2/11/11
Let's just say that this Friday was really good until dad came home...
He's such a dumb ass
Friday, February 11, 2011
Monday, January 17, 2011
Buttermilk Biscuits
1/17/11
I didn't have any buttermilk but I still managed to make these delicacies perfect in taste and in form...
Buttermilk Biscuits
recipe adapted from the SoNo Baking Co. Cookbook
I made them into biscuits rather than scones! Perfect with honey butter and jelly.
1 1/2 c. AP flour
1/2 c. whole wheat flour (or use AP flour again)
2 T. sugar
1 T. baking powder
1/2 t. baking soda
1 t. salt
6 T. unsalted butter, cut into cubes and freezing cold
3/4 c. low fat milk (skim milk, light soy milk, whatever!)
1 T. vinegar
1. Line a baking sheet with parchment paper and set aside. Combine the milk and the vinegar and set aside to curdle.
2. Sift with first six ingredients into a large mixing bowl
3. Work the butter into the dry until it resembles damp sand. Add 1/2 c. of the milk mixture and fold with your hands (or rubber scraper, but hands are BEST!!) until the milk is absorbed. Continue adding 1 T. of milk at a time just until a dough comes together with no dry spots.
4. Lightly flour a work surface and turn the dough onto it. Knead it for 30 seconds and pat it until the dough is 1/2 inch thick. Cut as many rounds of biscuit dough as possible and lay them evenly on the baking sheet and chill for at least an hour.
5. Preheat the oven to 400 degrees Fahrenheit. When the dough has done its chilling time bake for 8 min., turn, and baking again for 5~7 more minutes for until golden on top and on bottom! Cool for about 10 on the cooling rack and enjoy warm.
I didn't have any buttermilk but I still managed to make these delicacies perfect in taste and in form...
Buttermilk Biscuits
recipe adapted from the SoNo Baking Co. Cookbook
I made them into biscuits rather than scones! Perfect with honey butter and jelly.
1 1/2 c. AP flour
1/2 c. whole wheat flour (or use AP flour again)
2 T. sugar
1 T. baking powder
1/2 t. baking soda
1 t. salt
6 T. unsalted butter, cut into cubes and freezing cold
3/4 c. low fat milk (skim milk, light soy milk, whatever!)
1 T. vinegar
1. Line a baking sheet with parchment paper and set aside. Combine the milk and the vinegar and set aside to curdle.
2. Sift with first six ingredients into a large mixing bowl
3. Work the butter into the dry until it resembles damp sand. Add 1/2 c. of the milk mixture and fold with your hands (or rubber scraper, but hands are BEST!!) until the milk is absorbed. Continue adding 1 T. of milk at a time just until a dough comes together with no dry spots.
4. Lightly flour a work surface and turn the dough onto it. Knead it for 30 seconds and pat it until the dough is 1/2 inch thick. Cut as many rounds of biscuit dough as possible and lay them evenly on the baking sheet and chill for at least an hour.
5. Preheat the oven to 400 degrees Fahrenheit. When the dough has done its chilling time bake for 8 min., turn, and baking again for 5~7 more minutes for until golden on top and on bottom! Cool for about 10 on the cooling rack and enjoy warm.
Chocolate Bread Pudding
1/17/11
Ok, I must admit that I baked something I wasn't going to eat, I just did it for fun...
I hope my mom likes it though!
Chocolate Bread Pudding
recipe adapted by Martha Stewart .com
I made this my own recipe by adding more chocolate!
1 T. butter, more fore baking dish
8 slices of cinnamon raisin bread, preferably Ezekiel
2 c. soy milk, full fat
4.5 ounces of dark chocolate, no diary added
1 T. cocoa powder, unsweetened
2 large eggs
1/3 c. sugar, organics better
1 t. vanilla extract
1 T. powdered sugar
1. Grease a 8x8 inch baking dish with the butter. Toast the bread in the toaster until hard (but not burnt!!)
2. In a sauce pan, combine milk, cocoa powder, chocolate, 1 T. butter over medium low heat until the choc. has melted, stirring frequently. Take off the heat to let cool slightly.
3. Tear the bread into pieces and scatter them evenly into the baking dish. Whisk the sugar, eggs and vanilla in a small bowl. Pour the egg mixture slowly into the warm milk mixture whisking constantly. Pour into the bread filled dish, coating every single piece of bread with the rich custard.
4. NOW preheat the oven to 350 so the bread and soak up all that delicious chocolate. Bake for about 25 minutes or until firm and puffed. Cool for 10 minutes and powder the top with powdered sugar!!!!
YUMMMMMMMMMMMMMMMMMMMMMM............................!!!!!!!!!!!!!!
Ok, I must admit that I baked something I wasn't going to eat, I just did it for fun...
I hope my mom likes it though!
Chocolate Bread Pudding
recipe adapted by Martha Stewart .com
I made this my own recipe by adding more chocolate!
1 T. butter, more fore baking dish
8 slices of cinnamon raisin bread, preferably Ezekiel
2 c. soy milk, full fat
4.5 ounces of dark chocolate, no diary added
1 T. cocoa powder, unsweetened
2 large eggs
1/3 c. sugar, organics better
1 t. vanilla extract
1 T. powdered sugar
1. Grease a 8x8 inch baking dish with the butter. Toast the bread in the toaster until hard (but not burnt!!)
2. In a sauce pan, combine milk, cocoa powder, chocolate, 1 T. butter over medium low heat until the choc. has melted, stirring frequently. Take off the heat to let cool slightly.
3. Tear the bread into pieces and scatter them evenly into the baking dish. Whisk the sugar, eggs and vanilla in a small bowl. Pour the egg mixture slowly into the warm milk mixture whisking constantly. Pour into the bread filled dish, coating every single piece of bread with the rich custard.
4. NOW preheat the oven to 350 so the bread and soak up all that delicious chocolate. Bake for about 25 minutes or until firm and puffed. Cool for 10 minutes and powder the top with powdered sugar!!!!
YUMMMMMMMMMMMMMMMMMMMMMM............................!!!!!!!!!!!!!!
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