Cinnamon Crumb Coffee Cake

First, let me just wish prayers, well wishes and safety to everyone in Texas, Florida, Puerto Rico, the Caribbean and everywhere else that are being affected by these terrible hurricanes.

Second, today’s post is about doing things that I haven’t done for a while.

I haven’t traveled very far for a long time. The last time I was on a plane was when we made the cross-country move to California, almost exactly a year ago. Since then I’ve pretty much stayed on the west side. But that’s about to change.

By the time you guys read this post, I’ll have already hopped a Red Eye flight and arrived back in the Mitten for a visit, for the first time in a full year.

Apart from the fact that I cannot believe a full year has passed so quickly since the move, it’s going to be good to get back in my hometown to see my family again. We’re fortunate to live in a time where technology like Hangouts, Facetime and Messenger exists and I can video chat with them, but it’s not the same as in-person contact. The huge distance factor creates this feeling where you it’s like you’re out there in a kind of ‘bubble’ where you’re apart from other things that are going on.

I’m looking forward to taking a brief pause in the everyday routine and get back to something that I’ve been away from for a while. Sometimes it takes actually revisiting a memory, place or person to make you realize how much you missed them. That’s certainly the case with my going back to the hometown, and it’s also the case with today’s recipe.

Cause y’know, I can find a way to make just about anything link back to my food. It’s kinda what I ‘do’.

Before I baked the recipe and wrote this post I really can’t remember the last time I ate coffee cake. And I did try to remember. It’s not likely that I can forget food that I ate and really enjoyed so the chances are, I either haven’t had coffee cake in close to a decade, or if I did, it was so Godawful that I’ve subconsciously blocked it out of my memory.

(And if it was awful, I’m choosing to just not count it as something I actually ate. Therefore, the calories I wasted by eating it don’t exist. Cause, I do what I want,)

One thing I can promise is that I’m not going to be able to forget eating this cake. Nor do I want to.

The sour cream inside the batter makes the cake soft, with a moist crumb that (unlike a lot of run-the-mill coffee cakes) isn’t overly dry and crumbly. A ribbon of brown sugary goodness runs through the middle. Then on top is my personal favorite: the buttery cinnamon sugar streusel topping that when baked, forms an almost crunchy texture contrast to the softness of the cake. And because I just don’t ever know when to quit, I topped all of it off with a smooth powdered sugar icing drizzle.

If you’re like me and it’s been a long time since you had coffee cake, do yourself a favor and let this be the recipe that makes you go back to it and remember why you love it so much in the first place.

Linking this up to this week’s Fiesta Friday #188, co-hosted this week by Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life.

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Cinnamon Crumb Coffee Cake

Recipe Adapted from King Arthur Flour

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Ingredients

For Cake

  • 8 tablespoons (1 stick)
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

 

For Filling

  • 1 cup light or dark brown sugar
  • 1 1/2 tablespoons ground cinnamon

For Streusel Topping

  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For Icing

  • 1 cup powdered sugar
  • 2-3 tablespoons milk

 

 

Directions

Preheat oven to 350°. Grease and flour a 9 or 10 inch tube pan and set aside.

In a small bowl, combine the ingredients for the filling. Set aside. In another small bowl, set aside the ingredients for the streusel topping. Set aside.

In a large bowl of a standing mixer (or using a handheld one) cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the sour cream and vanilla extract.

In a medium size bowl whisk together the flour, baking soda, salt and baking powder with a fork. Slowly fold in the dry ingredients into the wet. Place half of the batter into the bottom of the tube pan, using a spatula to spread it out.

Sprinkle the filling over the batter, then pour the rest of the batter on top of it. Use a butter knife to gently swirl the filling throughout the batter. Sprinkle the topping over the batter until completely covered.

Bake for 40-45 minutes in the oven, until a toothpick/tester inserted in the center comes out clean. Remove cake from oven, allow to cool in pan for about 20 minutes, then turn out and allow to cool completely on a wire rack.

Sweet Cornmeal Scones

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Smoked paprika. Onion powder. Worcestershire sauce.  Hoisin sauce. Onion soup mix.

This seems like a random list, I know. But in my private little world of cooking and baking, it totally makes sense.

There are certain ingredients that I have a slight obsession with. If you’re a cook, you’ll know what I mean. No matter what, you always have to have them in your house/kitchen. You search for excuses to put them to use. You’ll swap them in recipes that don’t necessarily call for them, because YOU know from experience that they serve their own unique purpose. I’ve certainly found that to be the case for me with the above mentioned ingredients.

I used to think paprika was pointless. It gave dishes a reddish hue but I never could distinguish a prominent flavor in regular paprika. I still can’t. But the day I discovered smoked paprika? Whooooo. I was hooked. The earthy smokiness is a flavor that will work with just about ANY savory dish, especially Latin and Middle Eastern ones. I freely admit to dumping entire tablespoonfuls of smoked paprika in braises and spice rubs. The tastebuds of the people I’m feeding always thank me later–and if you start using it generously in your food I promise that the tastebuds of the people you feed will thank you as well.

I’m gonna keep it 100 with you guys: I depend on onion powder in seasoning my food even more than I do salt and pepper. Yes. It’s that serious. I’m really sitting here trying to think if there is ANY savory dish that I make where I don’t use onion powder…….yeah, no. There’s not, and that’s because onion powder makes everything taste better. Worcestershire sauce and Hoisin sauce kinda go hand in hand. If you’re making a beef or pork dish and you want to add a deeper, richer layer of flavor to your sauce, then I highly recommend you keep them handy. A tablespoon of hoisin  and few shakes of Worcestershire sauce in a beef stew will REALLY give it that extra boost: trust me on this. lastly, If you think you’re really bad at making gravy–or you’re not bad at it, but you need to make some fast in a pinch, then using dry onion soup mix combined with beef broth is a quick & easy way to get good results.

I left one ingredient off that list on purpose, because it’s largely centered on today’s recipe.  Here’s the thing, guys: I have a slight obsession with cornmeal. I love it. I search for ways to put the stuff in everything, in both sweet and savory applications. I’ve shared two cornbread recipes on the blog already (my grandma’s recipe included which is made of more cornmeal than flour). The fried chicken recipe I shared a few weeks ago was posted alongside a recipe for biscuits that had cornmeal in them. I’ve made several yeast breads that have cornmeal in the dough–heck, I just made one yesterday that I’ll be sharing soon. There’s even a cookie recipe I tried with cornmeal that I really liked. I even sometimes put a sprinkle of cornmeal in my stews, chilis or braises to both thicken the liquid, and give it a subtle corny flavor.

And now, just when you thought there couldn’t possibly be yet another cornmeal recipe I could throw at y’all, here I am… throwing another cornmeal recipe at you.

You only have to take a brief glance at the Recipe Index to figure out that I’m kinda fond of scones.Every so often I get a crazy craving for one that I just have to appease, whether it means finding a coffee shop with a good selection or just making them myself. This time, I went with the latter and decided to see what would happen if I made my favored breakfast pastry with one of my favored ingredients.

This is what happened, and I gotta say: I like it. Cornmeal does admittedly add a coarser, grittier texture to ANY dough you make so if you’re searching for a light and fluffy scone, this may not be the one for you. However, these still do have layers and a flakiness to them that I think the cornmeal adds an interesting and different texture to. They’re somehow flaky and bready at the same time. Flavor-wise, you taste the sweetness from the light brown sugar then the subtle sweetness of the corn-y flavor and somehow, the two just really work together. Oh, and did I mention these were made even better smeared with butter and jam? Cause they were.

Sharing at Fiesta Friday #184, co-hosted this week by Petra @ Food Eat Love and Jhuls @ The Not So Creative Cook.

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Sweet Cornmeal Scones

Recipe Adapted from Food.com

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, frozen, plus more for brushing
  • 3/4 cup buttermilk, plus more as needed
  • Turbinado sugar for sprinkling, optional

 

Directions

Preheat the oven to 400°. In a large bowl, combine the flour, cornmeal salt, baking powder, baking soda and brown sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the scones to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to divide the rectangle in half, then divide the halves into thirds or fourths squares (depending on what size scones you want).

Line a sheet pan with parchment paper and place the cut scones on it. Freeze them for about 30 minutes. In the meantime, fill a shallow pan with water and place it on the bottom rack of the oven.

Brush the scones with melted butter and the turbinado sugar, then bake in the oven on the middle rack for about 15-20 minutes, until they’re golden brown on top. Remove from oven to a wire rack. Serve warm, spread with butter or jam.

 

Curried Pumpkin and Ginger Scones

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I remember the first time I tried coffee. I hated it.

I’d been wanting to for a long time. My dad would drink a French Vanilla flavored brew and if I close my eyes I can STILL remember the exact smell that would waft out of his coffee cup and into the air of the car as we drove. It was a delicious aroma. I just knew that the coffee HAD to taste as good. I mean, why else would so many adults want to drink it all the time?

I had my first sip of coffee the same way I had my first sip of Coca Cola: in secret when no adult was looking and I really wasn’t supposed to. I walked away from one with no regrets. It may very well be battery acid but all I knew back then was that Coke tasted amazing and it wasn’t fair that my mom wouldn’t let me drink it.

Coffee? Heh. I thought it bitter. Too bitter. Kinda gross, actually. I was so disappointed. I felt let down. How could something that smelled so good taste bad? And why did grown ups guzzle up so much of the stuff?

It took me a while longer before my mind changed andI began what’s been a long on-again, off-again relationship with coffee. I’ve been drinking it for about thirteen years (Yeah, I know. You do the math and it’s a long time. I started too early. It is what it is.) Those first two or three years it really wasn’t that serious: I mostly just stuck with the cold slushy-like frappucinos from Starbucks with only a few shots of espresso and are mostly just sugar and milk anyway. But as time went on, I upped my game and went with the real stuff, learning that it’s an acquired taste that may be slow to develop, but once had, is almost impossible to get rid of.

And believe me, I’ve tried to get rid of it. Multiple times.

Right now I’m in the midst of another one of my relapses and I’m actually okay with that. Life is short, there worse things in the world to be hooked on and I’m not about to feel guilty over having myself a daily cup of coffee….not to mention a little extra something on the side.

Because honestly, doesn’t the coffee taste that much better when you’re munching on something tasty to go with it? You guys know I’m right.

When I’m in a hurry and don’t have time to bake, I like to eat either the spicy Lotus biscuits alongside my coffee, gingersnaps, or some honey-flavored graham crackers. When I’m not in a hurry and do have the time, I’ll make scones. If you guys have been following me for a while you know I’ve got a special love for scones. They’re my favorite accompaniment to coffee and I made up my mind a long time ago to get good at making them for myself so I wouldn’t have to pay $4-5 for one from a coffee shop.

And I have to say, I think I’ve succeeded.

I had a leftover can of pureed pumpkin in my cupboard from Thanksgiving that I never used. I’d also just finished candying some ginger from a batch of ginger syrup I’d made. I didn’t want the pumpkin or the ginger to go to waste, and as they do go together so well, I thought they’d work very nicely in a scone dough. Besides the combination of those two ingredients, there are a few other things I love about this recipe:

It’s given a extra kick of spice by the addition of curry powder and turmeric. I know that those are spices normally used in savory dishes, but trust me: they REALLY do work with the ginger. The bite tempers the sweetness of the scone while the turmeric and the pumpkin also gives them a lovely golden brown color. Second, the crystallized ginger and turbinado adds a layer of chewy/slightly crunchy texture to the top of the scones. I know we’re just now getting into summer, but the smell of these will almost make you wish it were autumn already. I really loved how these turned out and if you try them (even if it’s just to bookmark for later) I think you will too.

Linking this post up to Fiesta Friday #173, co-hosted this week by Lindy @ Love In The Kitchen and Paula @ Her Life Is Love.

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Curried Pumpkin and Ginger Scones

Adapted from King Arthur Flour

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Ingredients

  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup minced crystallized ginger, plus more for sprinkling (optional)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric (optional, for color)
  • 5 tablespoons sugar
  • 1/2 cup (8 tablespoons) cold butter or margarine, cut into eight pieces
  • 1/2 cup cooked, pureed pumpkin or squash (canned is fine)
  • 1 cup buttermilk
  • 1 beaten egg, for brushing on top, optional
  • Turbinado sugar for sprinkling, optional

 

Directions

Line a baking sheet with parchment paper & lightly spray with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, the 1/2 cup ginger, curry powder, turmeric and sugar. Mix well with a fork and set aside.

In a small bowl combine the buttermilk with the pumpkin and mix together until the pumpkin has mostly dissolved in the buttermilk.

Using the large holes on a box grater, cut the butter into the dry ingredients. (You can also use a pastry blender or a pair of knives for this, just cut the butter into chunks first.) Mix with a fork until the mixture resembles coarse breadcrumbs.

Make a well in the middle of the dry ingredients, and pour the pumpkin-buttermilk mixture inside. Using a floured rubber spatula mix together until just combined. (It’s going to be sticky)

On a well floured surface (like a cutting board, pastry mat or a secured piece of wax paper) turn out the dough and pat/roll it into a long rectangle, about  1/2 inch thick. Try to handle as lightly as possible with your hands.

Using a bench scraper, pizza wheel or knife, cut the dough into squares and transfer them to the baking sheet, placing them close together. Place the baking sheet in the freezer for 30 minutes.

Preheat oven to 425 degrees Fahrenheit.  Place a shallow dish filled with about 1 inch of water on the lower rack of the oven about 10 minutes before baking and leave it in there (this will aid with the scone rise)

Brush the scones with the beaten egg and sprinkle with the extra crystallized ginger and turbinado sugar.  Bake for about 20 minutes, until golden brown. Remove from oven and serve warm or at room temp. Scones can be wrapped in plastic wrap to preserve freshness, then reheated by wrapping in damp napkin and reheating in microwave for 15-20 seconds.

Six Braid Cinnamon Streusel Crunch Challah

6 Braid Challah7

Oh man, you guys.

Oh maaaaaaan.

Where do I even START?

Well, off the bat I guess I can begin with sending a huge apology to all my followers who celebrate Passover. This post is probably the LAST thing you want to see as we approach a holiday that’s supposed to make the leavened stuff off limits.

6 Braid Challah2

But to the rest of us who don’t, just pop a squat and let me chew your ear off about this bread.

THIS.BREAD.

It’s definitely one of the more ambitious undertakings I’ve encountered in the kitchen, but ever since the idea for it popped into my head a few weeks ago, I couldn’t stop thinking about it. Still, I was slightly intimidated and paranoid that this would be one thing I couldn’t successfully pull off. After all, the most I’ve ever attempted in challah is three braids that I usually wind into a round and bake in cake pans. This would involve much more labor not just in braiding, but also nailing the outer topping that I wasn’t even sure would work with the texture of the bread.

6 Braid Challah5

So when Easter came around, I decided to put it off and make Pane di Pasqua instead. It turned out beautifully.

But I STILL wanted to try and see if I could pull this off; a six braid challah that I dipped in cinnamon sugar, then sprinkled with a cinnamon streusel on top.

So this past week, I sat down and started planning. I remembered a similar brioche recipe I’d seen done at another food blog and decided that if she could successfully pull it off with brioche (a more temperamental dough by far), then I could almost definitely be able to make this work with challah, particularly the laid back/fail-proof/go-to recipe I’ve been using for the past four years or so.

6 Braid Challah3

I did decide to make one key revision to that recipe though, and I have to say it was a random decision that REALLY made all the difference. I swapped out one cup of all  purpose flour in the dough for one cup of whole wheat flour. This was a wonderful idea, as it gave a distinct but subtle earthy nuttiness to the dough that complemented perfectly with  all the sweetness you’re gonna get from the ‘rest’ of it.

And ohhh, the rest of it.

If challah can be improved at all, then it’s got to be when you dip it in cinnamon sugar and sprinkle it with a buttery cinnamon streusel topping. The chewiness of the bread combined with the crunch of the pecan streusel is a mouthgasm of epic proportions.

And when you just HAVE to eat it warm/hot because you just can’t wait any longer for it to cool down after taking it out the oven? Guys.

You.will.DIE.

6 Braid Challah6

I know it may seem like an overload to make this a six braid challah, but in retrospect I can’t see making it any other way. The thing is, the more braids there are, the more of the cinnamon sugar coating that gets wound into the center of the loaf itself. Check out the layering on the inside; you can’t get that with just three braids. You gotta put in the extra work to get all that goodness.

And yes,I know six braids is daunting. It was for me too at first. But as I instruct in the recipe, a simple google search can be your best friend in getting those six braids wound together all nice and pretty.

Just make sure you find the how-to pic/video and have it handy BEFORE you get your hands smeared  messy with melted butter and cinnamon sugar. (Don’t ask why I’m telling you that. It’s not relevant.)

6 Braid Challah4

There is one thing I have to put out there: this recipe yields two HUGE loaves of challah. You will have two HUGE six braid cinnamon streusel crunch challahs on your hands by the time you finish. Just let that sink in. ‘Cause that’s a lot of bread. 

I also refuse to be held responsible for what should happen if you don’t feel the imperative to share the wealth with some friends/family. I know I did. Because I’m not stingy. And because I still want to fit in my jeans.

I’ll leave you with one last thought just in case you weren’t completely sold on making this bread for yourself: Cinnamon Streusel Crunch Challah French Toast

*DEAD*

Aaaaand how about one more time with a full-body shot?

6 Braid Challah1

It came to me. My own. My love.

Myyyyyyy preciousssssssssss.

Follow the heavenly smells and bread crumbs I’m leaving behind me to the Fiesta Friday #115 party where we’re being hosted by  Julie @ Hostess At Heart and Ashley @ Too Zesty.

Six Braid Cinnamon Streusel Crunch Challah

Recipe Adapted from Allrecipes.com and Half Baked Harvest

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Ingredients

For Challah

  •  2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 2 eggs
  • 1 tablespoon salt
  • 7 cups unbleached all-purpose flour
  • 1 cup whole wheat flour

For Cinnamon Sugar Coating

  • 1 cup unsalted butter, melted
  • 2 tsp vanilla extract
  • 2 cups brown sugar
  • 4 tsp cinnamon

For Streusel

  • 1 1/2 cups white all purpose flour
  • About 1/4 cup of crushed pecans
  • 1/4 tsp table salt

Directions

Mix the all purpose and whole wheat flour together in a medium bowl. In a large bowl, sprinkle yeast over barely warm water. Add 1 tsp of white sugar and let it stand for about 10 minutes until yeast is proofed and puffy.

Beat honey, oil, the 2 eggs, and salt into the yeast mixture. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.

Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. Towards the end of the rising period, make the cinnamon sugar coating: pour the melted butter and vanilla extract in a shallow dish. Mix the brown sugar and cinnamon together in a shallow dish as well.

Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.

Divide each half into six pieces and roll into long snake about 1 1/2 inches in diameter. Using a pastry brush, brush the melted vanilla-butter over both sides of the ropes. (You can also just dip it in the butter if you don’t have a pastry brush, just try and shake off the excess.) Then using your fingers, sprinkle the brown sugar mixture thoroughly over the ropes until they have a good coating. Don’t be shy with it, this is gonna get a little messy. Save the leftover melted butter and brown sugar as well- you’ll use it later.

Pinch the ends of the six snakes together firmly and braid from middle. You can google ‘Six Strand Challah Braid’ as I did and find MANY resources that will help you through this process.

Grease two baking trays and place finished braid on each. Cover with plastic wrap, then a damp kitchen towel and let rise about one hour.

To Prepare the streusel: pour the melted butter into the brown sugar and add the all purpose flour, salt and pecans. Stir with a fork until it forms small clumps. Let it sit for about 30 minutes until firm; you may also want to refrigerate it for about 15 minutes depending on how long you let your braids rise.

Preheat oven to 375 degrees F (190 degrees C). Take your braids and lightly spray them with a coating of PAM baking spray. Gently sprinkle and press the streusel into the top of the challah braids until there is a generous coating over each.

(Note: you ARE probably going to have leftover streusel. Don’t throw it away! After your bread is done baking, simply spread the leftover streusel out on a parchment lined sheet pan and bake it on its own in the oven for about 10-15 minutes until golden brown. Use the excess to sprinkle on top of ice cream or yogurt; or you could just eat it all on it’s own.)

Bake the challah loaves at 375 degrees F for about 40 minutes. Inner temp should be 195 F-200 F and the bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Spanish Tortilla

Spanish Tortilla1

I used to be a pretty diligent breakfast eater, but as of late I’ve really fallen off the wagon with it. Whereas I used to get up early to make sure I got my breakfast sandwich all warmed up or my cereal and yogurt packed to take with me to work, the truth nowadays is that I give myself a pat on the back if I don’t sleep through my alarm and get myself dressed and out of the house in enough time to stop by the coffee shop for my mandatory latte.

Spanish Tortilla4

Yet despite my negligence for the meal itself, I’ve never lost my love of breakfast food. Sometimes me and the family will truck out for a weekend brunch, but not too often. Then inevitably, I’ll see some picture or recipe online or on television featuring breakfast food and suddenly I get mad at myself for skipping out on it so often now.

Spanish Tortilla2

Lately I’ve been getting cravings to have breakfast for dinner more often in lieu of typical ‘entree’ dishes. Instead of chicken or roast or stew, I find myself craving cereal & milk, pancakes, waffles, biscuits smeared with jam, sausage and (of course) omelettes. So for the past two weeks or so, I’ve been eating breakfast food for dinner pretty regularly. Today’s dish is one of those dishes, and I knew the first time I made it that I wanted to share it on the blog with all of you guys.

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When I first came across the recipe, the name was somewhat of a mystery to me; when I think of a ‘tortilla’, I usually imagine some kind of flour or corn tortilla being involved in there somewhere. (Which, I know probably betrays a lot of my inexperience in Mexican cooking). The interesting thing about this dish is that there’s really no flour or corn tortillas involved in it at all. But that definitely doesn’t take away from the taste; so far as I’m concerned they can call this thing whatever the heck they want to, it is GOOD.

Don’t flip out on me guys, but this was actually my first time cooking with chorizo. I’ve eaten it before of course, but never bought and used it as an ingredient before in my own kitchen. I can safely assure you that I’ll be certainly be using it frequently from here on out, particularly in my omelettes. Chorizo and eggs are a match made in Heaven; the smoky flavor of the meat works so well with the blank canvas of the eggs. The addition of the Yukon potatoes in the tortilla really helps to ‘bulk’ it up and make it even more filling and hearty.

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There’s really only one tricky part to pulling this dish off, and that’s the part where you have to turn the tortilla over in the skillet as a whole to finish cooking the other side. Don’t flip out: so long as you have a decent non-stick skillet, a large rubber spatula, and a large plate set to the side, you can easily pull this off. Follow the recipe directions, be patient and careful with your wrist action and you’ll be fine.

I ate a wedge of this Spanish tortilla with salsa and Frank’s Red Hot sprinkled on top with two slices of buttered/jellied toast on the side for a DELICIOUS Breakfast for Dinner meal.

Try it, mmkay?

(Happy Fiesta Friday #107 co-hosted this week by  Margy @ La Petite Casserole and Su @ Su’s Healthy Living)

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Spanish Tortilla

Recipe Adapted from The Complete America’s Test Kitchen TV Show Cookbook 2001-2015

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Ingredients

  • 7 tbsp plus 1 tsp extra virgin olive oil
  • 1 1/2 pounds (3 to 4 medium) Yukon Gold potatoes, peeled, quartered and cut into 1/8 inch thick slices
  • 1 small onion, halved and sliced thin
  • 1 tsp table salt
  • 1 tsp ground black pepper
  • 8 large eggs
  • 1/2 cup jarred roasted red peppers, rinsed, dried and cut into 1/2-inch thick pieces
  • 4 ounces Spanish style chorizo, cut into 1/4 inch thick slices
  • 4 thinly sliced scallions

Directions

Heat 1 tbsp of the oil in a 10-inch nonstick skillet over medium high heat and add the chorizo, stirring occasionally until the chorizo is browned and the fat as rendered, about 5 minutes. Remove from the skillet to a small bowl and set aside.

Toss 4 tbsp of the oil, the potatoes, onion, 1/2 tsp of the salt and the pepper in a large bowl until the potato slices are thoroughly separated and coated in oil. Heat 2 tbsp more oil in the 10-inch nonstick skillet over medium-high heat until shimmering. Reduce the heat to medium-low, add the potato mixture to the skillet, and set the bowl aside (do not rinse). Cover and cook, stirring occasionally with a heat-proof rubber spatula, until the potatoes offer no resistance when poked with a paring knife, 22 to 28 minutes. (some slices may break into smaller pieces, but that’s ok).

Meanwhile, whisk the eggs and remaining 1/2 tsp salt into the reserved bowl until combined. Using a heat-proof rubber spatula, fold the hot potato mixture, red peppers, chorizo and scallions into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet. Return the skillet to medium high heat, add the remaining 1 tsp oil and heat until just beginning to smoke. Add the egg-chorizo-potato mixture and cook, shaking the pan and folding the mixture constantly for 15 seconds; smooth the top of the mixture with the heat-proof rubber spatula. Reduce the heat to medium,cover and cook, gently shaking the pan every 30 seconds, until the bottom is golden brown and the top is lightly set, about 2 minutes.

Using the spatula, loosen the tortilla from the pan, shaking it back and forth until the tortilla slides around. Slide the tortilla onto a large plate. Invert the tortilla onto a second large plate and slide it, browned side up, back into the skillet. Tuck the edges of the tortilla into the skillet.Return the pan to medium high heat and continue to cook, gently shaking the pan every 30 seconds until the second side is golden brown, about 2 minutes longer. Slide the tortilla onto a cutting board, cool for at least 15 minutes. cut into wedges and serve with salsa and hot sauce (like I did.)

Apple Fritters

Apple Fritters1

Hi everyone. It’s been a little bit since my last post and Thanksgiving has come and gone. If you were in America and were celebrating, then I hope everyone was able to cook and eat lots of delicious food with even more delicious leftovers. I was responsible for the bulk of our family’s meal, as I have been for the past few years. This year though, we got to gather at my twin sister’s and brother in law’s new house. This was awesome for two crucial reasons: first of all, her kitchen is GORGEOUS and has nearly TRIPLE the counter space that my tiny apartment kitchen does. Anyone who loves to cook knows how much this was appreciated by yours truly. Second, unlike the previous years where I end up doing most of the prep and meal cooking myself, this time I had Jas right next to me to help, and she made an awesome sous chef.

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Every year, no matter what I always get the same anxiety about the turkey.  I just do. Since it is technically the “main dish”, I feel the pressure not to mess it up.Turkey can so easily go from a great entree to a dry, chewy disaster. In the past I’ve done both a dry brine and last year, a traditional brine. This year though, I did something that was completely new and different to me:

An overnight turkey. You read that right. A turkey that cooks overnight so that by the time you wake up early on Thanksgiving morning, the WHOLE THING is already finished.

I know, I know. You’re skeptical. So was I. But just hear me out: I actually got this recipe from my grandmother, who informed me that before I took over the responsibility of cooking the bird for the family, THIS was the method she used to cook the 20-24 lb turkeys for our entire family. And judging that those birds were all absolutely delicious, I decided to go ahead and take her word for it and try it out on the turkey this year myself.

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Basically, all you have to do, is season the turkey all over with melted butter and a flavorful spice rub. Then, stuff the cavity with celery, apples, onion, chicken bouillon cubes, sage and marjoram. 4 cups of boiling water get poured into the bottom of one of those giant roasting pans, then you make sure the lid to the pan is closed tightly. The turkey is roasted at 475 degrees for one hour, then you shut the oven off and DO NOT OPEN THE DOOR FOR ABSOLUTELY ANYTHING.

That’s it. Seriously. That’s all you have to do.

I took the pan out at 9:00 a.m. Thanksgiving morning and looked inside. The whole thing was not only done, it was still moist, and the skin outside had a decently browning on it. Oh yeah, and it was delicious too. I just couldn’t believe it. It was like…magic.

I’m so impressed with it that I’m seriously considering roasting ANOTHER turkey using this method and sharing the recipe on the blog so that you guys can get in on this. Plus, with both our and my brother in law’s families over for dinner, we weren’t left with hardly any leftovers and I already miss that turkey, so another one would actually not be unwelcome here.

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What does any of that have to do with today’s post? Oh, nothing at all. In fact, I’ve had this post in my folder for a while now, but I just haven’t gotten around to sharing it yet. I made these little babies the same weekend that I made the absolutely heavenly Deep Dish Apple Pie from my last post with the rest of the apples we picked from the apple orchard. Anyone who knows me, knows I love a good doughnut. Probably the only thing I love more than a good doughnut is a good apple fritter. When it’s done right, it’s just SO good.

And these are more than good guys. Trust me on that. They’re everything that an apple fritter should be: the glaze is sweet and just thick enough to form those lovely crevices in the fritter, which is soft and perfumed with the fresh apple on the inside. Don’t let the lengthy recipe scare you- they’re really not that hard to make. It does get a little messy in cutting off the apple filled dough into portions to fry, and you do have to make sure that the apples stay stuffed in. But even if you lose a few, that’s still totally fine. Just do what I did and fry off the spare apple chunks by themselves; they taste just as good as the apples.

Guess what? I’ve already started on the 12 Days of Christmas series that I do here on the blog every year and I am SUPER excited to share the first two recipes I’ve got done for you guys. They’re probably two of my new favorite Christmas treats I’ve made- and considering how many Christmas treats I’ve cranked out in my life, that’s really saynig something. I’m thinking on actually starting before we get to the point where it’s twelve days before Christmas. In the first place,I’m just that excited to share the recipes with you guys, and in the second, it will give me a little more leeway and less pressure to have twelve recipes and posts ready to post in twelve straight days. Regardless, Day 1 is coming soon, so stay tuned for that. 🙂

(I doubt anyone’s still there, but I’m also linking this post up to Fiesta Friday #96)

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Apple Fritters


Recipe Courtesy of Chow.com

Ingredients

  • 1 Recipe for Basic Yeast Donuts (see below)
  • 3 tablespoons unsalted butter
  • 3 sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of fine sea salt
  • Flour, for dusting

For the glaze:

  • 2 cups powdered sugar, also known as confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • Warm water, as needed
  • Vegetable oil for frying

For Basic Yeast Donuts

  • 2 3/4 cups bread flour, plus more for dusting
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup whole milk, warmed to 105°F to 115°F
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large egg yolks
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • Vegetable oil, for frying

Directions

For Basic Yeast Donuts

In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. Add the warm milk, vanilla, and egg yolks. Mix until smooth. Add the remaining flour and the butter and mix until incorporated. Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). Cover the bowl with plastic wrap and set in a draft-free place to rise for 1 hour, or refrigerate for up to 12 hours.

To form Apple Fritters

Mix the dough and let it rise according to directions for Basic Yeast Donuts. Meanwhile, melt the butter in a skillet over medium-high heat.

Add the apples to the pan and sprinkle with the sugar, cinnamon, and a pinch of salt. Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes. Let cool completely.

Roll the dough out to a 1/2-inch thickness.

Spread the apple mixture onto half of the dough, then fold the other half over the apples.

Using a bench scraper or a large knife, cut the dough into 1/2-inch strips, then cut the strips into 1/2-inch pieces in a cross pattern.

Scoop up the pieces and rearrange, cutting them again in a cross pattern. Make sure the apples are well dispersed throughout the dough.

Flour your hands really well and form the dough into a log measuring 12 inches long and about 3 inches wide

Sprinkle the log with flour and slice it crosswise into 12 pieces. Coat 2 rimmed baking sheets with flour. Transfer the uncooked apple fritters to the baking sheets, smashing the pieces of dough and apple together. Tuck in any apples that stray, and press each fritter into a flat round. (Make sure you really press the pieces together and flatten before you let them rise, or the fritters will come apart during frying.) Let the fritters rise until puffy, about 20 minutes.

To make glaze: Sift the powdered sugar into a bowl. Add the maple syrup and vanilla and stir until smooth. Add enough water to form a loose glaze. Set aside and cover with plastic wrap until you need it.

Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the pan). Heat over medium-high heat until a deep-frying thermometer registers 350°F. Using a spatula, carefully and gently lower 1 or 2 fritters into the oil. Don’t crowd them.

Fry for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through.Remove with a spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing.

Repeat with the remaining fritters. Be sure to keep the oil temperature consistent while frying. While the fritters are warm, dip the rounded side into the maple glaze, letting the excess drain back into bowl. Place back on rack to set. 

Glazed Chocolate Donuts

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I’m annoyed guys. Know why? I’ve been having tech issues.

My computer’s been on the fritz.

About 2 and a half weeks ago I got this email from Microsoft offering me a free upgrade to Windows 10. I hate Windows 8 (I don’t know what the developers were thinking with that abstract ‘home screen’ that pops up whenever you push the start button), so I agreed to take the scheduled upgrade and told them to email me when it was ready.

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The appointed day came around. I let my laptop stay open that night, and went to bed. The next morning, I looked through the new interface and was pretty satisfied with what I saw. No more stupid, ugly home screen on Windows 10.

But there was a problem. Two actually.

Now, my computer won’t go to sleep. When I shut the screen down, it does go dark, but the keyboard stays lit and the actual machine keeps running as if it’s still awake. Then when I open the screen, it won’t turn back on. If I want the screen to work, I have to shut the computer off completely, then turn it back on.

Chocolate Donuts1

Which brings me to the next issue: now, the ‘Shut Down’ command in my start menu won’t shut down the computer. If I want to turn off my laptop, I have to press down on the power button and manually shut it off. Which, of course, isn’t good.

I’m currently paying for a subscription/protection plan with Geek Squad so, when I first noticed the issue, I scheduled an appointment at my local Best Buy and took the laptop in and left it with them to fix. The next afternoon, they called and told me that the problem was fixed.

Something about a BIOS update that my laptop needed- whatever that means.

I am by absolutely no means, tech savvy. So, I took their word for it, thinking to myself, “Hey, they’re the ‘ex-perts’ here. They know what they’re doing.”

Apparently, this was a mistake.

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Because less than a week after I picked the laptop back up from Geek Squad, lo and behold, it’s back to having the exact same problem.

There could be any number of reasons for this, I suppose. Maybe there’s another BIOS update that my laptop needs (though I still have NO idea what BIOS updates are). Maybe Geek Squad didn’t really fix the problem in the first place. Maybe it’s a new issue.

Or maybe Windows 10, like it’s predecessor, also sucks.

Regardless, I now have to schedule another appointment with the tech guys at GS and hope that they get it right this time. I’m pretty pissed off about it. But rather than focus on that, I’d prefer to focus on something else. Something much more pleasant than malfunctioning electronics and the paid experts who don’t do it right the first time.

Chocolate Donuts5

Like donuts. Glazed chocolate donuts.

There’s something about a thick, soft glazed chocolate donut that can just hit the spot and make everything all better.

There’s a place called Quality Dairy in my area that bakes wonderful chocolate donuts. The only ones I’ve ever been able to eat to be honest, as typically I prefer plain glazed, or apple cider. I’ve wanted to make ones on my own for a while. King Arthur Flour’s recipe for chocolate donuts looked very doable, I just had to make a few adjustments.

First, like every other chocolate baked good that I make, I added a tablespoon of powdered instant coffee to the batter. Interestingly enough, the coffee flavor doesn’t come through- but it does give a REALLY big boost to the chocolate flavor of just about anything. So stick that in your bag of tricks. Second, I had to coat mine in a powdered sugar glaze- only way to go.

The result, as you can see, is marvelous.

I’ll be taking my donuts with me to the Fiesta Friday #82 party, co-hosted this week by Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen, where hopefully I can continue to commiserate about my tech woes with all of you sympathetic people. After all, we’re all bloggers here- we all understand how annoying tech problems can be, right?

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Glazed Chocolate Donuts

Recipe Adapted from King Arthur Flour Baking Companion

Print

Ingredients

  • 1/2 cup (2 oz.) chopped semisweet chocolate or chocolate chips
  • 4 tbsp. (1/2 stick, 2 oz.) butter
  • 3 large eggs
  • 3/4 cup (5 1/2 oz.) sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 1/2 cups (14 3/4 oz.) unbleached all purpose flour
  • 1/2 cup ( 1 1/2 oz.) unsweetened cocoa
  • 1 tbsp. instant coffee powder
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 6 cups (about 2 lbs.) vegetable oil or shortening (2 1/2 lbs.), for frying

Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

In a small, heatproof bowl, combine chocolate and butter. Cover with plastic wrap and melt over simmering water or at medium power in the microwave. Stir to combine and set aside.

In a large mixing bowl, combine butter/chocolate mixture with the eggs and sugar and mix until light. In a separate bowl, whisk together baking powder, baking soda, salt, flour, cocoa and instant coffee powder. Add to egg mixture and stir to moisten. Add buttermilk and vanilla, mixing just enough to bring dough together. Gather dough into a ball and wrap with plastic wrap. Refrigerate for at least an hour before rolling out.

To make doughnuts, heat oil or shortening to 350F in a Dutch oven that will hold at least 1 1/2 inches of oil. On a lightly floured surface, roll out chilled dough to a 1/2-inch thick circle. Cut into doughnut shapes with a doughnut cutter, or with 2 biscuit cutters-a large for the outside, a small for the hole. Fry the doughnuts 2 or 3 at a time; cook for 90 seconds on 1 side, turn, and cook for 90 seconds on other. Remove donuts from oil with slotted spoon or spider and drain on paper towels.

To make glaze, mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.