Chewy Oatmeal-Raisin Cookies

May 3, 2015

Hi guys, it feels like it has been awhile since I posted but it’s only been about 2 weeks. In any case I missed blogging, and baking! I’ve had a busy last two weeks so that’s why I have been away for a couple of weeks. But I am back at it again! I mentioned to Craig this week how I missed baking and I need to get back to it this weekend! So this weekend I picked my favorite oatmeal raisin cookie. I love that this cookie stays soft and chewy on the inside once completely cooled, and develops a nice sugary-like crust on the outside. Just perfect! Try them, I think you’ll agree.

Chewy Oatmeal-Raisin Cookies

Yield: 30 cookies

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
16 tablespoons unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins

Instructions

Adjust an oven rack to the middle position and preheat oven to 350 degrees. Line a full sized baking sheet with parchment paper. Whisk flour, salt, baking powder and nutmeg together and set aside.
Using a stand mixer fitted with the paddle attachment, beat butter and both sugars at medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time and mix on low speed until incorporated, about 30 seconds.
With mixer on low speed slowly add dry ingredients until combined, about 30 seconds. Mix in oats and raisins until combined. Give dough a final stir to make sure all ingredients are evenly distributed. Chill dough in refrigerator for 10 minutes to make dough easier to work with.
Roll 2 tablespoons of dough into a ball and place 2 inches apart on baking sheet. Bake until cookies turn golden brown around edges, about 20 minutes, rotating pan halfway through baking. Let cookies cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely.

Adapted from Cook's Illustrated Cookbook

New England Clam Chowder

April 12, 2015

The year was 1994, I was 13 years old and on my summer vacation. My grandparents would always travel so they took me on one of their vacations that summer to San Francisco. Our means of travel was a van with a bed in the back, and we slept at rest stops and showered at camp sites. I went along on trips with my grandparents like this several times. At one time we even had about 10 people in that one van traveling the U.S. that was an experience but this trip was probably my favorite because it was just me and my grandparents and I could go anywhere I wanted to go all I had to do was ask. And well I asked to go to Hollywood LOL. But before we went there we went to San Francisco and I am glad we did. It was there that I had my first bowl of clam chowder. I had always been scared of it. Anything creamy and white I wouldn’t eat as a kid. My mom would always have cans of New England clam chowder in the pantry and I just thought it was gross looking. Well, I still think canned soup is pretty gross, but thanks to San Francisco’s Fishermans Warf I tried some clam chowder for the first time that year.

Some people were even getting some in these bread bowl things. I had never seen that before. It was a pretty awesome experience happening right there by the water. Ever since then I have been eating clam chowder and loving it. I couldn’t wait to find a great homemade recipe to add to my recipe repertoire and this is what I found!

New England Clam Chowder

Yield: 4

Ingredients

3 cups water
6 pounds medium hard-shell clams, scrubbed
4 slices bacon, chopped fine
2 onions, chopped fine
2 celery ribs, chopped fine
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/3 cup all-purpose flour
3 8-ounce bottles clam juice
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice
1 bay leaf
1 cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper

Instructions

Bring water to a boil in a Dutch oven. Add clams, cover and cook for 5 minutes. Stir clams, cover and continue to cook until they just begin to open, about 2 to 5 minutes. Once clams begin to open, transfer them to a large bowl and let cool slightly. Discard any unopened clams.
Measure out 2 cups clam steaming liquid, (avoiding any gritty sediment) and set aside. Using a paring knife, remove clam meat from shells and coarsely chop.
In a clean Dutch oven, cook bacon over medium heat until crisp, about 5 to 7 minutes. Stir in onions and celery and cook until vegetables are softened, about 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Slowly whisk in bottled clam juice and clam steaming liquid, scraping up any browned bits on the bottom of Dutch oven. Stir in potatoes and bay leaf and bring to a boil. Reduce heat to a simmer and cook until potatoes are soft, about 25 to 30 minutes.
Stir in cream and return to a simmer. Off heat, remove bay leaf and stir in parsley. Season with salt and pepper. Stir in clams, cover and let stand until clams are warmed, about 1 minute and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 27gSaturated Fat: 15gCholesterol: 118mgSodium: 446mgCarbohydrates: 43gFiber: 6gSugar: 5gProtein: 21g

Adapted from Cook’s Illustrated Cookbook

Chocolate-Raspberry Layer Cake

April 5, 2015

***Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links.***

Today I am revising an old favorite. Chocolate and raspberry is probably my favorite cake combination. And for my birthday I chose to update this cake favorite of mine. Chocolate and raspberry is good all on its own, but add some luxurious chocolate ganache and raspberry filling and I am in cake heaven!

Cake Tips:

I've recently switched to using non-stick baking spray for prepping my cake pans. It's quick and easy and has never let me down. Prefer the old-fashioned way? Trace the bottom of your cake pan on parchment paper and cut out. Rub a light coating of shortening inside the cake pan. Place parchment circle on the bottom and press. Rub the bottom of the parchment paper with shortening. Lightly coat the cake pan with flour or cocoa powder. You're all set!
To get your cake layers as even as possible I've started weighing the cake pans after filling them with cake batter. No need to get the exact number (you could be there awhile) just as long as you get it fairly close. This will get your cake layers close to the same size and bake for the same time.

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Chocolate-Raspberry Layer Cake

Yield: 12 servings

Ingredients

CAKE

2 cups organic unbleached all-purpose flour
1 3/4 cups granulated sugar
3/4 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon table salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large organic eggs
1 teaspoon organic vanilla extract

GANACHE AND RASPBERRY TOPPING

18 ounces bittersweet chocolate, chopped
2 1/4 cups heavy whipping cream
1 tablespoon Chambord or other raspberry liqueur
6 tablespoons organic seedless raspberry jam, stirred to loosen, divided
2 6-ounces containers fresh organic raspberries
Powdered sugar

Instructions

CAKE

Position an oven rack in the center of oven and preheat to 350 degrees. Coat two 8-inch cake pans with non-stick baking spray and set aside.
In a large bowl, whisk together, flour, sugar, cocoa powder, baking soda and salt. Make a well in the center of the dry ingredients.
In a medium bowl whisk water, buttermilk, oil, eggs and vanilla. Pour wet ingredients into well in dry ingredients and whisk to blend. Divide cake batter between prepared cake pans. Bake until cake tester inserted into center comes out clean or with a few moist crumbs, about 30 minutes. Cool completely in pans on cooling racks.

CHOCOLATE GANACHE

Place chopped chocolate in a medium bowl. In a heavy medium saucepan, bring cream just to a boil. Pour over chocolate and let stand for 1 minute. Stir ganache until chocolate is melted and smooth. Stir in Chambord. Transfer 1 1/4 cups ganache to a small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache sit at room temperature to cool until lukewarm.
Place rack inside rimmed baking sheet lined with foil for easy clean up. Carefully run knife around cake pan edges to release cakes. Place cakes on flat surface and level cakes by cutting off domes that may have formed. Invert 1 cake layer onto a 6-inch cardboard cake round. Peel off parchment paper and place cake layer on prepared baking rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over and spread evenly. Place second cake layer on top of first cake layer and spread remaining jam on top of second cake layer. Spoon remaining chilled ganache on top and spread over jam. Pour half of lukewarm ganache over cake, spreading over top and sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache of cake and spread ganache to cover cake. Freeze to set ganache, about 30 minutes. Let cake stand at room temperature for 2 hours before continuing.

RASPBERRY GARNISH

Arrange raspberries in concentric circles on top of cake. Sift powdered sugar on top just before serving.

Adapted from Bon Appetit June 2010

German Chocolate Cake

Yellow Cake with Chocolate Frosting

Hot Cocoa Cake

Peanut Butter Cookies

March 28, 2015

Peanut Butter Cookies

These Peanut Butter Cookies have slightly crisp edges with chewy centers and are full of peanut flavor! Made with a mix of extra crunchy peanut butter and ground peanuts which not only help pack in the peanut flavor but also help create a nice rise.

Be prepared, this recipe makes a lot of cookies, about 50. So if you don't need that many, or your mixer bowl isn't large enough, you can half the recipe.

Sugars

This recipe has a blend of granulated sugar and brown sugar. The granulated sugar helps achieve crisp edges and chewy centers, and the brown sugar helps bring the peanut flavor to life. You can use either dark or light brown sugar for this recipe.

Peanut Butter Cookie Tips

I store the cookie dough in the refrigerator while each batch bakes. This will help the dough become more easy to work with when rolling into balls.
Use a small measuring cup, small ice cream scoop or scale to help get the same amount of dough each time.
If your fork starts to stick when making your crosshatching, set aside about 2 tablespoons flour in a small shallow plate, and dip the fork in the flour to keep the dough from sticking.

Make Ahead and Storage

Raw cookies can be made up to 1 month in advance, and baked in a 300 degree oven for 17 to 22 minutes.

Baked cookies can be stored in the refrigerator for up to 1 month, or stored at room temperature for 1 week. Bring cookies to room temperature before serving.

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The Cake Chica is on Facebook sharing sneak peek photos of what's coming up. You can also find The Cake Chica on Instagram for your food porn needs. As well as Pinterest for your pinning needs.

Peanut Butter Cookies

Yield: 50

Prep Time: 20 minutes

Cook Time: 12 minutes

Additional Time: 10 minutes

Total Time: 42 minutes

Peanut Butter Cookies made with ground peanuts and chunky peanut butter that have slightly crisp edges with chewy centers.

Ingredients

SPECIAL TOOLS

COOKIES

2 cups salted dry roasted peanuts
5 cups (25 ounces) all-purpose flour
2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
32 tablespoons unsalted butter, softened, about 65 to 67 degrees
2 cups (14 ounces) packed light brown sugar
2 cups (14 ounces) granulated sugar
2 cups extra crunchy peanut butter, such as Skippy
4 teaspoon vanilla extract
4 large eggs

Instructions

COOKIES

Adjust an oven rack to the center position and heat oven to 350 degrees. If you’re using 2 half sized cookie sheets, place on rack on the upper-middle and the lower-middle positions. Line baking sheet with parchment paper and set aside. In a food processor, pulse peanuts to fine crumbs, about 14 pulses. In a large bowl, whisk together the flour, salt, baking powder and baking soda until combined and set aside.
In a stand mixer with the paddle attachment attached, beat the butter, brown sugar, and granulated sugar together on medium speed until fluffy and pale in color, about 3 minutes. Add peanut butter and beat until combined, about 30 seconds. Add vanilla and the eggs one at a time and beat until combined, about 30 seconds scraping down the bowl as needed. Reduce the speed to low and add the flour mixture a little at a time and beat until combined, about 30 seconds. Add in
the ground peanuts and mix until combined. Give the dough a final stir by hand to ensure all the ingredients are blended, and no flour remains.
Grab 3 tablespoons of dough and roll into a ball. Place balls 2 inches apart on the prepared cookie sheet(s). Using the tines of a fork, create a crosshatch pattern in each cookie dough ball. If your fork sticks to the cookie dough, dip the fork in a bit of flour.
Bake cookies until the edges are golden and the centers are puffy, about 10 to 12 minutes, rotating pan(s)(and switching pans if using half sized cookie sheets)halfway through baking. Let cookie cool on the cookie sheet for 10 minutes before removing to cool on wire racks completely.

Notes

Raw cookies can be frozen for up to 1 month and baked in a 300 degree oven for 17 to 22 minutes.

Baked cookies can be stored in the refrigerator for up to 1 month or stored at room temperature for 1 week. Serve cookies at room temperature.

Nutrition Information:

Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 186mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 5g

*Nutrition information is an estimate and will vary.*

Pepper-Crusted Filet Mignons with Blue Cheese-Chive Butter

March 23, 2015

Craig and I usually do a big dinner menu for Valentine’s Day (I know I am a little late) but since my birthday is just 4 days later, and we usually do a big dinner for that as well, that’s just too much food in such a short period of time. So this year we wanted to keep it simple. Just my favorite cut of steak, filet mignon and a side salad.

My favorite thing about this recipe is the texture of the peppercorns on the steak as well as the little kick of heat the peppercorns provide. Cooking the peppercorns helps to remove a lot of the pungency from the pepper, but it still has a bit of spice so if you prefer a little less spice, drain the cooled peppercorns in a fine-mesh strainer in step 1. And then toss them in 5 tablespoons of fresh oil, add the salt and proceed.

Adapted from Cook’s Illustrated

Pepper-Crusted Filet Mignons with Blue Cheese-Chive Butter

Yield: 4 SERVINGS

Ingredients

STEAK

5 tablespoons black peppercorns, crushed
6 tablespoons olive oil, divided
1 tablespoon kosher salt
4 7-to 8-ounce center cut filets mignon, 1 1/2 to 2 inches thick

BUTTER

1 1/2 ounces mild blue cheese, room temperature
4 tablespoons unsalted butter, softened
1/8 teaspoon table salt
2 tablespoons minced chives

Instructions

STEAK

Heat peppercorns and 5 tablespoons oil in a small saucepan over low heat until faint bubbles appear. Continue to simmer, swirling the pan occasionally until the pepper is fragrant, about 7 to 10 minutes. Remove from the heat and set aside to cool. When the peppercorns are at room temperature, add the salt and stir to combine. Rub steaks with the pepper mixture coating the top and bottom with peppercorns. Gently press to secure peppercorns and let stand at room temperature for 1 hour.
Meanwhile, adjust an oven rack to the middle position and place a baking sheet on the oven rack, and preheat oven to 450 degrees. When oven reaches 450 degrees, heat the remaining 1 tablespoon oil in a 12 inch skillet over medium-high heat until just smoking. Place steaks in the skillet and cook without moving until a dark brown crust has formed, about 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on the second side, about 3 minutes. Turn off the heat and transfer steaks to the hot baking sheet in the oven. Roast until the meat registers 115 to 120 degrees for rare, 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium. Transfer steaks to a wire rack and let rest for 5 minutes, tented loosely with foil before serving.

BUTTER

Combine blue cheese, butter and salt in a medium bowl and mix with a rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1 to 2 tablespoons butter onto each steak.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 782Total Fat: 51gSaturated Fat: 20gCholesterol: 230mgSodium: 1770mgProtein: 66g

Old-Fashioned Chicken Noodle Soup

March 16, 2015

I have to be upfront with you about this Old-Fashioned Chicken Noodle Soup does take some time and work, and should probably be made on a weekend or when you have some time to devote to it, about 2 1/2 to 3 hours.

But trust me it will all be worth it in the end. I don’t mind a challenge in the kitchen but even I said to myself “this better be worth it”. Well when I went to take my first bite I said out loud “Oh Yeah!!!”

I instantly tasted the time, effort and love that went into this soup. And that’s exactly how homemade chicken noodle soup should taste.

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Adapted from americastestkitchen.com

Old-Fashioned Chicken Noodle Soup

Yield: 8 servings

Ingredients

STOCK

1 3 1/2 to 4 pound whole chicken
1 tablespoon vegetable oil
1 onion, chopped
8 cups water
2 teaspoons table salt
2 bay leaves

SOUP

1 tablespoon vegetable oil
1 onion, minced
2 carrots, peeled and sliced 1/4 inch thick
1 celery rib, sliced 1/4 inch thick
1 teaspoons minced fresh thyme, or ¼ teaspoon dried
2 cups wide egg noodles
2 tablespoons minced fresh parsley
Salt
Ground black pepper

Instructions

STOCK

Cut up chicken in 7 pieces (2 split breasts, 2 legs, 2 wings and a backbone). Set the breast aside and chop the remaining chicken pieces into 2-inch pieces with a cleaver.
Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat until just smoking. Add the chicken breast and cook for 5 minutes until lightly browned. Transfer breast to a large bowl and set aside. Add half of the chicken pieces and cook for 5 minutes until lightly browned. Transfer to bowl with the chicken breast and repeat with the remaining chicken pieces.
Add chopped onion to fat left in the pot and cook until softened about 5 minutes. Return chicken pieces (not the breasts) along with any accumulated juice to the pot. Cover and reduce the heat to low. Cook, stirring occasionally until the chicken has released its juice, about 20 minutes.
Add reserved chicken breasts, 8 cups water, 2 teaspoons salt and 2 bay leaves and bring to a boil. Cover, and reduce heat to a gentle simmer and cook, skimming the fat as needed, until chicken breasts register 160 to 165 degrees on an instant-read thermometer, about 20 minutes.
Remove the chicken pieces from the stock and set aside to cool slightly.
Strain the stock through a fine mesh strainer over a large bowl. Let the stock settle for 5 to 10 minutes. Wash and dry the Dutch oven. Skim the stock of fat with a spoon.

SOUP

Heat 1 tablespoon vegetable oil in the Dutch oven over medium heat until shimmering. Add onion, carrot and celery and cook until softened about 10 minutes. Stir in thyme and cook until fragrant about 1 minute.
Stir in stock and bring to a boil. Reduce the heat to a simmer and cook until vegetables are just tender, about 10 minutes.
Stir in 2 cups egg noodles and simmer until tender, about 8-10 minutes.
Remove and discard skin and bones from chicken and shred into bite-sized pieces. Stir in the shredded chicken and let it heat through, about 2 minutes. Turn off the heat and stir in the parsley, salt and pepper and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 32gSaturated Fat: 9gCholesterol: 188mgSodium: 680mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 40g

Creamy Chocolate Pudding

March 8, 2015

I remember pudding as one of the easiest desserts to make as a kid. And it seemed we always had a box of chocolate pudding on hand. (I think it was mainly there for my mom’s chocolate fix.) Sure the box mixes are super easy to make, but so is homemade! And in my opinion, homemade chocolate pudding far exceeds those that come in powdered form.

This chocolate pudding is super smooth with a deep chocolate flavor and you most likely have all the ingredients on hand to make it. Top it with a little homemade whipped cream and chocolate shavings and this chocolate pudding is ready to be devoured.

Creamy Chocolate Pudding

Yield: 6

Ingredients

PUDDING

2 teaspoons vanilla extract
1/2 teaspoon instant coffee granules
1/2 cup granulated sugar
3 tablespoons Dutch-processed cocoa powder
2 tablespoons cornstarch
1/4 teaspoon table salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
5 tablespoons unsalted butter, cut into 8 pieces
4 ounces bittersweet chocolate, chopped fine

WHIPPED CREAM

1 cup heavy cream
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract

Instructions

PUDDING

In a small bowl, whisk together the vanilla extract and instant coffee granules and set aside. Whisk sugar, cocoa, cornstarch and salt in a large saucepan. Add the egg yolks and heavy cream and whisk until combined. Then add the milk and whisk to combine.
Place the saucepan over medium heat and cook whisking constantly, until the mixture has thickened about 5 to 8 minutes. Cook for 30 more seconds, then remove from the heat and add the butter and chocolate and whisk until melted and combined. Whisk in the vanilla mixture.
Pour the pudding through a fine-mesh strainer over a large bowl. Press a lightly greased piece of plastic wrap against the surface of the pudding and place in the refrigerator to cool, about 4 hours.

WHIPPED CREAM

In a chilled bowl of an electric stand mixer, using the whisk attachment, whip the cream at high speed until it begins to thicken. Add sugar and vanilla and continue to beat until soft peaks form. Set aside.
Whisk pudding and divide into serving dishes. Add a dollop of whipped cream and garnish with a few chocolate shavings. Enjoy.

Adapted from Cooks Illustrated and The Cake Book

Cobb Salad

March 1, 2015

Wow! When I was making this salad I had no idea how beautiful it would look when it was done. Talk about an easy meal to photograph. I guess I could call this salad “photogenic”. I heard that term a lot 15 years ago when I dabbled in the modeling industry. I realized it wasn’t for me when I was denied a soda at a fashion show. Not that I would drink soda now but as a young adult I wanted a Coke and all they had was diet and I wasn’t about to do that. Well times have changed and now I hold the camera and choose my models in food! I am happy to say I made the right decision.

Cobb Salad

Yield: 6

Ingredients

VINAIGRETTE

1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1/8 teaspoon black pepper

SALAD

3 eggs
18 ounces boneless, skinless chicken breasts
Salt and pepper
Vegetable spray
1 large head romaine lettuce, about 14 ounces
4 cups watercress, about 4 ounces
2 pints grape tomatoes
2 ripe avocados, halved, pitted and cut into 1/2-inch dice 8 slices bacon, cut into 1/4-inch dice, cooked over medium heat until crisp
1/2 cup blue cheese
3 tablespoons minced fresh chives

Instructions

VINAIGRETTE

Whisk all the ingredients together in a medium bowl and set aside.

SALAD

Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove the saucepan from the heat, cover and let sit for 10 minutes. Meanwhile, fill a medium bowl with 4 cups of water and a tray of ice cubes. Transfer eggs to the water bath and let sit for 5 minutes, then peel eggs and cut into 1/2-inch cubes and set aside until ready to use.
Season the chicken with salt and pepper. Adjust an oven rack 6 inches away from broiler element and heat broiler. Spray broiler pan with vegetable oil spray or line a baking sheet with foil and spray. Place chicken breast on top and broil chicken until lightly browned, about 4 to 8 minutes. Using tongs flip the chicken over and continue to broil until the thickest part of the chicken is no longer pink and registers 160 degrees, about 6 to 8 minutes. Let chicken cool and cut into 1/2-inch cubes and set aside.
Toss romaine and watercress with 5 tablespoons of the vinaigrette in a large bowl. Once coated, arrange on a very large, flat serving platter. Place the chicken in the now-empty bowl and add 1/4 cup of the vinaigrette and toss to coat. Arrange chicken in a row around the edge of the platter. Place the tomatoes in the now-empty bowl and add 1 tablespoon vinaigrette and toss to combine. Arrange the tomatoes on the platter alongside the chicken. Arrange eggs and avocado in separate rows near the center of the greens and drizzle with any remaining vinaigrette. Sprinkle bacon, blue cheese and chives evenly over the salad and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 32gSaturated Fat: 7gCholesterol: 64mgSodium: 470mgCarbohydrates: 10gFiber: 5gSugar: 2gProtein: 29g

Adapted from Cook’s Illustrated

Overnight Cinnamon Rolls

February 22, 2015

Ever since I saw Alton Brown make these on Good Eats years ago I have wanted to make them but, truth be told I have always been a little intimidated with anything using yeast. That’s really why I have waited this long to make these. But ever since I made my first homemade pizza, I have been ready to take on new challenges. I am working on a comfort food cookbook and what’s a comfort food cookbook without cinnamon rolls? I’ll tell you what it is, it’s an incomplete cookbook! So I had to give Alton Brown’s Cinnamon Rolls a try. I hope you will give these a try as well. You won’t regret it!

I have re-written the recipe to make it a little easier to understand without watching the video.

Overnight Cinnamon Rolls

Yield: 12

Ingredients

DOUGH

4 large egg yolk, at room temperature
1 large whole egg, at room temperature
1/4 granulated sugar
6 tablespoons unsalted butter, melted
6 ounces buttermilk, at room temperature
4 cups all-purpose flour
1 package instant dry yeast
1 1/4 teaspoon kosher salt
Vegetable oil or cooking spray

FILLING

1 cup light brown sugar, packed
1 tablespoon cinnamon
Pinch of kosher salt
2 tablespoons unsalted butter, melted, plus more for buttering baking dish

ICING

1/4 cup cream cheese
3 tablespoons whole milk
1 1/2 cups powdered sugar, sifted

Instructions

DOUGH

In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk on low speed until combined, about 1 minute. Add approximately 2 cups of the flour along with the yeast, and salt, whisk until moistened and combined. It should look like cake batter. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour. Knead the dough on low speed for 5 minutes. Check the consistency of the dough. If the dough sticks to the bowl, add a little more of the reserved flour. Pull the dough off the hook and redistribute in the bowl. The dough should feel soft and moist but not sticky. Knead on low speed for another 5 minutes or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead by hand for about 30 seconds. Lightly oil a large bowl with vegetable oil or cooking spray. Transfer the dough to the bowl and lightly oil the top of the dough. Cover and let double in volume 2 - 2 1/2 hours on the counter.

FILLING

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until incorporated. Set aside until ready to use.
Butter a 9 x 13 x 2-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Shape the dough into a rectangle with the long side nearest you. Roll into an 18 x 12-inch rectangle. Brush the dough with the 2 tablespoons melted butter, leaving about a 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge and gently press the filling onto the dough.
Beginning with the long edge nearest you, with your finger tips, gently roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Gently squeeze the cylinder to create an even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls, creating 12 rolls. Arrange the rolls cut side down in the baking dish and cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a 9 x 13 x 2-inch baking pan 2/3 full of boiling water and set on the rack below the rolls. Close the door and let the rolls rise until the look slightly puffy, about 30 minutes. Remove the rolls and the baking pan of water from the oven.
Preheat the oven to 350 degrees.
When the oven is ready, place the rolls on the middle rack and bake until golden brown or until they reach 190 degrees on an instant-read thermometer, about 30 minutes.

ICING

While the rolls are cooling, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Pour the sifted powdered sugar in and whisk until smooth. Spread over the rolls and serve immediately.

Waffles of Insane Greatness with Fresh Strawberry Compote

February 1, 2015

Waffles of Insane Greatness with Fresh Strawberry Compote

These Waffles of Insane Greatness are crispy on the outside, but also, light and airy on the inside thanks to the baking powder and cornstarch.

Fresh Strawberry Compote

Many recipes for Waffles of Insane Greatness are out there on the interwebs. My version comes with a Fresh Strawberry Compote topping that comes together pretty easily.

Sliced strawberries
Sugar
Pinch of salt
Strawberry jam
Fresh lemon juice (to bring out the flavors)

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Waffles of Insane Greatness with Fresh Strawberry Compote

Yield: 8

Prep Time: 25 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Waffles that are light and airy on the inside and crisp on the outside, topped with a fresh strawberry compote.

Ingredients

SPECIAL TOOLS

COMPOTE

3 cups fresh strawberries, hulled and sliced 1/4 inch thick
1/4 cup granulated sugar
1/8 teaspoon table salt
1/2 cup strawberry jam
1 tablespoon fresh lemon juice

WAFFLES

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
2 cup buttermilk
2/3 cup vegetable oil
2 large egg
2 teaspoon vanilla extract

Instructions

COMPOTE

Toss strawberries , sugar and salt in a medium bowl and let sit until the
strawberries have released their juice and the sugar has dissolved, about 30 minutes. Toss occasionally to combine.
Process jam in a food processor or blender until smooth about 10 seconds, then transfer to a small saucepan. Bring jam to a simmer over medium-high heat, stirring frequently until dark, about 3 minutes. Stir in lemon juice, then pour the warm liquid over the strawberries and stir to combine. Set aside until ready to use.

WAFFLES

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt and mix well. Add the buttermilk, vegetable oil, egg, sugar and vanilla extract and mix until combined. Let the batter sit for 30 minutes.
Preheat your waffle iron. If your waffle iron is prone to sticking, use non-stick spray. However there is enough oil in the batter that most waffles irons should not need to use a spray. Follow the instructions for your waffle iron to cook the waffles. Serve with Fresh Strawberry Compote or real maple syrup.

Notes

Store finished waffles in a 200 degree preheated oven on a baking sheet in a single layer while you finish making the remaining waffles.

Cook time and waffle count will vary depending on your waffle maker.

Nutrition Information:

Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 451Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 55mgSodium: 626mgCarbohydrates: 57gFiber: 2gSugar: 22gProtein: 7g

*Nutrition information is an estimate and will vary.*

Cream of Tomato Soup

January 25, 2015

Cream of Tomato Soup

This classic Cream of Tomato Soup will be ready in 30 minutes, but tastes like it took hours to make! Then, the soup is topped with fresh tomatoes, parsley and a swirl of cream.

How To Neutralize The Acid In Tomatoes

Tomatoes are acidic, so if you've ever had a tomato soup that tasted a bit sour, chances are it may not have had sugar or baking soda in it. Just a pinch of sugar and baking soda help bring out the flavor of the tomatoes while neutralizing their acid.

How To Puree Tomato Soup

You can either use a food processor or blender to puree this soup. Depending on the size of your blender or processor, this could take 2 to 3 batches. Be sure to keep a bowl on hand to hold the pureed soup while you puree the remaining soup from the Dutch oven. If you have an immersion blender you can puree the soup right from the Dutch oven.

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Cream of Tomato Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Homemade Cream of Tomato Soup made in under 30 minutes but tastes like it took hours! Garnished with freshly diced tomatoes, parsley and a swirl of cream.

Ingredients

SPECIAL TOOLS

Dutch oven
Food processor, blender or immersion blender

SOUP

2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
2-28 ounce canned organic whole peeled tomatoes, undrained
1/2 cup beef stock
1 teaspoon sugar
1 teaspoons kosher salt
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 1/2 cups organic heavy cream

GARNISH

4 Roma tomatoes, cored, seeded and finely chopped
Chopped fresh parsley
6 tablespoons heavy cream

Instructions

In a Dutch oven or saucepan, melt the butter over medium heat. Add onion and garlic and sauté for 5 minutes. Stir in the tomatoes, beef stock, sugar, salt, baking soda, pepper and nutmeg. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
Transfer soup to a food processor or blender, (in 2 to 3 batches) cover and puree until smooth. Return the soup to the Dutch oven and stir in the cream. Cook on medium-low heat for about 5 minutes but do not boil. Divide soup into bowls and garnish with chopped tomatoes, parsley and a swirl of cream.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 94mgSodium: 482mgCarbohydrates: 17gFiber: 4gSugar: 12gProtein: 6g

*Nutrition information is an estimate and will vary.*

Greek Salad

January 17, 2015

With the New Year here I wanted to incorporate more salads and vegetables into my meals so I decided to make one of my favorite salads...the Greek salad! This recipe has a way of letting all the ingredients work together! I love that the onions and cucumbers marinate in the vinaigrette for 20 minutes, it really mellows out the bite of the raw onion. And the mint added to the salad also gives the salad a hint a freshness that cuts through some of the briny ingredients. Enjoy!

Greek Salad

Yield: 4

Ingredients

VINAIGRETTE

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon minced fresh oregano
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

SALAD

1/2 medium red onion, thinly sliced
1 cucumber, peeled, halved lengthwise and cut into 1/8-inch thick slices
3 romaine lettuce hearts, torn in 1 1/2-inch pieces
1 pint cherry or grape tomatoes
1/4 cup chopped fresh Italian parsley
1/4 cup torn fresh mint
1/2 cup jarred roasted red peppers, rinsed, patted dry and cut into strips
1/2 cup jarred roasted piquillo peppers, rinsed, patted dry and cut into strips
1/2 cup pitted kalamata olives, cut in half
5 ounces feta cheese, about 1 1/4 cup, crumbled

Instructions

VINAIGRETTE

Whisk all ingredients together in a large bowl until combined. Add the onion and cucumber and let sit for 20 minutes.

SALAD

Add the romaine, tomatoes, parsley, mint, and peppers into the bowl with vinaigrette. Toss to coat with dressing.
Transfer salad to a wide, shallow serving platter and sprinkle olives and feta cheese on top. Serve immediately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 33gSaturated Fat: 7gCholesterol: 25mgSodium: 1690mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 11g

Adapted from Cook’s Illustrated Cookbook

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