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Chocolate Chip Cookies-3

Throw It Together Chocolate Chip Cookies

April 24, 2016

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Chocolate Chip Cookies-3

Throw It Together Chocolate Chip Cookies

April 24, 2016 | 4 Comments

4,590,000.

Roughly, 1275 hours, 53 days, 7 weeks.

Also -the number of results that google comes up with in 0.56 seconds for the search query, “chocolate chip cookies”

Soon this number is going to turn to 4,590,001 because I’m going to hit publish on this toffee laced, caramely chewy cookie recipe.

Chocolate chip cookies is a staple, one of those recipes that everyone has a different variation of, one of those recipes I was never able to get right. My cookies always came out puffy, mini eiffel towers and very very crunchy. After testing so many recipes (why is this always the story with chocolate chip cookies?) I have finally found my go to recipe. Very quick (in fact, you throw in all the ingredients right after browning the butter, plus, there’s no creaming involved!), caramely, and chewy with so many melted puddles of chocolate. The whole process takes like 10 minutes and most of it is just browning the butter 😀

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Throw-it-together Chocolate Chip Cookies
1/2 cup butter
2/3 cup brown sugar
2 tsp vanilla extract
pinch of salt
1 1/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1 egg
1/2 cup chocolate chips/chunks
salt for sprinkling

Preheat the oven to 400 F

Brown the butter over the stove by heating the butter on the stove over medium heat, occasionally gently swirling, until the mixture smells nutty and is flecked with brown specks that sink to the bottom. Take it off the heat and immediately mix in brown sugar, vanilla extract (watch out! it will bubble). Add in the flour, baking powder, and baking soda.

Mix in the egg (you might need to wait for ~5 minutes or else the egg may cook), Lastly, add the chocolate chips. This, I mix half and push the other half into the top of the cookie as the melty chocolate puddles along with the marbled pattern appeals to me but if you want it fully melted / don't want it marbled, mix in all the chocolate chips or push them in / wait until the dough is cooled respectively.

Spoon 2-3 tbsp for each cookie on a parchment lined baking sheet, about 2-3 inches apart. Press on the extra chocolate chips if desired. Sprinkle with salt :D

Bake for 5-7 minutes -do not overbake. Enjoy warm and melty ;)

http://www.sprinklewithsalt.com/2016/04/24/throw-it-together-chocolate-chip-cookies/

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One Bowl Whole Wheat Cinnamon Rolls-9

One Bowl Whole Wheat No Knead Cinnamon Rolls {vegan}

April 11, 2016 | 8 Comments

While many people seem to have fond memories of food, I don’t. My memories are of burning sugar in the microwave (caramel anyone?) and almost putting cream cheese into cookies because I thought it was butter (I actually found out that both of those are things people do, microwave caramel and rugelach, respectively. Other than that, my food memories are sporadic, random, and completely unlike those cozy stories of people eating around a table and discussing.

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For cinnamon rolls, it’s a memory of a 9th grade field trip (omg that was last year -it seems so far away!) to a theater. The teacher offered one point of extra credit for anyone who dressed up and so all but one person dressed up (this teacher usually gave over 500 points per 9 weeks so this one point of extra credit would boost up your grade by 0.2% per quarter, 0.1% per semester which just shows how grueling hard that class was for all the students to come wearing dresses and suits). Anyhow, after the show in this big fancy theater, we went to a next door shopping mall for lunch. The lines were long, somebody got food poising, and my friends and I ate lunch and decided we also wanted a cinnamon roll. So we got one of those famously big gooey cinnamon buns and cut it evenly into 4 pieces and devoured it. And then we went home.

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So nothing really eventful, but that was probably the only cinnamon roll that I’ve eaten in my 16 years of existence that I didn’t make myself. When I make them, I prefer the cinnamon rolls that are healthy{ier} and hearty rather than those that are sweet and indulgent. If I want something more soft and like a cloud, I’ll eat a slice of cake but for breakfast, I prefer the substantial kind that’ll last me until 6th period lunch instead of crashing and burning during 2nd period physics. My other {recent} preference is that they be quick + easy to make + quick and easy to devour 😛

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One Bowl Whole Wheat No Knead Cinnamon Rolls {vegan}
Tangzhong
1/4 cup all purpose flour
3/4 cup water or milk
Bread
1/2 cup warm water or milk
2 tsp yeast
2 tbsp sugar
1/2 tsp salt
2 1/4 cup whole wheat flour
1 tbsp oil
all of the tangzhong
Filling
3 tbsp coconut oil or butter, melted
1/3 cup brown sugar
1 tbsp cinnamon

In a large microwave safe bowl, mix the ingredients for the tangzhong together until lump free. Microwave in 30 second intervals, whisking after each one until the mixture is glossy and thick.

Make a well in the middle of the tangzhong mixture and add in the warm water / milk. Sprinkle the yeast over the pool of liquid, being careful not to get any onto the tangzhong. Whisk the well until all the yeast is dissolved.

Add in the sugar, salt, whole wheat flour, and oil. Cover with plastic wrap and let rise overnight.

On a floured surface, take out the dough and roll into a large rectangle. Spread on the coconut oil / butter and sprinkle on the brown sugar and cinnamon. Roll from the long end and cut into 12 pieces.

Place on a baking pan and cover with plastic wrap. Let rise for ~1-2 hours or until almost doubled in size.

Bake at 375 F for 20-25 minutes or until golden brown.

http://www.sprinklewithsalt.com/2016/04/11/one-bowl-whole-wheat-no-knead-cinnamon-rolls-vegan/

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Orange Cornmeal Scones-1-2

Orange Cornmeal Scones

April 3, 2016 | 7 Comments

I usually try not to make recipes that already have about three million recipes online (the web guys, it’s HUGE) without making a twist on it or at least doing something that makes it special, unique, and completely mine. I enjoy being creative.

This weekend though was not one of those weekends that I could keep up this happy mask that has always been my face and try to pretend I had even the slightest energy to be creative and suffer the consequences (which, sometimes can be great -just ask my family). After a declining week and a more than disappointing weekend, I was completely and utterly defeated. I wanted to come back to a reliable recipe that I made earlier in the week when spirits were high and sturdy.

Earlier, I made scones that were originally intended to have strawberries in them but alas, being myself, I accidentally forgot the strawberries. I decided that overworking the dough was worse than no strawberries so 1/2 of them ended up with none. I still mixed the strawberries in with the second rolling of the dough. When they came out of the oven, steaming and crackling golden, I couldn’t help myself but to try just one of the “accidentals.” I lifted the top off a scone without strawberry, all the while trying not to burn myself 😛 , and spread a layer of jam on top. It was absolutely unbelievable. The top crust was slightly crunchy and the middle was cotton like.

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These replicas came out exactly like the ones earlier in the week and did not to the least, disappoint. Unfortunately, I cannot vouch for their authenticity (being Chinese -it’s a miracle sesame seeds didn’t make it in!) as I have never set foot on European soil but I will say these are the best round scone-like thingies I have ever made. Considering I have baked way too many round objects in my life, that is not an assumption to be taken lightly.

These orange cornmeal scones are lofty, and so full of themselves! Coming out of the oven, they’re softer than a pillow and ever so slightly sweetened with a satisfying crunch from the cornmeal. A light layer of jam, butter, or whatever floats your boat makes these scones rise to a god-like edacity. When they’ve cooled, they are less air-like, more satisfying and dense but nevertheless, completely delectable.

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Orange Cornmeal Scones
1/3 cup butter, cubed
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
zest from one orange
2 tsp sugar
1/4 tsp salt
2 1/2 tsp baking powder
1/2 cup milk
sugar for sprinkling

Preheat the oven to 425 F.

Work the butter, all purpose flour, whole wheat flour, cornmeal, orange zest, sugar, salt, and baking powder together until there are small chunks of butter and the mixture roughly resembles coarse sand.

Add in the milk, first 1/4 cup then 1 tbsp at a time if needed. The dough should just barely come together.

Turn the dough onto a lightly floured surface and pat into a rectangle. Fold like an envelope and pat into a rectangle again. Fold in half.

Roll the dough to a thickness of around 1/2 inch. Cut out circles or wedges and place on a parchment lined baking sheet.

Brush with milk and sprinkle with sugar.

Bake for 15-20 minutes or until golden.

http://www.sprinklewithsalt.com/2016/04/03/orange-cornmeal-scones/

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Pots de Creme Eggs-3

Pots de Creme Eggs

March 27, 2016 | 6 Comments

My friend popped into my apartment years ago with a brightly colored basket in her hand and asked, “wanna go easter egg hunting with us?”

I was 6, naive, and I barely spoke english. “Easter what?” was my reply.

Nevertheless, she dragged me with them (what a great friend) and I didn’t realize until 5-ish years later that pulling brightly eggs out of couches was to actually celebrate something that around 1/2 the world viewed as important. It was great fun to enter a room filled with florescent plastic ovals popping out of every possible “easy” location in search of the illustrious golden egg (ohhhhh). The person who found it would get enough candy to go into a sugar coma plus some. Otherwise, you just got a ridiculous amount of candy (who thought that you could actually get so much sweets from 18 eggs?) and a mom scrambling to schedule the next dentist appointment (right after she hid the candy so of course, I went to go search for it and eat 3 pieces before lurking back out.

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These eggs are different. Instead of hiding candy, they conceal a custardy inside that could fool anyone to actually being the egg white until the spoon hits the silky soft inside, lightly sweetened with a whispy aroma of vanilla. Of course, you could try millions of variations but simple vanilla is good enough for me 😉

I’ve always viewed pots de cremes as magical. Somehow, the liquidy as heck solution solidifies (thanks to the eggs!) into this beyond delicious custard mixture. These eggs just highlight how amazingly magical they truly are. A solid egg shell is used as the container for the pots de creme, making it perfect for easter or an April Fool’s day breakfast! 😛

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Notes

// To empty the eggs, use a thumbtack to poke a hole in each end of the egg. On one end, use a toothpick and make the hole to the size of a pencil eraser. Plug the small end with a little piece of aluminum foil before filling.
// I made little egg holders out of aluminum foil (I just placed the egg on a piece of aluminum foil and wrapped it around the egg) to hold them up in the water bath + when I was filling them.
// Recipe adapted from here.

Pots de Creme Eggs
cleaned egg shells from about 9 eggs
2 1/2 eggs
1/3 cup sugar
1 tsp vanilla
2 cups hot milk

Plug an end of each egg with aluminum foil to keep the liquid from leaking. Boil enough water to fill a baking dish 1/2 way. Preheat the oven to 320 F.

Mix the eggs well with the sugar and vanilla. While mixing, add the hot milk slowly at first, then faster.

Fill the eggs using a funnel or ziplock bag. Place the eggs into the baking dish and fill 1/2 way with hot water.

Bake for 30 minutes. Take the eggs out and let them cool a bit before putting them into the fridge. Refrigerate for at least 2 hours.

http://www.sprinklewithsalt.com/2016/03/27/pots-de-creme-eggs/

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Coffee Oreo Zebra Layer Cake-12

Oreo Zebra Cake

March 20, 2016 | 9 Comments

I had so much planned for this week but instead I decided to take a break from everything and go on vacation. It turns out that vacations are hard to come back from because now all I want to do is eat this oreo zebra cake without a glance or thought of my poor deserted english project.

Although, I guess I do have a cause to celebrate -IT’S BEEN TWO YEARS! I can’t believe it. Two years of writing random bits of life and taking too many photographs of food. It’s been too great and I literately cannot imagine not baking into the wee hours on friday night and photographing on sunday (because I’m too lazy to do it on saturday / because I have to rebake on saturday whatever I did friday night as I was so tired I didn’t put in leavening).

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Thankfully, this cake went together perfectly and I did not have to make it a second time (although I did anyways because the cake was delicious). I have long complained about the annoyances of layer cakes and this was no exception. Except then I decided to make a glaze (which decided to seize + burn TWICE) to cover up all my frosting errors -though some are still visible (shhhh). The frosting turned out perfectly, fluffy, light, and not too sweet (I have never said that about buttercream frosting).

So basically, this cake was a dream that had oreos. The cake was moist, fluffy, and unbelievably surprising when cut open. The whipped cream was so soft with little bits of crunchy oreo. All that was enrobed with a silky, velvety chocolate frosting that literately melts in the mouth. The chocolate glaze added a hint of bitterness (I used dark chocolate) which brought the cake together. In short, the entire cake was a dream.

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Notes

// You can add very finely crushed oreos to the batter, but caution against adding too much as that could ruin the striping and make the cake very dry.
// Assembling the cake in parts helps a lot. I placed my cake in the refrigerator after it was baked, after I stacked them up, and after I put on the frosting to help it stabilize and not fall apart.
// Recipe adapted from here.

Oreo Zebra Cake
For the cake
3/4 cups (180 ml) buttermilk, room temperature
1/2 cup (120 ml) hot coffee
1/4 cup + 2 tbsp (90 ml) vegetable oil
1 teaspoons vanilla extract
2 eggs, room temperature
1 cup + 2 tbsp all-purpose flour
1 cup + 2 tbsp sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup all purpose flour
For the whipped cream inside
3/4 cup whipped cream
3-5 tbsp powdered sugar
1 tsp vanilla
5-10 crushed oreos (depending on how much oreo you want in your cake)
For the frosting
1 1/2 cup butter, softened
3/4 cup powdered sugar
200 g chocolate, melted
pinch of salt
1 tsp vanilla
For the glaze
75 g chocolate
3 tbsp (45 g) butter

Grease 4 6 inch cake pans and line the bottom with parchment paper.

Preheat the oven to 350.

In a large bowl, mix the buttermilk, coffee, vegetable oil, vanilla extract, and eggs together. Add in the 2 1/4 cups flour, sugar, baking soda, baking powder, and salt. Split the batter evenly into two bowls and add cocoa powder to one and 1/2 cup of flour to the other.

Spoon 2-3 tbsp of chocolate batter into each pan, then spoon about the same amount of the white batter into the middle of the chocolate batter. Continue with the alternating batters until all the batter is used up.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let rest until cool.

In a large bowl, beat the whipped cream, sugar, and vanilla until stiff peaks form.

For the frosting, beat the butter until light and creamy. Add in the powdered sugar and beat until fluffy. Add the melted chocolate and salt until very fluffy.

To assemble, trim off the domed tops of the cakes. Onto the bottom layer, add about 1/2 inch of the whipped cream. Sprinkle on some crushed oreos. Stack the second layer on top, spread the whipped cream evenly on, sprinkle some oreos, and repeat until all 4 layers are used up.

Frost with the prepared chocolate frosting until evenly coated. Place in the refrigerator.

For the glaze, melt the chocolate and butter. Pour evenly on the cake. Refrigerate until glaze has hardened.

Using the leftover whipped cream, pipe little clouds of frosting.

http://www.sprinklewithsalt.com/2016/03/20/oreo-zebra-cake/

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Tiny Horchata Cookies-5

Tiny Horchata Snickerdoodle Cookies

March 6, 2016 | 7 Comments

These adorable tiny cookies are the product of my super busy weekend. I don’t know who got it into my brain that standing there rolling cookies the size of marbles for an hour was a good idea, but they happened. Now it turns out I can’t stop eating them.

They really are a curse. It takes forever to make them and the end result is lighter than air (I really don’t know why as I only used 1/4 tsp baking soda…), melt in your mouth, and each with an adorable little crack on top. The outside is ever so slightly crunchy with a salt crystal.

I’m really not sure how legitimate it is to call these ‘horchata’ snickerdoodle cookies but since I put rice flour in them (and you can add almond flour too per taste), we’ll run with it. I believe the rice flour really has a role in making it melt once it reaches your mouth and the cinnamon… Well who needs an excuse for cinnamon? I also used coconut oil but that’s because I didn’t realize horchata doesn’t have coconut in it. Shows how really exhausted my brain is at this point.

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I can say without a doubt, these adorable little buttons are the best cookies I’ve ever made.

Notes

// Substitute 1/3 cup almond flour/meal (??? I mean very finely ground almonds) for glutenous rice flour.
// Use all rice flour if desired.
// Bake for about 2-3 minutes longer for crunchier cookies.

Tiny Horchata Snickerdoodle Buttons
5 tbsp coconut oil, softened (i.e. room temperature)
4 tbsp white sugar
1 tbsp brown sugar
1 egg
1/2 tsp vanilla
2/3 cup rice flour
1/2 cup all purpose flour
pinch of cream of tartar
1/4 tsp baking soda
salt
Cinnamon sugar
4 tbsp granulated sugar
1 tbsp cinnamon

Beat the coconut oil with the sugars until smooth. Add the egg and the vanilla. Mix in the rest of the ingredients until a dough is formed. It will be kind of crumbly at first but just press it together with your hands.

Place it in the refrigerator and let rest for at least 2 hours.

Cut into little squares, 1-1.5 cm by 1.1.5 cm -ish. Roll into balls.

Preheat the oven to 350 F. Line a baking pan with parchment paper.

Mix the cinnamon sugar ingredients together and roll the balls in it. Place on the baking sheet about 1 inch apart.

Bake for 8-10 minutes.

http://www.sprinklewithsalt.com/2016/03/06/tiny-horchata-snickerdoodle-cookies/

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Black Sesame With Coconut Microwave Mochi-15

Sesame Coconut Popsicles with Coconut Milk Microwave Mochi

March 2, 2016 | 13 Comments

I obviously didn’t realize that it’s only the beginning of March when I made these last weekend. It only hit me when it started SNOWING huge fat snowflakes down the window during class. Which then, to no surprise, everyone stared out the window with our noses pressed along the glass (actually, that isn’t completely true, it was in a nearby classroom that somebody saw the snowflakes while walking somewhere else so we had our noses pressed along the window to the other room which had a window). 😛

Let’s just forget about that. I wanted something sesamey (even after that sesame pound cake, I still can’t get enough) and I saw this huge carton of coconut milk in the fridge. So undoubtedly I had to stick them both together with some sweetly thick, cream colored condensed milk. The sesame gives them a irresistible grey-blue speckled appearance, coconut milk gives a light tropical air along with depth, and the condensed milk keeps ice crystals from forming resulting in a very creamy popsicle.

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Clearly, mochi needed to be in there too because frozen mochi is absolutely great. It makes it like you made those fussy little wrapped ice cream balls WITHOUT ACTUALLY DOING IT. What could be better? But the regular microwave mochi with the unbeatable was slightly lacking in flavor so the lazy me being me, I stuck in coconut milk with the glutenous rice flour because WHY NOT?! Can we just say this was basically the BEST thing that has ever come from me being lazy?!

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Notes

// Glutenous rice flour doesn’t have gluten (the naming people want to trick us 😉 )
// Don’t use mochi if you hate it.

Sesame Coconut Mochi Popsicles
Coconut Microwave Mochi (optional)
2/3 cup glutenous rice flour
2/3 cup coconut milk
2 tbsp sweetened condensed milk (or 1 tbsp sugar)
cornstarch
Sesame Coconut Popsicles
1 cup sesame seeds, finely ground
1/3 cup sweetened condensed milk
3 cups coconut milk
For the mochi

Mix all the ingredients together except for the corn starch and microwave for 2 minutes or until sticky and semi-translucent.

Mix with a spoon about 50-100 times (it really isn't as intimidating as it sounds; it helps get the mochi bouncy).

Place on a tray floured with cornstarch. Cut into small ~1cm pieces.

For the popsicles

Mix all the ingredients together.

In a popsicle mold, place mochi to keep the stick from falling. If not using mochi, save the popsicle sticks for later.

Pour in the sesame mixture.

Freeze for ~1.5 hours before sticking in popsicle sticks in the popsicles that don't have mochi. Freeze until solid.

Makes 10-14 popsicles.

http://www.sprinklewithsalt.com/2016/03/02/sesame-coconut-popsicles-with-coconut-milk-microwave-mochi/

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Sesame Oil Pound Cake-3

Sesame Pound-ish Cake

February 21, 2016 | 6 Comments

I dunno why everyone keeps reaping the greatness of olive oil. Not that olive oil isn’t great. It is. But sesame has always captured my heart more than olive oil ever will. The smell is intoxicating and it makes me dream of plump dumplings and thin noodles.

So obviously I had to stick it into a pound cake that is traditionally made with a pound of butter but I used 1/3 cup of sesame oil. Not at all because I didn’t have a pound of butter chez moi. 😛

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The cake turned out 200% better than expected -beautifully golden and temptingly cracked down the middle with an irresistible sesame aroma that floated everywhere in the house. Combined with some lightly whipped cream and fruit, it was absolutely a dream (does that phrase remind you of Daisy in the Great Gatsby? you absolute little dream -although, she was talking about her child and I’m talking about a cake).

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Sesame Pound Cake

Sesame Pound Cake

3 eggs
2/3 cup brown sugar
1/3 cup sesame oil
1 tsp vanilla
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat the oven to 350 F and line a 8 by 4 loaf pan with parchment paper.

Beat the egg with the brown sugar until double to triple the original volume. Add in the sesame oil and vanilla.

Fold in the flour, baking powder, and salt.

Finally add the milk and mix until well combined.

Bake for 35-45 minutes or until golden and a toothpick inserted into the center comes out clean.

http://www.sprinklewithsalt.com/2016/02/21/sesame-pound-ish-cake/

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No Knead Chocolate Babka-12

No Knead Chocolate Babka

February 14, 2016 | 17 Comments

If I am what I eat, I would eat chocolate babka all day everyyy day. It’s soft, carelessly buttery, and 50% happiness + 50% chocolate (which is basically just happiness so babka can basically be 100% happiness). Why would anyone choose to be the bitter flavorless greens that are vegetables?

The only problem then would be that it’s so annoying to make with all the mixing, kneading, more mixing, shaping, and syrup. Here, I’ve basically said good bye to all the beautiful traditions (I’m sorry to all those people out there who have the time to knead and stay in the house forever), this babka is taking over. Mixing and sprinkling anyone can do and the rest of the time the dough naps like a cute little puppy in the refrigerator, filling it with a buttery, sugary aroma. Instead of being fussy, this babka dough is tamer than a wise grandmother and you can basically leave it in the fridge for forever before baking it (i.e. up to 48 hrs, not like 2 years forever 😛 ).

No Knead Chocolate Babka

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So it’s quite obvious that I’ve decided to take a simple approach to so many recipes. I used to hate these “no knead” recipes because I had a the more time it takes, the better mentality but that was probably because I was around 12 at the time and had allll the time in the world to waste. Now, I have more of a mix it, leave it mentality thanks to all the projects that have stolen away all of my free time.

However I mostly despised no knead breads because they didn’t make any sense to me. Kneading is key to developing gluten which helps the bread stay upright and be soft instead of a deflated deformed brick. Some cookbook authors didn’t think that was quite needed (the science behind it is quite interesting) and so since then a wave of “no knead” breads have swept the net in their glory. It wasn’t until my no knead hokkiado bread that I believed this little idea.

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Babka is basically a Jewish bread that is super enriched (as in it’s about as healthy and bread-like as a croissant and brioche mix) and in this case, swirled with an impossible amount of sweet, bitter chocolate and topped with a beyond crumbly, buttery streusel. This one is slightly healthier because I decided to forgo the extra 1/2 cup of sugar that every other recipe has and cut down the sugar by a couple quarters of a cup, but it has the exact same impossibly rich and buttery taste combined with the fluffy dedicance of any other babka. Also, did I mention this is also unbelievebly easy because it’s no knead?

Now I can finish my homework, projects, essays, AND make bread (although we all know what takes priority here… hint: it starts with br- and ends in -ead).

No Knead Chocolate Babka

No Knead Chocolate Babka

Dough
1/2 cup milk
1/3 cup sugar
2 tsp yeast
2 eggs
1 egg yolk
1/2 tsp salt
4 1/4 cup flour
1/2 cup butter, softened
Chocolate Filling
1/2 cup butter
1 cup chocolate chips
1/3 cup cocoa powder
1/3 cup powdered sugar
1/4 tsp salt
1/2 tsp cinnamon
Streusel
1/4 cup butter, melted
1/4 cup powdered sugar
2/3 cup flour
1/4 tsp salt
Egg Wash
1 egg

Heat the milk until warm to the touch. Add in the sugar, yeast, eggs, egg yolk, salt, 1 cup flour, and butter. Mix in the rest of the flour 1 cup at a time until fully incorporated. Cover with plastic wrap and let rise in the refrigerator for 24-48 hours (it will not fully double).

To make the chocolate filling, melt the butter and chocolate chips in the microwave or in a double broiler. Mix in the cocoa powder, sugar, salt, and cinnamon. Set aside.

Take the dough out of the fridge and cut in half. Roll one of them into a rectangle that's 2.5 the length of the bread pan and about 10-12 inches wide. The dough should be very thin, almost translucent (very crucial to a babka with intricate swirls -if you don't care, don't bother with the thinness). Spread on 1/2 of the chocolate filling, completely over the dough.

Roll tightly, starting from the long end. Trim about 1 inch off the ends. Fold in half and twist into a large twist. Place in a bread pan.

Repeat with the other piece of dough.

Cover and let rise for 1-2 hours until nearly doubled.

Meanwhile, mix the ingredients for the streusel to make a crumble (you may have to add more flour).

Preheat the oven to 425 F.

Beat an egg and brush on top of each loaf. Sprinkle streusel thickly on.

Bake for 10 minutes, then reduce the temperature to 350 F and bake for 15-25 minutes (adding an aluminum foil cover if necessary to stop excess browning).

Makes 2 loaves.

http://www.sprinklewithsalt.com/2016/02/14/no-knead-chocolate-babka/

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Red Bean + Black Sesame Madeleines-8

Black Sesame Madeleines + Red Bean Madeleines

February 7, 2016 | 4 Comments

So it’s around this time of the year when the sky becomes grey with sadness, the grass dries yellow, and the geese flood the pond that homework, projects, and tests (but mostly projects) pile like a thick blanket, muffling all my dreams of going to bed before 12. Thus goes my sanity and my ability to think like a rational, clearminded, teenager.

Red Bean + Black Sesame Madeleines-4

Red Bean + Black Sesame Madeleines-6

Red Bean + Black Sesame Madeleines-7

If I was one, I would have made cookies that don’t require washing the pan after every. single. batch. Thank goodness there’s only 3 batches.

If I was one, I would have not made these on a weekend where I had 3 violin contest thingies and multiple projects to finish (which I totally did not ignore btws… insert guilty face emoji HERE).

If I was one, I would not have made them saturday and photographed them sunday, running myself silly making sure nobody ate them (somehow, 1/2 of them dissipated when I wasn’t looking).

If I was one, I would not have used red bean because my family absolutely adores red bean which probably contributed to the dissipation stated above…

If I was one, I would not have used black sesame which is more grey and encouraging than lemon madeleines (I mean encouraging in the eating sense).

Lastly, if I was thinking the least bit rationally, I would have realized that I was being irrational trying to chase people away and should’ve just stuffed as many in my mouth as possible while they were there.

Red Bean + Black Sesame Madeleines

Red Bean + Black Sesame Madeleines-5

Red Bean + Black Sesame Madeleines-3

Red Bean + Black Sesame Madeleines-2

Notes

// The most of ones in the pictures are the madeleines from the two batters mixed together.

Black Sesame Madeleines + Red Bean Madeleines
Black Sesame Madeleines
2 eggs
1/2 cup roughly ground black sesame seeds
1 tsp honey
1/4 tbsp sugar
4 1/2 tbsp melted butter
1/2 cup flour
1 tsp baking powder
pinch of salt
Red Bean Madeleines
2 eggs
1/2 cup sweetened red bean paste
1 tsp honey
1 tbsp sugar
4 1/2 tbsp melted butter
1/2 cup flour
1 tsp baking powder
pinch of salt

Beat the eggs, ground sesame/red bean, sugar, and honey together in a bowl until the volume doubles. Add in the melted butter and stir until fully combined. Into the mixture, mix in flour, baking powder, and salt until fully combined.

Cover with plastic wrap and place in the refrigerator for 3 hours to overnight.

Preheat the oven to 445 F.

Grease the madeleine pan and add in a spoonful of batter (about 2/3 full).

Place in the preheated oven and immediately reduce the temperature to 400 F. Bake for 3-4 minutes.

Reduce the temperature to 350 F and bake for 4-5 minutes until done.

http://www.sprinklewithsalt.com/2016/02/07/black-sesame-madeleines-red-bean-madeleines/

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