Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

THE DARING BAKERS’ JUNE 2012 CHALLENGE: Going Batty for the Jubilee


Green Tea Battanburg

Green Tea Battanburg

This challenge was an excellent one to say the least…I wanted to make a cake using some of my Matcha green tea powder, so instead of making the traditional pink and white Battenburg, I decided to make a green on white Battenburg! this cake was soooo yummy, I didn’t want to share it (maybe because I’m pregnant or maybe because I didn’t want to share it! lol) Here is the recipe I made, I will put the traditional recipe underneath the gallery!

Green Tea Battenberg:

Ingredients

  • 175gm / 6 oz Unsalted Butter, softened & cut in cubes
  • 175gm / 6 oz Caster Sugar
  • 175gm / 6 oz Self-Raising Flour
  • 3 Large Eggs, room temp
  • 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
  • 3½ gm Baking Powder
  • 2½ ml Vanilla Extract
  • 1¼ ml Almond Extract
  • 20 gm green tea powder
  • 30 gm heavy cream

To Finish

  • 100gm /3 ½ oz Apricot Jam
  • 225gm / 8 oz Marzipan, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4

2. Grease an 8”/20cm square baking tin with butter

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
OR Prepare Battenberg tin by brushing the tin with melted butter and flouring

5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth

6. Spoon half the mixture into the one side of the prepared baking tin

7. Make a paste from the heavy cream and green tea powder and add to one of the batters

8. Spoon the green tea batter into the other half of the prepared baking tin

9. Smooth the surface of the batter with a spatula, making sure batter is in each corner

10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)

11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

12. Once completely cool, trim the edges of the cake with a long serrated knife

13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

15. Gently heat the apricot jam and pass through a small sieve

16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)

17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

18. Brush the top of the cake with apricot jam

19. Place the cake on the marzipan, jam side down

20. Brush the remaining three sides with jam

21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

 

here is the recipe for the Traditional Battenburg.

Traditional Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel

To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow

 

just follow the recipe above!

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The Daring Cook’s June 2012: Cannelloni


Cannelloni A La Pesto

Cannelloni A La Pesto

Well look who decided to show up!?!?! Yup, it’s us! I know we have been gone a loooooong time, but we have been super busy adjusting to being pregnant and having another bundle of joy on the way. Right now we are about, I THINK, 1.5months – 2months pregnant…mommy has been really tired, and found the strength to make this daring challenge. The cannelloni were awesome, we have baked ziti this week, so mommy wanted to try a pesto sauce instead! AND BOY was it great…I ate a whole one all by myself, well mommy feed it to me! The recipe we used wasn’t on the site, there was a pesto recipe, but it didn’t include meat; and mommy needs meat in her dishes (the baby is making her appetite weird!) So we will post the original recipe from the site at the bottom of our recipe. This altered recipe pairs really well with apple juice, what I’m 2yrs old I can’t drink liquor!

We will also be posting a recipe for an awesome sweet challenge in the next few days.

For these cannelloni, you are supposed to use fresh pasta, and we did…but we have made these plenty of time before and used wonton wrappers or lasagna noodles…they will be smaller if you used the noodles and the wrappers are great to save time, but making fresh pasta is always the best…just makes you feel proud that you made pasta from scratch! Well to me it does! I let me pasta sit in the fridge  after making it…keeps it moist and won’t get brittle while you are trying to figure out what to fill it with.

Ingredients (what we used

2lbs ground turkey (you can use beef or pork…mommy eats healthy so turkey!)

8oz heavy cream

16oz pesto (you can make it fresh or buy it…since i made the pasta, i bought the pesto!)

2tsp italian seasoning (1tsp basil, 1tsp parsley)

1tsp garlic powder (or 2 cloves garlic)

1tsp onion powder (or 1/2 medium onion)

Cannelloni Ingredients

(to make enough cannelloni for 4 persons): (we used this and also added 1/2 more to the recipe!)

100 grams (2/3 cup plus 2 teaspoons) (170 ml) (3½ oz) plain (all-purpose) flour

1 large egg

Pasta Directions:

  1. Put the flour and eggs in a food processor and mix. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour. Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
  2. Now you are ready to make your egg pasta. Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it and begin passing it though the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers. Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers. Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times.
  3. Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2). Roll the pasta through the machine without folding the dough between settings. Keep reducing the settings until #7 (it is the second last on my machine – about 1 mm thick). If the sheet of pasta gets too long, you can cut it in half with a knife. To make cannelloni, cut out rectangular pasta sheets (10×15 cm) (4”x6”).

Filling Directions:

  1. Start by browning the meat, if you are using fresh garlic and onion, the brown them also in this step.
  2. Add the Italian seasonings, salt and pepper and let cook for an additional 2-3min.
  3. Let the meat mix cool and add the ricotta and taste to see if you need more seasoning.
  4. While the filling is cooling, in a shallow pan…boil water for the pasta sheets. Once water boils, add one sheet at a time and let it cook for about 1min. This will help the noodles be tender when cooked and not doughy! Let them noodles cool and let’s start rolling.
  5. By now everything should be cool enough to start working with it! Preheat your oven to 350F.
  6. Take a tablespoon and fill the dough with the filling, fold over and place into your baking pan.
  7. Cover the finished cannelloni with the pesto sauce and place into the over for 20-25min.  Add more cheese on top and broil for 5min. Then you’re finished!

Hope you make this recipe and I hope you enjoy it! As promised here int eh original pesto recipe from the site…enjoy the gallery

CANNELLONI AL PESTO

Ingredients (serves 4)
Cannelloni sheets per recipe above (you should have about 8 sheets)

For pesto (makes about 190 gms/ 1cup)
2 cups (480 ml) (80 gm) (2¾ oz) basil, washed
¼ cup (60 ml) (15 gm) (½ oz) parsley, washed
1 small clove garlic
3 tablespoons (45 ml) (25 gm) (¾ oz) Pecorino Romano, finely grated
1 tablespoons (15 ml) (10 gm) (¼ oz) Parmigiano Reggiano, finely grated
4 to 5 tablespoons (45 to 60 ml) extra virgin olive oil
½ tablespoon (12½ ml) (5 gm) pine nuts
Salt to taste

For the filling 
2 cups (480 ml) (500 gm) (18 oz) ricotta
¾ cup (180 ml) (150 gm) (5⅓oz) pesto (from the above recipe)
1½ cups (360 ml) (85 gm/3 oz) Parmigiano Reggiano, finely grated
1 pinch nutmeg
Salt and pepper to taste
1 small potato, boiled and sliced
8 green beans, boiled

To assemble
2 cups (500 ml) béchamel sauce
¼ cup (60 ml) (40 gm) (1½ oz) of pesto (from the above recipe)
½ cup (120 ml) (35 gm/1 oz) Parmigiano Reggiano, finely grated

Directions:

  1. Start by making pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation. Keep it aside.
  2. To make the filling, mix the ricotta, ¾ cup (150 gm) of pesto, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, nutmeg, salt and pepper together until well combined. Refrigerate until ready to use.
  3. Mix the béchamel sauce with the remaining pesto.
  4. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  5. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Do so for the remaining rectangles of pasta.
  6. Take a big enough oven dish to fit all your cannelloni tightly. Spray the oven dish with some cooking oil (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  7. Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
  8. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  9. Serve immediately.

 

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THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!


Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
  • ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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3 Wings in 1!!


Finger Lickin Chicken

Finger Lickin Chicken

This is a recipe for my Honey Garlic Chicken, Sweet and Spicy chicken, and Lemon Pepper chicken wings! These are fried, but you can definitely bake the wings and then add the flavors…sometimes I bake them in the sauces to give them more flavor. The Lemon pepper I used an already made seasoning, because I wanted to see how it tasted; usually I used lemon juice, butter and pepper and then add it to the wings. The honey garlic is the easiest, just honey, garlic and soy sauce (these are freaking yummy)! The Sweet and Spicy…I use Korean pepper paste, coconut water and other seasonings, if you don’t have pepper paste please feel free to use hot sauce!

the pack of wings i used yielded 8 for each flavor…these are awesome and you can’t eat just one! they are great as leftovers! 🙂

Lemon Pepper Wings

  • 8 -10 chicken wings
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cake flour, (you can use regular flour also…1 1/2 tbsp all purpose flour and 1/2 tbsp corn starch
  • oil, for frying (if frying)
  • 3 tbsp lemon pepper seasoning (or 1/3cp lemon juice, 2tbsp butter, 2tbsp plack pepper)

Instructions

  1. Rinse the chicken with cold water and a little lemon juice, this helps clean the chicken.
  2. Pat the chicken dry and season with salt and pepper, and return to the bowl. leave a little water in it..this will help the flour stick to the chicken and make a batter, UNLESS you are baking the wings
  3. Add the flour and mix the chicken.
  4. Fry till Golden or bake till the juices run clear when a wing is pierced.
  5. Once wings are done, toss them into the lemon pepper seasoning. or see 6.
  6. Add the lemon juice, black pepper and butter in a microwave safe bowl and microwave for 1min or till the butter in melted and pour onto the baked or fried wings.   FINISHED
Lemon Pepper Chicken

Lemon Pepper Chicken

Honey Garlic Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 3-4 gloves of garlic
  • 2tbsp soy sauce
  • 1tsp mirin or white wine vinegar
  • 1/3cp honey
  1. In a saucepan add the ingredients and reduce the sauce, but don’t reduced to much because then it will harden into a brittle on the chicken.
  2. Once the sauce is the right consistency, add the fried or baked chicken into the sauce and mix until its evenly coating all the wings. AND YOU’RE DONE!
Honey Garlic Wings

Honey Garlic Wings

Sweet and Spicy Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 1tbsp Korean Pepper Paste (if you don’t have pepper paste u can use regular hot pepper sauce use 2tsp)
  • 1tbsp Ketchup
  • 1/2 coconut water
  • 2tbsp honey
  • salt and pepper to taste

 

  1. in a saucepan add the ingredients and let it thicken.
  2. Once thickened to ur liking (thin sauce or thick sauce) add in your wings and mix until evenly coated!
Sweet and Spicy Wings

Sweet and Spicy Wings

 

These are simple recipes and sauces to make, and it will spruce up any wing! Enjoy

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THE DARING BAKERS’ FEBRUARY, 2012 CHALLENGE: Quick! Gimme a Flavor!


Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)

Instructions:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

Directions:
1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves

Ingredients:

3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–
Instructions:

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

ORANGE GLAZE:
3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.


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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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Recipes to come….


Coming Soon....

Coming Soon....

I have signed up to do a fair amount of baking/cooking challenges…I love these things, they are so addictive. They give me, and other bloggers, new recipes to try or gives them the chance to experiment with recipes they use all the time, but want to spice it up a little! So far I am a Daring Kitchen Baker and a Daring Kitchen Cook…I have done 3 challenges, only 1 posted so far the deadline for the other 2 prohibit me from posting until the due date…so this gives me ample time to get creative!

Recipes to come:

  • Quick Breads- I will be posting 3-4 types of these on the 27th
  • Patties, Rotis & Croquettes- I will be posting 3-4 types of these on the 14th

Quick breads are great for making on the wekend or weekday, so that you can snack on them while lounging around or at school or work. They are easy to make and super easy to make savory or sweet…room temp or warmed up….plain or with butter, ice cream, jams, jellies, preserves or cream cheese (I AM GETTING HUNGRY!!! LOL). I will try to make both savoury and swet versions. 

Fritters, Rissoles, Croquettes, Patties are simple to make in the fake that you can pretty much put into into them. You need a binder, usually egg, flour and/or breadcrumbs…to hold the patties together, but you can use so many other things! I have made make burgers using turkey meat, egg and cooked rice as the binder…they were flipping awesome! These can be sweet or savoury also…apple ginger fritters (yummmmmm), conch fritters (for all my island people a.k.a. my hubby), corn fritters, crab cakes, tuna cakes, potato croquettes…I can go on, as you can see!

I can’t wait to post these recipes that I have made for each category so be on the look out! If anyone knows other sites that are like the Daring Kitchen…please comment and let me know!

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Korean snacks/desserts


My hubby and I will be doing a series on Korean snacks and desserts! This will include salty snacks, sweet snacks everything. Some snacks will be pre made and some will need to be prepared! I can not wait to start this series….we will start off with some frozen treats! I work by a Korean grocery store … so this was a great opportunity to try this series out! The store has everything you would want and need to stock up your Korean kitchen, or in my case my mock Korean wanna be pantry! 🙂 I will be posting a video once or twice a week….depending on what I find….I am willing to go out of my culinary comfort zone and try new tastes….I’m not a fan of sweet potato anything, and sesame seed in my food should be at a minimum….so yea this is going to be fun sooooo I can’t wait!

First series will be frozen treats! Soooo stay tuned!

xoxo
Jaden’s Treats

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THE DARING BAKERS’ JANUARY, 2012 CHALLENGE: BACK TO BASICS: SCONES (A.K.A. BISCUITS)


Homemade Scones (a.k.a. Biscuits!)

Homemade Scones (a.k.a. Biscuits!)

This was a recipe challenge, that I almost missed out on. I had made the recipe video before my detox…thank god!….so I almost forgot that I was supposed to post the finished product online by on the 27th of January. I made 2 recipes, the basic recipe and a cinnamon sugar recipe….you can make different variations of scones/biscuits, from savory cheese and parsley biscuits to sweet cranberry scones.  So like I was saying, I have been super busy with school and work, so it was a great idea that I made these weeks in advance….saved the best to last! LoL

The key to great scones/biscuits, is that you use cold or even frozen butter, you can even refrigerate the flour to make that cold…you don’t want the butter to melt or your scones will not come out like you want them to. Also make sure you sift your flour at least 3-4 times…this will introduce air into the flour and make the scones light and fluffy…trust me I would know…I skipped this step and only sifted once and they turned out to be bricks! 😦 …So STEP 1. again make sure that everything is cold…Step 2 triple or quadruple sift your flour. With this recipe, you don’t need a rolling pin, BUT you will need a dough cutter or pastry cutter, if you don’t have one…then you can use a debit card, key card…just make sure when you’re done you wash it off .

GOOD NOTE:  THE WETTER THE DOUGH, THE LIGHTER THE SCONE!

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (140 gm) all-purpose flour
2 tsp (10 gm) baking powder
¼ tsp  (1½ gm) salt
2 tbsp (30 gm) frozen grated butter (I used a cubed butter!- Jaden’s Treats)
½ cup (120 ml) cold milk (you can sub for buttermilk)
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

 

scones w/ pineapple apricot preserves

scones w/ pineapple apricot preserves

Watch the video for the steps

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Butter Pecan Cookies


Butter Pecan Cookies

Plain Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. I dip them in chocolate and then in more pecan meal, this gives the cookies a more complex flavor….you have the butter crisp sweet cookie, mixed with the semi-sweet chocolate coating and its finished with they extra bite of the pecan on top! These little gems are great with milk, coffee, tea, water….heck alone! LoL I hope you enjoy

INGREDIENTS

  • 3/4 cp pecans
  • 1/2 cp (1 stick) unsalted butter, room temperature
  • 1/3 cp sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cp all-purpose flour
  • 6 oz of semisweet chocolate (OPTIONAL FOR CHOCOLATE SAUCE)
  • 20ml heavy cream or milk (OPTIONAL FOR CHOCOLATE SAUCE)

DIRECTIONS

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
 
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

WATCH THE VIDEO

xoxo

Jaden’s Treats

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