Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

Sunday Supper Movement

Sweet and tangy pomegranate combines with bright grapefruit to make a refreshing summer cocktail that is just slightly sweet.

Pomegranate Grapefruit Vodka Martini

By now, you must be realizing that there’s a foodie holiday for everything. Last week’s National Iced Tea Day, National Doughnut Day earlier this month… These holidays are a lot of fun for bloggers who use them as inspiration for their blog and social media posts. After all, who wouldn’t love to drool over the over the top recipes that come out for National Ice Cream Day?

Welcome to #NationalMartiniDay!

Whether you enjoy your martini with vodka or gin, shaken or stirred, we’ve got some libations for your happy hour.

This is one foodie holiday I couldn’t wait to celebrate. While I’m usually a wine drinker, I increasingly enjoy experimenting with new cocktails when we go out for dinner or at home in my own kitchen. This foodie holiday was perfectly timed this year, as I had recently had a wonderful cocktail at a local restaurant, The Wine Kitchen on the Creek, that I was anxious to recreate. You see, they had a spin on the classic cosmo – one of my go-to cocktails of cranberry juice, vodka, orange liquor, and a splash of lime – that featured pomegranate juice and grapefruit juice instead of the cranberry and lime. So good!

My recreation took me a few times to get right. It needed to be a little bit sweet but not overpowering. Take 1 was definitely too sweet. Take 2 was better but still not the perfect balance of flavors. Take 3 was it. I made sure by having two cocktails. The things I do for you… 😉

Cheers to the start of a good week!

Pomegranate Grapefruit Vodka Martini

Pomegranate Grapefruit Vodka Martini

By Books n’ Cooks

Makes 1 Cocktail

Ingredients:

  • 1 1/2 oz. good-quality vodka
  • 1/2 oz. Cointreau
  • 1 3/4 oz. pomegranate juice
  • 1 1/2 oz. freshly squeezed grapefruit juice
  • grapefruit wedge and/or pomegranate arils for garnish

Fill a cocktail shaker halfway with ice. Add vodka, Cointreau, pomegranate juice, and grapefruit juice. Shake vigorously for 10-15 seconds. Pour into a martini glass and serve immediately.

Save

Save

Save

Check out the collection of martinis that our bloggers have created for you!

And big thanks to Ellen at Family Around the Table for hosting this one!

Save

Print Friendly

The Little Paris Bookshop{Book Review}

The Little Paris Bookshop

By Nina George

Jean Perdu is a bit eccentric. He is know as a literary apothecary. Perdu owns a little bookshop, a barge docked on the Seine River. From here, Perdu prescribes books for helping and for healing whatever troubles his customers. “To a certain degree, [Perdu] could read from a body’s posture, its movement and its gestures, what was burdening or oppressing it” (p. 27). Intuitively, Perdu knows exactly what his customers need.

It’s a quiet life, with Perdu going through the motions of everyday life without really living, numb inside. But after a neighbor returns a long-forgotten letter from an old lover, Perdu’s world is turned upside down. Memories and feelings are woken. Perdu must learn to not just cope but to live and love again.

Recommendation/Review: I have mixed feelings on this book. On the one hand, I enjoyed the story. The books chronicles Perdu’s emotional journey starting with reading the letter from his old lover – breaking his heart all over again and inducing great guilt – through experiencing loss, mourning, and healing as he sails to his lover’s homeland. Along his journey, Perdu picks up other men that are in need to healing and self-discovery in their own way. The men provide support for one another, showing and experiencing life’s joys again, and gradually find their way back to living again. I found this touching, and enjoyed seeing Perdu and the other characters grow, learn, and find themselves. Especially Perdu – following him through the stages of grief before he was able to come to terms with history and move on with life.

However, on the other hand, I did find some of the dialog and descriptions in the book a little too flowery and unreal. Nicely written, but I couldn’t help rolling my eyes or skimming ahead a bit. It was just a little too over the top for me, at some parts.

Overall, the book was enjoyable, and I’m glad I read it.

If you’ve read this book, what did you think? 

Save

Print Friendly

Disclaimer: Thank you to our #IcedTeaDay Sponsor: Adagio Tea for providing the prizes free of charge. This company also provided the bloggers with samples and product to use for #IcedTeaDay. All opinions are my own.

Strawberry Basil Darjeeling Iced Tea

It’s #IcedTeaDay! Are you ready for some fun?

Welcome to #IcedTeaDay hosted by Sue from PalatablePastime. We are so excited to have you join us as we cool off with drinks and treats made with Adagio Tea. Thank you so much, Adagio Teas, for generously supplying the bloggers with product for development and providing a prize package for our readers! We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Adagio Tea

Bloggers are hanging together today to share their favorite iced tea recipes using gourmet teas. In addition to the giveaway below, you can also find a collection of recipes that bloggers have created using Adagio Teas, inspired by Iced Tea Day. There are some great recipes for cold beverages and even a popsicle recipes, so be sure to check it out!

Strawberry Basil Darjeeling Iced Tea

I am a long-time hot tea drinker and usually have a couple of cups a day. But I have never been one to drink a lot of iced tea. I’ll drink the occasional glass of unsweetened iced tea, but by comparison to my sweet-tea-loving hubby, I drink very little. Iced Tea Day was a fun experiment, and I completely loved the results.

I knew pretty quickly that I wanted to create an iced tea with a black tea. The Darjeeling Sungma Summer Tea, a black tea that is much lighter in flavor than my favored Earl Grey, was the perfect pick. It has subtle floral white grape notes, making it just sightly sweet. As a hot tea, I enjoyed it on its own, or with a touch of orange blossom honey (also available from Adagio – I might have gone a little nuts shopping!). As an iced tea, it’s light floral notes paired with a touch of a strawberry basil simple syrup were right up my alley. The Darjeeling Sungma Summer Tea was killer with a couple teaspoons of the simple syrup – just enough to add a sweet berry flavor. I loved this so much that I was seriously thinking about running back to the grocery store for more strawberries to make another big pitcher of this tea and more simple syrup. I couldn’t get enough of it.

Strawberry Basil Darjeeling Iced Tea

As promised – some more great #IcedTeaDay recipes created for you using Adagio Teas:

And now for my own recipe…

Strawberry Basil Darjeeling Iced Tea

By Books n’ Cooks

Ingredients for the Iced Tea:

  • 8 c. water
  • a heaping 1/4 c. Darjeeling Sungma Summer tea from Adagio Teas

Ingredients for the Strawberry Basil Simple Syrup:

  • 1 c. water
  • 1 c. granulated sugar
  • 1 c. sliced fresh strawberries
  • 12-15 large basil leaves, roughly torn

Optional Garnish:

  • sliced strawberries
  • fresh basil

Make the Iced Tea: Add water to a large pot. Add tea – either loose or within a paper tea filter. Bring to a boil. Turn off and allow to steep at least 10 minutes, or until cool enough to transfer to a pitcher. When cool enough to handle, remove tea filter (or strain over a fine mesh sieve or through cheesecloth, if you used loose tea) and transfer to a pitcher and refrigerate until real to server.

Make the Strawberry Basil Simple Syrup: In a small pot set over medium-low heat, combine all ingredients. Bring to a rolling boil, stirring occasionally until sugar is dissolved. Boil for 5 minutes. Turn off and allow to cool.

Strain out solids with a fine mesh sieve. Discard solids. Transfer syrup to an airtight glass jar and store in the refrigerator.

To Make Tea: Fill a glass halfway with ice. Add iced tea and desired amount of simple syrup, to taste. (I use 2 teaspoons – from my everyday silverware – for a 16 oz. glass.) Stir and serve immediately.

Recipe Notes:

  • I like to make the iced tea and flavored simple syrup and keep the two separate. This allows everyone to mix up their own flavored iced tea, adding more or less per their preference.
  • Simple Syrup will keep for a couple of weeks in an airtight jar in the fridge.

Save

Adagio Teas is giving away a gourmet teas gift pack (valued at $92)

Prize Package

Enter the Contest~Giveaway

Giveaway is open to residents of the United States who are 18 years of age or older. Winner will be announced and the prize package sent after the giveaway ends on June 16, 2017. Bloggers are not responsible for prize fulfillment.

a Rafflecopter giveaway

Save

Save

Save

Print Friendly

{Book Review}

The Freedom Broker

By K.J. Howe

Thea Paris, nicknamed “Liberata,” is an expert in the kidnap-and-ransom field, working for a private consulting firm. She routinely negotiates for the release of hostages, but sometimes, works with an elite team to bring the hostages home through covert missions and/or forceful means.

When Thea’s father, a prominent oil executive, is abducted from his home in Greece, she sets off to find him. Thea jets from Greece to Africa, unsure of who she can trust and having no idea what she’ll unravel.

Review/Recommendation: Super short summary, right? The truth is that, while the above is the main plot line, there are a lot of smaller stories that run through the course of the book, all tying into the above at the end.

This mystery/suspense novel was a breath of fresh air from others in the genre. With a lead character a profession other than a cop, federal agent, or a lawyer, it was still fast-paced and very engaging like others in the genre. There were a number of connected story lines that the reader had to puzzle through – how were those story lines connected to Thea’s missing father? Who was lying and about what? Who was trustworthy and who was not? Some answers were clearer than others, which is part of what made the novel so entertaining.

I also appreciated how Howe drew upon the childhood experiences of the main characters. Thea’s brother was kidnapped when the two were children and was missing for about a year. Thea was the intended target. These experiences shaped Thea and her brother’s paths in life, from their occupation to their relationships with others.

If you enjoy mysteries and suspense novels, I’d encourage you to pick up this one.

The Freedom Broker is K.J. Howe’s first novel. It was published in February 2017.

Save

Print Friendly

Being a working mom, I always wish that I had more time with my kids – time to go out and do things. You know, trips to the parks, local museums, children’s events… that sort of thing. With our current routines, I feel like there’s just not enough time to do all of that, with working 5 days a week, finding time to do laundry, clean the house, grocery shop, and still manage to find some time to see friends and decompress a bit. But the one thing I think my hubby and I have been pretty good at is taking our kids out to the local farms to pick fruit during the summer and apples and the obligatory Halloween pumpkins during the fall.

The past couple of years, I’ve been lucky enough that my parents were in town for strawberry picking. The first year we went, we set off with the intention of picking some berries and maybe making a batch of the jam that my mom used to make when I was growing up. We accidentally ended up with close to 20 pounds of strawberries. Needless to say that day was filled with 3 times as much jam-making as anticipated (in addition to setting aside berries for freezing and eating) and a number of trips to the store to pick up extra supplies.

Since then, we’ve prepared a bit better. We still pick roughly 20 pounds of strawberries, but with the intention of canning more (my brothers and uncles have been over the moon with gifts of homemade jam). My son and daughter have a blast picking and eating the fresh berries, and my daughter can’t wait to get into the kitchen with Mommy and Manna (aka Grandma) to make some jam. It’s a family tradition that makes everyone happy.

This jam can be made as chunky or smooth as you’d like, depending on how much you crush the strawberries. And I’ll give you my little secret – It’s on the sweeter side, and makes a wonderful topping for vanilla ice cream as well.

Cooking Note: I’ve made jam this two years in a row now, both times with my parents. I highly recommend taking advantage of the prep steps noted below, as the jam cooks up pretty quickly. If you have a second set of hands around to help with setting the timers and getting the jars ready for you, use them!

Strawberry Jam

Adapted from Certo

Makes 8-10 Cups

Materials:

  • Canning jars, with lids and bands
  • Very hot water (i.e. heat on a stove until very hot or boiling)
  • Wax, for sealing the jam
  • A small inexpensive pot with a lip, for melting the wax (I recommend one designated solely for this purpose)
  • Tongs, to move hot jars
  • A large (8+ quart) stainless steel stockpot, for making the jam (Don’t got smaller – the mixture will bubble up a good bit)
  • A stainless steel ladle, for portioning out the hot jam
  • A wide-mouthed funnel, for portioning out the hot jam
  • A baking sheet, lined with aluminum foil
  • Kitchen timer

Ingredients:

  • 5 c. barely crushed strawberries (from ~8 c. whole strawberries, hulled)*
  • 7 c. granulated sugar (I used Dixie Crystals sugar)
  • 1/2 tsp. unsalted butter
  • 1 packet Certo pectin

* Strawberries were barely crushed – smashed once or twice with a potato masher so that most were not whole. Don’t worry if it looks too chunky – the strawberries will break down more as they cook.

Prep: Wash jars and clean out sink. Place clean jars in the sink.

Fill a medium stockpot (~10+ cups) with water and start heating on stove. This water will be used to heat up canning jars.

Start melting wax in a small pot on another burner. When wax is completed melted, keep warm on lowest setting.

Place foil-lined baking sheet on the counter next to the stove (or wherever you’re going to be filling the jars). Set kitchen timer nearby.

Make the Jam: In a large (8+ quart) stainless steel stockpot over high heat, combine crushed strawberries, sugar, and unsalted butter, stirring constantly until sugar is melted. Bring to a rolling boil, 8-10 minutes.

When mixture is very close to a boil, take hot water and fill waiting canning jars. The goal is to keep the jars very hot, so refill as needed, if the water cools before the jam is ready.

Stir to make sure the mixture is fully at a boil. Boil for 1 minute (time it!). Stir in Certo. Return to a rolling boil (happens very quickly, within a minute) and continue boiling for another minute. Turn off stove.

Can: Working quickly, empty water from canning jars and move jars onto waiting baking sheet. Using the funnel and ladle, quickly fill jars with jam, leaving about an inch of room at the top of the jars. Top off with about a 1/2 inch of melted wax. Let jars rest, allowing the jam to thicken and cool, and the wax to harden and seal in the jam.

If jars don’t completely seal (wax moves around or jam starts to come up above the wax), remove wax and store in the fridge for immediate use.

Store sealed jars in a cool place.

Serving: When read to open a jar, use a fork or knife to puncture the wax and remove from jar. The wax may be cleaned and set aside to be remelted for future canning.

Save

Save

Save

Save

Print Friendly

A couple of weeks ago, I mentioned how excited I was to attend this year’s Food and Wine Conference in Orlando, FL. Well that weekend is here, and it’s been AMAZING. I’m not going to gush about it now – perhaps in a future post – but you can sneak a peak at the wonderful food and drink and learning opportunities by checking out Books n’ Cooks on Instagram.

As a part of this amazing weekend, I have received the opportunity to participate in a live #SundaySupper event at Tapa Toro, a restaurant in Orlando that combines contemporary Spanish cuisine with a vibrant, energetic atmosphere. Tapa Toro immerses the diner in Spanish culture through their unique paella pit, tapas menu, and extensive selection of imported wines.

If you don’t already know, tapas are Spanish small plates. In the spirit of this weekend’s event, the #SundaySupper tastemakers have created “small bites.” When creating my small bite, I drew on my Italian heritage and the fresh local vegetables that are starting to appear in nearby farmers markets. Chicken Caprese Skewers are easy to make – and easy to prepare ahead – and are full of bright Italian flavors.

Chicken Caprese Bites

By Books n’ Cooks

Makes 12 Bites

Ingredients:

  • 1 lb. chicken breasts, trimmed and cut into 1-inch pieces
  • 1/2 c. Italian-seasoned bread crumbs
  • 1 egg
  • splash of milk
  • canola or olive oil
  • 12 pieces of marinated mozzarella, Ciliegine-sized*
  • 12 cherry or grape tomatoes

* Ciliegine mozzarella are about the size of a cherry. You can use other sizes, but will need to cut to an appropriate size to top the chicken pieces.

Variation: Instead of marinated mozzarella, use plain mozzarella and sprinkle finished dish with fresh minced basil.

Prep: Place 12 long toothpicks in a shallow dish or plate and top with water. Allow to soak for at least 15 minutes, to ensure that they don’t burn in the oven.

Make the Chicken: Heat oil in a medium skillet set over medium heat, enough oil to cover the bottom of the skillet. While oil heats, place breadcrumbs in a shallow bowl or plate. In another shallow bowl, whisk together egg and a hefty splash of milk.

Dip chicken into egg and milk mixture, turning to coat. Then dip in breadcrumbs, again turning to coat well. Place chicken in hot pan – ensuring that pieces do not touch – and fry on 2-3 sizes, so that each piece has a nice crunchy crust on the outside and is cooked throughout. Move to a plate lined with a paper towel (to soak up extra oil).

Pull out an oven-safe dish – either a serving plate or plates, or a sheet pan. Skewer one piece of chicken, one piece of mozzarella, and top with one cherry tomato. Place on prepared dish.

If prepping ahead, you can stop here. Cover and refrigerate until just before serving.

Bake: About 30 minutes prior to serving, preheat oven to 450F. Bake chicken caprese bites for 15 minutes, until cheese is starting to melt and tomatoes are starting to burst.

Serve immediately.

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Save

Save

Save

Save

Save

Print Friendly

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

And don’t forget to enter the giveaway. Details on our wonderful sponsors, the prizes they put together for you, and the place to enter to win, here.

In my opinion, a good brunch ends with a tasty dessert. You can never go wrong with homemade cinnamon buns of some sort, like the apple-cinnamon buns from earlier this week. But something I want something a little lighter in flavor. Something just a little bit sweet. Something that cause me to lose complete self-control, because if I’m going to be honest, homemade cinnamon buns do that to me.

Enter: a lemon poppy seed loaf cake. This particular cake is made with Nielsen-Massey’s lemon extract instead of fresh lemon juice and confectioners sugar instead of granulated sugar, giving it a pound cake-like texture and a light, lemon flavor.

This recipe was heavily adapted from Epicurious. The original recipe is a plain cake, made to serve 12-16 people. I’ve adjusted the ratios and added the lemon and poppy seed to create what I consider to be a light ending to your brunches.

Lemon Poppy Seed Loaf Cake

Heavily Adapted from Epicurious

Makes 10-12 Slices

Ingredients:

  • cooking spray
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 lb. Dixie Crystals confectioners sugar
  • 3/4 tsp. Nielsen-Massey lemon extract
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 c. + 3 Tbs. all-purpose flour, plus more for pan
  • 1 Tbs. poppy seeds

Preheat oven to 325F. Spray a loaf pan with cooking spray. Sprinkle bottom and sides with flour, tapping out extra. Set aside.

Place butter in a large bowl, and beat on medium speed with a handheld mixer (you can use a stand mixer if you prefer) until light and fluffy. Add sugar, beating until incorporated. Add lemon extract and eggs, beating until combined. Repeat with flour. Scrape down sides of the bowl. Add poppy seeds and mix one last time.

Pour into prepared baking pan and bake for 45-55 minutes, until top is beginning to brown and a toothpick inserted into the center comes out clean. Allow to cool on a baking rack for 10 minutes before removing from pan, and returning to baking rack to cool completely.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Print Friendly

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

In case you’ve forgotten, or are visiting for the first time, I want to remind you that our generous sponsors have donated some amazing prizes for #BrunchWeek readers. There are more than a few prizes to get excited about – high quality food from our sponsors, gift cards, gift sets that include marble pastry boards and slate cheese boards… Seriously good prizes. Head over, check out the details and enter to win, here.

So glad today is Hump Day, because this week has been a bit rough already. First off, I have all of these amazing #BrunchWeek recipes to remind me that instead of being in the kitchen whipping up breakfast pastries and savory eggs dishes, I’m stuck behind a computer, at a desk without a window all day long. But work has been a bit of a doozy too. I started off yesterday with great intentions of actually crossing things off my to-do list, and I accomplished not one of those things. Constant disruptions, surprises (and not the good ones) and travel between meetings meant that I actually got very little accomplished. Today is so packed that I’m not going to get much done either.

So with this start to the week, it should be no surprise that I’m already looking forward to the weekend, which is blissfully empty of any real plans. If the weather cooperates, we’ll probably go to the zoo with the kids and some good friends, but right now, I’m loving the fact that we can be bums on the couch all weekend if we want to. Maybe I’ll be able to try out one of the recipes I’ve bookmarked this week? Maybe even one of the oh-so-tempting pastry recipes from a fellow #BrunchWeek blogger.

In my house, sweet breads and pastries are an indulgence, and rarely make an appearance. It’s not that we don’t love them – we do! But we tend to show little self-restraint around these goodies. This small-batch recipe for apple cinnamon buns disappeared quicker than I would like to admit. Between the sweet apple-cinnamon sugar filling and the vanilla glaze, it was hard to stay away.

Apple Cinnamon Buns

Dough from Joy the Baker; Filling & Glaze by Books n’ Cooks

Makes 6-8 Cinnamon Buns

Ingredients for the Dough:

  • 1/2 c. whole milk
  • 2 Tbs. unsalted butter
  • 2 Tbs. Dixie Crystals granulated sugar
  • 1 packet Red Star Platinum Baking Yeast
  • 1 1/2 c. all-purpose flour, divided
  • 1/4 tsp. salt
  • 1 large egg yolk

Ingredients for the Filling:

  • 4 Tbs. unsalted butter, melted
  • 1 Tbs. unsalted butter, softened
  • 1/4 c. Dixie Crystals granulated sugar
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 1 Lady Alice apple (or other favorite sweet apple), medium-dice

Ingredients for the Glaze:

Make the Dough: In a small saucepan over medium heat, combine milk, butter and sugar. Stir occasionally, until sugar has dissolved, butter has melted, and mixture is hot. Remove from heat and allow to cool, until mixture is warm (110-115F). Add yeast, stir, and let sit for 5 minute to activate. Mixture should begin to foam.

While milk mixture cools, whisk together yeast, flour and salt. Add egg yolk and milk mixture, stirring with a wooden spoon to incorporate. If dough appears too wet, add flour a little at a time. In the bowl, kneed dough a few times, scooping up any extra flour in the bowl and bringing dough together. Cover bowl with plastic wrap and allow to rest for 10 minutes, while preparing filling.

Prepare the Filling: Combine sugar, cinnamon and salt in a small bowl. Set aside.

Dice apples, if you haven’t done so already.

Assemble the Cinnamon Buns & Bake: Preheat oven to 350F.

On a lightly floured surface, roll out dough into a 9×12 inch rectangle. Brush with butter and sprinkle with cinnamon-sugar. Spread apple pieces evenly over dough.

Tightly roll dough at the longer edge into a coil. Slice into pieces 1 1/2 to 2-inches thick.

Grease a 8×8 or 9×9 baking pan with remaining 1 Tbs. softened butter. Place cinnamon buns in prepared pan, with about 1/2 and inch between them, and cover tightly with plastic wrap. Set in a warm place (I put mine by the oven that is preheating) and allow to rise for 30 minutes.

Remove plastic wrap and bake for 20 minutes, until cinnamon buns are golden brown and puffed up. Remove from oven and cool slightly.

Last Step – Glaze! In a small bowl, whisk together sugar, softened butter and vanilla extract. Add water, 1 Tbs at a time, until glaze reaches desired consistency. Mine was thick and spreadable, but melted into gooey deliciousnes when spread over still hot cinnamon buns.

Serve immediately, while still hot. Cinnamon buns can be stored in an airtight container or wrapped slightly for 24 hours, but are best when fresh.

 

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Print Friendly

This post was created to be entered into the Food and Wine Conference Make It With Milk recipe contest, sponsored by Florida Dairy Farmers. I received no compensation for this post. All opinions are my own.

In a couple of weeks, I’ll get to live it up in all my foodie glory at the Food and Wine Conference in Orlando, Florida. Although it’s the conference’s 5th year, this will be my first year attending. I’m beyond excited. The Food Wine Conference brings together bloggers, small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands and covers topic such as social media, cookbook writing, and food photography. Be sure to check out their website for more information on the conference, the schedule, and the sponsors, as there’s still time to register.

I’ve been stalking the conference’s website and Facebook page for the past couple of weeks in excitement. The announcement of the Make It With Milk contest completely derailed my productivity at home, as I wracked my brain for ideas on what to make for it. A milkshake was the first thing that popped into my mind. But I have a secret to share. I am incredibly unadventurous when it comes to milkshakes. Vanilla. Just vanilla. Pure perfection. I’m much happier to experiment with pastas, soups, and breakfasts… the latter of which won out.

My kids are currently obsessed with pancakes. They put enough syrup and sprinkles on them that I can experiment with flavors and not hear the “it looks different” whines. And thus, the cheddar-cornmeal pancake was born. The kiddos drowned the pancake in syrup while my hubby and I enjoyed the savory pancakes, brightened by the sharp cheddar, topped with sweet brown sugar apples. Win, win for everyone.

Cheddar-Cornmeal Pancakes with Brown Sugar Apples

By Books n’ Cooks

Serves 4-6

Ingredients for the Brown Sugar Apples: 

  • 4 Tbs. unsalted butter
  • 3 small to medium-sized apples, thinly sliced
  • 1/2 c. light brown sugar

Ingredients for the Pancakes: 

  • 1 c. all-purpose flour
  • 1 c. cornmeal (I used white but yellow would give the pancakes some nice color)
  • 2 c. milk (I used 2% but use whatever you have on hand)
  • 2 large egg
  • 1 tsp. salt
  • 2 Tbs. baking powder
  • 4 Tbs. vegetable oil
  • 5 oz. sharp cheddar cheese, shredded (a heaping cup)
  • cooking spray

Make the Apples: In a large skillet, melt butter over medium heat. Add butter and half of brown sugar. Cook, stirring occasionally for 10 minutes. Add remaining 2 Tbs. of brown sugar and continue to cook, stirring occasionally, until apples are softened, about another 10 minutes.

Make the Pancakes: While the apples are cooking, make the pancakes.

Preheat an electric frying pan to 250F, or a large skillet (non-stick if you have one) over medium-low heat.

Add all ingredients except cooking spray (duh!) in a large bowl and whisk to combine.

Spray frying pan/skillet with cooking spray. Use an ice cream scoop, large tablespoon, or 1/8-cup measuring cup to portion pancakes into prepared pan, giving them at least an inch in between – they’ll spread. Cook until bottom is set and top is starting to bubble a little bit. Flip and continue to cook for another couple of minutes until cooked throughout. Remove from pan and repeat until batter is used up.

Serve hot topped with brown sugar apples.

Save

Print Friendly

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Before I start telling you about my new favorite entree to serve for brunch, I want to remind you that there’s also an awesome giveaway. Our generous sponsors have created some amazing prize packs, and I’m hoping that one of the Books n’ Cooks readers wins one of them. Check out the details and enter to win here.

So I wasn’t kidding about when I said that today’s post is my current favorite main course to serve for brunches. I first made these burritos in December, for a holiday brunch with a set of good friends. They received rave reviews from all of the attendees. And my hubby and I enjoyed the leftovers – frozen and reheated – for quick but flavorful breakfasts after the holiday season was over.

While the burritos I made in December were wonderful, I took the original recipe and tweaked it slightly, mostly skipping the bacon to make it vegetarian (and frankly, to cut prep time) and increasing the amount of eggs, for a nice hearty burrito. This recipe does make a huge batch, which makes it perfect for feeding a crowd or for freezing for quick weekday morning breakfasts. (Directions for freezing and reheating included below.)

I hope you enjoy my first recipe this #BrunchWeek. Be sure to scroll to the bottom of this post to check out over 3 dozen fabulous brunch recipes.

Breakfast Burritos

Adapted from RecipeTin Eats

Makes 16 Burritos

Ingredients for the Vegetable-Bean Filling:

  • cooking spray
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1-14 oz. can stewed tomatoes
  • 1-14 oz. can low-sodium black beans, rinsed
  • 1 8-oz. can tomato sauce
  • 2 tsp. paprika
  • 2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Ingredients for the Enchiladas:

  • 2 Tbs. unsalted butter
  • 24 large eggs
  • kosher salt
  • freshly ground black pepper
  • 3 c. shredded Cabot Vermont Sharp Cheddar Cheese, or other favorite cheddar cheese
  • 16-8 inch flour tortillas

Optional Toppings:

Make the Vegetable-Bean Filling: Heat a large skillet, coated in cooking spray, over medium heat. Add garlic, onion and bell pepper, sauteeing until soft and translucent, about 5 minutes. Add remaining ingredients, breaking up the strewed tomatoes into small pieces. Cook for 10-15 minutes, until sauce thickens. Remove from heat and allow to cool while you make the eggs.

Make the Eggs: In a large bowl, season eggs with salt and pepper. Whisk.

Heat a large skillet over medium heat. Add butter, allowing to melt. Add eggs to skillet. Cook, stirring occasionally until eggs reach your desired doneness. (I prefer eggs to be fairly dry, but I know others prefer scrambled eggs more watery. Eggs will continue to cook a bit in pan, and again in the oven.) Remove pan from heat.

Assemble & Bake the Enchiladas: Spray two 9×13″ Pyrex or other dishes with cooking spray. Set aside. Preheat oven to 400F, while assembling the enchiladas.

Lay tortillas on a clean work space. Place 2 generous tablespoons (I used the tablespoons that came with my everyday silverware set) of vegetable-bean mixture onto tortilla, spreading to cover. Top with two generous tablespoons of eggs. Roll tightly and place seam-side down in prepared dishes. Repeat until fillings are gone.

Sprinkle with 2-3 cups of shredded cheese. Bake for 10-15 minutes, until cheese is melted and enchiladas are starting to brown.

Serve hot, topped with salsa and/or fresh avocado.

To Freeze: Make and cook enchiladas all the way through. Allow cooked enchiladas to cool. Place enchiladas individually on a piece of wax paper. Roll and tuck ends. Place wrapped enchiladas in a freezer bag and freeze until serving.

Enchiladas can be microwaved straight from freezer (remove wax paper), but they heat quicker when they are allowed to defrost for 30-60 minutes (basically the amount of time it takes me to get to work. 🙂 )


Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Save

Save

Save

Save

Print Friendly