The Super Sweet Blog Awards!

IMG_1450So, here is the promised list! These are some of my favourite blogs that I constantly look to for inspiration! Yay!

Chez Catey-Lou

Food to Glow

Eclectic Lamb

Something For Sunday (<—–one of my favourites!)
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Uni Homemaker

Mrs & the misc.

Chocolate,Spoon and the camera

City Julep

Ridha’s Kitchen

Fleur De Sel

The Craving Chronicles

Some Kitchen stories(<—–they inspired this!)

Take A Megabite

Here are the rules.
And here are my answers!

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Super Sweet Questions:

Cookies or Cake?

Both. I’m sorry but I don’t think it’s fair to choose.
Okay fine cookies.
No, cake.
Cookie cake?
PIE!

Chocolate or Vanilla?

Vanilla! FTW!

What is your favorite sweet treat?

Hahahahahahaha,you’re kidding, right? I have to PICK?
See my first answer!

When do you crave sweet things the most?

After eating a savory meal ie: every.single.day.

If you had a sweet nickname, what would it be?
Um…I would say cookie-dough but that’s just weird so let’s pretend that butter is sweet, okay?
Sooooooo……….
Butterfingers! wait.

Is that too obvious?
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Whole Wheat Cinnamon Swirl Bread

Hey there!
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I’m sorry that i’ve been really inconsistent about posting! I probably ruined bread week by uh, not posting the this recipe last week BUT I’ve been busy with some college stuff and it looks like I’ve come down with a little fever.Bah. AND ive been a little lazy. 😦

Anyway! Look what I made you!
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some bread that’s what! actually its cinnamon-swirl bread and it’s whole wheat!
You know what that means,right?
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LOAD IT WITH NUTELLA!

bahahahahahaa

So, im doing a step by step post today with pictures because….uh, it seems like I’ve not done that before. UH HUH.
Oh! and this lovely blog nominated me for a super sweet blog award and so I have to nominate a bakers dozen! If I do that today this’ll be the longest post EVER so my list will be up tomorrow FOR SURE!

and….here’s the recipie:
Whole Wheat Cinnamon Swirl Bread

makes one loaf
1/2 cup warm milk

1/2 cup warm water (Not TOO hot!It should be warm enough for you to take a bath in…any warmer and you’ll kill the yeast!)

2 tsp active dry yeast

1/2 cup sugar + 1 tbsp. for the yeast + 3-4 tbsp. for the filling( I used raw sugar but brown would work well too)

3 tbsp. + 3 Tbsp softened butter divided

1 cup whole wheat flour

2 cups all purpose flour

1.5 Tbsp cinnamon, divided

1 1/4 tsp salt

Combine your warm milk, water, yeast and a tbsp sugar in a measuring cup and let sit for 10 minutes until foamy.
While the yeast is resting, combine the flours, 1/2 cup sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. Now slowly mix in the water+yeast mixture and stir to combine.If it’s sticky, its OKAY! Now transfer the dough to a floured surface for 10 minutes until smooth and elastic.
Spray a large bowl with cooking spray and place dough ball in. Cover with cling film and let rise for 1.5 hours in the warmest place in the kitchen. Normally I preheat the oven and place a cooling rack and place the bowl over that to rise.
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After it’s almost doubled in size, punch the ball down and roll out into a long rectangle with a rolling pin.
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Spread the butter on the rolled out rectangle.
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Now combine the 1/2 tbsp. cinnamon and 4 tbsp. sugar and sprinkle on top and roll the rectangle into a cylinder.
ROLL IT REAL TIGHT!
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Let it rise for an hour more.It may take a little more time depending on how warm the “rising spot” is.Now you can either brush the top with milk if you want a soft, sanwhich bread feel or do an egg wash like I did to get a crusty top. Either way, place it in the oven for 30 to 40 minutes at 350 F or 150 c to bake till the top is really gokden brown. Let cool completely before slicing and enjoy!IMG_1555

Bread #3! Ciabatta

Happy Monday!
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I hope you had a nice weekend filled with good food! I know we did! I baked a loootttttt of bread! Annnnddd all the attempts were super successful! Yay!
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So here’s the thing: if you prep this bread now, you can eat it tomorrow. I KNOW, I KNOW.
But patience! I think warm,crusty bread with a wonderful, chewy interior is worth it.Oh,and flavourful!So flavorful!This is so weird! Can bread be flavourful? I dunno but MAYBE.This one was. SO GOOD!

Get ON this!
From Girl VS Dough (<—–love)

Yields: 1 loaf

Ingredients:

For the biga (dough starter) –

1/2 cup plus 1 1/2 teaspoons unbleached all-purpose flour
1/16 teaspoon instant yeast (OR 1/12 teaspoon active dry yeast)
1/4 cup room temperature water

For the dough –

1 cup unbleached all-purpose flour
1/4 teaspoon instant yeast (or one domed 1/4 teaspoon active dry yeast)
1/2 teaspoon salt
1/2 cup water
Biga (from above)

Directions:

Make the biga: In a small bowl, using a wooden spoon, stir together the ingredients until a smooth, cohesive dough forms, about 3 minutes. Cover tightly with lightly oiled plastic wrap and let rise in a warm, draft-free place until tripled in size and bubbly, about 6-8 hours (you can leave it sitting out for up to 12 hours). Stir it down, then cover it and place it in the refrigerator for up to 3 days.

AFTER STIRRING DOWN: IMG_1508
Remove the biga from the refrigerator about 1 hour before you mix together the dough. In the bowl of a stand mixer, whisk together flour and yeast. Whisk in the salt. Add water and biga. Using paddle attachment, mix everything together on low speed (#2 on the stand mixer) just until the flour is moistened; then, increase speed to medium-high (#6 on the stand mixer) and beat 3 minutes until dough pulls away from the sides of the bowl. Decrease speed to medium (#4 on the stand mixer) and beat another 2 minutes. The dough should be fairly wet but hold together in one long strand when you pull it with the paddle attachment).

Using an oiled spatula, transfer the dough to a large, lightly oiled bowl. Cover with lightly oiled plastic wrap and let rise in a warm, draft-free place until tripled, about 1 1/2 to 2 hours.
POST FIRST RISE:IMG_1510
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When dough is risen, generously sprinkle a countertop with flour. Using an oiled spatula, transfer the dough to the floured surface; sprinkle top with flour. Use your palms to pat the sides of the dough inward to push it together slightly. Using four of your fingertips, make deep dimples in the top of the dough about 1 inch apart. Push the sides together again slightly.

Carefully transfer and invert the dough onto a parchment paper or Silpat-lined baking sheet. Use your palms again to shape the dough so that it is approximately 4 1/2 inches wide, 10 to 11 inches long and 1 inch tall. Sprinkle top with more flour, then cover lightly with plastic wrap or a tea towel and let rise in a warm, draft-free place until about 1 1/2 inches tall, about 1 1/2 to 2 hours.

About 30 minutes before baking, prep oven: Place an oven rack on the lowest level and another one just above it. Place a cast-iron skillet on the lower rack and a baking sheet on the upper rack. Heat oven to 475 degrees F.

When dough is risen, remove plastic wrap or tea towel and gently place the baking sheet on top of the sheet in the oven. Pour 1/2 cup ice cubes into the cast-iron skillet and close the door quickly. Bake loaf at 475 degrees F for 5 minutes, then decrease oven temperature to 450 degrees F and bake another 20 minutes, or until loaf is a deep golden brown. When loaf is done, turn off oven and prop door open slightly, leaving the loaf in the oven for 5 more minutes.

Remove the loaf from the oven and transfer to a cooling rack to cool completely before slicing.

Note: The whole recipe minus the step by step pics, are hers. I didn’t want to put my own insturctions because she’s explained it really nicely and did a better job at explaining then I would do.Oh, and the bread is NO FAIL!

Enjoy!

Bread #2: Baguettes at Home!

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Yay!I’m so happy that you guys are as excited about bread-week as I am!
So, I was planning on posting Ciabatta today (which I had success with!) but it’s a pretty long process and I thought doing baguettes first would make sense!

PicMonkey Collage
The recipe is from here and the instructions are super clear and really easy to follow!But I feel like I should give my own instructions so that I can guide you with the changes that I made instead of just randomly linking the recipe and then adding my variations.
I didn’t have bread flour nor do I have a bread machine and i’m guessing that a lot of you don’t either.
So don’t worry because I hand-kneaded the dough and used ap flour and the baguettes turned out GREAT! Very restaurant restraunt quality!
So, without further ado, here we go:
FAST FRENCH BAGUETTES:
1 cup water

3 1/2 cups all-purpose or bread flour, plus more as needed

2 teaspoons salt

2 1/4 tsp active dry yeast(I used this) or 1 1/2 teaspoons instant yeast

In a large bowl , whisk yeast into 1 cup water and let sit 5 minutes.DONT TOUCH IT. you can give it a stir but that’s it.Add 3 cups flour and salt and mix, using paddle attachment in the bowl of an electric mixer, until just combined.Now you can either switch to the dough hook or knead by hand. Knead on medium speed for about 5 minutes (10 minutes if kneading by hand), until the dough is smooth and elastic.Shape it into a ball and palce in a lighly greased bowl , covered with cling film , in a warm place till dough has doubled in size.
Punch down risen dough gently and split into two. Roll each piece into a foot-long rope and place side by side, about 3-4 inches apart, on a lightly greased + floured baking sheet or a tray lined with lightly floured parchment paper. Cover with lightly greased plastic wrap and preheat oven to 400 degrees F.
Once oven is preheated and dough has risen slightly (about 30 minutes), remove plastic wrap and using a very sharp knife make diagonal cutson the baguettes(not too deep! just barely). Place baguettes in oven, reduce heat to 375 degrees F and bake until golden brown, about 20-25 minutes. Remove from oven, sprinkle with cold water and allow to cool on cooling rack completely before slicing.

Yay! Now slice and enjoy with butter + jam!

Tommorow, we’ll take the ciabatta! and then….some whole-wheat goodies are coming our way!
Enjoy and let me know what you think!

Bread Baking!(YOU can do this!)

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Hey there!
I’m really awkward at introducing stuff so let’s get right to it!
Over the next one week we’ll be dealing with bread!Quick breads and yeast breads BOTH. Just a whole lotta bread.
I figured baking bread is the only way to get better at it(who woulda thought?) so doing this will be a great way for me to expand my horizons and get into more bread baking.Because honestly, I think I’m going through a lot of sugar here.
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IMG_1505[1]heh heh heh.
Today however, we’re putting TWO of my favourite things into one loaf(<—heh heh heh): sugar + bread!
this recipe will make only two small loaves.
So let's get to it!

Chocolate chunk bread:
inspired by this
Ingredients:

bread –
◾1.5 cups all-purpose flour+ extra for kneading
◾1 T sugar + a pinch, divided
◾ pinch salt
◾1.25 tsp active dry yeast
◾1/2 cup warm water
◾1 T oil
◾1 egg
◾1/3 cup chocolate, roughly chopped

egg wash –
◾1 egg +1 t water beaten together

Directions:
1.Whisk together flour, a tablespoon sugar, and salt. In a cup whisk a pinch of sugar, yeast, and warm water together. Set aside for 5 minutes or until foamy.Now, Whisk in oil and eggs. Add wet to dry. stir till just combined. Add in enough flour to form a soft dough.
2.Turn dough onto a floured surface; knead until smooth and elastic (about 6-8 minutes).
3.Now fold in the chopped chocolate and form a ball. Place it in a small greased bowl nd let rest for 20-30 mins.
4.Punch dough down. Turn onto a lightly floured surface.Form a ball and cover will clingfilm. Let rise until doubled, about 20 minutes.
5.Preheat the oven to 350 F/150 C. Brush loaf with egg wash and bake in heated oven for 15 minutes or till slightly domed and a light brown.

So there it is! Our first bread!
IMPORTANT!!
So, what would you like to see next? I’ve already blanned on covering the baguette and a basic sandwich bread. Any breads in particular? Or would you like to see step by step instructions? I’m working a ciabatta next and will update my instagram account with progress!Here’s the link to follow me. I’ll def. follow you back

Roasted Almond + Raisin Biscotti

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Whew! I was in the kitchen from 2:30 to 4:00 today!wowwww……I was SO sweaty when I finally got out!But tired? No way!
WHAT was I doing?Here’s a previewIMG_1501[1]:

I baked my very first baguette! and it was awesome.
and easy.
BUT today is biscotti day!
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This is the perfect cookie to dip in your coffee.Or tea!
Annnnnddd it’s really easy. Though it’s takes some effort to make, it’s not hard.Just time consuming.
IMG_1504 (<—–before baking)

Roasted Almond + Raisin Biscotti
2 logs
adapted from the Gourmet Cookbook
2.5 cups ap flour
1 cup sugar
1/2 tsp baking powder
1/4 tsp soda + salt
3 eggs
1 tsp vanilla extract
1 cup roasted almonds
1.25 cups raisins( I used a mix of flame + black raisins) soaked in hot water for 10 mins or till plump
1 egg beaten + 1 tbsp. water for eggwash.

Preheat the oven to 375 F/150 C.
Mix together the dry ingredients. Now add the eggs and vanilla and mix till a dough forms. Now fold in the almonds + raisins.Divide the dough into two balls and roll into logs like shown in the picture above.
On a lightly greased baking sheet, place the logs and egg wash.
Now bake for 25 mins or till golden brown.
Then, leaving the oven on, get the logs out and cool for 10 mins. CAREFULLY, slice them diagonally once they are COOL.
Reduce the temperature to 350 F.
place them (cut side down) and bake on each side for ten minutes each. Let cool and serve with coffee.

Note: The slicing can get a little messy so let them cool slightly before you cut them The dough inside will be sticky. This is normal.

Chocolate-Chip Olive Oil Cookies With Sea Salt

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So, I think I found the perfect cookie!
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Like I’ve said before, I love a cookie with CHEW.Annnnddddd…….this is it! So much chew!
so, I was going looking for a cookie recipe here and when I saw cookies made with olive oil, I was intrigued. So I made them, sprinkled them with a little sea salt and waited.
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SO GOOD.
I ate these for breakfast…..amd you should too.Oh, and they don’t have any butter. Who am I?
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Chocolate-Chip Olive Oil Cookies With Sea Salt
Olive Oil Chocolate Chip Cookies {makes about 30}
Recipe adapted from Take a Megabite which was from Slice of Feist via Crepes of Wrath (<—-woah!)

Ingredients:
◾2 1/4 cups all-purpose flour
◾1 1/2 t kosher salt
◾1 t baking soda
◾1/4 cup extra virgin olive oil
◾1 t vanilla extract
◾3/4 cup granulated sugar
◾3/4 cup brown sugar, packed
Note: I used 3/4 + 3/4 cup of raw sugar because that's all I had at hand.They were still realllyyyyy good!
◾2 eggs
◾1-2 T milk, optional
◾1 heaping cup semi-sweet chocolate chips
Sea salt to sprinkle on top if desired.
1.Preheat your oven to 375°F. Line a few baking sheets with parchment paper.I needed 3 of these.
2.Whisk together the flour, salt, and baking soda in a large bowl. Using an electric mixer, beat together the olive oil, vanilla, and sugars until it looks like wet sand. Add the eggs one at a time and beat until mixed in completely.i have a handheld mixer so I crack the eggs into a separate bowl and pour it into the bowl with the other hand. With a mixer, beat in the flour mixture gradually until just mixed. Add a tablespoon or two of milk if the batter is too dry. If the batter is too wet, add flour a tablespoon at a time until handle-able. Stir in the chocolate chips.Mine was just right.
3.Using a spoon scoop mounds onto the prepared baking sheets. Bake for 9-11 minutes or until the edges are just starting to turn golden. Transfer to a wire rack to cool.Wait for them to cool before peeling off<—-this is IMPORTANT!! Eat at least 4 since these are healthy, butter-less cookies.(<——best advice ever)