Breakfast Snacks

Garlic Spinach and Mushroom Snack Frittata

Ever have a day where you wake up and your mind clears right away, but when you try to get up, you fall off the bed sideways with almost every part of your body complaining, especially your head?

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Last weekend was like that for me, which is why I have no dinner party pictures to share.u00c2u00a0 Sad face, I know.u00c2u00a0 I spent Saturday between the kitchen and the couch, cooking feverishly one hour, then strapping an ice pack to my throbbing head the next.

Thankfully I managed to get the meal on the table and the headache finally started to abate that evening, but even into Sunday and the work week I was feeling off.

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I’m blaming the weather.u00c2u00a0 We still have a large bedspread that we sleep with, and even though I’ve adjusted my sleeping clothing to reflect the warmer temperatures, I made the mistake of wearing thermal pants to sleep on Friday night.u00c2u00a0 For some ungodly reason, I become exothermic when I sleep and exude heat like nobody’s business.u00c2u00a0 In the winter it’s nice, but right now I wake up a sweaty, unhappy mess with dehydration headaches.

Just bring me breakfast in bed ok?u00c2u00a0 I even cut it up into little snackable pieces so my husband doesn’t have to worry about handling a knife.u00c2u00a0 I love frittatas because they are so versatile and full of all the good things the body needs in the morning after sweating out every conceivable nutrient overnight.

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I’m taking two of these and I’ll see you on Friday.

One Year Ago: Miso Braised Beef with Shiitake Mushrooms

Two Years Ago: Shrimp Scampi

Garlic Spinach and Mushroom Snack Frittata

Ingredients

  • 8 large eggs
  • ½ cup milk
  • ¼ cup parmesan cheese
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 2 scallions, sliced
  • 1 cup spinach leaves, roughly chopped
  • 4oz mushrooms, sliced

Instructions

  1. Grease an 8x8” baking pan and set aside. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together the eggs, milk, and cheese. Add in the spinach, garlic and mushrooms and stir to combine. Season with salt and pepper.
  3. Pour the mixture into the prepared pan and bake for 20-25 mins, or until the top is puffed up slightly and the edges are pulling away from the sides of the pan. Let cool on a wire rack for 15 mins, then cut and serve.
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Breads Snacks

Brown Sugar Cinnamon Sweet Potato Soft Pretzels

This weekend is going to be interesting.

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PAX East has returned to Boston, and yet again I shake my head at the immense excitement building up in my husband as the conference approaches.u00c2u00a0 It’s that time of year when he gets to nerd-out like no other, and this year, he’s even got friends going with him from other parts of the country and Canada.u00c2u00a0 Nerds unite!

I mean that in the best way possible; I do find their passion for all things online gaming slightly adorable, even if I don’t understand it.u00c2u00a0 I’ve been known to kick back with a vintage gaming system myself (does anyone else still love playing Zelda on their Nintendo 64 from 1998?) but the whole online MMO-RPG thing is just too much for me.

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I’ll just slink back to the kitchen and eat my curry, thank you.

But since there will be a convergence of online friends, and we do live just outside the city, we’ll be hosting a dinner party on Saturday.u00c2u00a0 I’m excited, since I’ll have nothing to do that day anyway while they’re all at the conference, so hopefully I’ll be sharing some photos of that later on.

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We all know how much of an exertion it is to play video games all day, so I made some refueling snackage of the highest order.u00c2u00a0 Soft pretzels laced with roasted sweet potato and warm spices, sprinkled with cinnamon and turbinado sugar.u00c2u00a0 I even took some of the drizzle from this recipe and went to town on some of them, which may have been a bit overindulgent, but oh well.

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It’s the weekend, after all!u00c2u00a0 Hope it’s a good one!

One Year Ago:u00c2u00a0Frittata Cups

Two Years Ago:u00c2u00a0Baked Cheddar Pierogis

Brown Sugar Cinnamon Sweet Potato Soft Pretzels

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: Makes 10-12 pretzels

Ingredients

  • FOR THE PRETZELS:
  • ½ cup warm water
  • 1 Tbsp active dried yeast
  • ¼ cup brown sugar
  • 3 cups all-purpose flour, plus more for kneading
  • 1 tsp salt
  • 1 tsp pumpkin pie spice mix
  • 2 Tbsp vegetable oil
  • 3/4 cup mashed roasted sweet potato
  • 2 large eggs, divded use
  • FOR THE CINNAMON-SUGAR TOPPING:
  • 2 tsp cinnamon
  • ¼ cup sugar
  • 2 Tbsp turbinado sugar

Instructions

  1. In a small bowl, combine the water, yeast and 1 Tbsp of the brown sugar. Stir, and let sit for 5-10 mins, or until bubbly and frothy. In a large bowl, stir together the flour, salt, spice mix and the rest of the brown sugar. Add the yeast mixture, oil, sweet potato and one egg to the bowl. Stir together until a shaggy dough forms.
  2. Turn the dough out onto a floured work surface. Knead for about 5 minutes, adding flour as needed to keep the dough from sticking to your hands, until the dough is smooth and supple. Grease a large bowl and place the dough ball in size. Cove with a towel and let rise in a warm place for about 1 hour, or until doubled in size.
  3. Turn the dough back out onto the floured surface and divide it into 10-11 equal-ish pieces and roll them into balls. Roll each dough ball into a long, thin rope. Shape each rope into a U, cross the ends of the U over each other and fold down to make the pretzel shape.
  4. Combine the 1 cup of hot water and 2 tsp baking soda in a mixing bowl, then pour into a shallow bowl. Dip each pretzel into this mixture and place onto a parchment or silicone lined baking sheet. Once they are all done, preheat oven to 425 degrees F and let the pretzels rest. Combine the cinnamon and sugars for the topping while you wait and combine the remaining egg with 1 Tbsp water to make an egg wash. Once preheated, brush the pretzels with the egg wash and sprinkle them with the cinnamon sugar mixture. Bake for 10-12 minutes, or until golden brown. Remove from oven and serve warm!
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Adapted from Top with Cinnamon

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Veggie Mains

Homemade Chana Masala

I can’t believe this is my first chickpea curry recipe on this blog.

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After two and a half years of spouting my love for the little legumes, I’m finally posting a dish that’s totally chickpea-centric: the culinary wonder that is chana masala.

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Did I also mention it comes together in less than half an hour and tastes AMAZING, no matter how many dirty looks your chickpea-hating husband throws at you while he’s eating his reheated leftovers from two nights?

Sometimes a girl just needs a little face-time with a delicious curry, you know?

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There are a few small Indian markets in my town where I picked up some of the more special ingredients for this dish, but if you’re unable to locate them in your area, I’ve also included a a tip on how to recreate those authentic flavors.

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When I put the first spoonful of this curry, I pretty much did a little dance around my kitchen as a pat on the back.u00c2u00a0 This. Stuff. Is. Good.

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Like, I might have to designate a night for it every week: Chana Masala Thursdays. u00c2u00a0What do you think? I can feel the evil glares emanating from my husband already, but it is just so tasty I’m not sure I care….

One Year Ago: Green Tea Mochi Cake

Two Years Ago: Mole Chicken Chili

Homemade Chana Masala

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 6

Ingredients

  • 1 Tbsp olive oil
  • 2 medium onions, minced
  • 2 gloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp amchoor powder*
  • 2 tsp smoked paprika
  • 1 tsp garam masala
  • One 15oz can diced tomatoes and their juices
  • 2/3 cup water
  • 4 cups cooked chickpeas (from two 15oz cans, or cooked from dried)
  • ½ tsp salt

Instructions

  1. *if you can’t find this ingredient, you can substitute about 2 Tbsp of lemon juice towards the end of the cooking process
  2. In a medium Dutch over or large saucepan, heat the oil over medium high heat. Add the onions, garlic, and ginger and sauté for about 3-5 mins, stirring constantly. Turn the heat down to medium low and add all the spices; stirring to coat the vegetables evenly. Cook for about a minute, then stir in the tomatoes and their juices, water and chickpeas. Let the dish simmer for about 15-20 mins, then stir in the salt and lemon juice if not using anchor powder. Serve warm over rice.
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Adapted from Use Real Butter

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Breakfast Snacks

Green Tea Mochi Crepes

I encountered a lovely surprise when I woke up this morning.

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I rolled over groggily at 5:30 am to shut off my alarm, and then opened my Gmail app.u00c2u00a0 In my line of work, it’s quite common for me to wake up to anywhere from 30-50 emails from our company’s team in China.u00c2u00a0 It looks like my phone is set to rave mode, as it essentially turns into a strobe light, lighting up with each new email.

So imagine my confusion this morning at checking my phone to discover I had all of 3.u00c2u00a0 3?!?!?!u00c2u00a0 Wha?!?u00c2u00a0 Is my Gmail app broken?

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Fortunately, no, my app isn’t broken.u00c2u00a0 No one told me this past weekend was the Tomb Sweeping Festival in China (u00e6u00b8u0085u00e6u0098u008eu00e8u008au0082), a time when families go to visit the graves of the relatives to clean them and pay their respects.u00c2u00a0 The holiday runs to Monday, which explains my lack of well, work.

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Well, this easy Monday morning calls for a little something special in my opinion, so good thing I made these green tea mochi crepes over the weekend!

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They are the perfect slow-your-Monday-morning down breakfast; the middles are slightly chewy from the glutinous rice flour, but the edges are nice and crispy.u00c2u00a0 I gave my crepes a little white chocolate drizzle because white chocolate and green tea is one of my all-time favorite pairings.

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Hope your Monday brings you something delightful as well!

One Year Ago: BBQ Shrimp Minestrone Soup

Two Years Ago: Lemon Ricotta Cookies

Green Tea Mochi Crepes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes about 20 crepes

Ingredients

  • FOR THE CREPES:
  • 3 large eggs
  • 3 Tbsp sugar
  • ½ cup all-purpose flour
  • ½ cup glutinous rice flour
  • 2 Tbsp green tea powder, sifted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 cups milk
  • FOR THE WHITE CHOCOLATE DRIZZLE:
  • 2 oz white chocolate, roughly chopped
  • ¼ cup heavy cream

Instructions

  1. In a large bowl, combine the flours, sugar, green team powder, eggs and salt and stir to combine. Add the milk gradually, whisking constantly until the batter is a liquid consistency. It may seem thin, but that’s ok.
  2. Heat a medium non-stick skillet over low-medium heat. Add about 3 tablespoons of batter to the pan (or slightly more if using a larger skillet) and quickly swirl until the bottom of the pan is covered with batter.
  3. Cook the crêpe for about 1 minute, or until the crêpe is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. (The crepes will be easier to flip if they are fully cooked, so if your crepe is resisting, let it cook a little longer.) Cook the other side for another minute, then transfer the cooked crêpe to a plate. Repeat the process until all your batter has been used up. Serve the crepes warm with whatever filling or topping you choose.
  4. To make the white chocolate glaze, heat the heavy cream (in a saucepan or the microwave) until it starts to steam. Place the chopped chocolate in a small bowl, and cover it with the heavy cream. Let the mixture sit for about 3 minutes, then stir until smooth and drizzle all over your crepes.
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Adapted from Babble

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Soup

Sesame Miso Carrot Soup

Real estate update: our house has been agreed upon! (AKA kind-of sold.)

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It’s a relief to know that I no longer have to get texts asking about showings all the time, and that we can put the pet carrier back in the basement for storage.u00c2u00a0 Izzy has been in that thing more in the last week than she’ll be in it for the rest of her life.u00c2u00a0 (Rabbits don’t have shots or anything, so she’s only been to the vet twice in almost 3 years.)

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Anyway, I felt like we were torturing the poor thing.u00c2u00a0 She usually never runs from me, but after being stuffed in the dreaded plastic cage of doom, she grew cautious very quickly at my approaching footsteps.

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I also feel a little guilty that I might have tortured her a bit while setting up for this shoot.u00c2u00a0 I’m pretty sure she can hear the sound of the refrigerator crisper drawer from wherever she is in the house, and always comes running.u00c2u00a0 She watched me lay out the carrots with a look that said, “What, none for me?”u00c2u00a0 Or maybe it was “Why did you use up almost all my carrots for your silly soup?!?”

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Well, because it’s delicious, of course.u00c2u00a0 Root vegetables make such dreamy soups, and in this carrot soup, the cumin, paprika and sesame all swirl around to weave a rich tapestry of flavor.u00c2u00a0u00c2u00a0 Add in a little umami kick from the miso, and you’ve got a soup that will become part of your dinner rotation.

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Seriously, I’ve made it three times already! u00c2u00a0Plus, isn’t the color just lovely?u00c2u00a0 Orange is the new delicious.

One Year Ago: Potato and Paneer Curry

Two Years Ago: Chai Spiced Muffins

Sesame Miso Carrot Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes about 6 servings

Ingredients

  • 1 Tbsp olive oil
  • 2 pounds carrots, peeled and diced
  • 1 large onion, finely chopped
  • 6 cloves of garlic, minced
  • ½ tsp ground coriander
  • ¾ tsp ground cumin
  • ½ tsp smoked paprika
  • 2 Tbsp miso paste
  • salt and pepper to taste
  • 4 cups vegetable or chicken stock
  • ¼ cup tahini

Instructions

  1. Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, onion, garlic, coriander, cumin, paprika, miso paste, salt and pepper and sauté until the vegetables begin to brown, about 10 minutes.
  2. Once the vegetables have begun to brown, add the stock, and stir to combine, making sure to scrape up any bits on the bottom. Cover the pot with its lid and bring it to a boil. Once boiling, lower to a simmer and cook until the carrots are tender, stirring occasionally, about 30-35 minutes.
  3. Let the soup cool slightly, the puree soup in a blender or with an immersion blender until smooth and creamy. Stir in the tahini until no streaks are left and the soup’s color is a uniform orange. Ladle into bowls and serve topped with sesame seeds and scallions. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to a month.
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Adapted from Smitten Kitchen

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Bar Desserts

Almond Guava Crunch Bars

Don’t forget the CliqueMe sponsored SimpleHuman giveaway ends today at 12pm EST! u00c2u00a0Click here for details on how to enter!!

I had such grand plans for catching up on some seriously needed blog material this weekend.

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But as I’m sure you can already tell, by the mere fact that I started this sentence with “but,” we both know that didn’t happen.u00c2u00a0 Having your house on the market is the pits.u00c2u00a0 We had to spend Saturday at my in-law’s house, (so I lost the whole day) and then just as we were leaving, we got another showing request for an hour later, which is right when we’d be getting home.u00c2u00a0 Ugh.

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We had another bunch on Sunday, all spaced randomly enough that I never had a solid chunk of time to work with.u00c2u00a0 I managed to bang out dinner and make cookies, but sadly, the latter were a real flop and shall not grace these interweb pages.

Luckily, I had the fortunate idea last week to light a fire under my butt about cleaning out our pantry.u00c2u00a0 Since I still had 2 bricks of guava paste, I figured it was high time to get cracking on that supply.

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These bars are amazing.u00c2u00a0 The crumbly crust is made with coconut oil, which adds to the tropical flavor imparted by the guava.u00c2u00a0 Plus the crunchy almonds and turbinado sugar I sprinkled on top are a great contrast to the smooth guava paste.u00c2u00a0 These babies are winners in both the flavor and texture categories; which makes me feel a little better about my flop yesterday.

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Don’t have guava paste? No worries, substitute your favorite fruit jam, and have a great Monday!

Two Years Ago: Mushroom Ravioli

Almond Guava Crunch Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes about 12 servings

Ingredients

  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ cup coconut oil, at room temperature
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup sliced almonds
  • 8 oz guava paste, sliced into thin strips
  • turbinado sugar, for sprinkling

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8” square baking dish with cooking spray and set aside.
  2. In a medium bowl, combine the flour, salt, and baking powder. Give the bowl a few stiff shakes to incorporate the ingredients and set aside.
  3. In a large bowl, cream the coconut oil and sugars until light and fluffy. Add the egg and extracts, and mix well to combine. Carefully add in the flour mixture and mix until combined. If the dough seems a little dry, try adding a tsp or so of milk and mix to combine. Finally, stir in the sliced almonds.
  4. Gently press half of the dough into bottom of the prepared baking dish. Lay the guava paste sliced evenly over the dough. Sprinkle remaining dough over the top, making sure to evenly cover all the guava paste. Sprinkle the turbinado sugar over top if using, and press gently to help the dough adhere to the guava paste.
  5. Bake for 25-30 minutes, or until the top is golden brown. Let cool completely, then cut and serve! Store leftovers in an airtight container for up to a week.
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Adapted from Two Peas and Their Pod

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Breads Sides

Honey Roasted Garlic and Parmesan Popovers

Don’t forget about the CliqueMe sponsored SimpleHuman giveaway which closes Monday. u00c2u00a0Click here for details on how to enter.

There are a couple things I’m really excited for when it comes to the kitchen in the new house.

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It’s not an amazing kitchen with immaculate granite countertops and perfectly sanded and painted cabinetry, but it is much more open and has a ridiculous amount of space with a walk-in pantry and extra shelving leading into the living room.

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It also has a nice big window over the (double!) sink that is not one foot away from the neighbor’s driveway and 3 feet away from their actual house.u00c2u00a0 One perk of moving to the “country.”

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But let’s get back to all that space.u00c2u00a0 It’s going to be awesome and I just can’t wait to have ample room in which to store all my random shit valuable kitchen tools. u00c2u00a0Like my popover pan.u00c2u00a0 Gotta make room for your popover pan, so that you can make honey roasted garlic parmesan popovers in them.u00c2u00a0 Or sriracha swirled popovers for your husband before you go away on a long business trip.

 

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I’m not really sure I understand the science behind what makes popovers do what they do, but I certainly understand that they are tasty fabulous.u00c2u00a0 I love how dense and chewy they get after they sink back down after sitting at room temperature for a bit.u00c2u00a0 The flavors of garlic and parmesan are just right in these, well pronounced, but not overpowering.

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Maybe some will pop into your kitchen this weekend?u00c2u00a0 (Don’t mind my corny jokes….but do have a good weekend all the same!)

Two Years Ago: Chive Parsley Pesto

One Year Ago: Guava Cheesecake Torte

Honey Roasted Garlic and Parmesan Popovers

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: Makes 6-8 popovers

Ingredients

  • 3 heads garlic, bulb end cut off)
  • 3 Tbsp honey
  • 1 ½ cups milk (I used 2%)
  • ½ cups all-purpose flour
  • 1 tsp salt
  • 3 large eggs
  • ¾ cup finely shredded parmesan cheese (divided use)
  • 2 Tbsp unsalted butter, cut into tiny cubes

Instructions

  1. Preheat oven to 350 degrees F. Place the garlic heads on a piece of alumnimum foil and drizzle them with the honey. Fold up the foil to cover the bulbs and roast in the oven for 45min-1 hour, or until the garlic is golden brown and softened. Remove from oven and let cool slightly, then squeeze the garlic cloves out into a small bowl and mash with a fork. Set aside.
  2. Increase oven temperature to 400ºF.
  3. In a medium saucepan over medium heat, warm the milk just until bubbles begin to form around the edges. Meanwhile, sift the flour and salt together in a small bowl and set aside.
  4. In a large bowl, whisk the eggs until frothy, and then slowly whisk in the warm milk, whisking constantly to keep the eggs from cooking. Whisk in the flour mixture just until combined, then whisk in ½ cup of the cheese and the mashed roasted garlic.
  5. Place the popover pan (or muffin pan) in the oven for 2 minutes to heat. Remove it and add a little pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ¾ full. Top each with some of the remaining cheese.
  6. Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. Do not open the oven during this time, it has to stay shut to ensure poppy popovers!
  7. Remove the popovers from the oven and serve warm.
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Adapted from Just a Taste

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Cookies

Malted Sea Salt Dark Chocolate Chip Cookies

I think my sunny bunny rubbed off some good luck, because we now have a signed agreement on the house!

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It hasn’t sunk in yet.u00c2u00a0 Not one bit.u00c2u00a0 But I’m definitely the kind of person tries not to let things like this really affect me until I know about them definitively.u00c2u00a0 Yes, we have an agreement, but first we have to sell our house, and get approved for the new mortgage, yadda yadda, you get the idea.

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Sure, I’m hopeful and happy, but I always try to maintain a tiny bit of stoicism, just in case.

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However, when I baked these cookies, I was elated.u00c2u00a0 I made them so that I could give some to our realtor.u00c2u00a0 She did put up with some annoying shenanigans from us, with taking our house off the market, re-thinking our entire future, and then plunging forward again (and looking at a lot of no-go houses along the way).u00c2u00a0 I think if we had decided to stay put in our current house, I would have baked her an enormous layer cake.

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Since we’re now going to be moving (in like 1 ½ months thanks to an early commitment date), it’s time for this girl to start emptying the pantry.u00c2u00a0 Be prepared for some non-seasonal delights folks.

These cookies are the result of a large bag of dark chocolate chips and an equally large bag of malted milk powder (why did I think I needed 5 lbs of this stuff?)u00c2u00a0 The result is a soft, chewy, slightly tangy chocolate chip cookie with just the right amount of sea salt to balance out the milk powder and chocolate.

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If you’re looking for a mid-week pick-me-up, you might have just found it.

Two Years Ago:u00c2u00a0Cinnamon Scented Sweet Potato Chipati

One Year Ago:u00c2u00a0Blood Orange Chocolate Chip Cookies

Malted Sea Salt Dark Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 2 dozen cookies

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1/3 cup malted milk powder
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups dark chocolate chips, or chopped dark chocolate
  • sea salt for sprinkling

Instructions

  1. Preheat oven to 350 F degrees. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, malted milk powder, cornstarch, and baking soda. Set aside.
  3. In a large bowl, cream together the butter and sugars until smooth and creamy. Add the egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients, mixing until combined.
  4. Stir in the chocolate chips. Form the cookie dough into tablespoon-sized balls and place on prepared baking sheets, about 2” apart. Flatten the dough balls slightly and sprinkle each with a little sea salt.
  5. Bake for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheets for two minutes, then transfer to a wire cooling rack and cool completely.
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Adapted from Two Peas and Their Pod

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Funtime Buntime

A Post For Monday: The Sun Bun

So, I think we have the house?

We’re still negotiating some dates, but things are looking up. u00c2u00a0Still, I’ve been a ball of nerves this weekend.

Now, because it’s Monday and we’re all back at work after a hopefully less stressful/aggravating weekend, I figured we could all use some cheering up. u00c2u00a0Hence the parade of Izzy rabbit photos, lounging in the sun.

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I am infinitely jealous.

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If only this was what my typical Monday looked like, instead of waking up to 57 emails that all need answering immediately.

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I went upstairs after I took thisu00c2u00a0picture, and when I came back down, Izzy had hidden herself under the ottoman with just her little head poking out.


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Hope your Monday is sunny~~love Anna and Izzy bunny!

Cakes

Banoffee Pudding Cake

House hunting is exhausting.

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Hence the need for something sweet and comforting today.u00c2u00a0 However, our searches have certainly not been in vain. u00c2u00a0(Though at first they certainly were…)

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Anyway, we found a great house.u00c2u00a0 It’s a unique contemporary in a great location.u00c2u00a0 It has a roof deck.u00c2u00a0 It has an amazing wrap-around deck and a beautiful master bedroom and bathroom.u00c2u00a0 But (because there’re always a couple buts) the kitchen needs a little updating and it’s a little expensive.

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I’m keeping my hopes in check because nothing is certain, but we have put in an offer.u00c2u00a0 So now we wait.u00c2u00a0 And keep our fingers crossed.u00c2u00a0 And shovelu00c2u00a0 partake in some cake to de-stress and not think about how our future rests on this one decision.

Is it really the right house?u00c2u00a0 Will we have buyer’s remorse when something else comes on the market in four days that we love even more?u00c2u00a0 Gah.

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Let’s focus on the cake.u00c2u00a0 Life is so much simpler if all we think about is cake.u00c2u00a0 And this cake is a doozy.u00c2u00a0 Made with bananas and vanilla pudding, it’s super moist, and paired with a caramel glaze and toffee bits, we turn it into banoffee cake!

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Now please excuse me while I nervously devour cake as we wait for the result of this house offer. u00c2u00a0Oh, and I hope your weekend starts off with a little less stress.

Two Years Ago: Fettuccine with Chive Sauce and Mushrooms

One Year Ago:u00c2u00a0Banana Cake with Nutella Mascarpone Frosting

Banoffee Pudding Cake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Makes one 9x9" cake, about 12 servings

Ingredients

  • FOR THE CAKE:
  • ½ cup (1 stick) unsalted butter, melted
  • 2 Tbsp peanut butter
  • ¾ cup sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 3 medium bananas, mashed
  • One 3.5 oz. box vanilla instant pudding mix (not sugar free)
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • FOR THE GLAZE:
  • ¼ cup(half a stick) unsalted butter
  • ¼ cup packed brown sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1-1 ½ cups powdered sugar, sifted
  • 1 cup toffee bits

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x9” pan and set aside.
  2. Melt the butter in a large microwave safe bowl. Add the peanut butter to the melted butter and heat for another 20 seconds and stir the mixture until combined and smooth.
  3. Add the sugars and whisk to combine. Add the egg, sour cream, and vanilla and whisk until smooth. Add the bananas and stir to incorporate. Add the dry pudding mix and stir to incorporate. Add the flour, baking soda, and salt and stir until just combined.
  4. Scrape batter into the prepared pan and bake for about 35 minutes, or until top is golden, and a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for at least 20 minutes before glazing.
  5. To make the glaze, put the butter in a small saucepan and set over medium-heat. Once it has melted, add the brown sugar and bring the mixture to a boil, stirring continuously. Let the mixture boil rapidly for 2 minutes, stirring continuously.
  6. Remove the pan from heat and add the milk (the mixture will bubble like crazy) and whisk to combine, until the bubbles subside. Add the vanilla and whisk to combine. Add the powdered sugar ½ cup at a time until a desired consistency is reached.
  7. Immediately pour the glaze over the cooled cake, using a off-set spatula to spread glaze evenly. Sprinkle the toffee bits over the glaze. Let the glaze set, then cut and serve. Store leftovers in an air tight container in the fridge for up to 3 days.
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http://www.bashfulbao.com/2014/03/banoffee-pudding-cake/

Adapted from Baker’s Royale

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