SUPER BOWL CHEESY BEER BREAD

February 1, 2017 ~ Marlee And Christie ~ 1 Comment

You know what’s awesome? Cheese, Beer and Bread. And you know what’s even better? When you combine all three into a delicious, cheesy, warm, bread. This is one of our EASIEST recipes. It’s damn near impossible to mess up that even a kitchen novice could master this bad boy.

Can you imagine showing up to your Super Bowl party with cheesy beer bread? You’d be the ultimate hero. And what’s great about this bread is that there is zero rising time, so you essentially mix it, dump it, and bake it. As our Queen Ina would say, how easy is that?

There isn’t much more to say other than, click below for this MVP recipe.

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Heavenly Rosemary Biscuits

January 14, 2017 ~ Marlee And Christie ~ 1 Comment

Happy Saturday, today we celebrate the weekend with one of our favorite recipes…Rosemary Biscuits. We were inspired to make these after going to one of our favorite LA Eats, Gulfstream which had the most amazing, mouthwatering, soft, pillowy biscuits we’ve ever had. Unfortunately we found out the location closest to us has officially closed down. Thankfully, before the restaurant closed we were able to talk to the staff and pick their brains on how the biscuits were made and were able to make our own versions of the “worth the wait” rosemary biscuits.

Of course, we will miss the convince of being able to order these biscuits but not the ridiculous amount of traffic driving to and from Century City, but we thankful now to have our own version and we’re ready to share it with you. If you’re not a fan of rosemary, you’re more than welcome to leave the rosemary out and swap it for a herb you prefer, or leave it out entirely… these biscuits can hold up quite nicely on their own…but we we prefer the rosemary and think you should too!

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Bacon Peanut Butter Banana Bread

April 7, 2016 ~ Marlee And Christie ~ Leave a comment

Bacon. Peanut Butter. Banana Bread? Say what? We love a good loaf bread over here at TYL, and when you combine bacon, peanut butter, and bananas do you know what you get? If you’re thinking Elvis, you’re not wrong, but when you mix those three things in the kitchen? You make something truly wonderful!

This is the epitome a sweet and savory snack or dessert or get crazy with some french toast. The bacon pairs nicely with peanut butter and bananas already so add them together, and you get magic. Pure magic. A party in your mouth.

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Banana Bacon Bread

Ingredients

6 Sliced Bacon (Thick-cut and chopped)
2 1/2 Cups AP Flour
2 Teaspoons Baking Powder
1/4 Teaspoons Salt
1/4 Teaspoon Cinnamon
1 Large Egg
1 cup Dark Brown Sugar (Loosely Packed)
1 Teaspoon Vanilla Extract
1 Stick Butter (Browned and cooled)
1/2 Cup Peanut Butter*
1/4 Cup Bacon Drippings
4 Ripe Bananas (Mashed)
1/3 Cup Milk

*You can take out the peanut butter and add Nutella…YES. Life is better with Nutella.

Step 1:

Preheat your oven to 350°F and spray your loaf pan with cooking spray.

Step 2:

Heat a large skillet over medium high heat and add bacon. Cook until the fat had rendered out. Remove the bacon from the pan and reserve the bacon fat.

Step 3:

In a medium bowl, mix together the flour, baking powder, salt, and cinnamon. Set aside.

Step 4:

In a large bowl, whisk your eggs and sugar together. Next add the vanilla, peanut butter, bacon fat, and browned butter. Stir until smooth.

Step 5:

Next, add the mashed the bananas and milk and stir until combined. In batches, slowly stir in the dry ingredients until the batter begins to come together. Fold in the bacon.

Step 6:

Pour the batter into your greased loaf pan. Place the loaf on a baking sheet and bake for 45 to 50 minutes or until a toothpick comes out clean.

Step 7:

Allow bread to cool and remove from the loaf pan. Serve with peanut butter, butter or nutella.

Cinnamon Banana Bread

March 2, 2016March 17, 2016 ~ Marlee And Christie ~ Leave a comment

Hello! Did you miss us? We missed you. We’re truly sorry for sort of falling of the face of the earth for the month of February. And January. Moving and adjusting to a new space is our biggest problem, but we really are back. We mean it.

And the best way to kick off being back is to give you our recipe for Cinnamon Banana Bread. Cinnamon and Bananas? What? That sounds weird. Trust us though, it’s not. The cinnamon and banana pair perfectly together and create a mouthwateringly delicious take on Banana Bread. It tastes like getting a warm cinnamon hug from Paula Deen.

TYL Tip: This banana bread is perfect for making French Toast. It’s really mild and goes perfectly with the flavors of French Toast, which if you’re like us, you love cinnamon-y French Toast this is the most perfect combo!

Cinnamon Banana Bread

Ingredients

1 Stick Butter (Softened)
1/2 Cup Dark Brown Sugar
1/2 White Sugar
3 Bananas (Very ripe, mashed and a dash of salt)
2 Large Eggs (Room Temperature)
2 Cups AP Flour
2 Tablespoons Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Buttermilk

Step 1:

Preheat your oven to 325°F.

Step 2:

In a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the sugars and butter together.

Step 3:

Next, add the mashed bananas and mix.

Step 4:

Add in the eggs and combine.

Step 5:

In a small separate bowl, mix together the flour, baking soda, salt and cinnamon.

Step 6:

Next, add the flour mixture and the buttermilk alternatively to the creamed mixture. You want to always start and end with your dry mixture.

Remember to mix the them in on a low speed or mix it in by hand. Mix until everything is combined.

Step 7:

Divide the batter evenly between two greased loaf pans.

Step 8:

Bake for 35 to 40 minutes or until a toothpick comes out clean.

Step 9:

Allow to cool for 10 minutes in the pan and then remove the bread from the loaf pan to finish cooling.

Remember, if you like our recipes…don’t forget to like, share and subscribe! Thank you!

Easy Homemade Biscuits

July 18, 2015 ~ Marlee And Christie ~ 1 Comment

We have a confession to make. We don’t often eat fast food (anymore), but when we get a craving for quick and easy food we always want fried chicken and biscuits from Popeyes. But with most things, we figured if we like it so much, we could find a recipe and make it ourselves.

So we did just that, and after a day of searching and looking through recipes, this is what we came up with. They didn’t rise as much as we would have liked so we added some additional proofing time (letting it get puffy), but they taste just like the biscuits from Popeyes, and honestly, much better.

Ingredients

4 Cups Bisquick Mix
3/4 Cup 7-Up (not diet)
1 Cup Sour Cream
4 Tablespoons of Salted Butter (melted)

Step 1:

Preheat the oven to 400°F.

Step 2:

In a medium bowl, using a wooden spoon, mix together, bisquick, 7Up, and sour cream in a bowl. Mix until everything is combined and starts to form a dough. Form into a ball, let it proof for 20-30 minutes.

Step 3:

Transfer the dough ball to a floured surface, and gently roll the dough out.

Step 4:

Brush the bottom of a baking stone or baking sheet with melted butter, place the biscuits on the stone or sheet. Brush the tops with the melted butter and put in the oven and bake for 11 minutes.

Step 5:

When the timer goes off, brush the biscuits with remain butter and cook for another two minutes. Remove from oven, cool and enjoy!

Banana Walnut Chocolate Chip Bread

July 6, 2015 ~ Marlee And Christie ~ Leave a comment

Banana bread is considered a quick bread, meaning that it forced to rise, opposed to naturally rising yeast breads.

Baking powder was invented in the mid 1800’s in England by a chemist, Alfred Bird, who was trying to find an alternative for his wife who was allergic to yeast and eggs.

Anyways, fast forward a little bit to 1933, after the “rise” (haha) of baking powder, one of the first known banana bread recipes appeared in a Pillsbury cook book called Balanced Recipes. After this publication, banana bread took off and included many variations, from raisins, nuts, chocolate or even bacon if you’re feeling a little non-traditional today.

Our recipe includes walnuts for a crunch and added bonus of chocolate chips. Enjoy and stay tuned for future variations of banana bread! 🙂

Banana Walnut Chocolate Chip Bread

Ingredients

1 Stick of Salted Butter (1/2 Cup)
1 Cup Bakers Sugar
1/2 Teaspoon Salt
2 Large Eggs (Beaten)
3 Ripe Bananas (1 Cup/Mashed)
1/2 Cup Sour Cream
1 Teaspoon Baking Soda
2 Cups Flour (Sifted)
1 Teaspoon Cinnamon
1 Cup Walnuts (Chopped)
1 Cup Dark Chocolate Chips
Pam

Step 1:

Preheat the oven to 350°F and grease a 9-inch loaf pan with Pam.

Step 2:

In a small saute pan, toast your walnuts for three minutes of a low temperature. Set aside.

Step 3:

In a stand mixer or using a hand mixer, cream together your butter and sugar until smooth and creamy.

Step 4:

Next add the salt, eggs, mashed bananas, sour cream, and baking soda. Mix together.

Step 5:

Fold in the flour and then mix in the walnuts and chocolate. Pour into the prepared loaf pan.

Step 6:

Place loaf pan in oven and cook for about an hour or until a toothpick comes out clean. Let cool in a pan for ten minutes before transferring to a cooling rack.

Paska French Toast

April 27, 2015May 22, 2015 ~ Marlee And Christie ~ 2 Comments

It’s Sunday and we all know what that means! Brunch Day! And one of our favorite brunch items is French Toast! But not that kind of French Toast that has excess eggs. That’s actually one of our breakfast pet peeves, we ordered French Toast, not egg toast.

A couple of weeks ago we had breakfast at one of our favorite deli’s, Nate and Al’s. And I (Marlee) ordered the French Toast and was totally disappointed when my French Toast had all that extra egg business. So when we came home, we wanted to make the kind of French Toast we like.

Bad French Toast:

Good French Toast:

We obviously utilized our delicious Easter Bread, but you can very easily use challah, brioche, or really any bread of your choosing. But if you happen to make our Paska Bread, then you must try our Paska French Toast!

Ingredients

1 loaf of Paska
1 cup milk (whole or 2%)
1 cup heavy cream
1 teaspoon cinnamon
1 1/2 teaspoon vanilla or vanilla pasta
pinch salt
6 eggs
1 1/2 cups semi crushed Corn Flakes (optional)
1 to 2 tablespoons butter

**This recipe is easily halved, if you only have half a loaf don’t worry just half everything (except for the cinnamon, vanilla, and salt)!

Step 1:

Preheat your griddle to 350°.

Step 2:

In a bowl beat your eggs and transfer to a shallow baking dish.

Step 3:

Next, pour in your milk, heavy cream, cinnamon, vanilla, and salt. Mix well.

Step 4:

If your bread isn’t cut, go ahead a do that, we did about an inch, but it’s really up to you.

Step 5:

Melt one tablespoon of butter on the hot griddle and spread around as evenly as you can.

Dip your Paska into the milk mixture and repeat on both sides. If you like the added crunch dip the Paska into the Corn Flakes, if you don’t skip this and put the Paska on the hot griddle.

(The crunch-ifed version is delicious!!!)

Step 6:

Cook for four minutes on each side. Cook until all the bread is finished. In between batches, re-butter the grill.

Step 7:

Serve with warm Brown Sugar Maple Butter Carmel. You’ll thank us. We promise.

Crunchy French Toast is the best French Toast!!

Aunty Alyce’s Ukrainian Panetone (Babka or Paska)

April 12, 2015May 22, 2015 ~ Marlee And Christie ~ 1 Comment

Paska is a traditional Ukrainian Easter sweet bread. It’s normally braided in a fashion similar to challah and the three braids represent the Holy Trinity. The traditional round shape of the bread also represents God, and remind us that God has no beginning and no end.

According to Wise Geek, Easter food originated in the Ukraine or Poland. And it’s believed that this type of food was introduced to the U.S. by people of the Mennonite Faith. Normally, Paska or Babka is made with very few ingredients and is a very simple bread.

It may seem like a lot of steps, and we won’t lie to you, it will take up a good chunk of your day. But let us tell you, it’s totally worth it. This was the first bread we’ve ever made, and we think it’s a great starter bread because it’s not that hard to make just time consuming. But hey, the best things take time right?

**We apologize in in advance for the blurry photos, we didn’t realize that the lens was dirty. So sorry in advance.

Ingredients

2 1/2 cup raisins
2 packages of dry yeast
1 cup lukewarm water
1 tablespoon sugar
8 egg yolks
2 whole eggs
1 1/2 cup sugar
12 cups AP flour (at minium, sifted)
2 whole oranges (including zest and juice)
1 lemon zest
1 tsp salt
1/2 quart milk (scalded, then cooled)
1 stick + 2 tablespoons (melted)
Flour for sprinkling and kneading
1 egg (beaten)
2 tsp sugar
1/3 cup of water
2 tablespoon of sugar

Step 1:

If you’re in a hurry, put raisins in a bowl and cover with hot water to plump them up. If you have the time, it’s best to cover the raisins with your choice of triple sec, orange juice, or even water and let them sit over night to really reconstitute them.

Step 2:

Dissolve 1 tablespoon of sugar in 1 cup of lukewarm water. Sprinkle the yeast over the water and let stand of 10 to 15 minutes.

(Isn’t that yummy looking?)

Step 3:

Preheat the oven to 170°.

Step 4:

In a stand mixer (or with a hand mixer) beat eggs on a high speed until light in color.

Step 5:

Next, add the sugar gradually while the mixer is still beating the eggs.

Step 6:

Add the salt, cooled milk, zest of the lemon and orange, orange juice, and melted butter. Mix until combined.

Step 7:

If using a stand mixer, replace whisk attachment with dough hook. Start very slowly adding the flour, about a 1/4 of a cup at a time. Do this until all flour is incorporated. This will be a very sticky dough.

Step 8:

Next transfer the dough to a floured counter-space, add the drained raisins to the dough and continue kneading. Add flour as kneaded (heh heh).

(See how sticky it is, don’t be alarmed, just keep kneading and adding flour)

Step 9:

Pace in a large bowl, and cover with a damp dish towel. At this point, turn off the oven (and open the oven door to let out some heat). Place the covered dough in the oven and allow to proof (raise). This all depends on where you are, how hot it is. It took ours about an hour and half to double in size.

While we waited for the dough to rise, we played hide the treat with Peaches.

Step 10:

Once the dough has doubled in size, punch down the dough again, and let raise again.

Step 11:

While the dough is rising, prepare your bread pans. Now there are two ways to do this, the first is to butter the pan, and then cover with parchment paper. Or, you can just spray cooking spray. Both work perfectly, and it’s really your preference.

Step 12:

Divide the dough between the pans (we used FIVE) and once again cover with a damp dish towel, and let double in size. Preheat the oven to 375°.

Step 13:

Before you put the loaves in the oven, mix together one egg and two teaspoons of sugar and brush over the loaves. Bake at 375° for 10 minutes. Then lower the heat to 275° and bake for 25 to 30 minutes or until the the internal temperature reads 185° to 190°.

Step 14:

When the loaves are done, remove from the oven and glaze with sugar dissolved in water. Let stand in the pans for 10 minutes before removing.

The traditional way to enjoy this bread (according to Aunty Alyce) is toasted with a little butter.

We made this bread in honor of Grandma/Aunty Alyce. She passed away at the age of 92 last November. We definitely felt her presence while we were making this! 🙂

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Bread

SUPER BOWL CHEESY BEER BREAD

Heavenly Rosemary Biscuits

Bacon Peanut Butter Banana Bread

Cinnamon Banana Bread

Easy Homemade Biscuits

Banana Walnut Chocolate Chip Bread

Paska French Toast

Aunty Alyce’s Ukrainian Panetone (Babka or Paska)