tag:blogger.com,1999:blog-29842061266902065302024-03-13T21:49:24.985-04:00C Mom Cook...at home and in the kitchen with my kidsshelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.comBlogger452125tag:blogger.com,1999:blog-2984206126690206530.post-6065337122191213832017-03-22T20:17:00.000-04:002017-03-22T20:19:34.560-04:00Vegan Cake - Attempt #1<div class="separator" style="clear: both; text-align: left;">
So I've been making a lot of cakes recently.</div>
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And it's been a lot of fun.</div>
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But there has been one minor glitch. My son hasn't been able to eat any of the cakes I've been making. You see, he has food allergies. Dairy and eggs are included in those allergies. Which completely rules out most traditional cakes and all of the meringue buttercreams I have been making.</div>
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I make plenty of things that he can eat, but I have been promising him that I will try to make him a fancy cake, like those he's been watching me make, that is completely safe for him.</div>
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Today was the day I decided to go for it.</div>
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But apparently the vegan-baking-deities were not on my side.</div>
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I started by making my cake layers. I prepared my pans as usual, except that I was trying to save a few minutes, so I skipped using parchment rounds in the bottom of my pans. I sprayed them well and figured I'd be okay.</div>
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Mistake #1.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsdfZKCfYbFsrRNLWcaBx0HgjACv_6ZIp78tk0BPMz8WnRyY0kLbx1Wo4Ttz2VRbvXOOJSvoqcVoII9Rt5HkxMsDPEcERi0-EgEWnygOGzeBwP2i_21Mx7IPC4X97Hsvxetyvm4ZwaP4/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsdfZKCfYbFsrRNLWcaBx0HgjACv_6ZIp78tk0BPMz8WnRyY0kLbx1Wo4Ttz2VRbvXOOJSvoqcVoII9Rt5HkxMsDPEcERi0-EgEWnygOGzeBwP2i_21Mx7IPC4X97Hsvxetyvm4ZwaP4/s320/IMG_0002.JPG" width="320" /></a></div>
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Umm... yeah, the entire bottom of the cakes stuck to the pans.<br />
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No problem... I'll try to piece it back together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdSlPkg-SEiGPX_g48eQpNtpnorjfdSMb1vlAasK4194yIesiqDN-kZuTcz6hySVfJuQy8mHznZ9IaVmBV-gAk4iZ1-59sFoQ0QNx_5_oOe2Ni_hY4MXL-dKW-TS_zCJ_JqxdGDt1gRI/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdSlPkg-SEiGPX_g48eQpNtpnorjfdSMb1vlAasK4194yIesiqDN-kZuTcz6hySVfJuQy8mHznZ9IaVmBV-gAk4iZ1-59sFoQ0QNx_5_oOe2Ni_hY4MXL-dKW-TS_zCJ_JqxdGDt1gRI/s320/IMG_0007.JPG" width="320" /></a></div>
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Umm... nope. Never mind. Didn't even try that with the second layer. Hmm...<br />
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The next step was the vegan meringue buttercream.<br />
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Now, meringue buttercream has two main ingredients. Egg whites and butter. Both out when going vegan. Instead of egg whites, vegan meringue uses aquafaba - the liquid most people dump out from cans of beans (garbanzo, in my case). It takes some time, but it whips up to a light and airy meringue and can be used as an egg replacement in many recipes. As for the butter, there are plenty of non-dairy butter alternatives. All of the recipes for vegan buttercream that I read recommended either 100% palm-oil shortening or Earth Balance sticks (rather than spread). I couldn't find the shortening in my grocery store, but did find the Earth Balance, so that was what I went with.<br />
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To make Italian meringue buttercream, the egg whites (or aquafaba) is whipped to stiff peaks while a sugar and water syrup is cooked to a specific temperature in a pot.<br />
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Here is where fail #2 came into play.<br />
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Apparently my candy thermometer is broken. And I didn't know it. So while I was waiting for the thermometer to let me know that my sugar syrup had reached 240 degrees, turns out my sugar had way surpassed the soft ball stage that that temperature indicates and... well... yeah. I didn't take pictures of that part. But I had to scrap that sugar, scrub my pot and try again, this time making an educated guess as to the temperature of my syrup, knowing that my thermometer would not be a help.<br />
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The second attempt at the meringue seemed to work, so I whipped it all up, added in my "butter" and... had frosting!<br />
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Now white-on-white cakes don't necessarily look all that dynamic in photos...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNQ4vKi-nQOoekHGkzJqTYTh7vub2czJUtxHjr-Oe5dTAPg00QsYuq0IaN2AAsynORp2qsRCx17u9EOhSCCXR4fj3EYHTxLhU_Rhs1M3HUhl4OB8fSduXmbAf_idzdK91hvp-jDcLRoY/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNQ4vKi-nQOoekHGkzJqTYTh7vub2czJUtxHjr-Oe5dTAPg00QsYuq0IaN2AAsynORp2qsRCx17u9EOhSCCXR4fj3EYHTxLhU_Rhs1M3HUhl4OB8fSduXmbAf_idzdK91hvp-jDcLRoY/s320/IMG_0018.JPG" width="320" /></a></div>
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But it came together alright, despite the issues I'd been having...<br />
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I mean... it looks like a cake, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wNs5I6bSePYbfu_vnmFjabaOfYIwWJC74whd042LFXMSdvrusioiQPSNBPn0ZZLxe35Q7L4eOXpKU-k8EjAKQgG5Xy5RHXHYaOSCHBXNBZPty84CtpSFrFF6F5WOWQAKrmqFaJsLCJI/s1600/IMG_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wNs5I6bSePYbfu_vnmFjabaOfYIwWJC74whd042LFXMSdvrusioiQPSNBPn0ZZLxe35Q7L4eOXpKU-k8EjAKQgG5Xy5RHXHYaOSCHBXNBZPty84CtpSFrFF6F5WOWQAKrmqFaJsLCJI/s320/IMG_0028.JPG" width="320" /></a></div>
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All unassuming and cake-y?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaTmSNuNp1VbYmjRGebGBGb3BO6IPHL4y1bM2K4LZJTaTPVWys2Td6kAWiK-5wb7yMoSc275pJJEd5PzAvoq_Z-zJl63pBnYULgNYDlN6zKeV4jOZP5UOMbDfCgygz6TaMXN3hwEBppc/s1600/IMG_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaTmSNuNp1VbYmjRGebGBGb3BO6IPHL4y1bM2K4LZJTaTPVWys2Td6kAWiK-5wb7yMoSc275pJJEd5PzAvoq_Z-zJl63pBnYULgNYDlN6zKeV4jOZP5UOMbDfCgygz6TaMXN3hwEBppc/s320/IMG_0040.JPG" width="320" /></a></div>
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You can kind of see the uneven layers and what not, but... it's a cake!<br />
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And then it was time for dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2P-LLViqZ1YXqFPedXbfnGGEqUKg1oB_g5hxxF-iUO3QDWgIjeTxp4ezs91_ijIgkTGUE_clyFZkqhwnTN3Pp0RrIpe88jiPj49QPY9syO4bYQKsXBxaC2t5rNDLQK_7gBlJOY2klks/s1600/IMG_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2P-LLViqZ1YXqFPedXbfnGGEqUKg1oB_g5hxxF-iUO3QDWgIjeTxp4ezs91_ijIgkTGUE_clyFZkqhwnTN3Pp0RrIpe88jiPj49QPY9syO4bYQKsXBxaC2t5rNDLQK_7gBlJOY2klks/s320/IMG_0062.JPG" width="320" /></a></div>
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Both kids started off excited. Both said it was pretty good.<br />
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Then, after a few more bites... they both opted to skip dessert.<br />
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That's right, my children chose no dessert over this cake.<br />
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That is not exactly a promising sign.<br />
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I finished both of their pieces. Because... it's still cake. The cake itself was okay - plain, not a lot of flavor, uneven texture... and the buttercream, while smooth and silky like "regular" Italian meringue buttercream, tasted a bit salty and a bit... well, like the Earth Balance spread. The cake and the frosting together taste better than either one component on its own, but even still, it wasn't a hit here.<br />
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So today's adventure didn't work out like I'd hoped.<br />
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I'll keep trying.<br />
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And for my vegan baking needs, I'll stick to this <a href="http://cmomcook.blogspot.com/2012/04/quick-and-easy-chocolate-cake.html">chocolate cake</a> that my family loves. At least until I can find a better layering-cake recipe. I'll also have to play with alternative butter substitutes if I want to try the vegan meringue buttercream again...<br />
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Live and learn.<br />
<br />shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com0tag:blogger.com,1999:blog-2984206126690206530.post-47879228711518067982017-03-16T21:14:00.001-04:002017-03-22T20:18:29.520-04:00Banana Cake and New BeginningsSo... I used to have this blog...<br />
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I cooked and baked and took lots and lots of pictures, and I shared stories of the process with a few people who were kind enough to stop by.<br />
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And then I stopped.<br />
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It started feeling more like work and less like fun, and that told me that it was time to take a break.<br />
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That break wound up being a long one.<br />
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But... I'm thinking about dipping my toe back in the blog-water. Because, while I may have stopped writing about it, I never stopped cooking and baking.<br />
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My recent baking addiction is cake. I've seen amazing posts on amazing blogs featuring amazing recipes, and it reinspired me for this. So here I go, hoping to share some of that inspiration with anyone who dares venture over here after so long.<br />
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My cake addiction started innocently enough. Whenever I run on the treadmill, I distract myself by watching random television shows. Okay, not so random. I watch baking shows. Usually either Cake Wars or Cupcake Wars. After who-knows-how-many episodes (and many, many miles), I decided that I wanted to actually learn more about the different kinds of frostings I see commonly on these shows. Most specifically, I wanted to learn how to make Italian meringue buttercream and Swiss meringue buttercream, the two I heard about most frequently on the show.<br />
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So a few weeks ago, I set out to learn how to make each of those frostings.<br />
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And from those few attempts, an addiction was born.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5kVOgsF4K3IY1I2gvigo0XChDEgWvXaP111rDdTxLPYo3qNw33RcX7c9SXAdT_lxXEQuYde0RWoSocysSl84yWYwb4Yhxi7Fkq7Y7XnUkWeHXxnkPCp-vQOIUwWfF37QWKGZzevhn9E/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5kVOgsF4K3IY1I2gvigo0XChDEgWvXaP111rDdTxLPYo3qNw33RcX7c9SXAdT_lxXEQuYde0RWoSocysSl84yWYwb4Yhxi7Fkq7Y7XnUkWeHXxnkPCp-vQOIUwWfF37QWKGZzevhn9E/s320/IMG_0011.JPG" width="320" /></a></div>
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I am constantly on the lookout for new recipes to try, new cakes, new frostings, new methods, new techniques, new combinations...<br />
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I've had my eye on this <a href="http://www.iwashyoudry.com/2013/07/22/fluffy-brown-sugar-icing/">Fluffy Brown Sugar Icing</a> for a while, but couldn't quite decide what cake to pair it with.<br />
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So when I saw that my bananas were starting to go over-ripe, I knew I had my excuse.<br />
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This frosting is not a buttercream - it is a meringue. A brown sugar syrup is boiled, and then whipped into whipped egg whites. The heat from the syrup cooks the egg whites, don't worry, and the result, according to the recipe, is supposed to be fluffy and soft and amazing.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtt-qietejbF7ZSVDtRmuLjv1SUSKZeDfzjd_ihluj7MpcKx5c9o08SRXdcnjWTUvBe4We5HpEavKql1F3OG4NiVHJPeVdCE6Byo1lHX4lIVBceeo0W1fGHRNLYTvXLf9zKIlH1D-eMPk/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtt-qietejbF7ZSVDtRmuLjv1SUSKZeDfzjd_ihluj7MpcKx5c9o08SRXdcnjWTUvBe4We5HpEavKql1F3OG4NiVHJPeVdCE6Byo1lHX4lIVBceeo0W1fGHRNLYTvXLf9zKIlH1D-eMPk/s320/IMG_0005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unassuming little pile of white on the outside...</td></tr>
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The interesting thing about meringues like this is that they can be very finicky. The sugar has to be heated to just the right stage or else things don't come together as expected. This recipe did not give an actual temperature for the syrup. I assumed that it would be similar to the other meringues I have made, and decided to heat it to 240 degrees, to the soft-ball stage of candy making.<br />
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My candy thermometer, on the other hand, had other plans. It stopped working somewhere around 200 degrees, somehow got liquid in it, and decided it was done for the day.<br />
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So I tried to emulate in my kitchen the way the recipe was writting - to heat the syrup until it "drops like hair from a spoon." Lovely imagery!<br />
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I thought I had it there, beautiful and strand-y... so I whipped the hot syrup carefully into my egg whites.<br />
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The results... were not the kind of fluffy I was expecting. I was expecting light and airy. What I got was more like marshmallow fluff - thick and sticky.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYdm1dCp2kDucXofm04fHHn-7x7XziJdqDMEG42vizVFxH1p-Rrh8N84ijj93_Fh9yKxIBskNhcqOltewrUCJKaTApxOhrPKdxP2ZxpQsJq1SneNwI-RjQZFghM3MSQvmV4h4rwv8M5s/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYdm1dCp2kDucXofm04fHHn-7x7XziJdqDMEG42vizVFxH1p-Rrh8N84ijj93_Fh9yKxIBskNhcqOltewrUCJKaTApxOhrPKdxP2ZxpQsJq1SneNwI-RjQZFghM3MSQvmV4h4rwv8M5s/s320/IMG_0012.JPG" width="320" /></a></div>
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But don't at all let me fool you into thinking that's a bad thing. It might not have been as easy to work with as a light, airy frosting, but holy smokes was it delicious.<br />
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I added a hint of cinnamon to my frosting, not called for in the original recipe, to pair it a little better with the banana cake I'd made and it was addictively delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfciouySwUFFj6cn5xe5O1w1zGK-yrcZM8yqY1e1Pf-39Y6QxLrO9cjz_Whrx41z3gI70bmv6LXDbxwA-rrYO-5OjDLkr3yM2fo1cEE3SutF2QEwQZfrWh_b5HoseawWifHb4JWzB6Hs/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfciouySwUFFj6cn5xe5O1w1zGK-yrcZM8yqY1e1Pf-39Y6QxLrO9cjz_Whrx41z3gI70bmv6LXDbxwA-rrYO-5OjDLkr3yM2fo1cEE3SutF2QEwQZfrWh_b5HoseawWifHb4JWzB6Hs/s320/IMG_0020.JPG" width="320" /></a></div>
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I need to look into the science side of what happened... Did I overcook the syrup or undercook it? I'll look into it and certainly try it again.<br />
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But it was an absolutely delicious mistake.<br />
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So to anyone actually reading this, anyone who wandered over here after my long hiatus, thanks for reading and I look forward to sharing more cake (and non-cake) adventures with you!<br />
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<u><b>Banana Cake</b></u><br />
(from <a href="http://cookiesandcups.com/best-banana-cake/">Cookies & Cups</a>)<br />
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1 1/2 cups milk<br />
2 tablespoons lemon juice<br />
3/4 cup butter, room temp<br />
1 cup light brown sugar<br />
1 cup granulated sugar<br />
3 eggs<br />
1 tablespoon vanilla extract<br />
1 teaspoon kosher salt<br />
1 1/2 teaspoons baking soda<br />
3 cups flour<br />
3 ripe medium bananas mashed, approximately 1½ cups<br />
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Preheat oven to 325 degrees F<br />
Coat round cake pans (3 8-inch or 2 9-inch) with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.<br />
In a medium bowl combine the milk and lemon juice. Stir and set aside.<br />
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 2 minutes.<br />
Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl occasionally.<br />
Turn the mixer to low and alternate adding the flour and milk, beginning and ending with flour, scraping the sides of the bowl between additions.<br />
With the mixer still on low speed, add in the bananas, mixing until just incorporated.<br />
Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.<br />
Allow the cakes to cool in the pans for 15-20 minutes and then turn the cakes out onto a wire rack to cool completely.<br />
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<b><u>Brown Sugar Icing</u></b><br />
(from <a href="http://www.iwashyoudry.com/2013/07/22/fluffy-brown-sugar-icing/">I Wash You Dry</a>)<br />
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1 cup packed brown sugar (I used light brown sugar)<br />
1/4 cup water<br />
1/2 cup corn syrup<br />
4 egg whites<br />
2 teasoons vanilla extract<br />
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In a medium saucepan over medium heat, combine the brown sugar, water and corn syrup. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.<br />
Meanwhile, beat egg whites until stiff. I used my KitchenAid mixer - beats them up in no time!<br />
<i>Slowly</i> pour the hot syrup in a very thin stream into egg whites, beating constantly. Again, I used the KitchenAid mixer, with the whisk attatchment, at full speed. Beat until icing holds peaks, then blend in vanilla.<br />
Let cool to room temp, then store covered in the fridge until ready to use.<br />
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I added a few generoud sprinkles of cinnamon after adding the vanilla extract and it was delicious!<br />
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Layer your cake and frosting as you like and enjoy the deliciousness!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com0tag:blogger.com,1999:blog-2984206126690206530.post-73299912029846700142015-08-20T21:46:00.004-04:002015-08-20T21:47:04.454-04:00August Sourdough Surprises - Coffee CakeOh my gosh, I can't believe it's the 20th.<br />
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No, really. I thought it was the 19th.<br />
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That's what happens at the end of a long, fun filled, busy, on-the-go summer. I lose all track of days and dates and posts!!!<br />
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This month, <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> chose one of my favorite things to do with sourdough as the inspiration - coffee cake!!! I love coffee cake in any of its incarnations, but it is absolutely one of my most favorite things to do with "discard" starter.<br />
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I've made <a href="http://cmomcook.blogspot.com/2012/05/i-am-having-so-much-fun-with-sourdough.html">sourdough coffee cake</a> before. In fact, I use this recipe pretty often. So I wanted to do something a little different this time. But what?<br />
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The answer came to me when planning a fun afternoon activity for the kids - peach picking!<br />
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Peaches!!<br />
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I decided to add a layer of sliced peaches between the cake and the streussel layers of this cake.<br />
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And the result?<br />
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<br />
Not too shabby!<br />
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<br />
I think the extra moisture from the peaches affected the texture of the streussel, but the taste was outstanding. The peaches added the perfect burst of fresh sweetness<br />
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<br />
I brought this cake into work with me one morning.<br />
<br />
Did I mention that I work at a zumba studio??<br />
<br />
It's always fun when I bring in treats. The initial response is always "we're here to exercise!! No cake!!"<br />
<br />
But then I turn around and... the pan is empty, except for a few crumbs.<br />
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This was a big hit.<br />
<br />
So link up and share your sourdough coffee cake!!<br />
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<b>Peach Sourdough Coffee Cake</b><br />
(slightly adapted from <a href="http://germanfood.about.com/od/bakingindex/r/sourdough_coffeecake.htm">about.com: German food</a>)<br />
<br />
for the streussel topping:<br />
1/2 cup flour<br />
1/4 cup sugar (I used light brown sugar)<br />
1/8 teaspoon cinnamon<br />
1/4 cup butter, cold (I used coconut oil)<br />
3 peaches<br />
<br />
Combine flour, (brown) sugar and cinnamon until well combined. Rub in cold butter (or coconut oil) using your fingertips until the mixture is crumbly and sticks together when you press it together with your fingers. Set topping aside.<br />
Peel and thinly slice the peaches. Set these aside, too.<br />
<br />
for the cake:<br />
1 cup healthy sourdough starter (100% hydration)<br />
1/3 cup oil<br />
1 egg<br />
1 cup flour<br />
3/4 cup sugar (I used 1/2 cup white sugar, 1/4 cup brown sugar)<br />
1/2 teaspoon salt<br />
1 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon (optional)<br />
1/4 teaspoon ground cardamom (optional)<br />
<br />
Spray 8" x 8" or 9" x 9" square cake pan with non-stick cooking spray.<br />
Stir together all ingredients until they are just combined.<br />
Spread batter into prepared pan and smooth the top.<br />
Carefully arrange the peaches over the top of the batter.<br />
Sprinkle the reserved crumbs evenly over the peach-topped of the cake.<br />
Allow the cake to rest for 30 minutes. While it is resting, preheat oven to 375 degrees.<br />
Bake for 35 minutes, or until the cake is set and the sides begin to pull away from the pan.<br />
Allow to cool before cutting.<br />
<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com1tag:blogger.com,1999:blog-2984206126690206530.post-19227194204512049752015-06-20T01:00:00.000-04:002015-06-20T01:00:02.795-04:00June Sourdough Surprises - GaletteHello!<br />
<br />
Anyone out there?<br />
<br />
It's been a long time, I know!<br />
<br />
Things have been absolutely crazy. School year ending, lots of activities, and a double bout of bronchitis and pneumonia (all me... yup...), but all that is settling down and I'm so excited to share some deliciousness!<br />
<br />
This month, <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> had us revisiting pies, but in a more rustic ways, encouraging us to try our hands at galettes or crostadas.<br />
<br />
As luck would have it, I happened to have a <i>ton</i> of apples in the fruit bowl (and next to the fruit bowl...), so I got right to work!<br />
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It all starts with the dough, which comes together just like a "regular" pie crust dough, only using sourdough starter as the liquid portion. I try not to overwork my pie dough to keep the end result nice and crispy, so it looks a bit crumbly to start.<br />
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<br />
Trust me, that's a good thing.<br />
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The dough is then rolled out into an approximate oval. Remember - we're going for rustic this month.<br />
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See all that butter in the crust? Not overworked.<br />
<br />
And then we add the filling. I winged that part. Sliced up some apples, cooked them down in coconut oil, brown sugar, cinnamon, a bit of ginger and a dash of nutmeg. Once all of that cooled, I poured it right into the center of my (rustic) oval.<br />
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Then just... fold up the edges as best as possible.<br />
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I just kept reminding myself... rustic. Rustic.<br />
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And then it all bakes up to golden deliciousness.<br />
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Now, I am not sure if you remember, but my kids are not always fans of sourdough.<br />
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But this?<br />
<br />
Little miss LOVED this.<br />
<br />
Asked for it for dessert. And breakfast. And snack time.<br />
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<br />
She wound up eating almost the whole thing.<br />
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Can't say I blame her. This was delicious. Perfect come-back treat!<br />
<br />
So what did you bake for us this month?? Link up and share!<br />
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<br />
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<b><u>Sourdough Pate Brisee</u></b> (for pie or galette - enough for single crust pie or one galette)<br />
<br />
1 cup flour<br />
1/2 teaspoon salt<br />
1 teaspoon sugar<br />
1 stick (8 tablespoons) unsalted butter, cold, cut into 1/2" cubes<br />
about 1/2 cup liquid sourdough starter (mine was at room temperature, but chilled starter would probably be even better), more or less as needed<br />
<br />
In a medium bowl, stir together the flour, salt and sugar.<br />
Add the butter and work with your fingertips or a pastry blender until the mixture resembles coarse meal with some larger, pea-sized chunks remaining.<br />
Gradually add the starter, carefully mixing with a rubber spatula or your hands, pressing it against the sides of the bowl, until the dough barely holds together when squeezed. You may not need all the starter, or you may need to add more, so add slowly from the start and work the dough only until it's ready.<br />
Gather the dough into a ball, put it in a plastic bag, and squash it into a 6" disc. Chill at least 1 hour, or up to a couple days, or freeze for up to two months.<br />
<br />
When you are ready to prepare your pie or galette, rolle the dough into a round approximately 12" around. Fill with your prepared (cooled!) filling, and bake in a 400 degree oven until the crust is golden and the filling is bubbly.<br />
<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com3tag:blogger.com,1999:blog-2984206126690206530.post-54761948167343233952015-04-20T00:01:00.000-04:002015-04-20T00:01:00.322-04:00April Sourdough Surprises - BiscottiHappy April!! Spring has finally started to... well... spring, and I, for one, am super excited about it. The warmer weather makes me so happy!!<br />
<br />
This month's <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenge also made me happy! This month we were challenged to use our sourdough starters to make biscotti. YUM! I was so excited that I made my biscotti right away. Which almost never happens these days.<br />
<br />
There are tons of recipes out there, combining all kinds of flavors and mix ins. I knew I wanted to try something a bit simpler for my first go-round, so I chose <a href="http://www.friendshipbreadkitchen.com/biscotti/">this recipe</a>. <br />
<br />
The trick to biscotti, even the sourdough variety, is not in the dough preparation. It comes together similarly to other cookie type doughs.<br />
<br />
The difference is that they're not done after being baked.<br />
<br />
Nope. After they're baked and out of the oven, you keep the oven hot and prepare them to be baked again.<br />
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Allowed to cool just briefly, the loafs cookie "loaves" are sliced, and the slices are laid out on a baking sheet...<br />
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<br />
...to be baked yet again, toasting them to a beautiful, golden, delicious treat.<br />
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<br />
These were so delicious and made the perfect afternoon treat.<br />
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Especially delicious with a cup of tea.<br />
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Even better when enjoyed outside in the gorgeous Spring weather.<br />
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So what kind of biscotti did you make? Link up and share!<br />
<br />
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<b>Sourdough Biscotti</b><br />
(only slightly adapted from <a href="http://www.friendshipbreadkitchen.com/biscotti/">Friendship Bread Kitchen</a>)<br />
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1 cup 100% hydration sourdough starter<br />
2/3 cup granulated sugar<br />
1/2 cup butter, softened<br />
1 teaspoon vanilla<br />
1 egg<br />
3 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup almonds or walnuts, coarsely chopped (I used sunflower seeds to keep them nut-free)<br />
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Preheat oven to 350 degrees.<br />
In medium bowl (I used my KitchenAid mixer), cream together starter, sugar and butter. Stir in vanilla extract and egg.<br />
In a separate bowl combine flour, baking powder and salt. Stir the dry mixture into creamed mixture. Fold in nuts (seeds).<br />
Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an ungreased cookie sheet and flatten until they are about 3 inches wide.<br />
Bake for 30-35 minutes, until firm. Cool on baking sheet for 10-15 minutes.<br />
Slice logs crosswise into 1/2 inch wide slices. Place slices cut side down on baking sheet.<br />
Return to oven for additional 15 minutes, until crisp and light brown. Cool and store in airtight container.<br />
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Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com3tag:blogger.com,1999:blog-2984206126690206530.post-32408508059824039902015-03-20T00:01:00.000-04:002015-03-20T00:01:00.649-04:00March Sourdough Surprises - Choose Your Own Adventure!You know what's awesome? <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> has reached their <i>third</i> anniversary! That's thirty six months of sourdough deliciousness - and you've stuck along with me for the ride!! How cool is that??<br />
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To celebrate the third anniversary, Sourdough Surprises offered participants a chance to choose any recipe we wanted from all those we've made over the last three years - try one we missed, repeat one that we wanted a do-over on... whatever the reason, just choose your own sourdough adventure this month!<br />
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With thirty six amazing and varied recipes to choose from, you can imagine how difficult it was to make my final selection. But I based my decision on what my family liked best, and that happened to have been a very recent challenge - <a href="http://cmomcook.blogspot.com/2015/01/january-sourdough-surprises-steamed-buns.html">steamed buns</a>!<br />
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Last time I made bacon cheeseburger buns. This time, I tried chicken enchilada buns. The filling was made from shredded chicken smothered in delicious, tangy enchilada sauce.<br />
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I made two varieties - without cheese, for little man, and with... for the rest of us. Aside from the fact that the buns lost their shape during the steaming process, these were a fun and delicious take on the Mexican meal.</div>
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I can't wait to see what meal I'll turn into a bun next!</div>
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So what did you choose? Which sourdough surprise did you attempt this moth? Link up and share!!<br />
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shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com3tag:blogger.com,1999:blog-2984206126690206530.post-23109041020677578552015-02-25T20:14:00.001-05:002015-02-25T20:14:48.427-05:00February Sourdough Surprises - Beignets<div class="separator" style="clear: both; text-align: left;">
I am late.</div>
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And I apologize for that.</div>
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But I absolutely couldn't let the month of Febraury go by without doing the absolutely amazing <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenge of making beignets.</div>
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Beignets are similar to donuts, and are particularly popular in New Orleans, specifically around Mardi Gras. Which made them the perfect choice for this month's challenge.</div>
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The <a href="http://benstarr.com/recipes/sourdough-beignets/">recipe</a> I used was super simple, but amazingly delicious. I quickly mixed up the dough one night after dinner, then let it rest at room temperature until little miss came home from school the next day - then fried up some after school deliciousness!</div>
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For as simple as this dough was to whip up, these beauties had a deliciously complex flavor and an amazing texture - crisp on the outside, light and chewy on the inside.<br />
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These were absolutely worth the effort of frying them and I look forward to making them again!!<br />
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Sourdough Beignets<br />
(adapted from <a href="http://benstarr.com/recipes/sourdough-beignets/">Have YOU Ben Starr Struck?</a> to be dairy-free)<br />
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1 cup sourdough starter (100% hydration)<br />
3 cups unbleached all-purpose flour<br />
1/4 cup sugar<br />
1 teaspoon kosher salt (or 1/2 teaspoon non-iodized table salt)<br />
2 tablespoons melted coconut oil<br />
3/4 cup coconut milk<br />
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Combine all of the ingredients in the bowl of your stand mixer.<br />
Knead with the dough hook for about 5 minutes. The dough should be firm and clear the bottom of the bowl. If it doesn’t, add a bit more flour. If it’s too dry and doesn’t come together, add a splash more buttermilk.<br />
Transfer the dough to a bowl that’s been lightly sprayed or oiled, then cover with plastic wrap and let ferment on your countertop for 4-12 hours. I let mine sit for about 20 hours at room temperature.<br />
When you get ready to fry, pour about 2″ of canola oil into a heavy pot over medium heat (or preheat your deep fryer) and bring the oil to 325F. Pinch off a ball of dough about the size of 2 golf balls. Roll out on a lightly floured surface to about 1/4″ thick. Then cut that flattened dough into 4 pieces with a knife or pizza roller. Don’t worry about making them look symmetrical. This is a rustic dessert. Drop the dough pieces into the hot oil and fry, 4 at a time, flipping often, until the beignets are golden brown on both sides, and nicely puffed up. Transfer to a cooling rack set over a baking sheet to drain for a few seconds, then dust with powdered sugar. <br />
These taste best fresh and warm!<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com1tag:blogger.com,1999:blog-2984206126690206530.post-44132876903082553922015-01-20T00:01:00.000-05:002015-01-20T07:41:08.050-05:00January Sourdough Surprises - Steamed Buns<div class="separator" style="clear: both; text-align: left;">
There are a few dishes that I really enjoy, but, for some reason or another, don't make all that often. So when <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> chose steamed buns for the January challenge, I was excited. Because that's one of those dishes that I always enjoy, but never think to make.</div>
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The first time I made steamed buns (bao) was with the <a href="http://cmomcook.blogspot.com/2011/12/december-daring-cooks-challenge-char.html">Daring Cooks</a>. I have since made them only a handful of times, and not at all in the last year. So I couldn't wait.</div>
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The two toughest parts of this challenge for me had to do with decision making - choosing a dough recipe and choosing a filling. There are plenty of options for both, but I finally decided on <a href="https://loavesandstitches.wordpress.com/tag/steamed-buns/">this recipe</a> for the dough and a filling the whole family would enjoy - burgers! </div>
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I started with the dough. The recipe calls for a preferment to be prepared 8 hours before making the final dough. Since my kids aren't big fans of strong sourdough flavor, I decided to try the recipe with a much shorter prefermentation time - like, only one hour. I used that hour to prepare my filling.</div>
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To create the "burger" feel, I sauteed onion and browned some ground turkey, then crumbled some cooked, crispy bacon into the meat mixture. Then had to stop myself from eating all of it directly from the pan.</div>
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While the filling cooled, I finished preparing the dough, and then got down to the nitty gritty of bun-preparation. The recipe makes enough dough for 24 buns, but I didn't want quite so many, so I divided the dough in half and made 12. Since little man is allergic to dairy, I filled six with just the meat mixture, and the other six, I sprinkled shredded cheese on top of the meat.</div>
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The recipe calls for the filled and shaped buns to rest again - this time for an hour. I rested them for about half an hour, and used that time to set up my steamer basket. And then it was time to steam!</div>
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I love this steamer basket. It makes the whole house smell fresh and wood-y.<br />
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I steamed my buns for about 20 minutes, and when I opened the basket...<br />
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...they looked great!!<br />
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And the best part? They tasted even better than they looked. And everyone loved them. My kids didn't even realize they were made with sourdough.<br />
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After this meal, I think these might just wind up on the menu a little more often!</div>
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So did you steam up some buns this month? Link up and tell us all about them!!</div>
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<b>Steamed Bun (Bao) Dough</b></div>
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<i>(from <a href="https://loavesandstitches.wordpress.com/tag/steamed-buns/">Loaves and Stitches</a>)</i></div>
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<i>Prepare your starter:</i></div>
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4 ounces 100% hydration sourdough starter</div>
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6 ounces water</div>
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10 ounces unbleached all purpose flour</div>
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Mix above ingredients and let stand for 8 hours or overnight. It should double in size and become very bubbly.</div>
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This dough will still work if you shorten this rest time, but will decrease the full sourdough flavor in the completed buns. I let my dough rest for 1 hour and it was perfect for my family.</div>
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<i>For the dough:</i></div>
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Once the preapred starter has rested, in the bowl of a stand-mixer fitted with the dough-hook attachment, stir to combine:</div>
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6 ounces water</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/3 cup sugar</div>
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2 Tablespoons shortening</div>
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15 ounces flour (I used unbleached, all purpose, but the recipe called for bleached all purpose self rising flour- something I never have on hand)</div>
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When you have a rough dough in the bowl, mix in the rested starter from the previous step and knead with the dough hook of your machine for 5 minutes. The dough should be smooth and soft, but not sticky. Try not to add any extra flour. My dough was a bit stickier than I expected, but I had no trouble forming and shaping the buns.</div>
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Cut 24 3 inch square pieces of parchment (you can use wax paper or foil if necessary).</div>
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Divide the dough into 24 equal pieces–about 2 ounces per piece. Flatten each piece and place about a tablespoon of your filling of choice in the center. Gather the dough together at the top and pinch to seal. Or, you can make plain buns by just rounding the dough into little balls. You can place them seam side down on a piece of parchment for a rounded look or seam side up for a rougher look. Cover with plastic wrap and let stand for 45-60 minutes. Place in your steamer tray at least 1 inch apart and steam for 10 minutes for plain and 12 minutes for filled.</div>
<br />shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com4tag:blogger.com,1999:blog-2984206126690206530.post-44051195912067589122014-12-20T00:01:00.000-05:002014-12-20T00:01:00.145-05:00December Sourdough Surprises - StollenCan you believe that the holidays are upon us once again? Time to reflect, time to remember, time to enjoy family and friends, and time to enjoy delicious holiday traditions!<br />
<br />
<a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> decided to get us in the holiday spirit in the most delicious way by having us make stollen this month. A few year ago, I made my first even stollen for a <a href="http://cmomcook.blogspot.com/2010/12/december-2010-daring-bakers-challenge.html">Daring Bakers Challenge</a>. We enjoyed it so much that it has become an annual tradition. But, for some reason, I'd never tried a sourdough version! Until this year, that is!<br />
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There are many examples of sourdough stollen online, so inspiration is not difficult to find. Narrowing down the choices? A much more difficult task! I finally chose <a href="http://pizzarossa.me/2012/12/11/sourdough-adventures-stollen/">this</a> one, from one of our awesome members (who also happens to be an awesome person!!), refreshed my starter and got started!<br />
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This recipe, like many sourdough recipes, calls for a preferment to be started the night before actually tackling the recipe. Since I did this right before bed, I didn't take any photos. But when I woke up, it was bubbly and ready to rock!<br />
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I have to say, this dough comes together super easily. I simply threw all of the other ingredients into my mixer bowl...<br />
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...scraped the happy, bubbly preferment right on top, and let the KitchenAid knead it for about ten minutes. And the result?<br />
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A soft, beautiful, silky dough. Seriously, this dough was a thing of beauty.<br />
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While that beautiful dough rested, I prepared my fruit. I chose dried cranberries, dried apricots and dried pineapple.<br />
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Usually, the fruit is soaked in some kind of alcohol (rum, I believe), but I chose to make this family-friendly, and I soaked my dried fruit in orange-mango juice. <br />
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Once the dough rested and the fruit soaked, it was time to combine them! I simply pressed the dough out on my counter, drained the fruit and sprinkled it on top.<br />
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And then just roll it up!<br />
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And then it rests again. <br />
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Two hours later, it's time to shape the stollen. Traditional stollen actually has a roll of marzipan baked into it, which goes in at this point. With little man's nut allergy, we just omit that and proceed with shaping.<br />
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And then, yet again, it rests.<br />
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And two more hours later, it's ready to bake! For this, recipe, you preheat the oven hotter than you need it, then lower the temperature as soon as the tray goes in. This gives an initial burst of high heat, which gives the finished bread a crispier crust. <br />
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And 50 minutes later?<br />
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Deliciousness.<br />
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But we're not done yet!! In addition to the actual bread crust, stollen has one more "crust" layer - powdered sugar. I brushed the bread with melted coconut oil (in place of butter) and little miss made it snow.<br />
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Lots and lots and lots of snow.<br />
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And then, with a nice cup of tea, we enjoyed.<br />
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This stollen was so delicious. The crust was nice and crisp, the crumb was smooth and delicious. A slight tang from the sourdough, delicious bursts of tropical sweetness from the fruit, this stollen was absolutely delicious and enjoyed by all.<br />
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Another of these will definitely be made for our family's holiday brunch, and this very well may replace my previous stollen recipe as our annual stollen.<br />
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So did you make a sourdough stollen this month? Link up and share!<br />
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<b>Sourdough Stollen</b><br />
(from <a href="http://pizzarossa.me/2012/12/11/sourdough-adventures-stollen/">pizzarossa</a>)<br />
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1 generous cup dried fruit (I used cranberries, apricots and pineapple)<br />
enough juice to cover the fruit (or rum!)<br />
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250g 100% hydration sourdough starter<br />
125g whole milk, lukewarm (I used coconut milk beverage)<br />
500g all-purpose flour<br />
75g sugar<br />
115g unsalted butter, room temperature, cut into small pieces (I used one stick, 113g)<br />
1/4 tsp salt<br />
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2 tbsp butter, melted (I used coconut oil)<br />
powdered (confectioner’s) sugar<br />
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<i>The evening before you want to bake:</i><br />
Mix the starter with the lukewarm milk, 250g flour and 1 tablespoon sugar. It will be quite stiff, so you may need to mix by hand. Cover and set aside overnight to ferment at room temperature.<br />
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<i>The following morning:</i><br />
Add the remaining flour, sugar, butter and salt. Knead for 10 – 15 minutes, until soft, adjusting consistency with flour or butter if needed. Let the kneaded dough rest in a buttered, covered bowl for 1 hour.<br />
While the dough rests, soak the dried fruit in the juice. If you are using alcohol, you may want to let it soak overnight - just prepare it when you prepare the pre-ferment.<br />
Turn dough out onto a lightly floured surface and gently stretch out to an oval about 1cm thick and sprinkle with the drained soaked fruit, then roll and fold dough into a ball. Return to the bowl, cover and let rest for 2 hours.<br />
Turn the dough out onto a lightly floured surface and shape into a long oval. Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off-centre. Fold the slightly narrower side into the middle and the other side over the top. Gently pinch the seam and ends closed. I improvised this and rolled and pinched it to make my approximation of the traditional stollen shape. Do what works for you!<br />
Place the loaf on a parchment-lined baking tray, cover and let it rest for another two hours.<br />
Preheat the oven to 475 degrees.<br />
Place the stollen in the oven and reduce heat to 350 degrees once it's in. Bake for 50 minutes.<br />
When done, remove from the oven and brush generously with melted butter (coconut oil) while still warm. Sprinkle generously with powdered sugar. Let cool completely before cutting.<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com6tag:blogger.com,1999:blog-2984206126690206530.post-90916940691676503712014-12-08T00:01:00.000-05:002014-12-08T16:57:28.590-05:00Cereal MuffinsHi, all!<br />
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This post is a bit different for me. It marks a transition of sorts.<br />
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Today is <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> reveal day, which is always exciting. I love finally getting to post what I've spent a month thinking about,and I love going through all of the blogs in my group waiting to see who shared a recipe from my blog.<br />
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But today's post marks my last with the Secret Recipe Club. At least for now. <br />
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I'm sure you've noticed that my posting has slowed down significantly. And for that I apologize. This blog has been such a wonderful thing for me for so long. Through this blog, I have been a part of amazing communities and have met some really wonderful, true friends.<br />
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As time goes on, though, things in my life have changed, and what is best for me at this time is to take a little break. Not from cooking and baking - that is something that I'll always do. But for a little while, I am going to do it just for me and my family.<br />
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It was with a heavy heart that I handed over the reins of The Daring Kitchen, and now, that I take a break from SRC.<br />
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Knowing that this would be my last SRC post, and that I'd only be posting sporadically for a while at this point, I wanted to make sure to choose something special. Which was made easy by the fact that my assigned blog this month was <a href="http://grandmaloyskitchen.blogspot.com/">From Grandma Loy's Kitchen</a>. This blog is always amazing, and has such fantastic recipes, collected over a delicious lifetime and shared with love.<br />
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There were so many things that I wanted to try, but one caught my eye and I just couldn't get it out of my head. Simple as it sounded, it also sounded absolutley perfect: <a href="http://grandmaloyskitchen.blogspot.com/2011/11/cooking-with-journal-cereal-muffins.html">Cereal Muffins</a>.<br />
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I mean, with two kids, all kinds of activities and very busy mornings, what could be better? Two easy breakfasts, all rolled into one!<br />
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The recipe is pretty simple. It recommends using bran cereal, Cheerios or corn flakes. I chose to use multigrain Cheerios.<br />
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To start the recipe, pour milk over the cereal and let it sit.<br />
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While those soak, I prepared the rest of my ingredients. I did make one change. The recipe calls for 1/4 cup of oil. No problem, But. What goes great on cereal, that can also be used as an oil substitute? Bananas! Little man helped me mash.<br />
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Soaked cereal, mashed banana, some dry ingredients and one beaten egg.<br />
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Yup - ready to go. Now just mix everything together...<br />
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...and scoop into muffin tins!<br />
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And a short 20-25 minutes later...<br />
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Yum.</div>
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Now... while these were baking, I had a fun idea. Different cereal. Fun cereal. Leftover Halloween cereal!</div>
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Yes, I know that Frankenberry is completely against the way I usually food shop... food coloring, fake everything... but after Halloween when the supermaret puts in on sale for 67 cents a box... well, makes it hard to resist. And, so you know, we don't eat it for breakfast. After school snack only. Or... in muffins.<br />
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For theses, I used oil instead of banana, and the results were... colorful. And fun.<br />
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And absolutely delicious. I will say that both little man and I preferred the Cheerios version, but little miss absolutely loves the Frankenberry variety. Which is just fun.<br />
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Grandma Loy, thank you so much for this super fun recipe. I know I'll be making these with just about every cereal that comes into my house from now on.<br />
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And to the whole SRC crew - thank you. I can't even begin to tell you what it's meant to me to be a part of this group. You are all amazing bakers, cooks, photographers, bloggers and, most importantly, pepple. And I'm honored that I got to spend so much time being a part of this wonderful group.<br />
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<b>Cereal Muffins</b><br />
(only slightly modified from <a href="http://grandmaloyskitchen.blogspot.com/2011/11/cooking-with-journal-cereal-muffins.html">Grandma Loy's Kitchen</a>)<br />
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1 1/4 cups milk (I used coconut milk)<br />
1 1/2 cups whole-bran cereal, or 2 cups Cheerios, or 3 cups corn flakes (or any cereal you choose! Choose the measurement listed for the cereal most similar in shape or consistency to the cereal you choose.)<br />
1 1/2 cups all-purpose flour<br />
1/3 cup sugar (if you are using a sugary cereal, you can reduce this)<br />
1 teaspoon salt<br />
1 tablespoon baking powder<br />
1 egg, beaten<br />
1/4 cup vegetable oil (can substitute mashed banana if the flavor goes with the cereal you choose!)<br />
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Preheat oven to 400 degrees and spray a 12-well muffin tim with non-stick cooking spray.<br />
Combine milk and cereal in a large bowl. Set aside.<br />
In a separate bowl, combine the flour, sugar, salt and baking powder. <br />
Add beaten egg and vegetable oil (or banana) to the milk and cereal and mix well.<br />
Add dry ingredients. Mix only until dry ingredients are moistened (batter will be lumpy). <br />
Fill prepared muffin tin cups almost full.<br />
Bake for 20-25 minutes.<br />
Enjoy!<br />
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<b><i>Note: Grandma Loy provided the following yummy ideas for variations. Simply add any of these to batter before adding dry ingredients:</i></b><br />
Blueberry - Add 1 cup fresh or unthawed frozen blueberries or 1 cup well-drained canned blueberries.<br />
Apple - Peel and finely dice 1 medium apple (3/4-1 cup). Toss with 2 tablespoons of sugar and 1/2 teaspoon of cinnamon.<br />
Pineapple - Add 3/4 cup well-drained crushed pineapple.<br />
Bacon - Add 4 slices crisp cooked bacon, crumbled.<br />
Cranberry - Add 1 cup whole berry cranberry sauce.<br />
<br />shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com7tag:blogger.com,1999:blog-2984206126690206530.post-68294712608928908242014-11-20T02:00:00.000-05:002014-11-20T02:00:04.354-05:00November Sourdough Surprises - Dinner Rolls<div class="" style="clear: both; text-align: left;">
We all know that sourdough can make some flavorful, hearty breads. But this month, <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenged us to try a different kind of bread - soft, pillowy dinner rolls. Now, soft and light aren't usually words one uses to describe a sourdough bread. But guess what - it can be done!</div>
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I chose <a href="http://nourishingtime.com/garlicky-sourdough-bread-rolls/">this recipe for garlic rolls</a>, and they came out so well - reminiscent of soft breadsticks. </div>
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And the insides?</div>
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Soft and pillow-y! Exactly as a dinner roll should be! Slathered in butter, these were super easy to eat. I served them with a hearty chicken noodle soup and they were perfect for dipping and for sopping up every last drop of soup-y goodness. </div>
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Did you join us this month? Link up and share your delicious creations!</div>
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<b>Garlic Sourdough Dinner Rolls</b><br />
(from <a href="http://nourishingtime.com/garlicky-sourdough-bread-rolls/">Nourishing Time</a>)<br />
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<b><i>For the dough</i></b>:<br />
1/2 cup fed sourdough starter<br />
1 large egg<br />
2/3 cups warm water<br />
5 tbsp melted butter<br />
1/2 tsp dried sweet basil<br />
3 cups all purpose flour<br />
1 1/4 tsp salt (leave this out if you use salted butter)<br />
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<b><i>For the topping</i></b>:<br />
4 tbsp melted butter<br />
4 tbsp extra virgin olive oil<br />
1/2 tsp Italian seasoning<br />
4+ cloves freshly chopped garlic<br />
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Combine the wet ingredients and the basil, mix well.<br />
Add the flour, then the salt, and knead the dough until soft and smooth.<br />
Leave the dough to rise for 4-8 hours. If you are want to start the dough a day in advance, you can let the dough rise for 2 hours at room temperature, the cover it and place it in the fridge. The next day, before you are ready to proceed, simply let it warm up a little and then move on to the next step.<br />
Divide the dough in 16-20 even balls and arrange evenly in greased containers. I got 16 balls out of this dough, and used two 8-inch cake pans.<br />
Cover the rolls with plastic wrap and allow them to rise for an hour or so.<br />
While the rolls are rising, mix up the topping in a glass bowl and set it aside at room temp until you’re ready to bake.<br />
Preheat the oven to 350 degrees.<br />
Stir the topping and brush most of it on top of the rolls, then stick in the preheated oven to bake for 22-25 minutes.<br />
Once the rolls are done baking, brush the rest of the topping on so it has a little shine. These rolls do not get very dark, if you want them darker you may turn the broiler on for just a minute or two.<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com6tag:blogger.com,1999:blog-2984206126690206530.post-71777592543091358192014-11-10T00:01:00.000-05:002014-11-10T00:01:00.974-05:00Pumpkin-Cinnamon Scones<div class="separator" style="clear: both; text-align: left;">
I can't believe it's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> time again! But I'm super excited for this post. Because I got a super awesome blog assignment this month.</div>
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<br />This month I was privileged to spend lots of quality time over at <a href="http://paleyellow.net/">Pale Yellow</a>. This blog is full of so much deliciousness, it's insane. And Tracy, the awesome blogger who creates all of the deliciousness, is really a girl after my own heart. From the fact that she shares her love by feeding people to the recipes she chooses to share, I knew I'd gotten a good one.</div>
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There were many recipes I wanted to try, but her recipe for <a href="http://paleyellow.net/2012/10/17/pumpkin-scones-with-cinnamon-chips-gf/">Pumpkin Scones with Cinnamon Chips</a> just spoke to me. The pumpkin, the spices - it is just absolutely perfect for the season.</div>
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I made a couple of simple changes, but kept the full spirit of the challenge. The first change was that I didn't have cinnamon chips. I know. That's kind of a biggie. But I increased the amount of cinnamon called for in the recipe and called it somewhat even. I also used regular (unbleached) all purpose flour instead of the gluten free version. Oh, and I don't have allspice, so I used cardamom instead.</div>
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The scones come together beautifully. It starts with the dry ingredients - including a beautiful rainbow of spices.</div>
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Then it was time to incorporate the butter. Rather than cube the cold butter and cut it in, I grated the frozen butter and then just mixed it into the dry ingredients with my fingertips. So much easier.<br />
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Once the butter is incorporated, the wet ingredients, including eggs and pumpkin puree, are gently kneaded in until everything holds together.<br />
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And then it's time to shape the scones...<br />
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<br />
...and add a delicious finishing touch. Or... let the kiddos add the finishing touch. A nice sprinkling of turbinado sugar.<br />
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<br />
The kids are very generous with their sprinklings.<br />
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And then they bake. And it's magical.<br />
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<br />
These were the absolute perfect breakfast for a day off from school and both the kids and I really enjoyed them. Just the right amount of pumpkin, just the right amount of spice - absolutely perfect for a crisp, Fall morning.<br />
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<br />
Tracy, thank you so much for this recipe and for all of your delicious inspiration! I can't wait to try out more of your delicious recipes!<br />
<br />
<br />
<b>Pumpkin-Cinnamon Scones</b><br />
slightly adapted from <a href="http://paleyellow.net/2012/10/17/pumpkin-scones-with-cinnamon-chips-gf/">Pale Yellow</a><br />
<br />
2 3/4 cups all-purpose flour<br />
1/3 cup sugar<br />
1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
1 1/2 teaspoon cinnamon<br />
1/4 teaspoon ground cardamom<br />
1/4 teaspoon ground nutmeg<br />
1/4 teaspoon ground ginger<br />
1/2 cup (1 stick) unsalted butter, cold<br />
2 eggs<br />
1 teaspoon vanilla<br />
1/4 cup coconut milk<br />
1/4 cup turbinado sugar or any other coarse sugar<br />
<br />
Whisk together the flour, sugar, baking powder, salt, cinnamon, cardamom, nutmeg, and ginger. Cut the butter into small pieces and use a pastry blender to incorporate into the dry ingredients. Blend until you have pea sized pieces. Or grate the butter using a box or rotary grater and use your hands to incorporate it into the dry ingredients.<br />
In a small bowl whisk together the pumpkin puree, eggs, and vanilla. Add this to the dry and mix until just combined.<br />
I used my hands to lightly knead the dough together.<br />
Divide the dough in half and place one half on a parchment lined baking sheet. Shape the dough into a long rectangle with greased or floured hands and then divide into thirds with a greased bench scraper. Cut each third diagonally with the bench scraper. Lightly move the triangles away from each other. Repeat with the other half of the dough on a second baking sheet.<br />
Brush the top of each scone with the half-and-half and then generously sprinkle with turbinado sugar.<br />
Place the baking sheets in the freezer for 30 minutes. While the scones are chilling, preheat the oven to 425 degrees.<br />
Bake the scones for 22-25 minutes or until golden brown.<br />
Cool slightly before eating on a wire rack.<br />
<br />
Enjoy!<br />
<br />
<br />
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<!-- end InLinkz script -->shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com10tag:blogger.com,1999:blog-2984206126690206530.post-88531605172549253922014-10-20T02:00:00.000-04:002014-10-20T19:59:31.647-04:00October Sourdough Surprises - CroissantsThis month's <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenge was something that I have been wanting to try for quite some time. Croissants.<br />
<br />
I've made croissants before, but not with sourdough.<br />
<br />
And I've made sourdough laminated dough before, but not for croissants. So this was very exciting.<br />
<br />
When looking for inspiration, I came across a recipe for <a href="http://www.thefreshloaf.com/node/31316/pumpkin-croissant-two-kinds-fillings">sourdough pumpkin croissants</a> and I just knew that I was going to try them. I mean, not to sound like a cliche, but at this time of year, I love just about everything pumpkin. So to incorporate it into this challenge? Oh yes.<br />
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<br />
Now, usually when I make sourdough recipes, I like to have all of the yeast be of the wild variety. Meaning, no commercial yeast. As you might notice, this recipe does contain commercial yeast in addition to the sourdough. The author of this recipe is someone I completely and totally admire and trust. So if she used both sourdough and commercial yeast, I am absolutely not going to question it.<br />
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I do not have process photos for this because I prepared the levain late at night, the dough early in the morning, and then the rolling and shaping steps were so hands on that I didn't want to grab the camera.<br />
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But trust me.<br />
<br />
It is fun. And totally do-able.<br />
<br />
All it takes is time. And a little bit of patience.<br />
<br />
But it is so worth it. <br />
<br />
These croissants are absolutely delicious. Dangerously delicious.<br />
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<br />
Neither the pumpkin nor the sourdough flavors were all that strong, but they were still outstanding.<br />
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I can't wait to make these again.<br />
<br />
<br />
<b>Sourdough Pumpkin Croissants</b><br />
(from <a href="http://www.thefreshloaf.com/node/31316/pumpkin-croissant-two-kinds-fillings">The Fresh Loaf</a>)<br />
<br />
<i>For the Levain</i>:<br />
35g sourdough starter (100% hydration)<br />
59g water<br />
105g flour (recipe called for bread flour, I used all purpose)<br />
<br />
Mix together all ingredients and leave at room temp for 12 hours.<br />
<br />
<i>For the Final Dough</i>:<br />
422g flour (recipe called for bread flour, I used all purpose)<br />
68 g sugar<br />
10 g salt<br />
7g instant yeast (I used active-dry)<br />
21g softened butter<br />
200 g pumpkin puree<br />
120g water<br />
all of the prepared levain<br />
<br />
287g butter for the butter-packed to roll in<br />
<br />
Mix together everything but the rolling butter and knead until gluten starts to form. In my stand mixer, this was accomplished by kneading (with the dough hook) for 3 minutes at the first speed, the 3 minutes at 3rd speed. The dough is not very smooth, but not sticky. Put the in fridge for at least 2 hours, or overnight.<br />
While the dough rests, cut the roll-in butter into pieces and put the pieces between two sheets of plastic or wax paper. Use a rolling pin to tap the butter until it's soft enough to roll, then roll it between the two sheets until it's a 7.5X7.5inch square. Let this rest in fridge until you need it.<br />
Once rested, roll the dough out until it's double size of the butter sheet, 11X11inch in this case. Remove the butter square from the refrigerator and tap it until it's roll-able, and the texture is similar to the dough. Place the butter square diagonally in the middle of the dough square, then fold up the corners of the dough and seal in the butter. Pay attention to corners and edges, you don't want spots where there's no butter.<br />
Roll out the butter/dough package into a 8X24inch rectangle, then fold into thirds, like you're folding a business letter, folding the bottom third up over the middle, then the top third over the other two sections.<br />
Put the dough in fridge to rest for 1 hour. Then take out dough and repeat the rolling and folding 2 more times, which gives 3 folds in total.<br />
Put in fridge and rest again, this time for at least 90min. Then roll out to 9X36inch, 1/8inch thickness.<br />
Cut into triangles, 4.5inch wide at the base, 9inches tall. Don't hesitate to cut off inperfect edges if you want a pefect crumb.<br />
Roll up each triangle fairly tightly, stretching out the tip with one hand when you roll the bottom with the other hand. Place each rolled triangle onto an ungreased baking sheet.<br />
At this point, you can proof right away, fridge overnight and proof next day, or freeze (defrost overnight in fridge before proofing if you decided to freeze.). Brush with egg wash both before and after proofing. Croissants should proof for about 3 hours.<br />
Preheat oven to 425 degrees.<br />
Bake at 425 degrees for 10 minutes, then lower the heat to 375 and bake for an additional for 15 minutes.<br />
Enjoy!<br />
<br />
<br />
<br />
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<!-- end InLinkz script -->shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com6tag:blogger.com,1999:blog-2984206126690206530.post-68080843708954999442014-10-13T00:01:00.000-04:002014-10-13T00:01:00.725-04:00Bazlama (Turkish Flatbread)<br />
Happy Monday! Second Monday of the month, know what that means? <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> time!<br />
<br />
This month I was assigned to a blog that was new to me, and I couldn't be happier about it. <a href="http://blog.rachelcotterill.com/">Rachel Cotterill</a> is an amazing blogger. She is a writer (like, actual published author!), a photographer, a PhD student, and an all-around amazingly impressive person. Seriously, check out her blog - her travels, her adventures - she is amazing.<br />
<br />
I was seriously torn about what to make this month. I really wanted to try her <a href="http://blog.rachelcotterill.com/2012/09/turkish-squash-chickpea-stew.html">squash and chickpea stew</a>, and have been craving scones since seeing <a href="http://blog.rachelcotterill.com/2011/06/traditional-fruit-scones.html">her recipe</a>. But I was totally intrigued by her post about <a href="http://blog.rachelcotterill.com/2014/03/bazlama-turkish-griddled-flatbread.html">Turkish Flatbread</a>, and just knew I had to try it.<br />
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The ingredients themselves are not what are intriguing - it's a pretty basic bread recipe: flour, salt, yeast and water. But what's intriguing is how the bread is cooked. The bread is not baked in the oven like most yeasted breads, - it is cooked on a pan on the stove, more like tortillas. I had to give it a shot.<br />
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The dough comes together super easily.<br />
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I did all of the kneading by hand, which I love. There's nothing quite like getting a real feel for your dough. And when it really starts to come together and smooth out, when you're kneading by hand, you know it right away. I love that.<br />
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<br />
Then the dough rests - and rises!<br />
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Shaping this "loaf" is a simple matter of rolling the risen dough into a ball, then rolling it out to about an inch thick. I tried to roll it to approximately the size of the pan I would be using.<br />
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<br />
And then you cook!<br />
<br />
Five minutes on each side to get things started, then a few minutes more on each side, flipping regularly, until it's golden brown on each side and sounds hollow when tapped.<br />
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<br />
I think I had my heat up a bit too high, so my bread cooked pretty quickly, but it wasn't a problem.<br />
<br />
I served this bread as a side with dinner, cutting it to be almost like bread sticks. Some of us buttered our pieces, but the bread tasted delicious even on its own.<br />
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<br />
<br />
And the next day, I found myself dipping the leftover breadstick pieces in hummus for an afternoon snack - yum!<br />
<br />
Rachel, thank you so much for your beautiful blog and your delicious inspiration. I look forward to making lots more of your recipes and to following along with your future adventures.<br />
<br />
<b>Bazlama, Turkish Bread</b><br />
(from <a href="http://blog.rachelcotterill.com/2014/03/bazlama-turkish-griddled-flatbread.html">Rachel Cotterill</a>)<br />
<br />
<i>Makes 1 large loaf</i><br />
<br />
350g (12oz, 2 cups) plain flour<br />
1tsp salt<br />
10g (1tbsp) instant dried yeast<br />
200ml (7fl.oz) lukewarm water<br />
<br />
Whisk together the flour, salt, and yeast.<br />
Gradually add in the warm water, mixing with your fingers, ensuring that no dry patches of flour remain. As with any bread, the exact amount of water required will depend on the humidity, so pour slowly, and be prepared to add more as required.<br />
Knead the bread for five minutes, until the dough is smooth and flexible.<br />
Set the dough in a lightly oiled bowl (turning to coat all sides), cover with plastic wrap, and set to rise in a warm place for about half an hour.<br />
Gently deflate the dough, give it a gently knead, and form it into a smooth ball.<br />
On a lightly floured surface, roll the ball out to about an inch thick, trying to keep the thickness as even as possible. The bread should be about the size of a dinner plate.<br />
Warm a dry frying pan over a medium heat (do not add any spray or oil!), and place the bread onto the pan.<br />
Cook for about five minutes on each side to begin with, then continue to turn regularly until both sides are golden brown and it sounds hollow when tapped. Be patient - it could take up to about 20 minutes total, and be sure to keep an eye on it as it cooks.<br />
<br />
Enjoy!<br />
<br />
<br />
<br />
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shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com10tag:blogger.com,1999:blog-2984206126690206530.post-17152966430114503002014-09-27T00:01:00.000-04:002014-09-27T00:01:00.422-04:00September Daring Bakers' Challenge - KolacheThe September Daring Bakers’ challenge was brought to us by Lucie from <a href="http://www.chezlucie.cz/">ChezLucie</a>. She challenged us to make a true Czech treat –Kolaches!<br />
<br />
I was <i>super</i> excited for this month's challenge. I'm not sure if you remember, but I've actually made kolache before. It was a <a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenge a few months back (okay, more like almost a year ago!) and, in case you don't remember that post, it's <a href="http://cmomcook.blogspot.com/2013/11/sourdough-kolaches.html">here</a>, and they were amazingly delicious.<br />
<br />
So when I saw that I'd have the opportunity to make them again (read: the kick in the pants that I needed!), I was super excited.<br />
<br />
Our hostess Lucie was awesome, and provided us with several different recipes for several different styles of kolache. Which, I'm going to be honest with you, was all new to me! I didn't know there were so many varieties! I wanted to make ones similar to the sourdough ones I'd made, so I chose to make Moravian Kolache. The main difference between these and the sourdough version that I made (other than, you know, the sourdough...) is that these Moravian kolache have two fillings rather than just one.<br />
<br />
But first, we need dough! The dough comes together really easily.<br />
<br />
In one bowl, some yeast is prepared - mixed with sugar and milk, some flour sprinkled on top...<br />
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...and <i>whoa</i> does it take off!<br />
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<br />
Then, in the bowl to the stand mixer, all of the rest of the ingredients are combined! This includes flour, confectioners' sugar, egg yolks, a bit more milk (I used coconut milk) and some butter (I used coconut oil).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintT4I9qIEAfM6ZHk1rEFHa5HgqPkEOFzemCF_FSbuWD8_TpRlmoO01gtsDhb1Noa9diAuMEOrhEW_cAXUcfRuvfYVjuTv4s5mp7LfprTxc5a6lAp4B-ecy4dEKKkJE25-10nzI7Kgr9I/s1600/IMG_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintT4I9qIEAfM6ZHk1rEFHa5HgqPkEOFzemCF_FSbuWD8_TpRlmoO01gtsDhb1Noa9diAuMEOrhEW_cAXUcfRuvfYVjuTv4s5mp7LfprTxc5a6lAp4B-ecy4dEKKkJE25-10nzI7Kgr9I/s1600/IMG_0075.JPG" height="213" width="320" /></a></div>
<br />
Add the yeast mixture, knead for ten minutes and the result is a beautiful, silky, smooth dough.<br />
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And that yeast continues to work its magic, as an hour later...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapn_FbVVw4RNj8KLu1XY0xH4MnPCVuthGMkEb1bMMWHK_YZ8yoZRO1hX7QMsszu3v1qxHCznMSqSCOGMxfQ58mP8zdVxmUabwAg7gQC4dpX4kDrxRQsggBsfS33xq4lOjjjBChjCqQlk/s1600/IMG_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapn_FbVVw4RNj8KLu1XY0xH4MnPCVuthGMkEb1bMMWHK_YZ8yoZRO1hX7QMsszu3v1qxHCznMSqSCOGMxfQ58mP8zdVxmUabwAg7gQC4dpX4kDrxRQsggBsfS33xq4lOjjjBChjCqQlk/s1600/IMG_0078.JPG" height="213" width="320" /></a></div>
<br />
And then we're ready to roll!<br />
<br />
I don't have a biscuit cutter, so to make my circles, I use my favorite cutter:<br />
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<br />
A drinking glass.<br />
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Then came the hard part. The filling. Or... filling<b><i>s</i></b>. The fillings that Lucie shared with us for the challenge recipe are a quark (cheese) filling for the inside and a plum jam filling for the top. I wanted to keep these dairy free for little man, so I decided to play around with different things that I had at home.<br />
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I first tried a s'mores inspiration.<br />
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That's a marshmallow that I put on the dough round, then wrapped it up, then put some chocolate chips on the top.<br />
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Then I tried to go somewhat similar to the traditional version in the challenge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZva6_k9LOaMv_R99zKB4tg3lLfPy6szM4V0Hxkt4kl5zVJlyScUQ5fUdGdoGxXfbA0gCZ7wE2KNegMTlU0fnRB_t0_mzOFInUML1Xzriurc7z3IGQZgnXCBGM7BJQDaFD4GT-1TgcM0w/s1600/9-261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZva6_k9LOaMv_R99zKB4tg3lLfPy6szM4V0Hxkt4kl5zVJlyScUQ5fUdGdoGxXfbA0gCZ7wE2KNegMTlU0fnRB_t0_mzOFInUML1Xzriurc7z3IGQZgnXCBGM7BJQDaFD4GT-1TgcM0w/s1600/9-261.jpg" height="180" width="320" /></a></div>
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That's a small spoon of non-dairy Greek-style coconut milk yogurt for the inside, then a drizzle of homemade peach jam on the top.<br />
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And just for fun I made one more version.<br />
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<br />
There's Biscoff in that one.<br />
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I had to bake them in shifts, seeing as I had so many pans going, but the results?<br />
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<br />
Totally worth waiting for. <br />
<br />
And we each had our favorite. Little man went with Biscoff. Little miss, s'mores.<br />
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Daddy and I? We couldn't get enough of the yogurt and peach ones.<br />
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Seriously, you can't go wrong with these. The dough is amazing and the possibilities are endless for flavors, fillings and combinations. I definitely think I'll be making these a lot more often.<br />
<br />
Lucie, thank you so much for this delicious challenge and for the amazing inspiration!<br />
<br />
To see the challenge as Lucie presented it to us, which I highly recommend, because there are lots of other amazing recipes to try, check it out <a href="http://thedaringkitchen.com/sites/default/files/u5446/Sept_2014_DB_no_pictures.pdf">here</a>.<br />
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<br />
<b>Moravian Kolache</b><br />
(slightly adapted from <a href="http://thedaringkitchen.com/sites/default/files/u5446/Sept_2014_DB_no_pictures.pdf">September Daring Bakers' Challenge</a>)<br />
<br />
<i>for the dough</i>:<br />
4 teaspoons active day yeast<br />
1 teaspoon sugar<br />
1 cup milk, warm, divided (I used coconut milk)<br />
3-2/3 cup plus 1 tablespoon all-purpose flour<br />
¾ cup confectioner’s sugar<br />
pinch of salt<br />
1/3 cup butter, melted (I used coconut oil)<br />
2 egg yolks<br />
<br />
<i>Filling or fillings of your choice</i><br />
<br />
In a small bowl, mix together the yeast and 1 teaspoon sugar. Add 1/4 cup of the warm milk, mix well and sprinkle with 1 tablespoon of flour. Cover with plastic wrap and let rest for 10 – 15 minutes.<br />
In the bowl of your stand mixer (or in a large bowl) mix flour, sugar, salt, egg yolks, butter (coconut oil), remaining 3/4 cup milk and leavened yeast. Knead with dough hook (or with wooden spoon) on low speed for about 10 minutes. Cover with plastic wrap and let rise for about one hour until doubled in volume.<br />
Meanwhile prepare your fillings and set them aside.<br />
Prepare streussel topping - In a medium bowl, mix together 1/4 cup sugar and 1/3 cup flour. Add 1/4 cup cold, diced butter, and, with your fingers, mix all ingredients until crumbly.<br />
When the dough has risen, preheat the oven to 340 degrees.<br />
Turn the dough out onto a lightly floured surface and roll it with rolling pin to a thickness of about 3/4 inch. Cut into rounds of approximately 4 inches around.. Press each piece flat with your hands and fill with filling of your choice. Wrap the dough around the filling into a “purse” shape. Put each kolach onto a prepared baking sheet with seam down. Press each kolach in the middle to create a little dent in the middle. Brush it with egg wash and fill holes with your second filling. Sprinkle it with streusel topping.<br />
Bake for about 20 minutes to golden brown.<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com3tag:blogger.com,1999:blog-2984206126690206530.post-31554622761876029842014-09-22T21:36:00.003-04:002014-09-22T21:36:42.102-04:00Pan-Fried Cinnamon Sugar BananasSeems like all I ever post these days are challenges, doesn't it?<br />
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I suppose that's because that's... umm... most of what I've been posting.<br /><br />And for that, I do apologize. Things have been super crazy - still settling into the new house, getting used to the new kitchen. little miss still settling into her new school, and even little man has started school now! I'm also doing a little bit of part-time work, volunteer coaching at little miss's school... basically keeping super busy!<br />
<br />
But, whether I'm posting or not, we're still eating, of course, and it's still fun to experiment with new recipes! <br />
<br />
So I was recently looking around for something new and fun to try and came across something that looked too easy and delicious not to try - pan fried bananas.<br />
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And it's really just as easy as it sounds.<br />
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Start with some ripe bananas and slice them up.<br />
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You don't want to go too thin on your slices, because they'll disintegrate as they cook, and yo don't to make them so thick that they won't cook through...<br />
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Then pop them on a sautee pan, sprayed with cooking spray, over medium heat.<br />
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Once they start smelling good, sprinkle the tops with some cinnamon sugar. I didn't measure, just did a light sprinkle - probably about a teaspoon or so.<br />
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Continue cooking for another couple minutes, then carefully flip them over and sprinkle the other side with more cinnamon sugar while you're at it.<br />
<br />Still with me?<br />
<br />
Now here comes the hard part. Take them off the pan and try not to eat them all at once.<br />
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I know they don't look all that impressive, and, yeah, I know I overcooked a few of them (silly me looked away from the pan to pour some orange juice for the kids...), but oh. my. gosh.<br />
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Caramalized, cinnamon-y banana-y deliciousness. In just a few minutes.<br />
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And, seriously, you can do anything with these. Add them to yogurt. Or cereal. Serve them on ice cream. Or, ahem, just dig in and gobble them all right up.<br />
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I bet you have some bananas sitting in your fruit bowl or on your counter right now. I dare you to try these. And I can't wait to hear what you think!<br />
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<br />
<b>Pan-Fried Cinnamon Sugar Bananas</b><br />
(based on <a href="http://www.dizzybusyandhungry.com/pan-fried-cinnamon-bananas/">Dizzy, Busy & Hungry!</a>)<br />
<br />
2 slightly overripe bananas (I used 3)<br />
Cinnamon sugar to taste (anywhere from 2 teaspoons to 2 tablespoons)<br />
non-stick cooking spray<br />
<br />
Slice the bananas into rounds, approximately 1/3 inch thick.<br />
Spray a large skillet with non-stick cooking spray. Warm over medium heat.<br />
Add the banana rounds and cook for about 2-3 minutes.<br />
During the last minute of cooking on the first side, sprinkle about half of the cinnamon sugar over the banana rounds.<br />
Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.<br />
<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com0tag:blogger.com,1999:blog-2984206126690206530.post-90231539372394001402014-09-20T12:48:00.001-04:002014-09-20T12:48:59.634-04:00September Sourdough Surprises - CornbreadI love cornbread.<br />
<br />
With chili. With butter or jam for breakfast or snack. As a quick treat. It's just delicious.<br />
<br />
So when <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> chose cornbread as the September challenge, I was super excited.<br />
<br />
I first thought I'd make a somewhat traditional cornbread, since, well, it's so delicious.<br />
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But then I saw a really fun looking alternative called a Johnnycake. Johnnycakes are kind of like cornmeal pancakes, cooked on a griddle, and they look like a super fun treat. I decided to take it one step further and turn my Johnnycakes into... Johnny-waffles.<br />
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The batter comes together super easily. And, of course, it all starts with the sourdough starter.<br />
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The starter is quickly refreshed with flour... and, in this case, cornmeal! I used more cornmeal than flour, to really kick up the cornbread inspiration.<br />
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I was a bit worried that the cornmeal would inhibit or slow the starter's ability to do its job, but it didn't seem to at all!<br />
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The rest of the ingredients are mixed in, and then, just to really ramp up the corn flavor, I added... corn kernels!<br />
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Then onto the pre-heated waffle iron...<br />
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...to produce golden delicious corn-filled goodness!<br />
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We actually made these for dinner, and I couldn't resist adding a bit of Mexican flare to these, so I sprinkled mine with shredded cheddar, then added a healthy scoop of sour cream, salsa and a some fresh avocado on top.<br />
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The results were colorful, fun, and, best of all, delicious!<br />
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<b>Sourdough Johnnycake Waffles</b><br />
(inspired by King Arthur Flour's <a href="http://www.kingarthurflour.com/recipes/corn-and-scallion-sourdough-pancakes-recipe">Corn and Scallion Sourdough Pancakes</a>)<br />
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1/2 cup sourdough starter, fed or unfed<br />
3/4 cup cornmeal<br />
1/2 cup all purpose flour<br />
1 cup milk<br />
1 tablespoon vegetable oil<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 large egg<br />
1 cup fresh/cooked or frozen/thawed corn kernels<br />
<br />
Combine starter, flour, cornmeal and milk. Cover and allow to rest for 30 minutes.<br />
To the starter mixture, add the oil, baking soda, salt and egg, stirring to combine.<br />
Preheat waffle iron according to manufacturer's instructions.<br />
Fold in corn kernels.<br />
Cook the batter in your waffle iron according to manufacturer's suggestions (regarding amount of batter and time).<br />
You can keep these warm on a baking sheet in a low oven if you would like to serve them all at once. The batter can hold in the fridge for a day or two, as well.<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com8tag:blogger.com,1999:blog-2984206126690206530.post-29869722702373380012014-09-14T00:01:00.000-04:002014-09-14T00:01:00.492-04:00September Daring Cooks' Challenge - Dairy-Free BechamelThis month, the Daring Cooks got a little saucy! Jenni from <a href="http://thegingeredwhisk.yummly.com/">the Gingered Whisk</a> taught us the basics of how to make the five mother-sauces and encouraged us to get creative with them, creating a wide variety of delicious, fresh sauces in our very own kitchens.<br />
<br />
There are several "basics" which every cook hoping to increase their skills really should learn.<br />
<br />
One of those skills is how to make a correct, good sauce.<br />
<br />
Well, this month's Daring Cooks' Challenge helped us learn exactly that.<br />
<br />
There are five basic "mother" sauces from which you can create hundreds upon hundreds of amazing, delicious and impressive variations to use in almost any dish you can think of. Knowing the differences between these sauces and the basic tricks for perfecting them can increase your kitchen prowess (and confidence!) greatly.<br />
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The question for me this month was which sauce to try! Granted, I want to try them all over time. The trick, though, was finding one that we could fit into our schedule this month, and that had the greatest likelihood of most of the family eating. And enjoying.<br />
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Most of the sauces involve dairy of some sort - butter, milk or cream, specifically, all of which little man can't have. So I decided to be creative.<br />
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I chose to make a simple, basic bechamel - a white sauce made from a roux (generally butter and flour) and milk, then seasoned. But I challenged myself to make a dairy free bechamel. Using little-man friendly ingredients.<br />
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Coconut oil in place of butter, coconut milk in place of milk. And flour. Because it's nice to not have to substitute all three major ingredients...<br />
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The basic process is simple. Melt the butter (coconut oil for me), then whisk in the flour.<br />
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The recipe called for two tablespoons of flour. I could tell right from the first tablespoon, though, that the oil wasn't behaving the same as butter does, and that this sauce would need a little bit more flour in order to thicken up properly. So I went with three tablespoons.<br />
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Once the flour is fully incorporated and cooked, slowly add the milk (coconut milk).<br />
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And then you whisk.<br />
<br />
And whisk.<br />
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And whisk some more. Eventually, the mixture comes to a simmer and thickens up beautifully. The whole process is supposed to take about half an hour. I don't know whether it was the coconut oil, the coconut milk or the combination, but mine took a <i>lot</i> longer to simmer and thicken, but finally (after about 45 minutes) it did, as you can tell by how it coated the back of my spoon.<br />
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(I ran my finger through it to see if it would hold the line - it did!).<br />
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When it came time to add the seasonings, I had to think about what I actually wanted to <i>do</i> with this dairy free bechamel. And then I remembered a chicken tikka masala spice mix given to me by a friend recently. <br />
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Coconut sauce... tasty spice mix... Aha! I added half of a can of diced tomatoes, a nice scoop of the spice mix and some diced leftover roasted chicken to my bechamel, let it simmer, and voila!<br />
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Served with cauliflower and a pan-toasted tortilla (I didn't have time to make naan - next time!) and there we had it! A dairy free, simple chicken tikka masala curry!<br />
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So maybe it's funny that a French sauce led to an Indian dinner, but either way, I'm super glad to have made this. Jenni, I never would have tried it without this challenge, so I thank you. And I look forward to trying other delicious sauces, too!!<br />
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<b>Dairy Free Bechamel</b><br />
(my own variation, based on the Daring Cooks' Challenge)<br />
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1 tablespoon coconut oil<br />
3 tablespoons all purpose flour<br />
2 coconut milk (I used Silk coconut milk beverage)<br />
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In a medium saucepan over low heat, melt the coconut oil.<br />
When the coconut oil is fully melted and heated through, stir in the flour with a wooden spoon until a paste forms. It might not form a real paste, but stir until it is well incorporated and feels a bit thick. Continue stirring and heating this mixture for about four or five minutes.<br />
Whisk in the milk about ½ cup at a time, making sure that the addition is fully incorporated before adding the next addition of milk. Continue to whisk the mixture over the heat until it simmers and thickens slightly. This took me about 30 minutes once all of the milk was added, so be patient. I promise - it will work!<br />
At this point, add in your seasonings. Salt, pepper and nutmeg are the standard for a basic bechamel, but let your creativity guide you as to how you'd like to use your sauce!<br />
Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com1tag:blogger.com,1999:blog-2984206126690206530.post-9567986947239655202014-09-08T00:01:00.000-04:002014-09-08T00:01:00.059-04:00Oatmeal Chocolate Chip Cookie MuffinsToday is a big day in our house.<br />
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Today, little man has his orientation/meet the teacher day for preschool.<br />
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This might not seem like a big deal, but it is to me. </div>
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For the last three and a half years, he's been my baby. But now he is starting school. Like a big kid. Once he starts, there's no stopping it. And that's scary. </div>
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Yes, I went through this with little miss, too.</div>
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And now she's in third grade. See? <i>There is no stopping this</i>.</div>
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BUT.</div>
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Back to school means one fun thing for a mommy-food-blogger.</div>
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It means after-school snacks!</div>
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(You were wondering how I was going to link this in, weren't you??)</div>
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My <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> assignment this month was <a href="http://www.secretsfromthecookieprincess.com/">Secrets From The Cookie Princess</a>. I knew I'd love the blog just from the title. Cookies? Sign me up! And let me tell you, there are cookies galore - if you can dream it, <a href="http://www.secretsfromthecookieprincess.com/p/about-me.html">Colleen</a> can cookie it. But there's also a great variety of recipes on the blog, too, from main dishes to appetizers and everything before, during and after. Seriously, it's amazing.</div>
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When I started perusing the blog, I was actually looking for dinner ideas. I was seriously tempted by her <a href="http://www.secretsfromthecookieprincess.com/2013/02/butternut-squash-black-bean-chili.html">Butternut Squash and Black Bean Chili</a>. And by the <a href="http://www.secretsfromthecookieprincess.com/2013/10/acorn-squash-soup.html">Acorn Squash Soup</a>. And I totally plan on making both of those this fall, when those squashes are more readily available. </div>
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But then I saw her recipe for <a href="http://www.secretsfromthecookieprincess.com/2013/01/oatmeal-chocolate-chip-cookie-muffins.html#more">Oatmeal Chocolate Chip Cookie Muffins</a> and knew I just had to try them. </div>
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The muffins come together very easily. As you can see from the photos, little man helped me out, too. A lot.</div>
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I guess that is the silver lining of his getting older, right?<br />
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And the results?</div>
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Yummy.</div>
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Super yummy.</div>
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And, seriously, they're really not that bad for you. So much so that I had no guilt at all giving them as an after school snack. Or as a treat breakfast the next morning. Oh yes, I did. </div>
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Colleen, thank you so much for your awesome blog full of delicious inspiration. I can't wait to try your <a href="http://www.secretsfromthecookieprincess.com/2013/09/smores-banana-bread.html">S'mores Banana Bread</a>, all of your snickerdoodle variatioins, and many, many of your cookies!! You are amazing!</div>
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<b>Oatmeal Chocolate Chip Cookie Muffins</b><br />
(slightly adapted from <a href="http://www.secretsfromthecookieprincess.com/2013/01/oatmeal-chocolate-chip-cookie-muffins.html#more">Secrets From The Cookie Princess</a>)<br />
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1 cup rolled oats (old fashioned)<br />
1 cup milk, divided (I used unsweetened coconut milk beverage)<br />
1 egg<br />
1/3 cup brown sugar<br />
1/4 cup butter, melted and cooled (I used coconut oil, just above room temperature)<br />
1 1/2 teaspoons vanilla extract<br />
1 cup whole wheat pastry flour (I used regular whole wheat flour)<br />
1 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1 cup chocolate chips<br />
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Preheat oven to 350 degrees and spray a 12-well muffin tin with nonstick cooking spray.<br />
In a medium bowl, combine oats and 1/2 cup milk. Let soak for 5-10 minutes.<br />
While the oats are soaking, whisk together the egg and brown sugar in a large bowl until smooth and caramel colored. Gradually add the butter (coconut oil), constantly whisking to temper (I didn't have to temper, but I had to get teh consistency nice and smooth), then whisk in vanilla.<br />
Add flour, baking soda, cinnamon and salt and stir to combine. Add in oat mixture and stir in the rest of the milk, then fold in chocolate chips.<br />
Divide batter evenly into the prepared muffin pan.<br />
Bake at for 18 minutes or until tops are golden and a tester inserted in center comes out clean. I had to bake for three extra minutes, but I think that's just my oven.<br />
Let cool in pan for 10 minutes before removing to wire rack to cool completely or serve warm.<br />
Enjoy!<br />
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shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com7tag:blogger.com,1999:blog-2984206126690206530.post-45006887440607158542014-08-27T02:00:00.000-04:002014-08-27T02:00:07.384-04:00August Daring Bakers' Challenge - Chimney CakeOh my gosh, this month's challenge was so awesome.<br />
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I absoltuely love when challenges introduce me to new things and new methods, and this one did both.<br />
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The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!<br />
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Kurtoskalacs, also called chimney cakes, have their roots in Transylvania, and are fun treats baked in a super fun way.</div>
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It starts with a very sticky, soft dough. Once the dough is ready, the fun begins.</div>
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A section of dough is rolled out very thinly on a well-floured surface, then cut into a long strip. Easily achieved by cutting the roughly-square shaped thin dough in a spiral pattern.</div>
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The strip is then wrapped around a rolling pin that has been wrapped in many (I did four...) layers of aluminum foil. This was a little tricky, since you have to keep the dough from unwinding as you go, but once you have all the dough on the rolling pin, just give it a couple of rolls on the counter top to seal all the edges and keep it in place.<br />
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Then brush it with some melted butter (or, to keep it dairy free, like I did, melted coconut oil)...<br />
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...and roll it in some cinnamon sugar.<br />
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Then, you bake. I rested the handles of my rolling pin along the edges of my roasting pan to make sure that the heat would get all the way around the pin and dough, and to keep the finished chimney cake from having a flat side.<br />
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And, much to my surprise and delight, it worked!<br />
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When it came out of the oven, I sprinkled on a bit more cinnamon sugar, then removed it from the rolling pin mold by firmly tapping the end of the rolling pin on the counter top. Again - I was delighted and surprised when that actually worked!</div>
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And the finished product was both super fun and super delicious. Seriously, these were fun to eat. Somtimes we'd fill the hole with some ice cream, sometimes we'd just grab a section and un-ravel it as we went. Either way, it was delicious, and I really want to make it again.<br />
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Swathi also provided us another recipe for a different coiled treat, a Spanish treat called an Ensaimda. I didn't have the opportunity to make both recipes this month, but stay tuned, because I really, really want to try those, as well.<br />
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Thank you, Swathi, for this amazing, delicious and fun challenge!<br />
<br />To see the challenge as it as presented to us, check it out <a href="http://thedaringkitchen.com/sites/default/files/Post_for_chimney_Cake_with_photos.pdf">here</a>.<br />
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<br />
<b>Dairy-Free Chimney Cake</b><br />
(from the <a href="http://thedaringkitchen.com/sites/default/files/Post_for_chimney_Cake_with_photos.pdf">Daring Bakers' Challenge</a>)<br />
<br />
<i>For the dough</i>:<br />
1 3/4 cups all-purpose flour<br />
2 1/4 teaspoons active dry yeast<br />
2 tablespoons sugar<br />
1/8 teaspoon salt<br />
1 large egg, room temperature<br />
3 tablespoons melted butter (I used coconut oil)<br />
1/2 cup milk, lukewarm temperature (I used coconut milk)<br />
<br />
<i>For baking</i>:<br />
melted butter (I used coconut oil)<br />
sugar (I used cinnamon sugar)<br />
<br />
<i>For the topping</i>:<br />
Approximately 1/2 cup sugar (I used cinnamon sugar)<br />
<br />
<i>Directions</i>:<br />
Add 1/2 teaspoon of sugar and the active dry yeast to the lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).<br />
In a large bowl combine flour, sugar and salt. To this add egg, melted butter, and milk/yeast mixture. Stir the mixture until it comes together to form a dough, and then knead for about five minutes.<br />
The dough will be sticky. Don’t be tempted to add extra flour. Grease your hand if needed.<br />
Transfer the dough to a well greased bowl. Cover with plastic wrap (spray the plastic, too) and allow the dough to rise for 60 minutes at room temperature, until doubled in volume.<br />
While the dough is rising, prepare your rolling pin(s) by covering it (them) with aluminum foil. You'll want to use at least two or three layers, to protect the pins from burning in the oven.<br />
Brush the wrapped rolling pin(s) with melted butter.<br />
Gently deflate the dough and divide it into 4 equal parts (about 4 oz each).<br />
Preheat your oven to 375 degrees.<br />
On a well floured surface, roll out one portion of the dough, shaping into an approximate square shape, about 1/6 inch thick.<br />
Using a pizza cutter or a very sharp knife, cut the dough into a long ribbons of about 1/2 inch wide.<br />
Wrap one end of the dough strip around the prepared rolling pin, tucking in the end so the dough doesn’t unwind.<br />
Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.<br />
Brush the rolled up dough with melted butter and roll it in the (cinnamon) sugar.<br />
Set the rolling pin in a roasting pan and bake in the preheated oven for 20-25 minutes.<br />
Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.<br />
When cake is done, roll it once more in sugar again.<br />
You can be creative here and use other toppings, like nuts (or whatever you want) at this point. If you are using other toppings brush on more butter, then roll the finished cake in the toppings of your choice.<br />
Tap the end of the rolling pin on a table top to release the cake and set it up right to cool on a cooling rack. It might not seem like it, but it will release pretty easily.<br />
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Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com5tag:blogger.com,1999:blog-2984206126690206530.post-46056575669749005302014-08-20T07:00:00.000-04:002014-08-20T07:18:56.836-04:00August Sourdough Surprises - Granola Bars<br />
Okay, so if there's one thing that <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> has taught us, it's that you can use your sourdough starter to make just about anything!<br />
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So when the August theme of granola bars was announced, I was pretty excited. Because, while I've tried some crazy things with my starter, I'd never have thought of granola bars.<br />
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The best part about any homemade granola bar recipe is how adaptable it is. You can add any mix-ins you want to make it fit any taste preference or food restriction you have going on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiZYRO7tNb0aeigQvXUa9xmoCMil-7KmM4vnSDzmbFAQaOmQX5bzN75OC2eKSxByiEIjVxGM6eKMTpfC7yj2IQYLAsRqsH3IwrZeFWUA4mYdiR3TWS61w7duIYmv-Pbrs6r57vOuPpDs/s1600/IMG_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiZYRO7tNb0aeigQvXUa9xmoCMil-7KmM4vnSDzmbFAQaOmQX5bzN75OC2eKSxByiEIjVxGM6eKMTpfC7yj2IQYLAsRqsH3IwrZeFWUA4mYdiR3TWS61w7duIYmv-Pbrs6r57vOuPpDs/s1600/IMG_0067.JPG" height="213" width="320" /></a></div>
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I was inspired by the seemingly very popular recipe on the <a href="http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/">Wild Yeast</a> blog, but I made tons of adjustments to make sure that both of my kids could enjoy them. I replaced the peanut butter called for in the recipe with Sunbutter and replaced the chopped nuts with sunflower seeds. And, for good measure, I added in some flax meal and chia seeds. Because... why not give these a super-food boost?<br />
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And the result?<br />
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These are pretty good! They're chewy and full of flavor - you can definitely taste the sunflower seed flavor (between the seeds themselves and the Sunbutter), but the honey gives exactly the right amount of sweetness. Definitely a fun treat that you can eat guilt-free.<br />
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So how did your sourdough granola bars turn out? Link up and let us know!<br />
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<b>Chewy Sourdough Granola Bars</b><br />
(based on <a href="http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/">Wild Yeast</a>)<br />
<br />
100 grams dried cranberries<br />
100 grams sunflower seeds<br />
110 grams rolled oats<br />
pinch of salt<br />
Sprinkle of golden flax meal (I didn't measure, but it was probably about 2-3 tablespoons)<br />
Sprinkle of chia seeds (Again, I didn't measure, but it was probably about 2 tablespoons)<br />
100 grams smooth Sunbutter<br />
100 grams honey<br />
200 grams 100%-hydration sourdough starter (can be discard, can be fridge-cold)<br />
<br />
Preheat the oven to 350 degrees.<br />
Spray a 9 x 13-inch pan with non-stick cooking spray. You can also use parchment (sprayed), I just didn't have any.<br />
In a medium bowl, combine the cranberries, sunflower seeds, oats, salt, flax and chia seeds.<br />
In a small bowl, stir together the Sunbutter and honey.<br />
Add the Sunbutter mixture and the starter to the oat mixture. Mix with your hands until everything is evenly incorporated. Trust me - your hands is the best way to go.<br />
Press the mixture into the prepared pan. Mine didn't spread all the way, so I spread it as far as it went and used foil to create a barrier to allow it to hold its shape as it baked.<br />
Bake at 350F for about 20 minutes, until nicely brown. Mine needed about five extra minutes.<br />
Cool on a wire rack. Cut into squares.<br />
<br />
Enjoy!<br />
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shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com4tag:blogger.com,1999:blog-2984206126690206530.post-83390737672208629172014-08-14T01:00:00.000-04:002014-08-14T01:00:02.547-04:00August Daring Cooks' Challenge - Freezer MealsThis month, the Daring Cooks challenged us to think inside the box - the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times.<br />
<br />
I have a confession to make. And it's a doozy.<br />
<br />
This is the first month ever that I don't have something new and original to post for a Daring Kitchen challenge.<br />
<br />
It is not that I didn't want to. Or that I wasn't interested. On the contrary - I found the challenge topic fascinating and useful and really and truly perfect.<br />
<br />
But this was a difficult month for me to fill a freezer. Between moving and the family being sick, we actually spent more time <i>emptying</i> freezers than filling them.<br />
<br />
BUT.<br />
<br />
I learned a lot. And the dishes that our members chose to freeze? Who knew!<br />
<br />
You can par-bake pizza dough and freeze it. I knew you could do that with dinner rolls, but never thought to try it with pizza crusts.<br />
<br />
One member froze falafel "dough," to speed up the prep time for future falafel-baking endeavors.<br />
<br />
You can freeze fruit and veggie purees.<br />
<br />
You can freeze a variety of prepared casseroles.<br />
<br />
You can freeze soups and sauces.<br />
<br />
Heck, during the school year, I prepare a week's worth of peanut butter and jelly sandwiches each Sunday night, storing them in the freezer, so that making little miss's lunch each morning is a snap.<br />
<br />
You can pretty much make weeknight meals stress free with just a little bit of forethought and preparation. And that is awesome.<br />
<br />
I was the lucky recipient of some freezer meals when each of my children were born, and have shared prepared, frozen meals for friend when they've had babies or surgery or I felt they needed the time-saving help.<br />
<br />
So now, after this awesomely thoughtful, informative and well prepared challenge, I have even more inspiration to fill both my freezer and those of my friends.<br />
<br />
Audax, thank you so much for hosting this challenge.<br />
<br />
To see the challenge as it was presented, check it out <a href="http://thedaringkitchen.com/sites/default/files/Aug_2014_DC_Freezer_Meals.pdf">here</a>.shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com0tag:blogger.com,1999:blog-2984206126690206530.post-83524776695933245862014-08-11T00:00:00.000-04:002014-08-11T00:00:00.322-04:00Chai Tea BreadHello and happy August!<br />
<br />
I have to apologize again for my lack of posting. Things here have been crazy. Getting used to the new house, each of the kids have had camps and other fun summer activities, and then... we all got sick. All of us. So I've been concentrating on disinfecting the house and trying to get all of the germs <i>out of here</i>!<br />
<br />
That being said, the bright spot of this month was my <a href="http://www.secretrecipeclub.com/">Secret Recipe Club</a> assignment! This month had me scouring <a href="http://morselsoflife.com/">Morsels of Life</a>, and, let me tell you, there is no lack of inspiration there! This blog... let me tell you. It's awesome. And there's something for absolutely everyone. I promise.<br />
<br />
I was worried that I was going to have a hard time choosing, and, don't get me wrong - there were <i>plenty</i> of awesome choices - but when I saw a posting for <a href="http://morselsoflife.com/chai-tea-bread.html">Chai Tea Bread</a>, I knew I had a winner. You know my love of all things chai, so this should come as no surprise at all!<br />
<br />
I made a couple of changes, but just to make the recipe dairy-free.<br />
<br />
For my base chai flavoring, I steeped a chai tea bag (a special spicy one!) in coconut milk, which I used as my main liquid for the bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaE5RYflqe53SgKboGXYNvGjOAZ4VjMxp8BuRMgyYC9x08WtyQ_izFDG-g0FIMDEH_eM0TqNSWtetzkM7hh32X6L04xPaKIOc7ifzBZPxJqJLlYte1aivahIoB5ESwXZiUeb7jbB-jVg/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaE5RYflqe53SgKboGXYNvGjOAZ4VjMxp8BuRMgyYC9x08WtyQ_izFDG-g0FIMDEH_eM0TqNSWtetzkM7hh32X6L04xPaKIOc7ifzBZPxJqJLlYte1aivahIoB5ESwXZiUeb7jbB-jVg/s1600/IMG_0005.JPG" height="213" width="320" /></a></div>
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I did wind up having to heat this a bit (I just transferred it to a small saucepan and put it over low-medium heat for a few minutes) to extract more flavor, but that was no big deal.<br />
<br />
While that heated, I mixed together the dry ingredients, including the delicious chia-inspired spices (cardamom, cinnamon and ground cloves).<br />
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Then it was a simple matter of mixing up the wet ingredients and barely stirring in the dry ones...<br />
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<br />
...then transferring it to a loaf pan to bake! Right before popping the loaf into the oven, you do something magical. You sprinkle it with shredded coconut. <br />
<br />
While the bread bakes, the coconut toasts.<br />
<br />
And the results are amazing.<br />
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<br />
This was a really delicious bread - it had a nice, smooth chai flavor without being too strong (remember, little miss isn't a fan of cardamom - and this bread satisfied my chai-love and still made her happy!).<br />
<br />
Everyone's favorite part, though, was that toasted coconut on top.<br />
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Absolute perfection.<br />
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<b>Chai Tea Bread</b><br />
(only slightly adapted from <a href="http://morselsoflife.com/chai-tea-bread.html">Morsels of Life</a>)<br />
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1/4 cup butter (I used coconut oil)<br />
2 cups flour (I used 1 cup whole wheat and 1 cup white.)<br />
2 teaspoons baking powder<br />
3/4 teaspoon cardamom, ground<br />
1/4 teaspoon ground cinnamon<br />
1/8 teaspoon cloves, ground<br />
1/2 cup sugar<br />
3/8 cup milk<br />
1/2 cup Chai concentrate or Chai tea<br />
(in place of the milk and chai concentrate, I used 5/8 of a cup of coconut milk, into which I steeped a chai tea bag)<br />
2 teaspoons vanilla extract<br />
2 eggs<br />
1/8 cup shredded coconut<br />
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Preheat oven to 350 degrees and grease a loaf pan.<br />
In a medium bowl, combine the sugar, butter, eggs, chai concentrate or tea, milk and vanilla.<br />
In a separate bowl, combine the flour, baking powder, cardamom, cinnamon and cloves.<br />
Add the dry ingredients to the wet, combining them until just barely moistened.<br />
Pour the prepared batter into the prepared loaf pan.<br />
Sprinkle shredded coconut on top.<br />
Bake until a lovely scent wafts through the kitchen (which it will!), about 50 minutes.shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com6tag:blogger.com,1999:blog-2984206126690206530.post-55844431056734281182014-07-27T00:30:00.000-04:002014-07-27T00:30:00.380-04:00July Daring Bakers' Challenge - Surprise-Inside Cake<div class="separator" style="clear: both;">
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For the July Daring Baker’s Challenge, Ruth from <a href="http://mommy-crafts.blogspot.com/">The Crafts of Mommyhood</a> challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!</div>
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This month's challenge was both fun and extremely challenging. Most months, we are introduced to a new style of food or challenged to try a new and interesting recipe. This month, the challenge wasn't recipe based - it was a test of our creativity! And, as an extension, it encouraged us to try new techniques for creating tasty masterpieces.</div>
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A surprise-inside is just what it sounds like - a cake that, when cut into, has something unexpected or special that could not be seen until the cake was cut. I have actually made some previously that qualify, including <a href="http://cmomcook.blogspot.com/2013/07/zebra-bundt-cake-src-bonus.html">this zebra cake</a> and <a href="http://cmomcook.blogspot.com/2010/04/rainbow-cake.html">this rainbow cake</a>. So for this challenge, I wanted to try something different.</div>
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Now, please keep in mind that we moved a week after this challenge was announced. So, my kitchen was in disarray and I had a new oven to test out. Which, as it turns out, is not calibrated correctly. It actually runs about 40 degrees (F) low. Which is a lot. Live and learn.</div>
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Anyway, for my surprise inside, I wanted to try my hand at this cool <a href="https://www.youtube.com/watch?v=jBoqh8M8ltU">tie-dyed heart-inside cake</a>. </div>
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Now, remember, this was all about technique for me. It was also all about getting over my aversion to food coloring. Just for this cake.</div>
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I started with my go-to <a href="http://www.cinnamonspiceandeverythingnice.com/best-one-bowl-yellow-cake-recipe/">yellow cake recipe</a>. And then came the tie-dye aspect. I divided the batter into four portions and let the kids choose some colors.</div>
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Little miss started with blue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIYwqFUjMqAEuMhhdUl0aMvyUEBTi-7xtzwbwNfigK-2e0c_GOV_xXCKC1gBve6dppW2upMtpB0t5YdHyzDCLpkFqZ5i6rFaqcfYDvSge85QhBViub1luDS9eq5gwK0M2rf6EXjmo4Yw/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIYwqFUjMqAEuMhhdUl0aMvyUEBTi-7xtzwbwNfigK-2e0c_GOV_xXCKC1gBve6dppW2upMtpB0t5YdHyzDCLpkFqZ5i6rFaqcfYDvSge85QhBViub1luDS9eq5gwK0M2rf6EXjmo4Yw/s1600/IMG_0003.JPG" height="213" width="320" /></a></div>
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Little man started with green.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReUW9Zh_1tl2ykmnRSHGL_JbrkAU9_cS49Szmotyr0tUDPTUY7tbtDBr9C73rX3RXQxIlWZcVIDvZpwrXgvLYRFuAPcqin47cRCD8IbchjwvEi1raP_vq0GipiD1s5wBwkJEtBgPcl4M/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReUW9Zh_1tl2ykmnRSHGL_JbrkAU9_cS49Szmotyr0tUDPTUY7tbtDBr9C73rX3RXQxIlWZcVIDvZpwrXgvLYRFuAPcqin47cRCD8IbchjwvEi1raP_vq0GipiD1s5wBwkJEtBgPcl4M/s1600/IMG_0008.JPG" height="213" width="320" /></a></div>
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And then we added pink and purple.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTevRxYr8mB-dP0EUn6HYpS1Mfa0Yz4VP_lk1OmVF2F68dW32A5EiYjSHDdVC5cyuR8kR6TosOKOPEKF24p5s1nQK9KRUCw-Oy6xzaPivo93aePJllFj4MyNFJd8fV9IQgAXn2d7jKVCM/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTevRxYr8mB-dP0EUn6HYpS1Mfa0Yz4VP_lk1OmVF2F68dW32A5EiYjSHDdVC5cyuR8kR6TosOKOPEKF24p5s1nQK9KRUCw-Oy6xzaPivo93aePJllFj4MyNFJd8fV9IQgAXn2d7jKVCM/s1600/IMG_0014.JPG" height="213" width="320" /></a></div>
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Each of these tinted portions of batter was then transferred to a zip-top bag. Simply snip the tip of each bag and... make a mess.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyrbf61v4yTHPgpI348n5IOkcsKJegSg47YW5jSn9zIUal614Vm8jUkjpuC-JjPiWt8b7_oTLut67UG7CQ8b5U1flmWACgSSRsF_CzWz38XyGHW0k4D_QblVA3y8JmkBMl0vDYB8fbZo/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyrbf61v4yTHPgpI348n5IOkcsKJegSg47YW5jSn9zIUal614Vm8jUkjpuC-JjPiWt8b7_oTLut67UG7CQ8b5U1flmWACgSSRsF_CzWz38XyGHW0k4D_QblVA3y8JmkBMl0vDYB8fbZo/s1600/IMG_0020.JPG" height="213" width="320" /></a></div>
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No, seriously, it was a mess. Squiggle the batter around a (sprayed) (and next time - parchment lined!!) rimmed cookie sheet, but try not to blend the colors. Make sure to reach the corners of the tray!<br />
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Then bake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlo__5IxKVCGAmM83Km4EOO4dlnwKRdQ8YbvO7pdRR0Qqvv56jhWFOu0nHyauAlZ1l5NOdVqxFG37gSfAOOEa-yKAnR06zspE7H0YxBlqbLB1CTektyZ6dBdd6XTiKoVSDaK7OfilKSg/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlo__5IxKVCGAmM83Km4EOO4dlnwKRdQ8YbvO7pdRR0Qqvv56jhWFOu0nHyauAlZ1l5NOdVqxFG37gSfAOOEa-yKAnR06zspE7H0YxBlqbLB1CTektyZ6dBdd6XTiKoVSDaK7OfilKSg/s1600/IMG_0024.JPG" height="213" width="320" /></a></div>
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Pretty cool!<br />
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Hindsight being 20/20, I should have just frosted that and been done - called it a surprise tie-dye cake and called it a success.<br />
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But I wanted to make the heart-inside cake. And I was super optimistic.<br />
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The next step is to create the hearts. Using a cookie cutter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQi-41yVRshNX3ihL3zvpLQtcTDmoIpK2XkFLv85vQG0LR0CYCmzD7-Z8YCGlTYw3ry5ASl25_om-VdNMVwySRud4qVy5akJucyFBx__o83sv55yykiGMvcR2IJd8bHrDnrejG0ndcf2U/s1600/IMG_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQi-41yVRshNX3ihL3zvpLQtcTDmoIpK2XkFLv85vQG0LR0CYCmzD7-Z8YCGlTYw3ry5ASl25_om-VdNMVwySRud4qVy5akJucyFBx__o83sv55yykiGMvcR2IJd8bHrDnrejG0ndcf2U/s1600/IMG_0131.JPG" height="213" width="320" /></a></div>
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My cake was really soft. Which... should have clued me in to the fact that maybe this wasn't the right recipe for this kind of treatment. But, again, I was optimistic.<br />
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I cut out as many hearts as I could from my tie-dyed cake and lined them up on a pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_lqQWw1gztZNF7dXBDNFjBYHj8e5d9NiTvDzHCNa9QgrZtE5txGbajhgkpxXaWaT89cBH1JkUdVHpMureUKQTS1JU24rbFUVsa91LflDCs6TgBRnQgvUxvcQ9Z0JCy6TJc5MA9aJy-A/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_lqQWw1gztZNF7dXBDNFjBYHj8e5d9NiTvDzHCNa9QgrZtE5txGbajhgkpxXaWaT89cBH1JkUdVHpMureUKQTS1JU24rbFUVsa91LflDCs6TgBRnQgvUxvcQ9Z0JCy6TJc5MA9aJy-A/s1600/IMG_0136.JPG" height="213" width="320" /></a></div>
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These went into the freezer, and I then prepared another batch of the aforementioned yellow cake batter.<br />
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Now, following the technique demonstrated in the youtube video linked above, I lined a loaf pan with foil, sprayed it well, and poured in a thin layer of cake batter. I then baked this for about ten minutes to let it begin setting up. After those ten minutes, I removed the pan from the oven and removed the hearts from the freezer.<br />
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The next step is to stack up as many hearts as it takes to run the length of the pan and... embed them in the partially baked cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE1wkl1_4hRpX2PsoLQVCWy2HNMoP_t4CgMmQ56GIFJM8PjVShk9g6Kalpd7u9mw2lCCirZVihGVpkn3joQdnn-grIcrgS7gL9P_xoDMQVkoq_VpdBRH0tqMkXrcv2HMIkiVZlkHH6yo/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE1wkl1_4hRpX2PsoLQVCWy2HNMoP_t4CgMmQ56GIFJM8PjVShk9g6Kalpd7u9mw2lCCirZVihGVpkn3joQdnn-grIcrgS7gL9P_xoDMQVkoq_VpdBRH0tqMkXrcv2HMIkiVZlkHH6yo/s1600/IMG_0145.JPG" height="213" width="320" /></a></div>
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Upside down, no less. So that when you turn the cake out, it's right side up.<br />
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Then simply pour the rest of the cake batter over all of this and continue baking until done.<br />
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Which I'm sure works if your oven is actually the temperature that you tell it to be... and that it tells you it is... but I suppose that's another story.<br />
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This story had a frustrating next chapter. The cake took forever to bake (probably because the oven was 40 degrees too low), I tried to frost it while it was still too warm, and, because this cake is more delicate than it should be for this treatment, it completely fell apart. And my camera batter died. And the charger was resting comfortably at my old house. Yeah. None of that worked out very well.<br />
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BUT!<br />
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I still had ten hearts resting in the freezer!<br />
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And I was still optimistic!<br />
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So I tried one more time. But with the same cake recipe. Because... I really, really wanted it to work.<br />
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This time, I tried a few things differently. First, I retrieved my oven thermometer from the old house and adjusted the oven temperature setting accordingly. Secondly, I didn't pre-bake any portion of the cake batter before adding in the frozen hearts. I just lined the hearts in the empty, sprayed pan, then poured the batter around it.<br />
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The results?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvK12qZrJH5EMiHOrfbn2eOMsgOJV_H53QUas2gCzfcI_S23nEYpQTTM7liQ7rfbhZEht_acS3KhCsXYCVCWB10VXBIAseWkk8LZ_KyksQOv8z2nOKH0oxEkC3GlkQwZEKsaVq9mTMig/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvK12qZrJH5EMiHOrfbn2eOMsgOJV_H53QUas2gCzfcI_S23nEYpQTTM7liQ7rfbhZEht_acS3KhCsXYCVCWB10VXBIAseWkk8LZ_KyksQOv8z2nOKH0oxEkC3GlkQwZEKsaVq9mTMig/s1600/IMG_0002.JPG" height="213" width="320" /></a></div>
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Still extremely crumbly. Again, because I really think that this technique requires a slightly heftier cake batter. But - you could see the heart!<br />
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Even though...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6i3mHMy0cm9OrAudpExCWw-cqz_pPbwni84ADKPhtCKu-u3lZk6oOI5sCIoxMV4tIzGvUQxD4gGrHCE4wQN_AhX4sAeKUaqATB9gPkU3-O63KLuliYiXXl6QGNd4OthhM9V9MzqP5NA/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6i3mHMy0cm9OrAudpExCWw-cqz_pPbwni84ADKPhtCKu-u3lZk6oOI5sCIoxMV4tIzGvUQxD4gGrHCE4wQN_AhX4sAeKUaqATB9gPkU3-O63KLuliYiXXl6QGNd4OthhM9V9MzqP5NA/s1600/IMG_0007.JPG" height="213" width="320" /></a></div>
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...the hearts did turn sideways during the cooking process.</div>
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BUT.</div>
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I learned a lot. And had fun doing it. And everyone thought it was both fun and delicious, so, regardless of how frustrated I was that it didn't turn out as beautiful as the example, I was told that this was a success. So I will accept it as one.</div>
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Ruth, thanks for inspiring us to bake outside of our comfort zones this month!</div>
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shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com4tag:blogger.com,1999:blog-2984206126690206530.post-76327285761431094082014-07-20T02:00:00.000-04:002014-07-20T02:00:03.433-04:00July Sourdough Surprises - GozlemeThis month's <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> theme was brought to us by one of the awesome cooks who bakes along with us each month. I love when that happens for two reasons. First, it's so awesome that we have such great, involved members! Second, it's usually something I never would have thought of before. Or, in this case, something I'd never even heard of before!<br />
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According to wikipedia, gozleme is a traditional dish in Turkey, consisting of a pastry dough, rolled out, filled with the toppings of your choice, folded over, and cooked on a griddle. From everything that I saw, the most traditional filling is spinach and feta cheese, but can really be anything.<br />
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If you do an online search for "sourdough gozleme," there really aren't many recipes that pop up. Sure people have done it before, and you'll find some great inspiration, but actual recipes for a traditional-style gozleme pastry? Couldn't find one.<br />
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Do we let that stop us?? No way! Time to get creative.<br />
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For the pastry, I figured I'd need a flatbread style dough, and hopefully one strong enough to handle being rolled out, shaped and pan-fried. I chose this <a href="http://greek.food.com/recipe/sourdough-pita-bread-425674">sourdough pita bread recipe</a>.<br />
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Very simple dough - flour, water, oil, salt, sugar (just a bit!) and starter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYK-g7I9Ajh5ASlxJq_IzNIToQS1Eq3T1P52qFDHc2rEbiLe_dfrS_I3jdjEH14FkuKXMevfH_9Y7BCd9K8lFW8U5JNKZIy0E_QmZ0yaN1D8_aM2uL9qLBPrTXQXj1cbAKeZnDgfdOp5Q/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYK-g7I9Ajh5ASlxJq_IzNIToQS1Eq3T1P52qFDHc2rEbiLe_dfrS_I3jdjEH14FkuKXMevfH_9Y7BCd9K8lFW8U5JNKZIy0E_QmZ0yaN1D8_aM2uL9qLBPrTXQXj1cbAKeZnDgfdOp5Q/s1600/IMG_0009.JPG" height="213" width="320" /></a></div>
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And yes, I am using my soup pot as a mixing bowl. My real mixing bowls were already packed. I told you I had to get creative...<br />
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The dough comes together pretty easily, and is then set aside to rest until it's doubled in size. Once it's ready, it's time to prepare the filling.<br />
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Inspired by the spinach and feta idea, but wanting to keep it a bit more... well... something little miss might enjoy, I went for the American version of that - broccoli and cheddar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPmu15Iu7jQ2Szy7MaqdPB_TI4iULBZnWmLuDL0AwxysHvzQegKNlWk9jTLfPxobBbc4-R2bbDo4G4YD3QALhjS3a-hTMqrYFLuPDiWvvCyuNqe2WeBjkpreJ2vf0bUIlLfWQiqzK3c4/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPmu15Iu7jQ2Szy7MaqdPB_TI4iULBZnWmLuDL0AwxysHvzQegKNlWk9jTLfPxobBbc4-R2bbDo4G4YD3QALhjS3a-hTMqrYFLuPDiWvvCyuNqe2WeBjkpreJ2vf0bUIlLfWQiqzK3c4/s1600/IMG_0017.JPG" height="213" width="320" /></a></div>
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Yes, my graters were packed, too. So I had to chop my cheddar.<br />
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I rolled out circles of the dough, then piled on my toppings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutoyxEMW6T4SLKIhN6jQRcQ_4XqSdQv85PLDCCB1dhiRC3qsvZy68CcfUxcPEsrergN-THZCF1ukO7f5H5KRauTgQJxU0GzyhFHWCI8ILvvjm7ppZ7nozuQKE_iCgEcExa6X-RXdTD5Y/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutoyxEMW6T4SLKIhN6jQRcQ_4XqSdQv85PLDCCB1dhiRC3qsvZy68CcfUxcPEsrergN-THZCF1ukO7f5H5KRauTgQJxU0GzyhFHWCI8ILvvjm7ppZ7nozuQKE_iCgEcExa6X-RXdTD5Y/s1600/IMG_0019.JPG" height="213" width="320" /></a></div>
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Then just fold them up and crimp the edges!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj1ht6iWsRSXzcnVGo_2gG6PyrpF9Vj3gPPESdKOKtP0wOtroLh0jG4n7JzUThY2hccoaAn-zVge3Nqxny_5ntEKnHPZo5afsejU1K99E-Lykl5vUbjzbV3k0cKrnM6mANRdm7oEwRmw/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj1ht6iWsRSXzcnVGo_2gG6PyrpF9Vj3gPPESdKOKtP0wOtroLh0jG4n7JzUThY2hccoaAn-zVge3Nqxny_5ntEKnHPZo5afsejU1K99E-Lykl5vUbjzbV3k0cKrnM6mANRdm7oEwRmw/s1600/IMG_0024.JPG" height="213" width="320" /></a></div>
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They kind of reminded me of calzones at the point, which I thought was pretty cool. But instead of baking these on my pizza stone, I cooked them in a pan right on the stove top. About 10 minutes per side to make them nice and crispy.<br />
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And the results?<br />
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I definitely needed more filling, but other than that? These are awesome. Seriously. I don't know that the dough was as strong as it needed to be to hold up to the rolling, filling, crimping and movement to the pan, but it wound up flaky and delicious, with a slight sourdough tang, and the whole thing together, with the flaky crust and fun filling - it was great. I will definitely be making these again, and will try other fillings, too. I bet it would be tasty with all kinds of meats, veggies, cheeses... you name it!<br />
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I can't wait to see what everyone else chose!! So link up!<br />
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<b>Sourdough Gozleme</b><br />
(dough from <a href="http://greek.food.com/recipe/sourdough-pita-bread-425674">food.com</a>, method inspired by <a href="http://witcheskitchen.com.au/silver-beet-sourdough-gozlemes/">The Witches Kitchen</a>)<br />
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<i>for the dough:</i><br />
2 cups whole wheat flour<br />
1 teaspoon sugar<br />
1/2 teaspoon salt<br />
1/2 cup sourdough starter, freshly fed<br />
1 tablespoon olive oil<br />
3/4-1 cup water<br />
<br />
In a large bowl combine the flour, sugar and salt. Mix in oil and starter. Slowly add in the water, about 2 to 3 tablespoons at a time, kneading until the dough is soft and elastic.<br />
Grease a large bowl, place the dough in the bowl and turn to coat all sides. Cover dough with a dish towel and allow it to double in volume.<br />
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<i>For the filling:</i><br />
Get creative! I used broccoli (about 1/2 cup, total) and cheddar (about 1/4 cup, total) to fill mine (I filled only three, and made the rest unfilled), but I think they definitely needed more filling than that - so be creative and generous!<br />
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<i>To make the gozleme:</i><br />
Gently deflate the dough and divide it into approximately lemon-sized portions.<br />
Roll each ball out into a circle about 8 inches around.<br />
Put a generous scoop of filling onto one half of each round, then fold the un-filled half over the filling and crimp the edges to seal.<br />
Heat a griddle or pan over medium heat and cook each pastry for about ten minutes per side, until they are golden brown.<br />
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Enjoy!shelley c.http://www.blogger.com/profile/04300272302519975542noreply@blogger.com6