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Random bread-making tip:

The bread machines I’ve used all had the same 3 problems:

1. The bread came out crumbly. You had to slice it pretty thick to get it to hold together, and even then if sometimes fell apart while you ate it.

2. While mixing, it would kick up flour and sometimes bits of dough. Then later in the baking part of the cycle, anything that had settled on the heating element would start to burn, often setting off the smoke detector.

3. There were always clumps of unmixed ingredients packed into the corners of the mixing bucket.

The solution to all 3 of these turned out to be the same thing: Run the machine twice.

If you run it first on the “bread dough” setting, that gives you a chance to pull the bucket out and wipe down the heating elements, and you can use a wooden tool (not metal, you don’t want to scratch the finish) to dig out anything that got packed in the corners. Just poke those clumps back into the dough, the next kneading cycle will mix them in nicely.

Then, run the machine on the regular bread setting. The extra knead and rise cycles will give your bread a better, less crumbly texture.

Running the machine twice will mean that the yeast eats more of the sugar, so you may want to tinker with the amounts. But I think the improvement to the texture is more than worth it! Not to mention, this means not having to deal with the smoke detector going off!

I’m sure that, somewhere out there, there’s a breadmaker that doesn’t have any of these problems. But I have yet to find it, and all the ones I have tried had the same issues. So, if yours is having problems, try this trick and see if it helps.

Happy baking :)

I was reading some comments on book reviews for a cookbook I’m interested in. Someone mentioned making cream cheese. I already make my own avocado oil mayo, so in the interest of keeping ingredients simple/healthy for me & having cream cheese whenever I need it, I looked it up. Yup, you can make it ... just need to give it lots of time to drain - if you need it quick as in ‘right now’ for a recipe .... not going to happen. I will be giving this a try soon!

I have been cutting out all commercial products - mayo was a ‘biggie’. I make my own salad dressings (mostly for other people at family gatherings & in the case of ranch, to use as a dip). I also make my own ghee - if you like ghee, making it yourself saves a ton of money. This past Christmas, I added some 8 oz jelly jars of ghee in addition to the homemade jelly I was gifting. I’d make my own butter & cottage cheese if I had a milk cow - used to love watching my granny do this - they had a dairy so fresh milk was in abundance.

Chocolate Absinthe Bundt Cake

Ingredients
1 cup unsalted butter, room temp
2 cups sugar
4 large eggs
1/2 cup Absinthe
2 cups flour
1 cup unsweetened Dark cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground anise or fennel seed
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract

Directions
Beat butter at medium speed with electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add absinthe; beat until blended.
Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.
Pour batter into greased and floured 9-inch bundt cakepan.
Bake at 300° for 60 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan, and cool completely on wire rack.

http://dyingforchocolate.blogspot.com/2022/03/chocolate-absinthe-bundt-cake-national.html

Hawaiian Bread

Ingredients
1/2 cup (114 g) warm water
4 1/2 teaspoons (1/2 oz) active dry yeast
1/2 cup (113 g) unsalted butter, softened
1 cup (8 oz) pineapple juice
1 cup (8 oz) milk
7 1/2 to 8 cups (900 g - 960 g) bread flour
3/4 cup (50 g) instant mashed potato flakes
2/3 cup (150 g) sugar
1 teaspoon salt
3 eggs
2 teaspoons vanilla extract
1 tablespoon unsalted butter

Instructions
In a small bowl, combine the water and yeast. Let it sit until the yeast foams, about 5 minutes.
Meanwhile, melt the butter in a small pot. Add the pineapple juice and milk and heat until it reaches 110ºF. (If it gets hotter than that, set it aside until it has cooled to 110ºF – 115ºF so that you don’t risk killing the yeast.)
In a large bowl, or the bowl of a stand mixer, combine 4 cups of the flour, the potato flakes, sugar, and salt.
Add the butter mixture to the bowl, followed by the yeast mixture. Mix to combine.
Add the eggs, mix, then add the vanilla. Start adding the remaining flour, 1/2 cup at a time, until it starts to come together. Switch to the dough hook and continue to knead for about 5-6 minutes, adding flour as needed, until the dough is soft and smooth – it will still be tacky, but shouldn’t be overly sticky. (Alternately, turn the dough out onto a surface and knead, adding flour as needed, until smooth and soft.)
Spray a large bowl with nonstick cooking spray. Add the dough, and turn once to coat. Cover and let rise until the dough has doubled, about 1 1/2 hours.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 3 equal portions. If making round boules, shape into balls and place in 9-inch pans that have been lined in parchment paper. If making loaves, shape and place in 9×5-inch loaf pans. Cover and let rise again until doubled, about 45 minutes.
Preheat the oven to 350ºF. Bake the loaves until golden brown, about 30-35 minutes. If the bread starts to become too dark, cover lightly with foil in the last 10-15 minutes.
If desired, rub the loaves with butter as soon as they come out of the oven. Let cool before slicing.

https://www.tasteandtellblog.com/cookbook-of-the-month-recipe-hawaiian-sweet-bread/

Catching up on my emails and checking out recipes that I want to make..

Limoncello Syrup Lemon Cake

Ingredients
For the Cake:
nonstick cooking spray with flour (or dust with flour yourself)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
2-3/4 cups confectioners’ sugar
1/2 cup lightly packed finely grated lemon zest
1/2 cup vegetable oil
2 sticks unsalted butter, softened
3 large eggs, room temp
3 large egg yolks, room temp
3 Tablespoons limoncello
2 Tablespoons lemon extract
3/4 cup heavy cream
For the Limoncello Syrup:
1/4 cup sugar
1/4 cup fresh lemon juice
1 Tablespoon limoncello
For the Glaze and Topping:
1 cup confectioners’ sugar
2 Tablespoons fresh lemon juice
1 teaspoon almond extract
1/4 cup slivered almonds, toasted

Directions
Preheat the oven to 350 degrees F. Coat your 10” Bundt pan REALLY well with nonstick cooking spray. If your spray has flour in it then you will not have to dust the pan with flour. Otherwise dust the pan with flour:).
In a large bowl combine all-purpose flour, cake flour, baking powder and salt. Sift ingredients together. (Do not skip this part.) Set aside.
To the bowl of your stand mixer add vegetable oil, butter, confectioners’ sugar and lemon zest. Beat on medium speed until mixture resembles a pale yellow; about 4 minutes. Add eggs, limoncello and lemon extract, continue to beat on medium speed for one minute more. Add the flour mixture and heavy cream in three alternating batches starting and ending with the flour. Scrape down the bowl if necessary and do not overmix here. Run the mixer enough to incorporate the dry ingredients.
Scrape batter into prepared pan and smooth the surface. Bake in the middle tier of the oven for one hour, rotate the pan halfway through. Use a toothpick to make sure the cake is done and set on a cooling rack for 30 minutes before turning it onto your cake stand.
While the cake is cooling make the limoncello syrup. Add all ingredients to a small saucepan and heat over low heat to dissolve sugar. Should only take a couple of minutes. Remove from heat and cool slightly. Poke holes all over cake with a skewer and brush the syrup all over.
When the cake is completely cooled make the glaze. Place all ingredients in a bowl and stir until completely smooth. Pour over top of Bundt Cake, letting it drizzle down the sides. Top with almonds and let the glaze set.

https://noblepig.com/2013/06/limoncello-syrup-lemon-cake/

Old-Fashioned Chocolate Cake with Glossy Chocolate Icing

Ingredients
For the chocolate cake:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cups vegetable oil
2 Tablespoons white vinegar
1 Tablespoon instant coffee granules
1 Tablespoon vanilla extract

For the Chocolate Icing:
1/2 cup unsalted butter
1-1/2 cups sugar
1-1/4 cups unsweetened cocoa powder
1/8 teaspoon salt
1-1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
powdered sugar if needed

Directions
Preheat oven to 350 degrees F, with rack in the center of the oven. Spray two 8” round cake pans with nonstick spray. Whisk dry ingredients together in a mixing bowl (sift everything too).
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are okay. Divide batter among pans (3 cups in each), then bake until toothpick inserted in the center comes out clean, about 35 minutes.
Cool cakes for 20 minutes on a rack, then invert them onto the rack. Leave cakes upside down to cool completely (this flattens domed cakes), then frost.
For the icing, melt butter in a large saucepan over medium heat. Sir in sugar, cocoa and salt. Mixture will be extremely thick and grainy. Combine heavy cream, sour cream and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate mixture until blended and smooth. Cook until sugar has dissolved and mixture is smooth and hot to the touch. Do not boil. Take of heat.
Off heat, add vanilla. Cool icing at room temperature until spreadable, about three hours. The icing is quite soft. If it seems too thin to stay put on the cake, stir in powdered sugar 1 Tablespoon at a time until it’s easily spreadable.
Spread 1 cup icing all the way to the edges of the first layer of the cake. Top first layer with second cake and spread with 1 cup of icing. Blob more icing on the sides, then spread around.

https://noblepig.com/2011/04/old-fashioned-chocolate-cake-with-glossy-chocolate-icing/

Cheesecake Factory Bread

Ingredients
1 1/4 cups warm water
3 tablespoons light brown sugar
1 packet instant dry yeast (2 ¼ tsp)
2 cups bread flour, plus extra for kneading
1 1/2 cups whole wheat flour
2 teaspoons cocoa powder
1 teaspoon espresso powder
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 1/2 tablespoons molasses
1 tablespoon vegetable oil
1/4 cup cornmeal
rolled oats

Instructions
In a small mixing bowl, stir together the warm water, brown sugar, and dry yeast. Allow the mixture to proof for about 5-10 minutes, or until frothy on top.
In the bowl of your stand mixer, add bread flour and whole wheat flours, cocoa powder, espresso powder, and salt. Next, add the softened butter, honey, molasses and the yeast mixture. With the paddle attachment, mix until combined.
Switch your paddle attachment for the dough hook. Knead with the dough hook on medium for about 8 minutes, or until dough pulls away from the bowl. If the dough sticks to your hands, add flour 1 tablespoon at a time and continue to knead an additional minute or 2.
Lightly coat a large bowl with vegetable oil. Place the dough in the oiled bowl and flip the dough to coat the other side. Cover the bowl with plastic wrap. Let rise for 2 hours.
Divide the dough into 4 equal pieces and shape into logs about 6-8 inches long. Place cornmeal in a shallow dish and gently place each loaf in to coat the bottom. Place on a parchment-lined baking sheet (you can also use a silpat mat), spacing each a few inches apart from each other.
Sprinkle the tops of each loaf lightly with water, and then sprinkle with rolled oats. Cover loosely with plastic wrap and allow to rise for about 30-60 minutes.
Meanwhile, preheat the oven to 350°F.
Once the loaves have risen, bake for 25-30 minutes.
Cool on a wire rack before slicing with a bread knife. Add butter to each slice if desired, and enjoy!

Donna’s Notes:
If your dough is too sticky (sticking to your hands), add flour 1 tablespoon at a time. If your dough is too dry, add water in small increments until you reach the desired consistency.
If your dough is too tough, continue to knead by hand until it is nice and pliable, slightly tacky, but shouldn’t stick to your hands.
Use regular molasses, not the blackstrap variation. This tends to be a bit more bitter than the regular kind. If you really don’t like the molasses taste, you can eliminate it and add more honey.

https://www.theslowroasteditalian.com/2022/03/cheesecake-factory-bread.html

Lemon Sticky Buns with Lemony Cream Cheese Glaze

Ingredients
Dough:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons salted butter, melted and cooled
3 large eggs
3 ½ to 4 ½ cups (497 to 639 g) all-purpose flour
Zest of 1 lemon, about a tablespoon
¼ cup (53 g) granulated sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
Lemon Filling:
1 cup (212 g) granulated sugar
Zest of 1 lemon, about a tablespoon
? teaspoon ground nutmeg
1 tablespoon fresh lemon juice
6 tablespoons (85 g) salted butter, softened
Lemony Cream Cheese Glaze:
4 ounces (113 g) cream cheese, light or regular, softened
2 tablespoons lemon juice, from 1 lemon
1 cup (114 g) powdered sugar
Zest of 1 lemon, about 1 tablespoon

Instructions
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 3 1/2 cups of flour, lemon zest, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed; if the dough is still very sticky and hasn’t cleared the sides of the bowl yet, add a little flour at a time until the dough has pulled away from the sides of the bowl but is still slightly sticky. Knead the dough until it is smooth and elastic, about 5-6 minutes (knead for 10 or so minutes by hand). See this tutorial for a visual. Don’t over flour the dough or the rolls may be dry – you’re going for a soft, slightly tacky dough that gives when pressed with your fingers but doesn’t leave a lot of doughy residue on your hands.
Place the dough in a large, lightly greased bowl and cover the top tightly with greased plastic wrap. Let the dough rise in a warm place until doubled, around 1-2 hours, depending on the warmth of your kitchen.
Meanwhile, lightly grease a 9X13-inch baking dish and set aside.
For the lemon filling, combine the sugar and lemon zest and rub the mixture between your fingers until well combined and fragrant (the smell will kill you with deliciousness). Add the nutmeg and lemon juice and stir until combined.
When the dough has risen, turn it out onto a lightly greased countertop and press it into about a 16- by 12-inch rectangle (doesn’t have to be perfect).
Spread the softened butter across the dough. Sprinkle the juicy lemon filling mixture over the top and spread as evenly as you can. Again, it doesn’t have to be perfect.
Starting with one long end, tightly roll up the dough cinnamon-roll style and pinch the seam to seal. Cut the dough into 12 equal pieces. Place the buns in the prepared pan – three across and four down. Cover with greased plastic wrap and let rise until very puffy so the sides of the buns are touching each other.
Preheat the oven to 350 degrees F. Uncover the buns and bake for about 20-25 minutes until very lightly golden (don’t over bake or they may be dry).
Let cool slightly before frosting. I like to frost them when they are just a bit warm.
For the frosting, whip the cream cheese and lemon juice together with an electric mixer (I often use my Blendtec blender to whip frosting like this) until smooth and creamy. Add the powdered sugar and mix until well-combined.
Spread the glaze (or frosting or whatever you want to call it) evenly over the lemon buns and sprinkle with the fresh lemon zest.

https://www.melskitchencafe.com/glazed-lemon-sticky-buns/

Baileys Chocolate Brown Butter Cookies

Ingredients
Cookies:
1¾ cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup unsweetened dark cocoa powder
15 tablespoons/ 212 grams unsalted butter, chopped
½ cup white sugar
1 cup light or dark brown sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips
Icing:
1 cup confectioner’s sugar, sifted
4 tablespoons Baileys
sea salt – optional

Instructions
Preheat oven to 375F.
Line two baking sheets with parchment paper and set aside.
In a medium bowl whisk together dry ingredients: flour, salt, cocoa powder and baking soda, set aside.
Add white and brown sugar, plus vanilla to a large bowl and set aside.
In a medium skillet set over medium high heat, melt butter for 2 minutes, stir and swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Brown it for about 3 minutes, until it has a dark golden brown color.
Remove the pan from the heat and pour the butter over the sugars, using a whisk start mixing them well for about 1 minute. Add the egg and whisk until well combined, add the egg yolk and whisk for about 30 seconds to 1 minute, until fully combined. The mixture must be smooth and shiny.
Add the flour mixture and using a spatula stir until just combined, about 1 minute. Gently stir in chocolate chips. The batter will be soft and very shiny.
Use about 4 tablespoons of batter to form a cookie ball, flatten it into you hand and place cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, mid baking switch the sheet trays in the oven: the upper one goes to the bottom, and the bottom one is moved up. The cookies are done when set around the edges, but puffy in the middle. Mine were perfectly baked in 12 minutes.
Allow cookies to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Icing:
Mix powdered sugar with Baileys 1 tablespoon at a time, until pourable – spreadable (mixture will thicken slightly as it sets).
Using a spoon, pour the mixture over the cookies, garnish with sea salt.

Do yourself a favor and bake these Chocolate Brown Butter Cookies ASAP!

https://aheartfulloflove.com/2022/03/17/baileys-chocolate-brown-butter-cookies/