Simple Caramel Spread

I didn't really have anything to put on my toast this morning, so I thought I'd make a sweet-spread to make my breakfast just that much more amazing. I have an incredible sweet-tooth, and would probably eat straight sugar if it weren't diabetes inducing and teeth-rotting. This recipe is really simple, takes only 3 ingredients and roughly 10-12minutes to make; good for those mornings when you're in a hurry to get out the door.

Simple Caramel Spread

Ingredients:
- 1/3 cup granulated sugar
- 2 tbsp cream cheese
- 1 tbsp butter

Method:
1. Place sugar, in an even layer, in a heavy-bottom saucepan over medium-high heat.
2. Cook over heat until sugar begins to melt. Do not stir, simply swirl the pan in order to ensure all the sugar melts.
3. Once all the sugar is melted, remove from heat and add in the cream cheese. Stir until mixture becomes smooth and no lumps remain, then add in the butter and do the same.
4. Allow to cool for 1-2 minutes and then serve.

This tasted just like Werther's Originals candy in a smooth paste-form; and after making this, I couldn't help but lick the spoon and attempt to scrape every last bit of the spread from inside the pan... mmmm, it was sooooo sweet and tasty.

Daring Bakers' Challenge: Yeasted Meringue Coffee Cake

I had to make this challenge early, because guess what? I'm going on another little trip. Yup, it was a spur-of-the-moment thing, as one of my friends asked me if I wanted to go with her to Las Vegas. After my trip to London, I realized that these little getaways were just what I needed to stay refreshed and not feel completely over-worked... so I said yes, and now I'm packing for the flight that leaves on the 27th. Vegas for 5 days!! WOHOO!! But now, on to the recipe.

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a Yeasted Meringue Coffee Cake.

Filled Meringue Coffee Cake

Ingredients
For the yeast coffee cake dough:

- 4 cups flour
- ¼ cup sugar
- ¾ tsp salt
- 1 package (2 ¼ tsp) active dried yeast
- ¾ cup whole milk
- ¼ cup water
- ½ cup unsalted butter, room temperature
- 2 large eggs, room temperature

For the filling:

- 1 cup chopped pecans or walnuts
- 2 tbsp granulated sugar
- ¼ tsp ground cinnamon
- 1 cup coarsely chopped chocolate

For the meringue:

- 3 large egg whites, room temperature
- ¼ tsp salt
- ½ tsp vanilla
- ½ cup sugar

Directions:

Prepare the dough:

1. In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and butter is just melted.

3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

4. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

5. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 mins.

Prepare your filling:

1. In a small bowl, combine the cinnamon and sugar for the filling if using. You can add chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Make the meringue:
1. Do this once the dough has doubled. In a clean mixing bowl beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

1. Line 2 baking/cookie sheets with parchment paper.

2. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

3. Roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

4. Using kitchen scissors, make cuts along the outside edge at 1-inchintervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

5. Repeat with the remaining dough, meringue and fillings.

6. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

7. Preheat the oven to 350°F (180°C).

8. Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

9. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

10. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

This recipe is definitely a winner! It was ooey-gooey, chocolatey and moist. I have a serious addiction to bread, and since this recipe allowed for me to practice baking with yeast and improve my bread making skills I was very happy to whip this up. All in all, this Daring Bakers' Challenge was pretty easy to complete, and a perfect light snack for tea.

Welsh Rarebit

Again, thanks to my new found obsession with the show Come Dine With Me I've gotten a hankering for some not-so-Canadian dishes. Not that I'll be cooking anything like Laverbread, skirly, Howtowdie wi Dappit Eggs and Tatties or any black pudding (at least not anytime soon), but I did find myself craving some Welsh Rarebit. The ingredients were on-hand in my kitchen and the recipe didn't seem too labor intensive or complicated for a quick afternoon snack, so... off I went.

Welsh Rarebit

Ingredients:

- 6 slices of French bread

- 1/2 tsp salt, or more to taste

- 2 tsp Worcestershire sauce

- 1 tsp mustard powder

- 1/2 tsp nutmeg

- 1/4 cup butter

- 3 tbsp flour

- 1 clove of garlic minced

- 3/4 cup cheddar cheese, shredded (I only had marble)

- 1/3 cup dark ale (I used Guinness)

- 1/2 cup milk

- chopped spring onion (optional)

Method:

1. Melt butter in a heavy bottomed saucepan and fry garlic until golden brown and fragrant.
2. Add in the flour and mix over medium heat to form a roux.

3. Slowly pour in the dark ale, and continue to mix until well combined. Then, slowly add in the milk and cook over medium until mixture begins to thicken.

4. Add in nutmeg, mustard, Worcestershire sauce and salt to taste. Continue mixing, and add in the cheese. Stir sauce until cheese is well melted and mixture is nice and thick.

5. Place slices of French bread on a baking tray; spread cheese-ale sauce over top of slices and place tray in the oven. Set oven to broil and cook until cheese topping bubbles and browns, and French bread begins to brown.

6. Optional: Serve rarebit topped with a garnish of chopped spring onions.

The Guinness flavor was really strong in the rarebit, but boy was it tasty. Man! The Brits really know how to eat their toast! I mean, toast and beans, toast and eggs, toast and cheese... all sound uber-tasty to me but I've never seen it served as a snack food in Canada. I will definitely be making this recipe again, I just gotta go out and buy more ale... I finished off the last can of Guinness, because hey... what else could I do since my recipe only called for 1/3 cup of the malty, creamy nectar?! (Did I mention that Guinness is my favorite draught... probably why it was the ale that ended up in my rarebit)... uh, oh... gotta sober up before work :P jkjk

Mac&Cheese... on a stick!

Okay... before you think I've gone completely insane with the comfort food on a stick thing, I'll have you know that I'm simply making this recipe in order to enter a "Food on a Stick Contest". Actually, I've found that competitions are a great way to light a fire under my butt and spark my creativity when it comes to baking or cooking. Without a little challenge, I'd probably just stick with making the same-old, same-old foods that I've tried over and over and over again. But I digress... you guys probably just want the recipe :P

If you like the recipe, you can check it out at Instructables.com And if you really like it, please vote for my recipe. Voting begins August 22.

Macaroni & Cheese On a Stick

Mac&Cheese Ingredients:

- 3/4 cup elbow macaroni, uncooked

- 2 tbsp butter

- 1 ½ tbsp flour

- 1 ¼ cup warm milk

- Pinch of nutmeg and cayenne pepper

- ½ cup grated cheese (I used marble, but you could use any good quality hard cheese gruyere, mozzarella, cheddar)

- Salt and pepper to taste

Method:
1. In a medium sized pot, bring some salted water to a boil and cook macaroni as per instructions on the bag. Once al dente, drain the pasta and set aside.
2. In a separate saucepan, melt the butter.
3. Add flour to butter, whisking vigorously until mixture if of uniform consistency. Remove pot from heat, and slowly add the warm milk (whisking continuously to avoid lumps).
4. Return butter + flour + milk mixture to stove and bring to a simmer. Add cayenne and nutmeg, and continue to stir.

5. Once sauce thickens, remove pan from heat and add in the cheese. Continue to stir sauce until cheese dissolves.
6. In a rectangular casserole dish, combine the sauce and the macaroni. Mix thoroughly until all pasta is coated with cheese sauce. Cover dish, and place macaroni in the fridge for at least 4 hours (or overnight).
7. Remove refrigerated/day-old macaroni and cheese from fridge.
8. Take handfuls of mac&cheese and form them into balls ~1.5-2inches in diameter.
9. Place balls on a baking tray and return to fridge while you prepare the frying batter.

Batter Ingredients:

- 1 ¼ cup flour

- ¼ cup corn starch

- ½ tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- 1 cup cold water (adjust amount of water to produce a batter that is not too runny)

- ½ cup bread crumbs

- ¼ cup grated cheese

- 2 tbsp parmesan cheese

- Pinch of Cajun seasoning and cracked black pepper

Method:
1. Sift together the flour, corn starch, baking powder, baking soda and salt.
2. Stir in the bread crumbs, cheeses, seasonings and pepper.
3. Have cold water ready to add to dry ingredients when your frying oil, mac&cheese balls and cooking station is ready to begin the frying process.

Frying the Balls:
1. Complete preparation of batter mixture by adding the cold water to the dry ingredients. Stir until no lumps remain, and batter is nice and thick (add more flour if batter is too runny).
2. In deep wok, heat 2L of canola oil (or 2-3inches of oil) over medium until it reaches 375degrees (or batter-test the oil temperature: drop a tsp of batter in the oil and if ready, the batter should bubble up to the surface immediately).
3. Remove Mac&Cheese balls from fridge. Place one ball into the batter mixture gently. Use a spoon to coat the sides and top of the ball fully. Use that same spoon to gently drop the battered ball into the hot frying oil. Cook for 3-4minutes (or until batter is nicely browned), remove with a slotted spoon and place on a paper-towel lined plate to cool. 4. Repeat step 3 for all the Mac&Cheese balls. (Note: again, be not alarmed if the balls fall apart slightly. Remain calm! Slowly scoop up the Mac&Cheese bits with your large spoon, and if the pieces are all coated in batter then the ball is remain whole once deep fried ^_^)

Mmm... nothing like Mac& Cheese with Ketchup :)

Panda-ish Bread

I've actually had this recipe saved on my computer for the longest time and just hadn't gotten around to making it because I was far to inexperienced with bread to even attempt to look at the recipe :P However, now that I've purchased a bread machine I'm a little less fearful of yeast baked goods and so I decided to give this panda bread a shot.

I used the recipe from Do What I Like and followed it to a "T", except for the major oopsie I did with the arrangement of the dough pieces. I don't quite know what I was thinking, but for some reason I thought I would put a slab of green dough in between the eyes (why a panda would have a random blob of green between its eyes, I don't quite know). Maybe I was tired, and it looked right at the time... I should probably be getting more sleep T_T. I actually realized the mistake after I had placed the final section of white dough around the green slab and the eyes, but by that time it was too late to fix my mistake... the dough was quite sticky and I couldn't fix the panda's face without mangling his eyes. So, I left it and thought "how bad could it turn out?"

My irreversible mistake!!! I think I thought I did it right b/c I was distracted by how cute the bread looked... kinda like a leaf on the panda's face.

Having to live with my mistake and finish the bread... at least it still looks kinda cute.

After I sliced it... I realized how unpanda-like it looked :(

Well, the answer is pretty badly... the panda no longer looked like a panda; even as I tried to pass it off as the daikon panda from Nerima (see picture below) by sister still thought it just looked like random swirls in a loaf of bread.


Dang-it!!?! Oh well, at least I attempted something so ambitious... maybe I'll try this recipe again in the future, and be more careful about how I arrange the dough.

Peach Cakes

I've had a couple of Dole ready-to-eat canned peaches hanging around my pantry, and nobody in my family is a huge fan of the syrup-drenched mushy fruits. Actually, I'm not even sure where these canned peaches came from... my sisters must have gotten it from school friends or something?!? Anyways, I was thinking of a way that I could use up these fruits so that everyone would eat them and I could clear up some space in my pantry for some more necessary baking ingredients (not quite sure what I'd consider most necessary in the kitchen?). So, I came up with this simple recipe for Peach Cakes... it's almost like a cobbler/slump-cake but with a tasty, moist, scone-like topping versus a crumbly biscuit.

Peach Cake

Ingredients for Peach Filling:
3 cans of the ready-to-eat, small peach cans (drained of half the liquid)
2 tsp corn starch
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp brown sugar

Method:
1. In a small bowl, combine the peaches with the halved-liquid with the cornstarch, cinnamon, nutmeg and brown sugar. Evenly distribute this mixture into 4 ramekins until they are 1/2 to 2/3 full of fruit.
2. Make the topping.

Ingredients for Topping:
1 egg
1/3 cup milk
1/4 cup melted butter
1 cup flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt

Method:
1. In a separate bowl, mix butter, milk and egg.
2. Add in the sugar and stir.
3. Combine the dry ingredients, then add them to the wet ingredients. Stir until well combined.
4. Using an ice-cream scooper, scoop a portion of the mixture and place on top of the peach mixture in the ramekins. Cover the fruits fully with the topping.
Optional: Sprinkle 1 tbsp sugar on top of the topping, and before baking. This will give the top layer a nice crunch.
5. Bake for 45 minutes at 350 degrees, or until the top is golden brown.

Well, my plan worked and the peaches were used up. My sisters came home from school and actually ate their fruits! Yeah! Hmmm... now all I have to do is find that "necessary ingredient" to fill my pantry??

Mincemeat Bars

I know it's not the season for mincemeat, but hey... when they're in bar-form and super tasty, anyone will gobble them up even though it's not Christmas. But I have some very good reasons for making these mincemeat bars...

Reason #1: it was snowing today (I know!! April 1st does not equal snow in a logical world :P) so I thought I may as well take advantage of the frigid weather and make some piping hot baked goodies.
Reason #2: since it's not mincemeat season Save-on-Foods was clearing out all their mincemeat (yup, I can't resist a great deal)
Reason #3: I love, love, love mincemeat... it's so good by itself or spread on toast (I know, I'm strange)

Anyways, I'll stop trying to justify my baking escapades and give you the recipe!

Mincemeat Bars
Recipe Adapted from TheBakingPan.com
Yields 24 bars

Ingredients:
- 1 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon, ground
- 1/2 tsp cloves, ground
- 1/2 tsp allspice, ground
- 1/2 tsp nutmeg, ground
- 1 egg
- 2 tbsp butter, room temperature
- 3/4 cups brown sugar, packed
- 2 tbsp molasses
- 1/2 tsp rum extract
- 1/2 tsp vanilla extract
- 1 cup mincemeat
- 1/2 cup raisins
- 1/2 cup pine-nuts (pecans or walnuts can be substituted)
- powdered sugar for dusting

Method:
1. Preheat oven to 350 degrees. Grease and flour a 13x9-inch baking pan (Note: I lined the pan with aluminum foil, leaving some over-hang on the sides of the tray. This provides "handles" for easy removal of the bars when they're finished baking)
2. Sift together the flour, baking soda, salt and spices. Set aside
3. In a separate bowl, combine egg, butter, brown sugar and molasses; mix well. Add in the rum and vanilla extract and mix; add in mincemeat, raisins and pine-nuts, continue mixing until well incorporated.
4. Pour the batter into the pan, and spread into an even layer. Bake in oven for 25-30 mins or until a toothpick inserted comes out clean.
5. Allow the bars to cool until warm, at room temperature; then, use a sifter to dust the bars with powdered sugar. Allow them to cool fully and then slice into 2 inch squares.

When spreading the batter into the pan, I was a bit worried that I wouldn't have enough. It looked like the batter was spread-out fairly thin and that the bars wouldn't be thick enough, but thankfully they rose to almost triple their height in the oven. In the end these bars were great! They tasted just like gingerbread, with mincemeat and pine-nuts studded throughout! I was so impressed that the rest of my family enjoyed it, even though they're not fans of mincemeat... I guess it was that good.

Cheese!

Apologies for being a lazy, lazy bum. But between running and training to do the 1/2 marathon in March, studying for mid-terms and trying to maintain my sanity by planning a couple dine-out nights with some gal pals it appears I have abandoned many things... namely, my blog :(

But fear not! I will definitely be posting for this month's DB challenge, and I am still live and kicking in the kitchen! I just haven't have any time to post my adventures. And yes, the oven is still a miss... we have to wait until February because the gas guys have to come at the same time as the oven-delivery guys to hook up the gas to the oven (it would kinda be scary to have an un-attached open gas line hanging around the house :x) Anyways, on with this post... I must warn you... I'm very, very rusty...


My sister is a great fan of cheese! I too have a fondness for the curdled, solidified form of milk so my sister and I decided to have a cheese-plate party. Basically it was just her and me sitting around and snacking on various cheeses, we did offer our parents some but my mom was not so keen on the smell of some of the varieties.

Cranberry & Pinenut Honeyed Brie

Ingredients:

- 1 wedge of brie

- 3 tbsp honey

- 2 tbsp clear fruit juice (I used pinapple. You could probably use cranberry or apple, but I'd avoid using something too strong because you want the honey to dominate)

- 1/4 cup pinenuts

- 1/4 cup dried cranberries

Method:

1. Place brie wedge in the center of a square piece of aluminum foil.

2. In a small bowl, mix together the cranberries, pinenuts, honey and juice.

3. Spoon the cranberries and pinenuts onto the top of the brie, trying to ensure that the toppings all fit on the top of the cheese.

4. Gather up the sides of the foil around the brie, making a cup-like pocket for the cheese. Carefully Pour the honey-juice mix overtop of the cheese (make sure it doesn't leak!)

5. Fully wrap the cheese with the foil, bake the cheese at 350 degrees for 8mins.

6. Remove brie from foil, plate and serve with toasted pita wedges, crackers, chips or fruits.

My sister loved the goat cheese. At first, she wasn't very skeptical and actually the smell of the cheese lured her in. She didn't really enjoy the brie, because strangely enough, she said that it didn't taste cheesey enough. Truth-be-told, she was right. The brie had a way more mellow flavor, but a flavor that my mom (who hates pungent foods) actually enjoyed. So, I guess that in buying goat cheese and brie, I balanced the flavors and pleased all! I wonder what cheeses I should try next time?

Using What I've Got... Espresso Brownies with Cream-cheese Swirls

Just because my equipment is non-functional doesn't mean that I have to follow suit. I am in awe of my amazing little toaster oven... it's really picking up the slack for it's big-sister and is helping me get through my baking-addiction.

It's the start of a new year and I couldn't feel any less energized to ring it in. I decided to surprise the family this New Year's morning (which, by the time everyone woke up was actually 11am) by baking them a fresh batch of Espresso Brownies! But being that coffee tastes so much better when cream is added I decided to add in an amazing cream-cheese swirl topping.

Espresso Brownies with Cream-cheese Swirls

Ingredients for Brownies:
1⁄2 cup butter (1 stick)
6 oz. unsweetened chocolate (6 squares)
1 1⁄2 cups granulated sugar
2 1⁄2 tbsp. instant espresso coffee powder

1 tbsp finely ground coffee grinds (optional, but adds a nice texture)
1 tsp. vanilla

3 large eggs, lightly beaten
1⁄4 tsp. salt
1 cup all-purpose flour

Ingredients for Cream-cheese Swirls:

3 ounces cream cheese, room temperature

2 tbsps unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg

1 tbsp all purpose flour

Method:

1. Preheat oven to 350°F. Grease 8x8-inch square baking pan.

2. In medium saucepan, over low heat, melt butter and chocolate, stir until smooth. Remove from heat, stir in sugar, espresso powder, vanilla and coffee grinds if using.

3. Add eggs and salt, blend well.

4. Gradually stir in flour, mix until smooth. Spread batter evenly into pan.

5. Make cream-cheese mixture by creaming together the cream-cheese, butter and sugar. Add in beaten egg and mix in flour until well incorporated.

6. Make swirls: drop dollops of cream-cheese mixture by the tablespoon onto the brownie batter in a random design of "dots". Use the tip of a sharp knife to run through the various cream-cheese dots and swirl the batters together.

7. Bake for 25 to 30 minutes. Cool thoroughly in pan on wire rack, cut into squares.

These brownies were amazing! Much better than the boxed kind (although I do love Betty Crockers brownies :O) The cream-cheese swirls were not overpowering in flavor, but did add that wonderful subtle creaminess to contrast the rich dark-chocolate flavor of the brownie batter. The addition of finely ground coffee beans was also very intriguing; they added a slightly gritty texture to the bars that lingered on after you swallowed the rich brownie. I've always been a fan of the chocolate covered coffee beans... I just love the grit, I don't know why?! I will definitely be making these brownies again, I might even have to make a double batch because my sisters loved them so much.

It's Fudge Time!

I've actually never attempted fudge-making, which is strange because I love all things sweet and I'm always splurging on buying fudge from the Rocky Mountain Chocolate Factory. So, when my sisters wanted to give gifts to their teachers I thought that the best sweet-treat to give for the holiday season would be FUDGE!!

I made 2 batches of fudge, one with white chocolate and one more traditional one with dark chocolate. I call the first one Christmas Fudge, because I used mixed-peel for the mix in... and because I couldn't come up with a better name for it (Mixed-peel fudge just doesn't sound that tasty). And I call the second batch of fudge Cookies and Cream Fudge. If you were never really a fan of chocolate fudge, this Cookies and Cream recipe may be more your style. It's not as rich, but still packs a whole lot of oreo-cookie flavor. And now for the recipes...

Christmas Fudge

Yields 18 pieces

Ingredients:

- 1/2 cup heavy cream

- 2/3 cup granulated sugar

- 1/3 tsp salt

- 1 1/8 cup miniature marshmallows

- 2 tbsp unsalted butter

- 1 1/2 cup dark chocolate chips

- 1/2 cup of mixed-peel (or if you don't like mixed peel, you could add nuts or glace cherries etc.)

Method:

1. In a saucepan, combine the cream, sugar, salt, marshmallows and butter.

2. Cook over medium heat and stir until all ingredients are melted and the mixture starts to boil. Once it boils, continue cooking for 3minutes.

3. Turn heat to low, and add in the dark chocolate chips. Stir until chocolate is well incorporated and fully melted.

4. Turn off the heat; add in the mixed peel and continue stirring the mixture.

5. Pour the mixture into a foil-lined and well greased 9x3inch loaf pan; or if you are planning on making individual servings of fudge (like in my photo), place paper-truffle cups in a miniature cupcake pan and fill them 2/3rd full.

6. Allow the fudge to cool at room temperature for at least 3 hours before packaging.

Cookies and Cream Fudge

Yields 18 pieces

Ingredients:

- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1/3 tsp salt
- 1 1/8 cup miniature marshmallows
- 2 tbsp unsalted butter
- 1 1/2 cup white chocolate chips (or white chocolate candy melts)
- 3/4 cup of crushed oreo cookies, divided

Method:

1. In a saucepan, combine the cream, sugar, salt, marshmallows and butter.
2. Cook over medium heat and stir until all ingredients are melted and the mixture starts to boil. Once it boils, continue cooking for 3minutes.
3. Turn heat to low, and add in the white chocolate. Stir until the chocolate is well incorporated and fully melted.
4. Turn off the heat; add in a 1/2 cup of the crushed oreo cookies and continue stirring the mixture.
5. Pour the mixture into a foil-lined and well greased 9x3inch loaf pan. Sprinkle the remaining 1/4 cup of crushed oreo cookies ontop of the fudge.
6. Allow the fudge to cool at room temperature for at least 3 hours. Remove fudge from the pan, slice into 18 bite-sized cubes.

I was amazed at how simple fudge-making could be. I found a lot of recipes online that used condensed milk and marshmallow cream, of which I had neither... so, I modified a handful of recipes I found that utilized heavy cream (because I had a ton of it!) and decided to create my own versions of this sweet treat. The Cookies and Cream Fudge tastes almost exactly like the one I buy from the Rocky Mountain Chocolate Factory; so, if you're not wanting to spend $4.99 on 1/4th of a slice of fudge make your own... you'll be glad you did.

My sisters had a lot of fun packaging the fudge treats into cellophane bags and making Christmas cards for their teachers; and, if my sisters' opinion of the candy is any indication of their deliciousness then I'm sure their teachers will love them too.

Halloween Bakes

I wasn't quite sure how this years Halloween baking was going to come along. I just kind of went the ol' fashioned route and decided to bake and decorate some cupcakes and cookies. Here are my final products! I dunno what it is about Halloween that gets me all in the creative spirit, but I simply had to make each cupcake unique... and here there are...

Kooky Old-man-esque cookie... yup that's a cashew nose

Was supposed to be a pumpkin man... then he turned into a pink, punk, pumpkin dude

Cute Spider. I used Pocky vegetable sticks, M&M's and chipits

This one kind of reminds me of Doraemon. I used Pocky vegetable sticks, a tic-tac, a chipit and two mini fuzzy-peaches for his eyes.

Monster Cyclops Star Thing. There's an M&M, regular candy corn, caramel candy corn, cinnamon-apple candy corn, and gummy vampire teeth

Green-horned cyclops. I used lime-tootsie rolls, tic-tacs and gave him an M&M + chipit eye

The Green-eyed monster. I used a marshmallow, colored coconut shreds, lime-tootsie rolls and an M&M

Random Graveyard of Randomness. There's oreo crumbs, coconut shreds, a pumpkin and two gummy ghosts.

Hehe.... one of my faves! The "shrunken head" cupcake. I used a marshmallow, chipits, and a Pocky stick.

The Purple Monster named Bob. Hmm... you can probably guess what I used to make him.

This one's got the wink down to an art. There's a chocolate skittle, vampire teeth, a pocky stick and a face-down gummy ghost for the winking eye! Who wouldn't love a face like that?!

Woah! That was fun eh? I think I have a thing for vampire teeth. They make awesome decorations for monster cupcakes. I also made a couple of the dirt (oreo crumbs) + gummy worms/spiders cupcakes. But I figure you've seen enough of those there's no need for pictures. Happy Halloweening everyone... get lots of candy (or in my case, go to Safeway and buy a lot of discount candy on Nov 1st!) and enjoy brushing your teeth all night long :P

Yikes it's been a long time...

AH! I can't believe I haven't blogged in over a week! What's wrong with me?! Well, the truth is that I've been all caught up with school and... um, Gin Tama! Yes, I know I'm such an otaku (anime-obsessed person). But seriously, Gin Tama is hilarious and I don't care if it's shonen (written for teen boys)... it's freaking awesome!!!


Anywho, I wouldn't just write a post about how obsessed I am with that manga... I'm also writting to post a recipe! It's a pretty tame one by any standard but here is my recipe for Bailey's-coated Almonds.



Bailey's-Coated Almonds

- 4 cups raw almonds
- 3 tbsp Baileys Irish Creme
- 1 egg white
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 tsp cinnamon


Method:
1. In a medium-sized bowl, mix together the irish creme and the egg white until well blended.
2. Add in the almonds, toss to coat
3. In a small bowl, mix together the sugar, salt and cinnamon.
4. Add sugar mixture to the almond mixture and toss together until all almonds have a good coating of sugar.
5. Place the almonds on a greased baking-sheet, in a single layer, and bake at 325degrees for 20 minutes, or until nicely toasted but not burnt.


I guess the reason I made this recipe is that my dad had bought this huge package of raw almonds from Costco and no one was touching it besides him and me (and let me tell you, that's slow pickings). So, in order to "trick" my mom and sister into eating the healthy nuts I had to coat them in something sugary-sweet... and guess what? It worked!

Coconut Rum and Brazil Nut Shortbread

Not quite sure why I was in the mood to make something tropical. I haven't been thinking about going anywhere in the caribbean, or been listening to tropical-island music or anything. I guess as I sat in my kitchen, trying to think about what I could possibly make with the ingredients I had on-hand, it just struck me. I had some left-over brazil nuts, and some leftover malibu rum! So, what better thing to do then to combine them into a nice buttery bit-sized cookie?!

Coconut Rum and Brazil Nut Shortbread

(Yields 16 bite sized cookies)

Ingredients:

- 1/2 cup butter, room temperature

- 1/3 cup sugar, plus more for sprinkling

- 1 tsp artificial rum extract

- 2 tsp Malibu coconut rum

- 1/8 tsp salt

- 1 cup all-purpose flour

- 3/4 cup brazil nuts, salted, lightly roasted and smashed into tiny chunks

Method:

1. Preheat the oven to 350degrees

2. Beat together butter and sugar until light and fluffy. Add in rum extract, Malibu and salt; combining until the dough comes together.

3. Add in the smashed nuts until well incorporated.

4. Take heaping tablespoons of dough and roll them into spheres. Roll these spheres of dough in the remaining sugar and place on a baking sheet. Continue forming cookies until all the dough is used up. If you want, you may sprinkle more sugar on the cookies.

5. Flatten the spheres slightly with a glass (touching up the cookies if necessary). Place in the oven and bake for 15mins or until golden.

6. Cool cookies on a wire rack, share and enjoy!

These cookies, although small, pack a really intense flavor. I simply love the brazil nuts, and will definitely be using them in my baking adventures sometime in the near future (although they are kind of expensive). Hmmm... I wonder what I could possibly use brazil nuts in (besides cookies that is)?

Daring Bakers Challenge: Lavash Crackers

Holy Moly!! I swear I finished this challenge within the first week of September... but I was just so busy I guess I forgot to post yesterday. I guess it's because I completed the challenge so early in the month that it just slipped my mind when the posting date was. I usually remember around the 28th/29th... but this one was for the 27th! Pretty early if you ask me... but whatevs. Well, I've eaten and enjoyed my crackers and "dip" and there are no longer any remnants remaining in my house... so the task now is to attempt to remember how great these crackers were. They actually were very tasty, for my variations of the cracker's spices I used: paprika, sesame seeds, cumin and fennel seeds. And for the accompanying "dip" I decided to bring a taste of the Southwest to the Arabic flat-bread. Anywho, here's my entry for the DBs challenge...

Lavash Crackers & Southwest Beans and Corn

Makes 1 sheet pan of crackers

- 1 1/2 cups (6.75 oz) unbleached bread flour

- 1/2 tsp salt

- 1/2 tsp instant yeast

- 1 tbsp sugar

- 1 tbsp vegetable oil

- 1/3 to 1/2 cup + 2 tbsp water, at room temperature

- Choice of spices: Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

Method

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

OR

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

OR

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Southwest Beans and Corn

Ingredients:

- 1 tbsp olive oil
- 1 medium onion, diced
- 2 jalapeño peppers, chopped
- 1 clove garlic, minced
- 15 ounce can of red kidney beans, rinsed and drained
- 16 ounces of frozen corn, thawed
- 1/2 green bell pepper, diced

- 1/2 orange pepper, diced
- 2 tsp chili powder
- 3/4 tsp salt
- 1/2 tsp cumin, ground
- 1/2 tsp black pepper

Optional: Sour cream or plain yogurt; black olives

Method:
1. Heat oil in medium non-stick skillet over medium heat. Add onion, jalapeño pepper and garlic; cook and stir for 5 minutes.
2. Add in beans, corn, tomatoes, bell pepper, chili powder, salt, cumin and black pepper to slow skillet; mix well. Cover; cook on low heat for 15mins.
3. Dish out into serving bowl; accompanied with with sour cream and black olives if desired.

The crackers were very tasty and oh-so-easy to make. I couldn't believe that I had finished making and baking these crackers within 40mins! For a Daring Baker's Challenge, I was surprised to have been started and finished the task in the same day :P Anywho, my dad (who's all into eating healthfully nowadays) thought that these crackers were delicious and nutritious. My mom liked the paprika portion of the crackers, but wasn't too sure about the licorice-flavor of the fennel seeds (I suppose it's an aquired taste). One of my sisters really liked the crackers with jam... not what I was expecting her to eat it with, considering I made the lovely corn-bean salsa/relish/dip/whatever you want to call it, but at least she was going back for seconds. My other sister (who is a little less adventurous) wouldn't go near them... she said they smelled funny... but in my opinion, the auroma was sensational.

I think I will definitely be making these crackers in the future. Way to go Daring Bakers!

Cupcakes and Marshmallows

I was having much too much fun playing around with this month's SHF event. The theme for SHF #47 was ... duh, CUPCAKES! I wasn't quite sure what to make of the event, sometimes I can't think when I'm given a theme that's too narrow and allows for no creativity... but then other times I feel so overwhelmed with ideas that I find it difficult to pin-point exactly what I want to bake. My issue this SHF, was the latter. But thankfully, I figured it out in time for posting on September 26th... whew, cutting it close.

The flavor combination was a tricky one for me to churn out. I wanted something different, but also something that I knew my sisters would eat. And so, I settled on this...

Cookies & Cream Cupcakes with Strawberry-Marshmallow Buttercream

Cupcake Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1-2/3 cups sugar
- 1 cup milk
- 1/2 cup butter, softened
- 2 tsp vanilla
- 3 egg whites
- 1 cup crushed oreo thinsations (or 10 oreo cookies)
- 1 recipe of Strawberry Marshmallow Buttercream (recipe follows)
- Pulsed/crumble praline pieces, to decorate

Method:
1. Set the oven to 350°F. Fill 24-muffin pan with with paper baking cups (or grease the pan).
2. Sift flour, baking powder and salt in large bowl. Add in sugar.
3. Add in milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
4. Pour in the egg whites and beat for 2 minutes. Stir in the crushed cookies.
3. Pour batter evenly into prepared muffin cups, filling two-thirds full. Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Cool completely, on wire racks, before decorating.
4. Place 1/2 a large marshmallow on top of each cupcake.
5. Swirl the buttercream frosting ontop of each cupcakes; garnish with praline crumble.

Marshmallow Buttercream
Ingredients
1 1/3 cups butter, softened
2 cups marshmallow cream(7 oz tub)
1 tablespoon strawberry essence
1 teaspoon almond essence
1-1 1/2 teaspoon cream
2 2/3 cups confectioner's sugar

Method:
1. Combine butter and marshmallow creme till smooth.
2. Pour in liquid ingredients and continue to mix, until well blended.
3. Add in the confectioner's sugar and beat till smooth. (If frosting is too thick, add more cream)

I actually tried to decorate my first cupcake using one whole, large marshmallow. Low and behold, there was waaay to much frosting and the cupcake looked ridiculously hideous. So, I decided to cut the large marshmallow's into halves and only use 1/2 a marshmallow for each cupcake. I think the effect was much better. The frosting-peak was nice and tall, and didn't overpower the cupcake itself. Mmmm, looks delicious :P

I'd seen someone make a flower cupcake with marshmallow slices before, so I decided to make two of them. That's a chocolate flavored skittle lying in the middle (note the white "s") ain't it cute?!

For the list of the past SHF events, check out The Domestic Goddess