Tag Archives: bread

Los Bruncheles: New York Edition

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Naked cinnamon rolls.  Food porn.

Sunday!!  It was snowy and windy and my favorite people were in town, making a New York stop before heading to D.C. for the most exciting day evar!

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What a perfect time for a brunch, amiright?  Presidents love brunch!  I think President Obama would approve of this Apple Cider Cinnamon Roll recipe that I adapted from a recipe on veganrepresent.com.

Ingredients

Rolls

2 1/2 tsp active dry yeast

1/2 C unbleached sugar

1 C apple cider, warmed

2 eggs worth of egg replacer OR 2 tbsp ground flaxseeds whisked together with 6 tbsp hot water

1/3 C vegan margarine, melted

4 1/2 C unbleached flour

1 tsp salt

1 C brown sugar, packed

2 1/2 tbsp ground cinnamon

1/3 C vegan margarine, softened

Frosting

1/2 C soymilk

1/4 C vegan margarine, softened

1 1/2 C powdered sugar

1/2 tsp vanilla extract

1/8 t salt

Directions

Mix yeast, sugar, and heated apple cider in a large mixing bowl and let stand until foamy.

Add egg replacer, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.

After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.

Meanwhile, in a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.

Place rolls in a lightly greased 9×13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together soymilk, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.

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I may have accidentally bought crack rather than powdered sugar.  Following the consumption of one of these little fellas, I had heart palpatations and the overwhelming urge to dance like Jennifer Beals.

It is always best to exercise restraint.

I’ve tried a few different recipes for cinnamon rolls and I think the search is over.  I’ve already sent the recipe out to two people who begged at my feet – their faces smeared with icing and tears of joy.  This post is getting gross.

Oh yeah and I made this stunner as well:

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Mmkay maybe not so pretty?  This is a Tofu Frittata!  I found the recipe at Kaji’s Mom’s blog. I changed up some of the veggies because I am in love with sun-dried tomatoes.  Here it is:

1 block extra firm silken tofu (I used mori-nu aseptically sealed), drained
1 clove garlic pressed
2Tb nutritional yeast
3-4Tb unsweetened soy milk (may need more if it doesn’t blend smoothly)
1/4tsp turmeric (optional, for color)

1/4 C chopped (yes!)sun-dried tomatoes
1 small onion, chopped
2 cloves garlic diced into large pieces
1C chopped spinach
1Tb olive oil

-Heat
olive oil in a small cast iron skillet over medium heat, add the onion and
garlic, cook until onion is translucent.  Add sun-dried tomatoes and heat over a low flame until spinach wilts.

-While the vegetables are
cooking add the tofu to your food processor and puree until the tofu
looks a little like cottage cheese. Add the garlic, nutritional yeast,
soy milk, and turmeric. Puree until the mixture is completely smooth
and resembles a thick yogurt.

-Preheat oven to 350.

-When

veggies are cooked and tofu is smooth remove the skillet from the stove, and stir in the tofu mixture and smooth
over the top, making sure the middle is a little shallower than the
sides so that it cooks through.

-Bake for 20-25 minutes, until
the top is a light gold. Then turn off oven and leave in the oven for
another 10-15 minutes to give it time to set up and finish cooking
without burning.

-Serve hot

After all that cooking, you’re going to need a nap.  You deserve it!

So Christmas Happened

I was around for it.

So were these guys:

Gingerbread Fellas

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They weren’t too happy about their fate but that’s what you get for being delicious.

This stuff was around too:

Orange Cranberry Nut Bread

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I felt very Martha using the bakery mini-loaf sleeves and name tags.  When I set about to making these, I realized the only appropriate baking oil I had on hand was coconut oil, so I went for it.  There was definitely a coconutty flavor to the bread, but it worked!  Like a tropical holiday vacation in your mouth!

I’ve been making a lot of soup recently and doing a lot of roasted vegetables with different marinades.  One of these days I’ll catch up on my posts.  Well.  Probably not.

Daring Bakers June Challenge

The “Danish Braid”

Hooray!  While staying with some family friends I was able to finagle my way into the kitchen and complete this challenge!  We were at the beach for my mom’s best friend’s daughter’s wedding (that’s a mouthful) and stayed with the bride’s family in their beach house for a week of vacation.  It was so relaxing – I would sit on the back porch every morning with a cup of coffee and watch all kinds of wildlife take over the marsh.  Every now and then I’d also catch a dunking contest held in the pool basketball court:

Not the best picture (macbook photobooth) but you get the idea.  And check out that pedicure sunset!

I digress.  Back to business.

Much thanks to Kelly of Sass & Veracity and Ben of What’s Cookin’? for hosting this month’s challenge.  And a challenge it was!  Not to say that the process was painful, but it took me a good two days to get through the entire process.  When you read the recipe, you’ll see why:

Original Recipe from Sherry Yard’s “The Secrets of Baking”

(Please not that this recipe does not include my alterations – I’ll discuss those further on.)

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

My Alterations

For the butter, I substituted Earth Balance vegan spread.  I considered using half margerine and half vegetable shortening to achieve flakiness, but I was too lazy awesome to buy shortening.  I really think it would have improved the texture since the danish was rather bread-y and dense.  For the whole milk I used soy creamer, but I think regular soy milk would have been just fine.  I wasn’t able to use cardamom or vanilla beans because at $15.00 a jar for each I may as well have handed my credit card over to the cashier and asked her to just keep it.  For the eggs I substituted corn starch.  Yeeeah not the most genius move, but I was on an island and the grocery store didn’t even have soy yogurt (which I would have LOVED).  I am curious what would have happened with a flax meal substitute too.  The process involved a lot of hanging around, waiting for things to chill and proof.  It was pretty exciting seeing how much the dough rose during the two hours of proofing – kind of like watching plants grow in hyperspeed.  Oh, and let’s discuss what a squidgy mess the beurrage turned out to be.  There were buttery guts all over the counter throughout my dough-baby’s various turns.  Beside the buttery gore, everything came together pretty painlessly.

For the filling, I used the normal apple recipe with an almond frangipane and. it. was. AMAZING.  I would have just ladled that stuff into my mouth all day without a care for filling anything had I no sense of responsibility.  I have half a sense of responsibility, therefore I only ate half the recipe.  Oops?  I also made a few croissants and pinwheel danishes with the leftover dough and filled some with raspberry jam, frangipane, and some with chocolate.  Nomnom.

My gracious hosts put up with me hoarding their kitchen utensils and banging pots and pans for two days and graciously devoured the danish when the kitchen returned to peace.  So the recipe had a great response!  I can’t wait to check out what my fellow vegan bloggers did with this recipe and how it turned out.

Early Morning Simian Craving

Friday morning I woke up with a need for something involving chocolate and bananas – and I had 2 hours to get to a meeting on time. It was one of those weeks. Yeah. So, my mission was clear: The World’s Fastest Banana Bread. I ‘used’ the Lower Fat Banana Bread recipe from Veganomicon, but it would be a shame to credit this loaf to Isa and Terry because I didn’t have any time for measurements. Only time for eatin’. So this bread didn’t turn out quite how I’d hoped – a little uncooked in the middle and brown on the bottom. I think I had a manic attack of the stirring-arm so the bread was also a bit gummy due to overmixing. Too much apple sauce too. But you know what? Whatever. Whatever! Chocolate chip banana bread is what I wanted and it’s what I gots. It’s actually pretty great after hanging out in the freezer and getting toasty in the toasty toaster oven. Besides, I got to prove to myself yet again that my measurement-eyeballing skills are not quite honed. And that, my friends, is a good lesson to learn.

Gluten Free Cornbread Y’all

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I checked out Veganomicon’s recipe for cornbread the other night for a dinner party, and I must say – as a Southern girl at heart, it wasn’t quiiiiite there. I think all it’ll take is adding a little more fat in the form of oil or margarine because the bread was just a bit dry for my taste. Next time I think I’ll add the corn kernels to add some interest. I used Bob’s Red Mill Gluten Free AP Flour simply because I have it and needed to do something with it, and everyone raved about how good it was. In fact, the comment that makes me beam with pride and just a hint of self-righteousness was exclaimed throughout the night:

“I can’t believe this is vegan!”

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Boozy Cinnamon Rolls for Sinners

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When it comes to cinnamon rolls, I do not play. I do. not. plaaay. These are serious, put on yer happy fat pants, dance around like you just had some brandy soaked cinnamon rolls. Cause you did. You had like three of them. And you ate them really fast. Now what are you gonna do? You’re gonna BLOG it.

I made these to to send off my boyfriend and his bandmates on their maiden voyage to Japan. They had an early morning flight out of LAX and they’re talllll boys riding coach all the way to Tokyo. No better way to get through an 11 hour flight than booze and pastries, right? P.S.Check out their music!

Recipe

Dough

1 t active dry yeast

1/4 C unbleached sugar
1/2 C soymilk, slightly warmed
1 egg worth of En-R-G
1/4 C Earth Balance margarine, melted
1 1/2 C all-purpose flour

1 C whole-wheat flour

1 t salt

Filling
1/2 C brown sugar, packed
2 T ground cinnamon
1/4 C Earth Balance margarine, softened

1/3 C raisins soaked for 1 hour in brandy

Icing

I used the recipe for Buttercream Frosting in VCTOTW and added:

2 T maple syrup

1 T brandy (yeeeah more of that)

Instructions

  • Mix yeast, sugar, and warm soymilk together in a large mixing bowl and let it hang out until it looks foamy (about 5 mins)
  • Add en-r-g, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. Cover the bowl with a damp towel for 30 minutes so the dough will double in size.
  • In a medium size bowl combine the brown sugar, cinnamon, drained raisins, and margarine.
  • Roll dough out into a rectangle, about 1/4 inch thick. Spread filling mixture evenly over dough. Roll dough and cut into sections about 2 inches wide.
  • Put rolls in a 9×9 inch baking pan, cover with damp towel, and set aside for another 30 minutes let the dough double in size. Meanwhile, preheat oven to 375 degrees.
  • Finally! Pop those cinnamon dough-babies into the preheated oven and bake for about 20 minutes, or until lightly brown.
  • After taking the pan out of the oven, drown those kids in your icing. Seriously, break it down. We’re certainly not counting calories with this recipe so don’t skimp on the good stuff!

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Yeeeeah boy. The heat of the alcohol adds something special to an otherwise pedestrian breakfast item. And hey, no one’s going to get on you for breaking out the bottle before noon once their mouths are stuffed with gooey sticky sin-namon greatness!