Meringue Coffee Cake, March Daring Baker's Challenge

The March 2011 Daring Baker's Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

For the dough:

4 cups flour

1/4 cup sugar

3/4 tsp salt

1 pkg. yeast (2 14/ tsp.)

3/4 cup whole milk

1/4 cup water

1/2 cup unsalted butter at room temperature

2 large eggs at room temperature

For the filling:

1 cup pecans or walnuts, chopped

2 tablespoons sugar

1/4 tsp cinnamon

1 cup semisweet chocolate chips

For the meringue:

3 large egg whites at room temperature

1/4 tsp salt

1/2 tsp vanilla

1/2 cup sugar

To make the dough:

In a large mixing bowl (I used my Kitchen-Aid), combine 1 1/2 cups of the flour, the sugar, salt, and yeast.

Combine the milk, water, and butter and heat just until the butter is mostly melted. (I used the microwave but you can also do this in a saucepan on the stove.)

With your mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase the mixer speed to medium and beat for 2 minutes. Add the eggs and 1 cup of the flour and beat for another 2 minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Switch your whisk attachment to your dough hook. (You can also hand knead the dough on a well-floured counter.) Knead the dough on low for 8-10 minutes adding as much of the 1 1/2 cups of flour as necessary to keep it from sticking. The dough should be soft, smooth, and elastic.

Place the ball of dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise until doubled, about 45-60 minutes.

To prepare the filling:

Chop the nuts and set aside. Combine the sugar and cinnamon and set aside. Measure your chocolate chips and set aside.

To prepare the meringue:

Once the dough has doubled, make the meringue.

In a clean plastic or metal bowl combine the egg whites and salt and beat on low for 30 seconds. Increase speed to high and beat until foamy and opaque (several minutes). Add the vanilla and the 1/2 cup of sugar--1 tablespoon at a time as you beat--until very stiff, glossy peaks form.

To assemble the coffee cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working with one piece of the dough at a time (keep the other half of the dough covered in plastic wrap), roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle half of your filling evenly over the meringue (half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and filling.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F.

Brush the tops of the coffee cakes with an egg wash:

1 egg beaten with 1 teaspoon water

Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Serve by cutting into slices and sprinkling with powdered sugar and cocoa powder (optional).

This is best served the same day.

Swedish Pancakes

I first had Swedish Pancakes at the Railroad Cafe. It was a glorious morning!

With four little kids we don't make it out of the house for breakfast often--or ever, actually! I enjoy recreating our favorite breakfasts that we have eaten out before. The kids ALWAYS request I make their favorite pancakes but when I am feeling really selfish I will make these for Ryan and I and the kids can just have cereal if they don't want the Swedes (ooooh, I am SO mean!).

I made the batter before I went to bed so they were a snap to make in the morning. This recipe makes about fourteen 10" pancakes, I can easily eat four myself.

These are typically served with Lingonberry sauce (you know, like you can get at Ikea). I don't really care for Lingonberries so I made my own sauce with raspberry jam and sour cream.

Swedish Pancakes

3 eggs

2 cups milk

1 1/3 cup flour

1/2 tsp salt

1/2 tsp baking powder

6 tablespoons butter, melted

Beat eggs with 1/2 cup of milk with a mixer until frothy (several minutes). Whisk together flour, salt and baking powder and add all at once to the egg mixture. Beat until smooth (batter will be heavy). Add remaining milk and butter and beat until smooth. Batter should be fairly thin. Add more milk if necessary.

Heat one or two (I get bored waiting between batches) 10" skillets over medium heat, or until water flicked onto the surface sizzles. Lightly grease the pan with cooking spray (only necessary before your first pancake, the butter in the batter will keep the pan greased).

Pour about 1/4 cup of batter into the pan and swirl the pan around so the batter spreads out to the edge and makes a large, thin pancake.

Cook for about a minute until the edges are beginning to brown then flip over to continue cooking on the other side. I use tongs to flip them over.

Fold the pancake in half and then in half again so it's a quarter of a circle and slide onto your plate. Repeat with remaining batter.

You can preheat the oven to 200 F to keep the cooked pancakes warm until you are ready to serve.

Simple Raspberry sauce:

Mix together equal parts raspberry jam and sour cream. You could also use plain Greek yogurt for a healthier alternative.

Enjoy!

Peanut Butter-Banana Muffins

These muffins are delicious, and as long as I thoroughly mash the bananas even Kian enjoys them! I keep a bag of muffins in the freezer most the time so Ryan can take one on his way to work. A tasty, on-the-go breakfast!

Yield: about 18 muffins

1½ cups flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk

Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.

Recipe from Annies-eats.com

Yeasted Belgian Waffles

Do you waffle much? I highly recommend it if you don't. I had these amazing waffles for my birthday breakfast this morning. They were so good. I savored each bite.
This is a great recipe for me because I can make the batter before I go to bed and then just heat up the waffle iron in the morning and cook them.
These waffles NEED to be made the night before so they can fully develop the rich, yeasty flavor.
I suggest doubling the recipe because five waffles just doesn't seem like enough.

1 1/2 cups milk
6 tablespoons butter
2 to 3 tablespoons maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups All-Purpose Flour
1 1/2 teaspoons instant yeast

Heat the milk till it’s very hot. Place it in a large mixing bowl (you’ll need lots of room for expansion), and add the butter, maple syrup, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it’s in a bowl large enough for it to at least double in size!)

Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

Yield: about five 7" round Belgian waffles.

Recipe from kingarthurflour.com

Doughnut Muffins

I have seen variations of these in some of my cookbooks and some of the food blogs I follow. Must be a popular treat! They are called by many different names; but if you call something a doughnut, who wouldn't eat it?

As you can see on the right-hand side of the picture I did frost some of them and added sprinkles for the kids (Mickey Mouse of course) and coconut for Ryan and I. The frosting was just a cup of powdered sugar with a few teaspoons of heavy cream. The cinnamon-sugar is perfect though, I was just getting fancy....

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups All-Purpose Flour
1 cup milk

For the topping:
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

Banana-chocolate chip muffins

Recipe from Tasty Kitchen

I am always searching for healthy recipes that I can trick the kids into eating. This is one of those deceptive recipes. They are so tasty and I feel good about giving them to the kids for breakfast or a snack. Ryan is actually the one who sneaks a frozen one out for breakfast everyday. But that's okay, I want him to eat healthy too...

Yield 12 muffins

•½ cup Unsalted Butter, At Room Temperature
•½ cup Granulated Sugar
•¼ cup Brown Sugar, Packed
•2 whole Eggs
•1 teaspoon Vanilla
•1 cup Whole Wheat Flour (I LOVE King Arthur's white whole wheat flour)
•1 cup All-purpose Flour
•1 teaspoon Baking Soda
•1 teaspoon Salt
•3 Tablespoons Ground Flax Seed (optional)
•4 whole Ripe Bananas, Mashed
•½ cups Mini Semi-sweet Chocolate Chips

Cream butter with sugars until light and fluffy. Then add eggs, one at a time until fully incorporated – mixture will look a little lumpy. Stir in vanilla.

In another bowl, combine flours, baking soda, salt, and flaxseed.

Add dry ingredients along with mashed bananas to butter/sugar/egg mixture. Stir until JUST combined, then fold in chocolate chips.

Using a 1/4 cup ice cream scoop, divide evenly into a 12-count muffin tin lined with paper liners.

Bake at 350 degrees for 20-25 minutes, until toothpick inserted into center comes out clean.

Awesome Blueberry Muffins

I borrow this recipe from 'The Pioneer Woman Cooks', whose blog puts mine to shame but oh well! I will keep posting anyway!!

The Awesome-est Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch of salt
dash of nutmeg (I prefer to freshly grate my own, the taste is much better)
1 cup sugar
1/2 cup vegetable/canola oil
1 teaspoon vanilla
1 egg
1 generous cup of plain yogurt
2 cups fresh blueberries (fresh tastes better but I did use frozen last time and I am still living...)
turbinado sugar for sprinkling

Preheat oven to 375 degrees.
In a large bowl, whisk together flour, baking soda and powder, nutmeg and salt. Set aside.
In another large bowl, whisk together sugar, oil, vanilla, egg and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well buttered muffin pans (or use paper cups). Sprinkle remaining berries on top and lightly press them down. Sprinkle turbinado sugar over the top (use brown sugar if you have none).
Bake 20-25 minutes and allow to cool.
I can't figure out how much this is supposed to make, first I doubled it and had a ton, but last time I think I got about 18 muffins with a single batch.

Pumpkin Cinnamon Rolls

Recipe from Cooking Light magazine
Buns:

1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water (100-110 degrees)

2 3/4 cups flour, divided

1/2 cup canned pumpkin

1/2 cup 1% milk

1/4 cup butter, melted

1 tablespoon sugar

1 1/4 teaspoons salt

1/4 teaspoon ground nutmeg (freshly grated has way better flavor than the stuff in jars)

Filling:

3 tablespoons sugar

3 tablespoons brown sugar

2 tablespoons flour

1 1/2 teaspoons cinnamon

2 tablespoons chilled butter, cut into small pieces

Glaze:

3/4 cup powdered sugar

1 tablespoon hot water

1/4 teaspoon vanilla

1. Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into measuring cups and level with knife. Add 2 cups flour, pumpkin, and next 5 ingredients (through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup of flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place the dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.

3. Combine the sugar, brown sugar, flour and cinnamon for the filling. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

4. Punch dough down; cover and let rest 5 minutes. Roll the dough into a 12X10-inch rectangle on a floured surface. Sprinkle with filling mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 1-inch slices. Place slices in a 13X9 inch pan coated with cooking spray. Cover and let rise for 25 minutes or until doubled in size. *Tip: Use plain dental floss to slice through dough cleanly.

5. Preheat oven to 375. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

6. To prepare the glaze, combine all ingredients in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

*Note-You may want to double the glaze if you have frosting lovers in your house.

Pumpkin Waffles

This is one of the most delightful things I have eaten in a while!

2 1/2 cups flour
1/3 cup brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger (I used grated fresh ginger, yummy!)
1/4 teaspoon cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned pumpkin (plain old pure pumpkin)
6 tablespoons unsalted butter, melted
vegetable oil for brushing waffle iron

Preheat oven to 250 and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt and spices. In another bowl, whisk egg yolks with buttermilk, pumpkin and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, just until combined.

Brush waffle iron with oil and spoon batter into waffle iron, spreading quickly.

Transfer waffles to oven to keep warm and crisp.

Serve with maple syrup and chopped pecans.

The dry and the wet... Folding in the egg whites...

Bon appetit!

Recipe courtesy of Smitten Kitchen

Buttermilk Pancakes

Nothing fancy here, but the kids love 'em!

This is our go-to for Saturday or Sunday morning. The kids request them over and over...although I have a whole list of other things I would prefer to make these keep the kids happy.

I have to admit they are pretty darn tasty, too. Ryan and the kids demand chocolate chip, I make myself a batch of blueberry when they are in season.

I have tried several 'from scratch' pancake recipes and these are the easiest and taste great, it is just the recipe out of the Better Homes and Gardens red plaid cookbook. They are a cinch to throw together in the morning but when I am really on the ball I will do it the night before and stick the batter in the fridge.

This is the standard pancake recipe with the 'buttermilk pancake' variation. The buttermilk is a necessity in my opinion-the texture and flavor are way way better.

In a medium bowl combine:

1 cup flour

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon flaxseed meal, optional

In another medium bowl combine:

1 beaten egg

1 cup buttermilk, plus more for thinning

2 tablespoons canola oil

Add egg mixture to dry mixture all at once, stirring just until moistened, batter will remain lumpy.

Stir in 2 tablespoons mini chocolate chips, if desired.

Let rest at least 5 minutes before ladling onto griddle.

Pour about 1/4-cup batter onto a hot, lightly greased griddle.

*Tip* When the whole family is eating I double the recipe. The kids like the leftovers the next morning.

Comfort me

This recipe courtesy of Cat Cora (Iron Chef)

I'm sorry to report that I did not grow up with very many "comfort foods"; but I am thrilled to have stumbled upon this recipe, for it became an instant classic for me and I hope my kids will enjoy it as they grow up. Plus, it's a perfect use for my leftover rice...

I love the texture of this rice pudding and how good it feels in my belly when it is warmed.

This can be eaten hot or cold, morning or night.

Rizogalo

Place 2 cups cooked brown rice in a large bowl and rinse with cold water, drain well.

Pour 2 1/2 cups low-fat milk into a saucepan and place over medium-high heat. Add 1 teaspoon of cinnamon and vanilla and bring to a low boil.

Turn the heat down to low and whisk in 1/4 cup sugar, 1/8 teaspoon salt and the zest of one lemon. (If you don't have a lemon lying around, just skip it.)

Crack one egg into a small bowl and beat. Pour about 1/4-cup of the hot milk slowly into the beaten egg, whisking constantly. This will "temper" the egg and prevent it from scrambling.

Pour your tempered egg mixture back into the saucepan and stir. Add the rice and stir continuously over low heat until the mixture begins to thicken, about 20 minutes. (Next time I think I'll bribe one of the kids to do this step for me.)

Add 1 1/2 teaspoons unsalted butter and stir. Sprinkle with another 1/2 teaspoon of cinnamon and serve.

*Serving Suggestion* Top with granola and a drizzle of honey. Serve warm with milk in bowls.

Monkeyin' around

Monkey Bread (Pull-aparts)

This photo looks like it was taken in 1978; however, in my defense, I made this at the cabin and the kitchen looks like it is from the 1970's as well as the plate it is sitting on....so it all works.

This satisfies the kids (and Ryan's) requests for cinnamon rolls and it is way less effort.

• Thaw 24 Rhodes white dinner rolls, this takes about an hour. Cut each roll in half.
• In a medium bowl, mix 1 cup brown sugar with 3 tsp cinnamon and 1/2 cup chopped pecans, if desired.
• In another bowl, melt 1/2 cup butter.

Spray a bundt cake pan with Pam. Dip the roll halves in the melted butter and then in the cinnamon sugar and put in the bundt pan. Spray the tops of the rolls with Pam and cover with plastic wrap. Let rise until doubled in size (2-3 hours). Remove wrap and bake at 350 for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen the edges with a knife and invert onto a plate.

Father's Day scones

I made these when we were living in Provo quite a bit but I haven't made them since. Ryan has asked for them from time to time so I surprised him by making them on Father's Day for breakfast. Oh, and bacon too, of course.

1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 tablespoons orange juice

Directions
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.