American Artisan Breads

-Cottage Cheese Dill Bread
-Hamburger Buns
-Beer Bread
-Corn Bread
-New York Deli Rye
-Whole Wheat with Pecans and Golden Raisins


Some of the Bread 



What is better than fresh baked Beignets. Nothing. They are a little bit of heaven on earth.

Cottage Cheese Dill Bread

Cottage Cheese Dill Bread

Look at these beauties. They were as delicious as they look!

Hamburger Buns

Hamburger Buns

Hamburger Buns! I personally made these. They were very yummy.


Now I was not responsible for the meat, but that’s how I like my hamburger. Charcoaled. Black. Rock Solid.



The Hamburger is all dressed up and ready for my belly.

Beer Bread

Beer Bread

What is beer bread you ask? Well it’s bread made with beer dummy.
What does it taste like you ponder? Bread mostly. There was a slight beer taste, but it wasn’t the most pronounced flavor.

Corn Bread

Corn Bread

Corn Bread, you say? I know I didn’t believe it either. This bread had a nice corn flavor without the “cornbread” texture. It was very tasty.

New York Deli Rye

New York Deli Rye

Look how cute it is! I loved this bread. It was the perfect rye bread! Yum Yum Yum!

Whole Wheat with Pecans and Golden Raisins

Whole Wheat with Pecans and Golden Raisins

This bread was not as sweet as you might expect. It was very nice when I toasted it an added some cinnamon sugar. It was also good just as is. I ate most of this one by myself. It was that good.

Perfect Ice Cream Ball Scoops

Have you ever wanted the perfect Ice cream balls? I know I do. Well with a little practice you can!

All you need is some parchment paper, an Ice cream scoop, a cookie sheet, and some ice cream

1. Lay out your parchment paper on top of the cookie sheet
2. Let your ice cream reach a temperature where the ice cream is easy to scoop, but not melting. If you have to use a lot of force you need to keep waiting. I know, it’s hard.
3. Use the ice cream scoop to scrape across the top of the ice cream, rolling it into a ball shape.
4. Put the ball on the parchment paper. Reshape it if you need too.
5. Place balls in the freezer to firm back up before you serve them.



On the left we have a perfect ball. On the right you can see a ball I made before the ice cream was ready to scoop. It was still too hard.



Enjoy your beautiful ice cream balls!

Avocado and Tequila Ice Cream

This ice cream has a light and creamy flavor. I used Alton Brown’s Avocado Ice Cream Recipe. I did, however, change the recipe by adding the Tequila.


12 oz. Avocado Meat (about 3 small to med. avocados)
1 Tsp. Lemon Juice
1 1/2 c. Whole Milk
1/2 c. Sugar
1 c. Heavy Cream
1/8 c. Tequila

1. Peel and pit Avocados. Dice the avocado meat.
2. Add the avocados, lemon juice, milk, and sugar to a blender and puree
3. Whisk the heavy cream and Tequila into the mixture
4. Chill the mix until it’s under 40 deg. F. (4-6 hours)
5. Process in an ice cream maker.


Mmmm. Blended Avocados.


Look at that Ice Cream. Yummy, Yummy.


Coal is all for helping me clean up. He loves anything that is “people food”. He really liked this ice cream.

Have you ever wanted to make perfect ice cream balls? I have. Check out  my Perfect Ice Cream Ball‘s post to see how!

Artisan Breads Week 1

The first week of the new quarter is always exciting, and this one was no exception. I am really excited for this class because I LOVE bread. Carbs are my favorite, and bread is the king of carbohydrates.

Chef started this week with some experiments.


We had to hand knead this bread for about 15 mins. Which really wasn’t that bad. It was kind of nice actually. Relaxing even. It’s also a good work out.


See. All that work was worth it.


This is the batter for the other experiments. We basically made terrible bread 4 ways.


The yellow one is made with cake flour. I was responsible for this one. Chef made fun of me, because it was super liquidy. Even more than usual. I measured it. I really did. I don’t know what happened.


Terrible Picture of Me with the Terrible Bread

Please don’t be scared off by my face.


So here’s the normal bread. Made with normal procedures and normal flour. It turned out well, except it over fermented.


Here’s Shannon sniffing some yummy Manchego cheese. It’s so good. I could eat it by the wedge. We made some Lavosh on the second day which we topped with this cheese.


Here’s the Lavosh cooking! Lavosh is a flat bread, and while we didn’t stick to traditional toppings, it was still delicious.


This one is black sesame seeds, cayenne pepper, and the Manchego cheese. My dad ate almost all of it in one day.


This one has my favorite herb, Cilantro, sea salt, and the Manchego cheese. My mom downed this one almost as fast as my dad did the other one. Needless to say they were both a huge hit.

It was a good first week, and I’m looking forward to learning more about bread!

Compound Butter

I used the homemade butter I made for these beauties.


Compound butter is a simple and delicious way to add a little spice to your life. It is traditionally served on meat, and when it melts it creates a sauce. I, however, used it to butter some rolls. I took them to Easter with me, and they were a big hit.

Sorry my recipes are exact. This is all about what you like and want. I just tasted and corrected as I went.

Garlic Compound Butter

You’re going to need:
Roasted Garlic
Butter (It doesn’t need to be homemade)

All you need to do is mix as much roasted garlic as you want into the butter. I used about 2 heads of garlic in about 2 sticks of butter. I also added about a tsp of the garlic infused oil. Taste it. Do you want more garlic? Add it. Add about 1/2 tsp of salt to enhance the flavor of your butter. Always taste it! (Don’t just lick some off a spoon that’d be gross. Taste it with a cracker or some bread) This is about what you like!


Fresh Herbs Compound Butter

What you need:
2 1/2 tsp. Fresh Herbs such as Parsley and Oregano
1/2 c. Butter
Salt to taste

Mix everything together. Taste it. Is it yummy? If not add more herbs. You’ll need about 5 tsp of mixed herbs for 2 sticks of butter.  See how my butter looks. Add herbs till it looks like that.


Fresh Herbs and Lemon Compound Butter

My sister loves lemon so I made this one especially for her.

What you need:
1/2 c. Butter
2 1/2 Tsp Herbs such as Oregano or Parsley
Tsp Lemon juice
Salt to taste

I simply added about a tsp of lemon to a stick of the fresh herb butter I had made.


Pecan Brown Sugar Compound Butter

What you need:
1/2 c. Softened Butter
2 Tsp. Finely Chopped Toasted Pecans
1 Tbsp Light Brown Sugar

Toast the Pecans. All you need to do is put the pecans in a skillet on med. heat. Don’t add any oil, the pecans will release their own oil.

Mix the ingredients together and let them set.


How To Make Them in Cute Shapes

You’re going to need plastic molds, the kind you would use to make chocolates.


Add the butter to the molds while the butter is still soft. Beat the molds on the table to get the air bubble out. If you have trouble with this, you might want to heat the butter up for maybe 5 seconds. Just enough to warm it up. You can also use a spoon to push the butter into the spaces where it isn’t.


Put them in the refrigerator or freezer to harden the butter. Now for the hard part, getting the butter out. The best way I found was to wiggle the molds until the butter releases. Gently press it, you don’t want to ruin all the work you did putting it into the mold by using too much pressure.

Enjoy your butter!

Broccoli and Rice Casserole

While not my favorite Easter dish, I though I’d still share it with ya’ll, since people in my family do really like it.


1/2 c. Chopped Onion (You want it about 1/2-1/4 in. dice. Think Spoon sized)
1 Tbsp Butter
1 Can Cream of Mushroom Soup
1/2 small Jar Cheez Whiz (1/2 c.)
1 c. Cooked Rice
10 oz. Frozen Broccoli, Cooked and Drained
Salt and Pepper to taste

1. Cook your broccoli and your rice
2. Saute onion in butter, add the cooked broccoli and rice
3. Heat soup over low heat and add Cheez Whiz.
4. Combine all ingredients
5. Pour into buttered casserole dish.
6. Cake at 325 deg. F. for about 20-30 mins or until thoroughly heated.

Serves 4. (We quadrupled the recipe)