TWD – Oatmeal Breakfast Bread

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This bread is deceptive in every way. The name isn’t particularly appealing (unless you’re an oatmeal FREAK) or eye catching (I would have skipped right over it). The ingredients aren’t anything special, just your run-of-the-mill staple ingredients plus the addition of applesauce and oil instead of butter. It tricks you into thinking that this bread is nothing short of plain jane.

Wrong-o!

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This bread is PHENOM! It is wonderfully aeromatic: spices that waft together to remind you of that snowy day during Christmas season. It is moist and keeps well. And the flavor OH THE FLAVOR! So simple yet divine. But the star, was the simple addition of pecans and brown sugar pressed atop the loaf prior to baking. It makes ALL the difference.

I subbed apple butter for the applesauce (which gave it a little extra kick in the spice department) and I added rum soaked raisins, just cus I could.

You should try this bread. I promise, you won’t be sorry.

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A big thanks goes out to Natalie of Oven Love for choosing this delightful recipe. Get the recipe here. I will be making this again and again.

Up next week: Crunchy and Custardy Peach Tart — I’ll be scaling way down as peach desserts pretty much hate me, but I am excited about this one!

TWD – Sweet Cream Biscuits

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If I’ve said it once, I’ve said it a thousand times: biscuits hate me.

They don’t rise or puff up or have that beautiful fluffy texture. No. Not for me. They usually taste good, which is the most important part of baking… but sometimes I would just like to turn out some aesthetically pleasing biscuits. Is one time too much to ask? *sigh* I’ll keep plugging away hoping to find my mistake and one day, ONE DAY I will turn out marvelous, glorious, sky high biscuits. I have faith.

Aside from the aesthetic disappointment, these were the best tasting biscuits I’ve made so far, which made me realize that I like my biscuits on the sweeter side. They came together VERY quickly (no waiting for butter to come to room temperature, few simple ingredients, mix and shape and you’re done) and tasted delicious!

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I hope to master the art of biscuit making and I think I’ll use this recipe as my guinea pig. Cross your fingers for me :)

Thank you to Melissa of Love At First Bite for choosing these yummy biscuits. Head on over to her blog for the recipe and don’t forget to stop by all of the other bakers’ blogs to see how wonderfully puffy their biscuits came out.

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Up next week: Chockablock Cookies (which I have already made and boy, oh boy. Delish!)

SMS – Butter Toffee… Er…. Crunch

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A very wise woman once said to me “You really get like 30 seconds between undercooked and burned with candy.” Which made me question WHYYY I had to be just two seconds early to the party?

Party, being crunchy toffee. As I’m sure you’ve already gathered.

That’s right, another oopsy in my kitchen. That’s what I get for casting a magic spell on my meat thermometer and trying to turn it into a candy thermometer. WHICH, in my defense, I’m sure would have worked out just fine….. IF the temperature didn’t stop at 190 degrees. *thud* Way to do my homework.

BUT, I WILL be making this again. Without a doubt. Why? Well, regardless of the aforementioned and lask-luster crunch (it was somewhat soft to the bite) the flavor was PHENOMENAL!!

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The fiance even liked it. Is this thing on? *taps microphone* THE FIANCE LIKED IT!! This….. is huge people. One for the books.

I halved the recipe and it yielded about 3/4 of a standard cookie sheet and changed nothing else. It was my first time, I wanted to play it safe.

My favorite part of making this was chopping away at my 10 lb bar of Guittard chocolate and the amazement that followed due to the chocolate slivers melting as SOON as they touched my hands. I really should get a picture of this next time.

“I’m the chocolate monster. Arraarrrr grrrr…” *wiggles fingers childishly*

Ok. I’m done. Scout’s honor.

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You want this recipe. Trust me. Visit Kaitlin at Kait’s Plate.