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Tiramisu Sandwich Cookies

Posted by in Baking

Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Tiramisu is our favorite dessert to order out at a restaurant. Whenever we see it on a menu, we always have to get it! No self-control there. I rarely make it at home because it’s pretty time consuming and, let’s be honest, a little complicated. That being said, when I saw these mouth-watering Tiramisu Sandwich Cookies from Tanya, I knew I had to make them as soon as possible. What a fun treat! Two super fudgy double chocolate cookies sandwiched with creamy tiramisu filling? Sign me up.

I was so happy with the way these sandwich cookies turned out and know I’ll make them over and over again for special occasions. The cookies were soft and cake-like and the filling was just sweet enough, with a hint of Kahlua. My husband went absolutely crazy over them and already requested that I make them again so he can share with his office. I took that to be a very good sign!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Here’s what you need to get started! These are just the ingredients for the cookies. As you can see, lots of chocolate goes into these bad boys! Not that I’m complaining! We’ve got semisweet, unsweetened and mini chocolate chips. Amen to that.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

And here are the ingredients for the creamy tiramisu filling. All the good stuff right here. Marscapone cheese, cream cheese, powdered sugar, vanilla, and let’s not forget the Kahlua. It really puts these over the edge!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

First things first: let’s melt that chocolate. Combine the semisweet chocolate, the unsweetened chocolate and the butter in a small saucepan over low heat. Be sure to keep stirring this once it starts to melt so that the chocolate doesn’t burn. Is there anything better than the scent of chocolate melting on your stove? I think not, friends. I think not.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

After about six minutes, you’ll have something that looks like this. Make sure there are no little lumps remaining! Just smooth, creamy melted chocolate. Heavens.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Now is the time to prep the rest of your ingredients. In a small bowl, whisk together the flour, baking powder, salt and instant espresso. Set this aside.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Beat the eggs with the sugar and vanilla until thick and pale in color. I used an electric mixer for this but you don’t have to—a good old fashioned wooden spoon would be just fine here. Keep beating or mixing until the mixture is pretty thick. When you pull up the spoon or whisk attachment, “ribbons” of batter should fall back into the bowl.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Once you’ve got that going, drizzle in the melted chocolate from before.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

I like to use a rubber spatula here to really get everything from the bottom of the bowl. Plus, a rubber spatula makes it easy to fold the batter as opposed to mixing it, which results in flatter cookies. No one likes flat cookies!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

You can add the dry ingredients now.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Fold them in like we just talked about. The batter will thicken up a lot!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Finally, my favorite part: the mini chocolate chips. Yum. Just look at how cute they are! Fold those in as well then let the batter sit for about 10 minutes while you preheat the oven and prep your cookie sheets with either a Silpat or parchment paper.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Drop big ol’ spoonfuls of cookie dough onto your prepared sheets about two inches apart. Resist the urge to lick the spoon here!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Bake the cookies at 375ºF for just eight minutes. When done, the center of the cookies should still feel slightly soft but the edges should be set. Let ‘em cool while you make the yummy filling!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

To make the filling, beat together the marscapone cheese and the cream cheese. Then, add the powdered sugar and keep beating until smooth. Sort of like cream cheese frosting without the butter!

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Then, add the special ingredient. Just two tablespoons of the good stuff. It goes a long way. Also add the vanilla extract here and continue beating until smooth. Drool.

 
 
 
Tasty Kitchen Blog: Tiramisu Sandwich Cookies. Guest post by Jenna Beaugh of Eat, Live, Run, recipe submitted by TK member Tanya Schroeder of Lemons for Lulu.

Sandwich the cooled cookies together with the filling and voila! You’re done. These are great freshly made, but I found that I liked them even better after a few hours in the fridge—if you can wait that long, that is. Seriously delicious!

Thank you Tanya for providing the recipe for this treat! We thoroughly enjoyed every last crumb and I can’t wait to make them again soon. Visit her blog Lemons for Lulu for more of her creations!

 
 

Printable Recipe

Tiramisu Sandwich Cookies

See the full recipe post on Tanya Schroeder @lemonsforlulu’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

Espresso chocolate cookies hugging a creamy Kahlua and mascarpone filling.

Ingredients

  • FOR THE COOKIES:
  • 5 ounces, weight Semi-sweet Chocolate, Chopped
  • 2 ounces, weight Unsweetened Chocolate, Chopped
  • 2 Tablespoons Butter
  • ¼ cups Flour
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Espresso Powder
  • 2 whole Eggs
  • ⅔ cups Sugar
  • 1 teaspoon Vanilla
  • ¾ cups Mini Chocolate Chips
  • FOR THE FILLING:
  • 8 ounces, weight Mascarpone Cheese Softened
  • 2 ounces, weight Cream Cheese, Softened
  • ¼ cups Powdered Sugar
  • ½ teaspoons Vanilla
  • 2 Tablespoons Kahlua Liqueur

Preparation Instructions

For the cookies:
In a small saucepan, combine chocolates and butter. Heat over low heat until both have melted. Stir until smooth then remove from heat and set aside.

In a small bowl, combine flour, baking powder, salt and espresso powder. Set aside.

In a mixing bowl, beat together eggs, sugar and vanilla until mixture begins to thicken. Stir in cooled chocolate mixture followed by flour mixture. Beat until combined. Fold in chocolate chips. Let batter stand for 10 minutes in order to thicken up.

Preheat oven to 375 F. Drop dough by the tablespoon full onto a parchment paper- or Silpat-lined baking sheet, keeping each cookie about 2 inches apart.

Bake for 8 minutes or until edges are set and cookies are slightly cracked. Remove pan from oven and set it on a rack. Let cookies cool for 1 minute before removing them from the pan to a cooling rack.

For the filling:
In a medium sized bowl beat together mascarpone and cream cheese. Add in powdered sugar, vanilla and liqueur and mix until combined.

Spread a healthy tablespoon of filling on the flat side of one cookie then top with another cookie. Repeat until you’ve used all of the cookies.

Makes 12 sandwich cookies. Store assembled cookies in an airtight container.

Recipe adapted from Better Homes and Gardens.

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Sugar Cookie Butter (Gluten-Free!)

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

 
This yummy (and surprisingly healthy!) homemade cookie butter combines the two great loves of my life: cookie dough and nut butter.

I’ll be honest and tell you guys that whenever I bake cookies, which is quite often given my job, I never wash my bowl out until after I’ve swiped my finger through it at least half a dozen times. Sometimes more, depending on the day. Don’t act like you have no idea what I’m talking about!

So when I found Rachel’s recipe for a spreadable cookie dough that contains no raw eggs, I leapt for joy! As a bonus, it’s even gluten-free. This incredibly addicting Sugar Cookie Butter tastes just like sugar cookie dough and is simple to make, as long as you have a food processor or high speed blender.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

Here’s all the ingredients you need: raw cashews, banana chips, baking soda, cream of tartar, vanilla extract, honey and coconut oil.

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

First, combine the cashews and banana chips in your food processor and process until a crumbly nut butter consistency is reached. For me, this took almost eight minutes and I stopped the food processor a few times to scrape down the bowl with a rubber spatula (and taste test!).

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

If you’re not sure, keep going! It’s impossible to over-process this.

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

After your banana chips and cashews are combined and relatively smooth, add your honey.

Note that I added double the amount of honey that was listed in the original recipe. What can I say? I like my cookie butter sweet.

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

After adding the honey, add the vanilla extract with the motor running …

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

Followed by the cream of tartar …

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

And the baking soda! Scrape down the sides of your bowl and run the motor on low until all ingredients are completely combined.

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

The last ingredient to add is the coconut oil. Mine was extra soft because it had been sitting on my counter in the sunshine for a little while. I added four teaspoons of this.

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

Give it another whirl and then taste. I think it tastes just like cookie dough with a hint of banana. I couldn’t get enough!

 
 
 
Tasty Kitchen Blog: Sugar Cookie Butter. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rachel of Studio Cuisine.

I like to serve my cookie butter spread on (what else?) cookies! Cookies on cookies on cookies. It’s my dream come true. I also thought the rainbow sprinkles made for a pretty touch.

This would be a great afternoon snack for little ones. The cookie butter would also be delicious on top of oatmeal or with sliced apples. You really can’t go wrong; it’s so good!

Thanks, Rachel, for the recipe. Go visit her blog Studio Cuisine for more of her incredible creations!

 
 

Printable Recipe

Sugar Cookie Butter

See the full recipe post on Rachel {Studio Cuisine}’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

A creamy cashew butter that tastes just like sugar cookie dough! You won’t believe it’s healthy!

Ingredients

  • 1-½ cup Raw, Unsalted Cashews
  • ⅓ cups Banana Chips
  • 1 teaspoon Honey
  • ⅓ teaspoons Vanilla Extract
  • ¼ teaspoons Cream Of Tartar
  • ¼ teaspoons Baking Soda
  • 4 teaspoons Coconut Oil

Preparation Instructions

Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary.

Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.

Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached. I added in about 4 teaspoons. This amount got me a thicker nut butter that had a cookie dough-like consistency, but feel free to add more.

Yields about a cup of sugar cookie butter. Lasts for up to 1 week at room temperature in an airtight container.

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Linguine and Clam Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

 
Hello friends! I’m here today to share a recipe out of my new book, White Jacket Required. It feels a bit odd to say “my new book”, as if I ever had an old book (I did not!). I’m still getting used to this whole author thing — so far, it’s pretty cool! The book is a memoir about my time at culinary school, and it includes about thirty of my very favorite family recipes. I’m really excited to share one of them with y’all today, and that is Linguine and Clam Sauce.

I LOVE linguine and clam sauce. It’s been my absolute favorite meal since about the time I was six years old (what six year old loves clams?) and it’s the one I most often request when I go home to visit my parents. My mom can make a mean clam sauce! My version is very simple … and very delicious! I hope you enjoy it as much as I do.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Here are all the ingredients you’ll need, minus extra virgin olive oil and parsley for serving. So grab your linguine, lemon, red pepper flakes, three cans of clams, shallot and Parmesan cheese. No need to get fancy clams from the seafood counter at the store—I actually prefer using canned clams here!

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

First, you’ll want to drain your clams and reserve about a half cup of clam juice for the sauce. I usually just toss all my drained clams in a small bowl for easy access later.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Now, mince your shallot. (I almost chopped my finger off thirty seconds before taking this photo. Don’t follow my lead! Pay attention to what you’re doing; your fingers depend on it.)

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Heat up a tablespoon of olive oil in a large skillet and add your minced shallots.

I absolutely love using my shiny red Le Creuset cast iron skillet for this—and anything, for that matter! It was a gift when I was going through culinary school and the first “nice” piece of cookware I ever owned. I love it so.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Sauté the shallots for about five minutes till soft, then add the clams. Continue cooking for another couple minutes here.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Then, pour in the reserved clam juice …

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Add a squeeze of lemon …

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

And, finally, a sprinkle of red pepper flakes. You can adjust the amount of red pepper flakes according to how spicy you’d like your sauce to be. Personally, I’m a huge fan of spice so I love to add more hot pepper flakes here!

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Bring sauce to a boil, then reduce heat and simmer for three minutes. Then, add your hot cooked linguine to the pan and toss well.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Divide linguine and clam sauce amongst four plates and top with the freshly grated Parmesan cheese and minced parsley. The parsley is optional but oh so pretty!

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Enjoy! I entered the recipe in my Tasty Kitchen recipe box so you can print it out and enjoy your own delicious linguine and clam sauce at home soon. And speaking of making it at home, check back here tomorrow for a chance to win little special something that’ll help you do just that. I promise I won’t reveal more than that.

P.S. It’s red. (Sorry, I couldn’t help myself.)

 
 

Printable Recipe

Linguine and Clam Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Delicious and nutritious linguine and clams!

Ingredients

  • 8 ounces, weight Dry Linguine Pasta
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 whole Large Shallot, Minced
  • 3 cans (6.5 Oz. Size) Clams, Drained With 1/2 Cup Juice Reserved
  • 1 whole Lemon, Juiced
  • ¼ teaspoons Red Pepper Flakes
  • ½ cups Freshly Grated Parmesan Cheese
  • Minced Parsley, For Garnish

Preparation Instructions

Cook the pasta according to package directions. Drain and set aside.

In a skillet, heat the olive oil over medium heat. When hot, add the minced shallots and saute for about 5 minutes, until very soft. Add the drained clams and continue cooking for another 4-5 minutes.

Add the 1/2 cup reserved clam juice, lemon juice and red pepper flakes to the skillet. Bring mixture to a boil, then simmer for 3 minutes.

Add hot cooked linguine to the pan and toss well with the sauce. Divide amongst plates and top each dish with Parmesan cheese and minced parsley (optional).

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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English Muffin Toastable Bread

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

 
I don’t know about you but I love English muffins in the morning. My favorite way to eat them is toasted with butter and raspberry jam. They are the perfect accompaniment to scrambled eggs. I’m getting hungry just thinking about it! 
When I found this recipe for English Muffin Toastable Bread by my friend and fellow TK member Rebecca, I knew I had to try it! We used to bake delicious English muffin bread at the bakery I worked at, and I miss it dearly. It’s so fun to watch this loaf rise up super high in the oven and, I promise, it tastes JUST LIKE English muffins! For real!

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

The ingredients are pretty basic for this one—just flour (I used regular, all-purpose), water, salt, sugar and yeast. You’ll also need some cornmeal for dusting, three loaf pans, plastic wrap and nonstick cooking spray.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

Before we go any further though, I want to make sure you guys get the right yeast. For this recipe, you’ll need instant (or bread machine or “rapid rise” yeast). I want to be sure you guys get it because I searched for about two weeks prior to making this recipe for “instant yeast” and couldn’t find it anywhere! I was getting very discouraged and contemplated ordering online. Finally, I realized that rapid rise yeast was the same thing as instant yeast. It’s different than regular dry active, as you don’t need water to activate it; you can literally just dump it into your dry ingredients and mix!

(End public service announcement.)

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

First, make the dough. Mix together your warm water, flour, sugar, salt and yeast in a large mixing bowl. You can use a KitchenAid mixer here or a wooden spoon.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

It should look like this after mixing— very wet, sticky and shaggy!

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

Now spray a piece of plastic wrap with cooking spray and drape it over the bowl. Set in a warm place to rise for one hour.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

Ta-dah! It rose! I cut the recipe in half when making this, so if you make the full recipe, your dough will rise higher than mine. Be sure to spray your plastic wrap or else it could stick.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

Prepare your loaf pans by sprinkling in some cornmeal then knock the pans against the counter so that all sides have a generous sprinkle. Shake off the excess in the sink or trashcan.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

Divide your dough evenly into your loaf pans and cover pans with more plastic wrap that has been generously sprayed with cooking spray. You want to fill the loaf pans no more than halfway full of dough.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

Let the bread rise again in a warm spot until it peaks up above the rim of the loaf pans. This took me a little over an hour. Rebecca warned in the original recipe that this bread could possibly over-proof (rise for too long), which would then cause it to crumple when baking. Because of this, you want to make sure you preheat the oven to 350ºF while the loaves are rising so that you don’t have to worry about it once they are ready to be baked.

Bake the loaves for 30 minutes, brush with melted butter, then bake for an additional 10-20 minutes until the tops are golden brown.

 
 
 
Tasty Kitchen Blog: English Muffin Toastable Bread. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by Rebecca of Foodie with Family.

I know it’s best to wait for bread to cool before slicing, but I just couldn’t help myself! I immediately tore into this and slathered it with soft butter and jam. It was amazing and the extra loaf made a lovely gift to a neighbor who will be cat-sitting for me next month.

Thank you, Rebecca! I know what’s for breakfast tomorrow morning. And I know you guys are going to love this bread that tastes just like a big, warm English muffin! Go check out Rebecca’s blog, Foodie with Family. It’s so packed with recipe after recipe of incredible stuff, it’s not even funny.

 
 

Printable Recipe

English Muffin Toastable Bread

See the full recipe post on Rebecca’s site!
4.92 Mitt(s) 37 Rating(s)37 votes, average: 4.92 out of 537 votes, average: 4.92 out of 537 votes, average: 4.92 out of 537 votes, average: 4.92 out of 537 votes, average: 4.92 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 36

36

Description

This gorgeous, simple, golden brown bread has the crags, the holes, the moistness, the crunchy, toasty bits of cornmeal that transfer to your fingers and the incomparable ability to carry sinful amounts of butter and jam, or sauce and cheese, or egg and hot sauce just like its namesake muffins. This recipe is suitable for novice bakers and is easy on the wallet, to boot!

Ingredients

  • 5-½ cups Warm (not Hot) Water
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Sugar
  • 3 packages (1/4 Oz. Packet) Instant Yeast
  • 11-½ cups All Purpose Or Bread Flour (I Like To Do A Half And Half Blend Most Times.)
  • Melted Butter For Brushing The Bread Midway Through Cooking And Then Again After They're Done Cooking

Preparation Instructions

Note: you will also need nonstick cooking spray, plastic wrap, and cornmeal.

To prepare the dough:

Stir water, salt, sugar, yeast, and flour together by hand in a large mixing bowl (or in the bowl of a stand mixer fitted with a paddle) just until combined. The dough will be shaggy and very sticky.

Spray a piece of plastic wrap with nonstick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for about 1 hour or until it looks bubbly and puffy.

Spray 3 standard loaf pans (8.5″ x 9.5″) with non-stick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the interiors are coated with a thin layer of cornmeal. Tap out any excess cornmeal.

Spray your hands with nonstick cooking spray and use them to divide the dough evenly between the pans. The pans should be no more than halfway full. If you need to, spray and cornmeal an additional loaf pan for any excess.

Spray more pieces of plastic wrap with nonstick cooking spray and lay them loosely over each loaf pan. Let rise in a warm, draft-free place until the dough looks bubbly and puffy again, and has risen with the top of the dough dome just peeking above the edge of the pan.

While the dough is rising, preheat the oven to 350°F. It is possible to let this dough rise too long, so be sure the oven is waiting for you rather than you waiting for the oven.

Evenly space the loaf pans in the oven and set the timer for 30 minutes. After 30 minutes, take out one bread pan at a time and brush the tops of the loaves with melted butter. When you place the bread pans back in the oven, rotate their positions from front to back. Bake for an additional 10 minutes or until they are just lightly golden brown.

Immediately turn the loaves out onto a cooling rack and brush again with melted butter. Cool completely before slicing.

The bread can be stored, tightly wrapped, at room temperature for up to a week. If you do not think you can eat it in that time, wrap the cooled, unsliced loaves with two layers of plastic wrap and cover that with one layer of foil before storing in the freezer for up to 3 months. They can be thawed or simply sliced from their frozen state before toasting.

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Chocolate Zucchini Cookies

Posted by in Baking, Step-by-Step Recipes

  Are you looking for a delicious way to use up the rest of your zucchini harvest? Or do you just like sticking vegetables in cookies so that you can call them “healthy” and, thus, eat them for breakfast? I fall into the latter group. These rich Chocolate Zucchini Cookies are both perfectly fudgy and […]

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Tomato, Roasted Pepper and Arugula Pasta

Posted by in Step-by-Step Recipes

  I love a good pasta dish, and this Smoky Tomato, Roasted Red Pepper and Arugula Pasta by Cassie (Tasty Kitchen member BakeYourDay) is just perfect for a delicious late-summer meal! It contains pretty much all my favorite things (besides chocolate). I seriously cannot get enough of this pasta! After you try it, you too, […]

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Apricot Strudel

Posted by in Baking, Step-by-Step Recipes

  Holy strudel! The moment I saw Heather Christo’s mouth-watering recipe for Apricot Strudel, I knew I had to make it as soon as possible. Apricots are in season now, and these sweet little gems are just flooding the farmers market. I hadn’t made a strudel in years (and never an apricot one!), and was […]

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Fresh Ginger Dressing

Posted by in Step-by-Step Recipes

  I love homemade salad dressing, but for some odd reason, never make it! Then, after having dinner at a friend’s house a few weeks ago where I tasted the most delicious homemade dressing that she just whipped up a few minutes before the meal, I got inspired. I was ready. Good salad dressing really […]