Baking Extravaganza Part Trois

And now to wrap up the baking spree, scones! (Cinnamon raisin scones in fact)

• 3/4 c. raisins
• 2 c. all-purpose flour
• 3 Tbsp. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 5 Tbsp. cold butter
• 1 c. sour cream
• 2 egg yolks

First, place the raisins in a bowl, cover with hot water and let sit for about 5 minutes, then drain.

Raisin water... yum :/

In another bowl, combine flour, baking powder, salt and baking soda. Cut in butter using a pastry fork until mixture is crumbly.

Chunky.

In another small bowl (again, have like 80 million mixing bowls on hand when you bake), combine sour cream and egg yolks until smooth.

I would avoid dipping Tostitos into this.

Add to crumb mixture and then stir in raisins.

Mmm :)

Turn dough onto a floured surface and knead gently 10 times. Pat into a 9-inch circle, place on an ungreased baking sheet. Cut into 8 wedges. Beat an egg white, brush over dough and then sprinkle with cinnamon and sugar. Bake at 425 F for 15 to 18 minutes or until golden brown. Cool and enjoy!

Before

After (by the way, it smells ah-mazing!)

Baking Extravaganza Part Deux

To continue the baking saga what else would be better than muffins?

First, let's whip out a Dorie Greenspan favorite and make orange berry muffins.

Ingredients:

• grated zest and juice of 1 orange
• about 3/4 c. buttermilk
• 2 eggs
• 3 Tbsp. honey
• 1 stick (1/2 c.) unsalted butter, melted and cooled
• 1/3 c. sugar
• 2 c. all-purpose flour
• 2-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 c. fresh blueberries (if you don't have fresh you can use frozen but don't thaw them!)

Mmm...blueberries

Now for some fun artistic shots...

Pour the orange juice into a large glass measure and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

Be careful not to curdle the buttermilk!

In the bowl of a stand mixer, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant.

Smells soooo gooooood.

Whisk in the flour, baking powder, baking soda, and salt. Then pour in the liquid ingredients and gently stir to blend. The batter will be lumpy and bubbly, just as it should be. Then gently fold in the blueberries.

You know the batter is delicious when your roommate licks the spatula and says "Oh my God! It tastes just like frosting!"

Divide the batter evenly among muffin cups with paper muffin cups. Bake for 22 to 25 minutes at 400 F. Let cool and enjoy!

Before...

After!

Everyone loves banana nut bread, so everyone should also love banana nut muffins, especially if there's chocolate involved.

Ingredients:

• 1 egg
• 1/3 c. veggie oil
• 3/4 c. sugar
• 3 medium bananas, mashed (if using frozen bananas, thaw)
• 2 c. all-purpose flour
• 1/2 c. old fashioned oats
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. mini semisweet chocolate chips

In the bowl of a stand mixer, beat egg, oil and sugar together until smooth.

This would be something that a bunch of preteen girls would make someone else to drink during true or dare.

Mash the bananas with a fork in a small bowl. Then add to the egg-oil-sugar mixture.

This shit is bananas!

Combine the flour, oats, baking soda, baking powder, and salt then stir into banana mixture. Measure out chocolate chips and gentle stir into the batter.

A little for the muffins and a little to snack on while you wait!

Banana goodness!

Fill greased paper muffin cups 3/4 of the way full and bake for 18 to 20 minutes at 375 F. Cool and enjoy!

Before

After

Baking Extravaganza Part Un

It's been stressful around here so I saved satisfying my baking needs for one fell swoop. And what a swoop. I think I went through an entire 5-pound bag of flour. For starters, I made bagels. Now this is only my second foray into the land of bagels but I think they turned out pretty well.

Ingredients:

• 1 tsp. active dry yeast
• 1-1/4 c. warm milk (110 to 115 degrees)
• 1/4 c. butter, softened
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 egg yolk
• 3-3/4 to 4-1/4 c. all-purpose flour
• 2 quarts water
• Sesame seeds

(I doubled the recipe this time)

Ingredients!

In a large bowl, dissolve the yeast in the warm milk.

The yeast is going "om nom nom nom nom!"

Then add the butter, sugar, salt, egg yolk, and 1 cup of flour, beating until smooth. Then using a dough hook with an electric stand mixer, knead in remaining flour until the dough is smooth and elastic. Place in a greased bowl, turning once to grease the top.

Delicious Dough

Cover and let rise in a warm place until doubled, about 1 hour. This lets the yeast go "oh! time to grow!"

My front porch seemed like a perfect place considering it was 80 degrees here (and yeah, we don't have AC in the Pacific Northwest.)

After the dough has doubled, punch down the dough (use your fist to deflate the risen dough).

It's allliiiiiiivvvveeeee!!!

Turn the dough onto a lightly floured surface, divide into 12 pieces (24 if you doubled the recipe). Shape each piece into a ball.

Push your thumb through the center of the ball to form a 1-inch hole. Stretch and shape the dough to form a ring. Place on a floured surface, cover, and let rest for 10 minutes.

Like doughnuts, only healthier...well, somewhat.

No bring a large saucepan (or stock pot in this case) to boil.

Double, double, boil and trouble.

Drop the bagels in, one at a time, into the boiling water. Cook for roughly 45 seconds, then turn the bagels over and cook for 45 seconds on the opposite side. Remove with a slotted spoon and drain on paper towels.

Again, like doughnut, but sans the vat of frying oil.

Sprinkle the tops with sesame seeds and place on a greased baking sheet. Bake for 20-25 minutes or until golden brown at 400 F. Remove from oven and cool on wire racks. Enjoy with some lox!

Before...

After. Delish.