So you know that cronuts are all the rage right?
Deep fried croissant dough?
Well, kouign-amann dough is very similar to croissant dough, and after making the kouign-amann dough yesterday, I had a few scrapes left over.
So I thought to myself, why not fry it?
And it worked great! These little fried pieces of dough are mighty divine. I fried them at about 330 degrees in regular old vegetable oil. Any hotter, and all the butter in the dough would just burn up.
Glaze with a powdered sugar glaze (powered sugar, milk, and a little vanilla) and you are golden!
Have you guys ever tried some of the frozen pastries they have at Trader Joe’s? The chocolate croissants are a must try.
Then at for Christmas breakfast, my dad busted out these new frozen pastries called kouign-amanns. They were so good. Better than the chocolate croissants even.
Then this month’s Bon Appetit magazine showed up and what is the featured project for the month?
Homemade kouign-amanns. The recipe didn’t seem that hard, so I thought why not? Plus, no fancy ingredients or equipment.
And let me tell you they are worth every single minute!
You start by making a pretty straight forward yeast dough. Then the waiting starts. At this point the dough need to double in size, be punched down and then raise until doubled in size again.
While you are waiting for your dough to raise, make your butter block. Beat together cold butter with some sugar and little salt and form it into a block. Stick it back in the fridge while you are waiting for the dough to finish raising.
(And yes the ruler is a necessity in this recipe, sorry)
The the fun starts! Roll out the dough big enough to encase your butter block, then fold the dough around the butter. In the second picture, the dough and butter get folded into themselves. Crimp the edges a little but to make sure no butter leaks out.
These little babies are good! As you can see I really like the cherry blueberry combination.
The vanilla yogurt keeps them moist while the applesauce keeps them low fat. These have no oil or butter.
Then you can add more butter to the top! These are great for little hands and mouths and you can feel great feeding them to your kids.
Low Fat Cherry Blueberry Muffins
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon each baking powder and baking soda
- 2 eggs
- 1 cup low fat vanilla yogurt
- 6 tablespoons applesauce
- 4 tablespoons almond milk
- 1 teaspoon vanilla
- ½ cup pitted cherries
- ½ cup blueberries
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a large bowl, mix together the flours, sugar, salt, baking powder, and baking soda.
- In another bowl, mix together the eggs, yogurt, applesauce, almond, milk and vanilla.
- Add the wet ingredient to the dry, and stir just to combine. Stir in the fruit.
- Fill each muffin tin ⅔ full. Bake for 20-25 minutes.
You can also cook this in a loaf pan. It will take a little longer to cook.
If you are counting calories you can use a sugar substitute (one that measures like sugar) and an egg substitute. I’ve tried the muffins with the substitutions and they turn out great.
This recipe can easily be make vegan by using a soy or almond yogurt.
Ok guys. These just might be my best invention yet.
So over the holidays, when I was making my famous cinnamon rolls, I had a wacky thought.
What if I could make these chocolate? And you know what? It totally worked and they are so good.
What better way to kick off the month of love and chocolate than with chocolate sweet rolls? There is no better way in my opinion.
Since my cinnamon roll dough starts with vanilla pudding, I just used chocolate instead! I have to say that the chocolate dough was an easier dough to work with! Much more supple (eww I hate that word, but I can’t think of anyway else to describe it!) and just seemed to come together really well.
So you roll out the dough, slather it with butter and sugar, and sprinkle it with mini chocolate chips.
I love cinnamon rolls! I used to love to fly with my family when I was younger just so I could eat at the Cinnabon at the airport (extra frosting please!). Since we don’t fly on regular basis I had to come up with my own recipe for cinnamon rolls that are just like the ones at Cinnabon! In fact I think mine are better.
Who doesn’t love butter, brown sugar, and cinnamon spread over a sweet and tender dough?
So it was my turn to bring snack to preschool and to church this week. My kids are always starving when they return from both of these activities so I decided to send thing a little more substantial then fishy crackers. My kids, like I’m sure all kids, love banana. And chocolate. Probably chocolate over bananas. But hey, at least they eat the bananas.
Those freckled bananas are perfect for this. Mine could have even gone a few more days, but snack assignments were waiting! Another trick I do, is once the bananas are as freckled as you would like, I peel them and stick them in a freezer ziplock and plop them in the freezer. Then when you are ready to use them just defrost in the microwave. Plus, frozen bananas are great for smoothies.
This recipe calls for 3 mashed up very ripe bananas. I like to just mash them up on a place with a fork.
Ummm, yeah. This bread is decadent, delicious, and screams holiday. Since its a bread and not cake its perfectly acceptable for breakfast. Right? Right.
Its very simple and quick. And the chocolate peppermint combo? Can’t beat it.
You start by mixing up the dry indgredients: flour, cocoa powder, salt, baking powder and baking soda.
Then mix up the wet ingredients: oil, buttermilk, eggs, sugar, and peppermint extract. Mix with the dry ingredients.
Toss some chocolate chips with a little bit of flour (so they won’t all sink to the bottom of the bread) and stir into the batter.
Then grease your loaf pan. Mine is 9×5. See how I wiped down the sides of pan? You only want to spray to be on the bottom and corners of the loaf pan. The bread needs something to cling to as it raises in the oven.
Pour your batter in the prepared baking dish and bake it off. You want to position your oven rack so the top of the bread pan is in the middle of the oven.
Cool slightly and then remove from the baking pan and cool on a rack. See the single split down the middle of the bread? Thats exactly what you want and what a quick bread should look like.
Melt some white chocolate chips in the microwave and drizzle over the bread. I have found that store brand white chocolate chips do not melt as smoothly has Nestle or other name brands. Top with crushed peppermint candies. Happy Holidays!!!
Peppermint Chocolate Quick Bread
- ½ cup of vegetable oil
- 1 cup sugar
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon peppermint extract
- 1½ cup flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chocolate chips
- 1 tablespoon flour
- ⅓ cup white chocolate chips
- 8 peppermint candies, crushed
- Preheat oven to 350 degrees.
- Mix together flour, cocoa powder, salt, baking powder, and baking soda. In a separate bowl mix the eggs, buttermilk, oil, sugar, and peppermint extract. Mix together the dry and wet ingredients.
- Toss the chocolate chips with 1 tablespoon of flour and fold into the batter.
- Spray the bottoms and corners only of a 9x5 loaf pan with nonstick cooking spray. Pour batter into prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let cool slightly and then remove from pan and let cool completely on a cooling rack.
- Melt the white chocolate chips in the microwave at 30 second intervals until smooth. Drizzle over the bread and top with the crushed peppermint candies.