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Posts Tagged ‘Snacks’

Daring Bakers July bring Cookies…….

Posted by vivnidhi on July 28, 2009

Vanilla at 180 x 180 (largest)brings…..

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The boy can’t stop himself 😉 Plum jam cookies and lots more…….

Jaana tha Japan , pahunch gaye Cheen…………Had to go to Japan , and I reached China…. You don’t get it……yeah…..oh well! the daring baker challenge this month was mallow cookies and milanos….long live Pepperidge Farm! I ended up making those and a fusion…..which we all absolutely loved.

These cookies pictured above are truly the best cookies I have ever made. If you liked and ate jam biscuits (called so in India) in your childhood, these cookies will bring those memories back. I surprised myself……..these tasted so good.

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

The mallow cookies were great, I would have never dreamt of making homemade marshmallows but homemade taste so………..good and you can flavor them just as you would want. Thanks a lot Nicole, for this challenge.The mallows biscuit was really delicious. The no. of cookies mentioned in the original recipe is all messed up….which actually worked in my favor 🙂 .  I loved it so much that I made some plum jam and filled them up and loved the result.

Milanos were quite a disappointment and I would certainly not want to make those again. The milanos dough was like tuiles batter yet not even that….I give up.

The husband was quite excited about Milano cookies and so I made them first, in fact packed a few for a friend, but it was a lot of effort in trying to make them the same size…..and the end result was not worth it… I just made about 2 dozen of them.After that I split the batter in half , spread on the parchment on the entire tray and baked for 5 minutes in the oven. Cut them with a pizza cutter in squares and back in oven for 5-7 minutes more. Same with the rest of the batter. Filled them up up with the chocolate ganache and anything with chocolate gets eaten here. I do not recommend this and will not be making them again 🙂 . I should mention the chocolate ganache tasted good and the husband even helped me zest the whole orange. What do you think…….I will need help again some other time too..I must not forget the dear husband 🙂

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Don’t they look cute…….

Milanos for friends…….hope they ate it up soon…..before they turned chewy…….oh no….boo hoo hoo

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Rest of the Milanos……..:-)

 

Here come the mallows…..pretty good cookies , if one is fond of marshmallows. We are not too fond of them, yet no cookies left of the 28 I made.

The recipe:

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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Marshmallow cookies before the dip in chocolate

I got 28 cookies by using 1/4 of the cookie dough. Made 1/2 the amount of marshmallows and chocolate glaze. Since my glaze eventually bloomed, I covered them up in Milanos ganache…….the Milano cookie filling :-)………yeah that’s me!! Tasted good, nevertheless 😉

Chocolate Ganache:

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

I also prepared some plum jam….just because I had some plums I had to use. Filled them up in the mallows crust, sprinkled with sugar and loved , loved it! Please do try if you are in the mood to make cookies, true labor of love , forming so many small bites but totally worth it ……..as you will see in pictures below 🙂

Plum Jam Recipe:

  • Plums 2 1/2 cups …..pitted, and chopped fine
  • Sugar 1 1/2 cups
  • Lemon juice  1 Tbsp

That’s it….I added all of this in a heavy bottomed saucepan with 2 Tbsp. water. Cooked it down till I could do the plate test. For the plate test, place a plate in the freezer or chill it well. Pour a big drop of jam on this cold plate and give it 30 seconds. If the jam has reached the right consistency, it will very slowly spread a little. More about jam making here. I made a small quantity, hence it went directly to the refrigerator.

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Pick one up……these are ready for a sprinkling of sugar

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Here are the mallows…..this is how they looked

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Perfect with coffee….for some great mornings………

I just took a picture as the husband had set the table

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Somebody else had a great time too……….

It’s been one whole year being a part of the Daring Bakers for me. I have come a long way…..I remember my first challenge Filbert Gateau….I remember my delight. Now I dare to experiment on my own…..Thank you Lis and Ivonne and the whole Daring Baker community which is the best resource of all.

Expenditure:

Unsalted Butter: ………………….$2.17……….from Walmart, some left

Corn syrup(16 oz.)…………………$1.67……….from Kroger, lots left

Heavy cream(1/2 pint)…………….$2.89…………from Kroger, lots left

Powdered sugar……………………$1.99…………from Kroger, lots left

Bakers Chocolate semisweet(8 oz):$ 3.29………….from Kroger, none left

Orange 1 :-)…………………………$0.64………….from Kroger, ate it up….

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Total………………………………..$12.65

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Posted in -All Purpose flour, -Butter, -Canola Oil, -Cinnamon, -Corn Syrup, -Cream, -Orange, -Plums, -Semisweet Chocolate, -Vanilla, Baking Powder, Baking Soda, Daring Bakers, Eggs, Gelatin, Sugar | Tagged: , , , , , | 14 Comments »

Lavash Crackers with Watermelon Salsa, Mutabal and Cilantro Hummus

Posted by vivnidhi on September 27, 2008

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Lavash Crackers

Another Daring Bakers Challenge. For the first time in 3 months, not that big a challenge for me as I am quite familiar with homemade crackers and have been working with yeast every day these days………..as “the bake your own bread” ghost has entered my body.  This has led to the husband going to the grocery store and snacking on some “store” bread and the 3 year old using his resources fully “If I will be a good boy, will you buy me sliced bread ?” Now who would have imagined that 3 year olds can be determined to be good …………for bread. Sounds like either I live on an uninhabited island or are an island myself. Well , a fabulous cook and bread baker is to blame for all this……….her book has enchanted me like no other………..More later.

Don’t worry about me rambling for no reason…….its been a month that I wrote anything at all and I am so full of things to say. Tackled this challenge really early this month but just didn’t write the post………so here I am up at 4:45 am in the morning determined to post on the specified date. Ah, determination, ………so much is brewing in my mind these days and I am so involved in the world matters ………..on my dining table…….. that its better that I do not post anything……..you can see ……….can’t you?

OK, I heard about Lavash and tasted this beautiful bread when a friend of mine brought it for me from the most authentic Armenian bakery in the bay area in California. This friend is Armenian and Armen is his name 🙂 . Armen is a wonderful structural engineer who helped me get conversant with the American Civil Engineering. I volunteered for him before I started working……..I have spent too many a fabulous evenings discussing the world with him and have learnt a lot from him. I know, if we’d meet again you would still wonder how I can drink decaf………. Someday, I hope to meet him again and introduce him to his grandkids. Hope you are keeping good health Armen, I have thought of you a lot as I prepared these crackers. Lavash bread is an amazing bread………it looks big and crackery but if you roll it in a wet towel………..it gets soft. Fill and roll. Makes amazing sandwiches.

Shel, of Musings From the Fishbowl and Natalie of Gluten A Go Go hosted this month’s fabulous challenge. There is a great alternative baking side to the Daring Bakers ….its a great resource for all kinds of alternative baking. We always make them work too hard. This month’s challenge was hosted by that branch of daring bakers’ making some history and letting us eat the delicious results. A big thank you to them for letting us get so creative.

Here’s the Recipe:

RECIPE – Recipe Reference:  The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian).  The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…

The key to a crisp lavash,…is to roll out the dough paper-thin.  The sheet can be cut into crackers in advance or snapped into shards after baking.  The shards make a nice presentation when arranged in baskets.

I do not like too thin a cracker otherwise I end up hurting my mouth somewhere with a sharp end…I know, I know :)), so I like mine with some substance without being bready.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tbsp. (.75 oz) agave syrup or sugar
* 1 Tbsp. (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tbsp. (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

I made 4 batches. Used whole wheat flour (American, store bought, from a local mill though) for 1 batch and 3 batches with Indian “Atta…..whole wheat flour” which is actually a finer grind of the same thing but not as fine as all purpose flour. I am not really aware of the gluten content of atta. I liked mine with the atta flour;)……….old habits die hard.

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Whole wheat flour and Atta dough before proofing

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tbsp. of water, but be prepared to use it all if needed.

I needed all the water and needed to knead and knead and knead. I was lazy , just used my hands as I didn’t want to wash the mixer but after 4 batches in one go……….I really questioned the wisdom of doing so. The good part was that my hands were in no condition to knead bread dough for a couple of days and the folks at home heaved a sigh of relief:).

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.
or
2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.
or
4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.
5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

I tried all these seeds individually and pretzel salt individually and all in one. The sesame ones tasted best:). I failed to get the seeds to stick the first time around. With the rest, I would finish rolling out, keep the rolled dough aside, sprinkle the seeds on the counter and roll one last time to get the seeds to stick well. I also used the fork to mark the rolled dough. This prevents the crackers from puffing up, though it won’t puff up if you have kneaded the dough well. But, again its a habit:).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

RECIPES – Toppings
You may use your choice of topping/dip/salsa/relish/spread for your lavash crackers as long as it is vegan and gluten free.

The first evening I was in a rush and had to finish a watermelon sitting in the refrigerator. The watermelon was not too sweet and so a salsa made from it really perked it up. Recipe is from “Watermelon Fire and Ice Salsa”  at allrecipes.com . Delicious!!

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Lavash Crackers with Watermelon salsa

Next I wanted to make an Armenian dip…….as authentic as I could make it:). Mutabal is similar to Baba Ghanoush and has chopped onions and cumin in it.

Mutabal Recipe:

  • Eggplant 1 big
  • Olive oil 1/2 tsp.
  • Tahini 1 1/2  Tbsp.
  • Garlic 2 cloves
  • Lemon Juice 1 Tbsp.
  • Onion 2 Tbsp. very finely chopped
  • Cumin powder 1/4 tsp. dry roasted
  • Salt to taste
  • Parsley 1 Tbsp. chopped fine for garnish
  • Olive oil 1 tsp. for garnish

Spread some olive oil on the shiny eggplant and use a fork to make some holes in it. Put the eggplant under the broiler and let it brown on all sides. I sometimes turn it and sometimes I don’t. Works both ways. Should take about 15-20 minutes.

Once the eggplant is cool enough to be handled. Peel the skin off and remove the big bulk of seeds, if there. I take the bulk of seeds out, if it is a seedy eggplant, a few always remain.

Next I mixed the eggplant flesh, tahini, salt, garlic and lemon juice in a blender. Came out creamy. Mix the onion it it , sprinkle with cumin powder and garnish with parsley and a tsp. of olive oil.

First bite into the mutabal with crackers was “yeah, not bad” and then I kept going back to it. Its addicting. I also made a cilantro hummus, but forgot to take a picture:) . Recipe from here.

These were sent off as a gift to a dear friend who has to sometimes suffer my baking escapades:).

Variety Lavash crackers with Mutabal and Cilantro hummus (ran away from the picture)

In addition to my usual crackers, these will be made often:). Thanks for  a  lovely challenge.

Now, who all of the daring bakers have made what……….lets check it out Daring Bakers Blogroll……..

Expenditure:
Whole wheat Flour : $ 1.68
Total $ 1.68
That’s neat……….isn’t it;).

Posted in -Caraway seeds, -Cumin seeds, -Poppy seeds, -Red chili powder, -Sesame seeds, -Whole wheat flour, Sugar, Yeast | Tagged: , , | 15 Comments »