Tag Archives: bread

Irish Soda Bread

14 Mar

I know today in most states, there is no way anyone is going to stay inside and cook. But I couldn’t think of anything better to write about today. So, in memory of St. Patty’s Day (which is coming soon)…I give you the recipe for Cheddar and Bacon Irish Soda Bread.

*Note that I do not eat pork bacon (and no I am not Jewish). You can exchange pig bacon for turkey bacon or vegan bacon if you desire.



1 tablespoon vegetable oil

8 ounces cooked bacon

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon granulated sugar

1 cup grated cheddar (8 ounces)

4 green onions or scallions, chopped, green part only

1 1/2 cups buttermilk

*If you don’t have buttermilk, take regular milk and mix in a tbsp of vinegar.


-Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
-In a skillet on medium-low heat, warm up the oil. Add the Irish bacon to the skillet, and cook for 1-2 minutes on each side. Remove from the skillet and chop the bacon.
-In a large bowl, stir together the flour, baking soda, kosher salt, granulated sugar, Irish cheddar, chopped Irish bacon and green onions until well blended. Pour in the buttermilk and mix until the dough comes together.
-Form the dough into a round loaf and place on the baking sheet. With a sharp knife, cut a cross into the top. Bake for 40-45 minutes or until the loaf is lightly browned and sounds hollow when tapped on the bottom.

Serve Warm

How are you going to enjoy this day today?


Easy to Make and Yummy to Taste: Bread

3 Feb

Raise your hand if you like eating healthy.

Now raise your hand if you like eating cabbage.

Raise your hand if you know what kale is.

Kale, my friends, is a is a form of cabbage. It’s dark green and it is mostly used as garnish on your plate.

What does it taste like?

Think of brussel sprouts meets asparagus. Bitter tangy, I guess.

I know, it sounds gross (and it does taste pretty icky when you eat it raw)…but it is one of the healthiest veggies on the face of the planet.

…And once cook properly, you can enjoy the maximum nutritional flavor.

Now I have eaten kale smoothies, kale chips, and pasta with kale. They only thing missing is bread.

Yup. That’s right. Kale Bread.


1 large bunch kale, steamed for 5 minutes, excess water squeezed out

2 cups reserved kale steaming water, cooled to warm room temperature

3 cloves garlic, minced

2 teaspoons olive oil, plus more for oiling bowl and pans

1 Tablespoon yeast, dissolved in 1/2 cup warm water

2 teaspoons salt 1 cup whole wheat flour

3 1/2 – 5 cups unbleached all purpose

2 oiled 8 inch cake pans, or 2 oiled cookie sheets


1. Saute garlic in the olive oil briefly, do not let brown.  Cool to room temperature. In a large bowl combine the dissolved yeast mixture, salt, garlic and the oil it was sauteed in, reserved kale cooking water and the 1 cup of whole wheat flour. Mix well.

2. Add all the kale and start adding flour in half cup increments until the dough can be kneaded (hard to mix, and only slightly sticky). Turn out onto a floured surface and knead for 5-7 minutes until dough is smooth.  Add more flour as needed. Place dough in a large greased bowl, and flip over so that the dough is oiled side up.

4. Cover with a clean dish towel and let rise in a warm, draft free place until the dough has doubled in size, approximately 1 hour. Punch down dough and form into 2 loaves — either in the cake pans (like in the picture) or free form on the cookie sheets.

5. Preheat oven to 400 degrees. Bake the loaves for about 35-40 minutes until bread sounds hollow when tapped on the bottom.

The recipe and picture is taken from "Frugal Feasts"

If you have any kale recipes that are worth sharing, by all means….share.

Tiramisu: A Gift From God

2 Feb

If heaven had a taste, what would it taste like?

Ice cream? Cotton candy? Dark chocolate?

Actually, I have come to the conclusion that tiramisu is what heaven tastes like. And anyone who has eaten it before, they would agree.

For those of you who don’t know, I’m going to write down the obvious question you all have. What is tiramisu?

Tiramisu is a cool, refreshing Italian dessert that leaves an indelible impression on you.

Think of a very light chocolate pudding. Very light. No, you’ve got to think lighter than that. Think more in the lines of mocha-flavored whipped cream.

Now add in a little bit of body. Not heaviness, but substance — you know, the kind of fullness that rich foods feel like in your mouth. Except that it doesn’t taste rich, and it doesn’t stay in your mouth long enough to become dreamy.

Then, imagine this light almost-like-mocha-flavored-whipped-cream concoction on lady finger pastry (cake) soaked with strong espresso coffee. Got that? Light, creamy, smooth lady fingers, the rich aroma of strong coffee?

When you have your first bite you get a hint of the liquor. Suddenly, you get a teeny explosion of chocolate on your tongue that disappears in a flash. Got all that? Good.

Yes. This is what heaven tastes like.

For all of those who have eaten this dessert before, all know that it is served in a cake like form. Square (or rectangular). But I found a recipe that makes individual tiramisu cups. If tiramisu wasn’t fancy enough, just put it in a glass cup.

Here is what your going to need

1 1/2 cups heavy cream
1/2 cup sugar
8 ounces mascarpone cheese, room temperature
1/4 cup Marsala*
1 1/2 cups espresso or strong coffee
1/4 cup brandy or Frangelico
1 package lady fingers**
2 ounces of dark chocolate (I recommend Green & Blacks)
unsweetened cocoa powder for dusting tiramisu

(Notes: *Marsala is a cooking wine and you can even find it at Walmart. **Should be near the ice cream, bakery, or cookie aisle.)


1. Whip the heavy cream until soft peaks form. Add the sugar and whip a little bit longer until the sugar is thoroughly integrated. Scoop out about a cup or so of the whipped cream and set aside to use later to top the finished tiramisu.

2. In a separate bowl, whisk the mascarpone and Marsala together until smooth and creamy. Gently fold a third of the whipped cream into the mascarpone and Marsala mixture to lighten. Fold in the rest of the whipped cream in to combine.

3. Using a serrated knife, cut each ladyfinger in half.

4. Stir the espresso or coffee and the brandy together in a small bowl. Dip each ladyfinger half in the coffee-brandy mixture, making sure they aren’t in submerged for more than 5 seconds, otherwise they may dislove into mush.

5. Place two laydfinger halves into the bottom of the wine glass (or custard cup). Spoon over some of the mascarpone-cream to cover and then using a microplane, grate over some of the dark chocolate. Top with two more layers of coffee soaked ladyfingers, mascarpone-cream and grated chocolate.

6. Cover each glass with plastic wrap and refrigerate for at least 3 hours or overnight

To serve: Put a dollop of whipped cream on top and sprinkle with cocoa powder.

So what do you think?

%d bloggers like this: