Goudy Straight Trippin'

Category: Bread

  • Banana Chocolate Chip Muffins

    Banana Chocolate Chip Muffins

    So now that I am no longer working, I have more time to bake which everyone in the house loves! This week my lovely bananas were begging me to use them since they were turning. I have always seen recipes that incorporate bananas and chocolate so of course I had to try it.

    INGREDIENTS

    • 4 large, ripe bananas, mashed
    • 1/2 cup white sugar
    • 1 egg, beaten
    • 2 vanilla beans or 2 teaspoons of vanilla extract
    • 1/3 cup melted butter
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups flour
    • 1/2 to 1 cup of chocolate chips

    DIRECTIONS

    Preheat oven to 350 degrees F (180 Celsius).

    Mix the mashed banana, sugar, egg, butter and vanilla together in a small bowl. Set aside. In a separate bowl, whisk together the baking soda, baking powder, salt and flour. 

    Add the dry ingredients to the wet ingredients and mix well. Fold in the desired amount of chocolate chips. Bake for 20 minutes.

  • Buttermilk Biscuits

    Buttermilk Biscuits

    I have been searching for a buttermilk biscuit recipe that I love and that is easy for everyone, and I believe I have finally found it! It is simple and only requires three ingredients, okay a little bit more if you do not have self rising flour or buttermilk but those are an easy fix.

    INGREDIENTS

    1 stick (1/2 cup) butter, cold, plus more for the pan

    2 1/4 cups self-rising flour* (you may need up to 1 cup more flour if the dough is sticky)

    1 1/4 cups buttermilk*, cold

    DIRECTIONS

    Preheat the oven to 450°F (232°C).

    Cut the cold butter into 1/4-inch-thick cubes. Add the butter to the flour in a large bowl. With a pastry blender, cut the butter until the mixture resembles coarse crumbles. If you do not have a pastry blender, you can use a fork. Cover and refrigerate for 10 minutes. Lightly butter your baking sheet.

    Next, add the buttermilk to the flour mixture, stirring just until the flour is moistened. The dough will be very sticky. On a lightly floured surface, turn the dough out and knead 3 or 4 times, gradually adding flour as needed. Press the dough into a rectangle and fold over onto itself in three sections, do this two more times.

    Use your hands to pat or a rolling pin to press the dough down into a 1/2-inch thickness on a lightly floured surface. Cut the dough with a floured 2-inch cutter. Place the biscuits side by side on the prepared baking sheet or jelly-roll pan. The biscuits should touch. (not all of mine were touching but they came out just fine)

    Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let them cool ever so slightly. 

    * If you do not have self rising flour, add 3 tsp of baking powder and 1 tsp of salt.

    * If you do not have buttermilk, add 1 Tbl + 3/4 tsp of distilled vinegar to the milk and let it sit for 10 minutes.

  • Homemade Pizza

    Homemade Pizza

    The request for dinner tonight was homemade pizza! It is one of my favorites and very easy to put together. I also tried out a new crust recipe and it was a hit as well!

    Ingredients:

    • Homemade pizza crust
    • Hot Italian Sausage (one package)
    • 1 yellow onion, diced
    • 1 sweet pepper, diced
    • 3 cloves of garlic
    • red pepper flakes
    • 4 tomatoes, sliced
    • pepperoni, slices
    • 2 cups of mozzarella, grated
    • 1 cup of mild cheddar cheese, grated
    • 1/2 cup of mushrooms, optional 

    Directions:

    Sauté the onions, pepper and garlic. Remove the casing from the sausage and add to the sauteed mixture, cook until done.

    Take your pre-baked crust and sprinkle with red pepper flakes. Next line the crust with the tomatoes and lightly salt them. Cover sparingly with half of the mozzarella cheese. Next add half of the pepperoni slices (however many you would like) and mushrooms and cover with the cheddar cheese. Add the sausage mixture and more pepperoni slices. Next cover with the remaining mozzarella cheese. Bake for 20-25 minutes.

    Slide the pizza out onto a hard surface, cut and serve hot! 

    You can use any toppings you like – these are our favorites!

  • Homemade Pizza Crust

    Homemade Pizza Crust

    Pizza is one of my favorites, especially when it is homemade! Instead of buying pre-made crust, I decided to make my own tonight. Thankfully, it was a hit! It did not rise as well as I thought it would but the crust on the bottom was nice and crisp! I used my stand mixer, however, it would be just as easy by hand. You do need a little prep time as it takes an hour and a half to rise, but once you make this you will not by pre-made again.

    Ingredients:

    • 1 cup of lukewarm water (about 80-100 degrees)

    • 1/2 T of sugar

    • 2 T of olive oil

    • 2 tsp of salt

    • 1 T of Italian Seasoning

    • 1/2 T of Garlic powder

    • 3 cups of flour 

    Directions:

    Add the warm water and sugar to the bowl and stir. Next add the yeast to the bowl. Stir gently and let the yeast mixture stand for about 10 minutes to proof. Add the olive oil, salt, Italian seasoning, garlic powder and flour. Knead the dough slowly for a few minutes until it all comes together, roughly 3-5 minutes. If using a stand mixer, take the bowl out of the machine, remove the hook and cover the bowl for an hour in a nice warm place. If you are not using a stand mixer and are doing it by hand, cover the bowl for an hour in a nice warm place. Next turn it out on a pastry mat or silicone mat and cover with a towel or cling wrap for 30 minutes.

    Heat the oven to 400 degrees. Roll out the dough to desired pan size. I used my large bar pan which is 10 x15 and the crust was medium to thin, similar to a hand tossed version. Put the dough on the pan and bake for 15-20 minutes. Now you are ready to add your toppings and bake your pizza! Enjoy!

  • Crack Biscuits

    Crack Biscuits

    This recipe is not your typical biscuit recipe. It only has THREE ingredients (five, if you do not have self-rising flour on hand), however, it is so delicious and easy you will find yourself making this several times a week. I have made this with Chicken and Dumplings, shrimp and grits, fried pork chops – the list of possibilities is endless. The hardest part about this recipe is knowing ahead of time that you want to make them, as it requires at least 30 minutes of refrigeration before cooking. Do not worry if your biscuits come out looking like hockey pucks or if they did not rise very much, they will melt in your mouth – I promise!

    Ingredients:

    • 16 ounces cream cheese, softened

    • 1 1/3 cup of butter, softened

    • 2 cup of self-rising flour*

    Directions:

    In a mixer, mix together the cream cheese, butter and flour until it blends together well and acquires an elastic texture. Split the dough in half, form into a ball, and flatten. Wrap the doughs wax paper or foil if you do not have any wax paper on hand, separately. Refrigerate for at least 30 min.

    Preheat the oven to 425 degrees. Lightly sprinkle your surface with flour. With floured hands or a floured rolling pin, roll out one portion of the dough at a time to about 1/2 inch thick.  Cut out the biscuits and place on to your pan.  The scraps may be combined to make additional biscuits. Place the biscuits in the freezer for 5-10 minutes.

    Bake the biscuits on the top rack of the oven for a total of 12 to 14 minutes until light golden brown. Serve hot. You can also half the recipe if you want to make a smaller amount of biscuits.

    * If you do not have self-rising flour, you can make your own. For 1 cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

  • Banana Nut Bread

    Ingredients

    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 4 overripe bananas
    • 1 cup sugar
    • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 cup pecans, finely chopped
    • Confectioners’ sugar, for dusting

    Directions

    Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

    In a large bowl, combine the flour, baking soda, and salt; set aside.

    Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

    Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

    Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.