WinniE's Bakery » Where you can always find your piece of sweet!

Hey guys! We’ve made it to another Wednesday! So, you know what that means…recipe. I actually tried to post this recipe last week. But, for whatever reason, I have continually run into issues with distortion of the photos. Nevertheless, I did the best I could. Now, over the last year I have found myself feeling really inspired with bread recipes. I find them incredibly fascinating, the fermentation process that takes place between the yeast, sugar, and the bread flour. The alcohol and oxygen that is created from the breaking down of the yeast, when interacting with sugar, giving that fluffy texture–is wildly thrilling for me. And yes, I do realize I have inundated you guy with an abundance of bread recipes. After today’s recipe, I promised to provide more variety. But for now, just enjoy these really delicious bread rolls that are perfect for sharing with friends or family–or enjoying by yourself and freezing the rest.

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Rosemary Roll w/ Whipped Honey Butter
By Elise Smith

Ingredients:
1 c whole milk
2 tsp dry active yeast
2 tbsp. warm water
3 tbsp sugar
2 eggs
2 3/4 c flour
1 1/2 tsp. salt
3 1/2 tbsp sugar
1/2 c (1 stick) unsalted butter-room temp
2 1/2 tbsp finely chopped Rosemary

Instructions:
Remove the leaves from the Rosemary stems by pulling them from the top, in the opposite direction of their growth. On a cutting board, finely chop the leaves.

In a small sauce pot, heat the milk over MEDIUM heat, until a thermometer reads 100-110. Pour the heated milk in a wet measuring cup. Whisk in the warm water, sugar (ONLY 2 TBSP) and yeast. Then, let sit for 5mins. Later, beat in the eggs.

Place the flour, sugar (remaining 1 1/2 TBSP), chopped Rosemary and salt in a stand mixer, using the dough hook attachment. Mix dry. Pour the milk mixture into the bowl, mixing on MED. With the mixer going, slowly add the room temp butter. Allow the butter to incorporate well, on MED for a minute. Then, mix on MED-HIGH for 5mins. While the dough is going, melt 1 tbsp of butter in a microwave safe cup. Using a pastry brush (fingers will suffice-if you don’t have a pastry brush) and cover in the melted butter and set aside.

The dough will be a very sticky dough. But that’s ok. On a generously floured work surface, pour the dough out and work into a ball. Put the dough into a the prepared bowl, place cling wrap atop to cover and put in a warm area for 1 1/2 hrs, and dough has doubled in size.

NOTE: Put 2-4 tbsp of butter into a microwave safe cup, to melt later. Also, butter a 9x13in pan and set aside.

Remove the proofed dough from the warm area and punch it down. Then, work it on a well floured work surface, into a ball. Cut into 4 large pieces and then 4 or 5 smaller sections, making 16 or 20 pieces total. Next, roll the dough pieces into balls with your hands and place in the prepared baking pan. Brush with the melted butter and top with extra chopped rosemary, as desired. Bake for 25-30 mins. Rolls should appear golden, NOT BROWN on top. You want them firm, yet soft to touch top. Once finished place on a cooling rack to cool for 15 mins, serve warm.

Whipped Honey Butter

Ingredients:
1/2 c (1 stick) unsalted butter
1/8 tsp
1 tbsp. honey
1 tsp. heavy whipping cream

Instructions:
In a large bowl or stand mixer, beat together the butter and salt. After, those are combined, on MED, beat in the honey-until well incorporated.This should take about 30 seconds. Lastly, on MED, beat in the whipping cream until smooth, about 1 minute. Serve at room temperature. Drizzle atop additional honey as desired.

 

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Chef Tip: I find, if you don’t want to take the time to make the whipped honey butter. Regular unsalted butter and honey work well! Also, store remaining rolls in an airtight container. To re-heat, place in the oven at 325, for 5 mins. Store the “Honey Butter” in an airtight container and place in the fridge for up to 1 week.

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Happy Wednesday! This week’s recipe is another from the “Recovery Recipe Series”. This recipe is easy, delicious, efficient and most importantly creates balance. As a devoted lover of food, baker since childhood and now pastry chef-I am an unshamed believer in indulging in the best parts of life. Which, in this case happens to sometimes be decadent foods. However, I am also a great believer in balance. So, as much as I love create divinely indulgent recipes, I make sure to create recipes that are health promoting-BUT ALWAYS flavor driven! With that said, take a moment for yourself and make this Power Green Yogurt bowl.

 

Power Green Yogurt cup or bowl (makes 2 portions)

Ingredients:
1 avocado (cubed)
1 c kale
2 c spinach
1 c almond or coconut milk (desired flavor and sweetness) IMG_1781
1 1/2 c plain greek yogurt or skyr
2 tsp flax seed
2 tsp chia seed
1/2 c granola
1/2 c raspberries
2/3 med banana (sliced)
2 tsp. Honey or Light Agave

Materials: 1 Mason jar or small bowl

Instructions:
Take the banana and slice about 1/4 inch thick. Set aside.

In a blender, take the avocado (halved and seed removed), kale, spinach and almond or coconut milk. Blend on “blend” setting or on medium speed until smooth.

If using the jar: Take the banana slices and line around the inner-base. Take the blended green and carefully pour into the jar. Next, lightly spoon atop the measured greek yogurt or skyr (we like Siggi’s). Then, on one side of the jar line the raspberries and moving across the top line the flax, chia and granola. Also, top with additional bananas (if you’d like) and drizzle honey or Light Agave top. Serve and enjoy.

 

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If using a bowl: Pour the blended green into the bowl and scoop the greek yogurt or skyr (we like Siggi’s) into a corner. Next, place the flax and chia seeds and granola next to the yogurt, rounding in a circular design. Finish with the raspberries and additional banana (if you’d like) and drizzle honey or Light Agave top. Serve and enjoy.

 

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P.S.: I enjoy eating this along with drinking a cup of tea!

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Happy Wednesday!

Okay, I know I promised you guys a proper introduction in the next post, last week. However, I developed a new recipe and I’m really excited to share with you all. So, for now introductions will have to be postponed. And, you’ll just have to enjoy trying out this new recipe. This recipe was inspired by two things. The first being, my on wavering love for brioche. Second, my love for baklava. I have it on good authority that this Mediterranean–specifically Greek/Turkish origin dessert is often believe to be even more delicious when made using a secret of the Lebanese. They add Rosewater!  One of my favorite ingredients. So, with that in mind I set out to make this Mediterranean inspired brioche.  Whether served for breakfast, brunch or as dessert–it’s light on your pallet, unique in it’s flavors and undoubtably delicious. Enjoy!

 

Rose Honey Cardamom
Pistachio Brioche loaf

Ingredients:
1 c whole milk
8 pods whole cardamom (smashed)
2 tbsp. Rosewater (warm)
2 tsp dry active yeast
2 tbsp honey
2 eggs (room temp)
2 3/4 c flour
1 1/2 tsp. salt
2 tbsp sugar
1/2 c (1 stick) unsalted butter-room temp IMG_2429

Instructions:
On a cutting board or cleaned hard flat surface, us a large spoon to smash the cardamom pods open. In a microwave safe cup or bowl, warm the rosewater for 20sec, just enough to make it warm-NOT hot. Set aside.

In a small sauce pot, heat the milk over MEDIUM heat. Add in the smashed whole cardamom pods. Heat until a thermometer reads 100-110. Pour the heated milk in a wet measuring cup. Using a slotted spoon, remove the cardamom pods. Whisk in the warm rosewater, honey (ONLY 2 TBSP) and yeast. Then, let sit for 5mins. Later, beat in the eggs.

Place the flour, sugar (remaining 1 1/2 TBSP), chopped Rosemary and salt in a stand mixer, using the dough hook attachment. Mix dry. Slowly pour the milk mixture into the bowl, mixing on MED. With the mixer going, slowly add the room temp butter. Allow the butter to incorporate well, on MED for a minute. Then, mix on MED-HIGH for 5mins. While the dough is going, melt 1 tbsp of butter in a microwave safe cup. Using a pastry brush (fingers will suffice-if you don’t have a pastry brush) and cover in the melted butter and set aside.
The dough will be a very sticky dough. But that’s ok. On a generously floured work surface, pour the dough out and work into a ball. Put the dough into a the prepared bowl, place cling wrap atop to cover and put in a warm area for 1 1/2 hrs, and dough has doubled in size.

NOTE: Put 2-4 tbsp of butter into a microwave safe cup, to melt later. Also, butter 2 loaf pans and set aside.

Preheat the oven to 350 degrees. Remove the proofed dough from the warm area and punch it down. Then, work it on a well floured work surface, into a ball. Cut the ball in half. Next, knead each dough piece into loafs with your hands and place in the prepared baking pan. Brush with the melted butter. Bake for 30-35 mins. Loafs should appear golden, NOT BROWN on top. You want them firm, yet soft to touch on top. Once finished, place on a wire rack to cool for 15 mins, serve warm.

Honey Pistachio Rose glaze

Ingredients:
3/4 c pistachios (whole-shelled)
1 c confectioners’ sugar
1 tbsp milk
1 tbsp Rosewater (warm)
1 tsp honey
1 tsp water
1/4 tsp salt

Instructions:
On the same cutting board used to smash the cardamom pods (for the loaf), finely chop the pistachios. Once chopped, it should be about 3-4 tbsp. Set aside.

In a bowl, combine the confectioners’ sugar, milk, warm water, honey, rosewater and salt. Whisk to combine well. Next, add 2 tbsp of the chopped pistachios to the glaze. Incorporate in the pistachios, until they are well coated. Then, pour or use a spoon to top the brioche with the glaze. Last, top with remaining pistachios as desired.

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IMG_2411Be well.

  • July 5, 2017 - 8:53 pm

    Rebecca Trumbull - I keep hearing about cardamom! I don’t know if I have ever tried it! This recipe looks really lovely!

  • July 5, 2017 - 11:53 pm

    Vannesia Morgan - This sounds like it will tastes really good!

  • July 6, 2017 - 6:02 pm

    Luci - This looks delicious and I bet it was really fragranted in your kitchen when it was baking.

  • July 25, 2017 - 1:26 pm

    Dream. Set. Make. - Holy. Moly. That sounds delicious and mouth-watering and ridiculously good! We can’t wait to try this out, thank you thank you!

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Hello! Welcome to the WinniE’s Bakery blog! My name is Elise and I am the head pastry chef and owner of WinniE’s Bakery. This blog is long over due and incrediblny exciting. I promise to give a proper introduction about myself and the bakery, in my next post. But, for now this recipe is an introduction to a recurring post called “Wednesday’s with WinniE’s”™. It was developed as apart of a series I created. It’s called the “Recovery Recipe Series”™, the influence behind the series was to create delicious food that not only nourishes the body, but, the soul and to encourage people to experiment in the kitchen. The first up is the recipe below, our Gluten-free Vegan Cranberry Orange granola. Give it a try!

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Vegan GF Cranberry Orange Granola
Ingredients:

Nonstick cooking spray (we like coconut)

1/3 c light agave

2/3 c light brown sugar

2 tsp. fresh squeeze orange juice

1/4 c coconut oil

1 tbsp. orange zest

1/2 tsp. Ground nutmeg

2 c. Gluten-free Old Fashioned rolled oats

1/2 c slivered almonds

1/3 c pumpkin seeds

1/4 c sunflower seeds

1/4 tsp. salt

1 c dried cranberries

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Instructions:

Preheat the oven to 350 degrees.

On a baking sheet, evenly spread the pumpkin and sunflower seeds. Bake for 8-10 mins, until just toasted. You should be able to smell a light aroma of nuttiness. Place the pan atop a wire rack to cool. After 10mins, place the toasted seeds in a large bowl and set aside. Then, reduce the oven temperature to 325 degrees.

Prepare the same baking sheet by spraying it with nonstick cooking spray (we like coconut) and set aside. Over medium heat, in a sauce pan, combine the agave, brown sugar, orange juice, coconut oil and nutmeg. Using a rubber spatula, stir until the sugar has dissolved. Remove from heat and drop in the fresh zest and let cool for about 3 mins.

In the bowl with the toasted seeds, stir in the cranberries, oats, almonds and salt. Then, using your hands, mix the dry ingredients well. Next, pour the wet mixture over the oat mixture and using a rubber spatula fold in carefully, stir until well combined. Spread the granola onto the prepared baking sheet. Bake for 25-30 minutes, until golden brown. Remove the baking sheet from the oven and allow to cool on a wire rack. Enjoy!

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Chef Note: Also, honey is a perfect substitute for those who do not have or wish to use agave. However, the granola will no longer be vegan.

  • June 28, 2017 - 6:27 pm

    Shawn Moreton - Looks delicious. i will be giving this a try. Thanks!

  • June 28, 2017 - 7:47 pm

    Kate - YUMMY!!! I’m always on the look out for new granola recipes that I can pair with my morning smoothies and this is one that I definitely want to try!! Also, I love the blog and your new brand. 🙂

  • June 28, 2017 - 8:29 pm

    Natalie - I love this so much and I’m excited for your blog!

  • June 28, 2017 - 11:04 pm

    Debra - YUM! I love finding new vegan recipes and a plus when they double as a trail snack! These look SO GOOD.

  • June 30, 2017 - 5:19 pm

    Reyezie - Debra,

    Thanks! I’m glad you are into the recipe. Please let me know if you make it!

  • June 30, 2017 - 5:21 pm

    Reyezie - Shawn,

    I’m incredibly glad you are going to try out the recipe. Take pics when you do!

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