Best Ever Beer Bread

I know, it has been WAY too long since I have been posting.  I have been super busy and loving Instagram as my social media platform. With this super surreal time, it is hard to believe that we are dealing with a pandemic.  I hope all of you are well and safe.  Since the stay at home mandate was announced, I have been home cooking up a storm.  One of my favorite things that I have made recently is Beer Bread.

Jalapeno Cheddar Biscuits | Blogger C.L.U.E. Society

El Nino hit the Bay Area with a vengeance over the weekend.  The storms are predicted to continue off and on through the end of the week.  I heard on the news that we had over 4 to 5 inches over the entire weekend.  Sure hope this puts a big dent in our drought.  Despite having big storms and spring is around the corner, I am sure we are in store for more. Bring it on!

Pumpkin Molasses Tea Bread | Blogger C.L.U.E. Society

The San Francisco Bay Area is made up of micro climates.  You could drive one hour in any direction from San Francisco and experience on average a 25+ degree difference.  According to the weather authorities here, we are in for a very warm week ahead and averaging in the low to mid 90’s.  Living in the Bay Area, we are known for our Indian Summers where despite the calendar stating it is fall; we have summer like weather through the end of October many years. 

Pumpkin Scones with Spiced Glaze | Secret Recipe Club

It’s a new year of kicking it off with the Secret Recipe Club.  For January, I received Heather’s blog called – It’s Yummy to My Tummy.  While looking through her blog for the perfect recipe to make, I soon realized why her blog had a familiarity to it – she was paired with me back in June and made my Caprese Bites.  Heather likes to make people happy with her food and decided to add her collection of delightful treats to one place – her blog.

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Onion Biscuits | Blogger C.L.U.E. Society

I believe Colonel Mustard did it in the dining room with a candle stick. Do you love the game CLUE?  I grew up playing this imaginative board game that produced many outcomes based on the roll of the dice and the order of pulling cards.  Much like this classic game, the food blogging world is taking a spin on the concept for a brand new online cooking club called – Blogger C.L.U.E. Society.

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Strawberry, Apricot & Coconut Scones | Secret Recipe Club

It is hard to believe it has been just a week.  A week since our little Max went to heaven. Max came into our home when he was just 8 weeks old and was a bundle of joy.  Max was our furry four legged child.  He battled cancer for the last couple months of his life and on Sunday last week, he went to the great dog park in the sky.  It had to be one of the most difficult days for hubby and me.  The next day was especially challenging since the house seemed so big and empty without our little guy.  Since then, time is beginning to make things a bit easier. The tears have lessened. I can talk about and think about him, without getting so emotional.  I will have always have a special place in my heart for Max. They say time heals and I believe it does.

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Petite Sage and Gruyere Biscuits | Friday Night Bites

Back in December I made the most magnificent biscuits.  After visiting the biscuit bender 6 months ago in the San Francisco Ferry Building I was on a quest to create biscuits as good as his or better.  I believe I accomplished my task with these heavenly biscuits. 

Since the end of last year when I hosted our annual food bloggerscookie exchange and lunch, I promised I would post my recipe for the biscuits I served.  Finally that day has arrived.  I know that Patti, Liren, Jean, Azmina, Lisa and Gina will be thrilled to be able to make these at home.  Knowing these talented ladies, they will put a twist on the recipe and come up with a fun variation.

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Lemon Currant Cream Scones | Secret Recipe Club

Weekend mornings at our house are sometimes quite frankly lazy days.  Hubby and I work long hours all week and come the weekend, it is time to let our hair down, keep our pajamas on, sip on some freshly brewed coffee and enjoyed a handmade breakfast.  Lately I have been on a Steel Cut Oatmeal kick and can’t get enough.  The hearty flavor with a touch of brown sugar is simply love in a bowl.  Albeit, the time (almost 30 minutes) one must put into coking this bowl of love, it is very much worth the time for tasty and healthy reasons.

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Cinnamon Coconut Bread

Okay if you are like me, you love bread.  Say it – I LOVE BREAD!  Did you actually say it – if you did, I am giving you a virtual high five. How many bread lovers are out there?  Probably millions, right?  If you love bread, stand up and be counted.  Hands down, give me bread over a cookie any day and I am so happy.

I have to admit that I am not one of those artisan bread bakers.  In fact, it is on my bucket list to make that perfect loaf of bread that one might think I purchased from the bakery versus me actually making it.  Perhaps even mastering the art of bread making to where a master baker would have a hard time identifying in a “bread line up” behind a that one way mirror.  I can dream at this point, but will accomplish this goal of mastering the art of bread making.

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Bouchon Bakery Bacon Cheddar Scones

Each time I visit Yountville I must wait in the long line at Bouchon Bakery.  At first, you may think that it will be eternity until you get inside to preview all of the delightful goodies that await you, but it does goes rather quick, especially if you have a friend with you to pass the time.  If you are by yourself, then listening and watching all of the people will surly pass the time for you.  People come from around the country and the globe to have one of those light green boxes filled with the spectacular treats that Thomas Keller is so well known for.

Last time I went to Yountville, I purchased the Bacon Cheddar Scones and devoured it in the car on the way home.  I could not believe how absolutely delicious this scone was.  As I was driving home, I kept trying to determine what made these so tasty.  Was it the butter, bacon and white cheddar cheese?  I think those were definitely part of the tasty equation.  There was something else that was added that I could not quite put my finger on.

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Cherry and Coconut Scones

On Saturday hubby sent me a text that a Boeing 777 crashed at SFO.  At first, I could not believe it.  Knowing that he was flying himself that day, I asked him like I do every weekend when he flies – text me when you land.  Hubby has been flying as a private pilot for over 25 years and I trust him more than some of the commercial pilots.  Unfortunately on Saturday two young girls lost their lives and numerous others sustained a vast variety of injuries.  We will not know for a while what the actual reason was for the crash but based on what I know from flying with my hubby for a long time and the thoughts he shared with me - we have our theory as to the reason for the crash.  My thoughts and prayers go out to the victims and their families and that they soon have some sort of peace and comfort to cope with this tragedy.

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Cheddar Cheese Biscuits + Farmstead Restaurant in Napa Valley

In the heart of Napa Valley resides Long Meadow Ranch (LMR).  This 650-acre home ranch produces both wine and food in the Napa Valley from three different locations including the home for wine making at the 90 acre Rutherford Estate in the center of the Rutherford AVA. Among this vast estate, the destination spot is the Long Meadow Ranch Winery and the spectacular restaurant, Farmstead and the tasting room in the historic Logan-Ives House and the Farmers Market at Long Meadow Ranch. It is an impressive destination and not to be missed if you are in St. Helena and/or Napa Valley.

Yesterday we convened for our regular restaurant club get together and this month it was my turn to select our destination.  Farmstead had been on my list for a while. I was thrilled the day had finally arrived to experience this distinguished restaurant. 

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Chocolate Banana Bread

When life gives you lemons, make lemonade.  When life gives you ripe bananas, make banana bread.  When you want to kick up banana bread, add chocolate.  Chocolate Banana Bread is both savory and slightly sweet, yet hardy and satisfying – a perfect bite of baked goodness.

I purchase bananas with the intention to eat one each day along with my Greek yogurt which I take to the office each day.  However, there are some weeks where blueberries rule the roost and the lonely banana sits in the basket on the counter wondering why he didn’t go to work with me that morning.  Then the weekend rolls around and 3 or 4 bananas are at the stage of perfection for making banana bread.

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Pumpkin Yeast Rolls + Pumpkin Butter | Secret Recipe Club

It can’t be September already?  Why does time seem to fleet past us at such a rapid pace? It is approximately the third Monday of each month that I anticipate in the Secret Recipe Club monthly reveal of group C’s posts.  If you are not familiar with the Secret Recipe Club, it is a group of talented food bloggers who are paired each month with another blogger to select and prepare a recipe from their blog.  On reveal day, each food blogger eagerly awaits to see who they were paired with and what that person selected.  It is a whole lot of fun and if you are interested in joining, simply click on the link to learn more.

This month I was paired with Kate from Kate's Kitchen.  I was excited to learn that I was paired with Kate, since I have enjoyed her blog for several years.  Kate is a financial planner who lives to cook.  She and her hubby Connie love to cook, garden, and travel, watching Colts football and Red Sox baseball and going to the Civic theater to take in a show.  Kate has a vast array of recipes on her site which made it hard to choose one. 

With Labor Day behind us, the changing of the seasons is happening.  The days are getting shorter. The days are still warm yet the nights have a particular crisp sensation.  The light has a different filter.  The scent of fall is apparent in the air.  Halloween decorations line the shelves.  Pumpkins are popping up everywhere – in stores, recipes and Pinterest.  Fall is almost officially here.

Once I spied Kate’s Pumpkin Yeast Rolls, I knew that would be the recipe.  My hubby adores fall and especially anything with pumpkin.  These light yeasty delights would be the entrée to fall.  They were so simple to make and the result was just perfect.  Pumpkin butter has been on my bucket list for a while.  Since I had leftover pumpkin puree – what better way to utilize it, then creating some pumpkin butter to go along with these heavenly rolls.  Fall has officially begun!

Pumpkin Yeast Rolls

1 (¼  oz) package active dry yeast

¼ C. Warm water

½ C. Milk

½ C. Pumpkin

1/3 C. Sugar

1 t. Salt

4 T. Butter

2 ½ C. All purpose Flour

Dissolve the yeast in the warm water.  The temperature should be about 105 degrees.  Set aside.  Next you want to scald the milk.

Add the pumpkin, sugar, salt and butter to the scalded milk.  Remove from the heat and the butter should melt from the heat.  Add to the burner if needed to complete the butter melting process.

Add the yeast and water to the pumpkin mixture and stir.  Put 2 ½ cups flour in a large bowl.  Add the pumpkin mixture to the flour and mix well. 

Put the roll dough on a floured board and knead it until it is smooth and elastic.  Add more flour as needed.  Oil a medium sized bowl and place the dough in there.  Cover it and put it in a warm place to allow it to rise until it has doubled in size – about 1 to 2 hours.

Punch it down and move it to a floured board.  Divide the dough into 12 equal portions or 24 if you want smaller rolls and shape into balls.  Place the rolls into a greased 9x13 pan. 

Cover the pan and allow the rolls to double in size.  The rolls will touch and that is perfect.  Preheat the oven to 350 degrees and bake for 18 to 20 minutes.  Serve with pumpkin butter.

Pumpkin Butter

.

14 oz. pumpkin puree
1/2 cup sparkling apple cider
1 teaspoons ginger
1/4 teaspoon cloves
1 teaspoons cinnamon
½ teaspoon nutmeg

¾  C. sugar

Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 20 minutes, or until mixture thickens. Let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. 

Lemon and Coconut Scones

Sunday mornings around our house often are quite relaxing. Breakfast is an important event, especially to my hubby. The idea of a Sunday breakfast ignites excitement in his eyes, whether we are having it at home or at one of our favorite spots.

Last Sunday I was inspired to bake in the morning and my affection with a great scone was tugging at me. Not sure where the idea popped into my head, but the infusion of lemon and coconut were a natural pairing for me. Perhaps I was dreaming about it? I whipped out my go to recipe for scones, which I have had for such a long time, can’t even remember where I got it. In fact it has morphed over the years to be perfected in my mind.

I could choose to make these in my kitchen aide or food processor however; I truly enjoy making them by hand. The result is light, fluffy and ever so tasty. Yes, it is bit messy but it is completely worth it. I found that adding a lot of lemon zest, the flavor just radiated through along with a dollop of great lemon curd. I was in scone heaven. We had some turkey bacon along side these heavenly bites along with fresh brewed coffee. The morning was completed with watching our friends at Good Morning America.

Lemon and Coconut Scones

3 C. Flour
3 T. Sugar
1 ½ T. Baking powder
1 t. Salt
8 T. Butter
2/3 C. Buttermilk
½ C. Milk + 2 tablespoons for brushing the tops
3/4 C. Toasted Coconut (reserve ¼ cup for the top of each scone)
Zest of two lemons

Preheat oven to 425 degrees.

In a large bowl, add the flour, sugar, baking powder, lemon zest and salt and mix. Cut the butter into small pieces and add to the dry ingredients. With your hands break the butter down to pea size pieces. Add the toasted coconut and mix gently. Add the buttermilk and milk to the mixture and combine with your hands until it forms a ball. Be careful to not over mix.

Form the dough into a square that is approximately 10 inches around and an inch and half thick. Then cut into 12 pieces. Place onto a prepared cookie sheet or non-stick cookie sheet. Separate by each one at least an inch apart to allow for expansion. Brush each one with milk and top with reserved toasted coconut.

Bake for 10 to 15 minutes until light golden brown and all the way cooked through.

Enjoy warm with your favorite lemon curd or jam.

Dried Mission Fig and Oat Scones

Rise and shine. Not quite the words you may want to hear too early on a weekend morning, unless you are an early riser. However if you got wind of the scent of freshly baked scones whizzing past your nose, you might abound out of bed. I can guarantee that if you smelled these scones, you would get up even if you like to snooze until ten.

This is another great recipe from the maven herself – Martha Stewart. The February issue provided a section called – “From My Home to Yours” and it featured four recipes for scones along with tips to making the perfect scone. I did not have apples in my house, but did have dried mission figs, so I substituted and they turned out just perfect.  Found the dried mission figs at Trader Joe's and served with my homemade Balsamic Fig Jam.

Several years ago I enjoyed high tea with my hubby and parents at the Savoy in London. I was in love with the scones they served and it was hard to eat just one. They were light and flaky and of course buttery. With the lemon curd and homemade jam, I was in high tea heaven. Especially since we were in the heart of traditional tea land. I adore the formality of high tea and the traditionalism of the ritual.

Having thrown many tea parties from a bridal shower that included a high tea and croquet to simple tea with my hubby while enjoying little sandwiches and cookies, I am transported back to London every time. It is either to Brown’s Hotel or the Savoy.

These scones are perfect for a weekend morning where you want to take it easy and not be in a huge rush. They are very simple to make and you will not be able to eat just one – guaranteed!

Dried Mission Fig and Oat Scones

Slightly adapted from here

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 ½ C. Dried Mission Figs, chopped small peices
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add dried figs and buttermilk, stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

Fig Muffins with Brown Sugar Crumb Topping

Saturday morning. It is one of my favorite days of the week. It is nestled perfectly in between the end of one week and the beginning of another. No rushing for me today - still in my pajama’s and sipping a cup of piping hot coffee.

What goes better with a fantastic cup of coffee than a fresh out of the oven handmade muffin? Quick frankly, I can’t think of anything right now. My obsession with figs continues with these beautiful Fig Muffins with Crumb Topping.

I am getting nervous that the fig season is almost over and yet I have so many more wonderful things I want to make with these fruit jewels. My signature jam is the balsamic fig jam and I have had multiple requests from good friends to learn to make this. Note to self – set up jam making day. Next I want to make Fig, Proscuitto and Gorgonzola Pizza. Another note to self – make this tonight for hubby along with a special bottle of wine.

Any ideas on what other goodies I should make with figs? Love to hear them. I hope that all of you have a fantastic weekend.

Fig Muffins with Brown Sugar Crumb Topping

Makes 10 muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 C. Mission Figs, Fresh and chopped
½ C. butter, melted
2/3 C. sugar
1 large egg
2 t. vanilla
2 t. Dried orange peel

Brown Sugar Crumb Topping

½ C. Brown Sugar
½ C. Flour
3 T. Butter, cut into small cubes
¼ t. Salt

Add all of the ingredients to a bowl. With your fingers, break up the butter and work together until all ingredients incorporate together.

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel and salt in a bowl. Whisk together figs, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used an ice cream scooper to divide batter among lined muffin cups. Use about a tablespoon of the crumb topping on each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Banana, Coconut and Pecan Muffins

The long holiday weekend is coming to a close. Labor Day is a United States federal holiday observed on the first Monday in September that celebrates the economic and social contributions of workers. Our labor day was a mix of being on the go and simply relaxing at home. I took Thursday and Friday off from work to enjoy an extra long weekend. The R&R was much needed.

This morning, Hubby and I enjoyed watching Good Morning America with a freshly brewed cup of coffee along with these delicious Banana, Coconut and Pecan Muffins. Typcially I am not much of a muffin fan, not that I do not like them, it is just that they are not as high on the list of breakfast goodies. Lately I have been craving coconut as you probably noticed from my prior post – Coconut & Chocolate Chip Shortbread Cookies.

These are such a simple breakfast treat to make and pack a lot of flavor in just a few luscious bites. My house still has the scent of freshly baked muffins lofting through and it just brings a smile to my face. My hubby brought over half a dozen to our neighbors next door to enjoy while they were right out of the oven.

By the way, please feel free to check out and “like” my new Facebook Fan Page. I hope that each and everyone of you enjoyed the long holiday weekend and are refreshed for the week ahead.

Banana, Coconut and Pecan Muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 very ripe bananas, mashed
½ C. butter, melted
2/3 C. sugar
1 large egg
1 t. vanilla
½ t. Dried orange peel
3/4 C. sweetened flaked coconut
½ C. Pecans, chopped and toasted + 2 T. for tops of muffins

Makes 12 muffins

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel, pecans, ½ cup coconut and salt in a bowl. Whisk together bananas, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used a ice cream scooper to divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut plus the 2 tablespoons of pecans evenly on top of each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Bacon, Cheddar and Chive Biscuits | Secret Recipe Club

This is the second time that I have participated in The Secret Recipe Club. I had such a brilliant experience with the initial time and was introduced to other wonderful bloggers; I knew I needed to continue with the club. Amanda of Amanda’s Cooking is the founder of this fun cooking club. Each month you are assigned to a new blogger and can explore their site for new recipes and ideas.

This month I had the pleasure of being introduced to Tara from Feels Like Home. Tara’s blog is chalk full of numerous topics beyond just cooking. She shares ideas on making home management easier, family tips, crafts, good health and even home schooling thoughts. I only have a four legged child, so some of her wonderful tips are not applicable to me but I can imagine that her wisdom has helped many.

Tara is a young wife and mother. Her motto is – “I live the life I love, and I love the life I live”. I can sense that Tara is a very positive person and I am sure a great mother, wife and friend to many. She balances her teaching science at a high school, blogging and taking care of her family. The name of her blog came from moving quite a bit as a kid, to finally having a home and family, so now it “feels like home”. It was nice to meet Tara virtually and I give her much kudos for everything she has accomplished.

Choosing the recipe for this round of the Secret Recipe Club was challenging, since Tara has so many wonderful ones to choose from. However, one just stood out immediately – perhaps it was because bacon was one of the ingredients. Who doesn’t love applewood smoked bacon?

The Bacon Cheddar Breakfast Biscuits caught my eye and made my mouth water. The recipe called for bisquick, which I typically do not have in the house. I loved all of the ingredients, so I made my standby buttermilk biscuits and then added the bacon and cheddar to the mix. Thought another natural match for these delightful biscuits would be a touch of chopped chives to enhance the flavor profile. I thought the brushing of the garlic butter on the finished biscuits was brilliant and again another layer of flavor.

The smell of bacon combined with buttery biscuits lofting through the house, was the pure smell of home. I can see why Tara loved to make these. Right when I pulled them out of the oven, I had to have a bite. All I can say is these are pure heaven for either breakfast, lunch or dinner. Thank you Tara for a wonderful inspiration and recipe!

Bacon, Cheddar and Chive Biscuits

2 1/8 C. Flour
4 t. Baking powder
2 1/2 t. Sugar
¼ t. Cream of Tarter
½ t. Salt
1 Chilled stick butter or shortening (1/2 cup) cut into small pieces
⅔ C. Buttermilk
4 to 6 Pieces of Applewood Smoked Bacon, cooked and crumbled
1 C. Grated Cheddar Cheese
¼ C. Chives, finely chopped
2 T. Melted butter
½ t. Garlic powder

Preheat the oven to 400º

In a large bowl, blend together the flour, baking powder, sugar, and salt. Add in the cold butter and toss the butter in the flour. Using your finger tips quickly cut and rub the butter into the flour mixture until the mixture resembles pea-size pieces. I recommend using your hands for best results but do not overwork. Add the bacon, cheddar and chives and mix together.

Pour in the buttermilk. Using a fork, mix everything until it just comes together. Lightly dust a bread board with flour. Turn the dough out, lightly dust the top with flour, and gently knead the mass until it comes together.

Using your hands, flatten the dough out into a rectangle one-inch thick. Cut into twelve pieces.

Transfer each biscuit to a non-stick baking sheet. Mix the garlic powder into the melted butter. Lightly brush on to each biscuit. The closer you have them together, the softer they will be. Bake for 10-15 minutes until they are lightly golden brown around the edges. Best eaten right out of the oven for peak deliciousness!