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  • Strawberry Banana Bread

    How to make Strawberry Banana Bread

    Yield: 12 servings

    Prep Time: 25 minutes

    Cook: 1 hour

    Ingredients

    For the bread:

    2 cups (254 grams) all-purpose flour
    1 cup (200 grams) light brown sugar
    1 teaspoon baking soda
    1/2 teaspoon fine salt
    2 overripe bananas, mashed
    2 large eggs
    10 tablespoons (142 grams) unsalted butter, melted
    1/2 cup buttermilk or plain yogurt
    1 teaspoon vanilla extract
    1 cup (130 grams) chopped strawberries

    For the strawberry buttercream:

    1 1/2 cups (188 grams) powdered sugar, sifted
    1 stick (113 grams) unsalted butter, at room temperature
    Pinch fine salt
    1 teaspoon vanilla extract
    3 tablespoons seedless strawberry preserves
    Red food coloring, if desired
    Halved or quartered strawberries, to decorate

    Directions

    For the bread:

    Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.

    In a large bowl whisk together the flour, sugar, baking soda, and salt.

    In a medium bowl, whisk together the bananas, eggs, butter, buttermilk, and vanilla. Add the into the flour mixture and gently stir until just combined. Fold in the strawberries.

    Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.

    Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

    For the buttercream:

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and preserves and beat on medium for 1 minute. Add in food coloring, if using.

    Spread the buttercream over the top of the bread. Top with strawberries. Serve, or cover and store at room temperature for up to 1 day.

  • Apple Pie Pull Apart Loaf

    How to make Apple Pie Pull Apart Loaf

    Yield: 12 servings

    Prep Time: 30 minutes

    Cook: 45 minutes

    Ingredients

    For the dough:

    4 tablespoons (57 grams) unsalted butter, melted, plus more for the pan
    1/3 cup lukewarm milk
    1/4 cup lukewarm water
    1 large egg plus 2 egg yolks
    1 teaspoon vanilla extract
    1/4 cup (50 grams) granulated sugar
    1 packet (2 1/4 teaspoons) instant yeast
    3 cups (380 grams) all-purpose flour
    1/2 teaspoon fine salt

    For the filling:

    2 medium green apples, peeled and cut into 1/4-inch slices
    1 teaspoon lemon juice
    2 tablespoons unsalted butter, melted
    2 tablespoons packed light brown sugar
    2 tablespoons granulated sugar
    2 teaspoons ground cinnamon
    1/8 teaspoon ground nutmeg

    For the glaze

    1/2 cup (63 grams) powdered sugar
    2 tablespoons maple syrup

    Directions

    Make the dough:

    In the bowl of an electric mixer fitted with the dough hook, combine the melted butter, milk, water, egg, egg yolks and vanilla. Add in the sugar and yeast and stir until the mixture is combined. Add in the flour and salt and stir until a shaggy mass forms.

    Turn the mixer to medium-low speed and knead until the dough is smooth and sticky. Avoid adding any extra flour, the dough is supposed to be slightly sticky.

    Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

    Generously grease an OXO Glass 1.6 Qt Loaf Baking Dish with butter.

    Make the filling:

    In a large bowl, toss together all filling ingredients. Set aside.

    Gently punch down the dough and turn it out onto a lightly floured work surface. Sprinkle it with flour and knead a few times until no longer sticky. Cover and let rest for 5 minutes.

    Roll the dough out into about a 12-by-20-inch rectangle. Spread the apple mixture evenly over the dough.

    Cut the dough into six long 3 1/2-inch strips. Stack the strips and cut the stacks into five or six square pieces.

    Turn the pieces upright and squeeze them into the prepared loaf pan. Cover the pan with plastic wrap and let rise until puffy, about 30 to 60 minutes.

    MAKE AHEAD: You can refrigerate the loaf immediately after assembling for up to 1 day. Let it come to room temperature while you preheat the oven.

    Meanwhile, preheat the oven to 350°F.

    Bake for 30 minutes. Remove from the oven and tent with foil. Continue baking for another 10 to 15 minutes. Remove from oven and let stand until cool enough to touch. Turn it out of the pan onto the rack to cool.

    Make the glaze:

    In a small bowl, combine the powdered sugar and syrup with a fork until a thick but pourable glaze forms. Drizzle over the loaf.

    Serve warm or at room temperature. The bread is best served the day it’s baked.

  • Sweet Potato Dinner Rolls

    How to make Sweet Potato Dinner Rolls

    Yield: 15 rolls

    Prep Time: 30 minutes

    Cook: 25 minutes

    Ingredients

    For the dough:

    1 medium-large sweet potato (250 grams)
    1 cup (240 ml) room temperature buttermilk or whole milk
    4 tablespoons (57 grams) unsalted butter, melted
    2 whole eggs, lightly beaten
    2 tablespoons honey
    2 1/4 teaspoons (1 packet) instant yeast
    1 1/2 teaspoons fine salt
    4 3/4 cups (600 grams) bread flour

    For baking:

    1 large egg
    Coarse salt

    Directions

    Prick the sweet potato all over with a fork. Place on a microwave-safe plate and microwave at least 4 minutes, turning halfway through, until a knife glides easily through the tender center. Cut in half and let cool before scooping out the flesh and discarding the skin.

    Press the flesh through a potato ricer for the best texture. You can also puree in a blender or food processor. Or, mash very well until no lumps are remaining. You should have about 230 grams of sweet potato.

    Combine the buttermilk, butter, eggs, honey, yeast, and sweet potato in the bowl of a stand mixer. Add the salt and 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.

    Attach the dough hook to the mixer, turn to medium-low speed, and gradually add in the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. If the dough is unbearably sticky, add more flour 1 tablespoon at a time.

    Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

    Bake the rolls:

    Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Beat the egg with 1 tablespoon water. Brush the rolls all over with the egg wash and sprinkle with coarse salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

    Meanwhile, preheat the oven to 375°F.

    Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.

  • Pumpkin Bread Rolls with Cinnamon Butter

    How to make Pumpkin Bread Rolls with Cinnamon Butter

    Yield: 15 bread rolls

    Prep Time: 20 minutes

    Cook: 2 hours 40 minutes

    Ingredients

    For the bread:

    1 packet (2 1/4 teaspoons) instant yeast
    1 cup whole milk, scalded and cooled to lukewarm
    1/4 cup granulated sugar
    3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted
    1/2 cup (4 ounces or 113 grams) pumpkin puree
    2 large eggs, divided
    1 teaspoon salt
    3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour

    Sliced pecan pieces, for the “stems”

    For the butter:

    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup powdered sugar
    1/4 cup honey
    1 teaspoon ground cinnamon

    Directions

    For the bread rolls:

    In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.

    Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.

    Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.

    Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.

    For the cinnamon butter:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.

    Serve the rolls warm with the cinnamon butter.

    Adapted from my Ultimate Dinner Roll recipe

  • How to Make Bagel Bombs

    How to make Bagel Bombs

    Yield: 16 balls

    Prep Time: 30 minutes

    Cook: 30 minutes

    If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

    If you can’t barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.

    Ingredients

    For the dough:

    1 tablespoon instant yeast
    4 cups (482 grams) bread flour
    2 teaspoons salt
    1 tablespoon barley malt syrup
    1 1/2 cups lukewarm water

    For the water bath:

    2 quarts water
    2 tablespoons barley malt syrup
    1 tablespoon granulated sugar

    For the filling & topping:

    8 ounces (227 grams) cream cheese, at room temperature
    1 egg white
    Desired toppings

    Directions

    Make the dough:

    Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.

    Transfer the dough to a work surface and divide into 16 pieces. Roll each piece into a smooth, round ball. Place on a lined baking pan or lightly greased baking pan and cover. Let them rest for 30 minutes. They may puff up slightly.

    While the dough rests, form cream cheese into sixteen 1-tablespoon balls. Freeze.

    Prepare the water bath:

    Heat the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.

    With your hands, stretch and flatten each piece of dough place a frozen cream cheese ball into the center. Enclose the cream cheese with the dough, pinching to seal and rolling into an even ball.

    Boil the bombs for 30 seconds per side then remove to a baking pan.

    Top and bake:

    Brush with the egg wash, coating with desired toppings, and bake for about 20 minutes, or until golden brown.

    To make ahead:

    Individually wrap each bagel bomb in plastic wrap, then place in an airtight container. Freeze for up to 3 months. For best results, let thaw in the fridge overnight then reheat in a 350°F oven until warmed through.

    Inspired by Milk Bar in NYC

  • How to Make Bagels

    How to make Bagels

    Yield: 8 bagels

    Prep Time: 30 minutes

    Cook: 30 minutes

    If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

    If you can’t barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.

    Ingredients

    For the dough:

    1 tablespoon instant yeast
    4 cups (17 ounces) bread flour
    2 teaspoons salt
    1 tablespoon barley malt syrup
    1 1/2 cups lukewarm water

    For the water bath:

    2 quarts (64 ounces) water
    2 tablespoons barley malt syrup
    1 tablespoon granulated sugar

    For the topping:

    1 egg white
    Desired toppings, see above

    Directions

    Make the dough:

    Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.

    Transfer the dough to a work surface and divide into eight pieces. Roll each piece into a smooth, round ball. Place on a silicone mat-lined baking pan or lightly greased baking pan (do NOT use parchment paper) and cover the balls with plastic wrap. Let them rest for 30 minutes. They may puff up slightly.

    Prepare the water bath:

    Meanwhile, prepare the water bath by heating the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.

    Use your index finger to poke a hole through the center of each dough ball then twirl the dough around your finger to stretch the hole to a 2-inch diameter. Place each bagel on a parchment-lined baking sheet. Transfer the bagels, 4 at a time, to the simmering water. Increase the heat to bring the water up to a gentle boil if necessary. Cook the bagels for 2 minutes, gently flip them over, and continue cooking for another minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with remaining 4 bagels.

    Top and bake:

    Beat the egg white with 1 tablespoon of water and coat each bagel with the mixture. Sprinkle any desired toppings evenly over the bagels.

    Bake the bagels for 20 to 25 minutes, or until they reach their desired brown color. Remove the bagels from the oven and cool completely on a wire rack.

    Serve or store in an airtight container for up to 3 days. Stored bagels are best served toasted. You can also freeze the bagels in an airtight container for up to 2 months.

  • Monkey Bread

    How to make Monkey Bread

    Yield: 8 servings

    Prep Time: 2 hours

    Cook: 30 minutes

    Ingredients

    For the dough:
    1 package quick rise active yeast
    1 1/2 cup milk, warm (120 degrees F)
    1/4 cup + 1 tablespoon sugar
    5 tablespoons butter, melted (no hotter than 120 degrees F)
    1 large egg
    1 teaspoon salt
    4 1/2 cups flour
    For the sugar coating:
    10 tablespoons butter
    2/3 cup brown sugar
    2/3 cup granulated sugar
    2 1/2 teaspoons cinnamon
    For the glaze:
    1/4 cup heavy whipping cream
    2 tablespoons butter
    1/2 teaspoon vanilla
    1 1/2 to 2 cups powdered sugar

    Directions

    For the dough:
    Mix together warm milk, yeast, and 1 tablespoons sugar in a bowl of a standing mixer fitted with a dough hook (you can also just do this by hand) and let it dissolve for 5 minutes. Mix in the 1/4 cup sugar, butter, egg, and salt. Start adding in the flour while mixing, adding 1 cup at a time until you’ve added 4 cups (scrape sides of bowl as needed). Mix on low for 5 minutes, adding a couple tablespoons of flour at a time if the dough gets too sticky. Place dough in a large greased bowl and turn the dough over so the top is greased. Cover with a towel and let it rise for an hour.
    Grease a bundt pan and set aside.
    Melt the 10 tablespoons butter in a bowl. In another bowl, mix brown sugar, granulated sugar, and cinnamon.
    Pinch or cut off dough into 1 1/2 inch pieces. Roll into balls (use flour as needed), dip in the melted butter, and roll in the sugar mixture. Place the coated balls of dough into the greased pan. Mix any remaining butter and sugar mixture together and pour over the balls. Cover the pan with plastic wrap and let rise for 30-45 minutes.
    Preheat oven to 350 degrees F. Bake for 25-30 minutes until golden. Let cool for 5 minutes and then remove onto a platter.
    For the glaze:
    Heat cream and butter together in the microwave until melted. Beat in vanilla and powdered sugar until desired consistency. Pour over the warm Monkey Bread. Serve.

  • No Knead Rosemary Parmesan Skillet Bread

    How to make No Knead Rosemary Parmesan Skillet Bread

    Yield: 1 loaf

    Prep Time: 15 minutes

    Cook: 40 minutes

    If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

    Ingredients

    2 1/4 teaspoons (1 package) instant yeast
    2 cups lukewarm water
    4 1/2 cups (574 grams) all-purpose flour
    2 tablespoons chopped fresh rosemary, plus more for sprinkling
    1 1/2 teaspoons fine salt
    3 tablespoons olive oil, divided
    1/4 cup grated parmesan cheese

    Directions

    In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

    Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn’t have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 400°F.

    Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.

    Adapted from Baker Bettie.

  • Potato Burger Buns

    How to make Potato Burger Buns

    Yield: 6 burger buns

    Prep Time: 30 minutes

    Cook: 30 minutes

    Ingredients

    For the dough:

    2 cups (255 grams) all-purpose flour
    1 cup (128 grams) bread flour
    1/2 cup plain mashed potato
    1/4 cup (35 grams) nonfat dry milk
    3 tablespoons light brown sugar
    1 1/4 teaspoons salt
    1 large egg
    2 teaspoons instant yeast
    4 tablespoons (58 grams) unsalted butter, melted
    1 cup (227 grams) lukewarm water

    For the topping:

    1 tablespoon unsalted butter, melted

    Directions

    In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.

    Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.

    Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.

    Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes. Towards the end of the rising time, preheat the oven to 350°F.

    Bake the buns for 25 to 30 minutes, or until they’re light golden brown. Remove them from the oven, and brush them with melted butter, if desired.

    Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.

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