Archive for the ‘baking’ Category

well this is awkward

Somehow I managed to delete a new post…

Bottom line it said how repetitive are my life cycles and how much I should be prepared for whatever is coming yet I’m not.

But I’m back in the kitchen and that´s good.

Right now there is the most fantastic aroma in my house, my mom’s birthday cake cheesecake is in the oven, followed this recipe, just tweaked a little, added some cinnamon and walnuts on the shortbread base and used half cream cheese and half mascarpone cheese just a dab of heavy cream while blending it.

Will post pictures later on…

It was absolutely delicious, the consistency incredible, the crust was a treat by itself, will make this my default cheescake. Loved it

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pizza night

It left an almost unrecoverable scar that pizza lunch my dad attempt when I was not even 10 years old. No one tried it again at home, not even those frozen ones. I guess he used some sort of phyllo dough and somehow ended tasting like… a pie crust… ewwwww…

It was about 3 months ago that I tried it for the first time, the most delicious pizza crust ever. I followed the Quick and Easy Pizza Crust recipe and added oregano and basil. The result is that the pizza tastes like food, I mean, like those you get in Italian restaurants.

There’s definitely no science into making it. I use a tiny electric oven, so that requires a few adjustments to get it right.

After the dough is ready, I transfer it to a pan, bake it for 10 minutes, then add dice tomatoes seasoned with black pepper and kosher salt, 10 minutes  in the oven, then add mozzarella and parmesan cheese, the toppings and back to the oven for 10 minutes, finally more cheese on top and bake it 5 minutes more. The result it’s absolutely delicious.

To prevent the crust get soggy with the toppings, I first cook them for a few minutes on the stove.

It takes me about 1 hour to get dinner ready vs. 30 minutes from any pizza delivery, but probably cost me about half of a purchased one, using only the best ingredients and being 100% free of spit. There!

baking will get me through the drama

I ran over a kitten Monday 😦 I was in a hurry to go to the bank and didn’t notice the kitten next to the tire… my car was in the garage… I felt so bad that spent the whole afternoon baking. My own cat was mad at me so was my mom… it wasn’t my fault though, I mean… why the kitten’s human wasn’t aware of his safety?… oh well.

My mom ran out of carrot cupcakes so I baked a batch, again using the Sam’s Famous Carrot Cake recipe. I tried a new modification on the dinner rolls recipe. And finally tried the Whole Wheat, Oatmeal, and Banana Pancakes, which I didn’t like at all.

The bread was great. The last time I tried rice flour on the bread it ended up crumbling very easily, this time I used 3 parts of rice flour, 3 parts of all purpose flour and 1 part of whole wheat flour, much better texture, flavor was different but good.

I decided to freeze most of the bread, and toasted some for this amazing dip, only change I made was that instead of walnuts used silvered almonds.

I drove over a kitten today 😦 I was in a hurry to go to the bank and didn’t notice the kitten next to the tire… my car was in the garage… I felt so bad that spent the whole afternoon baking. My own cat was mad at me so was my mom… it wasn’t my fault though, I mean… why the kitten’s human wasn’t aware of his safety?… oh well.

My mom ran out of carrot cupcakes so I baked a batch, again using the Sam’s Famous Carrot Cake recipe. I tried a new modification on the dinner rolls recipe. And finally tried the Whole Wheat, Oatmeal, and Banana Pancakes.

The bread was great. The last time I tried rice flour on the bread it ended up crumbling very easily, this time I

Planning ahead

Yesterday was a great day! I spent about 4 hours in the kitchen well invested. For a couple of weeks I’ve been trying to figure out where to buy rice paper, or how to substitute it in the spring rolls recipe. People told me to use puff pastry, wonton or gyoza wrappers. I had that on my mind when I went to the supermarket and found out that they don’t carry puff pastry… when I was looking for rolled oats I found rice flour. Awesome, now I could make my own rice paper if I only add INSTANT FAIL. The grain is too small and didn’t have the hydrophilic effect I was looking for. The texture of the dough was very similar to the masa of tortillas… impossible to roll or make thin wrappers. Oh well, what should I do with 1 1/2 cups of this dough? Instead of looking in the internet, I decided to make some sort of surimi-carrot-cabbage pie, not one of my most brilliant recipes, but the filling was ready.

Using

  • 1 cup of surimi
  • 2 cups of cabbage
  • 1/2 cup of carrot
  • 1/2 cup cream cheese

This is what I did, using a mini cupcakes pan:

  1. Grate the surimi, cabbage and carrot
  2. Mix all the grated ingredients with cream cheese
  3. Let stand for 1 hour in the fridge
  4. Fill the mini cupcakes pan with the dough, as in a pie crust
  5. Fill the crust with the surimi mixture
  6. Bake on a preheated oven on 350° for 45 minutes

The result was ok, on the first batch I baked the crust for 15 minutes causing the final product to be too hard to be eaten. For the second batch I didn’t bake the crust first and the “pies” were fine. Not a fan, wouldn’t do them again.

Back again to the spring rolls, from those 3  wrappers, I only know how to make gyoza ones, only made them once and was total hell. The problem was the rolling, it isn’t as easy as it seems… at least not to me, and if I got the puff pastry I’d have to roll it anyway. So this time I used a little bit more boiling water in the flour mixture, the dough was much more elastic, then I proceeded to make very small beads (about the size of a manzanilla olive) and cover them in flour then rolled it, it was no problem. It took me like a fifth of the time that it took me last time.

I was going to make gyozas too, so I only used the traditional (modified of course) gyoza filling for them and the spring rolls. The fact that I don’t have a deep fryer thingy or the slightliest notion on how to deep fry properly only cause my spring rolls to have funky little black particles attached to them (loose filling), but the flavor was delicious and the texture was crunchy enough. Next time I’ll roll the dough a little larger though or use more dough for each wrapper.

I froze some of the spring rolls and gyozas. The gyozas is easy to defrost in the microwave but for the spring rolls I had to heat them in a pan… that restored the crunchiness.

I still want the scone!!!!

Procrastination

That should be my second name. I’m dying to eat a decent scone, but the almost 90° F prevent me from staying in the kitchen for more than 20 minutes in a row. I  know I’ll want pancakes for breakfast tomorrow so I made them already and are in the fridge. I wanted a different recipe and tried this one: Fluffy pancakes. The mistake there was that I ran out of butter and used olive oil instead. Not a fan… I’ll try them later this week with butter, the original recipe calls for shortening, but I don’t buy that… oh well. The texture of the pancakes was awful (they sort of break) and the flavor was ewww… I had to use maple syrup, otherwise I wouldn’t have eat them. I asked the amazing people of AR Exchange for their favorite recipes and they shared!

My mom asked for carrot cake, so I used the Sam’s Famous Carrot Cake recipe and baked 13 cupcakes for her. First of all I only made a third part of the original recipe, also made a few substitutions, my mom doesn’t like pineapple, so I add a little more buttermilk to compensate for the moisture, used almonds instead of walnuts, threw some rolled oats in and doubled the amount of cinnamon.

I bake them in batches of six in an electric mini oven about 30 minutes, but this time, because of the  I forgot about the timer and bake them for 40 minutes, they ended up a little too brown.

I still want the scone :(… maybe tomorrow.

Eggs for breakfast

Among the odd characteristics I have, one that really makes my life difficult is that I can’t cook or fry eggs in a pan, makes me nauseous, but I love scrambled eggs, the only solution I came up with was to bake the eggs, I found the Baked Brunch Omelet recipe and liked except for the bread it was too soggy.  Next time I baked it without the bread and was good.

The main problem about baking eggs is that it takes too long, about 30 minutes to get them ready, so now I’m baking the omelets and then proceed to freeze them.  But the omelet with bread was a little lonely so why not serve it with some hash brown potatoes? Again I have the problem that the ones you get from the store have a fake taste. I looked for a recipe but couldn’t fine one that really got me interested, so I mixed a few and tried my own recipe.

The following recipe makes about 2 servings.

  • 1 medium potato, grated, about 2 cups
  • 2 tbsp chopped onions
  • 2 tbsp chopped bell peppers
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • PAM

Also I used a small pan and mini cupcake pan.

  1. After grating the potato put it in water for about 20 minutes then drained it and towel dry it
  2. Mix the potato, onions, bell peppers and olive oil
  3. Spray PAM over the pan and pour the mixture in it, keep it on low flame for 10 minutes and then turn it so the other side is also sealed
  4. Remove from the flame, add salt & pepper to taste and let it cool
  5. Spray PAM over the cupcake pan and fill it with the mixture
  6. Bake them in the preheated oven on 425°F for 15 minutes then reduce to 350°F for 30 minutes or until they turn golden brown

The smell has invaded the house… so delicious!

I’m waiting for the rice to cool down an make tuna makis for dinner… I can’t wait for September and eat real fish again.

Here the final result:

Before even being able to eat it, now it’s in my freezer with the other things I cooked today… maybe tomorrow ;).

Dinner rolls

I love dinner rolls, I found this recipe and became a fan immediately, usually make half of the recipe and keep them in the freezer. However I started them without really paying attention and when I was about to mix the flour in, noticed that there was only about the half flour required for the recipe 😦 and didn’t have any other kind of flour except corn flour, had no other choice but to use it.

My favorite sandwiches are actually dinner rolls stuffed with ham, swiss & cream cheese, so the rolls recipe is perfect for them, I make them a little larger.

Let’s see what turns out of this experiment.

2 hours later…

They turned out great! I know the flavor from somewhere… I can’t recall. The only thing is that they don’t look the usual color, they look kinda tan… ha ha ha… I also made them bigger than a dinner roll and round like a little bun :P.

I’ll keep baking them for a variation. So the only changes made from the original recipe is that half of the all purpose flour was replaced with corn flour and added a 1/4 cup of rolled oats and a little more as a topping. Very tasty!

Almond chocolate cupcakes

Right now I’m baking almond chocolate cupcakes, they are delicious and very unhealthy I guess.  I came up with this recipe about a week ago because I had no other ingredients at home, they are actually great. I ate the last one on Saturday night so I’m baking a new batch to finish my vanilla ice cream that I actually got for those cupcakes.

Let’s see how they turn out.