Advertisements

Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘baking

Sugar Dish Me Moved!!

leave a comment »

So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

Advertisements

Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Strawberry Muffins

with 13 comments

chopped strawberries for muffins

I do realize that it isn’t strawberry season anymore. So let me explain.

Evan LOVES strawberries. And when I spied them on sale at the end of the season I got just a little overzealous with my purchase. He happily raided the strawberry container in the refrigerator for about 4 days, and then some of the berries lost their luster. Bruises appeared here and there and my little guy lost all interest.

I felt sort of guilty about buying too much because I reeeeeeally hate waste.

And so… muffins.

fresh or frozen strawberries

But before I break down the superb nature of these crazy awesome complex carbohydrates… a few changes!

SugarDishMe.com is moving! Okay but not really. It will still be sugardishme.com. I’m just moving my web hosting around (I posted a little note on Facebook last week, so those of you that follow there already had a heads up) which is basically like one gigantic brain-melting headache. The new site is built and I honestly thought everything would be done about a week ago but it takes 7-10 days for the domain to move and then another few days for the name servers to propagate.

Hey! Look at that! That sounds like I know what I’m talking about! (I don’t.)

What I DO know is that I haven’t posted here thinking that I would just publish this post there, except the recipes are piling up and I haven’t talked to you all since SATURDAY. And I missed you.

Oh! Before I forget…Trailer Trashtastic is still alive and well and I actually found time to update it last week, so there’s that. Especially if you’re interested in mobile home living/decorating/solutions, or maybe you’d just like to laugh at my wallpaper? Anyway… I’ve got a few cool projects set to go up in the next week or so.

leftover fruit muffins

Okay, so strawberry muffins. This is what happens when I buy too much fruit. Or when I buy fruit that just totally disappoints me (yeah. I’m talking about you, GRAPEFRUIT.) . Blackberries I think would be pretty amazing here. Chopped apples would, too. If you were clever enough to freeze your summer bounty (or if you are in the habit of stocking up on frozen berries, you know, just in case) then use some of it here! Seriously.

whole wheat strawberry muffins
These babies were my breakfast for three days straight. And my snack. And Evan’s snack.

It got down to paper, rock, scissors for the last muffin. I was paper. PAPER COVERS ROCK!!!

Buuuut I shared. Because Evan is really cute. And I thought that hoarding all the muffins from my nine year old might set a bad example.

strawberry muffins

Whole Wheat Strawberry Muffins

1/2 cup (1 stick) butter, at room temperature

1 1/2 cups granulated sugar

4 eggs

zest of 1 lemon

1 cup buttermilk (I used reduced fat)

1 1/2 cups chopped fresh or frozen strawberries

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.

In a large mixing bowl, cream the butter and sugar together until its light and fluffy. Add the eggs one at a time, beating after each addition until just combined. Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.

In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about 3/4 full (I got 18 muffins out of this recipe). Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.

wholesome morning muffins

Written by Heather @ Sugar Dish Me

October 3, 2012 at 7:24 pm

Cheez-Its, From Scratch

with 15 comments

homemade Cheez-Its
This weekend is for snacking. And loafing. Because the weather is garbage. It’s all rainy, but not cozy up with a book kind of rainy (I just looked evuuureeewhere for that clip from The Office where Phyllis rattles off all the rainy day cliches but NBC is holding it hostage). Today was an ugly, cloudy, it-looks-like-rain-but-it’s-really-only-going-to-storm-for-about-5-minutes, 9000% humidity, extra frizzy-haired, and the little boys won’t go outside kind of rainy day.

So I have decided to be a complete couchy potato, eat snacks, only cook things in the crock pot, and immerse myself in all the new fall TV that’s happening.

What are you watching? Looking forward to? Missing?

making homemade cheez-its

I am definitely missing Desperate Housewives. Sooooo sad.

But Bones is on again- looove Bones.

Caught up on Modern Family the other day- still hilarious. But I think the amount of time they devote to talking about Modern Family on GMA is a little bit creepy.

turn out the dough

The Office is in its last season- the kids and I still like to watch this one together, but we miss Michael Scott. Parks & Recreation is entering into its 5th season, and Amy Poehler always takes the cake, though I haven’t jumped into that show just yet this fall.

So with all this lazy couch surfing and TV watching going on, I decided to make us some snacks. Cheese crackery snacks to be exact.

cheez-it dough

These cheese crackers taste almost EXACTLY like Cheez-Its, but without all the preservatives, of course. And because they’re orange I felt like the color was sort of appropriate for fall when all things pumpkin take center stage (Note: there is not any pumpkin in these crackers).

Speaking of pumpkin… I decided to give the Dunkin Donuts Iced Pumpkin Latte a whirl today. Except that I think the girl that works at our Dunkin Donuts must HATE coffee. Because in the three times I’ve visited the only location near us (which by the way is actually just a sad little drive-thru window stuck in the back of a gas station) and an ordered iced coffee, what I’ve actually been handed is a giant cup of sugar and milk poured over ice. The exception today was that my sugared milk was pumpkin flavored. AND I actually asked her to go easy on the sugar because my teeth still hurt from the last time I attempted a DD iced coffee (at least 3 months ago). Sorry, Dunkin Donuts. That was your last chance.

making homemade cheez-its from scratch

These cheese crackers are nothing like the DD sugar milk garbage. They WILL NOT dissappoint.

baking cheez-it crackers

baked cheese crackers

What are you watching this fall? What’s your TV snack of choice? Does your Dunkin Donuts suck as much as mine does?

Homemade Cheez-Its (from THIS recipe at Creative Noshing)

4 ounces sharp cheddar cheese

4 ounces grated parmesan

1 cup all purpose flour

3/4 teaspoon salt

4 tablespoons unsalted butter

1/2 teaspoon paprika

1/2 teaspoon ground mustard ( I actually used a little spicy mustard from the fridge… worked just fine)

2 tablespoons hot sauce (I went with Texas Pete) OR 2 tablespoons water (if you don’t want spice)

Pre-heat the oven to 375. You can prepare a baking sheet with parchment paper, but i found it unnecessary; didn’t even grease the cookie sheet.

Put all the ingredients in your food processor and pulse until coarse crumbs have formed. Add the hot sauce (or water) in a little at a time until dough forms.

Lightly flour a clean work surface and turn the dough out. Divide it in half (makes it a bit easier to work with) and roll the dough out. I left mine sort of thick (see photos) because I like it when homemade stuff looks sort of rustic. Use a pizza cutter or a sharp knife to cut the dough into squares, and then poke that signature “Cheez-It” hole in the center using a toothpick or skewer. Repeat the process with the second half of the dough. Line your crackers up on your prepared baking sheet; they won’t expand like cookies so there’s no need to leave gaps in between.

Bake for 10-12 minutes; they’ll be just a tad bit golden.

Eat ’em warm or let them cool.

Enjoy!

cheese crackers from scratch

Written by Heather @ Sugar Dish Me

September 29, 2012 at 10:33 pm

Two-Bite Homemade Hostess Cupcakes

with 18 comments

Homemade Hostess Cupcakes

Sometimes I think that Chad might be from another planet.

And I’m not talking about that Men are from Mars crap.

I’m talking about normal cultural references… stuff I thought most people our age (most ages) knew. This all started a few weeks ago when we began toying with the idea of furniture shopping for a few things we need around the house. I’m a sucker for Rooms-To-Go and Ikea marketing; everything in one place at a discount!!! Plus I am really not good at decorate-ey fashiony sort of girl stuff, so wandering through places like that gives me some idea about what in the world I’m supposed to do. A Rooms-To-Go ad appeared in our mailbox and I flipped through it, commenting on things I may want to go see. I said something about liking these chairs but that they were probably sort of pricey because they have Cindy Crawford’s name on them. And then he said this:

“Who’s Cindy Crawford?”

making homemade Hostess cupcakes

So I’m like, “You know. CINDY CRAWFORD. Supermodel. Pepsi commercial. Very distinctive mole. Cindy Crawford!” And he still had no clue.

I busted out some Youtube and pulled up the Pepsi Commercial thinking he’d go, “Ohhhhhh. Cindy Crawford.” But no. Chad has no idea who Cindy Crawford is.

I guess maybe I should be thankful for that?

ready to fill cupcakes

Saturday afternoon gave him some lazy time on the couch while I worked out some elaborate kitchen project (but for the life of me I have no idea what we ate on Saturday…?). He was scrolling through the Netflix library looking for something suitable to half watch/half sleep through, and then IT HAPPENED AGAIN.

Chad asked me, “What’s ‘Heathers‘?” Ummmmmm, are you kidding me?

First of all… my name is Heather. And though I bear absolutely ZERO resemblance to anyone in the movie, I’ve spent my whole life having people draw references to it when I say my name. PLUS I thought ‘Heathers’ was one of those movies that you everyone HAS to see. It’s like saying you’ve never seen The Breakfast Club.

cream filled cupcakes

So I told him that. AND THEN he said that he’d never seen The Breakfast Club.

I almost fell over from shock.

I’m pretty sure both of the kids have seen The Breakfast Club. Where has Chad been? Under a rock? And how do you find your way into adulthood in the year 2012 knowing who Conway Twitty is but not Molly Ringwald?

To be fair, he sort of saved himself a little bit when he said, “Oh, you mean the one with all the kids in detention and that one weird girl eats Cap’n Crunch on her sandwich?”

frosting on cooled chocolate ganache

So I made these little two-bite homemade versions of Hostess cupcakes. Chad DID know what a Hostess cupcake is… I was worried there for a minute. These taste exactly like the real deal, except better because the filling doesn’t have that odd sugar-flavored-but-flavorless-vegetable-oily thing going on. AND I topped them with a chocolate ganache. AND this recipe makes about 48 little squishy two-bite chocolate dreams, which is waaaay more than you’ll get out of a box of those cupcakes. AND since they’re so small you can have two without the guilty compulsion to run 16 miles. Even Cindy Crawford might indulge.

cream-filled bite size cupcakes

homemade hostess cupcakes

Two-Bite Homemade Hostess Cupcakes (adapted from THIS recipe at Can You Stay for Dinner)

Cupcakes

1/2 cup hot brewed coffee

2 ounces semi-sweet chocolate, chopped (I used semi-sweet chocolate chips)

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

1/4 cup canola oil

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

Pre-heat the oven to 325. Line a mini-muffin pan with paper liners and then lightly spray over the whole lined pan with non-stick cooking spray. In a medium bowl, pour the hot coffee over the chocolate, let it stand for about a minute, and then stir with a fork until smooth. Mine had lumps at the bottom and wasn’t so pretty at first; don’t worry. Set the chocolate aside and in a large bowl beat the egg until it’s frothy- about 30 seconds. Add the sour cream, vanilla, and oil. Then beat in the chocolate.

In another large bowl whisk together the flour, baking soda, baking powder, salt, unsweetened cocoa, and sugar. Add the dry ingredients to the wet ingredients and mix until just combined, making sure to scrape down the sides. Use a tablespoon to portion the batter into the prepared mini-muffin cups.

Bake for 10-12 minutes; a pick inserted into the center will come out clean, or with just a few sticky crumbs, The tops will be a little bit springy to the touch. Let the cupcakes cool completely.

Cream Filling

1 stick unsalted butter, softened

3 cups confectioner’s sugar

3-4 tablespoons heavy cream

1/2 teaspoon vanilla

Beat the butter for just a minute to smooth it out. Then beat in the confectioner’s sugar a cup at a time, mixing until smooth in between each addition. Follow the same procedure with the heavy cream, adding it a tablespoon at a time and beating until smooth in between each addition until you’ve reached your desired consistency. Then beat in the vanilla.

Start Assembly

Using a tiny paring knife cut the middles out of your tiny cupcakes. The cupcakes will be really soft and this part won’t look perfect. It’s fine. Just use clean fingers to gently press and shape the opening in the top of the cupcake, but not too much. The frosting will fill it and there will be glaze to cover all this up.

Fit a pastry bag with a good tip for filling (I used a Wilton star tip 22 and put all the filling in one bag instead of dividing it because the star tip 22 worked for piping the curly-cues across the finished cupcakes, although it wasn’t totally “Hostess authentic”) and put about 3/4 of the filling in the bag. You can also use a ziploc bag with one corner lobbed off. Fill the tiny cakes with the vanilla buttercream just to the top (try not to go over the lip of the opening).

Chocolate Glaze (Chocolate Ganache)

3/4 cup semi-sweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips in a medium bowl. In a heavy-bottomed saucepan heat the heavy cream until it simmers. Pour the heavy cream over the chocolate chips and let it stand for about a minute. Using a small whisk or a fork, whisk the chocolate and cream together until smooth. If the mixture is too liquidy for you just let it stand for a few more minutes, stirring occasionally. It will thicken as it cools.

Complete Assembly

Spoon the chocolate glaze onto each cupcake, using the back of the spoon to smooth it out. Work as quickly as you can because the ganache doesn’t smooth as easily (or look as pretty) as it starts to cool.

After I spooned the chocolate glaze over my cupcakes I refrigerated them for a few minutes, to let the ganache set up. Then I used my pastry bag to pipe the little swirl across the top of each cake using the last 1/4 of the buttercream.

 

Written by Heather @ Sugar Dish Me

September 27, 2012 at 3:46 pm

Carrot Cake Oatmeal Cream Pies

with 14 comments

carrot cake whoopie pies

Growing up, my sisters and I had a favorite book. I’m not sure my brothers ever cared much about it, though I KNOW it lived in the giant book basket that was perched next to the hearth, and I’m sure my mom must have read it to them. My mom read us lots of books.

Anyway, our favorite book was called Fanny and May, by Jon Buller (and NO, this has nothing at all to do with the giant loan conglomerate Fannie Mae, though they should probably read it and learn a few life lessons). Pleeeeeease tell me you’ve read this book.

If you haven’t read this book, you need to find it and commit it to your everlasting mind… stat. Download it to your kindle, search it on your nook, read it on your iPhone. I don’t care if you have no small children in your life. It’s THAT crucial. I promise.

In this book, a sugar obsessed elephant named Fanny lives with her mom and her little sister, May, in a house made of CAKE.

That’s right. I said cake.

So in the story, published in 1984 because that year helps this next part make sense, Fanny and May’s mom (also an elephant… a very fit elephant) marches through the cake house in leg warmers, a leotard, and a fuzzy headband and says she is heading out to aerobics class. If I lived in a cake house I guess I’d probably have to take like 17 aerobics classes a day, but I wouldn’t be caught dead in a leotard. My mom used to rock the leotard/leg warmer/fuzzy headband look in aerobics class at the Y when I was little. That’s because she is infinitely cooler than me.

carrots for cookies

Okay, so the elephant mom is heading out to aerobics class, and the last thing she says to the girls is, “And don’t eat the house!!!!”

Ummmmm… I don’t know about you, but if I told my kids not to eat the house made of cake while I left for an unspecified amount of time, I’m pretty sure they would do exactly the opposite.

set up to bake carrot cake cream pies

When mom is away, elephant girls will play! It wasn’t long before cakey cravings got the best of Fanny and she just had to lick the house frosting.

flours and oats

May tries to tell Fanny that licking the frosting is a sliiiiiiiipery slope. Very slippery. Because only a teensy percentage of us possess the willpower to have just one tiny taste of some kick ass frosting (though I’m wondering… does house cake stay fresh? Does the frosting melt in the sun? Does it freeze like wedding cake? What kind of foundation do you build it on? So many questions…).

Of course, Fanny does not listen to May. If she did this would be a really boring story.

beat the butter and sugars

Fanny tempts fate, licks the frosting, licks some more frosting, has a bite of cake, and then CAN’T STOP EATING THE CAKE.

Before she knows what has happened, Fanny eats the whole house.

And then May is all like, “What’d you do that for, Fanny? Why can’t you be more like me and exhibit some freaking self-control? Mom is going to kill you.”

beat in the eggs

Fanny starts to worry, though thinking back, I’m not sure how she wasn’t in a sugar coma. Maybe elephants metabolize cake better than I do?

So here’s the best part of the whole story: Fanny’s like, “Whatever, May. You’re such a goody two-shoes. What kind of elephant girl doesn’t WANT to eat a house made of cake? Gah.”  And then! She jumps on her skateboard and heads to the wishing well. In case you couldn’t tell, that’s my favorite part.

dry to wet ingredients

When Fanny gets to the wishing well she waits in line for a while, hoping she can fix the problem before her mom gets done working out. There’s this creepy man in line right in front of her and when it’s his turn, he throws his coin in the wishing well and does the WORST THING EVER.

He says, “I wish for there to be no more wishing well!” Then he cracks up laughing in Fanny’s face.

I mean, who does that?! I suppose, in the real world, someone would probably commandeer a wishing well and ruin the fun for the rest of us. There is no way a wishing well could ever exist peacefully in the center of a small town. But I still think it’s a pretty crummy thing to do to a little girl on a skateboard, for crying out loud.

stir in carrots

Poor ‘ol Fanny makes her way back home, dreading the conversation she’s going to have to have with her mother.

bake.

P.S. Before I finish with storytime here, I’d like to note that the above photo is a very clear picture of What Not To Do when making these cakey little cream pies. DO NOT shape, smush, or flatten out the dough. Just let it be weird and rounded and ugly. You’ll be glad I warned you when you make these.

carrot cake oatmeal cream pies

When Fanny arrives home, her mother and sister are busy baking new bricks of cake to rebuild the house. The mom was pretty nice about it. Probably nicer than I’d be if my kids destroyed our home. Maybe she had really good insurance? At any rate, I always felt sort of bad for Fanny. We all know what it feels like to totally lose control and eat the whole house.

Moral of the story? You can’t have your house and eat it, too.

Carrot Cake Oatmeal Cream Pies (adapted from THIS recipe at Cookin Cowgirl)

4 tablespoons unsalted butter, at room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1 1/2 cups old fashioned oats, divided

3/4 cup all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

2 medium carrots, peeled and grated

Pre heat the oven to 350. Butter a cookie sheet or line it with parchment paper.

Beat the butter and sugars together until they are fluffy and smooth- this takes about 3 minutes. Add in the eggs, one at a time, continuing to mix until they are just combined. Blend in the vanilla.

Using 3/4 cup of the oats, make oat flour. Just pulse the oats in the food processor or blender until coarse crumbs are formed.

In a large bowl whisk together the oat flour, remaining oats,  all purpose flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves. Using a sturdy wooden spoon stir the dry mixture into the wet mixture. Then fold in the shredded carrots.

Drop the dough by the rounded tablespoonful onto the prepared cookie sheet. Do not try to flatten or shape the sticky cookie dough – you want the cream pie sandwiches to be fluffy and this dough has a tendency to spread in a tasty but not-so-pretty way.

Bake for 10 minutes and then let the cookies cool slightly before transferring to a wire rack to cool completely.

For the Cream Pie Filling

The Pioneer Woman says that marshmallow fluff tastes EXACTLY like the filling in a Little Debbie Oatmeal Cream Pie. That would be a great shortcut if you have it on hand. I used vanilla buttercream because I was out of cream cheese (a sin, I know). The original recipe calls for a cream cheese filling, which I bet would be amazing, considering cream cheese and carrot cake are practically best friends. So the cream cheese option is what I’m including for you here:

8 ounces cream cheese

1 stick unsalted butter, softened

2 teaspoons vanilla

2 cups powdered sugar **Note: Again, I haven’t tried the frosting part of this recipe, but if it were me, I’d cut the sugar and the cream cheese in half.  Annnnd I’d sift the powdered sugar. If your frosting seems too thick, add heavy cream a teaspoon at a time until the consistency is where you want it. Okay. I’m done.**

Beat together the butter and cream cheese until smooth. Add in the vanilla. Then beat in the powdered sugar. Beat until the frosting is smooth and creamy. Spread a bit onto the flat side of half of the cookies. Sandwich the frosting between another cookie.

Written by Heather @ Sugar Dish Me

September 21, 2012 at 4:27 pm

Posted in Sugar

Tagged with , , , , , , , ,

Maple Oatmeal Breakfast Bread

with 20 comments

maple oat bread

Breakfast is easily my favorite meal of the day. Unless dessert is a meal.

I love breakfast for lots of reasons. Some of them include waffles with whipped cream. Or “Ah-lah-modey”. Other reasons have to do with coffee, eggs, breakfast potatoes. Don’t even get me started on biscuits or cinnamon rolls.

But I have to say that one of my very favorite things about breakfast is that I don’t have to talk my children into eating it (except when I make these Oat Nutty Whole Wheat Blueberry Pancakes – Evan doesn’t like them. Because his taste buds are deranged). So here’s the deal: I cook. Every night. I think I’m pretty decent at it… unless all of my family and friends have carefully constructed a very elaborate lie that includes all of you. Gah. That would be weird, right? One of you would tell me I hope.

Okay, so DINNER. I cook the food, I set the table, I call the family, we all sit down. I’m going to take a wild guess and say that 4 out of 7 days one or the other of my boys has to be coaxed into eating his meal. It. Drives. Me. Crazy. We’re eating good food over here!

Evan tries to pick out every shred of seasoning – today he was totally offended by cilantro. He spends mealtimes dissecting food, searching for things like green peppers and red onions. Andrew, to be fair, has gotten much better about this with age. But he still has major aversions to all beans (unless they are in chili), shrimp (unless it’s shrimp cocktail or fried), and mushrooms (unless nothing- he hates them).

making maple oat bread

Breakfast presents NONE of these problems. No matter what I put on the table at breakfast, the little boys are all about it. Maybe pickiness expands as the day wears on? Maybe they’re still asleep when I feed them at 6:15 a.m.? Whatever the rhyme or reason, in the morning I never have to tell them to finish their food 14 times. It’s such a relief.

Most days my breakfast is cereal. Or oatmeal with fruit. Lots of days I call a banana + coffee breakfast. I started making this bread last month, and it has quickly become my favorite breakfast staple. It’s great fresh from the oven. But if you don’t feel like baking for two hours before you eat the first meal of the day, it’s still great the day after, toasted, with a little bit of butter and way too much blackberry jam.

P.S. The power just inexplicably went out … what in the world.

how to make easy oat bread

This bread is fantastic covered in peanut butter and sliced bananas. It makes THE BEST cinnamon toast. Slice it up and soak it in custardy goodness for french toast? Amazing. Mapley bacon and egg sandwiches? Yessssss. Oh! In one of those breakfast casseroles that calls for cubes of bread? I just thought of that. Just right this minute.

Do power outages boost creativity?

knead the dough

I call this “breakfast bread” because it’s a little bit cinnamony and a little bit sweet with lots of earthy whole wheat and oatmeal goodness. Not that it wouldn’t easily pair up with sliced turkey breast, a big leaf of lettuce, and a cranberry spread… wow. My mind just totally went to a Thanksgiving place…

ready to rise

But really this bread is suited for breakfast. Slice it thin. Dip it in egg.

Your kids won’t complain about a thing.

maple breakfast bread

Except maybe the egg.

breakfast bread

Maple Oatmeal Breakfast Bread (adapted from THIS recipe at King Arthur Flour)

2 cups boiling water

1 cup old fashioned oats

1/3 cup brown sugar

2 tablespoons maple syrup

1 tablespoon honey

1/4 cup unsalted butter

1 teaspoon kosher salt

1 teaspoon cinnamon

1 tablespoon instant dry yeast

1 1/2 cups bread flour

4 cups whole wheat flour

In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.

When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms. On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny. Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.

Grease two 8 1/2 X 4 1/2 loaf pans (you can use a larger loaf pan but your bread won’t be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it’s about an inch above the rim of the pan.

Preheat the oven to 350.

When the dough has risen, uncover and bake for 35 minutes. Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.

This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).

Written by Heather @ Sugar Dish Me

September 19, 2012 at 8:13 pm

Gratitude

with 25 comments

One year ago today I started Sugar Dish Me.

At least I think it was one year ago today. What had happened was… Sugar Dish actually started out on another host site. I hated it. So I managed to wrap my technologically challenged brain around migrating my material here. But when I got here, sugardish.com was not an available URL. Figures. In my opinion, naming a blog is completely difficult. Like naming a book before you write it. Or naming your car before you drive it. Or naming your puppy before it ever licks your face. But naming your blog is the very freaking first thing you’re asked to do. So I was sitting there in front of my dinosaur desktop computer (velociraptor to be exact, complete with a very annoying high-pitched, consistent whining noise and a tendency to sneak attack), the one that my children have long since sent up in a puff of Minecraft smoke, with all of my recipes and poor attempts at writing in total LIMBO, while I tried to rename my blog.

I am sooooo creative that I added “Me” onto the end of “Sugar Dish”, and whaddoyaknow, that URL was available! Probably because it sucks.

At the time I really wasn’t very worried about it because I honestly didn’t think very many people would be inclined to see what I have to say, or read what I have to write besides, you know, my mom and my sisters and the ever-faithful Shasta-Cola. But here I am one year later with 180-some loyal followers and more daily traffic than I ever expected.

I know that by “professional blog standards”, 180 readers might not be much. But MY 180 readers are AWESOME.

This post is to express my deepest gratitude to those of you that left thoughtful comments on crappy photos I took with my cell phone camera. Heartfelt thanks to all of you that read my rambling nonsense thrice weekly and decide not to judge me when I freak out at the grocery store. Hugs to those of you that did judge me and then kept it to yourselves. Because sometimes I’m a loose cannon.

Thank you, thank you, thank you to those of you that consistently visit and comment and interact and lend me your eyeballs day after day.

Thank you for giving me recipes.

And thanks for making mine.

I reeeeeally like it when your likes and comments are numbered in my notifications as soon as I log in to Facebook. If you would like to stay updated on goodies that don’t make it to my blog, or see photos of my tiny kitty with her head stuffed in my water glass, you can follow me on Instagram. It’s super fun. So if you follow me here and there, then thanks for that, too.

Thanks for tolerating my nonsensical blog name… because I’m already this far in. No going back now.

One year ago today I would not have ever guessed that I would make so many friends. Friends that send happy birthday wishes. Friends that sympathize when my kids have a bad day or get on my nerves. Friends that appreciate my neverending sarcasm and sour sort of humor. Friends that encourage and share and say just the most exactly right things. I love you all – I really, really do.

Written by Heather @ Sugar Dish Me

September 15, 2012 at 5:06 pm

Posted in About

Tagged with , , , , ,

%d bloggers like this: