Thursday, August 31, 2017

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake
2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water
1 tsp salt
3 tbs flax seeds

Roses
2 c heavy cream
1/4c sour cream
1 tsp vanilla
½ c powdered sugar
food coloring (if desired)

Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 

Mix dry ingredients. Mix in wet ingredients, with boiling water being last.

Pour into cake pan (9x13). 

Bake for 30 min, rotating once.  

Let cake cool at least an hour.

Whip creams and then mix in powdered sugar and vanilla. Using a pastry bag and a rose attachment, color 1-1.5 cups of whip cream at a time with a few drops of food coloring.  After you've piped out a few flowers, repeat with another color. You don't need a new bag or to clean or anything - the mixing colors is what will give you the nice gradient. 



Tuesday, September 20, 2016

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs.

Ingredients 
(organic, if possible)
3/4 cup whole wheat flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt

3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
2 tbs milk
butter, oil or oil spray

Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender).



Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish.


It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping.

Remove when golden brown.




If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes.

Also, I usually make a big batch of these and freeze them in layers (with plastic wrap in between), so that I can just microwave a few for a quick kiddie breakfast.

My son loves eating these with peanut butter and jam or syrup.  What's your favorite pancake topping? :)

Tuesday, August 30, 2016

Baked Wheat Bao

My 2-year-old son likes baked char siu bao, but he's not so fond of the meat part.  I thought I'd try to make some for him and add a little whole wheat flour so they'd have a tad more vitamins. And I used organic ingredients where I could.

Ingredients
5 oz whole milk
1/2 stick salted butter
2.5 tbs warm water
2 tsp yeast
1 egg
2.5 tbs sugar
9 oz white flour
3 oz wheat flour
1/2 tsp salt

1 egg + water for egg wash

Glaze
2 tbs honey + 1 tbs warm water

Melt the butter in a glass measuring cup until liquid.  Add milk and microwave some more until all the liquid temperature is about 110F. The warm water should also be about 110F (this is the best temperature for the yeast).  Sprinkle the yeast into the water to soften.  Whisk the yeast water and egg into the milk mixture.

Put the flours, salt, and sugar into a stand mixer (or you can knead this by hand, but I don't know how long it takes).  Turn on the stand mixer with the dough hook attachment on a low speed setting.  Pour the liquid mixture into the flour slowly with the mixer on.  The dough should be somewhat tacky at the end.  If it's too dry, the dough will be too dense.  If it's too wet, slowly add 1 tbs extra flour at a time.

Let the mixer run to knead the dough for about 5 minutes.  Cover with a wet towel and allow to rise for about an hour or until doubled.

Cut pieces of the dough off and make about 8-16 pieces depending on the size that you want.  Press pieces flat and roll into balls tucking the ends underneath.  Place buns on a cookie sheet covered with a piece of parchment paper about 1.5-2 inches apart.

Cover with plastic wrap (loosely) and allow buns to rise for another hour or so in a warm place.

Preheat oven to 350F. Brush the tops of the buns with the egg water wash.

Bake for about 10-15 minutes until tops are golden brown.

After buns are out of the oven, brush tops with honey water glaze.


My son liked them cut in half for use as cheese sandwich bread.  :)