Tuesday, 27 December 2011

Buttermilk Pancakes

Leftover buttermilk from cinnamon rolls. What else am I supposed to do but make pancakes?

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp sugar
  • 2 cups buttermilk
  • 2 TBSP butter melted
  • 2 egg yolks, beaten
  • 2 egg whites, beaten until they form peaks
  • Optional
    • Fruit
    • Chocolate chips
1) Combine everything except for the egg whites and optional parts and mix.
2) Fold in the egg whites.
3) Add in the optional ingredients.

4) Bake on a hot griddle until there are bubbles forming on the top and then flip until done.

Monday, 26 December 2011

Toasted Macaroon (Drink)

What are the holidays without some drinks? My mom and I love baking so we tried to find a drink that was related to cookies. Thus, the toasted macaroon was found and made.

  • 1 oz. Coconut Milk
  • 1-1/2 oz. Coconut rum
  • 1/4 oz. Licor 43
  • 1/2 oz. Partida Blanco Tequila
  • 1/2 oz. Frangelico
  • Toasted coconut (take shaved coconut and toast it--watching the whole time!)
1) Combine ingredients in a shaker and shake with ice.
2) Strain into a glass filled with ice
3) Garnish with toasted coconut shavings on top.

Eggs Benedict

I said it was soon to follow...

  • English Muffin
  • Tomato
  • 2 Eggs
  • Hollandaise or Bearnaise Sauce (we use Bearnaise sauce because it has more herbs)
  • Optional:
    • Broccoli
    • Asparagus
    • Spinach
    • Bacon
    • Prosciutto
1) To poach the eggs, simmer water and crack the eggs into it and immediatly start to spin them over themselves so the white wraps the yellow
2) Prepare the sauce according to the package
3) Cook the vegetable or meat: we steam the broccoli and slice the tomato
4) Toast the English Muffin
5) Prepare as: English Muffin, tomato, other veg/meat, egg, sauce.

This is really all about timing.

Friday, 23 December 2011

Cinnamon Rolls

What's nicer for breakfast around the holidays than cinnamon rolls? Eggs benedict. But that will come later.

Like the holiday plate?
Recipe taken from here: http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html
  • Dough
    • 4 large egg yolks, room temperature
    • 1 large whole egg, room temperature
    • 1/4 cup sugar
    • 6 TBSP unsalted butter, melted
    • 6 ounces buttermilk, room temperature
    • 4 cups all-purpose flour, plus additional for dusting
    • 1 package instant dry yeast, approximately 2 1/4 tsp
    • 1 1/4 tsp kosher salt
    • Vegetable oil or cooking spray 
  • Filling
    • 1 cup (packed) light brown sugar
    • 1 TBSP ground cinnamon
    • Pinch salt
    • 1 1/2 TBSP unsalted butter, melted
  • Topping
    • 1/4 cup cream cheese, softened
    • 3 TBSP milk
    • 1 1/2 cups powdered sugar
For the dough
1) In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.
2) Add approximately 2 cups of the flour along with the yeast and salt.
3) Whisk until moistened and combined.
4) Remove the whisk attachment and replace with a dough hook. (if possible)
5) Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
6) Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
7) Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
8) Lightly oil a large bowl.
9) Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

10) Combine the brown sugar, cinnamon and salt in a medium bowl.
11) Mix until well incorporated. Set aside until ready to use.

12) Butter a 9 by 13-inch glass baking dish.
13) Turn the dough out onto a lightly floured work surface.
14) Gently shape the dough into a rectangle with the long side nearest you.
15) Roll into an 18 by 12-inch rectangle.
16) Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge.
17) Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge.
18) Gently press the filling into the dough.

19) Beginning with the long edge nearest you, roll the dough into a tight cylinder.
20) Firmly pinch the seam to seal and roll the cylinder seam side down.
21) Very gently squeeze the cylinder to create even thickness.
22) Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.
23) Arrange rolls cut side down in the baking dish.
24) Cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. 

25) Remove the rolls from the refrigerator, remove the plastic, and place in an oven that is turned off.
26) Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls.
27) Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes.
28) Remove the rolls and the shallow pan of water from the oven.

 29) Preheat the oven to 350 degrees F.

 30) When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

31) Make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy.
32) Add the milk and whisk until combined.
33) Sift in the powdered sugar, and whisk until smooth.

34) Spread over the rolls and serve immediately.  


Tuesday, 20 December 2011

Taco Tuesday

I'm a fan of alliteration and Mexican food, thus, I'm a fan of Taco Tuesday
I made the salsa and the guacamole. The rice in the picture is a Lipton Side Taco Rice and the 'meat' I used is from Morningstar Farms. I also have '4 Cheese Mexican', store bought guacamole, sour cream, and lettuce on the taco, along the with the salsa below.

  • Salsa
    • Garlic
    • Tomato
    • Jalapeno
    • Red Onion
    • Yellow Onion
    • Bell Pepper
    • Cilantro
    • Lime Juice
    • Lemon Juice
  • Guacamole
    • Avacado
    • Garlic
    • Tomato
    • Red Onion
    • Yellow Onion
    • Cilantro
    • Lime Juice
    • Lemon Juice
    • Salt and Pepper
1) Chop everything up and take the seeds out of the tomato
2) Mix and let sit for a bit before eating to let the flavours melt together!
3) Mash the avacados.
4) Chop the rest of the ingredients (and de-seed the tomatoes) and add them

Wednesday, 14 December 2011

Chocolate Orange Cupcakes with Candied Orange Pieces

National Cupcake Day is Thursday! And since Christmas is so close, and I live with two Germans I decided to make Chocolate Orange Cupcakes--I'm told that in Germany, its custom to get oranges around Christmas.

  • 70g (2 1/2 oz) unsalted butter, softened
  • 210g (7 1/2 oz) caster sugar
  • 105g (3 1/2 oz) soft light brown sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1 TBSP finely grated orange zest
  • 155g (9oz) plain flour
  • 50g (1 3/4 oz) cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 240ml (8 1/2 fl oz) whole milk
  • 600g (1 lb 5 oz) icing sugar
  • 100 g (3 1/2 oz) unsalted butter, softened
  • 250g (9 oz) full-fat cream cheese (such as Philadelphia)
  • 60g (2 oz) cocoa powder
  • 3 tsp finely grated orange zest
  • Candied orange peel, thinly sliced, to decorate (recipe follows)
1) Preheat the oven to 190C/375F/Gas mark 5
2) Fill a muffin tin with muffin cases
3) Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachement, cream together the butter and both types of sugar until pale and fluffy.
4) Add the eggs one at a time on a medium speed.
5) Add the vanilla essence and orage zest and mix.
6) Sift together the flour, cocoa powder, baking powder, and salt.
7) Add to the creamed mixture in three batches with the milk, alternating between each and mixing on a low speed. Scrape down the sides of the bowl after addition.
8) Once everything has been incorporated raise the speed to medium and continue beating until the batter is well mixed and smooth.
9) Divide the mixture between the paper cases, filling each up to two-thrids full.
10) Place in the oven and bake for 18-20 minutes or until the sponges spring back when you gently press them.
11) Allow to cool for a short while in the tin, then transfer to a wire rack to cool completly before frosting.
12) To make the frosting, whist the icing sugar with the butter on a low speed, using either the electric whisk or the freestanding mixer with the paddle attachment, until crumbly in texture and no large lumps of butter remain.
13) Add the cream cheese and cocoa powder and continue to mix on a medium speed, until the frosing is smooth and light.
14) Add the orange zest and stir in by hand.
15) Divide the frosting between the cold cupcake and top with candied orange peel (recipe below)
Candied Orange Pieces:
  • 1/2 cup sugar
  • 1 1/2 cup water
  • Orange slices
1) Boil the water and sugar
2) Add the orange and let simmer for 30-45 minutes
3) Remove from heat.

Tuesday, 13 December 2011

Chocolate Covered Snow Peaks

National Chocolate Covered Day is Friday so I've made Chocolate Covered Snow Peaks (that did not really turn out like peaks, but oh well). This is part two of two for the day! Recipe taken from: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-covered-snow-peaks-recipe2/index.html

  • 4 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons superfine granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dark chocolate chips
1)Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
2) In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.

3) Add the cream of tartar and turn speed up to medium, beating until just fluffy.
4) Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.

And then....my mixer broke. And I gave up on mixing as it was taking forever by hand.
5) Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes. (at this point, my mixer overheated and refused to work again, so it never got the the point of making peaks before I figured it was good enough to put into coffee cups)

6) Place meringue mixture into a piping bag with a medium-sized nozzle attached. (don't have that...)
7) Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven (or put them in a mug to make weird shaped ones!)

8) Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out. (I left them for 3 hours in the oven after turning it off)

9) Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds.

10) Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper.
11) Allow to set at room temperature - do not put in the fridge.
12) Once set, store in an airtight container.

Fruit and Nut Squares with Chocolate Drizzle

National Chocolate Covered Day is Friday so I've made Fruit and Nut Square with Chocolate Drizzle. This is only part one for the day! Mine fell apart a bit...so instead of something for a quick breakfast like it was intended in Good Food 101 Cupcakes & Small Bakes, it is a nice breakfast to sit in and have (or put in a lunchbox/tuber ware and run out the door with like I'm sure I will). Those that stayed together did so mostly because I left the paper on the back--just have to remember to tell people to take it off before they eat it!
  • 10oz butter, plus extra for greasing
  • 16oz oats
  • 2 oz desiccated coconut
  • 4 oz light muscovado sugar
  • 10 TBSP golden syrup
  • 12oz unsalted mixed nuts, such as pistachio and peanuts (I used sunflower seeds, pumpkin seeds, pine nuts, and cashews....i.e. whatever was in my cupboards that needed using up--now I only have cashews left)
  • 4 oz dried cranberries or cherries (or both!)
  • 200g bar milk or dark chocolate (or both! and more!)
1) Preheat the oven to 180C/160C fan/gas 4/356F.
2) Butter an 18x28cm cake tin and line the base with baking parchment (or use whatever size you have...like I always have to)
3) Mix together the oats and coconut in a bowl

4) Melt the butter in a pan over a medium heat with the sugar and syrup. Give it an occasional stir until the sugar has dissolved and the butter has melted.

5) Off the heat, stir in the oat mix, nuts, and dried fruit.
6) Leave until cold.

7) Cut two-thrids of the chocolate into chunks and stir into the mix.

8) Tip and spread the mixture into the tin.

9) Bake for 25-30 minutes until pale golden.

10) Mark into square while still warm (it will be very crumbly, so don't actually try to take it out!)
11) When completely cold, cut all the way through.

12) Melt the rest of the chocolate and drizzle it over the bars (or cover....b/c chocolate is delicious).