Easy Homemade Panettone + Podcast

Photo of panettone.
Homemade tasty panettone is quick and easy! Here’s some I just baked, cooling on its side, on parchment paper, in front of the window.
Want to listen to a podcast/audio version of Happiness Between Tails? Click the Spotify podcast link above. And please give it a follow.
Panettone, or pan dulce as my Argentine mother calls it, is no longer just for holidays! Moreover, in my home, its one of my family’s favorite desserts that I make. For anyone who has yet to become acquainted with panettone, the cake-fluffy queen of usually dense fruit breads. Tradition calls for them to balloon at the top akin to chef’s hats. Mine are freeform, same the novels I’m working to make into podcasts. Fragrant and puffy with yeast, they’re a decadence of eggs, butter, fruits, and honey that can be enjoyed for breakfast, afternoon tea, and an anytime dessert.

Whatever panettone success I’ve enjoyed is thanks to the melding of these two great no-knead bread baking books…

First mix your ingredients…

Use the panettone easy recipe here from “The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking,” by Jeff Hertzberg, M.D., and Zoë François. By the way, I’ve also blogged a detailed review about the book.

Bread in 5 Minutes book cover

Then bake your Panettone this way…

Bake it covered, inside a heat-resistant pot and lid, such as a dutch oven or the insert and lid to a crock pot. Here the gist in someone else’s video for a baking different type of bread. I was inspired to do it that way after reading “My Bread: The Revolutionary No-Work, No-Knead Method,” by Jim Lahey. Some time ago, I blogged about using his book.

"My Bread" by Jim Lahey book cover

Hey, when a cousin visited from Italy, she said it was the best she ever tasted!

My loaves aren’t cookbook photo-perfect, I use recipes only loosely, and I never repeat the same recipe exactly the same way. However, these two books will guarantee that you’ll end up with something delicious!

Extra tips…

  • The recipe is very flexible. For instance, if you don’t like nuts or dried fruit, double up on one or the other, or leave them out entirely — or substitute them with something else like chocolate chips.
  • For the first half of the baking, leave the lid on. For the remainder, take the lid off to shave off baking time and achieve a browner crust.
  • Lining the pot with parchment paper makes removal and cleanup much easier.
  • Halving the recipe is what I often do. This is a rich cake/bread.
  • Leftover  panettone freezes nicely.
  • Whole wheat flour is a good, hearty alternative for the white flour.
What holiday food do you eat year ’round?

Chocolate Hazelnut Banana Muffin Recipe by Roijoyeux

Chocolate Hazelnut Banana Muffins by Roijoyeux
Chocolate Hazelnut Banana Muffin by Roijoyeux

Most of the week, fellow blogger Roijoyeux blogs on heroic people bullied for being gay or bisexual. Sundays he reserves to torture us with photos and recipes from his latest mouthwatering healthy/delicious yummy. Another awesomeness about his site is that if you don’t read French, he’s installed a google translate widget…

Roijoyeux

Pour mon cher ami Tauche et son mari, je réalise presque chaque semaine des gâteaux à la fois sains et gourmands et j’ai décidé de vous faire profiter, joyeux visiteurs, de mes plus belles réussites…

Cette semaine, j’ai eu envie de tester la recette de muffins aux pépites de chocolat inscrite au dos des paquets de pépites de chocolat “Vahiné”, en l’adaptant pour mes amis; Tauche souhaitait un gâteau à la banane, il me restait un sachet de noisettes en poudre, voici donc les :

Ingrédients : (pour 9 muffins de diamètre 6 cm)

  • 125 g de farine de riz + 50 g de farine de sarrasin + 75 g de poudre de noisettes (au lieu de 250 g de farine)
  • 1/2 c à c bicarbonate (au lieu de 1 sachet de levure chimique)
  • 2 pincées de sel
  • 100 g de pépites de chocolat
  • 1 oeuf
  • 105 g de muscovado…

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Guest Blog Post: “Coconut Cardamom Tea Cake,” in Nithya’s exact words

Coconut cardamon tea cake by Devine Spice

Coconut + Cardamom + Tea + Cake = Mouthwatering Event! Food blogger Nithya tells us how…

Lifestyle

Isnt that romantic sitting by the window having a nice cuppa and enjoying the nature’s beautiful autumn colors on a chilly day😍 ? It will be a perfect indulgent treat when you are offered a delicious snack to accompany your tea. Yeah😎, I am gonna tell you about my secret recipe(cardamom coconut cake) that I ve tried for the first time ever and you know what, it turned out so delicious exactly how I imagined. If you are a fan of coconut and the aroma of cardamom, you must give this a go😊. I am sure that wont let you down. So here you go! Enjoy!

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Serves 5 to 7

Ingredients

  • 150g self raising flour
  • 75g or 100g sugar ( according to Your taste )
  • 7 to 8tablespoons unsalted butter
  • 3 Large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • A pinch of salt
  • 2 tbsp full-fat milk

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