Archive for May, 2017

Dutch Baby – A small batch

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1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

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May 22, 2017 at 6:48 pm Leave a comment

Mini Carrot Cake with Cream Cheese Frosting

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You’ll need two 28-ounce cans for this lovely little cake. Remove the label, make sure that little spike from where the can opener released the lid is pressed flat, and clean well.

3/4 cup  + 2 tablespoons AP flour
1/4 cup  + 2 tablespoons sour dairy (yogurt, buttermilk, or sour cream)
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/4 cup sugar
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 cup shredded carrots
2 tablespoons chopped nuts
2 tablespoons crushed pineapple
2 tablespoons shredded coconut

Preheat oven to 350°F

Mix all the ingredients together
fill the prepared cans
bake for 35-40 minutes, or until a toothpick inserted into the cakes come out clean
once done, let cool in the cans for 15 minutes before removing and finish cooling on a rack
when completely cool slice each layer in half lengthwise

Frosting
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla

Mix the ingredients together until smooth

Frost and build your cake
if your cakes are a bit domed, just slice that part off

May 15, 2017 at 8:30 pm Leave a comment

Halvah – A small batch

halvah

More adventures in candy making.
My mother’s really going to kill me for this one. She absolutely adores halvah. Good thing it’s a small batch. =)

1/4 cup water
1 cup sugar
3/4 cup of tahini paste
1 teaspoon vanilla extract
candy thermometer
metal loaf pan, greased and lined with parchment

Pour sugar into a heavy sauce pan
pour the water over the sugar, don’t stir
bring to a boil over high heat
using the thermometer bring to a temperature of 260°F

Pour the tahini and vanilla into a microwave-safe bowl
zap for a minute or so just before the sugar syrup is ready
temperature of the tahini needs should be 100 – 110°F

Add the warmed tahini to the sugar syrup
remove from heat
mix well until incorporated
pour into the prepared loaf pan
even out the mixture quickly with a heatproof utensil before it begins to set up

Allow to rest and cool in the pan for a minumum of 12 hours at room temperature

May 7, 2017 at 8:27 pm Leave a comment

Red Lentil Dal

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

May 4, 2017 at 4:16 pm Leave a comment


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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook