Tuesday, March 31, 2009
Monday, March 30, 2009
To make them even more delicious, I decided to add a layer of cheesecake to the top. All I can say is... wow! The brownie portion was super moist and the cheesecake was tangy and delicious. The only problem was that they came out kind of ugly and browned. But I quickly fixed that with a dusting of powdered sugar and a drizzle of melted chocolate!
Saturday, March 28, 2009
Friday, March 27, 2009
Wednesday, March 25, 2009
Yields: 8 pretzels
Original recipe from Sugarlaws, which can be found here
1 tsp. active dry yeast
pinch of sugar
1/3 cup warm water
1 1/4 cup flour
2 tbsn. sugar
1/2 tsp. salt
1 tbsn. canola oil
3 tbsn. baking soda
1 cup hot water
sea salt/ pretzel salt
Dissolve yeast into 1/3 cup warm water with a pinch of sugar, let stand for 10 minutes until mixture is creamy colored and bubbly. Mix the yeast mixture with the flour, salt, sugar and canola oil, knead until combined. Let dough rise in a greased bowl until doubled in size, about 45 - 60 minutes. Preheat oven to 435 F, when dough has risen, pinch off a handful of the dough and roll out into a long strand, about 24 inches. Repeat this with the rest of the dough. Once all have been rolled out, take the first strand and stretch it out again (the gluten should have relaxed and you should be able to stretch it out longer). Twist into a pretzel shape (using video below) and place them onto a greased baking sheet.
Dissolve the baking soda into the 1 cup of hot water, stir until dissolved. Quickly dip each pretzel into the mixture and place back onto the baking sheet. Sprinkle with sea salt/ pretzel salt and bake for about 6 - 8 minutes until golden brown. Serve with grainy mustard and enjoy!
Tuesday, March 24, 2009
Monday, March 23, 2009
I've been seeing these cute little cups all over Tastespotting and Foodgawker lately and I would have never though to make my own Reeses cups but it seemed like a fun little project and when I saw a version done in dark chocolate, I knew I had to try it! Since I've also been planning on making Bakerella's Cupcake Bites, I bought a candy mold from Michael's that made these super easy to make.
I decided to use crunchy peanut butter that made it extremely hard to mix, so I suggest not doing that, but if you'd like to work it out, the crunchy bits made it extra yummy! I suggest using the amount of crunchy peanut butter below and then adding two more tablespoons of smooth peanut butter to ease the mixing. The sweetness of the filling balanced out the dark chocolate really well, they were extremely delicious if you love chocolate and peanut butter (I don't know who doesn't) and I can't stand how cute these were!
Dark Chocolate Crunchy Peanut Butter Cups
Yields: 12 - 16 mini peanut butter cups
Original recipe can be found here.
8 oz. bittersweet chocolate
1/3 cup crunchy or smooth peanut butter
1/4 cup powdered sugar
1/4 cup crushed graham crackers
In a bowl mix together the peanut butter, powdered sugar, and crushed graham crackers, set aside. Melt the chocolate either by a double boiler or by a microwave in 30 second intervals until smooth. To make the cups you can either use a candy mold or a mini cupcake pan lined with mini liners. Using a pastry brush or a small spoon, spread the melted chocolate along the bottom and sides of the mold or liner. Let harden in freezer for about 10 - 15 minutes. Remove them from the freezer and then fill them with about a teaspoon of the peanut butter mixture, smooth into the bottom of the chocolate cup. Spoon more of the melted chocolate on the top of the peanut butter mixture to cover out to the edges. Put in the freezer again to harden, about 10 - 15 minutes. If desired, melt some white chocolate and use a piping bag to pipe patterns on the top. Enjoy!!!
Sunday, March 22, 2009
Refugiados/ Guava Cheese Rolls: Another favorite, just another version of their cheese rolls but filled with delicious guava jam too! The guava flavor is unmistakable, so fresh and like nothing you've ever tasted. ($7.40 for a dozen)
Meat pie/ Pastel de Carne: delicious and crispy puff pastry filled with seasoned ground beef. Kind of reminds me of something we Vietnamese eat, but a different and equally delicious version. ($7.95 for one dozen)
Papa rellenas/ Potato Balls: Mashed potatoes filled with seasoned ground beef, lightly breaded, then fried to a golden crisp. One of their most popular items and definitely one of my favorites! How could you go wrong with deep fried starch and protein? ($35 for 50 balls)
Italian Cheesecake: Thin layers of white sponge cake, soaked with rum, marscapone cheese, and fresh pears. Basically the only kind of cheesecake my sister will eat because it uses marscapone rather than cream cheese, but this was BEYOND delicious! So creamy and sweet, one of my favorites. ($2.50)
Parisian Chocolate Cake: Devil's food chocolate cake, layered and decorated with chocolate whipped cream and finished with chocolate shavings. We bought this one for my godfather, who is a chocoholic. Though I didn't get to try it myself, he did comment on its amazing-ness multiple times! ($2.50)
Tiramisu: Thin layers of white sponge cake (soaked with espresso) and cream cheese mousse. This one I actually did not like too much. I love, love, love tiramisu but this one was just alright, nothing spectacular. ($3.50)
Mango Mousse Cheesecake: New York style cheesecake with a sponge cake bottom and fresh mango cheese filling. This was by far my favorite of ALL, it was amazingly creamy and filled with fresh mango flavor that was so strong! Basically if you love mango, you would die for this. ($2.50)
Opera: Almond sponge cake soaked in coffee, a layer of chocolate ganache, a layer of mocha buttercream, and topped with chocolate. Another one that I did not absolutely love, I'm sure if Opera's are your thing than you would love this, but I just wasn't that much of a fan of the taste. It was beautiful to look at though. ($2.50)
Tres Leches: yellow sponge cake soaked in a three milk sauce topped with toasted meringue. This was so cute but delicious as well. I love a good tres leches, but I don't think that anything can ever top the tres leches from Felix's Continental Cafe!
The Medianoche: The most famous classic Cuban sandwich filled with slow roasted pork, ham, swiss cheese, butter, mayo, mustard, and pickles on a sweet roll. I love myself a good medianoche, like the one I had at Milk, but this one was really exceptional. The melted, gooey cheese and crisp, tangy pickle really did me in for it! ($ 3.65)
The Pan con Bistec: marinated steak with grilled onions, potato sticks, tomatoes and garlic sauce on Cuban bread. This was insane as well, the steak was so incredibly tender and the crispy potato sticks added new depth that was delicious! I have no picture sorry folks! ($6.55)