Posts tagged ‘brunch’

Orange Cranberry Chocolate Chip Scones

Whew, thats a mouthful! Today I was craving for something sweet, but not too decadent. Something with orange flavor(I’ve been into oranges lately). And maybe chocolate (when is not a good time for chocolate?). I had some cranberries in the fridge and white chocolate- cranberry is a great combination. So is orange-cranberry. I like dark chocolate better than white… so throw those in as well. And thats how I came up with this recipe. 🙂 It was perfect!

  • 2 c flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 5 TBS cold butter
  • zest of one orange
  • 1/4c sugar
  • 1/2c dried cranberries
  • 1/4c semisweet chocolate chips
  • 1/4c white chocolate chips (trader joes are the best for these!)
  • 3/4- 1 c any of the following or a combination: milk, buttermilk, cream, yogurt(thinned with milk), kefir
  • 1 tsp vanilla extract

Glaze: (double this if you like to cover them.. this is just enough for a drizzle)

  • 1/4c powdered sugar
  • orange juice to make a thick consistency (less than half an orange)
  • another orange zest

Preheat oven to 400

Zest an orange and mix with the sugar. Keep aside.

Mix flour, baking powder, and salt in a bowl. Cut the 5 tbs of butter into horizontal slices, then cut the slices in half vertically. Turn on their sides and then cut vertically into thirds. You will have small cubes, which is easier to blend with the flour. Cut into the flour with a fork, pastry cutter, food processor, or your hands (be careful not to “melt” the butter with the heat of your hands). There should be small crumbs with no large clumps of butter. Stir in the sugar, cranberries and choc chips. Measure 3/4c of  the liquid(milk) and add the vanilla. Stir into the flour. You may need to add more a TBS at a time. The dough should be slightly sticky. Do not knead the dough, just bring it together in a ball. Using a little extra flour as needed, pat into a 1.5 inch thick round. Cut the round into 8 triangles. Place the triangles slightly apart on a baking sheet (I line it with parchment paper). Bake for 15 mins until the tops are starting to turn slightly golden on the edges.

To make the glaze, just mix the powdered sugar with orange zest and juice. Keep it thick because it will “melt” onto the scones and become thinner. Pour or drizzle the glaze on while still hot.

I’m sending this to Bake Off at Versatile Kitchen.

Aloo Paratha

When I think of punjabi food  I think of butter, of  sarson ka saag and maaki ki roti, creamy paneer, and stuffed parathas. For this Flavours of Punjab event, I decided to make the ever popular aloo paratha, a potato stuffed flatbread.

Filling:

  • 1 big potato or 2 medium
  • 2 green chilies minced
  • 1 shallot or small onion finely chopped
  • 1/2tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala
  • handful of chopped coriander leaves
  • salt

Chapathi dough:

  • 1c chapathi flour/atta
  • pinch of salt
  • 1 spoon oil
  • water as needed

Pressure cook potatoes for 2 whistles or boil, with skin on. In America, we often peel potatoes then cook them, but in this case its better to boil whole and then peel so that the potato doesn’t absorb water. It also retains more nutrients. The potato should be completely cooked so there are no hard chunks which will poke through your dough. While cooking the potato make your dough by mixing the first three ingredients then slowly adding water until you get a soft dough. Leave it covered with a damp cloth for 30 minutes.

Once cooled enough to handle peel the potatoes and mash them completely. In a small pan heat a tsp of oil and add the green chili, onion until just softened then add the powders, and coriander leaves. Stir this into the potatoes with salt. Form into equal balls, about golf ball size or little larger. Form dough balls about the same size. Roll them out without flour to palm size and then fill in one potato ball. Wrap the dough around and pinch together at the top. Flatten it out to a circle to distribute the potato. Finish rolling out with flour being careful not to make it too thin or make holes in the dough.

Put onto a hot pan (cast iron pan is great if you have one) and cook for a minute or so till it just begins changing color on the other side. Flip it and now apply a small amt of oil on the top. After a couple minutes, flip again. It usually puffs up, just press on it so it cooks evenly.

These are so yummy and filling… Serve with raita, or yogurt, or pickle, or chutney.

My entry to flavours of punjab hosted by Pari and Nayna.

Savory Corn Cakes

These are so easy to make and can be a snack, breakfast, or main course. You can serve them mint or coconut chutney or salsa and yogurt. But the absolute bestest way is to eat them with these black beans piled high on top…. THEN you must add a spoonful of yogurt, a handful of chopped spring onions and cilantro, and a nice big dollop of guacamole. Now, that might not look the prettiest (and I don’t have a picture of it) but it is soooo delicious!!!  Don’t take my word for it. Try it out! 😉

  • 1c cornmeal
  • 1/2c flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2-1 tsp salt
  • 1/2 red onion diced very small
  • chopped cilantro
  • 2 minced green chilies
  • 1c milk
  • 1 egg (optional)
  • 1tsp cumin powder + 1/2 tsp chili powder (optional)

Feel free to play with the ingredients. You can add  tablespoon or two of yogurt (or pumpkin puree!). If it is too thick, add some water or milk. It should be thick but spreadable, like uthapam batter. If too thin add more flour. You can use any kind of flour, even whole wheat. I also like to add corn kernels when I have it. Its nice to bite into the sweet kernels and gives more texture.

Stir together cornmeal, flour, baking powder, baking soda, and salt and spices. Beat egg and add it with milk. Then stir in the onion, cilantro, green chillies. Taste for salt and adjust the thickness.

Heat a pan (cast iron is great for this) and add a little oil to coat the bottom of the pan. Make palm sized (4inch?) pancakes in the pan. You can fit 3-4 at a time. When they turn golden on the bottoms, flip them over and cook on the other side. Be sure they are cooked inside. If not, your batter may be too thick or the heat too high.

I am submitting this to Dish Name Starts With C. Don’t they have a rockin’ logo?!

Pumpkin Bread with dried cranberries and nuts

Yes, pumpkin palooza continues with this little goodie. I STILL can’t find my favorite pumpkin bread recipe, which was almost like a pound cake! So I adapted one from this muffin recipe. I can never say no to streusel.

  • 1c all purpose flour
  • 1/2c whole wheat pastry flour
  • 1/2c cake flour (or use any flour to make 2 cups)
  • 1tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp each pie spice, cinnamon
  • 1/2tsp each cardamom, allspice
  • 1/4 tsp each nutmeg, salt
  • 3 TBS softened butter
  • 1/2c brown sugar
  • 1/4c granulated sugar
  • 2 eggs
  • 1/2c buttermilk (or yogurt thinned with milk or water- I used the pumpkin liquid from making the puree)
  • 1c pumpkin puree
  • 1/3c dried cranberries (I think I would use more next time)
  • 1/3c chopped walnuts (I planned on using green pepitas, but it turns out I was out of them)

Topping:

  • 2TBS cold butter
  • 3TBS brown sugar
  • 3TBS flour

Mix together in a bowl and using a fork cut the butter into the flour mix until it is like crumbs.

Preheat oven to 375

Sift together the dry ingredients.

Beat butter and sugar together until creamy. Blend in the eggs, pumpkin, buttermilk. Stir the flour mixture into the pumpkin mixture until just combined, and then stir in the cranberries and walnuts.

Pour into a greased and floured loaf pan and top with the streusel. Bake for 40 minutes

More pumpkin recipes on my “to-try” list:

  1. No-Bake Layered Pumpkin Cheesecake
  2. Double Chocolate Pumpkin Cupcakes
  3. Spiced Pumpkin Donuts
  4. Pumpkin Aebelskiver
  5. Vegan Swirled Cheesecake Pumpkin Pie
  6. Rum Raisin Pumpkin Bread Pudding

Cheesy Pumpkin Pasta Bake

This is not macaroni and cheese. I refuse to call it that. I have never liked mac n cheese. I think I have something against those elbow shapes, for no apparent reason. So to my mind, this is pasta with a cheese sauce or if I want it to sound extra fancy, I will call it mornay (french cheese sauce). Now, I always add veggies to my pasta, and sometimes beans or chickpeas too, so its not that much of a stretch to add in some pumpkin. It gives the sauce a lovely color too, adds fiber and nutrients, and allows me to use less cheese and milk to get the creamy consistency. It even gives a hint of sweetness. Now onto the recipe for mac… I mean, well, you know.

This recipe makes four servings. Here is what I did:

  • 2TBS butter
  • 2Tbs flour
  • 1c milk
  • 1/2c pumpkin liquid (or use more milk)
  • 1TBS dijon or wholegrain prepared mustard
  • 1/2tsp turmeric (do you know about turmerics health benefits? Throw some in everything!)
  • 1 tsp red chili powder or cayenne
  • 1/2c pumpkin puree
  • salt to taste and lots of pepper
  • a little grated nutmeg
  • 4 oz cheese, grated(I used this cheddar-gruyere blend that I found at Trader Joes)
  • 2 c (or half a bag) of pasta – I used fuscilli

Optional Topping:

  • 2oz cheese- grated
  • 2TBS butter
  • 3TBS panko breadcrumbs

Boil the pasta in water as directed.

In the meantime, start to make the sauce. Melt butter in a saucepan, once melted add in the flour. Stir it around and get out any lumps. Let the flour cook in the butter for a couple minutes. This is called a roux and thickens the sauce. Then whisk in the milk/liquid slowly. Add in the mustard and spices. Let the mixture boil until it is thickened (enough to coat the back of a spoon). Then mix in the pumpkin and the cheese. Once melted, turn off the heat.

Drain the pasta and mix it into the sauce. At this point you could serve this as is. But if you want to go fancier, not to mention add the delectable crispy crust (which just might be the best part) continue on.

Preheat the oven to 375 while making your sauce. Melt the butter and mix with the breadcrumbs. Spoon the pasta into an oven proof baking dish. Top with some shredded cheese and then the breadcrumbs. Bake for about 20 mins or until breadcrumbs are golden brown. We love to have this with hot sauce or pesto.

Happy Thanksgiving Everyone!!!

I am submitting this to Vegetarian Foodie Fridays 🙂

Pumpkin Cinnamon Rolls

A blustery fall day. The sweet smell of yeast and cinnamon wafting from the oven. Digging into the ooey gooey rolls while they are still warm. Perfection.

So, we made pumpkin puree from scratch and ended up with approximately 8 cups of it. I needed to figure out which recipes to use it in. Here is one! The pumpkin flavor was not pronounced so I may try upping the amount of puree next time and decrease or eliminate the milk.
This made 17 rolls. Here is what I did:
Dough:

  • 1/4c very warm, not hot, water (I used the liquid from my pumpkin puree)
  • 1 packet of yeast
  • 1/4c milk
  • 3 TBS butter
  • 1/2c pumpkin pureee
  • 1 egg
  • 1/3c sugar
  • 1/2t salt
  • 4c flour
  • + 1/2-1c additional flour

Filling:

  • 3TBS softened butter
  • 1/2c brown sugar
  • 1TBS cinnamon
  • any combination of (ground) pumpkin pie spice, allspice, cloves, cardamom,  ginger, nutmeg

Dissolve yeast in the warm water and proof for 5 minutes, until it becomes all foamy. In the meantime, heat the milk, and melt the butter in it. Then mix in the pumpkin puree, sugar, and egg. Add the yeast/water to this, combining well. Then stir in the flour. Start with 3 cups, then add more as needed to make a sticky dough. Turn it out on the counter with 1/2 c of flour and knead for 5-10 minutes. Don’t make the dough too stiff, it should be soft, but not too sticky. Oil your bowl and then place the dough ball in it, swirling it around the sides to coat. This keeps it from drying out. Cover with a damp cloth and keep in a warm place for 1-2 hours or until doubled. The dough is ready when you stick your finger in and it holds the hole mostly open (not closing back up right away).

Now, using some more flour on the counter, stretch and spread the dough out into a rectangle about 1/4 inch thick. Give it a roll with a rolling pin just to even it out. Then spread the softened butter all over, leaving about an inch space bare at the top length of the rectangle. Then spread your brown sugar mixed with spices, all over it. Now, starting at the end of the rectangle closest to you, tightly roll it up away from you. Pinch the end closed. Cut into 1.5 inch slices. Place the slices in a buttered dish/pan leaving about an inch of space between them. I fit 12 into a 9×13 baking dish. If you remember what I wrote above, that leaves 5 more. I decided 12 was plenty for now, so I put the other 5 in a small pie pan I had, covered in foil and placed it in the freezer for another day, when I will just need to let it rise and bake it up!)

Cover the baking dish with a damp cloth and let it rise again, for at least 30 minutes. Preheat your oven while its rising, to 350. Bake for 20 minutes or until the edges are starting to turn light brown. Don’t let it get dark. Remove and then prepare your icing so you can pour it over while they are still warm!

Icing:

  • 1c powdered sugar
  • 1/4c warm caramel
  • 2-3 TBS maple syrup (as needed for thinning)
  • 2 TBS butter, room temp

Beat together until smooth and thick, but still pourable. Drizzle over the cinnamon rolls. Then eat one… or two!

I’m submitting this to the weekly Yeastspotting event!

“To Maycomb, Tom’s death was typical.

Typical of a n***** to cut and run. Typical of a n*****’s mentality to have no plan, no thought for the future, just run blind first chance he saw.”

Healthy Banana Bread

 

Yes, half the loaf is already gone!

With bananas (of course),  flax seeds, walnuts, kefir, whole wheat flour and only 2 TBS of oil,  I think these can qualify as healthy! But, don’t worry. Neither the flavor, nor the tenderness suffer for it.  This is my go-to banana bread recipe, and I think its very moist and the perfect amount of sweetness. They also make wonderful muffins. The only downside, if you can count it as such, is that it takes three bowls to make this. 😀

In one bowl:

  • mash 2 overripe bananas

In another bowl mix together:

  • 1c all purpose flour
  • 1/2c whole wheat pastry flour
  • 1/4t salt
  • 1/2t baking soda
  • 1t baking powder
  • 2t pumpkin pie spice (the one I have lacks much flavor, so if yours is strong, or you want to use just cinnamon, you may reduce it to 1tsp)

In third bowl:

  • 1TBS ground flax seeds
  • 3 TBS water
  • 1 egg
  • 1/4c brown sugar
  • 1/3c granulated sugar
  • 2 TBS oil (I used sunflower)
  • 1/4c kefir (or yogurt- plain)
  • 2t vanilla extract

Have ready:

1/2 c walnuts (I like to add a little more) +1 TBS flour

Preheat oven to 350.

Grease and flour a loaf pan. Mine is a smaller size, I think 4×8, and if you use a larger one it may not be as thick/high, so keep that in mind.

Mix the flax seed with water and let it sit for 5 mins . Add the egg and beat with a fork. Then beat the sugars into that, mixing well. Add the rest of the “wet” ingredients and the bananas and continue beating. Get out all your aggression. Then add the “dry” flour mixture and mix lightly till just incorporated.  In the’ flour’ bowl mix the chopped walnuts with another 1TBS of flour, then stir into the batter. The reason for this is so they don’t all sink to the bottom of the pan .

Bake for 40 minutes.

Once out of the oven and cool enough to handle, turn out onto a baking rack to finish cooling completely. If you allow it to cool in the pan, the bottom may get soggy.

I am submitting this to “monthly mingle – baking with fruit” hosted by Deeba of passionateaboutbaking and created by Meeta of whats for lunch honey!

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