I’m always up for a baking challenge so when Julie over at Willow Bird Baking challenged her readers to make croissants, I didn’t hesitate to sign up. I love croissants, but like donuts, I rarely eat them because of how bad they are for you. But there’s just something about making something from scratch that makes it seem less bad for you. I guess because you have to put actual time and effort into making it instead of just going into a store and buying it. Plus, it’s Brandon’s birthday this week and that is one of the 4 times of the year (along with my birthday, Thanksgiving and Christmas) that I let myself eat whatever I want without feeling guilty about it.

And these croissants? Are absolutely worthy of much guilt, but they’re just way too delicious and way too much work to feel guilty about. I mean, I made these croissants. From scratch. All by myself. That is an accomplishment, not something to feel bad about. These croissants taste better than any that I’ve had from a bakery or store. It could just be because I made them myself, but still, they practically ooze buttery goodness.

When you read through the directions (that fit on 3 full pages when I printed them out) this recipe seems really daunting, but it turned out to be much easier than I imagined. It doesn’t matter if you have experience making bread or pastries. Do you know how to fold a sheet of paper in thirds to fit in a standard sized envelope? Then you know how to fold the dough correctly.

The issue is time, because you really need a full weekend to make these. The first day you mix up the dough, knead it (your mixer can do most of the work), and fold it. Folding only takes a few minutes, but each time you fold it you have to put it back in the fridge to chill for an hour. The dough is folded a total of 4 times, so that takes a while. After the folding is done, the dough chills overnight. The next day you roll out the dough, cut it into little triangles, stretching a little so they look like slices of pizza and then rolling them up into the croissant shape. Finally, they just need to rise for a few hours and then you can bake them. Even though it takes a few days, the actual hands-on time of making these is only a couple of hours.

I also like that you can make these ahead of time (up to shaping them) and freeze them individually. Pull a bunch out of the freezer whenever you want, give them about 3 hours to thaw and proof and you’ll have fresh, hot croissants for your Sunday Brunch or any other special occasion.

This recipe shows how much I suck at math, though. I halved the recipe to make 12 , but I still somehow wound up with 24 croissants. They were just mini croissants instead of full-sized! But their cute size made up for the fact that they were kind of misshapen. If in doubt, go ahead and make the full recipe and freeze half of them. That’s a lot easier than trying to figure out the correct dimensions.

So, are you up for a challenge? Julie took the time to write out all the directions really clearly and helpfully (including diagrams and videos!), so please visit her site to get the recipe. These croissants are so much fun to make and absolutely worth the time and effort. You’ll feel like a baking superstar afterward!

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Thanks so much to everyone who participated in my giveaway, it was really fun to read everyone’s comments and learn about some of your food preferences. I’ll definitely be thinking about your answers when I’m looking for new recipes to share in the future!

Anyway, let’s get to it, shall we? I wanted to make it as fair as possible, so I made a numbered list of each comment in the order they were posted and then I entered the number range in the random number generator and got it to pick 2 numbers.

The winner of the first cookbook, Everyday Food: Fresh Flavor Fast is:

Barbara of Ricette Barbare!

The winner of the second cookbook, How to Cook Everything is:

Sherry of Sherry Starts Cooking!

Congratulations to Barbara and Sherry! I will be in touch today so I can get those cookbooks out to you guys ASAP.

On a sappy note, I really want to thank all my readers. The last two years have been great and I hope to be blogging here for many more. I truly appreciate every single comment and email I’ve gotten. The food blog section of my feed reader is massive thanks to you guys! But I always love finding new blogs, so if you’ve never commented before or haven’t included your blog URL, please say hi sometime.

Anyway, since this is a food blog, I thought I should have some food in this post, right? And since my feed subscriber number has doubled in the just the past year alone I figured a lot of you guys may have missed some of my earlier recipes. So in honor of my blog anniversary and also since it’s almost the 4th of July and American readers may be looking for some good things to make over the weekend, I present you with Back to the Cutting Board’s Greatest Hits. These are my personal favorites as well as some of the most popular recipes on here. Enjoy!

Black and White Chocolate Cheesecake Supreme

Oatmeal Cream Pies

Chicken a la King

Applesauce Bread

Pineapple Stuff

Cheesecake Brownies

Mardi Gras King Cake

Pink Grapefruit and Strawberry Granita

Asiago-Crusted Pork Chops with Sweet Pea and Pepper Toss

Orange Cinnamon-Raisin Swirl Coffee Cake (AKA The GIANT Cinnamon Roll)

Lasagna Rolls with Roasted Red Pepper Sauce

No Bake, Chewy Granola Bars (just like Quaker!)

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I haven’t eaten enough bran muffins to say if these are the best ever but these muffins are pretty damn good. In fact, I thought they tasted a lot like these molasses cookies, which are a favorite of mine. Any muffin that tastes like a cookie is a win for me, so I liked these a lot.

The only thing I wasn’t on board with was the fruit in them. The original recipe, which is from the current month’s issue of Everyday Food, had pineapple. The adapted recipe that I used has canned peaches instead. I don’t like peaches, (especially canned peaches) so I went with pineapple. Since I love pineapple I thought I would love pineapple in bran muffins, but I really didn’t. It just stood out too much to me. I also felt it made the muffins too mushy in spots, especially considering they are already very moist in the first place. Next time I think I’ll use raisins or cranberries. Apples or bananas might also work well. Your mileage may vary depending on what kinds of fruit you like so you could adapt it to your tastes.

Honestly, these muffins are flavorful enough by themselves that they don’t even need fruit added. Considering most bran muffins I’ve tried have tasted bland, I think that’s saying a lot. The molasses, brown sugar and spices really make these muffins shine.

Get the recipe over on Sarah Jio’s blog.

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My boyfriend skyped me from work on Friday with a link to the article on Whoopie Pies in the New York Times. “You need to learn how to make these”, he said. Not being one to pass up a baking challenge I made them later that night.

Apparently, whoopie pies are the new cupcake, but I don’t know…I’ll stick with cupcakes thanks very much. Not to say they aren’t good because they are, but my issue was with the filling. Personally, I HATE making frosting. It was a miles better experience with my new stand mixer (I completely gave up making frosting with my hand mixer as it was just disaster after disaster with that thing), but it was still a pain and in the end I wasn’t that impressed. I know it’s called Buttercream, but geez, it’s 2 whole sticks of butter! I thought it was butter overload.

Next time I’ll be cutting the amount of salt in the recipe by half as both the cakes and the filling were a bit too salty. Also, I’m going to skip the frosting and fill the cakes with low-fat ice cream instead because my boyfriend and I agreed these would make awesome homemade ice cream sandwiches (and I won’t have to feel as guilty since I won’t be eating a pound of butter).

I think this would be a great treat to make with/for your family if you have kids, though. To get the round shape, you scoop out the batter with an ice cream scoop, which I know I would have enjoyed helping my mom with. Now that I know how much of a pain it is to make frosting that kind of kills my enjoyment of it, but I would have loved the stuff when I was a kid. True story: I used to take those small tubs of butter at restaurants and mix in a packet of sugar and eat it. Are you surprised I had such bad eating habits that I started a whole blog to try to correct them? Yeah, me neither.

• Read about the history of Whoopie Pies »
• Get the Whoopie Pie Recipe »

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As I mentioned in my last post, I have major sweet tooth. So donuts are one of my very favorite things. But since they are also one of the very worst things for you to eat, I try to stay away from them. It helps that my boyfriend HATES donuts (unless they are fresh from the oven Krispy Kreme donuts), so I never have a good enough excuse to buy them. Because of that, I probably only eat donuts a few times a year, but that doesn’t mean I don’t have cravings for them, well, all the time.

So a couple of weeks ago, when I stumbled upon this recipe for dead simple donuts I just could not pass it up. I had to see if they were any good! I bought a can of pizza dough the next time I went to grocery store and tried it out the next day. I have never fried anything before, so I was scared to death I was going to burn the house down, but frying is surprisingly easy. And the donuts turned out to be pretty good, not Krispy Kreme good, but I thought they tasted almost exactly like funnel cake, which is a win in my book.

So cut to this week, when I had another craving for donuts and I figured I’d use the rest of the dough I had left. But apparently that dough does’t keep very well, because it was discolored and moldy looking, so that was out. But I still wanted donuts! So I decided I’d just make my own. After searching around for a recipe, most of which involved yeast (which I don’t have), I found one called Super Easy Donuts. That’s the kind of title that I’m all about. After making this recipe though, I’m rethinking the title. It actually took me two tries because the first batch was basically batter, it was in no way dough, and that was after following people’s instructions to lessen the amount of milk. So the second batch I lessened the milk even more and added an ass-ton of flour and finally got it into a dough-like substance that I could roll out. From there it was smooth sailing. And they turned out pretty good, too.

They are definitely more cakey than the pizza dough versions. I made full size donuts and donuts holes and I thought this recipe really lends itself to the holes as the cakey-ness isn’t so overpowering when it’s bite-sized. Many of the commenters on the original recipe had even suggested forgoing dealing with trying to roll out the dough and just dropping them in the hot oil by spoonfuls. That would probably make them less cakey, too, since you wouldn’t need to add all the extra flour to get them to roll out.

But one thing I did like about the cakey donuts is that they kept really well. The recipe says to serve immediately, but honestly, I liked the donuts SO much better the next day than I did when they were warm. I wrapped them up in foil overnight and when I tried one the next day it was really moist and soft and a lot less dense than it had been when it was warm. I also thought the bread dough tasted a lot sweeter. I don’t think the pizza dough version would taste anywhere near as good the next day, in fact they might be pretty gross: imagine day old funnel cake.

The pizza dough version is really good if you are looking for a something fast but if you want to go with homemade (who knows what kind of chemicals are in those canned doughs) this is a good, pretty simple recipe. I’ve made further modifications to it that should help with the dough problem, based on my experience making it and all the other commenters on the original recipe. One day I’ll have to try to make the yeast version, but the word “yeast” scares me too much right now.

I did have a lot of fun adding the toppings to the donuts. I tried cinnamon-sugar, powdered sugar, melted chocolate and lemon glaze (same as my lemon cakes), you can make regular glaze by using milk instead of lemon juice.

Donuts

Adapted from this recipe on Allrecipes.com

The Ingredients

1. 6 tbsp. plain yogurt OR 6 tbsp. buttermilk OR 6 tbsp. of milk with 1 tbsp. white vinegar dissolved in it (let sit about 10 minutes)
2. 2 tablespoons butter
3. 3/4 cup white sugar
4. 1 egg
5. 1/2 teaspoon vanilla extract
6. 2 1/2 – 3 cups sifted all-purpose flour
7. 1/2 teaspoon baking soda
8. 1/4 teaspoon salt
9. 1 quart oil for deep frying (I like peanut oil)

The Process

1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla until well blended.

2. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the milk/yogurt. Add some more flour if you still think it’s not doughy enough.

3. Roll dough out on a (very) floured surface to 1/3 inch thickness. Cut out donuts. I don’t have a fancy donut cutter, so I used a small bowl and a cap from the oil bottle for the middle hole. Let stand for about 10 minutes.

4. Heat the oil in a large deep skillet to 375 degrees (F). Fry donuts in the hot oil until golden, turning over once. 1 minute 30 seconds was the magic number for me. I let them fry on the first side for 1 minute and then turned them over and let them fry for 30 more seconds. Drain on paper towels. Cover with confectioners’ sugar, cinnamon-sugar, glaze or whatever else you want while they are still warm, and serve immediately.

Servings 10-18 donuts (depends on how big they are) – I got 8 donuts and 10 donuts holes from the batch.

[rating:3.5]

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But that doesn’t mean I haven’t been cooking at all.  I’ve had a few failed recipes or at least recipes that I didn’t think were blog worthy.  I’ve made some VERY yummy things, too, but they were things that cooks much better than I have already posted about on their own blogs. So with that in mind, I will link to these wonderful dishes which you should go and make right this minute.  Also, I just wanted to mention my Food and Recipe Links on the sidebar over there.  I bookmark lots of yummy recipes from all the foodblogs I read, so I highly recommend taking a look if you are searching for something new to make.

Pioneer Woman’s Spicy Shredded Pork – This was sooo good and deceptively easy to make.  I recommend roasting that pork for as long as possible.  I think I did it for 7 hours?  I was worried about having to shred it but when I took it out, it just fell apart, I barely had to do any work.

This is another instance of my branching out as my severe pickiness has not allowed me to eat anything but chicken in tortillas.  But pork in tortillas is just as good, I have no idea why the idea of it bothered me for so long.  I’m just an idiot, I guess.  We had plenty of leftovers, so I wound up making quesadillas with it a few days later, which was a treat.  But this stuff is so versatile, you could make sandwiches, you could put it in casseroles, I don’t even know what else, but I’m sure a more creative cook that I could think of about a million dishes to make with this pork.  It will definitely be a staple in my house for now on.

Crash Hot Potatoes – I’m always looking for new side dishes, especially new things to do with potatoes.  I made these a while ago, but they were really good and also just a fun way to eat potatoes.

Vanilla Buttermilk Cake – My boyfriend, who hates cake, by the way, decided that he wanted a cake last week while we were watching Ace of Cakes.  I never get to make cakes so of course I jumped at the opportunity.  The problem is he wanted a white cake.  I have lots of good recipes for chocolate cakes, but I’ve never made a white cake that I’ve been happy with.  That is until now.  This recipe produced the lightest, fluffiest, yummiest, white cake I’ve ever had.  I was amazed by how good this was, because normally I’m not really a fan of white cakes at all.

It was so good that it overcame the horrible frosting I made for it.  Seriously, I am never again attempting frosting.  I will buy it in the store because the five bucks will be more than worth the time and effort it takes to make this stuff from scratch.

The problem was mainly that I tried to alter the recipe, but also that I just don’t think it’s possible to make icing with a hand mixer.  Maybe once I get a real mixer, I will attempt this again, but otherwise it’s just not worth it.  I used this recipe for Swiss Buttercream and it did eventually come together (after about half an hour holding the damn hand mixer), but I had altered the amounts and I guess added too much butter because in the end it pretty much tasted like, well, butter.  Like eating straight butter.  So I tried to add melted chocolate to it to make it taste less buttery and I guess the addition of that made it too watery and I was tired of mixing at the point, so I just gave up.  It tasted ok and I put it on the cake anyway, but it was pretty much a disaster.  But, like I said, the cake was so good that you really didn’t even care about the frosting.

I was just looking through my pictures and realized I do have some recipes that I haven’t posted yet, so I will get those up next week.  Right now I’m going to go marinate some chicken for dinner tonight (a great recipe which I will post soon) and since my boyfriend and I have been craving cookies I must submit and make some.  You can never go wrong with chocolate chip cookies.

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Have you ever seen two different recipes for the same thing and didn’t know which one to make? That happens to me all the time. Sometimes I don’t bother at all, thinking it’s too much pressure to pick the “right” recipe, but if it’s something that looks really good I might just make both and see what I like better. That is the case for these dueling snickerdoodle recipes that I found on two or my favorite sites: What Geeks Eat and Simply Recipes. The big difference between the recipes is the Shuna’s at Simply Recipes has cornstarch, while Vanessa’s has the more traditional cream of tartar. You can go read Shuna’s post about why cornstarch is special. Due to this different “secret” ingredient in the cookies, I found the outcome of both to be completely different tasting cookies.

If you are cookie dough connoisseur, the cornstarch recipe wins hands down. I LOVE cookie dough, but I could barely eat any of the other recipe because it was too flour-y. The problem comes after you bake them. The cornstarch cookies have a really nice light taste, again, not too flour-y, but you pretty much have to eat them immediately. Because once they sit there for more than about 20 or 30 minutes they turn really hard and crunchy. I overcooked mine by about 3 minutes, so that probably contributed to that, but still, I don’t think you’d want to eat these cookies the next day. So they are definitely not good if you are making ahead for a party or something. They also don’t need to be chilled the way the other recipe does. So if it’s movie night with the family or something like that, these are definitely the way to go.

The other recipe isn’t bad at all, though (pictured above with the other cookies I talk about next). They keep much better and don’t get super hard.  I’m eating one now, hours after I baked it, and it’s still very chewy and soft, but crispy around the edges, which is the perfect cookie consistency in my opinion. (UPDATE – 8/8/08: These are even better tasting and softer the next day!) When I ate a cookie from the other recipe hours later it was a brick. I especially like how these cookies are coated completely in the cinnamon/sugar mixture instead of just having it on top like the other ones.

You’d think I had enough cookies, but no, I’ve been craving some special cookies that my dad used to make, so I whipped those up along with the snickerdoodles. I’ll be bringing most of the cookies into work tomorrow so they’re not just for me (thank god, as I would definitely eat them all). These cookies are from a very old cookbook that I stole from my dad. It a kid’s cookbook from the 1950′s so it has a bunch of easy to make recipes along with some really gross sounding stuff (Creamed Dried Beef!?!?) My dad would make these cookies with me when I was a kid and I still make them fairly regularly because I love the so much. They are similar to sugar cookies but are flavored with a little molasses and some spices like cinnamon and ginger. I love them because they have a very distinct taste. They are great warm, but are just as good later and they have that perfect, soft/chewy/crispy consistency I like so much.

Molasses Crinkles

From Betty Crocker’s Cookbook for Boys and Girls

Ingredients

1. 3/4 cup butter (room temp)
2. 1 cup brown sugar
3. 1 egg
4. 1/4 cup molasses
5. 2 1/4 cups all purpose flour
6. 2 tsp. baking soda
7. 1/4 tsp. salt
8. 1/2 tsp. cloves
9. 1 tsp. cinnamon
10. 1 tsp. ginger
11. 1/2 cup sugar

Process

1.  Cream together butter and sugar.  Add in egg and molasses and mix until smooth.

2.  In a separate bowl mix together the flour, soda, salt and spices.

3.  Add into the butter mixture and combine.

4.  Cover with plastic wrap and chill dough for at least 3 hours (or overnight).

5.  After the dough is chilled preheat your oven to 375 degrees (F).

6.  Scoop out some dough with a spoon and roll it into a walnut sized ball.  Dip the top into a small bowl full of sugar.  Place on your baking sheet (parchment lined is best, but otherwise just greased normally) about 3 inches apart.

7.  Once your baking sheet is full, using your fingers, sprinkle or flick each cookie with a few drops of water.  This will give a nice crackled surface of the cookie when it’s baked.

8.  Place in oven and bake for 10 to 12 minutes, just until set but not hard.

Makes about 3 dozen cookies

[rating: 4.5]

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I celebrated the fourth by making Braised BBQ Beef from Simply Recipes, which was sooooo good and quite easy to make. I’ve never been much of a beef eater, but I’m trying to expand my horizons and this was definitely a good start.

I also made Oven “Fried” Sweet Potatoes to go with it. Really good, though perhaps a bit soft, even after following the instructions for making them crispier. That recipe is from Mollie Katzen’s The Vegetable Dishes I Can’t Live Without via Serious Eats.

I also had to make some Macaroni and Cheese over the weekend. It’s probably my favorite dish and I’m always looking for new mac n’ cheese recipes. I had high hopes for this one as it’s from the Martha Stewart Living Cookbook: The Original Classics via Smitten Kitchen, but to be honest it wasn’t my favorite. It wasn’t bad, though. I think it was the type of cheese. $10 is a lot to pay for a fairly small hunk of cheese and the taste was a bit too sour for me. It probably means I have a very unsophisticated palette, but my go-to recipe using Velveeta and cheddar still reigns supreme for me.

And I couldn’t forget dessert! My boyfriend had mentioned wanting pineapple upside down cake a few weeks ago, so I thought this was the perfect time to make it. It’s okay to indulge if it’s a holiday, right? I found a recipe for it on Simply Recipes and it turned out to be delicious. I was a bit worried because it called for ground up almonds and I’m not a almond fan (or nuts of any kind really), but since they was ground up, the cake did not taste like almonds at all.

I’m a big fan of cake batter. Honestly, there are cakes that I make just because I like the batter and I only eat a piece or two of the cake and throw the rest away. But yeah, the batter for this cake was heavenly and the actual baked cake tasted just as good, which in my experience rarely happens.

I actually messed up on the size of the pan I was supposed to cook it in. I only had 9″ rounds and not a 10″ round like it called for, plus they were more shallow than it was supposed to be. So I had enough batter left over (even after eating quite a bit) to make two whole cakes, and one of those almost overflowed the pan while baking. I’m going to try to find the right size pan for the next time I make this.

Did you think that was it? No, I still made more this weekend. And if the cake and macaroni and the beef weren’t enough, this dish should just be called Heart Attack on a Plate. I made it for breakfast yesterday and Oh. My. God.

Brandon’s verdict was that it tasted a lot better than it looked. It was yummy, but yeah, not for the faint of heart (literally). The recipe is from The Pioneer Woman. It’s basically egg casserole. I didn’t have the onion rolls it called for, so I substituted everything bagels and that worked just as well (I think you can use any kind of bread, really). Besides the eggs and bagels, it has milk, cheese, cream cheese and lots of butter. I used low fat cream cheese, skim milk and margarine (it that better for you than butter?), so that may have cut down on the heart attack factor a bit, but not by much. I’ll definitely make it again, but will probably limit it to once a month (or less).

After all that, I had a salad for dinner last night and I’m planning a very simple boneless, skinless chicken dinner tonight. In fact, I’ll probably be cooking low-fat dishes all week to try to balance out everything I ate this weekend, but it was totally worth it.

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I thought this was kind of hard to make if only because it had so many steps with varying wait times before and after each part. But that’s probably just because all the pies I’ve made in the past have been the mix it together, pour in crust variety. Next time, I’d probably just do a premade pie crust to make things a bit easier and faster.

The hardest part was definitely the marshmallow topping. My crappy little handmixer was not made for such things. Plus I think I burned the syrup (it turned yellow!). As I was trying to pour it on the pie, I made an absolute mess, too. Marshmallow all over me, the counter, the wall. It was a sight. I don’t think I got it puffy enough as it was spread pretty thin and got mixed in with the chocolate. Despite all that, it was really good. Very very rich. Highly Recommended.

Back at Christmas my boyfriend wanted a pecan pie like his grandmother used to make. I hate pecans (and pretty much all nuts), but I made him the pie anyway. I just made another pie for me: Apple Crumb Pie. The apple crumb pie turned out really well. Even my boyfriend liked it and he’s not really a fan of apple pies or cobblers.

The pecan pie is another story. I used my mother’s old recipe, but her handwriting was hard to read, which resulted in using too much butter. The pie never congealed. I had to just throw it out. Plus, according to my boyfriend “that’s not how pecan pie is supposed to look”. I vividly remember my mom’s pie receiving rave reviews, but whatever.

I found this recipe which apparently “looked right” and made that instead. He was very happy with it, so I guess that’s all that matters in the end.

I will definitely be making both pies again next Christmas. I want to make the smore pie again just to see if I can make right next time. I think a stand mixer is going to be on my Christmas list this year, though.

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