Nebraska Beef Buns

I came across this recipe in the latest issue of Cook's Country  magazine and couldn't resist giving it a try. It's a regional favorite (also known as "runsas" or "bierocks") that features a soft and tender yeast roll that's filled with a mixture of ground beef, cabbage and cheese. It seems like a fussy recipe but in actuality, other than the time it took for the yeast dough to rise, this dish came together quite quickly and easily. Plus the dough was a dream to work with. My brain is already at work thinking about what else I could fill these buns with.

Nebraska Beef Buns

~makes 12~

Note* We liked these buns served with ketchup.

Ingredients:

the filling

4 t. canola oil, divided

2 lb. extra-lean ground beef

salt and pepper

1 onion, chopped fine

4 c. finely chopped green cabbage (about 1/2 a small head of cabbage)

1 c. low-sodium chicken broth

8 oz. Colby-Jack cheese, shredded (about 2 c.)

dough

1/2 c. milk

1/2 c. water

6 T. unsalted butter

1/4 c. sugar

3 1/2 - 3 3/4 c. all-purpose flour

1 T. instant or rapid-rise yeast

1/2 t. salt

1 egg lightly beaten, plus 1 egg beaten with 1 T. water

Instructions:
1. Make the filling: Heat 2 t. oil in a large pot or dutch oven over medium-high heat until the oil just begins to smoke. Add the ground beef, 1 t. salt and 1 t. pepper and cook, breaking up the meat until the liquid evaporates and the meat starts to sizzle, 10-15 minutes. Drain in a colander and set aside.

2. Return the pot to the heat, add the remaining oil and onion. Cook until just starting to brown, 2-3 minutes. Add drained beef, cabbage and chicken broth. Bring to a simmer, cover pot and cook until the cabbage is tender, about 5 minutes. Remove the lid and cook until the liquid completely evaporates and the mixture begins to sizzle again, 5-7 minutes more.

3. Transfer this mixture to a bowl and let cool for 15 minutes, then stir in the cheese and let cool to room temperature.

4. Prepare the dough: Grease a large bowl and set aside. Combine milk, water, butter and sugar in a microwave-safe container. Microwave until it reaches 110 degrees, 1-2 minutes. In the bowl of a stand mixer (or you can do this by hand as well), add 3 1/2 c. flour, yeast and salt. Mix to combine. With the machine running on low, slowly add in the milk-butter mixture, then the lightly beaten egg. Mix until dough comes together, about 3 minutes.

5. Increase speed to medium-low and mix until dough is smooth and pulls away from the sides of the bowl but sticks to the bottom, about 8 minutes. If at about the 4 minute mark the dough still looks wet and sticky, add in the remaining flour, 1 T. at a time until the dough looks as it should. Transfer dough to the greased bowl and cover with oiled plastic wrap, let rise in a warm place until doubled in size, 40-60 minutes.

6. Adjust oven racks to upper-middle and lower middle-positions and preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and divide into 12 equal portions and roll each portion into a ball. Cover the dough balls with plastic wrap and let sit for 5 minutes.

7. Working with one piece of dough at a time and keeping the remaining dough covered in plastic wrap while you work. Roll out into an approximate 5 1/2 inch circle. Using a 1/2 c. measure, lightly pack the measuring cup with the beef mixture. Scoop out onto the rolled out dough. Bring the edges of the dough up the sides of the filling and pinch the seams together to close the dough around the filling. Place seam-side down on the parchment-lined baking sheet. Repeat with remaining dough and filling. Place 6 buns on each baking sheet, placing 2 inches apart. Cover baking sheets with plastic wrap and let rise until almost doubled in size, 45-60 minutes.

8. When risen, remove plastic wrap and brush each bun with egg/water mixture. Place the baking sheets, one on the upper rack, the other on the lower rack, and bake until golden brown, 22-25 minutes, rotating the baking sheets, front to back and top to bottom, halfway through the baking time. Remove buns to a wire rack to cool for 15 minutes before serving.

Recipe source: adapted barely from Cook's Country Magazine

Orange-Almond Drop Cookies with Orange Icing

First let me say, a very Happy Mother's day to all you wonderful moms out there. I hope you all got properly spoiled today. I got my Mother's Day booty on Friday when my boys got home from school. My 7 year-old made me a red ceramic dish with a sweet little heart carved in the bottom, along with a homemade card. My 11 year-old made me a super cool black/orange/glittered, mod-podged flower vase out of a glass bottle. Then on Saturday, my husband surprised me with a beautiful potted azalea, a sweet card and some chocolates (which incidentally are now all gone, cause it's Mother's Day and I can do what I want). Unfortunately today my husband is on a trucking layover for work, in Idaho until tomorrow morning, but we have plans to do something special for lunch tomorrow while the kids are at school. Today it's just me and my boys and we are planning on heading out to see Grandma soon for ice cream and fun. Plus we'll be taking her some of these cookies I baked this morning.

Recently while on a thrift-store outing with my mom I picked up this little gem...

I have sort of a collection happening with Betty Crocker cookbooks. It was the main cookbook my mom cooked from when I was growing up, she had two editions, her main one was a 1969 edition, the other was a 1950's edition (the original, I think?) that came from my grandmother. So after I got married it was the obvious cookbook choice for me as a new cook learning the ropes. I used that cookbook a lot in my first years of married life. Now I feel kinda like I need to own all the editions for some reason even though I don't really cook much from the Betty Crocker cookbook anymore. I guess it just hold a lot of sentimental value for me.

So when I saw this little treasure I was very excited to pick it up. Plus the way they spell "cooky" just makes it unforgettable. There are quite a few great sounding "cooky" recipes in here. I started with the second recipe in the book, which is these Orange Drop cookies.

Orange-Almond Drop Cookies with Orange Icing

~makes about 3 dozen cookies~

Note* The recipe called for using all vegetable shortening for the fat component, as opposed to butter, or a mixture of butter and shortening. If you wanted to, I suppose you could substitute half or all the shortening with butter.

Ingredients:

for the cookies

2/3 c. shortening

3/4 c. sugar

1 egg

1/2 c. orange juice

2 T. grated orange zest

2 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 c. slivered almonds, toasted and coarsely chopped

for the icing

2 1/2 T. softened butter

1 1/2 c. sifted powdered sugar

1 1/2 T. orange juice

2 t. grated orange zest

Instructions:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer (or by hand) cream together the shortening and sugar. Add egg and mix thoroughly. Add in orange juice and zest, mix thoroughly. Add in the flour mixture. When the flour is almost completely mixed in, add the almonds. Using a wooden spoon or rubber spatula, give the cookie dough one final mix to make sure everything is mixed together.

3. Drop the dough onto an ungreased baking sheets by rounded teaspoons and bake until golden brown around the edges, 8-10 minutes. Remove from and let the cookies set up for a couple of minutes on the baking sheet before removing cookies (with a thin metal spatula) to a wire rack to cool completely.

4. Meanwhile, prepare the icing. In a medium bowl blend together butter and powdered sugar. Add in orange juice and zest. mix vigorously until smooth. Ice the cooled cookies, using about 3/4 t. icing per cookie.

Recipe adapted from the Betty Crocker Cooky Book

Tres Leches Cake

I wish I could follow the title of this post with a bunch of little hearts because I love this cake so much. Something about a cake soaked in a mixture that contains 3 types of milks (Tres Leches), sweetened condensed milk (which I could each straight up with a spoon, YUM!), evaporated milk (love it in my tea when I have it around), and heavy cream, just does something for me.

With Cinco De Mayo just around the corner, I thought I'd share this delicious cake with you.

Yum!

Tres Leches Cake

~serves 12~

Ingredients:

For the Tres Leches Mixture:

14 oz. can sweetened condensed milk

12 oz. can evaporated milk

1 c. heavy cream

1 t. vanilla extract

For the Cake

2 c. all-purpose flour

2 t. baking powder

1 t. salt

1/2 t. ground cinnamon

1/4 t. freshly grated nutmeg

8 T. (1 stick) unsalted butter

1 c. 2% milk

4 large eggs, at room temperature

2 c. sugar

2 t. vanilla extract

For the whipped cream topping

1 c. heavy cream

3 T. corn syrup

1 t. vanilla extract

Instructions:

1. For the Tres Leches mixture: Place the sweetened condensed milk into a large microwave safe bowl and cover tightly with plastic wrap. Microwave on low power (I chose 30% power) stirring and replacing the plastic wrap every 3-5 minutes, until the milk thickens and darkens slightly, 9-15 minutes total. (you are kind of making dulce de leche.) Whisk in the evaporated milk, 1 c. heavy cream and 1 t. vanilla extract. Cover and set aside, cool to room temperature.

2. Make the cake: Grease and flour a 13x9 inch baking dish. Adjust oven rack to middle position and preheat to 325 degrees. Whisk together flour, baking powder, salt, cinnamon and nutmeg. Heat butter and milk together in a small saucepan over low heat until the butter melts, set aside to cool slighlty while preparing the cake.

3. In the bowl of a stand mixer, add eggs. Beat at medium speed for about 30 second. Slowly add in the sugar. Increase the heat to medium high and beat until very thick and glossy, 5-7 minutes. Reduce speed to low and slowly add the butter/milk mixture and vanilla. Add the flour mixture in three additions, scraping down the sides of the mixing bowl as necessary. Then mix at medium speed for 30 seconds to fully incorporate. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer cake to a wire rack and let cool for 10 minutes.

4. Using a skewer, poke holes all over the cake at 1/2 inch intervals. Slowly pour the tres leches mixture all over the cake. Let sit at room temperature 15 minutes, then refrigerate for at least 3 hours prior to frosting the cake.

5. Remove the cake from the refrigerator 30 minutes before serving. Beat the remaining 1 c. heavy cream, corn syrup and 1 t. vanilla to soft peaks. Spread evenly over cake. (Cake can be assembled up to 3 days ahead of when you want to serve it.

Recipe Source: Adapted slightly from Cook's Country Magazine.

Chocolate Chunk, Oatmeal, Pecan Cookie Bars

I don't do a whole lot of baking. But I am intrigued by the idea of baking things in a healthy way. It can be a challenge to reduce fats and replace ingredients like white flour with whole wheat, so when it can be successfully done, I love it. One of the things I have recently learned is the virtues of browned butter. Browning butter intensifies its buttery flavor enabling you to use less of it. Such a lovely thing!

One of my families baked goods weaknesses is definitely cookies. Gosh I love cookies. The chewy-salty-sweet yumminess of a home baked cookie makes me weak in the knees. I made chocolate chip cookies a few weeks ago and was craving them again but I was having a battle of wills inside myself over indulging in all those butter calories again. That is how this recipe was born.

Now I am not claiming that this is a healthy recipe, but based on a standard cookie recipe, I did manage to cut the butter in half. I figured I needed to compensate for some of the moisture this was removing so I added a little bit of lowfat sour cream and an extra egg white. I also replaced over half of the white flour with whole wheat pastry flour. 

Loaded with dark chocolate chunks, toasted pecans and oatmeal. These are still a decadent cookie for sure, but maybe one you can feel just a little bit better about eating.

Chocolate Chunk, Oatmeal, Pecan Cookie Bars

Note* When browning butter, be sure to use a stainless steel pan. A dark nonstick surface will make it impossible to tell when the butter browns.

Ingredients:

1 stick unsalted butter

1 c. dark brown sugar

1/2 c. sugar

1 t. vanilla

1 egg 

1 egg white

1/4 c. lowfat sour cream

1 1/4 c. whole wheat pastry flour

1 c. all-purpose flour

1 t. baking soda

1/2 t. salt

10 oz. package dark chocolate chunks

1 c. pecans, toasted and coarsely chopped

1 c. old-fashioned oatmeal

nonstick cooking spray

Instructions:

1. Adjust oven rack to the middle position, preheat oven to 375 degrees. Line a 13x9 inch baking pan with foil and spray with nonstick spray.

2. Whisk together flours, baking soda and salt in a medium bowl, set aside.

3. Melt the butter in a stainless steel, medium skillet or saucepan over medium-high heat until the butter turns golden-brown and has a nutty aroma, about 3-5 minutes. (Be sure to watch the butter carefully, it goes from browned to burnt in seconds.)

4. Add the butter to a large bowl along with sugars and vanilla. Whisk to combine. Add the egg, egg white and sour cream. Vigorously whisk this mixture for 30 seconds  then let rest for 3 minutes, whisk again for 30 seconds and rest again for 3 minutes, repeat this step once more. (This is done to ensure that the sugar melts, and helps make the bars chewy.) 

5.Stir in the flour mixture, mixing until most of the way combined. Add in chocolate chunks, pecans and oatmeal. Mix to thoroughly combined. 

6. Pat into prepared pan. (The cookie dough will be sticky, it helps to use wax paper or even a plastic bag over your hand to keep it from sticking to your hands.) Bake for 20 minutes, until golden brown. Cool on a wire rack. Remove from baking dish and cut into squares.

Classic Irish Soda Bread

I am a sucker for the food holidays. Gimme any reason to celebrate with good food and I am there! So anyhow that being said I couldn't resist the temptation whip up a quick loaf of Irish soda bread in the spirit of upcoming St. Paddy's day. This bread is incredibly easy to put together, like 5 minutes quick. The leftovers make pretty yummy toast too. Enjoy!

Classic Irish Soda Bread

~makes 1 loaf~

Recipe Source: Baking Illustrated

Ingredients:

3 c. unbleached all-purpose flour

1 c. cake flour

2 T. sugar

1 1/2 t. baking soda

1 1/2 t. cream of tartar

1 1/2 t. salt

2 T. unsalted butter, softened, plus 1 T. melted butter for brushing on the crust

1 1/2 c. buttermilk

Instructions:

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. In a large bowl, whisk together  flours, sugar, baking soda, cream of tartar, and salt. Using your fingers work the softened butter into the dry ingredients until it resembles coarse crumbs. 

2. Add the buttermilk and mix with a fork until the dough begins to come together. Turn the dough out on a floured counter and knead 12-14 times, just until dough is cohesive and lumpy. (Don't over knead, or the soda bread will be tough.)

3. Shape the dough in to a round about 6 inches in diameter and 2 inches high. Place on a greased or parchment-lined baking sheet. Using a large serrated knife score a large X on the loaf, 5 inches long and 3/4 inch deep.

4. Bake until golden brown and a skewer inserted into the center comes out clean, 40-45 minutes. Remove from the oven and brush with the melted butter. Cool to room temperature before serving.

Orange "Brownies" with Orange-Rosemary Glaze

It has been a dreary rainy Monday morning. Not at all a rare thing to see here in the Pacific Northwest. And myself being a born-and-raised Northwest girl, this weather doesn't get me down in the least. For me it means warm and cozy, in my house, no TV or radio, just the peaceful sound of the rain falling outside. I love rainy days, always have, always will.

Another thing I love contrary to most everybody else is Mondays. In my house there resides 2 growing boys, ages 11 and 7, and weekends around here usually include a lot of raucousness, loud action movies and video games, and a lot of "Mom, I'm hungry!"s. So when Monday rolls around, I cheerfully herd those sleepy-eyed boys on outta here, walk back into my house and embrace complete silence. Monday is my Saturday!

So to celebrate my Monday liberation, I thought I'd bake up something sweet! Cheers! Happy Monday!

Orange "Brownies" with Orange Rosemary Glaze

Tip: Don't be so fast to throw those butter wrappers in the garbage. You can use them to butter up the baking dish.

Ingredients:

For the cake:

1 1/2 c. unbleached all-purpose flour

1 t. salt

2 c. sugar

1 c. (2 sticks) unsalted butter, softened

1 T. grated orange zest

4 large eggs

For the glaze:

1 c. confectioner's sugar

1 t. grated orange zest

1/2 t. minced fresh rosemary

2 T. fresh orange juice

Directions:

1. Preheat oven to 350 degrees. Butter a 13x9 inch baking dish, set aside.

2. Combine flour and salt in a medium bowl. In a stand-mixer or using a handheld mixer, cream together sugar, butter and orange zest. Add eggs, one at a time, mixing well after each addition. Add in flour mixture, mix until thoroughly combined. Spread batter into prepared pan. Bake until golden brown and set, about 30 minutes. Let sit for 10 minutes. Using a fork, prick the cake evenly all over.

3. Prepare the glaze. Combine all the glaze ingredients and whisk until smooth. Pour and quickly spread evenly over the brownies. Enjoy!