French Toast Rollups

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We had “Brinner” again a couple of nights ago.  When I shared this with my friend, Carrie, she had called this Brunches cousin!!!  Hahaha…

I’ve been getting some great ideas for my menu on Pinterest the past couple of weeks.  Scored big when I stumbled upon these fun things.  The only negative thing?  I didn’t make as much as I should have.  The kids wanted more, I wanted more…

There are many different ingredients that you could load inside of the bread, but I thought that flavored cream cheese would be a hit.  I got some cinnamon and berry flavored cheese.  Can’t pick a favorite because they were both good.

I scrambled up some eggs and added some pepperjack cheese to the eggs and enjoyed this on the side.  I did have the syrup on the table but I think the kids loved the flavor of the cinnamon and sugar alone!  I put a bit on mine and I was in foodie Heaven!!!

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Just delicious.  I’m so glad this recipe was found!  I thank Cinnamon Spice and Everything Nice for coming up with this!!  Thank you, thank you.  We will be having this again for sure!!

As you can see, this was a hit.

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I don’t get to cook breakfast that often on the weekends, so when I make it during the week for dinner, I know I appreciate it.  Who doesn’t love breakfast for dinner!!!

French Toast Rollups
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • 8 slices white sandwich bread (the soft, fluffy type)
  • peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan
  • maple syrup, for serving
Instructions
  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they’re all filled.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate bowl mix the sugar with the cinnamon.
  5. In a skillet set over medium heat melt a tablespoon of butter.
  6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
  7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
  8. Serve with maple syrup for dunking.

Enjoy your weekend.  Make this for breakfast or dinner…..

Patricia – Two Girls Cooking 😉

Source:

cinnamonspiceandeverythingnice

Cinnamon Twist Bread

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I know it’s that time of the year where most people are baking Easter goodies to put on display.  I have a couple of those that I want to try too, but bread. Bread came to my mind yesterday when I was on Pinterest looking for Easter fun things and I saw a tomato basil twist flavored.  Then cinnamon was on my mind.  Why?  Well because I’m not a tomato fan.   Though I’m sure it would be just fine, I chose the sweet bread instead.

Making bread takes a long time.  You have sit and wait for it to rise.  Not once but twice.  Now how does that work with a person that is working on their patience skills?  Not well.  I have to set the timer and walk away.  Good thing The Voice was on last night!  I loved seeing Usher on there!!!!  Ok, here’s what you do!!

Ingredients:

  • 1 tbsp butter
  • 1/2 cup milk
  • 1 package active dry yeast
  • 3/4 cup warm water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 cups flour
  • 2 tbsp butter, softened
  • 2 tbsp sugar
  • 1 tbsp cinnamon

Preparation:

  1. In small saucepan, warm milk and 1 tbsp butter until butter is melted. Set aside until lukewarm.
  2. In small bowl, mix water and yeast until yeast is dissolved.
  3. In large bowl, add 2 tbsp sugar, salt, and 1 tsp cinnamon. Pour in lukewarm milk and butter. Mix until sugar and salt is dissolved. Stir in yeast and water.
  4. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.
  5. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
  6. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.
  7. Roll dough out into a basic rectangular shape. Use a butter knife or fingers to spread 2 tbsp softened butter on the top of rectangular dough. Evenly spread about 2 tbsp sugar and 1 tbsp cinnamon on top of butter.
  8. Roll up the dough into a log shape and connect both ends by putting a bit of water on the ends and push together into a wreath shape.
  9. Preheat oven 375 degrees F.
  10. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.  (Mine was done in 30 minutes)
  11. Turn out bread and let cool on a rack.

I took the bread out and placed it on my baking rack to cool and to take photos.  Before I knew it someone was in the kitchen trying to cut it apart.  Goodness sakes I about had a fit!  And I kind of wanted to taste it first!!!

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I’m feeling a bit more comfortable with my bread baking!  I got this one down the first try!!

Have a great week.

Two Girls Cooking – Patricia 😉

Source

Bread Baking

Pizza Two Ways

Last night my family came over to drop my sister off for the night. She’s off school for the summer, and wanted to hang out at my place for a while. She can be a picky eater, so I wanted to make something for dinner I knew she’d eat. I figured pizza would fit the bill. With 4 adults to feed also, I thought I better make two pizzas. I decided to do one more traditional, like what you’d order from any pizza chain; and one like I’ve been making lately with the whole wheat crust.

I wanted to dress up the plain pepperoni pizza, so I made it stuffed with cheese around the edge. I knew my family would enjoy that one for sure. I   topped the whole wheat crust with fresh vegetables and prosciutto. Scott and I love this combination and I hoped my family would give it a try.

For the thicker white (stuffed) crust:
2-1/2 to 3 cups all-purpose flour
1 envelope Quick Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive oil
Mozzarella (if desired)
Toppings we used:
Tomato sauce
Pepperoni
Mozzarella cheese
Parmesan cheese

Combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). I prefer to roll mine out on a silicone baking sheet so I can easily move it onto the pizza pan.

For the stuffed crust (skip this step for a regular crust): I rolled mine just a bit bigger than my pan and dotted with little mozzarella pearls. Fold dough over the cheese and pinch together to seal. Flip the dough onto the pan so the pinched side is down.

Bake the crust in a preheated 400F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

For the thinner wheat crust:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 envelope Quick Rise Yeast
3/4 tsp salt
1/4 tsp sugar
1/2-2/3 cup hot water (120-130°F)
2 tsp extra-virgin olive oil
Toppings we used:
1-2 tbsp olive oil
1 sliced tomato
a handful of fresh chopped basil
prosciutto
1 thinly sliced onion sauteed with
2 cloves garlic
Mozzarella cheese
Parmesan cheese

Combine flours, yeast, salt and sugar in a food processor or stand mixer; mix to combine. Combine hot water and oil in a measuring cup. With the mixer running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be pretty soft. If it seems dry, add 1 to 2 tablespoons warm water; if it’s too sticky, add 1 to 2 tablespoons flour. Mix until the dough forms a ball, then mix for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll (about a 13-inch circle) and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

My mom and stepdad both tried my whole wheat pizza and said they liked it. Everyone really enjoyed the pepperoni too. The cheese did leak out in a couple places, but for the most part stayed put. The little mozzarella pearls worked perfectly for this crust. With how simple and inexpensive these were to make, I don’t want to go back to ordering in!

– Jodi

Cheese, Garlic and Herb Swirl Bread

I’ve been eating a lot of sandwiches lately. I mix up the toppings to try to keep it interesting: Turkey or ham, tomatoes or onions… But I almost always use a little wedge of spreadable cheese. First, because I love cheese and I think a sandwich just isn’t the same without it. And second, because this little cheese wedge is only 35 calories and also lets me skip the butter/mayo I would want to spread on my bread.

I got to thinking, since I like this spread cheese so much on my sandwiches, what about baking it into my bread…? I didn’t think the flavor would come through well if I just mixed it into the dough, so I decided to make a simple dough and make a swirl bread instead.

So I found a recipe on Taste of Home and decided to adapt the fillings to see if it would work. The bread is moist with a crisp crust, and the filling remained pretty well intact. The flavor of the cheese is noticeable, but not as much as when you spread it on a slice of bread. A slice does come apart a bit when I cut it, so I think this would be a little difficult to make a sandwich with. It would go great with some soup or pasta to dip it in!

Here’s what I used:

3 pkg (1/4 ounce each) active dry yeast

2-1/2 cups warm water (110° to 115°), divided

1 tsp sugar

3-1/4 cups whole wheat flour

1 tbsp salt

2-3/4 to 3-1/2 cups bread flour

1 6.5 oz tub garlic and herb spreadable cheese (I used Alouette light garlic and herbs)

1 egg, beaten

In a large bowl, dissolve yeast in 3/4 cup warm water. Add sugar; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-in. x 9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread half of the cheese over each dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover; let rise until doubled, about 45 minutes.

Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Makes 2 loaves (12 slices each).

My loaves both turned out pretty well, just a little split in the top of each one where the dough was rolled a little too thin. I will make this one again for a side dish, but am still looking for different recipes to play with for sandwiches. Do you have a favorite sandwich bread?

– Jodi

Strawberry Banana Muffins

With only two of us in the house, I often end up with an extra banana or two that just didn’t get eaten before it got overripe. So rather than make the same banana bread over and over I try to do something different with them each time. Last week I chose these Strawberry Banana muffins from Joy of Baking since I needed to use up some strawberries too. These tasted just like banana bread, but with chunks of strawberries. I really enjoyed having one for breakfast each morning in place of my usual english muffin.

1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries (cut into bite sized pieces)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt


Preheat oven to 350 degrees F.  Position rack in center of oven.  Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray. 

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Divide the batter evenly among the 12 muffin cups. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.


If you like the strawberry banana flavor combination as much as I do, give these a try. They were very easy to make, and hit the spot!
– Jodi

Chocolate Marble Banana Bread

This week I found myself with a few over ripe bananas, so Scott requested banana bread. Regular banana bread was not very exciting, so I looked around a bit. Chocolate in banana bread sounded like fun, so I decided we’d give it a try. This recipe came out great, very moist and fluffy. Like a nice mix of chocolate cake and banana bread.  We had it warm with a little butter right away, but it was just as good after it cooled just by itself.



1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
1 tsp vanilla extract
1/2 cup semisweet chocolate chips


Preheat oven to 350 and place oven rack to middle position. Grease and flour the bottom and sides of a loaf pan. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients just until combined and the batter is thick and chunky. Don’t over mix the batter, you do not want it smooth. Over mixing the batter will yield tough, rubbery bread.
Place chocolate chips in a medium microwave-safe bowl, and microwave 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
Spoon chocolate batter alternately with plain batter into loaf pan. Swirl batters together using a knife.  Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.


I dropped off a chunk with my mom last night, she’s always complaining that she doesn’t get to eat the things I’m blogging about. She has somehow managed to keep my choco-holic stepdad from trying it, and it’s a good thing, or there’d be none left!
– Jodi

Stud Muffin

About a year ago I got the book The Bread Bible and I read through a lot of the recipes and looked over the pictures. Right away I knew I wanted to bake more bread, but I also found one recipe that really stuck in my head- the Stud Muffin. This is a bread that is muffin shaped and the top is studded with cheese. Part of the description said “…a crumb that is almost lacy, with many medium-sized pockets that become coated with melted Gruyere.” I love bread anyways, but line the holes with cheese and I’m hooked. Plus how fun is it to say I made my own stud muffin?! 🙂


I’ve been meaning to make this one since then, but just recently got the perfect dish for baking it up in. When I saw the 2 qt souffle dish on sale and Marshall’s my mind immediately went to that line from the book. This bread has a long rise, but was not hard to make. Mine sank just a little in the center, maybe because I really couldn’t wait for it to cool properly before digging in.


Starter:
1 cup + 1 1/2 tbsp unbleached all purpose flour
3/4 tsp instant yeast
3/4 cup water at room temp


Place flour, yeast and water in medium bowl. Whisk until very smooth, about 2 minutes. It will be like a thick batter. Scrape down the sides of the bowl, Cover tightly with plastic wrap and allow it to stand for 1 to 4 hours at room temperature.


Dough:
2 oz Parmigiano-Reggiano (I used Parmesan)
2 oz Romano cheese
2 1/2 cups unbleached all purpose flour
1 1/4 tsp instant yeast
1 tsp salt
1 1/2 tsp black pepper
4 tbsp unsalted butter
1/2 cup water at room temp
1 large egg
1/2 cup + 2 tbsp Gruyere cheese, cut into 1/4 in chunks


Use either a grater or a food processor to finely grate the Parmesan and Romano cheeses. In a measuring cup with a spout whisk together the water and egg.
In a medium bowl, whisk together all but 1/4 cup of the flour, yeast, salt and pepper. Sprinkle this over the starter. Add the softened butter and mix with the mixer’s dough hook on low speed while gradually adding the water/egg mixture until the flour is moistened, about 1 minute. Add the parmesan and romano cheeses, raise the mixer speed to medium and kneed the dough for 5 minutes or until elastic. The dough should be slightly sticky. If it doesn’t pull away from the bowl, beat in some or all of the remaining flour.
Empty the dough onto a lightly floured counter and flatten it into a rectangle. Press 1/2 cup of the gruyere into the dough, roll it up, and knead it to incorporate.
Place the dough in a medium/large bowl lightly greased with cooking spray. Push down dough and lightly spray the top. Cover the bowl with plastic wrap. Refrigerate the dough, allowing to chill for at least 8 hours or up to 2 days to firm and develop flavor. Pat it down 2 or 3 times after the first hour or two until it stops rising.


Turn the dough out onto a counter and knead it lightly. Round into a ball, push it down into the souffle dish; it will fill it about halfway. Cover lightly with a piece of wax paper and let it rise in a warm area until it almost triples, about 3 to 4 hours. The center should be 1/2 to 1 inch above the top of the dish.
Preheat the oven to 350 about 45 minutes before baking. Have an oven shelf at the lowest level and place a baking sheet lined with foil on it before baking.
Brush the surface of the dough with a lightly beaten egg, being careful not to brush it over the top of the dish (which would impede rising). Gently insert the remaining 2 tbsp gruyere cubes into the dough, leaving them still visible.
Place the dish on the hot baking sheet. Bake for 45 to 50 minutes or until the bread is golden and a skewer inserted in the center comes out clean.

Remove the dish from the oven and allow to cool on a wire rack for 30 minutes. With the tip of a sharp knife, loosen the sides of the bread where the cheese may have crusted on. Unmold the bread on a soft towel on the counter to finish cooling. This will prevent the soft fragile sides from collapsing; turn it a few times to speed cooling. It will take about 1 hour to cool completely.


The book recommends serving this with some prosciutto. I chose to serve it with soup, and Scott enjoyed some with just a little butter as a snack. I was so excited when I first cut in and saw the cheese really does line the little holes in the bread. This is one I will definitely make again, but probably only occasionally as I don’t tend to have this much cheese on hand and I’m not usually as patient as waiting a whole day to see how it will come out!


– Jodi