MONDAY: Caramel Monkey Bread
Yields 2
Allergens: Gluten, Eggs
Ingredients:
- 10 grams or 1 tbsp active dry yeast
- 50 grams or ¼ cup of granulated sugar
- 180 grams or ¾ cup of tepid water
- 50 grams or ¼ cup vegetable oil
- 3 eggs
- ½ tablespoon salt
- 560 grams or 3 ½ cups of AP flour (plus a little extra for dusting)
- 1 1/2 Cup Carmel (Store bought or homemade)
Method:
- Add yeast to warm water. The temperature of your water is key to your bread's success, this is because Yeast is a living organism known as a fungus. Fungus needs moisture and warmth to grow, this is why we bloom the yeast in warm water as part of its activation process. Essentially, the water is “waking up” the yeast. If the water is too hot, there is a risk of killing your yeast.
- While the yeast is blooming, get the rest of your ingredients together.
- Combine all dry ingredients in a bowl.
- Make a hole in the center of your flour (like you do with pasta making) and all wet ingredients. Oil, Eggs, and frosty yeast water
- Scramble eggs with a fork into the liquid mixture, then slowly begin to incorporate dry ingredients. Once the dough looks like it has come together, turn it out onto your counter and knead. Knead until the dough is smooth on the outside. When you press the kneaded dough lightly, it will spring back.
- Place the dough ball on a lightly greased baking sheet.
- Use our oven as a proofing chamber for doughs to grow (15-20 mins).
- Roll the Dough: When the dough has risen, roll out on a floured surface to a medium thickness. Cut it into bite-sized pieces or roll into balls.
- Coat all pieces in caramel sauce then transfer into bread pan and pour over remaining caramel sauce
- Bake: Bake for 25-30 minutes at 350 degrees or until the top pieces are browning a little bit. Allow to cool completely before serving- the caramel with be HOT AND STICKY
TUESDAY - Cheddar Chive Biscuits
Yield 12
Allergens: Dairy, Gluten
Ingredients
- 600 g all-purpose flour
- 2 tablespoons baking powder plus 1 teaspoon
- 2 teaspoons salt
- 170 g butter salted
- 213 g sharp cheddar cheese grated
- 40 g fresh chives chopped
- 375 ml whole milk plus extra for brushing the tops of the biscuits
- Flaky salt optional, for top of biscuits
Instructions
- Whisk the flour, baking powder, and salt in a large mixing bowl.
- Cut in the butter with a pastry blender or fork until coarse and crumbly.
- Stir in the grated cheddar and chopped chives.
- Place the bowl in the freezer for 30 minutes and up to overnight.
- When ready to bake, preheat the oven to 450ºF (230ºC), with one rack in the middle and one in the lower part. Line two baking sheets with parchment paper. Set aside.
- Make a well in the frozen flour mixture and pour in the milk. Using a fork, quickly mix together into a shaggy dough.
- Turn the dough onto a work surface (without flour) and quickly knead 25 to 30 times. Use a rolling pin to roll the dough out to a 1-inch thickness. Cut the dough with your desired size cutter (see notes). Place the cut biscuits on the prepared baking sheets with space between each. Brush the top of each biscuit with milk and sprinkle with flaky salt (if using).
- Place the trays in the preheated oven for 14 to 16 minutes, rotating the trays themselves, as well as rotating them between the racks halfway through baking. The biscuits are done when the bottoms are a medium gold color. Transfer the trays to wire racks to cool for 10 minutes before serving.
Notes
Do not use pre-grated cheese. It doesn't melt the same way as cheese you grate yourself.
If you don't want to use the frozen flour method, use frozen grated butter instead and continue with the recipe as written.
I often use different sizes of cutters for my biscuits, but I used a 3 1/16 inch (78 mm) round cutter for this post.
The thicker you roll your dough, the taller your biscuits will be. Please note that the baking time may change.
WEDNESDAY - S’more’s Pancakes
Yields: 8
Allergens: Dairy, Eggs, Gluten, Gelatin
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt, or more to taste
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 large egg
- 1/4 cup mini marshmallows
- 1/4 cup chocolate chips
- Grahamcraker crumbs
Directions
- Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
- Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
- Flip and cook until browned on the other side. Repeat with remaining batter.
- If making s’mores pancakes you may choose to sprinkle toppings such as marshmallows, chocolate chips, and graham cracker crumbs onto the pancakes before flipping.
Serve and enjoy!
THURSDAY - Chewy Compost Cookies
Allergens: Egg, Dairy, Gluten, Corn
Yield: Single Batch
Ingredients:
- 100g granulated sugar
- 165g brown sugar
- 1g salt
- 115g unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 155g AP Flour
- ½ tsp Baking soda
- 1 tbs cornstarch
Assortment of toppings like: Oreo crumbs, sprinkles, pretzels, marshmallows, Skor pieces, fruit loops, etc.
Instructions:
- In a large bowl, whisk together both sugars, salt, and butter until a paste forms with no lumps.
- Whisk in egg and vanilla, beating until ribbons fall off the whisk and remain for a short while before falling back into the mixture
- Sift in flour and baking soda, then fold the mixture with a spatula until combined (be careful not to overmix)
- Fold in toppings, then chill the dough for at least 30 minutes
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper
- Scoop cookie dough with an ice cream scoop, leaving at least 4” between cookies
- Bake 12-15 minutes. Let cool completely before picking up.
FRIDAY - March Madness Cake - kids come up with their own wild and wonderful design ideas at the start of the week and build on it.
Allergens: Egg, Dairy, Gluten
