Salt and Pepper Biscuits

We had a poll at my house. We had to vote on whether we liked salt or pepper better. The unanimous winner was pepper. I remember my great grandfather loved pepper so I knew where I inherited my love for pepper. I already knew my son loves pepper. I was surprised my husband picked pepper over salt.  I didn't want salt to feel left out so I made some Salt and Pepper Biscuits. If you like pepper, then these biscuits should be made immediately. I will be making these biscuits again.

Salt and Pepper Biscuits
3/4 cup sour cream 
4 Tbsp heavy cream, plus some for topping

1 Tbsp baking powder

1 tsp salt

1 tsp sugar

1 tsp ground black pepper

2 cups all purpose flour

6 Tbsp chilled unsalted butter

 

Directions:

1. Preheat oven to 425 degrees F.
2. Line a cookie sheet with parchment paper. Set aside. 
3. In a small bowl, whisk together the sour cream and the heavy cream.
4. In a food processor, add the baking powder, salt, sugar, ground pepper, and the flour.
5. Pulse 20 times or until the mixture appears to be the texture of coarse meal with some pea size pieces of butter.
6. Add the sour cream mixture and pulse for 10 times.
7. Transfer the mixture to a lightly dusted surface and knead the dough together quickly.
8. Gently roll the dough to an inch thickness. 
9. Using a cutter/cup, cut out the biscuits. (I made 8 biscuits.)
10. Place the biscuits onto the cookie sheet. 
11. Brush the biscuits with heavy cream.
12. Bake the biscuits for 15 minutes or until the tops and bottoms are golden brown.  

Recipe adapted from Bon Appetit. 

 

One year ago...................................I made Pastry Cream.

Two years ago.................................I made Mixed Berry Lemonade.

Three years ago...............................I made Peanut Butter Cupcakes.

Did you already know.............................
-Black pepper is native to India.
-Black pepper is a berry from the flowering vine of the pepper plant.
-The pepper fruit is picked when it is half matured then dried to produce black pepper.

Blueberry Oatmeal

Recently, I went to Maine. Yes, there was snow still on the ground. Yes, I saw family. Yes, I ate way too much chocolate. So, I decided I needed to eat a little healthier and exercise just a little more. I decided to try this oatmeal recipe. I liked it. I didn't add any sugar to the oatmeal for sweetness. I figured I would rather have the sugar in my ice tea. However, my children added sugar to their oatmeal. They liked it and would eat it again but with sugar. With a serving of fruit, this recipe is a great way to start the day. I love the purple color.

Blueberry Oatmeal
2 cup water
2 tsp vanilla extract
1 tsp ground cinnamon
1 cup old fashioned rolled oats
1 cup frozen wild blueberries
1 apple, chopped
1/4 cup toasted sliced almonds

Directions: 

1. In a medium saucepan, mix the water, vanilla, and cinnamon.
2. Bring the water to a boil over medium heat.
3. Stir in the oatmeal and allow to bring to a simmer.
4. Stir in the blueberries and allow to cook for 1 minute.
5. Turn off the heat and cover.
6. Allow the oatmeal to sit for 15 minutes. The mixture should be thick and creamy.

Recipe adapted from Dr. Fuhrman's site.

One year ago.......................I made Lemon Cream Cookies.
Two years ago.....................I made Baps Breakfast Sandwich.
Three years ago...................I made Sand dollar Cookie.

Did you already know..........
-Blueberries are native to North America. 
-Maine produces the most wild blueberries.
-During the Civil War, wild blueberries were canned and shipped to the Union troops.

Chicken Marsala

Lately, my son has decided he doesn't like mushrooms. He doesn't want any extra added to his salad. However, he told me I can still cook with them. I told him good since I cook often with mushrooms. So, I made chicken marsala. Do you think he complained? No, he even ate the mushrooms. He said it has to do with the texture or something. I love chicken marsala and I order it often when we are eating out. I actually should make it more at home since it is a quick meal. It took me longer to make the mashed potatoes.

Chicken Marsala 
4 boneless chicken breast
salt and pepper
2 tsp olive oil
2 tsp unsalted butter, divided
4 shallots, chopped fine
1 cup button mushrooms
1 cup crimini mushrooms
1/4 cup dry Marsala wine
1/2 cup heavy cream
1 tsp lemon juice

Directions:

1. With a meat pounder, flatten the chicken to an even thickness.
2. Salt and pepper the chicken. 
3. In a large skillet, melt 1 tsp butter with 1 tsp olive oil over medium heat.
4. Add the chicken and saute for a couple of minutes per side. 
5. Remove the chicken and set aside.
6. Add another 1 tsp butter with 1 tsp olive oil to the pan.
7. Add the shallots and the mushrooms to the pan and saute for about 5 minutes or until the mushrooms are lightly browned.
8. Add the Marsala wine to the pan. Bring to a boil. 
9. Season with salt and pepper to taste. 
10. Add the cream and lemon to the pan. Bring to a boil.
11. Add the chicken back to the pan.
12. Cook the chicken for about 3 minutes or until the chicken is thoroughly cooked.

Recipe adapted from Food.com. 

One year ago...........................I made Creamy Polenta.
Two years ago.........................I made Yogurt Pancakes.
Three years ago.......................I made Margaritas.

Did you already know......................
-Marsala wine is made in Sicily, Italy.
-Marsala wine is a dessert wine.
-Since Marsala wine is a fortified wine, a hard alcohol is added to it.

Hearth Bread

Lately, I have been teaching my husband to make bread with me. I've taught him how to proof the yeast. I think his favorite part is the kneading. He takes all of his aggression out on it. It is nice since we have been having homemade bread more often. My son decided he wanted to be my food stylist for me. I think he did a pretty good job. He even sprinkled some herbs around the baking sheet. I really will not be surprised if he grows up to be a chief.

Hearth Bread
1 Tbsp active dry yeast
1 Tbsp sugar
2 cups warm water, 110 degrees F
5 1/2 cups to 6 cups all purpose flour
1 Tbsp salt
 1 Tbsp rosemary, crushed and more for topping
1 Tbsp olive oil

Directions:

1. In a large bowl, combine the yeast, sugar, salt, and water. Allow to sit for 5 minutes.
2. Slowly, add two cups of flour.
   Add the salt and rosemary to the mixture.
3. Continuing add the flour until the dough begins to pull away from the sides of the bowl.
4. Onto a floured surface, knead the dough even if it is still a little sticky.
5. Knead the bread for 5 minutes. Continue to sprinkle a little flour to help prevent sticking. 
6. Allow the dough to rest to rest for 5 minutes.
7. Spray a large bowl with nonstick cooking spray. Set aside.
8. Knead the bread for another 3 minutes.
9. Place the dough into the greased bowl. Turn it over. 
10. Cover the top of the bowl with a damp towel. 
11. Allow the dough to rest for 1 hour or until it doubles in bulk.
12. Punch down the dough.
13. Knead the dough for 1 minute. 
14. Cut the dough into half. 
15. Shape the dough into 2 loaves.
16. Line a cookie sheet with parchment paper. 
17. Place the loaves onto the cookie sheets.
18. Allow the dough to rest for 40 minutes.
19. With a sharp knife, lightly slash the tops with a double of diagonal lines.
    Lightly brush the olive oil on top of the dough.
20. Sprinkle the tops with additional rosemary if desired.  
21. Place a roasting pan with water into the oven.
22. Preheat the oven to 500 degrees F.
23. Bake the bread for 15 minutes before lowering the temperature to 400 degrees. 
24. Bake the bread for 10 minutes or until the crust is golden and the bottom sounds hollow to the touch.

Recipe adapted from King Arthur.

One year ago..........................I made White Cake.
Two years ago........................I made Chocolate Chocolate Chip Cookies.
Three years ago......................I made Tortilla Soup.

Did you already know..............
-Yeast is a single cell fungus. 
-The Egyptians used baking yeast as a leavening agent.
-In 1859, Louis Pasteur studied yeast which made the manufacturing process of yeast possible.

Easter Cake

One of the first cakes I remember making in Home Economics is this cute bunny cake. I decided it would be easier to show the kids how to make small ones. By making small cakes, the kids can decorate their own anyway they want. Since I love coconut chips, I elected to forgo the sweetened coconut. Next time, I will crush the coconut chips a little finer. My bunny looks like he has a thick winter coat. I decided to make the cake from banana bread. I cooked the bread in the miniature cake pans. Then I cut them. For the diagram, click here. After cutting, I placed the banana bread into the freezer for a couple of days since I didn't have time to decorate them at the time. I think the bread being firm worked out pretty good.

Bunny Cake
2 small circle banana bread/cakes (4.5 width cakes)
1 cup white frosting
1 cup coconut chips, crushed
assortment of candies for the decorations

Directions:

1. Set one cake onto a wire cooking rack over a plate. (Easier clean up.)
2. The second cake cut two half circles leaving a center bow tie. 
3. Place the two ears and bow ties onto the wire rack.
4. Heat the white frosting in the microwave for about 30 seconds. 
5. Stir the frosting and pour the frosting over the cake. 
6. Sprinkle the crushed coconut chips over the frosting.
7. Using a little of the frosting, decorate the bunny with the candies.

Recipe adapted from Kraft foods. 

One year ago...............................I made  Egg Cupcakes.
Two years ago.............................I made Pound Cake.
Three years ago...........................I made Chocolate & PB Ribbon Dessert.

Did you already know.................
-Female rabbits are called a doe and male rabbits are bucks.
-A wild female rabbit can have up to eight litters of babies a year.
-Rabbit's teeth never stop growing.

He had a haircut later in the day!

Happy Easter!