Stuff I like by Benita
I'm awesome.
-
While we’re on the topic…
this recipe from the NYT for pumpkin pancakes sounds lovely.
Jessica and I are planning on making these when I go to Florida in a couple weeks. Click for the link.
Adapted from “Eat Me,” by Kenny Shopsin and Carolynn Carreño.
-
PBJ Sandwich Cookies - Recipe - NYTimes.com
I’m definitely going to make these.
-
52 Cupcakes: Billy's Vanilla, Vanilla Cupcakes with Vanilla Buttercream Frosting...from Billy's Bakery!
Just finished baking these cupcakes and they turned out amazing! I’m never making cupcakes from a mix again. So much better and pretty damn easy.
I’m skipping the frosting recipe given with the cupcakes in favor of a creamier Cool Whip frosting because I’m not a fan of overly sweet, sugar frostings.
And they will have green sprinkles on top. They’re for a work potluck today and the theme is tailgating so I have to go with green and white!
-
Pumpkin Cream Cheese Muffins « Annie’s Eats
Best pumpkin muffins ever!
I made these for a work potluck sans the streusel topping and they turned out amazing!
I think I’m going to try making a pumpkin bread by modifying this recipe slightly.
-
Spiced Sconelettes
This recipe sounds delicious! I can’t wait to try these.
-
Ridiculously easy samosas.
It’s recipe Friday! Actually I finally found my camera cord to upload photos.
I made these Wednesday for a potluck at work (I love monthly copy desk potlucks because it’s the perfect opportunity to try out new recipes).
This is my own recipe so all measurements are approximate.
My version is easier and faster than traditional samosas because I didn’t make the dough, using frozen puff pustry instead. Samosas are traditionally fried pastry-like pockets filled with spicy potatoes and vegetables, usually eaten with one sweet and one spicy chutney.
Makes 20 mini samosas (or about 15 regular size).
Ingredients:
1 package frozen puff pastry
3 medium potatoes
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 medium onion
1 tablespoon garam masala (can substitute any kind of curry powder if this is unavailable, but the mix of spices in garam masala is best.)
1 teaspoon chili powder (more or less depending on how spicy you want them to be)
1 teaspoon cumin seeds (not powdered, but that will suffice if it’s all you have)
1 teaspoon turmeric
1 tablespoon salt, or whatever you prefer
2 tablespoons canola oil
1 lemon or lime (I prefer lime but use whatever you have)
Thaw the puff pastry for 40 mins at room temperature while making the filling. Preheat oven to 400 degrees.
Peel, cube and boil the potatoes, or do it the lazy way like I did and just stick them in the microwave for about 5 to 6 mins and peel after they cool down. The skin comes right off. Mash the potatoes in a large bowl.
In a medium cast-iron pan, heat the oil, then add all spices except the salt. Heat for a couple mins (this brings a more intense flavor to the spices). Then add the onions and saute for 4 mins. Add the frozen veggies and salt.
Add mixture to potatoes. Squeeze the lemon or lime into the mix.
Cut the puff pastry into 20 squares. 10 from each sheet. Roll each square out with a rolling pin to about 3-4 inches square. Fill each square with about a tablespoon of filling, maybe less. Don’t overfill! Brush ends with water to seal and fold into triangles.
Bake for about 20 mins, until brown. Best served warm, but they’re really good room temperature, too.
You’re supposed to eat these with a cilantro chutney and a sweet tamarind chutney. Just make a simple cilantro pesto with garlic, chili powder, lime and salt. It’s easy to make without a recipe and I don’t really have one. -
Weekly recipe: Pizza, two ways
Homemade pizza: Simple recipe, infinite possibilities.
First you need a basic pizza dough. I make this up as I go along so here’s a general idea, since it’s more of a learn as you go type of thing.
For approximately two thin-crust 10-12-inch round pizzas
3 cups flour
about 1 cup water
1 tsp. sugar
2 packets quick-rise yeast
2 tablespoons olive oil
1 tsp. salt
optional: I like to add some oregano and red pepper flakes into my dough for flavor.
in small bowl put about 1/4 cup warm water, not scalding hot, but not lukewarm either, the yeast and the sugar. mix and let sit for about 5 mins. or until bubbly. This step is crucial to helping the yeast do its thing.
in separate larger bowl, mix flour, salt, optional spices, oil, add in yeast mixture, then add water gradually until dough forms. It shouldn’t be too flour-y or too wet, and it should be a litle sticky. Knead it until all flour is incorporated. form a ball and cover with towel and let sit for about 2 hours. Some recipes say let it rise for as little as an hour. That’s ok, but I prefer longer. Sometimes, I’ll even wait 3 or 4 hours. I find the dough works better for thin-crust pizza if it rises more.
Top with whatever you want. Bake at 425 degrees for about 20-25 minutes.
What I usually make for myself: feta, black olive and sun-dried tomato.
Now here’s a twist, adapted from this guest blogger on Mart Bittman’s NYT blog: http://bitten.blogs.nytimes.com/2010/02/12/creamy-mushroomy-pizza-at-home/
White pizza with mushrooms:
Not a real recipe, I usually just wing it: saute a whole bunch of sliced regular white mushrooms in a pan with some butter, add half and half (about a half a cup or more depending on the amount of mushrooms), some salt and pepper to taste, then let it simmer for a few minutes to thicken. You can add heavy cream, if you desire. Since I used half and half, I also added a spoon or two of flour to help thicken the sauce.
Pour mixture over dough in pan. Top with parmesan cheese. And that’s it! Super easy. Bake at 425 degrees for about 20 minutes.
-
Tonight's dinner: Pizza di Spaghetti Recipe : Giada De Laurentiis : Food Network
My friend Alessa brought me some delicious Parmigiano Reggiano from Zingerman’s this weekend so, of course, everything I’ve been eating lately has to include some of that. I had some leftover spaghetti in the fridge so I decided to try the pasta/egg combo. I put my own spin on this simple Giada recipe. Pretty basic, but good and fast.
-
The Minimalist - 101 Fast Recipes for Grilling - NYTimes.com
Surprisingly, there are many vegetarian recipes. Definitely trying some of these this summer.
-
Coconut layer cake.
I had never attempted a three-layer cake. I usually stick to simpler baked goods like cupcakes and cookies, but I decided to try this Paula Deen recipe (tweaked a bit) for my mom’s birthday in June. She loves anything coconut and doesn’t like chocolate. It was a huge hit; I served it at my housewarming party for my family.
This is the Paula Deen recipe I used.
And my changes: Instead of the vanilla extract, I used coconut extract for all components. I cut the sugar by a third in the frosting, and another third in the filling. I thought it was much too sweet when I made it the first time before my party. I kept the sugar in the cake the same.
Newspaper copy editor, semi-new homeowner, amateur baker who is in love with words, sarcasm, news, pop culture, bright colors, music, design, books, Detroit, DIY.
