Cinnamon Raisin Bread

As I stated in a previous post, I am trying to go through a selection of recipes from The Bread Baker's Apprentice. The first bread I chose was Cinnamon Raisin Bread. I tend to make things such as muffins or breads for breakfast because my husband is off and running in the morning before being able to sit and have breakfast and I also run out the door early some mornings. It just makes it easier for me to have a pre-made breakfast on hand to be able to grab or pack for my husband. I saw Cinnamon Raisin Bread and thought it would be perfect to put in the toaster before running out the door and it reminded me of the store-bought cinnamon raisin bread I used to have when visiting my grandparents. Mmmmm, that toast was good! It took me a while to finally find the time to make the bread, but it was worth it!

My bread took all day because it took much longer to ferment than the book suggested. I think I even put the loaves in the oven before they rose to the suggested height, but I didn't want to wait any longer. I think it took much longer because our house is very cool, which is not the ideal temperature for bread fermentation. With that said, it turned out delicious!

Experimentation: Hamburger Helper

I know what you're thinking: Hamburger Helper?! Really?! Well, yes! I love hamburger helper and I think it has to do with my dad making a variety of the stuff on a regular basis while I was growing up. Out of all the things you could buy pre-made, I'd say it's probably one of the better things. The craving of hamburger helper came to me this week with the thought that maybe if I made it similar to the box version, I could have something that tasted like beef stroganoff without actually having to make it (my husband doesn't care for it and I have issues with buying something out of the box). I started my search online and tried to piece together some of the ideas I found. I noticed there were more recipes for something like a chili cheese thing, but I already have a recipe I really like for that. I wanted stroganoff!

After my research this is what I came up with:

1 lb ground beef, browned. 

Mix in 1 cup hot water, 2 cups milk, 1 1/2 cup egg noodles, and 1 Tablespoon cornstartch.

I actually used a small carton of whipping cream instead of milk simply because my milk went bad. I figured, I've used it in recipes similar to this before, so maybe it will make a creamier sauce.

I also used a combination of these spices: 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon allspice, and 1 teaspoon paprika. 

I ended up with something similar to hamburger helper, but void of much flavor. I'm melding over this idea and plan to do more research on stroganoff recipes, but wanted to share a recent experiment. I wouldn't say it was a failure, just not up to my standards. Any suggestions are welcome.

Master Chef on FOX tomorrow

Even though I don't have cable, I manage to find a way to watch television shows. My favorites-cooking shows! I think the chef I watch the most is Gordon Ramsey. I love pretty much anything he's in from Hell's Kitchen to Kitchen Nightmares and now he's bringing another hit show to America- MasterChef.

It looks like an American Idol for Chefs. I know there are many cooking shows that look for a great chef but I, for one, am looking forward to this show in particular. Check out the trailer:

http://www.youtube.com/watch?v=8Kx-KkEgVtI

All I can hope is that FOX's website will let me watch it in full!

Chocolate Ice Cream

I received an ice cream maker for Christmas last year with the thought that when the summer months come, I would have fresh ice cream on hand without having to purchase it. The appliance has been sitting around my house collecting dust during the winter months, but now that my husband and I are constantly craving ice cream, I swept the cobwebs off the box and took my shiny new ice cream maker and put it on my counter.

Isn't it pretty?!

I started by looking at the recipes within the recipe book given with the ice cream maker and decided chocolate was the one both my husband and I would want and enjoy. However, I made several mistakes along the way...

The ingredients.

I mixed the ingredients following the recipe, but it did not require that the mixture be refrigerated before putting in the maker. The recipe said to put it in the refrigerator only if I was not going to put it into the ice cream maker right away, but I would make sure I refrigerate for a while before.

I also put the container into my freezer, but not quite for the recommended minimum of 6 hours. I shook the container to check to see if the liquid inside was frozen and it seemed to be ready, but I think it needed more time in the freezer. Now I'm trying to keep it in the freezer until I need it.

It was fun to watch it mix while I was washing dishes. 

It didn't turn out terribly, just a little icy without the creaminess I wanted. That could also be due to my air tight container, not being so air tight. I guess I need to go shopping for one! I also am going to try to find a recipe that is more flavorful. The recipe book that came with the maker was fine, but not fantastic. I guess I am now on the search for an amazing chocolate ice cream recipe.

Mexican Salad ala Cook's Illustrated

I would imagine that many of us have had a Mexican style salad whether it is called a taco salad or what have you. I have made taco salad many times because it is one of my favorite salads, but decided to try this magazine's rendition of a Mexican salad. Now that summer has hit, I don't want super heavy meals and am starting to not want the casseroles and things I normally make. Since the Cook's Illustrated magazine I bought is specifically for summer, I've been trying some of the recipes. Some have been good, some have been flops. This one is simple, and a winner. I loved how simple steps made the salad more special such as roasting the corn. Never have I done that for a salad before, but it added an extra kick.

My first step for any salad is chopping and washing the lettuce. This salad called for radishes too, so I chopped those as well. I was surprised to see the radishes, but I think they are a great addition to any salad.

Then I cooked the corn. An extra step, but worth it!

This is what it looks like after. It's much darker due to the charring but also has chili powder!

Always need cilantro for Mexican food.

I normally buy rotisserie chickens at Costco because they tend to be larger and less expensive than grocery store chickens. I always pick one up whenever I'm there because it is so convenient and versatile.

  And the final product. Black beans were also added and it was dressed in ranch dressing. This salad is able to be dressed with any dressing you like because it doesn't have any strong flavors that would combat dressings. I normally dress my taco salad with simple salsa and that would also be a good dressing for this salad. It was delicious and hit the spot on a hot summer night.

Mexican Chopped Salad

2 Tablespoons plus 1/2 cup olive oil

1 cup frozen corn, thawed

1/2 teaspoon chili powder

salt and pepper

1 avocado (I didn't use because my husband doesn't care for it and I find that if used, any leftovers would be brown and mushy)
1/4 cup cilantro

1 (16oz) can black beans, drained and rinsed

6 radishes

1 rotisserie chicken (about 2 1/2 lbs), skin discarded, meat shredded into bite-size pieces (about 3 cups)

2 romaine hearts, chopped into bite-sized pieces

1. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add corn and cook, stirring occasionally, until golden and beginning to brown, about 3 minutes. Add chili powder and cook until fragrant, about 30 seconds. Season with salt and pepper to taste and transfer to large bowl.
2. Chop lettuce, radishes, and avocado. Combine lettuce, radishes, avocado, black beans, cilantro, cooked corn, and chicken.
3. Dress with the dressing of your choice. I recommend ranch! When I make taco salad, I dress it with salsa and I think that would also work here along with crushed tortilla chips if you so desire.

Bread Baker's Apprentice Challenge

I was given (to borrow) The Bread Baker's Apprentice by Peter Reinhart *cough* last year *cough* and still have yet to get through the book. I started reading this amazing book, but once school started back up, it went to the back burner. While browsing some other cooking blogs, I noticed people attempting a Bread Baker's Apprentice Challenge where they want to make one recipe from the book every month until they get through the entire book. I was very impressed and encouraged by this challenge to get back into really reading this book! However, there are many down-sides to this particular challenge. There are TONS of formulas for making bread in this book and to do one every month seemed like a long and rather weighty commitment. Plus, I felt my friend would like her book back...within the year at least, so that particular challenge was out. I decided to come up with my own challenge of sorts. I quickly went through the book and picked out the breads I have some interest in making and compiled my own list of bread challenges which include 18 formulas:

Anadama Bread
Bagels
Poor Man's Brioche
Challah
Ciabatta
Cinnamon Buns and or Stcky Buns
Cinnamon Raisin Bread
Corn Bread
English Muffins
Focaccia
French Bread
Italian Bread
Kaiser Rolls
Lavash Crackers
Wheat Bread
Pizza Napoletana
Potato Rosemary Bread
Sourdough

Now to decide on a time-frame. I don't want to limit myself to one bread a month because it would take me well over a year just to get through my choices of breads. I also don't want to require myself to make something every week because that might be too much for some weeks. This is my final decision: I will make at least 2 types of bread each month in order to get through my list in 6 months. This still seems like a long time, but It allows me some wiggle room as well as a deadline that seems as though it ends. I also like that I can get through the lesson part of the book, make copies of the formulas to use during the challenge and FINALLY give my friend back her book so maybe she could make bread with me! Just a thought since she has a blog too. ;-)

Anyway, just to be clear, I will not be posting the formulas to the breads to my blog like I normally do for other recipes. This is because I noticed the other members of the Bread Baker's Apprentice Challenge decided not to have those floating around on the web and I will follow that as well. It is such a great book that I hope the fact that the recipes aren't online, that you will go buy the book yourself! Here's a link to the book for whenever you're ready to buy it:

http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_1?ie=UTF8&s=books&qid=1279435076&sr=8-1

I wanted to give you all a heads-up on what is to come and I have decided to start my challenge with Cinnamon Raisin Bread, so keep a look out for that post coming soon. :-)

Cherry Muffins

I've been making my favorite banana bread (posted earlier in this blog) for a while and now that winter is well behind us, banana bread seems too heavy for summer. I tried thinking of something light, fresh, and different than what I have been making. That's when I remembered making cherry muffins for Valentine's Day this year and suddenly really wanted them! I dug out the small cookbook I had with the recipe, and here it is:

The ingredients, but you also have to have milk. The recipe I have for some reason doesn't list milk in the ingredients, so I didn't have it in the picture. 

Batter never looks appetizing to me, but here's what it looks like.

These last two pictures came out more yellow, but the muffins are actually a pink color. The light wasn't very good by the time I took them out of the oven, but they are delicious!

Cherry Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sugar

1 egg, beaten

1 teaspoon vanilla

1/3 cup vegetable oil

1/3 cup milk (or more depending on the consistency. I didn't measure.)

2/3 cup maraschino cherries, drained and chopped

Preheat oven to 350. Grease muffin pan.

Combine dry ingredients in a mixing bowl. In a seperate bowl, blend egg, vanilla, oil, and milk. Pour liquid mixture over dry ingredients, stirring with several quick strokes until combined and moistened. Stir in cherries. Spoon batter into prepared muffin cups. Bake 20-25 minutes.

Makes 12 muffins.

5th Birthday Party!

It has been so long since I have updated this blog! It's not that I haven't been cooking or baking, it has just been a stressful time and the blog just got off of my to-do list. I plan on changing that! I have some big plans for this blog and plan on getting much more involved and begin posting things more frequently. To kick-off my new enthusiasm and new look to the page, I want to share the birthday cake my sister-in-law and I made for her son's (my nephew) 5th birthday party. I wasn't there when she actually baked the cake, but she made a red velvet cake, and I was there to help with the decoration. I love being able to be at my nephews' birthday parties and love being the aunt that helps make their birthday cakes. :-)

The cake cut, frosting colored gray, and we're ready to begin. 

Now he's frosted, has fins (that stayed straight!) and a smile.

Now he's in water.

Close-up.

Now he has teeth, gills, and eyes. Really looks like a shark now. 

We added cupcakes that say the birthday boy's name and has fish on the ends. 

The finished product!

It was a great party and the birthday boy really liked his silly shark cake. :-)