Sunday, October 30, 2016

Yeasted apple coffee cake

What do you get when you mix a cinnamon roll with an apple crumble? This impossibly soft and fluffy yeasted apple coffee cake!

Hooray for apple season! Are you just as pumped as I am? While pumpkin continues to be a popular ingredient during the fall, apples are just as important to me during this time of year.

My family and I were pumped to receive this month's issue of Bon Appetit. I always look for the desserts first and was salivating when I saw the yeasted apple coffee cake. I'd never heard of a yeasted coffee cake before, so the concept was new to me.

I asked my husband what recipe he wanted to try from the magazine and he mentioned the apple cake without any hesitation. I made this one weekend when we had a few pockets of time in between our activities. Remember, because this is a yeasted cake, it will require time to rise (it actually needs 2 rises, so plan accordingly).

This coffee cake was incredible. It tasted like a combination between a classic cinnamon roll and an apple crumble. The cake layer was soft and fluffy like the cinnamon roll and the top layer was reminiscent of an apple crumble - from the crisp apples to the crumble. I found myself wanting to eat another slice but had to restrain myself.

One adjustment that I made to the original recipe was to halve the streusel layer. While I am a big fan of streusel, I felt like there was way too much here. I made the adjustments in the recipe below.

Yeasted apple coffee cake
  • 2 and 1/4 teaspoon active dry yeast (1 packet)
  • 2/3 cup (packed) light brown sugar, divided 
  • 1/4 cup warm water
  • 1 large egg, room temperature
  • 3 cups all-purpose flour, divided
  • 1/2 cup plain Greek yogurt
  • zest and juice of 1 large orange
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1/6 cup light brown sugar
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 3 Tablespoons unsalted butter, melted and cooled
  • 3 large apples, peeled, cored and sliced thinly
  • 1 cup powdered sugar
  • 1 Tablespoon orange juice
Make the cake: Generously grease a standard 9"x13" baking pan and set aside.

In the bowl of a stand mixer or in a large bowl if mixing by hand, mix the yeast, 2 Tablespoons of the brown sugar and the warm water and allow it to sit undisturbed until foamy, about 5 minutes.

Add in the egg, remaining brown sugar and 1 cup of the flour. Mix with a spatula or wooden spoon. Sprinkle the remaining 2 cups of flour on top of the batter but do not mix it. Cover with a wet towel and place in a warm spot for about 60-90 minutes.

Add in the Greek yogurt, orange zest and juice, baking powder and salt and mix slightly with your spatula or wooden spoon. Using the dough hook attachment, knead the dough on medium speed until the dough is smooth but slightly sticky, about 2-3 minutes. You can also knead by hand. Add in the butter in 2 additions and mix on medium speed until the dough becomes smooth and shiny, about 4 minutes. It will be slightly sticky at this point.

Transfer the dough to your prepared baking pan and pat it down. Spread it out into the pan, making sure to cover all the corners. Cover and allow to sit in a warm spot for 60-70 minutes.

Make the streusel: As your dough is rising, pulse the flour, oats, sugars, cinnamon and salt in a food processor until well combined. Add the butter and continue pulsing until the mixture resembles wet sand. Set aside.

Assemble and bake the cake: Fan the thin apple slices across the dough in whatever pattern you like. Sprinkle the streusel on top of the cake and bake in your preheated oven for about 35-45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool.

While the cake is cooling, make the glaze. Mix the powdered sugar and orange juice together until you achieve a glaze consistency. If it is too watery, add more powdered sugar. If it is too thick, add more orange juice. Drizzle the glaze on top of the cake.

Cake should be stored, covered, in an airtight container in the refrigerator and will last several days.

Yield: One 9"x13" pan; about 24-30 servings (or more, depending upon how big you cut your slices)

Source: Slightly adapted from Bon Appetit, October 2016 issue, page 100

Friday, October 28, 2016

Skating Fridays

Congratulations and a Double Salchow Update

First of all, I need to congratulate one of the skaters at my rink. She recently won her event at regionals. What does that mean exactly? It means that out of the  ~120 girls that competed in her event, she got 1st place. How amazing is that?

The top 4 girls move on to Sectionals, which is happening in November. She is by far the most talented skater at our rink and has the most potential to do well nationally. I'll be keeping an eye on her to see how she does at Sectionals (I believe the top 4 move on to Nationals).

When I'm not staring at this girls' amazing jumps and spins, I try improving my own elements. You all know I've been on the struggle bus with the double salchow lately. I landed (an ugly but IJS 'clean') double salchow almost a year ago. It's improved since then, but I haven't landed a beautiful or a fully clean one this year. At least not to my knowledge.

Here is a video from last week to show what progress I am making. The first exercise you see me doing in the video is what Coach B calls a 'double hop." Essentially it means that I doing one full revolution and landing forward on two feet. After that, I am attempting a double salchow. If you watch it in slow motion, you'll see that I am still landing forwards so I'm 1/4 revolutions shy of an IJS-clean jump.

My takeoff and air positions are improving, so that makes me happy. I really want to get this jump fully correct and clean this year. Fingers crossed that I can do it!

Wednesday, October 26, 2016

Pumpkin cookie butter bars

You'll want to devour these pumpkin cookie butter bars - they are thick, rich and full of pumpkin spices. Bet you can't resist the pumpkin cookie butter!

Not too long ago, we got new neighbors down the street. I hadn't had the opportunity to meet them yet since our schedules have been crazy. I finally found the time to make them some overnight cinnamon rolls and brought it to their house one day while introducing myself and Addie.

I found out that the family that lived in the new house was a single mother with 4 children under the age of 8. She had a 2nd grader, kindergartener and two other young kids (they might have been twins). Talk about Super Mom! I gave her my contact information and asked her to send me a note whenever she wanted to have a playdate for her oldest daughter (the 2nd grader).

She sent me a note a few days later and we got a playdate set up. She invited Addie and I over for pizza one weekend, and I couldn't arrive empty handed. So, I made these pumpkin cookie butter bars and brought them over.

While most of the kids gravitated towards some rice krispy treats and brownies, a few tried these bars and devoured them. The combination of pumpkin cookie butter, white chocolate chips and chocolate were pretty much irresistible. My husband and I really enjoyed these and have been sneaking a few to eat throughout the day.

Pumpkin cookie butter bars 
  • 6 Tablespoons unsalted butter, softened
  • ½ cup pumpkin cookie butter (if you can't find this, you can substitute with regular cookie butter and add a Tablespoon of pumpkin spice)
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 and ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup white or semi-sweet chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" baking pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the butter, cookie butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the egg and the vanilla extract and mix well.

Turn the mixer down to low and add in the flour, salt and baking powder. Mix until everything comes together.

Turn off the mixer and fold in the chocolate chips by hand.

Transfer the dough to your prepared pan and make sure it is evenly distributed.

Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting and serving.

If you'd like to make some frosting, combine 1/4 cup of pumpkin cookie butter with 1/2 cup of chocolate chips. Melt in the microwave and mix until well combined. Spread evenly on top of the cooled bars. I also dolloped some additional pumpkin cookie butter on top and swirled it with a knife to create a marbled effect.

Bars should be stored in an airtight container at room temperature or in the refrigerator and will last at least a week.

Yield: About 16 bars

Source: Barely adapted from Oh Sweet Basil

Sunday, October 23, 2016

Apple and Asian pear crumble

Celebrate the beginning of apple season with an easy yet satisfying apple and pear crumble! A sweet fruit base is topped with a crunchy and hearty crumble!

Helllllllo, fall! Have I ever told you that fall is my favorite season? And it's not just because my birthday is in the fall. I just love the smell of cinnamon and pumpkin spices and the cooler temperatures. The weather is just about perfect, where I can choose to wear a jacket or not.

With the seasons finally changing, our CSA delivered a bunch of apples and Asian pears to us. While I love to eat these plain, I like throwing these fruits into desserts even more. Who's with me on this?

This apple crumble could not have been easier to make. All you need to do is dice the fruit into little cubes, toss them in a cinnamon-sugar mixture and then top it with the amazing and buttery crumble. That's it. No rolling of pie crusts, no mixers or any stovetop prep required.

I gave Addie some right before she went to Chinese school and boy was she happy (to eat the crumble, not to go to Chinese school!). She got a generous serving and ate the whole thing up in the blink of an eye. I thought we'd have a bunch of leftovers, but it seems like the apple and pear crumble monster has hit our house and just about finished the entire pan in one day...

Apple and Asian pear crumble
  • 1 and 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup butter (1 stick), softened
  • 2 medium sized apples, peeled, cored and diced
  • 2 medium sized Asian pears, peeled, cored and diced
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" pan and set aside.

In a medium sized bowl, whisk together the oats, flour and 1/2 cup of the light brown sugar. Add in the softened butter and mix it together by hand so no dry streaks remain. Set aside.

In another medium sized bowl, toss the diced apples and pears with the brown sugar and cinnamon until well coated.

Transfer the apple and pear mixture to your prepared pan in an even layer. Add the oat mixture on top.

Bake in your preheated oven for 40-45 minutes or until the tops become golden brown. Allow the crumble to cool slightly until serving. If desired, top with a scoop of vanilla ice cream.

Leftovers should be stored in an airtight container in the refrigerator and will keep for several days.

Yield: One 8"x8" pan; about 6-8 servings

Source: Barely adapted from 

Friday, October 21, 2016

Skating Fridays

A Different Way 

Now you all know that I've been on the struggle bus with my double salchow. My body just doesn't want to cooperate and get into the correct alignment for this jump. You'd think that with a (fairly solid) axel, that a double salchow would be easy peasy. Not so.

Coach B has me doing the double salchow entrance from a 'magic circle" entry, which is where I am pigeon-toed on the ice. This means that I am on two inside edges.

I asked two skaters from my rink if I could video them doing a double salchow so I could watch their technique. Both agreed, and what I found was really interesting. Both skaters (one male, one female), did theirs from a toe-loop-like entrance. That meant that their free foot was actually on an outside edge and kicking through like a toe loop.

Puzzled, I asked my coach about this, and she said that it was just a different technique. In fact, she said that many higher level skaters (particularly those who execute triple or quadruple salchows) use this outside edge tactic pretty often.


Don't believe me? Here is a video of Sasha Cohen executing a quadruple (!!) salchow with the outside edge that I am referring to.

So now you know. There's always a different way to accomplish the same element. And there is no "right way." It's simply the "right way" for you and your body. Mine has yet to figure it out!

Wednesday, October 19, 2016

Pumpkin zucchini chocolate chip bread

With zucchini season winding down and pumpkin season finally here, this pumpkin zucchini chocolate chip bread marries the two together in perfect harmony. With no oil or butter, this bread is a great way to officially welcome fall!

Guess what? It's finally time to start baking with pumpkin! Several of my blogging friends started in August, but that's way too early for me. We were still experiencing 90+ degree weather, so it didn't feel like fall yet.

A few weeks ago, our grocery store started putting out the pumpkins and all things cinnamon. They placed these fall decorations outside near the store entrance and I couldn't help but take in all the spices and aromas. Ahh.

So I decided it was finally time to break out the canned pumpkin. Our CSA delivered more zucchini (yay) that was just begging to be used so pumpkin zucchini bread it was.

I was tempted to halve this recipe but decided against it so I could share one loaf and eat the other on my own gift the other to a friend or neighbor.

Pumpkin zucchini chocolate chip bread
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2/3 cup unsweetened applesauce
  • 4 large eggs
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1 can (15 ounces) pumpkin puree
  • 2 cups shredded zucchini
  • 1 cup chocolate chips
Preheat your oven to 350 degrees F. Generously grease two standard 9"x5" loaf pans and set aside.

In a large bowl, mix together the sugars and applesauce. Add in the eggs and mix well. Gently fold in the flour, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg until a few dry streaks remain. Add in the pumpkin and zucchini. Finally, fold in the chocolate chips. Do not overmix the batter.

Evenly distribute the batter into your prepared loaf pans and bake in your preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool before serving.

Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will last for a few days.

If desired, you can frost with your favorite cream cheese icing for an added bonus!

Yield: Two loaves

Source: Barely adapted from Shugary Sweets

Sunday, October 16, 2016

German apple cake (apfelkuchen)

This super simple German apple cake is easy to assemble and tastes just like fall! Freshly sliced apples sit on top of a custard-like cake base. Drizzle with some caramel and call it breakfast!

It was my regularly scheduled baking time, and my husband came downstairs and asked, "What are you baking today?" When I told him German apple cake, he did a little dance. OK, maybe not, but he was clearly happy about that answer.

This was probably one of the easiest cakes I've ever baked from scratch. You let the mixer do all the work, top it with some sliced apples and sprinkle on some cinnamon sugar. Bada bing, bada boom. Apple cake.

Once the cake was done, my husband re-emerged downstairs and asked if he could have a slice. It hadn't finished cooling off yet, but I don't think he cared.

He only ate half and saved me the other half (so sweet!). I knew I liked the cake as soon as my teeth sunk into it. The cake layer is soft and bit custard-like and the apples provided some contrasting textures. And don't forget the crunchy cinnamon sugar topping! I drizzled mine with caramel sauce because that's how I roll. All apples need caramel, right?

I'm not sure if we'll be sharing this cake. Let me rephrase that. I'm not sure if I'll be sharing this cake with anyone. Heh heh.

German apple cake (apfelkuchen)
  • 1 cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • ½ tsp almond extract
  • 2-3 small Gala or Braeburn apples, peeled, cored and cut into slices
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
Preheat your oven to 375 degrees F. Generously grease or spray a 9" tart pan (you can also use a round cake pan if you don't own a tart pan).

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In he bowl of your stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, until each is well incorporated. Then add the almond extract.

Turn the mixer down to low and add in the dry ingredients. Mix well.

Transfer the batter to your prepared tart pan and spread the batter out with a spatula. The batter will be sticky.

Arrange the apples on top of the batter. In a small bowl, mix together the sugar and cinnamon and sprinkle it on top of the apples.

Bake in your preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Leftovers should be stored, covered, in the refrigerator and will keep for several days.

Yield: One 9" tart (about 8-12 servings)

Source: Kitchen Tested

Friday, October 14, 2016

Skating Fridays

Update on Double Loop

First, I need to add a disclaimer. I have not been actively working on a double loop. Nor have I officially been taught one. But, I know that a double loop is pretty much the foundation to any multi-rotational jump so I will occasionally attempt a few.

While I haven't spent too much time on this jump, I thought it would be fun to see how this jump has changed (and hopefully improved) since I last filmed it. I'm being perfectly honest here: I have never landed a clean one, so please don't expect to see a fully rotated, beautiful jump. I'm just here to share my little bit of progress with you all.

Here is a super slow attempt from December 2015.

And here is the attempt from October 2016. I'm very aware that I am still not making ankle contact (sigh), and that my body likes to open up really early AND that this not a clean jump. But, it does look more and more like a real attempt rather than just an overrotated single jump.

 I hope to land a real one sometime soon!

Wednesday, October 12, 2016

Easy skillet brownies

These super dense and fudge-like brownies are made in a skillet. The skillet produces a unique crackly and crunchy texture that is perfect for the brownies!
Dense. Rich. Fudgy. Isn't that exactly what a brownie should be? Now what if I said that you can make these in a skillet? Your brownies will come out nice and warm from the oven and then you should totally top them with a scoop of ice cream and maybe with a drizzle of caramel sauce too.

Trust me when I tell you that these were some of the best brownies ever. I gave some to Coach B before our weekly skating lesson, and she and took a short break by the boards. As we were chatting, she stopped to take a bite of these brownies. The first words out of her mouth was, "Oh my gosh." I honestly wasn't sure if we would continue the lesson because she had lost her train of thought.
These brownies are what dreams are made of. Dress them up or down for your personal tastes, but just make them. They are so perfectly chocolate-y, super fudgy and oh-so perfect.

Easy skillet brownies
  • 1/2 cup (1 stick) unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 3/4 cup unsweetened dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup all-purpose flour 
  • Powdered sugar for dusting, optional
Preheat your oven to 325 degrees F.

Melt the butter in a cast iron skillet over medium heat.

While the butter is melting, whisk together the sugar, cocoa powder and salt. Allow the butter to cool slightly and then pour it into the bowl with the dry ingredients (do not wipe the skillet - you'll want that layer of melted butter). Mix well.

Add the vanilla and then the eggs, one at a time, and mix well. Gently fold in the flour until everything just comes together. Do not over mix.

Transfer the batter to your skillet and smooth with a spatula. Bake in your preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool before dusting with powdered sugar and serving.

Leftover brownies should be stored in an airtight container at room temperature or in the refrigerator. They will last for several days - unless you live in my house.

Yield: One 10" skillet; about 8-10 servings

Source: Brooklyn Homemaker

Sunday, October 9, 2016

Zucchini muffins

These are the ultimate zucchini muffins - they are soft, chewy and full of cinnamon and nutmeg and contain no butter or oil. When you're in the mood for a regular old zucchini muffin, make these!
I love chocolate for breakfast. Really I do. But, there are some days (yes, they really exist) where I don't want it first thing in the morning. I had some zucchini in the refrigerator that I wanted to turn into muffins, but I wanted to make some plain old zucchini muffins. No chocolate chips, coconut milk or anything fancy. Just zucchini muffins.

I'm not gonna lie - these are my favorite zucchini muffins by far. I make them several times each summer and jazz them up and down depending on my mood. But for some reason, I didn't want to make those today.
I made these slightly healthier by using applesauce instead of oil or butter and also decreased the amount of sugar. I swapped out half of the granulated sugar for brown sugar so I could get a nice caramel flavor in the undertones.

These were the 2nd best zucchini muffins I've ever made. They require no special ingredients and can easily be made even healthier if you swap out some of the flour for white whole wheat. You could probably reduce the sugar by another 1/4 to 1/2 cup if you really wanted to, but I thought these were just perfect the way they were. And if you're keeping track, these are definitely kid and husband approved as well.

Zucchini muffins
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • pinch salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg 
  • 2/3 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini (about 2 medium zucchini)
Preheat your oven to 350 degrees F. Generously grease 2 standard muffin pans and set aside.

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

In a small bowl, mix together the sugars, eggs and vanilla. Transfer to the large bowl and mix until a few streaks remain. Add the grated zucchini and mix until everything just comes together. Do not overmix.

Fill each muffin well with batter all the way to the top. Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will last several days.

Yield: I got about 17 muffins

Source: Slightly adapted from Simply Recipes

Friday, October 7, 2016

Skating Fridays

A Disappointing Exhibition

I skated an exhibition of my new program recently and am sad to report that it didn't go very well. I was relaxed before I took the ice and was not nervous. I fell on two jumps during the warmup, which was weird. But then I landed them when I attempted them again (during the warmup) so it wasn't self-doubt.

When I took my starting position, things just didn't "feel right." I had a hard time feeling my feet beneath me and each stroke that I took felt forced. Things didn't flow like they do normally.

As a result, I was shaky and wobbly throughout the entire 2 minute and 40 second program. I even botched my flip jump, which is one of the strongest jumps in my repertoire. My spins were shaky and probably would not have counted for full value if this had been a competition.

I'm not sure what happened. I did all the mental preparations I should have done, I warmed up my body before the skate and thought I was ready to go. I guess it just wasn't the case. I skated another exhibition a few weeks before this one and things went better that time, even though I sat down on my final spin.

Needless to say, there is lots of work to be done. I still need to tweak a few things here and there in the choreography and focus on my presentation. Although, I did get a lot of great feedback that my overall presentation has improved tenfold. Now I just need my elements to match and I'll be fine.

I did take a video but am not sure if I will share it yet. I will when I'm ready.

As Coach B says, it's better to get the kinks out now. We don't want to peak now... we want to peak in March when it really counts (Adult Sectionals).

Wednesday, October 5, 2016

Small batch beignets

Enjoy New Orleans' famous beignets without ever having to leave the house! This recipe only makes a dozen beignets, so it's perfect for sharing with your loved ones. Serve these for breakfast or your next Mardi Gras party!

My family and I took a last-minute trip to the Denver area this past summer. I had never been, and it had been years since my husband visited the area. We had a few things planned and actually tried to play a lot of it by ear, which was a bit change for us. We're normally the planning type and always plan our days around where we are eating.

My husband wanted to visit the New Belgium Brewery in Ft. Collins one day (they make Fat Tire beer). He researched restaurants in the area and found a restaurant called Lucile's. It was located in a residential neighborhood and was essentially one of the homes that they converted into a restaurant. If we hadn't have paid attention, we would have driven by it without noticing.

We saw beignets on the menu and did not hesitate to order some. Four ginormous powdered-sugar topped dough squares arrived several minutes later. These things were as big as Addie's head. Her eyes lit up and she went to town. Several napkins later, the beignets were gone. We were sad. But there was amazing Cajun food to be had.

As we finished up our meal, Addie asked me, "Mommy - can you make beignets at home? Just make them smaller." I gladly agreed to try so that's why I am here with this recipe. I found several beignet recipes that made close to 3 dozen (!) so wanted to find something with a smaller output.

To be honest, my beignets did not puff up as expected. Mine were pretty flat, but the taste and texture were definitely on point. I allowed the dough to rest for several hours, so I am attributing this to user/baker error. Addie ate hers in about 2 seconds flat and asked me to make these again. My husband tried his a few hours after I made them (he had been out golfing) and said that they were OK.

This is a recipe definitely worth trying again. I may see if rolling it into a thicker dough and cutting into fewer rectangles makes a difference.

Small batch beignets
  • 2 Tablespoons warm water (105°F)
  • 1/2 teaspoon active dry yeast
  • 2 teaspoon vegetable shortening
  • 1 Tablespoon sugar (plus a pinch for yeast proofing)
  • 3 Tablespoons whole milk
  • 1 large egg white
  • 3 Tablespoons boiling water
  • 1 and 1/4 cups all-purpose flour (plus extra for rolling)
  • 2 cups neutral oil for frying (I use canola)
  • 1 cup powdered sugar
In a large bowl, combine the warm water and yeast. Allow it to sit for about 5-10 minutes until it gets foamy.

In a small bowl, mix together the shortening, sugar, milk and egg white. Add the boiling water and mix well. Transfer this into the large bowl with the yeast and mix.

Slowly fold in the flour until it is combined. Cover with a damp cloth and allow it to rise for at least an hour (at this point, you can refrigerate it up to 3 days in advance and allow it to come to room temperature before shaping and frying).

Heat up the oil in a deep saucepot to 360 degrees F.

Divide the dough in half. Roll one half of the dough into an approximate 6" square onto a generously floured surface. Using a floured pizza cutter or knife, divide the dough into about 6 rectangles.

Drop the dough into the hot oil and fry for about 2 minutes on the first side. Flip and fry for about another minute. Transfer the beignets onto a paper-towel lined pan and allow to cool. Repeat with the remaining dough.

Generously dust each beignet with powdered sugar (you can place them into a paper or zip-top bag and add the sugar. Then close the bags and shake vigorously). These are best served warm.

Leftover beignets, if there are any, should be stored in an airtight container at room temperature. They will start to get stale overnight, so I recommend you eat these the same day.

Yield: 12 beignets

Source: Dessert for Two

Sunday, October 2, 2016

Greek yogurt whole wheat banana bread

This healthier banana bread is made with white whole wheat, coconut flour, applesauce and Greek yogurt. Don't be fooled though, it tastes just as good as the non-healthy versions!

What do you do when you have company over but have nothing to serve for breakfast? You make a batch of these overnight cinnamon rolls and this banana bread. My in-laws drove halfway across the country to visit us recently, and we hadn't had an opportunity to go to the grocery store. All we had for breakfast options in the house was a box of cereal and some cereal bars. Not exactly a hostess' dream.

I opened my freezer to see if I had any bananas in there and was relieved to see that I did. While my in-laws went for a coffee run, I whipped up this banana bread. It was done by the time they returned, and they both got to enjoy a slice while it was still warm.

Don't be perplexed by the coconut flour. The original recipe called for oat flour, but since I already had coconut flour in the pantry, I threw that into the batter. Since my batter seemed a little dry, I added a few tablespoons of applesauce in there too.

The banana bread created a beautiful aroma throughout the house. Since my bread used whole wheat and coconut flour, it was slightly drier than its full-fat (and all-purpose flour) counterparts. But it wasn't dry. We all agreed that it was a wonderful banana bread, and nobody would even know that this was healthier than most.

Greek yogurt whole wheat banana bread
  • 1 cup white whole wheat flour (can substitute with all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 Tablespoon cornstarch
  • 1/3 cup coconut flour (can substitute with additional all-purpose or white whole wheat flour)
  • 2-3 mashed ripe bananas (about 1 cup)
  • 1/2 cup vanilla or plain whole milk Greek yogurt
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 5 Tablespoons coconut oil, melted
  • 2 heaping tablespoons honey
  • 2 Tablespoons unsweetened applesauce
  • 1/2 cup brown sugar, lightly packed
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a small bowl, add the flour. Remove one Tablespoon of the flour and put it back in the container. Then add the baking soda, salt, cinnamon, cornstarch and coconut flour.

In a large bowl, mix together the bananas, yogurt, egg, vanilla, coconut oil, honey, brown sugar and applesauce.

Transfer the dry ingredients into the large bowl and fold until no dry streaks remain. Do not overmix the batter.

Transfer the batter into your prepared loaf pan and 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 before serving.

Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It can also be frozen and thawed.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Slightly adapted from Chelsea's Messy Apron


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