I’m SO excited that after lovin’ on our blackberry plant for 2 years, we are going to have HUNDREDS of blackberries this year!!
What should I make?
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Monkey bread is a funny sort of food. When I am thinking about making it, I have an internal battle. I know if I make it, I will eat it all. Yeah, yeah. That’s been said before, but seriously… it’s true. This stuff is crazy good and is better than a cinnamon roll any day of the week. Actually, it’s like eating the only part of a cinnamon roll that is any good…the middle. The whole pan is that way! It just takes a little planning ahead but is a great thing to make on a Saturday morning while you are enjoying some coffee in your pjs and perhaps a few children Monkey Bread: Dough Brown Sugar Coating Glaze 1 tsp of vanilla paste (optional but yummy) Butter Bundt pan with 2 tablespoons softened butter. Set aside. In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat a large bowl with oil. Place dough in bowl and coat surface of dough with oil. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes. For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.
Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.
Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
For the glaze: While the bread cools, whisk the confectioners’ sugar, milk, and vanilla paste in a small bowl until the lumps are gone.
Adapted from the Cook’s Illustrated Recipe
One of the reasons we make pizza on Fridays is to use up ingredients in the fridge or give leftovers new life again. One of our favorite pizzas so far has been a steak, asparagus, and corn pizza. All ingredients were from a previous meal and it was just…delicious. On this pizza, I started with a base of 1/4 c of olive oil and 2 cloves of pressed garlic. If For this pizza dough, I tried out my snazzy new ipad bread app from Michael Ruhlman. Pizza dough ratios: 20 oz bread flour 12 oz water 2 tsp salt 1 teaspoon active dry yeast Measure the ingredients the bowl for your mixer. Mix them until smooth and elastic and you can stretch a piece of the dough and almost see through it (usually 10 min). Let it rise for a few hours until doubled. Knead the dough for a few minutes then shape into a disc. Cover it and let it rest for 10 minutes. Roll it out add add whatever you want! Bake at 450 degrees. I loved this crust for its soft insides but stable, crisp outsides. I will make again, fo sho. The secret to awesome mashed potatoes lies in this post…
Gently simmer for about 45 minutes stirring every now and then. There should only be tiny bubbles. Store in the fridge for about a week. Adding this garlic confit and a little of the oil to mashed potatoes is exceptionally wonderful. It allows for an awesome garlic flavor without it attacking your mouth. I’ve since used it as a spread on sandwiches, in a fritatta, and in a sauce. You could also spread it on this beauty, fresh out of the oven…
Garlic Confit recipe adapted from Thomas Keller’s recipe from the Bouchon cookbook. |
 
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