Dreaming of Brioche

I took an overly long nap this afternoon and dreamed about brioche. Seriously. I wouldn't lie to you about something so delicious.

I woke up with visions of dark-crusted loaves of parisienne brioche steaming as I pulled them from the oven. This bread is so rich, that you can stick a slice in the toaster and hear it sizzle...without buttering it first. It's the perfect dough for sweet rolls or grilled cheese or anything your heart desires.

Thanks for the dreams, L'Academie.

Maple Pumpkin Bread

It was nasty humid the other day and I was baking bread. Ridiculous, I know. I just needed something fragrant and warm and our crazy weather patterns have got my internal cravings all confused. But my arteries were begging for something that wouldn't automatically cut off the blood flow to my entire body.

So, you guessed it. I've got another flavor-packed bread with no added sugar and it's butter-free! This time pumpkin and maple are hanging out together and it's a very tasty thing.

Maple Pumpkin Bread (No sugar added, Dairy Free) [click to print]
Makes one loaf

• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. salt
• 3/4 c. maple syrup
• 1 c. pumpkin puree
• 1 tsp. vanilla extract
• 2 eggs

Preheat oven to 250 F. Line loaf pan with parchment paper, leaving a few inches overhang on each side, or generously coat loaf pan with nonstick cooking spray. 

Whisk together flour, soda, spices and salt; set aside. In mixing bowl, beat syrup, pumpkin and vanilla until well combined. Add eggs. Stir in dry ingredients and continue mixing until just combined. 

Pour batter into prepared loaf pan and bake for 60-65 minutes or until done. 

Source: Adapted from Banana Honey Bread

Brown Butter Vanilla Bean Rice Crispy Treats

My Poppie always said that a good home always has marshmallows stocked in the cupboards. Let's just say my new fascination with gourmet rice crispy treats are only helping my cramped apartment become a cozy little home. With my new found love for all things browned butter, this idea seemed like the perfect way to jazz up an old favorite.

Brown Butter Vanilla Bean Rice Crispy Treats [click to print]

Makes about 16 super thick squares or 3 dozen normal size

4 T. unsalted butter

1 T. vanilla bean paste (OR seeds of 1 vanilla bean)

1/4 tsp. salt

10 oz. (one bag) marshmallows

5-1/2 c. rice crispies (or other puffed rice cereal)

For really thick squares, line 6x6" pan with parchment paper. For normal treats, line 8x8" pan. Pour rice crispies in large mixing bowl and set aside. 

First things first. Brown the butter, and no skimping here! Margarine won't give these treats a caramely flavor so use real butter, please! So, heat butter in saucepan on low until it turns a light brown, caramel color. It will bubble a lot and be noisy for a bit before it reaches a deep caramel color. Immediately add marshmallows and stir until well combined. Add salt and vanilla. 

Pour marshmallow mixture over rice crispies and turn with rubber scraper until evenly coated. Press into prepared pan with greased fingers and allow to cool. Cut into squares and enjoy!

Source: Adapted from Zoe Bakes