Entries Tagged as 'breads'

pumpkin gingerbread

November 26th, 2013 · 5 Comments

Pumpkin Gingerbread Sugarlaws 2

When it comes to Thanksgiving recipes, I’ve already covered the basics: stuffing, sweet potatoes, green beans, apple pie, and more.  But let’s face it: unless you’re hosting for the first time, you probably have a recipe or two of your own.

But what about the morning before Thanksgiving?  See, I bet you didn’t put much thought into that, did you?  Usually over the holidays you can count on a house full of visiting family, and they need breakfast!  And you need to get started on the turkey, so you know what’s a great idea?  A simple, easy, totally delicious recipe that they can enjoy — perfect for getting everyone into the holiday spirit a little early! 

For this recipe, I tried to focus on an ingredient that was great for your skin and perfectly for the holidays — and I settled on pumpkin!  Pumpkin has tons of Vitamin A, which jump-starts the skin cell renewal process and helps give you youthful, radiant skin.  It’s also a great source of Vitamin E, an antioxidant that protects and repairs your skin (Vitamin E is also found in Simple Skincare Protecting Light Moisturizer, one of my favorites)!  So you’re doing good for your skin as well as your body — think about that when you go for seconds! 

And for more awesome skin-loving recipes, check out Simple Skincare’s Skin-Loving Food and Nutrition Pinterest board!

Pumpkin Gingerbread Sugarlaws 3

Pumpkin Gingerbread

INGREDIENTS
1 1/2 cups sugar
1/2 cup canola oil
2 eggs
1/3 cup water
1/2 of a 15-ounce can of pumpkin puree
1 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup powdered sugar
1-2 tbsp milk
1 tsp vanilla

DIRECTIONS
Preheat oven to 350 degrees F.  Lightly grease a 9″ by 5″ loaf pan. 

Mix together sugar, oil and eggs and beat until smooth.  Add water, pumpkin, ginger, pumpkin pie spice and cinnamon and beat together until well blended.

Add the flour, baking soda, salt, and baking powder to the mixture and blend until evenly distributed.  Pour into the loaf pan and bake until a knife inserted into the center of the loaf comes out clean, about 1 hour. 

For the icing, mix together powdered sugar, vanilla and milk.  Start with one tablespoon of milk and increase in small increments until the icing is pourable.  Pour onto the gingerbread, cut and serve.

Pumpkin Gingerbread Sugarlaws 1

Tags: breads · Breakfast and Brunch · food · This post was created in connection with my appointment as an Ambassador in the Simple® Skincare Program. · Visit www.facebook.com/SimpleSkincare to share your story on sensitive skin. For more tips and deals from Simple, join the Simple VIP community at https://www.simpleskincare.com/simplevip/

recipe: perfect baked spinach and eggs

June 6th, 2013 · 9 Comments

Eggs5

Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend.  Which is essentially what happened on Saturday and Sunday.  We woke up in our house, looked around, and realized we could just… chill out.

Which, obviously, for me, meant the opposite of chilling: it meant cooking!  Breakfast, lunch and dinner, and a few snacks in between.  You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!

So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients.  Healthy, easy, and absolutely delicious!

Eggs11

Perfect Baked Spinach and Eggs

INGREDIENTS
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Sea salt
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread

DIRECTIONS

Preheat oven to 375 degrees.  Lightly grease a baking dish and place two slices of bread inside.  Slather the bread with the spreadable cheese, and set aside.

Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together.  Cook until the spinach wilts, about 5 minutes. 

Spread the spinach over the slices of bread evenly.  Create a small indentation for each egg in the center of the bread.  Gently crack an egg into that indentation for each slice. 

Bake for 15 minutes, or until the eggs are set.  Serve warm and enjoy!

Eggs13

Tags: breads · Breakfast and Brunch · food

parmesan cheese twists

March 17th, 2011 · 7 Comments

I’m spending today styling the Brahmin summer catalog in Providence, so I’m typing this right before I leave for the train station.  I’m so excited for this project, and I can’t wait to show you guys all the looks we’re putting together!  Look for more behind-the-scenes images (and a video) soon!

But — not these cheese twists.  I’ve actually been meaning to make these for probably three years — mostly because of this simple equation:

Cheese + Puff Pastry = Best Combo Ever.

These are basically just buttery, parmesan-y indulgent little finger foods, and what could be better than that?  You could dust them with fresh grated pepper or smoked paprika for a little complexity, but even on their own, they’re pretty great.  And a three-ingredient recipe that makes something this impressive?  Not bad, Katy.  Not bad.

INGREDIENTS

1 frozen puff pastry sheet, thawed
2 tbsp olive oil
1 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees. 

Unfold pastry on lightly floured surface, and cut it into thirds.  Brush both sides with olive oil.  Cut into strips on a diagonal.  Twist strips and place 2″ apart on a greased baking sheet, and top with parmesan cheese.  Bake 10-15 minutes or until golden. 

Tags: appetizers · breads · food

cinnamon bread

July 27th, 2010 · 12 Comments

This bread proves that no matter how much experience you have in the kitchen, yeast can still get the better of you.  This was my second try on this recipe — my first try used a packet of yeast that was unexpired, stored at a proper temperature (at least, within my kitchen), and seemingly ready to be used.  And despite all that, my dough stayed thick and dense as a rock.  After setting it out to rise for an hour, it hadn’t even moved.

I started over.  This time, the yeast cooperated (although slowly) — I had bread that would rise, at least.  Still, though, this bread wouldn’t quiet cooperate.  When I tried to roll the raisins into a swirl, they grouped together at the bottom of the loaf (as you can see in the pictures).  The only solution I can think of is to add them with the wet ingredients, so they distribute evenly during kneading.  I’ve written the recipe that way below — when you guys try it, let me know if that works!

But even with all the trial and error, there is nothing quite like the smell of freshly baked bread wafting through the kitchen on a weekend morning.  So I’m going to call the end result a success — if only I could find a way to make my yeast a little less temperamental.

cinnamon bread recipe

INGREDIENTS
1/2 cup milk
1/2 cup warm water
1 (.25 ounce) packages active dry yeast
1 egg
1/3 cup white sugar
1 tbsp cinnamon
1/4 teaspoon salt
3 tbsp butter, softened
1/3 cup raisins
3 cups all-purpose flour

DIRECTIONS

Proof the yeast by mixing it with 1/2 cup warm water and 1 tbsp sugar.  Allow to sit for 5 minutes until milky and foaming.

In a large mixing bowl, add the yeast mixture, egg, milk, sugar, butter, salt, raisins and cinnamon.  Add the flour gradually to make a stiff dough.  Knead for about five minutes.

Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.

Punch the dough down, and place it in a greased 1 1/2 pound loaf pan. Let rise until the bread is the shape that you want, around 45 minutes for a regular-sized loaf. Preheat the oven to 350 degrees while the dough is rising.

Bake the loaf for 35 minutes. Allow to cool before slicing, and serve.

Tags: breads · Breakfast and Brunch · food

garlic soft pretzels

January 11th, 2010 · 24 Comments

When I first posted this recipe for soft pretzels over a year ago, it immediately became one of the most popular posts on this site.  I made that recipe probably a dozen times, trying to improve it with some small variance — and finally settled on garlic.  Because, really, is there any savory recipe that isn’t better with some garlic?

But now I’m opening it up to you — what would be other good variations on this?  Clearly cinnamon sugar would be great, but are there any unique pretzel flavors I should try out?  I’m getting hungry just thinking about it…

Soft Pretzel Recipe

INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water
1 1/4 cups all-purpose flour
2 tbsp white sugar
1/2 tsp salt
2 tsp garlic powder
1 tbsp canola oil

3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt

DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt, garlic powder and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour.

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned.

Makes six medium-sized pretzels, but please double or triple this recipe, because they disappear quickly!

Tags: breads · food