Author: QuiltLady

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.

ROSEMARY, PARSLEY & THYME CHICKEN

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

ROSEMARY, PARSLEY & THYME CHICKEN
4 slices bacon, cooked and crumbled
1 pound boneless, skinless chicken thighs, frozen
2 stalks celery, sliced thick
1 bag baby carrots
2 shallots, sliced
1 clove Elephant Garlic, minced
1 teaspoon black peppercorns
several sprigs fresh thyme
several sprigs fresh rosemary
several sprigs fresh parsley
1 KNORR gel bouillon
3 tablespoons plum jelly
1/4 cup red wine
1/2 cup hot water
2 tablespoons quick cooking tapioca flakes
Juice of 1 lemon
2 cups egg noodles
fresh ground pink Himalayan salt and black pepper
1 cup frozen peas

  • Layer celery, carrots, shallots and garlic in bottom of crock pot.
  • Salt and pepper vegetables.
  • Place frozen chicken thighs on top of vegetables.
  • Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
  • Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
  • Cover and cook on low 6-7 hours.
  • Add peas and egg noodles. Re-cover and cook another hour.

BLUEBERRY CRUMB CAKE

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

  • Preheat oven to 350 degrees.
  • Spray a 10 inch spring form pan with non-stick spray.
  • In a large bowl cream butter with sugar.
  • Add egg, blending well.
  • Sift together flour, baking powder and salt.
  • Alternately add flour mixture and milk, beating until well blended.
  • Fold in lemon zest and blueberries.
  • Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

  • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
  • Sprinkle on top of cake.
  • Sprinkle brown sugar on top evenly.
  • Place chilled butter slices randomly around.
  • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

CAPPUCCINO CRÈME CHOCOLATE TRUFFLE PIE

1/3 cup butter
1/2 cup Hershey’s cocoa
1/4 cup sugar
14 ounce can sweetened condensed milk (not evaporated milk)
1 – cup semi-sweet Chocolate Chips
2 – eggs, slightly beaten
1 1/2 cups ground ginger snaps
1 1/2 cups ground vanilla wafers
4 tablespoons butter, melted
CAPPUCCINO CRÈME (recipe below)
Cherry cordial Hershey’s milk kisses

  • Preheat oven to 350 degrees.
  • In a small saucepan melt thebutter over low heat.
  • Stir in cocoa and sugar.
  • Add the sweetened condensed milk, chocolate chips and eggs.
  • Stir until smooth. Remove from heat. Pour into crust.
  • Bake 25 to 30 minutes or until center is almost set.
  • Cool completely.
  • Refrigerate until ready to serve.
  • Just before serving, prepare and spread CAPPUCCINO CREME over top.
  • Garnish with chocolate pieces, if desired.
  • Cover and refrigerate leftover pie.

CAPPUCCINO CRÈME
1 cup (1/2 pint) whipping cream

1 1/2 teaspoons powdered espresso
2 teaspoons Hershey’s Cocoa
3 tablespoons powdered sugar

Directions:
In a mixing bowl, combine whipping cream, powdered espresso, Cocoa and powdered sugar. Beat until stiff. Makes about 2 cups.

SAUER PULLED PORK

SAUER PULLED PORK
2 cups sauerkraut, rinsed and drained*
2 pound pork tenderloin
2 tablespoons Dijon mustard mayonnaise mixture
1 cup beer**
salt and pepper, to taste

  • Place sauerkraut on the bottom of your slow cooker.
  • Cut tenderloin in half and lay on top of sauerkraut.
  • Generously salt and pepper meat.
  • Spread Dijon on top of meat.
  • Pour beer over around meat.
  • Cover and cook on low 6-8 hours or on high 4-5 hours.
  • Remove meat to cutting board and shred using 2 forks.
  • Serve on thick toast layers with sauerkraut and with sliced red onion.

*I used a local organic sauerkraut as is without rinsing or draining
**I used a pumpkin ale and used ALL of it

GRILLED CHEESE & TOMATO SOUP CASSEROLE

GRILLED CHEESE & TOMATO SOUP CASSEROLE
adapted from TasteofHome.com                         
serves 4
3 ounces cream cheese, softened
1 1/2 teaspoons Italian seasoning
8 slices sourdough bread
4 slices provolone cheese
4 slices extra sharp cheddar cheese
4 slices mozzarella cheese
2 tablespoons Classico sun dried tomato pesto
1 clove garlic, minced
salt and pepper to taste
1 JUMBO egg, beaten
1 cup whole milk
1/2 +/- cup shredded mozzarella cheese

  • Preheat oven to 350 degrees.
  • Spray baking sheet with non-stick cooking spray.
  • Spread butter on 4 slices of bread.
  • Place in baking dish butter side down.
  • Spread cream cheese on top side.
  • Add 1 slice of each cheese on top of cream cheese.
  • Butter the 4 other pieces of bread and place butter side up on sandwiches.

  • In a small saucepan whisk together the tomato pesto, garlic, salt and pepper until well combined.
  • Over medium high heat add milk gradually, whisking until well blended.
  • Bring to a boil.  Reduce heat and simmer 5 or so minutes until begins to thicken.
  • Pour a small amount of the tomato mixture into the beaten egg to begin with (do it too fast and egg will curdle) whisking constantly until well blended. Gradually add remaining tomato mixture, whisking constantly.
  • Pour over sandwiches.
  • Top with half of shredded cheese.
  • Bake 15 minutes, flip and top with remaining cheese and bake another 15 minutes or until golden brown.

HAPPY HOMEMAKER & MENU PLAN MONDAY

It’s another Monday… and you know what that means. 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.

It was a lazy weekend around here – lot’s of reading, race watching and goofing off. Weather was too nice!

BREAKFAST

I’m cheating and having Mickey D’s on my way to town.


THE WEATHER OUTSIDE
THIS MORNING:
It’s cold this morning, but promises to be warm and sunny by the time I get back from shopping and errands!  It’s just so short lived before it’s cold at night.

FOR THE WEEK:
Less and less promise of sun and more and more promise of dreary skies as the week progresses.

TO DO LIST
TODAY:

  • Grocery Shopping
  • Errands

THIS WEEK:

  • Laundry
  • 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
Sour Cabbage Pulled Pork

THURSDAY
Scrambled Eggs with cheese & Toast
Grilled Cheese Tomato Soup Casserole

FRIDAY
Yogurt with Blueberries & Granola
 Blackened Salmon

SATURDAY
Lemon Souffle Pancakes
Casino Wings
 Upside Down Chocolate Cake
SUNDAY
Parmesan French Toast & Bolognese Sauce

LAST WEEK’S RECIPES I TRIED and their RECIPE LINKS

    NEW RECIPES TO TRY IN THE NEAR FUTURE

    • Rosemary, Parsley & Thyme Chicken
    • Garlic Cider Chicken
    • Coffee meatballs & Noodles
    • Apple Cider Pork Chops
    • Pulled pork & coleslaw sandwiches

    MY FAVORITE PHOTO FROM LAST WEEK

    LOL I honestly didn’t take anything but food pictures this week.

    BLOGS TO CHECK OUT
    Nothing new this week.

    HOMEMAKING TIP / PRODUCT REVIEWS
    After you clean the cat’s litter box pour 1/2 inch of distilled vinegar in the bottom and let it sit 20 minutes.  The vinegar will seep into the pores and scratches in the plastic and neutralize the ammonia smell.

    ON MY MIND LATELY & PRAYERS
    I’m praying for a world at peace.

    INSPIRATION

    BACKGAMMON SOUP

    This soup got it’s name because I was off my feet for 2 days battling a knee issue during a cold rainy weekend and all we did was play backgammon.

    BACKGAMMON SOUP
    1 pound country sausage
    1 medium onion, chopped
    1 cup (3.5 oz pkg) sun dried tomatoes pieces
    2 tablespoons Classico sundried tomato pesto
    2 tablespoons quick cook tapioca
    6 cups water
    1 KNORR beef bouillon gel
    1 1/2 cup white beans
    1 cup baby carrots

    • Soak and cook white beans according to directions.
    • Whisk water with bouillon gel until well blended.
    • Whisk in tapioca, pesto, salt and pepper to taste.
    • Bring to a boil.  Lower heat to a simmer.
    • Add carrots, simmering for 30 minutes.
    • While carrots are simmering to tender, brown sausage and onion until a small crumble and drain off fat.
    • Add sausage and onion to pan along with beans.
    • Simmer another 30 minutes.

    MEAT LOVER’S CASSEROLE aka SPANISH RICE & MEAT

    This recipe started out as Baked Rice with Chicken and Lemony Meatballs from a Cook’s Illustrated Skillet Dinner Magazine, but became something entirely different before I was done. Hubby was still raving about this recipe this morning and even considered having leftovers for breakfast so I think it was a hit!

    MEAT LOVER’S CASSEROLE
    MEATBALLS
    1 slice sourdough bread
    1 tablespoon milk
    1/4-1/3 cup Panko crumbs
    1/2 pound fresh ground pork
    1 large egg
    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.

    CHICKEN & BACON
    1 pound chicken breast tenders, salt and peppered to taste
    4 slices bacon, browned crisp and crumbled*

    *I prepare the bacon in the microwave on paper towels while browning the chicken pieces to save time and absorb the grease to make the bacon crispier.

    SAUCE & RICE
    4 cloves garlic, minced
    1 large hot house tomato, cut into pieces
    Juice of 1 lemon
    1/2 teaspoon red pepper flakes
    2 KNORR chicken Gel bouillon
    1/2 cup hot water
    2 cups water
    1 cup Jasmine Rice

    PREPARATION
    6 tablespoons avocado oil

    • Heat oil over medium high heat in large skillet.
    • Add garlic and saute until golden and fragrant.  Remove to small food processor with a slotted spoon.
    • Add chicken to pan and sear both sides. Remove to paper towels to absorb any excess grease.
    • Add meatballs, cooking, turning and rolling until browned on all sides.
    • Prepare bacon in microwave while the other meats are being prepared.
    • Add bouillon gels, tomato pieces, lemon juice, red pepper flakes and 1/2 cup hot water to the garlic in the food processor and process until smooth.
    • Add rice and broth mixture to pan stirring until rice is translucent.
    • Add 2 cups water, bring to a boil, reduce heat and simmer until sauce thickens and rice is tender.

    ASSEMBLY
    Parmesan Cheese

    • Spray 2 quart casserole dish with non stick cooking spray.
    • Preheat oven to 350 degrees. 
    • Layer a small amount of the rice mixture on the bottom of you baking dish.
    • Top with a small handful of Parmesan cheese.
    • Layer chicken pieces on top of rice.
    • Sprinkle crumbled bacon on top of chicken.
    • Put another layer of the rice mixture.
    • Top with meatballs.
    • Top with remaining rice.
    • Sprinkle another handful of Parmesan cheese over everything.
    • Bake 20-30 minutes to heat through.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    It’s another Monday… you know what that means. 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.

    First things first! I want to wish my wonderful husband a VERY HAPPY BIRTHDAY today!

    BREAKFAST AS I WRITE:

    We’re going out for breakfast today for hubby’s birthday.


    THE WEATHER OUTSIDE
    THIS MORNING:
    Drizzly and cold!

    FOR THE WEEK:
    Pretty much the same all week.

    TO DO LIST
    TODAY:

    • Play for hubby’s birthday.  I’ll post about our adventures later this week.

    DURING THE WEEK:

    • Laundry
    • Recipe File Updates
    • Baseboards

    CURRENTLY READING

    TELEVISION & DVR

    A couple of new or returning shows start this week and I’m still working off the DVR from last week.

    • Castle
    • Scandal
    • State of Affairs
    • Justified
    • Sleepy Hollow
    • Perception
    • Rizzoli & Isles
    • Battle Creek
    • Good Witch

    PLAY TIME (If I can find any)

    Now I wouldn’t call it “play time”, but after my cortisone shot this past week I was told to stay off my feet for 48 hours.  So on the way home I stopped by Staples to buy some files and then I set up shop on the family room floor and set about cleaning up the HUGE pile of recipe scraps that hubby regularly reminds me we will NEVER be able to try them all and actually weeded out all the real scrap and organized the rest. I narrowed down 3 small totes to this file, but it is overstuffed LOL!

    I also tweaked the new framework for my weekly menu and recipe links (AGAIN).  The filled squares are actual links to tried and true recipes.  It is still not exactly what I’m looking for, but I’ll keep working on it. I also designated Tuesday as “EXPERIMENT NIGHT”.

    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
    MONDAY
    Oatmeal with Fruit
    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT
    WEDNESDAY
    Yogurt with Blueberries & Granola
    THURSDAY
    Scrambled Eggs with cheese & Toast
    FRIDAY
    Yogurt with Blueberries & Granola
    SATURDAY
    SUNDAY
    Cadillacs & Salad

    LAST WEEK’S RECIPES I TRIED and their RECIPE LINKS

    NEW RECIPES I FOUND THIS WEEK OR CREATED AFTER BEING INSPIRED BY OTHER RECIPES TO TRY IN THE NEAR FUTURE

    • Lemon Curd Napoleon

    • Baked Hawaiian Chicken

    • Voodoo Smothered Chicken

    • Chicken Christopher

    • Green Chile Marmalade Wings

    • Velvet Cake

    • Balsamic Glazed Steak Rolls 

    • Macaroon Peanut Butter Chocolate Tartlets

    • Lemon Souffle Pancakes

    • Orange Crunch Parfaits

    • Smoked Paprika Chicken Thighs

    • Norwegian Meatballs

    • Sauerkraut & Pork Roast

    • Blackened Salmon

    MY FAVORITE PHOTO FROM LAST WEEK

    LOL, I honestly didn’t take anything but food pictures again this week and then the black brat (who has his choice of 3 beds in this house) tried to squeeze out sweet Whiskey from the bed she was sleeping in and I just had to grab a picture.

    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 / PRODUCT REVIEWS

    Does your wedding ring or diamond necklace need cleaning – just use a denture tablet.  My jeweler taught me this trick – it’s quick and efficient leaving you with sparkling jewelry.

    ON MY MIND LATELY

    Keeping with last week’s soap box rant I have a real problem with the new KFC HALO’s commercial (as well as soooooo many others that use this same negative tactic) where they use children disrespecting their father. Dad wakes up to a horse’s head (from the daughter’s stuffed toy) in his bed and the whole thing plays out like a bad godfather parody and ends with dad going out to buy what she wants.  At least this was followed by a sweet Extra Gum commercial where you can see awe and respect in the daughter’s eyes as dad makes her a cute origami swan out of her gum wrapper.

    I don’t know about you, but with so many choices in this world I will go out of my way to buy a product that isn’t negative or insulting my intelligence with their ads.

    Children are really SOOOO impressionable. We need to present them with positive, life affirming ideals and models to follow. I know it sounds silly, but SOOOOO many commercials today are using NEGATIVE advertisement and I just think it’s wrong.  Like so many other things, the longer it is allowed to continue the more things may change – an NOT for the better.  Children being allowed to be sarcastic, negative, disrespectful and catered to DOES NOT encourage or inspire them to be good positive adults in the future.

    PRAYING FOR & INSPIRATION