Baps Breakfast Sandwiches

Do you ever have breakfast for supper? Once in a while, we do but not very often. When we sat down for supper, my son asked why we didn't have these for breakfast. I told him that the bread took a couple of hours to make. It was way to early for me to wake up. I think he wouldn't mind eating these sandwiches anytime of the day.  Since it was so late, I wrapped up a sandwich and put it in the refrigerator so I could take the photo later when there was light out. Well, my daughter didn't want to wait until I took the photo because she wanted to eat it. She was so kind to take these photos for me while I was at work. What do you think? Didn't she do a great job?

Photo by Allie

Baps Breakfast Sandwiches
Baps:
4 cups all purpose flour
2 cups bread flour
1/4 cup shortening
1 (.25 oz) package of active dry yeast
1 tsp sugar
1 cup water (about 110 degrees F)
3/4 cups lukewarm milk (I microwaved the milk for about 30 seconds.)
additional flour and milk for the top of the bread

Directions for the Baps Bread:

1. In a small bowl, add the yeast with the sugar to the warm water. Mix quickly and set aside for 5 minutes to proof.
2. In a large bowl, combine 3 cups of all purpose flour with the 2 cups of bread flour.
3. Cut in the flour with your fingers, food processor, or pastry cutter until the mixture resembles fine crumbs.
4. Add the yeast water and the lukewarm milk to the flour mixture.
5. Mix until a soft dough forms. Add the last cup of flour in 1/4 cup intervals until the dough isn't too sticky or dry. 
6. Knead the dough for 10 minutes on a clean, lightly floured surface.
7. Place the dough into a lightly greased bowl. Flip the dough and cover with plastic wrap that has been lightly sprayed with nonstick cooking spray.
8. Allow the dough to rise for at least 1 hour until it has roughly doubled in size. (I let it rise for a couple of hours since I had left the house.) 
9. Punch down the dough.
10. Place the dough onto a clean, lightly floured surface and knead a few times.
11. Divide the dough into 12 equal oval shaped pieces.
12. Place the dough onto parchment lined baking sheet about 4 inches apart.
13. Lightly brush each oval dough with milk and then lightly dust the dough with sifted flour.
14. Allow the dough to rise for about 30 minutes or until doubled in size.
15. Preheat the oven to 425 degrees F.
16. In the center of each piece of dough, lightly press your thumb in the center so the surface will be more flatten than domed.
17. Dust another layer of sifted flour on top of each dough piece.
18. Bake immediately for 15 minutes or until golden brown and cooked underneath.
19. Allow the bap rolls to cool for a few minutes before assembling into the breakfast sandwiches.

Assembly:
1 Bap roll
1 tsp butter
1 egg fried 
1 strip of bacon
1 slice of cheddar cheese
1/4 cup mixed greens (this was my topping)

1. Slice the warm roll in half horizontally.
2. Lightly butter the roll in the center before adding the toppings.
3. In the center of the slices of bread place the desired toppings of: egg, bacon, cheese, and then the desired mixed greens. 
4. Serve immediately.

Recipe adapted from The Ultimate Bread & Baking Book.

One year ago............................I made Sand Dollar Cookies.

Photo by Allie

Did you already know...........
-Baps are Scottish breakfast rolls.
-Baps are a soft, floured roll.
-Baps can vary in shape and size but are usually round in  Scotland.

Lemon Cookies

We were eating dinner telling my oldest daughter about my niece. My niece was about to take a bite of her pizza when my husband told her that his name was on the pizza. She had told him it wasn't. Then he replied that it was on the bottom of the pizza. We actually thought she wouldn't fall for it when we saw her slyly lift the piece up and look. My oldest daughter thought it was funny and so did my son. My oldest daughter told him that he shouldn't be laughing. He said why. So, she said because gullible is written on the ceiling. He didn't fall for it this time but he has before. He probably went back later and looked. 

I will admit these cookies are tart but good. If you like lemons, you will really like these cookies.

Lemon Cookies
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 lemons, zest and juiced (about 2 Tbsp zest and 1/2 cup juice)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
Powdered sugar

Directions:

1. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
2. In a large bowl, combine the sugar, lemon zest, and butter.
3. Cream the sugar until fluffy. 
4. Add the vanilla and lemon juice. Mix well.
5. Slowly, add the flour mixture to the butter mixture. 
6. On a piece of plastic wrap, form a disk and wrap well.
7. Allow the dough to chill in the refrigerator for one hour. 
8. Preheat oven to 325 degrees F.
9. Roll the chilled dough on parchment paper to 1/8 inch thick. 
10. Cut the dough into desired shape.
11. Place the dough onto a parchment lined baking sheet.
12. Space the dough about 1 inch apart.
13. Bake the cookies for 6 minutes and then rotate the baking sheet.
14. Bake the cookies for another 6 minutes or until cooked through.
15. Allow the cookies to sit on the baking sheet for at least 1 minute before transferring to a wire rack.
16. Once the cookies have completely cooled. dust the cookies with powdered sugar.

Recipe adapted from Martha Stewart's Cookies.

One year ago.......................I made Asparagus.

Did you already know.........
-Lemons are native to Asia.
-A lemon tree can produce over 500 pounds of lemons in a year. 
-The majority of the commercial lemons produced in the U.S. are from California.

I would rather look at the cookies than the ceiling.

Yogurt Pancakes

My niece spent the night this past weekend. So, I made the children pancakes the next morning. Now, my son is not a big pancake person. He would rather have eggs. He ate five pancakes and wanted more. My youngest daughter loves pancakes and she had at least five pancakes. My niece ate five pancakes and she wanted more. I'm just lucky my husband was able to have two pancakes. I was able to have two pancakes too. They even wanted my pancakes but I was able to distract them.

Yogurt Pancakes
1/2 cup all purpose flour 
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 cup Greek yogurt
2 eggs, whisked slightly
butter for the skillet
vegetable oil for the skillet

Directions:

1. In a bowl, mix the flour, sugar, baking soda, and salt until just mixed.
2. Add the yogurt and eggs. Mix until just combined.
3. Heat a skillet over medium heat.
4. Add about 1 tsp vegetable oil and 1 tsp butter to the skillet. 
5. Add 1/4 cup of batter to the skillet and cook until top is bubbly.
6. Flip and cook the other side until golden brown.
7. Add additional vegetable oil and butter to the skillet when needed. 
8. Continue cooking the remaining batter in batches.
9. Serve immediately.

Recipe by Jen of Sweet Morris.

One year ago......................I made Margaritas.

Did you already know........
-Greek yogurt is high in protein.
-Greek yogurt is strained to remove the whey.
-Greek yogurt tends to have less sugar than regular yogurt.

Chocolate Chocolate Chip Cookies

My youngest daughter came home and said she has a boyfriend. Since she is in 4th grade, I asked her what does this means. She said that they play basketball together. She also informed me that her two friends in class has a boyfriend too but it is with the same boy. I asked how they can have the same boyfriend. She said well he is bringing both girls to the dance today. Oh is all I could say. What does one say? I did encourage her to tell her dad this news. So, she decided to tell him quickly on the phone. I think some things are better left for the dad to handle.

Chocolate Chocolate Chip Cookies
6 Tbsp unsalted butter
4 oz. bittersweet chocolate, coarsely chopped
4 oz. semisweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
3 eggs
1 cup sugar
1 Tbsp vanilla extract
1/3 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 cup walnuts, toasted and chopped
2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a small saucepan, melt the butter, bittersweet chocolate, semisweet chocolate, and the unsweetened chocolate over medium heat. Stir occasionally. 
4. After the chocolate has melted, remove from heat and allow to cool.
5. In a large bowl, beat the eggs with the sugar until fluffy.
6. Add the vanilla and the melted chocolate. Beat until the dough is glossy and thick.
7. Add the flour, baking powder, and salt. Stir until incorporated.
8. Stir in the nuts and chocolate chips.
9. Refrigerate the dough for about 20 minutes.
10. Scoop slightly less than 2 inch balls of dough and place onto the baking sheet spaced about 2 inches apart.
11. Slightly press the cookies down.
12. Bake the cookies for about 12 minutes or until the cookies began to crack and are cooked through.
13. Remove from oven and allow to cool for 10 minutes on the baking pan before transferring to a wire rack.

Recipe adapted from The Pastry Queen.

One year ago........................I made Mango Strawberry Muffins. 

Did you already know..........
-California grows about 2/3 of the world's commercial walnut.
-The walnut is one of the oldest tree food know to man.
-Walnut trees are native to North America, South America, Asia, and Europe.

Pound Cake

I survived April Fools Day. I was pretty lucky since my youngest son tried to trick all of us. He did manage to trick my sister and his best friend. Everyone else had already been warned. His sisters told him to leave them alone. My husband did manage to trick him into thinking there was no school. It didn't take my son long to catch onto that trick. My son told us April Fools is his special day to get us. I just wonder what will be in store for us when he is older. Well, I tried a trick with some food coloring and some pound cake. I wanted to make a marble look. As you can tell, I think the trick was more on me since I should have marbled it more. This pound cake is good and makes great gifts.

Pound Cake
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 cup sugar
4 eggs
1 tsp vanilla extract
3-4 drops of red food coloring

Directions:

1. Preheat the oven to 325 degrees F.
2. Grease a 9x5 loaf pan with cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter and sugar together until fluffy.
5. Add the eggs one at a time. Beat for about a minute before adding the next egg.
6. Add the vanilla extract and mix well.
7. Slowly, add the flour and mix until just incorporated. Don't overmix.
8. Add half of the pound cake batter to the loaf pan.
9. Measure out about 1 cup of the remaining batter. 
10. Add the food coloring to the 1 cup of batter. Mix about 20 times. 
11. Pour a few spoonfuls of the colorful batter onto of the batter in the loaf pan. Run a knife in the batter to form a marble affect.
12. Add more of the remaining batter and the colorful batter. 
13. Randomly run the knife through it to form additional marble affect.
14. Bake the pound cake for about 35 minutes. Check the cake. If it is browning quickly, cover loosely with foil.
15. Continue baking for another 35 minutes or until a toothpick inserted comes out clean.
16. Remove the pound cake from the oven. Allow to rest for 30 minutes before serving.

Recipe adapted from Baking From My Home To Yours by Dorie Greenspan. 

One year ago.........................I made Chocolate & Peanut Butter Ribbon Dessert.

Did you already know...........
-Pound cake has been around since 1747.
-Pound cake originated from Britain.
-Pound cake is known to have about a pound of butter, eggs, and sugar in it.