Honey Beer Bread

Fall, to me, screams for warm baked goods. and beer. So, beer bread is the perfect solution. This recipe affirms my belief that should be beer in bread (and bakers). So grab a bottle (or two or three) of your favorite beer and set aside about an hour for this quick, delicious and dense bread.

I've also decided that this would make phenomenal french toast (so if there's any bread left, you may see that recipe come up in the future).

Recipe adapted from Cookie Monster Cooking

Ingredients:
3 c. all-purpose flour*
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. honey
1 12-oz bottle of your favorite beer**
4 Tbsp. unsalted butter

*the original recipe called for 2 c. all-purpose flour and 1 c. bread flour. I substituted with 3 c. all-purpose King Arthur flour, which has a higher gluten content than most white flour.
**I used Yuengling, which is a close to second to my all-time favorite - the Dortmunder Gold from Great Lakes Brewing Company

Directions:

1. Preheat oven to 350 degrees. Grease a 9x5" loaf pan with cooking spray. Melt butter and set aside to cool slightly
2. In a large bowl, whisk together dry ingredients. Add honey and beer and mix until just combined. Pour the batter into the loaf pan and top with the melted butter.
3. Place the loaf pan on a baking sheet to catch butter that may drip and cook for 50 minutes.

Waffled Chocolate Chip Cookies

A couple of years ago, I decided to reinvent the chocolate chip cookie. Enter the waffle iron. Waffled chocolate chip cookies? Not too shabby and oh so fun.

Disclaimer: Again, not entirely sure what I based the recipe off of :/

Ingredients

1 stick unsalted butter, melted

1/2 c + 2 Tbsp. packed brown sugar

2 large eggs

1 Tbsp. vanilla

3/4 c. flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 c. oats

3/4 c. mini chocolate chips

Directions

1. Whisk butter and sugar. Add eggs and vanilla. Stir in dry ingredients. Incorporate chocolate chips.
2. Great waffle iron. Pour batter into compartments and close lid. Let sit 2-3 minutes. Nommmm.

Turkey Avocado Panini with Roasted Cherry Tomato Relish

I have to admit that for the longest time (aka my entire childhood) I did not like (aka refused to eat) sandwiches with cold cuts. I actually don't enjoy lunch - I don't appreciate it as a meal and thought I recognize it's physiological importance, I find it unnecessary and bland. That is until I discovered paninis. They changed my world and made lunch that much more complicated.

I have also for the longest time (aka my entire childhood and most of my adulthood) hated tomatoes. But, recently I've been on a quest to make myself enjoy them. I now love tomato with fresh mozzarella and basil or pesto. And then my good friend from college taught me that if you cook the life out of cherry tomatoes, they're rather enjoyable.

General rule of thumb: avocado makes everything better.

Ingredients:
Two slices of bread
Handful of cherry tomatoes, sliced in half
A slice of swiss cheese
1/2 avocado
3-4 slices of turkey

Directions:

1. Heat olive oil and roast cherry tomatoes for 15-20 minutes over medium low heat in a frying pan. Make sure they don't burn, but rather give up totally and shrivel
2. Pull tomatoes out of oil and clean pan. Butter one side of each slice of bread. Layer with all of the ingredients and toast until the cheese gets deliciously melty.

Now that's a sandwich.