The Bread is in the Baking

So I'm moving this blog over to tumblr, slowly but surely.
I like the tumblr layout and it'll be easier to not just be my food blog that some of my friends (and my dad! HEY DAD!) read.
How do I know this? Cause I already have 7 followers on tumblr for the blog since I made it yesterday and 4 of them aren't people I know. I've only posted 11 posts (trying to make sure I have photos to go with all my recipes, which means I need to bake more).

At any rate you can find the blog here:
http://thebreadisinthebaking.tumblr.com/

Go follow me.

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So I'm going to let you in on a secret: I've made pie crust from scratch maybe twice. And I work in a pie cart. WHAT'S WITH THAT?
First off, my main job in the pie cart is helping roll out crust and assemble the pies. I also help with making the savory pie filling sometimes and cutting up fruit and veggies. But my boss always comes into the cart with dough already made, so I still don't know how to make the amazing flaky crust he's got.
I always thought making pies didn't take any skill. What's the big deal? You make some dough, roll it out, cut up some fruit throw it in the crust, pop it in the oven. But I realized that yes, this is all easy except for one thing. The crust.
Bad pie crust is the worst. It either just falls apart or is really chewy. You need something in between and it also needs to have a good flavor all of it's own.

Well, after scouring the internet I found out a way to make some pretty damn good flaky crust.
Instead of using cold water use hard alcohol. Since the alcohol evaporates more than water does your crust becomes flakier, but still holds together.

After looking at some different recipes I mashed a couple together to make the dough and then used my own knowledge on what tastes good together (and what was in my kitchen) for the filling.


Vanilla Peach Gallete

For the pastry dough:

1 1/2 cup flour
3/4 teaspoons salt
1/4 cup sugar
6 ounces cold butter, cut into pieces
1/2 teaspoon cinnamon sugar
2 1/2 tablespoons vodka (I’m going to assume that the more expensive you use the less alcohol-y your crust will taste)

For the fruit filling:

4 peaches, peeled and sliced
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 cup sugar
the juice of 1/4 of a lemon

1 egg (for an egg wash)

Place a rimmed baking sheet onto the center rack of the oven. Preheat oven to 400º.

To make the pastry dough, add the flour, salt, cinnamon and sugar to a deep bowl; whisk to combine. Scatter the butter pieces over flour mixture and use your fingers to cut in the butter (this can alternately be done in a food processor). Sprinkle the vodka over the butter-flour mixture and stir with a fork until the dough forms a ball, pat the ball down into an even disk. Wrap in plastic and let rest in the refrigerator for an hour.
After you've peeled and cut up the peaches, In a bowl toss them with the sugar, cinnamon, vanilla and lemon juice. Place the now cold dough on a lightly floured piece of parchment paper, dust the top of the dough with more flour and place another piece of parchment paper on top. roll the dough out, peeling the parchment paper off the dough and flipping after every couple of rolls until you have a 16-inch circle. Place the dough and the bottom piece of the parchment paper on a cookie sheet.
Carefully place the fruit into the center of the dough leaving the excess juice behind. Fold the dough border up and over to cover the fruit, forming a crust. Bake 40 to 45 minutes, or until pastry is a deep golden and the fruit is bubbling in the center. Let cool for 10 to 15 minutes. Serve warm or at room temperature.

Total Time: About 2 1/2 hours

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I just want to start this out by recognizing the food blog I got this recipe from: Smitten Kitchen. If you've never checked out this blog, go look at it.

Right now.

Okay, now to the cake. This is a really wonderful rich chocolate cake. The wine makes the cake light and fluffy while also giving it a bit more depth. I love it. I made it for one of my close friends for her birthday and I just doubled the recipe so I can make a layer cake for a joint birthday party some other friends of mine are having tonight. It's also the perfect 21st birthday cake, cause it's got alcohol in it, but it's still really luxurious, so it's not one of those cakes that slaps you across the face, screaming "ALCOHOL" at you. Make sense?

Chocolate Wine Cake

Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like (being a college student, the three buck chuck from Trader Joe's worked just fine)
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2 cup (41 grams) Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon

Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.

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When I got back to Portland from visiting Seattle I stopped by Trader Joe’s before heading home to pick up some groceries. Figuring my housemates had eaten most of the eggs we had in our fridge I bought another dozen eggs.
Only to come home and discover that there were still 8 eggs in the fridge. They hadn’t eaten a single egg while I was gone.
So what’s a girl to do?
Go online and find a cake recipe that uses 6 eggs.

I changed a couple of things when I made this cake:

The original recipe calls for orange zest, but I didn't have any oranges in my house when I made this, so no zest! I also used olive oil instead of vegetable oil and nonfat Greek yogurt instead of whole milk Greek yogurt. I spread some strawberry rhubarb freezer jam I'd made earlier in between the layers of the cake. The original recipe calls for a butter cream frosting, but I'm not the hugest frosting fan and I didn't have any powder sugar on hand. The cake may have looked prettier with it, but without frosting it is light and fresh tasting.
All in all the cake still came out wonderfully.

French Yogurt Cake
3 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
2 cups sugar
1 cup skim milk Greek yogurt
6 large eggs
1 tsp. vanilla extract
½ tsp. almond extract
1 cup olive oil
Preheat oven to 350 degrees F. Grease two 8" round cake pans with butter.
Whisk the dry ingredients together.
Mix the sugar, yogurt, eggs, vanilla and almond extracts. Whisk vigorously until well blended. While whisking, add the dry ingredients, then switch to a larger rubber spatula and fold in the oil.
Divide the batter between the two pans. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. (The top will be golden and the cake will come away a bit from the sides of the pan.)
Transfer the cakes to a cooling rack and let them cool completely until ready to assemble. After the cakes have cooled slowly cut them each in half and spread the jam of your choice between each layer. Enjoy!

The picture is a little creepy, I apologize. I'll change it to something less menacing the next time I make the cake.

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You know that stuff that you can get at the candy stores? Let me be more specific, it's covered in chocolate and when you bite into it and it's crunchy and crumbly all at the same time. It's one of my favorites and I stumbled on a recipe for it!
It's also gluten free, so my housemate was able to get in on the treat. Making this is super simple and the last few steps made me feel like I was a five year old on 4th of July.

Chocolate Sea Foam


1/4 cup grams honey
1/2 cup minus 1 tablespoon light corn syrup
2 cups sugar
3 1/2 teaspoons baking soda

Prepare a sheet pan (preferably with sides) with a piece of parchment paper or aluminum foil and brush it with a thin coating of butter or oil.

Combine the honey, corn syrup and sugar in a heavy-bottomed saucepan--one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end). Moisten the mixture with enough water so that there are no dry patches of sugar; then wash down any stray sugar crystals that might be clinging to the side of the pan.

Set the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F or, if you don’t have a thermometer, until the mixture turns a light amber color. While the mixture is cooking, do NOT stir it at all. Stirring can cause the sugar to seize (one moment it’s fine, one moment it’s hard and crystallized). Don’t worry about it mixing properly, it will do that on its own when it starts to boil.

When the honeycomb is sufficiently cooked, take the pan off the heat. Dump in all of your baking soda and whisk vigorously until it is well combined; while you whisk, the honeycomb will foam up dramatically. After the soda is whisked in, gently pour the mixture out onto a prepared pan and allow to cool completely, about one hour.

Once cool, break into smaller pieces and dip in chocolate if desired. Store in an airtight container or the honeycomb will suck moisture out of the air, leaving an unprotected initially crisp candy sticky and gooey in a matter of hours.

Total Time: About 2 hours

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I just moved into the house I will be living in for the next year. Whew. I can start baking more often again and I can stop living out of my suitcases! All of my things are now unpacked and put away and the only thing I have left to do in my room is put my posters up!
So far only 2 out of the 3 of us have moved into the new house so we had a pre-house warming house dinner to celebrate! Mooney doesn't eat gluten so we actually made this recipe with gluten free flour and it worked out great!
This recipe was supposed to be for shrimp (thus calling this coconut seafood because any seafood will do) but when we went to Trader Joes they didn't have any uncooked shrimp! I was really disappointed. Mooney suggested we use cod instead so we grabbed some of that.
 We got frozen cod, which worked fine, we just thawed it out first by placing seafood in a water bath. If you are using fish, place the fish in a sealed plastic bag in the water bath. You should not use already cooked meat because when you deep fry it, the meat will be overcooked.

The recipe I found for the coconut shrimp was really fatty so I left a lot of ingredients out and it turned out just fine, nice and crunchy! This meal goes really well over rice, which you can start while you're waiting for the seafood to marinate.

Coconut Seafood
1/2 lbs of meat of your choice (cut into 1 inch pieces)
1/2 lbs of broccoli cut into bite size florets
About 2 cups of oil
1 lemon

Seafood marinade
2 tbs cooking wine
1 tbs salt
1/2 tsp pepper

Coating for seafood
About 2 cups of flour
2 cups of medium shredded coconut
2 eggs (well beaten)

Mix together the marinade and place the seafood in the marinade for about 15 minutes.  Prepare the coating for the seafood by whisking the eggs in a bowl and shaking out about 1/4 cup of flour and 1/4 cup of shredded coconut onto separate plates. As you coat the seafood add more flour and coconut to the plates, but not putting all the flour and coconut on the plates, less of it is gummed up by the egg when you toss the seafood in it.
After the seafood is done marinating, take 1 or 2 pieces at a time and dip them into the egg and then coat them in the flour and then the coconut. Place the now coated seafood on a plate or baking sheet and repeat until all the seafood has been coated.
Heat up the oil in a deep pan or a deep fryer. While the oil is heating up, place the broccoli in a double boiler to steam, while you are frying the seafood make sure to check the broccoli ever 4-5 minutes to make sure it hasn't been overcooked and cook to taste (I like my broccoli to be just a tiny bit crunchy, which takes about 10 minutes). After the broccoli is cooked place in a large bowl (you'll add the seafood soon)
After the oil has heated up, place about 5-10 pieces of now coated seafood in the pan/deep fryer. Leave the pieces in the oil for about a minute or until golden, flipping the seafood at least once. Use a slotted spoon to take the seafood out of the oil and place on a plate covered in paper towel to soak up the excess oil.

Toss the Broccoli and now fried seafood together and squeeze the lemon over the broccoli and seafood. If you want something more flavorful, you can also use any other sauce you like!

Total Time: About an hour

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Started getting a little hungry around 10pm, was sick of the almonds I have for munching on and had a craving to make muffins.

When I was younger my twin sister and I went through some different baking phases, one of which was a muffin phase. Our mom has a little cookbook of muffin and scone recipes and we just went through it and made all the muffins that sounded tasty. Then making muffins became too easy and we stopped.

But back to tonight. I have a craving for muffins, specifically spinach cheese muffins.

Problem: All the recipes I found called for ingredients I didn't have on hand
Solution: Try to come up with my own recipe based kind of sort of on a recipe I found. I took out the butter (because there's cheese in the recipe, no more fat needed), chives and instead of using Parmesan (which would have been really great) I used a Mexican mix (that's all they had at the student store). I am currently sitting here hoping that they don't come out like rocks.

They didn't come out like rocks! In fact they're really light and golden brown and just a little crispy on the outside and light and fluffy on the inside.

Spinach Cheese Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1-1/2 cups milk
• 1/2 cup chopped fresh spinach or 1/4 cup frozen chopped spinach, thawed and well drained
• 3/4 cup Mexican cheese mix

Preheat oven to 400° F
Whip the egg and milk together and then add all the dry ingredients and mix thoroughly. Batter will be thick and very sticky. Grease muffin pan with olive oil and pour batter into each muffin tin. Place in the center of the oven rack and bake for 20 minutes or until a light brown.

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