Search
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.
Monday
Jan262015

Kimmelweck Rolls

Kimmelweck Rolls

It’s the first Secret Recipe Club reveal day of the year! This month, I was assigned to Karen’s Kitchen Stories. Karen, a busy, working mom and grandma, has so many amazing recipes on her blog with beautiful pictures to go along with each one. I know that I say it every month, but I really, truly had a difficult time paring down what I wanted to make from her blog. While she has posted many delicious main dish, side dish, appetizer, and dessert recipes, her favorite thing to make is bread, which shows through her extensive list of recipes in her bread category. It’s no secret that we are big on carbs in this house, so I wanted to take advantage of all of the bread recipes that Karen had to offer. While searching, I came across this Kimmelweck Roll recipe. I’m from Buffalo, NY and Beef on Weck is about as Buffalo as you can get, next to wings, so I knew that this was the bread recipe that I had to make! I’m so glad I did! Of course, we could’t resist trying one hot out of the oven, which was so delicious! The flavor of these rolls are spot on for some of the best I’ve had around my city. They made for the perfect vehicle for a roast beef sandwich! Thanks for giving me a reason to try my hand at a hometown staple, Karen!! 

2 1/2 teaspoons Dry Active Yeast
1 cup Warm Water, divided (95-110 degrees F)
2 tablespoons Vegetable Oil
1 tablespoon Sugar
1 1/2 teaspoon Salt
1 teaspoon Barley Malt Syrup or Honey
2 Egg Whites, separated
3 to 3 1/4 cups Bread Flour
1 tablespoon Water
Coarse Sea Salt
Caraway Seeds

In a small bowl, stir together 1/4 cup of the warm water with the yeast and set aside for 5 minutes. Meanwhile, in the bowl of a stand mixer, stir together the remaining 3/4 cup water, oil, sugar, salt, honey/barley syrup, and one egg white. Add 1 1/2 cup of the flour along with the yeast mixture and combine with a wooden spoon. Add another 1 1/2 cup of the flour and mix to combine. Knead the dough with the dough hook for 5-7 minutes. The dough should be smooth, elastic, and tacky but not sticky. Add additional flour if the dough is too sticky. Form the dough into a ball and place it in an oiled bowl, cover with plastic wrap, and let rise for about 1 hour, until doubled. Punch the dough down, cover, and let it rise for 30 more minutes. Divide the dough into eight equal pieces. Roll each piece into a ball and slightly flatten. Place the pieces onto a parchment lined baking sheet, pray with oil and cover with plastic wrap. Allow the dough to rise for 30 more minutes. Meanwhile, preheat the oven to 425 degrees F. In a small bowl, whisk the remaining egg white with 1 tablespoon of water and brush over the rolls. Cut crescent shaped slits into the tops of the rolls and sprinkle them with the salt and caraway seeds. Mist the rolls with water and place them into the oven. Bake for 5 minutes, then quickly mist the rolls again. Continue to bake for an additional 20 minutes, or until browned. Cool on a wire rack before slicing. 

SOURCE: Karen’s Kitchen Stories

 

Monday
Jan192015

Chocolate Covered Coconut Marshmallows

Coconut marshmallows

This year, I didn’t make too many Christmas cookies. I participated in two online cookie swaps, and one cookie exchange with my friends, but aside from the small amount I made for each of those, I didn’t make any cookies. Instead, I decided to try my hand at making homemade marshmallows. I made Alton Brown’s recipe, bagged them up 6 at a time, tied them with ribbon, and gave them to my family at our after-Christmas gathering. They were a hit, especially with the kids! I had a few bags left, so I whipped up a jar of homemade hot cocoa mix and planned to bring my best friend hot chocolate and marshmallows when I brought over my goddaughter’s present. I came home from work one day and noticed that the marshmallows were no longer on the counter. In a cleaning spree, Joel had accidentally thrown them out. Luckily, I had plenty of ingredients to try again, this time trying a different (& flavored!) recipe. Making marshmallows is incredibly easy and the outcome is fabulous. They are perfect for eating plain or topping a mug of hot cocoa. The hardest part is waiting for them to set. To be honest, I don’t buy marshmallows regularly, but now that I have seen how simple it is to make my own, I may not ever go back to buying bagged marshmallows whenever I need them.

For Marshmallows
2 envelopes Unflavored Gelatin
8 tablespoons Cold Water
1 1/2 cups Sugar
1/3 cup Cold Water
2 teaspoons Coconut Extract
1 teaspoon Vanilla Bean Paste
1/4 teaspoon Salt
Powdered Sugar, for sprinkling

For Dipping
8 ounces Dark Chocolate
1 tablespoon Coconut Oil
1/2 cup Unsweetened Flaked Coconut, toasted (I omitted, but I’m sure it was delicious)

In a small bowl, stir together the gelatin and the 8 tablespoons of cold water; set aside. Spray an 8x8 pan with nonstick spray, then sprinkle in powdered sugar, shaking well to coat the bottom and all 4 sides. In a small saucepan, combine the remaining cold water with the sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and bubbly, about 3-4 minutes. Whisk in the gelatin mixture, bring to a boil, then immediately remove from heat. Add the mixture to the bowl of an electric mixer fitted with a whisk attachment and let it cool slightly. Add the coconut extract, vanilla bean paste, and salt. Beat on medium-high speed for 10-15 minutes, until the mixture is thick, white, and glossy. Spread the mixture into the prepared pan and top with more powdered sugar, if desired. Allow the marshmallows to sit for at least 4 hours to set, or overnight. Cut into 16 cubes and shake each in excess powdered sugar, if desired

If dipping the marshmallows in chocolate, melt the chocolate in a double boiler or in the microwave on 30 second intervals. Once melted, stir in the coconut oil. Dip a portion of each marshmallow into the chocolate and place them on a sheet of wax/parchment paper. Sprinkle toasted coconut on top, if desired. Let sit for about 30 minutes to set before serving.  

SOURCE: How Sweet It Is

Saturday
Jan032015

Dark and Stormy Chocolate Cake

Dark and Stormy Cake

Happy 2015! I’m ringing in the new year with a delicious cocktail-inspired dessert! Joel and I discovered Dark and Stormy cocktails on our trip to Newport, RI and haven’t been able to get enough of them since. While the drinks remind me of summer, they really are delicious all year round. We hosted Christmas dinner at our house, and since I chose the meal, Joel chose a dessert from a cookbook we have. I should have guessed that he would pick this cake. Perhaps he was nostalgic for the warm ocean breeze or maybe he just wanted an excuse to have rum in his dessert, but either way, it was the perfect way to end a Christmas meal!

For the Cake:
1/2 cup Sugar
1/2 cup Molasses
1/2 cup Vegetable Oil
1 1/4 cups Flour
4 1/2 teaspoons Fresh Ginger, peeled and grated
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves 
1/4 teaspoon Black Pepper
1/2 cup Water
1/4 cup Dark Rum
2 Eggs
2 teaspoons Lime Zest
1 teaspoon Baking Soda
4 ounces Dark Chocolate, chopped

In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, molasses, and oil. In a separate bowl, combine the flour, ginger, cinnamon, cloves, and pepper. Slowly add the flour mixture to the sugar mixture and mix to combine. Add water, rum, eggs, lime zest, and baking soda. Fold in the chocolate. Pour the batter into a 9-inch round cake pan that has been buttered/sprayed with non-stick cooking spray. Bake at 350 degrees for 30 minutes. Cool on a cooling rack, then remove the cake from the pan and let cool completely.  

For the Frosting:
8 ounces Dark Chocolate, chopped
1/2 cup (1 stick) Butter, at room temperature
1 tablespoon Vanilla
2 cups Powdered Sugar
2 packages (8 ounces each) Cream Cheese

Melt the chocolate in a double boiler (or in the microwave in 30 second intervals, stirring between each). In a bowl, cream the butter and vanilla with the powdered sugar. Add the cream cheese and melted chocolate and combine until smooth. Pipe or spread on cake. Depending on how much frosting you like, you will have leftovers. Store in the fridge.

SOURCE: Mast Brothers Chocolate: A Family Cookbook 

Wednesday
Dec312014

2014: A Year in Review

New Year’s Eve is finally here. It’s crazy how fast time flies. Joel and I were talking the other day and he mentioned that nothing really happened this year. I’m not so sure I agreed, so In the spirit of the season, I decided to take a moment to reflect upon 2014. This spring, Joel surprised me with a trip to NYC for my birthday, which ended up being a food-lover’s dream! While we ate at many amazing places, it was that weekend when I first tried Shake Shack, and while we aren’t really fast food people, I’m so glad there isn’t one near us because it could be potentially dangerous! We also traveled to Nantucket for the first time this summer. What a beautiful little island. I could go back every summer and never get sick of it! That trip ended in Boston for my cousin’s wedding. What an amazing trip it was! Later in the summer, we visited Philadelphia with friends. That weekend was so memorable for us. We ate one of the most delicious meals of my life at Zahav, we finally saw one of my favorite artists in concert, and our friends got engaged! We attended their wedding in December and it was absolutely beautiful! This past year also brought many babies. All within a few weeks of each other, Joel’s sister and her husband welcomed their second son, Lucas, my best friend and her husband welcomed their first child, and my goddaughter, Charlotte, and my brother and his wife welcomed their third daughter, Magda. This past October, our little family grew too; we got a dog! We had been talking about it for a while, but just assumed that it would only be fair to get one in the summer when I was home from work, so that it could get used to being at our house and learn to be potty trained. We lucked out. On Columbus day, I took a random trip to the SPCA to fill out an application so we were on the list for when the perfect dog showed up. Little did I know that the perfect dog was already in the back waiting for me. I walked back to take a peek and found a 1 year old black lab named Willow curled up in her pen. I spent an hour outside playing with her, put her on hold so that Joel could meet her when he came home from work, and went back about 15 minutes later with Joel to spend another hour outside with her. It broke our hearts to make her spend another night in her pen, but two days later, she was home with us. She was already potty trained and she really is a great dog! All in all, 2014 really was a great year for us, our families, and our friends! I can only hope that 2015 is just as good to all of us, and to you as well! I wish you and your family a happy and healthy new year! 

While I didn’t post as much as I would have liked to this year, there were most definitely some recipes that stood out in our minds as favorites. So, as I do each year, I’d like to reflect on the food we’ve had throughout the year and share those favorites with you. What were your favorites?  

January: 15-Minute Wonton Soup. What a delicious and simple recipe. This soup has warmed us up time and time again!

Wonton soup

 

February: Peanut Butter Pie. A birthday request from my brother, this pie married his top two birthday flavor requests of peanut butter and Oreo! 

Peanut butter pie

 

March: Sriracha Turkey Meatballs. I’ve mentioned that we don’t repeat many recipes around here. This one has been made at least a half dozen times, which should say something about how delicious it is! 

Sriracha turkey meatballs

 

April: Mediterranean Quinoa Salad. Once I learned how to properly cook it, quinoa has become one of my favorite grains. This salad is as delicious as it is easy to put together.  

Quinoa Salad

 

May: Homemade Shake Shack Burgers. After our trip to NYC, Joel had to go find a recipe to make Shake Shack at home. These burgers are delicious, and that sauce is to die for! 

Shake Shack Burgers

 

June: S’mores Scones. A bite sized taste of summer, made for my cousin’s bridal shower. These were a hit!  

Smores Scones

 

July: No-Knead Cinnamon Buns. A great way to start off any day!

Cinnamon buns

 

August: Crispy Cauliflower Tacos with Mango Salsa. We took a risk with this one and it ended up being one of the most delicious surprises of the year!

Cauliflower tacos

 

September: Greek Cucumber Noodles. Zucchini make a great substitute for pasta in this salad.

Cucumber noodles


October: Stovetop Applesauce. After a day of apple picking, this was a great way to use up our bounty! 

Applesauce

 

November: Sour Cream Chocolate Bundt Cake. This was one of the most moist and delicious chocolate cakes I’ve ever eaten. 

Sour Cream Chocolate Bundt

 

December: Chocolate Pinwheels. I don’t know what part I like more, the swirls or the taste!  

Chocolate Pinwheels

Monday
Dec152014

Chocolate Pinwheels

Chocolate Pinwheels

For the third year in a row, I took part in The Great Food Blogger Cookie Swap, hosted by Lindsay and Julie. I really enjoy trying new cookie recipes and sharing them with people. This year, those people were Lisa from Blogghetti, Sara from Confectionary Tales of a Bakeaholic, and Lynna from Hearts in my Oven. I hope you enjoyed these pinwheel cookies as much as I did, ladies! These cookies were relatively easy to make, and produced an impressive looking cookie in the end. I enjoyed the taste of these cookies as well, especially along with a cup of tea. One batch of these cookies made enough for me to send each of the ladies a dozen, plus left us with almost a dozen for ourselves, which didn’t last too long! I will most definitely be making them again!

1 cup + 2 tablespoons Butter, divided
1 cup Sugar
2 Egg Yolks
4 teaspoons Vanilla Extract
4 tablespoons Milk, divided
3 cups Flour
1 tablespoon Baking Powder
6 tablespoons Unsweetened Cocoa Powder

To make the chocolate swirl, start by melting 2 tablespoons of the butter in 2 tablespoons of milk in the microwave. Add the cocoa powder and mix well; set aside. In a large bowl, sift together the flour and baking powder. Meanwhile, in a stand mixer fitted with the paddle attachment, cream the remaining 1 cup of butter and the sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and remaining 2 tablespoons of milk, beating until well mixed. At low speed, gradually add the sifted dry ingredients and mix until incorporated. Increase the mixer speed to medium and beat the dough until it leaves the side of the bowl. Remove 3/4 of the dough and set aside. That portion will become the vanilla swirl. To the dough remaining in the bowl, add the chocolate mixture and beat until fully incorporated. This portion will become the chocolate dough. Form the two doughs into balls and slice each ball into two equal halves. On a sheet of wax paper, roll the vanilla dough out into a rectangle that is about 7 inches wide and 8 inches long. Repeat with the chocolate dough. Flop the rolled chocolate dough onto the vanilla dough and peel off the wax paper. Lightly press the surface with a rolling pin to adhere the chocolate and vanilla doughs. With the short end facing you, roll the dough into a tight log, wrap it in plastic wrap, and chill in the fridge. Repeat with the other half of the vanilla and chocolate doughs. After about 30 minutes in the fridge, take the logs out of the fridge and roll on the counter to retain the circular shape. Wrap tightly again in plastic wrap and place in the freezer for about an hour (or store in a freezer-safe container and bake as needed). When ready to bake, thaw the cookie dough log slightly and slice 1/4-inch thick rounds with a sharp knife. Place the cookie slices on a parchment-paper lined sheet and bake at 325 degrees for 15-20 minutes. Cool cookies on a cooling rack and store in an airtight container. 

SOURCE: Sugary Winzy