Cozonac – Romanian Easter Bread

April 19, 2019

IMG_8091Happy Good Friday everyone! Wait…can you say that? You hear a lot of “Happy Easter” but not really “Happy Good Friday”. Hmmm…well I’ll ask you to indulge me today because I am very happy today! My Apple Cinnamon Hot Cross Buns that I make every year ( you have to bake them on Good Friday or they don’t have all of the special powers) are well under way!

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And not only does the house smell completely irresistible, what with all the baking buns, but I am also ready to share a new recipe with you for Cozonac – Romanian Easter Bread.

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This tender, sweet and citrus-y yeast bread is shot through with swirls of a chocolatey nut filling. It looks so festive and tastes Ahh-mazing! And here is the truly amazing thing, I have somehow managed to get this blog out BEFORE the actual holiday. Last year I didn’t get the recipe for my Italian Easter Bread published until Easter had come and gone. So this year is definitely an improvement in that regard.

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I tried to play my tardiness off last year by saying “Oh, you’ll be way ahead of the game for Easter 2019”. But now I guess now you’ll have to pick between the Italian Easter Bread and this Cozonac or be ahead of the game with a recipe waiting in the wings for Easter 2020!

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I love trying out Easter breads from around the world. I’ve already told you about my Italian Easter Bread last year. The year before I made Tsoureki from Greece.

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There was also the Slovak Paska:

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As well as the impressive Russian Kulich:

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But let me get back to the bread at hand today.

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Cozonac has Romanian origins. It is traditionally baked during both Easter and Christmas. Soft and tender, this bread is slightly sweet and flavored with orange & lemon zests as well as rum. Ha! Now you’re talking huh? The delicious filling has also got a bit of rum in it, so take care that you don’t get too festive over this holiday. Walnuts are typically used in the filling, though the filling ingredients do vary from region to region. I used ground almonds. I think pecans would also be quite tasty.

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Cozonac was pretty easy to make, though keep in mind it does require two rising times and a bit of finesse as you have to roll out four different sections of dough, spread the sticky filling evenly and then roll them up and twist the rolls together. That’s how you get those beautiful spirals in your finished loaves.

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And for all of your effort, you are most definitely rewarded with not one but TWO loaves of this scrumptious bread.

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It is a decadent indulgence just as it is, and I bet it will make some phenomenal French toast. I’ll have to let you know about that. So what are you waiting for? I’ve actually given you a bit of time to get this baked for Easter this year. I promise, you won’t be sorry! Happy Easter!

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Cozonac - Romanian Easter Bread

  • Servings: 2 loaves
  • Difficulty: moderate
  • Print

recipe from: She Loves Biscotti

Ingredients:

For the dough:

  • 1 cup milk
  • 3/4 cup granulated sugar
  • 170 grams (3/4 cup) unsalted butter, cubed
  • 720 grams (approx. 6 cups) bread flour
  • 8 grams (2¼ teaspoon) active dry yeast
  • 1 tablespoon orange zest, grated
  • 1 tablespoon lemon zest, grated
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon rum
  • 1/2 teaspoon salt

For the filling:

  • 1 cup milk
  • 3/4 cup granulated sugar
  • 200 grams walnuts, almonds or pecans finely ground, about 2 cups
  • 1/4 cup rum
  • 1 teaspoon orange extract
  • 1 tablespoon orange zest
  • 1/2 teaspoon ground espresso powder
  • 1/4 cup dutch processed cocoa
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1 egg lightly beaten
  • 2 tablespoons Demerara sugar

Directions:

Make the dough:

In a small saucepan over medium heat, whisk together the milk and sugar.

Add the butter and stir until butter is almost melted. Remove from heat and set aside.

While the butter/milk mixture is cooling, add 1 1/2 cups of the flour and the yeast to the mixing bowl of a stand mixture, fitted with the paddle attachment. Mix on low speed until combined.

Once the milk/butter mixture has cooled to luke warm (98°F/36°C) add it to the flour/yeast and combine on low speed for 2-3 minutes.

Allow the mixture to rest for a few minutes.

In the meanwhile, grate the orange and lemon zest and set aside.

With the mixer on low speed, add the eggs one at a time, mixing until the are just combined.  Scrape down bowl and mix for about 1-2 minutes.

Add the vanilla extract, rum and salt.

Switch to dough hook attachment.

Add the rest of the flour, one cup at a time, mixing until combined. Once all the flour has been added, continue to knead for a few minutes.

Add the citrus zests and continue to knead for about 6-8 minutes or until dough is smooth and elastic. NOTE: If you find that the dough is still sticky, add a few more tablespoons of flour.

Place the dough in a lightly buttered dough rising bucket or bowl. Make sure to turn the dough over in order to completely coat the dough with the butter.

Cover with plastic wrap.

Allow to rise for about 2 hours or until double in size.

In the meanwhile, prepare the filling.

Make the filling:

Over medium heat, in a small sauce pan, whisk together the milk and sugar.

Add the ground nuts and stir until a paste-like consistency is reached. This should take about 15 minutes. Stir often. (I used Almond Flour because it was easy – being ground and ready to go.)

Add the rest of the ingredients and continue to stir until a paste like consistency is achieved.

Set aside to cool.

To Assemble the Cozonac:

Preheat oven to 350° F. Place oven rack at bottom third of oven. Butter two (9 x 5 inch) loaf pans.

Punch down the risen dough and divide into four equal parts. I use a kitchen scale just to make sure I’ve the pieces are equal.

On a rolling mat or lightly floured wooden board, roll out each section into a large rectangle (about 11 x 14). Spread out the 1/4 of the nut mixture (approx. 1/2 cup) to within 1/2″ from the edge for each rectangle.

Starting from the long end, roll the dough to form a log. Repeat with the rest of the dough and filling. Pinch the ends and the seams together.

Twist two pieces of the dough log together and place in prepared loaf pan. Do the same with the last two pieces of dough logs.

Brush the top of the dough with a beaten egg. Cover the pans loosely with plastic wrap. Allow them to double in size. This can take 45 – 60 minutes.

Sprinkle a little Demerara sugar over the top and bake for about 45 minutes. Feel free to place a piece of aluminum foil loosely over the tops to prevent over browning.

Allow bread to cool completely before slicing.

Enjoy!

Cozonac brought to you by Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Cozonac:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

SAF Instant Yeast

Hand Held Zester

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

Silicone Pastry Dough Rolling Mat

King Arthur Flour Espresso Powder


Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hash Browns

March 14, 2019

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So I know, I know…St. Patrick’s Day hasn’t even happened and here I am talking about corned beef leftovers. But I just want you to be ready, you know…have a plan, be one step ahead…you get it. And this Corned Beef & Irish Cheddar Strata will do that for you. A strata is basically a savory bread pudding. And this one has layers of gorgeous corned beef and creamy Irish cheddar. But wait, I’m not done. If that didn’t have your mouth-watering, it is topped with crispy hash browns!

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And here is the amazing thing – you do the majority of the preparation the night before you want to serve it. So after you enjoy your St. Patrick’s Day corned beef and cabbage, you take a few seconds to assemble this strata. The pop it in the fridge and get on out there to enjoy the parades or parties or whatever shenanigans your heart desires. When you get up the next morning all you have to do while you’re having your coffee and swearing that you’ll never drink again, is bake the strata. While it’s baking prepare the hash browns and voila! Your recovery brunch is ready! I’m assuming, of course, that you did partake in a few green beers…Not only will folks be thrilled by your big Corned Beef feast on St. Patrick’s, but you can wow them and cure their hangover the next morning with this yummy strata.

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Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns

  • Servings: 4 -6
  • Difficulty: oh so easy
  • Print

Ingredients:

  • 6 – 8 slices (8 oz.) challah, sliced into 1″ cubes
  • 1 lb. leftover corned beef brisket, chopped or sliced
  • 8 oz. Irish cheddar, grated (I used Kerry Gold Cheddar)
  • 3 eggs
  • 1 1/2 cups half & half
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 10 oz. frozen mini potato hash browns (you can substitute in tater tots, or if you are feeling industrious, make a fresh batch of  hash browns from any leftover potatoes you might have from your St. Patrick’s Day feast)
  • minced fresh chives for garnish

Directions:

Butter an 8X8″ square dish. Spread 1/2 of the bread cubes over the bottom. Top with 1/2 of the corned beef and then scatter 1/2 of the cheese over that. Repeat the layering, ending with the cheese.

In a large bowl, whisk the eggs. Add the half-and-half, salt and pepper. Whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and weigh it down with heavy cans, bottles or pie weights. Chill overnight.

Preheat oven to 325°F.

Remove the strata from the fridge 20 minutes before baking and let it come to room temperature.

Bake until the center is puffed and the edges have pulled away from the sides – approximately 50 – 60 minutes.

Let strata stand while preparing the hash brown topping.

Cook hash browns according to package directions. You want the hash browns to be crispy, so possibly cook a bit longer than the package recommends.

Arrange the crispy hash browns over the top of the strata. Garnish with chives.

Enjoy!
Overnight Leftover Corned Beef Strata with Crispy Hashbrown Topping brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns:

Kerry Gold Cheddar

Le Creuset Square Baking Dish

 

 


Twice Baked Breakfast Popovers

February 14, 2019

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Happy Valentine’s Day! Now I know you probably were most likely expecting some sort of gorgeous confectionary treat for a Valentine’s Day post. Some sugary, chocolatey delicious explosion. I know. And you can believe me when I say that is exactly what I would want. Truth be told…in a the shape of a cupcake for me. However, I wasn’t making myself a Valentine’s Day treat, I was making one for The Husband. Though one year I did get away with serving him up some cupcakes by making them Gin & Tonic Cupcakes:

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Sneaky right? But I can’t really do that every year. As I’ve mentioned before, he doesn’t even really like chocolatey desserts. (I know…weird right?!!!) And if he is going to get worked up about a dessert, it would probably be a fruit type thing like this lovely Cashew Crusted Blackberry & Lime Tart:

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But this year, I didn’t really have any dessert recipe in mind. Then it occurred to me… the Husband really likes eggs. I mean he really likes eggs. Like he says he “never gets tired of them” and “could eat them every day” kind of likes eggs. And he loves popovers.

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And who doesn’t like bacon? So although a bit unconventional, here is an incredibly tasty savory Valentine’s Day treat: Twice Baked Breakfast Popovers!

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Yup, that is freshly baked, golden brown popovers – hot from the oven

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Look at that steam1

just stuffed full of moist fluffy eggs, crispy bacon and gooey cheese. Yum right?!!!

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These delicious little devils were right up the Husband’s alley. And lucky for me they were quick and easy to make. The most difficult thing was not opening the oven to peek in on the popovers while they were baking. Frying bacon and scrambling eggs…peice of cake! And speaking of cake…the Husband didn’t miss it all! Valentine’s Day is all about spoiling your sweetie with their favorite treats. Just so happens my darlin prefers eggs over chocolate!

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Twice Baked Breakfast Popovers

  • Servings: 6 standard sized popovers, 12 medium-sized or 18 minis
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Popovers:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 340 grams (1 1/2 cups or 12 oz.) milk (skim, low-fat, or full-fat), lukewarm
  • 3/4 teaspoon salt
  • 177 grams (1 1/2 cups or 6 1/4 oz.) all-purpose flour
  • 43 grams (3 tablespoons or 1 1/2 oz.) melted butter

For the Filling:

  • 1 pound bacon
  • 2 tablespoons butter
  • 12 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch scallions, chopped, white and light green pieces separated from dark green pieces
  • 1/2 cup grated cheddar cheese, plus extra for sprinkling on top

Directions:

Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.

Grease the wells of the popover pan. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high-speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

Stir in the melted butter, combining quickly.

Pour the batter into the popover pan wells, filling them about 2/3 full.

Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

While the popovers are baking, prepare the bacon egg and cheese filling. Fry the bacon until crispy, then crumble it into 1/4″ – 1/2″ pieces. Set aside.

Beat the eggs with the milk or cream, salt and pepper. Set aside.

Melt the butter in a large frying pan over medium heat. Add the light green and white parts of the scallions and cook until softened. Add the egg mixture and cook, stirring until the eggs have just barely set. Remember, the eggs will cook further after they have been placed in the popovers. You do not want them overcooked.

Transfer the scrambled eggs & scallions to a mixing bowl and allow them to cool slightly. Then add the bacon and cheese.

Once the popovers are out of the oven and cool enough to handle, cut a slit in the side of each popover but don’t cut them completely in half. Spoon the egg mixture into the hollow portion of each popover.

Place the stuffed popovers on a parchment lined baking sheet, sprinkle with any remaining cheese and bake at 400°F for 10 – 12 minutes, until the cheese has melted.

Remove the popovers from the oven, garnish with he dark green scallions and serve hot or warm.

Enjoy!

Notes:

*You can buy a popover mix from King Arthur Flour (amazon link below as well) if you don’t want to make the popovers from scratch – although they are pretty easy to make.

*You can make these popovers in a muffin pan, though I do recommend getting a proper popover pan (link supplied below). If you are using a muffin pan make sure you grease it well, covering the area between the cups as well as the wells.

Twice Baked Breakfast Popovers brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Twice Baked Breakfast Popovers:

King Arthur Flour Popover Mix

Nordic Ware Grand Popover Pan

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

Scanpan Classic 10.25″ fry pan – I love my Scanpan frying pan! Wouldn’t scramble an egg in any other!

 


Fresh Apple Cinnamon Chip Scones

December 2, 2016

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Want your house to smell like a perfect Fall day, all cozy and cinnamon-y? Bake up a batch of these Fresh Apple Cinnamon Chip Scones. And let me just say right here…it is still Fall. I know you’re seeing all those Christmas holiday decorations going up. I think folks have barely put their forks down from their Thanksgiving dinner and they’ve already got their Christmas trees up and decorated. Why rush it folks? It really is still Fall. At least I keep telling myself that. In good old Virginia yesterday it was 76°F (24°C)! We were in short sleeves and I could’ve probably gotten away with shorts. Not my idea of Fall weather. But after a line of thunderstorms roared through last night, we’re back down to the 50’s, which is a respectable range for Fall weather I think. Anyhoo….back to these scones! I love them because they are chock full of fresh crisp apples, which you should be able to find easily this time of year (being Fall – I will say again). They are very soft and tender inside and have a wonderful crunchy cinnamon sugar crust over the top.

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It took no time at all to whip these up. Easy-peasy I say. And I can’t tell you how delightful it was to kick back with a hot cup of tea and an Apple Cinnamon Chip Scone, warm from the oven and slathered with butter. No better way to enjoy a crisp FALL day!

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Fresh Apple Cinnamon Chip Scones

  • Servings: 12 large scones
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Scones:

  • 2 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup chopped fresh apple, in 1/2″ pieces (about half a medium apple); leave the skin on, if you like
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened preferred

For the Topping:

  • 3 Tablespoons coarse white sparkling sugar
  • 1/2 teaspoon ground cinnamon

Directions:

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spices. 

Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. 

Stir in the chopped apple and cinnamon chips.

In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. 

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. 

Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. 

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. (So don’t skip this step! Freeze those scones!! Time in the freezer will allow the gluten to relax which will result in a much more tender scone. And the butter will solidify which will make the scones flakier. All good things, so put them in the freezer and chill out with a cup of coffee or something for 30 minutes.)

Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked. 

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

Enjoy!

Apple Cinnamon Chip Scones brought to you by: Runcible Eats (www.leaandjay.com)

Useful Links for Kitchen Tools & Ingredients for Apple Cinnamon Chip Scones:

Cinnamon Chips – I used these from King Arthur Flour, but you can also get them on Amazon.


Cinnamon Apple Twist Bread & Rolls

November 18, 2016

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Now here is one lovely recipe to add to your Fall baking repertoire – Cinnamon Apple Twist Bread and/or Cinnamon Apple Rolls. You will love how scrumptious your house smells when it is filled with the cozy, comforting aroma of cinnamon and apples. But you know what you’ll really love? How delicious this soft, tender and sweet bread tastes. I’ll consider you pretty dang accomplished if you can keep from eating it all in one sitting!

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I know you might be thinking that this bread looks a bit complicated. But don’t fear. It is actually pretty easy to make. I used to be awfully intimidated by any recipe that called for yeast. Now I don’t even give it a second thought. It really isn’t that hard and the results for your efforts are so worth it. So to make this bread have such a lovely swirled appearance, you simply roll your filled dough up as though you were making a jelly roll or cinnamon buns.

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Then rather than cutting the individual rolls, you cut the roll in half lengthwise and twist the two pieces together. Now I will admit, the filling does leak out a bit, but don’t freak out, there is still plenty of filling left inside. The day is not lost. I will say that the original recipe called for a King Arthur Flour product called Clear Jel (link provided below). Apparently this powder thickens fillings and sauces without giving them a starchy taste. I didn’t have any on hand, though will be getting some in my next King Arthur Flour shipment, so I used flour as the thickener for this batch. Since I already know I will be making this amazing bread again, I’ll try that Clear Jel out next time.

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This recipe is pretty versatile too in that you can make either two loaves of twisted bread, two pans of apple cinnamon rolls or one loaf of twisted bread and one pan of rolls. So if you are really anxious about trying the twisty bread, make the rolls. They are pretty easy-peasy.

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Your family will be thrilled with this delicious Fall treat! And don’t forget, Thanksgiving is right around the corner. How amazing would it be to wake up with that turkey hang-over the day after and have a batch of this Cinnamon Apple Bread waiting for you? Just saying…

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Cinnamon Apple Twist Bread & Rolls

  • Servings: 2 loaves of twist bread or 16 to 18 rolls or 1 loaf and 8 - 9 rolls
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Dough:

  • 3 1/4 cups Pastry Flour Blend or All Purpose Flour
  • 1/4 cup potato flour OR 1/2 cup dried potato flakes
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup room-temperature or lukewarm milk

For the Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons All-Purpose Flour
  • 1 teaspoon cinnamon
  • 1 cup peeled, grated apple (1 to 2 large apples)
  • 1 tablespoon lemon juice

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons heavy cream
  • 1/2 tablespoon boiled cider (if you don’t have boiled cider, just use 2 tablespoons heavy cream. The boiled cider just bumps up the apple flavor. There is a link below to where you can buy it.)

Directions:

To make the dough: Whisk together all of the dry ingredients , then add the butter, flavor, egg, and milk, mixing until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it’s almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise.

To make the filling: While the dough is rising, make the filling. Whisk together the sugar, ClearJel, and cinnamon. (If you substitute flour for the ClearJel, the filling will be runny at first, but will firm up when baked.)

Toss the grated apple with the lemon juice, then add that to the ClearJel and sugar mixture. Mix well, and set aside.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10″ x 12″ rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2″ margin clear of filling along all sides.

Starting with a long side, roll the dough into a log, taking care to pinch the edges closed as you are rolling. This will help keep the filling from leaking out. Finish your roll with the seam on top, rather than underneath of the roll and then seal that edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or “braid” the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.

To make rolls: Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1″ slices. Some folks recommend a sharp knife or a pizza cutter to cut the rolls. I prefer using a strand of unflavored dental floss. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise until they’re puffy. 

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they’re lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves or rolls once they’re cool.

Enjoy!

Cinnamon Apple Twist Bread and Rolls brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Cinnamon Apple Twist Bread & Rolls:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

Clear-Jel

Boiled Cider


Zucchini, Pancetta & Cheddar Frittata

September 27, 2016

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Anybody else still have zucchini hanging around their kitchen? I’m so happy to say we do. The husband and I are way into zucchini these days. Can’t get enough of the stuff. It not only tastes fantastic all on its own, but it also seems to magically enhance any recipe you add it to, like that Zucchini Banana Bread I told you about a couple of weeks ago. The addition of that wonderful summer squash made what was already really good banana bread into absolutely amazing banana bread. So when I came across the recipe for a Zucchini & Cheddar Frittata on Once Upon a Chef‘s blog, I just couldn’t wait to make it.

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Frittatas are just a perfect meal in my house. They’re great because they work for breakfast, lunch or dinner. And lucky for me, the husband is a big fan of the whole “breakfast for dinner” concept. I don’t think he has ever met an egg dish he didn’t like and is happy to eat them anytime of day. So frittatas are perfect. They are also wonderfully versatile and are a great way to use up any leftovers you might have on hand. In fact, I did customize the original recipe a bit. I added leeks to it because we love them nearly as much as zucchini. I also decided to add some crispy pancetta. And I must say I quite pleased with the results! This frittata was so delicate, creamy and delicious! It was great warm from the oven and also delicious cold from the fridge the following day. It was really quick and easy to make. I was able to have this tasty summer supper on the table in a little over 30 minutes. Huge win in my book!

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Zucchini Pancetta & Cheddar Frittata

  • Servings: 2 - 4
  • Difficulty: easy
  • Print

Recipe slightly adapted from: Once Upon a Chef

Ingredients:

  • 3/4 pound (12 oz) zucchini (about 2 small zucchini -try to use small zucchini as they contain less water)
  • 4 oz. pancetta, chopped*
  • 2 leeks, washed and cut into rings – white & light green bits only**
  • 3/4 teaspoon salt, divided
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces (about 1 cup) grated Cheddar cheese

Directions:

Preheat the oven to 325°F.

Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.

In an 8 or 10-inch ovenproof, nonstick sauté pan, over medium heat, cook the pancetta until crispy and set aside on paper towels to cool. Drain all but 2 tablespoons of the grease from the pan. Add the leeks, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.

Add the crispy pancetta, cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until just set, 20-23 minutes.

Enjoy!

*Don’t have any pancetta? Substitute bacon – everybody loves bacon! Or just leave it out altogether for Meatless Monday.

**The husband and I are mad for leeks, but if they aren’t really your thing you can substitute in 1/4 cup finely chopped shallots, from 1 – 2 shallots.

Zucchini Pancetta & Cheddar Frittata brought to you by Runcible Eats (www.leaandjay.com)


Zucchini Banana Bread

September 9, 2016

Zucchini Banana Bread

Well my, my, my! Here it is September. Summer is over and done with (I wish – yet it is still in the upper 90’s around here, a swampy, sweltering mess – Thanks Virginia!) and I have not posted one thing, not one little morsel, since May! Yup – missing in action or at least missing from the kitchen. For shame! Ah well, I’m making my comeback in a big way today. Yup, I have a recipe that has been “wowing” folks all summer long. It has been my go-to baked treat to take to gatherings with me all summer and I kid you not, every single person who tastes it asks for the recipe. The universal clamor was enough to get me off my lazy bum and back to blogging. So without further ado – here you have it – the recipe of the summer….Zucchini Banana Bread.

Zucchini Banana Bread

I know…I just know how skeptical to probably are right now. I was certainly not thinking this would be as amazing as it is when I first set out to make it. I just happened to have a couple suspicious looking bananas as well as a zucchini or two, lying about the kitchen. And then I remembered a recipe that I had seen on Two Peas & Their Pod blog (great blog – if you haven’t taken a peek, what are you waiting for?!) and I got busy. Little did I know the results would be pure magic. Seriously…This is the best banana bread I have ever tasted!

Zucchini Banana Bread

The husband agrees, as do a whole bunch of other lucky folks that have tried it this summer. Truth be told, you can’t taste the zucchini, but it presence in the recipe transforms this banana bread. It is so incredibly moist. Yet it still holds its shape and doesn’t just fall into a pile of crumbs when you go to slather it with butter. But don’t take my word for it. A loaf of this bread comes together easy-peasy. Give a whirl. You’ll be a believer.

Zucchini Banana Bread

Zucchini Banana Bread

  • Servings: one 8x4 inch loaf
  • Difficulty: easy
  • Print

recipe from: Two Peas & Their Pod

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini – you can do this with a box grater or make quick work of it with a food processor fitted with a shredding disc.
  • 2 tablespoons turbinado sugar, optional

Directions:

Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan* and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Enjoy!

*If you would rather make muffins, line a muffin tin with liners or grease each well. Baked for 20 minutes or until a toothpick come out clean. Will yield 12 muffins.

Zucchini Banana Bread brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Zucchini Banana Bread:

Cuisinart Pro-Classic Food Processor

Sugar in the Raw – Turbinado Sugar

 


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