Easiest Bread EVER

This is No-Knead Dutch Oven Bread- AKA the easiest bread you’ve ever baked in your entire life. No kidding. If you’ve been following me for any length of time you know how much I love cooking and mixing cocktails, but HATE, yes with all caps, HATE baking. It never works for me, it makes a mess, it’s complicated, it’s time consuming…… But this recipe has made me into a convert. Thanks to Girl Versus Dough I will have fresh, homemade bread whenever I want. And just think of how impressed all your guests/host will be when they find out they are using HOMEMADE bread slices to mop up that delicious HOMEMADE dip- you’ll be the hero of the party. Easiest Bread Ever | GlitterItGold

This recipe is from Girl Versus Dough, I have only made the slightest change by adding roasted garlic. Check out How to Roast Garlic for instructions and throw some in there. Try it with, try it without, try other tasty additions, but just promise me you will make this. Pinky promise. You won’t regret it. Also, if you throw in any other wonderful flavors please share. Thanks.

Easiest Bread Ever | GlitterItGold
Easiest Bread EVER
Print Recipe
This is No-Knead Dutch Oven Bread- AKA the easiest bread you've ever baked in your entire life. Just mix it up, let it sit overnight, then drop it in a dutch oven and bake. Easy peasy.
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Easiest Bread Ever | GlitterItGold
Easiest Bread EVER
Print Recipe
This is No-Knead Dutch Oven Bread- AKA the easiest bread you've ever baked in your entire life. Just mix it up, let it sit overnight, then drop it in a dutch oven and bake. Easy peasy.
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Ingredients
Servings: loaf
Instructions
  1. Mix all the dry ingredients, then add the warm water and mix with a wooden spoon until a wet, sticky dough forms.
  2. Cover the bowl with plastic wrap and set in a warm place for 8-18 hours. (It would work well to mix up in the morning before leaving for work). When it's ready it will have risen, be flat on top, and have lots of bubbles visible.
  3. Pre-heat oven to 450 F and place a 6 qt Dutch Oven inside.
  4. Flour hands, punch down the dough. Dump it out onto a floured square of parchment paper. Shape into a ball, dust with flour. Cover with a piece of plastic wrap and let it rest for 30 minutes while the Dutch Oven pre-heats in the oven.
  5. Carefully lift the parchment paper and set the dough in the Dutch oven. Cover and bake for 45 minutes. Then bake an additional 10 minutes without the lid until the top is golden.
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Jalapeno, Peach, Pancetta and Basil Baked Brie

Every woman needs a handful of recipes that are flexible, easy to pull off and yet beautiful and tasty to impress guests or hostesses. Whether you are hosting a party or attending and bringing a dish you want people talking about what you brought. A good dip recipe is great to have, especially once you master the basics of it and can start improvising with flavors like swapping out parmesan for gouda, chard for spinach or adding jalapeno or thai chilis. Once you have the basics down you can get super creative and create something specialized to your event, or just something that will help you clean out the fridge.

Baked brie is one of those things for me. It’s really pretty hard to mess it up and the options are almost endless when it comes to flavors and fillings. This Jalapeno, Peach and Pancetta on is one of my favorites because I am such a sucker for mixing sweet and savory and spicy all into one. This dish nails that combo. But the beauty of this is that you could just use bacon, or get fancy with proscuitto,  ditch the jalapeno and add some balsamic, or use pineapple instead of peach- whatever your little heart desires. Or you could jump over to my Spicy Cranberry and Cream Cheese Dip and make that too.

I almost always have puff pastry in the freezer because it has so many uses. You can use it as pizza crust, cover pot pies with it, make homemade toaster strudels, a pie, beef wellington…just stuff something inside and bake and viola! Use whatever jam or preserve you want, or just simmer some fresh fruit and sugar to make your own. Just make sure that you take the puff pastry out of the freezer and move it to the fridge the night before and don’t try to force it when it’s still frozen or you will crack it and ruin the prettiness. Also, brushing with egg wash is a must, it is what gives it that shiny golden  and crispy finish instead of dull and soft one.

I like to cut a strip off the side of the sheet before wrapping up the brie and make it into a flower for decoration, it’s not entirely necessary, but adds such a nice touch…

One last thing- I am currently obsessed with this Ayers Body Butter in Patagonia. It smells heavenly and is nice and thick and creamy but doesn’t leave hands too oily. What is your can’t live without moisturizer?

Jalapeno, Peach, Basil, and Pancetta Baked Brie | Glitter It Goldv

Jalapeno, Peach, Bacon and Basil Baked Brie | Glitter It Gold
Jalapeno, Peach, Pancetta and Basil Baked Brie
Print Recipe
This Jalapeno, Peach, Basil, and Pancetta Baked Brie perfectly combines sweet, savory, and spicy all into one texture lovers dream of an appetizer.
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Jalapeno, Peach, Bacon and Basil Baked Brie | Glitter It Gold
Jalapeno, Peach, Pancetta and Basil Baked Brie
Print Recipe
This Jalapeno, Peach, Basil, and Pancetta Baked Brie perfectly combines sweet, savory, and spicy all into one texture lovers dream of an appetizer.
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 400F
  2. Saute pancetta or bacon in a non stick pan over medium heat until it begins to brown and crisp, drain on a paper towel.
  3. Roll out the pastry dough a little, cut 1/2" off the side of the sheet and set aside.
  4. Spread 1/2 of the peach preserves onto the center of the pastry, sprinkle with 1/2 of the pancetta, 1/2 of the jalapeno, and 1/2 of the basil.
  5. Place the full wheel of brie in the center of the pastry, top with the other half of the peach preserves, pancetta, basil and jalapeno.
  6. Beginning at the end, roll the reserved piece of puff pastry dough at a slight angle and pull out portions so that it resembles a rose. Place the rose in the center of the brie wheel and begin pulling the dough corners up over the brie and tucking into and under the rose, pinching to seal.
  7. Using a pastry brush, brush the entire pastry with the egg wash. Bake 20-25 minutes until golden.
Recipe Notes

Adapted from Your Homebased Mom.

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Traditional Spanish Tortilla

While living in Spain during my study abroad semester I traveled, became comfortable communicating in Spanish, deepened my independence, made new friends, discovered new joys and interests, and got very homesick. One of the things I had a difficult time with was the food. While the food in Spain is delicious, it lacked the variety that I have become accustomed to living in Southern California, not only was I used to having Mexican, Italian, Chinese, American, and Vietnamese food all within a few days, it’s also hard to beat the variety of fresh and organic produce available here. I cooked occasionally for my host parents, but I discovered that the food I missed most were dishes I did not know how to make. Things that mom and grandma always made for me like grandma’s Pho, and mom’s spagetti. I began searching for a new comfort food, something that would be the chicken soup of my Spain experience.
Traditional Spanish Tortilla | Glitter It Gold
Traditional Spanish Tortilla | Glitter It Gold
It is ironic that the food I found to be my new comfort food is a very traditional Spanish dish with nothing American about it- tortilla. I find it funny that while in Spain I was homesick for America, but now that I have been back for 5 years, I find myself sometimes feeling homesick for Spain. Homesick for the food, the culture, the history, the architecture, the excitement of living somewhere foreign and having probably fewer worries than I will ever have again. The same food that comforted me in Spain, continues to comfort me and remind me of that wonderful time in my life.Traditional Spanish Tortilla | Glitter It Gold
The ingredients and preparation seem simple enough, but the key to making tortilla as good as my host mom did is in the details. You may be tempted to slightly alter the recipe, or maybe skip or change a step that seems unimportant, but don’t. The results just won’t be the same, trust me on this. I have been trying for 5 years to make this with less olive oil, without letting it rest, slicing in cubes using a sharp knife and a cutting board, and I tried boiling the potatoes first, don’t do it. Just follow the steps my host mom gave me to a “T.”Traditional Spanish Tortilla | Glitter It Gold
One of the steps I regularly skipped until I realized it’s importance is the way the potatoes are cut. I used to watch my host mom make tortilla and think “why doesn’t she use a cutting board, and WHY is that knife so dull?” I knew they couldn’t afford nice kitchen ware, but it seemed a little too simplistic and even outdated to me to do it like that. But, as it turns out, there’s a method to the madness. I could go on explaining the chemistry of starches and how this makes sense, but, to make a long story short, creating the roughest edge possible on the potato is key to getting the right texture so that it crisps slightly but doesn’t brown and absorbs some of the egg. Why do you not want the potato to brown? I DON”T know, but my host mom said so, and I have learned through trial and error to just take her word for it when it comes to making tortilla. This seemingly simple dish is nothing but simple. The method has been refined over decades, and some things are just better left as they are. Delicious.
Traditional Spanish Tortilla
Print Recipe
A very traditional Spanish Tortilla with potato and egg. The perfect comfort food for when I get that homesick feeling for Spain.
Servings Prep Time
1 5
Cook Time Passive Time
10 20
Servings Prep Time
1 5
Cook Time Passive Time
10 20
Traditional Spanish Tortilla
Print Recipe
A very traditional Spanish Tortilla with potato and egg. The perfect comfort food for when I get that homesick feeling for Spain.
Servings Prep Time
1 5
Cook Time Passive Time
10 20
Servings Prep Time
1 5
Cook Time Passive Time
10 20
Ingredients
Servings:
Instructions
  1. Using a dull knife (if a butter knife works, then great) slice part way into the potato then rotate the knife to break off a chunk of it, about 1/2" cubish. The pieces should all be odd shaped and have rough edges. Salt generously.
  2. Place the potatoes in a non stick skillet and just barely cover with olive oil, bring to a simmer. After a few minutes, add the onion. Cook until the potatoes are soft but NOT brown.
  3. Drain the potatoes and onion, reserving the oil. My host mom strained the oil through a paper towel and saved it in the fridge for use in another dish, just remember that the oil now has salt in it. Let the potato and onion sit in the colander draining and cooling for about 10 minutes. Take a taste and add more salt if needed.
  4. Meanwhile, scramble 3 eggs with the water. Gently mix the potato and onion into the egg and let it sit for another 10 minutes.
  5. Check the mixture, some of the egg will have been absorbed into the potatoes, so add another if needed to get your preferred consistency. I like mine not as eggy.
  6. Pour about 1 TBS of olive oil back into the skillet and set to medium-high heat. Fill the skillet half way up with potato mixture and cook until halfway set and the bottom is just beginning to brown. Place a plate on top of the skillet and very carefully flip the skillet over and the mixture onto the plate. Slide the potatoes back into the skillet with the uncooked side down and continue to cook until the bottom browns and the egg is cooked. The center should still be slightly soft. Slice into wedges and serve warm.
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Spicy Cranberry Sauce and Cream Cheese Dip

This holiday season feels so chaotic to me. I don’t feel prepared for it at all, even as it is happening all around me it still doesn’t feel real yet. Even our annual Rowland family Christmas party didn’t really make it sink in that Christmas is 5 days away! What the heck? It was JUST Thanksgiving like a week ago. I was planning on sharing all these holiday things with you, but time has really just gotten away from me. Finally, though, I have a minute to share at least this one appetizer recipe with you.Spicy Cranberry Sauce Appetizer | Glitter It Gold

For the family Christmas party I was put in charge of coordinating all the appetizers so I felt compelled to make sure the ones I contributed were good ones. This recipe is from my Aunt Lisa and is one of my favorites. It’s cool and spicy and bright and tangy, delicious and addicting. Seriously, if you want to stop eating it you either have to finish the whole thing or go to a completely different room. You could use canned or pre-packaged cranberry sauce for this and skip 1 below, but the fresh cranberries are prettier and taste much better. Jalapenos vary so much in spice level, sometimes I use 2 and sometimes just 1. This last time I only used 1/2 because they were so spicy so add a little at a time and taste test until you get to the spiciness level you like. I also really like the red onion, but feel free to cut back on it if it’s too much for you. Spicy Cranberry Sauce Appetizer | Glitter It Gold

 

Spicy Cranberry Sauce Appetizer | Glitter It Gold
Spicy Cranberry Sauce and Cream Cheese Dip
Print Recipe
This ultra flavorful cranberry sauce turned dip is a perfect appetizer for Thanksgiving, Christmas, New Years or any party or gathering.
Servings Prep Time
1 platter 5 Minutes
Cook Time Passive Time
20 Minutes 2 Hours
Servings Prep Time
1 platter 5 Minutes
Cook Time Passive Time
20 Minutes 2 Hours
Spicy Cranberry Sauce Appetizer | Glitter It Gold
Spicy Cranberry Sauce and Cream Cheese Dip
Print Recipe
This ultra flavorful cranberry sauce turned dip is a perfect appetizer for Thanksgiving, Christmas, New Years or any party or gathering.
Servings Prep Time
1 platter 5 Minutes
Cook Time Passive Time
20 Minutes 2 Hours
Servings Prep Time
1 platter 5 Minutes
Cook Time Passive Time
20 Minutes 2 Hours
Ingredients
Basic Cranberry Sauce
Dip
Servings: platter
Instructions
Basic Cranberry Sauce
  1. Wash cranberries and place them in a saucepan with water and sugar. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Remove from heat and let cool.
Assemble the Dip
  1. Place the whole jalapeno in a pot of water, covering completely. Bring to a boil and boil for 1 minute. Remove and let cool.
  2. Remove the stem and seeds from the jalapenos (you may want to use gloves) and mince them.
  3. Add cranberry sauce, cilantro, jalapenos, lemon juice, green onion, and salt to a bowl and mix well. Let sit for 2 hours or so in the fridge for flavors to incorporate.
  4. Pour over 1/2 the sauce over a block of cream cheese, serve with pita chips.
Recipe Notes

I like to make this cranberry sauce an appetizer by pouring it over a block of cream cheese and serving with pita chips, but it would also be delicious on turkey or even wrapped up in baked brie. If you find a new use for it, please share with me!

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Loaded Sweet Potato Fries

This is a total non-recipe recipe. I say that because it doesn’t necessarily need precise measurements or a lot of ingredients, but sometimes you run across a particular combination of things that are just too wonderful not to share. This happened to me last night. I was not planning on blogging this recipe (hence the poor photography) but after digging in I was like, whoa, I have to share this. Then Brittany from Tragic Girls blog had an idea for a series called Simple Sundays where I share meals that are easy and quick for those Sunday’s where you don’t have the energy for anything more than quick and easy. I thought this would be a perfect one to start with because you can use leftovers or pre-made items if you have them, measurements don’t need to be exact and  you can totally customize to your taste. So I snapped a pick and here we are. loaded sweet potato fries

This was incredibly easy to put together and it would actually be a really good idea for a build your own loaded fries bar for a Superbowl Party- just line up all the different toppings and let them go at it. Or make as a snack while watching Golf Channel on Sunday afternoon (and by that I mean desperately trying to find something else to do while your husband watchs golf). I used frozen Alexia Sweet Potato fries and baked them because no one has the time (or desire) to slice and fry up potatoes and then clean up the mess when it’s so easy to dump a bag of precut and seasoned fries on a sheet pan and throw them in the oven. I also used a pre-marinated meat to go on top- the Arrachera steak from Costco to be exact. It’s sooooo good. I bought a 3 lb package at 7.22 per pound and divided it out into 1/4lb bags and froze them so I can use it later for tacos, burrito bowls, or Spicy Pumpkin and Black Bean Chili (recipe testing in progress). Seriously, you should make this. For very little effort you get delicious and impressive results. This recipe will make enough for 4 as a full meal and probably 6-8 as an appetizer or snack but the recipe can easily be cut in half.

Ingredients

  • 1 bag of Alexia Sweet Potato Fries
  • 1 lb of pre-marinated carne asada or arrachera steak
  • 1 c grated sharp cheddar cheese
  • 1 can black beans
  • 1/2 avocado, sliced
  • 1/4 onion, finely chopped
  • 1/4 tsp cumin
  • hot sauce to taste (I used Tapatio)

Method

  1. Bake fries according to package instructions.
  2. While fries are baking, cook the meat- it is best grilled but if that’s not possible cook in a heavy skillet on med- high to get some good searing. Cook just under done. Remove from heat and let rest for 5 minutes. Slice into strips or cubes and set aside.
  3. Heat black beans in a pot with the cumin.
  4. When the fries are done sprinkle a thin layer of cheese on top followed by the black beans, steak and onion followed by another handful of cheese and return to the oven for 5 minutes or until cheese is melted.
  5. Top with avocado and hot sauce just before serving.