and dry ingredients and mix until all combined.  In a small bowl, cut the cold butter cubes and cinnamon together until you have small pea sized chunks.  Fold the butter into the batter.  Pour the batter into a greased 9x5 loaf pan and bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.  Allow the bread to cool for 15 minutes before drizzling with the icing.

To make the icing, whisk together all ingredients in a bowl.  Add more sugar or cream to reach the desired consistency.  Drizzle over the top of the bread or spread over each individual slice.

Tuesday
Dec062011

Change is Good!

Did you notice that you were re-directed?  When I got home from work today, I was greeted with a little surprise...Joel bought me my own domain name!  Introducing www.friediceanddonutholes.com!  I guess Christmas came a little early this year! :)


So what will 2012 bring?  If all goes well, we will soon be hosting our own space, and a new design is in the works, too.  Change is a good thing :)

Have a great night!!

Tuesday
Dec062011

Pizza Pinwheels


Since I wanted to bring more to Thanksgiving dinner than just a dessert, my mom told me to bring an appetizer.  There were only only 8 of us at dinner, including my 2 uncles who always come each year.  I didn't really feel like spending too long in the kitchen making something, so I relied on a few things I had in my fridge/freezer already.  I didn't really use a specific recipe, but these are inspired by an appetizer that somebody brought to a party at Joel's cousin's house a few years ago.  Feel free to use anything as a filling. I think spinach artichoke dip may be the next one I try!

1 sheet Puff Pastry
1/2 cup Marinara Sauce
1/4 cup Pepperoni Slices
1 cup Mozzarella Cheese

Thaw out the puff pastry and spread sauce over the top of it.  Slice the pepperoni rounds into thin strips and sprinkle it over the top of the sauce.  Top with shredded mozzarella cheese.  Roll the puff pastry, jelly roll style, and slice into 14 slices, about 1/4 inch rounds.  Spray a baking sheet with non-stick cooking spray and place each slice onto the sheet.  Bake at 400 degrees for 15-20 minutes, or until golden brown.  Allow to cool before serving.

Monday
Dec052011

Breton Apple Cake


On Thanksgiving morning, I ran our annual Turkey Trot.  I haven't exactly been training, or doing any sort of exercise for that matter, so it took me just about an hour to finish the 5 mile run.  Luckily, my 17 year old cousin isn't much of a runner, so we ran together the whole way.  It was fun to watch all the cool costumes that people wore as they ran past me.  But, you know you are running slow when 2 men run past you, each carrying a full-sized canoe over their head...yeah, that happened!  Anyway, when I got home, I started to put things together to bring to my mom's house for dinner.  My sister-in-law was making a pumpkin pie, so to have a non-pumpkin option, I chose to make this cake, which I found on Baking Bites.  Though I was quite full after dinner, I did manage to try a tiny slice before leaving for my in-law's house for after-dinner drinks.  I ate it plain, but I'm sure it would have been equally delicious sprinkled with powdered sugar or next to a scoop of vanilla ice cream!

1/2 cup Butter, room temperature
3/4 cup Sugar
3 Eggs, separated
2 teaspoons Vanilla Extract
1/4 cup Plain Yogurt
1 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
2 Apples, peeled and thinly sliced

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg yolks, followed by the vanilla and yogurt.  Sift in the flour, baking powder, and salt and mix just until all ingredients are well combined and no streaks of flour remain.  The batter will be quite thick.  In a medium bowl, beat together the egg whites to stiff peaks.  Stir about half of the egg whites into the cake batter (using an electric mixer on low) to lighten the batter, then gently mix in the remaining egg whites.  Fold in the apple slices.  Pour the batter into a lightly greased 9-inch springform pan (I just used a 9-inch cake pan).  Bake at 350 degrees for 45-50 minutes, until the cake is golden brown and a toothpick inserted near the center comes out clean.  Cool for at least 40 minutes before serving.  Serves 8.