Brandy Snaps, Brunch Bread, Chocolate Bean Bread and Meatballs

Today we've got a fancy cookie, a bacon, tomato and cheese bread, a delicious chocolate cake/bread that has garbanzo beans instead of flour and meatballs.

To start off, we have Brandy Snap cookies, which are sugar shells filled with a brandy-infused whipped cream.  To make, combine 1 stick butter, 1/2C molasses, 1/4C sugar and 1/4C brown sugar in over medium heat (I used a cast-iron pan) stirring constantly until melted and combined, then allow to bubble for a minute or two, then turn off the heat.  Stir in 3/4C flour, 1/4t ground ginger, 1/8t salt and 1T+ brandy until just combined.
Drop about 1T dollops onto a Silpat (silicone baking sheet) to bake in a 325 degree oven.  I could only fit 6 cookies onto a half-sheet (13x18) pan, as they spread out a LOT, so dollop carefully.  Bake for ~15 minutes or until done (it took a couple tries for me to get the timing right; if you under-bake them, they end up soft and don't hold their shape, so can't be filled effectively), take out of the oven and let sit for about 2 minutes, then mold over the handle of a whisk or other small-ish round implement (I used a thin French rolling pin).  If you baked them correctly, they should harden quite quickly to a hard brittle sugar tube.  I tried putting them on a cooling rack for a minute or so before molding it, but they ended up cooling too quickly.  Putting them back onto the hot pan will re-soften them.  Make the cooked shortly before they are to be eaten and keep in a dry place, as you would any molded sugar.
To make the filling, blend 2C whipping cream, 1-2oz brandy and 1/3C sugar until it forms stiff peaks.  Fill the cookies with a pastry bag or zip-lock with the corner cut off very shortly before eating, and enjoy!  I estimate that you have at most 2 hours after filling before the cookies start dissolving, so unless you have a spoon handy, make shortly before eating.  Also, make sure that they aren't on any liquid (like melted whip cream), or the bottoms will disappear.  Incredibly delicious, not overly decadent, and fantastic looking.  Via http://thepioneerwoman.com/cooking/2010/11/brandy-snaps/


Next up is a bread that's filled with bacon, cheese and tomatoey goodness!  To start off, make at least 6 strips of bacon and crumble well.  Then, combine 3C flour, 1T sugar, 1C water and 2 1/4T proofed yeast and kneed until smooth.  Add in 1T of reserved bacon grease, the bacon, 2T tomato paste, 2+ oz grated Monterrey Jack cheese and 1/2t salt and kneed until well combined.  Let rise for about an hour, or until doubled.  Bake at 350 for about 45 minutes, and you end up with a delicious and soft bread that's great on it's own, or as part of a dish (try removing some of the middle of a buttered slice and cooking it in a skillet with an egg in the void).  Also, to make a more tender crust, spray the oven with a water sprayer well a few times while cooking to maintain high humidity in the oven.  Via http://www.seriouseats.com/recipes/2011/01/bread-baking-tomato-cheese-and-bacon-bread.html














This is an extremely fudgy and chocolaty cake that's made with garbanzo beans, so you can pretend that it's good for you!  To make, combine 1 15oz can Garbanzos (drained and rinsed), 3 eggs and 1t vanilla in a food processor for about a minute.  Add in 5+oz melted chocolate chips, 1/2C sugar, 1/2t baking powder, 1/2t salt, 1t melted butter and 2T cocoa powder, and blend for an additional minute or so, until well blended and with a pudding-like consistency.  Bake at 350 for about an hour, or until a knife comes out clean.  The result is a really fudgey, decadent cake that is high in protein and not too bad for you (and you can't taste the beans at all). Via http://www.seriouseats.com/2011/01/chocolate-and-chickpeas-garbonzo-beans-cake-healthier-baking.html

Finally, a quick note on meatballs.  Our office had a competition a couple months ago, so I tried my hand (for the first time) making meatballs, and I think they turned out absolutely delicious.  I decided against going with just one recipe, so I just mixed together things that looked good.  For the balls themselves, I used unmeasured amounts of ground beef, seasoned breadcrumbs, caramelized onion, garlic, egg, Worcestershire sauce, mustard, Romano cheese, parsley, toasted onion powder, ranch dressing seasoning, apple cider vinegar and olive oil.  These were balled and browned in a pan, then glazed and baked.  For the glaze, I combined and reduced brown sugar, flour, apple cider vinegar, Worcestershire sauce, soy sauce, raspberry jam and white wine.  They turned out really tasty, and took second in the office (to someone whose wife is a professional chef).  The picture is exceedingly unflattering, but the taste is what matters!

Pumpkin Pie and Cake, Pecan Pie, Carrot Cake, Honey Whole Wheat Bread and Spaghetti Squash

Alrighty, I've had my list of recipes to post building up for quite a while, but have been practicing my procrastination techniques instead of putting them up like a good little cook. Good news on the procrastination front at least, as I'm close to pro-level! Anyway, I figured that I would end the year on a good note, and today I've got a couple holiday and seasonal recipes as well as some standards tacked on at the end.

To start with, a pumpkin pie based on a recipe by Paula Deen (http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html). Anything made with canned pumpkin gets a really nice and creamy texture, but the addition of cream cheese in this makes it nearly cheesecake-like in consistency.

I made a crust for this the same way that I made the torte crust in a previous post, but instead of must making a basic torte crust shape, I chilled the dough, rolled in into a circularish shape, chilled again, then pushed into a pie pan. Remember to fold the edges back under the crust, then press down with a fork or other design to make the crust more uniform (because mine was totally circular... right?). Pre-bake the crust at 350 for 15-20 minutes with something weighing down the middle of the crust so it doesn't poof too much.

For the filling, combine a softened 8oz package light cream cheese , 2C canned pumpkin, 1C sugar, 1/4t salt, 2 eggs, 1C milk, 1/2 stick melted butter, 1t vanilla, 1t cinnamon, and 1/2t ginger with beaters until smooth and creamy, then pour into a crust. I had leftover filling, and put the remainder in ramekins to bake and have individual pies (with or without mini-crusts). Bake your dish(es) at 350 for 50 minutes, or until the edges of the crust are golden brown. Utterly delicious.

Next up is a pumpkin cake, which is great for larger groups of people or pot-lucks, as it's in a 9x13 pan and travels quite well. To start, combine 1 box yellow cake mix except 1 cup with 1/2C melted margarine and one egg, and press into the bottom of a 9x13 pan. Then, combine a 15oz can pumpkin, 3 eggs, 2t cinnamon, 1/2C brown sugar, 1/2C white sugar and a 5oz can evaporated milk well, and pour over the base layer in the pan. To make the toping, mix together the reserved yellow cake mix, 1/2C sugar, and 1/4C melted margarine, then crumble that over the top, and bake at 325 for an hour to an hour and fifteen minutes. I got rave reviews from this, and it was quite tasty.

Continuing the holiday trend is a chocolate bourbon pecan pie. Now, I made this a month ago so don't remember precisely how I made it, but this is the best re-creation I can come up with. It doesn't use any high-fructose corn syrup like most pecan pies, only sugar. So, again start with a crust pushed into a pan. To make the filling, combine 3 eggs, 1/2C melted butter, 1C brown sugar, 1/4C white sugar, 1T flour, 1T milk, 2t vanilla extract, 2+T bourbon (I used Makers Mark) and 2/3C chopped pecans. Line the bottom of the crust with ~2/3C of good dark chocolate chips (like Ghirardelli), then pour the filling over them. Finish the top with whole pecans, and bake at 400 for 10 minutes, then turn down the temperature to 350 and bake for another 30-40 minutes. The pie will poof up while it bakes, and will then settle back down once it comes out of the oven. Utterly delicious, and feel free to modify any ingredients based on what you like.

I also had leftover filling for this pie, so put it in a ramekin with leftover crust and made a personal pie. Awesome present to myself the next night.

Moving on, we have a carrot cake from The Tassajara Bread Book. It has carrots in it, which means you can almost justify it as being healthy. It's not. Rather, it's extremely rich, excellently spiced and makes an awesome dessert. To make, combine 1C white sugar, 1C brown sugar, 4 eggs, 2/3C melted butter and 2/3C canola oil. Then, mix in 2 C flour, 1+T cinnamon, 2t allspice, 2t freshly grated nutmeg and 1C chopped walnuts. Finally, mix in 3C grated carrots and 1C raisins and divide into 2 piled 9 inch pans. Bake at 350 for 30-35 minutes, and serve with cream cheese icing. Delicious.

Growing up, there was a bakery my family went to that gave kids honey whole wheat bread sticks when they came in. These bread sticks amazing; sweet, soft, wheaty and delicious. I was looking for a good recipe for a standard whole wheat bread loaf I could use for my breakfast toast, and I think I found a recipe that is almost identical to those bread sticks, and so moist and tasty. Ok, enough adjectives, on to the recipe. Combine 3C warm water, 2t yeast and 1/3C honey, and let sit a couple minutes. Then, add 3C whole wheat flour, 3C bread flour, 3T melted butter, 1T salt, a drizzle of canola oil and a couple tablespoons of sugar, combine and kneed until smooth and a good consistency. Add up to a couple cups of bread flour as you kneed to adjust the consistency to a nice level. Let rise for a couple hours until doubled, divide into 2 loaf pans, let rise another couple hours until the pans are filled, then bake at 350 for 30 minutes or until golden on top. I may or may not have eaten a third of a loaf as soon as it came out of the oven. Oops.

Finally, a quick tip. Spaghetti squash is awesome. Furthermore, it makes a really quick easy dinner. Cook the squash by cutting it in half and cooking at 375 for 40 minutes, then scrape out the flesh, and add hummus and any veggies you may have. Hummus makes a remarkably good sauce, much like a pesto.

Chicken Cashew Lettuce Wraps, Roasted Chicken Risotto with Caramelized Onions, Orange-scented Olive Oil Cake, and Two Types of Dinner Rolls

So, last Monday I moved to a new apartment in downtown Chicago for my job, which starts June 7th. As a result, I have had a LOT of free time to cook! Therefore, this post may get a little lengthy, but eh, deal with it.

First off, we have a Mu Shu-type chicken lettuce wrap. To start off, cook a couple sliced chicken breasts lightly seasoned with pepper in canola oil until they begin to brown. Then, add 2+ cloves of garlic, a little cayenne pepper and grated (or dried, as it was all I had) ginger to taste and whatever vegetables you want to add and sauté for a minute or so (I used red bell pepper, but pretty much anything would work; water chestnuts would be great). Then, add 3T honey and 3T low-sodium soy sauce and continue to cook until the chicken is well done and the veggies are softened. Serve in large lettuce leaves, and drizzle some sauce from the pan over the top for added bonus. This was really good and came together in about 15 minutes, so would be great for a busy evening. A little messy to eat, but that just added to the fun!

Next, we have a roasted chicken with Risotto and caramelized onions. This ended up to be absolutely delicious, and made 5-6 servings. I started off with a rotisserie chicken, which I picked the meat off of and saved, then made a stock from the carcass (sauté onions and carrots in olive oil, then add carcass, water, garlic, thyme, parsley, basil, salt, pepper and simmer for 2 hours, strain, refrigerate and skim). Then, to make the dish, heat 2T olive oil in a pan and caramelize an onion or two, then set aside in a dish with 1/4C balsamic vinegar. Heat 2T more olive oil in a pan, stir in 1.5C uncooked rice and stir well for 2 minutes, then add 1/2C dry white wine. Then, reduce heat and add 7C chicken broth one cup at a time (waiting until it is absorbed to add more). Once all the broth is absorbed, add the onion and vinegar mixture, 2C of the roasted chicken (chopped), and 2T butter. Looks a little ugly, but is absolutely delicious.

Next up is the orange-scented olive oil cake. This didn't turn out quite as well as I had expected, but was quite good nonetheless. To start, you basically candy some oranges after making them not quite as pungent. To do do, quarter 2 oranges and add to a pot of boiling water for a couple minutes. Discard the water and repeat. Then, add the orange quarters, 4C water and 1C sugar to a saucepan and boil until the orange rinds can easily be pierced with a fork. Discard the syrup, and food-process the orange quarters to form a chunky puree. Then, add to the food processor 2.5C flour, 2t baking powder, 1t baking soda, 1.3C sugar, 1t vanilla and 4 eggs and process until well incorporated. Then add 6T olive oil and process more until combined. Pour into 9''-10'' buttered and pam'd pan and bake at 350 for 45 minutes. Make sure the center is done; that seemed to be the part that bakes slowest for me. When it comes out, drizzle with a reduced syrup made from 1/4C orange juice and 1/4C sugar that have been simmered for a couple minutes. If you'd like, sprinkle with coarse sea salt to finish. Flavors meld well, and none of them are overpowering to the rest. A good dense cake that is not too sweet either. The liquid around the base of the second picture is the glaze.

Finally, I made 2 different types of dinner rolls to have on hand in the freezer so I could have fresh rolls in short order.

First, sweet dinner rolls (the ones of the left). To make the dough, combine 1/2C warm water, 1/2C warm milk, 1 egg, 1/3C softened butter, 1/3C sugar, 1t salt, 3.75C flour and 1.5t activated yeast and knead until kneaded. Then, divide dough in half and press each into a ~12 inch circle. Then, cut each into 8 wedges and roll up from large end to small end. I rolled a small pat of butter inside to make them extra-tasty. Then, let rise for an hour and either bake at 375 for 10-15 minutes or freeze for later baking. When freezing rolls, place them on a pan or place and freeze individually, then place together into a bag once frozen for storage. These come out of the oven (after being frozen) soft and buttery, and are very tasty.

Next, the honey wheat sandwich rolls. To make, combine 1.25C warm milk, 1 egg, 2T softened butter, 1/4C honey, 2/4t salt, 2.75C bread flour, 1C whole wheat flour and 1.25t activated yeast and knead until kneaded. Form into rolls sized appropriately for what you want to do with them (sandwiches, dinner rolls, etc), let rise for an hour and either bake at 375 for 10-15 minutes or freeze as described above. These come out of the oven (after being frozen) tasting like your standard fresh homemade whole-wheat bread. Certainly more healthy than the previous recipe, and I think would be awesome for a cold-cut sandwich.