Sunday, November 28, 2010
Sunday, November 21, 2010
Makes 8 medium pancakes
1 cup all-purpose flour
1 cup cranberries (thawed if frozen)
1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1/8 teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Reduce heat, simmer for about eight minutes or until berries begin to pop. Stir occasionally so it doesn't burn/stick to pan. Remove from heat and pour over pancakes.
*Leftovers are awesome stirred into oatmeal or yogurt, OR over ice cream.
Linking up at Tatertots and Jello and Under the Table and Dreaming
Thursday, November 18, 2010
Tea and crumpets... just saying it makes me feel all sophisticated and ladylike. This month for Taste and Create I was paired with Val a very talented blogger and chef from our neighbor to the north, Canada. When I saw she had quite a few recipe's for crumpets on her blog, I decided that this was something I had to try! The crumpet recipe I chose was one she had adapted from Rose Levy Berenbaum's, The Bread Bible. The process of making crumpets, while not difficult, does take a while as they first need time to rise and then to cook at a very low temperature. Don't be deterred though, they are worth the wait! The final product reminded me of these: Oroweat's Australian Toaster Biscuits! Does anyone else remember those? I used to LOVE them when I was younger, and the crumpets turned out deliciously similar. Soft and lightly sweet. Denser and fluffier than a pancake, and not as dry as a traditional English muffin. I topped mine with butter (highly recommended as the crumpets have lots of nooks and crannys just begging to be filled with rich melty butter). They were also lovely sandwiched together with a generous shmear of jam.
1/2 teaspoon sugar
With a piece of tape, mark on the side of the bowl where doubled the height would be. Cover and let batter rise until doubled, about an hour. Once the batter has doubled in size, in a small bowl, mix together the baking soda and remaining 2 tablespoons of water. Stir into the batter and allow to rise again until almost doubled, about 30 min. The batter will be filled with bubbles.
Wednesday, November 17, 2010
Monday, November 15, 2010
Saturday, November 13, 2010
It's the weekend! I had Thursday off work, which was amazing! I spent the day at the GRAND OPENING of H&M with my friends Lauren and Jamie (you can read more about the amazingness on Lauren's blog). After that exciting shopping trip, I had worked up an appetite! I have been looking for a great recipe to use up the last of the blackberries I picked this summer, and when I found this one on cooks.com, I knew this was it! It's kind of a cross between the most amazing cobbler ever and really delightful cinnamon rolls. I had to adjust it a bit as it was a little lacking in the directions, I also wish I would've used a smaller pan! The recipe says to use a 13x9 inch pan, which turned out to be WAY too big! Too large pan not withstanding, this is easily the best cobbler I have ever had. I almost wrote it off as a failure when I pulled it out of the oven, the rolls had not expanded as much as I thought they would, but I am SO glad I took a bite before making that decision! The cobbler rolls are crunchy and sugary, almost like a soft sugar cookie. The blackberries had released juice during baking which mixed with the sugar sauce to create a jam like sauce that when spooned over the rolls was absolutely fabulous! Be sure to let it sit for at least 15 minutes after removing from the oven to let the sauce thicken up a bit. The recipe says you can make it with any fresh or frozen fruit, so time to break out those frozen summer berries, peaches, nectarines, and I really wanna try it with mangoes! Now the recipe... cause unless you hate delicious food, you should probably go ahead and make this, right. about. now!
Adapted from cooks.com
2 cups sugar
2 cups water
1/2 cup butter (I used vegan)
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening or butter spread (used vegan)
1/3 cup + 1 tablespoon milk (used Soy)
3 cups fresh or frozen blackberries (I used about 2 1/2 cups defrosted and drained of excess juice)
Combine sugar and water in a saucepan; stir well.
Cook over medium heat, stirring constantly, until sugar dissolves. Set aside. Place the 1/2 cup butter in an 8x8 inch baking dish in a 350 degree oven for 3 minutes or until butter melts. Set aside. In a medium bowl, sift together flour, baking powder, and salt.
Spread blackberries over dough. Roll up, jelly roll style, beginning with long side. Cut dough into 12 (1 inch) slices.
The easiest way to cut the dough without smooshing it is this: grab your box of dental floss (go with me here, I promise, it works). Tear off a piece of floss (about 10 or so inches). Slide floss under roll, cross ends and pull until floss slices through roll.
Place slices, cut side down, in butter. Pour sugar syrup around slices. Bake at 350 degrees for 50-60 minutes, or until golden.