These cookies are the easiest and most straightforward recipe I've got: peanut butter + egg + sugar = delicious. In this case the paste made from the sugar and peanut butter constitutes the dough of the cookie that is held together by egg. If I use natural peanut butter, my theory is that the cookies will require slightly less of the sweetener (splenda cup-for-cup sweetener + splenda brown sugar in this case). I've found, in the past, when working with anything being removed from a recipe or any healthier take on a recipe is called for, flavor has to be added when flavor is removed, so I've decided to try a half batch of these guys with a little vanilla, perhaps to cut the fake sweetener taste.
Sugar-Free Peanut Butter Cookies
1 cup natural peanut butter, creamy-style
1/3 cup splenda brown sugar
1/3 cup splenda sweetener
1/2 tsp vanilla
1 egg yolk
I find the natural peanut butter, while it seems more liquid-y than regular peanut butter initially (especially if you're opening a new jar), it definitely requires less dry ingredients in the end, hence the volumetrically deficient sugar substitution and the use of only the yolk of the egg.
Mix everything together until a ball of dough forms. The dough should be stiff and easily hold its shape in your hand. For the first batch, I flattened balls of dough with a fork dipped in splenda (the same way I would with the normal recipe). However, something about cup-for-cup sweeteners seems to hinder the elasticity of the dough, making it puffy and crumbly rather than producing the thin, chewy cookie texture I like.
Now for the second batch, I flattened them with the palm of my hand, almost as flat as I could make them, then ran the tines of the fork across to get that familiar pattern (we do, after all, eat first with our eyes).
I cooked both batches for about 10 minutes on 325. This will require further experimentation with liquid ingredients to help the dough become less elastic when in contact with heat. I think the second batch, though, had a marginal measure of success. I see more recipes to come... definitely one with a little fat and flour. I think those may help.
Friday, May 29, 2009
Weekend Plans...
This weekend I'm thinking of going back to my roots with the savory and make a nice pot of soup, so maybe no news there, but sweets wise I decided, since I need to cut down on my sugar intake, and my dad's diabetic, why not try my hand at something delicious yet sugar free? Sure I could just substitute fake sweetener of some kind in a recipe, but you're either greatly increasing the density of your food or you're significantly decreasing the volume (based on whether you use a cup for cup sweetener or substitute individual packets). I keep thinking sugar-free cookies as these dense little balls (although my mom has made some delightfully tender ones before).
I think sugar-free baked goods require a re-imagining of the recipe altogether. We'll see what happens.
I think sugar-free baked goods require a re-imagining of the recipe altogether. We'll see what happens.
Thursday, May 28, 2009
Hot Cocoa and a brownie
My snack last night...
Some bittersweet chocolate chips heated with soymilk, a little vanilla, cocoa and a wee bit of sugar. Oh, and who needs marshmallows - this guy is 1/3 Amaretto :D
Some bittersweet chocolate chips heated with soymilk, a little vanilla, cocoa and a wee bit of sugar. Oh, and who needs marshmallows - this guy is 1/3 Amaretto :D
Tuesday, May 26, 2009
Practicing the Art of French Cooking: Chicken Chasseur and Brown Rice Risotto
So a friend on facebook showed me a link to a recipe for Chicken Chasseur as the savory dish this week. From a little research I've learned that "chasseur" means hunter, so the idea of this dish is an earthy chicken dish. To that end, most recipes I've since found leave the chicken bone-in and include mushrooms as a primary ingredient to the typically tomato-based sauce. Also, earthy herbs are frequently used, most commonly thyme. As all classic french country cooking goes, at least from my remedial knowledge of it, one should use what one has on hand.
Currently I don't have any thyme (or time... grad student at the end of the quarter oh snap!) but I do have some rosemary that will lend itself both to the sauce and the brown rice risotto I'm serving with it (it will be like a combination of french and italian country food). Furthermore, I have no qualms picking up mushrooms, and have most of the other ingredients for the sauce on hand: crushed tomatoes, onion, chicken broth and wine. I expect this to be a wonderful meal :D
Brown Rice Risotto
This is a healthier take on the classic italian dish. There is no cheese, so the creaminess comes directly from the rice and the incorporation of the chicken broth. Due to the length of time it takes to make the risotto, you should start and finish it before beginning the chicken.
2 tbsp butter
1/2 small onion, chopped finely
1 clove garlic
1 cup brown rice
1/2 tbsp fresh rosemary, chopped
1/2 cup dry white wine
4 cups chicken broth
Go ahead and put the chicken broth in a small pan and allow it to come just to a simmer.
Place the butter in a large pot over medium heat. Once it starts to sizzle, add the onions and cook until translucent. Add the garlic and rice, allowing the butter to coat the rice grains. Cook until the onion is brown and the rice is appearing translucent. The mixture should smell nutty.
Add the wine and cook, stirring constantly until the wine is fully absorbed. Next begin to add the broth, 1/2 cup at a time, until it is fully absorbed. The process, start to finish will take about 40 minutes. It won't be as intense as regular risotto because the rice will take time to absorb the liquid. Add a little liquid each time, stir and cover for a few minutes. Come back to it, uncover, let the liquid reduce, add some more and repeat.
It seems excessive, but because brown rice typically takes longer to cook in general, then specifically in risotto, it will take longer as well. If the mixture is too dry add a little more chicken broth or water, but the end result should be pleasant and creamy. You can certainly add about 1/2 cup grated parmesan cheese at this juncture, but for my purposes, serving the risotto with the chicken chasseur, I feel the cheese may be a bit out of place.
After about half of the liquid has been incorporated:
The final result:
not as creamy as regular risotto, but the texture and the healthiness win me over every time
Chicken Chasseur
1 tbsp olive oil
3 boneless chicken breasts
salt and pepper
1 tbsp butter
1 medium onion, chopped
2 garlic cloves
8oz cremini mushrooms, sliced
1/4 tsp salt
1/2 tbsp flour
1/3 cup dry white wine
6 oz (almost one can) chicken broth
8 oz crushed tomatoes
1 1/2 tsp rosemary
2 tbsp chopped parsley
Mise en-friggin-place
Start by getting a large pot or deep pan on medium-high heat. Add the oil and let that heat up as well. Season the chicken breasts with salt and pepper and cook in the oil until browned on both sides, about 6-8 minutes total. Remove the chicken breasts from the pan.
Add the butter and reduce the heat to medium low. Add the onion to the pan and cook until almost brown, about 12 minutes. Increase the heat to medium-high, and add the garlic and mushrooms. Cook until the mushrooms are brown, about 5 minutes. Add the flour and cook for an additional minute to remove that floury taste. Next, add the wine and cook until the sauce is smooth and the wine is incorporated. Add the broth, tomatoes, rosemary, and 1/2 tsp salt.
Once everything is mixed in, add the chicken along with any delicious juices that may have accumulated. Cover and simmer for about 10 minutes longer until the chicken is cooked through. Finish the sauce with the chopped parsley, and a pat of butter for good measure :D Serve with the brown rice risotto.
Now that is what I call dinner... (and yes I waaay over-sauced but it's just so darned good)
Currently I don't have any thyme (or time... grad student at the end of the quarter oh snap!) but I do have some rosemary that will lend itself both to the sauce and the brown rice risotto I'm serving with it (it will be like a combination of french and italian country food). Furthermore, I have no qualms picking up mushrooms, and have most of the other ingredients for the sauce on hand: crushed tomatoes, onion, chicken broth and wine. I expect this to be a wonderful meal :D
Brown Rice Risotto
This is a healthier take on the classic italian dish. There is no cheese, so the creaminess comes directly from the rice and the incorporation of the chicken broth. Due to the length of time it takes to make the risotto, you should start and finish it before beginning the chicken.
2 tbsp butter
1/2 small onion, chopped finely
1 clove garlic
1 cup brown rice
1/2 tbsp fresh rosemary, chopped
1/2 cup dry white wine
4 cups chicken broth
Go ahead and put the chicken broth in a small pan and allow it to come just to a simmer.
Place the butter in a large pot over medium heat. Once it starts to sizzle, add the onions and cook until translucent. Add the garlic and rice, allowing the butter to coat the rice grains. Cook until the onion is brown and the rice is appearing translucent. The mixture should smell nutty.
Add the wine and cook, stirring constantly until the wine is fully absorbed. Next begin to add the broth, 1/2 cup at a time, until it is fully absorbed. The process, start to finish will take about 40 minutes. It won't be as intense as regular risotto because the rice will take time to absorb the liquid. Add a little liquid each time, stir and cover for a few minutes. Come back to it, uncover, let the liquid reduce, add some more and repeat.
It seems excessive, but because brown rice typically takes longer to cook in general, then specifically in risotto, it will take longer as well. If the mixture is too dry add a little more chicken broth or water, but the end result should be pleasant and creamy. You can certainly add about 1/2 cup grated parmesan cheese at this juncture, but for my purposes, serving the risotto with the chicken chasseur, I feel the cheese may be a bit out of place.
After about half of the liquid has been incorporated:
The final result:
not as creamy as regular risotto, but the texture and the healthiness win me over every time
Chicken Chasseur
1 tbsp olive oil
3 boneless chicken breasts
salt and pepper
1 tbsp butter
1 medium onion, chopped
2 garlic cloves
8oz cremini mushrooms, sliced
1/4 tsp salt
1/2 tbsp flour
1/3 cup dry white wine
6 oz (almost one can) chicken broth
8 oz crushed tomatoes
1 1/2 tsp rosemary
2 tbsp chopped parsley
Mise en-friggin-place
Start by getting a large pot or deep pan on medium-high heat. Add the oil and let that heat up as well. Season the chicken breasts with salt and pepper and cook in the oil until browned on both sides, about 6-8 minutes total. Remove the chicken breasts from the pan.
Add the butter and reduce the heat to medium low. Add the onion to the pan and cook until almost brown, about 12 minutes. Increase the heat to medium-high, and add the garlic and mushrooms. Cook until the mushrooms are brown, about 5 minutes. Add the flour and cook for an additional minute to remove that floury taste. Next, add the wine and cook until the sauce is smooth and the wine is incorporated. Add the broth, tomatoes, rosemary, and 1/2 tsp salt.
Once everything is mixed in, add the chicken along with any delicious juices that may have accumulated. Cover and simmer for about 10 minutes longer until the chicken is cooked through. Finish the sauce with the chopped parsley, and a pat of butter for good measure :D Serve with the brown rice risotto.
Now that is what I call dinner... (and yes I waaay over-sauced but it's just so darned good)
Monday, May 25, 2009
Advanced Brownie Theory - Gluten-Free Brownies
So in preparation for some gluten-free treats this weekend, I decided to experiment and develop my own brownie recipe that is kind of an amalgam of Alton Brown's theory, Ina Garten's practice, and my own experience with the world's best chocolate chip cookies. These are definitely not the One Bowl Brownies of yore... these guys are the mother of all brownies.
You see, for me, brownies have to be fudgey and rich. If I want cake-like brownies (or anything cake-like for that matter) I'll just make a cake and call it a day. Brownies, though, can be so much more. I used bittersweet chocolate in the hopes of getting a rich flavor, enhanced that with cocoa powder and instant coffee granules. I'm not a big fan of chunks in just about anything (I kind of like uniform texture in baked goods / desserts) but I added some chopped semisweet chocolate that should just melt into the batter creating these pockets of wonderful all over the place.
Bittersweet Chocolate Brownies
8 oz bittersweet chocolate chips (I used ghirardelli)
1/2 cup (1 stick) butter
4 eggs
1 1/2 tsp instant coffee granules
1/2 cup sugar
1/2 cup brown sugar
3/4 cup brown rice flour
1 cup cocoa powder
1/2 tsp salt
1 1/2 tsp vanilla
Butter an 8 x 8 square pan pan, and line with a single sheet of parchment paper for easy removal. Preheat oven to 300. Get ready for AMAZING.
In a double boiler, melt the butter and chocolate chips. Take it off the heat and let it cool for about 5 minutes or so.
Mix the eggs first; they should be pale yellow and have an even consistency. Then sift/whisk the sugars, flour, cocoa powder, and salt together. While mixing, slowly add the dry ingredients to the eggs; the batter will be thick. Then add the vanilla and finally add the butter/chocolate mixture slowly, stirring all the while to ensure even incorporation. Pour into the pan, and bake for 45 minutes or until a toothpick inserted in the center comes out with just a wee bit of crumb on it (I start checking at 35 minutes). Definitely do not over bake these guys.
Lift the parchment out of the pan and cut while still warm. Then, let them cool completely. (Alton Brown uses a pizza cutter to avoid mashing and, if you have one, I highly recommend its use as well). Either way, cut them before they cool.
Let's count the ways I messed up my own recipe, shall we? 1.) I inadvertently doubled the amount of coffee when I made it. 2.) I left out the vanilla, realized it, pulled the brownies out after cooking for like a minute, stirred it in the pan.
Even with those mistakes, these guys turned out amazingly delicious (and actually the coffee thing just made them coffee-chocolate brownies - originally the coffee serves only to enhance the chocolate flavor, not to provide a flavor profile of its own). Oh and to make non-gluten-free brownies, just substitute all-purpose flour for the brown rice flour. This was a huge success; I now have my very own brownie recipe!
You see, for me, brownies have to be fudgey and rich. If I want cake-like brownies (or anything cake-like for that matter) I'll just make a cake and call it a day. Brownies, though, can be so much more. I used bittersweet chocolate in the hopes of getting a rich flavor, enhanced that with cocoa powder and instant coffee granules. I'm not a big fan of chunks in just about anything (I kind of like uniform texture in baked goods / desserts) but I added some chopped semisweet chocolate that should just melt into the batter creating these pockets of wonderful all over the place.
Bittersweet Chocolate Brownies
8 oz bittersweet chocolate chips (I used ghirardelli)
1/2 cup (1 stick) butter
4 eggs
1 1/2 tsp instant coffee granules
1/2 cup sugar
1/2 cup brown sugar
3/4 cup brown rice flour
1 cup cocoa powder
1/2 tsp salt
1 1/2 tsp vanilla
Butter an 8 x 8 square pan pan, and line with a single sheet of parchment paper for easy removal. Preheat oven to 300. Get ready for AMAZING.
In a double boiler, melt the butter and chocolate chips. Take it off the heat and let it cool for about 5 minutes or so.
Mix the eggs first; they should be pale yellow and have an even consistency. Then sift/whisk the sugars, flour, cocoa powder, and salt together. While mixing, slowly add the dry ingredients to the eggs; the batter will be thick. Then add the vanilla and finally add the butter/chocolate mixture slowly, stirring all the while to ensure even incorporation. Pour into the pan, and bake for 45 minutes or until a toothpick inserted in the center comes out with just a wee bit of crumb on it (I start checking at 35 minutes). Definitely do not over bake these guys.
Lift the parchment out of the pan and cut while still warm. Then, let them cool completely. (Alton Brown uses a pizza cutter to avoid mashing and, if you have one, I highly recommend its use as well). Either way, cut them before they cool.
Let's count the ways I messed up my own recipe, shall we? 1.) I inadvertently doubled the amount of coffee when I made it. 2.) I left out the vanilla, realized it, pulled the brownies out after cooking for like a minute, stirred it in the pan.
Even with those mistakes, these guys turned out amazingly delicious (and actually the coffee thing just made them coffee-chocolate brownies - originally the coffee serves only to enhance the chocolate flavor, not to provide a flavor profile of its own). Oh and to make non-gluten-free brownies, just substitute all-purpose flour for the brown rice flour. This was a huge success; I now have my very own brownie recipe!
Sunday, May 24, 2009
Banana-Coffee 'Latte'
Trying to kick that expensive coffee habit?
Wanting to get more fruit in your diet?
Well I've got just the beverage for you!
Banana-Coffee 'Latte'
1 medium-sized banana
3/4 cup coffee (strength is all on you)
3/4 cup milk or soy milk
a touch of maple syrup, sugar, or faux sugar (I use 1 packet of truvia stevia-based sweetener)
Chunk up the banana into a blender. Add the coffee and blend until smooth, then add the soy milk and sweetener and pulse a couple times. Don't throw everything in together, the banana won't always get properly blended and integrated.
It's even frothy like a latte should be...
Much like the banana muffins that used espresso, this drink makes use of the surprisingly wonderful banana-coffee combo. It's a pretty decent breakfast, especially for those not accustomed to eating much for breakfast (I would have granola bar with it or something, personally). The banana makes the drink thick and luscious, the milk is there for creaminess, and coffee adds wonderful caffeine. In short, what's not to love? This is ideal for people wanting to cut back on the purchased coffee due to calories or financial straits (like being a student). I plan on taking one of these to class every day this week. YUM!
Wanting to get more fruit in your diet?
Well I've got just the beverage for you!
Banana-Coffee 'Latte'
1 medium-sized banana
3/4 cup coffee (strength is all on you)
3/4 cup milk or soy milk
a touch of maple syrup, sugar, or faux sugar (I use 1 packet of truvia stevia-based sweetener)
Chunk up the banana into a blender. Add the coffee and blend until smooth, then add the soy milk and sweetener and pulse a couple times. Don't throw everything in together, the banana won't always get properly blended and integrated.
It's even frothy like a latte should be...
Much like the banana muffins that used espresso, this drink makes use of the surprisingly wonderful banana-coffee combo. It's a pretty decent breakfast, especially for those not accustomed to eating much for breakfast (I would have granola bar with it or something, personally). The banana makes the drink thick and luscious, the milk is there for creaminess, and coffee adds wonderful caffeine. In short, what's not to love? This is ideal for people wanting to cut back on the purchased coffee due to calories or financial straits (like being a student). I plan on taking one of these to class every day this week. YUM!
Thursday, May 21, 2009
Memorial Weekend
Well, with the extra day off, I can definitely get some work, and some cooking done this weekend. I'm still not sure what to do for dinner on either Sunday or Monday night, but I definitely know I want brownies... probably gluten-free brownies at that, since I haven't made anything for Kath in quite some time. Be prepared, deliciousness to come.
Monday, May 18, 2009
Cilantro Chicken
Wow... just wow. Not to toot my own horn, but I've kinda out done myself with this meal.
I started with some carrot broad noodles. I've made faux noodles before, out of thinly sliced cabbage, but I figured, since I wanted a broader noodle (and not have to worry about what to do with the rest of the cabbage) why not use carrots? I sauteed them in a little bit of oil, garlic and soy sauce and just... wow. I'm not even one to like carrots (not a big fan of the flavor), but roasted or in soup or something to that effect I'm totally down with. And these were awesome.
Then came the chicken. I had a package of chicken thighs (very friendly on the budget-minded) marinating over night. I added some red and green pepper and cooked it all with the sauce, added some cilantro at the very end and everything just came together. I owe Rebecca B for the inspiration to make this dish... but wow, I think I'm in love (and feeling waaay more confidant in my asian food repertoire).
Carrot Broad Noodles
2 carrots
1 tbsp vegetable oil
1 garlic clove
splash of soy sauce
Take a long vegetable peeler and peel the carrots into "noodles." Like so:
In a large non-stick skillet heat the oil over medium heat and add the garlic. Once it starts sizzling, add the carrots. It will seem dry once they absorb the oil, so then add the soy sauce, this will also add some flavor. Cook for about 5 - 10 minutes. Taste for doneness - I like them just barely al dente so that all of the real crunch is gone. And there you have it, a delicious low carb, healthy alternative to traditional noodles.
Cilantro Chicken
The chicken thighs from last night :P
1/2 red bell pepper
1 green bell pepper
1/2 bunch cilantro, chopped
In the same skillet as above, add a little more oil, and all of the chicken, reserving the remaining marinade. SLice the peppers and set aside. Once the chicken begins cooking on one side, turn it over and add the peppers on top. Once it seems cooked on the bottom (a total of maybe 10 minutes) add the remaining marinade. Cover and cook about 15 minutes longer, stirring occasionally. Once the time is up, uncover, and cook for about 5 minutes, add the cilantro and cook for 5-10 minutes longer, until the sauce is cooked down to a nice thick glaze. Serve on top of the carrot noodles and enjoy!
I started with some carrot broad noodles. I've made faux noodles before, out of thinly sliced cabbage, but I figured, since I wanted a broader noodle (and not have to worry about what to do with the rest of the cabbage) why not use carrots? I sauteed them in a little bit of oil, garlic and soy sauce and just... wow. I'm not even one to like carrots (not a big fan of the flavor), but roasted or in soup or something to that effect I'm totally down with. And these were awesome.
Then came the chicken. I had a package of chicken thighs (very friendly on the budget-minded) marinating over night. I added some red and green pepper and cooked it all with the sauce, added some cilantro at the very end and everything just came together. I owe Rebecca B for the inspiration to make this dish... but wow, I think I'm in love (and feeling waaay more confidant in my asian food repertoire).
Carrot Broad Noodles
2 carrots
1 tbsp vegetable oil
1 garlic clove
splash of soy sauce
Take a long vegetable peeler and peel the carrots into "noodles." Like so:
In a large non-stick skillet heat the oil over medium heat and add the garlic. Once it starts sizzling, add the carrots. It will seem dry once they absorb the oil, so then add the soy sauce, this will also add some flavor. Cook for about 5 - 10 minutes. Taste for doneness - I like them just barely al dente so that all of the real crunch is gone. And there you have it, a delicious low carb, healthy alternative to traditional noodles.
Cilantro Chicken
The chicken thighs from last night :P
1/2 red bell pepper
1 green bell pepper
1/2 bunch cilantro, chopped
In the same skillet as above, add a little more oil, and all of the chicken, reserving the remaining marinade. SLice the peppers and set aside. Once the chicken begins cooking on one side, turn it over and add the peppers on top. Once it seems cooked on the bottom (a total of maybe 10 minutes) add the remaining marinade. Cover and cook about 15 minutes longer, stirring occasionally. Once the time is up, uncover, and cook for about 5 minutes, add the cilantro and cook for 5-10 minutes longer, until the sauce is cooked down to a nice thick glaze. Serve on top of the carrot noodles and enjoy!
Sunday, May 17, 2009
Salad and Tomorrow's Dinner
I've eaten like crap this weekend... so for dinner I made some herb roasted chicken breasts (for my roommates), my roommate Brittany made roasted potatoes, and I made a delightful salad:
I've forgotten how delicious just plain old salad can be. I tend to purchase bag salad and it's so wasteful. This was a good reminder of how much better just purchasing a head of lettuce and some veggies (I love spicy radishes) can be, how much longer they'll last, and how much cheaper they are by comparison (especially if I use them before they have a chance to go bad). I've been liking this simple vinegarette I borrowed and have since appropriated from a restaurant I used to work at. I need to measure out the ingredients some time, but it's a mustard vinegarette... it's spicy and really flavorful. The leftovers of the salad will make for a delicious lunch tomorrow.
Dinner tomorrow is going to be my take on cilantro chicken. I already have some chicken thighs marinating:
...In about 1/3 cup soy sauce, 1/4 cup rice vinegar, 2-3 tbsp sesame oil, 1 tsp sambal olek or similar chili garlic paste, 3 chopped green onions, 1 crushed clove of garlic, and 1 1/2 tsp dark brown sugar. If I had ginger I'd throw some of that in as well. In general (if you take out the brown sugar, reduce the sambal, and add a little fish sauce) this is a great all around asian marinade for veggies/salmon/chicken, but the sweet spiciness in this variation should lend itself well to the massive amount of cilantro I'll add to it tomorrow when it's cooking. I plan on shredding some carrots to get the effect of a broad noodle (way healthier/less carbs than actual broad noodles) and adding some green and red peppers into the mix as well.
It should be a wonderfully colorful meal.
I've forgotten how delicious just plain old salad can be. I tend to purchase bag salad and it's so wasteful. This was a good reminder of how much better just purchasing a head of lettuce and some veggies (I love spicy radishes) can be, how much longer they'll last, and how much cheaper they are by comparison (especially if I use them before they have a chance to go bad). I've been liking this simple vinegarette I borrowed and have since appropriated from a restaurant I used to work at. I need to measure out the ingredients some time, but it's a mustard vinegarette... it's spicy and really flavorful. The leftovers of the salad will make for a delicious lunch tomorrow.
Dinner tomorrow is going to be my take on cilantro chicken. I already have some chicken thighs marinating:
...In about 1/3 cup soy sauce, 1/4 cup rice vinegar, 2-3 tbsp sesame oil, 1 tsp sambal olek or similar chili garlic paste, 3 chopped green onions, 1 crushed clove of garlic, and 1 1/2 tsp dark brown sugar. If I had ginger I'd throw some of that in as well. In general (if you take out the brown sugar, reduce the sambal, and add a little fish sauce) this is a great all around asian marinade for veggies/salmon/chicken, but the sweet spiciness in this variation should lend itself well to the massive amount of cilantro I'll add to it tomorrow when it's cooking. I plan on shredding some carrots to get the effect of a broad noodle (way healthier/less carbs than actual broad noodles) and adding some green and red peppers into the mix as well.
It should be a wonderfully colorful meal.
Espresso Cupcakes with Coconut Frosting...
And yes, I totally cheated on the frosting :-/ But it worked out really really well! :-)
Espresso Cupcakes
makes 1 dozen (actually, it *should* make one dozen, I just over fill my muffin tin and get, like, 10)
1/2 cup butter, room temperature
1/3 cup granulate sugar
1/3 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 tbsp instant espresso powder
Preheat oven to 350 degrees and line 12 muffin cups with paper/foil liners.
For starters, cream the butter and sugars until creamy (this can take a while by hand, trust me). Then add the eggs, one at time, beating well after each addition. Finally, mix in the vanilla.
In a separate bowl whisk the flour, baking powder, and salt together. In yet another bowl dissolve the espresso powder into the milk. Beat the flour into the butter mixture alternately with the milk in 3 additions (always beginning and ending with the dry ingredients).
Fill the muffin cups and bake, at 350, for 18 - 20 minutes until brown and they pass the toothpick test (insert one in the center of a cupcake and it should come out clean). Let cool for 5 minutes in the pan, then remove to allow to cool completely.
For the frosting: (and in retrospect this makes waaay too much frosting for 12 cupcakes, so I'd half it in the future)
1 can of coconut milk
16 oz canister of vanilla frosting
confectioners sugar
This was just eye-balled. I cooked the coconut milk down for about 25 minutes (it measured a cup in the end). I then mixed about 1/3 cup of it with maybe 1/2 cup confectioner's sugar, to give it more body, then mixed in only about half of the container of frosting. It was pretty wasteful an experiment, actually, but the result was nice and tastey.
Pretty darned delicious. The frosting was good, appropriately coconut-y, but the consistency was a little soft, more like a meringue than a frosting, no that that's a bad thing at all. In the future, when I get a mixer, I'm going to make the best darned coconut frosting ever.
Espresso Cupcakes
makes 1 dozen (actually, it *should* make one dozen, I just over fill my muffin tin and get, like, 10)
1/2 cup butter, room temperature
1/3 cup granulate sugar
1/3 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 tbsp instant espresso powder
Preheat oven to 350 degrees and line 12 muffin cups with paper/foil liners.
For starters, cream the butter and sugars until creamy (this can take a while by hand, trust me). Then add the eggs, one at time, beating well after each addition. Finally, mix in the vanilla.
In a separate bowl whisk the flour, baking powder, and salt together. In yet another bowl dissolve the espresso powder into the milk. Beat the flour into the butter mixture alternately with the milk in 3 additions (always beginning and ending with the dry ingredients).
Fill the muffin cups and bake, at 350, for 18 - 20 minutes until brown and they pass the toothpick test (insert one in the center of a cupcake and it should come out clean). Let cool for 5 minutes in the pan, then remove to allow to cool completely.
For the frosting: (and in retrospect this makes waaay too much frosting for 12 cupcakes, so I'd half it in the future)
1 can of coconut milk
16 oz canister of vanilla frosting
confectioners sugar
This was just eye-balled. I cooked the coconut milk down for about 25 minutes (it measured a cup in the end). I then mixed about 1/3 cup of it with maybe 1/2 cup confectioner's sugar, to give it more body, then mixed in only about half of the container of frosting. It was pretty wasteful an experiment, actually, but the result was nice and tastey.
Pretty darned delicious. The frosting was good, appropriately coconut-y, but the consistency was a little soft, more like a meringue than a frosting, no that that's a bad thing at all. In the future, when I get a mixer, I'm going to make the best darned coconut frosting ever.
Friday, May 15, 2009
This Weekend...
This weekend will likely entail some delightful goodies. I haven't made something sweet lately, so I'm going to try my hand at cupcakes. My inspiration for these guys is the time I've spent in Italy. Gelateria's are everywhere, and my favorite combination of flavors was always coffee and coconut. It may sound strange, but the sweet nuttiness of coconut really brings out coffee's natural nuttiness; they compliment each other really well. That said, I'm planning some coffee flavored cupcakes with coconut frosting. The frosting will be tricky since I don't have a mixer of any kind on hand. I may have to cheat a little, but we'll see.
On a savory note, my friend Rebecca B came back with the most delicious cilantro chicken the other night. She made it after we had a wonderful cilantro chicken dish at a local chinese restaurant. I'm definitely going to try and remake it--here's hoping it's as magical... it's kind of a weird mexican/asian fusion... bot oh so amazing...
recipes/experiences to come :P
On a savory note, my friend Rebecca B came back with the most delicious cilantro chicken the other night. She made it after we had a wonderful cilantro chicken dish at a local chinese restaurant. I'm definitely going to try and remake it--here's hoping it's as magical... it's kind of a weird mexican/asian fusion... bot oh so amazing...
recipes/experiences to come :P
Tuesday, May 12, 2009
Re-Refried Beans
Okay, now I'm happy with the recipe (although again, so much of this recipe belongs to my friend Thena, I only made up the amounts and some of the ingredients... it's all in keeping with her original idea).
Refried Beans
1 tbsp olive oil
1/2 a large onion, finely chopped
2 garlic cloves, minced
1/2 chipotle pepper (optional, provides well-rounded heat, add more if you like)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 4 oz can diced green chiles, liquid and all
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
3/4 cup chicken stock
FIrst things first, preheat a medium sized pot over medium heat with the olive oil. Once it's nice and toasty, add the onion. Cook over medium heat for about 15 minutes, the onion should be nearly brown. Add the garlic, chipotle, cumin, salt and pepper. Cook for another 5 minutes. Add the green chiles and cook for another 5 minutes. That will get you to this stage:
Next add the beans and cook for about 10 minutes longer. It seems like a long time cooking, but the beans need to warm through and start to cook themselves.
Finally, use a potato masher, or whatever mashing/pureeing weapon of choice you have and mash the hell out of the beans. Even with a masher the texture isn't uniform, but I try to go for a smooth consistency with the occasional chunk of beans as best as I can. Now add the chicken stock and cook the mixture down for about 5 - 10 minutes more. I like my refried beans creamy, not liquidy.
See? I told you they don't take a great picture, but they're delicious. I think some of these guys are going over some brown rice tomorrow, with some salsa, avocado, and a fried egg :D
Refried Beans
1 tbsp olive oil
1/2 a large onion, finely chopped
2 garlic cloves, minced
1/2 chipotle pepper (optional, provides well-rounded heat, add more if you like)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 4 oz can diced green chiles, liquid and all
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
3/4 cup chicken stock
FIrst things first, preheat a medium sized pot over medium heat with the olive oil. Once it's nice and toasty, add the onion. Cook over medium heat for about 15 minutes, the onion should be nearly brown. Add the garlic, chipotle, cumin, salt and pepper. Cook for another 5 minutes. Add the green chiles and cook for another 5 minutes. That will get you to this stage:
Next add the beans and cook for about 10 minutes longer. It seems like a long time cooking, but the beans need to warm through and start to cook themselves.
Finally, use a potato masher, or whatever mashing/pureeing weapon of choice you have and mash the hell out of the beans. Even with a masher the texture isn't uniform, but I try to go for a smooth consistency with the occasional chunk of beans as best as I can. Now add the chicken stock and cook the mixture down for about 5 - 10 minutes more. I like my refried beans creamy, not liquidy.
See? I told you they don't take a great picture, but they're delicious. I think some of these guys are going over some brown rice tomorrow, with some salsa, avocado, and a fried egg :D
Sunday, May 10, 2009
Refried beans
This was not a fail, by any means,
these fried and refried, refried beans.
But that's not to say I'm comfortable or satisfied with the recipe just yet.
I asked my delightful friend Daoine (pronounced Thena) about her recipe. Basically they both started off with sauteeing finely chopped onion until brown, adding garlic, salt, pepper and two cans of beans. I used black beans, but she prefers kidney beans. I then added about 1/2 cup or so of chicken stock and cooked it over medium heat. Once the stock was bubbly, I mashed it all and cooked it down for about another five minutes. Finally, I added a wee bit more salt, some cumin, and some adobo sauce from a can of chipotles.
The flavor was good, the mixture was a bit dry, and the appearance was atrocious (I mean, it's not like refried beans ever look really appealing, but mashed black beans, in particular, turn into his dark grey, wholly unattractive creature). After comparing notes with Daoine, one main difference I discovered was that she added a can of green chiles to her beans. This would certainly make up for the slight dryness of my beans.
So for next time (likely later this week) there will be a recipe for some delicious refried beans (which will probably be eaten with brown rice, salsa, and maybe, just maybe, a fried egg ). Until next time...
these fried and refried, refried beans.
But that's not to say I'm comfortable or satisfied with the recipe just yet.
I asked my delightful friend Daoine (pronounced Thena) about her recipe. Basically they both started off with sauteeing finely chopped onion until brown, adding garlic, salt, pepper and two cans of beans. I used black beans, but she prefers kidney beans. I then added about 1/2 cup or so of chicken stock and cooked it over medium heat. Once the stock was bubbly, I mashed it all and cooked it down for about another five minutes. Finally, I added a wee bit more salt, some cumin, and some adobo sauce from a can of chipotles.
The flavor was good, the mixture was a bit dry, and the appearance was atrocious (I mean, it's not like refried beans ever look really appealing, but mashed black beans, in particular, turn into his dark grey, wholly unattractive creature). After comparing notes with Daoine, one main difference I discovered was that she added a can of green chiles to her beans. This would certainly make up for the slight dryness of my beans.
So for next time (likely later this week) there will be a recipe for some delicious refried beans (which will probably be eaten with brown rice, salsa, and maybe, just maybe, a fried egg ). Until next time...
Thursday, May 7, 2009
Plans plans plans...
So with Anne coming into town to visit I definitely have to cook some this weekend! Sure, we'll go out a bit and enjoy Athens, but I'm definitely making brunch on Sunday... there's no way around that.
Asparagus quiche for sure, but what else? Fresh fruit? Always good. Something potato-y? Maybe some homemade latkes with sour cream. Yes, that will do nicely. And, as an added bonus, I'm breaking out the Bloody Mary from a few weeks ago.
I've got some old bananas that need to be used as well so I'll probably turn those guys into muffins for Saturday's breakfast. Nothing to fancy, I have to have time to enjoy the wonder of Anne :-D
Asparagus quiche for sure, but what else? Fresh fruit? Always good. Something potato-y? Maybe some homemade latkes with sour cream. Yes, that will do nicely. And, as an added bonus, I'm breaking out the Bloody Mary from a few weeks ago.
I've got some old bananas that need to be used as well so I'll probably turn those guys into muffins for Saturday's breakfast. Nothing to fancy, I have to have time to enjoy the wonder of Anne :-D
Tuesday, May 5, 2009
YUM! Whiskey Sours
So in my continued desire to master some basic mixology skills for life next year with my friend Ali, I've decided tonight to try my hand at homemade sours mix.
It turns out it's quite easy. Just a simple syrup and some fresh squeezed lemon/ lime juice. I can't believe, in fact, how anyone would purchase this when it's so easy and quick to make!
Homemade Sours Mix
I love ratio recipes:
2 parts juice : 3 parts simple syrup.
I used slightly over 1 cup of juice made from 4 lemons and 2 limes (lemon with a hint of lime offers a nice balance). So, the way this works out, if you have roughly 1 cup of juice, you need about 1.5 cups of simple syrup which breaks down into 3/4 cup sugar and 3/4 cup water. Dissolve the sugar in the water and bring to just a boil. Remove from heat and let it cool. Add the juice and you're done - time to get your drink on.
I hope you approve of my sours mix container... reuse is better than recycling after all :-)
Whiskey Sours are my new fave.
Sunday, May 3, 2009
Cinnamon Rolls
OF MAGIC!!!
Cinnamon Rolls
2 packages of active dry yeast
1/2 cup hot water
1 tablespoon sugar
Dissolve the yeast with the sugar in the water (I use my wrist to check the water - about 110 degrees). Let it sit for about 5 minutes or so.
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup mashed potatoes
So I prepare the mashed potatoes in advance with just some butter and milk. Taste doesn't matter terribly much because it's the starch we're after (but don't use left over sour cream and chive mashed potatoes :P) Heat the butter and milk until the butter is melted. It is probably too warm to add directly to the yeast mixture, so whisk in the potatoes to cool it down. Add to the yeast mixture using a dough hook attachment (or a fork works well too).
1/2 cup sugar
1 egg
1 teaspoon salt
After the milk and yeast mixtures are incorporated, add the sugar slowly, followed by the egg and the salt.
4 1/2 cups flour
Start by mixing in 2 cups of the flour, the dough should still be really liquidy, just thick. Add the rest of the flour in slowly, about a 1/2 cup at a time. I typically reserve the last 1/2 cup of flour an sprinkle it on the counter. Turn the dough sans the last 1/2 cup of flour out onto a floured surface and knead the dough, incorporating in the last of the flour. It shouldn't take long, and don't over knead, stop when the dough no longer sticks to your fingers.
1/2 cup butter, softened
1 1/2 cups sugar
2 tbsp cinnamon
Set the dough in an oiled bowl in a dry place (the oven works great) for about an hour. The dough should be doubled inside. Roll out the dough into a large rectangle (I think the measurements are twice as long as it is wide so like 12 x 24 inches?). Spread 1 stick of softened (and I mean REALLY soft) butter over the dough and sprinkle with a mixture of 1 1/2 cups sugar and 2 tsp cinnamon (mixed together, and feel free to use brown sugars as well, just keep it predominately white sugar and no more than 1 1/2 cups). Roll up, carefully, and slice into 1 1/2 inch rolls. One recipe makes for a rather packed 9 x 13 pan, but you want them in there tight. Either way, butter the pan... trust me. Cover these guys in a damp towel and let rise even more (until they reach the top of the pan). Bake at 350 degrees for about 18 minutes, but check after 15 to be safe.
Frosting? Not that these guys need it, but confectioner's sugar, a little vanilla and a little milk will go a loooong way.
Cinnamon Rolls
2 packages of active dry yeast
1/2 cup hot water
1 tablespoon sugar
Dissolve the yeast with the sugar in the water (I use my wrist to check the water - about 110 degrees). Let it sit for about 5 minutes or so.
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup mashed potatoes
So I prepare the mashed potatoes in advance with just some butter and milk. Taste doesn't matter terribly much because it's the starch we're after (but don't use left over sour cream and chive mashed potatoes :P) Heat the butter and milk until the butter is melted. It is probably too warm to add directly to the yeast mixture, so whisk in the potatoes to cool it down. Add to the yeast mixture using a dough hook attachment (or a fork works well too).
1/2 cup sugar
1 egg
1 teaspoon salt
After the milk and yeast mixtures are incorporated, add the sugar slowly, followed by the egg and the salt.
4 1/2 cups flour
Start by mixing in 2 cups of the flour, the dough should still be really liquidy, just thick. Add the rest of the flour in slowly, about a 1/2 cup at a time. I typically reserve the last 1/2 cup of flour an sprinkle it on the counter. Turn the dough sans the last 1/2 cup of flour out onto a floured surface and knead the dough, incorporating in the last of the flour. It shouldn't take long, and don't over knead, stop when the dough no longer sticks to your fingers.
1/2 cup butter, softened
1 1/2 cups sugar
2 tbsp cinnamon
Set the dough in an oiled bowl in a dry place (the oven works great) for about an hour. The dough should be doubled inside. Roll out the dough into a large rectangle (I think the measurements are twice as long as it is wide so like 12 x 24 inches?). Spread 1 stick of softened (and I mean REALLY soft) butter over the dough and sprinkle with a mixture of 1 1/2 cups sugar and 2 tsp cinnamon (mixed together, and feel free to use brown sugars as well, just keep it predominately white sugar and no more than 1 1/2 cups). Roll up, carefully, and slice into 1 1/2 inch rolls. One recipe makes for a rather packed 9 x 13 pan, but you want them in there tight. Either way, butter the pan... trust me. Cover these guys in a damp towel and let rise even more (until they reach the top of the pan). Bake at 350 degrees for about 18 minutes, but check after 15 to be safe.
Frosting? Not that these guys need it, but confectioner's sugar, a little vanilla and a little milk will go a loooong way.
Friday, May 1, 2009
Roasted Garlic
This is such a wonderful tool.
I'm going to a friend's place for what I'm sure will be a delicious spaghetti dinner and offered to bring some anti pasta. I kinda failed at the rest of the anti pasta (ie failing to run by the store and get it, but I did pick up some extra heads of garlic. A little olive oil, salt, and water or broth and you're good to go.
Roasted Garlic
? heads of garlic
1 tsp or so of olive oil (eye ball it) per head
salt
water (or broth or white wine)
pepper
(rosemary? sure, if you've got some laying around)
First, Preheat oven to 450 degrees
Next, peel as much of the extra, papery layers of skin off of the head(s) of garlic. Cut the top 1/2 inch or so of the heads off to expose the garlicky innards. I even ran my knife along the outside to get outer cloves of garlic exposed. Drizzle each head with some olive oil, and sprinkle with the salt and pepper (and chopped rosemary if you've got it). Then add a little water, broth or wine to the pan (let's say about a 1/2 cup).
Place in a preheated 450 degree oven for 45 minutes or until the garlic is soft (pierce with a fork to see) and brown (semi-caramelized). I expect this deliciousness to be spread on some toasted bread or already garlicked bread... I may even mix some with some noodles.
Oh, and other applications? Folded into mashed potatoes = DELICIOUS; whisked into a sauce = AMAZING; cloves roasted with chicken = HAPPENING THIS WEEKEND, along with trying my hand at some chewy oatmeal chocolate chip cookies, and you'll get my recipe for cinnamon rolls :)
I'm going to a friend's place for what I'm sure will be a delicious spaghetti dinner and offered to bring some anti pasta. I kinda failed at the rest of the anti pasta (ie failing to run by the store and get it, but I did pick up some extra heads of garlic. A little olive oil, salt, and water or broth and you're good to go.
Roasted Garlic
? heads of garlic
1 tsp or so of olive oil (eye ball it) per head
salt
water (or broth or white wine)
pepper
(rosemary? sure, if you've got some laying around)
First, Preheat oven to 450 degrees
Next, peel as much of the extra, papery layers of skin off of the head(s) of garlic. Cut the top 1/2 inch or so of the heads off to expose the garlicky innards. I even ran my knife along the outside to get outer cloves of garlic exposed. Drizzle each head with some olive oil, and sprinkle with the salt and pepper (and chopped rosemary if you've got it). Then add a little water, broth or wine to the pan (let's say about a 1/2 cup).
Place in a preheated 450 degree oven for 45 minutes or until the garlic is soft (pierce with a fork to see) and brown (semi-caramelized). I expect this deliciousness to be spread on some toasted bread or already garlicked bread... I may even mix some with some noodles.
Oh, and other applications? Folded into mashed potatoes = DELICIOUS; whisked into a sauce = AMAZING; cloves roasted with chicken = HAPPENING THIS WEEKEND, along with trying my hand at some chewy oatmeal chocolate chip cookies, and you'll get my recipe for cinnamon rolls :)
Subscribe to:
Posts (Atom)