Homemade Chai

Hubby and I have spent the last week being sick (yay sharing sinus infection cooties!), so there has been almost no cooking in our household.  So here I find myself, Sunday night, with nothing readily available to post.  To the archives I must go!

For some reason, a memory arises of a time, many a year ago, when I made my own chai.  Chai, for those who aren't familiar, is a spiced Indian tea, usually made with a strong black tea and spices such as cardamom, ginger, and cinnamon.  If I had the ingredients, I would so love to whisk some up right now.  Alas, I don't, so I will have to make do with posting and dreaming.  I don't remember where the recipe comes from; I believe my aunt gave it to me once while I was visiting her. 

Homemade Chai

• 1 2-inch piece of fresh ginger, cut into thin rounds
• 2 cinnamon sticks
• 2 tsp black peppercorns
• 10 whole cloves
• 6 cardamom pods
• 6 cups cold water
• 6 bags of black tea (such as Darjeeling)
• 2 cups whole milk
• ½ cup brown sugar

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups of water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently for 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

Serves 6

Dreamy Creamy Scones

Some time ago, one of the ladies I work with bought a house with a meyer lemon tree.  With the abundance of lemons, she's made plain and blueberry lemon marmalades.  So that we could all try the marmalades (which are delicious) at work, it was decided I would make scones.  Since lemon (and blueberry lemon) is a strong flavor, I decided to just bake some plain scones.  I found a recipe from America's Test Kitchen on SmittenKitchen and knew it would be a good one because a) America's Test Kitchen, and b) Smitten Kitchen.  The recipe is quite easy and the result is a perfect scone, which could be dressed up any which way you'd like or could dream of.   

Sorry, I don't have a picture.  I forgot to snap one before I brought the scones to work. 


Dreamy Cream Scones
America’s Test Kitchen Cookbook

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
•  3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
• 1/2 cup currants (I omitted this)
• 1 cup heavy cream

Adjust oven rack to middle position and heat oven to 425F.

 Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.  (I didn't bother pressing the dough into a pan; I just formed it into a circle.  I like the rustic, uneven look).

Place wedges on ungreased baking sheet and bake until scone are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Amaretto & White Chocolate Bread Pudding

Happy Mardi Gras, y'all!  Today, I made a gumbo since the weather has been cool and stormy lately.  As we had a friend over for dinner (and to watch the season finale of Downton Abbey), I felt compelled to make a dessert.  What goes well with gumbo?  Immediate answer: bread pudding.  This past Christmas, I experimented a bit with a bread pudding using amaretto and white chocolate for our Christmas day dessert, and it was delicious!  Sadly, I couldn't remember the recipe.  That's what I get for not writing it down as I go.  Tonight, I decided to just wing it (again), and luckily the recipe came back to me as I went through the motions.  I am super glad for that because everyone really enjoyed this bread pudding, hubby included (and he doesn't like boozy treats).  

 

(Notice the little top in the background? Hubby made that for me on his lathe.  He's actually started a blog, Metallic Tang, documenting his metal and wood working adventures)

Now,  many bread puddings are served with a sauce (traditionally rum, sometimes amaretto) but I wanted to skip that step and make one that was moist and flavorful on its on.  Yay for me because I succeeded.  That being said, hubby and I did have a scoop of ice cream served over the warm bread pudding, which while not traditional, was delicious.   Also, the chunks of melty white chocolate add nice creamy accents.  I won't deny it; I'm pretty impressed with myself. 

Amaretto & White Chocolate Bread Pudding

• 1 loaf french bread, cut into 1" cubes
• 2 eggs
• 1 cup white, granulated sugar
• 1 cup cream
• 1/4 cup amaretto
• 4 oz white chocolate, chopped

Preheat oven to 350F and lightly spray a 9 inch casserole dish with cooking spray.  

In a medium bowl, whisk together eggs and sugar until fully combined and light yellow.  Whisk in cream, then amaretto. 

Place the bread cubes in a large bowl; pour the liquid mixture on top, evenly distributing it.  Toss to coat.  Let sit for 5 minutes, then toss to coat again.  Stir in white chocolate chunks, then pour into prepared casserole.  (Throughout this process, you want to expose as much of the bread to as much of the liquid as possible, allowing the liquid to be absorbed.)

Bake for 25 minutes, or until the top pieces of bread begin to brown and crisp.  Serve warm.

Homemade Pizza

A little while ago, hubby's mom invited us over for homemade pizza.  We were unable to make it, but homemade pizza sounded like a fun idea so a few nights later we made some ourselves.  I have a million different pizza crust recipes saved up, but hubby was already hungry by the time we were getting started, so I went with a crust that didn't require a lot of time to rise.  Hubby was in charge of the sauce, and he did a fantastic job.  The great thing about doing pizzas at home is that you don't have to try to find a topping combo everyone will enjoy; we made two smaller pizzas personalized to our own liking.

 My pizza, with shrimp, roma tomatoes, caramelized onions, artichoke hearts, and fresh basil.

 Hubby's pizza with shrimp, pepperoni, bacon, mushrooms, and caramelized onions.  Notice the folded edge? He rolled cheese into two edges, creating a stuffed crust.  That man can be quite handy. 

I got the pizza dough recipe from my trusty Better Homes and Gardens New Cookbook.  It was a decent crust, though a bit bland.  I would use it again if I didn't have time for a proper dough to rise, but I would add some salt and herbs.  This dough does have a nice texture though; soft and slightly chewy. 

Pizza Dough
(page 150, BH&G New Cookbook)

• 2 1/2 -3 cups all-purpose flour
• 1 pkg active dry yeast
• 1/2 tsp salt
• 1 cup warm water, between 120F to 130F
• 2 tbsp olive oil

In a large mixing bowl, combine 1 1/4 cups of the flour, yeast, and salt; add warm water and oil.  Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl.  Beat on high speed for 3 minutes.  Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).  Divide dough in half.  Cover; let rest for 10 minutes.  Will make two 10-11 inch pizzas. 

Pizza Sauce
(modified from this Serious Eats recipe)
(please note: hubby likes to wing it and ad-lib when he's following recipes, but refuses to write down what he does, so this is as close an approximation as we can remember)

• 1 - 28 oz can whole peeled tomatoes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 medium cloves garlic, grated on microplane grater
• 2 tsp dried oregano
• pinch red pepper flakes
• 1/4 tsp red pepper
• kosher salt
• 14 to 16 leaves of fresh basil 
• 1 medium yellow onion, peeled and quartered
• 1 tbsp sugar

Puree tomatoes, with juices, until mostly smooth.  Set aside.

Combine butter and oil in medium saucepan over medium low heat until butter has melted.  Add garlic, oregano, pepper flakes, and a large pinch of salt.  Cook, stirring frequently, until fragrant, but not browned.  Add tomatoes, basil, onion, sugar, and red pepper.  Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced by half (about an hour).  Use an immersion blender or food processor to blend the basil and onions into the sauce.  Season to taste with salt. 
  
Assembly

We baked the pizzas on our pizza stone.  To do so, place pizza stone in the unheated oven.  Preheat oven to 400F.  Roll pizza dough on parchment paper into 10-11 inch circle (or square).  Prick dough all over with a fork.  Gently slide dough onto baking stone and bake for 10-15 minutes or until light brown.  Top as desired and bake an additional 10 minutes, or until cheese is melted and bubbly.

Snickerdoodle Scones

Lately it seems that snickerdoodle recipes have caught my eye.  I had decided that this weekend I would either try a pumpkin snickerdoodle cookie recipe or one for snickerdoodle scones.  When I woke up hungry for something sweet this morning, the decision was made: scones would be had.  

I'm a fan of scones; to be honest, who isn't?  They are easy enough to make for breakfast without having to be up for hours before anyone else (cinnamon rolls, I'm looking at you) and when done right have a nice somewhat dense texture that makes them satisfying.  You can have just about any variety of flavor combinations.  What isn't to love?

Snickerdoodle Scones

(original recipe found over at Craving Comfort)

• 1/2 cup sour cream*
• 1/2 tsp baking soda
• 2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/8 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup butter
• 1 egg
• 2 tsp cinnamon
• 1/2 cup cinnamon chips. (optional)
• cinnamon sugar for dusting

Preheat oven to 350º. Spray baking sheet with cooking spray. 

Combine sour cream and baking soda in a small bowl; set aside.  Combine flour, sugar, baking powder, cream of tartar, and salt in another bowl.  Cut in butter until mixture resembles fine breadcrumbs.
 

Mix egg and cinnamon into sour cream mixture.  Gently stir sour cream mixture into flour mixture until moist.  If using, gently mix in cinnamon chips.
 

Place on baking sheet and pat into a 3/4 inch thick circle. Cut into 8 wedges.  Move slightly so they are not touching. Dust with cinnamon-sugar.
 

Bake 15 to 20 minutes or until golden brown. 

* I didn't have sour cream and wasn't willing to run to the store.  Instead, I substituted 1/2 cup Greek yogurt and added an additional 1/4 tsp baking soda.  This seemed to be a common substitute on many websites.  When I was combining all of the ingredients, it was a bit too dry to incorporate all of the flour, so I added in some cream until the mix was moist enough to incorporate it all.  Milk would have been fine; I used the cream because I had it and it needed to be used.   It all worked out in the end.  Hubby and I both really enjoyed them. 

Spicy Mustard Potato Salad

Wow guys.  Second week of posting and we almost didn't get one.  I had one of those weeks where my brain decided my body didn't need to usual amount of restful sleep, so by Friday I was a bit of a hysterical zombie.  Which led to sleeping most of Saturday.  Follow that with an impromptu home-project in the kitchen... and here we are. 

Yesterday, I got this intense craving for bbq chicken.  Since I live in southern Louisiana, that's not a completely preposterous thing to eat in January.  For bbq chicken, hubby said I needed to make either mac'n'cheese or potato salad.  I've been wanting to try a different take on potato salad for awhile, so I opted for that.  The mustard I used wasn't quite right and I overcooked my potatoes so they mashed up ALOT but I think this has potential.

Spicy Mustard Potato Salad

• 3 lbs potatoes, peeled and chopped (I used russet this time; I would probably use red next time)
• 2 boiled eggs, chopped
• 2 tbsp spicy whole ground mustard
• 1 tbsp mayo
• 2 tbsp finely chopped bacon pieces
• salt to taste

Boil potatoes just until thoroughly cooked; you don't want them to mash up while you're stirring.  Stir in other ingredients until well combined.

I know, complex right? Next week I'll have a proper post (there's a cookie recipe I'm dying to try). 

(Hopefully) A New Beginning

It has been quite some time since I posted, for a variety of unimportant reasons.   I recently turned 25 and decided this would be the year of doing things.  One such thing will be posting again and as today is Mama Sarah's Kitchen's birthday (4 years old!), I thought this would be a nice day to start.  For the foreseeable future, I plan on posting once a week, probably on Sundays.  We'll see how it goes from there. 

Tonight I have a simple dessert for you, but I made it up on my own so I'm fairly proud of it.  I'd like to move more towards coming up with my own recipes, though there are still so many fabulous recipes out there to try.  I wanted something like an apple crisp, but without the oats and decided on a cobbler.

Apple Pecan Cobbler

• 3 large apples, cored, peeled, and chopped into bite-size pieces (I did a combination of bite-size pieces and chunks because I like a little variety)
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 2 tbsp butter, cut into small pieces
• 1 cup flour
• ¾ cup white, granulated sugar
• 1 tsp baking powder
• a pinch of salt
• 2/3 cup milk
• ¼ cup pecan pieces

Preheat oven to 350F. Lightly grease a 9 inch round baking dish.

In a large bowl, sprinkle brown sugar and cinnamon over apples; toss to coat. Spread apples into prepared dish and dab butter pieces on top. Set aside.

In the same bowl, combine flour, white sugar, baking powder, and salt. Slowly add milk, stirring until well combined. Pour over apple mixture, then sprinkle pecan pieces on top.

Bake for 55-65 minutes or until top is golden brown and set. 

The edges end up nice and firm and the middle is still a little squidgy; just how I like it!  This would be fantastic with lightly sweetened whipped cream or, of course, vanilla ice cream.  

Campfire Delight : Best. Cake. Ever.

In going through chocolate cake recipes this weekend for inspiration, I came across this recipe for a Campfire Delight cake.  It is a a six layer chocolate cake with toasted marshmallow filling and malted chocolate frosting.  It looked so delicious, I just had to make it.  Luckily, I had a family bbq to attend and thus had an immediate reason to bake it!  

I only made four layers as I only have two cake pans and was a bit intimidated by the idea of stacking six layers.  Regardless, this cake was phenomenal, delicious, sinful, delightful.  I am amazed at the willpower I have shown this evening by not devouring a very large slice.

Campfire Delight Cake

(recipe by Sweetapolita)

Rich and Dark Chocolate Cake

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup strong black coffee, cooled
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 tbsp pure vanilla extract

Preheat oven to 350 F. Prepare two 9" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. 

 

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Toasted Marshmallow Frosting

• 16 large white marshmallows
• 1 cup icing sugar (confectioners' or powdered)
• 1 cup butter, at room temperature
• 1/2 tsp pure vanilla extract
• 8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them--they burn very, very quickly. 

Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. 

Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Malted Belgium Chocolate Frosting

• 2 cups butter, at room temperature
• 4 cups icing sugar (confectioners' or powdered)
• 3 teaspoons pure vanilla extract
• 3/4 cup Ovaltine Classic
•  8 oz Callebaut (or other premium brand) bittersweet chocolate, melted
• 1/2 cup heavy cream

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.

Assembly:

Level the tops of each cake, then split into two layers with a knife or cake leveler.  Pipe a border of the chocolate frosting around the top edge of your bottom layer, creating a dam to hold in the filling.  Spread a nice, thick layer of marshmallow frosting across the top of the cake.  Carefully place the second layer on top.  Pipe another chocolate frosting dam, then spread a nice thick layer of chocolate frosting.  Carefully place the next cake layer on top and do as you did with the first layer (marshmallow frosting).  Place the final cake layer on top and then ice with the chocolate frosting.  Garnish with mini marshmallows and chocolate chunks, if you please.

Enjoy! 

Pork Pot Roast in Cider

So I've been dieting lately, which means we haven't been eating a lot of "proper" meals lately.  This weekend, I decided I'd actually cook something hearty and we happened to have a pork roast in the freezer.  Digging through my cookbooks, I came across this recipe for Pork pot Roast in Cider that I tagged ages ago in my Better Homes and Gardens New Cookbook.  This roast may be cooked on the stove or in a slow cooker.  Since I was baking all day, I used the slow cooker.  

This roast was delicious.  Hubby and I both loved it.  It uses apple juice as the primary liquid which adds a nice sweetness that complements the pork.  I was also really excited to see the recipe calls for parsnips.  I discovered parsnips a few Thanksgivings ago and love them.  

Pork Pot Roast in Cider

(Better Homes and Gardens New Cookbook, pg 392)

• 1 1/2-2 pound boneless pork blade roast or sirloin roast
• 2 tbsp cooking oil
• 1 1/4 cups apple cider or juice
• 2 tsp instant beef bouillon granules
• 1/2 tsp dry mustard
• 1/4 tsp black pepper
• 3 medium red potatoes, peeled (if desired) and quartered
• 3 medium carrots, cut into 2" pieces
• 3 medium parsnips, peeled and cut into 2" pieces
• 1 large onion, cut into wedges
• 1/3 cup cold water
• 1/4 cup all-purpose flour

 Stove-top Directions:

Trim fat from meat.  In a 4 to 6 quart Dutch oven, brown meat on all sides in hot oil.  Drain off fat.  Stir together cider, bouillon granules, mustard, and pepper.  Pour over meat.  Bring to boiling; reduce heat.  Simmer, covered, 1 hour.

Add potato, carrot, parsnip, and onion.  Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender.  Transfer meat and vegetables to a serving platter, reserving juices.  Keep pwarm.

For gravy, measure juices; skim fat.  If necessary, add enough water to juices to equal 1 1/2 cups.  return to dutch oven.  Stir water into flour, then stir into juices in pan.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.  To serve, remove string from meat, if present.  Slice meat and serve with vegetables and gravy.  

Slow Cooker Directions:

Prepare meat as above.  Place potato, carrot, parsnip, and onion, in a 3 1/2 or 4 quart slow cooker.  Cut meat to fit, if necessary; place on top of vegetables.  Stir together apple cider, bouillon granules, mustard, and pepper.  Add to cooker.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until tender.  (After four hours, I pulled the meat and veggies out and switched their positions, with meat on bottom and veggies on top.)  Transfer meat and vegetables to a serving platter; keep warm. Prepare gravy in a medium saucepan on the stove top and serve as above.  

Chocolate Cake with Raspberry Filling and Caramel Icing

This past weekend, I made a cake for a co-worker's husband's birthday.  (Interesting, her husband is also distantly related to hubby.)  This cake was somewhat of a practice run as she's asked me to make a cake for his coworker's birthday as well.  I cobbled together a few different recipes.  I wasn't able to taste the cake, but my coworker said it was delicious!

 Best-Ever Chocolate Cake 

(Better Homes and Gardens, Our Best Recipes, pg 280)

• 3/4 cup butter
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 2 tsp vanilla
• 1 1/2 cups milk
• 1/3 cup seedless raspberry preserves or raspberry jam (for filling)
• 1 oz bittersweet chocolate, melted (for drizzle) 

Allow butter and eggs to stand at room temperature for 30 minutes.  Lightly grease bottoms of three 8" round cake pans, two 9" round pans, or two 8x8" square pans.  Line bottoms of pans with waxed paper.  Grease and lightly flour waxed paper and sides of pans.  Set pans aside.

Preheat oven to 350F.  In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes or until well mixed.  Scrape side of bowl; continue beating on medium speed for 2 minutes.  Add eggs, one at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  

Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.  Beat on medium to high speed for 20 seconds more.  Spread evenly into the prepared pans. 

Bake for 30 to 35 minutes for round cake pans, 35 to 40 minutes for square pans, or until a wooden toothpick inserted in the centers comes out clean.  Cool cake layers in pan for 10 minutes.  Remove from pans.  Peel off waxed paper.  Cool completely on wire racks. 

Caramel Frosting

(recipe found here)

• 1 cup (2 sticks) unsalted butter
• 1/2 tsp salt
• 2 cups brown sugar
• 1/2 cup milk
• 2 tsp vanilla extract
• 4 cups powdered sugar

Melt butter in a saucepan over medium heat.  Stir in salt and brown sugar.  Bring to a boil, stirring constantly.  Cook over low heat for 2 minutes, until sugar dissolves.  Stir in milk and return to a boil, stirring constantly.  Remove from heat and stir in vanilla extract.  Cool to lukewarm, about 30 to 40 minutes, stirring occasionally.  

Once lukewarm, transfer to a stand mixer.  Sift powdered sugar over it, and beat on medium-high speed until light and fluffy, about 3 to 4 minutes.

Assembly:

Using a bread knife or cake leveler, level the tops of each cake.  Pipe a border of caramel frosting around the top edge of one cake, creating a border or dam.  Spread a thin layer of frosting on top, within the dam, then spread the raspberry preserves on top.  Carefully place the second cake on top of the first.  Frost the cake and garnish with raspberries and drizzle with melted chocolate.