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Posts Tagged ‘breakfast food’

Tired of typical sweet Scones? Try this savory good eat. Calabrese is a type of salame named after a region in southern Italy. It is mildly hot due to the addition of red pepper flakes. I also used fresh jalapeno peppers to make my scones spicier. If you can’t find hot Calabrese you can always use pepperoni.

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones (makes 12 Scones)

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
4 tbsp (1/2 stick) unsalted butter– chilled, cut into small pieces
1/2 cup toasted walnuts– corsely chopped
1 cup shredded cheese (jack, Cheddar)
3/4 cup chopped hot Calabrese 
1 jalapeño– chopped

2/3 cup whipping cream
2 eggs
1 tsp vanilla extract

Method:

  1. Preheat oven to 400 F. Line a baking tray with parchment paper.
  2. Combine flour, baking powder, salt and sugar in a big bowl. Mix to blend well.
  3. Rub chilled butter into flour mixture with your fingers to resemble coarse crumbs. Stir in walnuts, Calabrese and jalapeño.
  4. In a separate bowl, whisk together whipping cream, eggs and vanilla extract to blend well. 
  5. Reserve 2 tbsp of egg mixture for egg wash, pour the remaining to flour mixture all at once. Use a spatula gently FOLD IN until it mostly incorporates (it’s okay if there is still some dry flour visible). Do not over mix the dough. Transfer dough out to a generously floured surface. 
  6. Use your hand to quickly form the dough into a ball. Avoid kneading.  Cut the dough in half to form two separate balls. Flatten each ball to 1 1/2– 2 inch thickness, then divide into 6 wedges on each. 
  7. Place each dough wedge on lined baking tray, 3 inches apart. Brush the top with reserved egg wash. Bake in preheated oven for 15-18 minutes, until the top is golden brown. Cool on a rack completely before storing in a container.

Regina’s Note:

  • Hot Calabrese: Use pepperoni if you can’t find hot Calabrese.
  • Egg Wash: Instead of wasting an egg for egg wash, I like to use whipping cream as it also gives the baked good a sheeny look.
  • Reheat Scones: To taste the best texture of a scone, it is best to reheat cooled scones briefly (325 F for 3-5 minutes) to capture the flaky exterior crumbs while the interior is fluffy and soft.
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Chocolate Belgian Waffle

Chocolate Belgian Waffle~~ maple syrup, whipping cream and berries topping really bring out the rich chocolaty flavor of the waffle.

Chocolate Belgian Waffles (makes 7 round waffles)

Ingredients:

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
2 tbsp sugar

Method:

  1. Sift flour, cocoa powder, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until batter is smooth.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Take care not to over mix the batter, otherwise the waffles will be dense. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.

Regina’s Note: 

  • Waffle batter can be prepared the night before and refrigerated. Let batter sit in room temperature for 1 hour before cooking.
  • Because unsweetened cocoa powder is used so I increase amount of sugar to 2 tbsp. If you eat the waffle plain you might taste a little bitterness from cocoa powder, but the waffles taste perfect with maple syrup, whipping cream and berries.
  • Choosing a good waffle iron is very important for making good fluffy waffles. I recently upgraded to Waring WMK600 Double Belgian Waffle Maker (at a unbeatable price!) and I LOVE it! It is FAST, and makes FLUFFY waffles!
Chocolate Belgian Waffle

Chocolate Belgian Waffle

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Okay, last time I made strawberry chocolate muffins, I used 3/4 cup milk for 10 muffins– it was good, but a little too moist and too soft to hold its shape. The batter was kinda runny because I used milk, which contains more water. This time I fine tuned the recipe around– changed the ingredient proportion for 12 muffins, used whipping cream (which is thicker than milk), and switched to egg separation method. I believe the egg separation method is the main key to fluffy muffins. It’s the same principle as making a chiffon cake, and the outcome is really fluffy baked goods. Yes, it requires more work, but not too bad in this case. Give it a try!

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Strawberry & Chocolate Muffins #2

Strawberry & Chocolate Muffin #2 Recipe (makes 12 muffins)

Ingredients:
1 1/3 cup flour
2/3 cup unsweetened cocoa powder
1 tbsp baking powder
4 tbsp sugar
1/4 tsp salt
4 tbsp unsalted butter– melted and keep warm

Egg yolk mixture:
2 egg yolks– room temperature– see note below
3/4 cup whipping cream– see note below
1/2 tsp vanilla extract

Egg White mixture:
2 egg whites– room temperature
2 tbsp sugar

1/2 cup bittersweet chocolate chips
1 cup chopped fresh strawberries

Method:

  1. Preheat oven to 400°F. Line muffin pans with muffin cup liners.
  2. In a large bowl, sift flour, 4 tbsp sugar, baking power and salt. Make a well in the center.
  3. Whisk all ingredients in egg yolk mixture to blend well. Add in melted butter and mix well again. Pour into flour mixture. Use a spatula to fold in just enough to moist. The batter will be very lumpy and thick like  wet dough. Do not over mix the batter.
  4. In a separate clean bowl, whip egg whites on high speed until it looks white and bubbles are very tiny. Gradually add in sugar. Continue whipping on high speed until soft peak (curve tip) forms.
  5. Fold in whipped egg whites into the batter in 2 batches, until all whipped egg whites just blend well. The batter at this point will still be lumpy but a little loose. Add in strawberries and chocolate chips, fold in a few more times.
  6. Spoon batter into muffin cups. Bake for 20-22 minutes and the muffin top springs back when lightly pressed. Remove to cool on a rack for 5 minutes before serving.

Regina’s Note:

  • Eggs: be sure to use room temperature eggs. A quick way is to soak eggs in luke warm water for 10-15 minutes to bring to room temperature.
  • Whipping cream: I used whipping cream instead of milk because whipping cream is thicker, and thus the batter was not as runny compared to using same amount of milk. If you use milk (preferably whole milk), start with 2/3 cup first to get the batter moist enough (batter should be dense like scone batter). You can always add a little more if needed. You can also use whipping cream/milk combination or substitute milk for cream, but if milk is used then cut down amount of liquid (starts with 1/2 cup then gradually adding a little more as you fold in batter) because milk contains more water and better absorbed by flour mixture, and thus you don’t need as much amount as cream.
  • If you have hot cocoa mix sitting in your pantry too long, you can use it too instead of unsweetened cocoa powder, but cut down sugar to 2 tbsp as there is sugar in hot cocoa mix. The chocolate flavor won’t be as strong but the muffins still taste good.
  • Other tangy berries like raspberry and blackberry are also good choices for making these muffins.

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Tiramisu Cake Roll 提拉米蘇蛋糕卷

Tiramisu Cake Roll 提拉米蘇蛋糕卷

Ingredients:

Four mixture:
6 tbsp cake flour
1 tbsp unsweetened cocoa powder
1 tbsp instant espresso coffee powder

Egg yolk mixture:
6 egg yolks
3 tbsp sugar
2 tbsp milk
2 tbsp oil
1/4 tsp salt

1 tsp golden rum

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Filling:
3/4 cup tiramisu cream– see note below

for brushing (mix well, optional):
1 tbsp strong coffee
1 tbsp golden rum

Method:

  1. Preheat oven to 350°F, place a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan. Combine cake flour mixture.
  2. In a big bowl, whisk egg yolks and sugar with a balloon whisk until it is pale yellow and fluffy, scrape the bowl several times. Add in milk, oil and salt. Mix well.
  3. Sift in cake flour in 3 batches, mix well until the batter is smooth after each addition. Add in rum, mix well again.
  4. Whip egg whites in a dry clean mixing bowl (I use KitchenAid stand mixer) on high speed (KA speed 8) until bubbles are small and no visible clear egg whites. Add in cream of tartar and continue whipping on high speed (speed 8). Scrape down the bowl if necessary.
  5. When egg whites turns white and the bubbles becomes very tiny, slowly pour in sugar. Continue whipping on high speed (speed 8), scraping down the bowl once, until it has a sheen appearance like a pearl. When you lift the whisk upside down, the egg whites will form a soft curl at the end of the tip (this is called soft peak. If the curl is too much then it’s not ready yet– continue whipping). Turn to low speed (speed 4) and whip for another 1-2 minutes. This is to remove any big bubbles in the egg whites so the cake will have a more delicate, fine texture.
  6. Gently fold in whipped egg whites into yolk mixture in 3 batches. Slowly pour batter onto the prepared jelly roll pan. Spread and smooth the top. Tap the pan a couple of times and bake at the middle rack of the oven for 15-18 minutes. Lightly press the top of the cake, if it springs back then the cake is done. Remove from the oven.
  7. Transfer the cake (with parchment) onto a cooling rack. Flatten out parchment paper on 4 sides of the cake.
  8. When the cake is cooled, place another piece of parchment paper (larger than cake) on top of the cake. Carefully and quickly flip cake and 2 sheets of parchment papers over (so the cake crust will face out when rolled up). Now the cake bottom is facing up. Remove parchment paper liner. Brush coffee+rum mixture on the surface if desired.
  9. Spread tiramisu cream evenly on the cake. With the short side facing you, roll up the cake like a jelly roll. Wrap the cake roll in the parchment paper and chill in the fridge before serving.  Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Tiramisu cream— since cake roll only requires 3/4 cup of tiramisu cream, I don’t border making it purposely. I just save some cream when I make tiramisu for the cake roll.

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I got a bag of organic dried sliced plantain bananas from Costco just to give it a try, but found out they are quite chewy and dense. Great... now I’m stuck with a big bag of chewy dried bananas! What can I do with it? What can I do with it??… I know! Banana chocolate scones! It’s quick and easy to make, and a new flavor for the family.:-)

Results: Even I added 1 tbsp of rum to soften the bananas, I could’t taste any alcohol at all after baking. I didn’t want the taste of bananas take over the overall taste of the scones, so I just coarsely chopped. As a result, there are bites of the scones that comes with the sweet fragrance of banana, but no bananas in those bites at all… interesting!

Banana Chocolate Scones

Banana Chocolate Scones

Banana Chocolate Scones (makes 12 small scones)

Ingredients:

2 cups all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
1/2 cup bitter-sweet chocolate chips
1 cup dried banana slices– chopped, and soak in 1 tbsp golden rum for at least 1 hour– see note below
2 eggs
2/3 cup whipping cream
1/2 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut, chocolate chip and chopped dried banana. Toss to mix well.
  2. Add eggs, vanilla extract and milk (or cream) in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for glaze. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, then cut into 6 small wedges, for a total of 12 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

Regina’s Note:

  • Dried banana slices: The banana I used are dried sliced plantain banana that I got from Costco. They are a bit sticky, chewy and a bit dense in texture, so I added 1 tbsp of rum to soften up a little (and rum makes it more flavorful, you can’t taste the alcohol at all after baking). you can substitute rum with water.

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Why sour cream? Because that was what I had in the fridge at the moment, and it worked quite well as a substitute for whipping cream. This recipe calls for 10 tbsp of sugar, which is quite a lot for a typical muffin recipe, but surprisingly it doesn’t taste awfully sweet like store bought muffins. I consider myself not a big fan for sweet stuff and I think the amount of of sugar is just right.

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

Blueberry Sour Cream Muffins (makes 12 pieces)

Ingredients:

2 cups flour
1 tbsp baking powder
10 tbsp sugar
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted
1 tub (8 oz) sour cream
milk– enough milk to combine with sour cream to fill 1 cup
2 eggs– room temperature
1/2 tsp vanilla extract
1 cup fresh blueberries

Method:

  1. Preheat oven to 375F. Line muffin molds with muffin cup liners.
  2. Sift flour, baking powder, sugar and salt into a big bowl.
  3. In a separate bowl, combine sour cream, milk, eggs, vanilla extract. Whisk to blend well.
  4. Add cream mixture and melted butter to flour mixture. Gently FOLD the batter with a spatula until just moist. FOLD in blueberries.
  5. Scoop batter into muffin molds. Bake at preheated 375F oven for 20-25 minutes, until the muffin tops springs back when gently pressed.
  6. Remove muffins from molds immediately and transfer to a cooling rack. Let muffins cool slightly before serving. Best if served warm.

Regina’s Note:

  • Sour cream: I had only about 5 oz of sour cream so I added a little more milk to fill to 1 cup (milk is a thinning agent here as sour cream is pretty thick). Alternatively, you can also use whipping or heavy whipping cream alone without combining with milk.
  • Oven temperature: If you want crusty muffin tops that resemble of the crust of a cornbread, you can bake muffins at preheated 400F oven for 20-22 minutes.

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I got this recipe from my auntie’s muffin recipe book last year back in Singapore, but unfortunately I only took a picture of the recipe and don’t know the book cover nor the author. I tried to find the same recipe book online but with no success.

Back then, what caught my eyes was the flavor– rum and raisin! I had rum and raisin ice cream before, and so I thought the same flavor will taste good too on muffin (or even on scones!) The first time I tried out the recipe, I used the full amount of rum as directed in the recipe. And let me tell you it’s very alcoholic– I could smell the alcohol coming out from the freshly baked muffins. Took a bite, the alcohol taste was there, and the rum flavor stayed in the mouth and throat even after eating the muffins. My husband was joking that he can’t drive to work after eating these muffins for breakfast. The original recipe uses muscovado sugar and demerara sugar, but I just used brown sugar. How about heavy cream? Nope, didn’t have that either– I used 2% milk. I think the milk made the batter very liquid-y like pancake batter. The texture of muffins turned out to be a bit dense. The flavor was awesome though.

This time around, I changed cut down the amount of rum to 1/4 cup. Results? Much better. The rum flavor is still there but smooth to the taste. I also increased oven temperature to 400 degree F, just because I like my muffin tops crusty like cornbread. If you like rum and raisin ice cream, you may like this recipe.

Rum and Raisin Muffins

Rum and Raisin Muffins

Rum and Raisin Muffins (makes 12 pieces)

Ingredients:
1 cup raisins
1/4 cup golden rum– for soaking raisins
2 cups flour
1 cup packed brown sugar
1 tbsp baking powder
1/4 tsp salt
7 tbsp unsalted butter– melted and cooled
2/3 cup whipping cream– see note below
1/4 cup golden rum
2 eggs– room temperature

walnuts– for topping

Method:

  1. Soak raisins in 1/4 cup rum for at least 3 hours.
  2. Preheat oven to 400°F. Line muffin pan with muffin cup liners.
  3. Sift flour, baking powder and salt into a big bowl. Add in brown sugar. Mix to blend well.
  4. In a separate bowl, combine whipping cream, golden rum and eggs. Whisk to blend well.
  5. Pour cream mixture and melted butter to flour mixture. Fold in the batter with a spatula until just moist. Fold in raisins (including any residual rum that was not absorbed by the raisins).
  6. Spoon batter into muffin cups. Arrange some walnut pieces on the top.
  7. Bake at preheated 400°F oven for 20-22 minutes, until the muffin tops spring back when gently pressed. Remove from muffin pans immediately and transfer to a cooling rack. Best if the muffins are served warm.

Regina’s Note:

  • Whipping cream: You can use whipping cream or heavy whipping cream, or even thick cream like sour cream (combine with milk to 2/3 cup, mix well). If used only milk then the batter maybe liquid-y instead of thick batter, may make the muffins a bit dense.
  • Oven temperature: I like the muffin tops crusty like cornbread crust, so I set to 400°F. If you are not picky like me, baking at 375°F for 20-22 minutes is just as fine.

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