Red Chile Sauce

Some of the best sauces are the simplest things to make. The other day my daughter and I had brunch at this little restaurant on Santana Row in San Jose, CA called Consuelo Mexican Bistro and I was reminded of how important it is to take a little extra time to make sauces to compliment foods. Sometimes a sauce can be the whole point to the dish. I sort of feel the same about shoes. Sometimes I create an outfit to go with the shoes I want to wear. The point is, that sometimes the accessory is the show stopper or that thing that adds the oomph. That's exactly what I think about this chile sauce. It's great with grilled meats and tacos. I served this with fresh corn tortillas, braised pork (carnitas style) and quacamole.

Red Chile Sauce

Ingredients
12 dried guajillo peppers, stems, seeds and veins removed.
4 cloves garlic, blanched in boiling water for about a minute
1 tbls olive oil
1/2 c reserved water from soaking chilis
optional - you can also add a roasted, peeled tomato (but I prefer without)
salt to taste

Preparation
- Roast peppers on cast iron skillet for a few minutes.
- Soak in hot water for about 20 minutes. You'll have to put a weight on them (I use a bowl).
- Puree in blender with olive oil and garlic.
- Pour through sieve to seperate from the peels.

Serving suggestion:
Drizzle on any grilled fish or meat, serve with tacos, nachos and just yummy foods like that.
Enjoy!

Whole Wheat Oat and Nut Scones

Breakfast is my least favorite meal of the day because I'm typically just not that hungry. However, I know that my body needs something and a good breafast scone is the perfect choice for me. But not any kind of scone, since I'm not really into starting the day with a overly processed, overly sweet, unhealthy piece of pastry. Many times I'll go for some of the healthy-sounding pastries in bakeries, such as low-fat bran muffins, or other oat-type muffins or scones, but many of them leave me feeling like a ate a sugar-packed donut. So, what better way to get you what you want, than to just make it yourself! Although I'm not the best baker in the world, I've experimented with different baked recipes to find healthful pastries to enjoy in the morning - especially work mornings when I don't have time to prepare a small breakfast. For this recipe, I was tempted to call it "Scuffins" because they remind me of a blend of scones and muffins. In any case, I really like them, and think you might too if you have a thing for hearty morning pastries that are good for you!

Whole Wheat Oat and Nut Scones

Ingredients:

2 cups King Arthur's White Whole Wheat Flour ( I found this at Whole Foods and is a great whole wheat flour choice because it's got a lighter texture and taste than other whole wheat flours)
1 cup uncooked old-fashioned rolled oats
1/4 cup dark brown sugar
1 tbls baking powder
1 tbls cinnamon
3/4 tsp baking soda
1/2 teaspoon salt
1/2 cup butter (one stick), cut into little pieces
1cup milk
1 cup greek yogurt
2 tbls pure maple syrup
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

For pre-bake brush:
handful of raw oats
2 tbls pure maple syrup
1 tbls milk

1. Preheat oven to 400F. In a large bowl, combine oats, flours, brown sugar, cinnamon, baking powder, baking soda, and salt. Sprinkle butter cubes over flour mixture and use a pastry knife to cut the butter into the flour until the mixture resembles coarse crumbs. (you can also pulse briefly in food processor). I did this, but also used the tips of my fingers to rub the butter into the mixture until it looks like a course meal.

2. In a small bowl, whisk together the vanilla extract, milk, yogurt. and maple syrup Add this mixture to the flour mixture, stirring to combine. Stir in the walnuts and raisins.

3. Turn out onto clean, floured surface and knead a few times. If the mixture seems too wet still, just add a little more flour.

3. Shape dough into an 8-inch diameter circle or shape into a long retangle about 12/2". Cut with a sharp knife into 8 triangular shaped wedges.

4. Whisk together the last two ingredients (milk and maple syrup) and brush the tops of the scones and then sprinkle oats on the top.

5. Place on parchment lined baking sheet.

6. Bake 15-17 minutes, or until top is lightly browned.
7. Remove baking sheet from oven and allow to cool on a wire rack for 5 minutes.

Serve warm or cool with good coffee or hot tea. If you want to serve them as an addition to larger breakfast, that's great too! These are also just as good after being frozen. You can reheat or just let thaw and eat at room temperature. I don't butter them, but they would be fabulous with butter if you don't mind the extra fat. Fat tastes good! :)

The BEST Cinnamon Buns

Seriously, is there anything better than a freshly made batch of warm Cinnamon Buns? OK, maybe there is... a warm batch of freshly made Cinnamon Buns with fresh coffee! I really can't add anything to this post, except  that  I hope you have a chance to try these because they are fun to make and really delicous to eat! Talk about a crowd pleaser!

UPDATE: I made these again and tweaked them to make them even BETTER! I rolled them a little different and explained below. I also added a few notes about freezing. I brought this batch to work with me and my coworkers loved them!

The BEST Cinnamon Buns

Ingredients

Dough
7-8 cups all purpose flour
1 c warm water
2 slightly beaten eggs
2 packets yeast
2/3 c sugar
2/3 c melted butter
1 c warm milk
1 tsp salt
1/2 tsp vegetable oil

Filling (this is what you spread on the dough before rolling)
1 cup sugar
3 tbls cinnamon
1/4 (or more) melted butter - it just depends on how buttery you like it.

Icing (this if for frosting after the buns are baked)
2 or more cups confectioners sugar
1/2 c melted butter
2 tsp vanilla extract
a little warm water

Directions:

Dough

1. In a small bowl, mix together the warm water, yeast and a tsp of sugar. Set aside for about 10 minutes, until the mixture becomes foamy.
2. In a large bowl mix together the following ingredients: 5 cups of the flour, milk, butter, eggs, sugar, and beat until the mixture is sticking together in one clump (takes about a minute). If the dough is still , add some really loose, add more of the flour. You don't really need to beat at this point. You can just use a wooden spoon to add the additional flour (not all of it yet, just keep the last couple cups to the side).
3. Turn the dough out on to a clean, floured surface and begin to knead. You will now begin adding the additional dough as you knead because you'll notice that parts will become sticky. Just add a little at a time as needed.
4. Knead for about 7-9 minutes. This is an important step.
5. Now place the dough in a large greased bowl and rub the top side of the dough with a little oil. Place a piece of plastic wrap over the dough.
6. Cover the top of the bowl with a towel and place in a warm spot for 1.5 hours. The size of the dough should double.
7. After rising, remove the dough from the bowl and place on floured, clean surface.
8. Punch the dough down and knead just a couple times and let rest for about 10 minutes.
9. Knead a few more times and roll out in a large rectangular shape so that the dough is about 1/2 inch  thick. Make sure to flour the surface of the rolling pin so that it doesn't stick.
10. Filling - Mix the sugar with cinnamon until its a nice light brown color.
11. Brush the butter on to the surface of the rectangular shaped dough. Now sprinkle the cinnamon and sugar mixture generously over the butter.
12. Beginning on the longest side of the rectangle, begin to roll evenly and tightly until you have a long roll. Then pinch the edges and seal the loose end. Don't roll too tight, or the middle will pop up while baking. Check the photo below to see how the unbaked and rolled dough should look in the pan.
13. Grease rectangular pan with butter and sprinkle with about 1/4 c of the sugar and cinnamon mixture.
14. With a sharp knife (or even dental floss) cut 1 inch slices and place them together in a rectangular baking pan. If you have too many, you can bake a few extra in a smaller baking dish. Don't put them too close together or they won't have room for their final rise.
15. Cover with plastic wrap and then a towel and let sit for another 45 minutes.
16. Before baking, drizzle with melted butter and sprinkle with more of the cinnamon and sugar.
17. Bake at 350 for about 30 minutes, until the buns look nicely browned.
18. Let cool a bit...
19. Icing - mix the powdered sugar, butter, vanilla extract together. Add warm water, one tsp at a time until you've reached the consistency you prefer. Some people prefer and thicker icing, while others prefer a thiner icing that is barely visible. It's up to you! By the way, you don't need an electric mixer, just a fork or whisk is fine.
20. Spread or drizzle the icing on the cooled buns. For a thinner icing, you can drizzle.

This is how the rolled dough should look before baking (although I would do it even less tight than this and don't put as close together)

Note about freezing: You can freeze at the stage below, and then remove several hours before baking so they can defrost and have their final rise. I've tried this and it works, but I think they're much better if you don't have to freeze them. I've also refrigerated overnight after the second rise, and before baking. Like the freezing, it works fine, but notice a little fresher flavor and fluffier dough when you just bake them immediately.

Serving suggestion: Quick, grab your favorite people! Get the coffee and eat!