Easy French Bread

My cousin gave me this recipe and it is kind of amazing! The bread is not as fluffy/light as french bread like you buy at the store, but it is really quick and easy for bread and tastes delicious! It makes 2 giant loaves so sometimes I make both and freeze one, or give one to my mom for her family to devour, or I'll just half the recipe and that works fine too. I use this recipe a lot with the appetizer recipes for dips and such that recommend using french bread for dipping.

3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten

In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).

In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.

Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.

Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.

Mix for 5-10 minutes on speed 2 (if using a kitchen aid).

Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.

Bake for 30-35 minutes.

Cream Cheese Pound Cake

This is one of my favorite treats to make! I found the recipe while looking for a petit fours recipe for Chloe's birthday party earlier this year and, while the petit fours are too much work for a day to day treat, the pound cake is utterly fabulous! You can find directions and pictures here. But here is the synopsis in case the link ever goes away.

3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk

Preheat oven to 325 degrees.

Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.

(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).

Bake for about 60 minutes or until done.

You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!

Whole Baked Sweet Potatoes

We have baked Sweet Potatoes at our house about once a week or so and I usually wrap them like a baked potato in tin foil, but for our Thanksgiving feast I thought I would actually look up a recipe and figure out how you are supposed to do it. ;) I found one (which I can't find now to reference) that was perfect.

Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.

I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.

Crock Pot Glazed Carrots

Last week I made a full Thanksgiving dinner for the kids and the hubby (well, the hubby did a lot of the work, so I should say we made Thanksgiving dinner for the kids) since we don't have to cook it for anyone else this year. I usually do roasted carrots in the oven, but this year, I thought it would be great to simplify and try a crock pot recipe. I found this one in the "Mormon Pantry Slow Cooker Cookbook" and it turned out yummy.

2 lbs. baby carrots (I actually had purchased the regular long carrots already thinking I was doing my other recipe, so I sliced them and used those and they were great)
1 cup water
1/4 cup honey
1/2 cup orange juice
3 Tbsp. butter
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp. salt

Combine in a slow cooker; cook high 4-5 hours or low 8-10 hours until carrots are tender. Stir before serving. I loved that I didn't even have to mix the ingredients around in the slow cooker before turning it on and by the end everything was beautifully melted together and made my house smell yummy all day!

Thanksgiving Etiquette

So, I have a question for all you cooks out there.  It's my in-laws' turn to host Thanksgiving this year.  My assignment is to bring a jell-o and homemade rolls, and I feel confident making those.  I'm making my grandma's perfect rolls, and raspberry pretzel jello.

By way of information, I have to admit I'm not a big fan of Thanksgiving food.  Call me Chandler Bing, but I don't particularly like turkey, mashed potatoes, green bean casserole, or gravy (ick).  My family just does Thanksgiving differently.  I have recently learned to like mashed potatoes, but only the way I make them--with lots of flavor and seasoning, and no gravy whatsoever.  But here's the problem: my in-laws like to make really traditional, simple food.  They like their meat really, really well done (like shredded) and prefer their potatoes with butter and milk only--no salt, pepper, chives, sour cream, or anything like that. And they like to make the turkey and potatoes themselves, rather than assign them to their children.  At the other Thanksgivings I've had at their house over the years, I barely eat anything and wind up starving by the time we finally get home (thank goodness for cold cereal)!

So here's my question: would it be rude to bring some mashed potatoes I made myself, the way I like them?  I would of course make enough to share with others, but I don't want to offend my in-laws.  On the other hand, since I know I'm not really going to like anything else at the meal (that I didn't bring), would it be so bad to bring something else I know I would eat, so I don't have to eat cold cereal at 10 p.m.?  Or would that be too rude, and I should just suck it up?

Cookie Dough Cupcakes

This is my new favorite dessert!!!

For the cookie dough:

2 sticks softened butter

3/4 cup sugar

3/4 cup brown sugar

4 tbsp milk

1 tbsp vanilla2

1/2 cups all purpose flour

1/4 tsp. salt

1 cup mini chocolate chips

For the cupcakes:

3 sticks softened butter

1 1/2 cups light brown sugar, packed

4 large eggs

2 2/3 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup milk

2 tsp. vanilla extract

For the frosting:

3 sticks softened butter

3/4 cup light brown sugar, packed

3 1/2 cups powdered sugar

1/2 tsp. salt

2 tbsp. milk

1 tsp. vanilla extract

Directions:
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

**If you don't feel like doing the cupcake batter from scratch, you can use a cake mix and just prepare as directed for cupcakes**

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Call for Help

I'm in need of some creative assistance.  My sister-in-law had to have some serious surgery today, and I'm planning on bringing her dinner on Monday when she gets out of the hospital.  She has five darling but very picky kids and a food-loving husband.

I am just so sick of all the things I usually make when I bring dinners to people.  I need new ideas!  Since they live in Layton and I have a day job, I would prefer something that travels really well, holds heat well (if it's meant to be served hot, that is), and could be mostly assembled the night before or in the morning before work. Oh, and even though I like lots of out-there flavors and veggies, I think she and her kids only like pretty standard stuff.  In the past I've made things like chicken enchiladas, lasagna, chicken pot pie/casseroles, soup, chili, etc.  I just need help out of my rut!

Thanks!