Last week I was drooling over all of Kelley’s Pumpkin Recipes, it makes it feel like Fall already! 

I was trying to come up with another Fall favorite and the natural choice next to Pumpkin was an apple breakfast treat. I’ve was looking for different dough recipes to try and came across an incredible versatile Brioche. It can be twisted from savory to sweet with only a few changes. The Dumpling is adapted from The Silver Spoon. I hope you add it to your Fall breakfast or brunch and let us know how it goes!

 

 

Spice Brioche Dough*
1 Cup Lukewarm Water
2 tsp yeast
3 Large Eggs, Lightly Beaten
1/3 Cup Honey
1Cups Butter, Melted
5 Cups Flour
1 Tbsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice

1/4 tsp Cloves

 

 

Mix the yeast with the water in a 5-quart bowl, or lidded (not airtight) food container.
Combine Eggs, Honey and Melted Butter and add to the Yeast and Water.
Mix in the Flour and Salt, using a spoon until all of the Flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours.
Dough can be refrigerated for up to 3 days. 

 

*I made 4 dumplings, and used the excess dough to make a Braided Brioche Loaf. Four Dumplings used roughly 1/3 of the Dough. Adapted From: Artisan Bread in Five Minutes a Day.

 

 

Apple Dumplings

Butter for Greasing,

4 Granny Smith Apples

2 Tbsp Brown Sugar

1 Tbsp Sugar

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Allspice

1/4 tsp Cloves

1 Egg Yolk Beaten with 1 Tbsp Water

 

 

Preheat the oven to 350 degrees. Grease and ovenproof dish with butter. Roll out the dough to 1/8 to 1/4 in thick, cut into four squares, each large enough to enclose an apple. 

 

 

Peel and core Apples and place one in the middle of each dough square. 

 

 

Fill with 1 Tbsp of Sugar & Spice Mixture. 

 

 

Bring the corners of the dough squares up to the top of each apple and secure with a toothpick, sprinkle with any remaining Cinnamon & Sugar. Brush the egg yolk mixture, place in the prepared dish and bake for 40 minutes. Remember to remove toothpicks & enjoy!

 

 

Happy Baking,

  

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I spent a few months with my Aunt and Uncle the Summer after my Junior year of high school. My Uncle moved to Australia after college (a while ago), met a lovely woman from Tasmania, they have two kids and now three grandchildren. It may have been my Summer but in Australia it was Winter, school was in session and it was chilly compared to my typical California June to August. I spent a few weeks in a local school and when I would come home in the afternoon my Aunt would put on a pot of tea, toast crumpets top them with a little butter & honey and we would eat them together while watching an Australian Soap Opera. On weekends we would explore Adelaide but I enjoyed those simple afternoons warming ourselves with tea & crumpets. I can’t believe it’s taken me so long make them myself. The shape wasn’t uniform but none of my taste testers even took a moment to notice before the crumpets disappeared into their bellies.

 

2 Cups Flour

2-1/2 tsp Yeast*

1/2 to 1 tsp Sugar**

1-1/2 Cups Buttermilk, Lukewarm

2 Tbsp Butter, Melted

1 tsp Salt

1 Tbsp Honey

 

*This is the equivalent of just under 1 Tbsp or a prepackaged packet of yeast.

** You can base this on how well things rise in your house, a little more sugar will help kick start the yeast.

 

Whisk Flour, Yeast & Sugar together. 

 

Combine Buttermilk, Butter, Salt & Honey. 

 

Fold the wet ingredients into the dry until just combined. (Don’t over-mix! It will make your batter flat and dense.) 

 

Allow the batter to rise for at least an hour. 

 

Scoop roughly 1/4 Cup of batter into lightly oiled silicon cupcake tins or ring molds placed on an oiled baking pan or silicon baking sheet. (So many options, basically you want to choose something that will help the crumpets hold their shape, one recipe ever recommended using mason jar lids.) 

 

Bake at 300 degrees for 25-30 minutes, until batter is cooked thru and firm. The tops will be lightly browned. 

 

Cut in half, top with Butter and Honey, or Jam, or Syrup, or Nutella, or Chocolate Sauce, or…. anything at all that sounds delicious.

 

 

Happy Baking!

 

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First, heat a pot with a few inches of water in it, I used a 3.5 quart saucepan. Add vinegar to the water. This helps tighten up the egg.

You don’t want boiling water. You don’t want simmering water. You want very hot water at the point right before it simmers. Bubbles, not boiling.

Break an egg into a small dish. It is easier to slide the egg in from a dish and you can focus one hand on the next step and not worry about using both hands to crack your egg. Unless you’re awesome at cracking an egg one handed (when I try to crack eggs with one hand I end up with shells in my eggs).

Make a whirlpool with your spoon. Slide the egg into the middle of the whirlpool with your other hand.

This is my favorite part from a set of instructions I found on Smitten Kitchen:

Don’t freak out. (I almost did.)

It’s going to look a little chaotic in there for a moment. You’ll probably have a little white fly off that you had wanted to keep attached to the egg. Breathe. It’s okay. It will still work out.

 

I poached my eggs for 4 minutes, trying to leave them alone as much as I could but gently nudging them off the bottom of the pot if it looks like they were going to stick.

 

Slide the egg onto a plate and dab a paper towel to collect the excess water. I skimmed the floating and sometimes foaming white bits off in between each egg and allowed the water a little time to heat back up to the perfect bubble point.

 

 

The egg great with a little drizzle with Olive Oil and sprinkle with Salt & Pepper. 

 

 

Or serve it on toast with slices of Avocado & Tomato. I used my Dutch Oven French Bread but you’ll want to pick a nice sturdy bread that can hold up to these softer ingredients and gooey egg yolk.

 

There it is, my culinary fear conquered and quite deliciously I might add.

 

 

Happy Cooking!

 

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It’s Nectarine season! Well, it’s the end of nectarine season, but I may have bought a few too many because they looked so good. I had a variety of fresh white and frozen yellow nectarines. I bought a small crate of yellow and when they started to soften (and I realized I couldn’t eat them all before they turned to total mush) I cut them up and placed them on layers of wax paper in my freezer. After a day, peal them off the paper and put them in a freezer bag, they’ll last around 6 months this way. I saw an article in Sunset Magazine for 38 Ways with Summer Stone Fruit and knew this Crostata was the perfect option for my excess of Nectarines. The crust turned out crisp and flakey, it has slightly more butter in it than a typical pie crust which gave it a dense puff pastry like texture.

 

1 1/2 Cups Flour

1/4 tsp Salt

3/4 Cup Cold Butter

About 2/3 Cup Sugar

3 Tbsp Cornstarch

3/4 tsp Cinnamon

1/4 Tsp Nutmeg

1/8 tsp Cloves

1/8 tsp Allspice

1 1/2 Mixed White & Yellow Nectarines, Pitted & Sliced 1/2 in. Wide

2 tsp coarse white sparkling sugar

 

Combine Flour and Salt in a medium bowl. Cut Butter with a Cheese Grater.

Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.

On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath.

Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.

The post Spiced Crostata with Nectarines appeared first on The Breakfast Hub.

1 3.5-ounce bar 73% dark chocolate, each cut into twelve pieces

 

 

Line baking sheet with a silpat. Place 1 chocolate piece on edge of 1 pastry square. 

 

Preheat oven to 400°F. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

*I had some issues with the puff pastry opening up, I think it would be good to use a toothpick to hold it together but be sure to remove it!

 

Happy Baking! 

The post petit pan au chocolat appeared first on The Breakfast Hub.

 

 

Serves 4

 

* I made Tiramisu the night before and it called for 6 egg yolks, so I used the remaining egg whites for these Tortilla Cups

 

Preheat the oven to 375.

Lightly coat the ramekins with cooking spray. Place each Tortilla inside each ramekin, kind of folding it in. Layer some Spinach & Arugula leaves in the bottom of the tortillas, then crack an Egg in each cup (or 1-1/2 Egg Whites). Sprinkle a teeny teeny bit of salt on each egg. Then layer with Cheese, Caramelized Onion, and Bacon.

Happy Cooking!

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Last weekend I was working on a Save the Date for a friend’s wedding (side note: I’m a little in love with what we put together, I’ll post it here after she sends it out). Anyway, we decided to make a morning of it and came up with a recipe that combine the best part of mimosa’s with our happy hour drink of choice, sangria. And Champagngria was created! (Don’t worry, we edited and spell checked the Save the Date again later to make sure the bubbles didn’t go to our heads as we were working.)

2 Nectarines, Thinly Sliced

1 Handful of Raspberries

1 Fuji Apple, Thinly Sliced

1 Kiwi, Large Pieces

4-6 Strawberries, Thinly Sliced

1 Bottle of Dry White Wine, Sauvignon Blanc

1/4 Cup Peach Vodka

1/4 Cup Orange Juice

1/4 Cup Pineapple

1 Bottle of Champagne, chilled

The post Champagngria appeared first on The Breakfast Hub.

For the Batter
4 Large Eggs
1-1/2 Cup Butter
1-1/2 Cup Sugar
3 Cups Zucchini, Finely Grated
3 Cups Flour
1-1/2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
2 oz. Unsweetened Chocolate, Melted

In a bowl, beat the Eggs until creamy and light yellow, about 3 minutes.

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Sweet

 

 

 

 

Savory

3/4 cups Warm Water

1 Tbsp Light Brown Sugar

1 tsp Yeast, Slightly Heaping

1-1/2 Tbsp Unsalted Butter, Melted

2 Sprigs Fresh Rosemary

1 tsp Salt

2-1/2 Cups Flour

 

 

 

Savory Toppings

Course Sea Salt

Grated Parmesan

 

Sweet & Savory

3 Quarts Water

2/3 Cups Baking Soda

1 Whole Egg, Beaten with 1 Tbsp Cold Water

 

In separate bowls  combine the Water, Sugar, Yeast. Let sit for 5 minutes.
Melt Butter and add sweet OR savory flavor to the butter.

 

Add the Salt and Flour until combined. Kneading until the dough is smooth, if the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

 

 

Cover with plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

 

Remove the dough from the bowl and place on a flat surface. Divide each dough into quarters. Roll each piece into a long rope. 

 

 

The post Sweet & Savory Pretzel Rolls appeared first on The Breakfast Hub.

For the Crust
2 Cups Sweetened Flaked Coconut, Toasted*
1 1/2 Cups Flour
3/4 cup Powdered Sugar
2 Tbsp Cornstarch
1/4 tsp Salt
1 Cup Cold Butter, Cut

For the Filling
1/4 Cup Flour
2 Cups Granulated Sugar
4 Eggs
2 tsp Lime Zest
2 tsp Lemon Zest
1/4 Cup Lime Juice
1/4 Cup Lemon Juice
Powdered Sugar

*Guess who forgot to toast her Coconut Flakes…. me! Oops, here’s how, if you’d like to follow the recipe: Toast coconut at 350° on a rimmed baking sheet until light golden, about 5 minutes.

For the Crust
Preheat oven to 350°. Mix Crust ingredients together, except Butter. Cut in Butter. (A food processor would be great for this but my little two cup processor wouldn’t ‘cut’ it. Instead, I used a trick on how to cut in Butter, it can be found on this biscuit recipe.)

 

For the Filling
Whisk together Flour and Sugar in a medium bowl, then whisk in Eggs and Citrus Zest and Juice just to blend. 

 

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