Backyard chickens are busy this time of year. With the extra eggs I opted to bake this delicious Portuguese Meat Bread, a meal in itself with a little side of greens or green salad. My choice as a side today with my Portuguese Turnip Green Soup … coming up next!
This bread is rich in eggs & butter! What this means to bakers? This recipe requires extra time to rise … about 2 hours. Plus, it’s a little sticky during kneading.
It’s a forgiving recipe and certainly worth the effort because the outcome is amazing.
Yep, I do fast food … Starbucks to be exact! Not too often … Whatever that means! Their Chorizo Breakfast Sandwich has me. Potato bread bun with a slice of scrambled egg that has been cooked with caramelized onion, Monterey Jack cheese and a tender slice of chorizo. It’s the spicy chorizo that makes it. This thin tender patty of chorizo is a mystery. I’m not a chorizo expert but I do know Mexican and Spanish varieties are quite different … the Spanish is more like an Italian salami in texture … so I’ve been told. Mexican varieties are in castings that are not typically eaten. The contents are removed, crumbled and cooked. The Starbucks patty doesn’t seem to be either of these. We have a wonderful market here that provides many chorizo choices. Did I explore before hand? No, I already had a typical Mexican chorizo in the fridge and why go shopping. I’ll make it work. Let’s see what happens!
Why focaccia? Putting together a breakfast quickly is key for me. Buying prepared buns is not an option for this, and I’ve been wanting to try this focaccia recipe I found on allrecipes.com. I did simplify the recipe a bit. No need for a bread hook or mixer. Be cautious with salt here. Chorizo is pretty salty plus cheese and a salty bread? Too much.
How good can this cake be! Thumbing through old family recipes, and I know this is old … written in fountain pen, I’ve reviewed this recipe several times. I’ve tasted it in my mind and just haven’t been inspired to bake it … Not until I reeded a dessert at the last minute and the cupboards were bare. You’ll see the ingredients are few. You might even wonder … Will this really make an 8″ by 8″ square, 3″ high cake? Not only does this recipe make 6 to 8 servings, it is rich (with only 4 tablespoons of butter) and amazingly moist. AND absolutely delicious! Seriously!
The technique is the secret. So, even if you are skeptical, like I was, follow closely to the instructions. I promise a great outcome!
Still under the influence of my recent trip to Hawaii. The recipe is a long time favorite with a switch to macadamia nuts from walnuts. The crushed pineapple is easy but chopping chunks of pineapple may give more pineapple taste. A deliciously sweet pineapple cookie with sea salt macadamia nuts. Yum.
The taste of this cake (cupcake) recipe reminds me of a chocolate malted, mildly chocolate. For years I’ve baked this recipe and dressed it with all sorts of frostings … from coconut pecan to chocolate coffee, chocolate buttercream to vanilla buttercream. This moist cake is perfect for everyone. With a slight change up of frosting it becomes a special cake for that special someone. And yes, someone in our family likes Malted Milk Ball candies. I believed I had come up with something original only to find Malted Milk Balls have been used for sometime in this way. Ha. BUT not with this cake recipe. Cake recipe here.
Just about any candies can be treated in this way. Try my Peanut Butter Cake and suggested frosting with chopped up Butterfingers or Peanut Butter Cups or Heath Bars.
Coming up … Have I a new delicious dessert for you. Soon! Get your 9″ springform pan ready. Here are a few of my favs for Valentine’s. Some are time intensive and others, not so much. All perfectly delicious. Enjoy!
When the sun’s out everything gets done. At least for me! I’ve been wanting to plant geraniums in my kitchen window box and bake these Triple Good Bars, an old Quaker Oats recipe. Today was the day! I wasn’t sure about this old recipe from my mother’s recipe box. Sweetened condensed milk and raisins, hmm? (Sweetened condensed milk is often used in dessert recipes.) I admit when cooking with this stovetop the smell is sometimes more than strong. But I have used this product many times with wonderful results. It more than works here too! You may already know sweetened condensed milk is evaporated milk sweetened with sugar. You can make your own if you choose but I appreciate the fine product Borden’s puts out.
