Thursday, May 19, 2011

whole grain salty crackers with a hint of garlic

this is a great recipe i have found browsing cooking sites and today i thought to myself that it was high time to taste them.
they are quite easy, although you have to roll them paper thin so they become crispy and nice.
the recipe called for regular flour but since i prefer whole grain i thought i'd try them the second way.
they are a great party snack, especially accompanied with a nice dip of your choice, or maybe just have them in your kitchen when you crave for something to nibble on.
i have used my pasta maker to roll them thin, i found it less messy and time saving.
if you have a pasta maker, just use the lasagne side and start passing it through the rollers from thick rolling it thin, going from number 9 to number 1 and you are done.
then you place the thin dough on a baking paper or a greased tin, cut them with the pizza cutter and bake them for 10' and you are all set.

there you go:

Salty crackers
2 cups flour (whole grain)
1 tblsp sugar
1 tblsp salt
2 tblsp butter (i used the one with the yoghurt in it)
2/3 cups milk (i used evaporated diluted with water 50-50)
freshly ground pepper (optional)
some sesame seeds

  1. preheat oven to 425F (180C).
  2. in a large bowl combine flour, sugar, salt, sesame (and the pepper). add butter and start rubbing it with your fingers working it into the flour till they become one, and there are no butter lumps in the flour.
  3. stir in milk. continue to knead.
  4. divide the dough ball in half and then these 2 halves in another 2. (so you end up with 4 balls).
  5. roll each ball thin with the rolling pin on a floured surface, or use the pasta maker as described above.
  6. transfer paper thin dough to a greased pan and cut in pieces with the pizza cutter. (you can cut them small 3cm X 3cm or larger like 5-6 cm X 5-6, depends on you)
  7. bake for 10 minutes. since they are whole grain and already brownish i can't quite say: bake them till golden brown :)
now you might ask: where is the garlic part? well, i always have a garlic oil (which is a small bottle with olive oil where i cut some garlic cloves in and it gets the right scent when i want a hint of garlic to my dishes)
so before i put the crackers to the oven i slightly brush them with some drops of this garlic oil, if you are not a garlic fan you can always skip this step.

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Saturday, May 7, 2011

Quick And Easy Peach Cobbler

I think it's the best recipe i have ever tried...the juices of the can mix with the other ingredients and they form a devine cream between the peaches (and the banana slices-i used peach and banana, it gave a superb additional flavor) and a delicious crust on the top...

TOTALLY recommend it! Just try it...

If you don't particularly like peaches you can substitute this fruit with maybe apples, cherries or blueberries.

Things You'll Need:
1 stick of butter
1 cup of flour
1 cup of sugar
1 teaspoon baking powder
1 cup of milk
1 teaspoon lemon juice
1 teaspoon of cinnamon
3 tablespoons sugar
1 large can of sliced peaches
Step 1
preheat oven at 350

First, you would need to melt butter in the 9 inch square baking pan.
Step 2
Second, mix together flour, sugar, baking powder, milk, and lemon juice in a large bowl until smooth.
Step 3
Next, you will pour the mixture into 9 inch baking pan, distribute evenly. DO NOT MIX!
Step 4
peach cobbler
peach cobbler before oven

Wipe off can, open and pour entire can of sliced Peaches over mixture evenly.
OPTIONAL: sprinkle 1 teaspoon cinnamon and 3 tablespoons of sugar over Peaches.
Step 5
Bake 30 to 45 minutes at 350 or until crunchy and golden brown on top.
Step 6
Remove from oven when done and let cool.
Now, it's time to sink your teeth into a very tasty, mouth-watering peach cobbler!!!
Step 7
peach cobbler
Serve and enjoy. Yum-yum!!!

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Friday, May 6, 2011

Homemade Twix Candy Bar Recipe 2

  • 1 cup (2 sticks) (227 grams) unsalted butter, room temperature
  • 3/4 cup (85 grams) powdered sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (250 grams) all purpose flour
  • 1/2 teaspoon salt
  • baking sheet
  • 3 - 5.5 ounce bags (15.5 ounces total) soft caramels (or make your own)
  • 2 tablespoons milk or cream
  • dash salt (opt)
  • 12 ounces (240 grams) milk chocolate, cut into pieces
  • 1 teaspoon non-hydrogenated vegetable shortening if needed to make the chocolate softer for dipping
Preheat oven to 300oF (150C) and place rack in center of oven.

With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.

Add egg and beat until combined.

Beat in the vanilla extract.

Add the flour and salt and beat until the dough just comes together.

Refrigerate the dough until firm.

Roll out the dough or press onto a baking sheet lined with parchment paper.

Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.

Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty (3-4minutes)

If you're using homemade caramels, you can reduce the amount of milk and microwave time.

If you are using hard caramels, increase the milk.

Pour caramel over the baked cookie.

Once the caramel has set, cut into whatever size pieces you desire.

For best results, chill them in the freezer to firm up before dipping.

Temper your chocolate using this tutorial as a guide.

Add a teaspoon of shortening or butter to help make the chocolate thinner for dipping as needed.

Dip the bars in the tempered chocolate and place on waxed or parchment paper to set.

Do not attempt to move your Twix bars before they are set or they're liable to come apart.

Once they've set, you're ready to share and enjoy!  For best results, store in the fridge.

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Homemade Twix Candy Bites

Yield: 40 bite size chocolates
Prep Time: 20 minutes
Cooking Time: 60 minutes
Cookie Layer:
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1/2 tsp sea salt
60 grams unsalted butter, refrigerator cold and cubed
1 tbsp vanilla
5 Tbsp heavy cream
1. Preheat oven to 350°F.
2. In a medium sized bowl, stir together the flour sugar and salt.
3. Cut the butter in with a pastry cutter or two forks until a fine crumb like consistency is formed.
4. Mix the vanilla and cream together and pour into the dry ingredients.
5. Mix until a dough forms (it may be crumbly, this is fine).
6.  Press into a greased 8″ square pan.
7. Prick with a fork to avoid puffiness and bake in preheated oven for 25-30 minutes or until a golden brown colour develops over the surface.
8. If it puffs up after removing from oven, push down gently with your hands.
9. Cool completely.
Caramel Layer:Adapted from David Leibovitz
3/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp sea salt
1/2 cup golden syrup
1 cup yellow sugar (or use granulated)
60 grams salted butter + 2 tbsp, cubed and at room temperature
1. In a small saucepan heat heavy cream and  two tablespoons of butter with vanilla and sea salt. Bring to a boil, remove from heat and cover it to keep warm.
2.  In a larger saucepan fitted with a candy thermometer, heat the golden syrup with the sugar. Stir constantly until the sugar melts then stir only to avoid hot spots until it reaches 310°F.
3.  Remove from the heat and stir in the warm cream mixture (careful, it may spit at you.)
4. Return to the heat and cook to 260°F.
5. Remove from the heat, lift out the thermometer and stir in the cubes of butter.
6. Pour over the cooled cookie crust and allow to come to room temperature.
7. When it is cooled, cut into 1″ x 1″ squares.
Chocolate Coating
6 oz Semi-sweet chocolate, chopped
2 oz Semi-sweet chocolate
1. In the top of a double boiler set over gently simmering water, bring chocolate up to 115°F. Stir constantly.
2. Drop in last two ounces of chocolate, remove from heat and bring down to 80°F. Stir frequently.
3. Bring chocolate back up to 91°F (do not go over 91°F), remove the leftovers from the two hunks of solid chocolate and start dipping the squares into it. Try to keep the chocolate around 88-91°F. Rewarm when necessary.
4. Lay chocolates on a wax paper sheet and allow to harden. May also be cooled in the refrigerator.  Store in an airtight container.

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