King Cake

Posted on February 15, 2012 by sparecake

Google tells me that next Tuesday, the 21st, is Mardi Gras. King Cake is the perfect thing to make!

Ingredients:

Dough:

  • 2 tablespoons unsalted butter
  • 8 ounces sour cream
  • 5 tablespoons granulated sugar, divided into 4 tablespoons & 1 tablespoon
  • pinch of salt
  • 1 package active dry yeast
  • 1/4 cup warm water (between 100 and 110 degrees)
  • 1 egg
  • 3 to 3 1/2 cups all-purpose flour
  • oil for hands and bowl

Filling:

  • 2 teaspoons cinnamon
  • 1/2 cup granulated sugar
  • 4 tablespoons of melted butter

Icing:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 4 tablespoons whole milk
  • pinch of salt

Colored Sugars:

  • 1 cup superfine sugar (not powdered sugar), separated into 1/3 cups
  • food coloring – yellow, green, blue & red

To start the dough, heat the butter, the first 4 tablespoons of sugar, and the salt in a medium saucepan over medium heat. Stir until the butter has melted. While that heats, combine the water, yeast, and remaining tablespoon of the sugar in a large bowl. Stir together, then set aside.

When the butter has melted, add the sour cream and return to the heat until it’s lukewarm, about 105 degrees.

Whisk the butter mixture into the yeast mixture, then add the egg and one cup of flour.

Using an oiled wooden spoon, stir in enough of the remaining flour, adding in small amounts, until you form a soft, tacky dough. This should take about another two cups of flour.

Turn out onto a lightly floured surface and oil your hands. Knead until elastic, five to ten minutes, adding more flour as needed to keep it from sticking to you or the counter.

Oil a bowl, then form the dough into a ball and roll it in the bowl enough to grease the dough all over. Cover and let rise until doubled, about one hour.

Towards the end of the rise, make the filling by combining all the filling ingredients in a smallish bowl and stirring together. Line a baking sheet with parchment and set aside.

When the dough has risen, knock it down and turn it out on a lightly floured surface. Roll it out into a 18X14″ rectangle. The better you can get the corners now, the better the joint bit will be later.

Spread the filling evenly over the dough, leaving a 1″ border free on all sides. Roll up from one of the wide sides, so it stays longer.

Pinch the seams shut and carefully move to the prepared sheet, placing seam-side down and curling into a ring. Lightly moisten the ends and press them together to seal.

Cover with oiled plastic wrap and allow to rise another 30 minutes.

Preheat the oven to 375 degrees. Remove the plastic wrap and bake for 25 minutes or until browned. Remove to a wire rack to cool.

While the cake cools, prepare the colored sugar, then the glaze. For the sugar, put each 1/3 cup of sugar into a separate cup or bowl. Add several drops of green food coloring to one, yellow to another, and red and blue to a third. Mix in, grinding with the back of a spoon until evenly colored.

Make the icing by whisking together the powdered sugar, salt, vanilla, melted butter, and milk until smooth.

Wait until the cake is well cooled, otherwise the icing will melt. If you want, at this time just jam a plastic baby up through the bottom. I couldn’t find one.

Drizzle the icing over the cake evenly.

Before the glaze gets a chance to harden, sprinkle the sugars over it, alternating colors.

So cheery!

This went over really well at the poker party I brought it to, and I totally won at poker, so… it’s also good luck?

I know the filling is the same as a bunch of other cinnamon-swirl things, but it tasted especially good in this!

Happy Mardi Gras! (Is that a thing people say? Sure!)

King Cake

Sliiightly adapted from Brown Eyed Baker.

Dough:

  • 2 tablespoons unsalted butter
  • 8 ounces sour cream
  • 5 tablespoons granulated sugar, divided into 4 tablespoons & 1 tablespoon
  • pinch of salt
  • 1 package active dry yeast
  • 1/4 cup warm water (between 100 and 110 degrees)
  • 1 egg
  • 3 to 3 1/2 cups all-purpose flour
  • oil for hands and bowl

Filling:

  • 2 teaspoons cinnamon
  • 1/2 cup granulated sugar
  • 4 tablespoons of melted butter

Icing:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 4 tablespoons whole milk
  • pinch of salt

Colored Sugars:

  • 1 cup superfine sugar (not powdered sugar), separated into 1/3 cups
  • food coloring – yellow, green, blue & red

To start the dough, heat the butter, the first 4 tablespoons of sugar, and the salt in a medium saucepan over medium heat. Stir until the butter has melted. While that heats, combine the water, yeast, and remaining tablespoon of the sugar in a large bowl. Stir together, then set aside.

When the butter has melted, add the sour cream and return to the heat until it’s lukewarm, about 105 degrees. Whisk the butter mixture into the yeast mixture, then add the egg and one cup of flour. Using an oiled wooden spoon, stir in enough of the remaining flour, adding in small amounts, until you form a soft, tacky dough. This should take about another two cups of flour. Turn out onto a lightly floured surface and oil your hands. Knead until elastic, five to ten minutes, adding more flour as needed to keep it from sticking to you or the counter.

Oil a bowl, then form the dough into a ball and roll it in the bowl enough to grease the dough all over. Cover and let rise until doubled, about one hour.

Towards the end of the rise, make the filling by combining all the filling ingredients in a small bowl and stirring together. Line a baking sheet with parchment and set aside.

When the dough has risen, knock it down and turn it out on a lightly floured surface. Roll it out into a 18X14″ rectangle. Spread the filling evenly over the dough, leaving a 1″ border free on all sides. Roll up like a jellyroll.

Pinch the seams shut and carefully move to the prepared sheet, placing seam-side down and curling into a ring. Lightly moisten the ends and press them together to seal.

Cover with oiled plastic wrap and allow to rise another 30 minutes.

Preheat the oven to 375 degrees. Remove the plastic wrap and bake for 25 minutes or until browned. Remove to a wire rack to cool.

While the cake cools, prepare the colored sugar, then the glaze. For the sugar, put each 1/3 cup of sugar into a separate cup or bowl. Add several drops of green food coloring to one, yellow to another, and red and blue to a third. Mix in, grinding with the back of a spoon until evenly colored.

Pop a plastic baby up through the bottom of the cake if desired.

Make the icing by whisking together the powdered sugar, salt, vanilla, melted butter, and milk until smooth. Drizzle the icing over the cake evenly.

Before the glaze gets a chance to harden, sprinkle the sugars over it, alternating colors.

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Black Bottom Brownies

Posted on February 13, 2012 by sparecake

This is another thing I cooked with Ted, but this one takes so dang long to cool that he just brought it to me at work the next day, making him instantly my coworkers’ hero.

Brownie Half:

  • 6 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract

Cheesecake Half:

  • 16 ounces cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Line a 9X13″ baking dish with foil and spray with cooking spray.

Make the brownie layer by first melting the chocolate and butter in a double boiler or the microwave. Set aside to cool a bit.

Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the eggs, yolks, sugar and vanilla. Whisk the chocolate mixture into the egg mixture.

Add the flour mixture and stir until just combined. Spread into the prepared pan and smooth out.

Preheat the oven to 325 degrees.

To make the cheesecake half, beat together the cream cheese, sugar, and salt with an electric mixer until light and fluffy. Add the eggs two at a time, followed by the vanilla.

Pour the cheesecake mixture over the brownie layer.

Sprinkle the chocolate chips evenly over the top.

Bake for 75 minutes or until lightly golden.

Cool completely before cutting into bars. This takes several hours, so plan ahead! Or else someone will have to bring you your half at work!

Got no plates at work…

Yum! Super rich, super delicious.

Black Bottom Brownies

From Bake or Break.

Brownie Half:

  • 6 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract

Cheesecake Half:

  • 16 ounces cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Line a 9X13″ baking dish with foil and spray with cooking spray.

Make the brownie layer by first melting the chocolate and butter in a double boiler or the microwave. Set aside to cool partially.

Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the eggs, yolks, sugar and vanilla. Whisk the chocolate mixture into the egg mixture. Add the flour mixture and stir until just combined. Spread into the prepared pan and smooth out.

Preheat the oven to 325 degrees.

To make the cheesecake half, beat together the cream cheese, sugar, and salt with an electric mixer until light and fluffy. Add the eggs two at a time, followed by the vanilla.

Pour the cheesecake mixture over the brownie layer. Sprinkle the chocolate chips evenly over the top. Bake for 75 minutes or until lightly golden. Cool completely before cutting into bars.

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Italian Wedding Soup

Posted on February 10, 2012 by sparecake

I never thought this would happen, but… I cooked with kale. And, at least with all the other things in this recipe, it was good! This makes a very filling, comforting soup, with enough for several days of leftovers.

Ingredients:

  • 2 1/2 quarts (10 cups) low-sodium chicken broth
  • 2 cups water
  • 4 carrots, cut into 1/2-inch dice
  • 1 tablespoon (about 3 cloves) minced garlic, divided
  • 1 bunch kale, stems removed, leaves cut into thin strips
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 eggs, lightly beaten
  • 1/2 cup plain bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb ground pork
  • 1 1/4 cups ditalini pasta (or other small shape – I used stars!)

Preheat oven to 350 F. Line a jelly roll pan with aluminum foil, and spray with nonstick cooking spray. I forgot the spray and it wasn’t the end of the world, but it definitely would have been helpful.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat.

SO MUCH KALE

Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about half an hour.

While that heats, combine the eggs, cheese, bread crumbs, salt, pepper, and remaining teaspoon of garlic in a medium bowl.

Add the pork and use your hands to stir until just combined.

Portion the mixture out into 1″ balls and place them on the foil-lined sheet.

Bake 18-20 minutes, until cooked through.

When the carrots in the broth mixture are tender, add the pasta to the soup, simmering until the pasta is tender.

The kale should have shrunk a good deal by now.

Stars!

When the pasta’s cooked, add the meatballs and season with salt and pepper to taste.

Serve garnished with more cheese, if desired.

A big bowl of cozy.

Highly recommended!

Italian Wedding Soup

From Tracey’s Culinary Adventures.

  • 2 1/2 quarts (10 cups) low-sodium chicken broth
  • 2 cups water
  • 4 carrots, cut into 1/2-inch dice
  • 1 tablespoon (about 3 cloves) minced garlic, divided
  • 1 bunch kale, stems removed, leaves cut into thin strips
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 eggs, lightly beaten
  • 1/2 cup plain bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb ground pork
  • 1 1/4 cups ditalini pasta

Preheat oven to 350 F. Line a jelly roll pan with aluminum foil, and spray with nonstick cooking spray.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about half an hour.

While the broth and veggies heat, combine the eggs, cheese, bread crumbs, salt, pepper, and remaining teaspoon of garlic in a medium bowl. Add the pork and use your hands to stir until just combined. Portion the mixture out into 1″ balls and place them on the foil-lined sheet. Bake 18-20 minutes, until cooked through.

When the carrots in the broth mixture are tender, add the pasta to the soup, simmering until the pasta is tender. Add the meatballs and season with salt and pepper to taste. Serve garnished with more cheese, if desired.

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Lemon-Cream Sandwich Cookies

Posted on February 8, 2012 by sparecake

When I first saw this recipe, I was really excited because I could actually taste what they would turn out like. If anything, the real thing was even better, despite a few changes I made based on what was available in my house. You may notice in the pictures, there are fewer and fewer cookies as time goes on, because they are gooood.

Ingredients:

Cookies:

  • 1 stick salted butter, room temperature
  • 7 tablespoons sugar
  • 3 egg yolks
  • zest from 1 lemon
  • 1/2 teaspoon orange extract
  • 1 1/3 cups flour
  • 1/2 teaspoon salt

Filling:

  • 1 stick salted butter, softened
  • 2-3 cups powdered sugar
  • 2-3 tablespoons lemon juice

Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.

Cream together the stick of butter and the sugar until light and fluffy. Add the yolks one at a time, beating between each.

Beat in the extract and zest, followed by the flour and salt, until fully incorporated.

You can either spoon the dough onto the lined cookie sheet, or pipe it through a piping bag with an extra large rosebud tip. The dough is the consistency of soft clay, so takes a bit of muscle to squeeze out of the bag until the heat of your hands warms and softens it a bit.

The original recipe said to space them out pretty widely because they spread, but I didn’t have much of a problem even though mine were quite close together. Bake 8-10 minutes, until just beginning to brown.

Remove to a wire rack and cool completely.

When the cookies have cooled, make the frosting. Beat the butter until it becomes creamy, then add the powdered sugar 1/2 cup at a time until stiff but workable. I ended up using about 2 cups. Add the lemon juice one tablespoon at a time until you’ve got a good flavor.

Spread a spoonful of frosting on half the cookies, then press other other half of the cookies on to make sandwiches.


Eat at room temp, but store in the fridge. Share one with your coworker who claims to hate lemon desserts, listen to him ask for more.

I love lemon desserts almost as much as I love chocolate, and these cookies are a perfect example of why!

Lemon-Cream Sandwich Cookies

Adapted from Katie at the Kitchen Door.

Cookies:

  • 1 stick salted butter, room temperature
  • 7 tablespoons sugar
  • 3 egg yolks
  • zest from 1 lemon
  • 1/2 teaspoon orange extract
  • 1 1/3 cups flour
  • 1/2 teaspoon salt

Filling:

  • 1 stick salted butter, softened
  • 2-3 cups powdered sugar
  • 2-3 tablespoons lemon juice

Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.

Cream together the stick of butter and the sugar until light and fluffy. Add the yolks one at a time, beating between each. Beat in the extract and lemon zest, then the flour and salt, beating until fully incorporated.

Spoon the dough onto the lined cookie sheet or pipe it through a piping bag with an extra large rosebud tip, leaving space between them. Bake 8-10 minutes until beginning to brown. Remove to a wire rack and cool completely.

When the cookies have cooled, make the frosting. Beat the butter until it becomes creamy, then add the powdered sugar 1/2 cup at a time until stiff but workable. Add the lemon juice one tablespoon at a time until you’ve got the level of lemon flavor you like.

Spread a spoonful of frosting on the bottom of half of the cookies, then press other other half of the cookies on to make sandwiches.

Eat at room temp, store in the fridge.

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Vegan Peanut Butter Chocolate Fudge

Posted on February 6, 2012 by sparecake

A super easy chocolate thing you can handle even in your post-football funk. It only takes about 5 minutes of hands-on time, so you can get back to moping in darkened rooms, or whatever it is you’re up to.

Ingredients:

  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter
  • 3/4 cup maple syrup

This was probably the first time I’ve ever bought real syrup, as opposed to the “pancake syrup” with 2% actual syrup in it.

Combine all the ingredients in a large bowl and microwave for one minute.

Stir for one minute, then microwave another 40 seconds. Stir for another minute, then microwave again as needed. Mine took about 2 minutes of actual microwaving – the chocolate continues to melt from its own heat as you stir.

Once evenly mixed, line a small dish with parchment paper. Pour in the mixture and gently smooth the top.

Refrigerate for several hours (at least 3) until hard.

Cut into pieces as desired, and enjoy.

Simple! Slightly more solid texture than normal fudge, but you wouldn’t really notice if you weren’t looking for it. The maple flavor is pretty minimal. All and all, grand if you like peanut butter and chocolate.

Vegan Peanut Butter Chocolate Fudge.

From AllRecipes.

  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter
  • 3/4 cup maple syrup

Combine all the ingredients in a large microwave safe bowl and microwave for one minute. Stir for one minute, then microwave another 40 seconds. Stir for another minute, then microwave again as needed, stirring frequently to prevent burning the chocolate.

Once evenly mixed, line a small dish with parchment paper. Pour in the mixture and gently smooth the top. Refrigerate for several hours until hard. Cut into pieces as desired, and enjoy.

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Chicken Parm-asagna

Posted on February 3, 2012 by sparecake

You have no idea how pleased I was with this idea, only to have a coworker shoot it down. Well, bite me Jeremy, this business is BRILLIANT.

Ingredients:

  • 1 1/2 pound uncooked chicken tenders
  • 1 -2 cups Italian seasoned bread crumbs
  • 3 eggs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 15 ounces ricotta
  • 9 lasagna noodles
  • 1 cup grated cheddar cheese
  • 1 cup grated parmesan cheese
  • 24 ounce jar plain or 3 cheese pasta sauce

Begin boiling the water for the pasta and preheat the oven to 350 degrees. Cook the pasta according to package directions.

Next it’s on with the most fun part! Lay the chicken out on a cutting board between pieces of saran wrap or parchment paper and beat with a meat tenderizer, hammering the chicken until quite thin.

Beat two of the eggs together in a small bowl. Spread the bread crumbs in a shallow dish or pie plate. Run the pieces of chicken through the egg, then the bread crumbs, coating both sides. Cook on a flat pan over medium heat until lightly browned on each side.

Set the chicken aside.

Stir together the ricotta, herbs, and remaining egg.

Spread a thin layer of pasta sauce over the bottom of a 9X13″ dish. Lay down three noodles, then the chicken.

Spread another layer of sauce on the chicken, then the parmesan cheese.

Add the second layer of noodles, then spread the ricotta evenly over them. Top with a bit more sauce.

Add the top layer of noodles, a last layer of sauce, then sprinkle with the cheddar cheese.

Bake for half an hour, then let sit 5 to 10 minutes before eating.

I love this! I will eat it all the dang time!

I like chicken parm… I like lasagna… it’s a beautiful combination!

Chicken Parm-asagna

  • 1 1/2 pound uncooked chicken tenders
  • 1 -2 cups Italian seasoned bread crumbs
  • 3 eggs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 15 ounces ricotta
  • 9 lasagna noodles
  • 1 cup grated cheddar cheese
  • 1 cup grated parmesan cheese
  • 24 ounce jar plain or 3 cheese pasta sauce

Boil the water for the pasta and preheat the oven to 350 degrees. Cook the pasta according to package directions, then rinse with cold water.

Lay the chicken out on a cutting board between pieces of saran wrap or parchment paper and beat with a meat tenderizer, hammering the chicken until thin. Beat two of the eggs together in a small bowl. Spread the bread crumbs in a shallow dish or pie plate. Run the pieces of chicken through the egg, then the bread crumbs, coating both sides. Cook on a flat pan over medium heat until lightly browned on each side. Set the chicken aside.

Stir together the ricotta, herbs, and remaining egg.

Spread a thin layer of pasta sauce over the bottom of a 9X13″ dish. Lay down three noodles, then the chicken. Spread a layer of sauce on the chicken, then top with the parmesan cheese.

Add the second layer of noodles, then spread the ricotta evenly over them. Top with more sauce. Add the top layer of noodles, a last layer of sauce, and sprinkle with the cheddar cheese.

Bake for half an hour, then let sit 5 to 10 minutes before eating.

Posted in Dinner | Tagged , | 1 Comment

Cinnamon Hearts

Posted on February 1, 2012 by sparecake

Happy February, everyone! Since Valentine’s is getting close, I thought I’d give you a recipe that might be nice to make on the day. Y’know, to eat with your Ben & Jerry’s on the couch alone in the dark watching awful movies? Perfect!

These hearts are from breadworld.com, which has super reliable recipes. They thought it should have raisins, which seemed weird to me so I replaced it with chocolate. Much better.

Romance-y?

Ingredients:

Dough:

  • 4 1/2 – 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 envelopes yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter
  • 2 large eggs

Cinnamon Filling:

  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 1/2 tablespoons cinnamon
  • 1 cup finely chopped milk chocolate

Glaze:

  • 1 cup powdered sugar, sifted
  • 1 – 2 tablespoons milk
  • 1/2 teaspoon vanilla

Combine the first cup of the flour, sugar, yeast, and salt in a large bowl. Heat the water, milk, and butter until very warm (120-130 degrees) in another bowl.

Gradually add the liquids to the flour mixture while stirring. Beat for 2 minutes at medium speed, or stir thoroughly.

Add the eggs and second cup of flour, beat another two minutes.

Add another 2 1/2 cups of flour while stirring, and as much of the remaining half cup of flour is needed to make a soft dough.

Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes.

While you wait, you can chop of the chocolate in a food processor. It’s not necessary, but using frozen chocolate will prevent the heat from the food processor from melting the chips at all. Stir the chocolate together with the cinnamon and sugar and set aside. Line two baking sheets with parchment and set aside.

Divide the dough into two equal pieces and roll each out to a 12X10″ rectangle.

Brush with the melted butter, then sprinkle with the chocolate mixture.

Roll up each tightly like a jelly roll and pinch seams. Mark each roll into 16 even pieces. It’s easiest to start by marking a line in the middle, then the quarters, and continuing until you’ve make 15 lines.

Cut at the marks, cutting 3/4 of the way through the first mark, and all the way through the second, to create two attached pieces.

Fan the two parts out to create the top of the heart, and nudge the bottom towards a point if necessary to create the bottom. Repeat with the remainder of the roll.

Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes. Preheat the oven to 375 degrees. Bake 15-20 minutes, until browned. Remove to wire racks to cool.

Let cool completely, otherwise the glaze will run off when you put it on.

To make the glaze, whisk together the ingredients and drizzle over the hearts.

They’re delicious, and kind of cheerful. The glaze dries, so they’d be easy to give to someone for Valentine’s, if you wanted!

I’ll be submitting these to yeastspotting!

Cinnamon Hearts

Adapted from Breadworld.

Dough:

  • 4 1/2 – 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 envelopes yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter
  • 2 large eggs

Cinnamon Filling:

  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 1/2 tablespoons cinnamon
  • 1 cup finely chopped milk chocolate

Glaze:

  • 1 cup powdered sugar, sifted
  • 1 – 2 tablespoons milk
  • 1/2 teaspoon vanilla

Combine 1 cup of the flour, sugar, yeast, and salt in a large bowl and set aside. Heat the water, milk, and butter until very warm (120-130 degrees) in a medium bowl. Gradually add the liquids to the flour mixture while stirring. Beat for 2 minutes at medium speed, or stir thoroughly. Add the eggs and second cup of flour, beat another two minutes. Add another 2 1/2 cups of flour while stirring, and as much of the remaining half cup of flour is needed to make a soft dough.

Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes.

Stir together chocolate with cinnamon and sugar and set aside. Line two baking sheets with parchment and set aside.

Divide the dough into two equal pieces and roll each out to a 12X10″ rectangle. Brush with the melted butter, then sprinkle with the chocolate mixture. Roll up each tightly like a jelly roll and pinch seams. Mark each roll into 16 even pieces. Cut at the marks, cutting 3/4 of the way through the first mark, and all the way through the second, to create two attached pieces. Fan the two parts out to create the top of the heart, and nudge the bottom towards a point if necessary to create the bottom. Repeat with the remainder of the roll.

Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes. Preheat the oven to 375 degrees. Bake 15-20 minutes, until browned. Remove to wire racks to cool completely.

To make the glaze, whisk together the ingredients until smooth. Drizzle over hearts.

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Hawaiian Bread

Posted on January 30, 2012 by sparecake

For some reason we were talking about Hawaiian rolls at work the other day, and I decided to try them. I changed the recipe a bit, taking a hint from tennis rolls, and came up with something that was quite popular when I brought it back to work.

Ingredients:

  • 2 packets active dry yeast
  • 1 cup warm water
  • 3 eggs
  • 1 cup pineapple juice
  • 3/4 cup white sugar
  • the zest from 1 orange
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 6 cups all-purpose flour

In a large bowl, dissolve the yeast in 1/2 cup of the warm water. Let stand 10 minutes until creamy. Beat in the eggs, pineapple juice, remaining water, sugar, orange zest, vanilla, and melted butter.

Stir in the flour gradually.

Cover with a damp cloth and let rise in a warm place for one hour. Lightly grease three cake pans. Deflate the dough and turn out onto a well floured surface. Sprinkle the top with flour as well, so that you can handle it without it coating your hands. Divide into three portions. You can do one single loaf per pan, or divide it into smaller buns, that will grow together while they rise and cook, but be able to pull apart to eat.

Cover and let rise until doubled, about 40 minutes.

Preheat the oven to 350 degrees, then bake loaves 25-30 minutes, until the browned and hollow sounding when tapped. Cool on wire racks.

This bread is great with some butter or some cheddar cheese. It’s not as sweet as I expected, although some of my coworkers thought it was nearly sweet enough for dessert. To each their own?

I’ll be submitting this post to yeastspotting!

Hawaiian Bread

Adapted from Allrecipes.

  • 2 packets active dry yeast
  • 1 cup warm water
  • 3 eggs
  • 1 cup pineapple juice
  • 3/4 cup white sugar
  • the zest from 1 orange
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 6 cups all-purpose flour

In a large bowl, dissolve the yeast in 1/2 cup of the warm water. Let stand 10 minutes until creamy. Beat in the eggs, pineapple juice, remaining water, sugar, orange zest, vanilla, and melted butter.

Stir in the flour gradually.

Cover with a damp cloth and let rise in a warm place for one hour. Lightly grease three cake pans. Deflate the dough and turn out onto a well floured surface. Sprinkle dough with flour. Divide into three portions and place in prepared cake pans.

Cover and let rise until doubled, about 40 minutes.

Preheat the oven to 350 degrees, then bake loaves 25-30 minutes, until the browned and hollow sounding when tapped. Cool on wire racks.

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Biscuits

Posted on January 27, 2012 by sparecake

Last month when I made char siu bao, the recipe I used was mostly from The Daring Kitchen. I decided to join their bakers, and this was my first month. Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

The first thing to learn from this recipe is that apparently what America calls biscuits, the rest of the world calls scones. Strange. The second thing that only I learned, is that adding cheddar and parsley to the recipe makes biscuits that very strongly remind me of frozen/microwave spinach souffle, which I haven’t had in years but like to a weird degree.

Ingredients:

  • 1 cup all-purpose flour
  • 2 teaspoons fresh baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons frozen grated butter (or a combination of lard and butter)
  • 1/2 cup cold milk

To make cheddar/parsley biscuits, add:

  • 2 tablespoons dried parsley
  • 1/2 cup grated cheddar cheese
  • an additional 1/4 teaspoon baking powder

Preheat the oven to 475 degrees. This recipe makes very small batches, so if you don’t feel like doubling it you can get away with just using a toaster oven.

Triple sift the dry ingredients into a large bowl. Sifting three times will prevent chunks, but more importantly in this case it will also help your biscuits stay light, fluffy, and airy.

Rub your frozen grated butter into the dry ingredients with your fingers until the butter is in small pieces resembling bread crumbs. Follow with the parsley and cheese as well, if using.

Add the milk and stir until just combined. Chill in the fridge for 10 minutes, then turn out onto a lightly floured surface.

Fold the dough once or twice, gently.

Pat out to about 3/4″ thick.

Cut out biscuits with a well-floured biscuit cutter without twisting the cutter as you do so. Transfer biscuits to a parchment-lined pan. Repat the remaining dough to use up the scraps.

2" cutter vs 1"

Bake for 8-10 minutes. These rise surprisingly fast! Take them out when browned and the sides have set.

Transfer to a wire rack to cool.

Because of the small batch size, this is a great recipe to play around with!

Basic Biscuits

From Daring Bakers.

  • 1 cup all-purpose flour
  • 2 teaspoons fresh baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons frozen grated butter (or a combination of lard and butter)
  • 1/2 cup cold milk

To make cheddar/parsley biscuits, add:

  • 2 tablespoons dried parsley
  • 1/2 cup grated cheddar cheese
  • an additional 1/4 teaspoon baking powder

Preheat  oven to 475 degrees.

Triple sift the dry ingredients into a large bowl. Rub your frozen grated butter into the dry ingredients with your fingers until the butter is in small pieces resembling bread crumbs. Stir in the parsley and cheese as well, if using. Add the milk and stir until just combined. Refrigerate for 10 minutes, then turn out onto a lightly floured surface.

Fold the dough once or twice, gently. Pat out to about 3/4″ thick. Cut out biscuits with a well-floured biscuit cutter without twisting the cutter as you do so. Transfer biscuits to a parchment-lined pan. Re-pat the remaining dough to use up the scraps.

Bake for 8-10 minutes, removing when browned and the sides have set. Transfer to a wire rack to cool.

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Filled Sweet Rolls

Posted on January 25, 2012 by sparecake

Here’s a recipe for a lightly sweet roll, filled with your choice of sweet topping. Not shockingly, I went with chocolate, but you could use jelly or perhaps a fruit pie filling if you’re somehow not in the mood for chocolate.

The recipe I followed was pretty vague on rolling out the dough. I ended up with some really thick rolls that I think weren’t proportionately ideal, so I’ll try to write this so yours end up a bit better.

Ingredients:

  • 5 cups all-purpose flour
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 1/2 cups of warm milk
  • lemon zest from 1 lemon
  • 2-3 drops lemon juice
  • 1-2  tablespoons unsalted butter, melted
  • 1/2 cup of powdered sugar
  • 1 cup chocolate chips or other filling

Combine the yeast, sugar, and milk in a large bowl. Stir in the yolks, salt, and lemon zest and juice. Add the flour and stir until the dough mostly sticks together.

Turn out onto a lightly floured surface and knead until smooth and elastic.

Clean, dry, and lightly grease your large bowl and put the dough in it, turning to grease all sides of the dough. Cover and let rise 40 minutes in a warm, draft free place. Knock down the dough, then let rise a further 20 minutes.

Turn your dough back out onto a clean surface and roll out to about 1/4″ thick. I went with 1/2″ thick, and it was too much dough! Cut into 2 or 3 inch squares.

I can't eyeball sizes to save my life!

Put a tablespoon or so of filling in the middle of each and pinch the dough shut around it, then smooth to roughly ball shaped.

Put them seam side down on parchment lined baking sheets.

Brush tops with melted butter, then set aside any leftover butter. Let rise twenty more minutes and preheat the oven to 350 degrees. Bake 30-35 minutes, until golden brown.

Remelt the remaining butter if necessary, then brush the buns again and sprinkle with powdered sugar.

Although, as I’ve said, mine were a bit too bready, they were still quite tasty and satisfying. I’m sure with a slightly thinner roll, they’d be perfect!

I’ll be submitting this post to yeastspotting!

Filled Sweet Rolls

From Sandra’s Easy Cooking.

  • 5 cups of all-purpose flour
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 1/2 cups of warm milk
  • lemon zest from 1 lemon
  • 2-3 drops lemon juice
  • 1-2  tablespoons unsalted butter, melted
  • 1/2 cup of powdered sugar
  • 1 cup chocolate chips or other filling

Combine the yeast, sugar, and milk in a large bowl. Stir in the yolks, salt, and lemon zest and juice. Add the flour and stir until the dough mostly sticks together. Turn out onto a lightly floured surface and knead until smooth and elastic.

Clean, dry, and lightly grease your large bowl and put the dough in it, turning to grease all sides of the dough. Cover and let rise 40 minutes in a warm, draft free place. Knock down the dough, then let rise a further 20 minutes.

Turn dough back out onto a clean surface and roll out to about 1/4″ thick. Cut into 2 or 3 inch squares. Put a tablespoon of filling in the middle of each and pinch the dough shut around it, then smooth to ball shaped. Place seam side down on parchment lined baking sheets.

Brush tops with melted butter, then set aside any leftover butter. Let rise twenty more minutes and preheat the oven to 350 degrees. Bake 30-35 minutes, until golden brown. Remelt the remaining butter if necessary, then brush the buns again and sprinkle with powdered sugar.

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