Artisan Bread (2 Loaves)*

 Total time: 95 mins  (Prep time:15 min, Cook time 20min, Rise time: 60 min)

Ingredients:

2 cups Warm Water

2 tsp Yeast

1 1/2 tsp Salt

2 tsp Sugar

1 tsp Olive Oil

4-5 cups Flour

2 Tbsp Corn Meal

Instructions:

1) Add yeast to warm water and allow to sit for 5 minutes (can do right in kitchen aid bowl)

2) Sprinkle 2 Tbsp corn meal onto a large baking sheet

3) Add sugar, salt and olive oil to yeast water mixture

4) Add the flour starting with four cups

5) Mix/Knead by hand of in your mixer until dough comes together and no longer sticks to edges of bowl. You will most likely need to add the additional fifth cup of flour. Once it is not sticking continue to knead to 3-5 minutes. 

6) With floured hands divide dough into two equal pieces and form each piece into a ball.

7) Place dough balls 4-5 inches apart on the baking sheet that has been sprinkled with corn meal. Make sure each dough ball is coated generously with flour. 

8) Using a serrated knife, make a tic tac toe design on the top of each ball

9) Cover loosely with plastic wrap and allow to rise for 40-60 minutes or until dough has doubled in size

10) Preheat oven to 500 degrees

11) Uncover dough that has doubled in size and place on middle rack in your preheated oven. Throw 3-4 ice cubes in the bottom of the oven and close door (this makes the crust crispy)

12) Bake for 15-20 minutes or until bread is golden brown

13) Remove bread from oven. Best served while warm.

Real Life Dinner Artisan Bread

Strawberry Lemonade Sangria*

Ingredients:

2 lemons, sliced

1 pint fresh strawberries, hulled and sliced

1 (750ml) bottle sauvignon blac (or favored white wine)

1 cup lemonade

1 cup lemon-lime soda

mint sprigs, for garnish (optional)

Instructions:

1)Add lemon slices and sliced strawberries to a pitcher. Pour in wine.

2)Cover and refrigerate at least 4 hours before serving for best results.

3)Mix with soda right before serving to preserve carbonation. Garnish with fresh mint sprigs, if desired. 

Last for 3 days in the fridge.

theblondcook.com strawberry lemonade sangria

Monkey Bread*

Takes a little over 3 hours total: 2 hours to rise, half hour to cook and 15 minutes to cool.

Can be made to the point of baking step 5 and put in the fridge to rise the second time over night.

Ingredients:

Dough:

4 Tbs unsalted butter, divided, 2 Tbs softened (or Crisco) and 2 Tbs melted

1 cup milk, warm

1/3 cup water, warm

1/4 cup granulated sugar

2 1/4 tsp active dry yeast (1 standard packet)

3 1/4 cups all-purpose flour, plus extra for work surface

2 tsp salt

Brown Sugar Coating:

1 1/2 cups light brown sugar

3 tsp ground cinnamon

1/2 cup unsalted butter, melted

Glaze:

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 Tbs cream or milk

Directions:

1)In a large measuring cup, mix together milk, water, 2 Tbs melted butter, sugar and yeast packet. Allow the yeast to get foamy so you know it's alive, about 5 minutes.

2)In the bowl of you stand mixer fitter with a dough hook (or a large bowl with a spoon in you are making this by hand), add flour  and salt. Turn mixer on low and slowly add the milk mixture. Once the dough starts coming together, increase speed to medium and mix until the dough is smooth about 6-7 minutes. If the dough is too wet, add 1 Tbs more flour at a time. The dough should still be sticky, but workable with floured hands. Take the dough out and grease bowl well with non-stick cooking spray and place dough in, then flip to be sure all areas are coated. Cover tightly with plastic wrap and let rise in a warm place until doubled, about one hour.

Tip: can turn oven to 170 degrees, turn it off and place the bowl of dough in there to create a warm environment for the dough to rise.

3)While dough is rising, grease a bundt pan very well with 2 Tbs of softened butter (or Crisco) being sure to get into all of the crevices. Set aside. Get the brown sugar and cinnamon coating together. Once dough is done rising, melt butter and set it in a shallow dish beside the brown sugar mixture.

4)To form the bread, remove the dough from the bowl and press it into a rough 8-inch square. Using a knife or pizza cutter, cut the dough into 60-64 pieces (8x8 pieces). Roll each dough piece into a ball, it doesn't have to be perfect. Working one at a time, dip the balls in melted butter then quickly into the brown sugar mixture. Layer the balls in the bundt pan, staggering the seams randomly to build layers. 

5)Cover the bundt pan tightly with plastic wrap and let the monkey bread rise in a warm place again until puffy and it has risen almost to the top of the pan, about one hour. (If making the night before then cover and put in the fridge to rise over night. The next morning let it come to room temperature while oven is preheating) 

6)Preheat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown an it begins to bubble around edges, 25 to 35 minutes. Cool the monkey bread in the pan for 5 minutes ONLY, then turn out on a large plate and allow to cool slightly, about 10 minutes.

7)While the bread cools a bit, mix up the glaze. Whisk the powdered sugar, milk and vanilla together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread, letting it run over the top and sides. Serve warm.

Lemon Option:

sugar coating 

1/2 cup unsalted butter melted

1 cup granulated sugar

2-3 Tbs lemon zest

lemon glaze

1 cup powered sugar

2 Tbs lemon juice

Sprinklesomesugar.com Homemade Monkey Bread

Danielle's Chocolate Chip Cookies*

Ingredients:

2 Cups Butter Flavored Crisco
1 1/2 Cups Sugar
1 1/2 Cups Brown Sugar
3 Eggs
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Salt
3 teaspoons Vanilla
4 1/2 Cups Flour
12 oz Bag Chocolate Chips (2 cups)


Directions:

1) Preheat oven 350 degrees

2)Add each ingredient in order to the kitchen-aid.

3) Make ball in palm of your hand and then slightly squish it on the cookie sheet.

4) Bake for 7-10 minutes. Will harden as it cools so it is ok if it looks underdone when coming out. Give it a few minutes (about 3) on the cookie sheet after taking it out of the oven before putting it on the cooling rack and rolling out more cookies. One pan should be ready to go in the oven as the last one is coming out.

Homemade Sticky Buns from Scratch*

Total Time: 2 hours, 10 minutes
Yield:12 Sticky Buns

Ingredients:

1 Packet (2 1/4 tsp) of Active Dry Yeast
1/2 cup Warm Water
1/4 cup Unsalted Butter, room temperature
1 Large Egg, room temperature
1/2 cup Granulated Sugar
1 cup Buttermilk (Sub: 1 Tbsp white vinegar then fill the rest of the cup with regular milk)
1 tsp Salt
4 1/2 - 5 cups All-Purpose Flour

Cinnamon Sugar Filling:

1/4 cup Granulated Sugar
1-2 Tbsp Ground Cinnamon
3 Tbsp Unsalted Butter, melted

Caramelized Pecan Topping:

1/4 cup Unsalted Butter
1/2 cup Dark Brown Sugar
1/2 cup Light Corn Syrup
1 tsp Cinnamon
1/2 cup Chopped Pecans (optional)


Instructions:

1. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
2. Using you stand mixer fitter with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined. Add in the dissolved yeast mixture, buttermilk, and 2 cups of the all-purpose flour until well blended.
3. Switch out paddle attachment for the hook attachment and continue to add in the remaining 2 1/2-3 cups of all-purpose flour until a soft dough forms.
4. Place the soft dough onto a clean, lightly floured surface and for about 5-7 minutes or until the dough is nice and smooth.
5. When ready, place the dough into a greased bowl, making sure all sides of the dough are coated. Cover loosely with a clean kitchen towel and set in a warm, draft free spot of your kitchen for an hour, or until the dough has doubled in size. You can also adjust the oven rack to the middle to third mark, then preheat your oven to lowest temperature. Turn off the oven once preheated, place your bowl of dough in the oven with a medium-size bowl of boiling wated on the rack below with the door closed. After 1 hour, open the door and remove the dough and the bowl of water.

Cinnamon Sugar Filling

1. In a small bowl, whisk together the granulated sugar and cinnamon until well blended. Set to the side. In a small microwaveable bowl, melt the better in the microwave and set to the side.

Caramelized Pecan Topping

1. Generously Spray the 13" x 9" pan and set to the side.
2. In a medium-size sauce pan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
3. Pour the mixture into the prepared pan, then sprinkle the chopped pecans over top. Set to the side.

Assembling the Sticky Buns

1. Remove the kitchen towel from over top of the bowl with the dough, and punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
2. Using a rolling pin, roll the dough out into an 18" x 12" rectangle. Then, using a pastry brush, brush on the melted butter, leaving about 1/2" of space from the edge. Sprinkle the cinnamon sugar mixture over top.
3. Starting with the long side, roll up the dough like your would for a jelly roll, pinching the seams to seal.
4. Cut the roll into approximately 12 equal sizes and place into the pan cut side down on top of the caramelized pecan topping, leaving about a 1" space in between each roll. Cover loosely with a clean kitchen towel and set in a warm spot for about 1 hour, or until the sticky buns have doubled in size.
5. When ready, adjust your oven to the 2nd level mark, and pre-heat your oven to 375 degrees (F). Then bake for 20-25 minutes or until golden brown.
6. Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.

*Pre-make: Step 4 let cut rolls rise in the fridge over night and bake in the morning.

homemade sticky buns at beyondthebutter.com

Strawberries and Cream Scones*

Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 stick (4oz) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 Tbsp heavy cream
1 cup fresh strawberries, hulled and quartered (larger pieces work better)

For the Egg Wash:

1 large egg, beaten
1 tsp milk or water
2 Tbsp sugar, for sprinkling

For Glaze:

2 Tbsp heavy cream
3/2 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 tsp or less)


Instructions:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside. 
2. In a large bowl combine flour, salt, baking powder, baking soda and sugar; mix well to combine
3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks or a pastry cutter) until it resembles a coarse meal.
4. In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. 
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit
6. Empty the loose dough out onto a clean, floured work surface, that shape the dough into a 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 inches apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. All ow scones to cool for 10 minutes on the baking sheet in the meantime you can make the glaze.
11. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve warm.

strawberries-and-cream-scones at bakerbynature.com


*Flaky and moist scones that are great warm with tea or coffee. Best eaten the same day.

Best Ever Banana Bunt Cake w/ Icing*

Ingredients:

1/2 cup softened butter
1/4 cup canola oil
2 1/8 cup sugar
2 tsp lemon juice
1 1/2 cup buttermilk (substitute: 1 1/2 tsp lemon juice or white vinegar mix with 1 1/2 cup milk)
3 eggs
2 tsp vanilla
1/2 tsp salt
2 tsp baking soda
3 cups all-purpose flour
3 or 4 smashed very ripe bananas (1 1/2 cup)

Icing Ingredients:

1/2 cups softened butter
1 (8oz) softened cream cheese
1 tsp vanilla
3 cups powdered sugar


Directions:

1. Preheat oven to 350 degrees
2. Grease and flour a bundt pan and set aside
3. Smash the bananas and mix in the 2 tsp of lemon juice and set aside
4. Using the mixer combine butter, oil and sugar and mix thoroughly
5. Add eggs one at a time and mix just until combined
6. Add vanilla, salt, and buttermilk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
7. Add baking soda and flour mix gently and then add bananas and mix gently again.
8. Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more then 2/3 full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
9. Immediately after removing cake from oven, put cake (still in the pan) into your freezer and freeze for 45-60 minutes. (Optional but recommended to lock in the moisture) 
10. Remove from pan (must be fully cool) and frost with Cream Cheese Icing. 

*Can use 9x13 pan instead at 275 degrees but still cook for 50-70 minutes



Best Ever Banana Bundt Cake at reallifedinner.com