We Wine We Dine



Lemon Raspberry Muffins

What to do with a giant container of raspberries that you picked yourself? Eat half of them and put the other half into muffins!

1-3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. coconut oil
1/2 c. honey
1 c. plain yogurt
2 tsp. vanilla
2 eggs
Juice from 1/2 lemon
Zest from 1 lemon
2 c. raspberries

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the coconut oil, honey, yogurt, vanilla, eggs, lemon juice, and lemon zest. Pour the wet ingredients into the dry and combine together, and then add in the raspberries. Scoop into muffin tins (makes 12). Bake 20-25 minutes at 350. Allow to cool and enjoy!

Banana Bread

We made this recipe when we had bananas that had gotten too ripe. Already looking forward to making it again!

3 ripe bananas
1/2 stick butter, melted
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips (optional)

Mash the 3 ripe bananas in a large bowl. Add in butter, sugar, egg and vanilla and mix well. Add in flour and baking soda and mix until just combined. Stir in the chocolate chips. Pour batter into a greased loaf pan. Bake at 350 degrees for 50 minutes to 1 hour. Insert a toothpick into the center of the loaf to check for doneness. Allow to cool slightly before serving.



Most people on the West Coast don’t realize that they’ve never really eaten a bagel. On this side of the country, when people say “let’s get bagels” what they’re really saying is “let’s get bread shaped like a ring”. There’s a myth that the reason the bagels are better in NY is because of the water, but actually that’s not exactly the case. The difference in the water may have some minimal effect on the taste, but the real issue is that people on the West Coast straight up don’t make bagels correctly! Bagels are meant to be boiled before you bake them — that’s what gives them their chewy, doughy, satisfying texture. One of the biggest bagel chains around here doesn’t even boil their bagels! They put them in an oven that they inject with steam, but this is not the same thing AT ALL. I’ve been craving a good East Coast bagel for a while now so I decided to try my hand at them. For a first attempt, they came out pretty good, but I certainly have not yet perfect the art of bagelry. Overall I was satisfied with the results and look forward to improving them in the future!

2 c. white flour
1.5 c. wheat flour
2 tsp. salt
1 c. warm water
1.5 tbsp. sugar
1 egg
Toppings of choice (garlic, sea salt, seeds, etc.)

Put 1/2 c. of warm water into a small bowl, pour in the yeast and sugar, and let that sit for 5 minutes so that yeast is activated. In a large bowl mix the flour and salt and then pour in the yeast mixture along with another half cup of water. If the dough is extremely sticky add more flour, or if it’s super dry add a tablespoon of water at a time. Knead the dough for 10 minutes and put it in a bowl covered by a damp paper towel for 1 hour. Punch down the dough and then let it rise for 5-10 more minutes. Pull off pieces of the dough (slightly smaller than a fist) and form them into spheres, trying to have as few cracks as possible. Poke a hole in the sphere with your finger and pull into a ring shape. Allow the bagels to rise for another 10 minutes under a damp towel. In the meantime, bring a pot of water to a boil and preheat the oven to 425. Put the bagels into the boiling water, a few at a time, and let them boil for about 1-2 minutes on each side. Then pull them out, place on a greased baking sheet, brush with egg wash, and sprinkle on toppings of choice. Bake on 425 for about 20 minutes so that the bagels are browned on the outside.

Banana Chip Scones

2 bananas
1/4 c. milk
2 tbsp. maple syrup
1/2 tsp. vanilla
2 c. wheat flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
4 tbsp. butter
1 c. chocolate chips

Mash bananas in a bowl and add milk, syrup, and vanilla. In a separate bowl combine flour, baking powder, cinnamon, ground ginger, and salt. Chop the butter into very small pieces and stir into flour mixture. Pour the wet mixture into the dry and stir. Add chocolate chips and knead with your hands until all of the ingredients are thoroughly mixed. Form the dough into a disk that is about an inch or two thick and cut into triangular pieces. Bake on a baking sheet at 425 for about 12 minutes or until scones are lightly browned.


After a bit of a hiatus, we are proud to present our 100th post! These soft pretzels are super easy and can literally be made in under half an hour. Enjoy!

1-1/2 c. white flour
1-1/2 to 2 c. wheat flour
1 packet yeast
1-1/2 c. warm water
1 tsp. salt
1 tbsp. sugar
1 egg

Pour warm water and yeast into small bowl and stir for a few seconds. After 5-10 minutes, when yeast has been activated, add salt and sugar to water mixture. In a large bowl combine white flour, 1-1/2 c. of wheat flour, and water mixture. Stir until combined, and add more flour if dough is still sticky. Knead dough for ~5 minutes and then pull off chunks, pull into long and thin ropes, and twist into pretzels. Whisk egg in a small bowl. Dip pretzels into beaten eggs and then sprinkle salt on top. Bake at 425 for 10 minutes and then broil on high for another 3-5 minutes until golden brown. Serve with mustard.

Cinnamon Challah Rolls

A delightful “twist” on already delicious challah! These are made with whole wheat flour to add some extra flavor.


4 c. whole wheat flour
1/2 c. olive oil
1/2 c. honey
1 packet yeast
2 eggs
1 c. warm water
1 tsp. sugar

3/4 c. brown sugar
1 tsp. cinnamon
1/3 c. vegetable oil

Add yeast and sugar to warm water and allow to sit for 10 minutes to proof the yeast. In a large bowl, combine flour and salt. In a separate bowl, whisk eggs, honey, and olive oil. Pour all wet ingredients into flour bowl and mix (you may want to use your hands). Knead on a floured surface for about 5 minutes so that the dough is smooth throughout. Let the dough rise in a covered bowl for an hour so that the dough is roughly twice its original size. While it’s rising, combine all filling ingredients. Once risen, split the dough into 12-15 pieces. Roll each one into a rectangle, spread a line of filling on the center (but don’t go too close to the edges or it will leak out) and roll it into a long strand. Gently stretch the piece so that it is long enough to tie into a knot. Fold the ends underneath and place on a baking sheet. Bake on 350 for 15-20 minutes.


I had to trade my banana chocolate chip muffin recipe for this, but you guys get it for free! It’s a delicious recipe that will keep you wanting more. And remember, the secret is in the braid…

4-1/4 c. flour
3-1/2 tbsp. sugar (3 for flour mix, 1/2 for yeast)
3 eggs (2 for bread, 1 for egg wash)
2 tbsp. vegetable oil
1 packet (2.5 tsp.) yeast
1 c. warm water

Mix warm water, yeast, and 1/2 tbsp. sugar in a small bowl, and let sit for 10 minutes. Meanwhile, in another small bowl mix eggs and oil. In a large bowl, combine flour, sugar, and salt. Stir in the yeast mixture and then the egg mixture with a spoon, and then knead on a floured surface for about 10 minutes or until smooth. Place in a bowl and cover for 1.5 hours so that the dough has doubled in size. Punch down the dough and divide into equal pieces (8 pieces if making two 4-stranded braids as I did…. you could also just make one larger loaf). You can actually choose how many strands you want in your braid – see this guide for braiding challah with all different numbers of strands!
Brush the braided challah with egg and allow to sit, covered, for 45 minutes. It will grow in size again. Preheat oven during this period to 375. Brush with egg once again and put in oven on a baking sheet for 15-30 minutes (depending on size of loaf). Allow to cool for a few minutes and enjoy!


Scallion Pancakes

Who knew these could be so easy and so delicious?! Just as good as your favorite Chinese takeout.

2 c. flour
1 c. boiling water
1 bunch scallions
2 tbsp. sesame oil
Olive oil
Soy sauce (for dipping)

Using a food processor or just by hand, mix flour and 3/4 c. of the boiling water. Continue to add boiling water until the dough sticks together. Remove dough from mixing bowl and knead for a minute or so and shape into a ball. Allow to sit, covered, in a bowl for ~30 minutes. Split dough into 4 evenly sized pieces. Roll one piece out on a floured surface until it is a 6-8″ circle. Use a pastry brush to coat with sesame oil. Roll up dough into a tube shape (like a jelly roll) and then roll that tube into a spiral (like a cinnamon bun). Flatten and roll out again into a circle. Brush with sesame oil and then cover with scallions. Once again roll into a tube and then into a spiral, and finally roll out flat once more. Coat a skillet with oil and heat on medium-high. Once the oil is hot, place pancake into pan and shake gently. After ~2 minutes, flip pancake so that both sides are golden brown. Allow to cool slightly and cut into 4-6 pieces. Serve with soy sauce.

Homemade Bread

This is an easy recipe for crusty, doughy bread that is sure to hit the spot and keep you satisfied all day long.

1 packet of yeast
6 c. flour
2 c. lukewarm water
2 tsp. salt
1 tbsp. sugar

Combine yeast, water, flour, salt, and sugar. Add in flour and stir for a few minutes until it becomes easier to just mix with your hands. Knead for about 5-8 minutes on a floured surface, being sure to rotate the dough as you go. Rinse out the bowl and lightly grease (I used oil). Place dough in the bowl, rotating a few times to coat in the oil. Cover with plastic wrap and allow to rise for about 1-2 hours, so that the dough has become nearly twice its original size. Split into two and shape into ovals or whatever shape you desire. Allow to sit for 5 minutes, and then etch three lines into the top with a knife. While the oven is off, put a casserole dish or other pan on the bottom rack filled with 1″ of water. Place the loaves on a baking sheet coated in flour on the rack above. Then turn on the oven to 450 and allow to bake for 30-40 minutes (starting when you turn on the oven), until the outside is a nice golden brown. Turn off the oven, open the door a few inches, and allow the loaves to stay in the oven for a little longer while the oven cools. Remove the loaves, cut into them, and enjoy!


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