Peanut Butter Bread

I planned to post an actual recipe for a meal today and not just a baked good. But trying to post this recipe for peanut butter bread has nearly been a disaster and a long time coming! While its in good form, I'm just goin' with it! It all started back in May, shortly after I made this bread for the first time (there have been several!). On the day I posted this, Blogger was having major issues and it decided to not publish the post I wrote up AND it eliminated 10 posts ready to publish.

Then, I went to post it again but my computer CRASHED erasing everything on my hard drive including the photographs of the bread. Awesome.

So, I was a bit hesitant to post this recipe. But its the third time I've gone to post it and third time is a charm, right?

I'm in love with this bread. I'm obsessed with peanut butter and obsessed with bread, so it only makes sense to combine them. It tastes so good with jam. With honey. Or if you are like me, even more peanut butter. Or, if you are like Ron, with this delicious Biscoff spread that mommy dearest mailed to me because Washington state does not carry it. But the bread is just delightful. It has 7 ingredients, it's so easy to make, and it just tastes ridiculously good.

Peanut Butter Sandwich Bread
from Eat, Live, Run
Yield: one loaf
Ingredients

• 3/4 cup peanut butter (or almond butter or biscoff spread)
• 1/2 cup sugar
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 1/2 cups milk

Instructions

1. Preheat oven to 350 degrees F and grease a loaf pan.
2. Cream peanut butter and sugar until thoroughly combined. 
3. In separate bowl, combine the flour, baking powder, salt, and cinnamon.
4. With mixer running on low, slowly add in dry ingredients and liquid by alternating dry/wet until mixed thoroughly and smooth.
5. Pour the batter in the prepared loaf pan and bake at 350 degrees F for one hour.
6. Cool for 10 minutes and enjoy!

Hot Cross Buns

Yay! I'm starting to feel back to my normal self again. Meaning, I'm interested in being back in the kitchen. For the past few weeks, I was feeling quite under the weather and it was taking all of my energy to muster up even the blandest food. I made soup the other day and it tasted like a bowl of water with vegetables! Blech! Thankfully, I was feeling inspired for the coming Easter holiday and decided to attempt my hand at some Hot Cross Buns! It's Good Friday and these spiced buns are normally served today.

Hot Cross buns! Hot Cross buns! One ha' penny, two ha' penny, Hot Cross buns! If you have no daughters, give them to your sons. One ha' penny, two ha' penny, Hot Cross buns!

Does anyone remember this rhyme? I used to sing it all the time because it was in one the piano books I used to play from. But now I'm confused by it. Why do the daughters get the buns first? And what if the person had a daughter and a son? Does the son get one after the daughter? Or is the son s.o.l.? Hmm. I might need to do some research about this.

Anyway, these are absolutely delightful! For a treat that uses yeast, they are pretty low maintenance and easy. The dough was not sticky to deal with and I loved the way the butter was melted with the milk! These would be perfect for Easter morning or for a treat with an afternoon cup of tea. I ended up dividing my dough in half, making one dozen with chocolate chips and one dozen with raisins. They are sweeter than a normal bread, but you don't feel like you are eating all sugar for breakfast! But I will note that I added a lot of icing to them because it was so good! These were great as is but next time I will add some citrus zest to the dough, or even some ground gloves or allspice, to pack in even more flavor. Enjoy!

Hot Cross Buns
from BakingDom
Yield: 24 buns (recipe can be cut in half easily)
**To halve the recipe, reduce the flour to 2 1/2 cups and the yeast to 1 1/4 tsp, but still use 1 whole egg. Divide the remaining ingredients in half normally.**
Ingredients
Buns

• 4 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp instant yeast
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 1 egg, lightly beaten
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 1/2 cups warm milk, divided (use 3/4 cup hot milk, 3/4 cup cold milk)
• 1/2 cup raisins, currants, or chocolate chips (optional)
• 1 egg, whisked with a tsp of water for egg wash (optional)

Icing

• 2 cups confectioners' sugar
• 3 tbsp unsalted butter, at room temperature
• 2-3 Tbsp milk
• 1/2 tsp vanilla extract
• Food coloring (optional)

Instructions

1. To make the buns: combine the flour, sugar, yeast, cinnamon, cardamom, and salt in a large bowl and stir to combine.
2. In a separate bowl, combine the 3/4 cup hot milk with the butter pieces and stir until the butter is melted. Add the 3/4 cup cold milk, then stir in the lightly beaten egg.
3. Add the milk mixture to the dry ingredients and mix until a dough just forms. Cover with a clean dry towel and allow to rest for 15 minutes. Once rested, add the raisins, currants, or chocolate chips, if using. Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes. If the dough is too sticky, add more flour 1-2 Tbsp at a time. If too dry, add more milk.
4. Transfer the dough to a lightly oiled bowl, cover, and allow to rise for 1-2 hours, or until doubled in size.
5. Once the dough has risen, spray two 9x13 inch baking dishes with nonstick cooking spray, or line with parchment paper.
6. Divide the dough into 24 pieces, each weighing 2 ounces.
7. Gently shape each piece into a smooth, tight boule. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size.
8. Preheat the oven to 400 degrees F.
9. Once doubled, brush with the egg wash.
10. Bake buns for 15-18 minutes, or until they reach about 180 degrees inside. Allow the buns to cool completely before icing.
11. To make the icing: cream the butter and sugar together until smooth and fluffy, adding splashes of milk until the desired consistency is reached (the icing should be on the thin side, but not as thin as a glaze).

Savory Corn and Pepper Bites

I don't know when the trend began. But I can no longer eat pasta or soup or a salad without having a nice giant slice of bread next to me. I think this began when Ron and I started dating. We often ate pasta at his parents' house and there was always a basket of bread on the table. Oddly enough, I didn't start eating all of these "carbs" until the whole low-carb / no-carb diets became trendy. Perhaps it was my way of saying 'screw you' to all of the carb-naysayers out there, but I was indulging in the bread basket. And I still do!

With pasta, it's always some kind of cheese bread or garlic bread. With soup, it's always some kind of herb bread. With chili, it's always cornbread. The last time we had chili, I was looking for a different type of corn bread and landed upon a corn muffin recipe published in my Dorie Greenspan cookbook. They were supposed to be muffins, but I decided to change them to bites when I realized that I did not want to use the last of my liners. The bites have a little bit of a kick to them, but I definitely could have used more! I might have to add more jalepeno next time or maybe mix in some sharp cheddar cheese to change it up. But whatever I do, they will definitely be served with chili again.
Savory Corn and Pepper Bites
from Dorie Greenspan: Baking from My Home to Yours
Yield: 12 bites (of muffins)
Ingredients

• 1 cup all purpose flour
• 1 cup yellow cornmeal (stone ground is best)
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1 1/2 tsp chili powder
• 1/2 tsp baking soda
• 1/4 tsp freshly ground black pepper
• 1 cup buttermilk
• 8 Tbsp unsalted butter, melted and cooled
• 1 large egg yolk
• 1/4 cup fresh or frozen corn kernels
• 1 small jalepeno, seeded and minced
• 1/4 cup red bell pepper, finely diced
• 2 Tbsp cilantro, finely chopped

Instructions

1. Preheat oven to 400 degrees.  If making muffins, like 12 muffin cups with liners.  Alternatively, line a baking sheet with parchment paper if making bites.
2. Whisk together flour, cornmeal, salt, sugar, baking powder, chili powder, baking soda, and black pepper; set aside.
3. In another large bowl, lightly whisk egg yolk, buttermilk, and butter until blended.
4. Pour liquid into the dry ingredients (mixture will be thick).
5. Fold in corn kernels, minced and diced peppers, and cilantro.  
6. Divide batter evenly (in muffin tins or as bites) and bake for 20-25 minutes or until tops are brown.  
7. Cool on a rack before serving.  Enjoy!

Buttermilk Blueberry Walnut Bread

My good friend, Colette, told me today that she really enjoys reading my blog. Thank you, Cole! I love that you enjoy reading my postings here on Pb and Graham! Honestly, when I started this thing, my only goal was to learn how to cook. Eventually, I felt that it was time to announce my URL because I was no longer ashamed of the crap I had been eating! It's fun to post about the food I eat (though, sometimes I will admit that I get a little annoyed about the 5-20 minutes I spend trying to get a decent picture when Ron is sitting there finished with his meal). And it's even more exciting to hear that people try and enjoy the recipes that I post. I hope that the food makes up for the incessant ramblings that occur and the occasional lackluster commentary. I enjoy finding new recipes and I enjoy sharing the good ones with my family and friends!

So in light of the smile that Colette's comment planted on my face, I've decided to post about this bright, light, and hearty bread. Yes, another delicious bread recipe. I know I just posted one, but this one is actually slightly healthy! A few posts back, I mentioned that I could not find the recipe for a quick bread that I had recently made. But, YAY! I found it. I searched for this recipe after developing a craving for blueberry muffins one day and hoping to use up some leftover buttermilk. It was sooo good. It was delicious plain, or toasted, or with a spread of butter, or some jam, or with a smeared banana. It also freezes beautifully and smelled amazing while it was baking. It easily fulfilled my craving for blueberry muffins and I highly suggest checking it out the next time you want a delicious breakfast bread.
Blueberry Buttermilk Walnut Bread
adapted from Buns in my Oven
Yield: 1 loaf
Ingredients

• 2/3 cup brown sugar
• 1 cup buttermilk
• 1/4 cup applesauce, unsweetened
• 2 eggs
• 2 1/4 cup AP flour
• 1 cup rolled oats
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup fresh blueberries
• 2/3 - 1 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees and grease a loaf pan. Set aside.
2. In a large bowl, add brown sugar, breaking up any clumps. Mix in buttermilk, applesauce, and eggs until combined.
3. Slowly add in AP flour, oats, baking powder, cinnamon, and salt until just combined and mixed thoroughly.
4. Gently fold in blueberries and walnuts.
5. Bake for 45-55 minutes or until tester inserted in the center comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely.

Double Chocolate Bread with Peanut Butter Frosting

A few weeks ago, I celebrated my birthday. And to celebrate, I obviously needed to bake up something that I normally would not bake on a random "I want dessert" type of day. So, I turned to my fabulous new cookbook, Baked Explorations, of New York Baked fame, to help.

I absolutely love reading cookbooks. I love reading the side stories that the writer is telling. I love reading the list of ingredients. I love reading about how to prepare the food. Of the 200+ pages in the book, I think I am interested in making all but one of the recipes, and this is mainly because I had to draw the line somewhere. But I kept returning to one recipe in the "breakfast" category: the Double Chocolate Loaf with Peanut Butter Cream Cheese Spread. I love chocolate. And I love peanut butter. And I love quick breads. So, I knew this was the one.

Woah. This bread was delicious. Though, arguably, I do not think that I would really call it a bread that I would want to eat for breakfast. The ingredient list is beautiful for a dessert, but I can't really say the same for breakfast! I've made chocolate bread before, but never with this much chocolate. But I'm not going to lie - I really didn't mind all of the added chocolate. Truthfully, I probably spent about $20 just on the chocolate alone. (When I go big, I go BIG!) I've been advocating for good quality chocolate ever since I made the NY Times cookies. Sorry Hershey's. You simply can't cut it in some of these recipes. Try this bread/cake for your next special occasion. It is absolutely worth it!
*The bread freezes beautifully. I actually cut our loaf in half so we wouldn't eat it in one sitting! I'm waiting for the right time to defrost the other half. After writing this post, it might be today.

Double Chocolate Bread with Peanut Butter Frosting
from Baked Explorations
Yield: 1 loaf
Ingredients
Bread

• 3/4 cup firmly packed dark brown sugar
• 1 cup dark unsweetened cocoa powder (like Valrhona), sifted
• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 large egg yolk
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp pure vanilla extract
• 8 ounces good quality dark chocolate (60 to 72%), coarsely chopped

Cream Cheese Spread

• 5 ounces cream cheese, softened
• 2 Tbsp creamy peanut butter
• 1/3 cup sugar

Instructions

1. Bread: Preheat oven to 350 degrees F and position the rack in the center. Butter a 9-by-5 inch loaf pan, dust it with flour, and knock out the excess flour.
2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined.
4. Turn the mixture to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the dark chocolate chunks by hand.
5. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
6. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
7. Spread: In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated. (If you are not using the spread immediately, place it in a ramekin, tightly cover it in plastic wrap, and refrigerate it for up to 3 days.)
8. Serve the loaf plain or toasted, topped with peanut butter spread. The loaf will keep, in an airtight contained or wrapped tightly, at room temperature for up to 3 days.

*Freezing bread is incredibly easy: let the loaf cool entirely to room temperature and just wrap tightly in two layers of plastic wrap and one layer of aluminum foil. You can freeze bread for up to two months. Bring the loaves back to room temperature by way of your fridge for 8 hours, then let sit at room temperature for 4 hours before unwrapping the loaf.

Whole Wheat Molasses Bread

It is no secret that I love baking quick breads.  What's not to love about them?  They are very easy to make.  They are low maintenance, normally a one-bowl prep, and are always delicious!  They provide a grab and go breakfast item.  Plus, you can easily cut some slices to save in the freezer for a quick breakfast down the road.

I spotted this one around the holidays and decided to mix it up on a cold, snowy afternoon.  I love gingerbread cookies, but for one reason or another opted not to make them this year.  I craved that intense flavor of molasses through the entire holiday season.  So, this bread definitely filled that craving.  It was very good.  The cornmeal gave it almost a nutty texture.  It kept well for several days.  Most of the time, Ron doesn't eat any of my bread, but he asked for a few slices of this one and I noticed him taking it to work through out the week.  I was delighted!  It can easily be paired with some apple butter, or almond butter, or jam!  Eat alongside a cup of coffee or tea and you have a delicious breakfast or snack!

Whole Wheat Molasses Bread
from Joy the Baker
Ingredients

• 2 1/2 cups Whole Wheat flour
• 1/2 cup cornmeal
• 1 tsp salt
• 1 tsp baking soda
• 1 2/3 cup well-shaken buttermilk
• 1/2 cup molasses

Instructions

1. Preheat oven to 325 degrees F.  Spray an 8x4 or 9x5 loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, cornmeal, salt, and baking soda.
3. In a small bowl, whisk together the buttermilk and molasses.
4. Pour the wet ingredients into the dry ingredient and fold to combine.  (Batter will be thick.)
5. Bake for 45-60 minutes until a tester inserted in the center comes out clean.  Cool for 20 minutes in pan, then remove from pan and cool on a wire rack.

Sweet Potato Raisin Bread

I was looking for something sweet to post today, but I realized that I have nothing in my to-be-published posts that could really be considered a "sweet treat."  What the heck?!?!  I guess I took the whole New Years sugar detox seriously.  Well, in some ways.  I have made some half-batches of cookies and I have been snacking on the leftover chips in the fridge.  I think it might be time to use them and bake something.  Those chocolate chips would probably do less damage if they were baked in a brownie instead of piling up in front of me as I study.

But, I have baked up some breakfast breads, so I guess that it something to be happy about.  Like this sweet potato raisin bread.  It rocked.

You know, there comes a time when I am baking that I have to determine if the end product is going to be Ron-friendly.  This happens with cookies, muffins, cakes, etc.  I have the basic mix going with all the essential baking ingredients.  If the batter goes into the oven at this point, it's a Ron-friendly treat.  If I continue with add-ins, depending on what they are, I'll either be eating an entire loaf of bread myself or Ron will be assisting.

I made this sweet potato bread non-Ron friendly.  It was a last minute decision.  I added raisins.  And you know what?  I'd do it again.  This bread is so good.  I loved it.  Like all quick breads, it's very easy to mix up.  And, you can either add in the raisins or omit them, because it would be delicious all the same.  Ron did try a slice of the bread.  Granted, I had to literally pick out all of the raisins in the slice for him to eat it.  But, he did.  And he enjoyed it too.  So, make it!

Sweet Potato Raisin Bread
from Healthy Food for Living
Yield: 1 loaf
Ingredients

• 2 cups whole wheat flour
• 1/2 cup granulated sugar
• 2 Tbsp packed brown sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup chopped pecans
• 2 large eggs
• 1 tsp vanilla extract
• generous 1 cup sweet potato puree (bake a large sweet potato at 400 degrees F for about 1 hour or until soft, peel and mash flesh)
• 1/2 cup unsweetened applesauce
• 1/2 cup low-fat milk
• 1/2 - 3/4 cup raisins (optional)

Instructions

1. Preheat oven to 350 degrees F.  Lightly coat a 9x5 inch loaf pan with baking spray.
2. In a medium bowl, whisk together the dry ingredients (both flours through chopped pecans).
3. In a large bowl, whisk together the remaining ingredients (eggs through milk).
4. Add the dry ingredients to the wet, and stir just until moistened.  If you are using raisins, fold them into the batter carefully until evenly distributed.
5. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
6. Let bread rest in pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Jalepeno Cheddar Bread

Instead of the typical cornbread that I normally serve with chili, I decided to change it up and bake a bread that I have had saved in my que for a while now.  I've never made any type of bread that has cheese in it so I was excited to try this and for Ron to test it out.  We absolutely loved it!  It has officially replaced all chili-accompanying bread from here on out.

This bread takes minutes to put together.  Most of the work involved is cutting up the peppers.  I didn't use roasted red peppers for my bread like the original recipe requested.  I knew I'd have enough trouble getting Ron to eat a bread that had green specks in it, so the red would certainly be a challenge.  I did use the green pepper but he couldn't tell the difference.  This bread is delicious.  Ron cut up chunks to eat with his chili.  I've never seen him so excited to eat leftovers, but I'm happy to know that the entire meal was a success.

Jalepeno Cheddar Bread
Homemade by Holman
Ingredients

• 2 cups AP flour
• 2 tsp sugar
• 1 Tbsp baking powder
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 cup shredded sharp cheddar cheese
• 1 cup milk
• 1/3 cup canola oil
• 1 large egg
• 3 jalepeno peppers, seeded and diced
• 1/2 cup green bell pepper, diced
• 1/2 cup roasted red pepper, diced

Instructions

1. Preheat oven to 375 degrees F.  Spray an 8" x 4" loaf pan with baking spray.
2. In a large bowl, combine flour, sugar, baking powder, salt, pepper, and cheese.  Toss together and make a well in the center.
3. In a separate bowl, combine milk, oil, and egg and whisk together.  Pour mixture into well in center of flour and stir mix together lightly with a wooden spoon.
4. Add peppers and stir just until dry ingredients are all combined.  The batter will be lumpy.
5. Pour batter into prepared loaf pan.
6. Bake bread for 45-50 minutes or until golden brown.  Cool in pan for about 10 minutes, then turn out of pan and cool completely on a wire rack.

Cinnamon and Sugar Biscuit Pecan Rolls

Has anyone ever noticed that Mickey Mouse appears in most of my photos lurking in the background?  He is my pepper shaker and he likes to oversee things.  (Minnie Mouse, otherwise known as salt shaker, is quite shy.)   I've also realized that my plates are quite boring.  I might need to invest in some prettier plates so I can have better looking food photos.

Anyway.

Ron's been working like a mad man.  His job is keeping him at work from 9 am - 9 pm on most nights and he is gone on weekends.  It's been making me sad because I don't really see him - and when I do see him - he's staring at his Blackberry and normally not "all there" because he's so focused on what's going on at work.  But, his job is demanding right now and it requires his full time.  He's an important dude and I'm envious of his knowledge at his place of employment.  But, it still makes me miss him and it makes me wonder how my parents made it through so many years of long hours and time away from one another.

My dad didn't always have a relaxing job.  I don't think he's ever had a relaxing job.  (Where are these relaxing and fun jobs that a small group of people talk about?)  But, I especially remember when I was younger and his job was in Pittsburgh, while our family was in Allentown, PA (closer to Philadelphia).  He would often make the 4 hour drive on the turnpike just to be able to spend the weekends with us.  Eventually, we moved to Pittsburgh, but I cannot imagine how grueling that lifestyle was.  I also remember a time when I was younger and my dad was working two jobs.  He would work his day job from early AM to the standard PM hour.  Then, he'd come home and sleep for a few hours before he would head out to his late evening to early AM shift.  It's truly remarkable to think what parents do for their families.  I didn't appreciate those efforts at the time because I did not understand the full extent of why my dad had to work two jobs, or why he was gone so often.  But, I do now.  And I don't like letting many days go by without letting my parents know how much I appreciate them now, then, and always for everything they have ever done to provide such a wonderful life for my sister and I and to build an amazing family.

Even though Ron doesn't work 4 hours away and even though Ron is still able to sleep next to me in bed at night, I do miss our time together.  I took for granted how valuable simple dinners can be at a decent hour or how valuable our Wednesday night TV time can be.  So, I wanted to bake him something that he would enjoy to thank him for his efforts and to tell him that I love and support him.  He is, after all, the one essentially supporting our family will I am pursuing my law education.  He has a huge burden to bear and he followed me to Minnesota to pursue my dreams.  I only hope I can do the same for him in the future.  He's a huge cinnamon bun fan, so I figured it would be time to finally tackle some type of sweet roll.  I mentioned a few days ago in my 'One Year In' post how all attempts to cook and bake have not been total successes.  Cinnamon buns, which I have tried to bake over 3 times now, have always been my nemesis.  We even had one disaster that involved me throwing dough around the kitchen and then spending 2 hours cleaning it up.  Oi!

I'm glad to say that I finally found a recipe I am happy with.  Even though it was not really true cinnamon bun per se (no yeast), it still involved rolling the dough which always seems to develop into a situation.  I'm not going to say this experience was totally perfect, but I will say that they turned out quite yummy.  Ron was definitely impressed and devoured a pecan bun with a big smile on his face.

Cinnamon and Sugar Biscuit Pecan Rolls
The Baker's Daughter
Yield:  10 rolls
Ingredients

• 1 cup butter
• 3/4 cup brown sugar, divided
• 6 Tbsp butter, melted, divided
• 2 cups AP flour
• 2 Tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1/2 cup cold butter, cut into cubes
• 2/3 cup buttermilk
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F.  Grease a 7-inch round cake pan and place 1 cup of pecans on the bottom.  Sprinkle 1/4 cup of brown sugar on top of pecans and drizzle 2 Tbsp of melted butter over pecans and brown sugar.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Using your fingers or a pastry blender, cut in the cubed butter into the flour mixture until a coarse crumb forms.  
3. Mix in the buttermilk with a spoon and your hands to form the dough in a ball.
4. Lightly flour your table and rolling pin and roll out the dough into a 15 inch x 13 inch rectangle.  Spread 1/2 cup of brown sugar over the dough and sprinkle with the cinnamon.  Drizzle the 4 Tbsp of remaining melted butter evenly over the dough.  Roll the dough lengthwise placing the seam on the bottom.  Cut the dough into 10 x 1 1/2 inch pieces.
5. Place the pieces in the pan and bake for 20-25 minutes until lightly browned on the top.
6. As soon as the pan is out of the oven, flip it over onto a parchment lined tray or plate so the pecans are on top.  (If you don't do this immediately, the sugar will cool and it may stick.)

Butter Pecan Bread

I've made this bread twice in the past week or so and it has been enjoyed both times.  First, by Ron and myself.  And now with my parents.  So, it is definitely post-worthy.

I love baking with buttermilk.  Any time I see a buttermilk recipe, I normally save it and pick up a carton the next time I am at the store.  I love the smell.  I love the taste!  I saved this one because I had recently made some maple cocoa pecan spread and I knew the combination would be awesome.  It was absolutely dynamite!

This bread is delicious.  It is a sweet bread, with a lot of sugar, so I'd advise to save it as a treat and not eat as much as I did for the first day or so.  But, it's just sooo good!  You can't help yourself.  Enjoy with a cup of coffee and some apple butter.  Yum :)

Butter Pecan Bread
Southern Food About.Com

Ingredients

• 2 1/4 cups sifted flour (I used white whole wheat)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup light brown sugar, packed
• 1 egg, beaten
• 1 cup buttermilk
• 2 tablespoons melted butter
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, soda, salt, and spices; blend in brown sugar.
3. Combine egg, buttermilk, and butter; add to flour mixture, stirring to blend well. 
4. Stir in chopped nuts. 
5. Turn batter into a greased and floured 9x5x3-inch loaf pan. 
6. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Honey Oat Quick Bread

I'm injured (I know, I know... shocking, right?), so I'm going somewhat stir crazy.  This weekend, the last high mileage weeking before taper, was supposed to be spent running a 20 mile run around White Bear Lake.  Instead, I hobbled around the house pouting, cursing, and forcing myself to sit and "relax."

I do not like sitting still.  Even as a child, my parents had to strap me at the dinner table to eat.  They had no other choice; I would get up, take a bite, go run around and play, come back, take a bite, go run around and play.  Family dinners did not seem to involve me as it normally took me nearly 2 hours to finish my meal.  I don't blame them.  I'm sure that if Ron would do the same thing because he gets pretty annoyed with my restless legs.

So, naturally, my day of rest on Saturday included a short run.  Ouch.  So, I decided to actually rest of on Sunday.  Sunday included a lot of the following:  mowing the lawn, doing laundry, cleaning the basement, dusting, vacuuming the house, running errands, and of course, baking some bread.  And, as always, the bread put a smile on my face in an instant.  I substituted applesauce in lieu of oil and added some cinnamon.  The end result was a yummy loaf of bread that is almost gone.

I should have rest days more often...

Honey Oat Bread
adapted from What Megans Making
Ingredients

• 1 cup plus 2 tablespoons old-fashioned rolled oats, or quick-cooking (not instant) oats, divided 
• 2 1/3 cups white whole-wheat flour (or use half white, half whole-wheat flour)
• 2 1/4 teaspoons baking powder 
• 1/4 teaspoon baking soda 
• 1 1/4 teaspoon cinnamon
• 1 1/4 teaspoons salt 
• 8 ounces (scant 1 cup) plain yogurt 
• 1 large egg 
• 1/4 cup applesauce (or equal parts canola oil
• 1/4 cup clover honey, or other mild honey 
• 3/4 cup milk 
  

Instructions 

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats. 
2. Stir together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. 
3. Using a fork, beat the remaining 1 cup oats, yogurt, egg, applesauce (or oil) and honey in a medium bowl until well blended. Stir in milk.
4. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (don't overmix or the bread will be tough). 
5. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top. 
6. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack.
7. Let cool until barely warm, about 45 minutes.

Chocolate Bread

Well, hmm.  I have to admit that this looked a lot like a brownie whenever it was mixed together and when it came out of the oven.  And, I guess it kind of tasted like a brownie.  But, I'm calling it bread, because David Lebovitz did.  I used yeast and bread flour.  Bread uses those ingredients.  Plus, it cut like a bread and didn't have the enormous amount of granulated sugar that brownies normally do.  So, yep.  It's bread.  It's bread even though it has 6+ ounces of dark chocolate.  And a 1/2 cup of toasted hazelnuts.

And bread can be eaten for breakfast.  With a smidgen of cherry preserve or melted butter.  And a side of fresh fruit to go with your morning coffee.

And bread can even be eaten for lunch.  It can be smeared with a dollop of no-oil almond butter and topped with fresh raspberries, then grilled into a panini.  Bread, raspberries and almond butter made with no oil?  Yes.  This sounds like a healthy lunch!

And bread can even be eaten as a midnight snack with a healthy banana for that potassium boost needed to fall asleep.

Yep.  This is definitely bread.  And now I am inspired to make some type of brownie with fresh cherry mixed inside.

Chocolate Bread
David Lebovitz
Yield:  1 delicious Loaf
Time:  About 3.5 - 4 hours
Ingredients

• 3/4 cup milk, heated just until tepid
• 1 envelope active dry yeast
• 6 tbsp sugar
• 4 tbsp butter
• 3 ounces bittersweet or semisweet chocolate, coarsely chopped
• 1 1/2 tsp instant coffee or espresso powder (optional)
• 1 large egg
• 1/2 tsp vanilla
• 3/4 tsp sea salt
• 2 cups bread flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup chocolate (either chips or coarsely chopped chocolate; I used ghiradelli dark cacoa chips)
• 1/2 cup toasted pecans, walnuts, almonds, or hazelnuts, coarsely chopped (optional)

Instructions

1. In a bowl of a stand mixer, or a large bowl, sprinkle the yeast over the milk.  Add 1 tbsp of sugar, then set aside in a warm place for 10-15 minutes, until bubbles form on the surface.
2. While the yeast is activating, in a small saucepan, melt the butter and 3 ounces of chocolate over a pan of barely simmering water.  Stir occasionally, until the chocolate and melted and the mixture is smooth.  Remove from heat.
3. Once the yeast mixture is frothy, mix in the remaining 5 tbsp of sugar, instant coffee (if using), the egg, vanilla, and sea salt.
4. Stir in half of the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated.  If using a stand mixer, attach the dough hook and beat for 5 minutes, until smooth.  If making by hand, mix vigorously with a flexible spatula for the same amount of time.  The dough will seem quite moist, resembling sticky brownie batter when ready.
5. Cover the bowl and let rise in a warm place for 2 hours.
6. Butter a 9-inch loaf pan.
7. Stir in the chopped chocolate and nuts, if using.  Then use a spatula to fold the dough over on itself in the bowl for about 30 seconds, then transfer it to a buttered pan, pressing a bit to spread it to the corners.  Let rise in a warm place for one hour.
8. Ten minutes before you're ready to bake the bread, preheat the oven to 350 degrees F.
9. Bake the bread for 35-40 minutes, until it feels done and sounds hollow when you tap it.  You can stick an instant-read thermometer in the bottom if you're unsure; the bread is done when the temperature reads 180 degrees F.

Sunflower Whole Wheat Quick Bread

Sometimes, the best recipes come from spur of the moment baking sessions when you are trying to use up some ingredients that are about to expire.  I had some buttermilk leftover, some eggs that were nearing their time, and a ton of sunflower seeds that I was itching to use.  I stumbled upon this recipe and knew it would mix up a more than satisfactory quick bread.


The recipe is extremely easy to mix up.  You mix the dry ingredients in one large bowl, mix up the wet ingredients in a smaller bowl (I used a 2 cup pyrex measuring cup) and then you mix and bake.  I love recipes that use one bowl!  It makes for such an easy clean-up which does not come easy when it comes to baking.


The mixture gets pretty tough to mix, but it's supposed to be a thick-oatmeal like consistency when you pour it in the pan.  I loved this bread recipe (even though my oven decided to heat to 450 while baking it, thus causing it to burn a bit).  I've had it for breakfast with some jam and apple butter from a recent Farmer's Market purchase.  I will definitely be making it again.

Sunflower Whole Wheat Quick Bread
adapted from Amanda's Cookin
Yield:  1 9x5 loaf
Ingredients

• 2 c WW flour
• 1/5 c AP flour
• 1/2 c wheat germ
• 1/4 c sugar
• 1/4 c packed light brown sugar
• 1 tsp salt
• 4 tsp baking powder
• 1 tsp baking soda
• 1 c roasted sunflower seeds, plus a handful extra to sprinkle on top of bread
• 1.5 c buttermilk
• 2 large eggs
• 4 tbsp salted butter, melted

Instructions

1. Preheat oven to 375 F.  Spray a 9x5 loaf pan with cooking spray.  Place prepared ban on a baking sheet and set aside.
2. In a large bowl, stir together both flours, wheat germ, both sugars, salt, baking powder, and baking soda.  
3. Stir in 1 cup of sunflower seeds.
4. In a small bowl, combine the buttermilk, eggs and melted butter.  Whisk until just combined.
5. Pour the buttermilk mixture into the flour mixture and stir until combined.  (Mixture will be thick and sticky.)
6. Spoon batter into prepared loaf pan and sprinkle with sunflower seeds.  
7. Place baking sheet with loaf pan into the oven and bake for 50-60 minutes or until loaf is browned and sounds hollow when tapped.
8. Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Cinnamon Apple and Oatmeal Bread

For the past several years, my life has been controlled by my lists.  It started when I had a job that required me to do 50 things at once and I couldn't keep track of everything.  Eventually, it carried over into personal aspects of my life and now my lists are in full-swing now that I am in school again.  It was always satisfying to cross something off of my list, but sometimes, it gets really annoying when I don't get something done.  Take this bread, for instance.  Several months ago, I wrote down that I wanted to make it (it comes from an amazing food blog), and it has been nagging me ever since.


So, I'm happy to say that I was able to cross this off of my list last night.  After a loooonnnggg day, I wanted to get into zen mode.  So after my neighbors went to bed and ended whatever circus they were having downstairs, I decided to whip this up.  Granted, it was 10:30 at night, but I put on some classical music and there we go.  Wow, baking at night is awesome!  What a way to calm down and relax.  Plus, it gives you something delicious to wake up to for breakfast.


I made some changes to the recipe to keep the nutritional stats down.  I often do this when I have an inkling that I am going to really enjoy something.  If I don't, I'll end up eating the entire thing.  This way, I can eat larger than normal portions and not feel as terrible about it.  Despite the changes that I made (listed below with the original recipe so you can see what I did), this bread did NOT fall short.  I could not taste the difference (then again, I haven't made the 'real' version) and it is incredible.  I love the taste of baked apples inside the bread and the cinnamon is just enough spice to add a ton of flavor (though, I might try experimenting with some ginger or nutmeg, etc).  I used buckwheat flour, which is distinctively nutty, and it paired so well with the spice and nuts in the bread.  This will definitely be added to my rotating quick-bread list.


P.S. I could not get a decent picture of this bread.

Cinnamon Apple and Oatmeal Bread
adapted from Closet Cooking
Yield:  One 9x5 loaf
Ingredients

• 1/2 c brown sugar
• 1/4 c maple syrup
• Or substitute with 1/4 c honey or agave nectar
• (I used a SF maple syrup blend)
• 3/4 c vanilla yogurt
• (I used 1 carton of Dannon's light and fit toasted coconut yogurt; that's what I had)
• 1/4 c apple sauce
• (I used 1 carton (about 1/2 c) of unsweetened applesauce and omitted the oil)
• 1/4 c oil
• 1 egg
• 3/4 c rolled oats
• 1 c WW flour
• 3/4 c AP flour
• (I used buckwheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp cinnamon
• 1/4 tsp salt
• 2 c apples (peeled, cored and cut into bite sized pieces)
• (I used 2 medium sized pink lady apples)
• 1/2 c raisins
• (I left out of my bread)
• 1/2 c pecan (chopped)
• (I used chopped walnuts)
• 1 handful rolled oats

Instructions

1. Preheat oven to 375 degrees F.  Grease a 9x5 inch loaf pan.
2. Mix the brown sugar, syrup, yogurt, apple sauce, oil, egg and rolled oats in a bowl.  Let sit for 10 minutes.
3. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
4. Mix the wet and dry ingredients together.  Mix in apples, raisins and nuts until just mixed.
5. Spoon the mixture into the greased loaf pan.
6. Sprinkle oats on top.
7. Bake in preheated oven at 375F until a toothpick pushing into the center comes out clean, about 40-45 minutes.

Laugenbroetchen (aka German Bretzel rolls)

Last May, my mom and I ate at a fantastic German organic bistro that served sandwiches on bretzel rolls while we were traveling in Chicago.  The cafe, Hannah's Bretzels, pretty much blew me away.  They use fresh, quality, local and nutritious ingredients to prepare a delicious meal.  Their facebook descriptions lists them as:  "Chicago's 1st Earth Conscious quick service sandwich business focusing on Organic Ingredients and Whole Grain nutrition + the Environment."  They even do their deliveries on a bike!  Ah. Maze. Ing.  

The only downfall?  Currently, their only locations are in the Loop.  Thus, they are opened for limited hours to accommodate the business crowds.  Obviously, this is resourceful from the business standpoint, but I couldn't help but crave their sandwiches during non-business hours.  And well, since we don't live in Chicago, there isn't much I can do when I am craving a sandwich at 9pm on a Sunday evening.


So, I've become accustomed to making up my own bretzel rolls and recreating some of the shop's sandwiches.  I will admit that this bretzel recipe is not as good as Hannah's, but it certainly fills the void.  I'm proud to admit that my yeast/bread making skills are improving.  I get some type of sick pleasure kneading my own dough, despite having a machine that could easily do it for me.  These are great for sandwiches.  They also remind me of something you'd see included in the traditional German breakfast spread.  Several years have passed since my trip to Germany, but their breakfasts are unbelievable!  All of the local meats, cheeses, bread, fresh yogurt!  I want to go back...


Every blue moon, I crave a ham and swiss sandwich.  So, I made up a ham and swiss for my bretzel sandwich and paired with... pretzels!  The recipe makes 8 rolls so we have some left over.  I think I'll shoot for an egg sandwich this evening!

Pretzel Rolls
adapted from Fake Ginger
Yield:  8 servings
Ingredients

• 2 3/4 c bread flour
• 1 envelope quick-rising yeast
• 1 tsp salt
• 1 tsp sugar
• 1 c + 2 tbsp (about) hot water (125 degrees F - 130 degrees F)
• Cornmeal
• 8 c water
• 1/4 c baking soda
• 2 tbsp sugar
• 1 egg white, beaten to blend (for glaze)
• coarse salt

Instructions

1. Combine bread flour, yeast, salt, sugar, and water in large bowl (or stand mixer) and stir until dough comes together in a ball.
2. Put on floured surface and knead for about 5 minutes or until the dough is elastic and smooth.
3. Grease medium bowl; add dough to bowl, turn to coat.
4. Cover bowl w/ plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
5. Flour baking sheet.  Punch dough down and knead on lightly floured surface until smooth.
6. Divide into 8 pieces; form each dough piece into a ball.
7. Place dough balls on prepared sheet, flattening each slightly.
8. Using serrated knife, cut X in top center of each dough ball.
9. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
10. Preheat oven to 375 degrees F.
11. Grease another baking sheet and sprinkle with cornmeal.
12. Bring 8 cups water to boil in large saucepan.  Add baking soda and 2 tbsp sugar (water will foam up).
13. Add 4 rolls X side up and cook 30 seconds before flipping over and cooking for another 30 seconds.
14. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up.
15. Repeat with remaining rolls.
16. Brush rolls with egg white glaze.  Sprinkle rolls generously with coarse salt.
17. Bake rolls until brown, about 25 minutes.
18. Transfer to racks and cool 10 minutes.  Serve warm or room temperature.

Shepherd's Pie and Brown Soda Bread

We had an Irish meal for St. Patty's Day.  A shepherd's pie w/ some brown soda bread.  Ron had some Irish Ale as a side and followed up with a green shamrock whoopie pie.  It was a nice, relaxing evening and a lovely end to a beautiful, sunny day (nevermind the fact that we're both sick).  However, preparation for this meal was pretty time-consuming! So, it is certainly something to enjoy when you have a longer period of time to cook.  I'm in a week where I an afford (who am I kidding?) to spare some longer hours in the kitchen.  I've prepped for most of my classes for the next week and I'm about to dive into 3 straight weeks of pure hell.  So, I deserved it :)  Anyway, the bread took about 1.5 hours.  The cookies took about 2 hours (from start to finish).  And this pie?  Well, it was very involved.  I actually decided to make the potatoes the night earlier (~35 minutes) to cut some of the time in half. But, the prep work for the meat part of the meal took a full hour and then some!

Granted, there was some down time in between the steps, but it is certainly not a quick weeknight meal!  The recipe was very easy to make.  I ended up baking the pie in a 8 inch baking dish.  I didn't have a 10 inch baking dish and this recipe makes a ton!  I had no idea what size to use.  I ended up leaving about a 3/4 cup of mashed potatoes out because I didn't think I could pack any more in the dish.  I used very large potatoes, so maybe I used bigger potatoes.  This is why I prefer recipes that give measurements in weight/volume/ounces/etc.  It's easier to make the recipe as perfect as the original chef!  The baking dish worked ok, but it still managed to overflow onto the bottom of the oven.  

The St. Patty's Day meal was generally a success.  Even though the shepherd's pie isn't completely irish (I guess traditional shepherd's pies use lamb.  But, EEK!  Lamb?  No thanks!) the meal was still incredible and a fun way to celebrate Ron's Irish roots.  Plus, it was my first attempt to make mashed potatoes.  They turned out awesome.  They were so quick and easy.  And, I plan to make them often.  The bread recipe is lighter than your traditional bread, but it is a super healthy version.  It does not skimp on flavor by any means.  Ron loved it and that's saying something if it's a lighter/healthy version.  I love Irish oats, so this bread will be made in this household often.  I recommend spreading with apple butter for a delicious breakfast.


I couldn't get a really good picture of the Shepherd's pie when it was cut open.  It actually looked really greasy, so I decided it was best not to post an unappetizing photo.  Even though the pie was good, I doubt I'll be making it again.  It took way too long for the taste.  It was really thick and I'm not such a fan of red meat and bacon.  But, that's just my personal preference.  

Shepherd's Pie
adapted from Food Network (Melissa d'Arabian)
Yield:  6 -8 servings
Ingredients

• For Potatoes
• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1/2 c sour cream
• 1/4 - 1/2 beef broth
• 4 tbsp butter, softened
• 1/2 tsp salt
• 1/2 tsp black pepper
• nonstick cooking spray
• For Filling
• 4 slices bacon, cut into thin strips
• 1 tbsp vegetable oil
• 2 medium onions, chopped
• 1/2 tsp salt, plus 1/2 tsp
• 1 tsp sugar
• 1 lb ground beef
• 2 - 3 medium carrots, roughly chopped (about 1 cup)
• 3/4 c frozen peas, thawed
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp AP flour
• 1 (12-ounce) bottle light or dark beer
• 1/2 c beef broth
• 1 tsp finely minced fresh rosemary leaves
• 1/2 tsp black pepper
• 1/2 c grated swiss or cheddar cheese (I left out)
• 2 tbsp chopped fresh parsley leaves)

Preparation

1. Prepare potato topping:  In a large saucepan, add potatoes and garlic and cover w/ cold water.  Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork tender, about 15-20 minutes.  Drain.  Transfer the potatoes and garlic to a large bowl.  Add sour cream, 1/4 c of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1-2 minutes.  If the mixture is too dry, add the remaining 1/4 c broth.  Do not overmix.  Cover and set aside.
2. Preheat the oven to 350 degrees F.  Spray a 10-inch round baking dish with nonstick spray.
3. Prepare filling:  Heat a large skillet over medium heat.  Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7-8 minutes.  With a slotted spoon, transfer the bacon to a place and set side.
4. Add the oil to the drippings in the skillet and put over medium heat.  Add the onions and 1/2 tsp of salt.  Cook stirring occasionally until the onions are very soft and just beginning to brown, about 10 minutes.  Sprinkle in the sugar and cook until the onions begin to caramelize, about 3 minutes.
5. Stir in the beef and cook over medium-high heat until the beef begins to brown, about 7 minutes.
6. Add the carrots, peas, and garlic.  Cook until the vegetables begin to soften, about 5 minutes.
7. Stir in the tomato paste and flour and cook, stirring, until well-blended, about 2 minutes.
8. Add the beer, bring to a boil and boil for 3 minutes.  Cook, stirring w/ a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
9. Add the cooked bacon, the broth, rosemary, 1/2 tsp of salt, and the pepper, and bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
10. Spoon the meat mixture into the prepared baking dish.  Spread the potato topping evenly over the beef mixture.  Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
11. Remove from the oven and sprinkle with the cheese.
12. Return to the oven and bake for 10 more minutes.
13. Let rest for 10 minutes before serving.

Brown Soda Bread
adapted from Cooking Light
Yield:  12 servings (1 slice)
Ingredients

• Cooking spray
• 11.25 oz whole-wheat flour (about 2.5 cups)
• 2.25 oz AP flour (about 1/2 cup)
• 1/2 cup steel-cut oats
• 2 tbsp brown sugar
• 1 tbsp wheat germ (I used wheat bran)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 c low-fat buttermilk
• 1 large egg, lightly beaten

Preparation

1. Preheat oven to 325 degrees F.
2. Coat a 9x5-inch loaf pan with cooking spray.  Line the pan with parchment paper, and coat with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife.  Combine flours and next 6 ingredients (through salt).  Combine buttermilk and egg; add to flour mixture.  Stir until just combined.
4. Spoon the mixture into the prepared pan.  Bake at 325 degrees F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
5. Invert bread onto a wire rack; cool completely.
6. Remove parchment and slice!