Have I ever told you guys how much I love my bread machine?

I freakin’ love it. And now that my stand mixer is broken (why yes, husband, I am going to mention it every other post until you buy me a new one) I really, really, really love it.

For this recipe, I took a regular bun recipe that called for 10 minutes of kneading (or stand mixing…), an hour of rising here, some slapping down, more rising, etc. and turned it into a super simple bread machine recipe.

These are very good. They’re a little denser than grocery store buns but I liked them better. The tops and bottoms also started to get crunchy after a few minutes but I threw them all in a Ziploc bag and it softened everything right up. So keep that in mind if you want soft buns.

Bread Machine Hamburger Buns

Ingredients

1 cup milk, warmed slightly
1 cup water, room temperature
2 tablespoons butter, melted and cooled
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
1 egg yolk
1 tablespoon water

Instructions

  1. Add first 7 ingredients to bread machine according to manufacturer's instructions. Set to dough setting and press start. Add flour or water as needed.
  2. Once dough cycle is over, remove dough with floured hands. Divide into 12 even portions and shape into balls by pinching the bottoms together. Allow rolls to double, approximately 30 minutes.
  3. Preheat oven t0 400.
  4. Combine egg yolk and water. Brush over top of each roll. Bake rolls for 15 – 20 minutes or until golden brown.
http://fakeginger.com/bread-machine-hamburger-buns/


2

Whenever I host a party or receive an invite to a party, someone always requests these wings. They’re sticky and salty and sweet and… amazing.

The original recipe, which came from canarygirl.com, calls for them to be oven baked and that’s the method I usually use but I’ve been itching to try them in the slow cooker to see just how tender they would be. And oh my gosh, they were falling of the bone!

Seriously, make these at your next party. Or for a random dinner. Or a midnight snack. I don’t care, just make them!

Slow Cooking Thursday – Sticky Chinese Chicken Wings

Ingredients

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder

Instructions

  1. Mix soy sauce, brown sugar, ginger, and garlic powder together. Toss wings in the mixture and allow to marinate overnight. In the morning, put wings and marinade in slow cooker and cook on low for 6 to 8 hours. Remove wings from slow cooker and transfer marinade (now sauce!) to a small saucepan. Allow to simmer until thickened. Pour over wings and enjoy!
http://fakeginger.com/slow-cooking-thursday-sticky-chinese-chicken-wings/
24

I mentioned a few posts ago that I love making breakfast foods. I mean, really love. I also mentioned that I’m not a big fan of eating it but sticky buns are the exception. I adore them. I could eat a sticky bun for every meal and never get sick of them. You know what else I love? Figs. So can you guess how excited I was when I saw that Cooking Light had a recipe for Fig and Walnut Sticky Buns?

This was such a simple recipe. Honestly. The last sticky bun recipe I used involved brioche dough which was a giant pain in the butt to both me and my stand mixer but this dough I actually made in the bread machine. Gasp!

Since this was a Cooking Light recipe, they were nearly as amazing as others I’ve made but they did the job. They weren’t as saucy (?) as other recipes but I guess next time I could just double the sauce and cancel out the whole light thing. And the figs? Perfection.

Fig and Walnut Sticky Buns

from Cooking Light

Ingredients

2 tablespoons granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100F to 110F)
5 tablespoons butter, melted and divided
7.9 ounces all-purpose flour (about 1 3/4 cups), divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
3/4 cup packed brown sugar, divided
2 tablespoons dark corn syrup
2 tablespoons 1% low-fat milk
1/2 cup finely chopped dried Black Mission figs
1/4 cup finely chopped walnuts
1 1/2 teaspoons ground cinnamon

Instructions

  1. Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size.
  3. Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9Ã-inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
  4. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
  5. Preheat oven to 375F.
  6. Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85F), free from drafts, 15 minutes or until doubled in size.
  7. Bake at 375F for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.
http://fakeginger.com/fig-and-walnut-sticky-buns/

2

I’m making my return to Tuesdays with Dorie! woohoo!

This week’s recipe was chosen by the lovely Stephanie of Confessions of a City Eater. She chose the Devil’s Food White Out Cake which is actually the cover picture of Dorie’s book. I’d never paid attention to the picture until Stephanie chose the recipe and after that, it was all I could think about.

I had a few problems while making it. See, when I went to flip the cakes onto a cooling rack and disaster struck.

One was perfectly fine, the other fell apart almost completely. But instead of throwing it out, which is my usual method of dealing with things, I took a biscuit cutter to them and came out with 4 tiny cakes. We were supposed to cut the layers into 4 thin ones but I decided not to risk it after the first disaster.

This cake was truly amazing. I am not a chocolate cake fan but holy geez best cake ever. The frosting was light and marshmallow-y and the crumbled cake on top was the perfect finishing touch.

If you want the recipe which I know you do, head over the Stephanie’s blog and try not to break your cake layers like some people did.

3

111
Okay, I have to admit that I have no idea what chilaquiles are but when I saw the recipe in Vegetarian Classics I needed to make it. If only because it calls for corn chips and I <3 corn chips.

It was SO easy. I was expecting to come home today and have to boil a sauce on the stove, etc. but none of that. You just have to mix the sauce together and layer everything and bake.

It was really good. Even Spencer said it was a keeper and normally he just tolerates my meatless meals. I will make a few changes next time. Another can of beans is definitely needs, maybe some black beans. Also, less cheese and save some corn chips for the top to have some crunch. Otherwise, perfection.

Ten-Minute Chilaquiles

from Vegetarian Classics

Ingredients

For the sauce:
1 cup salsa
2 cups tomato sauce
1/2 cup water
1 (4 ounce) can chopped green chilies, undrained
1 (14 ounce) can pinto or kidney beans, rinsed well
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
The fixings:
1 (11 ounce) bag corn chips
1 cup sour cream
2 cups grated Monterey Jack Cheese

Instructions

  1. Combine all the sauce ingredients in a large bowl.
  2. Pour half the sauce in a shallow 2 1/2 quart baking dish, and top with half the corn chips. Drop little spoonfuls of half the sour cream all over the chips then sprinkle on half the cheese.
  3. Top with the remaining chips, sauce, sour cream, and chees. Bake 35 minutes or until hot and bubbly.
http://fakeginger.com/ten-minute-chilaquiles/

3