Milton Bakery

Milton Bakery is an old school bakery. They make muffins, pastries, croissants, and lots of specialty cakes, and pies in the fall. They also bake breads and rolls. And they also make donuts.

Since our nephew mentioned it recently, I cannot forget Shipley’s donuts in Texas. Those donuts holes were amazing and I ate way more than I should. But would still love to eat so many more. I might even get up a little earlier for those next time we are in Texas. Not kidding, and I never do that on the weekend. Ever. Do not get me started about kolaches. That is a entire different story.

I have taken pictures of the Milton Bakery donuts, but, I did kind of decimate the box. Six donut holes out of a dozen. And I still want more. That is so not good.

D&D_1511This just reminds me of the Donut Shoppe in Jacksonville. My Dad would go and get donuts there pretty much every weekend. The shop was on University Boulevard, and right next to a 7-11, not very promising, but the donuts were pretty much amazing. Yep. It has moved since I lived there – still on University – next to a, wait for it, gas station, but the donuts are still amazing and dear lord they open at 5:00 am – ugh – who does that? I guess bakery people, but sure the hell, not me.

When we were kids we would always get donuts at the Donut Shoppe on our way out of town on our way to North Carolina to visit our parents’ families, and also go to the 7-11 for candy for the trip too. The donuts were eaten on our way and enjoyed. But the funny thing is that since we were on a road trip were were only allowed to bring a shoe box of our own stuff to pass the time, and I did fill my box with candy – especially the big ass (at the time but not anymore) everlasting gobstoppers. Yes, I did love Willie Wonka and the Chocolate Factory. Also did read the book which it was based on, Charlie and the Chocolate Factory. I was such a library dork. I guess I have always been a reader – not a bad thing, in the grand scheme of things.

Okay, back to donuts. I think I just might be going back to the Milton Bakery this weekend. I know Krispy Kreme is a Southern tradition, but my favorite way to eat them is without the glaze, and you can order them that way. Krispy Kreme was founded in Winston-Salem North Carolina and is an iconic Southern treat. When we lived in Chapel Hill, I had a colleague and friend whose father made the first neon Krispy Kreme sign for the first store. What a very cool story. But that being said, that glaze kind of makes my teeth hurt a bit. The Boy used to go by our one little Krispy Kreme for coffee and donuts before classes at high school, can not say that I blame him.

Either way, I am a giant fan of the Milton Bakery. It reminds me of my dad and that makes me happy. Oh, and can I have just about a dozen more donut holes, please.

 

 

Thermopen

This was a bit of a splurge but it has been so well worth it.  I first saw this instant-read thermometer on America’s Test Kitchen and did not order it at first because the price put me off. I had a little thermometer that I really kind of liked and it worked just fine, but it was a bit pokey in indicating temperature and kind of meh, but it was ATK best buy and I did get along with that for several years.  So when America’s Test Kitchen sent an email that they were giving a discount on their “most trusted” Thermopen, I just had to go for it.

And I am glad I did. I am beyond thrilled with my Thermopen. No kidding. It is great for casseroles and even better for meat temperatures.D&D_0320But it is best for me for pound cakes. I know the skewer thing works, but this makes me feel so much better.

Nothing worse than slicing into a pound cake and finding out it is a bit raw inside. Blech. Yeah really blech.

Egg Usage – by month – April 2016

D&D_1331

M & M Cookies – the Spring Edition

2 April – 1 Egg – Peanut Butter Chocolate Chip Bars

2 April – 2 Eggs – M & M Cookies, Spring Edition

9 April – 1 Egg – Salted Crispy Butterscotch Pecan Cookies (These are just amazingness it self – so far these are favorite of all the people I take cookies to).

13 April – 1 Egg – Buttermilk Chocolate Chip Bars

16 April – 4 Eggs – Buttermilk Bundt Cake with Lemon Glaze – don’t do this.

17 April – 4 Eggs – Italian Cream Cake

21 April – 2 Eggs – Lemon Ricotta Cookies – do not do this either. But do this  – Yes This. 

28 April – 2 Eggs – Brown Sugar White Chocolate Macadamia Nut Cookies

 

Italian Fresh Cream Lemon Cake

D&D_1374 I have always heard about Italian Cream Cakes, but this is my first go with one. In a way it seems like lighter version of a pound cake and I did bake this in a bundt pan. Seems to make sense in a way.

I appear to be in cake mode now. Not sure why, but that does happen to me on occasion. Kind of like being in cookie mode for the last couple of months (read: 8 months). It is odd in a way, but I guess as humans we get into a trend of sorts and just go with it. Now, it is cake – not a bad thing, at least not in my opinion. We will see how this sorts itself out. Who knows? Not me – ever.

Maybe next trend will be cupcakes (if they are not too twee). Unsure at this point. But need something to transport them in.

I brought this cake to the office this Wednesday which is when our students are there – it seemed to be a success.  It really is a light version of a pound cake. I will make it again, but I really need more lemon in it. Maybe a lemon glaze. That always seems to make things better.

2 cups plus 1 Tbs all-purpose flour
2 tsp baking powder
1/2 tsp fine salt
4 large eggs
1 3/4 cups confectioners’ sugar (sifted for sure)
7 Tbs unsalted butter, melted and cooled
zest of one lemon, grated on a microplane
1 tsp vanilla or more which is not a bad thing -kind of always do more
2/3 cup heavy cream

Preheat oven to 350 degrees.Over a piece of waxed paper, sift together flour, baking powder, and salt. Spray a bundt pan with baking spray – yeah, just over do it if your have the kind of bundt pans I have (see below).  In the bowl of a stand mixer, beat eggs and sugar until light. Add the flour to the egg mixture alternating with cream. Fold in butter. zest, and vanilla.

Pour into (well) prepared pan and bake for 40 to 45 minutes. Testing with a wooden skewer – just to be sure. Let cool in the pan for 10 minutes and then tump it out. Let cool for a few more minutes and dust with  confectioners’ sugar.

Notes: I just realized how many assumptions I made with the recipe – holy cow. I assumed all-purpose flour but the recipe I have did not make that clear,  and large eggs, and unsalted butter, wow could this recipe be more vague. I could have just made a huge mistake. But I am hoping I did not.

Source: An Italian in my Kitchen.com

Pan – Nordic Ware Heritage Bundt Pan

 

Egg Usage – by month – March 2016

D&D_12468 March – 2 – Raisin Walnut Oatmeal Cookies

11 March – 4 – Guinness Brownies 

12 March – 2 – Apple Walnut Pie

20 March – 2 – Walnut Muffins

24 March – 2 – White Chocolate Cranberry Pecan Oatmeal Cookies

25 March – 5 – Meyer Lemon Bars

26 March – 1 – Lemon Buttermilk Cake with Lemon Glaze

27 March – 3 – Savory Herb Muffins

28 March – 2 – Basil Mozzarella Sun-dried Tomato Bread

23 eggs @ .33 per egg. $7.59.

Egg Usage – by month – (February 2016)

What shall I decide to represent the February Egg Usage, not sure what will work. But these are great sugar cookies that I have been making them for donkey’s years and now I have Mardi Gras Cookie Cutters. Cool.  Thank you King Arthur Flour. I really hope March is better, but that is just me. Damn Mardi Gras came too early. So strange. D&D_1180

February 4 – 2 – Chocolate Chip Walnut Blondies

February 5 – 2 – Sugar Cookies

February 20 – 2 – Oatmeal Pecan Toffee Cookies

February 24 – 3 – Carrot Cake

February 27 – 2 – White Chocolate Macadamia Nut Cookies

February 29 – 4 – Apple Carrot Cupcakes

Apparently I need to add this up and do some math – ugh.

15 eggs @ .33 each = $4.95. I can do better.

Lemon Buttermilk Cake with Lemon Glaze

It seems when I get in a lemon mood, I kind of go all in about it. But I do the same thing with buttermilk.  So this is a lemon buttermilk cake. This past weekend, I have used lemons for lemon bars over shortbread, and there were savory herb muffins with buttermilk, then the basil from the herb muffins to make pesto, and mozzarella, sun-dried tomato bread. Just a link in my baking chain. It is a kind of a thing … well, it is not random sometimes. Occasionally I do plan things – sort of. Yep. Buttermilk, lemons, basil. I think the pesto, sun-dried tomatoes, and mozzarella might go into a spring pasta salad. And there we go. I don’t just bake, despite what people think. D&D_1307

So, let us get back to the particulars.

Cake:
1 1/4 cups-purpose flour
3/4 cups sugar
2 tsp baking powder
Pinch of table salt
1 Tbs lemon zest, from one lemon
1 large egg, I suspect at room temperature
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup fresh lemon juice
3 Tbs canola oil
2 tsp lemon extract

Glaze:
2 cups confectioners’ sugar
1/3 cup lemon juice
1 Tbs lemon zest, from one lemon

Preheat oven to 350 degrees. Spray an 8 x 8 baking pan with cooking spray, line with parchment and spray again.

In a good sized bowl, sift together flour, sugar, baking powder, and salt. Add lemon zest. Whisk together. Usually I just sift things over a piece of waxed paper, but the bowl seems appropriate this time. You want to kind of mix the zest into the sugar.

In a large glass measuring cup, whisk together egg, buttermilk, sour cream, lemon juice, canola oil, and lemon extract. Add the wet mixture into the dry. Do not over mix (this seems to be a theme). Pour into prepared pan and bake for just about 30 minutes, rotating half way through, until center us set and a toothpick comes out clean out with just slightly moist crumbs.  Place pan on a wire rack and cool.

In a bowl mix together confectioners’ sugar lemon zest, and lemon juice. Whisk until smooth. Glaze should be pourable.

Pour glaze over cake. Cool cake uncovered for a good bit removing from pan and then slicing into decent sized pieces.

Cake will keep airtight at room temperature for 5 days (or until you take it to the office) or in the freezer for 5 months.

Source: averiecooks.com/2014/10/lemon-buttermilk-cake-with-lemon-glaze.html