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Archive for the ‘Breakfasts’ Category

My kids look nothing like me. The daughter would probably even fail our DNA test. My mom comforts me that her ears look like mine.  Ears!?  Really!? Well, I don’t know about ears, but we surely have one thing in common: our love for carbs.

Here is a beautiful dish we both enjoy. Mix the batter the night before, and an easy breakfast is ready to be made in the morning. 

/Adopted from Allrecipes.com/

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WAFFLES

  • 1 (.25 ounce) package active dry yeast
  • 3 cup warm milk
  • 3 egg yolks
  • 3/4 cup butter, melted and cooled to lukewarm
  • 1/4 cup white sugar
  • 1/4 maple syrup
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3 egg whites

DIRECTIONS:

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand for about 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Mix in the yeast mixture, sugar, syrup, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour. Cover the bowl tightly with plastic wrap.

Make ahead: place the batter and covered egg whites in the fridge overnight.  Remove from the fridge about 30 minutes before baking the waffles.

If baking right away, let the batter rise in a warm place until doubled in volume, about 1 hour.

Beat the egg whites until they form soft peaks; fold into the batter.

Preheat the waffle iron (I bought mine at Williams-Sonoma). Spray with oil and spoon about 1/2 cup onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

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Why did this Russian mom, whose only thoughts about baseball are that the outfits could be a bit sexier and that Tim Lincecum is kind of cute…, why did this mom goto watch the World Series? Well, because her lovely neighbor Amie was bringing an apple pie.  Amie’s pie is to die for, and it has an ability to make any game a hundred times more exciting! Since I first tried one of her masterpieces, I was hooked!

My friend Kusum just brought beautiful red gold sea salt from Hawaii , and the idea of this slightly salted dessert was born.  Well, it wasn’t all that original – just google “salted apple pie” but I’m still very proud of the outcome!

So, our family drove to an apple orchard, picked some apples, and made this.

/Adopted from Martha Stewart Living and Cooking Channel

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SALTED APPLE PIE

INGREDIENTS:

CRUST

  • 2 sticks unsalted butter, chilled and cut into pea-size pieces
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup ice water

FILLING

  • 1 cup white sugar
  • 1/4 cup water
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup fresh heavy cream
  • 1 1/2 teaspoon sea salt flakes
  • juice from 4 lemons
  • 6 medium to large sour apples
  • 1/3 cup raw sugar (castor, unrefined, large granule sugar)
  • 2 tbs flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg

TOPPING

  • 1 egg, beaten
  • raw sugar to sprinkle
  • sea salt flakes to sprinkle

DIRECTIONS:

Make the crust. Place 3/4 of the butter in the freezer for about 30 min, and keep the rest in the fridge. In a food processor combine flour, salt, and sugar. Add refrigerated butter, pulse about 10 times.  Add frozen butter, pulse again till the mixture resembles coarse meal, with some blueberry-size crumbs.

Add ice water, and immediately pulse until water is incorporated, about 10 more times. lay out 2 pieces of plastic wrap, separate the dough in halves, and place each half on the plastic wraps.  Bring the edges of wraps together to gather dough.  Press into disks. Roll each disk (still in plastic) into 1/2-inch thick rounds. Refrigerate for at least 45 min.

Make the filling. In a medium sauce pan mix sugar and water and heat until the sugar is dissolved.  Add butter and bring to a slow boil.  Continue cooking until the mixture turns golden brown.  Remove it from heat immediately and add cream, whisk the final mixture on low heat , sprinkle the sea salt, and let cool while preparing the apples.

Core, peel and cut apples using a mandoline.  Sprinkle with juice, sugar, and spices, and toss well. Preheat the oven to 375°F/190°C.

Assemble the pie. Roll each piece of the dough into a disk that can fit a 9-inch pie-pan.  Line the pan with the first disk.  Lay 1/3 of the apple mixture on the bottom and pour a layer of 1/3 of prepared caramel.  Repeat the layering two more times.

Cover the pie with the second disk, cutting it through for the air to escape any way you like, or cut the second disk into strips and make a lattice top like mine, pinch the edges together.

Brush with the beaten egg and sprinkle with sugar and salt flakes.

Bake. Place the pie on a baking sheet and bake for 20 minutes at 375°F/190°C.  Reduce the heat to 350°F/175°C and bake for another 45 minutes.

Serve warm or cold with ice cream.

 

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Ah, vacation… We had the best time ever hanging out with the family, riding bikes, enjoying the mountains.  However, I found myself missing the kitchen.  In fact I started having a serious baking withdrawal… Naturally, since we got back, I made 5 sourdough loafs of bread, 2 chocolate cakes, chocolate chip cookies, pitas, and naan… all in less than a week.

The old chocolate cake has been such a huge success, I decided to try a Russian version found in the winter’s Fine Cooking issue.  The potato adds a bit of moisture and keeps the dough fresh for up to 4 days!    Enjoy!

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SWEET RUSSIAN CHOCOLATE BRAID

INGREDIENTS:

Dough

  • 1 ½ cups plus 3 tbs unbleached all-purpose flour
  • 1 tsp instant yeast
  • 3 tbs water
  • 1 very small potato, peeled, boiled until tender, and forced through a sieve (to yield ¼ cup)
  • 2 large egg yolks
  • 2 tsp vanilla powder
  • ¼ cup sour cream
  • 3 tbs sugar
  • ½ tsp salt
  • 3 tbs cold unsalted butter

Filling

  • 1 cup Pastry Cream (recipe below)
  • ½ cup mini chocolate chips
  • 1 large egg, beaten

DIRECTIONS:

Make the dough. In a small bowl, mix 3 tbs of flour and yeast and water.  Let sit for about 10 minutes till foamy.  In a stand mixer combine the remaining ingredients, add the yeast mixture and mix until the dough is smooth for about 8 minutes.  It will be very sticky.  Dump the dough on a floured surface and knead with your hands for a couple minutes adding a little bit of flour to make it firmer. Transfer the dough in a large container, seal with plastic wrap, and rise for about 3 hours.

Make ahead.  Instead of letting the dough rise, you can place it in a plastic bag and refrigerate for up to 4 days.  Pull it out of the fridge and let it stand for 3-4 hours in room temperature before proceeding to the next step.

Make pastry cream (see recipe below) right after the you mix the dough to give it enough time for cooling down.

Shape the braid. Line a heavy baking sheet with parchment.  Roll the dough on a floured surface into a rectangle about 13×16 inches and about 1/8 inch thick.  Apply the chilled pastry cream over the dough and sprinkle with chocolate chips.  Roll it into a 16-inch cylinder.  Transfer to the baking sheet.  Cut the cylinder in half lengthwise and arrange both halves parallel to one another with a cut side facing up.  Wrap them around each other starting in the middle, pinching the edges of the braid together. Cover loosely with plastic wrap and let stand at room temperature for another 35-45 minutes.

Bake. Preheat the oven to 350⁰F/175⁰C.  Position the rack in the center of the oven. Brush the beaten egg over the braid. Bake until golden brown for about 40 minutes.  Let cool on a rack for 1 hour before slicing.

As you see on the picture below, we couldn’t wait, so the chocolate is still melting under the knife!Yummm!

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PASTRY CREAM

INGREDIENTS:

  • 1 cup whole milk
  • ½ tsp vanilla powder
  • ¼ cup sugar
  • 3 tbs all-purpose flour
  • ¼ tsp salt
  • 2 large egg yolks

DIRECTIONS:

Whisk vanilla, sugar, flour, salt, and egg yolks. Warm up milk just until a skin forms.  Add milk to the mixture in a thin stream, whisking constantly.  Transfer back to heat and cook until the mixture is thick and glue (for about 5 minutes) constantly steering it with a wooden spoon.  Place a plastic wrap on top of the cream and refrigerate until ready to use.

 

If you liked this recipe, you may also enjoy:

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I don’t know about you, but my family managed to OD on cherries this year.  At least I thought so a week ago…  or an hour ago… before I opened the fridge and found these scarlet beauties looking at me from the shelf… Nah, it’s simply impossible to have too many of them! 

 

Recipe adopted from Better Homes and Gardens Cookbook

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CHERRY COBBLER

INGREDIENTS:

  • 1 cup all purpose flour
  • 2 tbs sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup butter
  • 6 cups pitted cherries
  • 1/2 cup sugar
  • 2 tbs cornstarch
  • 1 egg
  • 1/4 cup milk

DIRECTIONS:

Preheat oven to 400°F/205°C.

Make topping. In a medium bowl stir together flour, 2 tbs sugar, baking powder, salt, and cinnamon. Cut in butter until mixture looks like coarse crumbles.  Set aside.

Make filling. In a saucepan combine cherries, 1/2 cup sugar, and cornstarch.  Cook over medium heat until cherries release juices, stirring occasionally.  The mixture is ready when it thickens and is bubbly.  Keep it hot.

Assemble cobbler. whisk together egg and milk.  Add to flour mixture, stirring just until moistened.  Pour cherry filling into a 2 quart square baking dish.  Immediately drop topping with a spoon into six mounds on top of filling.

Bake  for 20-25 minutes or until topping is golden brown.  Let cool in pan for about 1 hour before serving.

(I bought a cherry pitter this summer, and I am absolutely in love with it.  Hence so many cherry recipes.)

 

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This week I learned that gentleman-like manners are rooted deep inside our little gentlemen, and should be encouraged not just for our (mothers’) unselfish reasons, but for the child’s benefits as well.   

Our 3 year old son has been going to the swimming pool since he was 6 months old and a few months ago started diving all by himself.  I thought the timing was good to start serious lessons.  We signed him up at this Limousine of swimming schools in SF, called La Petit Baleen, where little kids – just like my baby – learn how to work their fins off swimming, jumping, and diving.   

Naturally, as soon as I left Lil’ Jem with his group, the wailing started.  Separation anxiety. Fun!  Here I am, hiding in the dressing room, biting my nails, while my baby is screaming his lungs out (suddenly in English); and all the moms shooting “understanding” (yet somehow torturous) glances my way!  Oh, the joys of parenthood!

This continued for 2 more classes when one of the deck managers made a few suggestions on possible ways to resolve the situation. In a week (after a few practice runs with babushka), Lil’ Jem was proudly presenting a flower to his teacher.  Guess what? It totally worked!  I haven’t heard a peep from him since!  Ohm… 

Now, I wonder where the little gentleman disappears when it comes to sharing toys with his little sister!?

Obviously I thought the little swimmer deserved a treat.

Both of my guys are obsessed with dark chocolate.  Lately I started feeling that our pots and pans were becoming endangered as Endangered Species were taking over the kitchen.  I saw this recipe and AMAZING photos at Relishing it a while ago, and I couldn’t stop thinking about how this loveliness could use up some of our chocolate stashes. My bread didn’t turn out half as beautiful as Laurie’s, but it was absolutely crazy delicious!!!

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YEASTED CHOCOLATE COFFEE CAKE

INGREDIENTS:

BREAD

  • ¼ oz active dry yeast
  • ¼ cup granulated sugar
  • ¾ cup warm milk (110⁰F/43⁰C)
  • 1 large egg
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 8 tbs butter, melted and slightly cooled

EGG WASH

  • 1 egg, slightly beaten
  • 1 tbs milk

FILLING:

  • 8 oz bitter chocolate (2 bars)
  • ½ cup granulated sugar
  • 1 ½ tbs ground cinnamon
  • 4 tbs unsalted butter
  • ¼ tsp salt

TOPPING:

  • ¼ cup confectioner’s sugar
  • ¼ cup all-purpose flour
  • 3 tbs unsalted butter, cut into small cubes

DIRECTIONS:

Make the bread.In a medium bowl mix the yeast and a pinch of sugar with the milk and let stand for about 5 minutes, or until foamy.  In another bowl, whisk together the remaining sugar and the egg.  Whisk into the yeast mixture.  In the bowl of a stand mixer fitted with the dough-hook attachment, combine the flour and kosher salt.  Add the egg mixture and mix on low speed until almost fully combined, add the butter.  Mix until smooth, soft, and slightly sticky, about 9-10 minutes.  Grease a large bowl.  Turn out the dough onto a floured surface and knead until smooth.  Place in the greased bowl and cover with plastic wrap.  Let stand in a warm place until doubled in size, for about 1 – 1.5 hours.

Make the filling.  In the food processor with large blade attachment grind chocolate and butter.  Add salt, cinnamon, and sugar to the mixture.

“Once the dough has doubled in size, place it on a flour work surface.  Let rest for 5 minutes and then roll it out into an 18-inch square.  Sprinkle all but ½ cup of the filling over the dough, leaving a 1-inch border.  Brush the edges with the egg wash.  Tightly roll the dough from one end to the other.  Pinch the seams to seal.  Fold in half and form a “U” shape.  Twist 2 or 3 into a braid.  Make sure to pinch the ends of braid together.  Grease a 5-by-10-inch loaf pan, line with parchment, leaving 1-inch overhangs; then grease the parchment paper.  Place the dough in the pan and brush with egg wash.”

Make the topping. In a small bowl combine the confectioners’ sugar, flour, butter, and the reserved filling.  Sprinkle it over the bread.  It’s ok, if the filling falls down the edges.

Preheat the oven to 350⁰F/175⁰C. Cover the bread with plastic wrap and let rise for about 30 minutes.

Please bread pan on a sheet and position it on the center rack in the oven.  Bake for about 55 minutes.  Reduce temperature to 325⁰F/160⁰C, and bake for another 15 minutes till golden brown.

Cool the bread in the pan on a wire rack before removing it.

Make ahead: the bread could be stored in an airtight container for up to 3 days.

Thank you for sharing the recipe, Laurie!

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YES! I will say it! Even though I already feel like a traitor, sorry fellow healthy eating bloggers, but no matter how much you advertise low calorie, low sugar desserts, I’m yet to find the one that tastes same or better than its heavily buttered and generously sugared counterpart.

It seems like the new family motto is “Going meatless! Going light!” Not sure it will stick (in fact, I’m seriously planning to break the cycle tomorrow!!!) but here is another healthy recipe.  Its honey aroma fills the house up with a holiday sent!  The kids and the man were clueless about it being low-calorie. I, of course, thought it needed a bit of butter love (adopted from Cooking Light).


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HONEY MUFFINS

INGREDIENTS:

  • Cooking spray
  • 1 tablespoon dry breadcrumbs
  • 1/4 cup strong coffee
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup honey
  • 3 tbs oil
  • 3 tbs apple sauce
  • 1 cups all-purpose flour
  • ¾ cups rye flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1 tsp confectioners sugar for dusting (optional)

Yields 12 muffins

DIRECTIONS:
Preheat oven to 325°.

Coat a muffin pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey, oil, and apple sauce; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Stir in coffee. Add remaining flour mixture, and stir just until flour mixture is moist. Mix in walnuts and raisins.

Spoon cake batter into the muffin pan, and bake at 325° for 30-40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool muffins in pan for 10 minutes before moving to a wire rack.  If desired, dust with confectioners sugar.

I am down playing of course, but if you, like me, cannot stop wishing for an unhealthier version of this, think about it this way – the less tasty it is, the less of it you will have, which is certainly good for you! How about that prospective?

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