Brunsviger (Danish Caramel-Topped Cake)

Posted on March 19, 2014 by sparecake

I’ve been killing time lately in a chat room that’s mostly people scattered across Europe (and one American desperate to get out of the US forever, and me, really looking forward to returning). One of them gave me his recipe for Brunsviger, which I had never heard of, but immediately had to try. I had to do a tiny bit of interpreting (apparently they only ever have fresh yeast in Denmark?), but it came together really easily, and has a delicious crunchy sugar top!

IMG_1310Because it came in metric measurements, but is pretty easy to convert, I’ll give both for once.

Ingredients:

Dough:

  • 1/4 liter (8.5 ounces) warm milk
  • 50 grams fresh yeast or 5 tablespoons active dry yeast
  • 100 grams (7 tablespoons) unsalted butter, room temperature
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 500 grams (4 cups) all-purpose flour
  • 2 teaspoons cinnamon (my addition, but I recommend it)

Topping (can be doubled):

  • 150 grams (10 1/2 tablespoons) butter
  • 150 grams (2 1/2 cups) brown sugar

The first challenge here is pan size. The pan I used is a bit bigger than a 9 x 13″ (possibly 40 x 27cm, but I don’t have a measuring tape to check), and the dough was thick enough that it rose so high it was pushing some of the caramel over the sides. I can’t really think of a larger, but still standard, sized dish you would have in the US that has high sides, so I guess I suggest using a 9 x 13″ and also a bread pan? Sure. Whatever pan(s) you find, grease them well and set aside. Potentially also line a sheet pan with foil and put your greased pans on that, to catch any drips? Never a bad idea.

Stir the yeast into the warm milk in a large bowl. Stir in the remaining dough ingredients, and knead until smooth and shiny. I felt at first like it was going to need additional flour, but it actually became a nice dough pretty quickly.

IMG_1302Pat your dough into the bottom of your greased pan(s). Cover, and set aside to rise for 20 minutes. During this time, preheat your oven to 200 C/390 F.

IMG_1303In a medium saucepan, combine the topping ingredients over medium-high heat. Bring to a boil, stirring increasingly frequently as it heats.

IMG_1304Remove the boiling mixture from the heat and set aside just long enough to poke holes all over the dough with a finger or spoon for the topping to go into.

POKE POKE

POKE POKE

Pour the hot sugar mixture evenly over the dough.

IMG_1306Bake 25 minutes. When it comes out of the oven, you can eat it pretty much right away. The dough holds together well, and the top hardens quite quickly, so you can take out pieces without worrying it will fall apart.

IMG_1307If you want to make this quickly in the morning, you can prepare the dough the night before, using 1/2 the amount of yeast, and get it as far as spread out in the pan, then whip up the topping and throw it in the oven in the morning just in time for breakfast.

sugar close up

sugar close up

The cake turns out fluffy, big, and nice. Oh, the person that gave me the recipe suggested doubling the topping, for extra deliciousness. I didn’t have enough brown sugar to do it, which in retrospect turned out to be a very good thing, since mine already overflowed without twice as much, but if you’re not alarmed by that much butter (it’s over a huge amount of baked good, it’s fine, you’ll share, really you will this time), go for it!

Brunsviger

Dough:

  • 1/4 liter (8.5 ounces) warm milk
  • 50 grams fresh yeast or 5 tablespoons active dry yeast
  • 100 grams (7 tablespoons) unsalted butter, room temperature
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 500 grams (4 cups) all-purpose flour
  • 2 teaspoons cinnamon, optional

Topping (can be doubled):

  • 150 grams (10 1/2 tablespoons) butter
  • 150 grams (2 1/2 cups) brown sugar

Grease a large baking dish well and set aside.

Stir the yeast into the warm milk in a large bowl. Stir in the remaining dough ingredients, and knead until smooth and shiny. Pat dough into the bottom of the greased pan. Cover, and set aside to rise for 20 minutes. During this time, preheat your oven to 200 C/390 F.

In a medium saucepan, combine the topping ingredients over medium-high heat. Bring to a boil, stirring increasingly frequently as it heats. Remove the boiling mixture from the heat and set aside just long enough to poke holes all over the dough with a finger or spoon. Pour the hot sugar mixture evenly over the dough, then bake for 25 minutes.

Posted in Bread, Breakfast, Dessert | Tagged , , | Leave a comment

Rabbit Stifado (grody picture warning)

Posted on March 17, 2014 by sparecake

I was thinking about not posting this, because we had to kind of improvise a bit and it doesn’t look pretty, but Mary Kate wanted to see it, and I haven’t been cooking a ton of things worth sharing lately (lotta gross vegetables), so… here we go!

IMG_1244Oh, and as the title suggests, from here on out the pictures may be pretty unappealing. This thing had a face.

Carmen plays dentist.

Carmen plays dentist.

IMG_1236Ingredients:

  • 1 large rabbit, jointed (approximately 3 1/2 pounds)
  • 2 bay leaves
  • 4 tablespoons red wine vinegar or balsamic vinegar
  • 1/2 cup olive oil, divided
  • 2 tablespoons tomato paste
  • 1/3 teaspoon sugar
  • 4 garlic cloves, roughly chopped
  • 1 small cinnamon stick (about 3 inches)
  • 4 whole allspice
  • 1 sprig rosemary
  • 2/3 cup red wine
  • 1 1/4 cups hot water
  • salt and black pepper
  • 1 1/2 pounds white pearl onions, peeled but left whole

Besides not having the right pots and pans (which will quickly become apparent) we didn’t have allspice and had shallots rather than pearl onions. I have never eaten as many shallots in my life, but…they’re fine/good?

The meat counter guy didn't speak English, but mimed chopping, so I went with that.

The meat counter guy didn’t speak English, but mimed chopping, so I went with that.

Rinse the rabbit and put them in a large bowl with the bay leaves and vinegar. Mix well, and leave to marinate at least 2 hours, up to overnight.

IMG_1234Heat 1/4 cup of the olive oil in a large saucepan until hot. Pat dry the rabbit piece them and add to the oil, frying until brown on all sides. We didn’t have anything big enough, so were using two pots at once, and still having to rotate meat in and out of the pots so that everything could be heated on the bottom.

IMG_1237 IMG_1238Once the meat is all browned on the outside, add the tomato paste, bay leaves, sugar, garlic, spices, wine, and water, then season with salt and pepper. I added more water, since they were split and it seemed like it could use it to cover most of the meat.

IMG_1240

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for about an hour. When 15 minutes remain, heat the remaining 1/4 cup of olive oil in a frying pan and add the onions. Saute gently for 15 minutes, stirring occasionally, until golden all over.

Let's just pretend...

Let’s just pretend…

Add the onions, and any remaining oil in the pan, to the rabbit mixture. Re-cover, and simmer a further 15 minutes.

IMG_1242Remove the cinnamon stick, allspice, and rosemary.

This would be good with rice, and even better with some crispy potato wedges!

IMG_1243The sauce is delicious (dip potatoes in it!), and the meat is nice and tender. Even with the problems my kitchen has, this was a good meal!

Rabbit Stifado

From food.com.

  • 1 large rabbit, jointed (approximately 3 1/2 pounds)
  • 2 bay leaves
  • 4 tablespoons red wine vinegar or balsamic vinegar
  • 1/2 cup olive oil, divided
  • 2 tablespoons tomato paste
  • 1/3 teaspoon sugar
  • 4 garlic cloves, roughly chopped
  • 1 small cinnamon stick (about 3 inches)
  • 4 whole allspice
  • 1 sprig rosemary
  • 2/3 cup red wine
  • 1 1/4 cups hot water
  • salt and black pepper
  • 1 1/2 pounds white pearl onions, peeled but left whole

Rinse the rabbit and put them in a large bowl with the bay leaves and vinegar. Mix well, and leave to marinate at least 2 hours, up to overnight.

Heat 1/4 cup of the olive oil in a large saucepan until hot. Pat dry the rabbit piece them and add to the oil, frying until brown on all sides.

Once the meat is browned all around, add the tomato paste, bay leaves, sugar, garlic, spices, wine, and water, then season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for about an hour. When 15 minutes remain, heat the remaining 1/4 cup of olive oil in a frying pan and add the onions. Saute gently for 15 minutes, stirring occasionally, until golden all over. Add the onions, and any remaining oil in the pan, to the rabbit mixture. Re-cover, and simmer a further 15 minutes.

Remove the cinnamon stick, allspice, and rosemary. Serve with rice or potato.

Posted in Dinner | Tagged , , , , | 4 Comments

Cinnamon Sweet Bread

Posted on February 28, 2014 by sparecake

I’ve been kind of slacking on Daring Bakers’ posts lately, because…everything is just a bit more of a pain in Greece, but this one was pretty easy to bang together, and looks cool. Or, as they’d have us say: Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

IMG_0302Ingredients:

Dough:

  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 3 1/4 to 3 1/2 cups all-purpose flour
  • 2 teaspoons dry yeast
  • 1/4 teaspoon cardamom, optional

Topping:

  • 1/4 cup of milk
  • 1 tablespoon sugar

Filling:

  • 1/2 stick butter, melted
  • 1/4 cup cinnamon
  • 1/2 cup sugar

For Drizzling:

  • 1 14 ounce can sweetened condensed milk

To start the dough, whisk together the egg, milk, water, sugar, butter, and yeast in a medium bowl.

Or, say, the pot you warmed the milk and water in.

Or, say, the pot you warmed the milk and water in.

In a large bowl, sift together 3 1/4 cups of the flour, salt, and cardamom if you are using it, then stir the liquid ingredients in. Knead until a smooth dough forms, adding the remaining quarter cup of flour if needed. Place the dough in a greased bowl, turn to coat, then cover the bowl and set somewhere warm to double, about an hour.

IMG_0286 IMG_0287 IMG_0288 IMG_0291Once risen, turn the dough out onto a lightly floured surface and divide it into four parts. Roll each quarter into a circle at least 8″ in diameter.

I need to look up a video on how to roll circles, apparently.

I need to look up a video on how to roll circles, apparently.

Line a baking sheet and set aside. Stir together the cinnamon and sugar of the filling. I know that that seems like an insane amount of cinnamon, but it is not overpowering in the final product. Brush 1/4 of the melted butter over one of the rolled out pieces of dough, and sprinkle 1/3 of the cinnamon sugar mixture evenly over the butter. Top with a second piece of dough, and repeat with another 1/4 of the butter and 1/3 of the cinnamon sugar, and again with the third piece of dough. Top with the final piece of dough, and brush with the remaining butter.

IMG_0293IMG_0294Cut the stack of dough circles into eight even pieces, using a sharp knife. In the center of each piece, cut a line that goes through all 4 layers, from about 1/2″ from the point to 1/2″ to the base.

IMG_0295Take the tip of each triangle, fold it back, insert it through the cut, and pull through. It’s like doing a topsy-tail hairdo!

IMG_0296As you’re handling each one, move them on to your baking sheet.

IMG_0297Pinch together the two outside corners of each triangle. The dough, especially with the butter, is moist enough it should stick together with no problems.

IMG_0298Brush the dough with the 1/4 cup milk, and sprinkle with sugar. Allow to rest 15 minutes while your oven preheats to 500, or whatever the highest it can reach is.

IMG_0299Lower the temperature to 460 as you put the pan in. Bake five minutes, then lower further, to 390 degrees. Bake 15-20 more minutes, until golden brown. Remove from the oven and let rest 5 minutes.

IMG_0300Transfer to a wire rack and drizzle the sweetened condensed milk on top. If you don’t have a wire rack, at least pull the pieces apart, or they will form a sort of pool, holding in all the condensed milk, and will eventually make the dough soggy.

IMG_0301At first bite, I thought maybe I would have preferred a milk/powdered sugar glaze, but in the end, I think the condensed milk was a nice change. The one person I was willing to share one of these with thought they were delicious, and I agree!

Cinnamon Sweet Bread

Dough:

  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 3 1/4 to 3 1/2 cups all-purpose flour
  • 2 teaspoons dry yeast
  • 1/4 teaspoon cardamom, optional

Topping:

  • 1/4 cup of milk
  • 1 tablespoon sugar

Filling:

  • 1/2 stick butter, melted
  • 1/4 cup cinnamon
  • 1/2 cup sugar

For Drizzling:

  • 1 14 ounce can sweetened condensed milk

To start the dough, whisk together the egg, milk, water, sugar, butter, and yeast in a medium bowl. In a large bowl, sift together 3 1/4 cups of the flour, salt, and cardamom if you are using it, then stir the liquid ingredients in. Knead until a smooth dough forms, adding the remaining quarter cup of flour if needed. Place the dough in a greased bowl, turn to coat, then cover the bowl and set somewhere warm to double, about an hour.

Once risen, turn the dough out onto a lightly floured surface and divide it into four parts. Roll each quarter into a circle at least 8″ in diameter.

Line a baking sheet and set aside. Stir together the cinnamon and sugar of the filling. Brush 1/4 of the melted butter over one of the rolled out pieces of dough, and sprinkle 1/3 of the cinnamon sugar mixture evenly over the butter. Top with a second piece of dough, and repeat with another 1/4 of the butter and 1/3 of the cinnamon sugar, and again with the third piece of dough. Top with the final piece of dough, and brush with the remaining butter.

Cut the stack of dough circles into eight even pieces, using a sharp knife. In the center of each piece, cut a line that goes through all 4 layers, from about 1/2″ from the point to 1/2″ to the base.

Take the tip of each triangle, fold it back, insert it through the cut, and pull through. As you’re handling each one, move them on to your baking sheet. Pinch together the two outside corners of each triangle.

Brush the dough with the 1/4 cup milk, and sprinkle with sugar. Allow to rest 15 minutes while your oven preheats to 500, or whatever the highest it can reach is.

.Lower the temperature to 460 as you put the pan in. Bake five minutes, then lower further, to 390 degrees. Bake 15-20 more minutes, until golden brown. Remove from the oven and let rest 5 minutes. To finish, transfer to a wire rack and drizzle the sweetened condensed milk on top.

Posted in Bread, Brunch, Dessert | Tagged , , , , | 2 Comments

Conchas

Posted on February 21, 2014 by sparecake

I’ve had some version or other of these bookmarked for years. A lot of the stuff I have bookmarked is more challenging in my Greek kitchen than it will be when I get back to the US, so this, which requires no specific sized pans or fancy ingredients, finally got to jump up the line.

IMG_0521It’s basically some soft, lightly flavored rolls, with a crisp delicious cinnamon-y topping. I quite like it! I gather they are Mexican, but I’ve never had any from a Mexican bakery, so I can’t really tell you how this recipe compares to the real deal.

Ingredients:

Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/2 cup evaporated milk
  • 1/4 cup plus 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/3 cup butter, melted
  • 1 egg
  • 4 cups all-purpose flour, divided
  • 1/2 teaspoon ground cinnamon

Topping:

  • 2/3 cup white sugar
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract

In a large bowl, stir the yeast into the water. Add the evaporated milk, sugar, butter, salt, egg, and two cups of the flour, and stir together.

IMG_0512Gradually stir in the remaining 2 cups of flour and the cinnamon, then knead 6-8 minutes, until smooth and elastic. Place in a greased bowl, and roll the dough to coat on all sides.

IMG_0513Cover, and let rise in a warm place until doubled, about an hour.

Towards the end of that hour, make the topping. In a medium bowl, whisk together the butter and sugar well. Beat in the flour, then vanilla and cinnamon. The mixture should be moist enough to stick together, but solid enough to shape. If it is too dry, add a spoonful or two of water. The recipe I was using didn’t say to melt the butter, so I had to take remedial action. Set aside.

On the stove. Please, be real careful when heating glass - sudden temperature changes can cause it to crack/shatter!

On the stove. Please, be real careful when heating glass – sudden temperature changes can cause it to crack/shatter!

Divide the risen dough into 12 pieces.

IMG_0514Shape into balls and place on a lined baking sheet, spaced widely. Divide the topping into 12 portions, and roll into balls.

IMG_0516Flatten each between your hands, and press one gently over each ball of dough. They should stick fine with no additional liquid and no smashing.

IMG_0517Use a knife to cut grooves in the topping.

IMG_0518 IMG_0519Cover, and let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees. Bake 20 minutes, or until lightly golden.

IMG_0520 IMG_0523Mine clearly didn’t come out perfectly, as the topping design is supposed to look more like a shell. I’m not sure if the topping would hold that shape better if you didn’t cut as deep through it, or if then it would just crack and break randomly as the dough beneath it expanded. The taste is good, anyway, so looks can wait for future experimentation.

Like a tasty hedgehog!

Like a tasty hedgehog!

Conchas

Lightly adapted from One Perfect Bite.

Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/2 cup evaporated milk
  • 1/4 cup plus 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/3 cup butter, melted
  • 1 egg
  • 4 cups all-purpose flour, divided
  • 1/2 teaspoon ground cinnamon

Topping:

  • 2/3 cup white sugar
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract

In a large bowl, stir the yeast into the water. Add the evaporated milk, sugar, butter, salt, egg, and two cups of the flour, and stir together. Gradually stir in the remaining 2 cups of flour and the cinnamon, then knead 6-8 minutes, until smooth and elastic. Place in a greased bowl, and roll the dough to coat on all sides. Cover, and let rise in a warm place until doubled, about an hour.

Towards the end of that hour, make the topping. In a medium bowl, whisk together the butter and sugar well. Beat in the flour, then vanilla and cinnamon. The mixture should be moist enough to stick together, but solid enough to shape. If it is too dry, add a spoonful or two of water. Set aside.

Divide the risen dough into 12 pieces. Shape into balls and place on a lined baking sheet, spaced widely. Divide the topping into 12 portions, and roll into balls. Flatten each between your hands, and press one gently over each ball of dough. Use a knife to cut grooves in the topping. Cover, and let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees. Bake 20 minutes, or until lightly golden.

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Eggless Cookie Dough

Posted on February 14, 2014 by sparecake

Several days ago I saw some dumb joke image about going on a ‘raw’ diet, with a picture of a tube of cookie dough. Since then, my constant baseline desire for cookie dough has been pretty maxed out, and I finally got around to making some eggless cookie dough for snacking yesterday.

IMG_0264Ingredients:

  • 1 stick unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1 cup chocolate chips or other mix-ins

To begin – don’t bother preheating your oven or lining any baking sheets, for once that doesn’t matter.

Cream together the butter and brown sugar until light and fluffy, then beat in the vanilla.

IMG_0259Add the salt and flour and beat until just combined.

IMG_0260Beat in the milk. It may seem for a minute like it’s not going to be enough liquid, but it should come together.

IMG_0261Add the chocolate chips, and anything else you want. I used up the remainder of a bag of marshmallows, torn into pieces.

IMG_0263Hey presto, done already! Grab a spoon and get snacking! Store any leftovers in the fridge.

Eggless Cookie Dough for Snacking

Adapted from Center Cut Cook.

  • 1 stick unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1 cup chocolate chips or other mix-ins

Cream together the butter and brown sugar until light and fluffy, then beat in the vanilla. Add the salt and flour and beat until just combined. Beat in the milk, then stir in the chocolate chips. Consume!

Posted in Dessert | Tagged , , | 2 Comments

Hot Chocolate Cookies

Posted on February 5, 2014 by sparecake

Last week Lidl (a German supermarket chain) was having a sale on “American” foods (I screen capped the flyer here), and I picked up some marshmallows. Started sorting through my bookmarked recipes, and turned up this recipe, which…used a pretty small percent of these marshmallows. I need to start drinking hot chocolate or something!

IMG_0229These cookies are rich (threw out a cake last week for not being chocolatey enough, it was tragic) and cakey, and the frosting does retain that marshmallow-y flavor. Pretty delightful!

IMG_0235Ingredients:

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Marshmallow Glaze:

  • 1/4 cup unsalted butter
  • 1 cup mini marshmallows (I tore mine up, it’s the best I’m going to get around here)
  • 1 cup powdered sugar
  • 2 tablespoons milk

Preheat oven to 350 degrees and line a baking sheet with parchment. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

Beat together the butter and sugar on medium speed until light and fluffy.

IMG_0223Add the eggs one at a time, then add the vanilla.

IMG_0224On low speed, gradually add the flour mixture until just combined. I recommend stirring a bit by hand after each addition, just poking around a bit with a spatula is fine, enough to lightly moisten the flour and cocoa, so it doesn’t explode up in a big puff that’ll feel terrible in your lungs.

IMG_0227Scoop the dough into tablespoonfuls onto the prepared pan, and flatted the top of each slightly. I made mine sort of huge, because our pan situation makes cooking batches just not something I will do, and they still really didn’t spread much at all, so I guess you don’t have to worry too much about widely spacing them.

IMG_0228Bake 10-12 minutes. Mine were big, so I gave them the full 12. They should start looking a bit cracked on the surface when they are done. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely, if you have one.

Once the cookies are cool, melt the butter over medium heat in a medium saucepan. Add the marshmallows and cook until the marshmallows have melted. If you’re not sure if you’re done, you probably aren’t, so keep cooking, and keep stirring, until it’s all smooth.

IMG_0230Remove from the heat and whisk in the powdered sugar and milk until smooth.

IMG_0231

Still no whisk.

Drizzle over the cookies, then let set.

IMG_0232

So much for 'let set'!

So much for ‘let set’!

Hot Chocolate Cookies

From Bake or Break.

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Marshmallow Glaze:

  • 1/4 cup unsalted butter
  • 1 cup mini marshmallows
  • 1 cup powdered sugar
  • 2 tablespoons milk

Preheat oven to 350 degrees and line a baking sheet with parchment. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

Beat together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, then add the vanilla. On low speed, gradually add the flour mixture until just combined.

Scoop the dough into tablespoonfuls onto the prepared pan, and flatted the top of each slightly. Bake 10-12 minutes. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely, if you have one.

Once the cookies are cool, melt the butter over medium heat in a medium saucepan. Add the marshmallows and cook until the marshmallows have melted, stirring until smooth.

Remove from the heat and whisk in the powdered sugar and milk until smooth. Drizzle over the cookies, then let set.

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Lazy Pie

Posted on January 27, 2014 by sparecake

The number of things that are called ‘pies’ in Greece never ceases to amaze. This particular dish is savory and has no crust, but, hey, sure, it’s a pie.

IMG_0171I saw the recipe and immediately wanted to try it, which is odd because generally I don’t like Greek yogurt and only eat tiny amounts of feta. I’m glad I did try it, as it’s quite tasty, and I think has potential for a lot of future experiments with adding things.

The cheese didn't like me, either.

The cheese didn’t like me, either.

Ingredients:

  • 2 cups Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups crumbled feta cheese, divided
  • 2 – 2 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 3 tablespoons extra virgin olive oil

IMG_0162Preheat oven to 325 degrees. Grease a cake pan – I think this recipe might be too much for a 9″ round, certainly for one without 2″ tall sides. If you have a 9X9″ or 10X10″ square pan, or larger round springform, use either of those. The pan shown in the pictures below is something like 10.5″.

In a large bowl, mix together the yogurt, eggs, and water.

I should really replace my broken whisk...

I should really replace my broken whisk…

Stir in the butter, followed by 2 cups of the flour.

IMG_0166Mix in 1 1/2 cups of the feta. Stir together, then add as much of the remaining 1/2 cup of flour as necessary to get a cake batter-like texture. I added the whole 1/2 cup.

IMG_0168Spread into the prepared cake pan.

IMG_0169In a smaller bowl, mix together the remaining 1 cup feta with the milk and olive oil. Pour evenly over the surface of the yogurt mixture.

IMG_0170Bake until golden brown, about 70 minutes. The center will still seem jiggly when you take it out of the oven, but if it passes the toothpick test, it is done, and will firm up some after a few minutes of cooling. Let cool at least 10 minutes before removing from the pan.

IMG_0178I think this would be nice with some sausage or tomato in it, or plain with honey drizzled on top.

IMG_0179It’s kind of hard to describe the texture – like an extra firm custard, maybe? For some reason, I’m ok even with the texture.

IMG_0181

Lazy Pie

Lightly adapted from Diane Kochilas – Greek Mediterranean Cooking.

  • 2 cups Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups crumbled feta cheese, divided
  • 2 – 2 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 3 tablespoons extra virgin olive oil

Preheat oven to 325 degrees. Grease a large cake pan.

In a large bowl, mix together the yogurt, eggs, and water. Stir in the butter, followed by 2 cups of the flour. Mix in 1 1/2 cups of the feta, then add as much of the remaining 1/2 cup of flour as necessary to get a cake batter-like texture. Spread into the prepared cake pan.

In a smaller bowl, mix together the remaining 1 cup feta with the milk and olive oil. Pour evenly over the surface of the yogurt mixture.

Bake until golden brown, about 70 minutes. The center will still seem jiggly when you take it out of the oven, but if it passes the toothpick test, it is done, and will firm up some after a few minutes of cooling.

Let cool at least 10 minutes before removing from the pan.

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Strawberries and Cream Scones

Posted on January 17, 2014 by sparecake

One of my classmates left Greece yesterday, and wanted something to eat on the plane. This is what she got!

IMG_0003Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons chilled, unsalted butter, cut into small pieces
  • 1/2 cup candied strawberries, cut into small pieces
  • 1 cup heavy cream, plus more for brushing
  • 1-2 tablespoons sugar for sprinkling
  • 2 ounces dark chocolate
Rissa chops the strawberries on her last full day in Greece.

Rissa chops the strawberries on her last full day in Greece.

Preheat your oven to 425 degrees. Line a baking sheet with parchment.

Stir together the flour, baking powder, 3 tablespoons of sugar, salt, and cinnamon in a large bowl. Stir in the butter, then with your hands flatten each piece until as thin as possible. This will help produce flakes in the finished scone.

IMG_9991Stir in the pieces of strawberry, followed by the cup of cream. I just use my hands, as they’re already dirty, and will be again. Knead briefly, until there is no dry flour left unincorporated.

IMG_9993Shape the dough into a ball, and then flatten in a circle roughly 3/4″ thick on your lined baking sheet. Brush cream over the top to cover, then sprinkle the extra sugar on top. I used raw sugar, since Rissa had brought some over when she was cleaning out her house. Regular granulated would be ok as well.

IMG_9994Cut into 8 pieces, and separate them so that they can grow while baking.

IMG_9997Bake 12-15 minutes, until browned on top.

IMG_9999Let cool on the pan. Meanwhile, melt the chocolate, and drizzle it on top.

IMG_0001I had the not-so-genius idea of using up some extra cream in the chocolate, to make it pour easier, and added cold cream to my already melted chocolate, causing it to seize up, which is why the chocolate on mine looks like it had to be smeared on, rather than drizzled. If you use just plain melted chocolate, you’ll be able to make yours a bit prettier!

IMG_0002These turned out delicious, and everyone that had one ended up going back for at least a second!

Strawberries and Cream Scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons chilled, unsalted butter, cut into small pieces
  • 1/2 cup candied strawberries, cut into small pieces
  • 1 cup heavy cream, plus more for brushing
  • 1-2 tablespoons sugar for sprinkling
  • 2 ounces dark chocolate

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Stir together the flour, baking powder, 3 tablespoons of sugar, salt, and cinnamon in a large bowl. Stir in the butter, then with your hands flatten each piece until as thin as possible.

Stir in the pieces of strawberry, followed by the cup of cream. Knead briefly, until there is no dry flour left unincorporated.

Shape the dough into a ball, and then flatten in a circle roughly 3/4″ thick on your lined sheet. Brush cream over the top to cover, then sprinkle the extra sugar on top. Cut into 8 pieces, and separate them so that they can grow while baking.

Bake 12-15 minutes, until browned on top.

Let cool on the pan. Meanwhile, melt the chocolate, and drizzle it on top.

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Giant Chewy Chocolate Chip Cookies

Posted on January 6, 2014 by sparecake

Oh look, more cookies! Who could have ever guessed?! As it turns out, these ones are (also) quite delicious, and sturdy enough once they’ve cooled that you can wave them around without them falling apart, even though they’re enormous. Not that cookie waving stability is an important criterion, but it is a difference from the last cookies, which were not as sturdy.

IMG_9969Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup tightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips (I used 1 cup dark mini-chips and 1 cup milk chocolate disks, as that was what I had available)

Preheat oven to 325 degrees and line baking sheets with parchment. Sift together the flour, baking soda, and salt, then set aside.

Beat together the butter and sugars until well blended.

IMG_9965Beat in the vanilla, egg, and yolk until light and creamy. This would have been easier with a mixer, but since it was the only exercise I got all day, I suppose I shouldn’t complain. The color did become noticeably lighter after enough beating.

IMG_9966Mix in the flour mixture until just combined, then stir in the chocolate chips.

IMG_9967Drop dough in 1/4 cup portions on the lined sheets, leaving several inches between each. Mine were probably more of a ‘heaping 1/4 cup’, which I guess was larger than necessary, but…I’m not complaining.

IMG_9970Bake 15-17 minutes, until lightly browned at the edges. Cool several minutes on the sheet, until stable enough to be moved to a wire rack to cool completely.

IMG_9972Eat over the course of a day and a half.

To be fair, this is a small plate.

To be fair, this is a small plate.

Done.

Giant Chewy Chocolate Chip Cookies

From AllRecipes.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup tightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips

Preheat oven to 325 degrees and line baking sheets with parchment. Sift together the flour, baking soda, and salt, then set aside.

Beat together the butter and sugars until well blended. Beat in the vanilla, egg, and yolk until light and creamy. Mix in the flour mixture until just combined, then stir in the chocolate chips. Drop dough in 1/4 cup portions on the lined sheets, leaving several inches between each.

Bake 15-17 minutes, until lightly browned at the edges. Cool several minutes on the sheet, until stable enough to be moved to a wire rack to cool completely.

Posted in Dessert | Tagged | 2 Comments

Flourless Chocolate Chip Peanut Butter Cookies

Posted on December 30, 2013 by sparecake

My mother just left after 10 days visiting me here in Greece. One of a things I requested she bring was a big jar of peanut butter, because it’s really ridiculously expensive here. I can only imagine she’s not been getting enough gf baked goods since I moved away, so I made these while she was still here. If you’re ever looking for a recipe to make for gf friends that doesn’t require you to go out and buy all sorts of gluten-free-specific ingredients, this is the one for you!

IMG_9919Ingredients:

  • 1 cup smooth peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or mini chips

Preheat oven to 350 and line a baking sheet (or two) with parchment.

Beat together the peanut butter, brown sugar, baking soda, and salt on medium speed.

IMG_9912Beat in the egg and vanilla.

IMG_9913Stir in the chocolate chips.

IMG_9914Scoop the dough in tablespoon-sized portions onto the lined baking sheets, and press gently to flatten. These will flatten a bunch while cooking, but if you help them out at the start, you won’t have a blob of uncooked dough in the center of a cooked cookie.

IMG_9915Bake 8-10 minutes, until slightly cracked on the surface, but not browned.

IMG_9917

Using a second pan would avoid having these be all one blob. Sadly, we don’t have a second pan.

IMG_9916 Cool in the pan.

They flatten as they cool.

They flatten as they cool.

These were, as you might expect, quite peanut butter-y! Once they’ve cooled they firm up, but aren’t crisp – they’ll still bend a bit when you pick them up.

Flourless Chocolate Chip Peanut Butter Cookies

From King Arthur Flour.

  • 1 cup smooth peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or mini chips

Preheat oven to 350 and line a baking sheet (or two) with parchment.

Beat together the peanut butter, brown sugar, baking soda, and salt on medium speed, then beat in the egg and vanilla. Stir in the chocolate chips.

Scoop the dough in tablespoon-sized portions onto the lined baking sheets, and press gently to flatten. Bake 8-10 minutes, until slightly cracked on the surface, but not browned. Cool in the pan.

Posted in Dessert | Tagged , , , , | 5 Comments