Sadly, my cooking/baking adventures yesterday left me exhausted so I didn't make banana bread today. That is ok, the bananas are currently in the freeze waiting till next weekend.
Also Anthony won't be around next weekend so that means more okra for me! Can't wait for the farmers market on Saturday.
In the mean time off to do readings for class and searching the internet for more baked goods to make.
Sunday, August 30, 2009
Saturday, August 29, 2009
Bagels for Sunday Breakfast
Yes! Redid the bagel recipe I had and this time they came out so much better. Can't wait to eat breakfast tomorrow.
Now for bed so I can be rested to do homework and go out and have fun tomorrow.
Again...here is the bagel recipe.
This recipe yields 10 bagels, adapted from Jo Goldenberg's Parisian Bagel
3 1/2 cups bread flour [I ran out of bread flour and used half all-purpose flour]
1 3/4 teaspoon instant yeast
2 1/2 tablespoons, sugar
1/2 tablespoon, salt
1 1/2 cups, hot water (about 50 degrees)
3 litres water
1 1/2 tablespoons sugar
1 egg white – beaten with 1 teaspoon, water
cornmeal for sprinkling on the baking sheet
Instructions:
1) In a mixing bowl measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a plastic spoon for about 2 minutes.
2) Add the remaining half cup of flour, a little at a time, stirring by hand. When the batter becomes thick and heavy, lift the dough from the bowl and place it on a lightly floured work surface for kneading by hand.
3) Knead the dough for about 10 minutes. Add flour as needed if the dough is sticky in your hands.
4) First Rising: When dough is kneaded enough, place it in an oiled mixing bowl, cover the bowl tightly with plastic wrap, and set aside at room temperature until it has doubled in volume – about 1 hour.
5) Near the end of this rising time, bring the 3 litres of water to the boil in a large saucepan. Add the sugar; then, reduce the heat and leave the water just barely moving – at a slow simmer.
6) When the dough has doubled in volume, turn it out onto a lightly floured work surface and punch it down with extended fingers to remove excess gas.
7) Divide the dough into 10 pieces (each will weigh about 34 ounces). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes – then flatten each one with the palm of your hand.
8) With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down over a finger and smooth the rough edges. It should look like a bagel! Form all of the bagels and place them on your work surface.
9) Cover the shaped bagels with wax paper or parchment paper. Leave them
at room temperature just until the dough has risen slightly – about 10 minutes (this is called a “half proof”).
10) Preheat the oven to 400 degrees.
11) Grease a baking sheet with shortening (or use a nonstick baking sheet, or line a baking sheet with “Silpat” or similar material) and sprinkle the baking sheet with cornmeal.
12) Into the gently simmering water prepared earlier, slip one bagel at a time (use a large skimmer, and gently lower them into the water). Simmer only 2 or 3 bagels at a time – do not crowd the pan. The bagels will sink and then rise again after a few seconds. Simmer gently for one minute, turning each bagel over once during that time. Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.
13) Brush each bagel lightly with the egg white-water mixture.
14) Place the baking sheet on the middle rack of the preheated oven for 2530 minutes. When brown and shiny, remove the finished bagels from the oven. Place the bagels on a metal rack to cool.
Now for bed so I can be rested to do homework and go out and have fun tomorrow.
Again...here is the bagel recipe.
This recipe yields 10 bagels, adapted from Jo Goldenberg's Parisian Bagel
3 1/2 cups bread flour [I ran out of bread flour and used half all-purpose flour]
1 3/4 teaspoon instant yeast
2 1/2 tablespoons, sugar
1/2 tablespoon, salt
1 1/2 cups, hot water (about 50 degrees)
3 litres water
1 1/2 tablespoons sugar
1 egg white – beaten with 1 teaspoon, water
cornmeal for sprinkling on the baking sheet
Instructions:
1) In a mixing bowl measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a plastic spoon for about 2 minutes.
2) Add the remaining half cup of flour, a little at a time, stirring by hand. When the batter becomes thick and heavy, lift the dough from the bowl and place it on a lightly floured work surface for kneading by hand.
3) Knead the dough for about 10 minutes. Add flour as needed if the dough is sticky in your hands.
4) First Rising: When dough is kneaded enough, place it in an oiled mixing bowl, cover the bowl tightly with plastic wrap, and set aside at room temperature until it has doubled in volume – about 1 hour.
5) Near the end of this rising time, bring the 3 litres of water to the boil in a large saucepan. Add the sugar; then, reduce the heat and leave the water just barely moving – at a slow simmer.
6) When the dough has doubled in volume, turn it out onto a lightly floured work surface and punch it down with extended fingers to remove excess gas.
7) Divide the dough into 10 pieces (each will weigh about 34 ounces). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes – then flatten each one with the palm of your hand.
8) With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down over a finger and smooth the rough edges. It should look like a bagel! Form all of the bagels and place them on your work surface.
9) Cover the shaped bagels with wax paper or parchment paper. Leave them
at room temperature just until the dough has risen slightly – about 10 minutes (this is called a “half proof”).
10) Preheat the oven to 400 degrees.
11) Grease a baking sheet with shortening (or use a nonstick baking sheet, or line a baking sheet with “Silpat” or similar material) and sprinkle the baking sheet with cornmeal.
12) Into the gently simmering water prepared earlier, slip one bagel at a time (use a large skimmer, and gently lower them into the water). Simmer only 2 or 3 bagels at a time – do not crowd the pan. The bagels will sink and then rise again after a few seconds. Simmer gently for one minute, turning each bagel over once during that time. Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.
13) Brush each bagel lightly with the egg white-water mixture.
14) Place the baking sheet on the middle rack of the preheated oven for 2530 minutes. When brown and shiny, remove the finished bagels from the oven. Place the bagels on a metal rack to cool.
Okara etouffe and goat cheese tomato tart
So made okara etouffee and a goat cheese tomato tart for the house for dinner tonight. Gotta love the roommates who will put up with my wanting to party on Sunday nights, restless baking, and countless annoying habits. But I think they secretly love me for it. But, just to show them appreciation for their friendship thought I would make them dinner. Turned out ok, except had to cook the tart a bit longer as the first time I pulled it out of the oven and tried to serve it it sort of fell apart on me.
Anyway...here is the recipe for the goat cheese tomato tart and the okara etouffee. They are both really easy recipes so go out and try them as tomato and okara seasons are coming to and end. Now to make bagels for tomorrow's and Monday's breakfast!!! and perhaps another glass of wine. Also there goes my plans for doin econometrics reading. Oh well. At least I have something to show for my procrastination.
Note: did not use basi oil on the tart. Also made just regular pie crust and also put the sliced tomatos on about half way through the baking. Sorry no pictures of the etouffee.
OKRA ETOUFFEE
3 c. sliced okra
¼ c. cooking oil
1 c. chopped canned tomatoes
1 med. onion, chopped
1 med. green pepper, chopped
Salt and pepper to taste
Red pepper to taste
¼ C. cracker crumbs or crushed potato chips
Spread okra in greased casserole; cover with oil, tomatoes, onion, green pepper and seasonings. Cover loosely with foil. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Uncover; top with crumbs. Bake until lightly browned. Yield: 3-4 servings.
1 1/4 cups flour
1/4 cup pine nuts, toasted
8 tablespoons butter, very cold, cut into small pieces
2 tablespoons water, or more if needed
8 ounces goat cheese, softened
8 ounces cream cheese, softened
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 pounds tomatoes, heirloom variety
basil oil
sea salt
Combine flour and pine nuts in a food processor and process until well mixed. Add butter and pulse several times just until mealy and butter has formed small pea size lumps. Add water, a little at a time, pulsing until enough water has been added to allow the dough to form a ball. Do not over mix. Remove dough (dough will be soft) and using a floured surface shape dough into a disk and wrap in plastic wrap. Refrigerate for one hour. Preheat oven to 350°. Remove dough from refrigerator and roll into a disk large enough to fill an 11-inch tart pan with a removable bottom. Trim excess dough from edges and dock crust with a fork. Line tart crust with parchment paper and pie weights (or dry rice or beans), and then bake for 15 minutes. Remove paper and bake an additional 10 minutes; remove from oven and let cool slightly. If you used rice or beans, discard. Combine goat cheese, cream cheese, basil, eggs, salt and pepper in a food processor and process until smooth. Pour into tart shell and bake until set, about 15 minutes. While tart is cooking, lay tomato slices on paper towels to remove some of the moisture, replacing towels as needed. Remove tart from oven and let cool slightly, then top with tomatoes in an overlapping fashion. To serve, garnish tart slices with a drizzle of basil oil and a sprinkle of sea salt.
Anyway...here is the recipe for the goat cheese tomato tart and the okara etouffee. They are both really easy recipes so go out and try them as tomato and okara seasons are coming to and end. Now to make bagels for tomorrow's and Monday's breakfast!!! and perhaps another glass of wine. Also there goes my plans for doin econometrics reading. Oh well. At least I have something to show for my procrastination.
Note: did not use basi oil on the tart. Also made just regular pie crust and also put the sliced tomatos on about half way through the baking. Sorry no pictures of the etouffee.
OKRA ETOUFFEE
3 c. sliced okra
¼ c. cooking oil
1 c. chopped canned tomatoes
1 med. onion, chopped
1 med. green pepper, chopped
Salt and pepper to taste
Red pepper to taste
¼ C. cracker crumbs or crushed potato chips
Spread okra in greased casserole; cover with oil, tomatoes, onion, green pepper and seasonings. Cover loosely with foil. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Uncover; top with crumbs. Bake until lightly browned. Yield: 3-4 servings.
Heirloom Tomato Goat Cheese Tart
Serves 6
1 1/4 cups flour
1/4 cup pine nuts, toasted
8 tablespoons butter, very cold, cut into small pieces
2 tablespoons water, or more if needed
8 ounces goat cheese, softened
8 ounces cream cheese, softened
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 pounds tomatoes, heirloom variety
basil oil
sea salt
Combine flour and pine nuts in a food processor and process until well mixed. Add butter and pulse several times just until mealy and butter has formed small pea size lumps. Add water, a little at a time, pulsing until enough water has been added to allow the dough to form a ball. Do not over mix. Remove dough (dough will be soft) and using a floured surface shape dough into a disk and wrap in plastic wrap. Refrigerate for one hour. Preheat oven to 350°. Remove dough from refrigerator and roll into a disk large enough to fill an 11-inch tart pan with a removable bottom. Trim excess dough from edges and dock crust with a fork. Line tart crust with parchment paper and pie weights (or dry rice or beans), and then bake for 15 minutes. Remove paper and bake an additional 10 minutes; remove from oven and let cool slightly. If you used rice or beans, discard. Combine goat cheese, cream cheese, basil, eggs, salt and pepper in a food processor and process until smooth. Pour into tart shell and bake until set, about 15 minutes. While tart is cooking, lay tomato slices on paper towels to remove some of the moisture, replacing towels as needed. Remove tart from oven and let cool slightly, then top with tomatoes in an overlapping fashion. To serve, garnish tart slices with a drizzle of basil oil and a sprinkle of sea salt.
Friday, August 28, 2009
Classes on Friday? That's ok Sunday is Banana Bread!
I said in my last post that I would once again share my go to banana bread recipe. I can't say enough about this recipe. It is simply the best. I mean, seriously? It has butter and heavy cream. If your banana bread recipe doesn't call for heavy cream TS (tough situations - as my middle school shop teacher would say).
I'm also thinking about doing either another batch of bagels or trying croissants this weekend as well, but I have requests to do cinnamon roll cupcakes again so we shall see how much reading I can accomplish.
So here is the recipe. Seriously. Use this one. And if you haven't princessed yours up enough try a cinnamon strussle topping for it =)
Now to suffer through one more class...seriously Grad students aren't supposed to have classes on Fridays. Argh.
I'm also thinking about doing either another batch of bagels or trying croissants this weekend as well, but I have requests to do cinnamon roll cupcakes again so we shall see how much reading I can accomplish.
So here is the recipe. Seriously. Use this one. And if you haven't princessed yours up enough try a cinnamon strussle topping for it =)
Now to suffer through one more class...seriously Grad students aren't supposed to have classes on Fridays. Argh.
Thess’s Nana’s Banana Bread
» from Maria H’s Sphere
Ingredients:
- 5 tbsp butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 egg whites
- 1 tsp vanilla extract
- 1 1/2 cups mashed, very ripe bananas (I used 2 cups, which was about 6-7 regular size bananas)
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup heavy cream
- optional: 1/3 cup chopped walnuts and 1/2 cups raisins
Preparation:
- Preheat oven to 350F. Use a non-stick 9×5×3-inch loaf pan. If you don’t have a non-stick pan, spray it with non-stick cooking spray or line it with two parchment paper sheets along the width and length of the pan. I prefer the paper route because it makes it so easy to take out the bread.
- Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add both sugar and beat well. Add eggs, egg whites and vanilla and beat until well-blended. Add mashed banana, beat for 30 seconds on high speed.
- Add all dry ingredients in a separate bowl and add this mixture to the banana mixture, alternatively with cream. Add walnuts and raisins, mix well.
- Pour batter evenly unto the prepared loaf pan. Baked until browned and toothpick inserted near center comes out clean; say about 1 hour to 1 hour and 15 ins.
- Cool completely and serve. I would recommend that you bake this at night and allow it to completely cool and “rest” overnight.
Makes one 9′x5′x3′ loaf.
Wednesday, August 26, 2009
s'more brownies and chocolate chocolate chip brownies
So currently there is a batch of brownies in my oven. I decided to procrastinate and not do the reading for my Race, Ethnicity, and Social Policy course, finish the reading I was supposed to do for my econometrics course today, or work on my master's project.
Anyway. Rave reviews from everyone on the s'more brownies from joy the baker. So thank you Mr. Will Carrol. Also just learned Monday as I was searching for recipes that Rachel Ray adapted Joy's recipe to do with a brownie mix that you can find here. I say go the old fashion way. I also saw this on the Food Network website...it is another s'more brownie with a graham cracker crust instead of cracker crumbles in them. Might have to try this instead of making rice krispy treats as I have chocolate, graham crackers, and marsh mellows still. Hahaha...I am so fat princessing everyone at school! Love it!
So yes...there is also a batch of brownies in my oven right now. I call it chocolate chocolate chip as I have sprinkled some chocolate chips on top of the brownies half way through baking. I used this recipe from the famous James Beard which is stolen from Green Eats. I am also going to use the leftover milk chocolate cream filling that I used for my tartlets to cover the brownies once they come out and cool off. Oh what chocolate goodness. I can smell it from here as I write this entry.
Finally, have enough ripe banana's to make banana bread again! Yes! Love banana bread. Don't know what it is about it, but just love it. Especially my recipe I go to...when I make it this weekend will repost the recipe. It includes heavy cream. Hahaha.
Also will have to make buckeye's the following weekend for the first OSU game!
Ok that's it for now. The timer just went off for the brownies.
Anyway. Rave reviews from everyone on the s'more brownies from joy the baker. So thank you Mr. Will Carrol. Also just learned Monday as I was searching for recipes that Rachel Ray adapted Joy's recipe to do with a brownie mix that you can find here. I say go the old fashion way. I also saw this on the Food Network website...it is another s'more brownie with a graham cracker crust instead of cracker crumbles in them. Might have to try this instead of making rice krispy treats as I have chocolate, graham crackers, and marsh mellows still. Hahaha...I am so fat princessing everyone at school! Love it!
So yes...there is also a batch of brownies in my oven right now. I call it chocolate chocolate chip as I have sprinkled some chocolate chips on top of the brownies half way through baking. I used this recipe from the famous James Beard which is stolen from Green Eats. I am also going to use the leftover milk chocolate cream filling that I used for my tartlets to cover the brownies once they come out and cool off. Oh what chocolate goodness. I can smell it from here as I write this entry.
Finally, have enough ripe banana's to make banana bread again! Yes! Love banana bread. Don't know what it is about it, but just love it. Especially my recipe I go to...when I make it this weekend will repost the recipe. It includes heavy cream. Hahaha.
Also will have to make buckeye's the following weekend for the first OSU game!
Ok that's it for now. The timer just went off for the brownies.
Saturday, August 22, 2009
Sundays are for Brownies and Stir
So tomorrow will be making brownies. It has a three fold purpose: 1) Anthony will be back. 2) Ryan's birthday. and 3) Monday is the first day of classes. So I'll be making s'more brownies and either James Beard or Katharine Hepburn brownies.
But in the mean time, here are pictures of my two recent adventures: Sourdough bread and chocolate tartlets. The tartlets I just used the filling recipe from here and the crust recipe from here. It was fun cause I actually got to use my new tartlet tins that I got from Kitchen Works! Absolutely love this store.
Anyway. Also need to highlight this chocolate mud cake. Will have to make this some time soon!
But in the mean time, here are pictures of my two recent adventures: Sourdough bread and chocolate tartlets. The tartlets I just used the filling recipe from here and the crust recipe from here. It was fun cause I actually got to use my new tartlet tins that I got from Kitchen Works! Absolutely love this store.
Anyway. Also need to highlight this chocolate mud cake. Will have to make this some time soon!
Wednesday, August 19, 2009
Quick Update: Bread and Chocolate Tartlets
So this weeks adventures have included sourdough bread which didn't really taste like sourdough bread because my starter was only fermenting for 48 hours and chocolate tarlets.
The tarlets are chilling in the fridge. They came out a bit messy but I think they will be fine. Ryan's birthday is on Sunday so thought I would make him, Robby, and Kristine a little treat.
Will post about these adventures more in depth later. Next on the block either Saturday or Sunday is s'more brownies which will be a treat for people on the first day of classes.
Anyway. Now to get back working on my MP proposals and getting ready for my briefing on Friday with the NCCCS. Yah for going into work one more day. At least I'm going to go enjoy Little Ashes tonight. People should seriously go see this movie. It is supposed to be great!
The tarlets are chilling in the fridge. They came out a bit messy but I think they will be fine. Ryan's birthday is on Sunday so thought I would make him, Robby, and Kristine a little treat.
Will post about these adventures more in depth later. Next on the block either Saturday or Sunday is s'more brownies which will be a treat for people on the first day of classes.
Anyway. Now to get back working on my MP proposals and getting ready for my briefing on Friday with the NCCCS. Yah for going into work one more day. At least I'm going to go enjoy Little Ashes tonight. People should seriously go see this movie. It is supposed to be great!
Thursday, August 13, 2009
Cinnamon Raisin Bread Swirl for Breakfast
Mmmm. Breakfast was yummy. Haven't had one like this in a while. Cinnamon raisin bread swirl, coffee, the NYT online, and the rain outside made this morning almost surreal.
Anyway. The bread came out great!
Just a few adaptations to the recipe. I soaked my raisins in water for about 11 hours in the fridge. I was reading on-line that you do this so the ones that touch the pan don't burn. And sure enough. They didn't burn. So I recommend doing this. Also I think you can cut back a little on the cinnamon sugar mixture as when I pulled mine out of the pans the filling started gooing out a bit. Or that could be because I just didn't roll them tight enough.
Go this recipe from Donuts to Delirium. It is an adaptation from the William Sonoma bread book supposedly. I was intimidated reading it at first and worried that it wouldn't come out right. But what the hell. Go for broke right? So I tried it. A full batch to. I thought I would gamble with it. It would either come out or be a complete failure. And thanfully it came out!
Here's the recipe.
Anyway. The bread came out great!
Just a few adaptations to the recipe. I soaked my raisins in water for about 11 hours in the fridge. I was reading on-line that you do this so the ones that touch the pan don't burn. And sure enough. They didn't burn. So I recommend doing this. Also I think you can cut back a little on the cinnamon sugar mixture as when I pulled mine out of the pans the filling started gooing out a bit. Or that could be because I just didn't roll them tight enough.
Go this recipe from Donuts to Delirium. It is an adaptation from the William Sonoma bread book supposedly. I was intimidated reading it at first and worried that it wouldn't come out right. But what the hell. Go for broke right? So I tried it. A full batch to. I thought I would gamble with it. It would either come out or be a complete failure. And thanfully it came out!
Here's the recipe.
Ingredients:
1 Tbs. active dry yeast
3 Tbs. granulated sugar
1 1/4 cups warm water (105° to 115°F)
1 cup warm milk (105° to 115°F)
3 Tbs. unsalted butter, melted
1 Tbs. salt
1 egg, lightly beaten
6 to 6 1/4 cups bread flour, plus more as needed
3/4 cup golden raisins
3/4 cup dark raisins
For the filling:
2/3 cup firmly packed light brown sugar mixed with 4 1/2 tsp. ground cinnamon
Directions:
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
Lightly grease two 9-by-5-inch loaf pans. Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.
Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
Directions:
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
Lightly grease two 9-by-5-inch loaf pans. Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.
Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
Wednesday, August 12, 2009
Starting at 9:30pm is never a good idea
So I am sitting here at my computer at 5 past 1 in the morning waiting for the bread in my loaf pans to once again rise. Today was a gloomy day and I had a feeling for raisin bread. I didn't make it earlier because I was going to help a friend move to his new place, which meant I didn't get to start making the dough and everything till 9:30 pm.
Anyway. Just thought I would post a little now. I think this will be a killer recipe. Plus I love raisin bread. I don't know what it is, but I have found memories of going to Ala Moana shopping center on the bus with my grandma when I was little and eating raisin bread stick from Saint Germain bakery. There is just something about raisin bread that make's me feel comforted.
Also just finished reading The Last Lecture. It was a good read. It made me tear up a little, but there were many great life lessons that I have been taught already that needed to be reminded about. Like writing thank you cards. So in that light, today I wrote thank you cards to a bunch of mentors that I have had in my life. Going to mail them out tomorrow. I will also post more about the raisin bread tomorrow. I will probably have to have a piece before I go to bed tonight. And once again when I wake up. Good thing tomorrow is gym day.
Anyway. Just thought I would post a little now. I think this will be a killer recipe. Plus I love raisin bread. I don't know what it is, but I have found memories of going to Ala Moana shopping center on the bus with my grandma when I was little and eating raisin bread stick from Saint Germain bakery. There is just something about raisin bread that make's me feel comforted.
Also just finished reading The Last Lecture. It was a good read. It made me tear up a little, but there were many great life lessons that I have been taught already that needed to be reminded about. Like writing thank you cards. So in that light, today I wrote thank you cards to a bunch of mentors that I have had in my life. Going to mail them out tomorrow. I will also post more about the raisin bread tomorrow. I will probably have to have a piece before I go to bed tonight. And once again when I wake up. Good thing tomorrow is gym day.
Sunday, August 9, 2009
Cinnamon Roll Cupcakes
So after getting upset last night regarding someone loosing my mixing bowl and measuring spoons, I am finally at ease. Plus I got a new mixing bowl and measuring spoons today. All in all. A good day because I got to make cinnamon roll cupcakes!
These came out amazing. They were very simple to make. I only did a half batch so instead of 24, I got 12. And they came out great. I had to try one of the reject one's that didn't rise completely so that is why there are only 11 in the pictures. Also the frosting isn't on cause I am currently letting them cool so that the frosting doesn't melt.
This recipe is a keeper! Now to share the goodies!
Cinnamon Roll Cupcakes
Makes 24 cupcakes
2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour
1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened
1. Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
2. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).
3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.
4. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls (I use a length of dental floss--works like a charm!).
5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.
6. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting (or else the frosting will melt and slide off).
Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup butter, softened
2 1/2 cups sifted confectioners' sugar
2 tsp. vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
These came out amazing. They were very simple to make. I only did a half batch so instead of 24, I got 12. And they came out great. I had to try one of the reject one's that didn't rise completely so that is why there are only 11 in the pictures. Also the frosting isn't on cause I am currently letting them cool so that the frosting doesn't melt.
This recipe is a keeper! Now to share the goodies!
Cinnamon Roll Cupcakes
Makes 24 cupcakes
2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour
1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened
1. Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
2. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).
3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.
4. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls (I use a length of dental floss--works like a charm!).
5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.
6. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting (or else the frosting will melt and slide off).
Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup butter, softened
2 1/2 cups sifted confectioners' sugar
2 tsp. vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Chocolate chocolate chip pound cake.
Jake comes through. Even though he's done with school, thought it would be fun to let him participate in the festivities.
His suggestion: chocolate chocolate chip pound cake.
He sent me two recipes that I need to somehow combine. This is going to take some reading up on and experimenting. Good thing Monday is my last day of work. That means I will have all next week to try and figure out how to mesh the two recipes.
Anyway. Someone lost my frackin measuring spoons and mixing bowl. Had to go out and buy new ones today. Blah. There goes $20 I will never see again. Oh well. Live and learn.
His suggestion: chocolate chocolate chip pound cake.
He sent me two recipes that I need to somehow combine. This is going to take some reading up on and experimenting. Good thing Monday is my last day of work. That means I will have all next week to try and figure out how to mesh the two recipes.
Anyway. Someone lost my frackin measuring spoons and mixing bowl. Had to go out and buy new ones today. Blah. There goes $20 I will never see again. Oh well. Live and learn.
Saturday, August 8, 2009
Baking pushed to Sunday
So the move back to Burch Street is on today after Jenny and I have a shopping adventure down to South Point. Yah for spending money! See I'm doing my part to help out the economy. Plus it is a tax holiday so I get to save like 6.5% or whatever the NC sales tax rate is on each purchase.
Just a sneak peak. Tomorrow will be cinnamon bun cupcakes. I'm excited to try this as it calls for me to use yeast again. Hopefully it will rise this time. But really excited to be back "home" and to get back my roommate Jason who served as one of my official taste testers all of last year.
Anyway. Going to go get ready. I have till later this afternoon to really decide if I need a pastry brush to brush on the melted butter before i sprinkle on the cinnamon mixture and roll it up. I'm leaning to probably passing on this purchase at the moment as I need more flour, sugar, butter, and what not soon. Plus I will probably wait off on going to the kitchen supply store again till I make tarletts and need those pans or cookies again and need another cookie cutter.
Oh! And Julie & Julia was amazing. Everyone should go see it. And note: This blog is not about trying to copy it. It is more about just random attempts to procrastinate and entertain myself. Ok off shopping now.
Just a sneak peak. Tomorrow will be cinnamon bun cupcakes. I'm excited to try this as it calls for me to use yeast again. Hopefully it will rise this time. But really excited to be back "home" and to get back my roommate Jason who served as one of my official taste testers all of last year.
Anyway. Going to go get ready. I have till later this afternoon to really decide if I need a pastry brush to brush on the melted butter before i sprinkle on the cinnamon mixture and roll it up. I'm leaning to probably passing on this purchase at the moment as I need more flour, sugar, butter, and what not soon. Plus I will probably wait off on going to the kitchen supply store again till I make tarletts and need those pans or cookies again and need another cookie cutter.
Oh! And Julie & Julia was amazing. Everyone should go see it. And note: This blog is not about trying to copy it. It is more about just random attempts to procrastinate and entertain myself. Ok off shopping now.
Friday, August 7, 2009
Note to Self: To bake this Semester
Things that need to be tried: *not in any particular order*
- Pecan Pie
- Brownies
- Rice Crispies *suprise*
- croissants
- Barefoot Contessa's chocolate cake
- Martha Stewarts PB&J cupcakes
- Tarlets
Go To Recipies to do/try again:
- Chocolate chip cookies
- Banana bread
- Chocolate dipped short bread cookies
- Bagels
- Pecan Pie
- Brownies
- Rice Crispies *suprise*
- croissants
- Barefoot Contessa's chocolate cake
- Martha Stewarts PB&J cupcakes
- Tarlets
Go To Recipies to do/try again:
- Chocolate chip cookies
- Banana bread
- Chocolate dipped short bread cookies
- Bagels
Marjie and Jenny come through! Buckeyes and Cupcakes.
So even though Marjie and Jenny haven't officially sent me anything. They have told me their submissions twice already, and I have finally remembered them and found recipes.
Jenny's submission is buckeyes and Marjie is going for a vanilla cupcake with some type of frosting I can't remember at the moment. I've been sifting through vanilla cupcake/cake recipes on-line and haven't found any one in particular that has perked my attention in particular. Will check in with Bev to see if she recommends anything. If not, I don't think I can go wrong with the Martha Stewart recipe or this one from Joy the Baker.
Also found this cute little recipe for PB&J cupcakes from Martha that I might have to try one day.
So there are we are in the submissions. The rest of my friends are failures. LoL.
Jenny's submission is buckeyes and Marjie is going for a vanilla cupcake with some type of frosting I can't remember at the moment. I've been sifting through vanilla cupcake/cake recipes on-line and haven't found any one in particular that has perked my attention in particular. Will check in with Bev to see if she recommends anything. If not, I don't think I can go wrong with the Martha Stewart recipe or this one from Joy the Baker.
Also found this cute little recipe for PB&J cupcakes from Martha that I might have to try one day.
So there are we are in the submissions. The rest of my friends are failures. LoL.
Wednesday, August 5, 2009
This takes the cake!
Ha! I knew I wasn't crazy. Cake shows are really a thing.
Personally, they are entertaining to watch for like 5 minutes, and then you get bored. I think the only cake show I watched was the Bobby Flay throwdown cake decorating episode. I don't know what it is about Throwdown, but it is oddly addicting to watch even if it stars Flay.
Anyway...
Personally, they are entertaining to watch for like 5 minutes, and then you get bored. I think the only cake show I watched was the Bobby Flay throwdown cake decorating episode. I don't know what it is about Throwdown, but it is oddly addicting to watch even if it stars Flay.
Anyway...
Tuesday, August 4, 2009
Cause starting classes again is never fun.
So I thought I would make the first day of classes a little more interesting by having a little competition among my friends. The jist is they send me recipes, then they vote, whichever recipe has the most votes is the treat I will bake for the first day of class. Plus the person who submitted the recipe gets an additional treat. Haven't decided what that is going to be yet.
Anyway. First submission comes from Will. S'mores Brownies from Joy the Baker.
I'm thinking even if this recipe doesn't win I'll end up making a small batch and adapt the recipe to follow Katharine Hepburn's three rules about life: 1. Never quit; 2. Be yourself and 3. Don't put too much flour in your brownies."
Anyway. First submission comes from Will. S'mores Brownies from Joy the Baker.
I'm thinking even if this recipe doesn't win I'll end up making a small batch and adapt the recipe to follow Katharine Hepburn's three rules about life: 1. Never quit; 2. Be yourself and 3. Don't put too much flour in your brownies."
Monday, August 3, 2009
Heartful story and new addition to banana bread
So found this blog via foodgawker. It is a very sad but inspirational story, and a great way to spruce up your banana bread recipe with a crumble topping. See what food and blogging can do for people!
Sunday, August 2, 2009
Egg in a Cloud and the NYT
So made egg in a cloud to go with my bagel this morning and had a good read of the NYT. Found this fun little interview of Nora Ephron, write/director of Julie & Julia. It's worth reading if you have two minutes to kill.
Saturday, August 1, 2009
Bagels: Success and Failure.
So since I've been missing Denver lately, and craving a bagel, I decided to make bagels this weekend. This again reaffirms my credentials of being Jewish by association. (For other credentials please see ZBT membership and my reference Peter Belsky at the New York Deli News).
And Durham needs a good bagel shop. Bruggers is just bruggers. It will do. Whole foods is ok but I personally think Weaver Street in carrborro makes better bagles. I haven't tried Mad Hatters yet. Bagels at Parker and Otis are good. I really want to try this shop in Chapel Hill called Bagels on the Hill. The Indy rated them the best. Then again, I just need to convince Peter or Mom to send me bagels or get out to Denver.
Anyway, used this nifty recipe from Tummywise, which is also a great blog that I will need to start following.
This whole bagel baking business is my first adventure into actually having to use yeast and kneading dough. So I was a little worried at first, but it all worked out ok. All in all, I had a lot of fun doing it and can't wait to do it again when the school year starts so I can actually make for people. It will sort of be odd though as none of us will have morning classes. All the first year MPPers will have morning classes. Feel sorry for them. So friends will just have to have bagels for lunch or save them till the next day for breakfast.
So success and failure with the bagels. is because I got about 4 of 11 to come out and actually look like bagels, 3 that sort of looked like bagels and 5 that were completely flat cause I flattened them to much before boiling/baking them. Hahaha, so yes, success and failure. And no I am not posting pictures of the failures. Next time I need to remember just to press them ever so slightly before boiling them. Also probably need to let the dough rise for more than an hour. I'm thinking hour and a half next time, and also 15-20 minutes once each individual bagel is shapped.
Here is the recipe. It tastes ok, but something is still missing taste wise. I will argue it is the best bagels in Durham at the moment/till the are gone because they are home-made. LoL. Yah right. I wish I was that talented.
This recipe yields 10 bagels, adapted from Jo Goldenberg's Parisian Bagel
3 1/2 cups bread flour [I ran out of bread flour and used half all-purpose flour]
1 3/4 teaspoon instant yeast
2 1/2 tablespoons, sugar
1/2 tablespoon, salt
1 1/2 cups, hot water (about 50 degrees)
3 litres water
1 1/2 tablespoons sugar
1 egg white – beaten with 1 teaspoon, water
cornmeal for sprinkling on the baking sheet
Instructions:
1) In a mixing bowl measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a plastic spoon for about 2 minutes.
2) Add the remaining half cup of flour, a little at a time, stirring by hand. When the batter becomes thick and heavy, lift the dough from the bowl and place it on a lightly floured work surface for kneading by hand.
3) Knead the dough for about 10 minutes. Add flour as needed if the dough is sticky in your hands.
4) First Rising: When dough is kneaded enough, place it in an oiled mixing bowl, cover the bowl tightly with plastic wrap, and set aside at room temperature until it has doubled in volume – about 1 hour.
5) Near the end of this rising time, bring the 3 litres of water to the boil in a large saucepan. Add the sugar; then, reduce the heat and leave the water just barely moving – at a slow simmer.
6) When the dough has doubled in volume, turn it out onto a lightly floured work surface and punch it down with extended fingers to remove excess gas.
7) Divide the dough into 10 pieces (each will weigh about 34 ounces). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes – then flatten each one with the palm of your hand.
8) With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down over a finger and smooth the rough edges. It should look like a bagel! Form all of the bagels and place them on your work surface.
9) Cover the shaped bagels with wax paper or parchment paper. Leave them
at room temperature just until the dough has risen slightly – about 10 minutes (this is called a “half proof”).
10) Preheat the oven to 400 degrees.
11) Grease a baking sheet with shortening (or use a nonstick baking sheet, or line a baking sheet with “Silpat” or similar material) and sprinkle the baking sheet with cornmeal.
12) Into the gently simmering water prepared earlier, slip one bagel at a time (use a large skimmer, and gently lower them into the water). Simmer only 2 or 3 bagels at a time – do not crowd the pan. The bagels will sink and then rise again after a few seconds. Simmer gently for one minute, turning each bagel over once during that time. Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.
13) Brush each bagel lightly with the egg white-water mixture.
14) Place the baking sheet on the middle rack of the preheated oven for 2530 minutes. When brown and shiny, remove the finished bagels from the oven. Place the bagels on a metal rack to cool.
And Durham needs a good bagel shop. Bruggers is just bruggers. It will do. Whole foods is ok but I personally think Weaver Street in carrborro makes better bagles. I haven't tried Mad Hatters yet. Bagels at Parker and Otis are good. I really want to try this shop in Chapel Hill called Bagels on the Hill. The Indy rated them the best. Then again, I just need to convince Peter or Mom to send me bagels or get out to Denver.
Anyway, used this nifty recipe from Tummywise, which is also a great blog that I will need to start following.
This whole bagel baking business is my first adventure into actually having to use yeast and kneading dough. So I was a little worried at first, but it all worked out ok. All in all, I had a lot of fun doing it and can't wait to do it again when the school year starts so I can actually make for people. It will sort of be odd though as none of us will have morning classes. All the first year MPPers will have morning classes. Feel sorry for them. So friends will just have to have bagels for lunch or save them till the next day for breakfast.
So success and failure with the bagels. is because I got about 4 of 11 to come out and actually look like bagels, 3 that sort of looked like bagels and 5 that were completely flat cause I flattened them to much before boiling/baking them. Hahaha, so yes, success and failure. And no I am not posting pictures of the failures. Next time I need to remember just to press them ever so slightly before boiling them. Also probably need to let the dough rise for more than an hour. I'm thinking hour and a half next time, and also 15-20 minutes once each individual bagel is shapped.
Here is the recipe. It tastes ok, but something is still missing taste wise. I will argue it is the best bagels in Durham at the moment/till the are gone because they are home-made. LoL. Yah right. I wish I was that talented.
This recipe yields 10 bagels, adapted from Jo Goldenberg's Parisian Bagel
3 1/2 cups bread flour [I ran out of bread flour and used half all-purpose flour]
1 3/4 teaspoon instant yeast
2 1/2 tablespoons, sugar
1/2 tablespoon, salt
1 1/2 cups, hot water (about 50 degrees)
3 litres water
1 1/2 tablespoons sugar
1 egg white – beaten with 1 teaspoon, water
cornmeal for sprinkling on the baking sheet
Instructions:
1) In a mixing bowl measure 3 cups of the flour and stir in all the remaining dry ingredients. Pour in the hot water, and stir vigorously with a plastic spoon for about 2 minutes.
2) Add the remaining half cup of flour, a little at a time, stirring by hand. When the batter becomes thick and heavy, lift the dough from the bowl and place it on a lightly floured work surface for kneading by hand.
3) Knead the dough for about 10 minutes. Add flour as needed if the dough is sticky in your hands.
4) First Rising: When dough is kneaded enough, place it in an oiled mixing bowl, cover the bowl tightly with plastic wrap, and set aside at room temperature until it has doubled in volume – about 1 hour.
5) Near the end of this rising time, bring the 3 litres of water to the boil in a large saucepan. Add the sugar; then, reduce the heat and leave the water just barely moving – at a slow simmer.
6) When the dough has doubled in volume, turn it out onto a lightly floured work surface and punch it down with extended fingers to remove excess gas.
7) Divide the dough into 10 pieces (each will weigh about 34 ounces). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes – then flatten each one with the palm of your hand.
8) With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down over a finger and smooth the rough edges. It should look like a bagel! Form all of the bagels and place them on your work surface.
9) Cover the shaped bagels with wax paper or parchment paper. Leave them
at room temperature just until the dough has risen slightly – about 10 minutes (this is called a “half proof”).
10) Preheat the oven to 400 degrees.
11) Grease a baking sheet with shortening (or use a nonstick baking sheet, or line a baking sheet with “Silpat” or similar material) and sprinkle the baking sheet with cornmeal.
12) Into the gently simmering water prepared earlier, slip one bagel at a time (use a large skimmer, and gently lower them into the water). Simmer only 2 or 3 bagels at a time – do not crowd the pan. The bagels will sink and then rise again after a few seconds. Simmer gently for one minute, turning each bagel over once during that time. Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.
13) Brush each bagel lightly with the egg white-water mixture.
14) Place the baking sheet on the middle rack of the preheated oven for 2530 minutes. When brown and shiny, remove the finished bagels from the oven. Place the bagels on a metal rack to cool.
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