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allwayshungry · 3 years

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Baked Apple Cider Doughnuts | 12 Doughnuts; 25 min

Ingredients

Nonstick cooking spray

1 ¾ cup/225 grams all-purpose flour

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature

¾ cup/165 grams light brown sugar

¾ cup/150 grams granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup/120 milliliters apple cider

Preparation

Heat the oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full (you can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner). Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

#baked apple cider doughnuts #doughnuts #baked doughnuts #nyt cooking #erin jeanne mcdowell

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hmhbooks · 6 years

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Want to learn how to bake like a pro? This book will help you understand the whys behind recipes and even teach you how to create them yourself! 🥧🎂🍪 Get THE FEARLESS BAKER by Erin Jeanne McDowell!

It's Day 20 of HMH's holiday gift guide! Every day until December 24th, we'll be sharing gift recommendations for everyone on your list.

#books #lit #bookblr #the fearless baker #erin jeanne mcdowell #food52 #gift guide #cookbook #baking

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12amfoods · 2 years

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Hey friends I made a video.

https://youtu.be/d4W_dbeG-ic

Peaches and Plums inspiration came from The Magicians ❤️

#the magicians #queliot #quentin coldwater #Eliot Waugh

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the-coconut-asado · 3 years

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A Bit Like Julie Andrews

A loathsome guest at a dinner party I once attended announced you can make anything taste good with fat. She said this as I was serving up a chocolate pecan tart promised to the host, and my first instinct was to divert it into her face. I didn’t of course, because violence and whip-smart retorts only ever live in my head. Later on, she invited me into the bathroom to see her new labia piercing. So, mixed messages.

That said, she had a point about fat. I’ve been writing this blog for eight years now and the most shared and liked recipes have lashings of fat and/or sugar in common. No surprises here - as we all aspire to cleaner, increasingly plant based virtue-signalling, how many of us are squirrelling away six pineapple Jaffa Cakes when we think no-one’s looking? Right this minute I am staring longingly across the coffee table at a box of Divine Mint Thins while a sweet potato bakes in the oven. And the rate at which we get through sea salt butter in our house (yep, the one with the extra crunchy salt crystals) is not something I am ever going to admit to my GP.

But if you all want fat and sugar, then I am here to please. Not necessarily with animal fat, and not always with proper sugar. One of the most versatile oils in my kitchen is coconut, sunflower oil always produces moist and springy sponge cakes and I could almost drink extra virgin olive. And I sometimes supplement no-carb Splenda for sugar in some recipes with zero difference noticed. None of this interferes with the popularity of the finished dish, sometimes it even enhances it - and I am often asked for recipes for dishes I photograph with abandon but haven’t got around to writing up.

So what follows then is only a bit like Julie Andrews: rather than a selection of my favourite things, it’s a revisiting of some of yours - a Top 4 of those recipes most often requested or dishes shared, fats or sugar included, with a couple of twists thrown in.

Perfect Roast Pork Belly

For my money the supreme leader of pork joints is belly - roasted long and slow until those layers of fat melt and the hide turns to the guiltiest pleasure of all: cracking. I used to subscribe to the belief that anything this good was proportionately difficult to achieve - but after many years and attempts, I have found a way as fool-proof and leave-it-alone succulent as you can get.

My advice is to serve this with creamed corn - fresh corn shucked and simmered in a little butter and cream. Pork and corn are a less-travelled match made in heaven. Cowboys kind of got the hang of it but were seduced into flatulence by the baked bean before the corn craze could really take off. But what the wild west discarded, the barbecue warriors picked up. OK I’m taking The Crown approach to history but you get the picture. Serves 4-6.

Ingredients

One 2 kg pork belly joint, bone in ideally but not necessary( get your butcher to score the rind)

1 tbsp. each fennel seeds and cumin seeds

1 tbsp, chilli flakes

2 tbsp. Kosher salt

2 onions, cut into wedges

2 carrots cut into chunks

1 leek cut into chunks

200ml sherry or white wine

100ml water

For the creamed corn:

3 fresh ears of corn

50g butter

150ml double cream

Kosher Salt and freshly ground black pepper

How to make.

The night before you aim to roast the pork, get rid of any covering, pat the skin dry, pop it onto a dish and put in the fridge. This will dry out the skin and ultimately product better crackling.

Heat the oven to 220C (or 210C Fan) and take your belly out of the fridge at least 30 mins before roasting. Pulverise the fennel seeds, cumin seeds, salt and a and chilli flakes in a pestle and mortar. Rub the mix into the scores in the pork rind, then pop into the oven for 25 mins to get the crackling going.

After 25 mins,remove from the oven and transfer the pork onto a board and reduce the oven to 180C or 175C fan. Working quickly, toss the onions, carrots and leek into the roasting pan and then put the belly joint on top. Pour the sherry or white wine into the roasting pan around, not on, the pork. Return the pork to the oven and roast for two and a half - 3 hours.

Check the pork at 2 and a half hours - if you can wiggle the rib bone easily, great, if not, return to the oven for another 30 mins. Remove from the oven again and transfer the roast veg to a bowl and keep warm. Crank the oven back up to 220C and return the joint one last time to crisp up the crackling.

Remove from the oven and leave to rest for 20 mins before carving

Dutch pancake with caramel apples

Leave It Alone is the best mantra for an easy life in the kitchen. Some dishes were made to be fussed over - risotto, caramel and of course pancakes. But a dutch pancake gives you both time to yourself and a whomping great wow factor when you bring it out of the oven. Thanks to Erin Jeanne McDowell at the New York Times for this little number. (Serves 3-4)

Ingredients

(100 g) plain flour

3 Tbsp. dark muscovado sugar

½ tsp salt

½ tsp cinnamon

½ tsp kosher salt

Pinch ground nutmeg

50g unsalted butter

3 eggs

100ml cashew nut milk (or milk of your choice)

1 tsp vanilla extract

For the caramel apples:

40g butter

75 ml double cream

110g dark muscovado sugar

3-4 apples (granny smiths are good)

Juice of 1 lemon

1 tsp vanilla essence

Pinch of ground cinnamon

How to make

Heat the oven to 200C fan (210C). Put the butter in a frying pan or skillet that you can use on the hob and in the oven. When the oven is hot, pop the skillet in to melt the butter.

Mix all the dry ingredients together. Break up the eggs with the milk and vanilla essence then add to the dry ingredients and mix until smooth.

Peel and core the apples then cut into thin slices and toss in the lemon juice.

Take the skillet out of the oven (the butter should have melte by now) and pour in the pancake batter. Put back in the oven and set your timer for 20 minutes.

While the pancake is doing its thing, make the caramel apples. Melt the butter in a saucepan then add the sugar and cream and mix again. Add the apples, stir to coat the apples in the caramel mix, then simmer gently for 5 minutes until the apples soften. Take the pan off the heat and stir in the vanilla essence and cinnamon.

After 20 minutes, and using protective gloves or oven mitts, remove the skillet from the oven. The pancakes should be all puffed around the edges like a dramatic Yorkshire pudding.

Pour the caramel apples into the centre, bring to the table and drizzle with double cream while everyone round the table gasps. DO NOT FORGET that the handle is hot so use your oven mitts while handling at the table.

Stuffed Courgette flowers

This is a romantic dish for me as it reminds me of my first trip to Rome. At the same time it’s tempura on steroids. Cook the whole (usually tiny) courgette with the flowers attached - it may not look as pretty but there is more flavour and nutrition (always handy when you are taking a bath in carbs). Like the Dutch pancake, this dish gives good gasp when it arrives on the table. (Serves 4).

Ingredients

8 courgettes with flowers attached

250g ricotta cheese, soft goat’s cheese or goat’s curd

6 anchovies, finely chopped

1 tbsp each finely chopped mint and parsley

Salt and freshly ground black pepper

For the batter:

70g cornflour

30g plain flour

80ml ice-cold sparkling water or lager

400ml sunflower oil for frying

How to make:

Mix the cheese, anchovies, herbs and seasoning in a bowl.

Taking each courgette, gently splay the petals of the flower and remove the stamens with a small knife. Using a teaspoon, stuff each flower with the filling then twist the tips of the petals to seal.

In another bowl mix the batter ingredients and leave to stand for 5 minutes.

Heat the oil in a deep pan or flat-bottomed wok. Line a serving dish with kitchen paper. Once the oil is hot, take each courgette in turn, dip it in the batter (courgette and flower) and then carefully lay it in the oil and deep fry for a couple of minutes, until the batter turns golden and crisp. Try not to crowd the pan, you can probably fry three at a time. Remove each courgette and flower from the oil and onto the paper lined dish. When all the courgettes have been cooked, remove the kitchen paper and serve while hot, with some quick pickled red onion slices on the side.

Sweet potato Gnocchi with pesto

Anything a potato can do, a sweet potato can do as well if not better. Plus it’s packed with antioxidants (not red for nothing) and lower in the demon carbs. When in Buenos Aires, gnocchi is traditionally eaten on a Thursday (a ritual they share with Rome) and it’s my niece Luli’s favourite dish. Wonder what she will think of this version? The gnocchi is based on a recipe by Jonny Rhodes (Serves 4)

Ingredients

1 large sweet potato

1 cup plain flour

½ cup wholemeal flour

1 tsp. Ground cumin

½ tsp cinnamon

¼ tsp allspice

½ tsp kosher salt

1 egg

50g butter

2 tsp apple cider vinegar

For the pesto:

1 large bunch basil

1 tbsp, pinenuts

2 fat cloves garlic

25g grated parmesan

½ cup - ¾ cup extra virgin olive oil

How to make.

Heat the oven to 190C fan and roast the sweet potato for 1-11/4 hours (the potato should be soft inside and give when you insert a knife). Cool, skin and mash.

In a bowl, mix the flours, potato mash, spices, salt and egg. Roll into a ball then cover with cling film and pop into the fridge for an hour to firm up.

After an hour, remove from the fridge and cut into six portions. Dust your work surface with flour then taking each portion in turn, roll into a long sausage and cut 18-20 portions. You can either leave the portions like this or roll each portion over a gnocchi paddle to give it ridges, then place on an floured baking sheet. Repeat with each portion, then cover all the gnocchi and refrigerate until ready to cook.

Bring a pan of salted water to the boil, working in small batches, add the gnocchi to the pan and continue to boil. As the gnocchi float to the surface, remove with a slotted spoon and transfer to a greased baking sheet.

Make your pesto, put all ingredients except the olive oil into the food processor and pulse until chopped small. Keep the motor running and gradually add the olive oil until the mixture thickens. Turn off the motor and leave to one side while you saute the gnocchi.

Heat a large frying pan and add the butter. when melted and sizzling add the gnocchi in a single layer and cook undisturbed for 2 or 3 minutes, until the bottoms are light brown (you may need to do this in batches). Then add 2 tbsp butter, 3 tbsp water and the apple cider vinegar and swirl around the gnocchi.

Serve immediately in pasta bowls and drizzle the pesto over the top. Grate over some parmesan.

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godsheadangel · 5 years

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ANGELMAMI'S WEAR THATANGELICLOOK💫

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AWAKEN🌄FOR THE CHANGING TIMES🌄

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theyeasticando · 4 years

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Cocoa croissants, 09.14.2020

These were … an experiment.

With an abundance of butter stacking up in the fridge thanks to our weekly dairy deliveries, I thought it might be time for another foray into the world of laminated doughs. As I flipped through a few of my cookbooks for another recipe to try—someday I will break and set up an Eat Your Books account—I came across a version in Erin Jeanne McDowell’s The Fearless Baker that looked compelling. She also included two variations: one for a yeasted version and one for a cocoa variant, intended for use in palmiers.

Being the stubborn person I am, or perhaps emboldened by the book’s title, I got the idea to smush those two options together to make cocoa croissants. Only after I’d prepped the dough and covered it for a long ferment in the fridge did I begin to question the decision… Why hadn’t she done this already? Was there something that would make this fail? What if the cocoa was too acidic and it killed off the yeast?

I decided what was done was done and I’d take a look at it in the morning. It was enormous! I had no issues whatsoever with the dough not rising. In fact, it got a little overproofed (I think?) on the counter prior to baking and split a bit in the oven. Worse still, I failed to consider the lack of sweetness contributed by cocoa, so they were pretty mediocre when eaten plain. I drizzled some semisweet chocolate over the tops, but it didn’t really help.

My clever husband had the idea to smear them with Nutella, however, and that… that covers a multitude of sins.

I don’t think I’ll try this same thing again, but I do like the idea of a cocoa butter block and my try to incorporate that in a future bake.

Via The Fearless Baker

#fail #chocolate #croissant #cocoa #breakfast #nutella

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thegoodhausfrau · 4 years

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Tagged on 21 Questions

By @syrenoftheseas I love these too. Thank you! 💖

1. Nickname: I don't have any really. The occasional pet name happens but mostly it's just my whole name which makes me feel like I've done something wrong and I'm being scolded. But that could possibly be because I'm probably actually being scolded.

2. Real name: Super secret.

3. Zodiac: Pisces but Aquarius-Pisces cusp which makes all the difference when you're reading the horoscopes and shiz.

4. Height: 5'6" when soft, 5'8" when fully erect

5. What Time Is It? 4:50 pm

6. Favorite Musician/Group: Too hard but I'll pick five groups I listen to daily- Machine Head, Led Zeppelin, Iron Maiden, Judas Priest, Sheer Mag

7. Favorite Sports Team: The Corporation or the Ministry Of Darkness...or I could just say the Corporate Ministry.

8. Other Blogs: I have a harem of blogs. Primary two are this one and a Counting Crows lyric that nobody gets the reference. I quietly just exist on that blog, reblogging from mutuals and seeing if they notice it's me.

9. Do I Get Asks?: I do. But they're not consistent. So many fake friends abound here. Everybody wants to be a boy/girlfriend but they don't know how to do that last part.

10. How Many Blogs Do I Follow?: 100

11. Any Tumblr Crushes?: YES.

12. Lucky Number: 3

14. What am I wearing right now?: Work clothes but when I'm off in an hour I'll be in a pretty dress and heading out for a group night.

15. Dream Vacation: A month in Japan. Or 2 months in NYC.

16. Dream Car: The sleigh from The Santa Clause with reindeer power steering and a hot chocolate dispenser.

17. Favorite Food: Oh noooooo. I'm even worse at this than I am with the fave music. Steaks, pizza, ramen, sashimi, loaded hot dogs, eggs benedict, ice cream, brownies, Korean BBQ, Texas BBQ, Memphis BBQ, Kansas City BBQ, you really can't expect me to say just one. Madness.

18. Drink of Choice: 9 out of 10 times it's ice cold water. But booze I want anything tropical with rum like a mojito or pina colada.

19. Languages: English, some French and a bit of Spanish.

20. Instruments: Middle school level percussionist- snare and bass drums, cymbals, triangle, and the xylophone. I was the only one in that section for a while so I had to be pretty good or maybe the band just sounded THAT bad.

21. Celebrity Crushes: My brain doesn't work like that so I don't have one. I'd let Stanley Tucci make me some Italian food though. Would also let Ina Garten adopt me and Erin Jeanne McDowell bake all the pies for me. Salt Bae, Gordon Ramsay, and Sean Brock can also feed me. If I had a time machine Bourdain (that morning after egg breakfast alone was like PLEASE) and Julie Child would be cozied up to.

Random Fact: I have never ridden a mechanical bull but I have ridden an elephant multiple times. Probably even more times than I have ridden a pony. I don't like ponies. Bam, three facts.

Tagging @revrendoni @spacebabepeach @nakedinasnowsuit @mariabbw @fuckin-stevedave @jplovecraft @likealimestonecowboy @prettyplumpkitty because I too am nosy.

#ask me

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