Tag Archives: buttermilk

Belgian Buttermilk Waffles

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I haven’t made breakfast for the fam in a while. I did a quick Google search of “waffles” and found this highly rated recipe on Epicurious.com. At first I balked at the “3/4 stick of butter” and almost passed this one up. Then I read the amount of waffles this batch makes and didn’t feel too bad about it. In my opinion, there are many more breakfast items out there with lots more “bad stuff” in it than these. This recipe is similar to one I tried earlier, so I wondered what qualified this as a “Belgian” waffle – I thought maybe it was all the butter (the other recipe used oil). It was just a guess but apparently it’s the height from yeast and deep pockets that make it a “Belgian”. According to my search, this version is similar to a “Brussels” waffle. I have a yeasted waffle bookmarked for future experimentation, but I don’t wake up that early on the weekend to wait for a rise – or remember to plan ahead for it.

Verdict: These were really tasty, nice and buttery but not greasy; and I liked them even more the next day out of the toaster. The waffles get a little crunchy and I don’t even need maple syrup. I will make these again 🙂 Thanks for reading, enjoy!

Belgian Buttermilk Waffles – adapted from Epicurious

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron

Directions:

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks’ note, below). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Strawberry Bread…Revisited

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I love this bread! The last time I posted about this, I destroyed the loaf while trying to take it out of my pan. I now have two 9×5 inch loaf pans from USA Pans, and I love them and I want more of them. They’re so worth the price and I never have to grease these. Another good thing about them is that they aren’t coated in Teflon, so they’re never look ugly and scratched up and since cooking spray isn’t required, they wont get that sticky, brown gunk allover either. See how evenly the crust baked up? I’m going to chalk it up to the quality of the pans, which also have a nice weight to them and are really easy to clean.

Anyway, enough of my little infomercial! 😉 This bread is a welcome treat for any occasion!  I like the cut up strawberries that freckle the loaf, and it’s moist and not too dense. It’s also perfect with coffee or tea, eaten as a treat for breakfast or a nice snack during the day…good during any time really. Thanks for reading, enjoy!

Fresh Strawberry Bread – My Baking Addiction

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup buttermilk
  • 1 1/2 cups strawberries, rinse, dried and chopped

Directions

1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.

Cheddar Buttermilk Cornbread

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I’m loving this cold snap! The high is about 72 today and the low is 51 – now, I’m sure there are some of you who would wear shorts during these temps 😉 But I am not built for the cold – 75 is too low for me! Cooler temps bring more cravings for warm, comfort foods and this corn bread fits right into that criteria. I served this with chili – cornbread is an absolute requirement when I make chili. I used Bob’s Red Mill coarse cornmeal which I soaked overnight in the buttermilk to soften it up (hopefully).

Verdict: Soaking the cornmeal helped a little, but I will be on the lookout for a finer grind. My husband really enjoyed the addition of cheese and we liked adding the crumbs to our chili. Overall the flavor was good and not too sweet for us 🙂 Thanks for reading, enjoy!

Cheddar Buttermilk Cornbread – adapted from Michelle’s Story

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup sharp cheddar cheese

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Butter a 8×8 baking dish or a 9 inch cake pan.

2. Melt butter in large skillet (I put it in the microwave for about 45 seconds). Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Fold in the cheese and pour into your prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.(*mine took 30 minutes with convection)

Triple Layer Chocolate Cake with Chocolate Buttercream Icing

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This week my parents came to visit, so I pulled out all the stops! But this wasn’t just to create a more memorable visit, it was mostly to celebrate our little girl’s fifth birthday. We forgot to pick up candles and I meant to put rainbow sprinkles on this, but she assured me that it was “okay”. Thankfully the lack of these items didn’t take away from the flavor and richness of this cake.

This was my first ever homemade icing and it was so easy, thanks to my trusty KitchenAid standing mixer. It is a messy process sifting all those six cups of powdered sugar, but it was worth it. Next time I will be more generous with the frosting between the layers, but I was worried I wouldn’t have enough to frost the “outside”. Once the cake was frosted, I put it in the fridge to set up. Oh, and don’t mind the wax paper – that was meant to keep the cake plate cleaner but I forgot to remove them before the rest in the fridge. Overall, this cake was really worth the effort and not at all difficult. Thanks for reading, enjoy!

Double Layer Chocolate Cake – adapted from Smitten Kitchen

** This became a “triple layer” cake because I only have 9″ cake pans**

The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the raspberry filling, recipe at the end.

For cake layers

  • 3 ounces fine-quality semisweet chocolate such as Callebaut
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 3/4 teaspoon vanilla

Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature

Quick Chocolate Buttercream – adapted from Williams-Sonoma

  • 8 oz. unsweetened chocolate, chopped
  • 6 cups confectioners’ sugar
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Directions –

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Strawberry Cream Cheese Bread (just keeping it real)

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Note to self: impatience is NEVER rewarded. I learned this the hard way. I’ve made this bread twice this week (and plan on making it again next week – hopefully with better results). The first time was fine because I didn’t bother getting the loaf out of the pan while it was still hot and just cut the pieces out of the pan. There is a short window of opportunity to get loaves out of their pans before they stick, so I wanted to work on it within seven minutes of taking it out of the oven. That obviously didn’t help either. This loaf sticks like crazy, so now with two failed attempts at de-panning, I know now that I need to butter the pan and then put a piece of parchment paper on top of that. Next week we’ll see if that works! It better because this is not something I want to happen again.
Thanks for reading, enjoy!
Fresh Strawberry Bread – My Baking Addiction
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup buttermilk
  • 1 1/2 cups strawberries, rinse, dried and chopped

Directions
1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.

Sourdough Pancakes

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I bought this sourdough starter from KAF months ago, but never took the time to feed it. I had no idea the work that goes into keeping a starter alive…I hope it is worth all the effort! It seems that the yeasty-buggers survived the long wait for me to feed it, because it bubbled like crazy. I even made the mistake of letting it sit out for twice the amount of time and then feeding it double the amount of flour and water, but it seems alive and well. It’s been sitting in the fridge growing and shrinking – its weird stuff.

This whole process is a first for me, and I don’t even know if I will like the flavor of a sourdough pancake…cause I’ve never had one!

Verdict: According to M, these were “okay, but I wouldn’t request them again.” I have to agree, I was not impressed with these – which stinks, because now I have to find other uses for this sourdough starter that I have. I could make sourdough bread occasionally, but I would still have to feed the starter every two weeks. We love this recipe for pancakes, and the sourdough is just a completely different “animal” – literally! We’re so used to the sweeter batter and we both found out we’re not sourdough pancake people. Even though it didn’t work out, I’m glad that I tried something new. Thanks for reading!

Sourdough Pancakes – adapted from King Arthur Flour

Overnight sponge

  • 2 cups all-purpose
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 1 cup sourdough starter, straight from the refrigerator (not fed)

Waffle or pancake batter

  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

Directions –

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.

2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3. Cover and let rest at room temperature overnight.

4. In a small bowl, beat together the eggs, and oil or butter. Add the overnight sponge.

5. Add the salt and baking soda, stir to combine. The batter will bubble.

6. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter. Serve pancakes immediately with butter and syrup. Enjoy!

 

Buttermilk Pancakes

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Quick Post: I have tried several buttermilk pancakes recipes, but this one in my family’s opinion surpasses them all. They are the most fluffy and flavorful pancakes we’ve ever had. Lately I have been halving the recipe and we end up with exactly nine pancakes. Don’t forget to use real maple syrup! Thanks for reading, enjoy!

Buttermilk Pancakes ingredients – adapted from Eat My Charlotte

  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons backing powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 cups sour cream
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • Additional butter or cooking spray

Directions – Whisk first 5 ingredients in large bowl (the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. Serve pancakes immediately with butter and syrup

Everyday Chocolate Cake

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Quick post: I had some leftover buttermilk I needed to use and it was my table’s turn to bring a hot or cold food item to the moms meeting. This cake is moist, chocolatey and delicious…at least that’s what I remember it being. I didn’t eat any of it because of my new “diet”, but I heard nothing but good things from the ladies this morning. Be sure to use good quality dutch process cocoa – it makes a huge difference.  Oh, and in case you were wondering, that other recipe is posted here. Everyone seemed to like that one, too:o) Thanks for reading, enjoy!

Everyday Chocolate Cake – adapted from Smitten Kitchen

  • 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
  • 1 cup (6 7/8 ounces) firmly packed light brown sugar
  • 1/2 cup (4 ounces) granulated sugar
  • 1 large egg, at room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (6 3/4 ounces) all-purpose flour
  • 3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions –

Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.

Overnight Cinnamon Rolls

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I love being able to make treats like these! I haven’t made them in at least a couple months…for good reason. They are too darn good! What I love about this recipe the most is that you prepare the dough the day before you want to bake them off, because who wants to wake up at 4am to have fresh from the oven cinnamon rolls at 10am?? Not this girl! Thanks for reading, enjoy!

Overnight Cinnamon Rolls – adapted from Alton Brown

Dough:

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking oil

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing –

  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions –

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.