Tag Archives: Baking powder

Cheddar Jalapeno Scones

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I’m going to start this off by saying I’ve never been a good bread baker.  I’m just too impatient, I’m pretty sure I’ve mentioned this before.

I have this huge prejudice against baking bread.  It recalls to me memories of flouring a surface, rolling out bread, and repeating.  A cycle that seemed to go on and on and on and on For Hours.  And then there is my lack of an upright mixer, and thus a bread hook, which most bread recipes call for.  I’m not a muscular person, I’ve felt tired after poking bread dough, and I can’t imagine trying to do the kneading by hand.  Shudder.

My sister in law though.  Man she can bake some bread.  She’s great at it; she really puts me to shame.  I spent a week at her house and we had fresh bread every day, which of course had nothing to do with how we would eat all of it by the end of the day.  And of course, like someone who’s just enjoying a good thing, I never thought to pay attention to her while she worked.  So, for now at least, her bread secrets are safe.

Until then, I’ve managed to find a bread that has limited kneading and no rolling out with flour.  And you mix it with your hands, so as a bonus, you get to play with your food and eat it too!  I’m thinking this is a win win.

Enjoy!

Ingredients

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter

If you use salted butter, leave out the additional salt

1 cup Cheddar Cheese

2 green onions

2 tablespoons diced jalapenos, or other green chilies

You can also use 2 fresh jalapenos finely chopped

2-3 tablespoons minced garlic

Or 6 cloves fresh garlic finely chopped

1 egg

½ cup whipping cream

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Preheat the oven to 425OF

In a large bowl, and I mean one with tall sides because this is going to be messy, add the flour, sugar, baking powder, and salt.  Mix that once or twice, and then take the butter and cut it into the smallest pieces you can manage.  Mixing in the butter is the hardest part of this recipe.

You can either, take a knife in both hands and pretend you are an automaton by cutting the flour/butter mixture repeatedly.  The aim is to continuously cut the butter into smaller and smaller pieces, which is best achieved by just cutting the butter against the walls of the bowl.  Takes about 15 minutes.

Or you can get a hand mixer and make a mess by just beating it for the 15 minutes.  A small amount of flour will fly everywhere, but you don’t have to do the robot.

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Either way, the result is the same and it takes about the same amount of time.  Will look like ground graham crackers.

Yah, the hard part’s over!

Finely dice your green onions and add them and the remaining ingredients (the egg, cheese, green onions, jalapenos, garlic, and heavy cream).  Now put away your knives or your hand mixer, and mix this by hand.  Yes it will be sticky and slimy and flour will get under your nails, but isn’t it also fun!  And trust me; it’s easier than trying to mix it with the hand mixer or a spoon because, yes, I tried.

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By hand, it takes about 5 minutes to fully mix everything together and you should have a pretty sticky  dough that’s a lot more like chocolate chip cookie dough than bread dough.  I guess that’s the power of scones.

Pull off a section of the bread dough and roll it around in your palms until it makes a smooth ball, poking in any stray pieces of green onion or jalapeno.  You’re ball should be about the size of a ping pong ball, so add or subtract as necessary.  Repeat with the rest of the dough.

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If you end up with the last ball being smaller than all the others, instead of trying to bake it too, pull it apart and add a little bit to all of the other balls.  Try to keep them all about the same size.

Take a baking sheet and line it with a piece of wax or parchment paper.  This is to prevent the scones from burning on the bottom before they cook completely.  Place your bread balls on the baking sheet so that they are evenly spaced and there is space between all of them.

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Using the palm of your hand, press down gently on each bread ball until they just spread out a little, but do not squash them.  If necessary, readjust the placement so there is still space between them.

Bake for 10 minutes.  Be careful with these, they burn pretty quickly.  As soon as they come out of the oven, pull the wax paper off of the baking sheet.  This will keep the scones from continuing to cook.

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Start to finish, takes about 30-45 minutes and is a great addition to any dinner.  They taste a little reminiscent of Red Lobster Cheddar Bay Biscuits, and yes, unfortunately that means they’re not that good for you.  It’s okay, you bought that wii for a reason, or use milk instead of whipping cream for a significantly healthier but not as moist (and much more prone to burning) scone.

I served them drizzled with a little bit of oil instead of butter.  I hat to cut the calories down somewhere.

Enjoy!

Sweet and Sour Chicken

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I know I just made a post about how I generally avoid recipes that have a page worth of ingredients, but it doesn’t count if half the ingredients are things I keep in my house.  Right?  Yah, that sounds like an excuse to me too.

Anywho, I really like Asian food, I mean what’s not to like.  It’s hot, spicy (not always the same thing), it’s always served with either rice or noodles, and generally not the worst thing you could eat health wise.   But notice I do say generally.  This is because a lot of times really good Chinese food is fried.  I do so love my fried foods.

It’s a shame I don’t have the metabolism of a high schooler any more and can’t just eat fried foods all day.  Plus they tell me it’s bad for me, something about clogged arteries and heart attacks.  To bad.

I’ve wanted to try to make homemade Chinese takeout for awhile, but the way of getting crispy chicken without deep frying it was eluding me.  It all comes down to how you coat or bread the chicken.  I got this idea for coating the chicken from here http://stuffcynloves.com/2013/05/03/best-general-tao-chicken-recipe/.   It works really well as a pho-fried food breading.

Enjoy

Ingredients

1 cup cornstarch

1 teaspoon salt

1 teaspoon baking powder

3 tablespoons flour

2 eggs

1 cup panko

Chicken thighs or breasts

4 Tablespoons peanut butter

6 tablespoons soy sauce

1 Green pepper (sorry forgot to include in the picture)

1 package mushrooms, about ½ pound

2 sticks celery

4 green onions

2 heads brocoli

1 can crushed pineapple

6 tablespoons sugar

6 tablespoons apple cider vinegar

2 tablespoons cornstarch

1 teaspoon garlic powder

Oil for frying

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If you’re working with chicken thighs, deskin and debone, and try to cut off any large chunks of fat.  For either chicken thighs or breasts, cut into approximately 1 inch pieces.

Set up a line of three bowls.  In the first bowl, pour 1 cup of cornstarch.   In the next bowl mix together the 2 eggs, salt, baking powder, and flour which will make a thick goo. In the last bowl pour the 1 cup of panko.  You can use breadcrumbs instead of panko, but the chicken won’t be quite as cruncy.

Dip each piece of chicken into first the cornstarch, then the egg mix, and finally the panko.  Try to shake off any extra cornstarch before coating your pieces with the egg mixture.

Put just enough oil in a deep skillet to cover the bottom and heat under medium to high heat.  After the oil is hot, put in the chicken pieces, evenly spaced and so they don’t quite touch.

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Cook until panko starts to brown and then turn and cook on the other side.  Make sure the chicken is cooked through and remove it from the pan, takes about 10-15 minutes.

While the chicken is cooking finely chop all your veggies and put in a big bowl, it’s a lot of veggies.

In a small mixing bowl add the peanut butter and 4 tablespoons of soy sauce.  Mix a little, until the peanut butter is not a blob in a sea of soy sauce but it’s not going to make a smooth mixture.  Pour the mixture onto the veggies and mix well.

Pour the veggie mix into the skillet and cook on medium to high heat stirring often until the veggies soften.  Takes about 10 minutes.

While cooking the veggies mix in a suacpan the pineapple, sugar, apple cider vinegar, remaining soy cauce, cornstarch, and garlic powder.  Mix in each ingredient one at a time beginning with the pineapple and mix well after every addition.  Cook under low heat until everything is well incorporated, you’re difficult ingredient here will be the cornstarch.  This really only takes 5 minutes or so.

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After the veggies are soft turn heat down to low and add back in the chicken.  Stir once or twice until the chicken is evenly mixed.  Add the pineapple sauce to the skillet and mix well.  Cook for another 5 minutes or so and you’re done.

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Serve with either rice or butter noodles.   If you’re a fan of broth with your rice, double the sauce mixture.

Really this is a pretty easy recipe, but it does take some time.  Around 45 minutes to an hour start to finish.

Enjoy.

Peach Surprise Tea Cakes

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Peach Surprise Tea Cakes

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Ingredients:

2 ½ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon Salt

1 cup sugar

2-8 oz cans sliced peaches

½ cup butter (1 stick)

2 tablespoons vanilla extract

1 egg

1 cup buttermilk

Preheat oven to 350OF

Mix together sugar and butter.  This is easier if the butter is at room temperature, but if you’re impatient like I am, you can cut the butter into small pieces instead of waiting for the butter to warm up.  The mixture will not be smooth, but will look crumbly.

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Add the vanilla and egg and. Mix.  This will make a smooth mixture.

Drain one of the cans of peaches and reserve the juice.  Pour the peaches into a blender or food processer and puree.  Add the peach puree to the mixture and mix well.   You’re back to this not being a smooth mixture.

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If you are using hand beaters like you can see in the top right corner of the photos or an upright mixer, you can mix together the peaches, egg, and vanilla all together at once, but it is hard if you are mixing by hand.

Add the baking powder, baking soda, salt and flour.  Mix well.  If mixing by hand add the flour 1 cup at a time to make mixing easier.

Add the buttermilk and reserved juice from the can of peaches. If you don’t have buttermilk easily on hand, you can make 1 cup of buttermilk by mixing 1 cup of milk and 1 tablespoon of white vinegar and letting sit for about 20 minutes.  Mixture should be easily mixed and look like yellow cake batter.

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The longer you mix the cake batter at this step the more air you incorporate into the batter and the fluffier your cupcakes will be.  This is easier if you have electric beaters, and using a food processor or blender will not give you the air incporation you need.  An additional 5 minutes after the milk is well incorporated is good, 10 minutes would be excessive.

Place cupcake papers into cupcake tins.  Open the second can of peaches and place one peach slice into the bottom of each paper, try to include as little juice as possible.

Pour approximately 1/3 cup of batter on top of the peach slices.  The peaches should be completely covered, but the cupcake tins should not be completely filled.

Bake for 30-40 minutes.  For those of you who have made cupcakes before, this is not a typo, the peach in the bottom makes the cupcakes bake much slower.

Turn off the oven and leave the tins inside for an additional hour.  If you try to bake the cupcakes longer the top and sides will burn but the center will still not be done, this is the same concept as cheesecake, where you leave it in the oven after the crust is formed to let the inside set up.  Don’t worry, the cupcakes will still be hot when you take them out of the oven and enjoy!