Challah Bread

Happy Thanksgiving folks! Over the weekend I fulfilled my long-time desire to bake Challah! Can you say procrastination? I was so impressed on the results, tears almost came to my eyes. Anyway, I have to admit  I was a bit intimidated at first, but soon realized baking challah bread really isn't a challenge...quite easy if you ask me! I'm thinking maybe a nice brioche next? Maybe from Thomas Keller's Bouchon Bakery! 

I braided the challah with 4 strands, although you can use the more simpler 3 strand or even a more sophisticated 6 strand!

Ingredients:

• 1/2 c warm water
• 2 1/4 tsp yeast (1pkg)
• 1 1/2 c all-purpose flour
• 1 1/2 c whole wheat flour
• 2 tbsp sugar, or honey
• 1 1/4 tsp salt
• 2 large eggs plus 1 large egg yolk (save the white for egg wash)
• 4 tbsp oil (I used canola)

Instructions:

• Preheat oven to 375F

• In the bowl of a stand mixer, pour in warm water and sprinkle yeast on top. Let stand for 10 minutes.

Yeast sprinkled over warm water

Pretty simple, right?

• Add flours, sugar (or honey), eggs, salt, and oil to yeast mixture on low for 7 minutes, or until dough is smooth, elastic, and slightly sticky.

Ingredients being mixed together

• Transfer dough to a lightly greased bowl and allow to proof in a dry, warm place for an hour.
• Punch down dough to deflate, then cover to rise again in a dry, warm place for 45 minutes.

Braiding:

Braided with egg wash

• Divide dough into four equal strands. Lay side by side, and pinch together at the top.
• Take the strand furthest to the right and weave over, under, over.
• Repeat this pattern always using the strand furthest to the right; always remember over, under, over.
• Braid until the whole loaf is complete, then pinch the ends together and tuck under.
• Brush egg wash over the challah loaf and feel free to add poppy seeds or sesame seeds for a little added crunch!
• Bake for approximately 30 or until dark brown 
• For assistance on braiding click here

The finished product!

Whole-Grain Animal Crackers

“Let the wild rumpus start!” 



Said Maurice Sendak, author of the beloved 'Where the Wild Things Are'


Sendak's quote from our childhood tales and bedtime stories made me want to make my own 'wild things', in this case, animal crackers! Ever since I was a wee one I beloved the little crackers- especially the elephants! Oh, my nostalgic childhood…

Aren't these adorable? I purchased mine from AC Moore.

Though these little critters are called 'crackers', they are more cookie than anything. Soft and not too sweet, just the way I like 'em! 

Over the summer I given the opportunity to spend a couple of weeks in the Washington DC area to watch some little kids, and what did we do? We made homemade animal crackers, and boy, were they a hit! 

'Where the Wild Things Are'

Enjoy!


*Adapted slightly from the Cilantropist

Whole- Grain Animal Crackers

• 3/4 cup Stone ground whole wheat flour
• 1/2 cup All-purpose flour
• 1/4 cup ground flaxseed*
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg 
• 1/8 tsp cinnamon
• 1/4 c unsweetened applesauce
• 1/4 c yogurt or 1/4 c unsalted butter, room temperature
• 1/2 c stevia, honey, agave, mashed banana, date paste, etc.
• 1 flax egg (1tbsp ground flax w/ 3 tbsp water)
• 1/2 tsp vanilla extract

In a medium bowl, whisk together the flours, flaxseed, baking soda, salt, nutmeg, and cinnamon, set aside.  In the bowl of a stand mixer cream together the applesauce, sugar and sugar for about 2-3 minutes, then add the flax egg and vanilla extract and continue to mix.  With the mixer on low speed, add the dry ingredients in two additions, and then mix until the flour is just incorporated.  Turn the dough out onto a lightly floured surface and shape it into a ball; flatten the dough ball into a 1-inch thick disk and wrap it tightly in plastic wrap.  Refrigerate the dough at least 2 hours or overnight.  

When ready to bake, preheat to 350 & line a baking sheet with a Silpat.  Remove the dough from the refrigerator and let it get to room temperature; then roll the dough out on a lightly floured surface to a thickness of about 1/8 inch.  If the dough sticks, sprinkle more flour.

   

Next, the fun part! Start cutting out various shapes and gently place onto a cookie sheet. Re-roll and add more flour.

Bake at 350 degrees for 7-9 minutes, or until the edges are just lightly golden. Transfer baking sheet to a wire rack to allow cookies to cool completely. 

"I'll eat you up!" a quote by author Maurice Sendak, himself.

Fresh Summer Frittata with Stuffed Baked Tomatoes

Is it true? Is summer really almost over? Well, I had such a marvelous summer, spending time in the beautiful Washington D.C. and Greenville, SC. Amidst all of my travels, I was still able to pursue my passion of baking and cooking; testing and experimenting with new recipes not only from my never-ending collection of cookbooks but from my own recipes of my own.

Makes a wonderful dish for a summer soirée or brunch 

Adapted from La Tartine Gourmande & Giada at Home. Jouis.

For the frittata:

• Bunch of fresh asparagus, roughly 10 tips, depending on size
• 1/3 c olive oil
• 1 c packed spinach leaves
• 1 onion, thinly sliced (mandoline recommended)
• 7 oz russet potatoes, or 2 medium, peeled and sliced
• 5 Jerusalem artichokes, peeled and sliced 
• 8 large eggs
• 1 tsp ground cumin
• 1/4 c goat cheese
• 1-2 tbsp freshly chopped cilantro

    In a large saucepan, blanch asparagus tips for 2 minutes in salted boiling water. Drain and rinse; set aside. In a 8-inch nonstick skillet with 1 tbsp of olive oil, saute spinach until wilted. Cool and finely chop. In the same frying pan, heat 1/4 c olive oil over medium heat, reduce to low. Without browning, add onion and cook for 5 minutes, stirring until tender; season with salt and pepper. Add sliced and peeled potatoes, artichokes, and cook for 18-20 minutes, without browning. Set aside in bowl. In a large bowl, beat eggs and cumin with a fork until combined, season with salt and pepper. Gently stir in the tender vegetables, goat cheese, and cilantro. Preheat broiler to 'high'. Add remaining tablespoon to skillet and add egg mixture. Cook for 7-9 minutes, or until middle is still runny. Transfer to broiler for approximately 4 minutes to finish. Remove from skillet and cool until room temperature.

For the tomatoes:

• 12 medium sized tomatoes, sliced lengthwise
• 2 cloves of garlic, minced
• 3/4 c breadcrumbs
• 3 oz cheese (gruyere, feta, chèvre, gargonzola)
• 2 tbsp fresh parsley, chopped

   Preheat oven to 375 F.

Remove seeds from tomato halves and rest cut side down on paper towels for 5 minutes. In large bowl, combine tomatoes, 2 tbsp olive oil, garlic, and salt and pepper; toss to coat. Sit for 10 minutes.  In small bowl, combine cheese and breadcrumbs. Place tomato halves on a greased rimmed baking sheet. Stuff each half with breadcrumb mixture, add a bit of salt and pepper and olive oil. Bake the tomatoes for 20-25 minutes, or until golden brown. Arrange on platter and sprinkle with parsley. 

How was your summer? Did you discover yourself? Alter your life (or others!) in any way? Let me  know! 

                                                               Ciao bella!

Summer Holiday

Hello loves,

I've been quite the busy bee! I've been traveling, visiting family, and of course baking and cooking. Throughout the summer I've redefined who I am and where I stand in this beautiful world of ours. I have so much planned for the future, not to mention the new blog name. So, get ready (forks and spoons in hand!) for more exciting and delectable recipes that will not disappoint!

Don't forget to smile!
Brianna xxoo





What would you like to be featured in my new blog? Please feel free to leave your opinion below!

Blissful Biscoff Ice Cream Cupcakes

You know those little cookies you receive on Delta flights? Well, if you may not know I am completely in love with Biscoff cookies! Better yet, it's in spread-form. How enticing is that? Literally it's like heaven in a jar! With my love for anything Biscoff, I created this luscious creation combining Häagen-Dazs ice cream, an espresso cupcake, and a magnificent Biscoff buttercream! 


Another reason why I was motivated to create these marvelous cupcakes was because of the Ice Cream Cupcake Contest 2012 presented by the wonderful women over at CupcakeProject & Scoopalicious! A big thanks goes out to them to allow people to show off their own scrumptious ice cream cupcakes!










Without further adieu, I present to you Blissful Biscoff Ice Cream Cupcakes!

Don't you just want to dig in right this second?

Ingredients
for cupcake
adapted slightly from Martha Stewart
YIELD: About 15 cupcakes

• 2 c all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c boiling water
• 2 tbsp instant espresso powder
• 1/4 tsp pure vanilla extract
• 1/4 c milk
• 1 c unsalted butter, room temperature
• 1/2 c brown sugar,packed
• 1/2 c granulated sugar
• 2 eggs, room temperature

1. Preheat oven to 350F/176C & prepare a two muffins tins.
2. In a medium sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Pour water over espresso powder, set aside & cool. Once cooled, combine with milk and vanilla.
4. In a large bowl of an electric mixer, cream butter until fluffy, gradually adding sugars.
5. On low speed, add eggs one at a time, beating well after each addition.
6. In 3 additions, alternate between flour and espresso mixture. Scrape down sides, beginning and ending with flour mixture.
7. With an ice cream scoop, scoop 3/4 of the batter into the muffin wells.
8. Bake for approx. 20-22 minutes, or until a toothpick inserted comes out clean.
9. Let cool & remove from wells.
10. Add to freezer until serving if using ice cream!

for Biscoff buttercream:

• 1 c unsalted butter, room temperature
• 2-3 c icing sugar
• 1 tsp pure vanilla extract
• 1-2 tbsp whole milk
• 2-3 tbsp Biscoff spread, depending on taste preference
• 3-4 crushed Biscoff cookies, optional

1. In a large bowl of an electric mixer, beat butter and Biscoff spread on high.
2. Gradually add icing sugar, when thickened add milk & vanilla.
3. Continue to beat on high for about 3-5 minutes.
4. Stir in crushed Biscoff cookies.

Icecream used: Häagen-Dazs Spiced Caramel Biscuit Ice Cream

How to assemble:

1. For each cupcake, slice horizontally so you have a half & a bottom.
2. With mini ice cream scoop or spoon, scoop the frozen ice cream so you create a sandwich cupcake!
3. With a large pastry bag, fill with frosting and pipe onto the top of the 'sandwich'.
4. Decorate with extra Biscoff!
5. Bon Appétit!

I was absolutely thrilled on the outcome! 

What kind of ice cream cupcakes would satisfy you best?

Gourmet Ravioli

When I was a wee one, my family always used to call me the pastapanza belly. You know why I was given this nickname? Well, you guessed right, I LOVED pasta, and still do today! Lately, I wanted to try something new, something I've never done before, so the result, homemade ravioli! And what a fabulous idea is was! Though it did take some elbow grease, it's pretty simplistic, yet elegant. Not to mention absolutely delightful and so much better than the store bought version. As Giada De Laurentiis would say, 'bon appetito!'

Fresh pasta dough being rolled paper thin!

Spinach & Ricotta Filling

Sauteing the ravioli's in batches with brown butter & balsamic, sorry for the poor  lighting

Voilà

Gourmet Ravioli with Spinach Ricotta Filling

• 2 c all-purpose flour, plus more for dusting
• 2 eggs
• 1/2 tsp salt
• olive oil
• 4-8 tbsp water

Filling:

• couple handfuls of spinach, cooked and cooled
• Clove of garlic, minced
• 2 basil leaves, roughly chopped
• couple sprigs of fresh oregano 
• couple sprigs of parsley
• 1/4 tsp marjoram
• 1 egg ( I actually used flax as an egg substitute.... dissolve 1 tbsp flax with 3 tbsp water)
• 1/4 c parmigiana reggiano cheese
• Generous amount of salt and pepper

Sauce

• 4 tbsp butter
• 2 tbsp balsamic vinegar
• Salt and pepper
• Roasted walnuts, optional

1. To prepare ravioli, the most simplistic way of preparing it is by clicking here .
2. This video is also very helpful:
3. To make the filling, place cooked spinach, along with the other ingredients, into a medium sized bowl. Mix thoroughly. 
4. Roll dough using technique in the video above. I've found that it's the most helpful
5. Boil the ravioli's in salted water for about 3 minutes, or until they've floated to the top.
6. Meanwhile, In a saute pan, cook 4 tbsp butter until foaming subsides and turns golden brown. Remove from heat and cool for one minute. Add 2 tbsp balsamic vinegar, along with a generous amount of salt and pepper. You can either use this as a sauce or brown the ravioli's. Both are ambrosial. 
7. Serve on plates, top with cheese and walnuts. Bon appetitio!

They came out so beautiful! 

The Globe-Trekker Burger

'What are we having for dinner?'  is what I'd always ask my mom when I got home from school, and I'd always have some elaborate meal planned, but my mom would always explain "It doesn't always have to be the "last supper' or a gastronomical four-course meal." With a family of five, a four-course gourmet meal wasn't always an option. But with my dreams, thoughts, and  numerous Pinterest recipes, I have created the ultimate 'burger'; created with ingredients from across the globe & most importantly, without loosing that gourmet taste!

Ladies & gentlemen, I present to you the 'Globe-trekker Burger'!

Globe-Trekker Burger

• One can of black beans, rinsed & drained
• Half a can garbanzo beans (chickpeas), rinsed & drained
• 1/4 c fresh or frozen peas, thawed
• 1/4 frozen corn, thawed
• Half of an onion, finely chopped
• One glove of garlic, finely minced, or 1 tsp garlic powder
• 1/2 garam masala
• 1 tbsp toasted sesame seeds
• 1/2 c chopped walnuts
• 2 tbsp cornmeal, optional
• 1/4 tsp honey, optional 
• Drizzle of olive oil
• Salt & pepper

1. Place beans in food processor and blend for 1 minute. 
2. Place beans in large bowl, add all ingredients and mix thoroughly.
3. With your hands or hamburger mold, shape into patties, about 4-6.
4. On medium heat, drizzle some olive oil or cooking spray to a frying pan and cook until brown both sides.
5. Toast your buns, melt your cheese, & voila! You have just created probably the most gourmet bean burger you have ever tasted!



All the ingredients mixed together

The formed patties

What other meatless 'burgers' do you all enjoy?