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cake"},{"term":"ricewine"},{"term":"rockyroad"},{"term":"roe"},{"term":"rosemary"},{"term":"royal"},{"term":"salsa"},{"term":"saltedegg"},{"term":"savory"},{"term":"scones"},{"term":"scotchegg"},{"term":"side"},{"term":"slowcooker"},{"term":"smores"},{"term":"soba"},{"term":"soondubu"},{"term":"soups"},{"term":"soy"},{"term":"spice"},{"term":"spread"},{"term":"steamed"},{"term":"summerroll"},{"term":"superbowl"},{"term":"susangkomen"},{"term":"sushi"},{"term":"sustainable"},{"term":"sweetpotato"},{"term":"syrup"},{"term":"tahini"},{"term":"tarte"},{"term":"tiramisu"},{"term":"tomato"},{"term":"tots"},{"term":"traditional"},{"term":"trump"},{"term":"udon"},{"term":"vanilla"},{"term":"vday"},{"term":"veggies"},{"term":"vietfood"},{"term":"walnut"},{"term":"whipped"},{"term":"wholegrain"},{"term":"whoppers"},{"term":"winter"},{"term":"yams"},{"term":"zucchini"}],"title":{"type":"text","$t":"Miss Hangrypants"},"subtitle":{"type":"html","$t":"A general surgery resident getting through residency one cookie at a time"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/bread?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/search\/label\/bread"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/bread\/-\/bread?alt=json-in-script\u0026start-index=6\u0026max-results=5"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"13"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-7200021027076411321"},"published":{"$t":"2019-09-03T21:27:00.000-04:00"},"updated":{"$t":"2019-09-05T20:49:01.869-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"balsamic"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"egg"},{"scheme":"http://www.blogger.com/atom/ns#","term":"frenchtoast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mushrooms"},{"scheme":"http://www.blogger.com/atom/ns#","term":"parmesan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savory"},{"scheme":"http://www.blogger.com/atom/ns#","term":"toast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Parmesan French Toast with Garlic Balsamic Mushrooms"},"content":{"type":"html","$t":"I decided to make a special brunch for my fiancé this weekend. Yes, the bf is now a fiancé as he popped the question last week 😲. Well... it was a long time coming since we've been together for 8 years now. But the proposal and effort was cute, even if he fuddled so much that I essentially knew what was going on and what he was trying to do! :) Anyway, he's more of a savory dish person but also loves french toast. I made this french toast that has a delicious parmesan crispiness on the outside with sautéed mushrooms. And then it's even more elevated after I added a poached egg for richness! SO GOOD. It will definitely be part of the weekly rotation!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s1600\/IMG_5718.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s1600\/IMG_5718.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO_VbTtoC0h155trU6Gx9StirRUBR7YmDo8eBsidIPmmOX1pPP_NsiTsU6gVkfZ__xbxvB9mTpG7tHt3i8QpI9FoPaO7arh1Kk5Rw4j18ByE6uhwpA15k-JcoTNE8AFLnzHkFntLvEads\/s1600\/IMG_5716.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO_VbTtoC0h155trU6Gx9StirRUBR7YmDo8eBsidIPmmOX1pPP_NsiTsU6gVkfZ__xbxvB9mTpG7tHt3i8QpI9FoPaO7arh1Kk5Rw4j18ByE6uhwpA15k-JcoTNE8AFLnzHkFntLvEads\/s1600\/IMG_5716.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhks80MEqxZufasSi_NuZjAiWZgbfSD9ibqQkcYKfBQ5x2JT9weXGC9gFWP6lGmQQ6jv2ciVzpx-tXAS-MjfyckD8skYHbfTNxQJc521mdWhj5GmaQeMkCD10fN2_iQGLH_mJIenqdFM7E\/s1600\/IMG_5717.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhks80MEqxZufasSi_NuZjAiWZgbfSD9ibqQkcYKfBQ5x2JT9weXGC9gFWP6lGmQQ6jv2ciVzpx-tXAS-MjfyckD8skYHbfTNxQJc521mdWhj5GmaQeMkCD10fN2_iQGLH_mJIenqdFM7E\/s1600\/IMG_5717.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EParmesan French Toast with Garlic Balsamic Mushrooms\u003C\/span\u003E\u003C\/h2\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: x-small;\"\u003E\u003Ci\u003EServes 4\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white; font-size: 14px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white; font-size: 14px;\"\u003E\u003Cb\u003E\u003Cspan style=\"font-family: inherit;\"\u003EParmesan French Toast\u003C\/span\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2 eggs\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup Grated Parmesan cheese\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp balsamic vinegar (Original Balsamic Vinegar of Modena)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup half \u0026amp; half\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E4 slices challah or aloha bread (I bought from Trader Joe's)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003Epinch of salt and pepper\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003EWhisk egg, parmesan, balsamic vinegar, half \u0026amp; half and pepper in a shallow dish. Soak both sides of your bread well\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EHeat up frying pan at low-medium heat with 1\/2 tbsp of butter and fry french toast until golden brown on both sides\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003EGarlic Balsamic mushrooms\u003C\/b\u003E\u003C\/span\u003E\u003Cbr style=\"background-color: white;\" \/\u003E\u003Cspan style=\"background-color: white;\"\u003E10oz mushrooms (I used a mix of oyster and white mushrooms)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1\/4 diced onion\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1\/2 tbsp butter\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1 tbsp olive oil\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1 tbsp minced garlic\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E2 tbsp balsamic vinegar\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E2 tsp soy sauce\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003Esalt \u0026amp; pepper\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EHeat butter and olive oil in a frying pan on medium fire. Sweat onions, garlic and then add in mushrooms. Saut\u003C\/span\u003Eé\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;until softened (about 2 mins)\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003EStir in balsamic vinegar, soysauce, and a pinch of salt and pepper\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003EGarnish mushrooms over french toast with chopped spring onion and a drizzle of balsamic!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/7200021027076411321\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/09\/parmesan-french-toast-with-garlic.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7200021027076411321"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7200021027076411321"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/09\/parmesan-french-toast-with-garlic.html","title":"Parmesan French Toast with Garlic Balsamic Mushrooms"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s72-c\/IMG_5718.JPG","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-2517075912672380562"},"published":{"$t":"2017-04-07T10:47:00.002-04:00"},"updated":{"$t":"2017-04-07T10:47:35.229-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"british"},{"scheme":"http://www.blogger.com/atom/ns#","term":"buns"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cinnamon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cranberries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"desert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"easter"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pretzel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"yeast"}],"title":{"type":"text","$t":"Hot Cross Bun Spiced Pretzels"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nIt's almost Easter and I've been admiring all the pretty egg, coconut and bunny pictures on Instagram! I don't really do too much during Easter other than follow my mum to church, but what I can't miss is eating hot cross buns! I was given this \u003Ca href=\"http:\/\/silpat.com\/products.html\" target=\"_blank\"\u003ESilpat pretzel mat\u003C\/a\u003E and since I was going to make bread anyway, I thought why not put the same stuff in pretzels?! So I've added all the nice things, like sugar, cinnamon, ginger, orange zest and cranberries into these pretzels.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlso how awesome is this mat? It totally helps a pretzel shape challenged person like me to roll out pretty pretzels!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs2qu3SdzeesUPbzrN54D7xexWsVYlOE0qi-syOGf_Lwq21Wc0vABs6-M_Vx3MalnDCGToBrnRBJLXp7ISr8f2qeiZ4Syz0aBGEqA2mDZIU8jBYGwnlKwUvYjfWSTDTFac4As-fk5IMo0\/s1600\/pretzel+1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs2qu3SdzeesUPbzrN54D7xexWsVYlOE0qi-syOGf_Lwq21Wc0vABs6-M_Vx3MalnDCGToBrnRBJLXp7ISr8f2qeiZ4Syz0aBGEqA2mDZIU8jBYGwnlKwUvYjfWSTDTFac4As-fk5IMo0\/s1600\/pretzel+1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love the spicy and fruity flavor of the dough, and it's all shiny and sticky with melted butter and honey. You can eat these plain or they actually go pretty well with this\u003Ca href=\"http:\/\/www.maille.com\/en_US\/mustards\/gourmet-flavors\/\" target=\"_blank\"\u003E Maille Acacia honey and Orange blossom mustard\u003C\/a\u003E. The taste is pretty floral and fruity with a very good amount of sharpness and tang. It pairs quite well and is a nice play of sweet and salty.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3PsH8mFnOMaKsoGCBjTCcMx4igdzlcvG8TPmwEmvYN85QXEPb4DnIde_g4c4ioLuggteMXVqXPIGpFtAwUGBIf1Jgtl4lcL7xXIp6oWHcFteAL9JtNC36iN_2ALMs2IfmWy-77nHYMdY\/s1600\/FullSizeRender.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3PsH8mFnOMaKsoGCBjTCcMx4igdzlcvG8TPmwEmvYN85QXEPb4DnIde_g4c4ioLuggteMXVqXPIGpFtAwUGBIf1Jgtl4lcL7xXIp6oWHcFteAL9JtNC36iN_2ALMs2IfmWy-77nHYMdY\/s1600\/FullSizeRender.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI'm currently on a one-week bootcamp at med school (last week ever!), which is pretty much learning how to adult. Like buying a house, paying off loans etc... I just can't adult yet! Ah!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifh5e9RY3X-1_8Zyj_CyNpyTfWzFpshrMXPEFtSa49O2u96zebJ2B4yOvhfdcat-UhG3B-MWZFDCB5f2Lrd5Ow-tZxhhCXN_MQ2zSfO5z0M-hS9sDMT_AhLPv6r7UzVJwRXspg2kFuchE\/s1600\/pretzel+3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifh5e9RY3X-1_8Zyj_CyNpyTfWzFpshrMXPEFtSa49O2u96zebJ2B4yOvhfdcat-UhG3B-MWZFDCB5f2Lrd5Ow-tZxhhCXN_MQ2zSfO5z0M-hS9sDMT_AhLPv6r7UzVJwRXspg2kFuchE\/s1600\/pretzel+3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch3\u003E\nHot Cross Bun Spiced Pretzels\u003C\/h3\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Emakes 14-16 pretzels\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 tsp active dry yeast\u003Cbr \/\u003E\n1 tsp white sugar\u003Cbr \/\u003E\n1 1\/4 cup warm water\u003Cbr \/\u003E\n4 cups all purpose flour\u003Cbr \/\u003E\n1\/2 cup brown sugar\u003Cbr \/\u003E\n1 1\/2 tsp salt\u003Cbr \/\u003E\n3 tsp cinnamon\u003Cbr \/\u003E\n1 tsp ground ginger\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 tbsp vegetable oil\u003Cbr \/\u003E\n2 tsp vanilla extract\u003Cbr \/\u003E\nZest of 1 orange\u003Cbr \/\u003E\n1\/2 cup dried cranberries or currants\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1\/4 cup baking soda\u003Cbr \/\u003E\n2 cups hot water\u003Cbr \/\u003E\n2 tbsp butter, melted\u003Cbr \/\u003E\n1.5 tbsp honey\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EIn a small bowl, dissolve yeast and 1 tsp of white sugar in the warm water until bubbly, about 10 minutes\u003C\/li\u003E\n\u003Cli\u003EIn a stand mixer with the dough attachment, mix flour, brown sugar, salt and spices. Add oil, yeast and vanilla extract and mix to form a dough. Adjust flour and water if mixture is too sticky or dry. Add orange zest and currants and knead until smooth. Lightly oil a large bowl, place dough in it and cover with a damp cloth. Let rise in a warm place for 1.5 hours.\u003C\/li\u003E\n\u003Cli\u003EPunch dough down, cover bowl with plastic wrap and another damp cloth and let rise overnight in the fridge. This makes the dough more elastic!\u003C\/li\u003E\n\u003Cli\u003EAllow the chilled dough to come to room temperature, about an hour in a warm place. Prepare baking sheets with silpat mat or wax paper\u003C\/li\u003E\n\u003Cli\u003EIn a medium bowl, dissolve baking soda in 2 cups of hot water and set aside\u003C\/li\u003E\n\u003Cli\u003EDivide dough into 15 equal pieces. Dip your fingers in the baking soda solution and rub in your hands.\u0026nbsp;Roll each piece between your hands into a rope. Start in the middle and roll using medium pressure with both hands as you work out to the ends. You're done when the dough thickness is about the size of your finger (it will puff!). Grab each end and slap on your surface like a jump rope a few times. Be careful not to use too much force or the dough will tear. Twist into a pretzel shape and place on prepared sheets. Cover with plastic wrap while working on the rest of the dough\u003C\/li\u003E\n\u003Cli\u003EOnce all shaped, brush baking soda water solution over the pretzels. Let rest for another 10-15 mins. You can sprinkle with raw sugar (optional). Preheat oven to 425 F, place rack above middle\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EBake in preheated oven in top rack until browned, about 10-12 mins\u003C\/li\u003E\n\u003Cli\u003EBrush mix of melted butter and honey together and brush over pretzel when they come out of the oven\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqQ1KrxbTl0hAnIoY8e245DI7Qif4POx1yCD1yllUALAmua6uOsh2SS9ZkusOe6hmPPkS9eXyKD3xA6a9NmG9ddltRDmibLi7CsABJRuXgIivZMWHsGZ4X64YcWywLTi1WPzgh3q08RM8\/s1600\/pretzel+4.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqQ1KrxbTl0hAnIoY8e245DI7Qif4POx1yCD1yllUALAmua6uOsh2SS9ZkusOe6hmPPkS9eXyKD3xA6a9NmG9ddltRDmibLi7CsABJRuXgIivZMWHsGZ4X64YcWywLTi1WPzgh3q08RM8\/s1600\/pretzel+4.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ci\u003EThis post was sponsored by Silpat and Maille. I'm teaming up with them via CoactionPR to create awesome recipes. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!\u003C\/i\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/2517075912672380562\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2017\/04\/hot-cross-bun-spiced-pretzels.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/2517075912672380562"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/2517075912672380562"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2017\/04\/hot-cross-bun-spiced-pretzels.html","title":"Hot Cross Bun Spiced Pretzels"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs2qu3SdzeesUPbzrN54D7xexWsVYlOE0qi-syOGf_Lwq21Wc0vABs6-M_Vx3MalnDCGToBrnRBJLXp7ISr8f2qeiZ4Syz0aBGEqA2mDZIU8jBYGwnlKwUvYjfWSTDTFac4As-fk5IMo0\/s72-c\/pretzel+1.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-2262436065172536067"},"published":{"$t":"2016-04-09T02:48:00.001-04:00"},"updated":{"$t":"2016-04-09T03:02:29.195-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"curry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fondue"},{"scheme":"http://www.blogger.com/atom/ns#","term":"indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"masala"},{"scheme":"http://www.blogger.com/atom/ns#","term":"naan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soup"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Curry Masala Fondue and Garlic Naan"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nI'm about to start my last rotation next week! Woop di dooh! I just finished my family rotation out in the boonies of Virginia. I'll say that was interesting... There were patients that came in and was like \"I fell on an electric fence, woke up and came here - No Big Deal\". Another person came in with a leg half open and was like \"I filled it with sawdust when I cut it with my chainsaw to stop the bleeding\". Like what?!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiDeJ1jBb7mLkLx4CHEhsHIkN76j88SABn_UuX3Xt0IihfLQ_YSr7zAVAxpzBdj4QneoyRqu_qSMymPptTdEh5KQ2FB9Mvbs1u7c9BwoSZGRvg0TaGZufxX_gj-u0_owTS9X_ng8rCZQ0\/s1600\/masala+fondue+1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiDeJ1jBb7mLkLx4CHEhsHIkN76j88SABn_UuX3Xt0IihfLQ_YSr7zAVAxpzBdj4QneoyRqu_qSMymPptTdEh5KQ2FB9Mvbs1u7c9BwoSZGRvg0TaGZufxX_gj-u0_owTS9X_ng8rCZQ0\/s1600\/masala+fondue+1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSince I'm leaning towards the surgery side, I didn't think I was going to enjoy the rotation that much, but I really did in the end. There's something about the long-term patient care aspect, where you could potentially care for your patient from cradle to the grave, that appealed to me. But, I dunnooo.... I still really enjoy cutting and sewing stuff :P\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVAaD5X33YH6lyVyiZuohnCHEy2KFwNDUn2OCuO9ymDHs-8wEdZ-F0o5AWJ48fpRNiAvZU_q7VRE12C54U_lQTGdW1PRCMhK6TprKhOYEjaE1PROgjHbmax7noGlWA9k4D0rk_scXKkMM\/s1600\/masala.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVAaD5X33YH6lyVyiZuohnCHEy2KFwNDUn2OCuO9ymDHs-8wEdZ-F0o5AWJ48fpRNiAvZU_q7VRE12C54U_lQTGdW1PRCMhK6TprKhOYEjaE1PROgjHbmax7noGlWA9k4D0rk_scXKkMM\/s1600\/masala.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nAnyway, I had an Indian friend who left me with all her spices when she moved. SCORE! Seriously, every time I open my pantry door, it smells like India. And then I receive \u003Ca href=\"http:\/\/www.swissmar.com\/int\/gourmet\/search\/gmtdetail.php?id=421\" target=\"_blank\"\u003Ethis fondue pot\u003C\/a\u003E from \u003Ca href=\"http:\/\/www.swissmar.com\/\" target=\"_blank\"\u003ESwissmar\u003C\/a\u003E, and I was like yeaaaa Curry fondue! I usually find cheese fondues really heavy with one flavor profile, but\u0026nbsp;adding all the spices really made in multi-dimensional in flavvahhh! It kind of resembled a cheesy chicken tikka masala (but without the chicken). And with some homemade fluffy garlic naan and roasted vegetables, it'll be a party!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEio4fSadZMI-E8H8S00HTIJ8b_lyI0DsHFF1czF7InzAbrCNa9RddBfaINhNHBJjsUawmSU-6HhaIXEUKEYjW80iRs6zLtAtkN97dMmHcAmo8Xkj5tXNdZQTrctGsTvKmcT0cwSiF4_zBA\/s1600\/masala+fondue+2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEio4fSadZMI-E8H8S00HTIJ8b_lyI0DsHFF1czF7InzAbrCNa9RddBfaINhNHBJjsUawmSU-6HhaIXEUKEYjW80iRs6zLtAtkN97dMmHcAmo8Xkj5tXNdZQTrctGsTvKmcT0cwSiF4_zBA\/s1600\/masala+fondue+2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nApparently, fondues are making a come back... so it's time to dust up your old pot and put it to use. Or get \u003Ca href=\"http:\/\/www.swissmar.com\/int\/gourmet\/search\/gmtdetail.php?id=421\" target=\"_blank\"\u003Ethis heavy duty cast iron one\u003C\/a\u003E! I love that it's cast iron because it heats the cheese sauce more evenly and not just under the flame. I was able to cook the sauce directly in the pot and then transfer it onto the set. No pouring cheese over myself by accident! The inside is also enamel coated, so you don't have to worry about seasoning it or avoiding acidic foods and it's very easy to clean. It's a classy no fuss multi-purpose pot!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHope you guys enjoy the recipe! AAaaand, have an awesome weekend full of fun and of course...lots of cheese :)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7BOB98beTU436MAKlsw-ELCajfzFWCekhyphenhyphen7f4TQPepEktzHqU568s6GOV00dnZu8xBVo909Y6AheFV3L44jTk-5M2KBRMgclHeEi1NvH9lZaHQxTCgYXKQ0xBSwVInm_3WZjebguMC7E\/s1600\/masala+fondue+3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7BOB98beTU436MAKlsw-ELCajfzFWCekhyphenhyphen7f4TQPepEktzHqU568s6GOV00dnZu8xBVo909Y6AheFV3L44jTk-5M2KBRMgclHeEi1NvH9lZaHQxTCgYXKQ0xBSwVInm_3WZjebguMC7E\/s1600\/masala+fondue+3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch2\u003E\nCurry Masala Fondue\u003C\/h2\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Eserves 4-6\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/i\u003E\n2 cloves garlic minced\u003Cbr \/\u003E\n2 tbsp butter\u003Cbr \/\u003E\n2 tbsp flour\u003Cbr \/\u003E\n1 cup milk\u0026nbsp;+ 1 cup\u003Cbr \/\u003E\n3 tbsp tomato paste\u003Cbr \/\u003E\n1\/4 cup water\u003Cbr \/\u003E\n2 tsp curry powder\u003Cbr \/\u003E\n2 tsp turmeric\u003Cbr \/\u003E\n1 tsp paprika\u003Cbr \/\u003E\n1 tsp ground cumin\u003Cbr \/\u003E\n3 dried red chilies\u003Cbr \/\u003E\n1 tsp black peppercorn (or 2 tsp black pepper)\u003Cbr \/\u003E\n1 bay leaf\u003Cbr \/\u003E\n2 cups cheese (cheddar, parmesan)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoasted cauliflower and red potatoes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EIn the fondue pot, melt butter and add garlic and stir until fragrant. Whisk in flour and milk until it becomes a paste. Dilute tomato paste in water and whisk that in too\u003C\/li\u003E\n\u003Cli\u003EAdd in spices (turmeric, paprika, cumin, chilies, pepper and bay leaf). Whisk occasionally until it becomes somewhat thickened. You could honestly mix in any kind of curry spices together and it will taste good! Thin with the extra cup of milk\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EAdd in a mix of cheese. I liked cheddar to give it some sharpness. I think adding mozzarella could work just to get the stringiness. I used a mix of cheddar and parmesan (mostly because I can't afford expensive cheese :P)\u003C\/li\u003E\n\u003Cli\u003ENow fondue is ready for dipping! I roasted some cauliflower and diced red potatoes drizzled in olive oil and seasoned with simply salt and pepper!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cb\u003EGarlic Naan\u003C\/b\u003E\u0026nbsp;\u0026nbsp;\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Emakes 9\u003C\/span\u003E\u003C\/i\u003E\u003C\/h2\u003E\n1 package active dry yeast\u003Cbr \/\u003E\n1 cup warm water\u003Cbr \/\u003E\n1 tbsp sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 tbsp sugar\u003Cbr \/\u003E\n3 tbsp greek yogurt\u003Cbr \/\u003E\n1 egg\u003Cbr \/\u003E\n2 tsp salt\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n3.5 cups flour\u003Cbr \/\u003E\n4 tsp garlic, minced\u003Cbr \/\u003E\nghee for frying\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EDissolve yeast and sugar in warm water for 10 mins until frothy and bubbly\u003C\/li\u003E\n\u003Cli\u003EIn your mixer bowl, stir sugar, yogurt, egg, salt, baking soda and flour together. Add yeast mister and knead 10-15 mins until smooth\u003C\/li\u003E\n\u003Cli\u003EPlace in a greased bowl, cover and let rise for an 1 hour in a warm place until about double it's size\u003C\/li\u003E\n\u003Cli\u003EPunch down the dough to release gas (my fave part hehe). Knead in garlic evenly, but don't over knead! Pinch into 9 pieces and roll into balls, cover with wrap or a towel and rest 30 mins\u003C\/li\u003E\n\u003Cli\u003EHeat a cast iron pan on medium heat. Roll out with a roller and kind of spread it pretty thin with your hands (like shaping pizza). Brush ghee on one side and place that side onto hot cast iron pan. Cover with lid and fry for 1-2 mins. Spreading it real thin allows you to get all those awesome bubbles in your naan!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\n\u003Ci\u003EI developed this recipe for\u0026nbsp;\u003Ca href=\"http:\/\/www.swissmar.com\/usa\/gourmet\/index.php\" target=\"_blank\"\u003ESwissmar\u003C\/a\u003E; all opinions expressed are my own. They also have a wide range of fondue pots (think meat!) and other cool kitchen stuff :) Thank you for the support!\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/2262436065172536067\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2016\/04\/curry-masala-fondue-and-garlic-naan.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/2262436065172536067"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/2262436065172536067"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2016\/04\/curry-masala-fondue-and-garlic-naan.html","title":"Curry Masala Fondue and Garlic Naan"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiDeJ1jBb7mLkLx4CHEhsHIkN76j88SABn_UuX3Xt0IihfLQ_YSr7zAVAxpzBdj4QneoyRqu_qSMymPptTdEh5KQ2FB9Mvbs1u7c9BwoSZGRvg0TaGZufxX_gj-u0_owTS9X_ng8rCZQ0\/s72-c\/masala+fondue+1.jpg","height":"72","width":"72"},"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-4829279898885514892"},"published":{"$t":"2015-08-02T20:07:00.001-04:00"},"updated":{"$t":"2015-08-04T10:09:55.900-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"babka"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"loaf"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pregnancy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet"},{"scheme":"http://www.blogger.com/atom/ns#","term":"yeasted"}],"title":{"type":"text","$t":"Buns in the Oven: Nutella and Coconut Custard Babka (and my experience on OBGYN)"},"content":{"type":"html","$t":"\u003Cspan style=\"color: red;\"\u003E\u003Cb\u003EDisclaimer:\u003C\/b\u003E\u003C\/span\u003E I \u003Cu\u003EDO NOT \u003C\/u\u003Ehave a bun in the oven. I'm just writing about my experience throughout my Obstetrics and gynecology clerkship in caring for ladies in ante-, post-partum, labor and delivery (L\u0026amp;D) and fertility clinics! Read on for strange baking\/pregnancy metaphors and terrible writing... or just skip to the recipe at the end! :P\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQAJNfZKUKvsX-Ouu-aYc_O5ARA5mQlkkkj64UcdfPDda5o41K1463x77HzGYRHK3kL60iiQxvP8Qnpt8ZLyanOLRoDgBQ2AHz-XA6FTXkRUjClH_VkAUvxp3RK-iVJDiXbKowUnswihs\/s1600\/babka_first.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQAJNfZKUKvsX-Ouu-aYc_O5ARA5mQlkkkj64UcdfPDda5o41K1463x77HzGYRHK3kL60iiQxvP8Qnpt8ZLyanOLRoDgBQ2AHz-XA6FTXkRUjClH_VkAUvxp3RK-iVJDiXbKowUnswihs\/s1600\/babka_first.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nThere's nothing quite like baking bread.... until you see what pregnancy and birthing babies entails. Seriously... hear me out! Let's start with the ingredients. When you're making a buttery bread like babka, you gather the freshest just-churned-out-of-the-cow butter, the roundest eggs and you best hope your flour is unbleached and milled by \u003Ca href=\"http:\/\/www.bobsredmill.com\/\" target=\"_blank\"\u003EBob Moore (of Bob's Red Mill)\u003C\/a\u003E himself. Like good parents, you're driven to creating a perfect carbon copy of the both of you. You do what's right and get yourselves tested, pricked and prodded... You don't want to have any regrets, so you do all the necessary preparations.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhY2Qcl-NQkLMcG6fR8Nx0EHvVdgjiBtKMB_zWMT_xoW7Q5oB_xJGpC476dH8ecu6OkJa87XxnqeJ_Z_JbCE7tNBJebAwOhr_puCnguKvXJ4SbICrtyVvYOqQ1jskDIQjFfjtb1fxnHh5U\/s1600\/babka1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhY2Qcl-NQkLMcG6fR8Nx0EHvVdgjiBtKMB_zWMT_xoW7Q5oB_xJGpC476dH8ecu6OkJa87XxnqeJ_Z_JbCE7tNBJebAwOhr_puCnguKvXJ4SbICrtyVvYOqQ1jskDIQjFfjtb1fxnHh5U\/s1600\/babka1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4Y1kG1nVNqwssxAAlWFsxTdzK4zUOvUqMEdbsbiwlqr89bV7WDRrBgTU89LzG3GpnZHWOOHXp4jVD_8geDm1Z5DB2a2NRcJMDLS1SfQc1fCH4fWz8XsYuif_FhB54OdZyTbGu4nNvbTU\/s1600\/babka2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4Y1kG1nVNqwssxAAlWFsxTdzK4zUOvUqMEdbsbiwlqr89bV7WDRrBgTU89LzG3GpnZHWOOHXp4jVD_8geDm1Z5DB2a2NRcJMDLS1SfQc1fCH4fWz8XsYuif_FhB54OdZyTbGu4nNvbTU\/s1600\/babka2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nHowever, nothing ever runs smoothly in life (how many times have you heard that?). Your oven is fickle, it heats up far too quickly and too much. Does it even run on gas or electric? You go and have it checked out. Some money spent on genetic testing, some on fertility pills, and you empty your pockets on finally getting IVF. You know that having a child will be like winning the lottery, or being friends with the president (hey, I don't know :P).\u003Cbr \/\u003E\n\u003Cblockquote class=\"tr_bq\"\u003E\nAnd before you know it...Jackpot! You're pregnant.\u003C\/blockquote\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1k7h7c9RseoTcWc0ki8ghxotK_LB0oUCyECOG3QM9AgJnC0c_bLixPy6pcwG297wpoAqZ9d-jI0rB9OkTtxbOCIDl6D8PKMkqffVUzOZ8dRbnhIr_dOhcnYYFs1l3SOu0Lo20QJzskwk\/s1600\/babka3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1k7h7c9RseoTcWc0ki8ghxotK_LB0oUCyECOG3QM9AgJnC0c_bLixPy6pcwG297wpoAqZ9d-jI0rB9OkTtxbOCIDl6D8PKMkqffVUzOZ8dRbnhIr_dOhcnYYFs1l3SOu0Lo20QJzskwk\/s1600\/babka3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nEvery dough is different, according to where it is made, the time of inception and the ingredients used to create it. Your dough is soft, warm and lumpy in your hands. You lovingly knead and palm the dough and it squeezes and transforms into a shape you see fit. You scatter flour over the dough if it sticks and you tenderly knead it into a perfectly smooth round dome. You allow it to rise in the very place you know will be warm and secure.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyfp9E4FYqo8fhAZnVL4-q9juG6MslfoVNL9M-KxoI5yTFxAzu-ETEXzUzK4aTfy7HOeobdmE7KkUZVfjY2JyxTxqONFj2MoBLVlUFJPB3Cj4yIMJmu7jDtINGrMcj7ahK6gfHiAN9Cd4\/s1600\/babka4.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyfp9E4FYqo8fhAZnVL4-q9juG6MslfoVNL9M-KxoI5yTFxAzu-ETEXzUzK4aTfy7HOeobdmE7KkUZVfjY2JyxTxqONFj2MoBLVlUFJPB3Cj4yIMJmu7jDtINGrMcj7ahK6gfHiAN9Cd4\/s1600\/babka4.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nNow, it's in the oven. You're anxious. Will it rise? Will bake evenly? You're prepare for things you might never expect. But, who would have thought about eclampsia, gestational diabetes or preterm labor? More like being gassy, constipated and swollen like a beluga whale. You feel your first contractions and panic mode goes into high gear. HOLY \u0026nbsp;@)*\u0026amp;@$*\u0026amp;!!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGlp-vYbS13hYFJ_5AIthe9GOhbhj61O8D0exUVprqlj3EpFcN47iwcP-VOg_yd5dgqLDLdo81IAcKkrQ_chgRQTJS5GP8TCUG1lnr6wQpnxFS1lxJxrH5aw-xy9bQO0st2doEMVfNMPc\/s1600\/babka5.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGlp-vYbS13hYFJ_5AIthe9GOhbhj61O8D0exUVprqlj3EpFcN47iwcP-VOg_yd5dgqLDLdo81IAcKkrQ_chgRQTJS5GP8TCUG1lnr6wQpnxFS1lxJxrH5aw-xy9bQO0st2doEMVfNMPc\/s1600\/babka5.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nGet me to L\u0026amp;D now!, you're screaming. You do your breathing exercises, but you have no idea if they are doing anything for you. The doctor says you need to be dilated to 10cm before you can start pushing. You think, \"What? That's the size of a mini watermelon!\". You're half dressed, half awake, half praying for the baby to come out. You've immediately asked for the epidural even if it wasn't in your original plan (I found this hilarious. Literally, ladies who are purists and say no to drugs will succumb to it). And then you're ready to push. Your husband, the doctors, the medical students, the nurse, and even the cleaning staff are cheering you on. PUSH, they say. Your face is scrunched up like you've eaten half a lemon and you push as hard as you can.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuJjf1iVuvwi_BmYVe-NuJu71xJ5sx0cU1TaGwBMV2PoqpnaXHXN_fXh3gcZCnL8BYtclxQRw2_lQ3PSxPDAiqYk2_5Rrq17Wv5ENHB8ZKSY6fMgRUJ-Ze8sisR-JGMZ5GHYdUDXtr-xc\/s1600\/babka_1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuJjf1iVuvwi_BmYVe-NuJu71xJ5sx0cU1TaGwBMV2PoqpnaXHXN_fXh3gcZCnL8BYtclxQRw2_lQ3PSxPDAiqYk2_5Rrq17Wv5ENHB8ZKSY6fMgRUJ-Ze8sisR-JGMZ5GHYdUDXtr-xc\/s1600\/babka_1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nIt's crowning...and the head is out! You're relieved that the hardest part is over and you take a deep breath and push. Suddenly, your little joy comes right out of the oven and you hold her to your bosom. You're so so exhausted, but you find wonder in the tiny little hands and a sense of accomplishment. You're surrounded by the soothing warmth and new smells. The baby's bottom is as soft as a freshly baked bun. All round, warm and still pinkish from her difficult journey.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBaking, birthing... all so unpredictable and imprecise. All so scary and wonderful at the same time. But, you look at your little bundle and\u0026nbsp;\u003Cspan style=\"text-indent: -0.25in;\"\u003Eyou think… hell yeah...I did it.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNcvxAxP9QJ7IBPpLkXZWAxhz02ERjCUx4XiERloF8ntzGjyjc8i8kwH7ylWiY1iXw0RbdVTVy6p6z5KsVJ445FZfixRQ6DQSb4HnZKmqy0XgTEwsddHU29RuNTSlPQipEpuPOjseQTx8\/s1600\/babka_3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNcvxAxP9QJ7IBPpLkXZWAxhz02ERjCUx4XiERloF8ntzGjyjc8i8kwH7ylWiY1iXw0RbdVTVy6p6z5KsVJ445FZfixRQ6DQSb4HnZKmqy0XgTEwsddHU29RuNTSlPQipEpuPOjseQTx8\/s1600\/babka_3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cspan style=\"text-indent: -0.25in;\"\u003ESorry, for the lame ending! I tried to make it all flowery and beautiful, but sometimes I just need to tell it like it is. At the end of labor, the student (that's me!) takes another 10 minutes to pull out the placenta. You're actually shivering cold (possibly from blood loss) and the doc is giving you a \"fundal massage\", which is like mashing up your uterus so it can stop bleeding. Labor is definitely not the most glamorous part of having a child and what little ounce of shame you had has flown out the window. You know that thing where you care who sees your hoo ha's? Yeah, well that's gone. But, it must definitely be all worth it, because the human race is still not extinct. I won't understand it now...but maybe in the next 10 years ha.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"text-indent: -0.25in;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"text-indent: -0.25in;\"\u003EThanks for reading! I really went on a bend at the end... but trying to be honest! ;)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyhXmXNce4lsDxj860NYQNYw48Po48dS7QEFrixI_9i74xqtmFtCl2U39_ebsw_qCtsisuACg-mbAvyIQRm0MWakWeNjWLko2pjSp_IHwaEfTsjI8zCBgcJOvLYlpc6H7ZKTubGZcwkEk\/s1600\/babka_final.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyhXmXNce4lsDxj860NYQNYw48Po48dS7QEFrixI_9i74xqtmFtCl2U39_ebsw_qCtsisuACg-mbAvyIQRm0MWakWeNjWLko2pjSp_IHwaEfTsjI8zCBgcJOvLYlpc6H7ZKTubGZcwkEk\/s1600\/babka_final.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cb style=\"font-family: inherit; font-size: x-large;\"\u003EBabka 2 ways: Nutella and Coconut Custard\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Eadapted from \u003Ca href=\"http:\/\/smittenkitchen.com\/blog\/2014\/10\/better-chocolate-babka\/\" target=\"_blank\"\u003Ethesmittenkitchen\u003C\/a\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Emakes two loaves or 12 muffins\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cu\u003EDough\u003C\/u\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n4 1\/4 cups all-purpose flour, plus extra for dusting\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 cup sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp active dry yeast\u003C\/div\u003E\n\u003Cdiv\u003E\n3\/4 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large eggs\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 cup warm water, plus more if needed\u003C\/div\u003E\n\u003Cdiv\u003E\n2\/3 cup unsalted butter, softened\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFillings:\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cu\u003EDark Nutella with Cinnamon\u003C\/u\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 cup nutella\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 cup dark chocolate, chopped or semisweet chips\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tbsp cocoa powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cu\u003ECoconut Custard\u003C\/u\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n2 egg yolks\u003C\/div\u003E\n\u003Cdiv\u003E\n3 tbsp butter, softened\u003C\/div\u003E\n\u003Cdiv\u003E\n3 tbsp sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n3\/4-1 cup shredded coconut\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cu\u003ESyrup\u003C\/u\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\na little less than 1\/3 cup water\u003C\/div\u003E\n\u003Cdiv\u003E\n5 tbsp sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cb\u003EDough\u003C\/b\u003E: In a mixer bowl, combine flour, sugar, salt, yeast, eggs and water. With a dough hook, put mixer in low speed until it starts coming together. Pick up a little more speed and add a little water if necessary (2-3tbsps). It will look a little dry, but that's okay. Add butter 1 tbsp at a time on low, waiting for it to be incorporated into the dough before adding the next. Mix on low-medium for at least 5 minutes before you see the dough pulling from the side and becoming smooth. Mix and scrape down the bowl for another 5 minutes. Place rounded dough in oiled bowl, cover with plastic wrap and stick it in the fridge to rise overnight.\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EFilling\u003C\/b\u003E: mix each filling separately, set aside\u003C\/li\u003E\n\u003Cli\u003EGrease 2 loaf pans or muffin pans and line with parchment paper. Work with half of the dough from the fridge. Roll out onto a floured counter to 10x7\"\u003C\/li\u003E\n\u003Cli\u003ESpread Nutella mixture all over leaving a 1\/2 inch border at the ends. Roll lengthwise away from you so you get a long rolled up tube in the end. Just like if you were to make cinnamon buns.\u003C\/li\u003E\n\u003Cli\u003ECut 1.5 inch rounds from it and transfer onto greased muffin pan. Cover with a damp tea towel and leave to rise for 1.5 hrs\u003C\/li\u003E\n\u003Cli\u003ERepeat for coconut custard filling. Although, I made a loaf out of it, so it could look like \u003Ca href=\"http:\/\/www.misshangrypants.com\/2014\/09\/matcha-brioche-braided-loaf.html\" target=\"_blank\"\u003Ethis loaf\u003C\/a\u003E.\u003C\/li\u003E\n\u003Cli\u003EHeat oven to 375F and place loaf\/buns on the middle rack of your oven. Bake for 20-25mins. The loaf will need another 10-15minutes more. You can check for doneness but sticking a chewer in it and if it pulls with more resistance than it should, then it should go back into the oven. Cover the top with foil if it browns too quickly.\u003C\/li\u003E\n\u003Cli\u003EOnce it is almost done baking, make the syrup topping by microwaving water and sugar until the sugar dissolves. Let it cool a little and then brush it all over the buns\/loaf as soon as they come out of the oven. Let buns rest for 5 minutes and then transfer to a cooling rack (or gobble straight out of the pan!)\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/4829279898885514892\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2015\/08\/buns-in-oven-nutella-and-coconut.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/4829279898885514892"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/4829279898885514892"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2015\/08\/buns-in-oven-nutella-and-coconut.html","title":"Buns in the Oven: Nutella and Coconut Custard Babka (and my experience on OBGYN)"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQAJNfZKUKvsX-Ouu-aYc_O5ARA5mQlkkkj64UcdfPDda5o41K1463x77HzGYRHK3kL60iiQxvP8Qnpt8ZLyanOLRoDgBQ2AHz-XA6FTXkRUjClH_VkAUvxp3RK-iVJDiXbKowUnswihs\/s72-c\/babka_first.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-5259114064987683734"},"published":{"$t":"2014-10-01T16:47:00.004-04:00"},"updated":{"$t":"2015-07-31T00:03:47.699-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"adzuki"},{"scheme":"http://www.blogger.com/atom/ns#","term":"baked"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brioche"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"korean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"red bean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"redbean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"yeasted"}],"title":{"type":"text","$t":"Red Bean Flower Bread - 팥빵"},"content":{"type":"html","$t":"I have an appetite like an old Korean lady. Not quantity wise... that would mean I equal 10 old ladies. But in the stuff that old ahjummas \"old Korean ladies with a perm ;)\" love to eat. Like red bean, boiled barley, pumpkin porridge, Korean rice cakes, cardboard tasting crackers...food that I can probably eat until I'm 90, because they can so easily be smushed between my toothless gums. Especially red bean. That's my one true love \u0026lt;3\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRed bean between soft buttery bread. It's like a sandwich made for the gods. A lot of people seem to dislike it and I don't understand why! It is a little weird that beans can be considered dessert, but for christ-sake, IT IS NOT KIDNEY BEANS. I had to explain that at least a gazillion times. I never grew up with dessert after dinner concept (typical Asian), so red bean to me was the ultimate dessert.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe bread is super soft like brioche and SUPER stuffed with red bean paste. If you're too lazy to make the paste, you can buy it at any Asian supermarket. Don't hate on the beans before you've tried it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5ck8m1g-PVvF7NY5mOgeB9GZELBac4Xn7ZcS1RJAjSw9WZNAWLuqKZYuJEfSXUko0ONNokCJhyphenhyphenKeSNzaVflrbAdIHiblfBhGUV7k5VFqIodih0bFYGazMbuTA3Earnao8v8NgutcqDUk\/s1600\/IMG_4153.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5ck8m1g-PVvF7NY5mOgeB9GZELBac4Xn7ZcS1RJAjSw9WZNAWLuqKZYuJEfSXUko0ONNokCJhyphenhyphenKeSNzaVflrbAdIHiblfBhGUV7k5VFqIodih0bFYGazMbuTA3Earnao8v8NgutcqDUk\/s1600\/IMG_4153.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNSMF9hq-Y6HNIzmYdX_e1Ipl04g3LTbO5uCTjLLg7QrEw3su-nrnuQJCRNTM_my22_y9tW6EbF0PpnODB7keq9H69QIo52h-jdfu4mdG7EQmxsiQBBVxLK5Z28ZbwQNe6OeIQqB8CZK4\/s1600\/pxlr+red+bean.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNSMF9hq-Y6HNIzmYdX_e1Ipl04g3LTbO5uCTjLLg7QrEw3su-nrnuQJCRNTM_my22_y9tW6EbF0PpnODB7keq9H69QIo52h-jdfu4mdG7EQmxsiQBBVxLK5Z28ZbwQNe6OeIQqB8CZK4\/s1600\/pxlr+red+bean.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Ch2\u003E\nRed Bean Flower Bread - 팥빵\u003C\/h2\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Emakes 10-12 large buns\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERed bean paste\u003C\/b\u003E\u003Cbr \/\u003E\n2 cups dried adzuki beans\u003Cbr \/\u003E\n1.5-2 cups sugar (depending on taste)\u003Cbr \/\u003E\npinch of salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDough\u003C\/b\u003E\u003Cbr \/\u003E\n3 3\/4 cups bread flour\u003Cbr \/\u003E\n1\/2 cup all purpose flour\u003Cbr \/\u003E\n1\/3 cup sugar\u003Cbr \/\u003E\n1.5 tsp salt\u003Cbr \/\u003E\n1 packet of active dry yeast\u003Cbr \/\u003E\n1\/3 cup water\u003Cbr \/\u003E\n1 cup warm milk\u003Cbr \/\u003E\n2 eggs\u003Cbr \/\u003E\n5 tbsp butter, room temperature\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEgg wash (1 egg beaten with 1 tbsp water)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERed bean paste\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003ERinse and soak beans overnight in a large bowl with at least 2 inches of water covering the top layer\u003C\/li\u003E\n\u003Cli\u003EDrain beans and put in a medium-large pot. Cover with water until about 5 inches above the top. Bring to a boil and then let it simmer for about 1-2 hours with the lid on. Check the water level every now and then and add about an inch above the top when you see the beans exposed\u003C\/li\u003E\n\u003Cli\u003ECheck for done-ness by squishing the beans with your fingers. They should give in easily. If they are at that stage, don't add anymore water!\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EDump in the sugar and salt. Start with a lower amount of sugar, because you can always adjust by adding more later. Stir with a wooden spoon, while mashing it a little too.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EThe consistency should get quite think and the water should keep evaporating. I used a stick blender here to blend it until it was smooth. If you don't own one, you can use a potato masher or pour it into your blender.\u003C\/li\u003E\n\u003Cli\u003EKeep stirring on medium heat to evaporate the water and don't let it burn on the bottom. You should expect your arms to tire out so call in a friend ;) (this can take up to 1 hour, depending on how much water is left in your pot)\u003C\/li\u003E\n\u003Cli\u003EIt will be done when you scrape the bottom of the pot and there is a divide between the paste (aka not a liquid mess). Leave to cool outside with the lid off and it should become even more thick.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDcUig6G2OAweem0zVy4a9wo2-sOC5UcDnGavkiJTvR3lRX4C42bjTUCe3Yat6UU0qcHT5rI9FRGwVSn7J5qUNfUtfj9NgxhjMsWtkGS8mh4fwJ1BNyf0xRxaf6iMKFlqr7_BWX6ALnCk\/s1600\/Screen+Shot+2014-09-29+at+2.51.28+PM.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDcUig6G2OAweem0zVy4a9wo2-sOC5UcDnGavkiJTvR3lRX4C42bjTUCe3Yat6UU0qcHT5rI9FRGwVSn7J5qUNfUtfj9NgxhjMsWtkGS8mh4fwJ1BNyf0xRxaf6iMKFlqr7_BWX6ALnCk\/s1600\/Screen+Shot+2014-09-29+at+2.51.28+PM.png\" height=\"108\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EDough\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003EIn a kitchen aid mixing bowl, whisk together bread flour, AP flour, sugar, salt and yeast. Add water, milk and 2 eggs\u003C\/li\u003E\n\u003Cli\u003EUsing the dough hook, mix at low speed (2-3). You may need to add about 2-5 tbsp of water if the dough is dry. Let it mix for about 5 mins until it looks pretty well pounded together\u003C\/li\u003E\n\u003Cli\u003EAdd in the butter 1 tbsp at a time and mix low-medium speed for another 10-15 minutes. Check for elasticity by stretching the dough quite thinly between your fingers and it shouldn't snap too easily\u003C\/li\u003E\n\u003Cli\u003EPut in a greased bowl and cover with greased saran wrap or a damp cloth. Let it rise for 45mins\u003C\/li\u003E\n\u003Cli\u003EIn the meantime, roll your red bean paste into golf sized balls (12) and set aside.\u003C\/li\u003E\n\u003Cli\u003EPunch down the dough and split it evenly into 12 balls on a floured surface. Roll a ball it into a thin circle, place red bean paste in the middle and pinch to close. You can use a little water to help it stick\u003C\/li\u003E\n\u003Cli\u003EPat or roll gently the stuffed dough into a wide cylinder (like a tuna can) with seam side down. You don't need to apply much pressure! Don't squish it and let all the red bean squeeze out. Keep the height to about 3\/4-1\"\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003ERefer to the picture above! Using kitchen scissors, snip 6 times at the edges and lay on a baking tray with parchment paper on top. Cover the compete buns with saran wrap and let it rise for about 15 minutes (they should look slightly puffy)\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 375F. Brush eggwash over the buns and pop it into the oven for 13-18 minutes or until golden brown on top. This timing depends on how large you want to bake the bread. You can easily make more than what I did. I just like more red bean than bread.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZRFRniOKgdjHkMZn626rv3mhli75BcaKbx6b-VbThkqhkRa-sjMaLe3VTFscWWTZuS0yFIE_ik0pJ3kdVQnAecPMLaHFBJxc8DOGxzW7UQCzJoNiKLrRe3kxQ5FdjjZtWtQVblS9RGmA\/s1600\/redbean+vsco.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZRFRniOKgdjHkMZn626rv3mhli75BcaKbx6b-VbThkqhkRa-sjMaLe3VTFscWWTZuS0yFIE_ik0pJ3kdVQnAecPMLaHFBJxc8DOGxzW7UQCzJoNiKLrRe3kxQ5FdjjZtWtQVblS9RGmA\/s1600\/redbean+vsco.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/5259114064987683734\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2014\/10\/red-bean-flower-bread.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5259114064987683734"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5259114064987683734"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2014\/10\/red-bean-flower-bread.html","title":"Red Bean Flower Bread - 팥빵"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5ck8m1g-PVvF7NY5mOgeB9GZELBac4Xn7ZcS1RJAjSw9WZNAWLuqKZYuJEfSXUko0ONNokCJhyphenhyphenKeSNzaVflrbAdIHiblfBhGUV7k5VFqIodih0bFYGazMbuTA3Earnao8v8NgutcqDUk\/s72-c\/IMG_4153.JPG","height":"72","width":"72"},"thr$total":{"$t":"31"}}]}});