Monday, January 31, 2011

A Refreshing Dinner Party!

Friday evening I hosted a dinner party for Mr. Lawyer's family. Six people total and no one got sick and we didn't run out of food! Everything was delicious and I'm psyched to host another gathering.
Appetizers: Cabot Cheddar, Swiss, and Yancy's Fancy Bacon Gouda with Onion Crackers (on my new cheese slate!). Kalamata and Red Pepper stuffed Green Olives. Artisan Bread with Pino's Press Tuscan Dipping Oil (on my new bread paddle!).
Wine: Wagner's Reserve Blush (yeah NY wines!) and a Zinfandel from Kuleto Estate, CA.
Main Course: Tortellini with Italian Sausage, Mushrooms and Fennel  (My home-run dish!)
Dessert: Refreshing Lemon Basil Ice!

Refreshing Lemon Basil Ice is one of my summer staples. It's nice and light, not heavy and filling which is perfect for a scorching summer day or after a big meal. Basil is also my new obsession which makes this recipe even better. Oh wait, top it off: it's super simple and requires only a few ingredients!

Refreshing Lemon Basil Ice
(Better Homes and Gardens)

3 cups water
1 cup sugar
1/2 cup slivered fresh basil
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

1. In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).
2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm.
3. To serve, with a small ice cream scoop scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and/or edible flowers.

Sunday, January 23, 2011

Bread, Cinnamon Rolls and Sausage, Oh My!

What is better than homemade bread and cinnamon rolls on a freezing cold Sunday? Not much, other than the boy making dinner! Today's experiment was a new recipe for Amish bread. My loaf came out like a demented football but it tasted nice and sweet but slightly on the dense side. Nice crust. I split my batch into one loaf and one batch of 12 cinnamon rolls which were amazing! I used a Cinnabun clone recipe for the inside goo and top frosting and it was fabulous. The clone recipe did have a different, sweeter dough recipe with it but the Amish bread was perfect with it.
Amish White Bread
2 cups warm water (110 degrees F)
1/4 to 2/3 cup white sugar (the more sugar, the sweeter and denser the bread. I used 1/4)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.

Cinnabun Clones
Cinnabun Goo:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Cinnabun Topping:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Cinnabun Directions:
1. In a small bowl, combine brown sugar and cinnamon.
2. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
3. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Aaaaaand since Mr. Lawyer made us a dinner fit for a football game (because that's what's been on all afternoon) I must feature it. He grilled up some yummy Spicy Italian Sausage from Whole Foods with peppers and onions on my new Christmas Grill Pan. I then did a quick toast on the rolls in the grill pan once he had everything out and we topped them with some spicy german mustard (which has horseradish!) They were delicious and I actually kind of felt like we were at the game.

Saturday, January 22, 2011

Irish Car Bomb Cupcakes

Last week was my birthday and there was a lot of celebrating and eating out. This week I was sick and started work so there was chinese food and Mr. Lawyer cooking. So there has been a lack of experimenting in the kitchen. However, for my birthday I did make some delicious Irish Car Bomb Cupcakes, or if you're being politically correct Chocolate Whiskey and Beer Cupcakes with Baileys Buttercream Frosting. But since it's named after the drink, I'm sticking with the original name. These cupcakes were amazing but really rich. I have a huge sweet tooth but could only eat one at a time. The Baileys Buttercream Frosting is an amazing gift to mankind! Sadly, it looses it's flavor after a day so if you make the cupcakes ahead of time, don't make the frosting until right before your gathering. My Pancake Pen was extremely useful and amazing at filling the cupcake pan since I always make a mess and can never keep them even.
Irish Car Bomb Cupcakes!

Guinness Chocolate Cupcakes Ingredients:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Chocolate Whiskey Ganache Filling Ingredients:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey

Baileys Buttercream Frosting:
3 to 4 cups confections sugar
1 stick unsalted butter (room temperate)
3 to 4 tablespoons Baileys

Cupcake Directions:
1.  Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
2. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Ganache Filling Directions:
1. Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth.  
2. Add the butter and whiskey and stir until combined.
Assembly Required!:
1. Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. (Or your sweet, sweet cupcake corer!) 
2. Put the ganache into a piping bag (or a baggie with the tip cut off) with a wide tip and fill the holes in each cupcake to the top.

Baileys Buttercream Frosting Directions:
1. Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
2. When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.
3. Frost your cookies!


Wednesday, January 12, 2011

Brunch Disaster!

I clearly stated before I attempted to make brunch that I had never made pancakes before. Which is the truth. I'm more of a waffle girl. Bacon and Sausage I can handle. Scrambled eggs with cheese okay. Beyond that I've never really cooked a lot of breakfast food even though I love it and would do just about anything for a breakfast sandwich.  So it really should not come as any surprise that I burnt the pancakes (only on one side!). Luckily the burnt part peeled right off so no harm done. The recipe was solid. I was really being over ambitious and wanted to test out my new pancake pen and molds. I should have started with normal pancakes before attempting the molds. However they did work well and I loved the pen, I'm going to use it on my waffle iron next.

Fluffy Pancakes

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
The most amazing Pancake Pen!

Monday, January 10, 2011


This past Sunday we got together with Mr. Lawyer's high school crew to watch the Eagles lose. Boooooo. Since I really have no clue as to what's going on with football my contribution was cookies! I was a little overzealous with the nut grinder attachment to our new blender (it was SO much fun!) so instead of coarsely crushed peppermints we got more of a peppermint powder but you know what? It was fine! Who wants a piece of chewy peppermint candy when you're munching on a nice soft cookie?

Double Chocolate-Peppermint Crunch Cookies

(Bon Appétit, December 2010)

2 1/2 cups bittersweet chocolate chips (not to exceed 61% cacao; 15 to 16 ounces)
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 hard peppermint candies, coarsely crushed
1. Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth (or use a double boiler). Measure 2/3 cup melted chocolate; transfer to a small bowl and reserve for drizzling.
2. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add sugar and extracts, beat until smooth. Add eggs, beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients, beat until just blended. Stir in remaining chocolate chips. Chill dough for 20 - 30 minutes if too warm to form into balls. Measure 1 level tablespoonful dough and roll between palms to form a ball. Place on prepared baking sheet. Repeat, spacing cookies 1 1/2 inches apart.
3. Bake until cookies are cracked on top, 8 to 9 minutes. Cookies should remain moist. Do not over bake. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
3. Finish cookies by rewarming reserved 2/3 cup chocolate in microwave or over saucepan of simmering water. Drizzle chocolate over cookies using a fork. Sprinkle crushed peppermints on each cookie. Chill until chocolate sets, about 20 minutes. 
Yummmmm! They were a hit and quite wonderful for any chocolate mint fiend. They reminded me of my ever famous birthday cake which I'm sure will be making an appearance soon!

Margherita Pizza

Around lunch time I realized that we did not have any dinner plans so I hastily whipped out a Food Network Magazine "50" insert. These amazing inserts come in every issue and have a different theme each month. I went for the 50 pizzas but previous themes have been pancakes/waffles, eggs, nachos, holiday drinks, panini, burgers, etc. The idea is they give you the basic recipe, for example in 50 pizza it's the pizza dough, and then 50 different ways and combinations to make the dish. The outcome was sufficient. It was fine but did not have any special flavor pop, we added some garlic and red pepper flakes after the fact. This was influence by the fact that I only had a fresh tomato to use and didn't used canned ones. It was good in a pinch but I would keep looking for a more flavorful Margherita Pizza recipe (in fact there's a yummy looking one from Tyler Florence I just found).
Margherita Pizza
(Food Network Magazine)

3 3/4 cups flour
1.5 teaspoons salt
1 1/3 cups warm water
1 tablespoon sugar
3 tablespoons olive oil
1/2 cup crushed tomatoes
1/2 pound diced mozzarella
Fresh Basil Leaves
Oregano, Salt, Pepper to taste

Pizza Dough Directions:
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Directions for toppings:
Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

I also ran out of flour and had to cut the dough recipe, it took forever to rise, I didn't have a stone or parchment paper, and the lack of flour made the sticky dough a pain to roll out. But it came out okay and we're not starving. Mission accomplished.

Saturday, January 8, 2011

Home Run!

So we had this poor little sad bag of tortellini in our cupboards. The lawyer and I both agreed that one of us could eat the whole 8 oz bag by ourselves so I had to find a way to beef the dish up. I promptly dug through all of my food magazines and found this little gem from Bon Appétit: Tortellini with Italian Sausage, Fennel and Mushrooms. I tend to find Bon Appétit recipes slightly intimidating with all their long and crazy list of ingredients but this one seemed manageable (especially since they weren't making their own tortellini!!). I was also skeptical of cooking with fennel as it is not one of my favorite flavors. However, I am learning to appreciate cooked fennel but still abhor fennel seeds so I omitted them from the recipe. I did add the fennel fronds for garnish and while they looked pretty I thought they kind of tasted like seaweed and would probably omit them in the future. This dish was surprising simple and easy to make. It tasted delicious and I will be making it in the future for a dinner party. I served up this scrumptious dish with some local artisan bread with Pino’s Press Tuscan Herb Dipping Oil from Syracuse on my new Vermont Bread Board (side note: make sure you always screw the cap on tightly after using any bottled substance. Evidently I did not do this after the pita chip experiments and when I went to shake the bottle BAM! Olive oil on my floor! While it was only around two tablespoons it looked like a ton and my kitchen still smells like a well seasoned Italian kitchen) 
Tortellini with Italian Sausage, Fennel and Mushrooms 
(this is the full recipe, I halved it because I only had 8 oz of tortellini)
(Bon Appétit, December 2010) 

1 tablespoon olive oil
1 large fennel bulb, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-ounce package sliced fresh crimini (baby bella) mushrooms (of course we added extra!)
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed (completely omitted by Jenni)
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-ounce package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional (for serving)
1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
2. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
3. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
Mr. Lawyer said it was a “home run” and it reheated wonderfully the next day. I definitely recommend it to anyone!

Thursday, January 6, 2011


Okay not a food post but a food related post. I received a Williams-Sonoma gift card for Christmas. After hours of scouring the website I carefully decided what I wanted much to the grumblings of Mr. Lawyer who stated I should just spend it on one big thing. But we don't need any one big ticket item and it's much more fun to get the most bang for your buck (that's just the way I roll). Besides, even with the gift card any Le Creuset or All-Clad item was still a bazillion dollars out of my budget. However, the Philly store didn't have all of my desired items of awesomeness and I had to order some online. TODAY THE HUGE BOX OF GOODIES CAME!! EEEEEEEEE!!
I am madly in love with my Artisan Bread Plank (J.K. Adams of Vermont, hand-sanded maple) and Slate Cheese Board (Brooklyn Slate of New York, quarried in upstate!)! I feel a wine and cheese party coming on. More coolness: The cheese board comes with a piece of soapstone so you can write the names of the cheese on it, squeeeee!!
Also incredibly awesome my Outer Space Pancake Molds (Because the lawyer insisted I get some frivolous and silly) which is accompanied by the Pancake Pen! This should be useful because I always make a disastrous mess when filling the waffle iron. We will be testing both of these items with a Saturday Brunch.
In the baking department there is a monstrous traditional maple rolling pin which will be the first thing I grab to fend off any would be robbers and a 5 piece set of biscuit cutters (now I don't have to use my drinking glasses, hooray!). And lastly my clearance steal, 100 blue swirl baking cups for a buck! Steal!

I lied. This is what I had for dinner:
Left Over Gyro Salad
Mr. Lawyer and I had lunch at the Gyro place at Reading Terminal Market. I only ate half of mine so for dinner I chopped up the remainder and added some lettuce. It was pretty good. I find that lamb is a bit to rich for me so towards the end I picked around the meat.

Tuesday, January 4, 2011

Holy Guinea Pig Kitchen Success!

Tonight’s meal was full of experiments and everything game out yummy! Three experimental recipes, three successes! Mr. Lawyer made a cumber dill pasta salad last night and we let it sit and marinate alllll night and allll day. I wasn’t sure it was going to be enough to fill us up so I began thinking this salad sounds like summer time….what else reminds me of summer? Why burgers of course! And I just happened to have some ground turkey in the freezer. But what about the buns? Well I could whip up some of those too! So I started my morning trying out this sweet dinner roll recipe.
Sweet Dinner Rolls 
(adapted from
1/2 cup warm water (110 degrees)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoon melted butter for brushing
1. Heat up the water, add one tablespoon of the sugar and the yeast. Let it sit for 10 minutes.
2. In the meantime, warm up the milk, mix in your egg and butter.
3. At this point I put my yeast mix and milk mix in my sweeeeet food processor and slowly mixed in the remaining sugar, salt and flour.
4. Cover and let rise one hour.
5. Roll out the dough in to whatever shape you wish. The original recipe made crescent rolls, I made round slider rolls and some clover leaf rolls. For the round rolls put 7 to 9 balls in a pie pan, barely touching. For the clover leaf cut the dough into little pieces and place three pieces into each muffin cup. Cover and let rise a second time.
6. Bake at 400 for 10 to 15 minutes.
7. Brush on melted butter.

Mine came out a little dense which was perfect for slider rolls but just okay if you were doing a dinner roll. The original recipe uses a bread machine to mix the dough and take care of the rising so that might be it. They were a big hit with the boy. The recipe says that you can freeze them and reheat them at 350 for 5 to 10 minutes.

Next up: Turkey Burgers! The original recipe called for goat cheese and sun dried tomatoes but since we are a poor young couple living in the city we did not have those ingredients in our kitchen. However since I stocked up on essentials at Wegmans (♥!) before coming back to Philly, I did have Cabot Hunter Sharp Cheddar Cheese and dried cranberries on hand. Yes, Cabot Cheese is an essential that must always be in my kitchen. Also, I had to switch out the Panko bread crumbs for normal Italian ones which is a shame because I love Panko crumbs. I was skeptical about this recipe (like cooking them in wine) but they were amazing! I did add the red pepper flakes and used cracked black pepper but they weren’t spicy at all (except one bite that I got). Mr. Lawyer nearly devoured the whole plate (“How many more are there?”) and described them as “Sweet and Savory”. The sweetness of the cranberries worked really well with the sweetness of the rolls. I’m not sure what the wine did but as the boy said “It’s delicious, just do everything the same again!” I will definitely be keeping this recipe especially since I didn’t have to add ketchup which I always do with burgers!

Turkey Burger Sliders 
(adapted from 

1 pound ground turkey
1/3 cup sharp cheddar (Shredded)
1/4 cup cranberries
1 clove garlic, minced
1/2 cup panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (optional)
1/4 cup olive oil (I used much less)
1/2 cup white wine
1. Mix together everything (Turkey through Red Pepper Flakes) except the Olive Oil and Wine. I like the “Claw” method of mixing and using my hand like a creepy raptor claw because all of my many food magazines inform me that over mixing the burger meat will make it tough and this method will avoid it. Really it’s just fun to pretend to be a raptor in the kitchen.
2. Make burgers 3 inches in diameters for sliders. The many food magazines also tell me to make a thumb print indentation in the middle of the patty to ensure even cooking time. Not as fun as the claw.
3. Heat olive oil in large skillet over medium-high heat (I used much less than the suggested ¼ cup, just gave the pan a good coating). Once it’s hot throw in your burgers. Cook them 2-3 minutes on each side.
4. Pour the wine over the patties, cover, and cook for 5 more minutes.
5. Remove the sliders and place on a paper towel and then eat them!

Kevin’s Cucumber and Dill Pasta Salad 
(adapted from

2 cups macaroni
2 cups cucumber - peeled, seeded and chopped
1 cup chopped tomatoes
1 cup low-fat sour cream
1/2 cup skim milk
1 tablespoon chopped fresh dill weed (We used dried)
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 tablespoon distilled white vinegar
Chopped onion, to taste
1. Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
2. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
3. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

I know Kevin added onion (which the original recipe did not call for) and he increased the amount of dill and pepper. We were using dried dill so we started with 1 teaspoon (in accordance to the 1:3 fresh/dried herb ratio, oh how I love my food magazines!) but ended up around 2 teaspoons.

Sunday, January 2, 2011

English Muffin Loaf

English Muffin Loaf is yummy and amazing. I could eat the whole loaf by myself but tonight I had to fight the Lawyer for it. I could make this recipe in my sleep but today's loaf was my best yet and I owe that entirely to my new food processor (thanks Dad!)! This sucker did a wonderful job mixing everything together which result in a nice big loaf. Previously I had always mixed and kneaded the dough by hand which left me with some dense, not as high bread. Here is my cabinet of fun gadgets lovingly collected over the years from my parents, Mr. Lawyer's parents, and grandparents:
Waffle Iron, Hand Mixer, Grater, Blades and Containers, 2 Crockpots,
New Blender, New Food Processor, Foreman Grill, Salad Spinner.

English Muffin Loaf
Makes 2 loaves, from the Mother Unit
6 cups flour
2 teaspoons salt
2 packages yeast
1/2 cup water
1 tablespoon sugar
1/4 teaspoon baking soda
2 cups milk

1. Set aside 3 cups of flour. Combine the remaining flour, sugar, salt, baking soda, and yeast.
2. Combine milk and water in separate container, heat to 125-130 degrees. Add to dry ingredients and mix well.
3. Add in reserved flour, mix well.
4. Divide batter into 2 bread pans that have been greased and sprinkled with cornmeal. Sprinkle more cornmeal on top of dough.
5. Cover and let rise in a warm place for 45 minutes.
6. Bake at 400 for 25 minutes. Remove from pans immediately.

Honey Butter with Cinnamon
From Alton Brown
1 stick butter at room temperature
1 tablespoon honey
1/8 teaspoon cinnamon (I add a little more)
1/8 teaspoon vanilla extract

1. Throw everything in a bowl and mix it together.
2. Done.