Balsamic Onion Pull-Aparts

Easy beer bread turned into something extra special using locally-made Marinated Balsamic Onions from The Rustic Fork in Folsom, California.  I meet Sonya, the owner of The Rustic Fork, at this year's Raley's Grape Escape in downtown Sacramento.  It was a fabulous event where scores of restaurants, cafes, wineries and even food trucks provided tasty bits and yummy samples of their special libations.  It was a great evening savoring great local and regional foodie favorites!

Sonya has some wonderful recipe ideas, too.  I especially loved her sweet and spicy bbq sauce and am hoping to create something pretty special with that product too.   It's great to see a local business and amazing cook bring her ready to use sauces and relishes to home cooks to create easy and flavorful appetizers and dinners.

Balsamic Onion Pull-Aparts are inspired from one of The Rustic Forks offerings: Marinated Balsamic Onions.  Let's just say, YUM!  Full of flavor and a deep rich color from slow cooking of the onions.  I used them as a filling for my pull-aparts combined with a great and easy beer bread recipe that I shared with you a while back.  This dough is super forgiving and loves, loves, loves to be slathered in savory cheesy stuff!

A perfect savory appetizer or a great dinner roll.  Perfect size for making ahead and freezing.  Great for this fall and winter soups and stews.  And, you don't have to do the pull-apart version, just place the pinwheels in the pan and ~voile~ : instant dinner rolls!  I love easy...

As for me...These yummy little powerhouses of flavor are perfect portion controls for bread consumption...A little thing I have a huge challenge with at present!


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Beer Bread

If you decide to try out this recipe, I promise it will be one of the most satisfyingly simple things you've ever made. This beer bread has a buttery, crunchy, lightly salty crust on the outside, all the way around, and is soft, airy, a little chewy, and slightly sweet on the inside. There is absolutely no sifting, kneading, proofing, resting, or anything even remotely complicated about this recipe. Just some pouring, stirring, and placing into a hot oven. You can do this!

I would almost venture to call this bread "foolproof" - and that's a legitimate claim, coming from me. I make many foolish mistakes in the course of recipe experimentation. One of these days I'll post blooper pictures. No, I probably won't. But seriously, make this bread. If you have last minute company (summer is coming - it happens!) and want something impressive to serve but don't have time to go to the store - make this bread. You probably already have all of the ingredients.

Cheddar Mustard Beer Bread

I always say that, "I can't make bread to save my life!"  Thank goodness there is a Nugget Market close by...But, after last weekend, I sure can make BEER bread!  I changed things up a bit and switched my usual BIWB emphasis on the sweet for something comforting and savory.  I had some homemade bean soup just waiting for this particular companion. 

Really crunchy on the outside, soft and cheesy on the inside...Are you salivating?  A great match and a great loaf of bread!  Easy, too.  I love easy.

I'll be honest, I made this last weekend in a bit of pent-up baking frenzy.  I also made killer chocolate creme de menthe cupcakes, too, for a St. Patty's Day post. You see, I thought I was giving back my loaner KitchenAid, but it turns out my friend won't take it back.  Thank you, again, Peggy for your kindness and understanding of my addiction.  My KA is still in Michigan.  I haven't heard anything and I'm honestly very worried. 

So, when I worry, I bake!

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Drunken Monkey Bread

The Dough Boy would feel righteous at this moment...I know I just posted a recipe, but this morning I was inspired.  It's a Saturday, it's raining, only 2 days left of my vacation, and I missed the new spin/sculpt class, uh oh!  I've had this recipe on the kitchen counter for weeks, waiting for a time when there weren't enough baked goods for breakfast.  Here is my ~just~ finished product:

But, wait!  Here is the recipe, please note the name: Pastor Ryan's Monkey Bread:
http://thepioneerwoman.com/cooking/2009/05/monkey-bread/

And, I'm not sure Pastor Ryan would approve of my modifications, but it's not Sunday and this blog is about bake it with booze...So, I pulled out the cheap, Old Crow bourbon and decided to liven-up my monkey!  Do you see all that oozing goodness all over those little chunks of biscuit?  Here's another shot just so you can see it again...