Beignets

Am I entitled to eat six beignets after a bike ride to the Farmer’s Market where I picked up bunches of healthy greens and fruits for the week? How about slathered with chocolate almond butter (a variation of the homemade Nutella I posted the other day) and sprinkled with loads of powdered sugar? Oh yeah, that version was outta this world crazy scrumptious! I only thought of the chocolate spread because the last vestiges of it was hanging out in a jar which was sitting on the counter which was right next to where I was deep frying these delectably delicious beignets.

Ever had true New Orleans beignets at Cafe du Monde in downtown Orleans? An experience, for sure. Those delights are light and airy and they literally dump buckets of powdered sugar on top rather than a heavy sprinkling. Oh-so-yummy! Best after you’ve hit the New Orleans night scene and need a snack in the wee hours. Or early in the morning before heading off to see the sights. Works either way. If ever you get the pleasure of experiencing New Orleans, though, make beignets at Cafe du Monde a must. I traveled there well over 10 years ago and still have memories of these deep-fried delights.

As for making your own, way easier than I thought, especially this particular recipe. No big mixer with a dough hook needed. No milk. No evaporated milk.  No buttermilk. (Saw those in numerous other recipes.) No overnight stint in the fridge. Just mix it up in a bowl, cover and refrigerate for an hour, then you are ready to roll, cut, and fry.

Beware, the dough is definitely of the wet variety, meaning it’s quite sticky. Nonetheless, with lots of flour sprinkled all over your rolling surface and roller and on top of the dough, it’s easily workable. A rubber spatula makes getting the sticky dough from bowl to board a breeze, and a pizza cutter makes quick and easy cutting of the dough once it’s all rolled out.

Now for frying, a thermometer is needed. That’s what held me back for so long from making these despite that I’ve had recipes bookmarked for months and months and months. Yes, I have two thermometers (a Thermaworks and a cheapo candy thermometer from the grocery store), but neither is conducive to measuring and regulating the temperature of hot oil in a pan or Dutch oven. Well, yesterday as I wandered the aisles of Frye’s, I stumbled upon the cutest little deep fryer by Cuisinart. So darn irresistible due to its miniature size. Perfect for just us two. Not so perfect if you want to fry up goodies for a large crowd, though.

I really bought it because we’ve been frying the crappie (nice name for a fish, huh?) that hubby caught ages ago on an outdoorsman trip, and he has fond memories of the deep-fried method used to cook the crappie at the ranch where he hunted and fished. So I splurged. Well, at $40 it didn’t seem like a big splurge, so I did it.

And once I did, I knew the beignets were on tap for the following morning!

Beignets are best eaten warm, so fry ‘em up right as you are ready to eat them. The recipe below makes 2 dozen, so I halved it. I think I could also fry up a few and keep the dough in the fridge for later, although for how much longer I’m not sure. I did test out microwaving one for about 20 seconds and it tasted all warm and delish again. Like I said, much better warm than at room temp.

So glad I finally got around to trying these. They are much easier than I thought, so now when I want a weekend treat, these will fit the bill very nicely!

Quite yummy slathered with chocolate hazelnut spread before sprinkling with powdered sugar!

Beignets

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Yield: 2 dozen

INGREDIENTS

• 1 cup water, heated to 110 degrees F (I used hot tap water, which measured about 120 degrees F)
• 3 tbsp. granulated sugar
• 1 tbsp. instant or rapid-rise yeast
• 3 cups (15 ounces) all-purpose flour
• 3/4 tsp. salt
• 2 large eggs
• 2 tbsp. vegetable oil plus 2 quarts for frying
• confectioner’s sugar

DIRECTIONS

1. Place 1 tbsp. granulated sugar and yeast in a large bowl; add water and allow to sit until it gets foamy, about 5 minutes.
2. In another bowl, medium sized, combine the flour, salt, and remaining 2 tbsp. granulated sugar. Set aside.
3. Add eggs and 2 tbsp. oil to the yeast mixture; whisk.
4. Add flour mixture to wet ingredients; stir vigorously with a rubber spatula until dough forms a cohesive but rough ball. Cover with plastic wrap; refrigerate until nearly doubled in size, about 1 hour.
5. Before rolling out dough, set a wire rack inside a rimmed baking sheet. This is where you will place fried beignets to keep them crisp and airy until ready to eat. Now, liberally flour the surface of your counter or rolling surface.
6. Use a rubber spatula to help ease the half the dough from the bowl to the floured surface. Using floured hands, pat the dough into a rough rectangle; flip it to coat with flour (very sticky later if you omit this step). Using a floured rolling pin, roll the dough into a 1/4-inch thick 12”x9” rectangle. Use a pizza wheel to cut the dough into twelve 3-inch squares. Repeat with remaining dough.
7. Add the two quarts of oil to a large Dutch oven, aiming for about 1 1/2 inches of depth. Heat over medium-high heat to 350 degrees F (or, heat oil in a deep fryer). Place beignets in oil so they aren’t too close together, fitting in as many as your frying unit will allow. Fry until golden brown, about 3 minutes total, flipping halfway through frying. Adjust burner to maintain oil temperature between 325-350 degrees F.
8. Use a slotted spoon or spider to transfer golden brown beignets to the wire rack. Immediately and liberally sprinkle beignets with powdered sugar, then promptly eat as these are best served warm. Repeat with remaining dough.

SOURCE: Cook’s Country (from the America’s Test Kitchen folks)

Great Granola (seriously!)

If you have yet to check out the blog thekitchn.com, please do! It’s chock full of fantastic articles, tips, and recipes. In the handful of months since I’ve discovered the site, I have found numerous tips and recipes that have made their way into my kitchen. One of my favorite recipes to grace my files from thekitchn.com is this granola recipe, from granola queen Megan Gordon, owner of Marge Granola. I’ve posted an almond granola recipe before, which I adore. However, this recipe I adore even more because it uses NO SUGAR and NO BUTTER yet still TASTES GREAT! Even better, this recipe provides a template for perfect granola every time. Use your favorite nuts, favorite dried fruits, change the spices–customize it to suit your desires. I’ve played around a lot, and my favorite combo thus far involves almonds and peanuts. The peanuts add a peanut-buttery taste which I love. As for fruits, I’ve used dried blueberries, cranberries, and tart cherries. All are fantastic.

And if you still haven’t tried making homemade granola, try it! It’s easy. It’s fun. It’s customizable. I love my granola with milk, in yogurt, and just plain ol’ by the handful when I need a quick snack. Try it. Let me know what combos you come up with.

Great Granola

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INGREDIENTS

• 3 cups old-fashioned rolled oats (the thick kind, not the quick-cooking style; I buy from bulk bins at Sprouts or Whole Foods)
• 2 – 2 1/2 cups nuts and seeds (if nuts are already roasted, add them after baking to avoid burning them) (you can use almonds, pecans, walnuts, peanuts, cashews, pistachios, hazelnuts, sunflower seeds, sesame seeds, pumpkin seeds…whatever you like!)
• 1 1/2 tsp. kosher salt
• 1/4 tsp. cinnamon
• 1/2 tsp. cardamom
• 1/2 cup oil, such as olive oil
• 1/2 cup + 1 tbsp. liquid sweetener, such as honey or maple syrup
• 3/4 tsp. vanilla
• 3/4 cups dried fruits, chopped (add dried fruits after baking; however, if using coconut flakes, add them during the last 15 minutes of baking)

DIRECTIONS

1. Preheat oven to 350 degrees F. Line a half-sheet pan (18 inces X 13 inches) with parchment paper (definitely use the paper; otherwise, you will have a tough time removing the baked granola from the pan).
2. In a large bowl, stir together oats as well as untoasted nuts and seeds. Add salt, cinnamon, and cardamom; stir thoroughly to avoid any clumping of dry ingredients. FYI: definitely use the salt; don’t omit it. Salt enhances the flavor of the granola.
3. In a separate bowl, mix together oil, sweetener, and vanilla. (I used honey for the sweetener, and since it is so thick, I microwaved it for about 45 seconds to liquify it a bit; this made pouring and mixing it into oats far easier!) Mix liquids with oats and nuts; stir to combine and coat all oats/nuts.
4. Spread the granola onto a half-sheet pan that is covered in parchment paper. Bake for about 40 minutes at 350 degrees F until granola is light brown and toasty. Stir every 15 minutes or so for an even color and to make sure the granola cooks evenly.  FOR CHUNKY GRANOLA: Instead of stirring granola every 15 minutes during baking, pat the wet mixture into the baking sheet with a spatula and don’t stir at all during baking. After it has cooled and dried, break into chunks.
5. Remove from oven; add dried fruits and any roasted nuts at this point, stirring to combine.
6. Allow to cool before eating. The granola will continue to cook somewhat during this cooling process. It will also firm up and dry out, so if it seems on the wet side, don’t worry.
7. Store in an airtight container for 7-10 days (though I’ve stored it for 2-3 weeks and it tasted just fine). Alternatively, you can store granola in the refrigerator for even longer.

Yield: about 6 cups granola

SOURCE: The Kitchn

Post shared on The Praire Homestead Weekly Barn Hop

Cinnamon Buns with Maple Icing

Stuffy nose. Swollen sinuses. Pulsing headache. Fever. Chills. Ugh. That’s been my life for the past 6 days and the end feels nowhere in sight. I just want to feel better!!! I haven’t had energy to do much. No cooking. No baking. Much reduced blogging. As a matter of fact, the only reason the banana oatmeal chocolate chip cookies got posted the other day is because I had already written that one a couple weeks ago. And this post was already written, too–I had forgotten about it. So, enough whining about my flu woes. Let me get to the recipe and give you some goodness.

The maple icing of these cinnamon buns caught my attention when I saw Ree Drummond make this on her cooking show, The Pioneer Woman, about a year ago. However, I rarely make cinnamon buns because of the time involved. Usually when winter sets in, though, I crave the comfort of warm, gooey buns. Winter in Southern California means temperate weather, for the most part, so we don’t really get a hardcore winter here. I was on winter break from teaching, though, and awoke one day to dreary, rainy weather. Perfect cinnamon bun morning!

The recipe is easy enough but still takes time. Compared to the Cinnamon Cream Cheese Rolls I made last year, these are just okay, in my opinion. They taste fine enough, but the cream cheese dough of the other recipe creates a more flavorful and tender dough.

The icing on this recipe, I must say, ranks high in flavor. When you add both coffee and maple flavoring to the icing, the flavor factor has to skyrocket–how can it not?! And don’t be afraid to drench these babies in the icing. You’ll regret it if you don’t.

The yeast didn’t proof properly for me (tends to be hit or miss when I bake, truthfully), so I popped the pot with the dough during its rising time into an oven that I had briefly heated up. Although it didn’t appear to help a whole heckuva lot, I proceeded with rolling the dough anyway. That’s why you see a ton of rolls in the pan. Normally, you’d squeeze 7-9 buns in a round pan. I figured we’d just have mini buns if they cooked up correctly, which they did–yay!

I do like that this dough can be made then stored in the fridge for several days. I only baked up half the dough and saved the rest for a few days later.

Cinnamon Buns with Maple Icing

INGREDIENTS

Dough

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 package (2 1/2 tsp.) active dry yeast
• 4 cups + 1/2 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tbsp. salt

Filling

• 4 tbsp. butter, melted
• 1/2 cup sugar
• 2 tbsp. packed brown sugar (light or dark)
• 1 tbsp. cinnamon
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 1/2 cup chopped pecans (or walnuts), optional

Maple Icing

• 2-3 cups powdered sugar
• 1/4 cup milk (or buttermilk)
• 2 tbsp. melted butter
• 2 tbsp. brewed coffee (I used 1/2 tsp. instant espresso)
• 1 tbsp. hot water
• 1 tsp. maple flavoring
• pinch of salt

DIRECTIONS

1. For the dough: Heat milk, oil, and sugar in large saucepan over medium heat to just below a boil (that’s called scalding). Set aside and cool until warm, about 30-60 minutes.
2. Once the milk/oil/sugar mixture cools to lukewarm, sprinkle the yeast on top and let it sit on the milk for one minute.
3. Add 4 cups flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for one hour for dough to rise.
4. After one hour, remove the towel; add the baking powder, baking soda, salt, and the remaining 1/2 cup of flour. Stir thoroughly to combine.
5. Dough can be used right away, but it will be sticky at this point. Or, refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Dough is much easier to work with when it has been chilled for at least an hour or so.)
6. When ready to assemble rolls, preheat oven to 400 degrees F.
7. To assemble rolls: remove half the dough from the bowl. On a generously floured baking surface, roll the dough into a large rectangle, about 10 X 15 inches.
8. For filling, use a pastry brush to evenly spread about 2 tbsp. melted butter over the rolled out dough.
9. Whisk together the sugars, cinnamon, salt, and cloves. Generously sprinkle 4-5 tbsp. of the dry ingredients over the butter.
10. Then sprinkle 4-5 tbsp. of chopped nuts, if using.
11. Beginning at the long end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, careful to keep the roll tight. Use a think spatula or baker’s blade to help lift any dough that stubbornly sticks to the rolling surface. Don’t fret if filling oozes out a bit. When you reach the end, pinch the seam together and flip the roll so the seam is face down.
12. Slip a cutting board underneath the roll and with a sharp knife, make 1-inch slices. One rolled log of dough will produce 20-25 slices (or cinnamon rolls).
13. Pour 1-2 tbsp. of melted butter into the baking pan and swirl to coat. Place the sliced rolls in the pans, careful to not overcrowd. Each pan should hold 7-9 rolls.
14. Cover pans with kitchen towel and set aside to rise for 20-30 minutes before baking.
15. Bake for 15-18 minutes, until light golden brown.
16. During baking, mix the icing. In a large bowl, whisk together powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Add more wet or dry ingredients if you need to thin or thicken the icing or adjust the flavor. Icing should be thick yet pourable.
17. Remove pans from oven. Immediately drizzle icing over the top, making sure to get it all around the edges and over the top.

YIELD: about 7 pans of rolls with 7-9 rolls per pan; or 20-25 slices per log & you’ll get two logs following the recipe. IF I CUT THIS RECIPE IN HALF, I SHOULD GET ABOUT 2 DOZEN ROLLS.

SOURCE: The Pioneer Woman

Banana Bread

I have a banana bread recipe that I had used for years…got it from my trusty first-ever cookbook: Betty Crocker, the 1982 edition. However, I switched over to my friend’s recipe that she got from her Home Ec cooking class back in high school, about 40 years ago.

In the summer when she and I are free from teaching, we meet weekly for marathon scrapbooking and cardmaking days, alternating between her house and mine. Often when we meet at her house, she bakes this banana bread. Hers comes out lighter than the Betty Crocker recipe I’ve used, so years ago I asked her to share it with me. I now turn to this bread recipe when I have bananas sitting on the counter growing overly ripe.

I haven’t made banana bread in ages, though. I’ve taken to freezing extra bananas and using them in smoothies instead, but with the colder weather, I felt a need to bake some comfort food, and for me, banana bread falls into the comfort category.

Banana Bread

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INGREDIENTS

• 1 3/4 cups (7.88 ounces) unbleached, all-purpose flour (I swapped 1/4 cup whole wheat this time)
• 2/3 cup granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 1/3 cup oil
• 1 cup mashed bananas (about 2 whole bananas)
• 1/2 – 1 cup chopped nuts, optional

DIRECTIONS

1. Grease a loaf pan; set aside. (I use shortening for greasing.)
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Slightly beat eggs, then add eggs, oil, and bananas to flour mixture. Mix thoroughly (I use a fork to mix).
4. Transfer batter to greased loaf pan; bake at 350 degrees F for one hour.

SOURCE: my dear friend Marion, from her high school Home Ec cooking class back in the 1970’s

Baked Oatmeal with Apples & Cranberries

Last weekend I had one Granny Smith apple languishing in the fruit bowl, and all week long I had envisioned using it in a variation of a baked oatmeal dish I love to eat on leisurely weekends.

Along came the weekend and I began to scour the cupboards for additions to the concoction brewing in my mind. First, though, I wanted more apples but didn’t want a trip to the market. Oddly, our June-bearing apple tree has ever-so-slowly been ripening several apples which had germinated during the late fall heatwave (thank you bumble bees), so I picked a couple even though they hadn’t come to complete fruition yet (meaning they were miniscule in size and thwarted by the recent cold weather).

What pairs well with apples? Cranberries! And I happened to have some dried cranberries leftover from the holiday Macadamia Butter Cookies. Perfect.

Digging around in the freezer, I spotted a bag of forgotten flaxseed. Why not toss some into the oat mix?

Looking for nuts, I found a handful of sliced almonds that I had intended to use in a cookie recipe but never got around to making. And then I spotted a bag of turbinado sugar hiding in the pantry. Well, I decided to toss them all into the mix.

And what a yummy mix this dish turned out to be. First of all, it makes the house smell heavenly with the aroma of apples and cinnamon. Second, baked apples with tart cranberries and crunchy nuts just feels so deliciously luscious on a weekend morning when I get to hang out in my pajamas and not rush off to work. Perfect weekend breakfast fare. And the leftovers? Heated up, they make a hearty and warm breakfast for those very early work mornings when I’m out of the house before dawn to get to work and attack a stack of student essays, made all the more bearable with a belly full and warm.

Mind you, this can be made with simply apples and whatever other fruit you want to pair with apples. Use nuts (or not)–whatever kind you have on hand. The dish is very adaptable to suit your tastes and what you have on hand. Whatever you combine, I’m sure it will taste absolutely scrumptious.

Baked Oatmeal with Apples & Cranberries

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INGREDIENTS

• 2 small apples or 1 large, peeled and sliced into 1/4-inch thick pieces (I used a combo of the tart Granny Smith and a sweeter, firm apple like Fuji)
• 1/2 cup chopped walnuts or pecans, lightly toasted, divided (I used 1/4 cup chopped pecans in the baked oatmeal and then used 1/4 cup sliced almonds to sprinkle on top)
• 1/4 + 1 tbsp. cup dried cranberries, divided (or use other dried fruit, such as blueberries or tart cherries)
• 1 cup old-fashioned rolled oats (the thicker kind rather than the thin instant oats; I buy mine from the bulk bins at Sprouts or Whole Foods)
• 1 tbsp. flaxseed (optional)
• 1/2 tsp baking powder
• 1 3/4 tsp. apple spice mix (1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp allspice), divided
• pinch of salt
• 2 tbsp. unsalted butter, melted and slightly cooled
• 1/4 cup maple syrup, regular syrup, or honey (maple gives best flavor)
• 1 cup milk
• 1 large egg, lightly beaten
• 1 tsp. vanilla extract
• 1 tsp. turbinado sugar (optional)

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Melt butter and allow it to cool while mixing rest of ingredients.
3. Peel, core, and slice apples. Mix with 1 tsp. of the cinnamon or apple spice. Spread evenly over the bottom of a 7 x 11 baking dish or a 1 1/2 quart casserole dish.
4. Sprinkle 1/4 cup of the nuts and 1/4 cup of the cranberries over the apples.
5. In a medium bowl, combine oats, flaxseed, baking powder, remaining 3/4 tsp. apple spice mix, and salt. Sprinkle the oat mixture in an even layer over the apples/cranberries/nuts.
6. To the melted and cooled butter, add the syrup (or honey), milk, egg, and vanilla. Stir with a fork to combine. Pour evenly over the oats.
7. Sprinkle with remaining 1/4 cup nuts, 1 tbsp. cranberries, and 1 tsp. turnbinado sugar (optional but it adds a heavenly light sweet and crunchy touch).
8. Bake 35-40 minutes, until the top is browned and the oats have set. Allow to cool for 10 minutes before serving.

SOURCE: adapted from Baked Oatmeal post

Cauliflower Frittata

Yep, another cauliflower recipe (and more comin’!). When the garden provides, I accept the challenge of finding creative ways to eat up the harvest. Actually, I’m grateful for both the opportunity to grow our own foods and for the chance to play in the kitchen and expand my skills. And I’m grateful to live in Southern California where the climate is temperate enough to grow veggies throughout the fall and winter seasons.

As I sat in the living room early one morning pondering what to make for breakfast and thinking about the head of cauliflower waiting in the fridge, it crossed my mind that cauliflower would probably work in a frittata. We’ve loved the other frittatas I’ve made thus far (Ham, Mushroom, & Asparagus Frittata and Zucchini Frittata), so we’d probably enjoy a cauliflower version. Off to the internet to search for a recipe, then. Since this recipe called for thyme, which I had already discovered worked well in a cauliflower gratin I had made, I opted to experiment with this one.

So glad I did. Definitely a keeper. Loaded with chunks of cauliflower and flavored with garlic and thyme, this frittata lightly dances on the taste buds. Even better, the top is garnished with bread crumbs for a hearty crunch and sprinkled with Parmesan for tang; so many flavors playfully come together for a delightful breakfast fare.

In the following couple of days, I ate the leftovers and was struck by how meaty the chunks of cauliflower taste in this particular frittata. Just thought I’d toss that tidbit in for you :  )

Cauliflower Frittata

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INGREDIENTS

• 3 tbsp. unsalted butter, divided
• 1 tbsp. extra-virgin olive oil
• 1/2 medium head of cauliflower cut into 1-inch florets (how to cut cauliflower)
• sea salt (I used Himalayan Pink Saltinstead)
• 1 medium onion, halved and thinly sliced (I finely chopped my onion)
• 3 small cloves garlic, thinly sliced (or minced)
• 10 large eggs, at room temperature, slightly beaten
• 2 tbsp. dry bread crumbs
• 2 tsp. fresh thyme leaves (or 1 tsp. dried)
• 1/4 – 1/2 cups freshly grated Parmesan

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a 10-inch, nonstick, oven-proof skillet (I used cast iron), melt 1 tbsp. of the butter in the olive oil. Add the cauliflower florets, season with salt, and cook over high heat without stirring until golden brown on the bottom, about 2 minutes.
3. Toss the florets in the pan and continue to cook until golden brown all over and just tender, about 3 minutes longer.
4. Add the onion and 1 tbsp. of the butter; cook, stirring occasionally, until the onion softens, about 3 minutes.
5. Reduce the heat to moderate, add the garlic, and cook until is softens, about 1 minute longer. Add the remaining 1 tbsp. of butter and swirl the pan to melt it.
6. Meanwhile, in a large bowl, whisk the eggs with 3/4 tsp. of salt.
7. Pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is set, about 2 minutes. Using a rubber spatula, lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. (I had to lift the edges a few times to allow uncooked eggs to seep underneath.)
8. Sprinkle the bread crumbs and thyme over the frittata and bake in the oven until is it just set, about 3 minutes longer.
9. Remove from oven and sprinkle the frittata with freshly grated Parmesan cheese. Slide it onto a work surface or platter and cut the frittata into wedges and serve warm or at room temperature.

SOURCE: adapted from Food and Wine

Chocolate Cinnamon Fantails

I remember two things about New Year’s Day from my youth: First, the family loved to sit around on New Year’s morning and watch the Rose Parade. Second, my mom used to warn me that whatever I did on New Year’s Day would set the trend for the rest of the year. Although I know that her warning simply reflects an old European wive’s tale, it crosses my mind every New Year’s and makes me think about how I spend my day.

So, if the old wive’s tale holds any stock, January 1st determined that my year thus far is comprised of recuperating (still) from a sinus infection and awakening in the middle of the night (2 a.m. to be exact) and not able to fall back asleep for a couple hours. Does that mean, then, that my year will be filled with sickness and insomnia?! Yikes!

Well, at least I used that early early morning time to have a bowl of granola with milk and to read a few pages of a novel.

And later in the morning, I spent some time playing in the kitchen to create a New Year’s  morning treat. Uh oh, does that mean I’ll be eating sweets all year, too? So be it :  )

Using leftover dough and spice filling from cinnamon rolls I made the other day, I modified several recipes (Cinnamon Cream Cheese Rolls and Cinnamon Pull-Apart Bread and a few from other blogs) to create these delightfully scrumptious Chocolate Cinnamon Fantails.

I could eat these darn delicious treats all year long if my mom’s old wive’s tale holds any truth :  )

Chocolate Cinnamon Fantails

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Note: The dough can be in advance and stored in the refrigerator for about 3 days. It is much more pliable to work with after refrigeration; plus, it’s handy to have the dough ready to go in the morning. I suggest doubling the batch.

INGREDIENTS

Dough

1 cup whole milk

1/4 cup vegetable oil

1/4 cup granulated sugar

1 1/4 tsp. active dry yeast

2 cups + 1/4 cup unbleached all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

Filling

• 8 ounces bittersweet chocolate (I used Ghriadelli’s chips)
• 1/4 cup sugar
• 1/2 tbsp. cinnamon
• 1/4 tsp. salt
• pinch ground cloves
• 3 tbsp. unsalted butter, room temperature

DIRECTIONS

1. For the dough: Heat milk, oil, and sugar in large saucepan over medium heat to just below a boil (that’s called scalding). Set aside and cool until warm, about 30-60 minutes.
2. Once the milk/oil/sugar mixture cools to lukewarm, sprinkle the yeast on top and let it sit on the milk for one minute.
3. Add 2 cups flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for one hour for dough to rise.
4. After one hour, remove the towel; add the baking powder, baking soda, salt, and the remaining 1/4 cup of flour. Stir thoroughly to combine.
5. Dough can be used right away, but it will be sticky at this point. Or, refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Dough is much easier to work with when it has been chilled for at least an hour or so.)
6. For filling: In a food processor, combine chocolate chips, sugar, cinnamon, salt, and cloves; pulse until chocolate is chopped into small, coarse pieces.
7. Cut butter into small pieces, about 1/2 inch squares. Place in food processor and pulse until it is mixed in with chocolate, sugar, and spices.
8. To assemble rolls: When ready to assemble rolls, preheat oven to 350 degrees F. Grease the wells of cupcake tins.
9. On a generously floured baking surface, roll the dough into a large rectangle, about 14 X 18 inches (my dough was about 1/8 inch thick). I find it easiest to roll from the center toward the ends.
10. Distribute filling mixture evenly onto rolled-out dough. Use your hands to press filling into dough, or cover with plastic wrap and gently roll over it with the rolling pin.
11. Use a pizza cutter (easiest method) or knife to slice dough into 2 inch strips (either direction works). Stack 2-3 strips, then cut into 2 inch pieces again.
12. Stack about 6-7 squares, turning last one so chocolate mixture faces downward. Place stacks into greased wells of cupcake tins.
13. Bake at 350 degrees F for 20-25 minutes, until golden brown on top. Cool slightly, then remove from pan and serve.

Yield: about 10-12 fantails, depending on how many slices you stack to make each one

SOURCES: adapted from & inspired by The Pioneer Woman, Joy the Baker, Brown-Eyed Baker, Naturally Ella, and Annie’s Eats via Smitten Kitchen

Green Apple Porridge

Green Apple Porridge.

But wait…this isn’t porridge! Why did the video clip call chopped apples, figs, and almonds “porridge”? It has no oats in it. It requires no boiling.

Nonetheless, the combo of ingredients and flavors sounded appealing, so I tried it.

And I liked it.

A lot.

So much that I’ve made this for breakfast a zillion times already this summer.

It’s quick. It’s simple. It’s tasty as all heck.

It has crispy, tangy apples. It has chewy, sweet figs. It has nutty, crunchy almonds.

It has the tang of lemon, a hint of ginger, and the health benefits of flax seeds (or swap out for sesame seeds as I did a few times).

I’m ultra excited about this discovery. I can easily whip this up for quick breakfasts when I return to work after summer. It will even make a great mid-morning snack when hunger pains strike between teaching classes.

So here’s how I found it: I opened up my email and got distracted, as per usual, by the many news items scrolling on the screen. The title “Green Apple Porridge” caught my attention. I watched the video with Adina Niemerow, who has had a book published titled Super Cleanse: Detox Your Body for Long-Lasting Health and Beauty. Intrigued by her porridge recipe and the thought of foods cleansing my insides (an “intestinal broom,” as Niemerow calls it), I bought her book. I have tried the one day cleanse, which surprisingly kept my hunger satiated all day and gave me a boost in energy and mental clarity. And the one-day cleanse recipes satisfied my palate so much that I’ve eaten some of them numerous times this summer…in addition to a few other recipes from the collection. So, consider her book. But definitely try this breakfast porridge!

Green Apple Porridge

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INGREDIENTS

• 2 green apples, cored, peeled, and chopped into large dice (or apple of your choice)
• 1/4 cups almonds, soaked overnight (they will still be crunchy; soaking makes them easier to digest and is called “sprouting”)
• 2 black mission figs (I buy them dried from the bulk food bins at Whole Foods and actually use 5-6)
• 1 tbsp. flax seeds (also from the bulk food bins; I’ve also used toasted sesame seeds)
• 1/4 tsp. fresh ginger, peeled and finely minced (I keep hunks of peeled ginger in the freezer and I grate it with a zester)
• pinch of HImalayan or Celtic sea salt (the Himalayan salt it outta this world delicious–I’m in love with it this summer)
• squeeze of lemon juice

DIRECTIONS

Process all ingredients in a food processor with the S-blade until mixed and apples are chopped up a bit more. Spoon into a bowl and enjoy. Alternatively, if you don’t have a food processor, just chop the apples into fine dice and mix all ingredients with a spoon.

Yield: serves two…or pack into a sealed container and have breakfast for two days

SOURCE: Super Cleanse by Adina Niemerow (or watch video)

Zucchini Frittata

It never ceases to amaze me how zucchini plants just keep on producing. I’ve tended our plant faithfully this summer, trimming off about 1/3 of the humongous leaves every week or so. In return, the plant has extended its main stem and is now quite long, shooting off a continuous supply of squash.

As per usual, I’ve had to find a variety of ways to enjoy the summer produce. A new dish I’ve tried, zucchini frittata, includes slices of zucchini slightly sauteed and then enveloped in eggs along with some savory spices and sharp cheese. We’ve enjoyed this several times already this squash season.

Zucchini Frittata

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INGREDIENTS

• 1 pound of zucchini, thinly sliced
• 6-8 large eggs, beaten
• 1/2 cup Pecorino Romano cheese, grated (or any cheese of choice)
• 1/4 cup sliced or diced shallots (green onions or red onions could work, too)
• 2 tbsp. olive oil
• 2 tbsp. fresh basil, chopped
• 1 tbsp. butter
• 1/2 tsp. salt
• 1/4 tsp. pepper

DIRECTIONS

1. Adjust oven rack to upper-middle position, about 5 inches from broiler. Preheat oven to broil setting.
2. In a medium bowl, whisk eggs. Add salt and pepper, grated cheese, and chopped basil, stirring to mix. Set aside.
3. In a 12-inch non-stick, oven safe saute pan, heat oil over medium heat until shimmering. Add shallots and saute until soft, about 2 minutes.
4. Add 1 tbsp. butter, then add zucchini and cook, stirring occasionally, until tender, about 7-10 minutes.
5. Pour egg mixture into pan. Cook, using spatula to  stir and scrape bottom of skillet until large curds begin to form and spatula leaves wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
6. Slide skillet under broiler; broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes. When cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

SOURCES: inspired by Orangette; frittata cooking tips from Cooks Illustrated

Other Zucchini Recipes:

Zucchini and Carrot Slaw with Asian Dressing

Grilled Zucchini Greek Salad

Stuffed Zucchini in Tomato Sauce

Zucchini Melt

Lemon Rosemary Zucchini Muffins

Zucchini Cheese Bread

Savory Zucchini Fries

Chocolate Zucchini Cake

Homemade Yogurt

Who knew yogurt was so easy to make? Just heat up milk to 180 degrees F, cool it down to 110-120 degrees, mix in a couple teaspoons of yogurt, stick it in a warm place for 8-12 hours, strain out the whey, and you have yogurt. I was tickled pink when I discovered that it is so easy to make. I had to try it. And I’ve tried it again…and again…and again..

Not only is it super easy to make yogurt, but it tastes far creamier and smoother than the packaged stuff at the store that is loaded with preservatives and who knows what else.

I’ve read that you can use the spectrum from whole milk to nonfat. I’ve only used whole milk. Bonus: I’ll never have to throw milk away that is past its due date because now I can just turn it into yogurt.

Once the yogurt reaches a gelatinous stage (after the 8-12 hour period), you need to strain the whey (the liquid) to the consistency you desire. I like thick Greek-style yogurt, so I let mine strain a lot. I’ll post soon about ways to use the whey. By the way, I take 3 coffee filters and overlap them to cover my strainer, then I spoon the yogurt in to strain it. I tried it once without the filters and the yogurt just strained right on through with the whey. Some people say this is a messy method. I find that my yogurt slides right off the filters, no problem and very little mess.

You can mix in vanilla when it is done straining to add some flavor. I haven’t tried that, though. I like the tangy flavor of the yogurt as is.

My favorite way to eat yogurt is with sliced strawberries and sprinkled with granola. I’ve taken to drizzling a bit of honey over it lately, and that adds a touch of sweetness to counterbalance the tang of the yogurt.

If you like fruit mix-in yogurts, consider making your own mixes. Annie of Annie’s Eats has a great post with some recipes she has created (link listed below).

How else can you use yogurt? Try making panna cotta. Try frozen yogurt. Try tzatziki. Some baked goods call for yogurt, too.

However, I love to just spoon mouthfuls of it along with some freshly sliced sweet strawberries.

As far as equipment goes, you will need a thermometer to make sure you have the temps correct. I have an effective and reasonably-priced digital thermometer. Other than that, a pan, a bowl, a towel and an oven are needed. Oven? Yes, that is the warm place you keep the yogurt for several hours while the bowl is covered and wrapped in a towel. I always mix my yogurt in the evenings and then let it sit in the oven overnight. I still feel hesitant about having a towel in my oven all night, but so far so good. Oh, you need a fine-mesh sieve, too.

I have read about other methods for keeping the yogurt warm, such as keeping it in an ice cooler along with some jars of hot water. I’ll provide some links to sites I read to learn about making yogurt so you can read up on the various methods.

In my yogurt journeys, I do fine with the heating/cooling part. A couple times I’ve forgotten to add the teaspoons of yogurt with live cultures, needed to inoculate the milk. Once, I had popped the bowl of milk into the oven for about a half hour when I remembered I had forgotten that step. I simply added the yogurt at that point and all turned out well.

Another time, I left the bowl in the oven for the 12-hour period, took it out, and it was still just milk. Then it dawned on me that I had forgotten the spoonful-of-yogurt step. Argh! So I experimented: I added the yogurt and popped it back into the oven for another 12 hours. And it worked! It turned into yogurt.

I’ll post the process below, but I highly recommend you check out the posts listed, for they offer some step-by-step pictures as well as a video and tons of other useful information:

SOURCES:

Annie’s Eats–great pics to show you the steps

Salad in a Jar–video & several posts about making yogurt

Food in Jars–how to use cooler to make yogurt

Annie’s Eats–fruit mix-in recipes

Homemade Yogurt

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INGREDIENTS

• 2 quarts of milk (any type)
• 2 tsp. plain yogurt

DIRECTIONS

1. Heat milk in a saucepan over medium-high heat, stirring occasionally, until temperature reaches 180 degrees F (you can also microwave the milk in a bowl  instead; I’ve used both methods).
2. Remove pan from heat; set aside and allow to cool, stirring occasionally, until the temperature has dropped to 110-120 degrees F. (This temperature allows the bacterial cultures to transform into yogurt; too hot = death of cultures while too low = improper incubation.)
3. Transfer milk to a ceramic or glass bowl and stir in 2 teaspoons of plain yogurt, but make sure the yogurt lists live cultures as an ingredient.
4. Preheat the oven to any temperature, then shut it off after one minute. This serves to warm the oven, eliminating any chill air. Turn the oven light on, and keep it on for the duration of the incubation process; it helps keep the oven air warm. Cover the dish and wrap the covered bowl in a thick towel (I use a bath towel). Close the oven and let the mixture incubate in the oven for 8-12 hours.
5. Place a fine-mesh sieve over a large bowl; line it with a thick paper towel, coffee filters, or cheesecloth. Spoon the yogurt into the sieve, place the straining set up in the refrigerator, and strain until most of the liquid (the whey) has drained from the yogurt. Either discard the whey or save it for other uses.
6. Place the yogurt in a storage container, whisk to smooth it out, and store in the refrigerator (you can add a tablespoon of vanilla at this point if you desire). I’ve kept my yogurt refrigerated for up to two weeks, and I’ve also used it as a starter for the next batch of yogurt.

Yield: 3-4 cups