Homemade Flour Tortillas

Tortillas are one of those things that after making them from scratch, the store bought variety just aren’t the same. Yes, it takes a little time and effort, but if you have both of those, I’d definitely go for it!

I used this recipe with the brisket tacos from the last post, but halved the recipe and made them half the size to give them a bite-sized feel. You can use these for regular tacos or fajitas, breakfast burritos, or just heated with some butter as a simple snack. (Am I the only one who does that?) Not only do they taste great and fresh, but you can really impress folks with your tortilla-making skills at your next fiesta!

Homemade Flour Tortillas

Ingredients: 
3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp salt
5 Tbsp unsalted butter, softened (or shortening)
3/4 to 1 cup water

Yield: 12 tortillas

Directions:
Combine the flour, baking powder, salt, and butter in the bowl of a food processor fitted with the dough blade. Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl.

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball. Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour. If it’s too dry, add a bit more water.

Transfer the dough to a lightly floured work surface and divide into 12 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. Dust dough lightly with flour and roll it into a very thin circle, 8 inches in diameter, with a rolling pin.

Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff) Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

Source: Annie’s Eats - she gives step by step photos too!

Polish Babka

Babka is a Polish bread that’s traditionally made for Easter. I saw a recipe for it and was intrigued – I love learning about food traditions from other countries. Apparently “babka” is Polish for “grandmother”. It’s named so because the shape is reminiscent of a grandmother’s skirt, especially if you serve the slices fanned out in a circle. Cute, right?

This is a super simple recipe and while it is a yeast dough, there isn’t any kneading required. Just mix the ingredients together, let it rise the proper amount of time, bake it, and boom – you have a delicious treat. The texture is nice and is on the border between bread and cake. My variation left out the usual raisins and dried fruit, at least this time. Even without the addition it’s so good and has just enough sweetness where it could be used as a dessert or an addition to breakfast or brunch.

The rum syrup that’s added right after baking gives the babka a nice extra oomph. But if you decide to add the rum glaze, this grandma isn’t very kid friendly anymore! You can always make it milder with apple juice or milk, or leave out the glaze altogether, but the grown up version we ate had some definite rum action going on.

Happy Easter season to all of you!

Polish Babka

Ingredients:
1/2 cup lukewarm milk
3 large eggs, at room temperature
Heaping 1/2 tsp salt
1/4 cup granulated sugar
1/4 cup (4 Tbsp) softened butter
2 cups all-purpose flour
2 tsp instant yeast
1/4 cup raisins (optional)

Rum Syrup:
1/2 cup granulated sugar
1/4 cup water
2 Tbsp rum (or apple juice)

Rum Glaze:
1 cup confectioners sugar
Pinch of salt
2 Tbsp rum (or apple juice)
Splash of milk

Yield: 1 cake (approx 12-16 servings)

Directions:
Place everything for the bread in a mixing bowl and beat at medium speed until cohesive. Increase your mixer’s speed to high and beat for 2 minutes. Add the fruit, beating gently just to combine. (optional)

Cover the bowl and let the dough rest/rise for 60 minutes; it won’t appear to do much. Scoop the batter into a greased bundt pan. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350 degrees F.

Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190 degrees F.

While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.

Remove the babka from the oven. Poke it all over gently with a toothpick or fork and slowly pour the syrup over the babka’s surface. When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka’s edges, and turn it out of the pan onto a rack.

To make the glaze, mix all of the ingredients together, stirring until smooth. Drizzle over completely cool babka. Slice, serve, and enjoy!

Source: King Arthur Flour

Cheddar Drop Biscuits

I’ve somehow never been to a Red Lobster (I’ll get there someday I’m sure…) but hear they serve some mighty tasty biscuits. These cheddar drop biscuits are apparently their twin and are SO easy to make at home. They are quick to throw together but taste like you worked really hard! Use these measurements to make a small batch, or you can easily follow the original recipe to make them for a larger crowd.

I used some delicious smoked sharp cheddar cheese that I recently got at the famous Fischer’s in the cute little German town of Muenster, TX. This cheese added a nice flavor to the simple biscuit, and you can also add a little extra flavor at the end by brushing on some garlic butter and parsley. (I skipped this step – was trying to be a bit more healthy!) I also recommend using freshly grated cheese instead of pre-shredded cheese – you’d be surprised at the difference it makes when you’re baking!

Hope you enjoy this delicious side dish paired with your fancy lobster dinner or simple meal of choice!

Cheddar Drop Biscuits

Ingredients:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp sugar
1/4 heaping tsp salt
1/4 tsp baking soda
1/4 tsp garlic powder
1/2 cup buttermilk
1/2 stick butter, melted but cooled
1/4 cup shredded cheddar cheese (freshly shredded is best)

Optional Topping:
2 Tbsp butter, melted
1/4 tsp garlic powder
1/2 tsp parsley, chopped fine (or dried parsley)

Yield: 8 biscuits

Directions:
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat sheet. Combine the dry ingredients in a bowl and whisk together. Add the butter and buttermilk to the dry ingredients. Add the shredded cheese and stir until just combined.

Using a medium ice cream scoop, place biscuits about an inch or two apart. Bake for 12-14 minutes, until golden brown. If wanted, combine the butter, parsley, and garlic powder and brush the tops of the biscuits.

Source: Stella B’s Kitchen

Croissants

I’ve been dreaming about making homemade croissants and finally that dream became a buttery reality. Life hasn’t been the same since. Ok, maybe a little dramatic, but really, these are practically life changing for a baker.

Now I know how much hard work goes into baking something great and complex. The process of rolling, folding, rolling, and folding again might seem excessive. But after biting into the flaky layers, it’s all immediately worth it. There is a lot of time and work that goes into homemade croissants, but besides the delicious results, you feel truly accomplished too!

And! Another great thing (I totally sound like a croissant saleswoman) is if you don’t want to make tons of basic croissants, you can use the same dough to make it’s best friend, pain au chocolat. Your kitchen seriously turns into a French bakery at this point. TWO types of fancy breads at once - so amazing!

Even though I didn’t use the same recipe, I used this helpful video to get a better visual of the technique used to make these. The tip he gives about pulling the tip when rolling the croissants is pretty great!

So if you feel ambitious enough to attempt homemade croissants, you totally should. Don’t be too intimidated, I promise it’s not extremely difficult! Just give yourself plenty of time, space, butter, and room in your belly.

Croissants

Ingredients:
1 cup milk
1 Tbsp butter
1 Tbsp sugar
1 tsp salt
2 1/4 tsp active dry yeast (or 1 packet)
1/4 cup warm water
2 1/2 cups all-purpose flour
1 cup cold butter
1 egg, beaten

Yield: 16 croissants

Directions:
Combine milk, first amount of butter, sugar, and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.

While mixture is cooling, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic and sticky.

Place in a bowl, cover and let it rise until double in size, about 1 1/2 hours. Then place the dough in the refrigerator and chill for 30 minutes. While dough is chilling, soften the remaining cold butter by pounding with a rolling pin.

Roll the dough on a floured surface to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Rotate the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.

Cover the dough and place in the refrigerator for 2 hours or more. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness once more. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Place on baking sheets lined with parchment paper or a silpat baking sheet. Leave enough room for each croissant to triple in size. Chill for 30 minutes in the refrigerator before baking.

Preheat the oven to 400 degrees F. Brush a little of the beaten egg over each croissant to add color and texture while it bakes. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes. Remove the croissants from the oven, cool, and enjoy!

Source: Best Bread Recipes

Lemon Scones

These light lemony scones were the perfect thing to slather some homemade lemon curd on. Lemon curd and scones are both things that I was really introduced to by my Aunt in Virginia – she’d often make scones for breakfast and besides the basic butter and jams, would usually have lemon curd available as a topping too. I was quickly hooked. Add a cup of coffee into the mix, and I’m a happy girl.

So this breakfast made me think of you, Aunt Linda, and the wonderful time spent in your home. Hopefully I can get some Texans hooked on these delicious foods too!

Lemon Scones

Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup cold butter, cut into pieces
1/2 cup buttermilk
2 tsp lemon zest

Yield: 8 scones

Directions:
Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. Put the dough onto a floured surface (it will be a bit sticky!) and knead gently six times. Shape the dough into a ball. Pat the dough into a circle about 8 inches in diameter. Using a sharp knife or pizza cutter, cut the dough into 8 wedges. Place the wedges into a scone pan or onto a lined baking sheet. Bake for 20-25 minutes or until the edges are lightly browned.

Source: Slightly adapted from All Recipes

Cinnamon Rolls

I’ve been wanting to make Pioneer Woman’s legendary cinnamon rolls for ages, but couldn’t justify making so much food for just two people. So when I had several people visiting yesterday, I knew it was the perfect opportunity to finally create these beauties myself.

These are SO easy to make ahead and freeze extras if needed. What a perfect thing to have on hand if you need to feed a crowd! Plus, they make your house smell like a bakery – yum! They’re not difficult to make, you just need to set aside the time needed for the dough to rise and to assemble the rolls. I just made half the original recipe and had plenty to spare. (the recipe below is the half recipe) The dough is so light that you almost forget about all the butter, cinnamon, and sugar added to it. You can also adapt the icing to the consistency and flavor you like. I decided to forgo the coffee in the original recipe, since I didn’t think the kids would go for it, and just stuck to a basic icing with a touch of maple.

Which leads me to ask – are you a heavy or light icing person? I’m not much of an icing/frosting person in general, so had a light hand on it. But for those who adore it, you can definitely heap on more!

So next time you have a group to feed or want to indulge on your own, please please please make these cinnamon rolls. You won’t be sorry!

Cinnamon Rolls

Ingredients:
Dough:
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast (or 1 packet)
4 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 Tbsp salt

Filling:
1 cup unsalted butter, melted
3/4 cup sugar
Plenty of ground cinnamon

Icing:
2+ cups powdered sugar
1/4 cup milk
2 tsp maple syrup
2 Tbsp melted butter
Pinch of salt

Yield: 20-25 rolls

Directions:
For the dough, heat the milk, vegetable oil, and sugar in a large saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour to rise. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place it in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375 degrees F. To assemble the rolls, remove the dough from the pan/bowl. On a floured surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour the melted butter on top of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon and the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!

Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log“ will produce 20 to 25 rolls. Pour a few teaspoons of melted butter into your baking pan and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd.

Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 more minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the icing: In a large bowl, whisk together all the ingredients until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. If it’s too runny, add more powdered sugar until it thickens. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time! Serve while warm and enjoy!

Source: Slightly adapted from The Pioneer Woman

Gingerbread

Homemade gingerbread is such a treat during the holidays – this classic dessert is so moist and the spices taste like the essence of holiday baking. I made a slight change to my favorite gingerbread recipe that comes from my aunt, who actually got it from an Inn that she used to work at. It is just rich enough to feel like a decadent dessert but doesn’t go overboard or leave you feeling heavy. Sprinkle some powdered sugar on top for a simple garnish. Or according to my aunt, for another yummy spin, spread some lemon creme on a slice to get the same flavor as the Lemon Filled Gingerbread Cookies I made in the fall. Sounds delicious!

Gingerbread

Ingredients:
1 cup unsalted butter, softened
1 cup sugar
2 eggs
3/4 cup molasses
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp ground ginger
2 tsp baking soda
3/4 cup boiling water

Yield: 20-24 pieces

Directions:
Preheat oven to 350 degrees F. Combine the dry ingredients in a bowl and set aside. Cream the butter and sugar together. Add the eggs one at a time and mix until combined. Add the molasses and buttermilk, mixing to combine. In a separate bowl, dissolve the baking soda in boiling water. Add the dry ingredients to the wet ingredients alternately with the baking soda water.  Pour the mixture in a greased or foil lined 9×13 pan.  Bake at least 30 minutes, or until a toothpick comes out clean. Let it cool completely and cut into squares. Sprinkle with powdered sugar or top individual slices with lemon creme. Enjoy!

Source: Adapted from the Green Gate Inn

Shiner Bock Hamburger Buns

I’ve seen food bloggers say that once you make homemade hamburger buns, store bought buns are never the same. I can now vouch for that statement and say that it’s very true! (but then again, isn’t fresh baked bread always better?) I bookmarked this recipe a while back, since any Shiner infused food is right up my alley, but just recently got around to finally making these hamburger buns.

I paired them with my favorite pulled pork recipe (my how my photography has improved since then!) and it was a big hit. This recipe makes lots of buns for two people, so I simply froze half of them for future meals. The whole wheat flour gives an even healthier flavor and deeper color to these soft buns that are just firm enough to handle whatever sandwich you want to make of them. I think next time burgers are in store – can’t wait!

Shiner Bock Hamburger Buns

Ingredients:
2 tsp yeast
1/4 cup warm water
2 Tbsp honey
1/4 cup olive oil
1 bottle Shiner Bock, room temperature and flat
3 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 tsp salt
1 egg
Sesame seeds for garnish

Directions:
Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes. Add honey, oil, and Shiner. Add dry ingredients and turn mixer to low.

After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.

Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Turn dough out onto a floured surface and divide in half. Form 6 buns from each half. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.

Preheat oven to 350. Whisk the egg with 1 Tbsp warm water. Brush the buns with the egg wash and sprinkle with sesame seeds. Bake for 15-20 minutes, until browned. Remove from oven and transfer to a rack to cool completely before slicing.

Source: Confections of a Foodie Bride

Pretzel Rolls

Though I’ve never been a huge fan of crunchy snack pretzels, I definitely love soft pretzels. These pretzel rolls do not disappoint – their light chewy inside and harder exterior make for a perfect side dish or sandwich roll. Or, heat one up and simply dip it in some dijon mustard for a yummy snack! They’re rather easy to make, but make sure you have plenty of time for the rising periods. Plus, get ready for a fun science fair moment when you get to boil the dough with some baking soda – which is what gives it the darker color and distinct texture and taste!

I also plan on using these in the future and reattempting the bread bowl for the upcoming soup season. I think they’ll hold their shape much better than last year’s try that sprang a leak! I’ll also have to make them in the usual pretzel shape – gotta love recipes that are so flexible and multifunctional!

Pretzel Rolls

Ingredients:
1 1/2 cups warm water
1 packet active dry yeast (or 2 1/4 tsp)
2 tsp sugar
4 1/2 cups all purpose flour
2 tsp salt
4 Tbsp unsalted butter, melted
1/4 cup baking soda
1 egg, lightly beaten
Salt to sprinkle on the top

Directions:
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.

Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.

Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes. (Yields 18 rolls)

Source: Tasty Kitchen - includes step-by-step instructions with photos!

South of the Border Bruschetta

After making the traditional Italian style bruschetta, my creative juices were flowing and I wanted to create a different take. Remembering I had an avocado, the idea came quickly to make a Tex-Mex style bruschetta. Let me tell you, these flavors work perfectly and make for a tasty option to add to taco night! Or maybe a Cinco de Mayo party? Either way, this dish totally works – hope yall enjoy!

South of the Border Bruschetta

Ingredients:
1 small avocado, diced
1 red chili pepper, minced (about 1 Tbsp)
1 1/2 Tbsp cilantro, diced
Zest and juice of 1 small lime
Dash of salt
Cheese crumbles (cheddar, pepper jack, etc…)
Baguette, sliced and toasted

Directions:
Combine the first five ingredients in a bowl and mix together. Refrigerate for about 30 minutes to let the flavors mix well. Toast slices of baguette and top with the mixture. Sprinkle cheese on top, if desired. Serve and enjoy!

Source: A Beckster Original