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!

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?

Mediterranean Stuffed Loin of Pork

In honor of Mother's Day, I wanted to create my mom a special dinner she could never forget.

What about a stuffed loin of pork with sun-dried tomatoes, spinach, onions, and garlic? You know what pairs well with a pork loin? Risotto! 

Whether your impressing mom or even guests, it sure is a simply divine meal! It does take some patience, but remember, cooking is supposed to be fun,.....well it is for me! I encourage you to grab your pork loin, garlic, spinach, and sun-dried tomatoes, and get cookin'! Bon appétit!

This has to be one of my most divine recipes I've ever created. With the addition to the pork, I've created a simple  cheese and spring pea risotto.

 Brianna's Gourmet Stuffed Loin of Pork

• Pork tenderloin 
• 3-4 c spinach
• 6-10 sun-dried tomatoes, with or without oil, your choice, roughly chopped
• 5 button mushrooms, chopped (or mushroom of choice)
• 3 cloves of garlic, minced
• 1 c chicken broth
• 1 c red wine
• Onion, chopped 
• Garganzola Cheese
• 3 Tbsp butter
• Olive Oil
• Salt & pepper
• Italian herbs
• Butcher twine

1. Preheat oven to 400. Prepare a roasting pan with either cooking spray or olive oil
2. In a medium sized skillet, add a couple teaspoons of olive oil and allow to heat up. Add garlic , spinach, onions, salt ,and pepper.. Saute spinach until wilted, set aside.
3. Carefully butterfly cut or roll-cut your pork loin. Be sure not to cut through the pork! Keep in mind that this might take some practice! Season with herbs, oil, and salt and pepper. Add spinach, sun-dried tomatoes, and onions and assemble in the middle of the pork loin.
4. Carefully fold over the flap of meat and tie with about 2 ft of butchers twine.
5. Place loin in pan and roast for about 35 minutes.
6. Once finished cooking, tent and allow to rest for about a half and hour.
7. Meanwhile, prepare your sauce.
8. In a saucepan, add chicken stock (or beef), wine, and butter and cook until it comes to a boil. Add sauteéd mushrooms and continue cooking until sauce has reduced by half. Gradually add cornstarch/ flour until thickened.
9. Untie and slice your beautiful and divine stuffed loin of pork and ladle on the fabulous sauce!

French Macarons

For months now I have been researching and planning to French Macarons. Macarons, so delicious and beautiful, yet extremely delicate. If overbeaten by a few strokes, and it's ruined. Done. You must start over. Yet, this was first attempt on this delicate dessert and I must say it's really not as challenging as it's hyped-up to be. If you plan & follow the recipe (and weather), you should do just fine. I'm not going to lie, when they started to form feet in the oven, I was ecstatic! Grinning ear to ear! After all my research I have found, my two favorite resources of information are Not So Humble Pie & Pastry Pal. You can find the links below. As for now, I'll share you the recipe I used from Pastry Pal. Bon appétit!

The final product!

Ingredients:

• 1 c (100g) almond flour, or nut flour of choice
• 1 1/2 c (175g) icing sugar
• 3 large AGED egg whites (about 3-5days stored in airtight container in fridge, make sure to bring to room temperature before you begin)
• 2 tbsp granulated sugar

Recipe:

1. Prepare 2 strong baking sheets with either Silpats or parchment paper
2. Prepare your pastry bag with a plain circular tip (ateco #12 works great!)
3. Sift the icing sugar and almond flour together & any other DRY flavorings or dye. **My almond meal seemed oily, so I put it in the oven at 200F for 30 minutes... before it resembled couscous...literally) If you have about a teaspoon or so remaining in the sieve, discard.
4. In a separate or aluminum bowl, whisk or beat the whites. (At first I started to whip with a whisk, but then my hand got really sore, so I moved on to the mixer)
5. Once the whites start to get meringue-like, sprinkle in the 2 tbsp sugar, it helps stabilize the whites.
6. Continue to whisk! You want a FIRM peak! Without, you will result in a weak, liquid batter. A big no-no!
7. Once that whites have been whipped to a FIRM peak, incorporate the dry ingredients in thirds slowly. 
8. With a rubber spatula, start to fold the dry carefully with the whites. The whites will begin to look broken and deflated, but that's okay. Make sure you do a couple 360 turns with the bowl & be reminded that it's okay if they deflate a bit! You want the batter to resemble a magma-like consistency.
9. Now the fun part! With your prepared pastry bag, fill the macaroon batter carefully and pipe nickel-sized circle a good half inch apart onto your Silpat/parchment paper. Give the pan a good couple of whaps onto your counter to help remove any air bubbles present. 
10. Allow the macarons to rest for about 30-60 minutes to form a skin. if you touch them lightly, not batter should stick to your finger. This is important!
11. Bake baby bake! Bake at 280F for about 19 minutes, one pan at a time. You want to bake them for a tad bit longer because when filled and allowed to rest for 24 hours in the fridge, it's through osmosis that creates a macaron at it's best. Once baked, they should be smooth and have developed feet. 
12. Let rest for a good 30-45 minutes and then flip over to prepare to fill.
13. Pipe or spread your choice of filling (nutella, lemon curd, frosting, ganache, jellys, preserves, even peanut butter!) and sandwich together!
14. You can eat them then and there, but macarons are at their best when allowed to mature for a full 24 hours to let the flavors really mingle and develop. 
15. Enjoy & give yourself a good pat on the back because you deserve it! You have mastered the French Macaron.

In the oven

Preparing to be filled on Silpat

Fresh out of the oven on parchment

My beautiful French Macarons filled with nutella, peanut butter frosting, and berry jams

Not So Humble Pie's Fabulous 'Macaron 101'
http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html 

Pastry Pal's 'Master the French Macaron'

http://www.pastrypal.com/2011/01/master-the-french-macaron/ 

New York Bagels

When you think of New York what comes to your mind? The Empire State Building, Ground Zero, Times Square, Central Park, or...... authentic New York bagels? I know I sure do! Ever since I moved from New York, I've been longing for a real New Bagel. No, not the ones at the grocery store or even from the local bakery... but a true BAGEL!  Now, this recipe isn't your regular 2-day process bagel, but one day! That's correct, one day! So, if your longing for a little piece of New York get your flour, poppy seeds, and cream cheese ready to make these marvelous little creations! Bon appétit!




New York Bagels

• 4 c bread flour (I used a mixture between whole wheat & all-purpose...shhhh) plus more for kneading later
• 2 tsp active dry yeast
• 1 1/2 tbsp sugar, honey, brown sugar, or malt syrup (use this for your true New York Bagel flavor)
• 1 1/4 c warm water (if your water is too hot your yeast will die... make sure it's warm)
• 1 1/2 tsp salt
• 1 egg, lightly beaten
• Toppings: fresh garlic, poppy seeds, sesame seeds, cheese, sunflower seeds.... whatever your heart desires!

Now let's get baking!

Directions

• Measure 1/2 c water in a microwavable safe bowl until warm. Add yeast and sugar/malt syrup. DO NOT MIX! Allow mixture to rest for 5 minutes and then stir until dissolved.
• Combine flour and salt in a large bowl & create a well in the center.
• Pour the remaining warm water into the well (you will probably need more...) Your goal is a firm and stiff dough.
• Here comes the fun part, lightly flour a counter top and and knead dough for approximately 10 minutes. You want to add flour to create a nice elastic dough.
• Spray or oil a large bowl and turn dough to coat. Cover with plastic wrap or damp kitchen towel. Allow dough to rise in a warm place for about an hour (my oven has an awesome "bread rising" option) until doubled in size. 
• Punch dough down and allow to rise for an additional ten minutes.
• Divide dough into about 6 equal pieces and shape into a nice smooth dough ball on a floured surface, applying gentle pressure.
• Gently indent dough in the center with finger and stretch the center to create the bagel center & apply on an oiled baking sheet. Or even better, a Silpat.
• After completing all the steps, cover your new bagels with a damp towel and rest for 10 minutes.
• Preheat oven to 425F/220C
• Bring a dutch oven or large pot filled with water to a boil. Add about a tbsp or two of your sugar/honey/barley malt/or brown sugar as well. 
• Reduce heat and add your bagels to the water (about 4 at a time) and simmer for about 1 minute and then flip for an additional minute.
• Remove from water with slotted spoon and place on Silpat/baking sheet.
• Brush egg wash onto bagels and add your choice of topping.
• Bake for 20 minutes, or until golden brown
• Allow to rest, or like me, slice that sucker open & spread on some love!



My first try making bagels....they were delicious!