Tag Archives: sweet

Hipster Pancakes

a.k.a. Marionberry Pancakes

Recipe adapted from Bobby Flay/Portlandia

Pancake Ingredients: 1 1/2 cups flour, 1/4 cup cornmeal, 2 tsp baking powder, 1 tsp salt, 3 separated eggs, 1 1/4 cup milk, 1/2 cup ricotta cheese, 1/4 cup + 1 tbsp sugar, scant 1/2 tsp lemon zest

Compote Ingredients: 3 cups of marionberries (blackberries), 1/2 tsp lemon zest, 1/4 cup sugar

1.  Mix the dry ingredients for the pancakes.  Then in a large bowl, whisk together egg yolks, milk, ricotta, 1/4 cup sugar, and lemon zest.  Add the flour mixture and stir until well mixed.

2. Beat the egg whites in a separate bowl until there are soft peaks.  Beat in the 1 tbsp of sugar and fold the egg whites into the batter.

3. To make the compote, combine all ingredients in a saucepan with 1/2 cup of water.  Bring to a boil, then reduce to a simmer and stir and crush the mixture until it thickens – about 10 minutes.

4.  Heat up and butter the griddle or pan.  Pour a 1/3 cup of batter into the center to form the pancakes.  Cook until golden brown on each side.

5.  Serve with compote on top of pancakes, with extra berries (and leftover Korean fried chicken).

Advertisements
Tagged , , , , , , , , , , ,

Blueberry Breakfast

The best part about July 4th baking is having leftover blueberry pie for breakfast today!

Recipe adapted from Alton Brown

Pie Crust Ingredients: 2 1/4 cups all purpose flour, 2 tbsp unsalted butter, 3/4 tsp salt, 1/2 cup shortening, 7-8 tbsp cold water, 1 egg

Blueberry Filling Ingredients: 4 cups of blueberries,1/2 cup sugar, pinch of salt, 5 tablespoons tapioca flour, 1 tbsp fresh orange juice, 1 tsp orange zest

1.  For the filling: mash up half the blueberries.  Combine sugar, salt, and tapioca flour in a separate bowl.  Then, stir in the mashed blueberries, orange juice, and orange zest. After letting the mixture sit for 15 minutes, add in the other half of the blueberries.

2. For the pie crust: mix the salt and flour.  Add in shortening and butter.  I find it easier to mix with your hands at this point.  The flour should resemble pea-sized crumbles.

3.  Add the water one tablespoon at a time.  It should be enough of a dough-like consistency to roll into a ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

4.  Take out the dough and cut in half.  Each piece will make up the top and bottom crust.  Roll out the bottom crust on a lightly floured surface.  The crust size should be slightly larger than the pan size.

5.  Transfer the crust to a lightly grease 9″ pie pan.  Press the crust against the bottom and sides of the pan.  Bring the pan with the crust to the refrigerator to cool while rolling out the top crust.

6.  Roll out the top crust in the same manner.  You can choose to keep it as one piece or cut strips to weave.  Take out both the bottom crust and filling.  Pour in the filling into the pan and then place the top crust.  Pinch the sides together, completely sealing the crust.  You can form a decorative crust.

7.  Bake at 400 degrees for 50-55 minutes.  Let the pie cool down a bit so that the filling solidifies more before cutting and serving.

Tagged , , , , ,

Blueberry Chocolate Chip Muffins

Breakfast baking with a sweet indulgence.

For 6-8 Muffins

Ingredients: 1/2 cup white sugar, 1 egg, 1/2 cup vegetable oil, 1/3 cup milk, 1 tsp vanila, 1 1/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 plain yogurt, 3/4 cup blueberries, 1/4 chocolate chips

1. Pre-heat  oven to 375 degrees and grease baking pan.

2.  Mix together the egg, sugar, oil, milk, and vanilla until well combined.  Next, stir in the flour, baking powder, and salt, but do not overmix.

3. Finally, add in the yogurt, followed by the blueberries and chocolate chips.

4.  Pour batter into the muffin pan and bake for 25 minutes.

Tagged , , , , , ,

Flourless Chocolate Cookies

I am somewhat perplexed by the concept of flourless baking.  If there is no flour, what makes up the physical essence of baked goods?

All chemical and philosophical baking thoughts aside, I thought I would attempt Francois Payards’ chocolate cookie recipe.  Francois Payard is a renowned French chef known for his fancy and decadent desserts sold at his high end bakeries around the world.  A small box of these very cookies will cost you $40, so best to try to make them yourself!

Ingredients: 2 3/4 cups roasted cashews (original recipe calls for walnuts, I just used what I had on hand), 3 cups confectioner’s sugar, 1/2 cup + 3 tbsp cocoa powder, 1/4 tsp salt, 4 large egg whites at room temperature, 1 tbsp vanilla extract

These are quite literally sugar cookies…

1. Pre-heat oven to 320 degrees Fahrenheit.  Coarsely chop the nuts.

2.  Mix the sugar, cocoa powder, and salt together.  Whisk in the eggs and vanilla extract.  Stir just enough so that the batter is moistened – do not overmix!

Mmmmm…chocolate sludge

3. Spoon mounds of the batter onto a lightly greased baking sheet.  Make sure to leave ample space in between as these cookies will spread out while baking.

4.  Bake for 15 minutes and cool slightly before eating.

These cookies are cracked, sticky, and crispy on the outside and edges, but moist and fudge-like on the inside.

Also some serious admiration for the crispy goodness of the cookie bottom 🙂

Tagged , , , , , , , , , , ,

Salted Dark Chocolate Candied Ginger Cookies

Spicy and sweet, ginger is a very versatile ingredient.  If anything, make this so that you will be able to bake these delicious salted dark chocolate and candied ginger cookies.

Candied Ginger

recipe adapted from Food Network

Ingredients: 1/2 lb fresh ginger root, 2 1/2 cups water, 1/2 lb sugar

1. Peel and slice ginger into thin slices.  Place ginger in a sauce pan with the water and cook for 30 minutes.

2. Drain the ginger, keeping 1/8-1/4 cup of the water.  However much the ginger weighs, measure out the same amount of sugar.

3.  Bring to a boil the ginger, water, and sugar.  Stir frequently for twenty minutes, as the sugar will thicken into a syrup and eventually crystallize.

4.  Transfer the ginger to a baking sheet to cool.

Salted Dark Chocolate Candied Ginger Cookies

recipe adapted from Minimalist Baker

Ingredients: 1 cup + 1 tbsp all purpose flour, 1/2 tsp baking soda, 1/4 tsp ground ginger, salt, 1 stick softened butter, 1/3 cup sugar, 1/3 cup packed brown sugar, 1/2 tsp vanilla extract, 1 egg, 3/4 cup chopped sea salt dark chocolate (I chopped up a pack of Lindt Sea Salt Dark Chocolate), 1/4 cup candied ginger – chopped

1. Pre-heat oven to 375 degrees.  Cream butter and both sugars together.  Mix in the vanilla and egg.

2. Add the dry ingredients, followed by the ginger and chocolate.

3. Form 1 tbsp sized balls and set on a greased baking sheet.

4. Bake for 10 minutes.

Tagged , , , , , , , ,

Reeses Peanut Butter Cup Ice Cream

Yay for making ice cream during a snowstorm!

Combined my two loves into one perfect ice cream flavor.  Also stepped up my plating game after some fine dining at a Michelin star restaurant.

Recipe adapted from Recipe Girl

Ingredients: 1 1/4 cups smooth peanut butter, 3/4 cup sugar, 1 1/4 cups whole milk, 2 cups cream, 1 1/2 tsp vanilla extract, 8 chopped regular Reeses cups

1.  Blend peanut butter and sugar.  Add in the milk, making sure the sugar completely dissolves in the mixture.  Stir in vanilla and heavy cream and mix well.

2. Pour  mixture into an ice cream maker and churn until it reaches a soft serve consistency.  Add in the chopped Reeses at this point.  Freeze for an additional 10-15 minutes to reach an ice cream consistency.

Tagged , , , , ,

Grilled PB & J

I’m a firm believer that almost any type of sandwich is better grilled.  I’m also using a Danish toast, available from Pan-Ya bakery in NYC.  The extra sweetness with the butter and jam is a perfect complement to the smooth slightly salty peanut butter.

Ingredients: 2 slices of toast, melted unsalted butter, jelly, peanut butter

What a cute couple ❤

1. Slice toast and brush each piece with the butter.  On the other side, spread one piece with peanut butter, and the other with jelly.

2. Place the toast together and set one side down in a pan or grll on medium-low heat.

3.  Grill until golden brown on both sides.

Tagged , , , , , , ,

Banana Nutella Oatmeal Cookies

Again, here’s one of those cookies that has all of my favorite food words in one title.  These aren’t too pretty to look at, but they’re awesome breakfast dessert cookies.

Recipe adapted from Chef in Training

Ingredients: 2 very ripe bananas, 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, 4 tbsp butter, 1 egg, 1 3/4 cup oats, 1/4 cup Nutella

1.  Preheat oven to 375 degrees.

2. Mix together flour, sugar, salt, baking soda, and butter.

3.  Add in the wet ingredients – bananas and egg.  Then the oats go in the mix.

4. Swirl in the Nutella – do not mix thoroughly so that it creates a marble effect.

5. Spoon drops of the batter onto a greased baking sheet and bake for 10-12 minutes.

Tagged , , , , , , , , , ,

Sweet Potato Cakes

I somehow always manage to grab some type of sweet potato while grocery shopping.  The health benefits and nutritional value of almost all types of sweet potatoes are well known.  I never really know what to do with the potatoes other than making sweet potato fries or just steaming and eating as is.  This cake recipe is so simple and works well to bring out the sweetness of the potatoes.  Most likely, you will already have the ingredients on hand in your kitchen, adding to the convenience.

Recipe adapted from Origami Mommy

Ingredients: 2 medium sized Japanese sweet potatoes (any type of sweet potato or yam will work), 2 tbsp unsalted butter, 2 tbsp cream (sour cream or plain yogurt are fine substitutes), 2 tbsp sugar, 2 egg yolks (separated), 1/4 tsp vanilla, 1/8 tsp cinnamon, 1/3 cup flour.

1. Heat the oven to 425 degrees Fahrenheit and roast the potatoes for 50 minutes to 1 hour.

2. Reduce the temperature to 350 degrees.  Meanwhile, cut the potatoes and scoop out from the skin.

3. Mash the warm potato in a bowl with the butter so that it is melted by the heat.  Mix in one of the egg yolks, sugar, cream, vanilla, and cinnamon.

4.  Mix in enough flour so that the batter is thick enough to hold a shape.  You might not need to use all of the flour.

5. Scoop out golf ball sized mounds of the potato batter onto a greased baking sheet.  Brush the tops with beaten egg yolk.

6. Bake in the oven for 15-20 minutes.

Tagged , , , , , ,

French Toast and Maple Syrup

This is totally becoming a breakfast blog, isn’t it??  In the holiday rush, my favorite meal of the day becomes a time to relax, catch up on the events of the previous night, and to enjoy life’s small luxuries.

Last week for Christmas, my friends and I attempted a mini road trip to Vermont, one of the few states to produce maple syrup.  We stopped by Morse Farm Maple Sugarworks, after spotting it on a brochure in our motel.  It was there that I picked up a few souvenirs including maple tea and Grade B maple syrup.

Maple Syrup + French Toast = 😀

2 Servings (3 slices of toast)

Ingredients: 1/4 tsp nutmeg, 1/2 tsp ground cinnamon, 2 eggs, 3 slices of bread, powdered sugar, maple syrup

1.  Crack eggs in a shallow bowl.  Beat thoroughly and mix in the cinnamon and nutmeg.

2.  Heat a slightly greased pan.  Take a piece of bread and coat both sides in the egg mixture.

3.  Set the bread in the pan and cook for about 2 minutes on each side, or until golden brown.

4.  Dust with powdered sugar and serve with maple syrup.

Tagged , , , , , , , , , , ,
%d bloggers like this: