The Best Biscuits

Oh, good morning.

You look like you could use a biscuit.

Not just any old biscuit... the best darn biscuit I have ever had.  

Now I know it's only Tuesday, but lets start planning a weekend brunch, shall we?
Let me start by telling you these will take you maybe seven minutes longer than busting open one of the cans of biscuits from the grocery.  Seven minutes of extra work for the most amazing homemade goodness you could imagine on a Saturday or Sunday morning.

Why wait?  Let's make your Thursday one to remember.

I am pretty convinced cream is essential to the best baked goods.  I had a hunch when these scones turned out so well and it was definitely confirmed with these biscuits.  A little bit flaky, a little bit creamy... a little bit perfect.

My preferred way of eating... doused in honey.

From my little kitchen to yours... Enjoy. 

The Best Biscuits

Adapted from James Beard’s American Cookery via Smitten Kitchen

Recipe Notes

To make these especially quick in the morning, pre-measure all ingredients into a ziploc bag.  When ready to make, dump dry ingredients in a bowl and add the cream.  

Ingredients

3 tablespoons salted butter, melted
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/4 cups heavy cream

parchment paper

honey, jam or butter for serving (optional)

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. In a large bowl, combing two cups flour, baking powder, salt and sugar. Fold in 1 1/4 cups cream. Mix until cream and dry ingredients are just combined.  If the dough is not soft or easily handled, fold in a little bit more cream.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip entire biscuit into melted butter and arrange on the baking sheet about an inch apart. Bake until edges are golden brown, 12 to 15 minutes. 

To Freeze:  Freeze unbaked, un-dipped biscuits for up to one month.  When ready to bake, dip in melted butter and bake straight from frozen on a parchment paper lined baking sheet.  Add a few additional minutes for baking. 

Makes 10 to 12 biscuits. 

Nutella Swirled Pumpkin Bread

You know that list you have made of all the fallish foods you want to make? You have that right? It's full of apply, pumpkiny, hearty, stick your ribs kind of goodness. You don't have that? Let me help you start one. Here is your first recipe. Oh, you do have one? Well, you are going to need to scooch everything down and make room for this pumpkin bread at the top. If you have the slightest twinkle in your eye for chocolate, this is going to make your day. Two loaves. One to devour out of the oven and one to wrap up and make someone's day. Prasise the Lord for fall weather. Hallelujah for Nutella. Amen. From my little kitchen to yours... Enjoy. Nutella Swirled Pumpkin Bread Adapted from Sing for your Supper Ingredients 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 3 large or extra large eggs 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 package instant vanilla pudding mix 1 can (15 ounces) canned pumpkin (not pumpkin pie filling) Cooking Spray 8 tablespoons Nutella Step by Step In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Lightly grease two large loaf pans with cooking spray. Fill each of the loaf pans with a quarter of the batter (in total, you will use half the batter). Place 4 tablespoons of the Nutella on top of the pumpkin in each loaf pan. Using a knife, swirl the Nutella around to make streaks of chocolate throughout. Pour the rest of the batter on top, making each pan equal with batter. Bake side by side at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out with no pumpkin batter. You might have chocolate on your toothpick, but you do not want to have any raw pumpkin batter. Cool for 20 minutes and then remove from pan and cool completely. Store in an airtight container for up to five days. Serves 10-12.

Apple Crumb

Happy fall y'all.

We are getting a tinge of cool breeze down here in Houston, but after the summer we have had, it feels so right to not be sweating when you walk to your car.

We are not exactly in the throws of fall, but this apple crisp seems to do double duty for being a fallish dessert, but still a bit light if you are still in the midst of some 80 degree days.

A layer of soft warm apples topped with an oat, pecan spiced filled topping.  Yes, please.

So good, so easy.  Just do it.  Here's to fall... cheers.  

It would pretty much be a tragedy to not top this sucker with a couple of scoops of vanilla ice cream.

From my little kitchen to yours...Enjoy.

Apple Crisp
Adapted from Dave Lieberman
Filling
4 large Golden Delicious apples (about 3 pounds)
1/4 cup sugar
1 medium sized lemon, juiced
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
Topping
1 cup pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher or sea salt
8 tablespoons (1 stick) unsalted cold butter, cut into small pieces
Vanilla ice cream (optional for serving)
Step by Step
Position an oven rack in the center of the oven and preheat to 350 degrees F.

Lightly grease a 9x13-inch baking dish with cooking spray or butter; set aside. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon.  Pour into prepared baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a large fork or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking. 

This can be made up to a day ahead.  Store tightly wrapped in the refrigerator and bring to room temperature or reheat in the oven for 5 minutes.

Top with vanilla ice cream to serve.

Makes 8 to 10 servings. 

Turkey Meatballs with Whole Wheat Spaghetti

I'm trying to be good.

I'm trying to eat less of these, drink these in moderation and maybe keep these to a minimum.

Self control is not my forte when it comes to food, but there is some major holiday eating to be done in the near future so I am trying my very best to give my bod a month of semi healthy eating.

But here's the newest problem.  There is finally the slightest chill in the air, which makes me crave hearty, stick to your ribs fall meals.

And here's the newest solution.  Turkey meatballs with whole wheat spaghetti.  All the comfort, but none of the fat and cals of most comfy fall meals.

It's get better.  Make a big batch, eat half (or a fourth) for dinner and stick them in your freezer.  They are just as good a week or two later.

From my little kitchen to yours... Enjoy.

Turkey Meatballs & Whole Wheat Spaghetti

For the Meatballs

3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey (93% lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper

8 ounces whole wheat spaghetti (preferably angel hair or thin spaghetti)

2 tablespoons olive oil

1 1/2 cups prepared marinara sauce

Grated parmesan, for serving (optional)

Step by Step
Place bread in a small food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.  Form mixture into small balls, about 2 level tablespoons.

Arrange in a single layer on a rimmed baking With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.

For Freezing

Place in freezer making sure that the meatballs are not touching.  After frozen through, at least an hour, you can transfer meatballs to a resealable plastic freezer bag.  Store for up to one month.  Meatballs can be cooked straight from freezer.  Add at least 10 minutes of cooking time.  Or meatballs can be thawed in the refrigerator over night for quicker cooking. 

For Immediate Preparation

Bring a large pot of water to a boil.  Salt the water heavily.  Cook pasta according to directions. 

In a large skillet, heat olive oil over medium-high heat. Add meatballs (3 to 5 per person) and cook until browned, 5 to 7 minutes. Add marinara sauce and 1/2 cup water; cook until heated through, 5 minutes. Add spaghetti and toss to combine; serve immediately.

Makes 35 small meatballs. 

Prepared pasta makes 4 servings.