festivals and biscuits

This weekend was festival weekend in Atlanta! 

We attended The Dogwood Festival at Piedmont Park:

lots and lots of people! 

ATL

there was also a dog frisbee contest.

this dog was bizarre!! 

And on our way to the festival I ran across this architectural beauty:

and in other news...

BUTTERMILK BISCUITS! 

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(makes 16 huge biscuits!) 

2 quarts flour

2.75 quarts sugar

1.5 oz baking powder

1.25 oz salt

12 oz cold butter

1 qt buttermilk

Mix all the dry. 

Add herbs.

Cut in the butter.

Add buttermilk. 

Bake 375 (20 - 25 mins)

soft bread

charlie likes soft crust & i like bread. period. 

may i introduce 

 

SOFT ROLL DOUGH

whole milk  6 oz

instant yeast  1 tsp

granulated sugar  1 oz

bread flour  12 oz

yolks  1 oz

salt  1 tsp

butter  1 oz

1. Straight Dough Method - 

 Calculate DDT. 

Add yeast to milk in mixing bowl. Then add everything else.

2. Mix on speed 1 for 2 minutes.

Mix on speed 2 for 6 minutes.

3. Bulk ferment (about 30 minutes)

4. Scale out (I chose to make it all one big round loaf)

5. Bench rest (30 more minutes)

6. De-Gas

7. Shape

8. Proof (approx. 30 minutes)

9.Egg wash

10. Optional - add a topping

Bake at 375 degrees for 15 - 25 minutes.

eat. 

bread pudding

this is the real deal folks! 

perfectly heavy & comforting! 

adapted from Thomas Keller's Ad Hoc

BANANA BREAD PUDDING

serves 24

This can be made up to 2 days in advance. Vanilla bean paste can be found at select gourmet supply stores. The bananas can be replaced with a similar quantity of dried fruit or omitted altogether. To make clarified butter, melt butter over low heat, skim the milk solids off the top and ladle out the butter without disturbing the remaining milk solids and water at the bottom. Start with 1 cup (2 sticks) butter to get about one-half cup clarified.

2 1/4 cups milk

2 1/4 cups heavy cream

1 cup sugar, divided

1 tablespoon vanilla paste or pure vanilla extract

8 slices of brioche or good-quality white sandwich bread, crusts removed (each slice should be 7 inches long, 3 inches wide and one-half inch thick)

10 eggs

3 ripe bananas

About 1/2 cup clarified butter

1. In a large saucepan, combine the milk, cream, one-half cup of the sugar and the vanilla paste (not extract, if using) and bring to a boil, stirring to dissolve the sugar. Remove from the heat and if using vanilla extract, stir that in.

2. Toast the slices under a broiler on a baking sheet or in a toaster until both sides are golden-brown.

3. In a large bowl, lightly whisk the eggs. Whisk in the remaining one-half cup sugar. Whisk several ladles of the milk mixture into the yolk mixture, then whisk the yolk mixture back into the milk. Strain through a fine-mesh basket strainer into a bowl and cool the custard, or chill over an ice bath to room temperature.

4. Spread about one-fourth inch of the custard in the bottom of a 9-by-13-inch baking pan.

5. In a separate baking dish, place 2 slices of the bread and pour in enough of the egg mixture to cover. Soak them, turning once, for about 1 minute; do not soak too long, or they will be difficult to move. Carefully place the slices of bread crosswise in the baking pan. Repeat with two more slices so that you have one full layer of soaked bread in the bottom of the baking pan.

6. Cut the bananas in half crosswise, then cut each half lengthwise into 3 slices. Place the banana slices side by side, running lengthwise in the pan, to cover the bread. Soak the remaining 4 pieces of bread in 2 batches and lay them over the bananas. Pour the remaining egg mixture over the top.

7. Cover the bread pudding with a piece of plastic wrap and press down gently. Set aside for 20 minutes to allow the egg mixture to soak into the bread.

8. Heat the oven to 300 degrees. Bring a large saucepan of water to a simmer. Remove the plastic wrap and place a piece of parchment paper over the top of the bread pudding. Cover the pan with aluminum foil.

9. Put the baking pan in a larger pan, such as a roasting pan. Carefully pour enough hot water into the roasting pan to come about two-thirds up the sides of the baking pan. Bake until an instant-read thermometer inserted in the center of the pudding reaches 180 degrees (a knife inserted in the pudding should come out clean), up to about 2 hours, checking after the first hour. Carefully remove the baking pan from the water bath (using a turkey baster or ladle to remove some of the water from the roasting pan first will make this easier), set on a rack and cool, still covered, to room temperature. Refrigerate for at least 6 hours; it will keep up to 2 days.

10. Cut the bread pudding into 24 pieces and remove as many as desired from the pan. Trim them as necessary and scrape off any custard from the bottom of the squares.

11. Heat about one-fourth-inch of clarified butter in a large nonstick frying pan over medium-high heat. Add several pieces of the bread pudding, cut side down, without crowding. Reduce the heat to medium, and cook for 2 to 3 minutes on each side, to warm and brown the pieces. Keep warm (in a 275-degree oven) as you continue to brown the remaining pieces.

Each serving: 281 calories; 5 grams protein; 20 grams carbohydrates; 1 gram fiber; 20 grams fat; 12 grams saturated fat; 162 mg. cholesterol; 11 grams sugar; 69 mg. sodium.

*note: I left out the bananas! 

more bdb

Big Daddy Biscuits

brown butter cupcakes w/ chocolate buttercream

i wanted to make something with (a) brown butter and (b) chocolate. there was only one problem, i have no chocolate in my house, only cocoa powder - so it'll just have to do.

these cupcakes are sensuous - the delicate chocolate pairs fervently with the browned butter cake. 

adapted from Whisk Kid

BROWN BUTTER CUPCAKES

makes two dozen.

1 c (237 g) butter
2 1/2 c (355 g) flour
2 1/4 tsp baking powder
1/4 tsp salt
2 c (397 g) sugar
4 eggs, room temp
1 c (237 ml) milk, warmed in the microwave for 20 seconds
1 tsp vanilla

Place the two sticks of butter in a pan with tall sides and melt over medium heat. Continue cooking, stirring constantly, until foaming lessens and dark brown flecks form in the bottom of the ban. Continue cooking and stirring until the butter itself has taken on a nice brown hue and smells nutty. Remove from heat and allow to cool to room temp. This should result in 3/4 c (177 ml) of browned butter.

Preheat oven to 350F and prepare 2 cupcake tins with liners. Set aside.

Combine the flour, baking powder and salt in a medium bowl and set aside.

In a large bowl, beat sugar and eggs until thickened, about a minute. Add milk, browned butter, and vanilla, stirring just until combined.

Add half of the dry mixture and beat until just combined. Repeat with the second half.

Divide batter amongst liners and bake for 18-22 minutes, until tops are springy to the touch or a toothpick poked into the center comes out clean.

Cool tins on a rack for 2-3 minutes before carefully removing the cakes.

 Allow to cool completely before frosting. 

CHOCOLATE BUTTERCREAM

1/2 c (118 g) butter, room temp
3 c (468 g) powdered sugar
2 Tbls baking cocoa
4-8 Tbls milk

 Beat the butter until creamy, about a minute. Sift in half of the powdered sugar and all of the baking cocoa, then beat until thickened and mostly combined, adding 2 Tbls of milk to loosen. Add remaining sugar and beat until combined, adding up to 6 Tbls more of milk until desired frosting consistency is reached.
Slowly beat in milk 1TBS at a time until you reach desired consistency.

*note: the original recipe used 5 oz (142 g) good quality semisweet or bittersweet chocolate, 

melted in a double boiler and then allowed to cool to room temp.

enjoy.

quick guide to herbs & spices

cred: Sudhamshu

DRIED HERBS AND SPICES

• Achiote Paste and Powder - Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, chochinita pibil, and tamales.

• Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.

• Annatto Seeds - A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.

• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.

• Cardamom - This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

• Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.

• Cinnamon - (also: Vietnamese Cassia Cinnamon) Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.

• Cloves - Sweet and warming spice. Used most often in baking, but also good with braised meat.

• Coriander - Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

• Cumin - Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

• Fennel Seed - Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

• Garlic Powder - Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

• Grains of Paradise - These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

• Loomi - Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

• Mace - From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.

• Mahlab - Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It's used in a lot of sweet breads throughout the Middle East.

• Nutmeg - Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

• Nutritional Yeast - Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.

• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.

• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Saffron - Subtle floral flavor. Used mostly as a coloring agent.

• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red color.

• Star Anise - Whole star anise can be used to add a sweet licorice-y flavor sauces and soups.

• Sumac - Zingy and lemony, sumac is a Middle Eastern spice that's great in marinades and spice rubs.

• Turmeric - Used more for its yellow color than its flavor. Can be used in place of saffron.

• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

• Vietnamese Cassia Cinnamon - (also: Cinnamon) Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.

FRESH HERBS

• Basil - (also: Thai Basil) Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.

• Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish.

• Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

• Lemon Thyme - (also: Thyme) Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.

• Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

• Mint - Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes - and of course, with chocolate!

• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Summer Savory - Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

• Shiso - A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.

• Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.

• Thai Basil - (also: Basil) A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

• Thyme - (also: Lemon Thyme) Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

SPICE BLENDS, RUBS, AND MIXES

• Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)

• Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

• Chili Powder - Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US)

• Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)

• Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)

• Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)

• Garam Masala - Typcially includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

• Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.

• Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.

• Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.

• Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)

• Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)

BAKESHOP

Oh Bakeshop, how I love thee. 

k, thats it; just a little dedication. 

cupcake & bamboo

vanilla & lemon zest cupcake 

filled with chocolate rum cream 

topped with chocolate and vanilla frosting.

&

bamboo plant.




- not much to report.

life.

Life should not be boring, I believe that God intended for us to lead lives that are full of excitement, privilege, and inspiration. I know everyone has their own definition of "abundant life," perhaps mine is just more extreme. I do not want to live in the mundane, boring race that seems to consume most everyone, I want to drink in the possibilities of something new, something fresh and raw. 

Revolution. 

As I reflect on the past year, my heart is filled with mixed emotion. On one hand I have experienced extreme joy and I have experienced extreme sadness. It is true that the good comes with the bad.

On Monday, Charlie and I decided to climb Stone Mountain finally. 





The weather was hot hot hot, but the view was incredible.
I would do it again in a heartbeat. 



















My niece turned four years old. 
She is a princess and she knows it. 
I love her with all my heart, that little squirt. 





I made her cake and cupcakes for the party. 








:) 


one month until Florida! 

foodstuffs

. foodstuffs . 

to start off, a couple of cookies.

 

alternate baking company's espresso chip vegan cookie. 

- made with rice flour, this cookie is a soft alternative to regular chipped cookies made with eggs and milk. The taste was average for vegan cookies.  

rating: 3.5 

nana's no gluten chocolate cookie. 

this was a disappointment. what i was expecting was not what i found, the cookie taste was not the problem, it was the texture: it crumbled, but a moist crumble. 

rating: 2.0

and now on to the baking:

 (i find that now that school is over I want to cook more and be in my own kitchen more)

one.        cheesecake with a chocolate crust

i started with a double chocolate chip cookie and life cereal in a food processor, added butter and sugar, and baked at 350 for 10 minutes. 

then i made a cheesecake batter made of cream cheese, sugar, eggs, and vanilla. 

i poured it in the baked crust and baked again for 25 minutes. 

 

two.            bread. 

whole grain wheat bread

1/3 c + 1 T brown sugar

2 c warm water

2 pkgs of active dry yeast

5 - 6 c whole wheat flour

3/4 c powered milk

2 t salt

1/3 c oil

dissolve 1 T brown sugar in the warm water, add yeast. let stand.

combine 4 c flour, powered milk, 1/3 c brown sugar and salt in mixer. 

speed 2 for 15 seconds. 

add yeast mixture and oil to flour mixture and mix about 1.5 minutes longer. 

stop and scrape if necessary. 

add remaining flour 1/2 c at a time. 

mix 2 minutes longer. 

place in greased bowl, cover, let rest 1 hr. 

punch down, divide in half, shape and proof. 

bake at 400 for 15 minutes, the 300 for 30 more minutes. 

The flavor really is tops. It is soft on the inside with a harder crust on the outside. 

three.       raw ice cream.

start with frozen bananas. process a bit. 

i added a few leftover cookies. 

precessed more. 

yum. 

:) 

well thats what ive got for today.