Awesome Cranberry & Chocolate Irish Soda Bread

I can’t remember when I did not have this wonderful bread as a child and grew up with it served at breakfast and often with soups and desserts. Mother made it in every creative way possible and so it is a staple for us. My favorite is my version of the combos of chocolate and cranberries or cherries and sweetened up for a sweet breakfast or brunch bread or used as accompaniment to fruit or pudding desserts.  Try my version and use your imagination to create wonderful soda bread recipes both sweet and savory!

Cranberry & Chocolate Irish Soda Bread*

Ingredients
4 cups all-purpose flour + 1 tbsp for cranberries
4 tablespoons sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried cranberries
1 cup mini chocolate chips

Directions:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the cranberries with 1 tablespoon of flour and mix into the dough. Add the mini chocolate chips and mix well.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Remove from oven and cool on a baking rack to cool slightly. Prepare Glaze

Glaze:**
1/4 cup water
2 cups confectioners’ sugar, sifted
1 orange, zest finely grated
1 large egg white

To prepare the orange glaze: Mix the all the ingredients together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the soda bread while it is still warm.

Slice and serve when glaze has dried.
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*This Irish Soda Bread recipe is based on my Mother’s recipe, my Beyond the Yum recipe. Ina Garten’s original recipe is almost identical to Mom’s so updated and used in part for ease of sharing online). My recipes are in the upcoming Beyond the Yum cookbook; you can visit Ina Garten online at her website.
** If you like your glaze light (like glazed doughnuts) spread on bread while still very warm.

Oh Yum Blueberry Pancakes

Good Sunday Morning Breakfast! Blueberry Ricotta Pancakes

Blueberry Pancakes are always an option and a healthy one too!  You can create them from the recipe below or your own basic pancake recipe, or from a baking mix of choice adjusting the ingredients to include the ricotta cheese and lemon zest.

Blueberry Ricotta Pancakes

INGREDIENTS •1/2 cup whole-wheat pastry flour, •1/4 cup plus 2 tablespoons all-purpose flour •1 teaspoon sugar •1 teaspoon baking powder •1/4 teaspoon baking soda •1/2 teaspoon freshly grated nutmeg •3/4 cup part-skim ricotta cheese •1 large egg •1 large egg white •1/2 cup nonfat buttermilk, (see Tip) •1 teaspoon freshly grated lemon zest •1 tablespoon lemon juice •2 teaspoons canola oil, divided •3/4 cup fresh or frozen (not thawed) blueberries

STEPS •Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. •Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. •Stir the dry ingredients into the wet ingredients until just combined. •Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. •Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. •Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.*

SERVE:  Stack pancakes, drizzle with maple or blueberry syrup, sprinkle fresh blueberries over top, sprinkle powdered sugar on top and a dollop of whipped cream if you want a really decadent breakfast dessert.

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*Original recipe, photo from Pinterest; recipe updated to add topping.

Beyond My Yummy!

Oh weary pilgrim I am I am…but not too weary from travel, photographing, blogging, tweeting and breathing to make these again. I know, I know, they are my favorite but I did not get a chance to share the photos from the shoot because of time constraints so here we are — munchies, yummy and delish for the tummy.

Grab the recipe and go make them!  I promise those bulging folders of recipes, photos and more yums are forthcoming.

Chef Jacy’s Favorite: Almond Coconut Macaroons

INGREDIENTS

1-7 oz box Odense Almond Paste, grated
2/3 cup granulated sugar
1/2 cup Baker’s Angel Flake Coconut
1/4 cup egg whites* (slightly beaten for easier measuring)

DIRECTIONS

1. Preheat oven to 350°F with rack in center. Line baking sheet with parchment paper.
2. Add grated Almond Paste and sugar to mixing bowl. Beat until the texture of crumbs.
3. With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes, until a creamy paste is formed, scraping down bowl 2-3 times.
4. Stir in 1/2 cup Baker’s Angel Flake Coconut and mix until combined.
5. Drop teaspoon size dollops of batter onto paper, leaving 2 inches of space between cookies.
6. Bake 15 minutes or until lightly golden. Cool cookies completely before removing from baking sheet. Store in an airtight container between layers of wax paper for 3-5 days.

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*Tip: Do not use more than the 1/4 cup of egg whites.
Recipe adapted from base of Odense Almond Macaroon recipe