Kayleigh's Dinner

Honey Wheat Bread

Nothings cheers me up like a clean apartment and the smell of fresh bread wafting from the oven. This bread smells and tastes heavenly and is super easy to make! It tastes good as toast with jam or as sandwich bread. Basically, this bread rocks and you should make it asap.

• 1/2 Tbs active dry yeast
• 1 cup warm water
• 1/2 tsp salt
• 1/6 cup honey (2T+2t)
• 1/6 cup oil
• 1 1/2 cups whole wheat flour
• 2 cups all purpose flour

Dissolve yeast in the warm water, then add honey. Add the salt, oil, and the whole wheat flour and stir until combined. Slowly work in the all purpose flour and then knead on a floured surface for 10-15 min or until the dough is stretchy and smooth. Place dough in an oiled bowl, cover with a damp cloth, and let rise until it has doubled in size (about 45 min). Punch the dough down and put into a greased loaf pan. Let the dough rise until it is about an inch above the top of the pan. Bake for 25-30 min. Let rest for 5 min, tak the bread out of the pan and continue to cool. Enjoy!

Mexican Beer Bread

I am on a beer bread kick this month! Last week I made guinness cheddar chive bread, and this week I moved onto a Mexican-Southwestern theme. This bread is the result of a Mexican Fiesta that my apartment had last weekend that left us with lots of leftovers in our fridge. This bread has a great mix of flavors: spicy, sweet, and sour and it is so easy to throw together! Quickest quick bread ever! This recipe was adapted from the Kitchn.

Ingredients

• 2 3/4 cups flour
• 2 T sugar
• 1 T baking powder
• 1 t salt
• 1 Jalapeño, seeded and diced
• 1/2 cup corn kernels
• 1 cup shredded cheddar cheese
• zest of 1 lime
• juice of 1 lime
• 1 12 oz. bottle Corona
• 1/4 cup melted butter

Preheat oven to 375 and line a loaf pan with parchment paper. Whisk together the dry ingredients then pour in beer and lime juice. Mix until combined. Fold in jalapeño, zest, corn, and 3/4 cup of the cheese. Spread in the loaf pan and top with melted butter. Bake in the oven for 30 min, sprinkle with rest of cheese, then bake for another 15 min or until done. Voila! A mexican fiesta in a pan!

Oatmeal Chocolate Chip Raisin Cookies

I am a stress baker. When I get stressed, I stop doing productive stuff and instead create delicious cakes, cookies and breads. So naturally my first response to my quantum midterm next monday was to make cookies. Naturally. 

I used a recipe from How Sweet It Is and it turned out wonderful! Nice big, fat cookies! The recipe is for only chocolate cookies but I used half chocolate chips, half raisins. Next time I make them i am going to do cranberries and white chocolate chips! Yum!

Cheddar and Chive Guinness Bread

This bread is so good. It is most definitely a guilty pleasure, there is quite a lot of cheese, butter, and beer involved. But that makes it amazingly good! And it gets even better the next day…I didn’t even think that was possible! I made this bread with my boyfriend, and as he is a meat and potatoes kind of guy, he loved it! I used mild cheddar cheese in this recipe because that was all that I had on hand but I would recommend using a sharp cheese. The intense flavor of the guinness sometimes overshadowed its cheesy-ness. I am really hoping to try variations of this recipe with corona, monterey jack, and jalapeños or other combinations of cheeses and spices! I used a recipe from the Kitchn and it was fabulous!

ZUCCHINI BREAD

We don’t have internet in my apartment this week so that means I have lots of time for baking! Last night I made this delicious zucchini bread from Guilty Kitchen. It turned out fantastic and was so easy to throw together! The only issue with the recipe is that it actually took about 15 extra minutes to cook but that could just be my oven. The best part was smelling it baking, it made my whole apartment smell like cinnamon, cloves, nutmeg, and ginger. My roomates and I couldn’t even wait for it to cool and dove straight in, eating almost half of the loaf. In fact I think I may make another one tomorrow because I have more zucchini!

Have you ever wanted to get drunk off of dessert? If so, this cake is for you. This is the moistest cake I have ever had and also the booziest. And although i am usually vehemently opposed to cake mixes, I do not think I could make this cake any better from scratch. This is the perfect thing to serve at St. Patrick’s Day party to push everyone over the edge from tipsy to drunk. ;)

Irish Whiskey Cake

• 1 box yellow cake mix
• 1 box instant vanilla pudding
• 1 cup milk
• 1/2 cup vegetable oil
• 2 oz Jameson Irish Whiskey
• 2 Tbs flour
• 1 egg

Combine ingredients and beat on medium for about 2 minutes. Bake in a bundt pan for about an hour at 350 degrees. Make the glaze.

Irish Whiskey Glaze

• 3/4 cup sugar
• 1 stick butter
• 3/4 cup whiskey

Heat everything on the stove top on medium heat until the sugar and butter has melted. Pour over cake while still in the pan and let sit in the refrigerator over night.

In case you were counting, that ends up being about 8 one ounce shots of whiskey!