One of my greatest vices (besides Gin and Tonics) is anything peanut butter. I simply cannot resist this creamy condiment. I love a slathering of peanut butter on top of a fresh slice of french toast brioche or even on top of vanilla bean ice cream. There is an unlimited amount of uses for peanut butter and I’m sure you could share quite a few with us as well. I’m going to share one of my most favorite uses and that is rich, delicious peanut butter frosting. Just mix up 2 cups of powdered sugar, one stick of butter, a heaping scoop of peanut butter (you can always add more to taste) and a splash of milk. Add the milk a little at a time until you reach the desired consistency. Then enjoy! I made these cakelets (what I like to call finger food cake slices) for my church coffee hour tomorrow.
I’ve always found the concept of baking bread at home intimidating. For me, bread was always one of those items that you buy from the store (like Carrie’s bakery). Every once in a while it’s interesting to take something that you are used to buying pre-made or packaged from the grocery store, and create it at home just so you get a feel for the process. After hearing about this recipe from the a family friend I decided to try the no knead bread recipe that Mark Bittman raves about in the New York Times. Frankly, it could not be easier. The hardest part is probably remembering to budget time for the dough to rise.
Ingredients
3 cups flour (I use a combination of AP and whole wheat)
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cups water
dutch oven or pyrex pot to bake it in
Method
1. Combine the dry ingredients. Add the water and mix until the dough comes together.
2. Put dough in a bowl, cover with plastic, and allow to rise for 12-24 hours. The longer the better.
4. Dump it out and fold over itself once or twice. Then cover loosley with plastic and let rest for 15 minutes.
5. Dump dough out onto a floured surface and fold each of the four sides into the middle. Make sure the dough is covered in flour and place seam side down on a kitchen towel. Cover with another towel and allow to rise and double in size for about 2 hours.
6. Place your dutch oven in the oven about 45 minutes until the dough is ready, and preheat oven to 500.
7. Place dough seam side up in dutch oven.
8. Bake for 30 minutes at 500 degrees with lid on.
Isn't it pretty?
9. Take lid off and bake for 15 more minutes until bread is golden brown. Then remove from oven and allow to cool.
The family friend who turned me onto this recipe told me that she’s tried any number of alterations and the bread comes out great every time. She has added various combinations of honey, herbs, and nuts, as well as used smaller glass pans to bake the bread. It’s such a fun project to keep track of the rising, and it would be great recipe to experiment with!
When it comes to baked goods, I love to make them myself from scratch. I think it’s healthier than store bought, and it’s nice to know all of the ingredients that are in your food. Plus they usually taste better (usually…). Even though this is my goal, it doesn’t always happen like that. One thing that I actually have never made from scratch is brownies. I’m on the Sandra Lee’s Semi-Homemade team for these.
I blame it on my childhood. My mother who actually has a degree from the New York Restaurant School, never makes brownies from scratch (shhhh, don’t tell anybody). She claims that brownies are just a little too much extra effort from scratch, and the box mixes come pretty close. So brownies from a box it is!
My mom has always sworn by this kind:
I made a batch recently and to add a little extra something, I softened some peanut butter and added it on top before I put it into the oven.
So pretty.
PS- While we’re on the topic of Food Network people, I recently caught an episode of Jeff Mauro’s new show. He was the winner of last season’s Next Food Network Star. Hilarious. Give him a try, especially if you like sandwiches because that’s his thing.
Sadie Dishes 