Topping for the cinnamon coconut muffins

I posted a cinnamon coconut muffin on here from Mel's kitchen cafe. I've slightly changed it up. 

Coconut crumb topping for the cinnamon coconut muffins:

1 T butter, cold

1 T flour

1 t cinnamon

6 T granulated sugar 

1/8-1/4 shredded coconut (depending on how much you want) 

I added in a zucchini shredded and squeezed out the water. 

(Had some I needed to get rid of) it made a nice change to regular zucchini bread. Coconut and zucchini go great together!! Yummy! 

One Hour Skillet Focaccia Bread

One Hour Skillet Focaccia

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 1 10" focaccia

This easy focaccia takes only 1 hour to make. Perfect side for your pasta dish or your favorite soup. 

Ingredients

for the dough:
1. 3/4 c warm water
2. 1/2 tsp granulated sugar
3. 1 1/2 tsp yeast 
4. 2 Tbsp olive or canola oil
5. 2 c all-purpose flour ( divided )
6. 1/2 tsp salt
for the parmesan butter brush:
7. 3 Tbsp unsalted or salted butter, melted
8. 1 Tbsp grated parmesan
9. 1/2 tsp Italian seasoning

Instructions

1. Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
2. Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
4. Add oil and mix well.
5. Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.
6. In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
7. Grease the skillet.
8. Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.
9. Roll out the dough into a size of your skillet.
10. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
11. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
12. Mix melted butter, parmesan and seasoning in a small bowl. Brush the dough with half the butter.
13. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Chocolate Zucchini Bread

Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips


Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.

Braided Lemon Bread via King Arthur Flour

Just found this recipe via foodgawker.com.  I followed the links back to the original from King Arthur Flour.   Laurel and I both love braided bread... here is a sweet version!!  I'm totally going to try it.  Maybe Sunday.   http://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe

There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid. SPONGE 3/4 cup warm water 2 teaspoons sugar 1 tablespoon instant yeast 1/2 cup King Arthur Unbleached All-Purpose Flour DOUGH all of the sponge 3/4 cup plain or vanilla yogurt 1/2 cup ( 1 stick) unsalted butter, softened 2 large eggs, beaten 1/2 cup sugar 2 teaspoons salt 2 teaspoons Buttery Sweet Dough Flavor OR vanilla 5 cups King Arthur Unbleached All-Purpose Flour egg wash for brushing braid pearl sugar or sparkling white sugar for sprinkling on braid CREAM CHEESE FILLING 2/3 cup cream cheese, softened 1/4 cup sugar 1/4 cup sour cream 2 teaspoons fresh lemon juice 1/4 cup King Arthur Unbleached All-Purpose Flour 1/2 cup prepared lemon curd Directions In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. 1) In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency. If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself. 2) If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. 3) While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. 4) Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling. 5) To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf 6) Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy 7) Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving. Yield: 2 loaves.

Alton Brown's Soft Pretzels

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Cinnamon Roll/Twist Recipe

Cinnamon Roll/Twist Recipe

So this is my sister's recipe that she posted on my other blog. I haven't tried it yet, but it looks great. So if any of you try it out let me know how it goes. :)

Ingredients:

2 pkg quick rise yeast(or 2 Tbs) dissolved into 1/2 cup lukewarm water
2 cups milk scalded
1/2 shortening
1/2 sugar
2 tsp salt
2 eggs
6 cups flour (add more if needed)

Directions:

When milk is lukewarm, add shortening, sugar, eggs, yeast, and 3 cups flour. Beat well with mixer. Add the rest of the flour one cup at a time until dough is soft but not sticky. Cover and let rise in a warm place until double in size. Roll dough to aprox. 25 x 22 inches spread with butter, sprinkle with sugar and cinnamon.


Fold in half lengthwise. Cut into strips 1/2 to 3/4 inch wide, twist, and turn starting in the center to form a roll. Place on baking sheet and bake at 375' for 15 to 20 mins or until golden brown. Spread Icing over top right while hot. Serve warm.


Icing :Mix 1 pound powdered sugar, 1/2 cube butter, 1 tsp vanilla, add milk to consistency to spread.

Picture before icing....

Aren't those pretty!?

After Icing

Sourdough bread - Cranberry bread

Sour Dough Bread

3 cups flour
¼ tsp instant yeast (SAF)
1 ¼ tsp salt
¼ - ½ cup sour dough start
Variations – cranberry/Almond/Cinnamon bread
Add 1-1/4 tsp. Cinnamon
½ cup craisins
½ cup almonds
¼ tsp more yeast
2 tsp more water
1/2 bag white chocolate chips

Mix above ingredients in a glass or plastic bowl. Do not use metal.
1-1/2 cups water
½ tsp vinegar
Stir all the ingredients only until combined.
Dough should be pretty stiff. Cover bowl with plastic wrap and let rest for
at least 12 - 18 Hours. When surface is dotted with bubbles the dough is ready.

After dough is rested, place dough on well floured surface and lightly dust with flour. Knead dough gently about 7-8 kneads.

Spray a second oiled bowl and place dough seam side down in the bowl. Cover and let rise until doubled in size and doesn not readily spring back when poked , about 2 hours in a warm room.

After the dough has risen about 1 ½ hours begin preheating oven and cover pot with a lid (dutch oven is best) for last 30 mins. To about 450º F. Pot should be at least 4 – 8 qt. Heavy covered pot.

When dough is risen, carefully remove HOT pot from oven. Turn dough over into the pot ( now seam side up). Cover with hot lid, and bake 27 min. Uncover and continue baking for an additional 5 + mins. Remove to wire rack and cool before cutting ( if you can wait!)

Texas Roadhouse Rolls and Butter

I found this on some copy cat recipes sites. I haven't tested them yet. I will get on that this week. Hopefully they are close or I'll be pretty disappointed. Most of the recipes online are really weird and I can't imagine the restaurant doing it any way but this. I'll keep you updated.

1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup honey
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.


Like Texas Roadhouse Cinnamon Butter
1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon

Blend all ingredients at room temp.

ToH Braided Bread

2 pkg yeast
1/2 cup warm water
1-1/2 cups warm milk
1/4 cup shortening
1/4 cup sugar
1 Tbs salt
3 eggs
7-1/2- 8 cups flour

Topping:
Mix:
1 egg; splash milk
sesame seed

In large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs, and 4 cups flour. Beat until smooth.
Stir in enough remaining flour to form soft dough.

Knead for 6-8 min.
Place in greased bowl and let rise 1 hour or until doubled.
Punch down and divide in half.
Divide each half into thirds.
Place on greased pan.
Shape each piece into ropes, and braid together.
Tuck ends under.
Repeat with other half.
Let rise 45 min or until doubled.
Brush with Egg wash and sprinkle with seeds.
Bake 350 degree 30-35 minutes. or until golden brown. Cool.

Potato Rolls

3/4c butter, melted
1 1/2c. milk scalded
1 TB. salt
1/4c. instant potatoes (or a cup or so leftover mashed potatoes)
1/2c. sugar

Mix ingredients in large bowl and cool.

2 c. cold water
2 eggs
Mix together and add to other COOLED ingredients.
Add 2 TB. Instant yeast

add flour - 4 cups and stir until smooth
4 + more cups gradually

Turn out on floured surface and continue adding flour and kneading until dough is smooth with air bubbles (about 6 mins.) (If using a mixer just gradually add flour to get a soft dough and mix for about 12 minutes total.)

Let rise about 1 hour until double.
Shape in rolls or bread and raise again.
Bake Bread: 375 25 mins
Rolls: 400 12 mins
These make delicious cinnamon rolls.

pretzels

4 tsp yeast
1 tsp sugar
1 1/4 c warm water
4 c flour
1/2 c sugar
1 1/2 tsp salt
oil
1/4 c baking soda
2 c hot water
coarse kosher salt

dissolve yeast, sugar and water- 5-10 minutes. add flour, sugar, salt; knead 7-8 minutes (or 3-5 in mixer bowl with bread bar). coat dough with oil (1 tbl is plenty). proof til double (i force it in the oven, 20 minutes 100-120F). roll pretzels pencil thin (at least).
mix soda and hot water in shallow dish. dip pretzels in soda water, and shape onto greased baking sheet. (this is what gives them that beautiful brown color)
sprinkle with coarse salt.
bake 8 minutes 45oF.

makes 12 mall-sized pretzels, or 24 small.
best fresh, they get stale quickly, and if you store them air-tight for too long, the salt gets mushy.

Easy Orange Rolls

2 cans of refrigerator biscuits
zest of 2 oranges
1/2 c. butter - softened only
1 c. sugar

Mix the softened butter, zest and sugar. Dip biscuits and lay in pan. Bake according to the biscuit wrapper. Add a couple of minutes if necessary.