A number of you expressed an interest in seeing a “biscuit bakeoff” after last week’s Southern-Style Biscuits recipe from the back of the White Lily self-rising flour package. Does White Lily flour really make a better biscuit, as so many southern bakers claim? How do biscuits made with White Lily measure up to those made with other flours? Well, I was pretty intrigued too so I set out this weekend to find some answers.

(...)
Continue reading "The Results Are In: Which Flour Made the Best Biscuits?" >>

© Cooking On the Side, 2011. | Permalink: http://cookingontheside.com/the-results-are-in-which-flour-made-the-best-biscuits/

Feed enhanced by Better Feed from Ozh

Well, there’s a good lesson learned here: when in doubt about a recipe, Google it. If I had done so, it would have quickly been clear to me that my version of the Cheddar-Stuffed Crusty Loaves from the back of the King Arthur bread flour package would be a little different from what the recipe originally intended. Not bad or even wrong per se, but different.

(...)
Continue reading "Cheddar-Stuffed Crusty Loaves" >>

© Cooking On the Side, 2011. | Permalink: http://cookingontheside.com/cheddar-stuffed-crusty-loaves/

Feed enhanced by Better Feed from Ozh

Today’s post is sponsored by the new Windows Phone 7.

It comes as a surprise to many of my friends that I cook as often as I do. Even more than before I had my second baby. Anyone with little folks at home can tell you that you’re not allowed more than about 20 minutes to prepare anything in the kitchen…and that’s with continuous distribution of Cheerios and puffs. Out of necessity, I have learned how to get a lot more done with a lot less time.

In conjunction with the launch of the Windows Phone 7, the folks at Microsoft are coordinating with me and 57 other food and lifestyle bloggers (see the official rules for a list of all the participating bloggers) to give away their new smartphones to our readers and challenged us to write a post on the theme of “doing more with less”. Before I get to how I used this classic Cornbread recipe to “do more with less”, let me give you the details on how to enter the giveaway.

To enter the Windows Phone 7 giveaway:

• Leave a comment on this post, sharing one way you make your life easier in the kitchen (e.g., chopping up vegetables ahead of time, organizing your pantry, enlisting your spouse or kids to help out)
• You can enter once per day until the contest ends on Monday, November 29, 2010. (For even more chances to win, I’m giving away another phone on Panini Happy)
  
• One entry on this blog will be selected at random to win a brand-new Windows Phone 7. Please note that the phone will ship within 8-10 weeks.
• The official rules can be found here.

(...)
Continue reading "Classic Cornbread + WIN a Windows Phone 7!" >>

© Cooking On the Side, 2010. | Permalink: http://cookingontheside.com/classic-cornbread-win-a-windows-phone-7/

Feed enhanced by Better Feed from Ozh

I’ve never been to a real family reunion, with the matching t-shirts and everything, but I kind of feel like I’m part of an ongoing one through Facebook these days. Cousins, aunts and uncles I haven’t seen in 10, 20 years or more are popping up on my “friends” list almost every day. I actually think this is pretty cool! I have a pretty large extended family on the East Coast – growing up in California, I didn’t have the chance to see them too often. It’s been nice to reconnect online.

My cousin Celeste, who I haven’t seen since I was probably in junior high, recently mentioned to me on Facebook that her mother (my aunt) likes to add chocolate to her banana bread. It’s a small detail, but I appreciated knowing it. Celeste also happens to run her own catering business (if you’re in the Boston area, check out her menus!) – maybe this penchant for cooking is a family trait!

Inspired by my Aunt Pearl, I’m sharing a terrific recipe for Chocolate Chunk Banana Bread. This one is definitely on the dessert-cakey end of the banana bread spectrum (my preferred end), but I had no problem slicing off pieces at breakfast time as well. It comes out incredibly moist and – from the sprinkling of sugar on top – with a sweet, crinkly crust I wanted to scrape off and eat on its own.

(...)
Continue reading "Chocolate Chunk Banana Bread" >>

© Cooking On the Side, 2010. | Permalink: http://cookingontheside.com/chocolate-chunk-banana-bread/

Feed enhanced by Better Feed from Ozh

[tweetmeme] Happy New Year! I hope it’s off to a great start for all of you. In our house, we’ve had much cause to celebrate, with the birth of our new baby boy right before Christmas. He arrived a few weeks ahead of schedule which was a relief because we could hardly wait to meet him. His two-year-old big sister loves him already, doling out more hugs and kisses than he can handle. Oh we’re quite sleep-deprived and I’m not going to be able to cook quite as often for a little while, but right now we couldn’t be happier.

With family members flowing in and out lately to meet the new guy and help out I have managed to grab pockets of time in the kitchen – including a little baking session to make this Honey Oatmeal Bread recipe I found on a package of vital wheat gluten. It makes two loaves which is great because I could slice one up for breakfast toast this week and freeze the other to save for after all the help leaves.

The whole wheat flour and oats make the bread hearty, with a texture that is actually lighter than I’d expected. The gentle sweetness from the honey gives the bread great flavor on its own, but I’ve been topping it with a little honey cinnamon butter anyway. I figure I deserve it.

P.S. I’m submitting this recipe to this week’s Yeastspotting roundup.

(...)
Continue reading "Honey Oatmeal Bread" >>

© Cooking On the Side, 2010. | Permalink: http://cookingontheside.com/honey-oatmeal-bread/

Feed enhanced by Better Feed from Ozh

Well, it’s a good thing I like cranberries.

What did your junior high home ec teacher always tell you to do before you started to prepare a recipe? Read it first. Not just give it a quick scan, but actually read it through so you understand what you’re about to do. For some reason, that lesson never quite sunk in with me. I still routinely skim the directions and good percentage of the time that means a degree of improvisation somewhere in the middle of my cooking. Making this Cranberry Nut Bread recipe from a package of cranberries was one of those times.

(...)
Continue reading "Cranberry Nut Bread" >>

© Cooking On the Side, 2009. | Permalink: http://cookingontheside.com/cranberry-nut-bread/

Feed enhanced by Better Feed from Ozh

I gave you a little preview of these Cornbread Muffins in my Split Pea Soup with Ham post earlier this week – they’re my favorite accompaniment to soup or chili. Everyone likes their cornbread a little bit different. For me, the best kind is on the sweet side and definitely not dry. This recipe, from a box of corn meal, is just that. It comes together so fast that I actually made a second batch while the first was in the oven – I wanted to give a bunch away and freeze some too.

(...)
Continue reading "Cornbread Muffins" >>

© Cooking On the Side, 2009. | Permalink: http://cookingontheside.com/cornbread-muffins/

Feed enhanced by Better Feed from Ozh

I used to never, ever, ever bake bread. Ever. I didn’t have the time, and I didn’t like kneading. But most of all I was afraid I’d mess it up. Fortunately, I’ve recently changed my tune.

It took a little bit of courage on my part to try out the White Whole Wheat Walnut Bread recipe from King Arthur, the first kneaded yeast bread I’ve made in recent memory, but I really had no need to fear it. The recipe was very straightforward and the end result: a nutty, desirably dense, flavorful loaf.  It was great with a spoonful of strawberry jam, but an absolute treat grilled into Brie & Dried Apricot Panini (on my other blog!).

(...)
Continue reading "White Whole Wheat Walnut Bread" >>

© Cooking On the Side, 2009. | Permalink: http://cookingontheside.com/white-whole-wheat-walnut-bread/

Feed enhanced by Better Feed from Ozh