Craftsy

Chocolate Coffee Cardamom Bread, And a Three-Book Set Giveaway! CONTEST IS NOW CLOSED

Thanksgiving has come and gone too quickly yet again. We have finished eating our Thanksgiving Leftovers Torta, but we’ll continue to hold on to our reasons to stop and give thanks, especially as the holiday madness begins in earnest. We’ve come up with two great ways to celebrate the season with you–and they don’t involve turkey or long lines of shoppers.  First, there is this decadent chocolate bread, laced with coffee, cardamom, and more chocolate, and second, we have a book package giveaway!

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Zoë’s adventure with the Barefoot Contessa!

Ina Garten

I just wanted to share a mind-blowing-adventure I had with Ina Garten. The Ladies’ Home Journal invited me and a few other food bloggers to attend Ina’s very first holiday cookie swap. I, of course, went with our bread books tucked under my arm, hoping Ina would be willing to add them to her extensive library. Being the consumate host, she accepted the books with utter grace and excitement. Ok, my real hope is that she will become a 5 minute bread baker! You can read all about my time at Ina’s house and see some behind the scenes, post champagne pictures at ZoeBakes. And, Ladies’ Home Journal is hosting a contest, which results in a lucky winner getting to have lunch with the Barefoot Contessa.   She is delightful, so enter and I hope you win!

Thanksgiving Leftovers Torta

Thanksgiving leftovers

No matter how big your Thanksgiving feast is or how many people are gathered around your table, chances are there’s more leftovers than you know what to do with. Here is a way to use the extra turkey, stuffing, mashed potatoes, plus anything else that graced your holiday table and make it into something new. We feature an Italian Torta recipe in Artisan Pizza in Five, but why not swap out the layers for all those leftovers? It is tasty and gorgeous and goes together in a flash if you are cleaning out the fridge of all those half empty tupperware containers. Continue reading

Thanksgiving Pumpkin Brioche Swirl Buns With Chocolate Ganache and Gold Medal Whole Wheat Flour

Winter is slowly approaching (although here in Minneapolis we hit 70 degrees this past weekend!), and that means the smell of pumpkin is in the air. These swirl buns came together on a whim; we were asked to bring something to a brunch, and there was pumpkin pie brioche dough in the fridge, a favorite recipe from Healthy Bread in Five Minutes a Day. A little chocolate ganache was easily whipped together, and after an overnight rise in the fridge, these buns were baked off in the morning, filling our house with early Holiday cheer.

The original recipe for this dough was made with White Whole Wheat for a lighter effect, but we decided to re-test it with traditional whole wheat.  Gold Medal regular whole wheat worked beautifully…

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VOTE

vote

We hope you will make your voices heard tomorrow and VOTE!

Form any 5 minute dough into the letters V – O – T – E and let them rest on a piece of parchment while a baking stone preheats to 450°F. Slide them onto the stone and bake with steam for about 18 minutes.

vote

Share with your neighbors, friends, family and kids! Enjoy your right to vote!

Ghoulish Breadsticks for Halloween!

halloween breadsticks

This week is the one time a year when we purposefully make our food look creepy. Halloween is great fun for the kids, but we adults love to play with our food too, and its great fun to watch people squirm just a bit. Even though these breadsticks are ghoulish, they are crunchy and delicious as well. Stick a few in the lunch box to give your kids a little Halloween thrill at school. Continue reading

Grilled Sandwiches Three Ways

Hey all, we want to introduce Sarah Kieffer to you; she’ll be doing some photography for the site, including the shots in this beautiful post. Zoe and I met Sarah on the Web (where else), where she covered a class that Zoe had taught. When we ran through Sarah’s food blog, Vanilla Bean Blog, what we noticed first were the beautiful photographs, and so we connected and asked her to work with us.  We’re not the only ones who noticed; the New York Times covered Sarah and her shots that keep popping up on Pinterest. Sarah’s the reason that our Pinterest site has become another place where our readers can connect with us.  Thanks Sarah, and welcome!

So onto… what to eat.  Colder weather means comfort food, and while mashed potatoes, pot pies, and cheesy baked dishes may come to mind first, soup and sandwiches are a great, and possibly lighter alternative. This week we decided to bring you grilled sandwiches three ways, but really, the possibilities are endless. Continue reading

Baked Apple Doughnuts with Gold Medal Flour – updated

It is that time of year again in Minnesota, when the weather goes from 90°F one day, to 48°F the next. It is bittersweet to lose summer, but we enthusiastically head into baking season. This time of year also brings the apples, glorious apples. This week alone I have made pie, fritters, waffles and these baked doughnuts with all the apple varieties I found at the farmers market. Baked Doughnuts? Many of you have requested a doughnut recipe that is not fried. I admit I was hesitant, since I am a doughnut fanatic and was afraid the baked version would be a poor substitute. I am, once again, thrilled to announce YOU WERE RIGHT! The baked apple doughnuts are tender, sweet and studded with pieces of tart apples. The trick is to coat the dough in lots of cinnamon sugar, then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. The Maple Glaze gives them an even more decadent feel, even though they are the healthy version of our favorite treat. You may never miss the fried version again, but if you are like me, you’ll make both.

As you may know, we have always used Gold Medal Flour to test our recipes. It is the most widely available flour, its quality is always predictable and the results are fantastic. Not to mention, you can make a batch (4 loaves) of our dough using their flour for 40 cents a loaf.   When the folks at Gold Medal Flour invited us to Kansas this summer to meet their farmers, ride a combine, tour the mill and play in their test kitchens, we jumped at the opportunity. We were blown away by the company and came away with even more respect for the brand. So, when they asked us to partner with them, we decided it was a perfect match.

Baked Apple Doughnuts:

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Baking at the Gold Medal Bread Festival in the Mill City Farmers Market and Focaccia!

Bread Festival

This weekend we joined Michelle Gayer (above with Jeff) from The Salty Tart Bakery, to make pizzas in a wood-fired oven at the 2nd Annual Bread Festival, hosted by Gold Medal Flour and the Mill City Farmers Market. It was a perfect fall day to bake outside and enjoy freshly baked breads and pizzas.  Continue reading