Best of the Month October 2013

A review of my most popular blog posts from October.

I really enjoy looking back to see which posts were the most popular every month.  I don't like to check my stats daily because I feel like it's 'watching the pot that won't boil'.  Instead I like to review once a month and sometimes I'm surprised about what was popular or how popular something was.

I'm still trying to grow my social media presence and it seems to be working.  I am getting more views, more +1s, more likes and just a little more notice.  I enjoyed blogging before but it is so much more fun and exciting knowing that more people (other than just my family) are reading my blog.  I don't expect to get famous but I enjoy sharing my recipes and ideas and I hope to inspire others to cook more.

Slow Cooker Roast Beef Sandwiches

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Beef roast slow cooked in broth and beer until tender then placed on a baguette and topped with melted cheese.  The cooking liquid can be used as a dipping sauce.  These sandwiches were delicious but I can't take all the credit for this recipe I found it on another blog Five Heart Home.  This post received 512 views and 21 +1s.

Best Burger Buns

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This is another recipe I found on another blog Utter Epicure.  These burger buns are so soft and delicious I had to share them.  These are soft, fluffy burger buns that don't fall apart or leak and they are the best I've ever made or had.  There is no more need to ever buy store bought burger buns again.  This post received 309 views and 52 +1s.

Spicy Vegetable Fried Rice

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Finally a Joybee original recipe.  This is a spicy fried rice made from leftovers.  Main ingredients are cabbage, onion, bok choy, and carrot, plus eggs for protein.  Recipes like these are why I started blogging.  I love to use leftovers in new ways so I don't waste any food.  I love when others like these kinds of recipes too.  This post received 292 views and 20 +1s.

Baked Vegetable Spring Rolls

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 Yay, another leftover recipe.  For these I was using up leftover Asian slaw.  They are crispy spring rolls filled with cabbage, daikon, and carrot, then baked instead of fried.  This post received 232 views and 52 +1s.

French Onion Dip

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I love dip recipes.  This is a slightly beefy, very oniony, sour cream dip perfect for gameday snacking (or any day). Yum yum I need to make this again soon. This post received 190 views and 22 +1s.

Thanks to all my followers and those who stop by occasionally.  Enjoy.

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Best Burger Buns

Soft and fluffy burger buns that don't fall apart or leak.

Submitted to YeastSpotting.

I prefer making home made bread when possible.  I've been making homemade buns and rolls for a while but they always are a little tough.  When I want a bun I like it to be soft and tender (almost like store bought but better).  With this recipe from Utter Epicure I have finally made the best burger buns.  These buns were used for my Asian Pork Burgers and are great as sandwich rolls too.

Ingredients:
(only slight modification from original recipe--I used fast acting yeast instead of instant)

310 grams warm water
8.5 grams active dry yeast
47 grams sugar
500 grams all purpose flour (I have used bread flour too with good results)
50 grams butter, at room temperature
35 grams powdered milk
2 teaspoons salt
egg wash
sesame seeds

In the bowl of a stand mixer, mix the warm water (about 100F) with the yeast and sugar.  Let sit for about 15 minutes until it is foamy and bubbly.  Next add the flour, butter, dry milk, and salt.  Stir with the paddle attachment until ingredients come together and form a ball.  Switch to the dough hook and knead for about 6 minutes, adding more flour or water as necessary, until it just pulls from the bottom of the bowl.  Dough should be very soft and tacky but not sticky and it should be elastic.

Transfer dough to a lightly oiled bowl, rolling to coat on all sides with oil, and cover with plastic wrap.  Allow the dough to rise for about 90 minutes or until doubled in size

Divide the dough into about 12 pieces of 80 grams a piece.  Shape into rounds, stretching the dough over the top and pinching underneath to develop surface tension.  And lay out on parchment lined sheet pan(s) or a good nonstick pan.  When dough is on the pan gently press down to slightly flatten the rounds and brush with egg wash.  Cover loosely with plastic wrap and let rise for about 30-60 minutes until the buns have puffed (make sure to preheat your oven to 400F).

Uncover the buns and brush again with the egg wash, then sprinkle on sesame seeds, if using.

Bake at 400F for 12-15 minutes.  Rotate and switch the pans from top to bottom about half way through baking for even browning.  Allow to cool 30 minutes before serving.

Enjoy.

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