Child's Play - Peanut Butter Pancakes or Waffles with Honey Butter

From the kitchen of One Perfect Bite...I'll wager you didn't know that I have super powers. I can see some of you recoiling at the thought of peanut butter pancakes or waffles. I hope you'll man-up and give them a try despite your initial hesitation. The original recipe came from the Land O' Lakes collection, and this, like all the recipes they publish, has been carefully tested and makes delicious fail-proof pancakes and waffles. The recipe is simple enough for the kids to make by themselves, but they may need some supervision the first time they attempt them. It's important to incorporate the peanut butter into the other liquid ingredients, and that is most easily done by softening the peanut butter, which can be smooth or chunky, in a microwave until it can be easily stirred or melts into the other ingredients. Once that's mastered, they can be left on their own. I'm including the honey butter that was included in the original recipe, but there are other options. My gang happen to be peanut butter purists, so, rather than honey butter or maple syrup, they drizzle melted grape jelly over their pancakes, which they call PBAJP's. Now, I realize this is not a recipe for the masses, but if you are a mom or grandmother with young children who enjoy working in the kitchen, I hope you let them give this recipe a try. If they like peanut butter and jelly sandwiches, they love the pancakes and have fun making them. Here is how they are made.

New England Pumpkin Walnut Bread

From the kitchen of One Perfect Bite...I just can't seem to help myself. I need another recipe for pumpkin bread like I need a hole in the head, but, as you can see, that hasn't stopped me from looking. The oatmeal topping on top of this bread caught my eye and I simply had to give the recipe a try. Strangely enough it doesn't add much flavor to the finished loaf and it seems to be used more for the sake of appearance than flavor. This is a very sweet cake, similar in flavor to a Passover honey cake, and if you like honey cake you'll love this sweet quick bread. The pumpkin puree keeps the loaf moist and its flavor improves as the loaf ages. This is a very simple bread to make and if you have a strong arm it can be prepared with a couple of bowls and a wooden spoon. The recipe comes Taste of Home magazine and while I increased the amount of cinnamon, cut back a smidge on the cloves, this is their recipe. If you are looking for a new pumpkin bread, you might want to give this one a try. Here is how the bread is made.

White House Honey-Oat Muffins

From the kitchen of One Perfect Bite...While I won't go so far as to say these are healthy muffins, I will say they are probably better for you than most you've come across. I found this recipe in a very old issue of Food and Wine magazine, and it caught my eye and was clipped because of its pedigree. Spike Mendelsohn, a former contestant on Top Chef, apparently made these muffins for Michele Obama, who liked them, and, hence the "White House" moniker was appended to his recipe. I've wanted to try them for a long time and the holiday gave me a chance to make them for a guest who is a fan of not too sweet, breakfast pastry. She really liked these. Now, I must warn you that these muffins, when baked, will win no beauty contests, and because they are just barely sweet, be sure you know the audience you're going to serve them to. That being said, the muffins are quite good and easy to make. I do, however, want to alert you to a small problem I encountered when baking my first batch. Now, it may be that the size of standard muffin pans has changed over the years, but if newer pans still have cups that hold 3-1/2 ounces, this recipe will make more batter than you need to fill 12 cups. Don't overfill the cups or you will have a mess on your hands when you try to unmold them. Please don't ask how I know. Somethings are better not shared with the world at large. Second time around, I was able to make 16 muffins using the ingredients listed below. If you like to start your day with a muffin and enjoy pastry that is not too sweet, you'll enjoy these. The honey and coriander give them a unique flavor that is worth a try. Here is how they are made.

Table for Two - Broasted Chicken Thighs with Honey Mustard Glaze

From the kitchen of One Perfect Bite...So many of you responded positively to the Table for Two retrospective that I featured several weeks ago, that I've decide to make it a regular feature on my blog. I wanted to start the series with something that was simple to make, but would  have universal appeal. This broasted - roasted and broiled - chicken really fills that bill. It is as inexpensive to make as it is easy to prepare and I hope you will give it a try. It's one of those recipes that falls into the "what's not to like" category and I know you will enjoy it. The recipe can be doubled if you have more than two people to feed, so it really is a great addition to the roster of recipes for small families. Here is how the chicken is made.

Frugal Foodie Friday - Honey-Glazed Chinese Chicken

 

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...This lovely sticky chicken is the result of combining  honey with a mixture of teriyaki and hoisin sauces. The drumsticks have enormous flavor and, as you can see, the glaze gives them a wonderful burnished mahogany glow. Recipes are rarely simpler than this three ingredient wonder, and,  cost-wise, the dish certainly fits the criteria for a Frugal Friday meal. While I found the recipe on Allrecipes.com, I was able to backtrace it to the Kikkoman website which is where I believe the recipe first appeared.  Many will argue that the cost of teriyaki and hoisin sauces make this a less than frugal choice for our Friday feature, but when the sauces are made in the home kitchen, cost barriers are blown away.  Links at the bottom of this post will direct you to sites where you can find recipes for both sauces. I like this dish on many levels. The drumsticks have enormous eye appeal, they are very easy to make and they are inexpensive. I bake mine on a cookie cooling rack that is suspended over a half-sheet pan. This exposes all surfaces of the chicken to an even heat and results in glorious color. I serve these drumsticks with  Asian-style sesame noodles and, depending on mood, humor and time, either Thai cucumber relish or a Chinese-style bean sprout salad. Here's how these wonderfully simple drumsticks are made.

Honey-Glazed Chinese Chicken...from the kitchen of One Perfect Bite courtesy of Allrecipes.com

Ingredients:
1/2 cup teriyaki sauce sauce
1/4 cup hoisin sauce
1/4 cup honey
2-1/2 pounds chicken drumsticks
1 green onion, thinly sliced

Directions:
1) Combine teriyaki and hoisin sauce with honey. Place chicken in a large resealable bag. Pour sauce over chicken. Press air out of bag and close top securely. Turn bag over several times to coat all pieces of chicken well. Refrigerate 2 hours or overnight, turning bag over occasionally.
2) Preheat oven to 350 degrees F. Bake chicken for 1 hour, turning pieces over and basting with pan juices halfway through baking.
3) Sprinkle on green onion before serving. Yield: 6 servings.

Homemade Hoisin Sauce, here

Homemade Teriyaki Sauce, here









One Year Ago Today: Rhubarb Cheesecake Squares















Two Years Ago Today: Stir-Fried Asparagus with Chopped Nuts and Ginger















Three Years Ago Today:Creamy Onions and Blue Cheese Soup














Four Years Ago Today: Blueberry Salsa + Blueberry Barbecue Sauce

Honey Spice Bread

From the kitchen of One Perfect Bite...I had some help in the kitchen Sunday morning. One of our neighbors was running a local marathon and wanted to keep her children occupied while she completed the 26 miles. The kids enjoy visiting with us and they are great cookie bakers, so the plan for their entertainment included some kitchen time and a batch of chocolate chips. It also ended up including several loaves of their mother's favorite honey bread,  meant as a warm bouquet to soothe her throbbing feet and pounding head.  This moist cake-like bread has much to commend it. It is not as sweet as the traditional cake that is eaten on the Jewish New Year and it is much easier to prepare. So easy in fact, that my eight and ten year old visitors were able to make it by themselves, and that will make it sweeter still to those for whom it was made. Honey cakes are not universally popular. They have a distinctive taste and texture that can be off-putting to many, but this one overcomes those problems and, if allowed to age a day before serving, is downright tasty. The use of honey in breads and cakes began centuries ago in Egypt, where flour and honey were mixed together and allowed to ferment for a month or so before baking. Over time additional ingredients were added and something resembling a recipe was developed. Cakes made using these early formulas were very sweet and the honey kept them fresh for a remarkable length of time. The first real honey cakes were made in Germany, but the honey bread of France, the classic pain d'epices, became the gold standard by which all others would be judged. This is not pain d'epices, but the recipe does make a nice honey cake that is fuss-free to prepare. If you let the finished loaves sit overnight, you'll find the cloying taste of honey dissipates and the flavor of the spices comes more into play. This is a nice cake that is easy to make and portable. It travels well, so it is a natural candidate for tea or a morning coffee. Here's how it is made.

Honey Spice Bread...from the kitchens of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
1/2 cup honey
1/3 cup canola oil
Glaze
1/3 cup confectioners' sugar
2 teaspoons 2% milk

Directions:
1) Preheat oven to 350 degrees F. Generously spray an 8 x 4 x 2-inch loaf pan with nonstick spray.
2) In a small saucepan over low heat, cook and stir brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat. In a large bowl, combine dry ingredients.
3) In another bowl, combine eggs, honey, oil and brown sugar mixture. Stir into dry ingredients just until moistened. Pour into prepared pan.
4) Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
5) Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. Combine confectioners' sugar and milk and mix until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).

One Year Ago Today: Chinese Chicken with Cashews

Two Years Ago Today: Smooshed Potatoes

Three Years Ago Today: Fry Bread

Four Years Ago Today: Thai Cucumber Relish - Ah Jaht

Seeded Whole Wheat Bread

From the kitchen of One Perfect Bite...I have a cautionary tale to share with you tonight. That it is being told at all is a measure of my trust in you, and I'm secure in the knowledge that what follows is, and shall remain, our little secret. Now, I know the bread in tonight's photo doesn't look too terrible, but, truth be told, it is inedible. I've made this bread, which is a family favorite, for decades now and never had a problem with it, so, I have to conclude that the problem lies with me rather than with the stellar, if old fashioned, recipe that I use to make it. Now, I should have known there was a problem when the dough failed to reach the very pregnant height I like my loaves to have. Ever the optimist, I brushed my concern aside and concluded that the kitchen must be cooler than usual and proceeded to bake off the loaves as I usually do. While I hate to wait for bread to cool, I practiced restraint and didn't touch the loaves until they were at room temperature. I had soft Irish butter waiting to slather on the crusty first slice which traditionally belongs to me. I finally took a bite, but it did not remain in my mouth for any length of time. The flour I used to make the bread was rancid. Last weekend, I grabbed 5 pounds of flour from a store shelf, but did not check the sell-by date. As it turned out, it was better than a year past its prime and I did not catch the rancid odor, because the infection I've been fighting has temporarily knocked out my sense of smell. Backtracking through the bread's assembly, I picked up on some other problems as well. I realized that I'd measured the yeast in teaspoons rather than tablespoons, and had completely forgotten to add much needed salt to the bread dough. I hope its true that bad luck comes in threes. Anything that could go wrong with this lovely bread did and by my count there were three problems. That means I home free, for a while at least. I suspect I'll be checking sell-by dates from this point forward and I think I'll be a bit more thorough with my mise en place. This really is a lovely bread and I hope you'll give this recipe a try. Here is how the bread is made.

Seeded Whole Wheat Bread...from the kitchen of One Perfect Bite inspired by Yvonne Tarr Young

Ingredients:
2-1/2 tablespoons active dry yeast
3/4 cup honey
3 cups warm water
1/4 cup vegetable oil
1 teaspoon salt
6 to 7-1/2 cups whole wheat flour + flour for kneading
1/3 cup sunflower seed kernels
1/3 cup unsweetened coconut flakes

Directions:
1) Combine yeast, sugar and water in a very large bowl. Let sit for 5 minutes. Add oil, salt, 1/2 the flour, sunflower seeds and coconut flakes; beat with a wooden spoon for 100 strokes. Add remaining flour, and, working with hands, mix to form a very stiff dough. Turn onto a floured surface and knead for 10 minutes, using more flour as necessary to keep dough from sticking to work surface. Place dough, smooth-side down in a large bowl that has been coated with oil. Cover, place in a warm place and let rise for 1 hour, or until doubled. Punch down to original size and let rise again until double in bulk. Turn onto work surface and punch down. Divide dough into three equal pieces. Form into loaves and place in generously oiled bread pans. Cover, and let rise again until dough reaches top of pans. Preheat oven to 350 degrees F. during final rise.
2) Bake in the center of oven for 50 to 60 minutes, rotating loaves from front to back at the half-hour mark. Brush tops lightly with butter; remove from pans and cool on wire racks. Yield: 3 loaves.

One Year Ago Today: Two Recipes for Massaman Curry

Two Years Ago Today: Socca - Farinata

Three Years Ago Today: Vegan Red Lentil Soup

Honey Muffins

From the kitchen of One Perfect Bite...It's hard to believe that anything this quick and simple to whip up could also be delicious. You'll just have to take my word for it until you try them for yourself. These muffins have an old-fashioned quality that makes folks nostalgic for the simplicity of grandma's kitchen. Berries and nut and other additions would come as times improved, but these were her most basic muffins and they got their flavor from a small amount of honey. That honey is a blessing and a curse. These muffins want to stick to the pan, so be sure to grease your muffin cups really well or you'll need a jack hammer to release them. I love to make these for morning coffee meetings. They are easy to transport and everyone seems to love them. I think you will, too. They are light, tender and delicious. Here's the recipe.

Honey Muffins...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

Directions
1) Preheat oven to 400 degrees F. Grease or line standard muffin cups with paper liners.
2) Combine flour, sugar, baking powder and salt in a large bowl.
3) Combine egg, milk, butter and honey in a small bowl.
4) Stir wet ingredients into dry ingredients just until moistened.
5) Fill prepared muffin cups three-fourths full with batter. Bake for 15-18 minutes or until a toothpick inserted near center comes out clean. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.









One Year Ago Today: Candied Walnuts


















Two Years Ago Today: Pumpkin and Goat Cheese Lasagna







You might also enjoy these recipes:
Spiced Banana Chocolate Chip Muffins - Amanda's Cookin'
Apple Lavender Muffins - Italian Food Forever
Corn and Scallion Muffins - Good Thymes and Good Food
Corn and Cheddar Muffins - Cookistry
Honey Cornbread Muffins - Stylish Cuisine

Candied Walnuts

From the kitchen of One Perfect Bite...I make it a point to keep a supply of candied walnuts and pecans in the pantry. I use them often enough to warrant making them in quantity and that, coincidentally, allows me to avoid the expense of the commercial variety that I favor. We don't eat these out of hand, but I do use them in salads and to top certain of the desserts we enjoy. Years ago, Bob and I fell in love with a French salad of watercress and endive that is lightly dressed with vinaigrette and tossed with candied walnuts. We have the salad at least once a week and I've convinced myself that it is not an extravagance as long as I make the nuts myself. My stash allows me to overlook the outrageous cost of Belgian endive and watercress. Foolish I know, but we all have grand deceptions we visit upon ourselves. This happens to be one of mine. I have several recipes for candied nuts and the one I'm sharing tonight is the one my family most enjoys. Regular readers know that I have a great deal of faith in the test kitchens of some commercial ventures. I've had exceptionally good luck with the recipes that come from the Diamond Walnut test kitchen. Let me immediately interject that mine is an unsolicited and unpaid observation. I am in no way affiliated with these people and am merely sharing personal observations and experience. If you have a need for candied nut meats and are comfortable using a candy thermometer, I think you'll love this recipe. The nuts can be stored in an airtight container for several weeks. Here's how they are made.


Candied Walnuts...from the kitchen of One Perfect Bite, courtesy of Diamond Walnut test kitchen

Ingredients:
1-1/2 cups granulated sugar
1/4 teaspoon salt
1/4 cup honey
1/2 cup water
1/2 teaspoon vanilla
3 cups walnut halves or large pieces

Directions:
Boil sugar, salt, honey and water together, stirring often to 242 degrees F on a candy thermometer (firm, soft ball stage). Remove from heat and add vanilla and walnuts. Stir until creamy. Turn out on waxed paper; separate walnuts, using two forks.

You might also enjoy these recipes:
Candied Walnuts - 400 Calories or Less
Roasted Walnuts with Rosemary - The Dog's Breakfast
Orange Glazed Walnuts - Meals 4 Moms
Candied Walnuts - Delicieux
Walnut Brittle with Orange Zest and Sea Salt - Eat Real
Maple-Rosemary Glazed Walnuts - Pinch My Salt
Maple Syrup Candied Walnuts - The Family Kitchen

Pom Koec - Belgian Coffee Cake

From the kitchen of One Perfect Bite...Pom Koec is a Belgian coffee cake that is similar to, but a bit drier than the honey cake that is traditionally served for Rosh Hashanah. The recipe I use comes from the Belgian Recipe Page and should be credited to Margaret Buytaert who brought it with her from Kieldrecht, Belgium. There are no tricks here. A child can make this cake. I changed the spicing a bit, replacing the cloves with ginger and adding a 1/4 teaspoon nutmeg and the zest of an orange to the batter. I also found the cake required more time to cook than is stated in the recipe. That may be a vagary of my oven, but I'd suggest you use 40 to 45 minutes as the estimated baking time. My changes to the recipe appear in red. The cake improves with aging, so it's best to bake it a day before you plan to serve it. I'd like to wish all who will be observing Rosh Hashanah this weekend "L'shana tova tikatevu." May your new year be sweet and spent in the company of family and friends.

Pom Koec - Belgian Coffee Cake...from the kitchen of One Perfect Bite

Ingredients:
3 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon freshly grated orange zest
1 teaspoon salt
1 cup honey
1 cup hot coffee
1 large egg
1/3 cup corn oil

Directions:
1) Pre-heat oven to 350 degrees.
2) Grease a 9 x 4 -inch loaf pan. Cut a piece of wax paper or parchment to fit bottom of pan. Lightly grease paper. Set aside.
3) Mix dry ingredients (flour, sugar, baking soda, cinnamon, ginger, nutmeg, orange zest and salt) in a bowl to combine.
4) In a separate bowl, quickly mix honey, coffee, egg and oil.
5) Quickly fold in dry ingredients - mixing just enough to combine without toughening cake batter.
6) Fold into pan and bake for 30 minutes (my cake took 45 minutes to bake). Use a tooth pick to see if center is done.
7) Cool on wire rack for 10 minutes. Invert pan and turn cake onto a serving plate. Remove paper. Serve warm with butter, thinly sliced. Yield: 10 to 12 servings.