CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Baking

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Kitchen Sink Cookies

INGREDIENTS

  • 225 g (16 tablespoons) butter, at room temperature
  • 200 g (1 cup) granulated sugar
  • 150 g (2⁄3 cup tightly packed) light brown sugar
  • 1 tbl corn syrup
  • 1 egg
  • 2 g (1/2 tsp) vanilla extract
  • 225 g (1 1⁄3 cups) flour
  • 2 g (1/2 tsp) baking powder
  • 1.5 g (1/4 tsp) baking soda
  • 4 g (1 tsp) kosher salt
  • 150 g (3/4 cup) mini chocolate chips
  • 100 g (1/2 cup) mini butterscotch chips
  • 1/4 recipe (1/2 cup) graham crust (recipe below)
  • 40 g (1⁄3 cup) old-fashioned rolled oats
  • 5 g (2 1/2 tsp) fresh ground coffee
  • 50 g (2 cups) potato chips
  • 50 g (1 cup) mini pretzels

DIRECTIONS

1.       combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2.       reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.

3.       still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. add the potato chips and pretzels and paddle, still on low speed, until just incorporated. be careful not to over mix or break too many of the pretzels or potato chips.

4.       using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature— they will not bake properly.

5.       heat the oven to 375°f.

6.       arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. after 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. give them an extra minute or so if that’s not the case.

7.       cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. at room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

GRAHAM CRUST
makes about 340 g (2 cups)

INGREDIENTS

  • 190 g (1 1/2 cups) graham cracker crumbs
  • 20 g (1/4 cup) milk powder
  • 25 g (2 tbs) sugar
  • 3 g (3/4 tsp) kosher salt
  • 55 g (4 tbs) butter, melted, or as needed
  • 55 g (1/4 cup) heavy cream

DIRECTIONS

1.       toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2.       whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. the butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. the mixture should hold its shape if squeezed tightly in the palm of your hand. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.

3.       eat immediately, or deploy as directed in a recipe. the crust is easiest to mold just after mixing. stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

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Crispy Crunch Oatmeal Cookies

MAKES ABOUT 3 DOZEN COOKIES

  • 1 cup (125g) all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 14 tablespoons (200g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 1/4 cup (50g) firmly packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (225g) old-fashioned rolled oats

DIRECTIONS

1. Heat the oven to 350 ° F (175 ° C). Line two baking sheets with parchment paper.

2 In a bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

3 In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and the sugars until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, add the egg, and beat until incorporated, about 30 seconds. Scrape down the bowl and do the same with the vanilla.

4 On low speed, add the dry ingredients and beat until just combined. Fold in the oats by hand. mixing just until there are no more pockets of flour or oats.

5 Form tablespoon-size lumps of dough into balls and place them 2 inches apart on the baking sheets. Bake in batches until crisp and lightly golden, about 15 minutes, rotating once so the cookies bake evenly. Let them cool completely on the baking sheets for maxiumum crispness. The cookies will stay crunchy all week in an airtight container at room temperature.

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Yorkshire Pudding

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Yorkshire Pudding

Ingredients
1 teaspoon kosher salt
1 cup all-purpose flour
1 1/4 cups milk
3 eggs, beaten
2 tablespoons chopped fresh thyme leaves
1/4 cup reserved pan fat from Sunday Roast Beef

Directions
*Cook's note: olive oil can replace cooking fat if none is available

Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.

Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!

Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

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Hokkaido Milk Bread

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Hokkaido Milk Bread

Makes one tall 9- x 4-inch loaf

For the tangzhong:

  • tablespoons water
  • tablespoons bread flour

For the rest:

  • 1/4 cup whole milk
  • 1 1/2 teaspoons active dry yeast
  • 2 3/4 cups (about 350 grams) bread flour
  • Scant 1 teaspoons salt
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • tablespoon sweetened condensed milk or milk powder (optional)
  • eggs, 1 for the dough and 1 for the egg wash
  • tablespoons butter, softened
  • splash milk or water, for the egg wash
  1. In a small saucepan, whisk together 6 tablespoons of water and 2 tablespoons of bread flour until no lumps remain. Heat the mixture over medium-low heat, whisking constantly. It should thicken to a gel-like consistency after just a few minutes. As soon as lines appear in the mixture when stirred, remove it from the heat and transfer it to a small, clean bowl. Let cool to room temperature.
  2. Next, heat the milk briefly to just above room temperature, about 110° F or lukewarm to the touch (I do this simply by microwaving it for 10 to 15 seconds). Sprinkle the yeast over the milk and set it aside for 5 to 10 minutes for the yeast to activate (you’ll see the milk start to foam).
  3. In the meantime, sift together the bread flour, salt, and sugar in a large bowl. In a smaller bowl or a measuring cup, whisk together the tangzhong, cream, condensed milk (or milk powder), and one egg.
  4. When it’s ready, add the yeast mixture to the wet ingredients, and whisk gently, just to incorporate. Make a well in the dry ingredients and pour in all of the wet ingredients. Stir with a wooden spoon until the mixture forms a loose, shaggy dough, then switch to using your hands. Knead for 4 to 5 minutes, or until the dough forms a semi-smooth ball. The dough will be quite sticky -- sprinkle flour over your hands and the dough as is necessary while you knead, but try to avoid over-flouring. (One tablespoon of flour should be enough.)
  5. Add the butter to the dough, one tablespoon at a time, kneading after each addition. Add the second tablespoon of butter only after the first has been evenly incorporated. The dough will be slippery and messy at this point, but just keep kneading (actually, it’s oddly satisfying) and it should eventually form a soft and pliable dough that’s easy to work with. Knead for an additional 4 to 5 minutes, or until the dough becomes smooth and elastic.
  6. Place the dough in a large bowl with plenty of room and cover with plastic wrap or a damp towel. Let proof for 1 to 2 hours, or until well doubled. Alternatively, you can let the dough proof overnight in the refrigerator, which I prefer. It gives extra time for the gluten to develop, and yields a better flavor, in my opinion. Plus, dividing the labor over two days makes the process much more manageable. The dough should be fine for up to 24 hours.
  7. Once the dough is doubled, turn it out and punch it down. Divide it into three or four equal pieces. For each piece, roll the dough out to a long oval. Fold the oval into thirds widthwise, then flatten again. Roll the dough up lengthwise, then place into the loaf pan. Repeat with remaining pieces.
  8. Let the dough proof again until nearly it’s doubled, another hour or so. After about 40 minutes, preheat the oven to 350° F. When the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake.
  9. Whisk your second egg with a splash of milk or water, and brush the egg wash over the dough. Bake for about 30 minutes, or until golden-brown on top. When it’s done, the bread will sound hollow when tapped. Let it cool briefly, then slice and enjoy!

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Zucchini Bread

Makes 1 loaf. Start to Finish: 1 Hour 15 Minutes

INGREDIENTS:

  • 1/2 cup neutral-flavored oil (canola, peanut or regular olive - not extra virgin)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 1/3 cups grated zucchini
  • Turbinado sugar, for garnish

DIRECTIONS:

1. Preheat oven to 350°F. Grease a loaf pan with nonstick cooking spray.

2. In a large bowl, whisk the oil with the sugar until well combined. Add the egg and vanilla; mix until fully incorporated.

3. Add the flour, cinnamon, baking powder and salt. Use a rubber spatula to mix the ingredients to combine. Fold in the shredded zucchini.

4. Pour the batter into the prepared loaf pan and sprinkle the top with turbinado sugar. Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 30 to 45 minutes. Cool completely before slicing.

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Brazilian Cheese Bread

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Brazilian Cheese Bread

Ingredients:

  • 2 cups tapioca flour
  • 1 cup whole milk
  • 1/2 cup unsalted butter
  • 1 teaspoon salt
  • 5 oz container of finely shredded Parmesan cheese
  • 2 eggs, at room temperature
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • Cooking spray (butter flavored)

Directions:

1. Preheat oven to 350 degrees. Grease the inside of a mini muffin tin with cooking spray.

2. In a medium sauce pan, combine butter, salt and milk. Bring to a low boil.

3. As soon as mixture boils, transfer it to a mixing bowl. Using an electric hand mixer or stand mixer, slowly add in tapioca flour. Be very careful because the mixture can spit out and it is hot.

4. Add in cheese, eggs, sugar and oil. Mixture will be the consistency of a wet bread dough. It'll be very sticky and moist.

5. Spoon dough into individual muffin tins to about 2/3 full.

6. Bake for 20-26 minutes. Puffs will start to puff right out of the tin and be golden brown on the tops.

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Honey Challah

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Honey Challah

Ingredients:

  • 3½ cups bread flour
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • ¾ cup warm water
  • 3 tablespoons honey
  • ⅓ cup canola oil
  • 3 eggs
  • 2 tablespoons milk

Directions:

1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour with the sugar and yeast.

2. Add the salt, water, honey, oil and 2 eggs. Mix on low until the dough starts to come together, about 4 minutes. Then increase the speed to medium and continue to mix until the dough is smooth, 3 minutes more.

3. Lightly grease a large bowl with nonstick spray, then transfer the dough to the bowl. Cover the bowl loosely with plastic wrap. Let the dough rise at room temperature until it has doubled in size, about 1 hour.

4. Place the dough on a lightly floured surface and divide it into thirds. Roll each piece into a rope, about 12 inches long.

5. Place the ropes side by side on a baking sheet lined with parchment paper. Pinch the ropes together at the top. Take the piece on the left, lift it up and cross it over the center piece. Lift the right piece and cross it over the top piece. Repeat until the dough is fully braided. Then pinch the ends together and tuck them under.

6. Cover the braided loaf loosely with plastic wrap. Let rise for 30 to 45 minutes. Meanwhile, preheat the oven to 375°.

7. In a small bowl, whisk the remaining egg with the milk. Brush the egg wash onto the entire loaf just before baking.

8. Bake the loaf until it’s deeply golden brown and fully cooked through, 40 to 50 minutes. Cool before slicing and serving.

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Chocolate Chip Cookies

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Chocolate Chip Cookies

Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips


Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

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