French Toast

French Toast


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French Toast
Molly Wizenberg ‘s “A Homemade Life” is the inspiration for this French toast. The canola oil crisps the bread and makes it slightly puffy while the inside melts into a custard like constantly. French Toast on Happensatthebean.com #happensatthebean
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Whisk first six ingredients in a wide bowl.
  2. Place a large cast iron skillet over low-medium heat. Add enough oil to cover the bottom of the pan.
  3. Add a few slices of the bread to the egg mixture. Allowing bread to rest a minute or so on each side. When oil is hot, add the slices to the skillet. The bread should sizzle a bit and the oil should bubble around the edges.
  4. Cook until golden brown about 2 minutes on each side.
  5. Remove bread from skillet, rest on a paper towel lined plate for 30 seconds.
  6. Serve

Lemon pound cake


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Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on Happensatthebean.com #happensatthebean
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Instructions
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.

Tennessee Bread Pudding

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Tennessee Bread Pudding
Bread pudding is the ultimate classic comfort food. It’s like a custard with much more texture. This bread pudding is water based vs milk & heavy cream. It’s not over-the-top or as rich but it’s still pretty good.
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine water and sugar in a large bowl, until sugar dissolves. Beat in milk and eggs with a whisk until blended.
  3. Stir in raisins, butter, vanilla, cinnamon and nutmeg.
  4. Add bread to bowl and let it stand for 30 minutes. Pushing down occasionally.
  5. Pour mixture into a lightly buttered 9-by 13-inch pan. Bake for 45 minutes. Take a toothpick and insert into middle of pudding. It should come out clean indicating it’s done.
  6. Cool slightly and serve.
Recipe Notes

If you like coconut or pineapple add 1/2 cup to 1 cup with raisins. 

Perfect Hard Boiled Egg


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Perfect Boiled Eggs
A bad hard boiled egg can ruin your breakfast, potato salad or Cobb salad. When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, resulting in a green color around the yolk. A few simple tips ands no more over-cooked eggs.
Cook Time 5 Minutes
Passive Time 14 Minutes
Servings
Ingredients
Cook Time 5 Minutes
Passive Time 14 Minutes
Servings
Ingredients
Instructions
  1. Place eggs in medium pot add water covering by at least one inch. Bring water to a boil, cover tightly and remove from heat. Let pot sit for 14 minutes covered.
  2. To peel, hold pot over sink with lid slightly ajar. Dump water out while holding eggs in pot with lid. Gently shake pot to crack egg shells. Add enough cold water to cover half of the eggs.
  3. The key to clean peeled eggs, getting a litttle water underneath the membrane below the shell. This will ensure you have a perfectly smooth peeled egg.
Recipe Notes

 

Flourless Chocolate Cake

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Chocolate Cake
This recipe only has four ingredients; butter, chocolate, eggs and sugar. Maybe that’s why it’s creator David Lebovitz coined it “Chocolate idiot cake.” This flourless cake yields an almost ganache fudge pudding texture.
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 350F degrees. Lightly butter a 9 inch round cake pan and line the bottom with parchment paper. Place in freezer.
  2. In a large heatproof bowl, combine butter and chocolate. Set bowl over a pot of simmering water. Whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat.
  3. In a medium bowl, whisk eggs and sugar, then whisk in the melted chocolate and Cointreau(if using)mixture intil combined.
  4. Scrape the batter into the prepared pan. Place the pan in a larger baking pan, and cover the top of the cake pan with heavy foil. Pour very warm water to the baking pan to come halfway up the sides of the cake pan, and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cake has set. Bake until the cake appears to be set and your finger comes away clean after gently touching the center. Remove cake from water bath and let cook completely at least 2 hours. Once cool, refrigerate for 2 more hours.
  5. To unmold, run a small knife around side of cake to help loosen. Invert the cake onto a plate, peel off parchment paper, then invert again onto a serving platter.
  6. Using a fine sieve, dust with confessionary sugar, if desired.
  7. Can be refrigerated for 4-5 days.

Double Chocolate Chip Cookies

Levain Bakery, is run by two women, Connie McDonald and Pam Weekes they produce some of the best brioche, bread and cookies New York has ever seen. I have read countess post, stories and articles claiming to have broken the Levain code. Maybe I have not tried to correct ones, but none measure up. These are not a copy; these are the closest version that remind me of Levain. 

I am extremely thankful I have tried to imitate this cookie. For the simple reason it has made me a better baker. One example, I always let my cookie dough rest overnight in the fridge in plastic wrap. Taste test after taste test the rested dough is better. My freezer always contains at least two different types of frozen cookie dough. This makes for easy fresh out of the oven cookies with basically zero prep and no cleanup.

 ***Note; The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.

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Double Chocolate Chip Cookies
These cookies are rich and decadent. If you’re a lover of chocolate, this is for you.
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Instructions
  1. Using a cheese grater, grate the frozen butter into your mixing bowl. Add the two sugars and cream over medium speed. Once creamed, using a spatula push sugar mixture down into bowl. Add one egg at a time and mix until combined.
  2. Add cocoa, flours, cornstarch, baking soda and salt mix until combined. This dough is heavy and dense. Mix in chips or chunks and rest 24 hours/ at least overnight in fridge.
  3. This recipe makes 12 large cookies. Cut the dough in half and divide that half six times. Shape dough into large rounds place on large cookie sheet leaving 4 inches space on top of parchment paper. If making 12 cookies, bake in two batches.
  4. Bake for 10-14 minutes, until lightly browned. Remove and rest 20 minutes until cool.
Recipe Notes

The first time you make these cookies, bake one cookie(1/12 of dough)at 400F for 10-14 minutes and let it rest. Depending on how your oven is calibrated will determine on the temperature. For example, after your first attempt of the cookie is under cooked, more the oven temperature up 15 degrees. This is not a cookie you want to cook for 20 plus minutes.  

Chicken Parmesan

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Chicken Parmigiana
About 25 years ago, Lee Wood (my dad) calls me and says, “I played golf with a guy who works at The Palm and he told us to stop in for dinner.” Beyond the great lobsters and steaks, there are some hidden gems on the menu. In the original Palm, the small bar on the first floor was adjacent to the kitchen. Whenever we would have dinner there, I would arrive early, park myself at the end of the bar closest to the kitchen and watch the line cooks work. Standing there, I witnessed magic and one of the most magistical sights was The Palm’s version of Chicken Parmigiana.
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Put the chicken breasts between two pieces of saran wrap or parchment paper. Using the flat side of a kitchen mallet flatten it to 1/4-1/2 inch thickness.
  2. In three shallow bowls, plates or quarter sheet pans add the flour to one, eggs to one (and beat until combined) and the bread crumbs, Parmesan cheese, crushed red pepper and parsley, mix. Salt chicken and dredge in the flour, then the egg and finally press it into the breadcrumb mixture.
  3. Add the olive oil to a med/large sauté pan on medium high heat. Cook the chicken for 3-4 minutes on each side until golden brown.
  4. Cook the cutlets without touching or crowding in the pan.
  5. Remove place on paper towel to drain.
  6. Turn oven to broil, place ran 4-5 inches from heat source.
  7. Place foil over baking sheet. Place cutlets on top of foil. Add about half of warmed red sauce on top of cutlets and cover completely with thin sliced Muenster cheese.
  8. Place under broiler for 2-4 minutes. Keep an eye on the chicken, brown. I like mine a little crispy.
  9. Add remaining red sauce to the side of the plate or platter. Serve.

Chocolate Chip Cookies

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Chocolate Chip Cookies
During my quest to make a memorable chocolate chip cookie one thing became clear. A simple way to improve cookie recipes, resting the dough for at least 24 hours prior to baking. Resting the dough results in a firm dough ultimately a chewier cookie. The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Instructions
  1. In a medium bowl sift flour, baking soda and salt.
  2. If using a stand mixer attach the paddle(or by hand)beat granulated sugar, brown sugar and butter, until combined. It should be lumpy.
  3. Beat in eggs and yoke one at a time until combined.
  4. Combine flour mixture followed by chocolate chips until just combined.
  5. Spread out a 18 X 18 inch piece of plastic wrap. Place dough on plastic and wrap into one large log. Wrap and refrigerate for 24 hours.
  6. When ready to bake, prehover to 400F. divide dough into quarters, each quarter makes 5-6 cookies. Roll into balls place 2-3 inches apart on top of parchment paper on a baking sheet.
  7. Cook for 12-15 minutes, until brown on the edges. Let cool for 15 minutes, enjoy.
  8. Divide log if desired, will keep for 3-5 days in fridge and 3 months in freezer.

Overnight Waffles

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Overnight Waffles
This recipe is based on the waffle recipe in The Fannie Farmer Cookbook. I believe it was published in 1896. My mom only ever relied on a few cookbooks and Fannie Farmer was one of those few. These waffles are thin and crisp on the outside and light and fluffy inside. A dash of cinnamon gives the dish a little depth of flavor.
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Instructions
  1. The night before combine, flour, sugar, yeast and salt in a large bowl. Combine milk, cooled butter and and vanilla, mix until combined cover with plastic wrap.
  2. The next day, brush waffle iron with a little neutral oil and heat. Add the egg yolks and baking soda to the batter. Beat the whites until soft peaks form and folk into batter until smooth.
  3. Spread a few spoonfuls of batter and bake until done to you likeness. Serve immediately or keep in a 225F degree oven for a short period.
Recipe Notes

These freeze well. To warm up, put in a 300F degree over fo 10-15 minutes. 

“Man-Catcher” Brownies

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"Man-Catcher" Brownies
The sugar, butter & egg ratios in these brownies reminded me of a pound cake my Great Aunts often made, so I thought why not give this recipe a shot. Shiny, crinkly crust with a chocolatey denseness might be a good place to start. ***Note: A simple way to improve chocolate baked treats (chocolate cake, brownies, chocolate pudding, etc) is to avoid the mass-market chocolate brands. Seek out high quality chocolate/cocoa. It's a little more expensive, but it will dramatically improve your desserts.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350. Melt butter in saucepan, remove from heat and add cocoa power, stirring to combine cool slighty.
  2. Whisk eggs, sugar, vanilla and add to chocolate mix. Gradually add flour and salt. Spread batter into 13x 9 pan (lined w/ parchment paper or aluminum foil) and buttered.
  3. Bake 40-45 minutes until crust forms on top and a toothpick comes out mostly clean. Transfer the pan to a wire rack to cool; cool completely before cutting.
  4. Transfer the pan to a wire rack to cool; cool completely before cutting.
Recipe Notes

3/4 cup of nuts may be added when mixing, if desired.