Savory Sunday: Buttermilk Quick Bread

I've got a thing against bread machines.  I don't know what is it... maybe my lack or counter space? Or how I know I wouldn't use it enough to get my money out of it?  Therefore my lack of storage space?  Anyways.  Because of this aversion, I'm always keen to try bread recipes that are machineless.  My sister told me about this site, The Kitchn, and they recently posted a quick bread recipe.  Aside from my brown bread recipe which I make about once a month, this has become the next bread staple in my kitchen.  I don't think I'll ever need to buy a loaf of bread again! Okay, maybe that's a bit extreme, but I have to admit it tastes soooo good having fresh baked bread!

Aside from only taking 5 minutes from start to oven, the great part about this recipe is the endless variations.  The Kitchn gives you 10 examples, but you could do so much more!  So far I've tried the basic version, which is delicious with a hint of sweetness.  I also made the sundried tomato and cheddar recipe.  Incredible!  The perfect bread to kick up a sandwich or have with dinner instead of a roll.


Buttermilk Quick Bread (with 10 Variations)
Recipe from The Kitchn
Print Friendly
Makes one loaf


Ingredients:

2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil

Directions:

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. 

When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

I had mine with a bit of honey, cheese, and candied pecans. Yum!

Basic Variations:

• Sugar can be reduced to a tablespoon for more savory breads.
• Up to half the flour can be substituted with an alternative flour.
• Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon.
• Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
• Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.

10 Variations:

1. Cranberry-Walnut Loaf - 1 c. dried cranberries, 1/2 cup toasted and chopped walnuts, 1 tsp vanilla, zest from one orange
2. Apple-Cinnamon Loaf - 1 c. diced apples, 1 tsp cinnamon, 1/2 cup toasted and chopped nuts
3. Cherry-Almond Loaf - 1 c. dried cherries, 1/2 cup toasted and chopped almonds, 1 tsp almond extract
4. Blueberry Loaf - 1 c. fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon
5. Ginger-Orange Loaf - zest from two oranges, 1/4 cup minced crystallized ginger, 1 tsp cinnamon, pinch of cloves, pinch of nutmeg
6. Herbed Sun-dried Tomato and Cheese Loaf - reduce sugar to 1 T, 1/2 c. grated cheese, 1 tsp oregano, 1/2 tsp thyme, 2 T minced sun-dried tomatoes
7. Onion-Dill Loaf - reduce sugar to 2 T, one minced onion cooked until soft, 1 T minced fresh dill
8. Pesto Loaf - reduce sugar to 1 tablespoon, 1/4 c. pesto, 1/2 c. shredded parmesan cheese
9. Spicy Jalapeno Loaf - reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 c. shredded cheddar cheese, 2 tsp chili powder
10. Irish Soda Bread Look-Alike Loaf - reduce sugar to 1/4 cup, 1 T caraway seeds, 3/4 cup raisins

This post will be participating in the following Linky parties:

Tatertots & Jello * Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * Thrilling Thursday * It’s a Hodgepodge * Petals to Picots

Sweet Treats Saturday: White Chocolate Caramel Cheesecake

This decadent treat is well worth the effort!  It's a white chocolate cheesecake with the traditional graham cracker crust, then covered in gooey caramel.  You don't have to go overboard with the caramel (like I did), but I figured, what they hey!  The caramel glaze does make about twice the amount that you actually need, but it would be great to put aside for another recipe, like blondies, to add a caramel layer.

You can make you cheesecake ahead of time (in fact, you need to at least make it the night before) so that it's set and cold when time to put on the caramel glaze.  I made mine a couple of nights before, just to pace out the kitchen time.

The cheesecake is delicious. I'm not a huge fan of white chocolate but the combination with caramel enticed me to try it.  The white chocolate flavor was, in fact, very mild, and the overall cheesecake went perfectly with the sauce.  Now I just need a special occasion as an excuse to make this again!

White Chocolate Cheesecake with Caramel Glaze

Recipe from Not So Humble Pie
Print Friendly

Crust
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter

Cheesecake Filling
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch saltboiling water for a water bath

Caramel Sauce
1 1/2 cups granulated sugar
1 3/4 teaspoons lemon juice
1 pint heavy cream
4 tablespoons unsalted butter

To Make the Crust:
Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.

Bake for 10 minutes and then allow to cool completely on a wire rack.

To Make the Cheesecake:
Reduce the heat to 325°F and prepare the cheesecake batter.

Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.

On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.

Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. 

Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.

Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.

To Make the Caramel Sauce:In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.

Caramel sauce cooking

Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.

When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
Pour into a heat safe container and chill until ready to use. 

Ready to top the cheesecake

To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. 

  

This post will be participating in the following Linky parties:

Tatertots & Jello * Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * Thrilling Thursday * It’s a Hodgepodge * Petals to Picots

Featured Friend: House of Pinheiro

This month's Featured Friend is the beautiful Rachel from House of Pinheiro.  She's another sewing blogger who's following along with the Sew Weekly challenges.  She's made some great creations and has a lovely blog showcasing them.  Make sure you check out her blog this month as she's hosting a Valentine's Giveaway Extravaganza!

What inspires you?

Everything I see end up inspiring me in some way or another. I’m deeply inspired by my country culture {Brazil} specially in the use of colors, prints and shapes. I have a very defined sense of style so I follow my instincts with a brush of the newest trends. I don't want to spend hours and hours in something I can only wear a season. Of course I love fashion and hate boring styles so will make few mistakes here and there. It’s all part of the fun of creating something new.

What is your craft space like?

My 2nd bedroom is my official sewing space, but I need more space and I tend to move to my dining room and just leave things there even if I’m not sewing...  my other half  its now so used to it that when I had to go to Brazil for a back surgery he left my sewing stuff on the table as it would be if I was at home! {Sweet} 

I’m very messy person too, so I will tide my space every 2 weeks ! Or less if I brought something new and I need to re think the space to fit everything. 

Let us in on your stash... what’s coming, what’s in progress, what are you stumped with?

This year will be a challenge to manage sewing with full time MBA and I want to recognise the wonderful support system you get on the online community... I had a little help from friends filling up my blog this Jan so I haven't really sew anything besides my taffy blouse. 

I really want to do a high waist  wide leg pair of trousers as they are really big item this season, complete the colette book and work on 2 UFO  quilts ... 

I’m not a huge planner on what I will sew... I think something I want and just make it ...

What is your favorite craft to work with? 

Besides sewing... my all time favorite is baking. There is something magical when you bake and the glimpse of happiness when people try your food. I also really enjoy learning new techniques so every couple of months I will try something new. I entered some competitions and won! The funny thing is that I only really started to get involved in the domestic gorgeous life style { Baking, sewing, knitting, quilting} back in late 2009  and I never been happier.

I also enjoy making amigurumis and quilting. I’m booked on an embroidery course in march so you will see the result of that soon.

What is your favorite thing that you’ve created so far?

My cape {V8674. Version C} is so luxurious and warm and people always ask me "where did I brought it from? "  Feels amazing. 

I also loved my 1st ever item, a denim skirt {Cynthia Rowley Tulip Skirt 2512 } because sewing was so daunting at the beginning and now its like  second nature, I like to remind myself of situations like that so when things appear to be difficult the best strategy is to just keep persevering. 

Where can I read more? 

You can follow my blog : House of Pinheiro 

Twitter Page: houseOFpinheiro

Facebook Page: House of Pinheiro on FB

Join me at the Rochester Burda Style Sewing Club

Flea Market Finds

I went to the big Alameda Flea Market this past weekend.  The original intent was to meet up with the Bay Area Sewists from the Sew Weekly, but in the end I shopped the market with a good friend.  I read the event details wrong, and ended up missing the meeting spot, but it sounds like everyone was pretty much doing their own thing anyways.

But good news! I left with a bunch of great patterns, most of which were in my size.  I actually started out the market pretty disappointed with my findings.  I wasn't sure if it's because I wasn't there right at opening, but it took about 4 rows in before I really started finding things.

The main goodies that I found were sewing patterns and buttons.  There were so many of the two! I was hoping to find more fabrics, but I don't think I have the eye. There were a lot of booths with upholstery and burlaps... the latter would have swarms or people. What are they making with that stuff?? Seriously, there were some booths where I couldn't figure out what was the reason for the crowds. But they probably thing the same thing when they see people poring over boxes of old patterns.

This table was so incredible

Anyways, it was a great day.  I was exhausted by the time we got home.  But I considered it a successful trip. I'm looking forward to the next one!

A beautiful day and gorgeous views

So, here are my finds!  I got a couple of pieces of fabric, just under a dozen patterns, some buttons and some lace.  I can actually see myself making a bunch of these, so I can't wait to get cutting!

The 'Seeing Red' Dress

The Facts

Fabric: 3 yards red polyester suiting ~$15

Pattern: Sense and Sensibility 1940’s Swing Dress Pattern ~$16

Year: 2007?

Notions: Red invisible zipper $2

Time to Complete: 5 painful hours

First worn: For photos

Wear again: Yes

Total Price: $33

The Swing dress. Why did I put this off for so long? I had signed up to do the sew-along for this dress last year, but never seemed to get around to it.  Let’s dust off the pattern and fabric and check it out.  

From the first 3 bullets on the instructions, I was stumped.  Oh yeah. That’s why I’ve never completed this dress.  I sat and stared at those instructions for about half an hour.  I appreciate the patterns from Sense and Sensibility, and their unique design aesthetic, but those hand drawings are impossible to figure out!  I finally resorted to searching the internet, starting with Casey’s blog.  Thankfully she had a step-by-step tutorial for the shoulders of the dress - the very section I was stumped with.  Apparently this is a common hangup point.  

Seriously, this dress made me feel like a beginning seamstress all over again.  I made silly mistakes, like attaching the right side of my shoulder to the wrong side of the blouse... twice.  And then attaching the right side of the skirt to the wrong side.  Argh!!!  I probably could have shaved off an hour or two if I could just get past these lame issues.  The hubby heard a lot of shouts and yelling coming out of the sewing room while this dress was made.  But I will triumph!

Really, once you get past the first hurdle of the shoulder assembly, the dress is easy to put together.  I like the placement of the ties - the side with the zipper is hidden by the way their attached.  The front of the dress has a deep v, but it’s not too scandalous.  If you’re uncomfortable it, they do recommend a button or brooch as a closure option.  I chopped a considerable amount from the hem... about 3 inches.  I prefer that it fall at about my knees.  

When I cut the pattern, I went with one size larger than normal, just because I wasn’t used to the pattern and I don’t like work with 1/2” seam allowances.  That gave me the comfort of my typical 5/8” without stressing about fit. It turned out to be for the best as I was worried that the dress was going to be on the snug side.  I was able to forsee some problem spots and adjust the seam allowance as needed, so I ended up with a comfortable fit.

If I still did swing dancing, I would totally take this dress out for a spin.  It’s so gorgeous and girly, and the skirt has the perfect amount of twirl to it.  I’ll just save it for those extra girly days, when I want to get dolled up.

What I Watched:

Talladega Nights (2006)

Secretary (2000)

Sweet Treats Saturday: Peanut Butter Cheesecake Swirl Brownies

Ohhh these brownies are good.  When Annie's Eats listed these as one of her top recipes of 2011, I knew I had to try them.  They sounded so decadent! Brownies... cheesecake... peanut butter... yummmm.

Ok, enough drooling.


These seem like standard peanut butter swirled brownies, but I think the trick is the cream cheese that is also in the brownie base.  I think it adds to the moisture to make these the ultimate fudgy brownies.  Seriously. Give these a try. Pronto.


Peanut Butter Cheesecake Swirl Brownies
Recipe from Annie's Eats
Print Friendly

Ingredients:
For the brownies:
14 tbsp unsalted butter
6 oz bittersweet chocolate, coarsely chopped
1 cup cocoa powder
2 cups sugar
6 oz cream cheese, at room temp
6 large eggs
2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour


For the peanut butter cheesecake swirl:
8 oz cream cheese, at room temp
2/3 cup creamy peanut butter
6 tbsp sugar
1 large egg
1 tsp vanilla extract

Directions:
1. Preheat the oven to 350˚ F.  Line a 9 x 13-inch baking pan with foil and spray lightly with cooking spray.  


2. To make the brownie batter, combine the butter and chocolate in a large heatproof bowl set over simmering water.  Heat, stirring occasionally, until the mixture is completely melted and smooth.  Remove the bowl from the heat.  Whisk in the cocoa powder, sugar, eggs and cream cheese until smooth and well blended.  Mix in the vanilla and salt.  Add the flour to the bowl and whisk just until incorporated.  Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.


3. To make the peanut butter cheesecake portion, combine the cream cheese, peanut butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until completely smooth, about 2-3 minutes.  Blend in the egg and vanilla until incorporated, scraping down the bowl as needed.


4. Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, creating a cobblestone appearance.  Use a knife or wooden skewer to gently swirl together the peanut butter mixture and brownie batter.  Bake 30-35 minutes, until the center is just set.  Transfer to a wire rack and let cool to room temperature.  Cover and refrigerate until well chilled before slicing and serving.

This post will be participating in the following Linky parties:

Tatertots & Jello * Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Manic Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * Thrilling Thursday * It’s a Hodgepodge * Petals to Picots

The 'Anchors Away' Skirt

The Facts

Fabric: 2 1/2 yards cotton ~$20

Pattern: Colette Ginger, 3rd time making

Year: 2011

Notions: White invisible zipper $2, red piping ~$2

Time to Complete: 3 1/2 hours

First worn: January 29th, 2012

Wear again: Yes!

Total Price: $24

This fabric was originally up for consideration for the Meringue skirt, but as I mentioned in that post, I was so hesitant to work with vertical stripes.  I had always wanted to do a striped version of Ginger. I love the illustration of version 3 on the pattern envelope, with the stripes going in a Chevron shape.  It wasn’t a hard decision to use the fabric for this skirt instead.

This is my third time making this pattern, and it just keeps getting easier.  The pattern pieces are already cut to size, and I know how it fits.  This time I decided to mix things up a bit, and add some piping.  I think piping may be my new favorite sewing notion.  It’s so easy to add to a garment and can completely change the look.  I went with a bright red, that matched the circles in the fabric print.

I love the red piping and thread with the print.

From cut to final hem stitch, the skirt only took me 3 and a half hours to make.  It would have been even less if I omitted the piping, but I love how it looks.  I’ll be wearing this all Spring and Summer long.

I'm also wearing my Now Voyager necklace from Lauren Blythe Designs.  It's one of the first items that I purchased from her and one of my favorites. The skirt feels very nautical to me, so I thought this necklace was a nice fit.

What are your go-to patterns? Things that you know you can whip up in a short amount of time, with little effort?

What I Watched:

French Kiss (1995)

Once (2006)