Tag Archives: yummy

Irish Soda Bread

14 Mar

In case you care, I am not Irish. However, I decided to channel my inner Irish and made some Irish Soda Bread. Perfect timing for St. Patrick’s Day!

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To be honest, I have only had Irish Soda Bread once; the Shoprite kind. Yup. I know. So truthfully, I really don’t know or remember what it is supposed to taste like. The version of Irish Soda Bread that I made were quite okay in my opinion. The crust was actually the best part- crumbly, light, with a hint of citrus. The inside of the bread was thicker than I typically like, but not too bad. This recipe turned out pretty good in my non-Irish opinion!

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I followed my girl Ina Garten’s recipe for the most part. I did made some alterations based on what I did/did not have. For example, instead of buttermilk, I used half buttermilk, and half sour cream. I replaced orange zest with lemon zest. Lastly, I used dried cranberry (Craisins) instead of dried currants.

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Copied and Adapated from Ina Garten’s Irish Soda Bread

Ingredients:

4 cups all-purpose flour

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 cup cold buttermilk

1 cup sour cream

1 extra-large egg, lightly beaten

1 teaspoon grated lemon zest

1 cup dry cranberries

Directions
1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

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3. With a fork, lightly beat the buttermilk, sour cream, egg, and lemon zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the dry cranberries ith 1 tablespoon of flour and mix into the dough. It will be very wet.

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4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
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5. Cool on a baking rack. Serve warm or at room temperature.

IMG_6181Hope you enjoy this recipe and Happy St. Patrick’s Day!

 

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(Fancy) S’mores

30 Dec

I love making treats for people around me. I am not an affectionate person, so making and giving treats is really my way of showing my appreciation for the people around me. For the holidays, I decided to make these cute S’mores that I discovered from Pinterest.

They were incredibly easy and fast to make, if you were to make a small batch. However, I literally made over four dozens of these treats. Needless to say they took me a couple of hours. Other than making them as holiday gifts, they are also great for host gifts, party favors, etc.

To make 12 S’mores sandwiches:

24 squares of graham crackers

1.55 oz Hershey bar, break up into squares

12 large marshmallows

2 cups semi-sweet chocolate chips

sprinkles of your choice

Directions:

1. Preheat oven to 375 degrees. Lay graham crackers onto baking sheet, top half with 2 squares of chocolate, and half with large marshmallows.

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2. Bake in the oven for about 4 minutes, until marshmallows start turning brown. Take out the sheet and sandwich together two crackers, one with chocolate and one with marshmallow.

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3. Pop these sandwiches into the freezer for at least 5 minutes to harden and cool down. In the mean time, melt chocolate chip with double boiler or in microwave.

4. Take out the sandwiches from the freezer and dip one side with melted chocolate. Add sprinkles, and lay to let cool.

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5. Once the sandwiches are cooled, place them in small plastic bags, attach a card, and they are ready to  be delivered!

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How cute! Try them next time on your own!

Brown Butter Pumpkin Cupcakes

18 Dec

I have been addicted to Pinterest. Not a habit I am proud of as it consumes a lot of my time. The upside of my addiction is that I have discovered a lot of good stuff. Yummy and crafty new projects are awaiting me over my winter break and I am so excited for them!

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I discovered this awesome pumpkin cupcakes recipe through Pinterest, and had to make these treats immediately! I took it to a party and got such positive reviews for them!

Makes about 20 cupckaes

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Directions:

1. Melt butter in a pan. Low and slow until butter is browned.

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2. Preheat oven to 375 degrees. In a large bowl, whisk in flour, baking powder, salt, cinnamon and nutmeg.

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3. In a separate bowl, with an electric mixer, mix together cooled butter, granulated sugar, brown sugar, eggs, and pumpkin puree. After the mixture is combined, add in the dry ingredients.

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IMG_59384. Line muffin cups into muffin tins. Pour batter evenly into the tins about 2/3 full. Bake for 20 minutes.

Cinnamon Frosting

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners’ sugar, sifted
1 teaspoon cinnamon
1 teaspoon vanilla extract

With an electric mixer, beat together butter and cream cheese until fluffy. Turn the mixer to low and beat in 1 cup of confectioners sugar at a time. Beat in cinnamon and vanilla extract until mixture is smooth.

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Enjoy!

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Snicker-doodle & Chocolate Chips Cookies

14 Dec

I had a sudden urge to bake cookies the other day. The kind of cookies that makes your whole house smell warm and fuzzy, the kind that makes you miss your friends and family, the kind that makes you look forward to the holiday season.

Well, I didn’t have many ingredients on hand, but I did to whip up some cinnamon sugar cookies with what I had, and they did the job. You cannot beat the smell of warm cinnamon sugar cookies, or their official term, snicker-doodle cookies. My house smelled good, I started to miss my friends, and I am beyond excited for the holiday season.

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For these batch of cookies, I adapted this recipe from howsweeteats.comThey were crispy on the outside, cakey on the inside. The sweetness from granulated sugar and the warmth from cinnamon and the surprise factor of chocolate chips just make the cookies irresistible. They are best eaten warm. With a cup of tea or milk. Your choice.

Makes about 20 cookies

Ingredients:

1/2 cup butter, room temperature

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

2 tablespoon milk

1/2 cup chocolate chips

4 tablespoon granulated sugar and 2 teaspoon cinnamon for coating

Directions:

1. Preheat oven to 375 degrees.

2. Beat butter and sugar until fluffy, about 4-5 minutes. Then beat in egg and vanilla extract.

3. In a separate bowl, mix together flour, salt, baking powder, and cinnamon.

4. Mix in the dry ingredients with wet, until dough comes together.

5. Refrigerate the dough for at least 30 minutes. With the top covered.

6. Roll the dough into one tablespoon size, roll in the sugar/cinnamon mix and press down to about 1/4 inch and place on baking sheet.

7. Bake for about 8-10 minutes.

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Healthy Hot Pockets

29 Nov

Before we discuss hot pockets, I just want to let everyone know that my fingers are so stiff from the cold… I type so much slower due to the stiffness… the joy of living in the Northeast…

Moving on. Let’s talk hot pockets! So how did I start this random craze for them? Well, I visited a friend a while ago and he offered me a Hot Pocket. Like, a real Hot Pocket with all the fakeness and “ham” and liquidy yellow cheese hot pocket. It.was.delicious.

I wanted more. I wanted more hot pockets. But, I don’t want the fake stuff. I am into whole foods eating, so I really try not to indulge in artificial processed food… Let me clarify… I am a fat kid at heart. Like, a very fat kid. If I could eat bacon and carbonara for dinner every night, I would. At the same time, I am not trying to die young. So I do indulge when I can, but I am mindful when it comes to everyday food.

So long story short, I decided that I am going to make my own hot pocket/Stromboli/calzone, whatever you call them. They were so easy, not to mention they are guilt-free. They’re awesome!

I went with the broccoli, mushroom, onions, and mozzarella combination.. .just because I had those things on hand. The basic broccoli and cheddar are next though. I can’t wait to make those.

Ingredients:

1/2 head broccoli, chopped

3 tbs cooking oil

1/4 cup diced onions

1/2 cup mushroom, cubed

1 cup mozzarella, shredded

1 pound pizza dough (I used whole wheat but you may use plain)

salt & pepper

egg wash from one egg

Directions:

1. Bring a large pot of water to boil, throw in the broccoli and let it cook for about 5-7 minutes, until semi-soften.

2. In another pan with oil, cook onion until translucent, about 5 minutes. Put in the mushroom and saute for about 4 more minutes. Add in salt & pepper, toss in the cooked broccoli and stir.

3. On a floured surface, divide pizza dough into four balls. Roll out each ball to about 1/2 inch thick.

4. Scoop out the broccoli/mushroom mixture and layer on top of pizza dough, about 1/2 cup,  leave about 1.5 inches around the edge. Top the mixture with 1/4 cup of mozzarella cheese.

5. Seal the edges of the pizza dough on all sides. Turn the pockets over and brush with a thin brush of egg wash. (Feel free to sprinkle cheddar cheese on top of the pockets at this point if you wish).

6. Bake in the preheated 375 degree oven for about 18 to 20 minutes, until the top is golden.

Kale and Onion Pasta

17 Nov

It’s been almost two weeks since I last posted. My apologies, I have been SWAMPED with school and work!

I’ve been wanting to cook with kale for a while now, since it is one of the most nutritious veggies around. I wasn’t really sure what kale would go well with, but I figured that onions and mozzarella is always a good choice when it comes to pasta. No surprise here. The pasta dish was absolutely delicious! I could not believe how creamy it tasted despite the fact that I didn’t even add any cream!

It’s a quick, easy, and healthy meal. Just because of this dish, I love kale so much now.

Ingredients:

3 tbs olive oil

1 tbs butter

1 stalk of kale, rinsed and cut

1/2 small onion, diced

1/4 cup chicken stock

salt and pepper

1 pinch of nutmeg

red pepper flakes (optional)

1/2 cup mozzarella, cubed or shredded

1/2 pound pasta, whole wheat. Cook based on directions.

Directions:

1. In medium heat, add olive oil and butter in pot. Stir until mixed and butter is melted, and add onions. Cook for about five minutes, until union turns translucent.

2. Add in the kale to the mix, add in chicken stock, salt and pepper, nutmeg and red pepper flakes (optional) and stir. Cover the pot for about 3 minutes. Keep stirring until kale is cooked down. About 3-5 minutes.

3. Stir in the mozzarella cheese as well as cooked pasta.

SO simple, guilt-free, and fast! This absolutely delicious sauce with the nutty whole wheat pasta cannot go any better.

Cinnamon Rolls

8 Nov

I am so happy right now. I made cinnamon rolls for the first time. I love them. They are so warm, soft yet chewy, cinnamon-y, lovely, they are a drug.

As much as I try to refrain myself from using Paula Deen recipes, I knew right away this is the perfect recipe when I was researching for the best cinnamon roll. I love them. Love, love, love them. Swoon.

Okay I think I am already making some of you uncomfortable for loving these cinnamon buns so much. Sorry. Let me just tell you how I made them.

Adapted from Paula Deen’s Cinnamon Rolls

Ingredients:

1/4 ounce package yeast

1/2 cup warm water

1/2 cup scalded milk (warm milk- 82 degree Celcius)

1/4 cup granulated sugar

1/3 cup butter, melted

1 ts salt

1 egg

3 1/2 cup flour

Filling:

1/2 cup melted butter

1/3 cup granulated sugar

1/3 cup brown sugar

2 tbs cinnamon

1 ts ground nutmeg

1/2 cup brown sugar for topping

Icing:

1 1/2 cup powder sugar

3 tbs butter, melted

1 ts vanilla

1/4 ts cinnamon

4 tbs hot milk

Directions:

1. In a small bowl, dissolve yeast in 1/2 cup warm water.

2. In a large bowl, mix melted butter, milk, sugar, egg, and salt. Once mixed, add 2 cups of flour. After the mixture is smooth, add in the warm water/yeast mixture. Add in the rest of 1 1/2 cup flour, and combine until dough comes together.

 3. Take the dough and knead it on flat surface sprinkled with flour. Knead for about 5-10 minutes, then place the dough into a greased bowl and cover. Let it sit for about one and a half hour.

4. When the dough is doubled in size, knead it again for a minute and roll it out into a large rectangle (15in x 9in).

5. Prepare the filling- Mix together cinnamon, granulated and brown sugar, and nutmeg.

6. Spread melted butter (1/2 cup) all over the dough. Spread the cinnamon sugar filling all over the dough.

7. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

8. Place the rolls on a buttered baking pan. Make sure you put them as closely as possible. Sprinkle 1/2 cup of brown butter on top of all rolls.

9. Let the rolls sit for about 45 minutes, until they are doubled in size.

10. Preheat the oven to 350 degrees. Once rolls are doubled in size, pop the baking pan in and bake for about 30 minutes.

Personally, I don’t like my cinnamon rolls with icing. However, I understand that most of you do. Here is the recipe for the icing: Mix melted butter, powder sugar, cinnamon, and vanilla with a whisk. Add in the warm milk slowly, until the consistency of icing forms.

Go ahead, pour that icing on the buns. Go on.

Can you smell these babies yet? I hope you can. They are beyond lovely. Please try them and tell me how much you love them!
Liv Hambrett

An Australian Writer in (North) Germany

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