Taste & Create XI: Sugar and Spice…

June 22, 2008

For a while now, a friend of mine has been unwittingly torturing me with his many tales of waffles for breakfast. I have been a good girl, and have resisted so far (it’s more about resisting the syrup that must go on those waffles than the waffles themselves) but when I saw that one of the recipes my partner, Magpie from je le vous dirais had on her blog was for a Dutch Baby, I knew I had to finally break down.

Now, I have never had a Dutch Baby before, but from what I have heard it is much like pancakes, so I went for it, and I am glad I did cause even if I messed something up, it was well worth it.

Dutch Baby
Source: je le vous dirais

1/2 tablespoon butter
3 eggs
1/2 cup of milk
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon cinnamon

Preheat the over to 400F. Please empty glass pie plate in oven to preheat.

Mix the eggs, milk, flour, cinnamon and salt in a bowl.

Take the pie plate out of the oven and add the butter. Pour the batter on top and sprinkle with additional cinnamon and/or sugar.

Bake for 15-20 minutes until lightly browned. Cut into wedges and devour immediately with topping of choice. Enjoy.

This recipe called for way too much better, so I adjusted the numbers for the recipe here. If you try it yourself and it doesn’t look like it’ll be enough to grease the pan, just add a touch more.

This recipe was very tasty, and well worth breaking down….let’s just hope that now i have syrup in the house again I will be able to continue resisting it’s call 🙂


Taste & Create IX: Cute Enough to Eat

May 20, 2008

This month’s T&C was so much fun. My partner, Stefani from Cupcake Project seems to be a lot like me, and her incredible blog has more cupcakes than you can imagine. She’s trying to find the perfect cupcakes for a friend’s wedding, which is actually the second one she’s done this for….so for me, rather than just one or two recipes I was interested in, there were like 6 different recipes that peaked my interest (at least 2 of which I will definitely be trying later). Anyways, when I found this one I knew I had to try it. It was just so cute!

All together now…AWWWWWWWWWW 🙂

Can you blame me for trying this one?

Granted, she had some problems with it. This was actually her second time trying donut cupcakes (doughcakes? cupnuts?…..god that sounds dirty! lol we’ll just stick with donut cupcakes) but she hadn’t had much luck with yeast in general in the past and as you all know…I have lots of fun with yeast so I thought it was worth a try 🙂

Donut Cupcakes
Adapted from: Cupcake Project

1 2/3 cup warm milk
2 tablespoons melted butter
2 teaspoons vanilla
2 eggs
5 cups flour
3/4 cups sugar
1/4 oz instant yeast
5 teaspoons cocoa powder

Whisk together the egg, milk, butter, and vanilla. Stir in the yeast, sugar and cocoa powder, then slowly add in the flour until you have a slightly sticky dough. You might not use all of the flour but if you do and it’s still too sticky you can add a little more flour. Move the dough to your work surface and knead it until it is nice and elastic. You can work in more flour as you knead if it is sticking to the counter or a little more milk if it’s dry. Put your dough ball into a buttered bowl. Cover and let sit for an hour or until it doubles in size.

Roll dough to about 1/2 inch thick. Use cookie cutters, a glass or whatever you have to cut doughnuts using something much smaller to cut the holes. Put doughnuts in cupcake wrappers in cupcake tins. Cover with a damp towel and let rise for another hour until doubled again. Preheat oven to 350F.

I was out of corn syrup when I thought I still had some left (I never run out of the stuff so I probably tossed it during my last cleaning spree) so instead of using her icing recipe I just used 1 cup powdered sugar, 1 teaspoon cocoa powder, 1 teaspoon cocoa liqueur and about 5 tablespoons water. Just mix it up in a small bowl, adding more water as needed to make it spreadable. Cover with saran wrap until you’re ready to use it.

Place the pan in oven and bake for 5 or 6 minutes, turn pan and bake for another 5 minutes until lightly browned. Remove from oven and carefully remove from cupcake pan, placing on a wire rack.

With an offset spatula, spread icing over the donut cupcakes while they are still warm. Decorate with sprinkles. Wanna know the best part? You can devour them while they’re still warm. Enjoy, and try not to eat all of them in one sitting 🙂 

This recipe gave me 48 of these donut cupcakes, with a ton of dough left over, so instead of making more I had a little fun with the left-over dough. 🙂


Taste & Create VIII – Naan

April 21, 2008

This month’s taste and create actually took me out of the country, to India!…Okay, so I didn’t actually go anywhere, but my partner this month has a blog called Cooking 4 All Seasons, and she makes lovely traditional Indian dishes.

It’s kinda exciting. I actually found a few recipes that I am tempted to try, but decided to go with Naan, a traditional Indian bread, and apparently one of my partner’s favorites. I only hope I’ve done it justice.

The recipe actually calls for cooking it in a tawa, which, from what I can figure out is much like a wok, only cast iron. Unfortunately I do not own a wok, or a tawa, so I just used a frying pan. So very American of me, right? It isn’t nearly as pretty as hers turned out, but it tastes damn good and it was actually lots of fun to try something like this.

She didn’t have exact amounts on some things, but thankfully all the bread I have been making recently gave me enough experience to make it work out.

Naan
Source: Cooking for All Seasons

3 1/2 cups all purpose flour
1/2 teaspoon salt
1 tsp instant yeast
1 1/2 cup warm milk (not above 100F)
1 tsp sugar
Sesame Seeds
Butter

Dissolve the yeast and sugar in the milk. Let rest approximately 10 minutes.

In a large bowl, mix well the flour with the yeast/milk mixture then mix in the salt. Knead until soft and elastic. Cover with a damp towel and leave in a dark place to rise until doubled, about two hours.

Remove the dough from the bowl, degas gently then divide into ten even balls.

Roll out into triangles, dusting lightly with flour as needed. I discovered that the thinner you roll out out the better.

Heat up a frying pan, generously brush one side of the dough with water, and begin to cook on medium heat, then brush the other side. Sprinkle with sesame seeds and as a triangle by dusting it with the flour. The dough should bubble a bit as it cooks, just leave it on the heat for a few minutes, then flip it to cook the other side for a shorter amount of time.

Move to a plate a generously butter. Enjoy.

My partner recommends having this with her Chicken Tikka Masala. If you try either of them, let me know how it turned out.

This recipe, especially the cooking part took a bit of trial and error since a frying pan is so not a tawa, but it was still a lot of fun. Can’t wait to see who I am paired with next month!


Taste & Create VII: (Kahlua) Hot Chocolate

March 23, 2008

 

I realize I’ve already done two other blogging events this month, and even without all of them it’s been a busy one, but this is always fun stuff. Especially this one, which I have really been looking forward to. The Taste & Create Event is a monthly blogging event by our wonderful host of For the Love of Food in which you get paired up with another food blogger, pick a recipe from their posts, make it and blog about it. There were 52 participants this month, and this is my entry.

My partner…actually partners, as it is a blogging couple, have a blog entitled We [Heart] Food. It’s a pretty great blog with healthy recipes, many that are healthy twists on old favorites and playful banter between the two.

There were so many recipes to choose from, and I am sure it will surprise no one that the two I was most drawn to were the (Almost)-Good-For-You Chocolate-Chip Cookies and their Kahlua Hot Chocolate.

I want to slowly easy into using wheat flours, so this time around I chose the hot chocolate. I’ve kept it pretty much the same so it’s just as healthy as they had it, with only a change the type of liqueur as that’s what I happened to have.

I gotta say, it’s hard to believe this thing os so non-fat/low-fat. It’s an easy recipe and perfect to relax with after a stressful day, or simply a cold, rainy spring day. And now it’s mostly guilt free too! 🙂

I actually made it twice, because I wanted to keep it as true to the original recipe as possible for the first time, but I really wanted to try it with white chocolate as well.

(Kahlua) Hot Chocolate
Source: We [Heart] Food

5 ounces dark chocolate, cut into small pieces, plus extra for mug rims
chopped mixed nuts (peanuts and hazelnuts)
3 cups 1% milk
1 cups fat-free half-and-half cream
sugar

1 tsp vanilla
1/2 cup Kahlua
1 cup whipping cream, whipped
grated chocolate

To prepare the mugs, heat extra chocolate in a double-boiler until melted and smooth. Dip the rims of each mug into the chocolate, and then roll in chopped nuts. Refrigerate until ready to fill with the hot chocolate.

 

Heat the chocolate, milk and half and half cream over medium heat in a heavy saucepan, stirring until the chocolate has melted.
Whisk until the mixture is hot and frothy. Add in sugar if desired. Add in the Kahlua and vanilla; contine to whisk until the mixture is hot. Remove from heat.

Pour into prepared mugs and top with whipped cream. Garnish with shaved chocolate.

I have a pretty strong sweet tooth, and didn’t think this needed any sugar so you might want to taste it yourself before adding any. For the liqueur I used Dark Chocolate Liqueur for the dark chcolate and creme de cacao with the white chocolate. I imagine you can use anything you want with this and it’ll still come out great. I also used dark chocolate nestle’s crunch for the rims 🙂

Whatever you do with yours, enjoy 🙂