Peanut Butter and Julie

Whole Wheat Hot Cross Buns

Hot Cross Buns.  Hot Cross Buns.

One a penny. Two a penny.  Hot Cross Buns.

I cannot see, eat, or prepare hot cross buns without that song constantly running through my head.  Only in my version, the song is not being sung;  it is being played on the recorder.  I vividly remember sitting cross-legged next to my classmates in Mrs. Kemp's third grade music class at Stuart Country Day School, playing Hot Cross Buns over and over again until we attained one harmonious sound.  Mrs. Kemp was a perfectionist.  You would think that we were preparing Vivaldi's Four Season for Lincoln Center as opposed to Hot Cross Buns for the Lower School Parents Night.  

I actually found my old orecorder a few weeks ago when I was rummaging through some boxes of old toys, papers, and my collection of Sweet Valley High books (I was obsessed with those.)  For some reason, I had painted a ring around the bottom of the recorder with bright pink nail polish--perhaps to distinguish my recorder from those of my friends?  I don't know, but I probably thought that I was super cool to come up with something like that.  Oh, and I'm still not any good at playing Hot Cross Buns on the recorder.  I guess I'll stick to Guitar Hero for now.

Hot Cross Buns (I'm referring to the edible version now) are something that I make every year around Easter, when they are traditionally eaten.  Each year, I try to change up my recipe just a little bit, as there are so many different ways in which it can be interpreted.  My version always contains a mix of dried fruits and spices, along with the requisite criss-cross made from a mixture of confectioner's sugar and lemon juice.  Some people use a cream cheese icing for the cross, but we all know how I feel about cream cheese (blech).  This year, I used a combination of dried cranberries, figs, and raisins, as that is what I happened to have in the pantry.  I also mixed in some slivered almond--had a huge bag from Costco just waiting to be put to use.  In addition, I decided to substitute half of the all-purpose flour with whole wheat flour, which gave the buns a healthy boost.  I usually start preparing this recipe the night before and then refrigerating the dough (see below), but they can be prepared the same day too.  Here are a few extra tips for making these traditional Easter treats:

• After the dough is mixed and allowed to rise the first time, it can be refrigerated overnight, tightly covered.  Bring the dough to room temperature before continuing with the recipe.
• You can experiment with many different variations of this recipe.  Try using dark raisins, chopped apricots, dried figs, and chopped hazelnuts, walnuts, or pecans in place of the listed dried fruits and nuts.
• After the buns have been baked, but before they are glazed, they can be frozen, tightly wrapped, for up to 1 week.  Thaw or reheat in a 325F degree oven, wrapped in foil.
• When setting dough aside to rise, I like to place it in an oven that has been heated for a few minutes and turned off.  This creates a nice warm environment, perfect for rising. 

Hot Cross Buns

Makes 24

Ingredients:

1/2 cup warm water (about 110 degrees)

2 1/4 teaspoons active dry yeast

1/2 cup plus 1 teaspoon sugar

4 ounces unsalted butter (1 stick)

2 cups whole milk

2 teaspoons salt

3 1/2 cups flour

3 cups whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Zest of 2 oranges

1 cup golden raisins

1 cup dried cranberries

1/2 cup sliced almonds

2 eggs beaten with 2 tablespoons milk

For the glaze

2 cups confectioner's sugar

3-4 tablespoons lemon juice

Place the warm water, yeast, and 1 teaspoon sugar in a small bowl; stir to mix.  Let the mixture stand for 5 minutes or until foamy.  Meanwhile, in a saucepan, combine the butter, milk, salt, and remaining sugar; cook over medium-low heat, stirring constantly until the sugar has dissolved and the butter has melted.  Remove the saucepan from the heat and pour the mixture into the bowl of a standing electric mixer fitted with the dough hook.

Add the yeast mixture to the milk mixture and stir until combined.  Gradually mix in 3 cups of all-purpose flour and 3 cups whole wheat flour, mixing until the mixture forms a soft dough.  Add the remaining 1/2 cup flour if the dough is too sticky.  Remove the mixture from the bowl and knead on a lightly floured work surface for 5 minutes until the dough is smooth.  Lightly oil a large bowl and place the dough in the bowl.  Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in bulk, 30-45 minutes.

Punch down the dough and set it aside to rest for 10 minutes.  Combine the spices. orange zest, dried fruit, and almonds in a small bowl, stirring to mix.  Place the dough on a lightly floured work surface and knead in the fruit mixture, a little bit at a time, until evenly distributed.  Divide the mixture into 24 equal pieces and roll each piece into a ball.

Line 2 baking sheets with parchment paper and place the balls on the baking sheets, spacing 2 inches apart.  Cover the balls loosely with plastic wrap and allow to rise in a warm place for 30 minutes, until almost doubled in size.

Preheat the oven to 350F degrees.  Brush the tops of the balls with the egg wash and bake for 25-30 minutes, until they are golden brown and firm to the touch.  Remove the buns from the oven and allow them to cool. 

For the icing, whisk together the confectioner's sugar and the lemon juice to form a thick, but pourable glaze.  Drizzle a criss-cross shape on top of the rolls.  Allow the glaze to dry before serving. 

Spa-licious Dinner Rolls and a Great Healthy Giveaway!

I am a tough critic when it comes to granola bars.  In my opinion, most of the varieties on the market tend to fall short on the healthy snack/meal replacement scale.  Oh, and just to clarify, I have a hard time looking at any granola bars as meal replacements, no matter what their nutritional make-up may be.  It just doesn't make sense as someone who likes to sit down and enjoy my meals with utensils.  Even if I am in a hurry and need to grab a bar on the way out the door, I still think of it as more of a snack to hold me over--just my two cents.

The main problem with most granola bars is that what you see is definitely not what you get.  The package boasts a photo of an appetizing, generously-sized, delectable treat, but when you take off the wrapper you are left with a two-bite (at best), overly-sweet morsel.  That's supposed to keep me going until dinner?  Another problem is that the nutritional content is often lacking---a gram of fiber here, a bit of protein there, and waaayy too much sugar.  Chances are good that you'll be hungry again before you've even had a chance to throw away the wrapper.

Julie, this is all fascinating, but you mentioned something about a giveaway?  Any chance that you will touch on that in the next paragraph or two?  Oh right--the giveaway.  Sorry.  Well, speaking of granola bars (nice transition, huh?), the nice folks at Fiber One have provided me with the opportunity to give away three wonderful "chocolate spa" themed gift baskets to my readers.  The basket includes a chocolate-scented candle, bar of soap, and lotion along with a tin of bath salts and a terry-covered bath pillow (I am loving the bath pillow.)  Also included in the baskets is a box of Fiber One's new chewy Chocolate Mocha flavored bars. 

I have been a fan of Fiber One cereal for years (and no, I'm not just saying that).  I love that it is really low in calories while being very high in fiber (translation:filling), and it actually tastes good.  It almost has a less-sweet graham cracker taste to it, and I've even used it as an ingredient in muffins.  When I'm looking for a snack, whether in the afternoon or evening, I am usually looking for something that will keep me full but also satisfies my sweet tooth.  These bars would suit both purposes.  With a whopping 9 grams of fiber per bar (that's 35% of what you need each day) this 140 calorie, generously sized treat will keep you full.  The bars are drizzled with chocolate and dotted with mini chips, and they have a not-too-sweet mocha undertone. 

Sooooo......how would one go about getting these aforementioned gift baskets?  Sorry again.  I tend to ramble sometime.  Just leave a comment, preferably a nice one.  Stuck?  Here are a few suggestions that you can feel free to use:

1. Hi Julie.  Long time reader, first time commenter.  Love the blog.  Please enter me into your gift basket drawing.
2. Fiber One Chocolate Mocha Bars rock!!  (sorry, this won't get you extra credit)
3. Ummmm.... maybe next time you could give us the contest details at the beginning of your post.  I only have so much time to read.  Please enter my name.

One week from today I will put all of the names in a hat and draw out three.  Each of the lucky winners will be sent a basket---hooray!!

In the meantime, to keep with the spa and healthy theme, here is a recipe for some of my all-time favorite dinner rolls. Because I will never be the girl who successfully gave up carbs (I love bread too much), I like to try to make my bread as nutritious as possible.  These rolls incorporate whole wheat flour and bulgur, which add fiber and a slightly chewy texture.  The seeds and salt are a nice flavor and texture touch, although it looks like I went a bit overboard with the salt in this batch.  These rolls are really easy to make and are a true crowd pleaser.  Here are a few extra tips for these healthy whole-grain rolls:

• The maple syrup can be replaced with honey.  I just always have more maple syrup than honey around the house, so that is what I tend to use.
• Bulgur, also called bulgur wheat, is a grain that is commonly found in tabbouleh, a Middle Eastern salad.  You can usually find bulgur in the health foods section of your grocery store or in the bulk bins in placed like Whole Foods.
• When setting the dough aside to rise, I like to use an oven that has been preheated for about 1 minute and then shut off.  This provides a warm, but not hot, environment in which the dough can rise.  My kitchen is always too cold for this purpose.
• These rolls can also be formed into pull-apart rolls.  Spray two 9-inch round cake pans with non-stick cooking spray and equally space the rolls in the pans (12 to a pan.)  Cover with plastic wrap and let the rolls rise for 20-25 minutes, and then bake 20-25 minutes per the directions below. 
• Once baked, the rolls can be tightly wrapped and frozen for up to two weeks.

Spa-licious Dinner Rolls 

Makes about 24 rolls

Ingredients:

1/2 cup bulgur

2 1/4 teaspoons active dry yeast (one 1/4-ounce package)

1 cup low-fat milk, warmed to 110-115F degrees

1/3 cup pure maple syrup, room temperature

2 large eggs, room temperature

1/2 cup oats

2 cups whole wheat flour

5 teaspoons kosher salt, divided

1 teaspoon ground black pepper

2-3 cups flour

2 tablespoons olive oil

1/4 cup mixed seeds, such as poppy, sesame, fennel, or caraway

Place the bulgur and 2 cups of water in a medium saucepan.  Bring the mixture to a boil over medium-high heat.  Reduce the heat and simmer until all of the water has been absorbed, about 20 minutes.  Set the bulgur aside and let it cool.

In the bowl of an electric mixer fitter with the dough hook, combine the yeast, milk, and maple syrup.  Set the mixture aside until foamy, about 10 minutes.  Add the eggs, oats, whole wheat flour, pepper, 2 teaspoons salt, and cooled bulgur to the milk mixture on low speed.  Slowly add the regular flour to the mixture until you have a soft, slightly sticky dough.  Mix the dough on medium-low speed until it springs back when pressed with a finger, 2-3 minutes.  Place the dough in a lightly oiled bowl, turning to coat; cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Line 2 baking sheets with parchment paper.  Divide the dough into 24 equally-sized pieces and roll each piece into a ball.  Place the balls of dough on the baking sheets, spacing 2 inches apart.  Brush the tops of the rolls with the olive oil, cover with plastic wrap, and let rise until doubled in size, 20-25 minutes.

Preheat the oven to 375F degrees.  Sprinkle the tops of the rolls with the mixed seeds and remaining tablespoon of kosher salt.  Bake the rolls until they are dark golden brown, 20-25 minutes.  Transfer the rolls to a wire rack to cool.  Serve warm or room temperature. 

Oversized Cherry-Chocolate Soda Bread Muffins

According to the site sodabread.us (I guess sodabread.com, sodabread.info, and sodabread.net were already taken??),  my recipe is not really soda bread if it contains baking powder, sugar, and/or embellishments such as dried fruit or chocolate chips.  Technically, it should be referred to as either "spotted dog" or "railway cake."  Mmmmm.......railway cake, now that sounds yummy!  It's a wonder that name never caught on in the states.

The traditional Irish soda bread recipe consists of flour, baking soda, salt, and buttermilk--that's it.  For this reason, I will likely never prepare, serve, or eat traditional soda bread.  I mean, is it so bad to enjoy a hint of sweetness, a caraway seed, or a plump raisin here and there?  I didn't think so. 

Soda bread dates back to 1840, when sodium bicarbonate, a.k.a. baking soda, was first introduced in Ireland.  Because the Irish wheat was not hard enough to be compatible with yeast, baking soda was used as an alternative leavening agent.  You'll often see a loaf of soda bread bearing a cross shape in the center.  Some stories say that the cross was implemented to ward off evil, but bread bakers will probably argue that its purpose was to aid in both the baking and slicing processes.  I just think that it looks nice.

Soda bread has become a staple to the Irish diet, and it is commonly used as an accompaniment to stews and soups.  The bread tends to dry out quickly, so it is best to serve it within a day of baking, and I strongly recommend reheating prior to serving.  Because Eric is of Irish heritage, I try to whip up an Irish-themed dinner one night around St. Patty's Day.  Soda bread (or railway cake) is always on the menu in some shape or form.  This year, instead of making one large loaf, I am going to go with over-sized soda bread muffins, reason being that we barely make a dent into the loaf, leaving the rest to dry out quickly.  At least with the muffins, we can eat one at a time and leave the rest wrapped up.  I also wanted to try a sweeter version.  Yes!  I had the nerve to use sugar and chocolate and dried fruit and still refer to it as soda bread (gasp).  I love the combination of chocolate and cherry......and cherry and orange.....and orange and chocolate, so I put all three together in one recipe.  These additions helped to keep this typically dry bread moist while adding lots of flavor.  Here are my extra tips for these magnificent monster muffins:

• If you do not want to make the dough into muffins, you can make it into one large loaf instead.  Gather the dough together and place it on a parchment-lined baking sheet.  Form the dough into a circle.  Bake the loaf for about 1 hour, until a toothpick inserted into the center emerges clean.  Let cool completely on a wire rack.
• You can use all regular flour instead of using both regular and whole wheat flour.  I like the heartier flavor and texture that the whole wheat flour lends to the recipe.
• Feel free to experiment with this recipe.  Keep the basic dough, but substitute dried cranberries or apricots for the cherries.  Use different types of chocolate or a variety of chocolates.  Add lightly toasted walnuts, hazelnuts, or pecans.
• If the tops of the muffins start to become too brown during the baking process, then lightly tent them with foil until they are done. 

Oversized Cherry-Chocolate Soda Bread Muffins

Makes about 8 large or 16 regular muffins

Ingredients:

2 cups flour

1 cup whole wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 teaspoons salt

Zest of one orange

6 tablespoons cold unsalted butter, cubed

1 cup bittersweet chocolate chunks

1 cup coarsely chopped dried sour cherries

1 1/3 cups buttermilk

1 large eggs

Preheat the oven to 350F degrees.  Line 8 large muffin cups or spray them with non-stick baking spray (alternatively use regular-sized muffin tins.)

In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, and orange zest.  Add the cubed butter to the bowl and rub in with your fingertips until the mixture resembles coarse meal.  Stir in the chopped chocolate and dried cherries.

In a small bowl, whisk together the buttermilk and the egg.  Add this mixture to the dry ingredients, stirring until incorporated.  Divide the batter among the prepared muffin cups.  Bake until a cake tester inserted into the center emerges clean, 40-45 minutes for the large muffins (20-25 for regular muffins). 

Cool the muffins in their tins for 5 minutes and then transfer the muffins to a wire rack to cool some more.  Serve warm or at room temperature.

Whole Wheat Blueberry-Banana Muffins

"The average person's need for sleep is approximately five more minutes"

                                -Anonymous

Dogs are definitely creatures of habit.  Case in point: During the work week, Eric and I usually rise around 5:15.  I head downstairs to make coffee (I am one of those people who cannot start my day without a really strong cuppa Joe), while Eric gets showered, dressed, etc.  Before Eric leaves for work, the dogs know that they get a walk, albeit a short one, but I'm fairly certain that to them a walk is a walk.  I'd walk them, but the two dogs put together weigh more than I do, and there is a strong chance that my shoulder would be dislocated in the process. 

This walk is pretty much the highpoint of Cameron and Fenway's day, after which they tend to fall asleep in various positions and locations around the house, only rising when I take a work break to fix some lunch (there's always a good chance that mommy will toss them a treat after all.)  When the weekend rolls around and Eric and I unrealistically hope for a few extra minutes of sleep, it becomes very clear just how important these morning walks are.  It also becomes clear that dogs cannot tell the difference between weekdays and weekends.  

The routine usually starts with a wet nose or breathing up against my face, which causes me to open my eyes (bad move.)  Once the eyes are open, Cameron, the older and wiser of the two, starts doing everything in her power to make it impossible for us to sleep any longer.  This ranges from brawling with Fenway, usually on top of the bed, to actually grabbing the sheets in her mouth and pulling them away from us--yes, she's talented.   All that is going through her mind is "time for a walk, time for a walk, time for a walk!"  Believe me, the dogs could care less about allowing us to get our 8 hours.

This recurring shortage of sleep has caused Eric and I to start hitting the snooze button several times on weekday mornings, something that I never used to do.  As a result, Eric is usually in a big hurry to get out the door on time.  I have been on this "it's important to eat something for breakfast" kick lately, after reading several reports about men skipping breakfast correlating to a higher risk for heart attacks.   I've always been a breakfast eater, but Eric eats it maybe twice a week, so I've been trying to hand him something that he can eat on-the-go or at the office each morning.  These healthy muffins should fit the bill.  They are full of nutritious ingredients: bananas, blueberries, oats, and whole wheat flour, and they are lightly sweet with maple syrup.  Providing that they don't get smushed in his brief case and forgotten about, these muffins should help to get his metabolism going, and they're darn good too.  Here are my extra tips for making these wholesome moist muffins:

• When a recipe calls for mashed bananas, such as this one, I like to puree the bananas in the work bowl of a food processor.  For me, this always achieves that smoothest results, incorporating the banana flavor throughout the batter.
• You may use frozen blueberries for this recipe; however, be extra gentle when folding them into the batter, as you don't want to end up with blue muffins.
• If you do not have any maple syrup on hand, feel free to replace the syrup with honey.  Do NOT replace it with imitation maple syrup!
• These muffins are quite dense, and the batter will not rise much, so be sure to fill the muffin tins at least 3/4 full.
• Baked muffins can be stored at room temperature, covered, for up to 3 days.  Muffins can also be sealed in a bag and frozen for up to 2 weeks.  The batter can be prepared 1 day in advance, covered, and refrigerated.  Fold in the blueberries just prior to baking. 

Whole Wheat Blueberry-Banana Muffins

Makes about 1 dozen muffins

Ingredients:

1 1/4 cups whole wheat flour

3/4 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup pure maple syrup

1/2 cup safflower oil

3 medium ripe bananas, mashed

2 teaspoons vanilla extract

1 cup fresh blueberries

1/2 cup sliced almonds (optional)

Preheat the oven to 350F degrees.  Line 12 muffin cups with paper liners or spray them with non-stick baking spray.

In a large bowl, whisk together the whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt.  In a medium bowl, whisk together the maple syrup, oil, bananas, and vanilla.  Add the wet ingredients to the dry ingredients, mixing until the ingredients are just combined.  Gently fold the blueberries and almonds (if using) into the batter.

Divide the batter among the muffin tins, filling about 3/4 full.  Bake the muffins for 25-30 minutes, until a toothpick inserted into the center emerges clean.  Let the muffins cool on a wire rack and serve.

Savory Braided Bread Hearts

"Just make me a nice card."  When I was growing up, this was my mom's standard answer when I asked her what she wanted for her birthday or for Mother's Day.  My immediate reaction was always "No really - I'm not just going to make you a card.  What do you really want, mom?"  I couldn't for the life of me understand how a crayon drawing of something that was supposed to resemble my mom (but didn't) followed by a four-line poem that barely made sense would be enough of a present.  Of course at that age my resources were fairly limited.  I couldn't drive and my allowance was only a few dollars, so I needed to be creative. 

At the last minute, my brother Jay and I would usually decide to put together a "restaurant," in our kitchen, from which we would serve our mom a special (and I use that term loosely) holiday breakfast.   I would put together a menu on construction paper, listing every single brand of cereal that we had in the pantry, along with all of the breakfast items that I could think of, even the ones that I had no idea how to prepare.  I figured that I could just "wing it" if she ordered one of those.  Jay would play the role of the eccentric waiter, and of course I would be the chef.  No matter what my mom ordered, I'm pretty sure that we made a huge mess in the kitchen, and Jay and I probably got into at least one squabble over how things should be done (our restaurant didn't exactly have a business plan.)  In the end though, even if my mom didn't get the world's most delicious breakfast, she still got what she wanted:  something that we put some thought into.

These days, the need to be financially creative might prompt many people to skip their usual fancy Valentine's Day dinner out in lieu of a more economical and special dinner at their own home's "restaurant."  True, this might take a bit more planning and effort on their part, but it will definitely be more meaningful than a prix fixe 4-course menu that features unpronounceable items at an inflated price.  A homemade meal can be on your terms, with all of your favorite foods enjoyed at the best seat in the house.  Although you'll need to do some dishes, you won't need to tip, and you can afford to spend a bit extra on that really good bottle of Cabernet.

It's fun to play around with the Valentine's Day theme by creating heart-shaped food, such as the recipe below.  This recipe was inspired by something that I saw in Martha Stewart Living magazine, something that definitely fell into the "good thing" category.  I can't remember the exact date of the issue, but I do know that it was published around the holidays.  Martha had woven very simple ropes of dough into a long braid and then formed them into wreaths, which she then displayed placed at each guest's place setting for the holidays.  How Martha is that?  I changed the recipe a bit, adding some seasonings, sugar, and a bit more butter.  I also simplified the weaving process, yielding more pieces as a result.  Martha used 4 ropes per braid, but seeing as braiding is not really my forte (I never mastered the French braid), I couldn't for the life of me figure out how to braid the four ropes.  So, I changed the number of ropes to 3, making the bread much easier to braid but still producing beautiful results. 

Once the ropes have been braided, they are very easy to form into shapes.  I decided to try a Valentine's Day theme, shaping them into hearts, but you could really use this concept for just about any occasion, providing that your shape of choice is not overly complicated.  In other words, I wouldn't suggest attempting an outline of the United States on the 4th of July!  Here are my extra tips for making these whimsical woven breads:

• These hearts are best eaten the same day that they are made, within 12 hours of baking.
• If the bread sticks do not brown by the end of baking, increase the temperature to 375F degrees and bake for 5 additional minutes. 
• After you brush the hearts with the yolk and cream mixture, you can sprinkle them with poppy seeds, sesame seeds, and/or coarse sea salt, if desired.  You can also do a mixture of the three.
• Over-flouring the work surface when rolling out the ropes will make the process more difficult.  A work surface with too mush flour can be too slippery, and the dough will slide instead of rolling.  When rolling, start from the center of the rope, pressing down gently with the palms of your hands and rolling outward, lengthening the rope.
• Don't worry if the ropes are not perfectly uniform in thickness (this is very hard to accomplish.)  Braiding the ropes results in a nice even look.
• To make the hearts a bit more heart-healthy, use 1 cup of whole wheat flour in place of regular flour.  You can also add flax seeds to the dough or sprinkle the tops with flax seeds.

Savory Braided Bread Hearts

Ingredients:

Makes 5 hearts

2 cups flour

1 tablespoon sugar

2 teaspoons dried thyme

1 1/2 teaspoons salt

1/2 teaspoon coarsely ground black pepper

3 tablespoons cold butter, cubed

2/3 cup whole or low-fat  milk

1 egg yolk

2 tablespoons cream

In the work bowl of a food processor, combine the flour, sugar, thyme, salt, and pepper; pulse to combine.   Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal.  With the machine running, add the milk in a slow, steady stream, processing just until the dough comes together.

Turn the dough out onto a lightly floured work surface and divide it into 15 equal pieces.  Roll each piece into a ball and cover the balls with a kitchen towel.  Working with one piece at a time, roll each ball into a rope that is 28-inches long and about 1/4-inch thick.  Repeat the process 2 times. Place the 3 ropes side by side on a parchment-lined baking sheet and pinch the ends together.  Braid the ropes and them shape the braid into a heart, overlapping the ends.  Tuck the ends underneath.  Repeat the process with the remaining dough.  Cover the hearts and let stand for 30 minutes.

Preheat the oven to 350F degrees.  In a small bowl, whisk together the egg yolk and the cream.  Brush this mixture onto each of the hearts.  Bake the hearts until they are golden brown, 20-25 minutes.  Let the hearts cool on a baking sheet on a wire rack. 

Ultimate Recipe Showdown (oh, and yummy Carrot Muffins!)

I have been a fan of The Food Network for as long as I can remember.  I recall first learning about the now ubiquitous chipotles (a.k.a spicy raisins) from Hot Off the Grill with Bobby Flay!  Sara Moulton taught me how to properly dice an onion, and watching shows like Food Finds and Sweet Dreams (oh, how I miss Gale Gand!) made my time on the treadmill fly by in a flash.  The Food Network is usually on when I am working in the kitchen, and I think that I even heard Eric say "E-V-O-O" the other night.  You get the idea.

I have mentioned a few times in the past that I started entering recipe contests a little over a year ago for fun.  I had seen a few of the challenges that were aired on The Food Network, but I had no idea how many of these contests and cook-offs actually exist.  There is even a website, Cooking Contest Central, solely dedicated to recipe and food-related competitions.  After my first win, for which I just casually entered a few recipes with no expectations, I was hooked.  I had been bitten by the "contesting" bug, and there was no turning back. 

Last spring, The Food Network starting calling for entries for Ultimate Recipe Showdown 2, a televised cook-off during which contestants would compete against each other by preparing their original recipes in various categories.  I had watched the first season of URS, which I had learned about too late to enter (darn!), so I didn't need to think twice about submitting some recipes for season number two.  Some ended up being many. Dozens.  I really wanted to be chosen for this competition.  I really wanted to compete on The Food Network.

Well, long story short, the recipe Gods must have been looking down on me as I toiled away in the kitchen.  During the summer, I received notification that I had been chosen as one of four contestants to compete in the Ultimate Recipe Showdown: Cakes competition (insert excited scream here)!  Food Network would fly Eric and I to New York in September, and I would be competing at the Food Network studios (insert second scream!)

For me, visiting the Food Network studios was like going to Disneyland.  I practically skipped through the halls.  I was able to spend some time in the test kitchens, and I even saw a few familiar faces while I was there.  I truly, truly, didn't want to leave (but I thought that clinging to the door probably wouldn't be the best way for them to remember me.) 

Although I can't really reveal very much about my experience with the actual competition, I will say that I had a wonderful time, and I made some fantastic new friends.  I also have a whole new appreciation for the amount of work that goes into producing a show like this.  Guy Fieri, of Diners, Drive-Ins, and Dives fame, was the host, and I found him to be so down-to-earth and friendly, not to mention charismatic and lightning-quick with his come-backs.  I plan to try out next year too.  Boy, would I love to go back (even if they just let me hang around The Food Network for a few days....)

The episode that I appear in airs one week from today, January 18th, at 9 p.m.  Here is a small promotion video that the Food Network put on their site. Tonight, I believe that the Burgers episode is airing, and last week, they showed Comfort Foods, during which my friend Michaela prepared the most fantastic looking fritters.  After my episode, they will air Hot and Spicy, Desserts, and Hometown Favorites.  The winners get a nice check, and their recipe will appear on the T.G.I. Fridays menu nationwide for a limited time.  Not a bad gig, huh?     

So, I didn't want to just go on and on about myself without at least providing you with a recipe at the end of this post.  This is another "preparing for my parents" creation, as they both enjoy homemade muffins.  I've made many variations of carrot cake and carrot muffins over the years, but they have always been other peoples' recipes.  A recipe of my own was long overdue.  The one that I finally came up with draws from my favorite aspects of the other recipes, but I tried to make my version a bit healthier by incorporating whole wheat flour and by replacing some of the oil with grated apples.  These muffins are not overly sweet, and they have a nice, almost chewy texture from the inclusion of coconut and golden raisins.  Pecans add a toasty crunch.  Here are a few extra tips for making these slightly sweet and healthy treats:

• Grating carrots and apples on a box grater can be a bit of a chore.  If you have a food processor with a grating disk, use it.  This is a major time saver, and you can grate both the carrots and the apple in one batch.
• When I add apples to a muffin or bread recipe, I tend to keep the peel on, but feel free to peel the apples before grating them.
• Depending on how sweet you like your muffins, you can use sweetened or unsweetened flake coconut.  I found that the addition of the apples, carrots, and sugar makes the muffins sweet enough, so I opted for the unsweetened coconut.
• This recipe makes quite a few muffins.  Seal some in sip-top bags and freeze them for up to two weeks.  Take one out in the morning (or the night before) to defrost for an easy and portable breakfast.
• I like to use safflower oil in my recipes because it has a neutral flavor, but you can certainly use canola, sunflower, or vegetable oil instead.

Carrot, Apple, and Pecan Muffins

Makes about 24

Ingredients:

1 1/2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2/3 cup light brown sugar, packed

2/3 cup sugar

4 large eggs

1 cup safflower oil

2 teaspoons vanilla extract

3/4 pound carrots, peeled and finely grated

1 large apple (about 8 ounces), cored and grated

1/2 cup flake coconut

1/2 cup golden raisins

3/4 cup chopped pecans, lightly toasted

Preheat the oven to 375F degrees.  Line 24 muffin cups with paper liners.  In a large bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars with the eggs at medium speed until well combined, 2-3 minutes.  Mix in the safflower oil and the vanilla. 

Stir the carrots, apples, coconut, and raisins into the wet ingredients until thoroughly incorporated.  Stir in the pecans.  Add the dry ingredients to the wet ingredients, mixing until just combined. 

Spoon the batter into the muffin cups, filling them almost to the top.  Bake the muffins for 18 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins for 5 minutes in the pans and then transfer to a wire rack to cool completely (or serve them warm!)

Whole Wheat Cinnamon Swirl Bread

  " 'When you wake up in the morning, Pooh' said Piglet at last, 'what's the first thing you say to yourself?'

" 'What's for breakfast?' said Pooh.  'What do you say, Piglet?'

" 'I say, I wonder what's going to happen exciting today?' said Piglet.

" Pooh nodded thoughtfully.  'It's the same thing,' he said."

-A.A. Milne. Winnie The Pooh

I have never been one to skip breakfast.  Well, I remember going through a brief "no breakfast" phase in high school, but that only lasted about 2 weeks before I came to my senses.  Even when I have indulged in a huge dinner the night before, the kind that leaves you wondering if you will ever eat another bite again, I somehow manage to work up enough of an appetite for a few scrambled egg whites by 7a.m.

My definition of the perfect breakfast has changed as many times as there are flavors of Pop Tarts in the grocery store (remember when there were only about 3?).  When I was little, it was all about cereal--well, not so much the cereal as the prize inside the box.  Honey Combs was a personal favorite of mine, with Apple Jacks coming in as a close second.  No matter what brand the advertisers convinced me to select, as soon as the box was opened, I dug deep into the bottom to retrieve my temporary tattoos or stickers, usually tearing the box in the process.  Entenmann's Devils Food Crumb Donuts and blueberry pancakes were also favorites then, but these special treats were usually reserved for weekends.

When I grew older, and more health conscious, I lost my taste for super-sweet breakfasts in exchange for ones filled with protein and whole grains.  My standard cereal today is either good ol' oatmeal or Flax Plus from Trader Joe's (don't laugh at the name--it's really good.)  While these selections don't come bearing super cool prizes, they don't come bearing 32 grams of sugar either.  I'm also a big fan of egg whites with Canadian bacon sandwiched between whole grain toast, and I'm always game for a thick and filling smoothie.  I really would be lost without my blender.

One special breakfast that I remember loving as a kid is one that I still occasionally treat myself to when I want something with a bit of sweetness.  My dad never spent too much time in the kitchen, but one of his signature dishes was candied cinnamon toast.  He would top pieces of bread with cinnamon, sugar, and butter and then bake it in the oven until it became caramelized and bubbly.  The combination smelled and tasted irresistible, with the crunchy candied topping and the soft toasted bread.  Today, I take all of the best components of my dad's comforting dish and turn them into a homemade cinnamon swirl bread.  This version features whole wheat flour and just enough of the gooey filling in each slice to satisfy my sweet tooth.  Sometimes I'll spread a slice with a bit of peanut butter for added protein, but it's also so good on its own.  No prize needed! Here are my extra tips for making these sweet swirled loaves:

• This recipe makes three large loaves of bread, but the baked loaves freeze beautifully, tightly wrapped, for up to 2 weeks.  Pre-slicing the bread and then freezing it allows you to take a slice as needed.  Frozen slices can be transferred directly to the toaster.  Eric's father gave me this idea. 
• This bread can also be prepared using all white flour.  If you want to use all whole wheat flour, you may need to add some extra moisture to the mixing bowl.
• Instead of using a standing electric mixer for preparing the dough, you can stir the ingredients by hand using a wooden spoon or silicone spoonula.  Of course, this process takes a bit more energy!
• If you like a really gooey filling, then double the ingredients for the cinnamon swirl filling.
• In addition to the dried cranberries, nuts, and raisins suggested in the ingredients, you can also use chopped bittersweet chocolate, jam, or other dried fruits (such as figs or cherries) for the filling.
• 3 (1/4-ounce) packages of yeast is equal to 6 3/4 teaspoons.

Whole Wheat Cinnamon Swirl Bread

Makes three 9-inch loaves

Ingredients:

3 (1/4-ounce) packages active dry yeast

1/2 cup warm water (105-110 degrees)

1 1/2 cups low-fat or whole milk

1/2 cup sugar

1 tablespoon salt

8 tablespoons butter

1/2 teaspoon cinnamon

4 large eggs

4 cups flour

4 cups whole wheat flour

For the swirl filling

8 tablespoons butter, softened

3/4 cup packed dark brown sugar

1 1/2 teaspoons ground cinnamon

Dried cranberries, raisins, and/or chopped nuts (optional)

2 tablespoons butter, melted (optional)

Turbinado sugar (optional)

Dissolve the yeast in the warm water in the bowl of an electric mixer.  If the bowl is cold, swirl some hot water in it and empty it, so that the warm water does not cool down.  Let the dissolved yeast stand for 5 minutes, until foamy.

In a small saucepan, heat the milk, sugar, salt, butter, and cinnamon until the mixture is warm to the touch and the butter has melted.  Do not bring the mixture to a boil.

Lightly beat the eggs in a small bowl and then add them to the yeast mixture.  Add 2 cups of all-purpose flour and 2 cups whole wheat flour to the bowl.  Fit the mixer with the dough hook and mix until the ingredients are well combined.  Gradually add the remaining flour, mixing until it forms a stiff dough, 8-10 minutes.

Remove the dough from the bowl, dust a work surface with flour, and knead the dough until it springs back when you press it with your finger and it is smooth and elastic.  Place the dough in a well-oiled large bowl and roll the dough to coat it completely in oil.  Loosely cover with plastic wrap and a towel, and let the dough rise in a warm place until it has doubled in bulk, about 1 hour.

Spray three 9X5-inch loaf pans with nonstick baking spray.  Punch down the dough.

Make the filling:  In a small bowl, mix together the butter, sugar, and cinnamon until well combined.

Divide the dough into three equal portions.  Roll out each piece into an 8X12-inch rectangle.  Divide the filling evenly among the rectangles and spread it over the entire surface, leaving a 1/2-inch border.  If desired, sprinkle the filling with dried cranberries, raisins, or chopped nuts.  Roll from the 8-inch side like a jellyroll.  Pinch the edges and ends together.  Tuck the ends under slightly and place the dough seam side down in the prepared pans.  Cover the loaves with plastic wrap and let rise for 1 hour.

Preheat the oven to 350F degrees.  When the loaves have risen, brush the tops with some of the melted butter and sprinkle with the turbinado sugar (optional.)  Bake for 55-65 minutes, until the loaves are deep golden brown and sound hollow when tapped. 

Streusel Topped Blueberry-Pecan Muffins

Well, tomorrow is the big day.  A few months ago, I mentioned that my husband, Eric, was planning to run in this year's Las Vegas Marathon.  I also mentioned that when he ran the marathon five years ago, he didn't spend very much time training, which came back to haunt him at about mile 22.  He comes from a family of natural athletes, which is why he was able to even complete a marathon without training (annoying, isn't it?), but he was in significant pain for the next few days.

This year, Eric has taken a different approach to his marathon training--he decided to do some.  I have been so impressed and proud of his perseverance and dedication, often running 15-20 miles in the blazing desert heat.  The funniest thing to me (I am strictly a 5-mile per day girl--no more, no less) is when he would say something like: "I did O.K. today.  I only ran 17 miles though, so I'm a little unhappy."  And he was dead serious. 

I have the utmost respect for anyone that runs marathons, as long-distance running has never been my thing.  Tomorrow morning, about 6 a.m., Eric will compete alongside thousands of people from all over the world, some aspiring for the large cash prize, but most aspiring to simply cross the finish line in one piece.  The race route heads straight past the mega-casinos lining Las Vegas Boulevard, and I'm trying to convince Eric to wear something like a hot pink shirt so that I can pick him out, but so far he's not going for it.  His parents even came for a visit from Vermont in honor of the big event.  To them, our 50-degree temps are practically tropical, while I'm wearing my winter coat.

In preparation for the race, Eric has been doing a bunch of carbo-loading, eating lots of pasta, breads, and grains.  One perk of training for a marathon is that you can pretty much eat whatever you want without any fear of weight gain (maybe I should rethink that whole long-distance running thing....).  Since he has never been much of big sit-down breakfast eater, and since we have company, I decided to make a batch of carbo-licious muffins for people to graze on throughout the morning.  I also thought that his parents could take a few muffins with them as they watch from the sidelines.  Everyone loves a good blueberry muffin, and this is a recipe that took much trial and error for me to perfect.  The addition of the pecan oil lends extra nutty flavor and keeps the muffins moist, but canola or safflower oil will also do the trick.  The streusel topping adds some sweet texture, and the pecans bring a toasty crunch.  I'm sure that they'd be even better with some fresh Vermont blueberries, but they're still pretty spectacular with my frozen variety.  I made a batch yesterday, and they are almost all gone.  Luckily, the batter comes together in minutes if I need to make more.  Go Eric!!!  Here are my extra tips for making magnificent and moist muffins:

• The baked muffins can be stored at room temperature, covered for 2-3 days. 
• The muffin batter can be prepared 1 day in advance and then refrigerated, covered.  The streusel can be prepared up to 3 days in advance and then refrigerated, covered.
• The pecan oil and pecans can be replaced with walnut oil and walnuts, hazelnut oil and hazelnuts, or any other nut combination.  These specialty oils can usually be found in the baking section or natural foods section of your grocery store.  If your general grocery store does not carry them, stores like Whole Foods stock them.
• Specialty nut oils can be expensive compared to canola, safflower, or vegetable oil.  Feel free to substitute one of these other varieties for the nut oil, or you can use a smaller amount of the nut oil in conjunction with a less expensive variety.  I try to make mine last as long as possible!
• After opening, store the nut oil in the refrigerator so that it does not spoil and go rancid.
• Frozen blueberries may be substituted for fresh, but be especially careful when folding them into the batter, so that they do not turn the batter blue!

Streusel Topped Blueberry-Pecan Muffins

Makes about 12 muffins

2 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup pecan oil

1 egg

1 egg yolk

1/2 cup whole milk

1 1/3 cups fresh blueberries

2/3 cup lightly toasted chopped pecans

For the streusel topping

3/4 cup sugar

1/2 cup flour

6 tablespoons cold butter, cubed

2 teaspoons cinnamon

Preheat the oven to 400F degrees.  Line 12 muffin cups or spray them with non-stick baking spray.  In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; whisk to combine. 

Place the oil in a glass measuring cup.  Add the egg, egg yolk, and enough of the milk to yield 1 1/3 cups of liquid ingredients.  Make a well in the center of the dry ingredients and pour the wet ingredients into the center of the well; mix until just combined.  Gently fold in the blueberries and pecans.  Divide the batter among the prepared muffin cups, filling to the top.

Prepare the streusel: In a small bowl, mix together all of the streusel ingredients, using your fingers to form a coarse meal.  Sprinkle the streusel evenly over the muffins, pressing gently to adhere. 

Bake the muffins for 22-25 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins in the pan for 5 minutes and then transfer them to a wire rack to cool completely. 

Sam Adams Apple-Cheddar Quick Bread

I have never enjoyed an ice cold beer.  Oh, I've tried one, I just didn't enjoy it.  A chilled caramel-colored lager in a frosty mug looks harmless enough, but for me, that's where the appeal ends.  Both the distinct scent and the flavor of beer can be found on my "things that I can do without" list, something that my college and grad school friends had a hard time understanding ("What do you mean you don't like beer?") 

Some true microbrew connoisseurs have insisted that I obviously hadn't tried the right brands, because there had to be at least one beer on the market suitable for my taste.  So, I obliged and took small sips of wheat beer (yuck), stout (double yuck), flavored ale, and even those hard cider versions, which I was told are supposed to appeal to naysayers like me.  They didn't--none of them did.  So, the ale aficionados failed in their quest to find me a signature brew, but on the upside, they realized that they always had a designated driver when I accompanied them to the pub.

Despite that fact that I will never be able to tell the difference between a Stella Artois and a Shiner Bock, I have finally found one kind of beer that I enjoy: the kind that is used as an ingredient in a recipe.  Whether it's a deeply flavored Irish Stout for my St. Patty's Day Guinness Cake or a lager for this apple-cheddar quick bread, baking or cooking the beer seems to emphasize its yeasty or caramel flavors while masking its not-so-attractive attributes.  This is a dense, slightly spicy bread, which is perfect for serving with soups, stews, or any entree with a sauce that might need to be mopped up.  The lager and the shredded apple help to keep the bread moist, and the sharp cheddar and seasonings add great tangy flavor.  Enjoy it with a cold one--or not.  Here are my extra tips for this lager-lover's bread:

• If you don't have Sam Adams, any similar lager-style beer would be a fine substitute.  You could also use a hard cider, which would pair nicely with the cheddar and apples in this recipe.
• This recipe is very versatile, so feel free to be creative.  For example, for a Mexican twist, replace the cheddar cheese with Monterey Jack, replace the apple with a minced jalapeno pepper, and use chili powder or cumin for seasoning.  You can also replace the lager with a Mexican beer.
• Store the baked loaf at room temperature, tightly wrapped, for up to two days.  If you have some leftover bread, cut it into cubes and toast them in the oven for a unique take on croutons.
• The cayenne pepper may be omitted (or increased!), depending on how much heat you like in your food. 

Sam Adams Apple-Cheddar Quick Bread

Makes 1 loaf

Ingredients:

1 small Granny Smith apple, peeled

2 tablespoons olive oil

1/2 cup finely chopped shallots

1 teaspoon minced garlic

1/4 teaspoon ground black pepper

3 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1 1/4 cups shredded sharp white cheddar cheese

1 (12-ounce) bottle Sam Adams lager, or a similar lager-style beer

2 tablespoons melted butter

Preheat the oven to 375F degrees.  Shred the apple, discarding the core.  Squeeze the excess juice from the shredded apple so that it is barely moist. 

Heat the olive oil in a small skillet over medium heat.  Add the shallots and shredded apple to the pan and cook for 8 minutes, stirring frequently.  Stir in the pepper and garlic and cook for 1 minute more.

In a medium bowl, whisk the flour, sugar, baking powder, salt, thyme, and cayenne.  Make a well in the center of the flour and add the shallot mixture, cheese, and lager to the bowl, stirring until just combined.

Transfer the batter to a 9X5-inch loaf pan coated with nonstick cooking spray.  Drizzle the melted butter over the loaf and bake for 50-55 minutes, until the loaf is a deep golden brown and a toothpick inserted into the center emerges clean.  Cool the loaf in the pan for 5 minutes and then transfer it to a wire rack to cool completely. 

A Bountiful Bread Basket

When you're in elementary school, before responsibilities like term papers and exams put a damper on the holidays, the middle of November through December is a time of year when school becomes particularly fun and exciting.  Almost every class, in one form or another, seemed to draw from Thanksgiving, Christmas, or Hanukkah for project inspiration. 

In art class, we would carefully trace our hands on paper plates, adding feathers on top of the fingers and a beak onto the thumb to make a turkey, which would hold court on our refrigerator door for all of the relatives to see.  This was also the time of year when pottery and clay were worked into the curriculum, so that our creations would be kilned and ready to wrap as Christmas gifts.  My dad still has the "interesting" clay taco that I so proudly presented him with one year.  You see?  Even then, I was into food. 

Music class would focus on preparation for the big holiday concert, which was held every year in the school's gymnasium-turned-concert hall.  Bleachers were stacked away in lieu of the "good" plastic and metal folding chairs, which parents, grandparents, and siblings would sit and squirm on as they listened to off-pitch renditions of  "Jingle Bells" and "The Dreidel Song" played on the recorder.  I actually still have my recorder, complete with a circle of pink nail polish painted around the rim, my attempt to distinguish it from everyone else's recorder. 

In second grade, I remember having several weeks of class during November dedicated to learning about the Pilgrims.  We did some sort of a play about the Mayflower (so glad that my parents didn't have a video camera at the time), and we learned about the very first Thanksgiving feast.  As part of that lesson, my teacher, Mrs. Gonzales, taught us how to make cornbread, and then we all got to have a piece.  I don't recall being deeply enamored with her version, as it was a bit dry and crumbly, but cornbread became something that I associated with Thanksgiving as a result.

Since second grade, I have tried many, many variations of cornbread, often encountering that same dry texture issue, which bad cornbread has become notorious for.  This variation, a rather unconventional sweet and savory version, is my all-time favorite, incorporating anise-scented fennel seeds, chewy tart cranberries, and crunchy pecans.  Although cornbread purists might scoff at my adding sugar to the recipe (a huge no-no in the South), the sweetness works with all of the other flavors.  The inside of this bread is nice and moist, and the outside forms a lovely crisp crust.  For those of you who prefer an alternative type of bread on your Thanksgiving table, I have included a favorite easy biscuit recipe, which mixes chopped green onions and black pepper in buttery, flaky layers.  These are great for mopping up gravy or for making post-turkey day sandwiches.  Prefer rolls?  Gotcha covered.  Check out my Texas-Sized Dinner Rolls or my Butternut Squash Rolls, another two favorites.  Clearly, the no-carb thing will never work for me!  Here are my extra tips for preparing this scrumptious selection of breads:

• The cornbread loaves can be baked up to 3 days in advance, wrapped tightly in plastic wrap, and stored at room temperature.  The loaves can be frozen for up to 1 week, tightly wrapped in plastic wrap.  Thaw at room temperature.
• Instead of making small cornbread loaves, you can make 12 cornbread muffins or 2 larger  loaves.  The cornbread can also be baked in a hot large cast-iron skillet and then cut into wedges.
• Crushing fennel seeds right before you add them to the batter releases more flavor during the baking process.  You can crush the seeds using a mortar and pestle, a heavy rolling pin, or with the bottom side of a heavy skillet.  You can also pulse them a few times in a spice grinder.  You fennel will become more fragrant as you crush it.
• Instead of using 1 cup cranberries, you can use a mixture of cranberries and golden raisins.  Feel free to substitute a different type of nuts or to omit them altogether.
• The biscuit dough can be prepared in advance and then frozen, tightly wrapped, for 5 days or refrigerated for up to one day.  Thaw frozen dough overnight in the refrigerator.
• Biscuits can be baked in the morning and then reheated, wrapped in foil, just before serving.
• If you do not think that scallions will be a hit with your family, try substituting some chopped fresh rosemary, thyme, or mixed herbs.

Sweet and Savory Cornbread

Makes 4-5 mini loaves

Ingredients:

1 1/3 cups flour

2/3 cup yellow cornmeal

1/3 cup golden brown sugar, packed

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

12 tablespoons unsalted butter, melted

2 large eggs

1 1/2 cups buttermilk

1 cup coarsely chopped dried cranberries

1/2 cup medium-fine chopped lightly toasted pecans

1 1/2 tablespoons fennel seeds, coarsely crushed

Preheat the oven to 375F degrees.  Spray 4 small loaf pans with non-stick spray and set aside.  In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.  In a separate bowl, whisk together the melted butter, eggs, and buttermilk.  Add the wet ingredients to the dry ingredients, stirring until just combined.  Stir in the cranberries, pecans, and fennel seeds.

Divide the batter among the prepared pans and smooth the tops.  Place the pans on a baking sheet and bake in the middle of the oven until the tops are golden brown and a toothpick inserted into the center emerges clean, 20 to 25 minutes. 

Cool the loaves in their pans on a wire rack for 10 minutes, then invert the loaves onto the rack to cool completely.

Flaky Black Pepper and Green Onion Biscuits

Makes 12-14 biscuits

Ingredients:

1 cup cold buttermilk, plus more if needed

1/2 cup minced scallions

2 cups flour

1/2 cup yellow cornmeal

Scant 1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

8 tablespoons cold butter, cubed

2 tablespoons melted butter for brushing biscuit tops

Coarse black pepper and coarse salt for sprinkling

Place a rack in the upper third of the oven and preheat the oven to 425F degrees.  Line a baking sheet with parchment paper; set aside.

Combine the buttermilk and scallions in a small bowl.  In the work bowl of a food processor add the flour, cornmeal, sugar, baking powder, salt, and black pepper; pulse several times to blend.  Add the cubes of chilled butter and pulse until the mixture resembles coarse meal.

Transfer the flour mixture to a medium bowl.  Add the buttermilk mixture and stir until moist clumps form, adding more buttermilk if necessary.

Gather the dough together and turn it out onto a lightly floured work surface.  Knead the dough gently to combine, about 3 or 4 turns.  Roll the dough out to a 3/4-inch thickness.  Using a floured 2-inch round cutter, cut out as many rounds as you can.  Reroll the scraps and cut out additional rounds.  Place the rounds on the prepared baking sheet, spacing them 2 inches apart.

Brush the tops of the biscuits with melted butter.  Sprinkle each biscuit lightly with the coarse pepper and salt.  Bake the biscuits until the tops are golden and a toothpick inserted into the center emerges clean, 18-20 minutes.  Cool the biscuits slightly on the pan and serve warm (or at room temperature.)