Everyday Lunch Buns

Everyday Lunch Buns
Print Recipe
    Servings Prep Time
    12 Buns 30 minutes
    Cook Time Passive Time
    23-25 minutes 1 3/4-2 hours
    Servings Prep Time
    12 Buns 30 minutes
    Cook Time Passive Time
    23-25 minutes 1 3/4-2 hours
    Everyday Lunch Buns
    Print Recipe
      Servings Prep Time
      12 Buns 30 minutes
      Cook Time Passive Time
      23-25 minutes 1 3/4-2 hours
      Servings Prep Time
      12 Buns 30 minutes
      Cook Time Passive Time
      23-25 minutes 1 3/4-2 hours
      Ingredients
      Servings: Buns
      Instructions
      1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
      2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
      3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
      4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
      5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

      Beet Salad with Creamy Feta Dressing


      Beet Salad with Creamy Feta Dressing
      Print Recipe
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        15 minutes
        Beet Salad with Creamy Feta Dressing
        Print Recipe
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          15 minutes
          Ingredients
          Salad
          Dressing
          Servings: people
          Instructions
          Salad
          1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
          2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
          Dressing
          1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
          Recipe Notes

          -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

          -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

          -This recipe makes 4 starter size salads if desired.

          Lemon on Lemon Cupcakes


          Lemon on Lemon Cupcakes
          Print Recipe
            Servings
            22-24 cupcakes
            Servings
            22-24 cupcakes
            Lemon on Lemon Cupcakes
            Print Recipe
              Servings
              22-24 cupcakes
              Servings
              22-24 cupcakes
              Ingredients
              Cupcakes
              Glaze
              Buttercream
              Servings: cupcakes
              Instructions
              Cupcakes
              1. Preheat oven to 350℉. Line muffin tins with desired paper liners and set aside. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside.
              2. Using an electric mixer or stand mixer fitted with whisk attachment, whisk together sugar, oil and lemon zest until combined. Add one egg at a time, beating well after each. Whisk in buttermilk, lemon juice, and lemon extract. Add flour mixture all at once and whisk until smooth, about 1 minute. Carefully add boiling water with mixer on low and whisk until incorporated and batter is smooth, increasing speed when water has been incorporated, about 1 minute.
              3. Using a 1/4 cup measure, scoop batter into prepared cupcake tins and bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes before removing cupcakes to a wire rack. Once removed from tins, glaze cupcakes as per directions below.
              Lemon Glaze
              1. Combine sugar and lemon juice in a small sauce pan over medium heat and whisk until sugar has dissolved and mixture comes to a boil. Remove from heat and use while still warm.
              2. Brush cupcakes with glaze once they have been removed from the tins to a wire rack. You will have enough glaze to make two passes with the glaze.
              Buttercream
              1. In a small pot combine sugar, water and lemon juice. Over medium high heat bring mixture to a boil whisking often until sugar has dissolved. Brush any sugar crystals away from the side of the pot with a pastry brushed dunked in cool water. Once sugar has dissolved, stop stirring and attach a candy thermometer to the side of the pot and continue to boil until mixture reaches 240℉.
              2. Using a stand mixer fitted with a whisk attachment, beat egg yolks until smooth and creamy, 1-2 minutes. When sugar syrup reaches 240℉, slowly pour syrup into egg yolks with mixer running on medium high. Try to hit the side of the bowl with the syrup as you pour. Once all the syrup has been incorporated, continue to whisk until the temperature has dropped to room temperature, about 65-68℉.
              3. Add butter by the tablespoon, making sure each piece is incorporated before adding the next. Once all the butter is added, the buttercream should be light and fluffy. Whisk in lemon extract and food colouring.
              4. French buttercream is a little softer than others and therefore recommended here to dollop each cupcake with approximately 2tbsp and smooth over cupcake.
              Recipe Notes

              -Start whisking egg yolks once sugar syrup hits about 210℉, that way they will be ready when syrup hits 240℉.

              -Use a sealable bag or two filled with ice and a small amount of water to place around the mixer bowl to help it cool to room temperature faster.

              Buttermilk Ranch Onion Rings

              Buttermilk Ranch Onion Rings
              Print Recipe
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Buttermilk Ranch Onion Rings
              Print Recipe
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Flour Dredge
              Onion Rings
              Servings: People
              Instructions
              Flour Dredge
              1. Whisk all ingredients together in a small bowl. Set aside.
              Onion Rings
              1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
              2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
              3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
              4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
              Recipe Notes

              Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

              Recipe Source:  Compelled To Cook

              Pumpkin Seed and Nut Muffins

              Pumpkin Seed and Nut Muffins
              Print Recipe
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Pumpkin Seed and Nut Muffins
                Print Recipe
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Pumpkin Seed & Nut Muffins
                  Almond Topping
                  Servings: large muffins
                  Instructions
                  Pumpkin Seed & Nut Muffins
                  1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
                  2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
                  Almond Topping
                  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
                  Recipe Notes

                  Recipe Source:  Compelled To Cook