Recipe: Homemade Bread Bowls

Mrs. Fields Secrets Homemade Bread Bowls
Soup season is finally here and nothing pairs better with a steamy bowl of broth or stew or chili than a crusty, chewy bread bowl. This fun serving idea is a classic, and easier than you think to pull off! We’ve taken our favorite artisan bread recipe and transformed it into these personal-size loafs that serve as both serving dish and side dish. Try it yourself with your next favorite pot of comfort food. (Note: this recipe requires a dutch oven. If you don’t have one already, it’s time to invest. You’ll love it!)

Homemade Bread Bowls

3 cups bread flour
1 teaspoon yeast
1 1/2 teaspoons kosher salt
1 1/2 cups very warm water

Directions
In a large mixing bowl, stir flour, yeast, and salt together. Add the warm water and using a large spoon, stir until dough is wet and shaggy in texture. Cover bowl with plastic wrap and allow to sit for 12-18 hours. Preheat oven to 450 degrees. Put a dutch oven in the preheated oven and allow to heat for 30 minutes. While dutch oven is heating, scoop dough onto a floured surface and divide into three or four equal pieces, depending on the size you prefer your bread bowl. (Think four for cup-size servings and three for bowl-size.) With floured hands, shape each piece of dough into a ball, tucking any rough edges underneath.  Place plastic wrap on top and allow to sit until dutch oven is ready. Remove preheated dutch oven and, with floured hands, arrange the dough balls inside, barely touching. (Careful not to burn yourself!) Place the lid on top and put it back in the oven to bake for 30 minutes, then remove the lid and bake for an additional 15 minutes. Remove and allow to cool on a wire rack. Before serving, use a serrated knife to cut a cone shape into the bread. Remove the top and fill the bowl with your favorite soup and serve.

Cheese Ques-o-lanterns

Mrs. Fields Secrets Jack-o-Quesadilla

Here’s a fun way to put your pumpkin-shaped cookie cutter to good use and to create a fun Halloween snack or meal for the kids. (Oh, who are we kidding? These are delicious for everyone!) Pair them with your favorite tomato soup and be sure to make a few extras!

Ques-o-Lanterns

12 fajita-size flour tortillas
6 slices cheddar cheese
butter or non-stick spray
pumpkin-shaped cookie cutter
paring knife

Directions
Cut out pumpkin shapes from flour tortillas. Use a knife to cut out eyes and a mouth on one half of the tortillas. Heat a pan or griddle to medium-high heat and put a small pat of butter on the heat, then cook just the “face” tortillas until golden brown. Next, place a slice of cheese on the solid tortillas with the browned face tortillas on top. Cook the quesadilla, solid-side down until browned and cheese is bubbling. Serve warm.

Recipe: Banana Bread Bread Pudding

Mrs. Fields Secrets Banana Bread Pudding
That’s not a redundant typo. This is banana bread bread pudding. Bread pudding made made from banana bread, and it couldn’t be more delicious. It’s everything you love about bread pudding combined with everything you love about banana bread. The result is a rich (but not too rich) dessert or decadent brunch food that will please any crowd.

Banana Bread Bread Pudding

1 loaf banana bread (9 x 5)
2 cups milk
1 cup half-and-half
4 large eggs
1/3 cup sugar
1 teaspoon vanilla

Directions
Preheat oven to 350 degrees. Prepare an 8 x 8 baking dish with non-stick cooking spray. In a mixing bowl, beat the milk, half-and-half, eggs, sugar and vanilla together until frothy. Slice the bread into one-inch squares and place in the baking dish. Pour the milk mixture over the top and allow the dish to rest for five minutes before baking for 50-60 minutes, or until a knife comes out clean. Remove from heat and allow to cool for 5-10 minutes before serving with ice cream or warm cream.

 

HINT: This recipe works particularly well if the bread is slightly stale because it soaks up the custard and is able to retain some shape. Fresh bread will work, but may not hold the cube shapes as well.

Recipe: Chewy Oatmeal Maple Cookies

Mrs. Fields Secrets Oatmeal Maple Cookies
What is it about cool, brisk autumn weather that makes us crave flavors like maple, cinnamon, and nutmeg? While somebody else works on the science behind that question, we’ve already worked on the perfect cookie recipe to answer that craving. This chewy oatmeal cookie is loaded with flavor and spice, ideal with a cup of coffee, your favorite chai tea, or even an old-fashioned glass of milk.

Chewy Oatmeal Maple Cookies

1 cup butter
1 cup brown sugar, packed
1/2 cup real maple syrup
2 eggs
2 tablespoons milk or cream
1 teaspoon vanilla
2 1/4 cup flour (for extra chewy cookies, use bread flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 cups rolled oats

Directions
Preheat oven to 375 degrees. In a small saucepan, melt the butter over low heat. In a mixing bowl, combine brown sugar, maple syrup, and melted butter, stirring until mixture is fully combined and caramel in color. In a small bowl, whisk the eggs with the milk and vanilla before adding into the sugar/butter mixture. In a separate bowl, sift the dry ingredients together (flour, salt, baking soda, cinnamon, cardamom, and nutmeg). Slowly add the dry ingredients into the wet mixture, followed by the oats. Once combined, allow dough to rest for 5-10 minutes before spooning 1/4 cup mounds onto a prepared baking sheet, six cookies per sheet. Bake for 10-12 minutes, or until golden brown.

Recipe: Sweet and Savory Cornbread Muffins

Mrs. Fields Secrets Sweet and Savory Cornbread Muffins

Soup season is officially here, and we’ve got the ideal side dish to enjoy with your favorite steaming bowl. This recipe is delicious and easily adapted to be savory or sweet or (our favorite) both! A couple of tablespoons of jalapeño hot sauce in the batter gives the perfect subtle heat and spice to these sweet, soft, cakey muffins. Leave the hot sauce out for a traditional honey sweet corn muffin.

Sweet and Savory Cornbread Muffins

1 cup fine yellow cornmeal
1 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/4 cup honey
1/2 cup buttermilk
1 cup creamed corn
2 tablespoons jalapeño green hot sauce

Directions
Preheat oven to 400 degrees and prepare a muffin tin with paper liners or nonstick spray. In a bowl, combine: cornmeal, flour, salt, baking powder, and baking soda. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs and honey and whip until creamy. Slowly add in dry ingredients, then stir in buttermilk, creamed corn and hot sauce until just combined. Spoon equal amounts into muffin tins, filling mostly full. Bake for 15-18 minutes, or until a toothpick comes out mostly clean. Serve warm with butter, honey and your favorite soup.

Recipe: Nutella Turnovers

Mrs. Fields Secrets Nutella Turnover
Today’s recipe is for all you Nutella lovers out there. (And we know you’re out there.) You’ve tried Nutella on toast, on fruit, on sandwiches, on ice cream, and sometimes when no one is looking, on your finger straight out of the jar. Now it’s time to kick it up a notch with this easy, delicious recipe that puts your favorite spread inside a puffy, flaky turnover. Serve these for breakfast, brunch, dessert, or mid-afternoon snack. Throw some sliced banana, mini marshmallows, or your favorite Nutella sidekick inside and then pat yourself on the back for being a genius.

Nutella Turnovers

1 package frozen puff pastry, thawed
1/2 cup Nutella spread
1 cup mini marshmallows (optional)
1 banana, sliced (optional)
1 egg white
1 tablespoon water
2 tablespoons white sugar

Directions
Preheat oven to 400 degrees. In a small bowl, whisk egg white and water, then set aside. On a baking sheet or parchment paper, roll a sheet of puff pastry with a rolling pin until smooth and slightly spread. Use a pizza cutter to divide the sheet into six even squares. Spread a dollop of Nutella in the center of each square, leaving a generous perimeter, and top with a few marshmallows or slices of banana. Use a pastry brush to paint a thin layer of egg wash around the perimeter of the square, then fold into a triangle and use the tines of a fork to press the outer edges together. Brush the outside of each turnover with a thin layer of egg wash and sprinkle sugar over the top before baking for 10-12 minutes, or until golden brown and puffy. Repeat with remaining puff pastry sheet.

Recipe: Flavored Butters

Mrs. Fields Secrets Flavored Butters

Here’s an easy peasy recipe idea that will make you feel like a gourmet chef of a ritzy restaurant. Flavored butters are a great way to infuse fresh flavors (sweet or savory) into butter for a memorable condiment and a delicious ingredient in your cooking. Take the recipe idea and adjust it however you like, trying it with your favorite fresh herbs or fruits and preserves. Serve it with fresh breads and muffins at your next brunch or dinner party and watch everyone swoon.

Bing Cherry Honey Butter

1 cup softened unsalted butter
2 tablespoons Bing cherry jam
1 tablespoon honey
pinch of salt

Directions
In a stand mixer, whip the ingredients together for about 20 seconds, or until color is mostly even. (Some marbling looks great.) Use a spatula to scoop the butter onto a large rectangle of plastic wrap. Wrap the plastic around the butter, forming it into a sausage shape. Place the butter in the freezer until solid. Use an ice cream scoop to create pretty curls, or serve in pats on a butter dish with your favorite muffins and breads.

 

Lemon Basil Garlic Butter

1 cup softened unsalted butter
1 clove fresh garlic
1 handful (about 12 leaves) fresh basil
zest of 1 lemon
pinch of salt

Directions
Take the fresh garlic and rub it all around the bowl of a stand mixer, then discard. Chop basil into small pieces, then add it to the mixing bowl with the softened butter, lemon zest and salt. Whip the ingredients together for about 20 seconds, or until herbs are evenly dispersed. Use a spatula to scoop the butter onto a large rectangle of plastic wrap. Wrap the plastic around the butter, forming it into a sausage shape. Place the butter in the freezer until solid. Use an ice cream scoop to create pretty curls, or serve in pats on a butter dish with your favorite muffins and breads.

Recipe: Watermelon Orzo Salad

Mrs. Fields Secrets Watermelon Orzo Salad
If you want to eek out the last few drops of summer, this recipe is just the ticket. You’ll fall in love with the fresh, bright flavor that perfectly balances sweet, juicy watermelon with savory, tart feta cheese. Eat it as a side dish or add your favorite protein to turn it into a light entree. Whatever you do, savor each bite as you savor the last few days of summer.

Watermelon Orzo Salad

1 cup orzo pasta, uncooked
2 cups diced watermelon
1/2 cup crumbled feta cheese
2 tablespoons olive oil
salt
pepper
1 handful fresh basil, finely chopped

Directions
Heat a pot of salted water to a boil and cook pasta according to directions. Drain and rinse thoroughly with cool water, then allow to drain again for 10-15 minutes to remove as much water as possible. Transfer pasta to a serving bowl and toss with olive oil to coat the pasta. Add the watermelon, cheese, and basil then gently toss to incorporate. Salt and pepper to taste. Serve chilled or at room temperature.

Recipe: Mexican Street Corn

Mrs. Fields Secrets Mexican Street Corn
At road side stands, farmers markets, and grocery stores, there is fresh corn everywhere right now and you’re going to want a nice supply to make this dish over and over again. Savory, spicy, creamy Mexican Street Corn is a delicious dish that will change the way you feel about corn on the cob. If you loved it before, prepare to be swept off your feet in a totally new way.

Mexican Street Corn

4 ears fresh corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 handful cilantro, finely chopped
2/3 cup crumbled cotija cheese (or goat cheese)
2 limes, cut into wedges

Directions
Shuck and wash corn and set aside. Preheat grill to high heat. In a mixing bowl, combine mayonnaise, sour cream, garlic, chili powder, salt, pepper and cilantro. Stir until well combined then add half of the crumbled cheese and stir again. Set mixture aside. Place corn on the hot grill and cook for 1-2 minutes per side, or until corn deepens in color and has nice char marks. Remove from heat and immediately smear a generous portion of the mixture all over each ear, then sprinkle with the remaining cheese and a dash of chili powder. Serve warm.

Recipe: Stuffed Bread Sandwiches

Mrs. Fields Secrets Stuffed Bread Sandwiches

Getting back into the school routine doesn’t have to mean getting stuck in a boring dinner routine. Today’s recipe is a delicious, family-friendly meal that you’ll want to make again and again, but the best part is that it can be adapted and reinvented with your favorite meats, cheeses, and veggies. It may become routine, but it will never be boring!

Stuffed Bread Sandwiches

1 loaf french bread
2 cups shredded smoked gouda cheese
2 tablespoons olive oil
1 lb. chicken breasts or tenders
1 medium onion, julienned
2 cloves garlic, minced
2 tablespoons worcestershire sauce
3/4 cup chopped tomatoes
salt
pepper

Directions
Preheat oven to 350 degrees. Slice loaf in half lengthwise and place on a baking sheet. Use your fingers to dig out the bread in each half to create a large crater, leaving a bit of bread around the perimeter of each side. Place the removed bread pieces into a mixing bowl and set aside. Pound the chicken with a tenderizer, then chop it into thin slices and liberally sprinkle with salt and pepper. Heat a frying pan with olive oil to medium-high, then cook the chicken until it is no longer pink. Add the onions and garlic and cook until translucent. Add the worcestershire sauce and tomatoes and reduce heat to medium and stir for 3-5 minutes, or until liquid has somewhat reduced. Add more salt and pepper if necessary. Sprinkle the cheese over each half of the bread. Transfer the chicken mixture and all liquid to the mixing bowl and toss it all together with the bread pieces before spooning it into the bread. Press the two halves together and bake for 15 minutes, or until cheese is melted and bubbly. Remove and slice into 2-inch sections and serve warm.

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