Danish Braid

May 20th, 2019 · 44 Comments

Most of us have a “to cook” list.  Mine is probably a hundred recipes I’ve pulled from magazines and websites, and honestly, I have no hope of ever finishing it (particularly as it grows about ten times faster than I complete any of the recipes).  However, in addition to the recipe list, I have a to-learn technique list, which includes homemade puff pastry.

It started a few months ago, when I saw Jacques Pepin smoothly roll out a homemade sheet of puff pastry using nothing but a tapered wooden rolling pin, flour, water, and butter.  Unbelievable!  No refrigeration, no resting time, just rolling, folding and baking.  Needless to say, when I looked at this recipe, I thought I’d do it the Jacques way.

But I am not Jacques Pepin, and when I attempted to roll, fold, and roll again, something went horribly wrong.  I ended up with a table and rolling pin covered in butter, and definitely nothing resembling puff pastry.  So I stepped back, called upon my inner reserves of patience, and attempted to follow the recipe as written.  Go figure.  Not surprisingly, my dough soon went from picture (a) to picture (b), below:

Much improved.  In fact, eventually, throw in a little rhubarb jam, and I could get it to picture (c), which is this tasty little thing:

I brought this to work because there was no chance I would eat the whole thing, being 1) not particularly prone to eating breakfast, 2) not a huge fan of danish, and 3) not particularly inclined to gain 5 pounds in a week.  

But everyone loved it — I will definitely be making this again.  In fact, it’s Saturday, and I have nothing to do…

Click Here for the Recipe!

Tags: breads · Breakfast and Brunch · food

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!

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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!

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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!

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Tags: breads · Breakfast and Brunch · food