Tags: blueberries, Blueberry Lemon Cake, Coconut Oil, Greek Yogurt, Lemon, Wallaby's Yogurt, Yogurt
I forgot to add the baking powder.
This is why the loaf cake you see, which I made about a month ago, is flat on top. Never one to make excuses as to why something didn’t turn out, this time I felt not adding the baking powder pretty much guarantees some kind of failure since it’s sole purpose is to help baked goods umm rise, so it was warranted here. However, it was still delicious and moist, though not something I wanted to post on this blog.
“Why not?” You ask?
If you recall, I mentioned ‘so-so potential posts’ in my last post. This is one of them, but it’s such a delicious cake (or quick bread, since the method is similar), I didn’t want to hold it back based on aesthetics and making it again just for aesthetics (the last thing I need is more cake lying around – no willpower here.) would have been ridiculous. We all make mistakes in the kitchen, and this is one of mine.
I annihilated my left wrist last week. I’m okay outside of pain, a feeling of uselessness, and typing with one hand (poke typing). If I hadn’t annihilated my wrist, you would be looking at and drooling over (one can hope, right?) a gorgeous, multi-layered cake loaded with texture and cool flavors – and topped with a candle, to celebrate 5 years of blogging. Well, 5 years plus two or so weeks of blogging. I can’t even be on time for my blogiversary.
Tags: eggs, En Croute, Ham, Julia Child, Michel Richard, Peppers, Puff Pastry, Spinach, Torte Milanese, Tourte Milanese
Remember when I told you about the computer crash of 2011 where I lost almost everything? It was mainly tons of photos of some of the best goodies I’ve ever made, most of them pretty labor intensive. You see, I was on this roll from September 2010 to January 2011 – a fancy shmancy crazy roll. Once or twice a week I was creating showstopping sweet and savory dishes like they were going out of style, and as luck would have it, getting some good clicks of them.
It was an amazing food blog run, and I had about 7 posts lined up. The posts weren’t written, but the photos were ready – tucked in and snug as a bug in a rug in my photo program waiting until I was ready to write and post. Then..the crash.
Tags: almond butter, matzo, matzo brei, Passover, Peanut Butter, strawberries
I wanted to make Egg Foo Yung.
It was cooking class in 6th grade, mid-Passover. The teacher said those of us who observed Passover would be making Matzo Brei and everyone else would be making Egg Foo Yung.
“Can I have a show of hands of those who observe Passover, please?” she asked with an evil glint in her eye.
Yes, evil, to me..because, seriously.. Matzo Brei versus Egg Foo Yung? Not even remotely fair! Plus, I’d already had my fair share of matzo brei at home for three days straight.
Streusel Overkill is Good – Brown Butter Chocolate Chip Streusel Crumb Cake with or without RaspberriesFebruary 4, 2013 at 11:59 am | Posted in Breakfast, Cakes, Dessert, Fruit, Giveaway, SRC | 78 Comments
Tags: baking, Brown Butter, chocolate chips, Pecans, raspberries, Recipe, streusel, Streusel Cake
I love warm rainy days in the spring and summer. I love the scent of lilacs. I love the smell of Fall. I love when someone brushes my hair. Are you gagging yet? Well you won’t be when I tell you what I love next.
I love streusel..lots and lots of streusel. Who doesn’t? I don’t think I’ve ever met a person who doesn’t love streusel. However, I know plenty of people who hate the scent of lilacs, abhor rainy days, despise Fall because it’s the official end of summer, and can’t stand someone else brushing, much less touching, their hair.
Tags: brown sugar, First Love, fruit, Greek Yogurt, Heavy Cream, Jam, Jelly, Milk, Overnight Oatmeal, Overnight Oats, Peanut Butter, Peanut Butter Oatmeal, Preserves, vanilla
I don’t usually go for fads, trends or follow rules when it comes to food. In fact, I don’t abide by any rules when it comes to food. I’ve been known to bake pumpkin pies in June, and I know some people may argue this, but there is NO discernible difference between using fresh roasted pumpkin puree and canned. I’ve tested it many times over the years..and no one..I mean NO ONE, could tell the difference between the pumpkin pie using canned pumpkin and the pumpkin pie using fresh pumpkin. As long as the canned pumpkin is pure, with no additives, it’s fine.
There..I said it, and I didn’t want to wait until Fall to say it.
By the way, did you know most canned pumpkin puree is actually Butternut or Hubbard squash. or a variety of squash, not named pumpkin? Yes, this includes the one that starts with L.
Back to trends and fads in the food blogosphere. I have seen overnight oats all over the place for months now. Normally, I’d steer clear, because, again, I’m not a trendy person. However, I need quick breakfasts because I don’t eat breakfast anywhere near as often as I should, and I’m sick of cheerios, toast or smoothies, when I do.
After seeing Barbara’s (of Barbara Bakes) overnight oatmeal with berries, I decided I really needed to give this a shot. I also decided to blog it because I didn’t bake or cook anything for the KA Stand Mixer winner announcement, and Part 13…ummm…13A. I don’t like putting up posts without something tasty and visual in them.
This is a food blog..well, food/story journal, you know.
I can’t believe I put this photo up. Yeah, I know what it looks like. In fact, artificial light is most definitely not kind to oatmeal in photography. But, a jar tipped over throwing up oatmeal is pretty shitty food styling.
That said, no pretty jars for these overnight oats, because you will be using up the peanut butter at the bottom and around the sides of an almost empty peanut butter jar so everything goes into the almost empty peanut butter jar. If you want to make it look nice for serving to someone(s), spoon it into pretty glasses or bowls..like I did for photos. BUT, off of my blog, it’s getting eaten straight from the jar, then bye-bye jar – into the recycle bin.
Below are a few ways to serve it, some outside the breakfast box.
Double Chocolate Oatmeal with melting chocolate shards
With Cocoa Nibs
On top of soft chocolate ganache 2
Swirled, or mottled, rather, with raspberry jam
This is not a completely healthy version, but if you want to add protein powder, flax, chia seed. hemp, swamp goo, motor oil..or whatever, go ahead – no rules. You can also cut down the calories and make it healthier by choosing the Greek yogurt option and skim milk.
Well, there is one rule, but it’s a general rule to get the right consistency..and that rule is 1 part oats to 2 parts liquid, plus extras of your choice. If you want it thicker, add more oats.
Here’s my version.
Overnight Refrigerator Peanut Butter – Brown Sugar Oatmeal with Jelly or Chocolate
About 2 servings
1 almost empty jar of peanut butter (about 1/4 cup peanut butter left in jar)
1/2 cup old-fashioned or quick cooking oats (I tried both and preferred the quick oats, but if you like more ‘chew’, choose the old-fashioned oats)
2 to 3 tablespoons dark brown sugar
1/2 cup whole milk or any milk you prefer (skim, soy, rice, almond etc)
1/2 cup vanilla bean Greek yogurt or 1/2 cup heavy cream steeped with vanilla bean scrapings and pod (pod removed after steeping, of course)
fruit or jam/jelly/preserves of your choice and/or chocolate chips, chunks (optional). I even added chocolate ganache to the bottom of one glass. No rules! You can go healthy or decadent, or both!
1. Dump the oats in the almost empty peanut butter jar. Sprinkle the dark brown sugar evenly on top of the oats. Stir together the milk and yogurt or steeped cream, then pour on top of the oats and dark brown sugar. If you’re adding chocolate chips or chunks, add now. Put the cover back on the peanut butter jar, tightly, and shake it vigorously. You’ll be stirring it come morning, so this is just a preliminary ‘shake’ to get the oats soaked and dissolve the brown sugar.
2. Put the covered jar in the fridge overnight, The next morning, open up the jar and stir it all together, digging the peanut butter up from the bottom and around the sides. Stir in fruit if you like – raspberries would be great, or swirl your favorite jam, jelly or preserves into it. If you prefer your oatmeal warm, give it a nuke in the microwave for a minute or two. Grab a spoon and dig in! Throw out the jar when you’re done..my favorite part next to eating it.
Note – I stirred extra peanut butter into the oats after they soaked overnight, only because I’m a peanut butter freak. It doesn’t need extra, but it doesn’t hurt if you’re a freak too. Also, I topped it off with some fresh, whipped cream and chocolate. If you want it topped, but healthier, use Greek yogurt.
Double Chocolate Overnight Oatmeal
1/2 cup old-fashioned or quick cooking oats (I tried both and preferred the quick oats, but if you like more ‘chew’, choose the old-fashioned oats)
1 to 2 tablespoons dark brown sugar (taste)
1 cup whole milk or any milk you prefer (skim, soy, rice, almond etc)
1 tablespoon dark cocoa
1/4 cup chopped chocolate
1. Stir together milk and cocoa powder until uniform.
2.In an empty jar..like a mason jar, dump in oats, dark brown sugar, chocolate milk and chopped chocolate. Shake the jar vigorously and set in fridge overnight.
3. Eat right out of jar. I like to microwave it for a few seconds to melt some of the chopped chocolate. Enjoy!
KitchenAid Professional 600 Series 6-Quart Stand Mixer! I really wish I could give everyone who entered one of these mixers. I promise, there will be more great giveaways coming soon! Thank you all for entering!
The Random Number Generator decided that Candace, who’s comment is #224, is the winner!
Congratulations, Candace! I will be sending you an email so you can choose a color and give me your mailing info. As soon as I get it, it will be sent out to you ASAP. If there is no response from you within 48 hours, another winner will be chosen.
One more thing – I’d like to thank Bonnie, of Bonnie Banters, for nominating me for a Food Stories Award! Again, I’m incredibly flattered! Since I was nominated late last month, and have already passed on 5 nominations…I’ll throw in another random fact about me.
When I was a child..having had the luxury of seeing several Broadway shows and listening to my father’s collection of Broadway soundtracks..I decided I wanted to be a Broadway singer. I used to stand on my front door step and belt out tunes like Tomorrow, Memory, One etc. There was one small problem, I couldn’t sing. My poor neighbors.
Tags: #BreaingBread, Arugula, Bacon, Bread Baking Society, Cheddar Cheese, Cheese, eggs, focaccia, Roasted Peppers, Yeast
There’s a new bread challenge in town. It’s called the Bread Baking Society (Twitter handle @Breaking_Bread – hashtag #BreakingBread), – founded by Lora from Cake Duchess and Shulie from Food Wanderings. This month the bread they asked everyone to bake is focaccia and of course, I wanted to take part. Thankfully I got it in on the last day, last minute, of the month. Once again, there was humidity, but not as bad as last week. But, no braiding or shaping of focaccia – just dimpling (awww) – so humidity foiled. Ha!
Of course, there was free creative reign, so the variety of focaccias linked up, sweet and savory, is pretty amazing, from sweet potato to southern charm.
I made a Focaccia McMuffin. I call it that because it’s composed of bacon, eggs and cheddar encased in dough (the Mcmuffin part). What makes it kind of cool is, the eggs are in focaccia wells. I scrunched up 6 large pieces of tin foil into 3-inch balls, coated each one generously with olive oil, then stuck them into the cheese and bacon filled dough before rising. When fully risen, I pressed them down again, and baked the focaccia for 20 or so minutes, then removed the tin foil balls – giving me perfect wells to crack 6 eggs into. I put the focaccia back in the oven for 8 to 10 more minutes, and voila, six perfectly cooked eggs in six bacon – cheese bread squares (when cut), per person.
Of course I had to make it pretty, so before baking the focaccia, I topped it with some roasted red peppers, arugula, more bacon – plus a few drizzles of olive oil. When done, the eggs were seasoned with sea salt, freshly ground black pepper and chopped chives.
Finally, I used Nick Malgieri’s focaccia dough in this recipe, which Lora also used. But, due to the damn humidity, I had to add an extra cup of flour because the dough continued to suck up flour while basking in the free sauna the weather provided. I also took down the salt because of the bacon..bacon = salty. I’m sure Nick wouldn’t mind..he’s a pretty awesome pastry chef and guy, and he left a comment on THIS post back in 2010…thanks to Meaghan from The Decorated Cookie, alerting him to the post. Cool, huh?
I was pretty stoked since I’m such a fan girl when it comes to my favorite chefs. As you can see, I wrote a novel in response to his comment and it kind of makes me cringe. But, I won’t delete it because it was a genuine moment, and genuine moments can be embarrassing at times.
So, uh, make this focaccia if you can. Yes, it’s unusual, and yes, many Italians would probably gasp in horror at the site of it, but it’s really fun and delicious (this is all filler text since there used to be a story here.)
More filler. Not much to say. *twiddling thumbs*.
Bacon, Cheddar and ‘Eggs in Wells’ Focaccia
Basic focaccia recipe adapted from How to Bake, by Nick Malgieri, with my revisions
Copyright (c) Nick Malgieri 1995, All Rights Reserved
6 individual servings
1 1/3 cups warm tap water (about 110 degrees)
2 1/2 teaspoons (1 envelope) active dry yeast
3 tablespoons extra-virgin olive oil
3 1/4 cups unbleached all-purpose flour ( I ended up using 1 more cup due to humidity)
1 1/2 teaspoons sea salt
6 to 8 oz cheddar cheese, cubed
10 slices cooked bacon, chopped
1 cup shredded cheddar cheese plus 6 tablespoons shredded cheddar cheese for the egg wells (1 tablespoon per well)
4 slices cooked bacon, chopped
1 red bell pepper, roasted, peeled, seeded and sliced (optional, or add your favorite vegetable(s)*
arugula leaves (optional, or use your favorite greens)*
3-4 tablespoons extra-virgin olive oil
6 medium or large eggs
sea salt and freshly ground pepper
*If you don’t want to add greens or veggies of any sort, top with extra bacon and cheese. Herbs would be nice too.
101/2 x 151/2-inch jelly roll and parchment paper
1. In a small bowl,water sprinkle the yeast over the water. Add the 3 tablespoons olive oil and stir.
2. In large bowl, combine the flour and 1 1/2 teaspoons of salt; whisk together or mix together on low speed in your mixer.
3. Stir the yeast, water and olive oil into the flour and salt until you have a dry dough. Slowly add the 1 1/3 cup of water while mixing, until you have a soft, but slightly raggedy dough. You may or may not use all the water.
4. Place the dough in an oiled bowl. Cover and let rise for 1 hour or until doubled in size.
5. When dough has doubled, fold it onto itself, then flatten it on a floured board. Scatter the cheddar cheese cubes and 2 pieces of chopped bacon all over the flattened dough. Fold it over a few times, adding flour as needed. Use a bench scraper because you will run into stickiness. Keep folding and kneading until the bacon and cheese is disseminated throughout the dough evenly. If bacon and/or cheese pops out during kneading, just shove it back in. Let rest, covered for 5 to 10 minutes to relax the gluten.
6. While the dough is resting, oil the jelly roll pan, then cut a piece of parchment to fit. The oil will keep the parchment paper down. Flatten the ball of dough onto the parchment lined pan and spread it as best you can until it almost reaches all four corners. If it resists, let it rest a few minutes, then start pushing and spreading again. Tuck in any cheese or bacon that pops out.
7. Make 6 tin foil balls..about 3 to 4-inches each, and coat each one with olive or any oil, generously (I used spray olive oil) Press each tin foil ball into dough, deep..two on each row, equally apart.
8. Cover pan with oiled plastic wrap and let rise for 1 1/2 hours.
9. Prehaet oven to 425 degrees F. Once risen, press the foil balls down again (they rise with the dough), then dimple focaccia and drizzle with olive oil. Top with remaining chopped bacon, pepper strips, and arugula.
10. Bake at 425F for 20 minutes, then remove pan from oven..keeping oven at 425F, and pull out foil balls. Sprinkle a 1 tablespoon shredded cheddar cheese in each well. Crack each egg, one at a time, into a ramekin or small bowl, then slowly and carefully pour each egg into a well, until all six are filled.
11. Place pan back in the oven and bake for another 8-10 minutes, until the whites are cooked and the yolks are still jiggly, like a sunny-side up egg.
12. Remove pan from oven, sprinkle all over with remaining shredded cheddar cheese (the heat will melt it), and salt and pepper each egg. Sprinkle with chopped chives, if desired. Serve immediately, cutting the focaccia into 6 squares, each containing an egg. Gently reheat leftovers, as not to overcook the egg.