These muffins are so amazingly good, and, if I hadn't made them, I never would have guessed they were vegan. I was looking for a recipe for blueberry muffins with no dairy, and I found this one. It is awesome.
Vegan Blueberry Muffins
2 cups all-purpose flour
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sugar
1 cup almond milk
1/3 cup canola oil
1 Tablespoon apple cider vinegar
1 1/2 cups blueberries
Mix together flour, baking soda, and salt. In another bowl, mix together the sugar, almond milk, oil, and vinegar. Add flour mixture and stir until just combined. Add blueberries. Fill greased muffin tins about 3/4 full. Bake at 375F for about 22 minutes. Cool in pan for a few minutes then eat or cool on cooling rack.
Sunday, August 5, 2012
Tuesday, June 26, 2012
Sour Cherry Jam and Sour Cherry Pie
My neighbors have a sour cherry tree that hangs over into our yard, and they let us pick the cherries. So far this summer I have made 3 cherry pies and 21 jars of sour cherry jam. The jam recipe came from the packet inside a box of low sugar Sure-Jel (although you could use any other type of low sugar fruit pectin. For the pie, I use the same recipe for pie crust as in the post for pumpkin pie. For the cherry pie, use one recipe for the bottom crust and another recipe for the lattice. To make the lattice, roll out the crust as normal then cut the crust into strips and make a lattice (see pictures at bottom). Here are the recipes:
Sour Cherry Jam
5 cups very finely chopped sour cherries (make sure you pit them first)
2 1/2 cups sugar
1 box low sugar needed Sure-Jel or other low sugar needed fruit pectin
1 cup water
Stir together sugar and fruit pectin in a large saucepan. Add 1 cup water and stir to dissolve. Heat over medium heat till mixture boils, stirring constantly. Boil for 1 minute. Add cherries and quickly stir together. Pour into jars, leaving some space at the top for expanding during freezing. Put the lids tightly on the jars and keep at room temperature for 24 hours. Store 1 jar in the fridge to eat right away and put the other jars in the freezer. Because this is a freezer jam recipe and the jars are not sealed with a canner, do not store at room temperature after the first 24 hours.
Sour Cherry Pie
2 recipes for pie crust
4 cups pitted sour cherries
1 cup sugar
1/3 cup flour
1/4 teaspoon almond extract
Roll out one crust and use for bottom crust of pie. Stir together the cherries, sugar, and flour. Pour into crust. Sprinkle almond extract over filling. Roll out second crust. Cut into thin strips and use to make a lattice crust (see pictures). Bake at 425F for 35-45 minutes with foil covering the edges of the pie crust. Remove foil 15 minutes before done cooking. Allow to cool for at least 15 minutes then enjoy :)
To make the lattice, lay all the strips in one direction. Fold every other one back.
Continue doing this folding every other one back until the lattice is complete.
The finished pie!
Sour Cherry Jam
5 cups very finely chopped sour cherries (make sure you pit them first)
2 1/2 cups sugar
1 box low sugar needed Sure-Jel or other low sugar needed fruit pectin
1 cup water
Stir together sugar and fruit pectin in a large saucepan. Add 1 cup water and stir to dissolve. Heat over medium heat till mixture boils, stirring constantly. Boil for 1 minute. Add cherries and quickly stir together. Pour into jars, leaving some space at the top for expanding during freezing. Put the lids tightly on the jars and keep at room temperature for 24 hours. Store 1 jar in the fridge to eat right away and put the other jars in the freezer. Because this is a freezer jam recipe and the jars are not sealed with a canner, do not store at room temperature after the first 24 hours.
Sour Cherry Pie
2 recipes for pie crust
4 cups pitted sour cherries
1 cup sugar
1/3 cup flour
1/4 teaspoon almond extract
Roll out one crust and use for bottom crust of pie. Stir together the cherries, sugar, and flour. Pour into crust. Sprinkle almond extract over filling. Roll out second crust. Cut into thin strips and use to make a lattice crust (see pictures). Bake at 425F for 35-45 minutes with foil covering the edges of the pie crust. Remove foil 15 minutes before done cooking. Allow to cool for at least 15 minutes then enjoy :)
The finished pie!
Monday, June 11, 2012
Pumpkin Pie and Butternut Squash Pie
Every year in the fall, I make pumpkin pie using fresh pumpkin. This may sound complicated, but it is really very simple. Last week, I wanted to make pumpkin pie, but it is obviously not pumpkin season. I decided I would buy butternut squash, cook it, and use it to make pie. I cooked the butternut squash the same way I cook pumpkin. First, I cut the butternut squash in half and scraped out the seeds. Then, I put the squash cut side up in a baking dish and baked it at 350F for about an hour until it was soft. Then, I took it out of the skin and pureed it in the food processor. One butternut squash turned out to be about 2 cups which is the amount needed to make pie. After that, I made two pies: one pumpkin pie using canned pumpkin and one butternut squash pie. I actually preferred the butternut squash pie because it is a little milder and sweeter than pumpkin pie.
Pie Crust
1 1/3 cups flour, all purpose
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, unsalted
3-4 Tablespoons water
Combine the flour and salt. Cut the shortening into the flour mixture until it forms medium clumps. Add the butter and cut into flour until there are only small clumps left. Add the water, 1 tablespoon at a time, until the dough comes together. If the dough is too soft, refrigerate for 10 minutes or so. Roll the dough out until about 2 inches wider than the pie plate. Transfer to the pie plate using the rolling pin. Trim the edges and fold under. Use your fingers to make a decorative edge.
Pumpkin (or Butternut Squash) Pie
2 cups pumpkin or butternut squash
1 can evaporated milk (12 oz.)
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 slightly beaten eggs
Combine all ingredients and beat until combined using a whisk. Pour into pie shell. Bake at 425F for 15 minutes then reduce the heat to 350F and bake for about 45 minutes (maybe a little longer) until the center is set. Put in the fridge until cold. Serve with whipped cream.
Pie Crust
1 1/3 cups flour, all purpose
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, unsalted
3-4 Tablespoons water
Combine the flour and salt. Cut the shortening into the flour mixture until it forms medium clumps. Add the butter and cut into flour until there are only small clumps left. Add the water, 1 tablespoon at a time, until the dough comes together. If the dough is too soft, refrigerate for 10 minutes or so. Roll the dough out until about 2 inches wider than the pie plate. Transfer to the pie plate using the rolling pin. Trim the edges and fold under. Use your fingers to make a decorative edge.
Pumpkin (or Butternut Squash) Pie
2 cups pumpkin or butternut squash
1 can evaporated milk (12 oz.)
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 slightly beaten eggs
Combine all ingredients and beat until combined using a whisk. Pour into pie shell. Bake at 425F for 15 minutes then reduce the heat to 350F and bake for about 45 minutes (maybe a little longer) until the center is set. Put in the fridge until cold. Serve with whipped cream.
Wednesday, June 6, 2012
Dark Chocolate Pudding
Hi Everyone!
The other day I was inspired to make very chocolatey pudding so I just made this recipe on the spot. I knew the ingredients for chocolate pudding, but not the ratios of starch to milk so I just guessed. I wanted to make the recipe taste like it was pure chocolate so I added melted chocolate chips to the pudding. I hope you enjoy this as much as I did!
-Elizabeth :)
Dark Chocolate Pudding
3 cups milk (preferably 2% or whole milk)
1/2 Tablespoon instant coffee powder
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup cornstarch
1 cup semi-sweet chocolate chips, melted
Stir together the coffee powder, cocoa powder, sugar, and cornstarch in a saucepan. Add the milk and stir to combine. Heat over medium-low, stirring very often so the mixture doesn't burn, until the pudding thickens. Remove from heat and stir in melted chocolate chips. Put the pudding in the fridge until cold. Enjoy :)
The other day I was inspired to make very chocolatey pudding so I just made this recipe on the spot. I knew the ingredients for chocolate pudding, but not the ratios of starch to milk so I just guessed. I wanted to make the recipe taste like it was pure chocolate so I added melted chocolate chips to the pudding. I hope you enjoy this as much as I did!
-Elizabeth :)
Dark Chocolate Pudding
3 cups milk (preferably 2% or whole milk)
1/2 Tablespoon instant coffee powder
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup cornstarch
1 cup semi-sweet chocolate chips, melted
Stir together the coffee powder, cocoa powder, sugar, and cornstarch in a saucepan. Add the milk and stir to combine. Heat over medium-low, stirring very often so the mixture doesn't burn, until the pudding thickens. Remove from heat and stir in melted chocolate chips. Put the pudding in the fridge until cold. Enjoy :)
Tuesday, May 29, 2012
Braided Bread
The bread may look hard to make, but it is really quite simple. If you make it, you will love it. The bread would be amazing with other types of filling, such as raspberry or cherry. Enjoy :)
-Elizabeth :)
Bread
This recipe is made in two parts. First you make a sponge, then you add the rest of the ingredients and finish the dough.
Sponge
1 Tablespoon active dry yeast
1 Tablespoon sugar
1 1/2 cup warm milk (105-115 degrees)
2 cups all-purpose flour
Combine yeast, sugar, and flour. Add milk and stir to combine. Cover and set aside for 30 minutes.
Dough
2 eggs
1 1/2 teaspoons salt
1/3 cup sugar
2 1/2- 3 cups flour
1/2 cup butter, cut into small pieces
Add eggs, salt, sugar, and 1 cup of the flour to the sponge. Add the butter a few pieces at a time while mixing. Add the remaining flour 1/2 cup at a time until the dough is kneadable but still soft. Knead for 5 minutes by hand or using a mixer with a dough hook. Place in greased bowl, cover, and let rise for 1 1/2 hours until double. Punch dough down. Divide into two pieces and roll each into a rectangle. Put filling in the middle third (lengthwise) of the dough. Cut the outer thirds of the dough diagonally into tabs about 1 inch apart. Fold each tab over the filling so they overlap and form a braid pattern. Fold ends under and place on greased cookie sheet. Cover and let rise for 45 minutes. Brush with egg wash (1 egg + 1 Tablespoon milk). Bake at 350F for 35 minutes.
For blueberry cream cheese bread: Spread dough with cream cheese filling, then add blueberry filling on top.
For apple filled bread: Spread dough with apple filling.
Cream Cheese Filling
3/4 cup cream cheese
2 T sugar
1/2 t vanilla
1 T egg wash
Mix all ingredients until smooth.
Blueberry Filling
2 cups blueberries, frozen or fresh (I used frozen, because that's what I had)
1/4 cup sugar
1/4 cup cornstarch
2 T lemon juice
Combine all ingredients. Bring to boil. Reduce heat and simmer for 5 minutes, stirring so the filling does not stick to the bottom of the pan.
Apple Filling
2 cups apples, sliced thin (I used 1 granny smith and 1 gala)
2 Tablespoons lemon juice
1/4 cup brown sugar
1 cup chopped pecans
1/3 cup cornstarch
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon butter
Combine all ingredients and heat until the mixture thickens and is gooey.
Wednesday, May 23, 2012
Lemon White Chocolate Coconut Cookies
Hi Everyone!
At the assisted living center where I work, we get this lemon white chocolate cookie dough. I really love those cookies so I decided to see if I could make them at home. I modified my basic chocolate chip cookie recipe, substituting white chocolate chips for the semi-sweet, adding coconut, lemon extract, lemon zest, and a little lemon juice. Here's the recipe.
-Elizabeth :)
Lemon White Chocolate Coconut Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 egg
2 teaspoons lemon extract
zest of 3 lemons
about 2 Tablespoons lemon juice (you don't want too much or the cookie dough will be too wet)
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag of white chocolate chips
about 1 cup shredded coconut
1. Cream butter and sugar together. Stir in egg, lemon extract, lemon zest, and lemon juice. Add flour, baking soda, and salt, and stir till just combined.
2. Stir in white chocolate chips and coconut. Drop by tablespoonfuls on greased cookie sheet about 2 inches apart. Bake for 8-10 minutes at 375F. Take off cookie sheet to cool.
At the assisted living center where I work, we get this lemon white chocolate cookie dough. I really love those cookies so I decided to see if I could make them at home. I modified my basic chocolate chip cookie recipe, substituting white chocolate chips for the semi-sweet, adding coconut, lemon extract, lemon zest, and a little lemon juice. Here's the recipe.
-Elizabeth :)
Lemon White Chocolate Coconut Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 egg
2 teaspoons lemon extract
zest of 3 lemons
about 2 Tablespoons lemon juice (you don't want too much or the cookie dough will be too wet)
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag of white chocolate chips
about 1 cup shredded coconut
1. Cream butter and sugar together. Stir in egg, lemon extract, lemon zest, and lemon juice. Add flour, baking soda, and salt, and stir till just combined.
2. Stir in white chocolate chips and coconut. Drop by tablespoonfuls on greased cookie sheet about 2 inches apart. Bake for 8-10 minutes at 375F. Take off cookie sheet to cool.
Monday, May 21, 2012
Snickerdoodles
-Elizabeth :)
Snickerdoodles
6 Tablespoons butter, softened
1 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 Teaspoons baking powder
1/2 Teaspoon nutmeg
1 Teaspoon cinnamon
cinnamon-sugar, for dusting tops of cookies
1. Cream butter and sugar. Add egg and milk.
2. Combine flour, baking powder, nutmeg, and cinnamon and add creamed mixture.
3. Drop by tablespoonfuls onto greased cookie sheets. Dust with cinnamon sugar.
4. Bake at 400F for 8-10 minutes. Cool on sheet for a minute or so. Transfer to wire rack or paper to cool. Enjoy :)
Saturday, May 19, 2012
The Best Apple Crisp Ever!
-Elizabeth :)
Apple Crisp
Topping
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 Teaspoons cinnamon
1/2 Teaspoon or so nutmeg
3/4 cup chilled butter, cut into small cubes
1 cup sliced almonds
Filling
3/4 cup sugar
3 Tablespoons all-purpose flour
2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
about 2 Tablespoons lemon juice
4 small Granny Smith apples
4 Fuji apples
1-2 Teaspoons vanilla extract
1. To make the topping: Combine all ingredients except butter and almonds. Rub butter in with your fingers until the mixture forms small clumps. Stir in almonds. Store in refrigerator until ready to use.
2. To make filling: Peel and cut apples into thin slices. Toss with lemon juice. Combine sugar, flour, cinnamon, and nutmeg. Add to apples and toss to coat. Add vanilla extract and stir until apples are evenly coated.
3. Pour filling into greased 13x9 pan. Sprinkle topping evenly over the apples. Bake at 350F for 1 hour. Serve with vanilla ice cream.
Unfortunately I forgot to take a picture of the apple crisp before we started eating it....
Wednesday, May 16, 2012
Caramel Meringues
Hi everyone!
While I was in my baking class, we made Italian meringue to top lemon meringue pie. To make Italian meringue, heat sugar syrup to 238F and then pour into beaten egg whites while continuing to beat the egg whites. You can use this to top pies or whatever you want. While I was home for spring break, I decided to experiment to see what would happen if used much hotter sugar syrup to add a caramel flavor. This is the result of my experimentation:
Caramel Meringues
1/2 cup egg whites
1/2 cup water
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt (optional, this adds a salty sweet flavor)
Stir together the sugar and water in a small saucepan. Bring to a boil without stirring and heat until the sugar syrup becomes a caramel color (This takes a while; the sugar syrup should be about 300F). Beat the egg whites until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while beating. Beat until the mixer bowl cools down. Add vanilla and salt. Pipe onto a cookie sheet lined with parchment paper. Bake in a 200F oven until the meringues are dry. Enjoy!
My siblings loved these candies. They are very light, sweet, and delicious. They may take a little while to make, but they are worth it.
-Elizabeth :)
While I was in my baking class, we made Italian meringue to top lemon meringue pie. To make Italian meringue, heat sugar syrup to 238F and then pour into beaten egg whites while continuing to beat the egg whites. You can use this to top pies or whatever you want. While I was home for spring break, I decided to experiment to see what would happen if used much hotter sugar syrup to add a caramel flavor. This is the result of my experimentation:
Caramel Meringues
1/2 cup egg whites
1/2 cup water
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt (optional, this adds a salty sweet flavor)
Stir together the sugar and water in a small saucepan. Bring to a boil without stirring and heat until the sugar syrup becomes a caramel color (This takes a while; the sugar syrup should be about 300F). Beat the egg whites until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while beating. Beat until the mixer bowl cools down. Add vanilla and salt. Pipe onto a cookie sheet lined with parchment paper. Bake in a 200F oven until the meringues are dry. Enjoy!
My siblings loved these candies. They are very light, sweet, and delicious. They may take a little while to make, but they are worth it.
-Elizabeth :)
Tuesday, May 15, 2012
Chocolate Truffles and Chocolate Drops
Hi everyone!
I have posted another video on youtube on how to make mint chocolate truffles and orange chocolate drops.
The recipe for both is the same:
8 oz. chopped semi-sweet chocolate (not chocolate chips because they contain an emulsifier)
2/3 cup heavy cream (1/2 cup if you are not infusing it with a flavor)
something to flavor the cream (I used orange zest and chopped mint leaves, but you could use whatever you want). If you aren't going to infuse the cream, you could add some extract to the ganache, such as peppermint or vanilla.
1. Add the orange zest or mint leaves to the cream and bring to a boil. Turn off the heat and let sit for about 20 minutes to infuse the cream. Strain.
2. Bring the cream to a boil and pour over chopped chocolate. After a minute or so, stir the mixture to melt the chocolate.
3. To make chocolate drops: pipe the chocolate onto a cookie sheet lined with parchment paper and refrigerate until solid.
4. To make chocolate truffles: Refrigerate the ganache until firm enough to scoop and roll into balls. Use a small scoop to scoop the chocolate and roll it into a ball with your hands (very messy! Wear gloves if you have them). Roll in a mixture of cocoa powder and powdered sugar and keep refrigerated, or roll in melted chocolate.
These are fun to make and are good to share with friends (who doesn't like chocolate?). The chocolate drops are not very messy and easier to make. You can also make them quickly if you don't infuse the cream (although I think they are much better with infused cream). I learned how to make the truffles when I was in my baking class. I had finished everything I had to do, so Chef showed me how to make truffles. I figured out how to make chocolate drops myself as an easier, just as delicious, way to make chocolates. Don't be scared because truffles and ganache seem complicated to make. They are fun and easy!
-Elizabeth :)
I have posted another video on youtube on how to make mint chocolate truffles and orange chocolate drops.
The recipe for both is the same:
8 oz. chopped semi-sweet chocolate (not chocolate chips because they contain an emulsifier)
2/3 cup heavy cream (1/2 cup if you are not infusing it with a flavor)
something to flavor the cream (I used orange zest and chopped mint leaves, but you could use whatever you want). If you aren't going to infuse the cream, you could add some extract to the ganache, such as peppermint or vanilla.
1. Add the orange zest or mint leaves to the cream and bring to a boil. Turn off the heat and let sit for about 20 minutes to infuse the cream. Strain.
2. Bring the cream to a boil and pour over chopped chocolate. After a minute or so, stir the mixture to melt the chocolate.
3. To make chocolate drops: pipe the chocolate onto a cookie sheet lined with parchment paper and refrigerate until solid.
4. To make chocolate truffles: Refrigerate the ganache until firm enough to scoop and roll into balls. Use a small scoop to scoop the chocolate and roll it into a ball with your hands (very messy! Wear gloves if you have them). Roll in a mixture of cocoa powder and powdered sugar and keep refrigerated, or roll in melted chocolate.
These are fun to make and are good to share with friends (who doesn't like chocolate?). The chocolate drops are not very messy and easier to make. You can also make them quickly if you don't infuse the cream (although I think they are much better with infused cream). I learned how to make the truffles when I was in my baking class. I had finished everything I had to do, so Chef showed me how to make truffles. I figured out how to make chocolate drops myself as an easier, just as delicious, way to make chocolates. Don't be scared because truffles and ganache seem complicated to make. They are fun and easy!
-Elizabeth :)
Monday, May 14, 2012
Cinnamon Rolls
Hi everyone!
I uploaded my first video to my youtube channel at www.youtube.com/sweettreatschef! Please watch it. The first minute does not have sound unfortunately, but after that it is fine.
Here is the recipe for the cinnamon rolls I made in the video:
I love making this recipe, and I hope you will too!
-Elizabeth :)
Cinnamon Rolls
1/2 cup warm milk (105-115F)
1/2 cup warm water (105-115F)
2 1/4 teaspoons active dry yeast
1/3 cup butter, softened
1/3 cup sugar
1 teaspoon salt
1 egg
3-4 cups all-purpose flour
Filling:
4 Tablespoons butter, melted
1/2 cup sugar
4 Teaspoons cinnamon
Glaze
about 3/4 cup powdered sugar
a few tablespoons of milk
1. Combine milk and water in mixing bowl. Sprinkle yeast into the bowl and stir to dissolve.
2. Stir in butter, sugar, salt, and egg. Add 2 cups of the flour and combine. Keep adding flour a little at a time until it reaches dough consistency.
3. Turn onto floured surface and knead for several minutes until smooth and elastic, adding more flour if needed (dough should not be too sticky).
4. Form into a ball, put in greased bowl, and turn over. Cover and let rise for 1.5 hours.
5. Combine cinnamon and sugar. Punch down dough. Divide in half. Roll each half to a 9x15 inch rectangle. Spread 2 Tablespoons melted butter onto each half and sprinkle 1/2 of the cinnamon mixture over. Roll the dough tightly starting with the long side to form a log. Cut into 9 pieces and place upright in greased 8x8 pan. Cover and let rise for 40 minutes.
6. Bake cinnamon rolls at 375F for 25-30 minutes. Combine powdered sugar and milk for glaze and pour over hot cinnamon rolls. Serve warm.
I uploaded my first video to my youtube channel at www.youtube.com/sweettreatschef! Please watch it. The first minute does not have sound unfortunately, but after that it is fine.
Here is the recipe for the cinnamon rolls I made in the video:
I love making this recipe, and I hope you will too!
-Elizabeth :)
Cinnamon Rolls
1/2 cup warm milk (105-115F)
1/2 cup warm water (105-115F)
2 1/4 teaspoons active dry yeast
1/3 cup butter, softened
1/3 cup sugar
1 teaspoon salt
1 egg
3-4 cups all-purpose flour
Filling:
4 Tablespoons butter, melted
1/2 cup sugar
4 Teaspoons cinnamon
Glaze
about 3/4 cup powdered sugar
a few tablespoons of milk
1. Combine milk and water in mixing bowl. Sprinkle yeast into the bowl and stir to dissolve.
2. Stir in butter, sugar, salt, and egg. Add 2 cups of the flour and combine. Keep adding flour a little at a time until it reaches dough consistency.
3. Turn onto floured surface and knead for several minutes until smooth and elastic, adding more flour if needed (dough should not be too sticky).
4. Form into a ball, put in greased bowl, and turn over. Cover and let rise for 1.5 hours.
5. Combine cinnamon and sugar. Punch down dough. Divide in half. Roll each half to a 9x15 inch rectangle. Spread 2 Tablespoons melted butter onto each half and sprinkle 1/2 of the cinnamon mixture over. Roll the dough tightly starting with the long side to form a log. Cut into 9 pieces and place upright in greased 8x8 pan. Cover and let rise for 40 minutes.
6. Bake cinnamon rolls at 375F for 25-30 minutes. Combine powdered sugar and milk for glaze and pour over hot cinnamon rolls. Serve warm.
Sunday, May 13, 2012
Candied Starfruit
Hi everyone!
A few weeks ago, for some unknown reason (probably because I was watching Chopped and someone made papaya curd), I really wanted to make starfruit curd. Unfortunately, starfruit is not very juicy, and one starfruit costs $2.99. Therefore, starfruit curd would not be very cost effective. Then, I thought I would candy starfruit slices, which actually worked quite well. I liked it, but starfruit has an odd taste so some people did not.
Candied Starfruit
1 starfruit
1 1/2 cups sugar
1 1/2 cups water
1. Cut the ends off the starfruit, and cut the peel off the points of the starfruit. Then, cut the starfruit into thin slices.
2. Dissolve the sugar in the water, and bring to a boil. Do not stir after it comes to a boil. Boil until the sugar syrup reaches 235F. (Use a candy thermometer).
3. Drop several slices of starfruit into the sugar syrup and boil for 20 minutes. Try to keep the sugar syrup at about 235F.
4. Drain the slices on a wire rack with paper towel under it. After they are cool, keep in the fridge or dry in an oven at a very low temperature (150-200F for several hours).
5. Store in the fridge. You can eat them by themselves or use as a garnish.
This method can be used for other fruit or citrus peel. For citrus peel, first blanch in boiling water for a minute or two to take the bitterness out.
-Elizabeth :)
A few weeks ago, for some unknown reason (probably because I was watching Chopped and someone made papaya curd), I really wanted to make starfruit curd. Unfortunately, starfruit is not very juicy, and one starfruit costs $2.99. Therefore, starfruit curd would not be very cost effective. Then, I thought I would candy starfruit slices, which actually worked quite well. I liked it, but starfruit has an odd taste so some people did not.
Candied Starfruit
1 starfruit
1 1/2 cups sugar
1 1/2 cups water
1. Cut the ends off the starfruit, and cut the peel off the points of the starfruit. Then, cut the starfruit into thin slices.
2. Dissolve the sugar in the water, and bring to a boil. Do not stir after it comes to a boil. Boil until the sugar syrup reaches 235F. (Use a candy thermometer).
3. Drop several slices of starfruit into the sugar syrup and boil for 20 minutes. Try to keep the sugar syrup at about 235F.
4. Drain the slices on a wire rack with paper towel under it. After they are cool, keep in the fridge or dry in an oven at a very low temperature (150-200F for several hours).
5. Store in the fridge. You can eat them by themselves or use as a garnish.
This method can be used for other fruit or citrus peel. For citrus peel, first blanch in boiling water for a minute or two to take the bitterness out.
-Elizabeth :)
Apple Streusel Cake
Hi everyone!
My first episode of "Sweet Treats and Delectable Eats" is filmed! The first episode will actually be cinnamon rolls, and the second episode will be chocolate truffles, chocolate drops, and caramel meringues. I had some technical difficulties with the camera so the first minute or so does not have sound. After I get it edited and fixed as much as I can, I will post it at www.youtube.com/sweettreatschef.
-Elizabeth :)
While you are waiting for the episode, here is one of my favorite recipes:
Apple Streusel Cake
My mom got this recipe as a sample for a mail-order cookbook. I don't even know what cookbook it is from, but it is an excellent recipe. I generally use almonds in the streusel, but you can use pecans if you wish. The cake is great with or without the orange juice/ powdered sugar glaze. (I usually make it without the glaze). This is my favorite coffee cake recipe, and I have made it many times.
Streusel
1 cup brown sugar
1 cup chopped apples
1 cup sliced almonds
1/4 cup flour
1 Teaspoon cinnamon
3 Tablespoons melted butter
Cake
2 cups flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
3 eggs
1/2 Teaspoon vanilla
1/3 cup orange juice
Glaze
1/2 cup powdered sugar
2 1/2 Teaspoons orange juice
1. Preheat oven to 350F. Grease a 9 or 10 inch tube or bundt pan. (I usually use a bundt pan).
2. Combine all ingredients for streusel in a medium bowl. Set aside.
3. In another medium bowl, combine flour, baking powder, and baking soda. (If using unsalted butter, add about 1/4 teaspoon salt. If using salted butter, do not add anymore salt.)
4. In a large bowl, cream together softened butter and sugar. Add eggs, one at a time. Add vanilla.
5. Add flour mixture and orange juice alternately (1/3 of the flour, then 1/2 the OJ, etc.)
6. Pour 1/2 of the batter in the pan. Top with 1/2 the streusel, then the other half of the batter. Swirl with a knife. Bake for 15 minutes then remove from the oven and top with the rest of the streusel. Bake for 30-35 more minutes.
7. Cool in pan then turn onto serving plate. Flip over again so streusel is on top. Combine orange juice and powdered sugar for glaze. Pour over cake.
My first episode of "Sweet Treats and Delectable Eats" is filmed! The first episode will actually be cinnamon rolls, and the second episode will be chocolate truffles, chocolate drops, and caramel meringues. I had some technical difficulties with the camera so the first minute or so does not have sound. After I get it edited and fixed as much as I can, I will post it at www.youtube.com/sweettreatschef.
-Elizabeth :)
While you are waiting for the episode, here is one of my favorite recipes:
Apple Streusel Cake
My mom got this recipe as a sample for a mail-order cookbook. I don't even know what cookbook it is from, but it is an excellent recipe. I generally use almonds in the streusel, but you can use pecans if you wish. The cake is great with or without the orange juice/ powdered sugar glaze. (I usually make it without the glaze). This is my favorite coffee cake recipe, and I have made it many times.
Streusel
1 cup brown sugar
1 cup chopped apples
1 cup sliced almonds
1/4 cup flour
1 Teaspoon cinnamon
3 Tablespoons melted butter
Cake
2 cups flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
3 eggs
1/2 Teaspoon vanilla
1/3 cup orange juice
Glaze
1/2 cup powdered sugar
2 1/2 Teaspoons orange juice
1. Preheat oven to 350F. Grease a 9 or 10 inch tube or bundt pan. (I usually use a bundt pan).
2. Combine all ingredients for streusel in a medium bowl. Set aside.
3. In another medium bowl, combine flour, baking powder, and baking soda. (If using unsalted butter, add about 1/4 teaspoon salt. If using salted butter, do not add anymore salt.)
4. In a large bowl, cream together softened butter and sugar. Add eggs, one at a time. Add vanilla.
5. Add flour mixture and orange juice alternately (1/3 of the flour, then 1/2 the OJ, etc.)
6. Pour 1/2 of the batter in the pan. Top with 1/2 the streusel, then the other half of the batter. Swirl with a knife. Bake for 15 minutes then remove from the oven and top with the rest of the streusel. Bake for 30-35 more minutes.
7. Cool in pan then turn onto serving plate. Flip over again so streusel is on top. Combine orange juice and powdered sugar for glaze. Pour over cake.
Sunday, May 6, 2012
Experimental Muffins
Hi Everyone!
Right now, I am living in a dorm that has no kitchen. This has been rather difficult because I love to bake all the time, and I don't get the opportunity to. Today, I borrowed my friend's kitchen so I could make muffins for a party tomorrow. Another friend of mine gave me some snickerdoodle cookies so I decided I would use the cookies as a crumb topping for the muffins. When I arrived at my friend's apartment, we could not find any baking powder or baking soda, which are necessary for making muffins because they allow the muffins to rise in the oven. My friend did have Bisquick though, so I used that even though I normally make everything completely from scratch.
Here is what I did:
Bisquick Muffins with Snickerdoodle Almond Crumble Topping
Topping
Snickerdoodle cookies, crushed
Sliced Almonds
a few tablespoons of melted butter
Muffins
2 cups of Bisquick mix
1 egg
2 Tablespoons granulated sugar
1 Teaspoon cinnamon
about 3/4 cup of milk
about 1/3 cup of sour cream
1. Combine the cookies, almonds, and melted butter. Set aside.
2. Preheat the oven to 375F.
3. Combine the Bisquick mix, sugar, and cinnamon. Stir in egg, milk, and sour cream (I estimated when I made these so use enough to make a batter consistency).
4. Place 1 spoonful of batter in greased muffin tins. Add some of the topping, then another spoonful of batter, then a little more topping.
5. Bake for about 15 minutes or until the muffins are set. Cool on wire racks.
Unlike most recipes, this recipe is not exact because I was experimenting with what I had. Normally I would not advise estimating ingredients while baking, but, because the Bisquick has a set ratio of flour to leavening agent, a little estimating is okay here. The first batch I made I only but the topping on the top and not in the middle, but I felt like the muffins needed more. The second batch was better because I added the topping to the middle of the muffins. These muffins were very easy to make and would be a good recipe for someone who does not bake very much and may not have baking soda or baking powder on hand. You can experiment with making crumble out of other kinds of cookies (such as gingersnaps or sugar cookies) or other kinds of nuts or whatever you want. Have fun experimenting!
-Elizabeth :)
Right now, I am living in a dorm that has no kitchen. This has been rather difficult because I love to bake all the time, and I don't get the opportunity to. Today, I borrowed my friend's kitchen so I could make muffins for a party tomorrow. Another friend of mine gave me some snickerdoodle cookies so I decided I would use the cookies as a crumb topping for the muffins. When I arrived at my friend's apartment, we could not find any baking powder or baking soda, which are necessary for making muffins because they allow the muffins to rise in the oven. My friend did have Bisquick though, so I used that even though I normally make everything completely from scratch.
Here is what I did:
Bisquick Muffins with Snickerdoodle Almond Crumble Topping
Topping
Snickerdoodle cookies, crushed
Sliced Almonds
a few tablespoons of melted butter
Muffins
2 cups of Bisquick mix
1 egg
2 Tablespoons granulated sugar
1 Teaspoon cinnamon
about 3/4 cup of milk
about 1/3 cup of sour cream
1. Combine the cookies, almonds, and melted butter. Set aside.
2. Preheat the oven to 375F.
3. Combine the Bisquick mix, sugar, and cinnamon. Stir in egg, milk, and sour cream (I estimated when I made these so use enough to make a batter consistency).
4. Place 1 spoonful of batter in greased muffin tins. Add some of the topping, then another spoonful of batter, then a little more topping.
5. Bake for about 15 minutes or until the muffins are set. Cool on wire racks.
Unlike most recipes, this recipe is not exact because I was experimenting with what I had. Normally I would not advise estimating ingredients while baking, but, because the Bisquick has a set ratio of flour to leavening agent, a little estimating is okay here. The first batch I made I only but the topping on the top and not in the middle, but I felt like the muffins needed more. The second batch was better because I added the topping to the middle of the muffins. These muffins were very easy to make and would be a good recipe for someone who does not bake very much and may not have baking soda or baking powder on hand. You can experiment with making crumble out of other kinds of cookies (such as gingersnaps or sugar cookies) or other kinds of nuts or whatever you want. Have fun experimenting!
-Elizabeth :)
Thursday, May 3, 2012
Cookies!
Hi Everyone!
As I have said before, I will be filming my first episode of "Sweet Treats and Delectable Eats" next week, with recipes for chocolate truffles, chocolate drops, and caramel meringues.
Here are some cookie recipes of mine while you wait for the show!
-Elizabeth :)
Chocolate Chip Cookies
These are my favorite cookie to make, and I've made them so many times. The key when making these cookies (or any cookie) is to remove them from the oven before they look done and leave them on the tray for a few minutes. The heat from the tray will finish cooking them, and the cookies will stay chewy. You can also add about 1 cup of chopped walnuts or pecans to this recipe with the chocolate chips, or you can substitute 6 oz. of white chocolate chips for 6 oz. of the semi-sweet chocolate chips.
Ingredients
1 Cup butter, softened
3/4 Cup white sugar
3/4 Cup brown sugar
1 Egg
2 1/4 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
1 12 oz. package semi-sweet chocolate chips
Directions
1. Cream the butter and the sugars until light and fluffy.
2. Beat in the egg.
3. Stir together the flour, baking soda, and salt in a separate bowl. Add to butter, sugar, and egg mixture.
4. Stir in chocolate chips.
5. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375F for 8-10 minutes. Let sit on tray for 2 minutes after removing from oven. Transfer to wire rack to cool.
Almond Chocolate Cookies
I came up with this cookie recipe one day because I had cocoa powder and almonds, and I wanted to use them. If you like almonds and chocolate, you will love these cookies!
Ingredients
Directions
Ingredients
Ingredients
As I have said before, I will be filming my first episode of "Sweet Treats and Delectable Eats" next week, with recipes for chocolate truffles, chocolate drops, and caramel meringues.
Here are some cookie recipes of mine while you wait for the show!
-Elizabeth :)
Chocolate Chip Cookies
These are my favorite cookie to make, and I've made them so many times. The key when making these cookies (or any cookie) is to remove them from the oven before they look done and leave them on the tray for a few minutes. The heat from the tray will finish cooking them, and the cookies will stay chewy. You can also add about 1 cup of chopped walnuts or pecans to this recipe with the chocolate chips, or you can substitute 6 oz. of white chocolate chips for 6 oz. of the semi-sweet chocolate chips.
Ingredients
1 Cup butter, softened
3/4 Cup white sugar
3/4 Cup brown sugar
1 Egg
2 1/4 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
1 12 oz. package semi-sweet chocolate chips
Directions
1. Cream the butter and the sugars until light and fluffy.
2. Beat in the egg.
3. Stir together the flour, baking soda, and salt in a separate bowl. Add to butter, sugar, and egg mixture.
4. Stir in chocolate chips.
5. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375F for 8-10 minutes. Let sit on tray for 2 minutes after removing from oven. Transfer to wire rack to cool.
Almond Chocolate Cookies
I came up with this cookie recipe one day because I had cocoa powder and almonds, and I wanted to use them. If you like almonds and chocolate, you will love these cookies!
Ingredients
|
1
|
Cup butter
|
|
¾
|
Cup packed brown sugar
|
|
2/3
|
Cup sugar
|
|
½
|
Cup cocoa
|
|
2
|
Teaspoons almond extract
|
|
1
|
Teaspoon vanilla
|
|
2
|
Eggs
|
|
2 ¼
|
Cups flour
|
|
1
|
Teaspoon baking soda
|
|
½-1
|
Cups sliced almonds (depending on how many you want)
|
Directions
1.
In a mixing bowl, beat the butter, sugars,
cocoa, and extracts until light and fluffy.
2.
Add eggs, one at a time, beating well after each
addition.
3.
Combine the flour and baking soda; gradually add
to sugar mixture. Add almonds.
4.
Drop by rounded
teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 F for 7-9
minutes or until edges are firm. Remove to wire racks to cool.
Walnut Lace Cookies
This recipe is a modification of another lace cookie recipe I had. I didn't have any corn syrup when I was making the recipe so I made brandy-flavored syrup and substituted it. The brandy flavor really takes these cookies to another level.
|
½
|
Cup butter, room temp.
|
|
2/3
|
Cup sugar
|
|
¼
|
Cup brandy-flavor syrup (see recipe)
|
|
2/3
|
Cup flour
|
|
2
|
Cups ground walnuts
|
|
1
|
Teaspoon vanilla
|
|
|
|
Directions
|
1.
Stir butter, sugar, and syrup in saucepan over
low heat until melted and smooth.
2.
Bring to boil over medium-high heat. Remove from
heat.
3.
Stir in flour.
4.
Stir in walnuts and vanilla.
5.
Drop by teaspoonfuls on parchment-lined baking
sheet, two inches apart.
6.
Bake at 350F for 10 minutes.
Brandy-flavored Syrup
|
½
|
Cup brown sugar
|
|
½
|
Cup white sugar
|
|
1
|
Cup water
|
|
2
|
Teaspoons brandy flavor
|
|
|
|
Directions
|
1.
Stir ingredients together in small saucepan.
2.
Bring to boil over medium heat
3.
Boil for several minutes.
4.
Remove from heat.
5.
Let cool.
6. Store left-over syrup covered in the fridge.
Friday, April 27, 2012
Ideas?
Hi everyone!
So... I am looking for ideas for my youtube cooking show. I have already decided that the first show will feature my caramel meringues, chocolate drops, and chocolate truffles. I will probably make mint truffles and orange chocolate drops.The way to flavor chocolate truffles is by infusing the cream before making ganache (I will explain how to do this in the show). When I was in my baking class, Chef Diana infused cream with Earl Grey Tea, which actually tasted quite good. Please let me know if you have any other flavors you would like me to try. You can comment here or email me at sweettreatschef@gmail.com.
I am also thinking about having a show focused on cookies, including my famous chocolate chip cookies, so please share any favorite cookie recipes or ideas you may have. If anyone has a favorite recipe, send it and maybe you can be a guest on the show and demonstrate it (if you live in the Longmont area).
Also, I am looking for a good video camera I can use and maybe a small clip-on microphone. I have a camera that will work, but it would be nice to be able to borrow another one so I can do shots from multiple angles.
I'm so excited about trying this show out. I don't even know if it will work or if anyone will watch it or read this blog, but I'm going to try it anyway. Like I said in the first blog, I should have the first episode in about 3 weeks so check back then at www.youtube.com/sweettreatschef. I can't wait!
-Elizabeth :)
So... I am looking for ideas for my youtube cooking show. I have already decided that the first show will feature my caramel meringues, chocolate drops, and chocolate truffles. I will probably make mint truffles and orange chocolate drops.The way to flavor chocolate truffles is by infusing the cream before making ganache (I will explain how to do this in the show). When I was in my baking class, Chef Diana infused cream with Earl Grey Tea, which actually tasted quite good. Please let me know if you have any other flavors you would like me to try. You can comment here or email me at sweettreatschef@gmail.com.
I am also thinking about having a show focused on cookies, including my famous chocolate chip cookies, so please share any favorite cookie recipes or ideas you may have. If anyone has a favorite recipe, send it and maybe you can be a guest on the show and demonstrate it (if you live in the Longmont area).
Also, I am looking for a good video camera I can use and maybe a small clip-on microphone. I have a camera that will work, but it would be nice to be able to borrow another one so I can do shots from multiple angles.
I'm so excited about trying this show out. I don't even know if it will work or if anyone will watch it or read this blog, but I'm going to try it anyway. Like I said in the first blog, I should have the first episode in about 3 weeks so check back then at www.youtube.com/sweettreatschef. I can't wait!
-Elizabeth :)
Thursday, April 26, 2012
Welcome!
Hi! Welcome to my blog! I have never written a blog before so here goes...
My name is Elizabeth. I am a student at Colorado Mesa University, majoring in culinary arts. My dream is to become a pastry chef and open my own bakeshop. I love to bake many different things. This blog is meant to be the companion blog to my youtube.com cooking show called "Sweet Treats and Delectable Eats" which can be found at www.youtube.com/sweettreatschef. I will post recipes, instructions, and photos here. I am planning to make the first episode as soon as I return home from school, and I will try to upload it as soon as I can. You can expect the first episode in about three weeks so check back then! The first episode will probably include recipes for caramel meringues, chocolate drops, and chocolate truffles, so, if you want to learn how to make those things, be sure to watch. Also, if you have any ideas for recipes or things you want me to make, you can email me at: sweettreatschef@gmail.com.
My name is Elizabeth. I am a student at Colorado Mesa University, majoring in culinary arts. My dream is to become a pastry chef and open my own bakeshop. I love to bake many different things. This blog is meant to be the companion blog to my youtube.com cooking show called "Sweet Treats and Delectable Eats" which can be found at www.youtube.com/sweettreatschef. I will post recipes, instructions, and photos here. I am planning to make the first episode as soon as I return home from school, and I will try to upload it as soon as I can. You can expect the first episode in about three weeks so check back then! The first episode will probably include recipes for caramel meringues, chocolate drops, and chocolate truffles, so, if you want to learn how to make those things, be sure to watch. Also, if you have any ideas for recipes or things you want me to make, you can email me at: sweettreatschef@gmail.com.
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