Baking

Adventures in Bread Making

by Koko on May 9, 2013 · 8 comments

I like making bread. It’s a bad habit really since when I make the bread, I usually eat the bread. But fresh, homemade bread is SO yummy and nothing like the kind you get in stores. I’ve been experimenting with bread for a while now. From the easy (beer bread) to the more difficult (honey whole wheat bread), it’s been a big adventure.

For our wedding, we got a bread maker. And Q was hesitant. Why make our bread in a machine when you do it so well without one? And I said, let’s give it a whirl. So we did and we loved it.

It’s definitely a different experience than doing your own by hand. There isn’t any kneading or forming loaves (which sometimes is the fun part), but it sure was easy! All you do is measure your ingredients precisely, layer them in the exact order the recipe calls for, hit ON and in 2-3 hours you have a fancy looking loaf of delicious bread.

We started with the easiest loaf in the recipe book (why challenge ourselves first thing?) and although there was a little learning curve (lots of new parts, measuring just right, new ingredients like milk powder), it was pretty simple.

I always think homemade bread tastes best just out of the oven (with a little rest time to cool down) and then the next few days reheated in the toaster oven. I also am a big fan of freezing half my loaves immediately after they come out of the oven. This keeps them nice and fresh when I defrost them! This also prevents me from gobbling up the whole loaf all at once…

So this is the simple bread maker recipe that we used for our first loaf (basic white bread). And this is the fancy bread maker we got (I highly recommend it!).

Do you have a bread maker? What is your favorite loaf to make? I’m eager to experiment with things like cinnamon raisin bread and sourdough!

Q and I are currently on a ferry headed from Alaska to Washington with no internet or cell service. I will respond to comments as soon as I can!

Pin It

{ 8 comments }

Chocolate Chip Cookie Cream Cheese Bars

by Koko on April 19, 2013 · 3 comments

in Baking, Blondies, Cookies, Recipe

IMG_8989-21

So a few weeks ago, Q’s company had a big “picnic” (in quotes since it was inside since it was 20 degrees out). Knowing that I was going to have to bring a treat for 50 Army guys and their wives, I wanted something that would be a guaranteed crowd pleaser. And these were it. They were devoured within 5 minutes of walking in the room. Major seal of approval.

They are SO easy to make and for those semi-homemade folks out there (no shame in that!), you can definitely use pre-made dough for the cookie layer. Also, if you have a chocolate chip cookie recipe you prefer, feel free to substitute it in! I cut them into small squares for the big group, but they can be cut larger if you wish!

IMG_8982-2

Chocolate Chip Cookie Cream Cheese Bars

Makes 36 (cut small)

Ingredients

Chocolate Chip Cookie Layer:

12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups chocolate chips

Cheesecake Filling:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Spray a 9X13-inch pan with cooking spray and set aside.
For the cookie layer: Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla extract and mix well with the whisk. Add the flour, salt and baking soda and fold dry ingredients into wet using a rubber spatula, careful not to overmix. (Personally, I always use my hands for the last bit of folding, since it makes it so much easier to mix everything!). Fold in the chocolate chips until combined.
Using lightly moistened hands, press half to two/thirds of the dough onto the bottom of the prepared pan forming a thin layer (it doesn’t matter how much dough you use, just make sure it is a thin layer and the pan is fully covered). Set aside.
For the cheesecake filling: In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese and powdered sugar on medium-high until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Using an offset spatula, spread the cheesecake filling over the layer of cookie dough in the pan.
Using the remaining cookie dough, flatten the cookie dough into small discs (like small pancakes) and place these discs on top of the cheesecake layer. Press lightly so the cookie layer adheres to the cheesecake layer.There will be some spots where the cheesecake layer pops through and this is OK.
Bake for 35-40 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely and then refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

Adapted from Mel’s Kitchen.

Pin It

{ 3 comments }

Sugar Cookie Bars

by Koko on March 27, 2013 · 2 comments

in Baking, Blondies, Recipe

IMG_89493-2

So these bars are too easy. As in, they are so easy that I now want to make them every week and have them permanently on hand. So easy that I want to abandon the wedding diet I have going on (ya, not really) and eat them for every meal. I even put them in the freezer so we would stop eating them. And now, every night after dinner, I hear the freezer open, a ziploc bag unzip and the sound of Q’s hand grabbing one…and eating it frozen.

Bottom line… try them.

IMG_8945-2

They taste just like a delicious, chewy sugar cookie with a sweet frosting. I feared that they would be sort of “plain,” but they are not! They are a perfect dessert for a picnic, Easter party or to stock your freezer with. And the frosting can be dyed any color you wish! Easy peezy.

IMG_8930-2

Sugar Cookie Bars

Makes 24

Ingredients:

For the cookie bars:

5 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
Sprinkles (optional)

For the frosting:

1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch sea salt
4 cups confectioners’ sugar, sifted
5 tablespoons milk
Food coloring (optional, I added 3 drops of red to make pink)
Sprinkles (optional)

Directions:

For the bars:

1. Preheat the oven to 375 degrees. Spray a 9 x 13-inch pan with cooking spray.

2. In a medium bowl, whisk together the flour, salt and baking soda and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes (do not fear overmixing, this is the one place it is good to really make sure they are combined!).

4. Reduce the mixer speed to medium-low and add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

5. Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture one cup at a time. Mix until just combined. With a rubber spatula, add in desired amount of sprinkles and combine.

6. Using the spatula, evenly spread the cookie dough into the prepared baking pan. Bake for about 18-20 minutes, or until a tester inserted into the center comes out clean. The bars will still look a little “un-done,” but will be light golden brown. Remove from oven and let cool completely on a wire rack.

For the frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3-5 minutes. Add the vanilla extract and salt and mix well.

2. Reduce the mixer speed to low and carefully add the confectioners’ sugar, one cup at a time. Add the milk and mix until combined. Add desired amount of food color (if using) and mix until incorporated.

3. Using an offset spatula, frost the bars and top with sprinkles. Cut into 24 squares and serve.

Adapted from The Curvy Carrot

IMG_8941-2

Pin It

{ 2 comments }

Coconut Cake

by Koko on March 19, 2013 · 3 comments

in Baking, Cake, Recipe

This is the first cake I’ve ever made from scratch. Can you believe it? I mean I’ve done my fair share of Funfetti and boxed mixes, but this is my first real cake! I wanted to surprise Q when he came home from his training in Georgia with all of his favorite things: cake, whiskey, cheese and crackers and Riesens.

I got started early in the day (cakes take time!) and got all my mise en place (prep work) ready. To begin you have to grease your cake pans and line them with parchment paper. There is a great little tutorial on TheKitchn on how to do this here. Then you make your cake batter, pour it into two pans, let it cool and frost! I know this sounds so easy, but if you’ve baked anything before (bread, loaves, muffins), you are going through the same motions, it just is a little bit more complex and time consuming!

So the consensus? Q loved it. I loved it. And then we immediately gave it all away (it helps when you have a company of hungry Army men not too far away). With this wedding coming our way in 3+ weeks, we couldn’t be tempted with that cake in the house! It is delicious, moist, just coconutty enough without going overboard. After the first day, the best way to eat it is after a quick 20-second nuke in the microwave. The frosting begins to melt and the cake comes back to life! My mouth is watering just thinking about it.

Coconut Cake

Prep Time: 35 minutes

Bake Time: 45-55 minutes

Total Time: 2 hours (with a little cooling in between)

Ingredients:

For the cake:

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups granulated sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup whole milk
4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. (If you don’t have a sifter, use a whisk and mix together for at least a minute). With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. (I like to bang my pans on the countertop so the batter spreads evenly.) Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. (Be careful and use your hand to catch the cake as you turn it over).
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth, about 1 minute (don’t whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Recipe based on Ina Garten