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. Continue reading
When I chose election palmiers for our November Baked Occasionally recipe, it honestly had nothing to do with the election. It’s completely coincidental that the post is debuting the day before election day and they’re called “election palmiers” and … it’s just a whole bunch of serendipity I guess.
I’ll spare everyone words on the actual election, as I know it’s all we have heard about nonstop for the last few months, the last thing I need is another place to read about candidates and issues and voting, etc, I’ll leave you to pretty much any other form of media for that. Let’s deem this a safe space, shall we? Free of election news, despite the name of these delicious cookies. Instead, let’s talk about cookies, shall we? Palmiers, to be exact. Vote Palmiers 2016, that’s a cause I can get behind!
I’ve made palmiers dozens of times, but I’ve never made them totally from scratch. Usually I just grab some puff pastry from the freezer section and go along my merry way, so I was really curious to see what went into creating them from scratch. Lucky for me, Shannon had also never made them from scratch and being the curious creatures we are, we agreed that although it was probably the best-known recipe, it was also the most exciting recipe for November.
Yes, some elbow grease is required as we are basically taking a cookie dough and then laminating it. No, not with heat and plastic, but with rolling and folding and butter. Lots of butter. I also used this recipe to try out a new gluten free flour blend, but more on that later.
So, the pros
- The homemade version is a bit crunchier, flakier, with more butter flavor than the puff pastry version and I would say they are worth the extra work.
- It is a lot more work than simply unrolling some puff pastry and going on your merry little way, BUT I still think you should try making them from scratch at least once.
- Rolling – I seriously HAAAATE rolling dough. The only thing I hate more than rolling is cutting out cookies. I have tried for many years to make cut out cookies for the holidays and usually end up with a few cookies cut out and then I just give up. Make your life easier here by putting a piece of plastic wrap between your dough and your roller. You’re welcome.
- Folding – Yeah, it gets tedious and can be difficult, a dough scraper can be helpful for getting stubborn dough off or your counter tops and to help you get that perfect fold.
I scaled back on the cayenne significantly (by about half, but maybe my cayenne is just extra spicy?) and it added just the right amount of kick at the end without making the cookies overtly spicy. If you’re worried about it at all, feel free to leave it out entirely. It does give the cookies an interesting boost of flavor, though. I also made a second batch of these with pumpkin pie spice in place of the cinnamon (and no cayenne), which were equally as enjoyable.
- 1½ cups (170 g) all-purpose flour
- ¾ teaspoon kosher salt
- 7 ounces (1 ¾ sticks/200 g) unsalted butter, cut into ½-inch cubes
- ¾ teaspoon fresh lemon juice
- 1 large egg, beaten
- ½ cup (125 g) raw sugar
- 1 tablespoon ground cinnamon
- 1½ teaspoons cayenne pepper (optional)
- In a medium bowl, whisk together the flour and ½ teaspoon of the salt and place in the freezer. Place the butter in a separate bowl in the freezer. Finally, in a small prep bowl or measuring cup, stir together 2 tablespoons water with the lemon juice and place in the freezer.
- Allow all the items to chill in the freezer for 12 to 15 minutes.
- Remove all items from the freezer. Place the flour mixture in a food processor and pulse for 1 or 2 short bursts.
- Add about half of the cold butter chunks and pulse about 3 to 4 times in short bursts. Do not over process the mixture - the butter pieces should be visible and just slightly bigger than pea size.
- Add the remaining butter and pulse a few more times - the butter should still be visible and pronounced in the mixture.
- Drizzle in a few drops of the lemon juice mixture and pulse 2 or 3 times until crumbly.
- Test the dough by pinching a bit in your fingers, the dough should just hold together. If it still crumbles apart, continue to add drops of the lemon juice mixture and pulse as needed.
- *Note: you may not use all of the mixture, or you may need to add a few extra.
- Be careful not to over process the dough - it should be loose and crumbly, you aren't looking for it to form a ball.
- Transfer the dough to a lightly floured work surface and knead until it just comes together. Use your hands to shape it into a rough 6-by-9-inch (15-by-23-cm) rectangle about ½ inch (12 mm) thick, with the shorter side closest to you.
- Make the first letter fold: Fold the bottom third of the dough on top of the middle third, then fold over the top third to cover, just like folding a letter.
- Rotate the rectangle so the short side is facing you, and letter-fold the dough again.
- Rotate again and use your hands to gently shape the dough into another 6-by-9-inch (15-by-23-cm) rectangle.
- Perform the final letter fold. If, at any time, the dough starts feeling soft or the butter starts to warm, refrigerate until cool again.
- Once all three letter folds are finished, cover the dough loosely in plastic wrap, and refrigerate it for 30 minutes.
- Remove the chilled dough from the refrigerator and place it on a lightly floured surface.
- Using a rolling pin this time, roll the dough into an 8-by-15-inch (20-by-38-cm) rectangle, with the shorter side closest to you.
- Make the first letter fold - Fold the bottom third of dough on top of the middle third, then fold over the top third to cover.
- Rotate the rectangle so the short side is facing you and letter-fold the dough again. Rotate again, gently roll the dough back into a rough 8-by-15-inch (20-by-38-cm) rectangle, and perform a final letter fold. Cover the dough loosely in plastic wrap and refrigerate for 30 more minutes.
- In a small bowl, whisk the egg with a fork. Set aside.
- Place a half sheet pan sized (18 by 13 inches/46 by 33 cm) rectangle of parchment on your counter.
- Whisk together the sugar, cinnamon, cayenne (if using), and remaining ¼ teaspoon salt and dust the parchment with one-third of the sugar mixture.
- Place the dough on top of the parchment and sprinkle the dough with another third of the sugar mixture.
- Roll the dough into a 12-by-15-inch (30.5-by-38-cm) rectangle about 1?8 to ¼ inch (3 to 6 mm) thick. If the dough becomes too sticky, sprinkle a tablespoon or two more of the sugar mixture over it. (I found that putting a layer of plastic wrap over the dough helped me out immensely here).
- Return dough to the refrigerator and chilld for 5 to 10 minutes to firm up.
- Remove the dough from the fridge and roll up both of the long sides of the dough toward the center so that they meet in the exact middle.
- Brush the egg wash where the two sides of the dough meet (this will help to keep the rolls stuck together).
- Wrap in parchment paper and refrigerate for another 20 minutes.
- When you are ready to bake your cookies, preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
- Add a teaspoon or two of water to the parchment and use your hands to spread it around, making the parchment to be slightly damp.
- Remove the dough from the refrigerator and cut crosswise into ½-inch (12-mm) slices and place the slices on the prepared baking sheets about 1 inch (2.5 cm) apart.
- Sprinkle the remaining sugar over the slices.
- Bake for 5 minutes, then remove from the oven and flip the cookies over with a spatula. Bake the other side of the cookies until they have spread slightly and are puffy and golden brown, about 5 more minutes.
- *Note: I flipped some and didn't flip others, because SCIENCE! See details below.
- Allow to cool slightly, then serve warm or at room temperature.
- Allow to cool completely before transferring to an airtight storage container. They recommend eating the same day, but my coworkers seem to be enjoying them just fine a whole 24 - 36 hours later.
* Do yourself a favor and make rolling easier by putting a piece of plastic wrap between your dough and your roller. You'll thank me later.
* If making and baking all in one go, you will want to begin preheating the oven when you return the dough for its final chill (after shaping it into the spirals).
* Flipping the cookies: I left some cookies un-flipped for science and did not notice a huge difference in terms of flavor/texture between the flipped and un-flipped cookies, so I would deem this step as OPTIONAL. Especially if you are prone to burning yourself like yours truly.
Get the book – Baked Occasions
Check out Shannon’s post – November Baked Occasionally
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It’s no secret that Shannon and I are big fans of peanut butter and jelly.
Shannon’s pbj ice cream, and my pbj birthday cake, we can hardly get enough of the stuff. Hardly a week goes by where I don’t consume at least one of my favorite pbj sandwiches (Jif Natural, creamy of course, with Favorit raspberry jam, and maybe a couple fruit slices or potato chips stuffed in for crunch). It’s impossible to resist.
So, it should surprise no one that Shannon’s choice for October’s Baked Occasionally series was the Peanut Butter & Jelly muffins from Baked Occasions.
You will have some batter (and streusel) left over, don’t try to stuff it into the muffin tins (or, read that line after you’ve been stuffing, whatever). If you use the fancy leaf muffin liners, you can use more batter and streusel than normal because they are taller and will hold more. This, however, will also add a few minutes to your baking time.
Tender, slightly sweet peanut butter muffins, filled with just a bit of sweet, sticky jam and topped with crunchy peanut streusel. There’s really not a single thing wrong with these.
What I liked:
- Easy to make – Despite being a filled and topped treat, these muffins were pretty easy to make, actually. I used a large scoop for the batter and a small scoop for the filling and it seemed to work out perfectly!
- Not too sweet – The flavor melds perfectly with sweet filling paired with a peanut-buttery muffin and topped with sweet, crunchy streusel. The muffin itself isn’t too sweet, which is good because it helps to keep this recipe nice and balanced without being tooth-achingly sweet.
What I didn’t like:
- The filling – Of course you need jelly for it to be “PB&J” and I didn’t really “dislike” the jelly, I just wasn’t sure how much it added to these guys. It felt like, if anything, it didn’t add enough jelly flavor for it to be worth the effort. I remember thinking that someone should invent “jelly chips” (like chocolate chips, but filled with jelly and without any chocolate!) and they would be great here because you could evenly dispense the jelly flavor. ANYWAY – If you weren’t up to the effort of dropping tiny spoonfulls of jelly into your muffin cups, you could definitely just serve it on the side, with the added bonus of everyone being able to choose their own jelly flavor!
- One more super tiny note – Again, more of a ‘note’ than a “dislike” really. A couple of my peanuts burned while baking, so you could either tent the muffins with foil for the last five minutes or so of baking, or you can just leave out the peanuts, either way will work just fine.
- All in all? These are a winner! Bake some up for your next brunch or take them to work (your co-workers will thank you, trust me).
As always, my PIC (that’s “partner in crime”) Shannon has her own beautiful post right here where she shares her thoughts on the recipe, but with much prettier pictures. 🙂
- ½ cup (75 g) salted, roasted peanuts
- 1 cup (130 g) all-purpose flour
- 1?3 cup (75 g) dark brown sugar, firmly packed
- ½ teaspoon kosher salt
- 3 ounces (¾ stick/85 g) unsalted butter, melted and warm
- 1¾ cups (225 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) dark brown sugar, firmly packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (120 ml) whole milk, room temperature
- ½ cup (115 g) sour cream (not low-fat), room temperature
- ½ cup (130 g) creamy peanut butter
- 1?3 cup (75 ml) canola oil
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1?3 to ½ cup jelly of choice
- Finely chop peanuts and put in a medium bowl.
- Whisk in the flour, brown sugar, and salt.
- Pour melted butter over the mixture and fold the ingredients together until the mixture is crumb-like. If you press some together inside your fist, it should form a solid piece. Set aside.
- Preheat the oven to 400°F (205°C). Lightly spray each cup of a standard 12-cup muffin pan with nonstick cooking spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup. Alternatively, you can line the muffin tin with liners.
- In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, baking soda, and salt, until well combined. Be sure to break up any lumps of brown sugar.
- In a separate bowl, whisk together the milk, sour cream, peanut butter, oil, egg, and vanilla.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
- Fold the wet ingredients into the dry until just combined.
- Drop about 2 tablespoons of batter into each cup of the prepared muffin pan. Use the back of a clean, lightly oiled spoon (or silicone spoon) to flatten the batter and make a slight indentation into the center.
- Place 1 rounded teaspoon of jelly onto the muffin batter in each cup, being careful to keep it in the center of the cup.
- Top the jelly with another 2 tablespoons of muffin batter to cover the jelly completely, using the back of a spoon to gently spread the batter into an even layer. It's best to start on the outside of the muffin cup so that you don't spread the jelly towards the outside. The muffin cups should be not quite full.
- Note: You might end up with excess batter. Do not try to force it into the cups; simply make one or two extra muffins.
- Cover the surface of each muffin cup with a small handful of crumbs, pressing the mixture ever so gently so that it adheres to the top. If you use the pretty muffin liners , you can probably fit a very generous amount of streusel onto the top of the muffin, but will likely have some left over.
- Bake muffins, rotating halfway through the baking time, until the crumb topping turns a golden brown, 14 to 18 minutes.
- If a toothpick inserted into a muffin near the edge (avoiding the jelly center) should come out clean (disregarding any topping or jelly that might stick), bake them for a minute more—these muffins might sink in the middle if not baked all the way.
- Let the muffins cool almost completely in the pan on a cooling rack.
- If you used the aforementioned liners, removal is easy peasy. Otherwise, angle the muffin tin slightly and use a small offset spatula or a butter knife to coax the muffins out of their tins. Place muffins on the cooling rack until completely cool.
- These can be stored in an airtight container for 1 day, or wrapped in saran and stored in the freezer for up to a month.
- You will have extra batter and streusel topping from this. You can make an extra muffin or two, if you like and save some of the streusel, refrigerated, for another use.
- If you don't feel like filling your muffins, I think jelly would be just as good if not better served alongside these muffins, rather than filled.
- If you notice your topping browning a bit too quickly, tent the muffins with foil for the last 5 or 10 minutes of baking.
Bake along – Get the book here!
Check out Shannon’s post here.
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Can you believe it’s already September? I can’t. While most of you are probably BBQ-ing and hanging by the pool, let me take a minute to talk about the last thing on your mind … pancakes!
My first thought was “Orange pancakes?” I mean, lemon, sure. Banana, of course. But orange? Never really thought about it, I guess. Shannon and I resolved not to tinker and forged ahead with the recipe.
So, when I gathered it all together to get started, I didn’t really know what to expect. Well, one sore arm and a lot of pancakes later, I can say I was a bit underwhelmed, to be honest. The original recipe yielded a batter that was much too thick to use for pancakes, not even remotely pourable and too thick to even spread.
I did, however, attempt to cook them anyway and ended up with a dense, dry pancake that was less than appetizing.
Gross, right? No thank you.
So, I added some extra buttermilk and orange juice to thin out the batter and make it more pourable, and then we were on our way! The pancakes (once corrected) had a great texture, light and fluffy and perfectly tender! However, they didn’t have much flavor, especially considering the copious amounts of orange juice and zest I knew were in the batter.
Topped with honey butter and maple syrup, however, the notes were somewhat floral with a hint of orange, but not nearly the ‘slap you in the face’ flavor I expected. Though I wouldn’t eat them on their own, once I topped them with syrup and butter it was hard to stop eating them.
What I liked:
- The texture, once corrected, was great! I love fluffy pancakes and these babies fit the bill just right!
- Honey butter perfectly complemented the pancakes and, along with the maple syrup, brought out the orange notes.
What I didn’t:
- The original recipe didn’t have nearly enough liquid in the batter, so I had to add extra orange juice and buttermilk to thin out the batter. I have not seen other complaints about this, though, so maybe I just had some weird blond moment…
- Despite ALL of the orange zest and juice in this recipe, the orange flavor wasn’t as strong as I expected. I expected a brighter flavor, although maybe it was muted by additional buttermilk.
- 8 ounces (225 g) unsalted European-style (cultured) butter, softened
- 3 tablespoons clover honey
- 2 cups (255 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (240 ml) orange juice, freshly squeezed
- 1 cup (230 g) plain full-fat Greek yogurt, strained
- ½ cup (120 ml) buttermilk, well-shaken
- 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
- 2 large eggs
- 2 tablespoons (25 g) granulated sugar
- 3 Tablespoons orange zest (from 2 oranges)
- 2 Tablespoons unsalted butter, melted and cooled
- Maple syrup, preferably warmed
- Honey butter (recipe above)
- If your butter is very soft, you can just place it in a bowl with the honey and stir with a spatula until completely combined. Transfer to a small bowl and cover with plastic wrap. Set aside or place in refrigerator for up to 1 week. (Hint: also great on dinner rolls, corn bread, toast, or anything else you might butter).
- If the butter is still somewhat firm, cut into cubes and place into the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and honey on medium speed until smooth and creamy, about 4 minutes. Scrape the honey butter into a ramekin to use immediately with the pancakes.
- If you want to make a lot of pancakes and keep them warm, preheat the oven to 200°F (90°C). Otherwise, you can skip this step.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk together the orange juice, yogurt, buttermilk, 4 ounces (115 g) of the butter, the eggs, sugar, and orange zest.
- Make a well in the dry ingredients, pour the wet ingredients into the well, stirring just until combined.
- If the batter is too thick, add additional orange juice until slightly thinned and pourable.
- Heat a large skillet or griddle over medium heat until water splashed on it bubbles and dances, but doesn't immediately evaporate.
- Brush the pan with some of the remaining 2 tablespoons of melted butter and pour 1?3 cup batter to the pan per pancake (you can use more or less, depending on what size of pancake you are looking for).
- Cook pancakes until bubbles form on the tops and the bottoms are browned.
- Flip and continue cooking them until they are completely browned on both sides, another minute or so.
- You don't have to butter each time, but you can if you like (I don't). Otherwise, continue buttering the pan and making pancakes until all the batter is used, transferring cooked pancakes to the oven to keep warm, if desired.
- Serve immediately as the pancakes are made, or keep them in the oven on a baking pan or heatproof plate just until you’ve cooked them all (don’t leave them in the oven longer).
- Serve with maple syrup and honey butter.
* The liquid as stated in this recipe was not enough for my batter, feel free to add extra liquid, a tablespoon or two at a time, until the batter becomes pourable. Be careful not to over-mix.
* I felt they could also use a bit more orange zest, but maybe my oranges just weren't super orange-y. Feel free to cook a mini 'test' pancake and see how the flavor is before continuing.
[ Get the book HERE ]
[ Check out Shannon’s post HERE ]
This month’s Baked Occasionally is brought to you by the August chapter and was chosen by Mrs. Table. Just like this wonderful summer month this cake is sweet and fill to the top with fruit. Not to be confused with a blueberry coffee cake, the buckle is… well, to be honest I’m not quite sure why it’s not a coffee cake. But it’s not.
Cake batter? Check. Berries? Check. Stresuel? Check! Delicious in the morning and even more delicious alongside coffee? Double check. But no, definitely not a coffee cake.
She may not look like much but what she lacks in presentation she makes up for in flavor. Baked’s blueberry buckle is a sweet, tender cake bursting with blueberries and topped with a sweet, crunchy streusel topping. It’s perfect for breakfast or dessert, or an afternoon snack.
What I liked:
Everything – it was delicious!
What I didn’t:
As per usual, the Baked recipe called for a special tube pan (which my frugal self has yet to purchase). While not nearly as gorgeous as Shannon’s tube pan cake, I did learn that it would fit perfectly into a 10 inch round cake pan. Of course, it will affect your baking time. I ended up using a 10 inch spring form pan so that I could still have the removable bottom feature.
I also threw a little batter into some muffin tins because everything is better in mini form.
- 1½ cups (170 g) all-purpose flour
- 1½ cups (170 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon ground ginger
- ¼ teaspoon baking soda
- 1 cup plus 2 tablespoons (225 g) granulated sugar
- ¼ cup plus 2 tablespoons (90 ml) canola oil
- 2 ounces (½ stick/55 g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- ¼ cup (60 ml) heavy cream
- ½ cup (115 g) sour cream
- 4 cups (14 ounces/395 g) fresh blueberries
- ¾ cup (165 g) firmly packed dark brown sugar
- 1?3 cup (40 g) all purpose flour
- 1?3 cup (40 g) cake flour
- ¾ teaspoon ground cinnamon
- 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled slightly
- Preheat the oven to 375°F and prepare a 10-cup tube pan or a 10 inch round springform cake pan by lining with parchment and spraying with nonstick cooking spray. (Or butter the pan and dust it with flour, knocking out the excess flour)).
- In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
- In a small bowl, whisk together the cream and sour cream and whisk until combined; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, oil and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl,
- Add the vanilla extract and lemon zest, and beat for another 10 seconds
- Add the flour mixture to the butter mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture (flour-cream-flour-cream-flour). Beat at medium speed after each addition until incorporated, about 10 to 15 seconds each.
- Using a rubber spatula, gently fold the blueberries into the batter. The batter will be very thick.
- Transfer the batter to the prepared pan, smoothing the top with a spatula.
- In a medium bowl, whisk together the brown sugar, flours, and cinnamon until combined (lumps are okay).
- Drizzle the melted butter over the mixture and combine until the sugar mixture is thoroughly moistened. You can do this with your hands, a fork, or a spatula.
- Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
- Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. (Note: Baking time for muffin size was between 15 to 20 minutes)
- Set the cake pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up (If using a removable bottom) to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.
* If you don't have a tube pan, feel free to use a 10 inch round cake pan or spring form pan. Preferably something with a removable bottom.
* Portion into muffin tins and bake for 15 to 20 minutes for bite sized treats.
* If the streusel topping browns too much while cooking, just cover it with some foil while the cake continues to bake.
[ GET THE BOOK – BAKED OCCASIONS ]
[ CHECK OUT SHANNON’S POST ON A PERIODIC TABLE ]
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