All Year – French Bread

Hello baking friends! Coming fresh from the Hingham kitchen, you have… French bread! This bread is perfectly paired with butter, cheese, and everything in between! You can grill the bread and put butter on it for dinner, or just PB & J for a yummy sandwich! I made this bread today because recently my dad has been asking me to try making bread more. We have a bread machine, but sometimes it’s just easier to go basic. So, I give you easy French bread!

This bread is just so yummy! You really can do anything with it! Although this bread does take quite a while, it is fairly simple. It’s perfect on a warm summer’s night or a chilly winter morning. Yum!

Overall, this bread was a success! My dad loved it, and he even put some garlic and butter on it to make garlic bread! So Good!

~Eleanor

This is a variation of Chew Out Loud’s Crusty French Bread Recipe made by Eleanor in the Hingham Kitchen!

Ingredients:

  • 4 ½ cups all-purpose flour
  • 2 packets dry yeast
  • 1 tbsp salt
  • 1 tablespoon sugar
  • 1 ½ cups of warm water*
  • 1 egg white beaten with 1 TB water

Directions:

  1. Combine flour, yeast, salt, and sugar in a large bowl. Hand whisk until well combined. Stir in the warm water gradually, until dough forms. The dough should resemble a smooth texture, but not be too sticky. Add flour or water until it resembles this teaspoon, roughly 1 TB at a time.
  2. Place dough on a lightly floured surface and knead for about 10 minutes. Roll dough into a  ball, and place in a lightly oiled bowl.* Cover bowl with saran wrap and place in a warm, draft-free place* for about 30-60. The dough should be doubled in size by now.
  3. Take the dough out of the bowl and place back onto the lightly floured surface. Pound the dough down and divide in half. Let them sit for 10 minutes, covered.
  4. Roll out dough into the shape of your desire (I made one long loaf, and one round-ish rectangle). Roll your shape lengthwise, and moisten the edges with water. Make sure the edges are sealed.
  5. Line a baking sheet with parchment paper, or a silicone baking mat. Place loaves seam side down on the sheet. If they look sticky, little sprinkle them with flour. Cut diagonal slits so you can allow for the steam to rise in the oven. Brush loaves with the egg/water mixture.
  6. Lightly lay saran wrap over the loaves and place back in a warm, draft-free place for about 30 minutes. In the meantime, preheat the oven to 375 degrees, and place a large pan of water below the bread.*
  7. Bake for 15 minutes. Brush the loaves with the egg/water mixture again, and bake for another 15 minutes, or until the bread looks done.

Ta-Da! You have completed delicious French bread!

*1. Oil the bowl with vegetable oil, olive oil, or melted coconut oil.

*2. Places include: oven turned off, microwave, and above the refrigerator.

*3. A pan of water below the bread will give the bread a golden crispy crust with a soft inside.

Modern Crustless Pumpkin Pie

Listen up folks, today we have something you are NOT expecting…crustless pie! You heard me right, a CRUSTLESS pie! The most important part of the pumpkin pie is the filling, so the more the filling, the merrier! Right? Why not have the whole pie be filling! Be prepared to eat the pie right out of the pan, maybe the whole thing;)

October is a month of pumpkins, scarfs, slippers, and all things fall! So this month, we are going to try to do a pumpkin showcase! Bere with us, we will do our best with Pumpkin Month! We are so excited, so let the pumpkin-filled games begin!

This pie is super fun and modern! I thought it was going to be much harder, but it was surprisingly easy! Make this pie if you are craving a delicious, sweet, flavor-filled treat!

Pictures to come!

This pie is adapted from Sally’s Baking Addiction’s The Great Pumpkin Pie

Recipe:

 

Ingredients:

  • 1 can pumpkin puree (15oz)
  • 3 eggs
  • 1 ¼ cup dark brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • dash of ground pepper (⅛ teaspoon)
  • ¾ cup heavy cream
  • ¼ cup of milk

 

Directions:

 

  1. FOR OPTIONAL PIE CRUST LEAVES: Follow Martha Stewart’s pie crust, but do not roll out crust yet.
  2. Whisk the pumpkin, eggs, and brown sugar together. Make sure the mixture is combined before adding the salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined.
  3. OPTIONAL PIE CRUST LEAVES: Preheat the oven to 350°F. Roll out the crust into any shape. Using leaf pie cutters, cut out the leaves. Place the leaves onto a silicone baking mat or parchment paper. Bake for 10-15 minutes, or until golden brown.
  4. Preheat the oven to 375°F. Pour the pie filling into a pre-sprayed glass pie pan. Pour the filling so it is about ¾ full. Bake the pie for 50-55 minutes, it is okay if the center is still wobbly. Let cool and decorate with pie crust leaves. Store in fridge and enjoy!

 

Not Your Average Apple Cider Holes

Hi there fellow bakers! Today we have, dun dun dun, apple cider donut holes! Growing up in Massachusetts, apple picking is an autumn festivity. Lots of people spend their Sunday afternoons going to fall fairs, pumpkin patches, and of course picking apples! After spending all this time reaching for the top apple on the tree, what should I do with all of my delicous findings, I thought to myself. There are soooo many different apple recipes. From apple pies, to strudels, to applesauce, there are lots of possibilities!

Last year, while apple and pumpkin picking, my friend and I went to the concession stand and got apple cider donuts. When we tasted the moist, soft treats, we loved them, but thought about how much better they would be if we made them at home! The next week, the same friend and I made those scrumptious donuts, but in bite-sized form and instantly, a tradition was formed! Now every year we make these, and each year they get better and better!

Make these muffins for a delicious, easy, perfectly flavored snack! They pair perfectly with a tall glass of apple cider, or simply on their own! Hope you enjoy:)

This recipe is adapted from Sally’s Baking Addiction’s Spiced Apple Cider Donut Holes, and makes about 72 mini muffins.

Ingredients:

Donuts:

  • 1 cup apple cider
  • 2 cups flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • ½ cup light brown sugar
  • ½ granulated sugar
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

Topping:

  • ½ cup sugar
  • ¾ teaspoon cinnamon
  • 3 tablespoons butter, melted

Directions:

  1. In a medium-sized pot, simmer the apple cider until it is reduced to ½-¾ cup. This will take about 20 minutes.
  2. In the meanwhile, preheat the oven to 350°F. Spray a mini muffin pan with a non-stick cooking spray. Set aside.
  3. Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in your largest bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and sugar together until combined. Whisk in the buttermilk, vanilla, and ½ of the apple cider reduction.
  4. With a rubber spatula, lightly indent the dry mixture into the sides. Pour the wet mixture into the center, and combine. Gently mix together until just combined, and very few lumps remain. DO NOT OVER MIX!
  5. Pour the batter* into the muffin pans until ¾ full. Bake the muffins for 10 minutes, or until a toothpick comes out clean.
  6. Combine the sugar and cinnamon to make cinnamon-sugar. Lightly brush the butter onto the muffins and dip them into the cinnamon-sugar. Serve that day, or cover tightly for up to three days! Yum!

*Spray the spoon with non-stick cooking spray before pouring the butter. It will keep the batter from sticking to the spoon!

Feels Like Fall Soft Pretzels

Hi Fellow Bakers! Sorry for not posting last week, we have been VERY busy! So from now on, we will be trying to post on Thursdays. Yesterday was my first day of school, ugh. I wish we could have summer all year long, NO WINTER! After last year, I’m so sick of the cold and snow and snow and snow and snow!!!! UGH! Anyway, let’s get to baking!

Today, I have for you Feels Like Fall Soft Pretzels! These pretzels are soooooo delicious that they were gone within a day. They are just like your favorite store-bought ones, but like 10x better! Not only are these pretzels DEEEElicous, but they are super fun to bake! I PROMISE you, you will N-O-T regret making these scrumptious fall treats!

I revised this yummy snack from our favorite blogger Sally McKenney with Sally’s Baking Addiction! If you haven’t checked out her blog, you totally should! She has great recipes and techniques. I hope you LOVE these soft pretzels just like I do!

~Eleanor/Hingham Kitchen

This recipe is adapted from Sally’s Baking Addiction Cookbook.

Yields about 8 pretzels.

Ingredients:

Pretzels:

  • 1 packet standard yeast (2 ¼ tsp)
  • 1 ¼ cup warm water (110-115°F)
  • 1 tsp salt
  • 1 tbsp light brown sugar
  • 4 cups all-purpose flour, plus extra
  • 1 pot full of water (about 9 cups)
  • ⅔ baking soda

Topping:


Savory:

  • 3-4 tbsp sea salt
  • 2 tbsp butter, melted

Sweet:

  • 2 tbsp butter
  • ⅓ cup sugar
  • 1 tsp ground cinnamon

Directions:

  • PREP: Preheat oven to 425°F. Place parchment paper or silicone baking mats on two large baking sheets. Set aside.
  • MAKE THE DOUGH: Combine the yeast with the warm water in a medium sized bowl. Allow for the yeast to fully dissolve before whisking in the salt and brown sugar. Add the flour slowly, one cup at a time until the dough begins to form. Do not add too much flour, or the pretzels will be too hard.
  • KNEAD THE DOUGH: Place the dough on a lightly floured surface. Knead the dough for 2-3 minutes and shape into a ball. Cut the dough into 7-8 sections with a sharp knife.
  • ROLL THE DOUGH: Roll each section into a 18-20 inch rope; not too thin. Form the rope into a giant U shape. Then take the ends and twist them together toward yourself to create a pretzel shape.
  • BOIL THE PRETZELS: Whisk the large pot of water with the baking soda. Bring to a boil. Place a pretzel onto a strainer and dip into the boiling water until it floats to the top; about 30 seconds. Take the pretzels out of the water and place onto the baking sheet. Repeat with all of the pretzels.
  • BAKE THE PRETZELS: Bake the pretzels for 10 minutes. Mix the sugar with the cinnamon in a small bowl together. Remove the pretzels and brush the top with the melted butter and sprinkle with the cinnamon sugar or salt. Bake the pretzels for another 5-8 minutes, or until their bottoms aren’t raw. Remove from the oven and sprinkle with more of your desired topping.
  • ENJOY!: Serve warm for best results:)! Pretzels will last for up to two days in an airtight container!

Please answer the question below!

IMG_0050

IMG_0047

IMG_0044

IMG_0046

Summer Tortilla Chips and Salsa

Chips and salsa are like summer in one bite! Which reminds me, where has summer gone? It’s already almost time for, well I’m not gonna say the word. Anyway, today I decided to make homemade tortilla chips and salsa! I had never made the tortilla chips before, but I thought how hard can it be? They’re just tortillas, salt, and a little bit of oil, right? So I set out to find the perfect tortilla recipe, which happened to be at thekitchn.com, but I did tweak the recipe just a teeny bit! These chips are just soooo good, not to mention soooo easy, so I hope you enjoy!

Confession: I have a small obsession with chips, especially tortilla ones. And now, I have a new favorite chip to add to my list. Another bonus to these chips is that they are made with corn tortillas, not flour tortillas. They are so much better for you! Just another reason to make AND eat these chips ;). So enough about these chips, time to talk about the salsa. Yes, I mean the salsa. It is the flawless pairing with these delicious chips! Okay, I think we’ve had plenty of talking, let’s get to cooking this AMAZING snack!

Let’s get right to the point, you will not regret making these chips and salsa! They last for up to 5 days stored in an airtight container, but I’m not sure they’re gonna last that long!

~Eleanor/Hingham Kitchen

Yields about 128 chips, and 5 cups of salsa.

This chip recipe is adapted from thekitchn and the salsa recipe is adapted from Vitamix.  

Chips:

Ingredients:

  • 16 small corn tortillas
  • 4 TBSP+ oil
  • Sea Salt
  • Lime juice (optional)

Directions:

  1. PREP: Preheat the oven to 350°F. Lightly brush 2-4 sheets with oil. If you only have two sheets, you will have to do two rounds of chips.
  2. OIL THE TORTILLAS: Place one tortilla on a cutting board, and lightly oil. Stack another tortilla on top and repeat the process until you have used all of them (4 tortillas per baking sheet).
  3. CUT THE TORTILLAS: With a large knife or a pizza cutter, divide the tortillas into eight sections by cutting in half four times. This will give you eight stacks of tortillas.
  4. LAY OUT THE TORTILLAS: Arrange the tortilla wedges out on the oiled baking sheets. Lightly sprinkle with sea salt and lime juice, as desired.
  5. BAKE THE TORTILLAS: Place the baking sheets in the oven for 10-13 minutes. Check your chips at 8 minutes, and rotate the pans to get an even bake. Homemade tortilla chips are likely to have a few brown spots, so be alarmed if you see a few.
  6. FINISH: After the chips look done, take them out and allow to cool for about 2-3 minutes before serving.

Now for the salsa…

Salsa:

Ingredients:

  • ½ medium onion peeled, quartered
  • ¼-1 whole jalapeño (depending on your liking of spiciness!), seeds and membranes removed
  • ¼ cup cilantro
  • 2 tsp fresh lemon juice
  • pinch of salt
  • 5 tomatoes, quartered (20 quarters)

Directions:

  1. Place the onion, jalapeño, cilantro, lemon juice, salt, and 5 tomato quarters in a blender. Slowly increase the speed to medium and blend for 10-15 seconds before pausing and lightly pressing the ingredients into the blades.
  2. Place the remaining tomatoes in the blender and blend until only small chunks remain, but do not over mix.
  3. Serve with your yummy tortilla chips!

Bon Appétit!

IMG_0021 IMG_0023 IMG_0024 IMG_0025 IMG_0026 IMG_0038 IMG_0039 IMG_0040

IMG_0028 IMG_0030 IMG_0033 IMG_0035  IMG_0037

Vanilla Bean Cake with Strawberry Whipped Cream!

Who here LOVES strawberries? I know I do!!!! If you do, this cake is just for you! From the vanilla bean scraped into the cake, to the delicious strawberry filling, to the homemade strawberry whipped cream, this cake is to die for! A few days ago, my friend Michaela and I decided we wanted to make a cake. Not just any old cake, but a layer cake! So we went into Sally’s Baking Addiction (one of our favorite blogs) cookbook for help. When we found this recipe, we knew it was meant to be :).

This cake is one of my favorites! The vanilla bean in the cake itself really makes it the best. What about the gooey strawberry filling that just melts in your mouth? Serious yum! We started making the cake with the idea of a slice of cake and a cold scoop of ice cream in our head…hoping for it to be as good as our thoughts!

Overall, this cake was a success! It is sooooo good and I would totally recommend it to anyone who loves cake!

~Eleanor

This is a variation of Sally’s Baking Addiction’s Vanilla Bean Cake with Strawberry Whipped Cream made by Eleanor in the Hingham kitchen!

Filling:

  • 3 cups strawberries (about 15 medium-sized strawberries)
  • ¾ cup granulated sugar
  • 3 tbsp cornstarch

Cake:

  • 3 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 cup (2 sticks) butter
  • 1 ¾ cups granulated sugar
  • 2 eggs
  • ¾ plain or vanilla yogurt
  • 1 ½ cups milk
  • 1 ½ tsp vanilla extract
  • seeds scraped from 1 vanilla bean* (link below for video on how-to)

Strawberry Whipped Cream:

  • 1 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 ½ tsp vanilla extract

Directions:

  1. PREP: Preheat the oven to 350°F. Spray three 9 x 9 x 2 in round cake pans with PAM©, or another non-stick cooking spray. Set the pans aside.
  2. MAKE THE FILLING: Dice the strawberries into small slices and warm the in a small saucepan over a medium heat. Stir them for about 3-4 minutes, or until the strawberry juices have released. Stir in the sugar and cornstarch and combine until there are only a few large strawberry chunks left. Remove from the heat and allow for it to cool while you make the cake. The mixture should resemble the consistency of spreadable jam.
  3. MAKE THE CAKE: Combine the flour, baking powder, baking soda, and salt with a whisk together in your largest bowl. Set aside. Melt the butter and place in your second largest bowl. Whisk in the sugar, eggs, yogurt, milk, vanilla extract, and vanilla bean seeds until the mixture is combined. Slowly combine the wet ingredients into the dry ingredients until very few lumps remain. Do not over-mix the batter, it will be extremely thick.
  4. Divide the batter into three even sections and pour into the three cake pans. Bake for 22-24 minutes, or until a toothpick comes out clean when you insert it into the cakes. Loosely place a sheet of tin foil halfway through baking, to prevent the tops from getting too brown. Allow for the cakes to cool in the pans on a wire rack after taking them out of the oven.
  5. MAKE THE WHIPPED CREAM: Using a hand-held or stand mixer fitted with a whisk attachment in a metal bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 3-5 minutes. Beat in ½ cup of the cooled strawberry filling for another 30 seconds.
  6. ASSEMBLE THE CAKE: Trim the top of the cake if they look a slanted. Place one cake on a plate or a cake stand. White a knife or offset spatula, spread the top with half of the strawberry filling. Repeat with the second cake and the rest of the filling. Place the third cake on top, and spread the top and sides with the whipped cream. Decorate with strawberries if desired. If covered, this cake can be stored for up to four days in the refrigerator.

TA-DA! You have a yummy cake!

*Link: how to scrape a vanilla bean

IMG_0006 IMG_0007 IMG_0009 IMG_0010 IMG_0011 IMG_0012 IMG_0013 IMG_0014  IMG_0016 IMG_0017 IMG_0018 IMG_0019