Bloomin’ Onion Bread

Got friends coming over? Try this bloomin’ onion bread. You’ll prepare it in a flash and your friends will love it. It’s better if you use sourdough bread to really get the “blooming” effect. We don’t have sourdough bread available at the bakery in Guatemala, so I used a country style round bread, and it worked just fine. I used a small serrated knife to help me cut the bread when I had to do the second part. I think I would have made a tragic mess out of that loaf if I had used the regular bread knife.

If you’re having more than 4 friends over, make at least 2! Trust me, they will be gone quicker than you think.

This recipe can be the base for you to use your creativity and add different ingredients such as, cheddar cheese and bacon instead of just mozzarella and onions. How about individual portions using small round breads? I’ll be experimenting with these ideas over the holidays, I have a ton of family get togethers coming up. (yikes)

Bloomin’ Onion Bread

Recipe adapted from The Girl Who Ate Everything

Ingredients:

1 unsliced loaf sourdough bread (or any round country style bread)

1 lb shredded mozzarella cheese

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds
salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Tip! Use a serrated knife.
Place on a foil-lined baking sheet. Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

08:53 AM
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- appetizer, Baked, blooming, Bread, Cheese
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Pumpkin French Toast

This is the perfect time to try these french toasts, I promise you will love them. Get the family together for an indulgent Sunday breakfast, put on some coffee and enjoy! They are best if you make them with baguette slices (cut lengthwise on a diagonal), and even better, if the bread is a day old. I’m sure thick brioche slices will work well too.

I’ll pick these over pancakes or waffles to share on a special breakfast, they are not overly sweet but have that special pumpkin flavor we are all craving these days. I’ll be out of town for a few days, but when I return I will definitely make these the first chance I get!

Pumpkin French Toast

4 servings

Recipe from Closet Cooking

Ingredients

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Procedure:

Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Heat a pan over medium heat.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
Serve with maple syrup.

09:00 AM
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- Bread, Breakfast, French Toasts, Pumpkin
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Pumpkin Bread with Chocolate Chips

One of the things we love about fall are pumpkins. When I saw this recipe over at FOODILY by Candice Kumai (also known as The Stilleto Chef), I knew I had to make it right away. Usually when making Pumpkin Bread, you can get a very dry, heavy and tough bread as the result. The secret here is don’t over mix!

I read the recipe a couple of times, so I decided that I would mix the butter and sugar with a hand mixer, until they were a uniformly mix. That’s when I switched to a rubber spatula. I added the eggs one at the time and then the pumpkin puree. After that, I just folded the dry ingredients and the chocolate chips. That’s all! It is an incredibly easy recipe to make, and with the addition of the Nutella swirl on top, you get an extra nutty and chocolate flavor that will make you crave for seconds (or thirds)!

Pumpkin Bread with Chocolate Chips

Recipe By: Candice Kumai
Yield: 2 small loaves

Ingredients:
1¾ cup pureed pumpkin, one 15 oz. can
⅓ cup butter, softened
½ cup light brown sugar
½ cup dark brown sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ cup chocolate chips
2 to 4 tablespoons Nutella, depending on how much you want to add!

Directions:

Lightly grease two small 8½” x 4½” x 2″ loaf pans, with non-stick baking spray and lightly four with a dash of cinnamon and preheat oven to 350 degrees.
Sift in the dry ingredients, flour, baking powder, cinnamon, ginger, nutmeg. Set aside.
With the help of a hand mixer, mix the soft butter with the brown sugar. Make sure the butter mix is uniform and soft.
Now, with the help of a rubber spatula, add the eggs one at the time, and finish with the pumpkin puree. Don’t over mix!
Fold in the dry ingredients, incorporate all the wet and dry ingredients, gently fold in the chocolate chips to make a dough, but careful not over mix! (over mixing will make the bread tough).
Transfer the batter to the loaf pans and add a tablespoon (or two) of Nutella on top.
Bake on the middle rack for about 45 minutes or until the top is golden brown and the loaf is a bit firm to the touch. The Nutella will look shiny and still very spreadable, it’s ok!
Remove from heat, allow the loaf to cool before handling.