Sorry it has been so long since I last posted anything food related. Today, I made some white chocolate chip cookies and vanilla cupcakes. I will post the recipes and some pictures today or tomorrow.
Two days ago, I made homemade graham crackers. They were certainly more crackerish than the last recipe that I had used. Today, I wanted to made an easy and fun twist on s’mores. I looked around on the internet and found a few recipes for a s’more pie. I decided to use these recipes as a starting point for my dessert and off I went. I used my graham crackers and some chocolate animal crackers for a base crust. Then, in the last first minutes of baking, I added some marshmallow and let them melt over it. As the crust was cooling, I made a homemade chocolate pudding and poured it over the base. And voila, S’mores Pudding. This was my first time making a pudding from scratch and it turned out pretty well. There were no clumps or lumps and the flavor was pleasing, so I would say it was a success. Tomorrow, I am having a real s’mores roast, sans chocolate,for me.
1 cup crushed graham crackers(crushed chocolate animal crackers mixed in are optional, add to your liking)
1 tablespoon sugar
2 tablespoons butter, melted
2 jumbo marshmallows or about 30 minis
1 recipe chocolate pudding
Preheat oven to 350F. Mix the graham cracker crumbs, sugar and butter in a bowl then press into the bottom of a 9x5x3 loaf pan. Bake for 5 minutes. While the base is baking, tear the jumbo marshmallow into bits slightly smaller than your thumb(if using minis, leave untorn). After 5 minutes take the crust out and sprinkle the marshmallow evenly over the top, bake for 5 more minutes. Take out of the oven and let cool. While the base is cooling, make the chocolate pudding and then pour over the base. refrigerate until set.
Chocolate Pudding from Betty Crocker
1/2 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
1/3 cup cocoa powder
2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla
Mix sugar, cornstarch, salt and cocoa powder in 2-quart saucepan. Stir in milk gradually. cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir some of the mixture into the eggs, then blend into the mixture in the saucepan. Boil and stir 1 minute. Remove from heat and add vanilla. Pour into dishes. Cool slightly and refrigerate.
Graham Crackers from King Arthur
2 cups (8¼ ounces) whole-wheat flour
¼ cup (1¾ ounces) sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
¼ cup (1¾ ounces) vegetable oil
¼ cup (3 ounces) honey
2 to 3 tablespoons (1 to 1½ ounces) milk (approx.)
additional milk for glaze
1. In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).
2. Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.
3. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.
I have been so very busy lately and haven’t been able to make it into the kitchen very often. I think in the last month, I have only made about 5 things. That is enough to go on your average hand! Unacceptable! Today, I change that. It came to my attention that one of the book that I have borrowed from the library is about to have to be returned. I flipped through it and remembered that I wanted to make one of the recipes inside: Cinnamon Raisin Bread. The book in question is Amy’s Bread by Amy Scherber and Toy Kim Dupree, so the recipe should be very reliable. I mixed up the biga last night and put it in the refrigerator to do its thing. This morning I started mixing it when I woke up at 8 and was done with baking by . I only put raisins in one of the loaves and cut them back to 1 cup. It feels so good to be back in the kitchen!
Cinnamon Raisin Bread with Biga Starter
Makes 1 3/4 cups
3/4 cup plus 2 tablespoons very warm water
1/8 teaspoon active dry yeast
1 1/2 cups plus 2 tablespoons all purposed flour
Mix water and yeast together and stir to dissolve the yeast. Add the flour and vigorously stir with a wooden spoon for 1 to 2 minutes. Scrape into a container and mark the time and height of the mixture on the side so you can measure how much it rises.
Let rise at room temperate for 6 to 8 hours. Or let it rise for 1 hour at room temperature, then chill it in the refrigerator for 8 hours or overnight. If using cold, use warm water in the recipe instead of cool water. Use before it deflates.
Cinnamon Raisin Bread
1/4 cup very warm water
1 1/4 teaspoons active dry yeast
1 3/4 cups biga starter
1 1/2 cups plus 2 tablespoons water(cool or warm, depending on your biga)
4 1/2 cups all-purpose flour
4 teaspoons kosher salt
3 cups raisins(I used 1 cup in one loaf and left the other plain)
1/4 cups plus 1 tablespoon sugar
1 tablespoon ground cinnamon
Combine the very warm water and yeast in a bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
Add the biga and water to the yeast mixture and mix with your fingers for 2 minutes, breaking up the starter. The mixture should look milky, chunky, and slightly foamy. Add the flour and the salt and mix with your fingers until the dough forms a shaggy mass. Fold the dough over onto itself and knead briefly in the bowl.
Move the dough to a lightly floured work surface and knead until it is smooth and supple, about 4 minutes. If it feels stiff our dry, add cool water, 1 tablespoon at a time.
Put the dough back into the mixing bowl, cover, and let rest for 20 minutes.
Return the dough to the lightly floured surface and knead it for 5 to 7 minutes. the dough will become silky and elastic. Do not knead extra flour into the dough.
Place the dough in a lightly oiled bowl and cover, rise at room temperature for 1 hour.
Turn dough in the mixing bow;. Gently deflate the dough with your fingertips, the fold the left side in and repeat with the right, fold the dough in half, gently pat it down and turn the dough seam face down.
Let rise for 1 to 1 1/2 hours. When the dough is fully risen, an indentation made by your fingers poking the dough will not spring back.
With the dough is rising, place the raisins in a bowl and add warm water to just below the top of the raisins. Combine the sugar and cinnamon in a separate bowl and set aside.
Place the dough on a lightly floured surface. Gently deflate the dough and pat into a 14×12 inch rectangle. Cut the dough into 2 equal rectangles 7×12 inches. Sprinkle each pice with the cinnamon sugar mixture and the drained raisins. Spread evenly across the dough and press them in. Starting at the short side of the loaf, fold the dough tightly into a log without stretching the dough. Seal the seam tightly using your hands or pinching with your fingers.
Place each loaf seam side down in lightly oiled 9×5 pan and press them down to fill the pan. Cover and let rise for 1 to 1 1/2 hours. Thirty minutes before baking preheat the oven to 450F and place a cast iron skillet and mini loaf pan on the lowest rack possible. Place an oven rack above with room for the loaves of bread. Have a spray bottle, kettle of water ready to be boiled and a metal 1 cup measure nearby.
5 to 10 minutes before the loaves are ready to bake, turn the water on to boil and place 2 to 3 ice cubes in the small loaf pan.
When the loaves are ready, quickly fill the 1 cup measure with boiling water and place the loaves in the oven, then mist them with water. Pour the water into the skillet and immediately close the oven door.
Bake for 15 minutes and reduce the oven temperature to 375F and bake for 18 tp 25 minutes longer, until the crust is brown and the loaves sound hollow. Watch the oven carefully and cover with foil if the tops are browning to fast.
Let them cool in the pan for 5 minutes then remove to a rack to cool. Let cool completely before slicing or the bread will fall apart. Keeps well for at least 2 days.