COUCH POTATO BARS

I got this recipe from Tablespoon because it sounded intriguing.  Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

COUCH POTATO BARS
4 cups pretzel sticks, ground fine
1/4 cup butter, melted
3 tablespoons sugar
8 slices bacon, cooked and crumbled
1 cup semi-sweet chocolate chips
1 cup potato chips, crumbled
1 can sweetened condensed milk
1 cup peanut butter

  • Preheat oven to 350 degrees.
  • Line 9×9 baking dish with foil.
  • Combine pretzel crumbs, sugar and butter.
  • Press into pan.
  • Sprinkle bacon and chocolate chips over pretzel crust.
  • Sprinkle potato chips over bacon and chocolate chips.
  • Drizzle condensed milk evenly over the top.
  • Bake 20 minutes.
  • Let cool for 20 minutes on the counter and then chill in refrigerator for an hour.
  • Once bars are completely cooled, melt peanut butter in microwave for 30 seconds.  Drizzle peanut butter over top.
  • Remove foil from pan and cut into bars.
  • Keep refrigerated.

GOAT CHEESE SALAD

Hubby used to have this wonderful goat cheese salad at a local little haunt.  We specifically went a few days back so he could have that salad and found they had removed it from the menu.  So I decided to be bold and ask for the recipe so I could re-create it for him and guess what? They gave me the recipe!

When I went to the grocery store yesterday I had trouble finding plain goat cheese so I used a lemon infused one instead.  I also used my Sweet Honey Catalina for dressing instead of bleu cheese this time since I had some on hand that needed used up.

GOAT CHEESE SALAD
Lettuce greens
1 tomato per person
Juice of 1 lemon
pickled beets
small sweet onion, sliced
Fresh ground salt and pepper to taste
3-4 slices goat cheese per person
Panko Crumbs
1 large egg , beaten well
1-2 tablespoons coconut oil
Fresh ground hazelnuts
sliced olives (optional)
bleu cheese dressing 

  • In a shallow bowl place the sliced onions on the bottom.
  • Pour the can of pickled beet slices over the onions. Set aside.
  • Slice goat cheese and place on a plate in a single layer.  Cover and freeze for 15 minutes.  This makes the soft cheese easier to work with.
  • While the cheese is in the freezer prepare the lettuce and tomatoes.
  • Sprinkle the lemon juice, salt and pepper over the lettuce and tomatoes. Set Aside.
  • In a small food processor grind together the Panko crumbs and hazelnuts in equal proportions until you have enough to evenly coat your cheese slices.
  • Dredge the goat cheese in the egg first and then the nut crumbs.
  • Over a fairly high heat melt the coconut oil.
  • Quickly sear the cheese slices on both sides.  The goal here is to brown the crumbs and protect the cheese inside so don’t linger.
  • Drain onions and beets of juice and add to the sides of your salad.
  • Top with dressing and goat cheese slices.
  • Enjoy.

NOTE: Goat cheese is REALLY soft.  The best way to slice it to get even slices is with dental floss.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I can’t believe it’s Monday again already! I had a cyber/virtual productive weekend cleaning up photo files and ridding my computer of unnecessary “space holders”.  But now it’s time to link up with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie for Happy Homemaker and Menu Plan Monday.

THE WEATHER OUTSIDE
THIS MORNING:
Just in time for spring, it’s cold and rainy here again.  I hate those false nice days that fool you into short sleeves and sunny days.

FOR THE WEEK:
Pretty much the same, but less and less promise of sun and more and more promise of dreary skies as the week progresses.

TO DO LIST
TODAY:

  • Dr. appt. and hospital prep for hubby’s upcoming surgery
  • errands
  • groceries

THIS WEEK:

  • Laundry
  • EBAY
  • Cleaning

CURRENTLY READING

TELEVISION & DVR

  • Perception
  • Vikings on the history channel (hubby has a thing for Norway)

but I’m still working off the DVR from last week.

  • Castle
  • Scandal
  • Justified

PLAY TIME (If I can find any)

LMBO at that possibility.

A few recipes from last week never got made so they are on this week’s menu again.
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


BREAKFAST
DINNER
DESSERT
MONDAY
Oatmeal with Fruit
C.O.R.N. or Y.O.Y.O.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
Chicken Fricassee

THURSDAY
Scrambled Eggs with cheese & Toast
Moroccan Roast Chicken

FRIDAY
Yogurt with Blueberries & Granola
White Bean Gratin
Couch Potato Bars
SATURDAY
Bacon & Eggs
Coffee Meatballs & Noodles
SUNDAY
Pancakes French Quarter Pork & Beans


LAST WEEK’S RECIPE LINKS

NEW RECIPES I FOUND THIS WEEK TO TRY IN THE NEAR FUTURE

  • Pineapple Skirt Steak

MY FAVORITE PHOTO FROM LAST WEEK

Whiskey knows she’s not allowed in the kitchen while I’m cooking and tried to hide out under the table.

BLOGS TO CHECK OUT

I keep looking for new and inspiring blogs, but honestly so many have huge ad sections or pop ups nowadays that just annoy me!

HOMEMAKING TIP

A few hints for successful slow cooking in your crock pot:

  • Don’t stir unless a recipe specifically tells you to.  Removing the lid lets a significant amount of heat and moisture out which can change your cooking time.
  • Add dairy, seafood and fresh herbs at the end of your cooking time,  
  • Dairy products will break down and/or curdle if cooked too long.
  • Fresh herbs will turn black and lose their crispness if cooked too long.
  • Seafood is something you want to only cook until done or it will fall apart.
    • For best results browning beef before cooking in the crock pot makes for more even cooking.


    ON MY MIND LATELY

    WAY TOO MUCH!


    PRAYING FOR & INSPIRATION

    APPLE CINNAMON PORK CHOPS

    APPLE CINNAMON PORK CHOPS
    4 boneless pork chops
    1 KNORR chicken gel bouillon
    1 large frozen apple juice
    1 cup water
    1/4 teaspoon celery seed
    1 teaspoon + 1 teaspoon cinnamon
    1/4 cup + 1/4 cup brown sugar
    1 apple, cored and sliced
    Fresh ground pepper and salt to taste

    • Arrange pork chops in a single layer in the bottom of the crock pot.
    • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
    • Pour over pork chops.
    • Cook on low 4-5 hours.
    • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
    • Cook another hours.

    THE GREY GHOST, A BIRTHDAY TRIP

    Every year hubs and I would schedule small trips for our birthday months since they are 6 months apart.  For the last decade though something always came up when it came time for the trip near my birthday.

    Finally, this year, we made it!  We were leaving the area for the last time and decided it was time to visit a southern California ICON, the Queen Mary during it’s 80th anniversary. It was a fantastic trip!  LOL that was almost 6 months ago and I’m just now getting this posted.

    • 1929-1935 Queen Mary became a groundbreaking event.  Cunard was undeterred by the Great Depression and was designing a pair of technologically advanced new ships to replace their 3 current ships; Mauretania, Aquitania and Berengaria.
    • The Queen Mary (named after wife of King George V) was originally launched on September 26, 1934.
    • 1936-1939 It was during the Queen Mary’s glamour years that they raised the bar for luxury travel and that forward thinking technology made the ship popular with British Royalty, Hollywood celebrities and dignitaries to become the grandest ocean liner ever.  Also known as the most haunted ship on earth.
    • 1939-1946 As England and France declared war on Germany, the Queen Mary began her war years.  Passenger travel was suspended, the ship was retrofitted, camouflage painted and dubbed the “Grey Ghost” to serve as a troopship.  The Queen Mary hauled as many as 15,000 men and with her record-breaking speed and size became a pivotal role in guiding our allies to a victory.
    • The Queen Mary became a bi-national family transport in 1946-47.
    • 1947-1960’s It took 10 months to re-retrofit the Queen Mary to it’s original splendor.  After that she returned place as a world class luxury liner.  During the 1960’s air travel was becoming more and more popular and ocean liners were becoming obsolete. The modern world was winning and the Queen Mary was quickly becoming outdated.
    • 1967 The Queen Mary was officially retired but almost didn’t make it to the hotel she is today.  When the decision to sell her came about, most of the bidders were from scrap metal outfits.  Fortunately Long Beach was looking for an attraction to draw in tourism and The Queen Mary was just the ticket. The Queen Mary was moved to sunny Long Beach California to become a living historical landmark, hotel and popular attraction education a new generation to the by gone ways of a grand era.
     The galleys were in perpetual motion and still had trouble keeping up with just basic meals in order to keep the troops fed.
     Troop accommodations were EXTREMELY basic by comparison to any class of of the luxury liner’s normal passengers.
     They did add bedspreads for the time spent toting war brides and families – nice touch. War brides often made the trip both directions as they were refused/returned once they arrived here.

    For the 75th anniversary, a contest was held and thousands of letters were submitted with their experiences while aboard the Queen Mary.  Here are just a few that I found interesting.

    Next door to the Queen Mary is the dome that used to house Howard Hughes’ Spruce Goose.  In 1993 the Spruce Goose was shipped by barge up the west coast to Oregon where it now resides at the Evergreen Aviation and Space Museum in McMinnville, Oregon. The dome was purchased by Warner Bros. Studio and used as a sound stage for many years for Batman movies in particular because of the cave like qualities.  I understand the dome was purchased by Carnival Cruises and is now using it as a Customs and luggage facility.
    We had a harbor view room which was especially spectacular at night.

    Here are a few of the cabin photos to show you just how little has changed in all these years though the large screen TV in the sitting room looks really out of place. Originally the Queen Mary was truly a luxury liner.  One of the things I found the most interesting was that if you didn’t like the color scheme of your room they would change it within 24 hours!  Originally there was no carpeting, sprinkler system or fire detectors.

     1st Class Bedroom and sitting room.

    Notice the bakelite knob and keyhole. The Queen Mary was one of the first to use this “plastic” throughout their ship as it was warmer to the touch than metal.  Even the light switches were bakelite.  Below are the water choices on the tub.

    Each bathroom has four faucets, two for salt water and two for fresh as well red (male) button and green (female) buttons to call stewards to wash your back or attend you as necessary. By the way the tubs are NOT flat, but rounded to help prevent falls while at sea – something I had a bit of an issue with.

    There was no air conditioning as we know if today originally. This fan and vent as well as the functioning portholes (if you were luck enough to have one) served as the only was to get cool.

    We took several of the tours (I highly recommend the Behind the Scenes Tour) and we learned sooooooooooooo many things.

    Above is the first class pool and then the gate between class levels. During “tea time” third class passengers were allowed to use the 1st class pool for 1 hour.  After that time, the pool was drained, scrubbed and refilled with “fresh” salt water ready again for 1st class passengers. The different classes were afforded different levels of comfort, food and entertainment.  Liberace once gave a concert for the 3rd class passengers that really ticked off the 1st class passengers as they were refused entrance.
    The emergency Signals were posted throughout the ship and this is what the lifeboats looked like.  By my count though I think it was a bit like the Titanic in that there would have been more people than lifeboat seats.

    Much, if not most of the ship still has the original art work and superior craftsmanship, most of it well ahead of its time and very well preserved despite the time the ship spent as a troop ship.

    These pictures above do not do any justice to the murals and artwork or the beauty of the captains doors below the mural. The captain liked to make a “Grand” entrance to the Grand Salon.  All the artwork was covered during the “grey ghost” years.  The fireplaces were electric to avoid fires though ironically they allowed smoking.

    This beautiful navigational piece is a functional work of art with crystal ships on a pulley sytem.  It is hard to see, but there are two ships that follow those tracks through the center that would allow the passengers to know not only where they were at any given time, but also where the Queen Mary’s sister ship was in their route.  A little trivia fact: the ship would get 13 feet to a gallon. Also the original linoleum has been replaced everywhere except inside 1 phone booth where the small little holes left from women’s stiletto’s can be seen.

    This shot reminds me of the shining for some reason!  It appears to be sloped AND IT IS!  When the ship was built they took into account the pitch, roll and sway and built the ship to absorb as much of the sea movement as possible. The Queen Mary is considered the most haunted ship in the world ever.  I had one of those WTH? moments when there was an ethereal flash in the middle of the night in the dark of our room.  Long story short, it turned out to be my cell phone finishing its charge. LMBO still.

    While we were there the Queen Mary was hosting a fabulous Bob Hope exhibit. It is impossible to show all the wonderful displays that were donated for this exhibit. Suffice it to say that Mr. Hope was a one of a kind man that was cherished by the world as an entertainer and great humanitarian.

    One of my most favorite places on the entire ship was the Observation Deck Bar.  The bright red enamel art deco look was beautiful with the original wood work and a very inviting area to sit and watch the water and birds.  Plus the drinks and food was excellent.

    Across the way is the Long Beach Aquarium of the Pacific.  We love the beach and aquariums so this was a perfect combo trip for us.  Here are a few of the favorite aquarium pictures.

    The Aquarium was a fantastic way to spend a day and we topped it off with a birthday meal at Bubba Gumps.  I just adore their Shrimp Shack Mac & Cheese and it was my birthday after all!  I did find a copy cat recipe that sound worth trying.

    The on board restaurants have fantastic menus, but also had fantastic prices to go along with the menus.  So we spent a good deal of time checking out and enjoying the surrounding restaurants at Shoreline Village like:

    I have at least 2 dozen more pictures I planned on adding to this post, but as you can see I’m already running quite long and really enjoyed the trip A LOT!  The majority of the ship has been set up as a floating museum and hotel.  They have done a fantastic job at keeping the integrity of the ship while allowing you to tour the engine room, bridge, radio room, captain’s quarters and so much more and keeping the history interesting too.  If you are in the are it is well worth planning as part of your trip.  The Queen Mary has a Halloween Dark Harbor event, a winter ice festival, Sunday Brunch and a 4th of July party that all look fun.  They are also near the Long Beach Grand Prix and rotating historical exhibits like Bob Hope or Princess Diana.

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    HOMEMADE SPAGHETTI & MEATBALLS

    MEATBALLS
    1 slice sourdough bread
    1 tablespoon milk
    1/3-1/2 cup Panko crumbs
    1 pound fresh ground beef
    3/4 pound fresh ground pork
    2 large eggs
    2 tablespoons fresh chopped flat leaf parsley
    zest from 1 lemon
    salt and pepper to taste

    • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
    • Roll into 1 inch meatballs.
    • Cover and chill meatballs while you prepare the rest of the recipe.
    • When ready bake meatballs for 1 hour in a 350 degree oven.

    SAUCE
    3 tablespoons avocado oil
    1 small red onion, chopped
    24 ounce can whole tomatoes
    1 KNORR beef gel
    3/4 cup moscato white wine
    Juice from 1 lemon
    5-6 cloves garlic, finely minced into a paste
    3 tablespoons Classico sundried tomato pesto
    1 teaspoon fresh ground Himalayan pink salt
    1/2 teaspoon fresh ground black pepper
    1/4 teaspoon fresh ground red pepper
    1 teaspoon sugar
    2 tablespoons fresh chopped Italian flat leaf parsley
    2 tablespoons fresh chopped basil

    • Heat avocado oil in a large saute’ pan over medium high heat.
    • Add onions and garlic sauteeing until tender.
    • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
    • Add seasonings, blending well.
    • Add tomatoes and gently crush.
    • Bring to a SLOW boil.
    • Reduce heat and simmer 2 hours.
    • Add meatballs to sauce during the last 30 minutes.
    • Serve over pasta.
    • Top with fresh grated Parmesan Cheese.

     

    GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

    GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
    1 pound chicken wings and/or drumettes
    1 can Old El Paso chopped green chiles, drained
    1/2 cup Frank’s Original Red Hot Sauce
    1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
    1 cup King Arthur flour
    1 stick Crisco
    1 stick organic butter
    salt and pepper, to taste
    1/2 + 1/2 teaspoon sugar

    • Melt Crisco stick and butter together in a large skillet over a medium high heat.
    • Add flour to a gallon size ziploc bag.
    • Add chicken pieces and toss to coat.
    • Add chicken pieces to oil, but do not crowd.  
    • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
    • Cook until wings begin to bleed before turning.
    • Season again and sprinkle remaining sugar.
    • Cook until browned all over.
    • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
    • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
    • Bake 15 minutes until heated through.

    Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

    QUINTESSENTIAL MAC & CHEESE
    16 ounces pasta, prepared per package
    1/3 cup red onion, small dice
    Himalayan Pink Salt
    Fresh Ground black pepper
    1/2 teaspoon paprika
    2 tablespoons organic butter
    2 tablespoons flour
    1 cup heavy cream
    1 cup shredded Mozzarella cheese
    1/4 cup shredded Parmesan cheese
    1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
    1/4 cup extra sharp Cheddar Cheese

    • Preheat oven to 350 degrees.
    • In a large saucepan, melt butter.
    • Add onion, cooking until translucent.
    • Add flour, stirring until golden.
    • Add cream and stir until smooth.
    • Add seasonings, stirring to blend.
    • Add cheeses, blending until smooth.
    • Toss with cooked pasta and pour into prepared baking dish.
    • Top with crumbled Garlic Croutons.
    • Bake 30 minutes until heated through.

    HAPPY ST. PATRICK’S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

    And what do you have for dinner?  Corned Beef of course.  I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

    CROCK POT CORNED BEEF
    3 pound corned beef brisket with seasoning packet*
    6 cloves garlic, minced
    2-8 ounce 7UP (or 12 ounces + 4 ounces water)
    4 ounces organic butter, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1 bag baby carrots
    1 pound baby potatoes

    • Lightly spray crock pot with non-stick spray.
    • Add butter.
    • Place brisket fat side up.
    • Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
    • Add 7 up.
    • Cover and cook 4-5 hours on low.
    • Add carrots and potatoes.
    • Cover and cook another 2-3 hours until tender.
    • Thinly slice meat.
    • Drain potatoes and carrots.
    • Serve and Enjoy.

    *I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.

    CORNED BEEF HASH
    We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes. 
    left over corned beef (about a pound), diced and shredded
    2 tablespoons organic butter
    1/2 pound cooked potatoes, diced
    1 large bunch green onions, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1-2 tablespoons Worcestershire sauce

    • Melt butter in a large skillet over medium high heat.
    • Add onions, cooking a minute or two until translucent.
    • Add corned beef and potatoes.
    • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
    • Serve with poached or fried eggs.

     

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    HAPPY HOMEMAKER & MENU PLAN MONDAY

    It’s time to link up for Happy Homemaker with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie  for Menu Plan Monday.

    It was a lazy rainy weekend around here – lot’s of reading, baking, recipe creating, DVR catching up,  race watching and goofing off.

    BREAKFAST

    Yogurt, blueberries and granola.


    THE WEATHER OUTSIDE
    THIS MORNING:
    Gray, dreary and drizzly.


    FOR THE WEEK:
    ?? Keeps changing so we will see!

    TO DO LIST
    TODAY:  

    • Laundry 
    • Spring Cleaning

    THIS WEEK:

    • EBAY

    CURRENTLY READING

    TELEVISION & DVR

    • Scandal
    • Justified
    • Perception
    • Rizzoli & Isles

    PLAY TIME (If I can find any)
    I’m still tweaking the new framework for my weekly menu and recipe links. 

    And for those that were wondering what those acronyms you often see on my menus are:
    C.O.R.N. = CLEAN OUT REFRIGERATOR NIGHT
    Y.O.Y.O = YOU’RE ON YOUR OWN
     Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Oatmeal with Fruit
    C.O.R.N. or Y.O.Y.O.

    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT

    WEDNESDAY
    Yogurt with Blueberries & Granola
    Rosemary, Parsley & Thyme Chicken

    THURSDAY
    Scrambled Eggs with cheese & Toast
    Garlic Cider Chicken

    FRIDAY
    Yogurt with Blueberries & Granola
    White Bean Gratin

    SATURDAY
    Bacon & Eggs
    Coffee Meatballs & Noodles
    SUNDAY
    Pancakes
    Apple Cider Pork Chops

    LAST WEEK’S RECIPES I TRIED and their RECIPE LINKS

    NEW RECIPES TO TRY IN THE NEAR FUTURE

    • Orange Cardamom Roast Chicken
    • Pork with Apple Cream Sauce
    • Hungarian Meatballs
    • Hawaiian Meatballs
    • Dulce De Leche Pineapple Ice Cream Sundaes
    • Dulce De Leche Cookie Bars
    • Couch Potato Bars – they have peanut butter, pretzels, bacon, potato chips and chocolate chips – A MUST TRY COMBINATION

      MY FAVORITE PHOTO FROM LAST WEEK

      I took a few photos for a golf pamphlet my mom is putting together.  This one turned out pretty.

      The pond looks like spring is about to bloom too.

      BLOGS TO CHECK OUT
      Nothing new this week.

      HOMEMAKING TIP / PRODUCT REVIEWS
      When using plastic ware for anything tomato or pizza sauce, a quick spray with non stick cooking spray will prevent the tomato sauce from staining your plastic.

      Tired of sticking your finger reaching for your cake tester?  Add some wine, OOPS I mean add a wine cork to the end for storage and make it safer.

      ON MY MIND LATELY & PRAYERS & INSPIRATION

      ORANGE BLOSSOM BRIOCHE ROLLS – BAKING PARTNERS

      This month Baking Partners are making Brioche from this adapted recipe from the book by famous pastry chef Dominique Ansel: The Secret Recipes

      Brioche is a pastry of French origin that is similar to a highly enriched bread with a high egg and butter content giving it a rich feel and taste.  It is light and slightly puffy.  It has a dark, golden, and flaky outer crust heightened by an egg wash. Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.  Brioche is served as a pastry or as the basis of a dessert with local variations of added ingredients, fillings or toppings. 

      ORANGE BLOSSOM BRIOCHE ROLLS  
      Makes around 20-25 rolls

      2 cups bread flour
      ½ teaspoon salt
      ¼ cup sugar
      2 ¼ teaspoon of  instant yeast
      4 large eggs
      1 tablespoon whole milk
      11 tablespoon unsalted cold butter small dice
      ¼ teaspoon Orange extract
      Grated orange zest of one orange
      1 teaspoon orange blossom water
      Non stick spray as needed for greasing
      All purpose flour for dusting
        • In a bowl, combine the bread flour, salt, sugar, yeast and eggs and mix well using hands or if using kitchen aid stand mixer use dough hook. Mix until well combined, kneading well so that it develop gluten (may take 10 -15 minutes). When it develops gluten the dough will leave the sides and  it will pass the window pane test – when you pull a piece of dough you can extend the dough without breaking it, also you  can make a see through sheet that is called window pane test. 

       

        • Then add the cold diced butter, and mix again until all the butter is incorporated well. 

       

        • Then add orange extract, orange zest, orange blossom water and mix until everything is fully incorporated. The finished dough should be smooth, shiny and sticky. 

       

        • Lightly grease a medium bowl and transfer the dough to the bowl. Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take  about 1 ½ hours. 

       

      • Remove the plastic warp and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
      Next day
        • When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. 

       

        • If you using muffin tin grease them well and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puff up well. As you can see I proofed mine in a really warm kitchen and the kind of grew together.

       

      • While the shaped rolls are proofing preheat oven to 400 F.
        • After 1 hour, brush the brioche rolls with egg wash and  bake them for 10 minutes or until they become golden brown in color. 

       

        • Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want. 

       

      • Brush them with little jam or Nutella if you like.