This is one of those famous recipes from the restaurants very own cookbook. That said, as the recipe is reported at Serious Eats, it’s utterly wrong.
That said, it’s one great recipe and worth your time.
Makes for utterly great breakfast fare.
But it makes three times what it claims to. Dough wise that is. The rest of the recipe seems correct for one pan.
I’m giving you the original recipe. I took 2/3 of the dough, divided that in half and wrapped it and put it in the freezer after it has passed through the first rising, and before I made the actual dough rounds. I’ll let you know if that doesn’t work when I make it again, otherwise it’s a bonus that will speed up the next two batches quite a bit.
- Toffee Sauce
- 2/3 cup plus 1/2 cup heavy cream
- 1 cup packed dark brown sugar
- 2 tablespoons light corn syrup
- 6 tablespoons (3/4 stick) unsalted butter
- 1⁄2 teaspoon salt
- 1 vanilla bean, split lengthwise
- 2 teaspoons fresh lemon juice
- Brioche Dough
- 1 1/2 cups lukewarm water
- 1 tablespoon granulated yeast (1 packet)
- 1 to 1 1/2 tablespoons kosher salt
- 8 large eggs, lightly beaten
- 1/2 cup honey
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 7 1/2 cups unbleached all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup sugar
- 1 tablespoon ground cinnamon
Make the brioche: Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours.
Make the sauce: In a small saucepan, combine 2/3 cup of the cream, the brown sugar, corn syrup, the 6 tablespoons butter, and the salt. With the tip of a paring knife, scrape the seeds from the vanilla bean into the pan, then add the bean itself. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved, then reduce the heat and simmer for a few minutes to thicken.
Remove from the heat and stir in the lemon juice and the remaining 1/2 cup cream. Remove the vanilla bean. Pour the toffee sauce into a 9-by-13-inch baking pan.
Divide the brioche into 20 golf ball–sized pieces and roll. Put the melted butter in a small bowl. In another small bowl, combine the sugar and cinnamon. Dip each ball in the butter, roll in the sugar mixture, and arrange in the baking pan so you end up with 4 rows of 5 balls each.
To proof the dough, loosely cover the pan with plastic wrap and put it in a warm place until the dough is light and has doubled in size, about 1 1/2 hours. (The dough is very forgiving, so don’t worry if it rises longer. You can even leave it out overnight.)
Preheat the oven to 350°F, with a rack in the middle position.
Bake the monkey bread until cooked through and golden brown, about 30 minutes. Let cool for about 10 minutes. Serve the bread straight from the pan. It’s so much more fun to pull it apart by hand instead of cutting it. The bread will keep, tightly covered, at room temperature for up to 2 days.
NOTES: I would use a deep baking dish, and maybe a size larger than the 9 x 13. I had more like softball size. Seriously you might divide this dough into 4ths and have 4 batches of 20. I don’t know they made such a mistake. It sounds about right for a restaurant recipe but this is supposed to come straight from their cookbook for home chefs. That said, the taste was terrific.
SOURCE: GRAMMERCY TAVERN COOKBOOK
OVEN TEMP: 350°
OVEN TIME: 30-40 min.
If you have a sweet tooth when it comes to breakfast, well, I have a solution.
This is an interesting coffeecake. It really surprises you I think.
I’m tempted to think of all the neat things you could add to it, like lemons and blueberries, or strawberries, or chocolate chips.
And you can do that, very easily for sure.
But somehow it has this integrity of its own. A distinctive, not slap-you-in-the-face kinda taste that is somehow endearing and wonderful with a great cup of coffee. And it is COFFEE cake after all.
So try it on its own once, and then go ahead and fuss with it if you desire.
For the cake:
- 3/4 stick (6 tablespoons) softened butter
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 eggs
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- pinch of salt
For the cheesecake swirl:
- 1 (8 oz) package Philadelphia cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
For the streusel:
- 1 cup AP flour
- 1/4 cup plus 2 tablespoons brown sugar
- pinch of salt
- 4 tablespoons cold butter, cut into small pieces
- First make the streusel by “forking” all the ingredients together until crumbly. Put in refrigerator until ready to use.
- Preheat oven to 350. Lightly grease an 8×8 baking pan.
- In a large bowl, make the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add in the vanilla, buttermilk, and eggs.
- Gently mix in the flour, baking powder, and salt until just combined. Do not overmix.
- Pour half of the cake batter into the prepared pan. Pour half of the cheesecake mixture on top, using a knife to swirl. Repeat with the rest of the batters.
- Evenly distribute the streusel topping on top of the batter.
- Bake for 35-40 minutes.
NOTES: As I said, you could add a bit of lemon juice or zest. You could add some fresh blueberries or strawberries sliced. Little dabs of blackberry jam dropped in the middle layer is possible. Or a layer of chocolate chips.
OVEN TEMP: 350°
OVEN TIME: 35-40 min.
So you like Cinnamon rolls?
I know that you do.
And so do I.
And so it’s fall and all.
And pumpkins are in the air.
Well, actually they aren’t, but we are sure thinking about them.
And carving them.
And finding new ways to eat them.
So, make these babies and sit back and watch the leaves fall.
And eat them.
For the filling:
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice*
- 1/4 cup chopped pecans or walnuts, optional
For the dough:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 6 tablespoons unsalted butter (divided), melted and cooled
For the icing:
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- dash salt
- 1/4 cup to 1/3 cup powdered sugar
- Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
For the filling:
- Combine pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.
To make your dough:
- Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
- Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then spoon the pumpkin filling mixture on top, leaving 1/2-inch border around the edges. Sprinkle nuts over the top, if desired. Press the filling down lightly so it will stick to your dough.
- Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
- Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.
To make the icing:
- Melt butter in a small saucepan. Stir in the brown sugar and milk. Cook over medium heat for 1 minute, then add in vanilla, salt, and powdered sugar. Whisk until well blended. If needed, whisk in additional powdered sugar until you reach your desired consistency. Remove from heat and drizzle over buns.
NOTES: This dough is really great and very quick to run up, so I would use this dough recipe and vary the fillings as you desire. Just start out with the butter and then add whatever else you might get a desire for. I can imagine even using apple butter, jam of any kind, and then nuts that go with your innards. You can get these together in a jiffy, so do try them. Make a double batch and freeze one!
SOURCE: Kitchen Meets Girl
OVEN TIME: 23-25 minutes
Yes, it’s time.
Time to try to keep frantically in front of the onslaught of zucchini bursting forth from the garden.
What to do?
Make zucchini bread!
This recipe is really one of the better one. Nice and moist and with plenty of flavor. Makes a lovely breakfast bread.
- 1 lb of zucchini, about 2 small, shredded.
- 2 c flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 c sugar
- 6 tbsp butter, melted and cooled
- 2 lg eggs
- 1/4 c plain yogurt
- 1 tbsp lemon juice
- 1/2 c nuts or seeds of your choice
- Preheat oven to 350° and grease a loaf pan.
- Take the shredded zucchini and place between layers of paper towelling and press out as much liquid as possible.
- Whisk the dry ingredients together.
- In another bowl, add the butter, eggs, yogurt and lemon juice together and whisk until smooth.
- Fold the wet into the dry and then add the zucchini, folding it in as well.
- Add the nuts or seeds and fold in gently.
- Place in the loaf pan.
- Bake about 1 hour or until skewer comes out clean.
- Let cool on rack for 10 minutes and then turn out and let cool completely.
NOTES: You can add raisins if you wish of any kind. About 3/4 of a cup. You could also add dried fruit of some other type. This recipe doubles easily. You can also place shredded uncooked zucchini in freezer bags and keep for 6 months and make the bread as needed. Be very careful to thoroughly press out the liquid if you do, since there will be a good deal more. I would store about 3-4 c in a package with the idea of making 2 loaves at a time.
SOURCE: Cook’s Illustrated
- Chocolate Zucchini Bread (burntapple.com)
- Blueberry Zucchini Bread (snookiescakes.wordpress.com)
- Zucchini Bread (spoonful.com)
- Zucchini Bread Pancakes (andreasgardencooking.com)
- Zucchini Nut Bread (heartforthehome.wordpress.com)
- Zucchini Bread Waffles (kinseycooks.wordpress.com)
- Zucchini Bread with Crushed Pineapple (sheretired.com)
- Zucchini Bread (theyumcache.wordpress.com)
I do love my sweet things in the morning.
These muffins are delightful, good for breakfast or with tea in the mid-afternoon.
They are wonderfully lemony, and the poppy seeds add a delightful little crunch.
They are quick to whip up, and they freeze perfectly so you can always have some on hand when the lemon demon hits and you just have to have something sweet and tart.
Recipe borrowed from Rumbly in My Tumbly.
- 2/3 c sugar
- Grated zest of 2 lemons
- juice of 2 lemons (around a 1/3 of a cup)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 c sour cream
- 2 lg eggs
- 1 1/2 tsp vanilla extract
- 1/2 c butter, melted
- 2 tbsp poppy seeds
- Preheat oven to 350°.
- Melt the butter in the microwave
- Add the sugar to a large bowl. Add the melted butter and stir.
- Add the eggs, and stir until well incorporated.
- Add the lemon juice, sour cream, vanilla and zest. Mix well.
- Put the dry ingredients into a second bowl, and whisk to blend.
- Add the dry to the wet, and mix only as needed to mix. Overmixing will make the muffins tough.
- Scoop with a ice cream scoop into muffin papers inserted in a muffin tin. Fill around 3/4 full.
- Bake for 12-18 minutes or until lightly done.
NOTES: you can make a glaze for these using a cup of powdered sugar and about 2 tbsp of lemon juice. You can also substitute the poppy seeds for just about any seed such as sunflower or roasted pumpkin seeds. Of course you could also use nuts. If you choose to use the glaze, let the muffins cool before applying.
I’m not a huge fan of Red Lobster, but they do make some very good cheddar biscuits. The recipe seems everywhere these days, so I’m just making a note of it when I want to make a batch. So with little further ado, just copy it out and you too can make these lovely tender morsels that so delight restaurant patrons.
The only place I change anything is the parsley. I don’t use dried parsley frankly, so I substituted fresh in mine. I don’t think it made any difference.
- 2 c flour
- 1/4 c shortening
- 1 tsp salt
- 2 tbsp baking powder
- 4 tbsp butter (keep it cold)
- 3/4 c milk
- 1/4 tsp garlic (granulated)
- 2 tbsp melted butter
- 2 tbsp freshly chopped parsley ( about 1/2 tsp dried)
- 1 c cheddar cheese ( I use extra sharp, but sharp will do)
- Whisk together the dry ingredients.
- Cut the butter into tiny pieces and then using a pastry blender, cut until it resembles small peas.
- Add the milk, and just barely mix with a spoon or spatula.
- Add the cheese and parsley and fold in gently. The harder you mix, the tougher the biscuit will be.
- Turn out on a floured surface and pat the mass into a round or oblong shape about 1/3 inch or so high.
- Using a disk cutter, cut out about 7 pieces, push the dough together again get about 2 more.
- Place on a greased cookie sheet, touching each other (the touching gives them something to climb and makes them puff up higher.)
- Bake at 400° for about 15-20 minutes (until golden).
- You can if you wish brush the tops with some melted butter and sprinkle with some additional parsley.
Serves: 9 biscuits
- Copycat Cheddar Bay Biscuits (nickisrandommusings.com)
- Garlic Cheddar Biscuits a la Red Lobster. (omnomnomtreats.wordpress.com)
- Red Lobster Biscuit Recipe (everythingunderthesunandmore.wordpress.com)
Well, you know I make a great pizza, and my pizza dough is something that I have learned over many a trial and error and help from Cook’s Illustrated.
I did you expect to ever find another than I thought was as good.
It’s quite different, and depending on your schedule and tastes, might be the one for you sometimes.
Generally speaking I’m not a big fan of deep dish pizza, because it’s just too bready. There was a place in Hamtramck, Michigan, outside of Detroit that made a pizza crust to die for. It was thick, but full of air and crunchy. Never found one better.
This is like that. But it’s a two-day affair, so you must plan ahead. Sometimes that works best because it takes very little time on the day of eating! Best of all you use those big old cast iron skillets. I used two for this recipe. And they were so good. We loved it.
I got this recipe (for the dough only) from Griffin’s Grub, and he got it from somebody else. I’ve adapted it in minor ways.
- 1 1/2 c warm water
- 1 tsp yeast
- 1 tsp salt
- 3 c bread flour + 1 c bread flour more or less
- Place the warm water and yeast into a heavy-duty mixer bowl and stir until mixed.
- Add the three cups of flour.
- With the dough hook attachment, mix until just together. It will be very soupy which is what you want.
- Turn off and cover the bowl and let stand for 30 minutes.
- Add the salt and start adding more flour until it pulls away from the bowl, but still tends to pool when you shut off the motor. It will be very sticky.
- Oil up your hands and a spatula and get the dough out of the bowl. Place it all in a big oiled bowl, and then take a knife and divide in half and place the second half into another big oiled bowl. Turn the dough so it’s coated with the oil. (this will give you 2 10 1/2″ skillet pizzas.
- Cover with oiled plastic wrap and refrigerate for a minimum of 24 hours and up to 4 days.
- Remove about 2 hours before baking.
- Oil your skillets and then pull, push, pour out the dough into each. Leave for an hour.
- Gently with oiled fingertips push it out to the edges of the pan until you have it spread about. Leave it for another hour.
- It should now be ready, puffy and warm.
- Use your favorite pizza sauce homemade or bottled, spreading carefully not to disturb too many of the bubbles.
- Use your favorite toppings.
- Place in a preheated oven to 500° (usually takes a good half hour)
- Bake for about 20-25 minutes or until cheese is bubbling and starting to brown.
- Let it sit for 15 minutes or so before cutting.
Serves: 6 easily
- Recipe Review: Jay’s Signature Pizza Crust (mandaloves.wordpress.com)
- Margherita Pizza (ediblenglish.wordpress.com)
- Homemade Pizza Dough… (foodiefriendsfridaydailydish.com)
- Cook Illustrated’s Chicago-Style Deep Dish Pizza (themoveablefeasts.wordpress.com)