A Bagel kind of day

 

I’ve wanted to try to make bagels for some time now.  I finally decided to go for it since I had everything I needed for the recipe I found.  They came out pretty good.  Next time I would make an even dozen so they are a bit larger.  I’m not done experimenting so I will be sure to post when I get the urge to make bagels again.  I see everything bagels in my future.  

Cinnamon Raisin Bagels

3/4 C. Raisins
1/2 C. Water
3 Tbsp. Sugar
1 pkg. Dry yeast
1 1/2 C. Warm water (105 to 115 degrees)
4 1/2 to 5 1/2 C. all-purpose flour, divided
1 tsp. Ground cinnamon
1 tsp. Salt
Vegetable cooking spray
1 Egg white, lightly beaten
1 tsp. Skim milk

Combine raisins and water in a saucepan; bring to a boil. Reduce heat; cover and simmer 1 minute. Remove from heat, and let stand covered 30 minutes. Drain and set raisins aside. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in 4 cups flour, cinnamon and salt to form a soft dough.Turn dough out onto a lightly floured surface. Gradually knead in raisins until dough is smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until almost doubled in bulk. 

Punch dough down; cover and let rest 5 minutes. Divide dough into 19 equal portions(I ended up with 14 and would recommend 12); shape each into a ball. Pat each ball into a 3 inch disk; poke a hole through the center. Gently lift each disk, and twirl on index finger until hole is 1 1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until puffy. (Dough will not double in bulk.) 

Bring water to a boil in a large Dutch oven; reduce heat and simmer. Add 1 bagel to water. After 30 seconds turn bagel over, cook for another 30 seconds and remove from water with a large slotted spoon. Place bagel on a sheet of parchment paper coated with cooking spray to drain. Repeat with remaining bagels.Place bagels on baking sheets coated with cooking spray. Combine egg white and milk; brush over bagels. Bake at 375 degrees for about 25 minutes.  

Adapted from original link: http://www.cooks.com/rec/view/0,194,154188-252202,00.html 

 

Be My Valentine

I baked 137 heart shaped sugar cookies yesterday for my husband’s school to sell as cookie grams.  I was hard at work most of the day and thought I’d share a few pictures. 

Dinner Party Pork Chops

Tonight I was able to change gears a little bit and cook for some people other than my husband and I.  We hosted an around the world dinner party that is sponsored by a club at my husbands school.  (he’s a full-time student right now)  Basically those interested sign up and if you offer to host, random people are assigned to join you for dinner.  You are reimbursed $10/person as the host.  It is a great idea and I always enjoy attending as a participant.  This time however I signed on as host. 

It’s been so cold and damp around here lately that I wanted to make something warm and comforting that wasn’t meatloaf 🙂 

First course was butternut squash and apple soup, followed by apple stuffed pork chops with a cider reduction and a mixed green salad with dried cranberries and toasted pecans.  Everything turned out pretty well and as an added bonus we made some new friends. 

(I forgot to take a picture of the soup… sorry about that)

Butternut Squash and Apple Soup: (note that I have made this a lot and have adapted it from various recipes and personal taste feel free to add or subtract anything you think would make it tastier to you)

5 lbs. butternut squash (3 small or 2 large squash)

4 Apples- I used Macintosh but you can use a combo

2 Medium onions- diced 

2 C. Water(approx)

2 C. Apple cider (approx)

Salt & Pepper

Olive Oil

Butter

Nutmeg, Cinnamon, Cloves, Allspice to taste ( a pinch of each to start and work from there)

Pre-heat the oven to 400 deg.  Peel and remove the seeds from the squash.  Cut into 1 inch cubes and place on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss with hands to coat.  Bake at 400 for 20-25 minutes until tender. 

Peel, core and chop the apples in to 1/4 to 1/2 inch dice.  Over medium heat melt 1 Tbsp. butter and 1 Tbsp. olive oil.  Add diced onion and cook until translucent.  Sprinkle with salt and pepper.  Add apples to the sautéed onions and cook for about 5 minutes.  Add enough water to cover the apples and onions and simmer for another 5 to 10 minutes until the apples are fork tender. 

In batches add apple/onion mixture and squash to a blender and process until smooth.  You may need to add more liquid to help in the process and this is where I generally get out the cider and add a few Tbsp. to each blend.  (a food processor would also be helpful here but mine in is mini so the blender works just fine)  Once everything has been blended and transferred to a soup pot place it back on the stove on low heat.  Stir in additional cider and water to reach your desired consistency.  Also sprinkle in your favorite spices I do mostly nutmeg but a dash of cinnamon, clove and allspice find their way in. 

Mixed Green Salad with dried cranberries and toasted pecans

1 pkg. Mixed Greens (or baby spinach)

1/2 C. Chopped pecans(heat over medium high heat with 1 tbsp. sugar be careful not to burn)

1 Tbsp. Sugar

1/4 C. Dried Cranberries

Apple Cider Vinaigrette:

1 C. Apple cider

1/4 tsp. Pepper

1/8 C. Apple cider vinegar

1/8  tsp. salt 

1/8 tsp. Cinnamon

1/8 C. Sugar

3/4 C. Vegetable oil

Pinch Ground Clove

Mix together all ingredients until sugar is dissolved.

Apple Stuffed Pork Chops: (Adapted from Chow.com http://www.chow.com/recipes/10713)

8 Thick cut pork chops (1 1/2 inches to 2 inches)

4 Slices sandwich bread-cut into small cubes

2 Granny Smith apples-diced

1/2 Yellow Onion- diced + 2 Tbsp.

1/4 C. Dried cranberries

1/4 C. Apple cider + 2 Cups

2 Tbsp. Butter

1 Tbsp. Olive oil

Fresh sage and salt & pepper to taste

1 Clove garlic

1 Tbsp. Brown sugar

Bake bread cubes on a cookie sheet at 200 deg. for approx 20 minutes.  Sautee onions with olive oil and butter until tender.  Add apples and cook for 5-10 minutes until lightly brown.  Stir in bread cubes, cranberries, sage, and cider.  Remove from heat. 

Pre-heat oven to 375 deg.  Slice pockets in each of the pork chops being careful not to cut through the top or bottom of the chop.  Sprinkle with salt and pepper inside and out.  Fill each chop with 1/8 of the stuffing mixture and place on a large cookie sheet.  (Use took picks or kitchen twine to hold the stuffing in if necessary) 

Melt 1 tbsp. butter and 1 Tbsp. olive oil over medium-high heat.  Brown the pork chops in batches approx 1 minute per side.  Be sure to add more butter/oil between batches.  Once all the chops have been browned bake  at 375 deg. for 25 to 30 minutes.

While the chops are baking, make the cider reduction.  Using the same unwashed skillet that you browned the pork chops saute 1 tbsp. butter and 2 tbsp. onion and 1 clove of chopped garlic.  Add 2 C. apple cider and bring to a boil.  Add salt and pepper and continue to cook until sauce begins to reduce.  Whisk in 1 Tbsp. brown sugar.    Strain sauce to remove onion/garlic.  Drizzle over cooked pork chops when serving.

Thanksgiving Meatloaf

I was thinking about what I would make for dinner tonight and it’s been snowy, rainy and chilly for days now so comfort food came to mind.  I thought I would go retro and make a meatloaf.  I continued to ponder and created my own Thanksgiving version of the classic comfort food.  I served it with mashed potatoes, gravy and cranberry sauce (yes the one out of the can)  I think it turned out pretty yummy but if you try it let me know what you think.

Thanksgiving Meatloaf:

1 1/4 lbs. Ground turkey

1/2 lb. Ground pork

1 1/2 C. Pepperidge Farm Herb Seasoned Stuffing (this is the stuffing that has been at my Thanksgiving table my entire life)

1 C. Diced onion- sautéed

1/2 C. Dried cranberries

1/4 C. Milk

1 Egg

1/4 tsp. Salt

1/8 tsp. Pepper

1/4 tsp. Garlic powder

1/2 tsp. Dried parsley

Pre-heat oven to 375 degrees.  Dice onion and sauté over medium heat until tender/translucent.  In a large bowl mix in all ingredients by hand.  Your hands are really the best tool for this job make sure to wash them thoroughly before and after mixing.  Once ingredients are fully incorporated transfer mixture to loaf pan.  Bake 45 minutes.

I made basic mashed potatoes and a simple gravy using chicken broth, flour, butter and salt & pepper.

Carrot Cupcakes

So we are supposedly snowed in today but I will be heading out to dinner at a friend’s home later tonight.  My contribution is dessert and I had to come up with something using what I had around the house.  Luckily I realized I had just the right ingredients for Carrot cake!  I went with cupcakes and adapted the recipe from multiple sources.  I left out nuts and raisins because I don’t care for nuts in my baked goods and not everyone enjoys the raisins.  I had just enough cream cheese to whip up some frosting and used my left over frosting from the red velvet cupcakes for the decorative touch.

Carrot Cupcakes (yield 14 cupcakes)

4-5 Carrots ( 2 cups worth grated)

1 1/2 C.  Flour

1 1/2 tsp Baking powder

1/2 tsp. Baking soda

3/4 tsp. Salt

1 tsp. Cinnamon

1 Tbsp. Fresh grated ginger 

1/4 tsp. Nutmeg

1 pinch Allspice

3/4 C. Vegetable oil

3  Eggs

1 C packed light brown sugar

1 tsp. Vanilla extract

Preheat oven to 350°F (or 325 if using a non-stick dark cupcake pan) Grate carrots using a box grater or food processor.  Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl.

Stir together oil, eggs, brown sugar, carrots, fresh ginger and vanilla in a large bowl.  Add in dry ingredients mixing to fully incorporate.

Pour batter into cupcake tin approx 2/3 full.  Bake for approx 20 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack.

Cream Cheese Frosting:

4 oz. Cream cheese ( 1/2 package)

1/2 Stick butter (room temp)

1 C. Powdered sugar

1/2 tsp. Vanilla

Beat butter and cream cheese on med-high for approx 3 minutes until fluffy.  Add in vanilla.  Slowly add in powdered sugar.  Taste and add more sugar if desired.  Makes just enough for the 14 cupcakes.  Double the recipe for a full batch of cupcakes or an entire cake. 

Red Velvet Cupcakes with Vanilla Frosting

I was taking part in a bake sale tonight and thought that red velvet cupcakes would be a perfect choice.  I have only made them once before and used a Paula Dean recipe and cream cheese frosting.  Those were pretty good but I surprisingly thought that the frosting wasn’t the best match.  This time I decided to go with the recipe from Magnolia Bakery in NY.  The recipe is for a 3 layer cake so I was able to get about 30 cupcakes instead of the standard 24. 

In my research I was thrilled to find that I had a recipe in a cookbook my aunt made for me with all of her and my Grandmother’s tried and true recipes.  That recipe was for “Waldorf Red Cake” and I was amazed when I realized the ingredients were identical to the Magnolia recipe just in smaller quantities (including the frosting) impressive.

MAGNOLIA BAKERY RED VELVET CAKE
Source: More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen by Allysa Torey
Makes one 3-layer 9-inch cake (or Approx 30 cupcakes)

This is one of our most popular cakes at the bakery. Half of the customers love it because they haven’t eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it’s delicious.

3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Creamy Vanilla Frosting (recipe follows)

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake:
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. (Bake Cupcakes for 20 minutes)  Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.

CREAMY VANILLA FROSTING

This silky smooth frosting is made by beating together softened butter and sugar with a thick saucelike base. Be sure to follow the recipe directions exactly.

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

In a medium saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an eclectic mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerated for 15 minutes (no less and no longer – set a timer!). Use immediately.

 

Marinated Flank Steak with Asparagus and Carmelized Sweet Potato Wedges

Tonight’s main dish came from a recipe my sister shared with me.  The marinade is simple and adds a lot of flavor to a less expensive cut of meat.  I recommend marinating the meat overnight for maximum flavor. 

Marinated Flank Steak:

1 1/2 to 2 Lbs. Flank Steak or London Broil

1/4 C. Soy Sauce

2 Tbsp. Honey

2 Tbsp. White Vinegar

1/2 tsp. Ground Ginger

1/2 tsp. Garlic Powder

1/2 C. Vegetable Oil

Whisk all ingredients together and pour over meat in a shallow dish or large ziplock bag.  Place in refrigerator for at least 1 hour or up to overnight.  Grill or broil to your preferred level of doneness.

Carmelized Sweet Potato Wedges:

2 Large Sweet Potatoes (or more depending on how many people you are feeding)

2 Tbsp. Brown Sugar

3 Tbsp. Butter

1/2 tsp. Cinnamon

Pre-heat oven to 400 degrees.  Wash and dry potatoes and slice into quarters or slightly smaller.  Heat brown sugar, butter and cinnamon until melted either on the stove or in a microwaveable container.  Toss wedges in the mixture to coat and place on a baking sheet.  Cook for 30-40 minutes.

Asparagus:

1 Bundle Asparagus

1 Tbsp. Olive Oil

Salt, Pepper and Garlic Powder

Rinse and dry asparagus.  Cut off the tough bottom ends and place on a baking sheet.  Drizzle with olive oil and sprinkle with salt, pepper and garlic powder.  Toss to coat and spread out in an even layer.  Bake at 400 for 20 minutes.

Dinner tonight: Spaghetti and Meatballs

I can’t think of a meal that leaves me more satisfied than spaghetti and meatballs.  Sure it’s nothing fancy but it is always tasty and reminds me of home.  Growing up I think my Mom made this for dinner once a week and it has become part of my week night repertoire as well (but just not every week).  Note: This is what my Mom would call “a good basic” and I agree.

The recipe is really up to you, pick your pasta, select your sauce and add your favorite seasonings to the meatballs.  Below is the version I use most often and I learned how to make it just from watching good ol’ Mom in the kitchen.

Spaghetti & Meatballs:

1 package ground turkey (1.3lbs)

1/3 C. Italian bread crumbs (or plain)

1/4 C. Diced yellow onion

1/4 C. Shredded parmesan/mozzarella or cheese of your liking

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Garlic Powder

1/2 tsp. Dried Parsley

1/4 tsp. Dried Oregano

1 Egg

1 lb. Package of your favorite pasta (Spaghetti, angel hair, zitti, bow ties etc.)

1 1/2 Jars pasta sauce (I use Prego but you can use your favorite)

Pre-heat oven to 375 deg.   Mix meatball ingredients together by hand and form into balls.  I use a 1/4 C. measuring cup to ensure uniform size.  Bake on a cookie sheet on center rack for 20 minutes. 

Bring water to boil add pasta and cook according to package instructions

In a large sauce pan heat sauce on low and add any additional seasonings to taste if you prefer.  Add cooked meatballs to sauce and simmer on low until ready to serve.

Strain pasta leaving a small amount of water to prevent sticking. 

Serve spaghetti and meatballs with your favorite garden salad.

This makes enough for a family of 5 and may still have leftovers.  If you are only cooking for 1 or 2 you can place leftovers in individual Rubbermaid containers for single servings to have as lunch or freeze for  future meals.

Dirt Bombs

Here’s a little something I made back in the Fall that I found to be quite tasty.  The recipe was given to me by my Mom who read it in her local paper.  Apparently the bakery that sells them has lines out the door and they always sell out.  When I made them back in the Fall I used apple cider instead of the milk which was suggested in the article.  Tonight I followed the recipe as is.  The best part is I just happen to have all the ingredients on hand. 

Basically the taste reminds me of coffee cake or an old-fashioned donut.  The original recipe is delicious but I think the apple cider version adds just a hint more depth.

A LITTLE SOMETHING BAKERY’S ‘DIRT BOMB’

>> 3 cups, minus 3 tablespoons, all-purpose flour

>> 1 tablespoon baking powder

>> 1/2 teaspoon salt

>> 1/2 teaspoon ground nutmeg

>> 1/4 teaspoon ground cardamom

>> 3/4 cup unsalted butter, softened

>> 1 cup granulated sugar

>> 2 large eggs

>> 1 cup whole milk

Topping

>> 3/4 cup unsalted butter, melted

>> 1/2 cup granulated sugar

>> 1-1/2 teaspoons ground cinnamon

Preheat oven to 375 degrees. Place the rack in the center position. Generously grease a standard 12-cup muffin pan.

In a large mixing bowl, sift together the flour, baking powder, salt, nutmeg and cardamom.

In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Add eggs, one at a time, beating well after each addition.

Mix dry ingredients into the butter/sugar mixture, alternating with milk in two additions and mixing gently by hand to incorporate all the flour. (The batter will be on the stiff side, but airy. Don’t over-mix or beat batter as this will make the muffins tough.)

Spoon batter into the prepared pan, filling cups two-thirds full without smoothing the tops.

Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Prepare the topping: Put the melted butter in a bowl. In another bowl, combine the sugar and cinnamon.

Dip the muffins (tops, sides and bottoms) in the butter, using a pastry brush – if necessary – to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon-sugar mixture. Serve warm or at room temperature.

Makes 12 dirt bombs.

Welcome!

Hello!  This is my first blog post ever!  I have been cooking, baking and crafting for as long as I can remember.  I realized that I had been taking pictures of my food and posting them on Facebook but thought it was time to branch out.  I love to try to make new things and when they turn out looking and tasting good I am always amazed.  I plan to post my latest creations soon.

Coming up… Red Velvet Cupcakes