Wednesday, July 30, 2014

Eggless Nutella stuffed chocolate chunk zucchini muffins

Ever heard of buying things on an impulse? You know, you see something in a store or online, and then you have to have it.  Well, I have a similar problem called impulse baking. I follow a bunch of food blogs, and every once in a while, I will see a recipe and want to make it immediately.

Enter these eggless Nutella stuffed chocolate chunk zucchini muffins. My friend Ashley at Baker by Nature posted these recently and I saw them pop up in my Feedly reader. I had to bake them, and I had to bake them now. Luckily for me, we just received an abundance of zucchini from our CSA, so I had all the ingredients that I needed.


When I told Addie that I was baking chocolate muffins, she went beserk and kept asking when she could eat one. After they had cooled, I gave her a muffin during lunch and she said, "Mommy, these are the best muffins in the whole wide world! I love you." I think my heart melted as soon as she said that.

These were such a hit at our house that I made them twice in 5 days. That is some serious muffin love. You cannot taste the zucchini in these muffins. One bite, and you get a slight hint of coconut, lots of chocolate and Nutella, and a nice crispy muffin exterior. One tip, which I note below, is to not overfill your muffin tins before baking. I made that error the first time I baked these and my muffins spread like wildfire. These muffins tend to spread horizontally, not vertically, so keep that in mind.

Eggless Nutella stuffed chocolate chunk zucchini muffins
  • 3/4 cup all-purpose flour
  • 1 cup whole-wheat flour (can substitute with all-purpose flour)
  • 1 TBSP baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 cups shredded zucchini
  • 1/2 cup (full fat) coconut milk
  • 1/2 cup coconut oil
  • 1/2 cup chocolate chunks
  • 1/2 cup Nutella
Directions
Preheat your oven to 400 degrees F. Grease two standard muffin tins and set aside.

In a large bowl, whisk together the flours, baking powder, salt, sugar and cinnamon.

In a separate medium bowl, mix together the zucchini, coconut milk and coconut oil.

Transfer the zucchini mixture into the large bowl with the dry ingredients. The  mixture will look very dry, but if you keep mixing, it will eventually turn out to be a thick batter.

Gently fold in the chocolate chunks with a rubber spatula.

Fill the muffin tins about halfway full. If you can, make a well in the center of the batter. Then dollop about a teaspoon of Nutella into the center. Top with additional batter.

Note: Do not overfill the muffin wells. You will want them about 2/3 to 3/4 full. The muffins will not rise up and dome like a traditional muffin. Instead, they will rise slightly and flatten out on top. Trust me - I overfilled my muffins the first time (only making 12 muffins), and they spread out like crazy.

Bake in your preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean (with some melted chocolate). Remove them from the oven and aAllow them to cool completely before serving.

Muffins can be stored in an airtight container and stored for about 5 days. They can also be frozen and thawed. If you choose to freeze your muffins, you may want to microwave them so the chocolate and Nutella melt.

Yield: About 18 muffins

Source: Baker by Nature

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Sunday, July 27, 2014

Oatmeal blueberry applesauce muffins

Did I ever tell you that my girl is a good eater? I'm not kidding - Addie usually eats second and third helpings of meals at school. In fact, the teachers know she's having an "off" day or not feeling well if she doesn't finish one serving of breakfast, lunch or snack.

Recently, Addie told me that she was hungry in the mornings before heading to school. She's usually at school for about 30 minutes before they are served breakfast. I didn't want her to go hungry, so we started giving her breakfast at home. Since then, she hasn't complained about being hungry at school (probably because she now eats TWO breakfasts during the week - one at home and one at school).

One of Addie's favorite and most-requested breakfast items are these blueberry and lemon Greek yogurt muffins. She loves blueberry muffins, and while I enjoy baking them for her, I don't want her to get into the habit of eating the same thing every day (like my boring English muffin routine).  I wanted to make her some blueberry muffins but incorporate some healthier ingredients like applesauce and oatmeal. I found a recipe on Annie's Eats and baked them one morning.

Although these muffins were very different from the more cake-like blueberry and lemon Greek yogurt muffins, they were still really good. The oats provided a nice texture contrast, and the applesauce kept the muffins very moist. The muffins were nice and chewy and almost reminded me of an overnight baked oatmeal.

Oatmeal blueberry applesauce muffins
  • 1 and 1/4 cups whole wheat or all-purpose flour
  • 1 and 1/4 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup low-fat buttermilk
  • 1/2 cup firmly packed brown sugar
  • 2 TBSP canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup blueberries, fresh or frozen

Directions
Preheat your oven to 375 degrees F. Generously grease a standard muffin tin and set aside (I used a silicone muffin pan and did not grease it).

In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.

In a separate medium bowl, mix together the applesauce, buttermilk, brown sugar, and canola oil until well incorporated. Whisk in the egg and mix well.

Make a well in the large bowl with the dry ingredients and transfer the wet ingredients in the large bowl. Mix until there are still bits or streaks of flour left. Gently fold in the blueberries and mix until no flour streaks remain. Do not over mix.

Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before serving.

Muffins can be stored at room temperature in an airtight container and will keep for about 3 days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Annie's Eats; originally adapted from Joy the Baker

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Friday, July 25, 2014

Skating Fridays

Another Knee Update... and Some Sit Spins!

I am about 8 weeks into my knee injury, and while I am pleased to say that it is getting better, it hasn't fully healed yet. I can now squat with no pain, but my injured leg still cannot bear my body weight while fully bent.

Despite this setback, my physical therapist asked me to try a few sit spins on ice. I tried one during practice, and to my surprise, the sit spin did not cause any physical pain. I was able to easily get into my regular sit spin position. I tried it a second time and attempted going into the cannonball (pike) position. Once my body weight shifted forward for this spin variation, I encountered a sharp pain on the inside of my knee. I immediately stopped and haven't tried a cannonball since.

I shared my accomplishment with my physical therapist, and he was thrilled to hear this. He also confirmed with the knee doctor that I probably had a minor meniscus tear since I wasn't able to get into the cannonball position.With proper physical therapy, the tear should be able to heal on its own. I am trying to avoid surgery and medication.

While I have not attempted another cannonball spin, I have been doing 1 or 2 sit spins during each practice to build up my muscle memory and strength. I'm leaning towards not competing in the Gold Freestyle event that my local club is hosting this September. I do not want to re-injure myself or push my rehabilitation too quickly. Instead, I may enter the Dramatic and Duet events instead and enter another freestyle event sometime in the fall or winter.

All in all, the healing process is going much slower than I had hoped, but at least my knee is feeling better.

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Wednesday, July 23, 2014

Ultimate banana bread

At least once a week, my husband asks me, "Why aren't we in Hawaii right now?" And my usual answer is that we have a 4-year old so travel to our favorite islands is a bit difficult at the moment. Then the conversation usually turns to food - malasadas, ahi tuna poke, Dole Whip, laulau, and other Hawaiian specialties.

Banana bread is also on the list. When we talk about banana bread, there is one place that is essentially the Holy Grail of banana breads. It's a little stand on the side of the road on the Road to Hana (on Maui). The little shack is located near the beginning of the trek to Hana, and the banana bread is out of this world. It is super moist, loaded with bananas and spices and best of all... contains NO NUTS!

I haven't been able to recreate that bread yet, but I saw this recipe at my mother in-law's. She subscribes to the All Recipes magazine, and this recipe caught my eye. It was called "Banana Banana Bread" and includes 2 and 1/3 cups of bananas. Wow.

This ultimate banana bread was loaded with banana flavor. It was thick, dense and moist like a banana bread should be.  The crust was slightly crispy and nicely contrasted the soft and chewy interior. Next time, I would increase the amount of cinnamon and add some nutmeg so it has more spice. I bet other add-ins like blueberries, raisins and dried cranberries would work really well too. Although the banana bread in Maui is still our favorite by far, this one comes in a close 2nd.

Ultimate banana bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened (if you are using salted butter, omit the salt from above)
  • 3/4 cup brown sugar, packed
  • 2 eggs, lightly beaten
  • 2 and 1/3 cups mashed overripe bananas (I needed about 6 medium-sized bananas)
Directions
Preheat your oven to 350 degrees F.

Generously grease a standard 9"x5" loaf pan and set aside (I used a silicone loaf pan and did not grease it).

In a large bowl, whisk together the flour, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and the brown sugar on medium speed until light and fluffy. Add the eggs and mix well. (Alternatively, you can mix all this together by hand if you don't want to dirty a mixer.)

Add the banana mixture into the bowl with the dry ingredients and mix until just incorporated. Gently fold in the bananas. Do not over mix.

Transfer to your prepared loaf pan and bake in your preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.

Bread should be stored at room temperature in an airtight container and will keep for several days. It can also be frozen and thawed. The bread is supposed to taste excellent toasted (don't forget to add Nutella!).

Yield: One 9"x5" loaf (about 10-12 slices)

Source: Ever so slightly adapted from All Recipes magazine, Dec 2013/Jan 2014 issue

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Sunday, July 20, 2014

Blueberry zucchini bread

Our CSA has been delivering us yellow squash out the wazoo. We've been enjoying them grilled with a light coating of olive oil, salt and pepper. Since we started getting "squashed out," I decided to bake something with our remaining 2 yellow squash. I've made zucchini/squash bread before and wanted to try something new.

I remembered that we had a huge bag of frozen blueberries in the freezer and opted to make a blueberry zucchini (yellow squash) bread. We are huge fans of quick breads, so this would be something that the family would enjoy. I took this to my in-laws' house when we visited them earlier this month.

This bread was eaten very quickly, and I only ate a single slice before everybody else got to it. My husband exclaimed that he liked this bread because you couldn't tell that there were vegetables in it. I added extra blueberries in my bread to give some extra pops of color and flavor, so that is something that you can try too.

If you have an abundance of zucchini or squash this summer, give this bread a try. It will disappear in no time.

Blueberry zucchini bread
  • 2 eggs, lightly beaten
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, lightly packed
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (can substitute with all-purpose)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 to 2 cups shredded zucchini or yellow squash
  • 1 to 2 cups fresh or frozen blueberries (I sprinkled extra blueberries on the top before baking)
Directions
Preheat your oven to 350 degrees F. Grease a standard 9"x5" loaf pan and set aside.

In a large bowl, mix together the eggs, applesauce, vanilla extract, white and brown sugars. Mix until everything is well incorporated.

Gently whisk in the flours, salt, baking powder, baking soda and cinnamon. Do not overmix or else your bread will be tough.

Slowly and gently fold in the zucchini and blueberries. Save a few blueberries to add to the top.

Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool down before slicing and serving.

Bread should be stored in an airtight container (or tightly wrapped in plastic wrap and/or aluminum foil) at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.

Yield: One 9"x5" loaf pan (about 12-16 slices)

Source: Adapted from My Baking Addiction

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Friday, July 18, 2014

Skating Fridays

Axel breakthrough

I've been working hard at refining my axel jump recently. I have a tendency to "stork" my jumping leg in the air so the jump looks ugly and isn't fully correct.

Coach B had me doing a few exercises to combat this bad habit, and I dare say that it has been helping. I'm sure the physical therapy has been helping also, since it is strengthening the muscles surrounding my right knee.

I recently had a breakthrough with the axel after it seemed to have disappeared on me for a short while. I watched some axel videos from Tom Zakrajsek on icoachskating.com, and I got a "light bulb moment." It happened when Tom told skaters to bring their arms together prior to takeoff on the axel. This was not something that I had done previously.

After watching the video, I decided to try it on my own. After gliding on my backwards edge, I brought my right arm up to my left (if you are a counter-clockwise skater, you will need to reverse this), touched my hands together, bent my knee while pulling my arms backwards, and finally jumped.

I got so much more height and increased my flight time by tenfold. I almost felt like I was floating in the air. When I checked my tracings afterwards, the jump was clean. A senior-level skater even came up and complimented me on the jump. I asked her if my legs were crossed, and she said that it was, and that my jump was fully rotated.

Hooray! Next step... build up more speed and cover more distance with the jump.



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Wednesday, July 16, 2014

Nigella's chocolate cheesecake

One dessert that my in-laws absolutely adore is Patty's white chocolate cheesecake. We visit them about twice a year, and they always ask me to make white chocolate cheesecake during our visit. Although I love the recipe, I thought it was time to stir things up and try something new. Knowing that my in-laws are cheesecake fans, I found Nigella's chocolate cheesecake recipe to try.

At first glance, I thought that it was odd how the cheesecake only contained 2 and a half packages of cream cheese. Most cheesecake recipes require at least 4 packages. I also found it weird that this cheesecake baked at 350 degrees for only 45 minutes, whereas most other recipes bake at a lower temperature for a longer period of time. Regardless, I followed Nigella's recipe and crossed my fingers.

Although this cheesecake reviewed rave reviews from my in-laws, it still wasn't as good as the white chocolate cheesecake that we love. My husband and I both agreed that the filling was a bit too soft and needed to be firmer. In fact, I think I would have preferred to freeze the cheesecake and eaten it straight from the freezer. Also, the chocolate flavor wasn't as rich or pronounced as we normally like our chocolates to taste, but it was still a solid dessert. I'll continue to look for the perfect chocolate cheesecake, but in the meantime, this one will suffice.

Oh, and apologies for the bad photo - I did not bring my good camera with me, so this was taken with my smart phone.

Nigella's chocolate cheesecake
Crust
  • 1 and 1/3 cups graham cracker crumbs
  • 1/2 stick butter (4 TBSP), melted
  • 1 TBSP cocoa
Filling
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 2 and 1/2 cups cream cheese (2 and 1/2 packages or 20 ounces)
  • 3/4 cup superfine sugar (regular granulated sugar will work)
  • 1 TBSP custard powder (vanilla pudding mix will work)
  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup sour cream
  • 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Ganache
  • 3 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 teaspoon dark corn syrup
Directions
Preheat your oven to 350 degrees F.
Use aluminum foil to wrap the underside and sides of a standard 10" springform pan (you can use a larger or smaller pan if needed). You want to make sure you cover any seams in case the butter leaks out.

In a medium sized bowl, mix together the graham cracker crumbs, melted butter and cocoa. Press it onto the sides of your springform pan . Set in the freezer.

Melt the 6 ounces of chocolate in the microwave or over a double boiler. Set aside and allow to cool slightly.

In the bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the cream cheese on medium speed with the paddle attachment until fluffy. Add the sugar and pudding powder until fully incorporated.

Add the eggs, egg yolks and sour cream and continue to beat. Finally, add the dissolved cocoa powder and melted chocolate until the mixture is smooth and uniform in color.

Pour the cheesecake filling into the springform pan and over the crust. Set a roasting pan with hot or boiling water on the bottom rack of your oven and set the springform pan on the middle rack. Bake for 45-60 minutes or until the top is set and the sides are still slightly jiggly.

Allow the cheesecake to cool completely before putting it in the refrigerator to chill. Cover loosely with tin foil and allow it to sit in the refrigerator for at least 4-6 hours, preferably overnight.

In a small saucepan set over low heat, or in a microwave-safe bowl, melt the 3 ounces of chocolate, heavy cream and corn syrup together. Whisk until you get a smooth sauce. You can either pour the ganache over the cheesecake and allow it to set (in the refrigerator) or drizzle some on top of individual slices while serving.

Cheesecake should be stored, covered, in the refrigerator and will keep for several days. It can also be frozen and thawed for later.

Yield: One 10" cheesecake (about 12-16 servings or more, if you want smaller slices)

Source: Nigella Lawson, via the Food Network

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Sunday, July 13, 2014

Coconut oil peppermint patties


It's been super hot here on the East Coast so I have been trying not to turn on the oven too much. To satisfy my sweet tooth one Friday, I decided to try my hand at homemade peppermint patties. Sure, the store-bought ones are irresistible, but how much fun would it be to make them on my own?

I can eat these chocolate and minty candies until I am sick in the stomach but usually restrict myself to just one (OK, sometimes two). I like breaking them into fourths so I don't scarf the entire thing down in one bite.

These patties were ready to eat in about 30 minutes. They were minty, chocolate-y and a good palate cleanser after a meal. I liked the fact that they were made with coconut oil and didn't contain any preservatives or unpronounceable ingredients too. Mine turned out slightly too sweet because my coconut oil was just too oily, so I overcompensated by adding powdered sugar to thicken it up. As a result, my patties were too sugary... but I am not complaining.

If you wanted to, I'm sure you could set the peppermint filling in some silicone molds and make them into fun shapes (hearts, bells, squares, etc.). Get the little ones involved and have them dip into various colored chocolate or candy melts.


Coconut oil peppermint patties
  • 1/2 cup coconut oil, room temperature
  • 1/4 cup honey
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 cups powdered sugar (if needed)
  • 6 ounces semi-sweet chocolate chips (about half a bag)
  • 1/2 teaspoon vegetable or coconut oil


Directions
In a large bowl, whisk together the coconut oil, honey, peppermint extract, vanilla and salt together. You will need some elbow grease to mix this together. It should form a smooth paste-like substance. If it is too runny, add powdered sugar, about 1/2 a cup at a time.

Note: My mixture separated into two. One half was melted coconut oil, and the other half was the smooth and creamy paste-like mixture. I dumped out the oily half and kept the paste-like half.

Drop by teaspoonful onto a piece of waxed paper or parchment paper that is set on a freezer-safe plate or tray. You can shape them into balls and gently press down with a spatula to form a circle.  Transfer to a freezer for at least 10 minutes.

Meanwhile, melt the chocolate chips and oil in either a double boiler or microwave. Stir well until the chocolate is smooth.

Take the mint circles out of the freezer and drop into the melted chocolate. Coat on both sides and plate back onto the waxed paper or parchment paper. Transfer to the refrigerator until ready to serve.

Peppermint patties should be stored in an airtight container in the refrigerator and will keep for at least 1 week.

Yield: 10 peppermint patties

Source: Slightly adapted from Classic Candy by Abigail Gehring

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Friday, July 11, 2014

Skating Fridays

Toe Pick!

Have you ever seen the 1992 figure skating movie, The Cutting Edge?  It is my all-time favorite skating movie, and I am proud to say that I saw it in the movie theaters twice when it premiered. My friend Abby and I quoted that movie non-stop even though she wasn't even a figure skater. Our favorite line, of course, was "Toe pick!" when the main male character kept tripping on his toe picks during his first skating practices with the lead female character.

Well, I am here to tell you that toe picks are indeed a tricky part of the blade. They will trip me up on occasion and did me in recently. You'd think that I'd be smarter than to allow these sharp, pointy devices to mess me up. You'd be wrong.

I was in the middle of a lesson during freestyle one day and was the oldest skater on the ice by at least 15 years. I ran through my program and had to do a series of tap toes during the following sequence. The next thing I knew, I fell forwards on the ice onto my injured knee. I was in such a state of shock that I just laid there for a good 30 seconds. My choreographer quickly came over and said something to the effect of, "Please tell me that isn't your injured knee." I nodded. Of course it was.

My knee turned the color of grape juice and swelled up to the size of a softball. In addition, my left arm was bleeding from skidding across the bumpy parts of the ice. The ice dance coach came over and literally lifted me up and put me on two feet. How embarrassing. Now I'll be known as "that adult skater whom the dance coach had to lift up" or "the clumsy adult skater who tripped on her toe picks." I'm surprised nobody yelled "toe pick!" at me. That would have been funny.

My therapist saw me a few days afterwards and said, "What happened?!"  I told him that I had fallen, but thankfully I didn't cause further damage to my already tender knees. A week later, he complimented me on the lovely shade of yellow that the bruise had turned.

So I guess the lesson here today is that you need to watch out for those dang toe picks. Otherwise, you'll be dealing with a bruised body and a bruised ego.

#toepick

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Wednesday, July 9, 2014

Strawberries and cream popsicles

A few weeks ago, my family and I attended a local street food festival. Over 50 local restaurants set up tents in the middle of downtown and offered $3 tasting plates. When we asked Addie what she wanted to eat, she said without hesitation, "mac and cheese!" Being the wonderful parents that we are (ha!), we found some tents that offered mac and cheese and bought some for Addie.

When she was finished with her plate, Addie said that she wanted a popsicle. We passed by at least two vendors who offered them and she quickly followed her dad to the nearest one. Addie kept saying that she wanted a strawberry popsicle, but this particular popsicle vendor did not offer that flavor. Addie settled for a raspberry banana popsicle and demolished it in about 1 minute flat.

Although Addie got to eat her popsicle that day, I felt bad that she didn't get a strawberry one like she wanted. Since the weather is slowly getting warmer and the air conditioning has officially been turned on, it was time to dust off the popsicle mold from the pantry and make some popsicles. Obviously, I wanted to make some strawberry popsicles for my little girl.

I happened to have a container of plain Greek yogurt that came with a small compartment of honey to mix in. I intended to bring it to lunch one day but forgot. So I decided to mix this with some strawberry puree and create some strawberries and cream popsicles for us to enjoy. The best part (other than seeing Addie's face, of course) is that this recipe only makes 3 popsicles. No leftovers - which means that I have an excuse to try another flavor.

Strawberries and cream popsicles
  • 1 cup strawberries, washed and stemmed
  • 1 5.3-ounce container Greek yogurt (I used FAGE 2% plain Greek yogurt with honey*)
  • 3-4 teaspoons honey (only if you are not using Greek yogurt with honey)
  • 5 TBSP milk of choice
* Note that this is the Greek yogurt that has two compartments - one with the yogurt and one containing honey. If you buy the honey-flavored Greek yogurt, you may need to add extra honey to obtain the amount of sweetness you desire.

Directions
Blend all ingredients in a high-speed blender (I used my Blendtec and put it on the "smoothie" setting). Transfer puree to popsicle molds or paper/plastic cups with a popsicle stick in the middle.

Freeze for at least 4-6 hours or until the popsicles are frozen. Enjoy!

Yield: 3 (6-ounce) popsicles

Source: An Eva Bakes original

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Sunday, July 6, 2014

8 egg yolk challah bread

Baking a non-quick bread has been on my baking bucket list for a while. I'm slowly getting more comfortable working with yeast, but baking bread is just so time-consuming. It's hard to carve out time to do anything these days, much less bake bread.

Surprisingly, I actually had egg yolks leftover in my refrigerator one day rather than egg whites. Ladies and gentlemen, this is definitely a first. My first thought to use up the egg yolks was to make ice cream, but we didn't have room in the freezer (note to self: make room for more ice cream in the freezer). Then I thought about making something with custard but the portions would have been too big for our little family of three.

Finally, I thought about tackling bread. I could keep a loaf and give away the other. Perfect. Little did I know that this challah recipe made two GINORMOUS loaves. Each one was probably two feet in length. If you look at my photo, you'll see that the one loaf is as wide as my half sheet pan.

I really am proud of myself for finally baking this bread. It was what I imagined a homemade challah would taste like - eggy and chewy with a golden and crisp exterior. I toasted a few slices and added Nutella to them and Addie ate them like candy. Then I made a Nutella-stuffed challah French toast, and again Addie ate hers up very quickly. Although my challah braiding skills could definitely use some work, the bread itself was really delicious and is something I'd definitely make again. Holla! (sorry, couldn't resist myself there)

8 egg yolk challah bread
  • 2½ cups/510 grams lukewarm water about 95 degrees F/35 degrees C)
  • 1½ tablespoons/14 grams instant yeast
  • 8–10 egg yolks or 170 grams depending on weight of yolks
  • 5 TBSP/71 grams vegetable oil
  • 6 TBSP/85 grams sugar, or 4½ TBSP/96 grams honey or agave nectar
  • 1 TBSP/21 grams vanilla extract (optional)
  • 7½ cups/964 grams unbleached bread flour
  • 2 ½ teaspoons/19 grams salt or 4 teaspoons/20 grams coarse kosher salt
  • 1 egg white for egg wash
  • 2 TBSP/30 grams water for egg wash
  • 2 TBSP/20 grams sesame or poppyseeds for garnish, optional
Directions
Day 1: In the bowl of a stand mixer, whisk together the water and the yeast until the yeast has dissolved (I used a hand whisk). Add in the egg yolks, vegetable oil, sugar and vanilla and continue to whisk. Then add the vanilla and flour and whisk until mixture is lumpy.

Using the dough hook attachment, whisk the mixture for about 4 minutes. Turn the dough out onto a lightly floured surface and continue to knead by hand for a few minutes or until the dough is soft and pliable but not sticky (if it is, add a little bit of flour). Cut the dough in half and place each half in a lightly oiled bowl. Cover with plastic wrap and allow to rise in the refrigerator overnight.

Day 2: Two hours before baking, remove the dough from the refrigerator. Transfer one dough ball onto a lightly floured surface and divide it into the number of braids you want to use for your bread (I used 6). Alternatively, you can shape into dinner rolls or small loaves and place on your baking sheet.

For braiding technique, I used this video. Repeat with the other dough ball.

Make the egg wash by whisking together the egg white and water. Brush generously onto each loaf and put the remaining egg wash back in the refrigerator. Allow the bread to rise again, uncovered, for 1 hour. Brush each loaf with egg wash again.

Let the bread rise again for another hour or until it is 1.5 times its size.

Fifteen minutes before baking, preheat your oven to 350 degrees F.

Bake in your preheated oven for 20 minutes. Then rotate the pan and bake for another 15-30 minutes or until you hear a hollow sound when you rap the baking sheet on your kitchen counter. If you don't hear the sound, bake for additional time.

Allow the bread to cool for at leas 45 minutes before enjoying.

Bread should be wrapped tightly in foil (or in a large enough airtight container) at room temperature and will keep for several days. It makes a fantastic French toast.

Yield: Two large loaves

Source: Michael Ruhlman; originally from Peter Reinhart’s Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

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Friday, July 4, 2014

Skating Fridays

Shoot the Ducks

Happy 4th of July! I can't believe it's been about 6 weeks since I injured my knee.

I am now on week 4 of physical therapy and am happy to report that things are slowly improving. I can now go into a squat position (standing on the floor) without pain. My therapist even gave me clearance to start trying shoot-the-ducks on the ice.  I tried a few this week, and it didn't hurt. Check it out!


We're going to hold off on sit spins for a while because the force from the spinning motion is still causing some pain, so we'll ease into that slowly.

All in all, I should be healed in 6-8 weeks (from the start of therapy). My therapist gave me the green light to go ahead and register for our local competition in September, so that makes me happy.

I feel like I am at least 50% of the way to a full recovery. I hope the remaining 50% goes by quickly. If the pain doesn't go away in another 2 weeks, I'll need to go back to the knee doctor. I'm really hoping that I won't have to do that.

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Wednesday, July 2, 2014

Eggless Biscoff Nutella ice cream

If I had to pick one dessert to eat for the rest of my life, I'm fairly certain it would be ice cream (or gelato/frozen yogurt/any frozen dessert). I've been a fan of this cold treat since I was around 2 years old. My parents have this photo of me eating a strawberry ice cream cone, and I've got splashes of pink all over my face. Needless to say, things haven't changed much around here.

Recently I was thinking about the heavenly Biscoff swirl gelato that I made on the blog and wanted to try an ice cream version that didn't require any eggs. I found a Biscoff ice cream recipe that sounded promising and on a whim, decided to throw in some Nutella as a bonus.

The resulting ice cream was out of this world. It was rich, smooth, creamy and full of chocolatey and Biscoff-y goodness. It's two of my favorite dessert spreads rolled into one fabulous ice cream. I'm going to hide this from my family so I can eat it all myself.

Make this for the 4th of July and share it with a friend - or not.

Eggless Biscoff Nutella ice cream
  • One jar of Biscoff (I used Trader Joe's cookie butter)
  • 1/4 cup granulated sugar
  • 1 and 1/4 cup milk of choice (I used 2%)
  • 2 cups heavy whipping cream
  • Several tablespoons of Nutella to swirl
Directions
In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), cream the Biscoff and sugar together on medium-high speed until well mixed.  Turn the mixer down to low and slowly pour in the milk until the mixture looks uniform. Finally, add in the whipping cream until the custard looks smooth and silky.

Transfer the ice cream base to a large bowl (if you were using your stand mixer bowl) and cover tightly with plastic wrap. Chill in the refrigerator for at least 8 hours or overnight.

Once the ice cream base is well-chilled, pour into your ice cream maker and churn according to your manufacturer's directions. Transfer about 1/2 cup of ice cream to a freezer-safe container. Then, using a spoon or butter knife, dollop some Nutella on top of the ice cream. Repeat. Swirl the ice cream with your knife a few times to incorporate the hazelnut spread throughout - do not overmix.

Freeze the ice cream for at least 4 hours or until the ice cream is set.

Yield: About 2 pints

Source: Slightly adapted from Katie's Cucina

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