St. Lucia Day Saffron Buns

I made a batch of these for St. Lucia day this last year. This recipe was easy and fast and while they weren’t as golden as my last batch, they certainly had that saffron-y flavor! St. Lucia Day is also my dad’s birthday and it was so fun to be able to have these again for his birthday. The whole family (mom + my three sibs + spouses + kids) even managed to surprise him for dinner at the Cheesecake Factory!

Savoury Brioche Courounne

I have had my sights on this recipe for months. I was tasked with veggies for Thanksgiving so this bad boy was put off until Christmas and I was SO GLAD I got to make it! The recipe was a challenge for me – but it turned out so well! It was doughy, salty, and cheesy. So good. One of my New Year’s resolutions is to make a new, complicated bake each month and it’s because of this experience.

Homemade Bread Bowls

A few weeks ago, I was really wanting a bread bowl and broccoli cheddar soup from Panera but we’re really trying to work on our eating out habit. It’s rull bad. But, I endeavored to make this dish at home and with C’s ‘help’, I did it! The soup is from a packet from Christmas Point, but with diced chicken and a lot of frozen broccoli to bulk it up. The bread bowls are this recipe. Here’s a few snaps of the process.

Two-bite Cheddar Biscuits

2 bite cheddar biscuits ~

You’ll Need:
2 cups flour
2 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground black pepper
6 tbsp cold butter, cubed into 1/4 to 1/3 in cubes
3/4 cup buttermilk
3/4 cup shredded cheddar cheese

2 bite cheddar biscuits ~

You’ll: Preheat the oven to 425.

Whisk together the dry ingredients. Using a pastry cutter, knead in the butter. It should look like coarse crumbs or lumpy sand. Mix in buttermilk and cheese, until just combined. With a floured hand, knead the dough together until it holds together.

Turn out on a floured surface and press until it’s about an inch thick. Using a 1 inch biscuit cutter, cut out your biscuits (you should get about two dozen total). Transfer to a baking sheet, pat remaining together and cut more biscuits until you’ve used up the dough.

Bake for about 10 minutes, routing the pans halfway through the cooking time. Transfer to a wire rack to cool.

Sourdough English Muffins

I’ve had a sourdough starter for several months now and I’ve really enjoyed coming up with new ways to use it each week! This recipe comes from King Arthur flour with a few modifications (sorry, not ever cooking with powdered milk) – I usually get 36 muffins and I freeze them by the dozen to enjoy later. These are really good and have just the right mix of chewy and airiness.

sourdough english muffin2

You’ll Need:
2 cups milk, heated to 110-5 degrees
1/4 cup butter
2 tbsp sugar
1 tbsp yeast
1 cup fed sourdough starter
6 cups white flour
1 cup whole wheat flour
1 tbsp salt
1/4 tsp citric acid
cornmeal for dusting

Warm up the milk and butter together in a small saucepan, until it reaches 110 to 115 degrees. In the bottom of your standing mixer, measure out the sugar and yeast. When the milk is warmed, add it with the sugar and yeast and stir to combine. Add in the sourdough starter, flours, salt and citric acid. Knead with the paddle attachment until the dough comes together, about 5 minutes. It shouldn’t be particular sticky, add in additional flour if necessary.

Allow to rise in a greased bowl for 90 minutes or until it has double in volume.

Turn out onto a silpad or very well floured surface. Divide the dough in half and roll out with a rolling pin. Using a biscuit cutter or top of a mason jar, cut out english muffins. Transfer to a cornmeal dusted cookie sheet, turning to coat both sides. I usually get 16-18 muffins out of each half. Allow to rise again, another 45-60 minutes.

Heat a dry heavy bottomed skillet over medium high heat. Cook until browned on each side – about 8-10 minutes. Allow to cool before cuting into them.

Lavenberry Muffins

lavenberry muffin2

You’ll Need:
1/2 cup softened butter
1 cup white sugar
1 tsp dried lavender
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla extract
1/2 cup milk
1/4 light sour cream
1 pint blueberries

lavenberry muffin1

Chop the dried lavender and using your hands, work the lavender into the sugar. Cream the lavendered sugar and softened butter. Add in the 2 eggs and vanilla and mix until combined. Add in remaining ingredients, except the blueberries, and mix until combined. If you’re using a standing mixer, hand mix the blueberries into the batter – if you use the paddle attachment, you’ll end up with blue muffins and no whole blueberries 🙂

Swiss and Quick Onion Jam on Rye

Needing a way to make use of a loaf of rye bread, I came across this from Smitten Kitchen. This   is an amazing, gooey grilled cheese sandwich. If you like rye, you need to get on this.

swiss and rye1

You’ll Need:
1 tbsp olive oil
1 tbsp unsalted butter
1 large red onion, halved and thinly sliced, yields about 2 cups
2 tsp brown sugar
1/4 tsp table salt
1 tbsp balsamic
plenty of freshly ground black pepper

4 sliced rye bread
butter, softened
2/3 cups grated Swiss cheese

Heat the oil and butter over medium high heat in a large skillet. Add the onion and cook for 5 minutes. Add in the brown sugar and lower the heat to medium low. Continue to cook until the onions become incredibly soft and cooked down, between 10 and 15 minutes. Add in the vinegar and scrape the bottom to remove those tasty bits. Continue to cook for another 2 minutes and season with black pepper. Let cool to lukewarm.

Butter the outside of each slice of butter. Place a few tablespoons of swiss cheese, top with two tablespoons of the onion jam and top with a few more tablespoons of swiss cheese. Top with another slice of bread.

Heat a skillet over medium high heat and place the sandwiches in the pan. Cook about 5 minutes on each side, until golden brown and the cheese melts.

Rye Bread~Homemade Bread Recipe

Rye is my favorite hearty bread! This is my second, much better attempt at making it myself. I’m very happy with how this came out and I’m planning on sharing my favorite way to eat it tomorrow 🙂rye h

You’ll Need:
1 packet or 2 1/4 tsp instant dry yeast
1 tbsp sugar
3 tbsp melted butter
1 egg
1 cup milk, warmed to 110 degrees
1 1/2 tsp salt
1 cup rye flour
2 1/2 cups all purpose flour
1 tbsp caraway seeds
1 tsp vegetable oil or vegetable spray to spray pan and proofing bowl
1 egg, beaten

rye l


In the bottom of a stand mixer, mix together the yeast, sugar, melted butter, egg and milk and beat for one minute. The add in the salt, rye flour, all purpose flour and caraway. Mix on medium speed until a dough forms and it starts to climb the hook. Place in a greased bowl and allow to rise in a warm place until doubled in size. After the first rise, turn out on a floured surface and knead a few times. Turn the ends in, under the loaf and place in a greased loaf pan. Allow to rise for another hour. Preheat the oven to 350 degrees. Using a pastry brush, brush the last egg on top of the dough. Bake for 45 minutes, until golden brown. Allow to cool on a wire rack.