Croissants?!? Yes Please!!!

My family and I went on a little hiatus from South Asian life this past year.  We were in the US from August to the first of February.  We returned to our South Asian city, only to find it was time to move to a different apartment.  It's been a good move for us, but now, about a month later, we're finally settled in and getting back to a routine.

I've been wanting to try making croissants for a long time, but never really had the courage (or a good reason to muster up the courage).  A friend in my city had received a package with a special ingredient, and wanted to make her grandmother's chicken salad and have us all over for lunch.  Well, if that's not a reason to figure out how to make croissants, I don't know what is. I spent some time looking over lots and lots of recipes, and finally settled on this one. It has really cool .gifs. (If you don't know what those are, it's okay, I didn't either before I saw them here!)  They're moving pictures, not like a movie, but sequenced to show action, that gave me a fantastic idea of what the process was supposed to look like.

I learned a lot through the process. Like, the butter inside melts much faster in north Indian heat. : )  And, if I were to do it again, I would roll (and fold) them out twice each time I took them out, to get more layers, because mine didn't have as many layers as the original recipe did.  But all in all, for a first attempt, they turned out great.

One thing that surprised me is that it was about one hour of active work.  And that was spread out over about 15 hours.  I started in the afternoon, made the dough, let it rest in the fridge, and then took it out ever hour on the hour to roll and fold four times (I think!). I lived by the kitchen timer that day. : )  Then the dough rested overnight, and in the morning, I got up, rolled them out and shaped them, and let them rise 2 hours, then baked them.  It wasn't near as hard as I imagined it being. : )

Here's pictures of how mine turned out, and a link to the original recipe!

Be brave in your kitchen! Tackle something previously scary this week! : )

Croissant Tutorial at Top With Cinnamon . com

This is the dough after it's final roll and fold, when it's cut and ready to rise overnight in the fridge.  I was surprised at how many layers there were, but it's nowhere near what the original poster's dough looks like.  Mine definitely looks hot and tired, thanks to the Rajasthan heat! :)

Finished product!  They were yummy with that chicken salad! :)

Cinnabon Cinnamon Rolls

These are just like Cinnabon.  Really, really good...  Don't be afraid of cinnamon rolls!  They're not as hard as they seem.  I always make these and roll them out, put them in a pan in the evening and put them in the refrigerator to do their second rise overnight.  In the morning, pull them out and set them on the counter for 30-45 minutes to get to room temperature while you let the oven pre-heat.  Then, bake them up! Cinnamon rolls are best eaten hot and fresh. (I'm sorry this picture is so terrible, it does NOT do these justice!) I've been wanting to post this recipe for a long time, but have been holding off for a picture... this is better than nothing, I guess! : )

Cinnabon Cinnamon Rolls
2 1/4 t. yeast
1 c. warm milk (110 degrees)
1/2 c. castor or breakfast sugar
1/3 c. butter
1 t. salt
2 eggs
4 c. flour

Filling: (I almost always double this part)
1 c. packed brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened

Icing:
8 T. butter
1 1/2 c. powdered sugar
1/4 c. cream cheese
1/2 t. vanilla
1/8 t. salt

For the rolls, dissolve the yeast in the warm milk in a large bowl.   Add sugar, margarine, salt, eggs, and flour.  Mix well.

Knead the dough into a large ball.  Put in a bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. It should be about 1/4 inch thick.

To make the filling, combine the brown sugar and cinnamon in a bowl.  Spread the melted butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.  You want the cinnamon mixture to go all the way to the edge of on three sides of the rectangle.  On the side that will be the outer edge, leave about 1/4-1/2 inch of dough uncovered by cinnamon.  Make sense?  You will roll toward this edge.
Working carefully, from the long edge, roll the dough down to the bottom edge.  Cut the dough into approximately 2 inch wide slices, and play in a lightly greased baking pan.  At this point, you can refrigerate it over night.  OR
Bake ten minutes or until light golden brown. (It usually takes me a bit longer then ten minutes).

While the rolls are baking, combing the icing ingredients in a large mixing bowl.  Beat well with an electric mixer until fluffy.  When the rolls are done, spread generously with icing.

Oh. My.  : )  Delish!

Marriot Meusli

A few months ago, a new Marriot hotel opened in our city.  They have a buffet breakfast that is a great price, especially considering kids eat free.  We tried it out a few weeks back, and of all the amazing food they had, one of my favorites was their homemade meusli.  I've thought off and on about attempting to make granola or meusli, but I didn't really know how I would like it until I had the meusli at the Marriot. I studied and took note of what was in it, and came home and re-created it today.  This is the best meusli I've ever had!  I could eat it every day. : )

Marriot Meusli
2 c. Oats
2 c. Cornflakes
1 c. Dessicated Coconut
1 c. Chopped Pistachios
¼ t. Salt 
½ c. Coconut Oil
¼ c. Maple Syrup
¼ c. Honey
½-1 t. Cinnamon
½ t. Vanilla Extract
1 c. Golden Raisins


Combine oats, cornflakes, coconut, pistachios, salt and cinnamon in a large bowl.  In a separate bowl, whisk together coconut oil (or butter), syrup, honey, and vanilla.  Pour wet mixture over dry mixture and stir with a wooden spoon until it's all evenly coated.  Bake in a 300/145 oven on a lined/greased baking sheet for 20-30 minutes. Remove and cool on a wire rack.  After completely cooled, stir in raisins.  YUM! This makes about five cups.  I think I'll double it from now on. : )


Note: After eating a big bowl of this with milk, I think next time, I will not add the dessicated coconut until after it's baked.  It had a strange after taste, which I think was from the cooked/baked coconut.  


 If there's an element in here you don't care for, you can easily swap it out.  Like almonds for pistachios, or nutmeg for cinnamon.  Also, I used just regular oats, (I think the quick cooking kind) because to my knowledge, you can't easily find rolled oats here.  It worked fine.  You can also substitute butter for the coconut oil, but I would do coconut oil if at all possible. : )  If you do butter, melt it on the stove top first, then stir in the honey, syrup and vanilla.  It's easy to make this your own!

Make Your Own Maple Syrup

Simple recipe, but you do need maple flavoring from the states.  It comes in a small bottle and is usually found in the baking aisle with the vanilla and almond extracts.  Have someone stick a couple in your next package!

Make Your Own Maple Syrup
1 c. white sugar
1 c. brown sugar (you can totally use homemade brown sugar!)
1 c. water
1/2 t. maple flavor, or more, as you like
1 t. vanilla extract

Combine the sugars and water in a sauce pan, bring to a boil, then reduce to low and cook for 10-15 minutes, until the syrup coats the back of a wooden spoon.  Be careful, it will thicken as it cools, so you don't want to wait too long and get it too thick in the pot.  If it's not getting thick enough, add 1/4 c. more brown sugar at a time. Turn the gas off, and add the maple and vanilla, give it a good stir.  You're done! :)  I usually do this as I'm cooking pancakes, because I never plan ahead. : )

Perfect Pancakes

These are our favorite Saturday morning pancakes!

2 c. all-purpose flour
4 T. sugar
2 t. baking powder
1 t. baking soda
2 c. buttermilk (2 T. vinegar, fill to 2 c. with milk)
2 T. vegetable oil
2 eggs, lightly beaten

Lightly spoon flour into a dry measuring cup and level with a knife.  Combine flour, sugar, baking powder, and baking soda in a large bowl.  Combine buttermilk, oil, and eggs. Add to flour mixture, stirring until smooth.

Spoon about 1/4 c. of batter onto a hot nonstick griddle.  Turn pancakes when tops are covered with bubbles and edges look cooked.  Makes about 15-16 pancakes.

Sometimes, I add 1/4 c. flour if the batter looks too runny. I like a nice thick batter that will set up into thick, fluffy pancakes.  You also want your pan nice and hot, so that the batter starts cooking immediately instead of running all over the pan.  But not too hot that they burn before cooking through! : ) 

Donuts!

Donuts are something I love to eat, but I tend to only make them two or three times a year. But since I found this recipe, I'll be making them more often. : )  Especially since I figured out I can make the dough the night before, stick it in the fridge to have it's first rise over night, pull it out and cut them in the morning and fry them up.  With a few minutes work the night before, they turn into a pretty quick breakfast, relatively speaking. : )

Dunkin Donuts

2 ¼ t. Yeast
2 T. Warm Water
¾ c. Warm Milk
2 ½ T. Butter, Softened
1 Egg
⅓ c. Granulated Sugar
1 t. Salt 
2 ¾ c. Flour
3 c. Vegetable Oil
Glaze:
⅓ c. Melted Butter
2 c. Powdered Sugar
½ t. Vanilla
⅓ c. Hot Water
1 c. Chocolate Chips (For Chocolate Glaze)

Directions: 

In a medium bowl, dissolve the yeast in the warm water. Add the milk, butter, egg, sugar, and salt, and blend with an electric mixer until smooth. Add half the flour and mix for 30 seconds. Add the remaining flour and knead the dough with flour-dusted hands until smooth. Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays. Rollout the dough on a heavily floured surface until it's about ½ inch thick. If you don't have a donut cutter, and don't intend to buy one, here's a way to punch out your dough: you can use a standard 15 ounce can.  Be sure to wash out the can very well, and punch a hole in the opposite end so that the dough won't be held inside the can by a vacuum. However, here in South Asia, you can usually find a cutter for those veda things from South India that they put into sambar.  That's what I have and it works great! When you've punched out all the dough (you should have about a dozen unholed donuts), it's time for the holes. Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 ¼ inches. Use this to punch out holes in the center of each of your donuts. Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size. This will take 30 to 45 minutes. Heat the vegetable oil in a large frying pan over medium heat. Bring the oil to about 350 degrees. It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. Fry each donut for about 30 seconds per side, or until light golden brown. Cool 5 minutes on paper towels. For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth. If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth. When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

Mango Coconut Muffins

I'm loving mango season! :) Can ya tell?  When I made these, I'm pretty sure I added some regular milk at the end, maybe 1/4 c. to make the batter the right consistency. But I can't remember exactly.  Do what you think is best!

Mango Coconut Muffins

2 c. flour

2 t. baking powder

1/4 t. fine salt

1 t. cinnamon

1/2 c. butter, softened

2/3 c. sugar, plus more for topping

2 large eggs

1/2 c. coconut milk (1 juice box size box)

2 mangos, chopped into small bits

1/2 c. sweetened shredded coconut, plus more as the batter needs

1/2 c. slivered/chopped almonds (optional)

Brush muffin tin with butter.  Combine flour, baking powder, salt and cinnamon into a medium bowl and set aside. 

Cream the butter and sugar until light and fluffy, about 2 minutes.  Scrape down the sides, then add the eggs, one at a time, beating well after each addition. 

Fold the flour in 3 parts into the butter mixture, alternating with the milk in two parts, until just combined.  Fold in mango, coconut, and almonds if using.  Do not overmix.  Divide the batter evenly into the muffin tin and sprinkle tops with sugar.  Baked about 25 minutes.  Cool muffins in pan on a rack.  Serve warm.  This made 11 regular size muffins. 

Whole Wheat Banana Waffles

Whole Wheat Banana Waffles

These are very filling, and very good.  My family loves them, and we have them about once a week since we have strawberries in our city.  The bananas in the batter will make these waffles a little on the darker side.

1 ½ c. whole wheat flour

½ c. all purpose flour

1 Tbsp. baking powder

¼ tsp. salt

2 tsp. ground cinnamon

2 eggs

1 ½ c. milk

¼ c. applesauce (I make my own by peeling and chopping an apple, then place it in a pan and cover the bottom with water.  Let it boil, then simmer til the liquid is evaporated.  Mash with fork.)

3 Tbsp. sugar

1Tbsp. vegetable oil

1 tsp. vanilla

2 ripe bananas, mashed

Mix dry ingredients in a bowl.  Mix all other ingredients in separate bowl.  Mix wet ingredients into dry just until incorporated.

Cook waffles according to waffle iron instructions.  Top with fresh fruit, syrup, peanut butter, powdered sugar…we’ve done it all.

My waffle iron makes two square waffles at a time, and this recipe will make 10-12 waffle squares.  The best thing is you can freeze leftovers and then pop them in the toaster when you want one.

Cinnamon Toast Cake

This is the ultimate comfort food for breakfast. My mom used to make this on Saturday mornings and we'd munch on it while we watched cartoons. Think of something like monkey bread, without all the labor involved. I don't make it that often as it has a bit more sugar than I usually give my family in the mornings (I give it later in the day:) but when I put this on the table in the mornings, my boys have big smiles. Goes great with apple cinnamon oatmeal, or scrambled eggs and some fruit. And you probably have all the ingredients on hand:)

2 cups flour (I use 1 atta and 1 maida)
1 c. sugar
2 tsp. baking powder
1 tsp. salt
1 c. milk (you might have to add a little more depending on where you live...living in UP, my flour is always very dry)
2 Tbsp. melted butter
1 tsp. vanilla.

Topping
1/2 c. melted butter (I think I usually only do 1/4 cup)
1/2 c. sugar
1 1/2 tsp. cinnamon
(You probably won't use all the topping, but just save it back for cinnamon toast or something like that)

Combine dry ingredients. Stir in milk, 2 Tbsp. butter and vanilla until batter is smooth. Grease and flour pan (I use a small jelly roll pan that fits in my little oven). Bake at 350 for 20-25 minutes.
Combine sugar and cinnamon. Brush cake with butter then sprinkle cinnamon and sugar on top. Place back in oven til bubbly. Yum!

Banana Nutella Crepes

From RachelR:

Nutella and Banana Crepes

Making a crepe is not as intimidating as one would think. Remember not to overmix the batter and letting the batter rest and you will be assured of a tender crepe.

I made these for my family yesterday, and Luke came and hugged me and said, “Mommy, those crepes were so good, I’ll never forget them.” I’m making them again next week! (I used the pan that we make our roti on…it’s not nonstick, not sure what kind of material it is.)

Ingredients
4 small or 3 large eggs
1 ½ cup milk
2 tablespoons rum (ok, I didn’t use rum, just substituted more milk for this)
2 tablespoons canola oil
1 cup all-purpose flour
2 teaspoons sugar
¼ teaspoon kosher salt
5 ripe bananas
½ cup Nutella (can be found at most stores that have imported items)
3 tablespoons butter
Powdered sugar

Directions
1. Preparing the batter: In a small bowl, beat the eggs. Gradually whisk in the milk and oil. Set aside. Into a blender/food processer, pulse once or twice flour, sugar and salt together to mix. Pour in the egg mixture and process about 8 seconds to make a smooth mixture. Stop when there are no more lumps. Never overmix. Let batter sit for 20 mins (preferably an hour) to let the gluten rest.

2. Preparing the filling: Slice bananas into ¼ inch disks. Transfer Nutella into small stainless steel or glass bowl and warm over a double boiler.

3. Preparing the melted butter: Melt the butter in a small pot over moderate heat until hot.

4. Cooking the crepes: Brush a 10-inch crepe pan with the melted butter on medium heat. When the butter begins to sizzle, pour ¼ cup batter into pan, and tilt the pan immediately to fully spread the batter around as quickly as you can. The crepe should not be too thin, about the thickness of a quarter coin. Cook until the batter is bubbly and edge is golden, about 1 minute.

5. Flip the crepe with a rubber spatula (or with your fingers) and cook the other side for 20 seconds. Fold the crepe into half, place some banana slices in the middle third of the half and drizzle on some warmed Nutella across the half circle. Fold the two sides over the bananas to make a triangle. The crepe should be well browned with a crunchy edge.
6. Transfer crepe to a waiting plate (or paper) and sprinkle with powdered sugar (using a sift). Serve immediately.

Banana Walnut Whole Wheat Pancakes

Banana Walnut Whole Wheat Pancakes

2/3 c. Atta
1/3 c. White flour (you can use all atta if you prefer)
2 t. Baking powder
1/2 t. Salt
2 T. Sugar
2 T. Melted butter
1 egg
1 c. Milk
sliced bananas
chopped walnuts

Mix all except bananas and walnuts together with wire whisk or fork.

Heat skillet and grease with a little oil or butter. When pan is hot, pour batter into skillet. Then place several slices of banana and some chopped walnuts onto the pancake. Flip when ready.

This makes about 8 pancakes.

Cappuccino Muffins

From Rachel R:

"These are not healthy, but they are soooo good, especially with coffee:)"

Cappuccino Muffins

2 cups all-purpose flour
¾ cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
½ tsp. Salt
1 cup milk
2 Tbsp. Instant coffee granules
½ cup butter melted
1 egg
1 tsp. Vanilla extract
¾ cup chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake in 375 degree oven for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Ericka's Breakfast Casserole

Basic Breakfast Casserole

6 slices bread, cubed
1 1/2 C cheddar cheese, shredded (or half Swiss Cheese)
2 cups milk
4 - 6 eggs, beaten
1/2 t. dry mustard or 1 T. prepared mustard
1 t. minced onion
1/4 t. cayenne pepper

1-2 t. salt

1/2 t. pepper

1 1/2 T. butter

In greased 9x13-inch pan, spread bread pieces, then cheese. Beat milk, eggs, dry mustard, onion and seasonings. Pour over cheese. Dot with butter, cover pan and refrigerate overnight.
Bake one hour at 350 degrees F.

***Spinach or Broccoli Breakfast Casserole***
Spread over bread pieces and top with cheese. Then follow recipe:
1 C cooked chopped spinach or broccoli (well-drained)
½ C mushrooms, sliced and sautéed

***Sausage Breakfast Casserole***
Spread over bread pieces and top with cheese. Then follow recipe:
3/4 pound sausage, cooked and crumbled (about 1 ½ Cups, can use ham or other meat)
Sauté ½ C mushrooms, ¼ C chopped green peppers. ¼ cup chopped onions in 1 Tbls butter or oil

Ericka's Overnight Baked French Toast

Overnight Baked French Toast

12 slices firm white bread
6 large eggs
2 cups milk
1 tsp vanilla
1/2 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
1/8 tsp salt

In medium bowl, beat together eggs, milk, vanilla, cinnamon, nutmeg, and salt until well blended. Dip bread slices into egg mixture and arrange bread in three slice high stacks in 8 inch square baking dish. If you use 9x13 pan, you will need to arrange in two slice high stacks and adjust your topping amount.

Slowly pour remaining egg mixture over bread slices, spooning mixture over any uncovered bread. Cover and refrigerate overnight.

Topping:
½ C packed brown sugar
4 Tbls butter or margarine, softened
1 Tbls maple syrup
(Another option is to cut up one or two apples and cook in small saucepan until soft – barely cover with water. Then add the above ingredients and heat until well mixed. Then follow the directions below. You could probably substitute other fruit as well.)

Preheat oven to 350F (about 180C). In a small bowl stir brown sugar, butter and maple syrup until combined. Spread evenly over the top of each stack of bread. Bake until knife inserted in middle comes out clean (about 1 hour). Let stand before serving. (Serves 8)

Make-Your-Own Breakfast Sausage

Homemade Sausage

In ¼ C warm clean water, dissolve:

2 ½ tsp salt
½ tsp pepper
2 tsp sage
½ tsp ground cloves
½ tsp sugar
½ tsp chili powder or flakes
2 garlic cloves minced or ¼ tsp garlic powder

Mix into 4 cups ground pork (You might try beef or chicken. I have only used pork but think it could be similar. You may need to add a little oil if it is too dry). After mixing thoroughly form into patties and fry. You might fry one and taste it to see if anything needs to be adjusted to your tastes. Raw sausage can be frozen and used later or fried in patties and frozen after cooking.

Pumpkin Muffins

Here's another Pumpkin recipe from RachelR. She must be in a fall kind of mood. :)

Pumpkin Muffins:
1 cup canned pumpkin puree (I roasted my own pumpkin and then pureed it)
2 large eggs, lightly beaten
1/2 cup (120 ml) buttermilk or plain yogurt (I used yogurt)
1/2 cup (120 ml) canola or safflower oil (I did 1/8 c. oil and 1/8 c. applesauce)
1 teaspoon pure vanilla extract
3/4 cup (100 grams) whole wheat flour
3/4 cup (55 grams) natural bran (or just use another 3/4 c. flour)
3/4 cup (150 grams) granulated white sugar (I substituted with 1/2 c. honey)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (140 grams) raisins or dried cranberries (I used pecans)

Preheat oven to 400 degrees F (205 degrees C). (If you substitute honey, preheat oven to 375 degrees F.) Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, oil, and vanilla extract. Set aside.

In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.

Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.

Whole-Wheat Banana Muffins

Here's a recipe from Rachel R that's gotten rave reviews. I haven't tried it yet, but it sounds super healthy and good! Rachel says:

"These are great because they are really healthy and inexpensive. I substitute honey for the sugar sometimes. I also like to add walnuts to mine. Others have added vanilla and cinnamon with great results. I don't think they're so great leftover, but they are pretty good right out of the oven."

Whole-Wheat Banana Muffins

1 c. oats
3 tbsp. sugar
1 c. whole wheat flour
1/2 tsp. salt
1 egg
2 1/2 tsp. baking powder
1 c. mashed bananas
1/4 c. milk
2 tbsp. oil
Mix well and bake at 350 degrees. Makes 12 muffins.

Muffin making tips:

-The less the muffin batter is stirred, the better. Overstirring results in muffins that are tough with undesirable tunnels inside.

-Another common cause for tough muffins is too much flour. This is generally caused by "scooping" instead of "spooning" flour into your measuring cups. To measure flour accurately, stir it with a fork toaerate; then lightly spoon it into a dry measuring cup, leveling the top with a knife.

-If all the cups aren't used when filling the muffin pan with batter, pour water into the empty cups to keep the pan from buckling.

-Muffins are best when eaten the day they are made, but they freeze well too. Cover them tightly, and freeze for up to one month.

(Tips from the Complete Cooking Light Cookbook, 2000.)