Mincemeat Sticky Buns. New Music From Rié fu.


He has absolutely nothing to do with this post.

Moving on.

Here is an easy recipe for sticky buns that uses only 5 ingredients. Mincemeat, a combination of dried fruits and spices, is used to fill store-bought dough along with butter and sugar. Super easy, wicked tasty and fills your kitchen with heavenly aromas.


Mincemeat Sticky Buns

Ingredients:

1 large navel orange
1 (9-ounce) package condensed mincemeat, crumbled (Don’t use jarred mincemeat…it’s too wet)
1/4 cup unsalted butter, softened
2/3 cup packed light brown sugar
1 pound frozen white bread dough, thawed overnight in refrigerator according to package instructions

Directions:

1. Grate enough orange zest to measure 1 teaspoon, then squeeze juice from orange.

2. Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 to 2 hours.

3. Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.

4. Roll out dough on a lightly floured surface with a floured rolling pin into a 16 x 10-inch rectangle.

5. Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar. Crumble mincemeat evenly over sugar.

6. Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal. Cut the log crosswise into 9 equal slices.

7. Arrange slices, cut side down and about 1 1/2 inches apart, in prepared baking pan. Cover pan with a sheet of wax paper and drape a kitchen towel over. Let buns rise in a warm, draft-free spot until they are almost doubled in size, about 1 1/4 hours.

8. Position rack in center of oven and preheat oven to 375°F.

9. Remove kitchen towel and wax paper from baking pan. Bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more.

10. Cool slightly in pan on a rack, about 5 minutes. Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter. Carefully lift pan off buns. Cool buns to warm.

Note: Buns can be baked 8 hours ahead. Cool completely in pan, then cover pan with foil. Reheat in same pan, covered, in a preheated 350°F oven until warm, about 10 minutes.

Makes 9 buns

Recipe from Gourmet Magazine


“Mirror” is just what I need right now.

Rié fu, the Tokyo-based singer, nails the thoughtful observations of a foreigner in another country. In her case these thoughts are from her time in Britain.

It’s stripped down, it’s rising up. Rié fu’s voice is pure loveliness.

‘I see you reflecting me’.

Check out Rié fu on her Website. You can buy the music here.

Cheers!

Posted in Bread, Breakfast | Tagged | Leave a comment

Cheesy Pull-Apart Bread. Listening To Yip Yops.

Oh man are these rolls good! The recipe says it serves 8. That would be for some very disciplined people.

Four of us inhaled the whole skillet in less than 5 minutes. Buttery, cheesy, garlicky….Yum. I wanted to get a photo of the inside for you, but that pan was empty before I could grab my camera again.


Cheesy Pull-Apart Bread

Ingredients:

8 sticks mozzarella string cheese
1 lb pizza dough
1/3 cup grated Parmesan cheese
1/4 cup unsalted butter, melted
1 tablespoon fresh parsley, chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 400˚F/200˚C.

2. Spray a 12-inch cast-iron skillet with cooking spray.

3. Cut mozzarella sticks into 20 (3/4 inch long) pieces. Cut the remaining mozzarella into small pieces.

4. On a lightly floured surface, roll dough to about a 1/2 inch thickness. Use a 2 inch round cutter to cut out 20 circles of dough. Reroll the scraps of dough as necessary.

5. Place 1 piece of mozzarella in center of each dough piece. Wrap the dough around the cheese and pinch the seam to seal.

6. Place the cheese filled dough balls into the prepared skillet, seam side down. Sprinkle the remaining mozzarella over the dough balls.

7. Bake for 12 minutes, until golden brown. Sprinkle with Parmesan and bake for 5 more minutes.

8. In a small bowl, mix together the butter, parsley, Italian seasoning and garlic powder. Brush the mixture all over the rolls and serve immediately.

Serves 8

Recipe from Paula Deen

Yip Yops.

Sold on just the name.

Put me in a 1980s time capsule?

Sold on ‘She’.

Check out Yip Yops on Facebook. You can buy their music here.

Cheers!

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Eggnog Chocolate Cake Roll. New Music From Marlene Oak.

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Turn Bah into Yah with this festive Eggnog Chocolate Cake Roll. (I was reaching for “Yeah” and then did a Wiki search for ‘Yah’ which yields these meanings)

Yah may refer to:

Jah, shortened form of Yahweh, the Hebrew name for God
YAH, The IATA code for La Grande-4 Airport in northern Quebec, Canada
Yazgulyam language, by ISO 639 code
“Yah” (song), by Kendrick Lamar from his album Damn

Some vocabulary expansion and a recipe! Giving you more than you bargained for. :)

The cozy spices give this chocolate cake the essence of eggnog. The silky, French style buttercream complements the flavors perfectly.


Eggnog Chocolate Cake Roll

Ingredients:

1/2 cup vegetable oil
1 1/4 cups flour, plus more for the pan
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup plain malted milk powder (such as Carnation)
1/4 cup unsweetened cocoa powder, plus more for topping
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 large eggs, separated
1/2 cup milk
2 tablespoons confectioners’ sugar
French Buttercream Icing (recipe follows)

Directions:

1. Preheat oven to 350℉. Lightly grease an 11-by-17-inch rimmed baking sheet and line with parchment paper. Lightly grease the parchment and dust with some flour, tapping out the excess.

2. Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside.

3. Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes. Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar. Continue beating until stiff shiny peaks form then set aside.

4. Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed. Reduce the speed to low and beat in the flour mixture until just combined. Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated.

5. Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes.

6. Dust the cake with the confectioners’ sugar and spread a large clean kitchen towel on top. Invert a cooling rack onto the towel, then invert the cake onto the rack. Peel off the parchment. Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll. (The towel will be removed later.) Set aside on the rack to cool completely.

7. Unroll the cooled cake and spread with 1 1/2 cups of the icing. Gently reroll the cake (without the towel) and trim the ends. Cover with the remaining icing then dust with cocoa powder.

Note: If you want to make it look like a yule log, cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle or end of the large cake to make a branch.

Serves 10 to 12

French Buttercream Icing

Ingredients:

1 1/2 cups granulated sugar
1 large egg plus 5 egg yolks
1 1/4 cups unsalted butter, cut into small pieces, softened
2 tablespoons plain malted milk powder
1 teaspoon pure vanilla extract
Pinch of freshly grated nutmeg

Directions:

1. Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve. Cook over medium heat, without stirring, until a candy thermometer registers 240℉, 20 to 30 minutes. (Brush any sugar crystals off the side of the pan with a wet pastry brush.)

2. When the sugar has almost reached 240℉, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes. Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl. Increase the speed to high and beat until the bowl is cool to the touch.

3. Remove the whisk and fit the mixer with the paddle attachment. With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy. Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl then beat into the icing along with the nutmeg.

Recipes from Food Network Magazine



“In The Evening’ is new from Swedish singer Marlene Oak. Her three words to describe the song are “love, hope and chaos”. Feels like the first two words I strive for in the morning before the third word hijacks my day.

It’s a cozy tune. I’ve listened to her upcoming EP ‘Silver Moon’ and it’s really good.

Check out Marlene Oak on Facebook. You can buy the music here.

Cheers!

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Pepper Jack Latkes. New Music From Ruth Acuff.


There is still time to make some more latkes this weekend before Hanukkah sees its last candle lit. Pepper jack cheese gives this version a tantalizing bit of heat while the carrot adds a little sweetness.


Pepper Jack Latkes

Ingredients:

2 russet potatoes
2 carrots
1 egg, beaten
1 small onion, grated
1 cup pepper Jack cheese, shredded
1/3 cup panko breadcrumbs
1 tsp Kosher salt
freshly ground black pepper to taste
Vegetable oil, for frying
Sour cream, to serve

Directions:

1. Peel and grate the potatoes and carrots. Squeeze dry.

2. In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper. Mix in the potatoes and carrots. Form mixture into pancakes.

3. Heat 1/4 inch oil in a cast iron or nonstick skillet over medium high heat.

4. Cook latkes in batches until golden, about 3 minutes per side.

5. Serve with sour cream.

Serves 4

Recipe from Food Network Magazine

“Peace” is really what we all want. It’s beautifully expressed in this new song from Ruth Acuff. What a gorgeous voice.

“When the world seems a hardened place,
you’re doing everything you can to love the human race.
Peace will be your saving grace.”

Check out Ruth Acuff on her Website where you can buy the music.

Cheers!

Posted in Vegetable | Tagged | Leave a comment

Spicy Cauli Steak Burgers. New Music From Pizzagirl.


Cauliflower is the big king of starchy substitution these days. It’s suddenly a common pizza crust, rice, and mashed potato.

In today’s clever recipe it is cut into thick slices, lightly breaded then deep fried. The crisp-tender ‘steaks’ get super sandwich treatment tucked in ciabatta rolls with creamy hummus, pickled cucumbers, peppery arugula and sweet bell pepper. So good.


Spicy Cauli Steak Burgers

Ingredients:

1/2 cucumber, thinly sliced
1 Tbs white wine vinegar
1 tsp sugar
1 medium head cauliflower
2 tsp ground cumin
1 tsp paprika
2 Tbs flour
100g dried white breadcrumbs
2 eggs, beaten
Oil for frying
4 ciabatta rolls, toasted and halved
4 Tbs hummus
Small bunch of arugula
4 slices red pepper
Hot sauce to serve, optional

Directions:

1. In a small bowl, toss the cucumber with the vinegar and sugar. Set aside.

2. Put the cauliflower stalk-end down on a chopping board. Trim the ends off 2 sides of the cauliflower then cut the remainder into 1-inch slices through the root to make 4 ‘steaks’ (Save leftovers for another use). Trim slightly, if needed, so they fit in the buns.

3. Divide the spices equally between the flour and breadcrumbs in 2 shallow bowls and lightly season each with salt and pepper. Dip each cauli steak in the flour. Dip in the beaten egg then coat in the breadcrumbs.

4. Heat 1-inch deep of oil in a large frying pan. Cook the steaks on a medium heat for about 5 minutes each side until crisp, golden and tender.

5. Spread the top and bottom of each bun with hummus. Add a few arugula leaves then a slice of pepper. Top with the cauli steak and some of the drained pickled cucumber. Add some hot sauce, if using then put on the tops and serve.

Serves 4

Recipe from Olive Magazine

“kisses xx”, spanking new from Liverpool-based Pizzagirl, throws off a comfortable retro vibe. And Pizzagirl is neither female nor a pizza.

Check out Pizzagirl on his Website where you can learn of upcoming shows in the UK and link to buy the music.

Cheers!

Posted in Sandwiches, Vegetable | Tagged | Leave a comment

Short And Sweet. Chocolate Truffle Pie.


This guy.

When you want an intensely chocolate dessert but don’t have a lot of time, Chocolate Truffle Pie is here to the rescue. It takes only 5 minutes to make the batter and 35 minutes to bake.

The recipe suggests serving with some whipped topping, which is terrific, but I found that some chocolate chip ice cream on the side added a delicious bit of texture. I also served with caramel sauce for the presentation and, well, caramel is awesome with chocolate.


Chocolate Truffle Pie

Ingredients:

10 oz semi-sweet chocolate, chopped
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup thawed Cool Whip Whipped Topping
Whipped topping and confectioners’ sugar or Ice cream and caramel sauce, to serve

Directions:

1. Preheat oven to 325°F.

2. Microwave chocolate and cream in large bowl on medium setting for 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is smooth. Cool slightly.

3. Add eggs, sugar and flour then whisk until well blended.

4. Pour batter into a greased 9-inch pie plate.

5. Bake 35 minutes or until outer half of pie is puffed and the middle is slightly soft. Cool before serving.

6. Serve topped with a dusting of confectioners’ sugar and whipped topping or ice cream and caramel sauce.

Serves 10

Recipe from Kraft

I tried a little confectioner’s sugar stencil action.

Here’s a short song from a band with a hot name.

And a sweet song that’s a true banger.

Check out Smoking Popes on the band’s Website where you can learn of two upcoming shows in the American midwest and link to buy their music.

Cheers!

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Spinach Artichoke Alfredo Pizza. New Music From Only Yours.

Knock, knock!

Who’s there?

Alfredo.

Alfredo who?

Alfredo the dark! Please open the door!

This pizza is pure yum. It’s creamy and cheesy with all of the flavors of the popular spinach artichoke dip. The recipe yields 2 pies which is perfect since any leftovers reheat perfectly.

Spinach Artichoke Alfredo Pizza

Ingredients:

1 cup heavy cream
½ cup butter
2 Tbs cream cheese
¾ cup grated Parmesan cheese
1 tsp garlic powder
1½ cups mozzarella cheese, shredded
6 oz fresh spinach, chopped
1 can artichoke hearts, patted dry and chopped
2 recipes for your favorite pizza crust (or purchased dough)

Directions:

1. Preheat oven to 425°F.

2. In a medium saucepan over low heat, combine cream, butter, and cream cheese. Stir until fully melted and smooth.

3. Stir in the Parmesan and garlic powder. Cook, stirring, for 15 minutes.

4. Meanwhile, in a skillet over medium high heat, combine spinach with a tablespoon of water. Cook until spinach is wilted.

5. Wring as much water out of wilted spinach as possible then add it to the sauce.

6. Spread the sauce over the pizza crusts.

7. Scatter artichoke over sauce then top with mozzarella cheese.

8. Bake for 15 minutes or until the cheese is golden and starts to brown. Remove from oven and let sit 5 minutes before slicing.

Recipe from The Two Bite Club

“Hamburg”, brand new from Toronto-based band Only Yours, has the comforting sound of a million songs that I love. The singer stands out though as he excels at using his voice to convey the terrible territory of trying to move on after a sad break up.

Check out Only Yours on Facebook where you can learn where to buy the music.

Cheers!

Posted in Main Courses, Vegetable | Tagged | 2 Comments