Brown Sugar Raisin Bagels

brown sugar raisin bagels

brown sugar raisin bagels

It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!

March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.

Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.

brown sugar raisin bagels

We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because  I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.

brown sugar raisin bagels

I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!

Brown Sugar Raisin Bagels (Bread Machine)
Author: 
Recipe type: Bagels
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chewy bagels with crisp tops and brown sugar crumble.
Ingredients
  • 1 egg room temp
  • 2 tbsp melted unsalted butter
  • 1 packet of active yeast
  • ½ tsp salt
  • 2 tbsp honey
  • 1 cup of raisins
  • 2 tbsp brown sugar
  • ¾ cup of warm whole milk
  • 3½ cups of AP flour (King Arthur is seriously the best!)
  • ¼ cup of heavy cream
  • brown sugar to finish
  • water for boiling and 1 tsp of baking soda
Instructions
  1. You can definitely make these in a mixer with a dough hook, but I am a perfectionist and I love how my bread machine is slightly warm and allows perfect rising.
  2. In a bread machine (or mixer) pour in the milk, brown sugar, and yeast
  3. Allow to sit for 10 minutes to activate the yeast
  4. Add in the honey, salt, butter and 3 cups of flour
  5. Mix for about 10 minutes and add in the raisins (or follow your machines add in timer)
  6. I use the remaining flour to add into the dough as it mixes
  7. The dough should barely have a stick to it
  8. Cut the dough into 6 or 8 pieces depending on the size you want
  9. I used 6 for large bagels
  10. Roll out then form a circle
  11. Flour lightly and let rest
  12. Boil 6 cups of water and add in the baking soda
  13. Preheat the oven to 400 degrees
  14. Dip each piece of dough into the boiling water for at least 30 seconds (The longer the chewier)
  15. Line on a baking sheet and brush the heavy cream onto each bagel
  16. Top with brown sugar
  17. Bake until golden brown about 20 minutes

brown sugar raisin bagels

Are you drooling yet? These really might be my favorite recipe to date. Brown sugar raisin bagels all the way!

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Banana Bread With Dark Chocolate

Something about this time of year always has me craving banana bread. It probably has something to do with the fact that I always try and increase my fruit and veggie intake at the beginning of the year. This year we are going to try out whole 30. I am excited to really clean up our diets and detox, but I’m not thrilled about giving up dairy.

You can obviously skip the dark chocolate to reduce the sugar in this recipe, but I love the way the chocolate melts into the bread. My favorite way to enjoy this bread is toasted with a little butter. There are not a lot of ingredients. I tried to make it as much about the bananas as possible.

Since this bread is so focused on the bananas you end up with a really moist treat. Nothing is worse then a piece of dry breakfast bread. I think next time I might swap the chocolate out for raisins and pecans.

Banana Bread With Dark Chocolate
Recipe type: Breakfast Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Dark Chocolate Banana Bread
Ingredients
  • 1 cup brown sugar
  • 3-4 bananas
  • ¾ cup of sour cream
  • 2 eggs room temp
  • ½ stick of salted butter room temp
  • 1¼ cup of AP flour
  • ½ tsp of baking soda
  • ½ cup of dark chocolate
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and eggs.
  3. Add in the sour cream.
  4. Add the flour and baking soda.
  5. Once everything is combined (Do not over mix)
  6. Add in the bananas.
  7. Very lightly mix.
  8. I like chunks of banana in mine.
  9. Fold in dark chocolate.
  10. Bake for 30-40 minutes or until center is set and bread is golden brown.

 

Enjoy!

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Salty Olive and Cheddar Bread

cheddar olive bread

Something about fresh baked bread just gives my house such a homey feel. We do not eat a lot of bread believe it or not which is really hard on my Italian roots. My mother makes some of the greatest bread I have ever had. Growing up we always had home made yeast rolls with any special meal. While my family is not a fan of olives, I am obsessed! I love all kinds. The saltier the better. These olives I picked up from a local farmers market. Marinated in garlic, pepper, olive oil and thyme. I added the cheddar for a little creaminess and one more kick of salt.

cheddar olive bread

Since I have so much salt added to the bread I added a little extra sugar. It created the perfect balance of flavor in this yeast dough. I let the dough rise on the pan at room temperature then cut my slits into the dough. Then I allowed it to cold rise in the fridge for 30 minutes. I find that allowing the dough to rise in a colder environment gives you a much flakier crust.

cheddar olive bread

Salty Olive and Cheddar Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Sweet yeast bread packed with cheddar and olives.
Ingredients
  • 1 packet of dry active yeast
  • 1 cup of warm water (more hot then cold but not too hot to the touch)
  • 1 egg
  • 3 tbsp of sugar
  • 1 tbsp of salt
  • 3½ cups of AP flour
  • ½ cup of chopped marinated olives
  • 1 tbsp of chopped garlic
  • 1 cup of shredded cheddar
Instructions
  1. I used a bread maker to form my dough. You are welcome to use your hands or a standing mixture with dough hook.
  2. In the bread maker bowl I add my yeast, sugar and water. Then I let it sit for about 10 minutes until fragrant and bubbly.
  3. Add the egg.
  4. cups of flour.
  5. Adding salt last.
  6. (I don't like my salt touching the yeast because it can start to kill the rise)
  7. I set the bread maker to the dough setting. It kneads for 10 minutes rises for 30 minutes kneads for 10 minutes then rises for 1 hour.
  8. After the dough rises for the full 1.5 hours I lay it on a floured surface and lightly flatten.
  9. Add the cheese, olives, and garlic to the center.
  10. Then fold back up into a ball.
  11. I very lightly knead the ingredients into the dough.
  12. Then form an oval loaf.
  13. Pinch and tuck the ends of the dough to prevent spreading.
  14. Let rise on the counter for 15-20 minutes.
  15. Score the top with your choice of design.
  16. I like doing 3 even cuts down the center about ½ inch down.
  17. Let rise in the refrigerator for 15-20 minutes (this is optional but I really love the texture it gives the crust)
  18. Preheat the oven to 400 degrees.
  19. Bake for 30 minutes or until golden brown.

This dough is a great starter for any kind of yeast loaf you want to make. You can add different cheese, herbs, chocolate, really anything you can think of!

We had this bread with soup the first night then Patrick sliced it up with fried eggs for the rest of the week.

I really hope you try this recipe! Don’t forget to tag me #kelliericecakes if you do!

cheddar olive bread

 

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Cream Biscuits (Easy)

Cream biscuits are the most fool proof recipes that I can find. Sometimes I find recipes that I think will work, but they are too dry or too greasy. My perfect biscuit has a nice crust, salty sweet flavor, and a soft flaky middle. cream biscuits

Growing up in a small southern town you are basically required to have a go to biscuit recipe. The summer I turned 16, I dragged my girl friends to a small house party my new boy friend was throwing. The boys were playing cards and all the girls were squeezed onto a very old couch trying to find music to liven things up. The guy I was seeing had just finished telling all the guys at the table how the perfect woman would be able to serve up mile high butter biscuits from scratch. Yep, he would know he had met his future wife when he found the perfect biscuit. I remember thinking to myself “sorry buddy, not only do I not eat biscuits, but I definitely do not serve them.”

cream biscuits

Needless to say, we broke up about a week later. Now I didn’t know it then, but soon after I found my love of food. Pretty soon I was not only making biscuits from scratch, but I had created my own go to recipe that was a perfect blend of all that I had learned. If you take anything away from my rambling please remember this- do not twist the biscuit cutter. This had never occurred to me before until I read a great article on Pinterest. (of course) I used to use a glass to cut my biscuit dough. I would twist back and forth until I had formed the perfect shape. I picked up a metal biscuit cutter and now I just press down one time, no twist. This allows the dough to rise and expand. This is how to achieve that mile high biscuit.

4.0 from 1 reviews
Cream Biscuits (Easy)
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy Cream Biscuits
Ingredients
  • 1 tbsp of heavy cream
  • 1 tbsp baking powder
  • 2 cups of AP flour
  • 1 stick salted butter ice cold and chopped
  • 2 tbsp sugar
  • 1 tbsp of water if needed
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the butter into the flour.
  3. (sometimes when I'm in a rush I use my fingers then pop the mix into the freezer for a few minutes)
  4. Add in the sugar, baking powder, and cream.
  5. Mix with hands until a pliable dough develops.
  6. Add water if needed.
  7. On a floured surface roll out the dough to about 1 and ½ inches thick.
  8. Flour the biscuit cutter.
  9. Cut as many biscuits as you can. I can usually get 8.
  10. Remember - do not twist the cutter!
  11. Bake for 10-15 minutes until golden brown.

cream biscuits

These biscuits keep about 3 days in a ziplock or air tight container. I recommend eating them with ham and eggs! They are my favorite texture for breakfast sandwiches. Enjoy!

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Blueberry Bagels (with coconut flour and organic blueberries)

Blueberry Bagels

A few years ago one of my coworkers brought me breakfast. A breakfast that I can never forget. A giant piping hot toasted blueberry bagel overflowing with raspberry cream cheese and fresh strawberries. It was one of the best bagels I have ever eaten. The mix of berries and that perfect chewy bread make the best on the go sandwiches. I wanted to try and incorporate coconut flour to lower the gluten. Since coconut flour is know for absorbing liquid and being slightly dry I still left all purpose flour in the recipe.

blueberry bagels

These bagels are so chewy with a great sugar crust. Cinnamon and nutmeg warm up the fresh flavor of the organic blueberries. These bagels are not overly sweet so they also pair perfectly with savory sandwiches. I think they would be insanely good with bacon and eggs. Especially some delicious thick cut maple bacon.

blueberry bagels

Blueberry Bagels (with coconut flour and organic blueberries)
Recipe type: Bagels, Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet chewy bagels filled with fresh blueberries.
Ingredients
  • 1 cup of warm water
  • 1 packet of fast active yeast
  • 3 tbsp granulated sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 cups of all purpose flour
  • 1 cup of coconut flour (or another 1½ cups of AP flour)
  • 1 cup of fresh organic blueberries
  • 1 egg
  • ½ cup melted butter
  • 6 cups of water for boiling
  • ½ cup of cinnamon and sugar for sprinkling.
Instructions
  1. In a large mixing bowl mix yeast, water, and sugar.
  2. Add in butter and egg.
  3. Lightly mix.
  4. Add in the blueberries, AP flour and coconut flour.
  5. With a large wooden spoon mix lightly.
  6. Add in the nutmeg, cinnamon, and salt.
  7. Lightly knead into a ball and cover.
  8. Let rise for at least 1 hour.
  9. Preheat the oven to 350.
  10. Boil the water in a large pot.
  11. Roll the dough into 6 equal balls for large bagels.
  12. for mini bagels.
  13. Use your finger or the back of the wooden spoon to poke a hole through each ball.
  14. Boil on each side for 30 seconds.
  15. Scoop out with a slotted spoon and place on large baking sheet.
  16. Sprinkled the cinnamon sugar mixture liberally over each bagel.
  17. Bake for 20 minutes or until golden brown.

If you do not want to use coconut flour these bagels still come out great with only all purpose flour. I definitely recommend toasting these and loading them up with your favorite ingredients! Do not be intimidated by these. Once you get the hang of bagels they are so easy to make. If you have a bread maker they are even easier. Just remember the longer you boil the dough the chewier and more dense they will become.

blueberry bagels

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Rustic Country White Bread

rustic bread

AH, and so the love affair with my bread maker continues. I am currently working on a few grilled cheese creations for a contest now going on. The first ingredient in a perfect grilled cheese is a nice piece of crusty bread for “grilling”. I was scrolling through recipes online trying to find the ultimate grilled cheese bread.

I found myself on the King Arthur website (my favorite place for baking inspiration) and I saw the classic white bread recipe. I tweaked it a little bit to fit my needs and because I just can’t ever leave something the way it is.

The most important part of this recipe is the rising. Letting this bread rise in the refrigerator is what is going to give you the beautiful brown crust.

Rustic Country White Bread
Recipe type: Baking, Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rustic country white bread. Light and airy center with a rich crunchy crust.
Ingredients
  • 4½ cups of AP flour
  • 2 cups of warm water
  • 1 packet of fast active yeast
  • 1 tsp salt
  • 3 tbsp sugar or honey
Instructions
  1. Dump yeast, sugar and water into your mixer or bread maker.
  2. Let the yeast sit for 10 minutes until bubbling slightly.
  3. Add in the flour and slowly mix in a cup at a time with dough hook attachment.
  4. If you are using a bread mixture just add in all the flour and salt and start on dough setting.
  5. Once the dough starts to form a ball let rise at room temp for 1 -2 hours or until doubled.
  6. Flour your hands then shape your dough on a sheet pan.
  7. I chose a classic oblong shape.
  8. Let rise in the refrigerator for 1 hour.
  9. Slit the top of the bread with a knife about 5 times ¼ inch deep or less.
  10. Let rise for another 30 minutes at room temp.
  11. Preheat the oven to 425.
  12. Place a roasting pan filled with water on the bottom rack.
  13. Put the bread on the top rack.
  14. Bake for 20-30 minutes or until deep golden brown.
  15. Adapted from King Arthur flour.

rustic bread

This bread would also be great for french toast! To store just keep in a container or plastic bag for up to a week.

Tag me if you try it!

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