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Recipes
Cinnamon Bread Whole Wheat
By MeanJean
Make the dough. Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to ...
- 2 cups bread flour, plus more for dusting
- 2 cups whole-wheat flour
- 1/4 cup nonfat dry milk
- 1 large egg
- 2 tablespoons canola oil, plus more for brushing
- 3 tablespoons honey
- 2 teaspoons salt
- 1 1/2 teaspoons dry yeast
- Cooking spray
- 2/3 cup raisins
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1/3 cup packed dark brown sugar
Apple Cinnamon Pull Apart Bread
By MeanJean
In a heavy saucepan, heat the butter over medium heat, Toss the apples with the brown sugar, raisins, corn starch,...
- Filling:
- 4 Tablespoons (56 grams) Butter
- 3/4 Cup (159 grams) Dark Brown Sugar
- 1 Tablespoon Corn Starch
- 1 Tablespoon Ground Cinnamon
- 1/2 Teaspoon Vanilla Extract
- 4 (About 1 1/2 Pounds) Medium Apples, Peeled, Cored, & Thinly Sliced
- 1/2 Cup Golden Raisins
- Dough:
- 1/4 Cup (57 grams) Butter, Melted
- 1/3 Cup (74 grams) Warm Milk
- 1/4 Cup (57 grams) Warm Water
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Cups Whole Wheat Pastry Flour
- 1/4 Cup (50 grams) Sugar
- 1 Teaspoon Cinnamon
- Pinch of Salt
- 2 1/2 Teaspoons Instant Yeast
Upsidedown Berry Crostada
By MeanJean
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar, plus 2 tablespoons
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 3 tablespoons ice water
- 5 cups frozen mixed berries, thawed (about 30 ounces)
- 1 1/2 tablespoons cornstarch
- 2/3 cup mascarpone cheese
- 1/3 cup heavy cream
- 3 tablespoons honey
Pink Velvet Cupcakes
By MeanJean
In a large bowl, cream the butter, sugar and food coloring until light and fluffy
- Cup Cakes:
- 1 cup butter, softened
- 1-1/4 cups sugar
- 1/8 teaspoon pink paste food coloring
- 3 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- WHITE CHOCOLATE GANACHE:
- 2 cups white baking chips
- 1 tablespoon butter
- 1/2 cup heavy whipping cream
- Pink coarse sugar and edible glitter
Salted Caramel Brownies
By MeanJean
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F
- For the Brownies:
- 5 ounces semisweet or bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder
- 3 eggs
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon fine sea salt
- 2/3 cup heavy cream, at room temperature
- Fine sea salt, for topping brownies
Whole Wheat Sandwich Bread
By MeanJean
This makes either two 9″ loaves or three 8″ loaves
- When you are ready to make the bread combine the soaker and sponge and add:
- Soaker
- 3 1/2 cups (about 17 ounces) whole grain flour (I use hard red wheat)
- 1 teaspoon sea salt
- 1 1/2 cups milk plus 2 Tablespoons of whey or vinegar (or you can substitute half buttermilk, yogurt, or kefir for the milk and whey but your bread will be tangier)
- Mix all ingredients to form a ball. Cover the bowl with a plate and leave it on the counter to soak overnight.
- Sponge
- 3 1/2 cups (about 17 ounces) whole grain flour (I use rye or emmer)
- 1/4 teaspoon yeast
- 1 1/2 cup filtered water plus 2 Tablespoons whey or vinegar
- Add all of the Sponge ingredients to the bowl of a stand mixer and knead using the dough hook for several minutes until it forms a dough. Let it rest for 5 minutes to give the whole wheat grain flour a chance to hydrate then knead it for one more minute.
- Cover the bowl and let it sit on the counter overnight.
- Final Mix
- If you won’t be making bread the next day you can put the soaker and sponge in the fridge for several days but bring them to room temperature before making bread, which takes several hours to do.
- 1 teaspoon sea salt
- 2 Tablespoons butter (optional)
- Up to 5 Tablespoons honey or organic cane or brown sugar depending on sweetness desired
- 2 1/4 teaspoons instant yeast
Pizza Dough Chris Bianco's
By MeanJean
For step-by-step photos, see How to Make Pizza Dough
- ASSORTED PIZZA TOPPINGS:
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 degrees to 115 degrees)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil, for bowl
- Heirloom-Tomato Pizza
- Mortadella-and-Mozzarella Pizza
- Lemon-and-Piave Pizza
Mocha Shortbread
By MeanJean
This not-too-sweet shortbread can also be rolled out and cut, but baking it in a pan and cutting while warm is fast...
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon finely ground coffee beans, preferably espresso
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/3 cup confectioners' sugar, plus more for sprinkling
Turkey Brine
By MeanJean
Brining is one of the simplest techniques to maximize flavor, texture, and juiciness in your holiday turkey—try t
- 3 cups apple juice or apple cider
- 2 gallons cold water
- 4 tablespoons fresh rosemary leaves
- 5 cloves garlic, minced
- 1 1/2 cup kosher salt
- 3 tablespoons peppercorns
- 5 whole bay leaves
- Peel of 3 large oranges
Cherry-Chicken Salad Croissants
By MeanJean
Ingredients: 2-1/2 cups cubed cooked chicken breast 2/3 cup dried cherries 1/3 cup chopped celery 1/3 cup c...
- Ingredients:
- 2-1/2 cups cubed cooked chicken breast
- 2/3 cup dried cherries
- 1/3 cup chopped celery
- 1/3 cup chopped tart apple
- 1/3 cup chopped pecans, toasted
- 1/2 cup mayonnaise
- 4 teaspoons buttermilk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 7 croissants, split