butter loves company

new york food blogger and lifestyle influencer

homemade cheese crackers

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homemade cheese crackers | butter loves company
A few weeks ago, my best friend became my *fiancé*—what a word and what a whirlwind! I really can’t imagine having anyone else by my side to laugh with for life. Supergreg, as you know him via this site, is the most thoughtful person I’ve ever met. I’m one lucky girl!

Despite all of the many things we’ve been through together since we’ve met, and how much we’ve learned and changed personally, there is one thing that still rings true. Greg can demolish a box of Cheez-It crackers in one sitting (Love you boo!).

This recipe for homemade cheese crackers is my personal gift to Greg. A cracker honoring the great Cheez-It that we can from this point forward make at home. These are your adult Cheez-Its: deeply cheesy, salt-forward with a smoky undertone thanks to paprika and cayenne. Sharp cheddar cheese leads the way with Gouda by its side. If you can find aged Gouda—I used 3-year aged—it is wonderful for adding a funky-in-a-good-way cheesy stink. I’m really selling it, huh? If you can’t find aged Gouda, a smoked Gouda could be substituted for a slightly smokier alternative.

These homemade cheesy crackers teeter on the cookie line, since they don’t shatter like some crackers as they meet your teeth, but if you roll them thin, you’ll achieve that cracker-y crunch. They also pair perfectly with wine or beer as a cocktail hour snack.

Go on and enjoy the marriage of cheeses!

homemade cheese crackers | butter loves company

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homemade cheese crackers

Prep Time: 30 minutes

Cook Time: 18 minutes

Servings: Makes about 60 little crackers.

homemade cheese crackers

Ingredients

  • 1/2 cup (1 stick) cold unsalted butter, cut into 16 cubes, and re-chilled
  • 1 cup sharp cheddar cheese, grated
  • 1/4 cup aged Gouda cheese, grated (can substitute a firm smoked Gouda)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 cups all-purpose flour

Instructions

  1. In the bowl of a food processer, pulse together the cold butter, the cheeses, salt, pepper, paprika, and cayenne until the butter is in little distinguishable bits and the mixture is crumbly. Add in the flour and pulse until absorbed and the mixture starts to come together in moist chunks. Transfer dough onto a clean sheet of parchment paper and pat together into a disk with your hands. Top the disk with another sheet of parchment so the dough is sandwiched between the two sheets and, using a rolling pin, roll the dough out to 1/4-inch thick (or thinner for crispier crackers). Freeze for at least 30 minutes.
  2. When you’re ready to bake, preheat the oven to 350°F. Peel the top layer of the parchment off the dough and set it on a cookie sheet. Set nearby. Using a cookie cutter or knife, cut the dough into desired shapes and place shapes on prepared cookie sheet, leaving 1 1/2 inches between each. Bake for 16 to 18 minutes or until the edges appear golden brown. Remove from oven and let cool completely on the cookie sheets.

Notes

https://www.butterlovescompany.com/2016/12/16/homemade-cheese-crackers/

homemade cheese crackers | butter loves company

homemade cheese crackers | butter loves company

drizzled chocolate peppermint cookies

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chocolate peppermint cookies | butter loves company

I’m very aware that the “chocolate with mint” camp is a divided one. On the one side, there are those who treasure the combination of rich chocolate with refreshingly herbaceous mint and leap at the opportunity to lick mint chocolate chip ice cream or crunch on a Girl Scout Cookie Thin Mint. On the other side, there are those who believe mint should be reserved for things like toothpaste and gum—adding the fragrant herb is simply not something they cannot get behind.

That said, while these chocolate peppermint cookies are mainly for those who appreciate the flavor combination, I think naysayers would be pleasantly surprised with the subtly of the peppermint as a complement to this cookie’s rich chocolate flavor.

drizzled chocolate peppermint cookies | butter loves company

With melted bittersweet chocolate in the batter, along with chocolate chips, followed by chocolate drizzle on top, these cookies do not lack chocolate. There is just a dash of peppermint extract in the batter (which could actually be omitted) and festive candy cane crumbles on top resulting in just enough peppermint essence to give you a cooling freshness between bites of chocolate, but not too much to be overpowering.

These chocolate peppermint cookies keep well in the freezer (fully baked, sealed tightly, for up to 3 weeks); making them a perfect option for baking ahead around the holidays. They also look beautiful on a holiday dessert table—you may even see your uncle who hates chocolate and mint together grabbing for one.


drizzled chocolate peppermint cookies | butter loves company

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drizzled chocolate peppermint cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: About 30 cookies

chocolate peppermint cookies | butter loves company

Ingredients

  • 2 1/2 cups bittersweet chocolate chips (60% cacao or below), divided
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1/4 cup natural unsweetened cocoa powder (not Dutch-processed)
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon instant espresso powder
  • 1/2 teaspoon salt
  • 4–6 peppermint candy canes (depending on size), crushed, for topping

Instructions

  1. Preheat your oven to 375°F and line 2 cookie trays with parchment paper. Set aside.
  2. In a medium microwave safe bowl, melt 2 cups chocolate chips in the microwave until just smooth—I like to do this in 15- to 30-second intervals as to avoid overheating the chocolate—stirring with a rubber spatula each time. Separate out 1/2 cup of the melted chocolate and reserve in a separate small bowl for drizzling on the cookies after they’ve baked. You should be left with 1 1/2 cups melted chocolate—this will be used for the batter.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs and both extracts until smooth. Beat in remaining 1 1/2 cups melted chocolate.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Slowly add dry ingredients to the butter mixture, beating until just combined. Mix in the in remaining 1/2 cup un-melted chocolate chips. Scoop heaping tablespoons of dough, rolling to form balls, place on prepared baking sheets leaving 1 1/2 inches between each.
  5. Bake until the edges have set and the tops having some cracks, about 8 to 10 minutes. Cool cookies on baking sheet until room temperature before drizzling.
  6. Using a fork, drizzle the remaining melted chocolate over cookies (rewarm briefly in the microwave first, if needed). Sprinkle crushed candy canes over the top. Baked cookies can be made 3 weeks ahead. Store airtight in freezer and bring to room temperature before serving.

Notes

Adapted slightly from Epicurious

https://www.butterlovescompany.com/2016/12/12/chocolate-peppermint-cookies/

drizzled chocolate peppermint cookies | butter loves company

More for your chocolate lovers:

triple chocolate cookies

homemade oreo cookies

chocolate marble loaf cake

chocolate pecan torte with strawberry buttercream

molasses cookies

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molasses cookies recipe 1If you’re like me, you’ve been humming “It’s the Most Wonderful Time of the Year” since the moment the cranberry sauce and mashed potatoes were cleared from your Thanksgiving table. The ‘it’s too early for Christmas decorations’ shame flew off, and the holiday jammies and baking mitts went on.

Molasses cookies have long been a favorite of mine because of their warming spiciness and their moist and chewy profile. The perfect molasses cookies, IMHO, are always rolled in granulated sugar before baking, and should be moist (almost wet) in their centers. They should hold their circular shape and have firm edges and crackled tops—the signature sign of flawless crunch to chew ratio.

It has taken me years to develop a molasses cookie recipe that embodied all the characteristics I was looking for. Many attempts resulted in cookies with too much spread and bend (too much moisture), or were too crunchy without that essential chew (too little moisture). This recipe yields a cookie that fits my long molasses cookie wish-list. I hope (and think) it will fit yours too. After all, I did make the list… and checked it twice. 😉

Bonus: baking these cookies will save some burn time on your favorite holiday candle. They fill your home with the most festive aroma!

Bonus Bonus: these cookies should not be limited to the holiday season alone. I’ve declared these cookies as the perfect texture for ice cream cookie sandwiches. If you try that, please let me know how they come out, and what ice cream flavor you chose for the middle!

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molasses cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: Makes about 16 cookies—I usually double the recipe and save half in the freezer for a rainy day

molasses cookies recipe 1

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temp
  • 1 cup (200 grams) sugar, plus 1/4 cup for rolling
  • 1/4 cup (90 ml) molasses
  • 1 large egg, at room temp
  • 2 1/2 cups (325 grams) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon (don't be afraid to go a little heavy handed with these spices)
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and 1 cup sugar on medium speed until really light and fluffy, about 5 minutes. Add the molasses and mix to combine. Add the egg and mix to combine.
  2. In a separate medium bowl, sift together the flour, spices, salt and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix until all of the flour has been incorporated. Scrape down the sides and bottom of the bowl to make sure it has all been mixed together. Wrap the dough in plastic and chill in the refrigerator for at least 2 hours and up to 24 (or at least 30 mins in the freezer if you're itching to bake them asap!). Or leave the dough in the bowl and press a piece of plastic wrap across the dough’s surface and refrigerate in the bowl.
  3. When you’re ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper. Remove the dough from the fridge and fill a small bowl with the remaining 1/4 cup sugar. Scoop out a heaping tablespoon of dough and roll it into a ball with your hands. Roll the dough ball in the sugar so it is coated and then place on the prepared baking sheet. Repeat with the remaining dough, leaving 3 inches between each cookie on the sheets. Bake for 13 to 15 minutes or until the edges of the cookie have set and the center is puffed and beginning to crack slightly (they may look very puffy but will settle down as they cool). Remove from the oven and let cool on their trays.
https://www.butterlovescompany.com/2016/12/08/molasses-cookies/

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The cookies don’t have to end there! Here’s a few others you might enjoy:

white chocolate macadamia cookies

triple chocolate cookies

bakery-style sugar cookies

iced brownie thins

perfect white chocolate macadamia cookies

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white chocolate macadamia cookies

Nestled into a tiny nook in the corner of the kitchen of my parents’ house sits a shoddy convection oven. Place a piece of bread inside (potato sandwich bread to be specific), twist the knob to high, and an hour later you may return to find a faintly golden browned toast. And that’s if you’re lucky. Atop the dud electronic, sits a package of cookies. While they are most definitely from Costco, the residual heat from the oven below warmed them up to a faux homemade fresh-from-the-oven temperature.

white chocolate macadamia cookies

Three types of cookies line up in rows within the container: chocolate chip, oatmeal raisin, and white chocolate macadamia nut. Oooh, those white chocolate macadamia cookies. They are so good. They’re sweet from the milkiness of white chocolate, crunchy and nutty from the thick macadamia nuts, and doughy in the centers—the sign they were under-baked to perfection.

This recipe for white chocolate macadamia cookies brings me right back to my parents’ kitchen, nibbling on Costco cookies “fresh” off the top of the convection oven. Though, these are even better than I remember, as homemade most often seems to be. They have crispy edges and soft chewy centers. Buttery and sweet with an even spread from a pre-bake chill. I think it is the addition of a dash of almond extract that makes them reminiscent of birthday cake batter too (Skillet cookie birthday cake, anyone?).

white chocolate macadamia cookies

This makes a big batch of white chocolate macadamia cookies, nearly three-dozen 2 1/2-inch cookies. You could save half the dough in the freezer for a future craving if you’re so inclined. Mix up a batch and enjoy fresh from the oven, warmed to perfection, no shoddy convection oven required.

Not a white chocolate fan or craving more cookies? Why not give these triple chocolate cookies a try. Or, my favorite M&M cookies are always a winner.

white chocolate macadamia cookies

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Perfect White Chocolate Macadamia Cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Servings: 3 dozen 2 1/2 inch cookies

Perfect White Chocolate Macadamia Cookies

Ingredients

  • 1 cup unsalted butter (2 sticks), at room temperature
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (if using unsalted macadamia nuts, increase to 1/2 teaspoon)
  • 1 cup coarsely chopped, lightly salted macadamia nuts
  • 1 1/3 cup white chocolate chips

Instructions

  1. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Mix in the vanilla and almond extracts until combined. With the mixer off, pour in the flour, baking soda, and salt. Then, beginning on low speed, mix to until flour is fully incorporated. Stir in the macadamia nuts and white chocolate to distribute evenly. Wrap dough in plastic and refrigerate at least 2 hours, or up to 48 hours.
  2. When ready to bake, preheat oven to 350°F and line cookie sheets with parchment paper. Scoop heaping tablespoon-sized balls of the chilled dough, roll into balls, and arrange on the sheets, leaving 3 inches between each ball (you may need to bake in batches).
  3. Bake for 12¬–14 minutes in the preheated oven, or until golden brown. Enjoy warm or cool completely before storing in a sealed container for up to a week (they will lose some of the crisp edges over time).
https://www.butterlovescompany.com/2016/09/15/white-chocolate-macadamia-cookies/

white chocolate macadamia cookies

quick peach compote

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stewed-peaches-3

Growing up in New England, the first few weeks of fall kicked off my favorite time of year. The sweep of crisp air pushes out the summer humidity as colorful leaves crinkle beneath your boots. This meant soccer season, cider doughnuts, apple picking, and holiday events with friends and family. If you’re a holiday season nut like I am, you surely understand the stomach butterflies of excitement that arrive around this time of year.

While autumn in Los Angeles doesn’t quite compare to the fall back east—the summer heat seems to stick around through October here—there is one constant of the fall season no matter where you are: fall baking. The warm spices of cinnamon and nutmeg rush in. Apple pie and pumpkin bread are begging to be in your oven, filling your kitchen with an almost tangible comfort and calmness.

stewed-peaches-5

While we hold onto the final official moments of summer (and summer produce) and anticipate the beauty of fall, let’s grab a few last peaches from the market and celebrate the two seasons together with this quick peach compote.

This easy recipe uses juicy fresh summer peaches and borrows warm scents of cinnamon and nutmeg from the impending fall to ease you seamlessly from beach days to sweater weather. Simply slice or dice the peaches, simmer, and fifteen minutes later your compote is ready. The result is a terrific sweet, tangy, and spiced topping for morning yogurt bowls or evening ice cream. You could also spread atop toast, perhaps along with some ricotta cheese.

stewed-peaches-1

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quick peach compote

Servings: about 1 1/2 cups compote

quick peach compote

Ingredients

  • 1-pound yellow flesh peaches, peeled and cut into 1/2 inch thick slices or cubes (whichever you prefer)—about 3 small/medium or 2 large peaches
  • 1/4 cup light brown sugar, packed
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch of salt
  • 1 tablespoon brandy (optional)
  • Yogurt, granola, or ice cream, for serving (optional)

Instructions

  1. In a medium saucepan over medium heat, combine the peaches, brown sugar, water, cinnamon, nutmeg, salt, and brandy (if using). Cook mixture until liquid is reduced to and becomes a medium-thick syrup, stirring occasionally, about 15 minutes. Serve warm or transfer to a heat-safe container and let cool. Stores well in the fridge for up to 4 days.
https://www.butterlovescompany.com/2016/09/10/quick-peach-compote/

stewed-peaches-2

plum hand pies

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plum hand pies 3

A few precarious Waze drives across Los Angeles scoping out the neighborhood’s farmers’ market and we’ve finally found our favorite. Just so happens it is right in our Hollywood backyard.

It was love at first sight or, more specifically, love at first sight of the oysters being freshly shucked at the first stall.

plum hand pies 5

Continue up the pavement a few steps, past the casual cool parents with arms around their stylish kids and the effortless beauties holding baskets with flowers fluttering over the wicker edges. Keep going by the chef piling up the freshest ingredients for the night’s service and the person you swear you recognize from Law & Order SVU, and you’ll arrive at a most-colorful stall.

It’s mid- to late-summer and stone fruits are the cream of the crop. Mounds and mounds of peaches, nectarines, plums, apricots, and pluots await you. Each fruit wearing a different jewel toned coat. Who knew there were twelve varieties of plum? From a golden yellow with a soft and sugar sweet flavor to a deep dark indigo with a tart skin and apricot-esque taste, this farm’s stand has it all. Stock up and enjoy with everything. But most importantly, in my opinion, bake!

plum hand pies 4

Is there a better showcase for summer fruit than pie? There’s something about wrapping peaches or plums in a tender buttery crust and letting the oven bring out the fruit’s fresh and tangy juices that feels incredibly homey and effortless. The fresh ingredients really do the work.

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So here we are with Plum Hand Pies; a portable version of your favorite summer pie. I always prefer a homemade crust but feel free to use store bought if that is your preference or if you’re tight on time.

blc signature

plum hand pies 1

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Plum Hand Pies

Prep Time: 2 hours, 30 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 30 minutes

Servings: 6 hand pies

plum hand pies 4

Ingredients

    For the dough (if making from scratch):
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces and chilled
  • 1/4 cup ice water, plus up to 1/4 cup more if needed
    For the filling + assembly:
  • 4 medium plums or pluots, halved and pitted and then cut into 1/4-inch slices
  • 1/4 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, beaten with 1 teaspoon water, for egg wash
  • sugar, for sprinkling on top

Instructions

  1. In the bowl of the food processor, prepare the dough by pulsing the flour, sugar, and salt to combine. Drop in the chilled butter and pulse for about 15 seconds, or just until the butter is dispersed and the pieces are the size of peas. Pour in 1/4 cup ice water and pulse just until dough comes together in clumps, adding more water 1 tablespoon at a time, if necessary to moisten. Grab the dough and pat into a square, wrap in plastic and refrigerate until firm, about 2 hours (can be made and chilled up to 3 days ahead).
  2. When the dough is chilled, preheat the oven to 375°F. Line a baking sheet with parchment and set aside. Prepare the filling by gently mixing the sliced plum, sugar, flour, zest, ginger, cinnamon, and salt in a medium bowl until the fruit is coated.
  3. On a lightly floured surface, roll out chilled dough to an approximate 15 x 12-inch rectangle. Slice the dough in half the long way, and then in thirds the short way, to create a total of 6 rectangles.
  4. Brush edges of rectangles with the egg wash; layer the filling across one side of each rectangle, leaving a 1/2 inch border of dough. Fold the empty side of dough over the fruit and press edges to seal. Crimp with a fork, for an extra seal if you desire (I did). Place each hand pie on the prepared baking sheet and brush with egg wash and sprinkle with sugar. Cut slits in tops as little air vents.
  5. Bake hand pies at 375°F for 30¬–35 minutes, until juices are bubbling and pastry is golden brown, rotating sheet halfway through. Serve warm or at room temperature.
https://www.butterlovescompany.com/2016/08/24/plum-hand-pies/

 

plum hand pies 6

mini challah loaves

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Chewy, eggy, braided mini challah loaves—perfect with butter, for sandwiches or treat them like bagels and smear them with cream cheese. Be sure to use the extras for challah french toast—dreamy!

mini-challah-loaves

From my plane ride to Boston, something a little different…

—–

She settles deep into her window seat for the six-hour flight and pops open her book to where she left off. She’s barely a chapter in but she leafs back a few pages—another vivid daydream had taken her away from the words her eyes scanned for the past fifteen minutes. Or, had she fallen asleep? Tough to tell these days.

It takes only a few moments for the lids to weigh down over her brown eyes. Her thoughts drift away to the sounds of twin toddlers giggling in the row in front of her. They’re bouncing in their seats beaming with excitement to be flying across the country, “Mom, look! We’re in the CLOUDS!”

They each wore French braids, just like she had nearly every day of her childhood. In this moment, they epitomize pure happiness. She sighs.

mini-challah-loaves

She drifts further into memories and transports back to the day she made challah bread for the first time. She had woken early from a nightmare and began to braid the challah dough she had prepared the night before to get her mind off things. It was profoundly therapeutic; rolling and twisting the eggy dough.

mini-challah-loaves

The buns had barely hit the cooling rack before she ripped into the puffy loaves, spreading their soft centers with butter and sprinkling with flaky salt. Her boyfriend, now awake to the smell of freshly baked bread, hurried over to grab a bite of his own. Their eyes locked and they both smiled. It was so good. In this moment, she imagined herself as one of those giggling toddlers: she was purely happy. This time trading those braids in the hair for another, much more delicious, braid she could share with everyone around her.

mini-challah-loaves

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Mini Challah Loaves

Prep Time: 3 hours, 45 minutes

Cook Time: 25 minutes

Total Time: 3 hours, 45 minutes

Servings: Makes 8 small loaves

mini-challah-bread-recipe-2

Ingredients

    For the starter:
  • 1 cup all purpose flour
  • 1 cup lukewarm water
  • 2 1/4 teaspoons active dry yeast (1 packet)
    For the dough:
  • the starter
  • 3 1/2 cups all purpose flour
  • 1 3/4 teaspoons salt
  • 1/3 cup sugar
  • 1/4 cup vegetable or olive oil
  • 2 large eggs + 1 yolk (reserve leftover egg white for wash, below)
    For the egg wash and topping:
  • 1 egg white, saved from above
  • 1 teaspoon sugar
  • 1 tablespoon water
  • poppy or sesame seeds, optional

Instructions

  1. Make the starter by mixing the 1 cup flour, 1 cup water and yeast together in the bowl of a stand mixer. Let the mixture sit for about 45 minutes. It should be bubbly.
  2. Fit the mixer with the paddle attachment, and add all the dough ingredients to the starter. Mix on low until the dough starts to come together. Stop the mixer and remove the paddle attachment—scraping any sticking dough into the bowl—replacing it with the dough hook. Knead on low-medium speed for 8- to 10-minutes, until smooth and silky and moist, but not sticky.
  3. Grease a medium bowl lightly with vegetable or olive oil. Scrape the dough from the mixer’s bowl and pat into a ball. Place into the prepared bowl, rolling it once to grease all sides. Cover lightly with plastic wrap and let rise for 1 1/2 hours, until doubled in size.
  4. Line a baking sheet with parchment paper and set nearby. Turn the dough out onto a very lightly floured surface and pat down with your fingers to release some of the air bubbles. Divide into eight equal pieces and then cut each of those pieces into four strands (you’ll end up with 8 groups of four). Roll each strand to about 8- to 10-inch long logs. Braid into your round four-strand mini loaves—instructions to do so can be found in this video. Place each braided loaf onto the prepared baking sheet.
  5. In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Brush loaves, reserving some for a second application.
  6. Cover the loaves with a clean damp towel and let rise for 45 minutes to 1 hour, or until almost doubled in size. When the loaves have about 15 minutes left to rise, preheat the oven to 375°F.
  7. Brush the loaves again with the egg wash and sprinkle with poppy or sesame seeds, if using. Bake for 20 to 25 minutes, or until the challah bread loaves are deep golden brown. Remove from the oven and let cool completely before slicing (Or just go right ahead and tear off a bite, lather with butter, sprinkle with salt, and repeat.). Bread keeps well for several days, well wrapped at room temperature.

Notes

Adapted from King Arthur Flour

https://www.butterlovescompany.com/2016/08/22/mini-challah-loaves/

mini-challah-loaves

sugared brioche doughnuts

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brioche-doughnut-recipe-6

Check. Check 1-2. Check 1-2-3-4.

Hello…

it’s me!

I am (honestly) in California dreaming about who we used to be. That is, food friends! Life has been quite busy lately and I’m going to blame my temporary break on the new doughnut in my life. No, I’m not talking about these sugared brioche doughnuts that I hope you’re grabbing for on the screen (they are that good, I promise). I’m referring to the newest member of the Butter Loves Company family, our precious calico kitten—say hello to Nori! She is my new kitchen assistant, contributing mostly by sleeping curled into an adorable doughnut shape. I couldn’t be happier to be her mama.

nori2

Cute cats aside, I am bursting with excitement to share this recipe with you. Imagine biting into a sweet, buttery cloud with egg-y richness and a kiss of vanilla. Sounds pretty amazing, right? That’s what you’ll get with this perfect sugared brioche doughnut recipe. As soon as I tried Thomas Keller’s recipe from Bouchon Bakery, it was game over.

brioche-doughnut-recipe-1

If you’re thinking, “Homemade doughnuts? That seems difficult,” let’s take it step-by-step. You’ll prepare a simple dough, which is a mostly hands-off process, allowing your stand mixer to do the heavy lifting. You’ll let the dough proof for an hour and then again overnight in the fridge. You’ll roll out and cut the dough into your doughnut shapes. You’ll heat the oil and fry those pretties for just a couple minutes. Remove from the oil, let cool and toss them in vanilla sugar. Give one to everyone you see around you—well, maybe not the cats!

blc signature

brioche-doughnut-recipe-4

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sugared brioche doughnuts

Prep Time: 10 hours

Cook Time: 30 minutes

Servings: 8 doughnuts, plus 8 munchkins!

brioche-donut-recipe-5

Ingredients

  • 518 grams all-purpose flour (3 1/2 cups plus 3 tablespoons)
  • 10 grams instant yeast (1 tablespoon)
  • 74 grams granulated sugar (1/4 cup plus 2 tablespoons)
  • 9 grams table salt (1 tablespoon)
  • 212 grams warm whole milk (3/4 cup plus 1 1/2 tablespoons; at about 75°F)
  • 111 grams egg (1/4 cup plus 3 tablespoons; about 2 large eggs)
  • 9 grams vanilla extract, vanilla bean paste, or vanilla bean caviar (1 1/2 teaspoons)
  • 55 grams unsalted butter, at room temperature, cut into cubes (2 ounces)
  • Canola oil, for frying (enough to fill your Dutch oven or pot 3 inches deep)
  • 300 grams granulated sugar or vanilla sugar (1 1/2 cups; sugar massaged with leftover vanilla bean pod)
  • Other tools:
  • Round doughnut cutter or circular cookie cutters (you could use two round cookie cutters: one large one for the outside and one small one to cut out the doughnut centers)
  • Candy thermometer

Instructions

    Prepare the Dough
  1. Spray a medium bowl with non-stick spray and set aside.
  2. In the bowl of a stand mixer fitted with the dough hook, mix together the flour and yeast. Add the sugar, salt, milk, egg, and vanilla and mix on low speed until incorporated. Continue mixing on low speed for 30 minutes (the dough may stick to the side of the bowl).
  3. With the mixer running, gradually add the butter, a cube at a time, incorporating each cube completely before adding the next. Continue until you’ve added all the butter, scraping down the bowl periodically. Mix for 5 more minutes.
  4. Scrape the dough onto a lightly floured surface and pat into a rectangular shape, using only enough flour so it doesn’t stick to the surface. Stretch and fold the left side of the dough to over 2/3 of the dough, and then stretch the right side and folder over the left (Like you would fold a letter, if people still sent letters!). Repeat once more, this time folding the top down and then the bottom up. Place in prepared bowl seam-side down. Cover with plastic wrap or a clean dishtowel and let sit at room temperature for an hour.
  5. Turn the dough out onto a lightly floured surface and gently pat the dough down pressing large air bubbles to the edge to release. Repeat the stretching and folding process and then return the dough to the bowl, seam-side down, cover, and refrigerate overnight.
    Roll and Shape
  1. Line a baking sheet with parchment paper, spray with non-stick spray, and set nearby. Turn the chilled dough out onto a lightly floured surface and roll it out to about 11-inches wide and about 1-inch thick. Working quickly using your doughnut cutter or round cookies cutters, cut rounds from the dough. Dust off excess flour and place onto prepared pan. Gently lay a sheet of plastic wrap over the dough and allow to proof at room temperature for 1 to 1 1/2 hours, or until the dough has doubled in size and when you gently press with your finger, the imprint remains.
    Fry Doughnuts!
  1. Fill a Dutch oven or heavy stockpot with 3 inches of canola oil. Fit with your candy thermometer and heat oil to 350°F/177°C. Set a cooling rack over a baking sheet and pour your sugar or vanilla sugar into a wide, shallow bowl—ready for dipping! Gently lower 2 to 4 doughnuts (depending on how large your pot is—the doughnuts should be able to float freely) into the oil and fry for 30 seconds, without moving them. Flip doughnuts over with tongs, a spoon, or chopsticks and fry for 45 seconds. Flip back over once more and fry another 45 seconds, or until they are golden brown. Adjust the heat as needed throughout frying to maintain the temperature. Transfer the doughnuts to the prepared rack to cool while you start the second batch. While the second batch is frying, toss the first batch in the sugar to coat on all sides, and transfer to a serving platter. Repeat with remaining batches.
  2. The doughnuts are best enjoyed the day they are fried—heavenly eaten fresh, fresh, fresh! They do last another day or two in a covered container but their texture will be much more dense and the sugar coating will moisten.

Notes

Recipe by Thomas Keller from the Bouchon Bakery cookbook, process adapted slightly.

https://www.butterlovescompany.com/2016/08/11/brioche-doughnut-recipe/

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turkey quinoa poblano chili

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Warming Turkey Quinoa Poblano Chili is your answer for cold days, game days and all the days you want to curl up with some ‘healthier’ comfort food. Also, it’s perfect for feeding a group!

turkey poblano quinoa chili | butter loves company

I’ve made this easy turkey chili recipe a handful of times within the past year and, each time, Greg and I seem to be surprised by how delicious it is. The more I think about it, though, the more I’m surprised that we’re surprised. With tender turkey, mildly spice from the poblanos, and slight nuttiness of quinoa all simmered with the heat of chili powder and cayenne, plus a touch of sweet from cinnamon and cloves, this dish has so many comforting flavors. When topped with creamy avocado, tangy lime and a dollop of cooling Greek yogurt, you really can’t go wrong with this not-surprisingly delicious turkey chili.

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While this chili is a great alternative to the traditional beef chili when celebrating game day, you could also make a batch to have for lunch throughout the week. I bet you could even make this one vegetarian if you wanted to sub out the turkey for a variety of different beans and the chicken broth for a vegetable broth.

Depending on your brand of chili powder and the specific poblano peppers you use, the heat level can vary. If you are wary of spice, I would recommend starting with about half of the chili powder and then adding more to taste.

turkey poblano quinoa chili recipe | butter loves company

Print
turkey quinoa poblano chili

Prep Time: 10 minutes

Cook Time: 55 minutes

Servings: makes 6 to 8 servings

turkey poblano quinoa chili | butter loves company

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 large poblano chilis (or 3 medium), seeded and diced
  • 1 celery stalk, diced
  • 2 pounds ground turkey meat (not breast only)
  • 1 tablespoon all purpose flour
  • 1/4 cup tomato paste
  • 4 tablespoons chili powder
  • 11/2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 tablespoons dark brown sugar
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper, plus more to taste
  • 3 cups low sodium chicken broth
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 cup cooked quinoa
  • Avocado, lime and/or Greek yogurt for serving (optional)

Instructions

  1. In a large heavy pot or Dutch oven, heat the olive oil over medium high heat. Stir in the onion, garlic, poblanos, and celery. Cook until the vegetables soften and the onions are translucent, about 6 or 7 minutes.
  2. Add the ground turkey and stir to distribute, breaking up the turkey with a spoon as you go. Sauté until no longer pink, about 7 to 8 minutes. Add the flour and stir to combine. Add the tomato paste, chili powder, cumin, oregano, cinnamon, cloves, sugar, salt, and pepper and stir to blend. Cook 4 to 5 minutes.
  3. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, stirring often. Add in the beans and cook until the chili thickens, about 20 minutes. Stir in the cooked quinoa and simmer 5 minutes more. Turn off heat—it’s ready to serve!

Notes

adapted from Giada de Laurentiis

https://www.butterlovescompany.com/2016/01/13/turkey-quinoa-poblano-chili-recipe/

turkey poblano quinoa chili | butter loves company

rosemary honey buttermilk biscuits

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These rosemary honey buttermilk biscuits are what dreams are made of. From their soft, buttery layered centers and lightly crisp edges to earthy rosemary and sweet honey flavors, these biscuits are the real deal.

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Four and a half years ago, I bit into the best biscuit of my life. It was a Monday night, right after Greg and I began dating and we were perched at the bar of one of our favorite Boston restaurants, Island Creek Oyster Bar. We had made it a little tradition to go there for oysters and doughnuts. An odd pairing, yes, but doesn’t a meal that consists of the freshest, most cleanly shucked, perfectly chilled oysters on the planet and piping hot, homemade, seasonal doughnuts sound heavenly? We think so. How could it get better?

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Enter: The biscuits. A tip from a fellow diner led us there and, after one bite of the rosemary, honey coated buttermilk beauty, we were in dreamland. With crisp edges that balance the soft, buttery layers within, this is a biscuit you will definitely fall in love with.

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Many thanks to Saveur Magazine for sharing our love of “The Biscuit” and getting the Island Creek team to reveal the recipe. I could have sworn there was rosemary inside the biscuits as well as on top, so I adjusted the recipe to meet my memory. The real key here is shredding frozen butter into the dough with a box grater. It will give the biscuits their many layers. Get ready to fall in love.

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Print
Rosemary Honey Buttermilk Biscuits

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: Makes 6 large, delicious biscuits

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Ingredients

  • 5 cups all purpose flour
  • 1 tablespoon table salt
  • 5 tablespoons sugar
  • 1 tablespoon baking powder
  • 16 tablespoons (2 sticks or 1 cup) unsalted butter, frozen
  • 1 3⁄4 cups buttermilk
  • 2 tablespoons honey
  • 1 tablespoon plus 1 teaspoon finely chopped rosemary

Instructions

  1. Center a rack in the oven and heat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a medium bowl—preferably wide so you can get your hands in—whisk flour, salt, sugar, baking powder, and 1 teaspoon chopped rosemary.
  2. Using a box grater, grate 10 tbsp. butter into flour mixture, and mix with your hands to evenly distribute. Pour in the buttermilk and gently fold to combine to form a soft dough.
  3. Transfer dough to a lightly floured surface and shape into an 8" x 6" rectangle (about 2" thick). Cut into 6 squares and place each square on the prepared baking sheet, leaving 3" between each square. Bake until the biscuits are puffed and cooked through, about 20 minutes. Meanwhile, in a small saucepan, melt remaining 6 tablespoons butter in a small pan. Mix in the honey and remaining 1 tablespoon of rosemary. Brush the honey/butter mixture over the hot biscuits; return to the oven until golden brown, about another 10 minutes. They are amazing served warm.

Notes

https://www.butterlovescompany.com/2016/01/05/rosemary-honey-buttermilk-biscuits-recipe/

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Hi! I'm Jenna, founder of butter loves company. From holidays to Tuesdays, let's find a way to make every meal special.
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