BEHIND THE SCENES OF HAPPILY HOMEMADE PROMO VIDEOS

August 29, 2016

Last week I was down with the HarperCollins team working on some really fun promo videos for my book, Happily Homemade. These are some behind the scenes peeks at what we were up to.

We had nine people helping throughout the shoot day, including the film crew at Indie Atlantic Films. Our director, Andy, brought me like, the best doughnuts the morning of the shoot which is 100% the way to be on my good side forever.

BEHIND THE SCENES OF HAPPILY HOMEMADE PROMO VIDEOS-5 copyBEHIND THE SCENES OF HAPPILY HOMEMADE PROMO VIDEOS-7 copyBEHIND THE SCENES OF HAPPILY HOMEMADE PROMO VIDEOS-4 copy

This was my view for much of the day, staying on mark!

Among other things, we worked on neat time lapse videos showing how to cook a few of the recipes from the book.

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I learned so much. A lot goes into even simple things, like pouring liquids on screen or how to enter and remove an ingredient from frame. The whole crew and everyone who helped was fantastic. It was a fabulous three days. And I ate too much food.

In a few months I get to begin sharing the videos with you all! I think you will love them.

You can see more details about Happily Homemade over at Amazon and Barnes & Noble

SUN-DRIED TOMATO BASIL CORNBREAD

August 25, 2016

Sun-dried tomatoes are my husband’s jam, so I had to set some aside from this recipe for him to snack on too. This quick bread is just that, so quick. But, with a few special ingredients it ends up feeling really special.

Full disclosure, I have eaten this bread for lunch as a meal on its own and it was glorious.

SUN DRIED TOMATO BASIL CORNBREAD-3 copySUN-DRIED TOMATO BASIL CORNBREAD
Serves 1 loaf

1 cup flour
1 cup corn meal
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon garlic powder
1 teaspoon pepper
1 cup milk
¼ cup vegetable oil
1 egg
1/3 cup shredded mozzarella, divided
10 sun dried tomatoes, chopped
¼ cup basil, chopped
Additional basil leaves
Additional cracked pepper

Preheat oven to 350 degrees. In a stand mixer, stir together flour, corn meal, baking powder, salt, garlic powder, and pepper. Add milk, vegetable oil, and an egg to batter, continuing to stir. Fold in mozzarella (reserving 2 tablespoons), sun dried tomatoes, and basil.

SUN DRIED TOMATO BASIL CORNBREAD

Transfer batter to a greased 9×5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper. Bake for 35-40 minutes.

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SUN-DRIED TOMATO BASIL CORNBREAD
 
Author:
Ingredients
  • 1 cup flour
  • 1 cup corn meal
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • ⅓ cup shredded mozzarella, divided
  • 10 sun dried tomatoes, chopped
  • ¼ cup basil, chopped
  • Additional basil leaves
  • Additional cracked pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, stir together flour, corn meal, baking powder, salt, garlic powder, and pepper. Add milk, vegetable oil, and an egg to batter, continuing to stir. Fold in mozzarella (reserving 2 tablespoons), sun dried tomatoes, and basil.
  3. Transfer batter to a greased 9x5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper.
  4. Bake for 35-40 minutes.

Adapted from Food, Pleasure, and Health.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)

August 23, 2016

This is not a drill, people. Multiple baked good terms got thrown around in that recipe title. I love doughnuts, but have never been up for investing in a whole doughnut (or doughnut hole) pan just to make them at home.

The ideal scenario has been found – making doughnut holes with a pan you already own. This is really straight forward and easy. I hope you enjoy a splendid autumn stupor, grinning as nutmeg-y cinnamon sugar coats your taste buds. In conclusion, NO ONE SHOULD BE LEFT ALONE WITH THESE.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)
Makes 36 doughnut holes

18 tablespoons softened butter, divided
¾ cup brown sugar
1 and ¼ cups pumpkin puree
2 eggs
3 cups flour
2 and ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon, divided
½ teaspoon nutmeg
1/3 cup milk
¾ cup sugar

Preheat oven to 350 degrees. In a stand mixer, beat together 10 tablespoons butter and brown sugar on medium speed for 3 minutes. Add pumpkin puree and eggs and mix for another 1 minute. In a separate bowl, stir together flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the pumpkin mixer on low speed. Add milk and continue to mix until all ingredients are evenly distributed. Divide batter into a greased mini muffin pan. Bake for 12-14 minutes.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN! from Rachel Schultz

Transfer muffins to wire cooling rack and allow to cool for 15 minutes. Meanwhile, melt 8 tablespoons of butter in a bowl. Combine sugar and 2 and ½ teaspoons cinnamon and spread across a plate. Dunk doughnut holes in butter and coat in cinnamon sugar. Return to baking rack to cool.

4.3 from 4 reviews
PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)
 
Author:
Ingredients
  • 18 tablespoons softened butter, divided
  • ¾ cup brown sugar
  • 1 and ¼ cups pumpkin puree
  • 2 eggs
  • 3 cups flour
  • 2 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon, divided
  • ½ teaspoon nutmeg
  • ⅓ cup milk
  • ¾ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, beat together 10 tablespoons butter and brown sugar on medium speed for 3 minutes. Add pumpkin puree and eggs and mix for another 1 minute.
  3. In a separate bowl, stir together flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the pumpkin mixer on low speed. Add milk and continue to mix until all ingredients are evenly distributed.
  4. Divide batter into a greased mini muffin pan. Bake for 12-14 minutes.
  5. Transfer muffins to wire cooling rack and allow to cool for 15 minutes.
  6. Meanwhile, melt 8 tablespoons of butter in a bowl. Combine sugar and 2 and ½ teaspoons cinnamon and spread across a plate.
  7. Dunk doughnut holes in butter and coat in cinnamon sugar. Return to baking rack to cool.

Adapted from Martha Stewart.

Copyright © Rachel Schultz 2016