Posted by Rebecca Teti in Food on Monday, November 17, 2008 6:00 PM
It’s gotten cold here in Washington, DC.
As we live in a drafty Victorian built shortly after the Civil War, cold weather means my daughter and I retreat to the kitchen many Sunday afternoons to get a leg up on the week’s cooking and baking --and be able to feel our feet and hands.
Yesterday one of our projects was brioche --those feathery-light little loaves that are traditionally served with a top-knot as in this photo. (We usually use traditional rectangular pans, however.)
We were distracted as our passel of boys came clamoring through, however, and ended up putting in an extra stick of butter. If you know brioche, you know it’s already got a lot of butter.
The dough baked up just fine this morning, thankfully. The extra fat didn’t noticeably affect the dough’s rise or texture. It just saved us the step of buttering the morning’s toast.
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My younger sister (talented cook, a little scatterbrained) did that with cornbread once! It was surprisingly good, and made a good shortcut when you were actually eating it. Maybe we should just start adding extra butter to every recipe!
I should save this comment for Coffee Talk tomorrow but I am having a c-section in the morning so maybe someone can ask for me and I will check once I am feeling better. I read how you said you get a leg up on the cooking for the week. I would love to hear helpful tips from Mom’s on when/how they do the bulk of their dinner preparations. Do they plan it all one day and cook up everything they can and just heat it up each day? Or cook everyday? How about trips to the grocery? I absolutely dread the 5-7pm hour when I always seem to be running around crazy trying to throw something together, get baths and bed done. There has to be a better way! Please share your tips, easy recipes, ways to make that part of life easier for disorganized, health concious moms with quickly growing families! Thanks!
It has been my experience that there are three things you can always add to a recipe and it will make it better:
1. butter
2. sour cream
3. bacon
Oh, and Momma J, I will post your question for you tomorrow. You just focus on that baby! Prayers for a safe delivery!
Those look delicious! Yes, Danielle, I think they’d be even better with BACON.
Danielle & Rachel--I have never put either bacon or BACON in my cinnamon rolls...you think I should try that? 
Seriously, Mary, what are you afraid of? Deliciousness? 
Bacon in cinnamon rolls might not be bad! I’ve had pretty darn good bacon pancakes.
Rebecca--how about sharing your recipe? I’m looking for something tasty for Thanksgiving morning---holding off the masses while the dishes are being prepared for our afternoon feast. Also, can you bake ahead then warm in oven prio to serving?
Found it! ....lack of sleep from a newborn made me read right past that link! Thanks for posting.
I have had great success laying a couple of strips of raw bacon across my waffle iron before I pour the batter in. Tastes good and seasons the grid to boot
Lyn, I read that recently somewhere—the suggestion to lay the strips of bacon on the waffle iron. This sounds De-lish! I’m going to try it!
I’ve heard of doing that too. I even had a recipe for “sausage pancakes” once that I wanted to try, but the kids stopped me saying it would be “weird.” They said it’s okay of syrup and sausage mix on your plate—it tastes good together, but it has to be “an accident.”
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