Buttermilk Angel Biscuits

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is one of my favorite storytellers with just enough snarky attitude to make me comfortable, Erika of Southern Soufflé

Buttermilk Angel Biscuits by Erika Council

First, let me say how much I adore Cindy.. aka my “sista in snark” and I’m honored that she would allow me to guest post on her wonderful space.

Of course I had to bring biscuits to this guest posting party.

Light fluffy buttermilk angel biscuits to celebrate the angels that are baby boys..

Angel Biscuits are a cross between yeast rolls and grandma’s buttermilk biscuits and (in the south) are sometimes called Bride Biscuits.

Buttermilk Angel Biscuits by Erika Council

Growing up, there was a saying. “The chicken bathes while the biscuits rise” This meant your chicken only needed to sit in that buttermilk for as long as the angel biscuits needed to rise.

But, this was normally on a Sunday and Sunday morning Granny would make those biscuits and set about preparing her fried chicken then we would head to church. On a good day.. a  good Southern Baptist Methodist AME Zion day, church would end as the sun was going down. So I’d be dammed if them biscuits hadn’t risen to hell and back by the time we got home.  So our Sunday Buttermilk fried chicken and biscuits were always heavenly.

Buttermilk Angel Biscuits by Erika Council

Angel Biscuits were also what we took celebrate a new life, so I thought I’d keep the tradition going and make some in honor of Cindy and Sean’s little angel.

With the help of my angel who has become a very curious 3 year old green bean hater, that some days finds issues with wearing pants and is not cool with potty training.  So yes, he will be a grown man wearing pull-ups because I am losing that battle, and my husband thinks it’s all funny so I’ll blame him.

Boys are one of the sweetest most precious of miracles. (Don’t tell my teenage daughter I said that because right now she hates everything) They bring non-stop action and the warmest of hugs and snuggles.

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And bugs and dirt and other things they find in the garage or outside.

“Here Mommy.. Look.. See”

My son has developed my love for biscuits. He stands at my legs and peeks over the table every time I make them. Which of course makes him the first in line to get one fresh out of the oven.

These are little more time consuming then your simple “self rising flour” cream biscuits that I normally favor.  However, the flaky buttery centers are well worth “waiting out the rise” .

Buttermilk Angel Biscuits by Erika Council

Much love and all the hugs and kisses to Cindy…

[recipe]

Print Recipe

Buttermilk Angel Biscuits

Ingredients:

1 package active dry yeast (2 ¼ tsp)

¼ cup granulated sugar

3 tbsp. warm water (105- 110 degrees)

3 cups all-purpose flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup of shortening

½ cup butter

1 cup buttermilk

Directions:

Dissovle yeast, sugar and water in a small bowl and set aside.

Whisk flour, baking powder, baking soda, and salt in a large bowl.

Cut in the shortening and butter by breaking into pieces and scattering over the flour mixture. Work in by rubbing fingers together in a snapping motion (or use a pastry cutter) until mixture looks like crumbled feta cheese.

Make a well in the center of the bowl. Now add the yeast mixture to the 1 cup of buttermilk. Then stir in the yeast/buttermilk mixture just enough that the dough leaves the side of the bowl and ingredients are incorporated.

Turn the dough out onto a well-floured surface, add flour to your hands and proceed to knead the dough about 10 -15 times. Sprinkle with more flour if the dough becomes too sticky.

Pat the dough out to ½ inch thickness (using your hands), cut the biscuits out using floured biscuit cutters (mine are 2 inch cutters). Place each biscuit onto ungreased baking sheet about 1 inch apart cover with tea towel and allow to rise for about 30 minutes (or until doubled in size).

Preheat oven to 400 degrees

Bake for 10-12 minutes or until golden brown. Brush the tops with melted butter and serve while hot. [/recipe]

 

Blackberry Jam Donut Bundt Cake

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Sarah from the ever-fantastic The Sugar Hit! Blackberry Jam Donut Bundt Cake

I like big BUNDTS, and I cannot lie. Sorry, that joke just never gets old. Hello! I’m Sarah, from The Sugar Hit, here to guest post while Cindy miraculously produces and becomes accustomed to caring for a human child. I know – it’s nothing short of incredible.

Blackberry Jam Donut Bundt Cake

I tried to think what I might bring along to meet with Cindy after she gets her new bebe home/just before she heads off to bring it into the world, if we didn’t live a few oceans away from each other. I settled on this Jam Donut Bundt Cake. There are so many reasons why, let me run through them for you.

Blackberry Jam Donut Bundt Cake

Blackberry Jam Donut Bundt Cake

Firstly, it’s delicious. Secondly, it actually keeps really well, so it’s perfect if you want to give your new mom-friend a lil’ something to snack on over the coming days. Thirdliciously, it’s brushed with butter and coated with cinnamon sugar, which is a good reason to do just about anything in my opinion. And fourthly, it’s so versatile; have it with coffee, have it for breakfast, or nuke it in the microwave for a few seconds and have it with a scoop of ice cream (no really, do that).

Blackberry Jam Donut Bundt Cake

The other cool thing about this recipe is that it’s so simple – everything comes together in one bowl, and the jam comes straight out of a jar. So this is just the kind of recipe that would be nice to deliver hand written along with the cake itself, because it’s pretty perfect mom-material. So, Miss Cindy, consider this my virtual hand written recipe for you. And congratulations in advance, Mama!

Blackberry Jam Donut Bundt Cake

[recipe]

Print Recipe

JAM DONUT CAKE!

For the cake:

2 + 2/3 cups (400g) all-purpose flour

2 + ½ tsp baking powder

1 cup (225g) superfine sugar

1 + ½ sticks (175g) butter, melted

1 cup (250ml) milk

2 whole eggs

1 tsp grated nutmeg

½ cup (125ml) blackberry jam

For the coating (optional):

½ cup superfine sugar

1 tsp cinnamon

1 stick of butter, melted.

  1. Grease a 9 inch (23cm) bundt tin well, and preheat your oven to 350F (180C).
  2. In a large mixing bowl, stir together the flour, baking powder and sugar until well combined.
  3. In a separate jug, stir together the melted butter, milk, eggs and nutmeg.
  4. Pour the wet ingredients into the dry ingredients and stir everything together with a wooden spoon until well combined.
  5. Pour half of the batter into the bundt tin, and spread the batter up the sides of the tin with the back of a spoon. Don’t worry too much about this step – basically you just want to make sure the jam is encased in the batter, and doesn’t leak out.
  6. Dollop the jam on top of the batter, forming a ring of jam without touching the edges of the tin, and then dollop over the rest of the cake batter, and smooth it out gently, so that all the jam is covered.
  7. Bake for 50-55 minutes or until a skewer inserted into the cake comes out clean (don’t poke it into the jam).  Leave to cool in the tin for about 5 minutes, and then carefully turn out onto a wire rack to cool further.
  8. When you’re ready to serve the cake, brush is with the melted butter, and then stir together the sugar and cinnamon and sprinkle the cake liberally with it, pressing gently if necessary to make it adhere. Serve, warm, cold, hot, with tea, coffee or with ice cream! [/recipe]

Strawberries and Yogurt Brûlée

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. First up is a recipe from Nicole of Dula Notes.

Enjoy!! -Cindy

Strawberries and Yogurt Brûlée

Hey Hungry Girl Por Vida readers! Cindy’s blog constantly inspires me, so I’m honored she asked me to share a recipe with you.

Strawberry Yogurt Strawberries and Yogurt BrûléeSummer is in full swing and I don’t know about you, but the last thing I want to do is turn on my oven. Dinner is usually grilled outside or a big easy salad these days. Thankfully seasonal summer produce hardly needs to be tinkered with for delicious meals.

The smell of strawberries at the farmers market has been particularly intoxicating lately. My favorite way to eat strawberries is fresh, right off the stem, but sometimes I crave dessert with extra flair. Insert this recipe for fresh strawberries, a good dollop of creamy yogurt and a crunchy brûlée topping. It only has 4 ingredients, comes together really quickly and ends up looking so fancy that it will kill at any summer party. It’s also pretty guilt-free and you get to use a blow torch, which is pretty cool.

Strawberry Yogurt  Brûlée

[recipe]

Print Recipe

Strawberries and Yogurt Brûlée

Serves 2, adapted from Lottie+Doof

Notes: If your ramekins are larger, adjust the ingredients accordingly. If you don’t have a blow torch, place the ramekins on a rimmed baking sheet and place right under your preheated broiler for 2-3 minutes. Watch carefully.

10 medium-large strawberries, quartered

1/2 cup plain greek yogurt, 2% or whole

1/2 teaspoon vanilla extract

2 teaspoons + 2 tablespoons turbinado sugar, divided

1. In two – 3 1/2 inch ramekins, fill each about 3/4 of the way up with strawberries.

2. In a small bowl mix together greek yogurt, vanilla extract and 2 teaspoons tubinado sugar. Divide yogurt mixture between both ramekins and cover the strawberries. Make sure no strawberries are poking out or they will char. At this point, you can cover the ramekins with plastic wrap and keep in the fridge until you’re ready to add the brûlée topping and serve, 1-2 days ahead of time.

3. When you’re ready to serve, sprinkle each ramekin with 1 tablespoon of turbinado sugar in an even layer over the yogurt. Use a blow torch or culinary torch to heat the sugar until bubbling and dark brown, but be careful not to burn it. Serve immediately.[/recipe]