I'm certain there is not a soul on the planet who doesn't love monkey bread. People trip over themselves just to get to the plate before everyone else. A few years ago I had the delicious thought to combine two of my favorite food in the same recipe: cream cheese and monkey bread.Read More
I feel I should open a facility for aging bananas in my home because they are always hanging around. We eat bananas, but we also apparently ignore them. The good thing about this dilemma is that there are so many delicious things to do with ripe bananas!Read More
If you could pick a word to describe someone who makes nearly a thousand cookies within a five-day span, would "insane" come to mind? Because I'm feeling insane. My hands and feet hurt and everything I glance at resembles a cookie.Read More
The scorching heat from the weekend did not align with the fact that it is FALL. It's fall, you guys! My favorite weather and food season. There's so much to enjoy that I become frantic trying to take it all in. The smells (outside and inside), the crispness..Read More
How is 2016 starting out for you? My first week of the year has miraculously transformed into one overflowing with productivity and good habits. The gym saw my face, I have accomplished a ton of work and my cold is waning. Plus, my oldest cutie begins adaptive snowboarding lessons tomorrow and I am super excited for him! I am a skier at heart, but I'm proud that his adventurous little self is excited to get on the slopes in some way.Read More
So much for fall weather. It is hotter now than it has been all summer! What better time than now for our air conditioner to break, right?! Thanks to my neighbor who had a great repairman recommendation, it is already fixed and didn't kill us financially. Phew!Read More
Apple Pie Bread is going down in history for a handful of reasons:
1. The peeling of fresh apples required for this recipe caused my sharp knife to take a very large chunk of flesh from my thumb, resulting in blood loss, tears, my four-year-old believing I was dying, a band-aid getting stuck to my open wound and..Read More
I am writing from Orlando, where my family and I are enjoying the tail end of a very cherished vacation. Our 6-year-old son was granted a wish from the Make-a-Wish Foundation and we have been spoiled beyond words since we arrived last Friday. We are in awe about the treatment we have received the past few days.Read More
I often get requests for recipes, but it is rare that I get multiple requests for the same recipe within a single week. So here you go, lovers of pumpkin and bread and cream cheese all mixed together. This one is a keeper, I promise you. It is easy (no rising or kneading or rolling or waiting required) and it is delicious beyond words.Read More
From what I hear, those of you with gardens have zucchini coming out of your ears! I wouldn't know, since I live in a townhome with about ten square feet of grass and no room for gardening. I am here to help those of you with a plentiful crop!Read More
Put together a unique and savory bread for your next dinner or gathering. Filled with cheesy goodness and flavorful onions, enjoy how the poppyseeds give it a fun look and delicious nutty flavor and consistency. This is the perfect addition to any meal!
I'm not gonna lie. Participating in a cooking challenge has been, well, challenging at times. (What did I expect, right?) Not only have I have stretched myself in terms of what I am comfortable creating in the kitchen, but it has also been challenging because of the weekly deadlines. I committed to posting a new recipe from this cookbook every Wednesday and I will absolutely fulfill that commitment. Some weeks, though, life makes it a little more difficult to get that task accomplished. Especially when I have three other things I just have to make.
This past week was one of those weeks. I hit rock bottom emotionally (goodness, I hope that was rock bottom) while dealing (or not dealing) with my son's upcoming surgery. I have been a bit of a mess, to put it delicately. I have made some positive changes since that point and I hope that things only get better from here.
So, strangely, this bread has special meaning. I put it together while my lowest low point was brewing inside of me. I'd like to think that its comfort (the smell, the taste) helped me to turn things around. Don't underestimate the power of food!
This is the most unique and tasty bread I have ever made. When it was finished, I saw it as a delicious work of art!
What are poppyseeds used for in baking?
Poppyseeds are a flavorful ingredient commonly used in baking things like breads, bagels and muffins.
What do poppyseeds add to a recipe?
Poppyseeds offer a nutty flavor. Sometimes if they are soft and moist, they can be almost fruity in flavor.
Are there any benefits to adding poppyseeds to a recipe?
Poppyseeds offer magnesium, calcium and fiber to a diet.
Assuming you are going to want to get started right away, preheat your oven to 425 degrees F. Butter a metal loaf pan (9x4ish).
In a large skillet, melt 1/2 stick of butter, while reserving 2 tablespoons for later.
Add to the skillet:
1 large onion, chopped
Cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.
1 tablespoon poppy seeds
Salt & pepper, to taste
Scrape the onion mixture onto a plate and refrigerate for 5 minutes, or until it is slightly cooled.
Place the mixture into a bowl and stir in:
3 oz. (1 cup) Gruyere cheese, coarsely shredded
In a food processor, pulse the following ingredients until combined:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Add 1 stick of cubed butter to the combined mixture.
Pulse until the butter cubes are the size of small peas.
1 cup buttermilk
Pulse 5 or 6 times, or just until a soft dough forms.
Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24-inch rectangle. Spread the onion mixture on top of the bread.
Cut the dough crosswise into 10 equal pieces.
Stack 9 pieces onion side up and the tenth piece onion side down. This is where I started feeling like I was back in my college sculpture class, praying my creation would hold together.
Carefully, very very carefully, lay the stack in the prepared loaf pan and brush the top with the 2 tablespoons of reserved butter.
Bake in the preheated oven for about 30 minutes, or until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
Thank you, cheesy onion bread, for providing a bit of comfort to this sad and weary mama. Here's to a better week ahead..