Author: WhiskInTheSouth_Judi

It’s not always easy!

It’s not always easy!

I hope you are enjoying my re-vamped website.  Love my new logo and slowly but surely I am adding new recipes and photos. I am so fortunate to have great readers that don’t let me hang out there alone. I am re-sending the recipe for…

Grandmother’s Fudgy Brownies, part deux.

Grandmother’s Fudgy Brownies, part deux.

A few years back I was able to, finally, recreate my grandmother’s fudge frosting that she put on brownies. It brought back floods of memories. they were good as I remembered. Recently, I’ve been thinking about those iconic brownies and wondering why my grandmother used…

S’Mores Babka!

S’Mores Babka!

I originally developed this recipe for a contest sponsored, in part, by Ghirardelli. They were looking for the best new s’more.

Babka and s’mores are having a moment and it seemed like a no brainer to combine the two. I love this idea and it taste amazing!

With this recipe you now have the basics for making a babka. Get creative and try some other fillings. You know I always ask for your creations and comments. Let me hear them! Let me see them!

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S'Mores Babka

I love a challenge. This recipe came out of challenge to come up with a different way of eating s'mores/ It is a moist bread with everything you love about a s'more.
Course: Endings
Cuisine: Jewish

Ingredients

Babka Dough

  • 1/2 cup Warm whole milk, 105-1110°
  • 1 pkg. Active Dry Yeast
  • 1 generous pinch Sugar
  • 4-1/2 cups All-purpose flour 4 cups then 2, 1/4 cups
  • 1/3 cup Granulated white sugar
  • 1-1/2 tsp. Fine sea salt
  • 1 tso. Pure vanilla extract
  • 4 large Eggs
  • 10 Tbs. Unsalted butter, cut into individual Tbs.

Filling

  • 8 squares Ghirardelli Milk Chocolate Fudge Caramel Squares
  • 1 Tbs. Coconut Oil
  • 1/4 Cup Graham Cracker Crumbs
  • 1/2 cup Miniature Marshmallows

Streusel

  • 1/4 cup Brown sugar
  • 1/4 cup Graham Cracker Crumbs
  • 2 Tbs. Diced and chilled unsalted butter

Instructions

Babka Dough:

  • Warm your milk and sprinkle yeast and a generous pinch of sugar into the milk.
    Let sit 8-10 minutes. It should be foamy and thick.
    If you don't see that foam and thickness your yeast may be out of date. You will have to start over. Always be sure to check your temperature with a food thermometer.
  • In the bowl of a stand-up mixer, fitted with a dough hook, whisk together Sugar, 4 cups flour and sea salt.
    On low, add in the yeast mixture, vanilla and then eggs, one at a time.
    Let this mix until a soft dough ball starts to form.
    Weather is a big factor, if dough is too wet, add 1 tbs. of flour at a time to get a soft not sticky dough. Do not add too much flour here.
  • While still mixing, on low, add 5 Tbs. of butter, one at a time. Continue beating, about 5 minutes until smooth.
    Add in 1/4 cup of flour. You are building your gluten and want it to look stretchy.
    Add remainng 5 tbs. butter, one at a time. Then add last 1/4 cup of flour.
  • Rub a clean bowl, lightly, with oil and put the dough in. Lightly coat the ball with a smidge of oil. Cover with plastic wrap and let rise in a warm place.
    I like to heat my oven to 100° then turn it off and rise in there.
    Let rise for 1-2 hours until doubled. It may not double but should be spongy.
  • You can make your filling while the dough is rising.Let everything sit at room temperature unti ready to use. Melt your chocolate and coconut oil a few minutes before use. you want it to be warm but not hot.

Filling:

  • Melt chocolate squares over a double boiler. A microwave is not great with these chocolates, becasue of the caramel. It can seize and become hard.
    If not aleady done, crush your graham crackers.

Streusel:

  • In a small bowl, blend togethe, I like fingers for this, the brown sugar, graham crakers and cold butter.
    Put back in fridge until ready to use.

Assembly:

  • Butter or oil 2 loaf pans and line them with parchment paper. Be sure to leave an ample overhang. You will need the "handles".
  • Divide dough in half and set one aside.
    Turn half the dough out on to a lightly floured board or floured parchment paper.
    Roll dough into a 9x17 rectangle, or close to it.
  • Spread the chocolate, edge to edge.
    Dust the chocolate with the graham crackers then the mini marshmallows.
    Starting on the long side of the rectangle, tightly roll into a jellyroll (log). The tighter the better, for more layers.
    Wrap roll in parchemnt paper and put in refrigerator while repeating the process on the second roll.
    Let both rolls chill in fridge fro 30-45 minutes.
  • Remove one piece of dough from fridge and place on a lightly floured board, seam side down and cut in half lengthwise, exposing inside layers.
    Twist halves together keeping the layers facing up. Tuck ends under and place in prepared loaf pan. Repeat with other loaf.
    Cover with plastic and let rise again for another hour.
    Preheat oven to 350°
  • Once loaves are done rising and oven is preheated, sprinkle streusel over the top of both loaves.
    Bake loaves fro 30-40 minutes. Tester should come out with just a few crumbs. If streusel gets too dark, cover with foil.
    Let cool in pan for 10 minutes then cool on rack until completely cooled.
  • For service sprinkle additional minimarshmallows over top. If you have a kitchen torch you can lightly toast the marshmallows.

Notes

Once you get the hang of the process, you can experiment with different fillings and vary the streusel.
Cookie Week!

Cookie Week!

I have had so much fun making cookies, all week! Each of the recipes I chose had some kind of meaning. The first cookie I made was my mother-in-law’s Mandelbread. She is definitely not going anywhere, but I felt like it was time I try…

From the Archives – Brown Sugar Chocolate Bundt Cake

From the Archives – Brown Sugar Chocolate Bundt Cake

I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products. Once I made it I knew it was perfect as…

Take a break with Apple Crisp.

Take a break with Apple Crisp.

A friend said “I am so bored with my own cooking.” When I chimed in that so was I , she was flummoxed. What hope did that leave for her if even I am bored. It made we realize that we have to rely on each other and our recipes to get through.

Of course there are the things that everyone makes in rotation in their homes. But what I make in my home may be different than what you do in yours. It’s important to share your recipes to keep it fresh. Early next week I will take part in a class teaching Babka. Yes, I know how to make Babka but I love learning how people approach a recipe differently. It’s never too late to learn something new.

We should also be sharing our harvest. I happen to grow lemons, oranges and limes that I harvest in January. I have friends whose citrus goes crazy in June and others in September (remember I’m n California, not traditional growing seasons). When you have abundance you should share and when you need you should ask.

The best scenario is when you have a friend that gifts you part of their bounty without you having to ask. I was so lucky when my friend Michele offered me some apples from her very abundant tree. I was able to make a little apple sauce for my family and and Apple Crisp that was delicious.

I like a molasses like sweetness so I use little more brown sugar. And I love the buttery flavor of the oat topping so I drizzle extra butter over the top before it goes in the oven. You can customize this any way you’d like. Maybe you want to add some nuts or dried fruit. Be sure to comment and share your photos!

Enjoy!

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Fresh Apple Crisp

I was gifted apples from a friends tree. They were small and perfect for baking. Here is my take on a classic apple crisp. Thank you Boock Family!
Course: Endings
Cuisine: American

Ingredients

Apples:

  • 1/4 cup Granulated white sugar Depending on the sweetness of the apples, you may want to add an additional 1/4 cup of sugar.
  • 2 Tbs. Cornstarch
  • 1 tsp. Ground Cinnamon I love cinnamon, so I usually use more
  • 6-8 apples, peeled, cored and sliced medium thickness see notes about types
  • Juice of half a lemon

Oat Topping

  • 2 cups Rolled Oats
  • 1 cup All-Purpose Flour
  • 3/4 cup Light Brown Sugar
  • 1 tsp. Fleur de sel can use Pink Himalyan Salt
  • 2 sticks Unsalted Butter, melted reserve 2T. to butter the baking dish
  • 1 tsp. vanilla or almond extract

Instructions

Apples:

  • Preheat oven to 350°
    Coat a 9x13 baking dish with 2 Tbs. butter.
  • Whisk together sugar, cornstarch and cinnamon.
    Add apples and lemon juice and toss to coat.
    Spoon evenly into baking dish.

Oat Topping:

  • Stir together oats, flour, sugar and salt.
    In a small bowl whisk together butter and vanilla.
    Pour butter/vanilla over oats and stir to blend.
  • Using your hands sorinkle topping over apples.
    I like to drizzle a little more butter, if you have it over the crumble.
  • Bake in 350° for 45-55 minutes. Apples should be bubbly and topping should be crisp and golden brown.
    Let cool for 10-15 minutes before serving
  • Scoop into a shallow bowl and serve with vanilla ice ceam of whipped ceam!

Notes

If you are buying apples, I like a combination of sweet and tart apples. Try Fuji or Honey Crisp with Granny Smith.
The Girls of summer, aka Peaches!

The Girls of summer, aka Peaches!

I have a southern girl heart, so peaches and summertime are, literally, my jam. We have great summer fruit in California but it all seems to show up at once. Surprisingly, finding the perfect peach can actually be a challenge. There are the farmers that…

I finally did it! Oatmeal Jam Muffins

I finally did it! Oatmeal Jam Muffins

Back in the ’90s I came across a recipe in a Bon Appetit Magazine for an oatmeal muffin that was filled with jam. It was more oats than flour. It had only brown sugar, no white, and even that was only half a cup. It…

Scones, two ways!

Scones, two ways!

Most of us have had a scone. Some of us have the traditional scone you get at high-tea. I happen to love the one at the Peninisula Hotel, in Beverly Hills. It’s an annual tradition with a few girlfriends and now we are taking our kids.

Then there are the triangle ones you can usually buy at your local coffee or tea shop. I love these too. They fill a different need. But I also love making scones at home. It can be a great way to use up that little bit of heavy cream from a recipe. It will make just the right amount of whipped cream for a dollop. I also like to make scones when I have fruit that is teetering on the edge of going bad. In some cases I use it to make jam and in some I cut up the fruit and fold it in to the scone dough.

The recipe I am giving you here, will work for a chocolate chip scone or a fruit scone. I love the texture and it is a pretty wet dough, so the scones are moist, but still has that scone flavor note.

When you do this recipe with chocolate chips, turn it out onto a well floured board and knead in more flour, a little at a time, until it is just firm enough to form a disk and cut into wedges.

If you are using fruit, I like strawberries, leave the dough as is and drop them onto the pan. They will have a more rustic look, but be just as yummy.

Please be sure to follow me on Instagram, @whiskinthesouthern. I am trying to get a book deal and publishers want to know you follow me. Let’s get this done together. And of course send me your comments, suggestions and photos of this recipe. I want to hear from you!

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Chocolate Chip Scones

Course: Beginnings

Ingredients

  • 2 cups Unbleached all purpose flour
  • 1/3 cup + 2 tbsp Sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 6 tbsp (3/4 stick) Chilled unsalted butter diced
  • 3/4 cup Semisweet chocolate chips
  • 3/4 cup Chilled buttermilk
  • 1 large Egg yolk
  • 1 tsp Vanilla extract
  • Milk for glaze
  • Turbinado (Sugar in the Raw) for sprinkling

Instructions

  • Butter and flour a baking sheet.
  • Sift 2 cups of flour, 1/3 cup sugar, baking powder, baking soda, and salt into a large bowl.
  • Add butter, rub in with fingertips until it is reduced to the size of rice grains. Mix in chocolate chips.
  • Whisk buttermilk, egg yolk, and vanilla in a small bowl to blend. Add mixture to dry ingredients; mix until dough comes together in moist clumps, and gather wet dough into a ball.
  • Press dough out on lightly floured surface to 8-inch round. Cut round into 6 wedges.
  • Transfer wedges to prepared baking sheet, spaced 1 inch apart.
  • Preheat oven to 400°.
  • Brush scones lightly with milk, sprinkle with remaining 2 tbsp sugar.
  • Bake until scones are crusty on top and tester inserted into center comes out clean, about 15-20 minutes. These are a soft scone. If you like a firmer scone, cover with foil at 10-15 minutes to keep from getting too brown and cook an additonal 5-10 minutes.
  • Serve warm with whipped or clotted cream.
Red Velvet Cake or Cupcakes

Red Velvet Cake or Cupcakes

This is a repost of this recipe but let’s be honest; you can never read a red velvet cake recipe too many times. This recipe is an original from my family, in Georgia, so you know it’s good! I want you to pay attention to…

When you need a “healthy” cookie…

When you need a “healthy” cookie…

This past week, I made Oatmeal Blueberry Cookies. I haven’t made them in years. But like a lot of you, I am digging deep into my resources to come up with different things to cook and bake, during this “stay-at-home” time. I first made these…