Cheesecake Factory Brown Bread Knock Off

Love CF's brown bread and I found a recipe before and tried it but I didn't really like the result plus it used food color. I found another one that worked better. This is based on rae gun rambling's recipe (http://raegunwear.blogspot.de/2012/04/knock-off-cheesecake-factory-bread.html?m=1). 

I altered the measurements a bit and tweaked some of the procedure, based on my own baking experience. Sooo yummy, especially when eaten warm and with butta! 

Ingredients

3/4 cup warm coffee, temp between 100-110 deg F

1-1/4 tsp active dry yeast

1/2 tbs sugar

1/2 tbs cocoa

1/2 tsp salt

1/2 tbs oil

1/4 cup molasses

1 cup all purpose flour

1/2 cup whole wheat flour

Egg wash

Oats for topping

Directions

1. Dissolve the yeast in the warm coffee. Add the sugar and let stand for 10 min.

2. Add the cocoa, salt, oil, and molasses to the yeast mixture. 

3. Add half the flours and using the hook attachment, start kneading. Add the rest of the flour while kneading (speed #4 on mixer) until the dough comes off the side of the bowl. Add more flour as needed. 

4. Transfer the dough in a lightly oiled bowl and cover. Let stand to rise until doubled (about 1-2 hours). 5. If weather is cold, place inside the oven to keep warm. 

6. Once risen, divide the dough into 4 and shape into rolls. Brush with the egg wash and sprinkle oats on top. 

7. Let stand to rise about 30 min to 1 hour. 

8. Place inside the oven and set the temp to 350. Once it reaches the temp, turn on timer to 25 min. 

9. After the 25 min, check if done by knocking on the rolls. If it sounds hollow, it is done. If not done, add 5 more min or until done and has nice dark brown color.

10. Let cool on wire rack.

Makes 4 rolls

WanderGirl Morning Glory Muffins

I've made the Pioneer Woman's My Mom's Muffins several times now and found it to be a good, healthy go-to breakfast. This week though, I decided to mix it up. I've seen recipes for Morning Glory Muffins around the web and they seem delish but I wanted to still use Ree Drummond's recipe and I didn't have/didn't care for apples in my muffins. Thus, the WanderGirl Morning Glory Muffins!

Ingredients:

1 cup whole wheat flour
1/2 cup all purpose flour
3 tbs ground golden flaxseed
1 cup regular oats
1/2 cup packed brown sugar
1-1/2 cup shredded carrots
1/2 tsp salt
1 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp cinnamon
3/4 cup chopped walnuts
3/4 cup raisins
3/4 cup buttermilk (I used 3/4 cup soy milk + 3/4 tsp white vinegar)
1 egg
1/2 cup applesauce
1/4 cup molasses
extra buttermilk for thinning, if necessary

Makes 12 muffins

Directions:

1. Preheat oven at 375F. Grease muffin pan with baking spray.
2. In a large bowl, combine flours, ground golden flaxseed, oats, brown sugar, salt, baking soda, baking powder, cinnamon, shredded carrots, walnuts, and raisins. Stir together until combined.
3. In a separate bowl, mix together the buttermilk, egg, applesauce and molasses.
4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, add a tablespoon of buttermilk at a time until desired consistency is reached.
5. Fill the muffin cups and bake for 20-23 minutes, or until golden brown. 
6. Serve with butter and jelly or cream cheese. 
7. Enjoy!

One Pot Tomato Basil Pasta

Adapted from Martha Stewart Living and Apron Strings Blog. This is the one pot pasta. I deviated a bit and used whole wheat linguine. There were some concerns whether WW would not have enough starch to thicken the pasta. Took a bit of tweaking but it worked!

Ingredients:
6 oz whole wheat linguine
2 cloves garlic, thinly sliced
1/2 white onion, sliced into thin strips
1/2 14-oz can of diced tomatoes
4 small squirts of tomato paste (about 1 tbs)
3-4 basil leaves, sliced
2-3 sprigs of fresh oregano (or you can use dried oregano, 1 tsp)
2-3 sprigs (fresh marjoram, optional)
1/4 tsp red pepper flakes
1 tsp parsley flakes
2 cups low sodium chicken broth
2 tbs dry white wine
1 tbs extra virgin olive oil
salt and pepper
parmesan cheese
fresh parsley

Serves 2-3



1. Place pasta, garlic, onion, tomatoes, fresh herbs (if you're using dried, sprinkle it just before starting cook) in a large saute pan (or any pan with a high straight side, ensure that pasta will be submerged in the liquid).

2. Pour the broth and white wine.

3. Sprinkle the red pepper flakes (and the dried herbs if using) and drizzle the top with olive oil.

4. Cover the pan and bring to a boil. Reduce the heat and simmer for about 2-3 minutes. Stir with tongs once in a while to make sure all the ingredients are mixed together and that pasta does not stick together.

5. Since WW pasta does not have that much starch, the sauce will not thicken as much if you leave the pan covered so after simmering for 2-3 minutes, slide the cover off a bit to let the liquid evaporate slowly. Make sure that you have enough liquid to cook the pasta.

6. Constant checking is what I did to make sure the liquid evaporates and yet have enough to cook the pasta.

7. After about 9-10 minutes or when the pasta is cooked al dente, and you still have more liquid than you want, you may turn up the heat a bit to thicken the sauce to your desired consistency. '

8. Season to taste.

9. Finish with fresh parsley and grated parmesan cheese.

10. Enjoy!
 

Reese's Peanut Butter cups Biscotti

I originally wanted to make hazelnut biscotti and had the recipe all ready when I found the recipe for cappuccino biscotti at www.joyofbaking.com. I like this one better because it didn't call for butter and only used 1 egg. Set out my ingredients and found I only had a fourth of a cup of chocolate chips left instead of the 1/2 cup needed. Digging in my pantry, I saw I still had some Reese's. why not right? Decided to call these Peanut butter biscotti instead as the PB taste was really distinct and oh so good! I cut the salt to less than 1/4 tsp because the Reese's cups were salty enough.

Ingredients:
3/4 cups hazelnuts, toasted, peeled
1/4 cup espresso or strong coffee, cooled
1 tbs low fat milk
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
A little less than 1/4 tsp salt
1/4 cup chocolate chips
1/2 cup Reese's peanut butter cups, roughly chopped

Directions:
1. Toast hazelnuts in oven at 350F for about 12 minutes, wrap in clean towel, let stand for a couple of minutes then rub briskly to remove skin, chop roughly
2. Leave oven at 350F
3. Whisk together espresso, milk, egg and vanilla
4. In a stand mixer, using paddle attachment, mix flour, baking powder, baking soda and salt.
5. Add the coffee/egg mixture and mix until it forms dough
6. Add the chocolate chips, PB bits, and hazelnuts gradually until incorporated
7. Dump dough on a lightly floured surface and cut sough into 2 equal pieces
8. Roll each pc into a log about 10 inches long and 2 inches in diameter
9. Place logs on a large baking sheet lined with parchment, about 3 inches apart
10. Bake for about 35 to 40 minutes until firm to the touch
11. Place baking sheet on a wire rack to cool for about 10 min
12. Reduce oven temp to 300F
13. On a cutting board, slice the log about 3/4 inch lengthwise on the diagonal. Each log would yield about 12 pcs
14. Place the pieces back on the backing sheet, cut side down and bake for about 7 min.
15. Turn the biscotti and bake for another 7 min. If you want crispier biscotti, bake for about 9-10 min on each side
16. Place biscotti on wire rack to cool
17. Store in airtight container