Sunday, June 7, 2015
1C coconut oil
2oz confectioners' sugar
2oz cocoa powder
3/4C powdered milk
1/4 t almond extract
1/2 t vanilla extract
It's tasty without the addictive quality of Nutella.
Sunday, May 17, 2015
The first batch was tasty but tiny. Good for tea sandwiches, and delicious with butter and jam. I wanted larger standard sized muffins for breakfast, and to use in the breakfast sandwich maker (I will review it in a future post) that has become a favorite tool.
I used a pint sized glass to cut the dough. It was a bit sticky, but the right size. Here are the semolina dusted rounds ready for final rise.
Saturday, May 16, 2015
In the interest of decreasing waste and using everything, candied peels. It's pretty simple. Three ingredients: sugar, water, peels. In addition to candy and an ingredient for baking, there will be syrup for drinks and flavored sugar.
Eat the fruit, trim the peels, place in a pot of cold water. Bring to a boil. Drain.
Return to the pot. Add equal parts sugar and water. Simmer until translucent.
Strain the syrup into a clean jar.
A tea strainer and a wide mouth funnel make it easier.
The syrup is tart and tasty. Grapefruit soda or add gin for a Grapefruit Tom Collins. Soak a cake. A base for granita. Use your imagination.
Dry on racks set in trays (parchment lined trays for easy cleanup) until desired consistency. For fruit slices type candy, dry until soft and sticky, then coat with sugar. For batons that may be dipped in chocolate, wait until firm and slightly tacky. It was humid in my kitchen: soft = 1 day, firm = 3 days.
Grapefruit batons, tossed with sugar for storage. The sugar left behind is great to sprinkle on baked goods, dress the rim of a glass.
Serve as is, dip in chocolate, use as you would candied orange or lemon peel. Very nice as a garnish for mixed drinks.
Wednesday, May 13, 2015
Sunday, May 3, 2015
This was an experiment so I didn't measure the ingredients or take many pictures. It but it turned out well.
Put about 1 C starter in a large bowl. Feed with about 1/2 C each water and flour. Mix well. Cover and let stand until bubbly (2 hours at 70° ambient temp).
Sourdough starter, named yIH, just celebrated 2nd birthday.
Stir in about 1 C whole wheat flour. Add all purpose flour and coarse salt (about a palmful) and knead briefly and form a ball, place in an oiled bowl, flip ball to coat with oil. Mist with water, cover and let rise until doubled (overnight).
Place a piece of parchment inside a cast iron Dutch oven. Turn onto floured board and knead with wet hands. Form a ball (AKA round loaf AKA boule) and place in Dutch oven. Mist with water, cover pot and let rest 45 minutes.
Preheat oven to 450°. Slash the loaf with a sharp knife, mist, cover and place the pot in to oven. Bake 20 minutes. Lower heat to 400°. Brush loaf with oil to enhance browning and bake uncovered for 20 minutes. Remove from oven but leave in pot for 20 minutes. Lift using parchment, and place on a cooling rack.
Wednesday, April 29, 2015
Sometimes you just want soft white bread for egg salad or peanut butter and jelly. Or for the honey - hazelnut - pistachio - apricot kernel - peanut spread you found. Makes two loaves.
1C active starter
2-6 T sugar
1 1/2 C milk
3 T butter, melted
Unbleached all purpose flour
1 T coarse salt
Combine starter, sugar, milk, eggs and some flour to make a thick batter. Let stand in a warm place until it looks puffed and alive. Stir in salt and enough flour to create a soft dough. Place in an oiled bowl and let rise until doubled (@ 70° ambient temperature- approximately 10 hours).
Turn dough onto floured board, knead, divide in two and shape into loaves, place in bread pans. Cover with plastic wrap and let rise until dough reaches top of pans (8 hours @ 70°).
Preheat oven to 400°. Brush loaves with butter. Bake 10 minutes. Lower oven to 350°. Bake for 20-30 minutes (or internal temperature of 200°.
Cool 10 minutes, remove from pans to wire racks. Let cool completely before cutting with a serrated knife.
Saturday, April 11, 2015
Dust beef with flour salt and pepper. Brown in olive oil.
Cover and braise at 425° for two hours.
Wednesday, February 25, 2015
Prepared work surface- parchment paper.
1 C flour, 1 C whole wheat flour, 1T baking powder, 1/2 t salt, 1 t coarsely ground black pepper, 1/2 C grated Romano cheese.
1 stick of butter, cubed.
Cutting in the butter with a pastry blender.
Zest and juice of one lemon, plus milk to equal one cup.
Adding the liquid. If the mixture seems dry add a little milk.
Pile the dough on the parchment paper.
Form dough into a circle and score into 8 wedges.
Sliding the parchment onto the baking sheet.
Brush with egg wash.
Bake at 450 degrees for 20 minutes.
Let cool on the pan for 5 minutes then cut the wedges again to separate. Let cool and enjoy.
Friday, February 13, 2015
These are not for the faint of heart. Do not be tempted to make the cookies any larger. If I make them again, I will decrease the chopped chocolate mix in. The cocoa nibs add a nice flavor and crunch. Serve with cold milk or strong coffee.