My Life In The Kitchen

July 28, 2010

Olive Oil Bread II

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 5:58 am

No I did not remake the recipe for the third time. This is a different recipe. Now I am not a big fan of making batter breads and I have never had a savoury batter breads. I however had given myself a mission and was not about to fall short because something was out of my comfort zone.

One of my reservations about batter breads are a lot of them come with the warning not to over-beat. How do you know that you have over-beaten?

Besides it being a batter bread this is not one of my favs, it had a great taste and would great to have a slice on its own or as a compliment to an italian meal but not my cup of tea.

I used apple juice instead of wine and pecans instead of walnuts.

All in all it was a good bread. Not overly sweet and no overpowering olive oil taste.

My submission for week 17 of 52 weeks of baking, Rosemary-Olive Oil Bread.

July 21, 2010

Baked Stuffed French Toast

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 9:37 pm

I wanted something simple. Baked french toast. This was the first time I have used croisants and I think I will be doing this again.

I made the batter and put it into the refrigerator for a couple hours. I mixed the berries with sugar and a little cinnamon and put that in the fridge for a couple hours too.

I pre-heated the oven, stuffed the croissants with the prepared berries and dipped in the batter rolling it around a little.

Served with maple syrup. Totally delish.

I seriously adjusted the recipe below, I used more the spirit of the recipe than the body.

My submission for week 16 of 52 weeks of baking.

Strawberry-Stuffed French Toast

Prep: 20 min.
Bake: 15 min.


* Nonstick cooking spray
* 4 purchased croissants, split
* 1 8-ounce tub light cream cheese spread with strawberries
* 2 eggs, lightly beaten
* 1/2 cup milk
* 1/2 teaspoon ground cinnamon
* Powdered sugar
* Fresh strawberries
* Maple syrup, warmed


1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Lightly coat the foil with nonstick cooking spray; set pan aside.

2. Spread cut sides of croissants with cream cheese. Place cut sides back together. In a shallow dish beat together the eggs, milk, and cinnamon with a fork. Dip each filled croissant in the egg mixture for 30 seconds, turning once. Place in prepared baking pan.

3. Bake about 15 minutes or until browned and heated through. Sprinkle with powdered sugar. Serve warm with fresh strawberries and warm maple syrup.

4. Makes: 4 servings

July 15, 2010

Olive Oil Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 6:29 am

I was reading a novel and Olive Bread was mentioned, so I had to do a search to find this recipe. Between reading the novel and doing a search I got confused somewhere so I ending up finding Olive Oil Bread and Olive Bread which I didn’t study at the time but they are two different things so I had to try both so I started with Olive oil Bread.

This is a doughy bread, I wasn’t too keen on it to begin, the name is Olive Oil. Will it be greasy, how much of an olive oil taste will it have? I had already talked myself into and out of making this bread so many times before I even started I’m surprised I didn’t get a complex.

This was great the first time I made it although I didn’t think so at the time, so I made it again. There were things that I liked and didn’t about both versions. It was not the prettiest of breads but it was pretty tasty.

I preferred the texture of the first one but the second kneaded up better.

The dough is supposed to be a little stiff but I love how it rises a little fluffy.

This bread was great both versions. I had the first with chicken salad since it was planned. The second I had with cheese since at last minute I decided to make it over and that was all I had. I tasted great with both.

My submission for week 15 of 52 weeks of baking.

July 6, 2010

Maple Oat Nut Scones Like Starbucks

Filed under: 52 Weeks of Baking, Baking, Food, Swap, Swap-Bot — trinichiqn @ 10:58 pm

I have never had the original so I can only speak to the imitation. The say that imitation is the sincerest form of flattery, so Starbucks be flattered.

As I mentioned with the last scones that I made, coldness of ingredients is one of the keys to a great scone. So I kept my cold ingredients in the refrigerator for as long as possible, this is where a good kitchen triangle comes in very handy.

The recipe called for pecans but all I had were walnuts and sliced almonds so I went with walnuts.

I ground my oatmeal (please don’t laugh at my processor, it has seen better times). I loved the flavour that the oatmeal gave the scone. I had thought that maybe it would be heavy but it was very light. I don’t know if it was the grounded oats or ingredient combo.

I prepped my dough the night before kept it in the refrigerator overnight and the straight into a pre-heated oven the following morning.

This is definitely on my to make again list. Next time I may add dried fruit. I t was a super duper delicious scone.

Wonderful for breakfast, brunch or lunch.

My submission for 52 weeks of baking, week 14.

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