It’s almost time for presents, and if some of you are still left in the dark as to what to get your food-loving friends, it’s not too late! Continue reading
It’s already been a whole year of our Baked Occasionally series, can you believe it!? It’s only logical that we would close the year with a recipe from their Christmas Cookie selection. This month, we each selected our own recipes, with Shannon choosing the whipped shortbread cookies and me choosing these beauties.
These cookies bake of wonderfully soft and chewy, filled with butterscotch and topped with a sprinkle of fleur de sel they are the perfect balance of salty and sweet, and will make the perfect addition to your Christmas cookie collection.
- 1 cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 5 ounces (10 tablespoons) unsalted butter, room temperature
- 5 ounces (about ½ cup) creamy peanut butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, firmly packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 4 ounces (a generous ½ cup) butterscotch chips
- Sea salt (optional)
- In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder and salt; set aside.
- Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Scrape down the bowl and add the peanut butter; beat until completely combined.
- Turn mixer off and scrape down the bowl again. Add both sugars and beat on medium-high until light and fluffy, 3 to 4 minutes.
- Scrape down the sides of the bowl, add the egg and vanilla, and beat until completely incorporated.
- Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and pulse mixer (or beat on low) until just incorporated, about 30 seconds.
- Using a rubber spatula, stir in the butterscotch chips.
- Note: while not necessary, I chilled the dough for a few hours prior to baking, as it was very soft and a bit difficult to work with immediately after mixing.
- Preheat oven to 350 F degrees. Line two baking sheets with parchment.
- Scoop 2 tablespoons of dough into balls and place them on the prepared baking sheets at least 1½ inches apart.
- Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes.
- Remove from the oven and place the sheets on cooling racks, allowing cookies to cool on the baking sheet for at least 5 minutes. Transfer the cookies to the wire racks to finish cooling completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you are making these for Christmas and want to get a head start, make the dough this weekend and scoop onto a lined baking sheet. Place in the freezer about 1 hour, then transfer the balls of dough to a freezer-safe Ziploc bag for storage. Bake from frozen following directions, adding an extra minute or two of baking.
Get the book – Baked Occasions
Check out Shannon’s post – Whipped Shortbread Cookies
(This post contains affiliate links, which means a tiny percentage of what you spend will go towards supporting Wee Eats)
I’ve been spending a lot of the last few months experimenting with all types of food delivery services – HelloFresh, Blue Apron, Home Chef and more. Meal kits have their pros – I love how convenient they are and how they can push me a little bit out of my comfort zone, but they have their cons too. For one thing, the costs can really add up and for another the produce isn’t always in the best shape by the time it gets to my door.
This is where Raw Spice Bar comes in. It’s not your typical subscription service – unlike Blue Apron or HelloFresh, they send you a batch of recipe-ready flavor kits along with accompanying recipes, highlighting a new region each month. The best part? They’re super affordable.
Since you’re only paying for the spices, the costs are as low as $6 per kit (a savings of almost $50 over your typical meal delivery service). If you don’t like the recipes they send you, you can check their website for more or even create your own.
I received the October spices which were Chipotle Salt, Coffee Chili Steak Rub, and Sun Dried Tomato seasoning.
The chipotle salt recipe was for roasted veggies, which I did make, but I also used it to make elotes and ended up liking it so much I just started putting it on everything!
My first recipe, Sun Dried Tomato Pizza, I mostly followed the recipe but took some liberties with the toppings. Topped with grilled chicken, sun dried tomatoes, feta, and fresh basil the pizza was to die for! This spice would also be an excellent addition to pasta, like a penne alla vodka or lasagna.
Lastly was coffee chili rubbed steaks, which had a few extra steps that I deemed unnecessary. Instead I just added some salt and rubbed it along with the spices all over some sirloin steaks. I grilled the steaks like regular and served them atop a deliciously filling arugula salad. That’s the recipe you’ll find below! If you’re interested in trying out these spices for yourself, I’ve got an extra kit right here for one lucky winner – just enter below!
- 8 ounces steak
- 1 packet coffee chili rub
- 1 tablespoon salt
- 4 cups fresh arugula
- 4 inch piece of cucumber, quartered and thinly sliced
- 8 to 10 cherry tomatoes, halved
- pickled onions (recipe below), to taste
- 2 tablespoons feta, crumbled
- 2 tablespoons parmesan, finely grated
- croutons, to taste
- dressing (recipe below)
- 1 small or 1/2 large red onion, sliced
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 small red onion
- 3 tablespoons good balsamic vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 4 to 6 tablespoons olive oil, depending on preference
- Salt and pepper, to taste
- Mix the water, vinegar, salt, and sugar together. Stir until salt and sugar are dissolved.
- Add onions and cover, let sit for at least 1 hour.
- Mix first 3 ingredients until combined.
- Stream in olive oil while whisking.
- Add salt and pepper to taste.
- Combine packet of seasoning with salt. Rub mixture over all sides of the steak (you will have about half left over, you can make an extra steak or save it for later).
- Heat grill to high heat.
- Cook steak on the grill for about 4 to 5 minutes on each side, until internal temperature reaches at least 135F.
- Remove from grill and tent lightly with foil, set aside while you make the salad.
- Wash and dry all produce.
- Toss arugula with cucumber, tomatoes, pickled onions (you won't use all of them), cheeses, and croutons. Add desired amount of dressing and toss to coat.
- Slice steak on a bias and top salads (or place next to the salad).
Now as you are well aware, I am far from gluten-free. I do, however, enjoy gluten free foods from time to time. Usually when I bake gluten free items, I will just bake something that doesn’t require flour rather than something that substitutes a “gluten free” flour. However, the folks over at Butterfly Gluten Free Flour were kind enough to send me a bit of their flours to try out and being the curious cat that I am, I just had to try them out.
These flour blends allow you to replace your normal gluten-filled flour 1-1 in recipes. So if you would normally use 1 cup of regular all purpose flour, 1 cup of the gluten-free stuff will replace it. Yay for no maths!
I used the flours in three applications – a quick bread (banana bread – easy baseline recipe), a cookie – palmiers, this was due to our November Baked Occasions, and as a pizza.
Quick bread (Banana) – For this application I almost preferred the gluten free version to the gluten-filled one. The crumb was more tender and I felt the banana flavor was more pronounced than in the flour-filled version. I’ve included my go-to recipe below, but feel free to use your own favorite recipe!
You will notice, however, that the GF version (left) did not rise as high as the gluten version and didn’t get the signature “dome” on top. It also browned (and cooked) more quickly than the regular bread by just a few minutes. The GF bread was done about 5 minutes before the standard banana bread, so make sure to check it earlier than you would check your regular recipe. If your bread is browning too quickly, then you’ll want to cover it loosely with some aluminum foil.
Palmiers – So, structure is not the gluten free product’s strong suit, so things like rolling and folding proved difficult here. Eventually I worked it out with a dough scraper and plastic wrap but I hated my life for the first portion of this.
Once baked, I can honestly say that there was no discernible difference between the gluten free and gluten filled versions here. If I had more flour I would love to try a standard chocolate chip or drop cookie with the GF flour to see how they stack up.
Pizza – Good (probably?) – Now I made the same dough with GF bread flour and with regular bread flour. While the regular bread flour version became poofy and stretchy and glorious. It baked up with big bubbles and a chewy crust. The gluten free version poofed slightly, but was more sticky than stretchy. It tore when trying to do a traditional pizza dough “stretch” so I ended up just sort of patting it into a round pizza shape.
Now by the time the pizza finished cooking, the natural light had disappeared, so my good friend Shannon was kind enough to provide us with an artistic rendition of my pizza. Isn’t she just the best?
As you can see from the picture above, although the gluten-free crust browned just as well as the gluten crust, it remained flat and didn’t have any of the much-coveted bubbles that the standard dough did. So, is it as good as gluten-filled pizza? No. But if you can’t or don’t want to eat gluten, did it make a pizza? It sure did. It looked and tasted fine, just didn’t have the same chewy, bubbly texture as a regular dough does.
(In case you’re thinking to yourself, “Come on, Natalie, the pizza pictures couldn’t POSSIBLY be that bad, could they?” – Yes, they could. See below for proof.)
Overall, I would say the flours performed very well. Although it was more difficult to work with than regular flour in applications that required working by hand (pizza dough, rolling, etc), that is expected due to the lack of, well, gluten (duh). Gluten binds things and so it would make sense that products without gluten would have less structure and therefor things like rolling and stretching would be more difficult.
All items were, however, still delicious. In easier applications that only required regular mixing (quick breads and cookies) you won’t even notice the gluten is missing! You can learn more about Butterfly and find gluten free recipes on their website or Facebook!
This is my go-to banana bread recipe - it's the perfect staple recipe adapted from Smitten Kitchen .
- 4 mashed bananas
- 1/3 C melted butter
- 3/4 C brown sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 Tbsp bourbon (optional)
- 1 tsp baking soda
- Pinch of salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Tiny pinch ground cloves
- 1 1/2 C AP flour
- Optional additions: Chocolate chips, streusel topping
- Preheat oven to 350F; Grease 1 loaf pan and sprinkle with cinnamon-sugar (sprinkling optional)
- In medium bowl whisk together AP flour with salt and spices. Set aside
- In large bowl mix mashed banana and melted butter with spoon. Stir in sugar, egg, vanilla, and bourbon.
- Stir in flour mixture in 2 additions being careful not to over-mix. Pour into prepared loaf pan and bake 50-60 minutes until a toothpick comes out clean.
*If you want to keep this a “one-bowl” recipe, start with mixing the banana & butter, then sugar, egg, vanilla, (bourbon, if using). After that, stir in the spices, then sprinkle baking soda and salt over top, and lastly stir in the flour (followed by chocolate chips, if using).
Disclaimer: The product reviewed was received free of charge in exchange for an honest review. As always, the opinions stated on Wee Eats are my own and not affected by any exchange of goods.
Thanksgiving is this week and many of you already have your menus planned but for those of you with a little wiggle room, allow me to talk you about these rolls. I saw these on in my inbox and was very skeptical like, “How much like stuffing could these really taste like?” Turns out, a lot. A lot like stuffing. Like, exactly like stuffing.
These aren’t just any rolls, these rolls have all the flavor of your classic Thanksgiving stuffing packed right into a soft, fluffy roll. Now, Mr. Eat’s family isn’t big on stuffing, I however adore it. These rolls are a happy medium that allow me to enjoy all the flavor of stuffing without actually making stuffing. These things are so delicious I just don’t even know what to do with myself. I’m even considering cubing and toasting the leftovers and using them to make actual stuffing. (Stuffing-ception? Gasp!)
You could bake this as a loaf (I’m thinking stuffing-bread sandwiches with the leftover turkey) or as rolls. I chose the latter because everything is better in mini size. Did I mention it comes together in about 10 minutes with one bowl and no mixer required? I could go on and on all day about how good these are, but honestly we are all busy prepping for Thanksgiving so how about I just get to the recipe already?
- 3 cups (12 3/4 ounces) all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons instant or active dry yeast
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 3/4 cup water
- 1/2 cup whole milk
- 1 tablespoon butter
- 1 egg, beaten
- 1/2 teaspoon celery seed
- Combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt in a large bowl. Whisk to combine.
- Heat the milk, water, and butter for about 1 minute in the microwave until very warm but not hot.(Between 100-110°F)
- Make a well in the dry ingredients and add the wet ingredients, stirring to combine. Stir for about 2 minutes until all of the flour has been incorporated.
- Stir in the remaining cup of flour, and mix well, using your hands to knead the dough together until all of the flour is incorporated into the dough.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for about 30 minutes to 1 hour.
- To bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately.
- To bake as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes. For a standard loaf, put dough into a large loaf pan.
- When ready to bake, preheat the oven to 375°F. Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. The top should be golden brown and tapping the top of the loaf should sound hollow. Remove from the oven and cool slightly before serving.