Of Earl Grey Scones

Look at how gorgeous that brown scone is!

Lately, my interest in scones was piqued again. Now I know I've already blogged about scones (here), but humor me here. These two recipes will blow your mind. I've always made scones with either one of two recipes: the one I found on allrecipes and the one I found on joyofbaking. To make them more interesting, I would just change up the add-ons (for example using chocolate chips of caramel chips instead of currant etc.) Then I found some lavender in the herb section of a gourmet grocery store. All I knew about Lavender was that it was used in aromatherapy. Naturally I was curious about how to use lavender in food. That's when I read about Lavender scones, and that led me to looking for a scone recipe that played with our sense of smell.

I love how the egg wash just gives it that beautiful sheen

So, here's the first of two recipes:

Earl Grey Scones
2 tea bags of Earl Grey tea (Or 3-4 teaspoons of Earl Grey tea if you're using loose leaf tea)
1/2 cup milk
2 cups all purpose flour
1/4 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, cut into small pieces
1/2 cup currants
2 eggs
3 tablespoon milk

The first thing you should do is is heat the milk to almost boiling and allow the tea to steep in the milk. Allow it milk-tea mixture to cool before using. Before using the currants, soak them for a few minutes and completely drain them before use
Then in a large bowl, combine the flour, sugar, baking powder and salt. Add the butter and using your fingers or a pastry blender, blend until the mixture reminds you of coarse crumbs. Stir in the currants. Set aside.
Strain the tea and milk mixture (or remove the teabags) into another bowl and add one egg. Whisk together until combined and pour it into the dry ingredients. Using a fork, stir until all the flour is just wet. Be sure not to over mix.
Place the dough on a lightly floured surface a knead lightly (no more than 5 times), then shape into a ball. Pat the top until it is slightly flat, then cut into 8 triangles. Make an egg wash with the last egg and the 3 tablespoons of milk. Brush each triangle and bake for 15-18 minutes or until brown and a tooth pick comes out clean in a 190C or 375F oven.

Of Pain Perdu

Pain perdu is the fancy French way of saying French toast or as some people call it, Eggy Bread. (I think I heard Nigella Lawson call it that. I'm not sure though.) I woke up this morning with a huge craving for French toast, and luckily we had just the bread for it. The term pain perdu comes from two French words: pain, meaning bread, and perdu, meaning lost. Therefore the recipe called for stale (but not moldy) bread, and since we still had some baguettes which had been eaten yet, I immediately pulled out the other ingredients.

There is just one problem with my recipe: I did not measure anything. I basically eyeballed all the ingredients and prayed that the bread would turn out nicely. Any, if you are still interested, here's my recipe:

I realized that a little fruit and icing sugar just hides any imperfections on my French toast. It also made it look really sophisticated. 

1 egg
milk (more milk in volume than eggs)
a pinch of cinnamon
a few teaspoons of caster sugar (all depends on how sweet you want it)
stale bread
some butter for the pan

If you have sliced bread, you won't have any problem, but if you had bread that looked like it was supposed to be used for a submarine sandwich  (like I did), I suggest you slice it into halves lengthwise. Then in a bowl, mix together the egg, milk, cinnamon and sugar. Allow the bread to soak up this mixture on both sides. Heat a pan and melt some butter on it. Cook the bread in the pan until it is golden brown. Serve with either maple syrup (yum!) or honey or just a dusting of icing sugar.

Note: If you like vanilla, you can all add a few drops of vanilla extract to the egg and milk mixture. Sooo yummy!

Of Strawberry Muffins

My strawberry muffins started because I was hungry and couldn't find anything to snack on. The recipe I used was from allrecipes.com. It was ok, but I wish I had read the reviews first before baking them. That's one thing I love about this website. The reviews are really really helpful.

Like many muffins, I started with

1/2 cup milk

1/4 cup canola oil

1 egg

1/2 teaspoon salt

2 teaspoon baking powder

1/2 cup sugar

1 3/4 cups all purpose flour

1 cup chopped strawberries

I combined the wet ingredients (oil, milk, egg) first in a small bowl and whisked them lightly. In a larger bowl, I combined the salt, baking powder, sugar and flour. I added the strawberries to the flour mixture until they were coated, then poured the liquids into dry mixture. I mixed them until everything was just moist. I divided the mixture into 8 muffin cups and baked in a 190C or 375F oven.

Now for the changes I did and will do to the recipe:

1. I added a few drops of vanilla extract to the liquid mixture, just to give it that wonderful smell. I also decreased the amount of sugar used to 1/4 cup + 1 tablespoon.

2. Next time, I think I will macerate the strawberries in a little sugar first before using them.

3. I will also reduce the amount of flour to 1 1/2cup instead of 1 3/4cup.

4. I think I'll serve them with a bit of cream next time too.

I hope that next time, my muffins will taste better than they already do now. 

Of Strawberry Shortcakes

I have always loved looking at strawberry shortcakes. There's something that's simply beautiful about smooth cream and bright red strawberries sandwiched between two slices of shortcake. The problem was that I never seem to have all the ingredients for it together. I'd have cream but no strawberries, strawberries and no flour, flour and no butter etc. And when I do have them, I always seem need them for something else.

Yesterday, my dad bought strawberries and to my surprise, he had some cream that he used for scalloped potatoes. Grabbing the chance, I baked strawberry shortcakes. 

I used the recipe for cream scones for the shortcakes. (See my post on scones) Then I placed some strawberries in a bowl (around a cup, maybe more if you love them) and added two tablespoons of sugar. Let them stand for at least an hour until the strawberries have soften and the sweet scarlet juices have oozed out. I placed another bowl and the beaters of my hand-held mixer in the freezer for a few minutes. After the bowl and the beaters had cooled, I placed some cream and a few drops of vanilla in the bowl. I beat the cream mixture until it formed soft peaks.

To assemble, I cut the scones into halves and place a dollop of cream on one side and spooned strawberries on top of the cream. I had more strawberries around each shortcake. And then...YUMMY!

Of Amish White Bread

My brother decided to bake that today was a good day to bake bread. The recipe he chose was the Amish White Bread. I have no idea what makes it Amish. I just know that while the bread was baking in the oven, the house smelled amazing. The bread is nice and soft. It still has a crust, but even that is quite soft. Like any other bread, it is best eaten while it's still warm.

According to the recipe he pulled up from allrecipes.com, you will need the following to make this bread:
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

The only thing my brother changed was the bread flour. We didn't have bread flour in the house, so he used all purpose flour instead. Assuming he followed the recipe exactly, he
1. Dissolved sugar in warm water then stirred in the yeast. He allowed this to form a creamy foam.
2. He added the salt and oil to the yeast, and added one cup of flour at the time.
3. He kneaded the dough on a floured surface until smooth. He then placed it in a well oiled bowl, turning the dough to coat it, and covered it with a damp cloth.
4. He allowed it to stand for 1 hour.
5. After allowing to stand, he punched the dough and kneaded it for a few minutes. He divided it into 2, shaped the loaves and allowed them to rise for 30minutes.
6. He baked both loaves in a 350F or 175C oven for 30minutes.

http://allrecipes.com/Recipe/amish-white-bread/detail.aspx

The recipe says that that you should used a 9x5 inch loaf tin, but my brother simply shaped the loaves into spheres and popped them in the oven. He also recommend using your hands to mix everything.

Yup, this fishy loves it!

Of Brownies

Look how moist that brownie is, yet it has that nice crispy top.

I've been thing of brownies for a while now. I've put off baking them mostly because I ran out of eggs. Sad, but true. When I finally got eggs, I started looking for the perfect brownie recipe. One that was not too gooey and not too dry. Then I came across this recipe from the joyofbaking.com. It's called Katherin Hepburn's Brownies, because according to the author, Katherin Hepburn gave this recipe to a gossip columnist who published it in her column. Not sure if this is true or not, but I am extremely glad someone decided to publish this recipe. It's easy and everything is done in one bowl. 

2 ounces (60 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

2 eggs

1/2 teaspoon vanilla extract

1/4 cup (30 grams) all purpose flour

1/4 teaspoon salt

1 cup (100 grams) chopped walnuts or pecans (optional)

Preheat the oven to 165C or 325F. Melt the chocolate and the butter in a large bowl over simmering water. Once melted, remove from heat and stir in sugar. Add vanilla and eggs. Stir, then add flour and salt. Add nuts too if you're using them.
Pour into a greased pan and bake for 30-35minutes or until a toothpick comes out clean. Cool and enjoy the beautiful scent this brownie has. Don't forget to cut into squares and serve.

Read more:http://joyofbaking.com/katharinehepburnbrownies.html#ixzz1XfayPug8

The one change I made was the chocolate. Instead of using 60g of chopped unsweetened chocolate, I used half a cup of semi-sweet chocolate chips. I'm not sure if that's equivalent to 60g of chocolate, but the brownies still turned out great. I also reduced the sugar to 1/2 cup. I couldn't bring myself to use a whole cup of sugar. I also did not use any nuts for now. 

See the crumbs!! Fishy loves!

Of Scones

I love scones. The recipe for scones is usually simple enough that when I was a kid, I really really wanted to bake them. There was just one problem. I didn't quite know what they were and how they should turn out. But, it was a good start for a ten-year old starting baker. It wasn't until college (and with the help of Google) that I really started baking them. I also started experimenting with the recipe. The first successful recipe I followed is from Allrecipes.com. It was (and still is) a 5-star recipe, and that's basically why I chose to use it.

Here it is below:

 2 cups all purpose flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

 8 tbsp or 1/2 cup butter (cold)

1/2 cup raisins

1/2 sour cream

1 large egg

1. Preheat oven to 400F or 200C. (I know it 400F is actually 204. 44C, but trust me, it won't matter)

2. Shift flour, baking powder and baking soda into a bowl. Add sugar and salt. Mix.

3. Cut butter into smaller pieces and add to flour mixture.

4. Using your fingers, work butter into the flour mixture until you get the consistency of cornmeal.

5. Add raisins and mix.

6. In a different bowl, whisk together sour cream and egg. Pour this into the dry mixture and whisk with a fork until everything is just moist.

7. Place this mixture onto a floured surface and form a ball.

8. At this point you may sprinkle an additional 1 tablespoon sugar or brush with either an egg wash or milk. Then using a lightly floured knife divide the ball into 8 pieces. Place on a greased or lined cookie sheet.

9. Bake for 15-17 minutes until golden.

Read more at: http://allrecipes.com/recipe/simple-scones/detail.aspx

Chocolate chip scones served with milk. The Florida's Natural is just there because it's grapefruit flavour, which I never got when I was in Florida.

That's the basic recipe. Here's what else you can do with this recipe:

a) Instead of using sour cream, you can use unflavoured yoghurt. I've tried this once when my family was in Doha, Qatar and for some reason I couldn't find sour cream. It works quite well. The texture is pretty much the same.

b) You can also add a little orange zest or lemon zest. It won't affect the flavour, but it does make it smell so good.

c) Substitute raisins with chocolate chips, nuts, other dried fruits or fresh blueberries. Basically anything that's about the size of a raisin and is edible.

d) You can also use a cookie cutter to form the scones if you want. 

e) Another recipe I used is from the website joyofbaking.com. This recipe uses only 1/4 cup sugar, only 1/3 cup butter and 1/2 cup milk or half-and-half or heavy cream instead of sour cream. It also asks for some vanilla extract. It's still a very good recipe. Note, though, if you do decide to use heavy cream, be prepared for the richness of flavour that you'll get. Very rich, but oh so delicious. (http://www.joyofbaking.com/scones.html)

f) On the same website, there is also a recipe for jam-filled scones where you divide the dough into 2, forming each into a circular disc. Then spreading jam on one disc and topping it off with the other before cutting and baking. (http://www.joyofbaking.com/SconesfilledwitheJam.html)

The possibility is almost endless with scones and it's quite hard to go wrong them. It's a perfect recipe for those who are just starting out.

Note: Scones are usually served with Devonshire cream and jam. I never actually tried it with either, but if you're planning an English tea party, these two might make it a bit more authentic. 

Isn't the little fishy cute?