Pull apart dipping bread made from scratch!

By

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May 24, 2020

I love making bread from scratch. That feeling of getting the dough to the right consistency, the smell of the yeast, and then the delicious end result are all reasons to make bread from scratch. This one was made by pure instinct and experience.

Mama’s (no yeast) pull apart dipping bread

Recipe created by yours truly!

Ingredients

3.5 cups all-purpose flour (bread flour would probably work well, too)
3 tablespoons baking powder
2 teaspoon salt
2 tablespoons sugar
2.5 cups whole milk
¼ cup plant butter
2 tablespoon parsley flakes
1 tablespoon parmesan herb seasoning mix
⅓ cup water (might be needed to finish making dough)

For the melted topping

¼ cup plant butter
1 teaspoon garlic powder
1 teaspoon dried rosemary

Instructions

Preheat the oven to 375 degrees Fahrenheit
Using a large mixing bowl, combine all the dry ingredients
Whisk the dry ingredients together
Add the wet ingredients to the dry ingredients, one by one
Add ¼ cup of plant butter to the mixture in chunks
Begin forming the dough by hand
Add water slowly if the dough is not forming
If dough becomes too wet, add more flour and combine until desired consistency is reached
Once desired consistency is reached, form dough into a ball
Allow the dough ball to sit in a covered bowl on a heated oven top for 20 to 30 minutes to rest
Prepare a bundt pan with nonstick cooking spray (I used a bitter flavored one but any nonstick cooking spray should work fine)
After 20 to 30 minutes of allowing the dough ball to rest, begin pinching 2-inch dough pieces off and carefully forming them into dough balls
Place the 2-inch dough balls into the bundt pan in a circular fashion. You should be able to create about 4 single layers of 2-inch dough balls
Place bundt pan and contents in the preheated oven and allow the bread to bake for about 20 minutes
Melt the other ¼ cup of plant butter and mix in the dried rosemary and garlic powder
Brush the plant butter mixture over the top of the bread (it should be starting to crust on the top)
Once all of the plant butter mixtures is poured over the bread, return the bundt pan and contents to the preheated oven for an additional 10 to 15 minutes, or until a toothpick can be poked through and come out clean
Remove from the oven, and let the bread rest for at least 15 minutes before serving. Best served warm with seasoned dipping oils (example of a delicious dipping oil is included below)
Ideally, the 2-inch dough ball pieces would be pulled off of each other and dipped, however, you can also cut the bread into slices and serve that way, as well
Enjoy!

Bread Dipping Oil Recipe | Restaurant-Style

https://www.rachelcooks.com/2019/04/29/bread-dipping-oil-recipe/

Ingredients

1 tablespoon (2-3 large cloves) minced garlic – use fresh, not the refrigerated kind in a jar!
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons onion powder
2 teaspoons freshly cracked black pepper
2 teaspoons red pepper flakes
1 1/2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
Extra virgin olive oil
Grated Parmesan cheese, optional

Instructions

Mix all ingredients together in a small bowl.
When ready to use, mix 1 tablespoon of the mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
Store the remaining mixture in the fridge for up to a week.

A traditional Easter breakfast from my family to yours.

By

Bailey Woodean

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May 23, 2020

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My family may not be very religious (or religious at all really) but we do have ”meal traditions” and this is one of them. In my family, we call it Eggs Goldenrod. Turns out that the great Martha Stewart is familiar with the recipe and also calls it Eggs Goldenrod (I always thought my family invented it). It consists of toast (usually made with good Italian bread), hard-boiled eggs, white sauce, and seasonings including paprika.

Easter breakfast from my family to yours

Something that I think is unique to my family, though, is that once the eggs are hard-boiled and cooled, we crack them slightly and then we dye them for Easter. Then, when it comes time to peel and separate the parts of the eggs you will have multicolored egg whites to bring some pops of color to your breakfast! The following is Martha Stewart ’s recipe for Eggs Goldenrod and it is incredibly close to my family recipe.

Eggs Goldenrod

https://www.marthastewart.com/1514636/eggs-goldenrod

Ingredients

4 tablespoons unsalted butter, plus more for toast
1/4 cup unbleached all-purpose flour
3 cups whole milk
Kosher salt and freshly ground pepper
6 peeled hard-boiled eggs
6 slices white sandwich bread
Chopped chives and smoked paprika, for serving

Instructions

Melt butter in a medium saucepan over medium-high heat.
Add flour; whisk until nutty and golden, 1 to 2 minutes.
Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to the consistency of gravy, 4 to 5 minutes.
Remove from heat, season with salt and pepper, and cover to keep warm.
Cut eggs in half.
Remove yolks and press through a medium-mesh sieve, or mince them.
Chop whites; stir into the bechamel.
Toast and butter bread.
Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks.
Top with chives, paprika, and pepper. Serve immediately.

Things my family does differently

After reading through Martha’s recipe for Eggs Goldenrod, I noticed several things that my family does a little differently (aside from cracking and dying the hard-boiled eggs prior to peeling). One addition that my family does is garlic powder in the bechamel sauce (white gravy sauce). This, of course, is not a required ingredient but, my family loves garlic some pretty much add it to everything. We also prefer good Italian bread instead of using a plain white sandwich bread. There is just nothing quite like a loaf of Italian bread.

Things Martha does differently

Now, while I have already pointed out that Martha doesn’t use garlic powder, doesn’t crack and dye her eggs first, and she uses white sandwich bread instead of Italian bread, I noticed a couple more differences. The first of which is that Martha butters her toast prior to adding the rest of the ingredients. As far as I know, my family has never done this. We always used dry toast, but why not butter it? So, this morning I chose to try my family’s recipe for Eggs Goldenrod with buttered toast. It was delicious! I will probably be making this a welcomed change for all future occurrences.

A second difference that I noticed between my family’s recipe for Eggs Goldenrod and Martha Stewart’s recipe for Eggs Goldenrod is the seasonings. My family typically seasons their eggs goldenrod with salt, pepper, and paprika. Martha seasons her eggs goldenrod with pepper, paprika, and chives! This was so eye-opening to me as a culinary student and home chef. I loved the idea of this addition, so I also plan to try it in the future.

However, I would encourage other home chefs that plan to make this dish that garlic powder and salt are two seasonings that should not be forgotten or overlooked. Salt and lemon juice are often added to recipes as a way to bring out the best flavors in the food itself.

This is an incredible old-school southern-style breakfast and I highly recommend it!

Memorial Day Cookouts

By

Bailey Woodean

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May 22, 2020

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Memorial Day is approaching and that means that many of us will be heating up the old grill and cooking up some delicious food! But, why do we take the time to celebrate this holiday and how will it be celebrated differently this year?

Memorial Day back in the day

Memorial Day was originally created to pay tribute to the fallen soldiers from the American Civil War. At that time it was called Declaration Day. This day grew to pay tribute to all fallen soldiers in the 1900’s and by 1967 Declaration Day became known as Memorial Day. Although it wasn’t confirmed as a federal holiday until 1971.

Memorial Day is frequently confused for a similar federal holiday, Veterans Day. However, they are slightly different. Veterans Day is a federal holiday celebrating all living and fallen soldiers whereas Memorial Day is specifically dedicated to those that have fallen in service.

While the first Memorial Day cookout is unclear, there once was a tradition where families would have picnics in the cemetery as a way to spend time with as well as pay tribute to those that have given their lives in battle. It is believed that over time the traditional picnic in the cemetery evolved into our current backyard grilling cookouts. However, the overall premise is the same. Families get together in an outdoor space and eat food.

Memorial Day celebrations in these unprecedented times

Our celebrations this year will likely be a bit different due to the current COVID-19 pandemic. Just as with most other aspects of our lives, certain precautions and steps should be taken to continue to stay safe while staying together.

Hand washing and hand sanitizing will be required for all cookout guests
Masks will be worn and goggles (or sunglasses at the very least) to protect the eyes.
Hand sanitizer bottles will likely be found throughout the party space to accommodate everyone.
Guests will need to sit or stand at least 6 feet apart if they haven’t been quarantined together over the last few months.
The person handling the food and cooking on the grill will need to be clean, masked, and possibly even wearing gloves. While there is no evidence that the virus can be transmitted through food, the person cooking could accidentally spread it to someone else by touching forks, plates, etc.
Virtual cookouts may be held over video meeting apps such as Zoom, Facebook Messenger video, and more!

Memorial Day cookout favorites

Aside from the typical hot dogs, hamburgers, bratwurst, sausage, and peppers, there are many delicious memorial day cookout dessert must-haves!

Berries & Cream Salad

Source:https://butterwithasideofbread.com/memorial-day-recipes/

Ingredients

1 box 3.4 oz instant vanilla pudding mix
32 oz. container vanilla Greek yogurt
8 oz. container Cool Whip thawed
2 12- oz bags frozen berries*

Instructions

In a large bowl, combine the pudding mix and the Greek yogurt, stirring until well mixed.
Fold Cool Whip into the mixture.
Lastly, fold in the berries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.
If you don’t serve the salad immediately, store in an airtight container in the fridge. When you’re ready to serve, give the salad a quick stir and top with additional berries, if desired, to garnish.

Angel Food Patriotic Delight

https://tidymom.net/angel-food-patriotic-delight-dessert/

Ingredients

1 prepared angel food cake
1 (3 oz) package of instant pudding (prepared)
1 (8oz) tub of whipped topping
1 (21 oz) can Lucky Leaf Apple Pie Filling
1 (21 oz) can Lucky Leaf Blueberry Pie Filling
1 (21 oz) can Lucky Leaf Cherry Pie Filling

Instructions

Prepare pudding according to package directions
Tear cake into bite-size pieces.
In a large bowl, gently mix the cake, pudding, and whipped topping.
In a separate clean bowl, spoon 1/3 of the cake mixture. Top with Lucky Leaf Blueberry Pie Filling. Layer second 1/3 of the cake mixture on blueberries. Top with Lucky Leaf Cherry Pie Filling. Repeat layers using the final 1/3 of the cake mixture and ending with Lucky Leaf Apple Pie Filling.
Refrigerate.
Serve with additional whipped topping if desired.

Cornbread!

By

Bailey Woodean

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May 22, 2020

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This is one of those article themes that was inspired by my husband. I am not a fan of cornbread, but in my defense, I have only ever had the premade boxed version. So, I have decided to research some of the best cornbread recipes to make it from scratch! Maybe, just maybe, it will change my mind.

Moist and Easy Cornbread

Recipe created by the one and only Martha Stewart! https://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe-1921711

This recipe for cornbread is considered more ”classic”. If you are new to cornbread like I am then it would be wise to start here. Find out if you have a taste for basic cornbread. If you do, then you can start to experiment with other flavors and other cornbread recipes. Maybe even making your own!

Ingredients

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Instructions

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and the tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Jalapeno Cornbread

Recipe created by the one and only Joanna Gaines! Found at https://magnolia.com/jalapeno-cornbread-recipe/.

To me, this recipe is the ”graduate level” cornbread recipe. It would definitely go over well with my husband as he is cornbread and a jalapeno lover. But, if you don’t have a taste for basic cornbread then you may want to proceed with caution and use your judgment as to whether or not this cornbread recipe is for you!

Ingredients

4 tablespoons (½ stick) unsalted butter, melted and cooled, plus softened butter for the skillet and for serving
1 cup all-purpose flour, sifted
1 cup fine stone-ground yellow cornmeal
1 teaspoon kosher salt
½ teaspoon garlic powder
1 cup heavy cream
2 large eggs
1 cup drained canned white corn
¼ cup chopped drained pickled jalapeños (optional; page 255 in Magnolia Table Cookbook)
¼ cup chopped drained roasted pimientos (optional)

Instructions

Position a rack in the top third of the oven and preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet.
In a large bowl, whisk together the flour, cornmeal, salt, and garlic powder.
In a medium bowl, whisk together the melted butter, cream, and eggs.
Add the liquid ingredients to the flour mixture along with the corn and the jalapeños (if using) and pimientos (if using). Stir until moistened but not overmixed; the batter will be thick.
Scrape the batter into the prepared skillet and smooth the top. Bake until the top is lightly browned, the edges are browned, and a tester inserted in the center comes out clean, about 50 minutes.
Slice the warm cornbread into 6 wedges and serve at once with pats of butter.
Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or broiling.
Top your cornbread with a pat of butter or a drizzle of honey, or even crumble a slice on top of a warm bowl of chili. We’re excited for you to try this recipe, and let us know what you think!
Enjoy it.

Frankie’s Pizza and Donuts

By

Bailey Woodean

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May 21, 2020

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With the chaotic restrictions due to the COVID-19 pandemic, reviewing restaurants has been very difficult. Many of them are closed, have limited hours, or do not deliver to my area and they also do not allow dining in so going out to eat isn’t an option. However, through the chaos, I managed to find this little hole in the wall restaurant.

Frankie’s Pizza and Donuts is located at 717 Portage road here in Niagara Falls, NY. They serve everything from breakfast items, donuts, pizza, subs, and salads. My family and I had ordered from them on Thanksgiving day about two years ago. It may not be our regular go-to restaurant in the area, but I think this time may have swayed us!

The pizza

My husband decided he wanted to order a half tray of cheese pizza. This was also our order two thanksgiving’s ago. The dough is pretty good. It’s soft but tasty and it is substantial enough to support the ingredients that Frankie’s offers. The sauce was quite sweet.

Too sweet for my taste but they proportioned the amount of sauce well for the pie size. The cheese was cooked perfectly for us and tasted great. The cost of the half tray of just cheese pizza was about $11 before taxes and fees. The cost would increase with each additional topping, or for a larger size pizza.

Overall, I probably wouldn’t choose Frankie’s Pizza and Donuts if we were looking to order pizza. But, I would keep them on my list of places for other items (i.e. The subs and sides).

The subs

I already knew that I wouldn’t want to join my husband in eating the cheese pizza, so I chose to try a different menu item. The steak and cheese sub! The sub roll was tasty. It wasn’t soggy from the ingredients and it tasted great! I would also say that its smaller size was proportionate to the ingredients inside. The veggies which included lettuce, tomato, and onion were typical at best. The tomatoes and onions were crisp and fresh which added welcome flavor to the sub.

However, the lettuce was wilted and added nothing to the texture or flavor of the sub. The cheese was perfectly melted and I was happy with the amount of cheese on the sub considering its size. Finally, the steak was surprisingly satisfying. The steak was flavorful, cooked well, not dried out, and best of all there weren’t any hard unappealing grizzly pieces. The cost was pretty comparable to surrounding pizza and sub places (possibly a little cheaper than surrounding restaurants) at $9.25 for a large sub.

Overall, I would probably keep Frankie’s Pizza and Donuts on my list of sub restaurants.

The sides

Frankie’s Pizza and Donuts offers a variety of sides but, I was in the mood for onion rings! The onion rings were probably my favorite part of this order. They were so perfectly crispy, flavorful, and delicious! The price was really great. For a serving size of about 15 large onion rings, I only paid $3.99! I would happily choose Frankie’s Pizza and Donuts for the onion rings alone!

My final recommendation

If you were in a pinch and looking for a local place to order food from then I would recommend Frankie’s Pizza and Donuts. While I have yet to try their breakfast items or donuts, I can say that the food is overall pretty good and decently priced. If you don’t like pizza with sweet red sauce then I would avoid it here, but I would feel confident in recommending the other menu items such as the subs and sides!

Frankie’s Pizza and Donuts

	Frankie’s Pizza and Donuts
	717 Portage Road, Niagara Falls, New York 14301, United States
	https://www.facebook.com/frankiesdonuts/
	+1 716-285-7494

Yelp Reviews

[wp-review-yelp-business-reviews id=”frankies-donuts-niagara-falls” title=”Frankie’s Pizza and Donuts” review_num=”3″]

Perfect pizza crust three ways!

By

Bailey Woodean

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May 21, 2020

0

New York style, Chicago style, and even cauliflower style!

Famous New York-Style Pizza Dough Recipe By Chef Paul Suplee

Ingredients

1/2 teaspoon active dry yeast
1 1/2 cups warm water
2 1/2 teaspoons Sugar
1 tablespoon Olive Oil
4 1/2 cups high gluten bread flour

Instructions

Set the yeast in the warm water for 5 minutes, or until it starts to ‘bloom’.
Add the remaining ingredients until they are just combined.
Place a wet cloth over the bowl and let sit for 20 minutes. This step, known as autolyze, allows the starches to hydrate and better develop the dough as you proceed.
Knead the dough for at least ten minutes, or until the dough is stretchy and does not rip when your finger pushes down on it.
Put the dough in a warm area and let sit until it doubles in size.
Punch it down, knead for three minutes, and let it rise until again doubled.
Punch down again and remove a nice chunk to store for the next batch.
For 41 cm (16 inches) pies, separate into 560 gram (18 oz.) pieces. If you make multiple batches, these can be frozen very successfully if wrapped or sealed well. Just make sure that you give your starter ample time to thaw before you add it to the next batch.

Chicago Style deep-dish pizza dough

https://www.food.com/recipe/chicago-style-deep-dish-pizza-dough-171225

Ingredients

1⁄4 ounce active dry yeast (2 1/4 tsp)
1 1⁄4 cups lukewarm water
1 teaspoon sugar
3 1⁄4 cups unbleached bread flour, plus more for dusting
1⁄2 cup medium-grind yellow cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1⁄2 cup olive oil, plus
more olive oil, for oiling bowl and pan

Instructions

In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
Cover with plastic wrap and let rise in a warm place for 20 minutes.
Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn’t stick to your hands.
Add only a minimum amount of flour to the work surface to keep the dough from sticking.
Lightly oil a large bowl. Add the dough and turn to coat on all sides.
Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning the dough to room temperature before using).
When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
Let the dough rise in the pan for 15 to 20 minutes.
Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
Proceed with any deep-dish pizza recipe.

Cauliflower Pizza Crust

https://www.foodnetwork.com/recipes/katie-lee/cauliflower-pizza-crust-2651381

Ingredients

1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder, and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
Add desired toppings and bake for an additional 10 minutes.

What’s for dinner?Leeks and potatoes soup with garlic, rosemary biscuits

By

Bailey Woodean

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May 20, 2020

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I read a lot of recipes for a leek and potato soup but none of them ended up being perfect for me. So, I took what I had read and created my own recipe to incorporate what I had on hand as well as what I knew in my gut would turn out good. And, it did! It turned out great!

I do want to note that if you can make your own broth, you should. It makes all the difference to creating the right flavor for your taste and it can help keep the sodium content in check. But, in a pinch, you can use a store-bought option.

Mama’s leek and potato soup from scratch

Recipe inspired by internet research but created by yours truly!

Ingredients

Three leeks (stalk part, not leaves, chopped roughly)
About 6 medium size potatoes, peeled and cubed
About 8 to 10 cups of broth (chicken or turkey are my favorites but vegetable or beef would probably work well too)
About 10 baby carrots or 3 to 4 large carrots, peeled and chopped
4 slices of crispy bacon (I used turkey bacon so my husband could have some as a non-red meat eater)
½ cup chopped yellow onion
1 tablespoon minced garlic
Salt and pepper to taste
Light tasting extra virgin olive oil

Instructions

Preheat your oven and cook the bacon or turkey bacon as directed on the packaging.
Clean the leeks, well! Leeks tend to be quite dirty and need to be thoroughly rinsed.
Chop off the very end of the leeks and throw it away. Chop the stalk end of the leeks as desired, I left them in rings but you can chop them more if you prefer. Do not cut the leaves for the recipe (I chose to keep them for a different recipe)
Add the oil to a deep skillet and heat over the medium setting.
Add the chopped leeks to the pan.
Chop the onion, about ½ cup once diced.
Add onion to the skillet. Stir to combine.
Begin to heat the broth in a large pasta pot.
Continue chopping vegetables while broth heats.
Chop baby carrots (or large carrots) and add them to the broth pot. Stir to combine.
Clean, peel, and cube the potatoes. Add the potatoes to the skillet. Stir to combine.
Add the minced garlic to the skillet. Stir to combine.
Add salt and pepper to taste to the skillet contents. Stir to combine.
Allow both mixtures to cook for several minutes.
Carefully combine the skillet contents to the pasta pot contents and allow them to boil for about 15 minutes.
Once carrots and potatoes are tender (not mushy) you can reduce or turn off the stove and allow soup to rest.
Remove the bacon from the oven if you have not done so already.
Serve soup into bowls, crumble bacon on top and place a biscuit to the side.
Enjoy!

Easy garlic, rosemary biscuits

Cooking instructions found on frozen biscuit packaging and should be followed. Homemade biscuits, refrigerated tube biscuits, bakery-fresh biscuits, buttered bread, etc would all work with the soup as well.

Ingredients

Garlic powder
Dried or fresh rosemary
Frozen buttermilk biscuits

Instructions

Remove the desired amount of frozen biscuits from the packaging and place on a shallow baking sheet.
Sprinkle with garlic powder and dried rosemary
Bake in the oven for 15 to 20 minutes or until tops are golden brown and the biscuits have risen.

I used broth made from previously boiled chicken and turkey bones, seasonings, etc which made the flavor of this soup unique to our taste. It also meant that I had control over the contents, sodium content, etc. The store-bought broth will more than likely not add as much flavor as you’d like so I suggest you taste as you go and add whatever seasonings you desire.

Leeks and potatoes soup with garlic, rosemary biscuits

Street Food in Brazil

By

admin

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May 20, 2020

0

Brazilian cuisine is meat, seafood and mouth-watering street food. National dishes in the country are not prepared for the sake of tourists – local residents themselves willingly absorb them. So feel free to eat in eateries or buy street food. The restaurants cook the same thing, just serve more beautiful. We will tell you that every meal is worth a try in Brazil.

Pastel | Pastel

Brazilian pastels are popular street food that is traded in markets and catering establishments known as pastelaria. This is a chubby fried pie with hearty filling. Thin dough, crispy golden crust, juicy filling: they are always in great demand. Popular fillings are grilled minced meat, viscous cream cheese, chicken with vegetables, salted palm kernel, mini shrimp. Try the Brazilian dessert pastel: banana-chocolate, with sweet cheese or guava jam. Pies are best served with fresh vegetables or fruits to slightly smooth the fat content. Juices, coconut water, Brazilian beer also cope with this with a bang.

Feijoada | Feijoada

Tourists consider it their duty to try this dish in Brazil. Here feijoada is the same as borsch in Ukraine or pilaf in Uzbekistan. The pride of local cuisine is prepared in restaurants and street cafes. Pieces of fried pork, minced sausages, black beans, spicy rice – the food turns out to be fragrant, hearty, not greasy. A simple feijoad recipe includes porcelain – fried cassava flour. She is responsible for the unique viscous stew. For piquancy, the cook puts spices and a pinch of cayenne pepper in a dish. The classic feijoade snack is a slice of orange.

Moqueca | Mokeka

Of the national soups in Brazil, you should try a thick seafood stew. The composition of the soup resembles vatapá stew described above. However, the moka is served without rice, and there are more vegetables in it. Tomatoes, onions, herbs, fish slices, shrimps are boiled in coconut milk with coriander and lime juice. If you have tried Thai Tom Yam soup and can imagine it mild, then you already know what the taste of moqueca stew tastes like. In Brazil, you can order this soup without seafood with chicken – also interesting.

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Banana berry breakfast muffins

By

Bailey Woodean

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May 19, 2020

0

If you are a parent you have probably had your fair share of frustrations trying to get your kid to eat real food instead of junk. Well, I am happy to share with you my latest ”mom win moment”.

Banana berry breakfast muffins recipe

Recipe created by yours truly!

Ingredients

1 ⅓ cups all-purpose flour
2 large eggs
½ cup plant butter
1 cup of sugar
½ teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
4 ripe bananas
½ cup mixed berries (or just blueberries)
Optional: 1 teaspoon of cinnamon powder

Instructions

Preheat the oven to 350 degrees Fahrenheit
Peel the bananas and place them into a glass mixing bowl
Add the eggs, vanilla extract, and plant butter to the glass mixing bowl.
Beat the wet ingredients together on a medium to high speed until well incorporated.
Reduce the speed to slow and carefully add the dry ingredients (flour, sugar, baking soda, and salt. If using cinnamon powder add it in at this stage.
Once all of the ingredients are well incorporated, add in the berries.
Blend and turn the mixer off.
Prepare your muffin tins. Place a paper liner in each muffin tin compartment. Spray each paper liner with nonstick cooking spray to ensure muffins won’t stick to the paper.
Scoop about ¼ cup of batter into each of the paper liners (this is based on the use of a cupcake size muffin tin. If you’re using a large muffin tin then you can scoop a larger amount of batter.
Put the filled tin into the oven and allow the muffins to cook until a toothpick can be poked into the center and come out clean. Muffins should be golden brown. Typically they are done within 20 minutes.
Remove from the oven and allow the muffins to rest for 5 minutes before removing them from the tin and placing them on a cooling rack.
Store in a plastic-wrapped container or an airtight sealed container for about a week or so.
Serve warm or room temperature. Cut them in half and add some butter or plant butter for extra flavor!

My son loved these muffins and I have a feeling your kids will love them too!

While looking for inspiration for my own banana berry breakfast muffin recipe, I found a gluten-free option for those that are sensitive to wheat and gluten.

Gluten-Free Blueberry Banana Muffins

Ingredients

1 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, room temperature
2/3 cup granulated sugar
1/3 cup oil of choice (I use avocado oil)
2 medium overripe bananas, mashed
1/2 cup unsweetened applesauce
1 teaspoon gluten-free vanilla extract
1 cup blueberries, fresh or frozen

Instructions

Preheat the oven to 350°F (180°C). Position the oven rack in the center of the oven.
Line a 12-serving muffin pan with paper liners; set aside.
In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
Spoon the batter evenly into each cupcake pan, about ⅔ full. Bake for 22–25 minutes or until a wooden toothpick inserted near the center comes out clean.
Store in an airtight container at room temperature.

Even gluten sensitive families should have muffins in their lives and this recipe is a great option. Enjoy them as a quarantined family or make them for a quick breakfast idea when life returns to normal!

(Not so) Daring Danish!

By

Bailey Woodean

-

May 19, 2020

0

Recently, my best friend came into town to visit and she decided to make us homemade danish! I had never tried danish before and I’m admittedly not a big fan of fruit in pastry but I found them to be light, airy, and delicious. So, I became inspired and wanted to share the easiest danish recipe I could find!

Homemade Danish Pastry Dough (Quick Method)

https://sallysbakingaddiction.com/danish-pastry-dough/#tasty-recipes-76126

Ingredients

Pastry

1/4 cup (60ml) warm water, 105°F (41°C)-115°F (46°C)
2 and 1/4 teaspoons active dry yeast (1 standard package)
1/2 cup (120ml) milk, at room temperature*
1 large egg, at room temperature
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 and 1/2 cups (315g) unbleached all-purpose flour (spoon & leveled)
14 Tablespoons (210g) unsalted butter, cold

Egg Wash

1 large egg
2 Tablespoons (30ml) milk

Instructions

Whisk the yeast and warm water together in a large bowl. Allow to sit for 3 minutes until foamy. Add milk, egg, granulated sugar, and salt. Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.
Cut butter into 1/4 inch slices and add to a food processor or blender. Top with flour. Pulse the mixture 10-12 times, until butter is fairly crumbled.
Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Do not be angry with the dough! You want to be very, very, very gentle when you are folding the two together. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours or overnight.
After 4-12 hours, take the dough out of the refrigerator to begin the “rolling and folding” process. Flour a work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. From there, roll out into a 15-inch long rectangle using your rolling pin. You may have to continue to lightly flour the counter as you are rolling. Fold the dough together as if it were a business letter. And roll it out into a 15-inch long rectangle again. Then, fold again into a business letter. You’ll repeat rolling and folding 1 more time for a total of 3 times.
Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day.
After at least 30 minutes, take the dough from the refrigerator, unfold it, then cut it in half. Wrap 1 half up and keep chilled as you work with the first half. Roll out your dough to make a 12×6 inch rectangle. I rolled this dough out onto a floured work surface, but I suggest you roll it out onto a lined baking sheet. (Lined with parchment paper or a silicone baking mat.) It is tough to transfer the braided dough from the counter to the baking sheet unless you are very careful!
Cut off two corners of the dough and then two small triangles at the other end. (visual below)
Spread 1/2 of the filling (raspberry or cream cheese) down the length of the center of the strip. Cut slanting strips (3/4 inch – 1 inch each) along both sides. I used a very sharp knife, but a pastry wheel or pizza cutter will work just fine. I find this video VERY helpful. Fold the bottom end up to “seal” the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.
Preheat oven to 400°F (204°C). Beat the egg wash ingredients together. Brush the top of the pastry with egg wash. There will be enough egg wash for both braids. The egg wash gives your pastry that beautiful sheen.
Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two times to ensure the braid is browning evenly. My oven has hot spots, so I rotated my braid every 5 minutes. Mine took 16 minutes.
Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and enjoy!

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