Meringue Mushrooms {gluten-free!}

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Last year, my friend and I made a Buche de Noel for Reveillon, the annual French club dinner. We had never made a roll cake before, and we wanted to find a traditional recipe. Well, if yule logs are French, then a recipe in French must be perfect, right?

Wrong.

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Our first mistake came with using Google Translate for the recipe.

“1 cuillère à café de levure” = “1 teaspoon of yeast”

hum… something doesn’t seem right… But maybe it’s a French thing to put yeast in cakes…

Second mistake: Trusting Google Translate.

So we put in dry yeast and stuck the cake in the oven. It came out tasting like sweetened eggs and yeast.

It took us 6 hours to make a practice Buche de Noel. We had to make the cake twice (second time with a recipe we could actually read), and then we made little meringue mushrooms.

We found out after putting them on the cake for an hour that they melt under humidity. They became sticky and soft… and utterly gross.

Well, it was a good thing that that time it was a trial run!

Continue reading…


Chocolate Cookie Sticks {with pistachios, candy cane, and toasted coconut!}

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Hope you all had a great Thanksgiving (to those who celebrate it…)!

I went on a baking spree with the most delicious outcome. :D
A seriously delicious chocolate cake with buttercream frosting adapted from here and two pies (because Thanksgiving screams PIE!!!) the classic Libby’s pumpkin pie from here and an apple pie.

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And guess what??? Finals are coming aka the exams that every high schooler dreads. They’re worth 10%-20% (most teachers like 20%) of a class’s semester grade, which means if you decide to turn your test over, draw a flower on the back of the test and walk out, your A (in both 9 weeks), will turn into a C. Cry.

Continue reading…


Orange Ginger Almond and Oat Cake {vegan}

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It’s evident from my recipe index that I don’t bake “normal” cakes very much. The only thing that actually looks like a cake was the vanilla mini cake and even that looks a bit odd.

I need more cakes. Seriously, why don’t I bake fluffy concoctions more often?

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Even this, isn’t a picturesque cake. One, it’s shaped in a loaf. They’re a lot easier to cut that way. Also, frosting? Um, no thanks, I don’t have the time (finals in 4 weeks!!! aaahhhhhhhhhhhhhh). I’ll just pour on the glaze if I want a sugar high. Also, it’s kinda dense and crumbly, but oh so moist and orangey!!!

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Yes, that’s the other thing. Orange. ORANGE people, I need my ORANGES!!! They’re in season right now, and I have 20 pounds of them laying in my garage. They are tempting me like crazy…

Plus, this cake is amazingly filling. This way, I don’t have to go down and eat the whole cake in one day and have to bake another one.

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Almonds, oats, and whole wheat flour and orange juice (no mentioning the butter). Sounds like breakfast to me!!! :D

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P.S. You might have also noticed from my recipe index that I haven’t updated in like a MILLION years. I promise I’ll get to it sometime!

Orange Ginger Almond and Oat Cake {vegan}
3/4 cup almonds
3/4 cup oats
1/2 cup flour (ap, whole wheat)
2 oranges (zested and juiced)
1 thin slice of ginger
1 stick of softened butter
1/2 cup packed brown sugar
2 tsp baking powder

Preheat the oven to 350 F.

Pour the almonds and oats in the food processor along with the zest of the two oranges and the slice of ginger. Pulse until fine and floury.

Cream the butter with the sugar until fluffy. Squeeze in the orange juice from the two oranges, Mix together (this might be a bit lumpy, but that's okay).

Add in the stuff from the food processor along with the baking powder.

Bake for 45 minutes, or until golden and a toothpick comes out clean.

Glaze with powdered sugar and a bit of orange juice, if desired.

http://www.sprinklewithsalt.com/2014/11/23/orange-ginger-almond-and-oat-cake-vegan/


Chocolate Dipped Coconut Cookies with Pomegranate Salt/Sugar

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There were so many cookie mishaps in my childhood. One, I nearly used cream cheese instead of butter. You can read about it here.

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Two, most of the time I would try to ‘healthify’ these cookies. I would reduce the sugar a lot and then use oil instead of butter (we didn’t buy that much butter and sugar). This ended up in oily lumps that would make me wonder what I did wrong when I ‘followed the instructions exactly.’

Continue reading…


How to make dumplings {a step by step guide with .gifs}

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What is this?

Real food you say??

Where is the chocolate, butter, and mochi???

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Yes, surprisingly I can make REAL food and not just desserts… :D

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I can fold dumplings. Yes, I can make them into pretty, puffy, little pillows that look sleep-worthy. But my wrappers? Omg… You do not want to see them.

And why don’t I just buy store bought dumplings? Because they’re crap. Why don’t I just buy store bought wrappers? Also crap. Compared to homemade, as crappy as they get. :(

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So, the one person that can roll out dough (AKA my grandpa…) and I spent forever making dumplings. He rolled and I, took pics and folded. This is a group project, trust me!

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{↑ there’s more than that… A whole lot more. }

In case you can’t do any of this, I made .gifs.

So roll out like so. The edges are supposed to be thinner than the center.

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And then fill like so. (I’m being so descriptive am I not?

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Notes:
-You’ll probs end up with leftover dough or filling. Don’t worry… Just fry it into a flat pancake or make taco filling out of it.
-This isn’t really a recipe… We kinda just eye it. But, I measured last time and this is what I came up with.
-When folding, you can wet the sides with an egg white or water (to help it stick); I find it’s more trouble than it’s worth.
-Some say stuff in more filling (aka my grandpa) and some say a tiny bit of filling (aka my friend). I donno what to do… I’d say about 1 tbsp every time.
-If you’re doing this alone, I’d suggest you get some store bought wrappers unless you have an insane amount of patience.
-I suggest you make a good sized batch and the freeze the uncooked ones for a later date. To cook those, basically same instructions apply except boil for an extra 3 minutes. No need to thaw.
-Different people tend to like diff sauces. I like a mix of hot sauce, vinegar, green onions, and soy sauce. Some like sesame oil and soy sauce. Idk. My family tends to prefer hot sauce, vinegar, and garlic. Whatever you have on hand. Kinda just pour it into a dish/over dumplings and call it done. Yay!!!

How to make dumplings {a step by step guide with .gifs}
Dough
3 cups flour
1 1/4 cup water
Filling
6 lb ground pork or 2 cups scrambled eggs (sub with 2 cups firm tofu chopped into 1 cm chunks if you're vegan)
2-3 cups chives, lettuce, or bok choi (all chopped)
1 tbsp salt
2 stalks green onions
1 tbsp minced ginger
2 tbsp soy sauce
1 tbsp sesame oil
dash of salt

Mix the dough ingredients together and knead until smooth. Cover and set aside until ready to use.

To make the filling, sweat the veggies in salt for 30 min and the squeeze out the water.

In a saucepan, cook the meat filling and veggies for 10 minutes over medium heat.

Mix in the rest of the filling ingredients.

Take the dough and roll into a 1 1/2 inch diameter roll. Cut into 1 cm disks. Flour them.

Take a small rolling pin and roll along the edge while turning (see .gif if confused)

Place about 1 tbsp of filling onto the middle of the dough. Fold in half and pinch on the top. Pinch the sides and so it gets mickey mouse ears. Pinch those closed. (see .gif if confused.)

Place on a floured tray until ready to boil.

Place in boiling water over medium heat and boil until the dumplings come floating up.

Water it down with about 2 cups of cold water until dumplings sink. Boil until they come floating back up.

Serve with soy sauce, vinegar, garlic, green onions, hot sauce, whatever suits your fancy! {read notes for more options}

http://www.sprinklewithsalt.com/2014/11/09/how-to-make-dumplings-a-step-by-step-guide-with-gifs/


Single Lady Two Ingredient Hot Chocolate (vegan, gluten free)

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Qu’est-ce qui se passe??

It’s snowing in October. This time of the year, again.

(side note: I know it isn’t going to be October by the time this is published…)

I don’t know if I should be happy or sad. It’s not going to be warm again for like seven months. At least now, I have a chance to snuggle up with a cup of hot chocolate.

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In the winter months when I was little, my friend’s house had plump little red berries hanging off of bushes. I assume they were poisonous, at least that’s what our parents told us. Our little minds never got the idea to try them.

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We’d go out, pick a few leaves off of every plant there was in sight (shhh, not the neighbors…). Then, using our numb fingers, we’d go and pick off berries, being very careful to avoid all the thorns. Pouring water over the mixture (probs not the brightest idea…) we’d mix and smash all the things together into a wonderful concoction. Probably quite disgusting, but picking everything was fun and smashing and mixing was even more so.

Continue reading…


Citrusy Mochi Pancakes {Gluten-free}

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Ahhhhh

It’s a great thing that we basically have a 3-4 day weekend every month during the school year. I would absolutely drown in the waves of homework, projects, and papers without them.

Somehow the definition of ‘break’ hasn’t gotten to me yet. My definition of break, “a time where I get to catch up on homework, projects, and papers while feeling stressed about all the stuff I haven’t gotten done yet”

Merriam-Webster’s definition, “to interrupt one’s activity or occupation for a brief period” or, “something that causes a change or interruption”

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Hahahahahaa, I laugh at your naiveness dictionary (although considering you’re the one that’s a billion years old, you should be laughing at mine…)

Guess what, I’ve been doing school work since school started and fall break, or whatev you want to call it is not going to stop me! (I think this teenage rebellion thing has really gotten to me…)

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My internal system gets totally messed up during these breaks…

11 at night? I really really really x2 million need to finish this bio paper!

12 o clock noon… Um, what in the world did I write in this bio paper? Lunch? Who needs lunch?
scarryyy thing is (scarier than Halloween…) that I’m 14 and only it’s only freshman year… um…

On a less scary mode (I’m preparing for Halloween… :D) I made mochi pancakes! They’re citrusy because my citrus plant decided to make a bunch of tiny sour citrus fruits and I kinda just threw them in there.

Yep, citrusy mochi pancakes forevar!

Chewy, citrusy (who would’ve guessed…), and fluffy, these pancakes are the best!!! They’re also gluten free! (Okay, now I feel like an advertisement…)

Notes

-Glutenous rice flour is a tricky name. Let’s just say, there’s no gluten in it and you can find it at most specialty stores.

-If you don’t want them to be citrusy, just substitute the 3 tbsp of citrus juice for 1 tbsp of lemon juice.

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And back to bio… No I have not finished!

Citrusy Mochi Pancakes
1/2 cup milk
3 tbsp citrus juice
1 egg
1 cup glutenous rice flour
1 tbsp sugar
1 tsp baking powder
pinch of salt

Mix the milk and the citrus juice together and set aside for about a minute. Add in the egg. Stir in the rice flour, sugar, baking powder and salt.

Spoon 2 tbsp of batter for each pancake onto a griddle over medium low heat. Cook the first side until the bubbles that pop leave a space. Flip and cook until golden.

Enjoy!

http://www.sprinklewithsalt.com/2014/10/26/citrusy-mochi-pancakes/


Swedish Cinnamon Buns

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I bet you expected something more along the lines of a swirly round thingy with loads of glaze…
One, these have the adjective ‘Swedish’ and the noun ‘buns’ for a reason (and not just because it sounds fancy and Europeany…). The Americanized version has like a bucketful of glaze dumped on top, which is part of it’s reputation as being gooey, messy, and delicious. This is not the best idea to eat it while doing homework. Plus, I get to shape the Swedish version into a pretty knot shape!

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I had no idea that tying things in knots would be so difficult. Usually, I have no trouble with this, I tie my shoes at least 5 times a week, my hair naturally curls up into it’s own form of knots (the kind that will never come undone…), and my brain starts tying itself into knots after one too less (is that an expression?) hours of sleep.

Continue reading…


Pumpkin Cakies with Brown Butter {Butter}cream Frosting

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Okay, so I have a confession to make. I really dislike frosting. There I said it.

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The extremely sweet taste of it combined with the usually extremely sweet cookie/cupcake/cake just really sets me off. And then, there’s that slight oily taste and loads of florescent food coloring that would make it glow in the dark… Makes me want to gag.

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My friends at school would always look with wide eyes as I scraped off the icing and then shoved it to someone or down the garbage. :D
Then you ask, why do these cakies have such a high cake to frosting ratio?

I like this frosting. Ima not a complete frosting hater… The store bought kind is the kind I really dislike. This, with lots of brown butter and sugar, and sprinkled with salt is not something I would dislike… :D
(I also like whipped cream, fyi)

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So, these cakies have a really nice ration of brown butter (butter)cream frosting to pumpkin cakies. Plus, they’re completely versitile. If you wanted to, you could frost all of them/eat all the frosting from the pan… and then sandwich the frosting sides together to make whoopie pies. Or, stack them all on top of each other to make a pumpkin layer cake. No fuss see?

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But I still think the best kind is open faced, unstacked. This way, I can sneak one in during a study break and I wouldn’t have to cut a small slice of cake off and/or make a big mess by trying to stuff two puffy cookies with a load of frosting into my mouth.
Either way, they are delicious, with puffy centers and slightly crunchy sides. Yes, you should go make these right now… :D

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Notes
-For the brown butter frosting, all you have to do is microwave 2/3 cup butter for about 2-3 minutes, or melt it over the stovetop until brown and nutty smelling. Set it aside to cool. When it’s texture is that of softened butter, mix in 2 cups of powdered sugar and 1 teaspoon of salt. Mix thoroughly. Add in a teaspoon of vanilla, then incorporate in some milk slowly, until the texture is how you want it.

Pumpkin Cakies
1/3 c softened butter
1 tsp pumpkin pie spice
3/4 c brown sugar
1 tsp vanilla
2 eggs
3/4 c pumpkin puree
2 c flour
1 1/2 tsp baking powder
2 tbsp milk

Cream the butter, brown sugar, and pumpkin pie spice together. Add in the vanilla and eggs, one by one, thoroughly combining the ingredients.

Add in the pumpkin puree. Mix in the flour and baking powder until no floury patches are left. Finally, add in the milk.

Spoon about a tablespoon sized blob onto a parchment lined baking sheet. Leave about 1 inch of space for the cakie to spread.

Bake in a preheated 350 degree oven for 10 minutes, or until a toothpick stab in the center comes out clean.

http://www.sprinklewithsalt.com/2014/10/12/pumpkin-cakies-with-brown-butter-buttercream-frosting/


Caramel and Peanut Butter / Nutella Stuffed Double Chocolate Chip Cookies

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Oh yes… Caramel and peanut butter / nutella stuffed double chocolate chip cookies.
Yes, I know it’s autumn and all of you want pumpkin.
Yes, I know the leaves are turning all sorts of beautiful colors.
Yes, I know it’s getting colder.
Yes, I know I really should start wearing jackets.
Yes, I know I really should start baking ‘autumny’ things.
Next week will be pumpkin. Promise okay?
And yes, I know it’s a really long name, but this cookie deserves it. Nutella is good in any baked good, but stuffed into double chocolate chip cookies with some caramel just combines everything and makes into something else all together.
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Unfortunately, I had no nutella, so I used peanut butter instead. I have used nutella on this recipe and it tastes fantastic, but if you don’t have it, peanut butter, almond butter, hazelnut butter or any other nut butter works well. Stir in a bit of chocolate into the butter with some sugar, and you have makeshift nutella!
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Also, I suggest getting chocolate covered caramels. It helps with the caramel leaking out and making a huge mess.

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This is how you fill a cookie with goodies… :D

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Caramel and Peanut Butter / Nutella Stuffed Double Chocolate Chip Cookies
1/2 cup butter
1 cup brown sugar
1 egg
1 egg yolk
1/3 cup cocoa powder
2 cups flour
1/2 tsp baking powder
1/2 cup chocolate chips
nutella
around 6 chocolate covered caramel candies
flakey salt

Melt the butter over medium heat until nutty smelling. Turn off the heat.

Stir in the sugar and then add in the eggs and cocoa powder. Mix in the flour and baking powder until no more flour parts remain. Stir in the chocolate chips.

Take about a tablespoon and a half of cookie dough and roll it into a ball. Place it onto a cookie sheet lined with parchment paper and squish a nice sized indentation in it with your thumb.

Fill with half a teaspoon of nutella and then squish on a chocolate covered caramel candy.

Squish a tablespoon of dough into a pancake, place on top, and press to seal. Repeat until all the cookie dough is gone.

Sprinkle with salt. :D

Bake in a preheated 350 degree oven for 10 minutes, until the edges appear to be crispy.

http://www.sprinklewithsalt.com/2014/10/05/caramel-and-peanut-butter-nutella-stuffed-double-chocolate-chip-cookies/

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