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3 Ingredient Flaky Biscuits

July 21, 2014

3 Ingredient Biscuits | Espresso and Cream

I should probably postpone writing this post until I have a few more words to say. I’ve been sitting in front of this screen, trying to find the words. But between the nausea, exhaustion and cravings for carbs, carbs and more carbs, I’m finding myself at a bit of a loss for words.

We had a lovely weekend. My mom made a surprise visit on Saturday and we took Pippa and Nutmeg to a Cavalier play date (yes, you read that right). We got a small glimpse into what parenthood might look like when Pippa was the only cavalier who jumped into the kiddie pool, started drinking the water and then proceeded to pee in the pool with everyone watching! It with simultaneously hilarious and embarrassing all at once.

Since, as I mentioned, carbs have been high on the list of foods I love, I did a little baking this weekend. Last week at work we had the pleasure of having Jeni of Jeni’s Splendid Ice Creams come to the kitchens to talk with us about the creative process and making ice cream. She also did a demo with a few of the recipes from her newest cookbook, Jeni’s Splendid Ice Cream Desserts.

One of the desserts Jeni made was a fruit cobbler with the most amazing biscuit topper. It used self-rising flour and heavy cream. I decided to take the same concept and make biscuits, using whole milk instead of heavy cream and shaping them more into regular biscuits rather than drop dumplings. The results were fantastic and I was thrilled with how easy the recipe ended up being. Great for weeknight cooking!

3 Ingredient Flaky Biscuits | Espresso and Cream

3 Ingredient Flaky Biscuits
Author: 
Recipe type: Bread, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 5 to 6
 
Ingredients
  • 3 cups self-rising flour
  • 4 tablespoons butter, cut into small pieces
  • 1½ cups whole milk
  • 1 egg, beaten (optional)
Instructions
  1. Heat oven to 375°F. Spray a baking sheet with cooking spray. Set aside.
  2. In the bowl of a food processor, combine the flour and butter. Pulse 5 to 8 times until the butter is broken up into small pieces. Add the milk to the flour mixture and process until the mixture forms a ball.
  3. Turn dough out onto a well-floured surface. Press into an 8 by 4 inch rectangle about ½ inch thick. Fold rectangle in half. Use a 3½ to 4-inch round biscuit cutter to cut five to six biscuits from dough, rolling and re-rolling dough as necessary to use up remaining dough.
  4. If desired, brush biscuits with egg.
  5. Bake 20 to 24 minutes or until biscuits are golden brown. Cool 5 minutes. Serve warm with butter, jam or honey.

 

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Caramel Chocolate Rolls

May 16, 2014

Caramel Chocolate Rolls 1 | Espresso and Cream

My husband is the first person to tell you he isn’t big on sweets and dessert. He would much rather have a beer after dinner than a piece of chocolate and almost always prefers savory over sweet. There are, of course, a few exceptions to the rule, like when pie or chocolate cake or caramel rolls are involved.

I made these caramel rolls on a whim the other day (on a weekday, actually!) as a way to mix things up from the typical oatmeal that I make for Joe every morning, but he’s also been enjoying them as a sweet treat in his lunch boxes and after dinner. I mean, seriously, I don’t want to brag but they were pretty darn delicious, filled with cinnamon sugar and butter and drizzled with chocolate warm from the oven. I shared this photo on Instagram last week (which is pretty much my favorite way to interact online these days) and it seems that I’m not the only person who loves caramel rolls with chocolate.

Caramel Chocolate Rolls 2 | Espresso and CreamThe dough recipe I used was inspired by this recipe from AllRecipes. I made this dough the first time as hamburger buns (with a little more salt) and they were amazing. And since I was on a roll, I kept going and made sweet rolls, too. So this weekend I hope you take the time to sit back, relax and maybe make something that takes a little extra time to prepare but is totally worth the effort.

Caramel Chocolate Rolls 3 | Espresso and Cream

Caramel Chocolate Rolls
Author: 
Recipe type: breakfast
Serves: 9
 
Ingredients
  • Dough
  • 1 cup warm water
  • 1 packet (0.25 oz) rapid-rise yeast
  • 3½ cups all-purpose flour (plus additional for kneading and flouring the counter)
  • 1 large egg
  • 3 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • Filling
  • 3 tablespoons butter, melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon
  • Topping
  • ½ cup semi-sweet chocolate chips, melted
Instructions
  1. In the bowl of an electric mixer fitted with a dough hook attachment, combine water, yeast and 1 cup of the flour. Whisk until well combined and foamy. Let sit 5 minutes.
  2. In a small bowl, combine the egg, butter, sugar and salt. Add mixture to yeast mixture in mixing bowl. Whisk until well combined.
  3. Add in the remaining flour. Use the dough hook on low speed for 5 to 6 minutes or until dough is soft and flexible but not sticky.
  4. Place dough in a large clean bowl sprayed with cooking spray or brushed with oil. Cover with plastic wrap or a towel and place in a draft-free place (I like to warm my oven up slightly, turn it off and then place the bowl of dough in the slightly warmed oven) for 1 hour or until dough is doubled in size.
  5. Punch down dough and knead a couple times. Heat oven to 350°F. Roll dough out onto a floured surface and use a rolling pin to roll into a 20x12-inch rectangle.
  6. Spread butter onto dough, leaving ½ inch around edges. In small bowl, combine the brown sugar, sugar and cinnamon. Sprinkle over the butter.
  7. Starting on the long end of the dough, roll into a log, pinching the edges to seal. Cut dough into 9 rolls. Place rolls in a lightly greased 9x9-inch or 8x8-inch square pan.
  8. Bake 16 to 22 minutes or until rolls are baked through and just golden brown around the edges. Immediately turn rolls upside down on a parchment-lined baking sheet. Drizzle with the melted chocolate. Serve warm.

 

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Peter Reinhart’s Gluten-Free Almond Flour Pizza Crust

May 28, 2013

Almond_Flour_Pizza_Crust_1

Happy Tuesday, friends! I hope you all had a wonderful long weekend. Perhaps you were blessed with prettier weather than we were in Minnesota? It pretty much drizzled all weekend and stayed in the 60s. Since my dad, step-mom and little sisters were visiting from Idaho, I was hoping to have a little bit better weather. But we made the best of the weather and gave them a great taste of Minneapolis. It was also so much fun showing them our house for the first time! We managed a full long weekend with six people in our house and it wasn’t all that bad. I would call that a success.

I’ll have photos of our weekend to share in a couple of days, but in the meantime let’s talk about pizza. A couple weeks ago, someone at work prepared this pizza recipe and immediately I knew I had to have the recipe. The recipe, created by master baker Peter Reinhart, was unlike any pizza recipe I’ve ever had before. It was made with almond flour, egg whites and was completely gluten-free. Crazy, right? How almond meal and egg whites could come together to make a pizza crust is beyond me, but after tasting it and then making my own batch, I’m totally a believer.

If you have friends who are gluten-free or looking to cut back on carbohydrates, this would be a great dish to share. It’s fun to make because it’s so unique and takes much less time than traditional dough. Additionally, Joe and I both found that it makes great leftovers because the almond meal keeps the dough from drying out. This dough doesn’t taste like wheat-based dough but it its own thing all together. Very delicious, slightly nutty with a little crunch. It’s incredibly delicious, hearty and a great change of pace for pizza lovers like us.

Almond_Meal_Pizza_Crust_3

Peter Reinhart’s Gluten-Free Almond Flour Pizza Crust
Ingredients
Dough (adapted slightly)
*3 cups almond meal
*1/4 teaspoon salt
*2 teaspoons baking powder
*1/2 teaspoon xanthan gum
*4 egg whites
*1 cup chicken broth
*3/4 cup grated mozzarella, fontina or Monterey Jack cheese
Toppings
*Marinara sauce and shredded cheese

Directions
*Preheat oven to 400°F. Line a baking sheet with a nonstick baking mat, such as a Silpat. Set aside. You can also use parchment paper brushed with olive oil.
*In bowl, whisk together the almond meal, salt, baking powder, and xanthan gum. In a second bowl, use an electric mixer to beat egg whites until they develop stiff peaks.
*Add the broth to the dry ingredients and stir until it makes a smooth batter. Fold in the egg whites and the cheese.
*Pour mixture onto prepared pan with the nonstick baking mat. Spread into an even layer, using wet fingers if necessary to prevent sticking. Top lightly with marinara sauce and shredded cheese.
*Bake 25 to 30 minutes, rotating the pan halfway through baking, until the crust is puffed through and baked and filling is bubbly. Cool 10 minutes. Cut into squares to serve.

Happy Cooking!
Madison

Basic Bread Dough

January 27, 2010

In the last two months, I’ve had a revelation. 


It started with a loaf of cranberry walnut bread from Great Harvest, and after one bite I was immediately filled with regret. I, like almost everyone else, had been buying generic, mass-produced, whole-wheat bread from the grocery store and was eating my way through life, ignorant of how deliciously different freshly-baked bread tastes. This revelation was followed by another, equally important one. Baking bread yourself can be every bit as easy.  

It’s not that bread baking has become a regular part of my life or that I’ve sworn off regular, store-bought bread (I actually have a loaf in my pantry right now). But I do find a simple dough both rewarding and convenient in many circumstances, and kneading the dough serves as a great 5 minute stress reliever. If you’ve been afraid to try bread-baking, like I was for many years, start off with this recipe to get your feet wet. 

Since homemade pizza is one of my favorite foods from my childhood, I used my dough as pizza crust. However, after the dough doubles in size, you could easily put the dough onto a baking sheet and bake at 350*F until the loaf is golden, or use the dough as you would for cinnamon rolls. 










Ingredients: 
Dough
*1 cup warm water (around 110*F)
*1 packet active dry yeast
*1 Tbsp. olive oil
*1 tsp. salt
*2 1/2 cups bread or all-purpose flour

For Pizza
*2 cups pizza or marinara sauce
*2 cups mozzarella cheese (more if you like your pizza very cheesy)
*Toppings of choice (I used spinach on my pizza) 

Instructions:
*Preheat oven to 350*F. 
*In bowl, combine water and yeast. Stir until yeast is dissolved and bubbles form on the surface. Add in the olive oil and salt. Stir until salt is dissolved. 
*Add in 2 cups of the flour and stir until well-combined. Dough will be sticky. Turn onto a floured surface and slowly add in the remaining 1/2 cup flour. 
*Knead the dough for 5 minutes, until the dough is smooth and elastic. Place in a clean, greased bowl. Cover with a towel and allow to rise in a place free from cold drafts. I put my oven heat on low, open the door, and let the dough rise on the stove so there is plenty of warm air. Allow the dough to rise for 30 minutes, or until doubled in size. 
*Punch dough down and spread onto a greased baking sheet. 
*Top with sauce, cheese, and whatever toppings you choose. Bake at 350*F for 25 to 30 minutes, until crust is golden and cheese is bubbly. 

Happy Cooking!

Madison 



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