Cinnamon Pull Apart Bread

When the weather finally starts to chill out, all I want to do is eat something warm and cinnamon-y. My folks have been nagging me to make cinnamon rolls again. Been there, done that. Instead, I looked for something similar that’ll please my folks, and give me something new to make.

I’ve been seeing pull apart bread for what feels like ages all over the internet. They’ve always intrigued me but I never really thought about making one. It reminds me a little of monkey bread, another one I’ve seen everywhere. The fact that these recipes are both interactive seemed like a good idea. Little did I know I was in for a bit of a challenge.

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First of all, the recipe itself is a little strange to me. It’s a bread recipe, which I am familiar with, except this one has a different method. The dough is very wet at first and it’ll feel like it’s never going to come together. I was initially concerned midway through the recipe when I saw how sticky it was, and that I barely needed to knead it. The dough actually reminded me of two things: an egg bread, and the aforementioned cinnamon rolls. The only difference was that the cinnamon roll dough wasn’t this sticky (it handled like a dream. I swear I’m not talking about a car).  As I moved further along in the process, it did come together.

Relieved from knowing the dough turned into dough, I moved forward onto the next steps. Let’s talk about this topping for a minute. Cinnamon sugar is super simple to make, and does this thing where whatever it’s on is basically automatically delicious. I don’t know how that works but it does. This recipe calls for a lot. A LOT. Joy (the mastermind behind this recipe) says to use it all. Look, I was as skeptical as you when I read that. I thought about it for quite some time (read: two minutes) and ended up holding back. Listen to Joy, people. Use it all. When stacking the slices of dough encased in sugar, a lot of it fell off. It kind of defeats the purpose of using all of it but make sure you slap on all that butter, too. Sprinkle the leftover sugar on top if you must but use it all up.

Proofed, looking like an accordion

After I got through the messy cinnamon sugar stage, it was time to pop the slices in the pan. I have a regular loaf pan (a 9×5), which is what the recipe called for. Considering my measuring skills suck, my rectangle of dough wasn’t the exact size in the recipe, which means my strips weren’t sliced into six. I had five strips that turned into eight stacks, which ended up backfiring on me a little bit. I gently maneuvered my stacked and sliced sugared strips into the pan and let it rise. It looked like a beautiful, sugary accordion. So lovely. I popped it in the oven and proceeded to clean up my kitchen.

About 10 minutes in, I hear sizzling. Confused about the noise (because since when does bread sizzle?), I turned on the oven light and checked on the bread through the oven door. Pieces of the bread had come out of the loaf pan and onto my oven racks and floor! I dropped whatever I was doing, grabbed the longest pair of tongs in my house, and popped the oven open. I was able to rescue the piece that fell on the rack but the one on the oven floor ended up giving me grief. Since it was covered in sugar, it burned all over my oven floor. It smelled like burnt sugar for a while, too. I guess that was my fault but I wasn’t expecting that to happen! I cleaned up my oven after I finished baking, though. A real pain but it happens.

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Even after all of that, the bread continued to give me grief. It did not want to get out of the pan. Like at all. I buttered it twice, and it still stuck. Again, all that sugar was to blame. It caramelized and hardened a little while it was cooling. After several knife runs and turns upside down, I got the bread out with a few minor injuries (read: the bread fell apart in some places).

Despite the fact that it gave me some trouble, the bread came out absolutely delicious! It didn’t even last the day in my house; it was that good. The top was super crunchy because of all that sugar. The bread itself was light and fluffy, which I guess has to do with the odd dough method. Kudos to that, to be honest. It actually reminded me a lot of a Dominican sweet I can only get when I’m over there called ‘pan dulce;’ which literally translates to sweet bread, and that’s exactly what they are. And like I correctly assumed, it was fun to peel off each layer before devouring it. My folks peeled them off in chunks, and all you heard were approving noises come out of them while they had their mouths full.

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I’m not one to repeat recipes but even though this bread gave me a little trouble, I’d make it again. At least I now know how to handle it!

Cinnamon Pull Apart Bread – barely adapted from Joy the Baker

Makes one 9×5″ loaf

Dough:

  • 3  cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Sugar topping:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 ounces unsalted butter, melted until browned

Directions:

  1. In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside. Whisk together the eggs in a small bowl and set aside.
  2. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. If you don’t have a thermometer, it should be a little warmer than body temperature.
  3. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be very sticky.
  4. Place the dough in a large, and well greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.
  5. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned, and set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
  6. Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture. Emphasis on ‘all
  7. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
  8. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
  9. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

Lucy’s Tips:

  • Rereading the recipe made me realize a very important tidbit I missed the first time. FLOUR THE PAN. Jeez, that would’ve save me a lot of time (and a minor headache). 
  • Don’t worry if the dough doesn’t roll out to exactly the size stated in the recipe. I didn’t and it came out fine. Sorta. 
  • Make sure your loaf is completely cooked through. The bread should be super brown, like almost on the verge of burning. Not only does that leave you with a super crunchy crust, but it gives the bread time to cook through without sacrificing taste. 

Apple Cinnamon Scones

I’ve had scones on the brain since the last time I made them, which feels like it was ages ago. There’s something awesome about scones that makes me want to keep eating them all the time and forever. It might be all the butter and cream, to be honest. Since I have been dreaming about scones, I couldn’t decide what flavor to make them. I’ve had success with pretty much any flavor in my house because apparently, I’m not the only one with a scone fixation here.

Apple Cinnamon Scones Plated

I’m not sure if I mentioned it here before but I am done with pumpkin for the time being. I went HAM last year with the pumpkin recipes and decided this was the year for apples. Pumpkin anything seems so played out these days. Like, Starbucks brought out the Pumpkin Spice Latte in August. AUGUST! It wasn’t even remotely close to fall weather then! I don’t know but that kind of takes out the novelty of things when they’re brought out too early; kind of like putting Christmas decorations on sale in September. As much as I love Christmas and the holiday season, it’s not time for that yet.

For me, this is apple season. I already made and posted one apple recipe this season, but I have a couple more up my sleeve. When my dad isn’t ranting about his OTM (one true muffin), he’s eating apple things. With that in mind, I set out to make apple cinnamon everything and I’m not even done. For today though, let’s talk about scones.

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Like I mentioned before, there’s something about scones. I still don’t know what it is but there’s a distinct scone taste that only certain scones have. I briefly mentioned it the first time I made them here but I can only imagine it has something to do with butter. Speaking of that first time, I used the same recipe but modified it to use apples and cinnamon for a more seasonal offering.

Besides swapping out the orange for apples and cinnamon, I opted for cream instead of milk. Decadent much? Hell yes! I just feel that butter and cream both belong in scones at the same time. No other way about it. For the apples, I used McIntosh because it was the only kind I had around. They’re not the optimal apple to bake with though, and work better when used in conjunction with other apples. For example, my one true apple is the Granny Smith. It’s perfect for baking because its flavor is still there, they’re sturdy, and still have a bit of bite to them even after being baked. If I make these again, I’ll definitely change the apples from McIntosh to Granny Smith (and suggest you do the same, too). I also grated the apple instead of chunks because I wanted the flavor to be ‘equally distributed.’ Might’ve backfired on me but it can probably work with a Granny Smith, as opposed to the soft McIntosh.

Apple Cinnamon Scone Wedges

Even though I had slight moisture issues with this batch (again), they came out delicious. Unfortunately, they spread out quite a bit in the oven and barely held their shape. This probably happened for two reasons; the butter got too soft in the batter and because of the excess moisture. And then because of my choice of apple, their flavor kind of disappeared in the scone. Upsetting but nothing too bad. They still had that scone taste that I love, and were very cinnamon-y. I topped some of them with a cream and cinnamon glaze to amp up that fall flavor. SO GOOD!

Apple Cinnamon Scone solo

Mind you, these aren’t very photogenic. As much as I tried to make them look appetizing, it didn’t really work. Trust me when I tell you they were delish, especially since they were gone within a day. I guess I’m really not the only one with a scone fixation!

Apple Cinnamon Scones – adapted from this recipe

makes 16 scones

  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 3/4 tsp of salt
  • 1 cup of sugar
  • 2 sticks (1 cup) of unsalted butter, cold and cubed
  • about 1 cup shredded apples
  • 1 tsp ground cinnamon
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy cream

Directions:

  1. Preheat the oven to 350F. Line two sheet pans with parchment and set aside.
  2. Whisk together the flour, baking powder, salt, ground cinnamon, and sugar. Mix well.
  3. Cut in the butter, either with a pastry cutter, forks or your fingers, into the dry ingredients. Continue until the butter chunks are about the size of peas.
  4. Add the grated apple and mix well.
  5. In another small bowl or measuring cup, whisk together the egg, milk, and vanilla extract. Stir the wet into the dry ingredients until dough comes together and everything is well moistened.
  6. Divide the dough in half and form each into a ball. Flour a clean work surface and pat down each ball to form a 6-7″ circle. Roll out the circles until they are 3/4″ thick. Cut each round into 8 wedges. Repeat with the second dough ball.
  7. Arrange the wedges on the pans without any crowding. Sprinkle with sugar (optional), and bake for 20-25 minutes. Serve warm if unglazed.

Creamy Cinnamon Glaze

  • 1/2 cup plus 2 tbsp powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon

Directions:

  1. In a small bowl, sift the powdered sugar. Add the cinnamon and whisk together.
  2. Add in the heavy cream and vanilla, and mix until sugar is moistened.  Stop here if you like your glazes thick. If not, add in the milk.
  3. Drizzle or dip your cooled scones in the glaze. Set the glazed scones on a wire rack to set.

Lucy’s Tips:

  • Use any firm apple you’d like for this recipe. You can also opt for chunks instead of grated apples.
  • To prevent your scones from spreading, freeze the wedges for 10-15 minutes before baking to help the butter set back up.
  • To glaze all of the scones, you might need to double the glaze recipe.
  • To amp up the apple flavor, you can also use a tablespoon of apple juice in the glaze. Sounds weird but it could work!

Kitchen Experiments: Pilot Cookies

Recipe development has always scared me. I’ve been baking for a while now, so it was only a matter of time until I finally made something up myself. Baking is a science and that means that if things aren’t exact in the formula, it can go south fairly quickly.

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I set out on trying my hand at cookies as my first attempt at sweet recipe development. The first thing I thought to myself was: “how many of my favorite mix-ins can I put into a cookie dough?” With that in mind, I looked for a guide to help me formulate this recipe.

Michael Ruhlman’s “Ratio” was the help I was looking for. I read and re-read the chapter on cookies one day at work, and without looking at the recipes included in the chapter, I used his formula and wrote my first draft on a piece of scrap paper.

The formula is fairly simple: 1 part sugar: 2 parts fat: 3 parts flour. This formula is the same one behind chocolate chip cookies, which is what I was going for. He measured by weights but I wanted to measure by volume, so my ratios were; 1/2 cup of sugar: 1 cup of butter: 1 1/2 cups of flour.

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From there, everything else was easy. I knew I wanted to put as many mix-ins as I could, but ended up settling for four: rolled oats, chocolate chips, butterscotch chips, and pretzels. In my first draft, I wanted to replace some of the flour with ground oats, and chop up the pretzels to incorporate it into the dough.

Satisfied with my first draft, I made my first batch of cookies and ended up failing. Since I took out some of the flour for oats, the cookies were too brittle and barely made it from the tray to the cooling racks. The chopped up pretzels weren’t much help, as they made the cookie heavier and took over the entire cookie. I took my scrap paper and went back to the drawing board.

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Not to be defeated by a failed batch, I decided to put back the flour I took out and incorporate the rolled oats as a mix-in. I also took the chopped pretzels out and opted to top each scoop of dough with one instead. I said a little prayer and popped them into the oven on my second try. It took me two weeks to try to make this recipe and I think it was definitely worth the wait. The cookies came out with the right structure; sturdy but not heavy. The oats made them chewy, which went great with the soft chocolate and sweet butterscotch chips. And then the pretzel. Easily the best part of the cookie! I was worried the oven would soften them but they stayed crispy atop the cookie, and added a little saltiness.

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I took my cookies to class with me and they were definitely a hit! My classmates were already supportive of me and my baking endeavors (those sweethearts), so I already felt better about debuting these with them. One of my classmates even said these were her new favorite!

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To be completely honest, they were the inspiration behind this cookie. I am part of this super new and innovative program called CO*OP that aims to bridge the college to career gap in New York City for advertising and marketing graduates. For those who don’t know, I graduated college over a year ago and have been struggling to start my career ever since. This opportunity kind of fell into my lap this past summer, and I have been rocking with it ever since. We’re the guinea pigs for the program, so things are always changing and we’re just rolling with the punches. Our founder told us from the beginning that we were the pilot, hence the name of these cookies. We’re the first group and since this was my first try at creating a sweet recipe, I named them pilot cookies (that, and because ‘oatmeal butterscotch chocolate chip pretzel cookies’ is a mouthful).

I learned a lot while creating and trying these cookies out, and definitely had fun doing it. For one, I won’t replace ingredients for others without seeing how it’ll affect the final product. Since these are my pilot, it’s only a matter of time until I start creating more recipes on my own (with Ratio’s help, of course)!

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For more information on CO*OP, check us (and my face) out here and here

Pilot Cookies – a  Lucy the Baker Original

Makes 28-30 cookies

  • 2 sticks (1 cup) of unsalted butter, room temperature and slightly softened
  • 1/4 cup brown sugar, lightly packed
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups of all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup each of rolled oats, chocolate chips, and butterscotch chips
  • 28-30 salted pretzels

Directions:

  1. Place the oven racks in the middle of the oven, and preheat to 350F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sized bowl, cream together with an electric mixer the slightly softened butter and the sugars until light and fluffy; up to five minutes. Scrape down the bowl with a rubber spatula and add the egg and vanilla extract. Mix until completely incorporated.
  4. Gradually add the flour mix to the batter, scraping down the sides of the bowl periodically. Do not overmix!
  5. Fold in the oats, chocolate and butterscotch chips with a rubber spatula. Using a small disher or two spoons, scoop the batter onto the prepared baking sheets, about an inch or two apart. Place a pretzel atop each scoop of batter and gently press down so the pretzel sticks to the cookie dough.
  6. Bake for 12-15 minutes, or until edges are golden brown. Rotate the pans halfway through baking.
  7. Cool cookies on the pan for a minute before transferring to racks to cool completely. For storage, place in an airtight container at room temperature. Cookies should keep for about a week.

Lucy’s Tips:

  • Make sure your butter is room temp and slightly softened; not completely softened, as that will affect your final product. If your butter got too soft, make the batter and refrigerate for 30 minutes to an hour to firm the dough back up. To know if your butter is ready, gently press it with a finger. It should be firm, not too cold, and your finger should only make a slight indent. 
  • To prevent overmixing, incorporate the last bit of flour with a rubber spatula instead of the mixer. It’s also a good opportunity to scrape the bowl and make sure all the flour is incorporated. 
  • I use a #50 disher (similar to this one), which holds 1 1/4 tablespoons of dough. Feel free to use a larger one or two spoons to scoop your batter. 
  • To rotate your pans during baking, switch the top tray and the bottom tray (so the top one is now on the bottom rack and vice versa), and turn them 180 degrees. Sounds confusing but I hope that makes sense!

Apple Cinnamon Muffins

Ah, the fall. It’s finally getting chilly, the leaves are falling, and I can wear a jacket out without immediately suffering from heatstroke. I’m excited about the weather and upcoming holidays, among other fall things.

The best part about the fall, though, is that the best fruits and vegetables are now in season! Of course I’m talking apples. Technically, they’re always in season but apples are in their prime in the fall. I’m dying to go apple picking one day. I’d make apple EVERYTHING. Yeah, right; I’d probably eat more than half the apples straight up! Anyway, I planned on making a bunch of apple things this fall and may have a couple more recipes up my sleeve, but let’s start with these muffins.

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I’ve discussed a few times on here how much of a muffin fiend my dad is. While he believes the corn muffin is the “one true muffin,” he can’t really say no to anything apple related. Apple cinnamon is one of his favorite combos for pastries. I’m talking turnovers, danishes, pies, whatever. Out of all of those things, I’ve only attempted one and did not get his seal of approval. Sad, but I’m working on it!

I decided on muffins for my first apple entry this year because of my dad, and because I wanted to switch things up a bit. Last year, I made an apple cake (from one of my favorite bloggers) that went over really well. I wanted to remake that success but in miniature form. The muffins themselves are actually pretty simple, which almost guarantees its deliciousness.

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Before I get into the muffins themselves, let me wax poetic about these liners. If you’ve been following me since last fall, you know how I feel about muffins in cupcake liners. They’re a no go for me. Now, the recipe states to use these things and then grease them. WHO DOES THAT?! How do you even grease a cupcake liner? I don’t know but that doesn’t make sense to me AT ALL. I went to Target (holy grail) a couple months ago and bought these liners, in preparation for some cupcakes I had planned. I didn’t use them to make the cupcakes (go figure) but considered them for these muffins. I had a mini internal debate right before it but I went ahead and used them. Since they’re parchment, I skipped the greasing (still a weird concept to me but okay).

Can I just say these things are the biggest blessing to my non-cupcake-liners-for-muffins heart? OMG NOTHING STUCK TO THESE LINERS. N O T H I N G. I was amazed, thrilled, and surprised with the result. I mean, see for yourself. The muffins came clean off the liner. I got to enjoy the ENTIRE muffin, without a single crumb sticking to the liner. Very impressive, Target. Four for you.

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Back to the muffins. They were awesome. Just the right amount of cinnamon and apples. I should’ve cut the chunks a tad smaller, but will keep that in mind for the next recipe. The cinnamon sugar topping goes perfectly well with these muffins, considering the muffin itself isn’t that sweet. It was fluffy and moist too, thanks to the buttermilk. Besides the fact that the muffins were delicious, I was way too impressed with the functionality of these liners. I’m still impressed, actually.

For my first apple recipe this season, I think it went pretty well. I can’t wait to see what else I can come up with!

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Apple Cinnamon Muffins – adapted from King Arthur Flour

Makes 12-16 muffins

  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar, divided (1/2 cup + 1/4 cup)
  • 1 large egg
  • 1 cup buttermilk, shaken (not stirred)
  • 1 cup whole wheat Flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 cups peeled, cored, and chopped apples (about 2 large apples, about 3/4 pound whole apples)

Directions:

  1. Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with magical parchment cupcake liners and skip the greasing all together. No magical liners? Grease regular paper liners instead. 

  2. Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.

  3. Gently mix in the buttermilk. At this point, the batter will look curdled and gross. It’s supposed to, so keep going!

  4. Stir in the flours, baking powder, baking soda, salt, and cinnamon. Fold in the chopped apples.

  5. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  6. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.

Lucy’s Tips:

  • Get those magical liners. Worth every penny!
  • I tossed my apple chunks in a bit of cinnamon and flour before folding them into the batter. The cinnamon was for extra flavor but the flour was so the apples wouldn’t sink to the bottom of the muffin. 
  • Top the muffins with the sugar topping a tad sparingly. Melted sugar is a pain to get off the pan, just saying. 
  • Use a disher or ice cream scoop to help evenly distribute the batter among the pans. Helps get consistent muffins, and ensures they’ll all be done at the same time. 

Pizza Crust Redux

I posted not one, but TWO different pizza crust recipes on here last year. Since then, I’ve made a lot more pizza than I’d like to admit but didn’t use the same crust recipe each time. While the ones I posted were delicious, I started looking for something else. All of a sudden, I had new criteria for the pizza dough I was looking for. As a New Yorker, I’d like to think I know what good pizza (and crust) should look and taste like. I’m not a professional pizza person but I know what I like.

For me, the key to great pizza crust is to have one that’s sturdy, slightly chewy, super thin, toasty and crunchy. Sounds complicated but is actually somewhat easy.

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First thing’s first, let’s talk ingredients. The main difference between this recipe and the one I posted previously is the flour. What’s the big deal here? Well for one, this recipe uses bread flour! I started using bread flour just recently and have completely blown my own mind, which is ridiculous considering I bake bread weekly and have never used it. It’s crazy but I’m like, bread flour 4 lyfe now. The thing about bread flour, that isn’t the same as all-purpose, is that there is more protein in there. More protein = more gluten. The more gluten in your dough, the chewier it becomes. Magical, right? Obviously we want a chewy crust, so bread flour was a little bit of a no brainer.

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From L to R: Bread flour, instant dry yeast, whole wheat flour (with a measuring cup), salt, phone, and bowl. Phones (or binder clips) aren’t required for this recipe

The second difference between both recipes is the yeast. For this recipe, I used instant yeast. Now, there’s not much of a difference between instant and active dry yeast because they both do the exact same thing. However, one is a lot easier to use than the other. For starters, with instant yeast, there’s no need to proof it in warm water before incorporating into all the other ingredients. The yeast can be combined with the dry ingredients with zero issues. That means I don’t have to worry about killing the yeast before I even start the recipe by using water that’s too hot.

The second best thing about instant yeast? You can skip the first rise! Man, I love this part so much! Instead of having your dough proof for an hour after kneading, cover that bad boy for just 10 whole minutes before moving on to part two. Isn’t that great? This means I can get to bread, or pizza in this case, a lot faster than before. One final note about instant yeast is that if you’re subbing it for active dry, the amounts do not change. An envelope of active dry yeast contains 2 1/4 teaspoons of yeast, which means that if I were to use instant, I’d use 2 1/4 teaspoons as well.

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Now that we have our ingredients down, let’s talk dough for a second. I make all my doughs by hand. It’s good to get into kneading and making your own dough before letting a machine do it, so you know when your dough is ready. Considering I don’t have a mixer yet (insert tears here), I know my doughs quite well. When kneading, you need to keep on going until it’s no longer sticky, and is smooth and elasticky (is that a word?). It sounds weird but the more you get to know your dough, the easier it is to figure out when you’re done kneading. It’s also helpful to knead as quickly as possible. The faster you move your dough around, the faster it’ll come together and minimize your kneading time. If you’re doing it by hand, this is especially important.

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Since we skipped the first rise, thanks to instant yeast, make sure your oven is hot before you get started. A hot oven is crucial when making the ideal pizza crust. If you have a pizza or baking stone (you lucky duck), this is the best time to use it. It helps get that crispy and toasty thing I mentioned, and it also looks cool in your oven. I don’t have one, so a baking sheet works just fine. Line that sheet with some parchment paper before putting the dough on it. I think you can skip this step for most sheets (maybe a drizzle of olive oil for security) but I like having it on there. Once that’s ready, roll out the dough. There’s two ways to go about this; you can use a rolling pin or stretch it out by hand. I won’t judge you if you use a rolling pin (I’ve done it before) but I prefer stretching it out by hand; makes me feel like a legit pizza maker. You don’t have to do any air tricks or anything, just make sure you’re stretching it out uniformly.

Once it’s stretched and shaped to your liking, sauce and top that beautiful hunk of unbaked crust. Go crazy with your toppings! We kept it pretty clean and simple but use what you like. I’m a fan of throwing greens on my pizza for two reasons: makes me feel like my pizza is ~healthier~ and because I won’t eat them otherwise. I’m terrible like that. When I do add greens, I top my pizza with them during the last five minutes of baking so they won’t burn or dry out too much.

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Does this crust match my criteria? Yes it does! It was definitely sturdy; it held all that cheese and those greens beautifully. It was slightly chewy, thanks to that bread flour. Most parts were thin, crispy and crunchy just like I like, and was ultimately delicious! The crust parts got away from me and got a little too thick but no worries there. It’s subtle in taste as well, which is great if you’re using toppings that should be singing on their own. Since we kept it plain, my pizza tasted like the pizza I was looking for.

Since converting to bread flour and the magical instant yeast, this recipe a keeper!

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Quick and Easy Pizza Crust – adapted from allrecipes

Makes one large pizza (feeds up to four or two very hungry people)

  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon white sugar
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 cup warm water (about 110F)
  • 2 tablespoons olive oil

Directions:

  1. Preheat the oven to 450F. Line or grease a sheet pan and set aside. Alternatively, ready your baking stone if you’ve got it. In a large bowl, combine the flour, yeast, sugar and salt. Add the warm water and olive oil, and mix until combined.
  2. Turn the dough out onto a lightly floured surface and knead until smooth, up to 10 minutes. Cover the dough either with a towel or the bowl and rest for 5-10 minutes.
  3. Gently deflate the dough and roll/stretch out into your desired shape. Transfer the dough to your prepped pan and top as desired. Bake pizza for 15-20 minutes, or until crust is golden brown and toppings are cooked. Cool for five minutes before serving.

Lucy’s Tips:

  • If you don’t want to use parchment or oil, lightly dust your pan or stone with cornmeal.
  • Another great thing about this recipe is that it uses less flour. Yay!

Yellow Cupcakes with Chocolate Frosting

Every baker has their own arsenal of classic recipes. They all have their preferred versions of almost anything, but not many discuss how long it took them to get to that choice of a recipe. I’m still very much a beginner baker, and as I try to build my own arsenal, there’s tons of trial and error in choosing recipes, testing, and tasting.

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I’ve been searching for the perfect yellow cake recipe for a couple of years now. It’s complicated because the recipe stratosphere is crowded with hundreds of variations of the same thing. There’s no way to test them all, and there’s no way to tell which one’s the best. As I go through many of these recipes, I ask myself what it is I’m looking for exactly. Criteria is important because how else will you know if a certain recipe is “it?” For me, it has to do with what I grew up with.

As a kid, I grew up with Dominican cakes; which consist of two yellow cake layers, a middle layer of some sort of filling, all covered in meringue frosting (similar to 7 minute frosting). My entire cake life revolved around this style of cake, and still kind of does. There’s only one bakery that does these cakes the “right” way (according to my mom, and everyone else we’ve introduced those cakes to),  but I have yet to find a recipe that resembles their yellow cake.

SO MANY

SO MANY

While that still haunts me from time to time, I set out on looking for a different kind of cake that still reminded me of my childhood. I’ve mentioned here before how my dad was the resident baker in my house way back in the day. I inherited his hand mixer, which we got at a garage sale, and consequently killed it last year (RIP green Presto mixer; you lived a long and productive life). He used it to make boxed cake mix for us every now and then. I watched him in the kitchen (obviously) when he made it because mixing powder with some eggs, oil, and milk into a real cake was mind blowing. It actually still is, more because I know how to make them from scratch now. He used to make them in a 9×13″ pan, which produced a golden brown pillow sized cake. I remember fighting with my sister over the who got the corner pieces, and arguing with my dad that cakes taste best warm so he’d let us eat it straight out of the oven.

Besides the awesome memories, I remember how the cake tasted. It was box mix, so it tasted exactly the same each and every time. It still tastes the same today, but I haven’t had box mix in forever. It tasted like perfection; like how all cakes should taste. There’s no other way to describe it. When I’m not trying to resemble those Dominican cakes, this is my standard. What cake recipe can resemble a box mix, without the box mix, and taste like what I remembered from when I was a kid?

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I had planned on making cupcakes a couple weeks ago for my class. I’m not back in school but am part of a program that requires a month of class. So, me and 11 other awesome grads hang out every night and learn about digital marketing, and other business skills we need to know. Since before classes started, I knew I wanted to use them as my guinea pigs for testing recipes. Sounds bad saying it like that, but I mean no harm! Anyway, I wanted to take some cupcakes in for two reasons; I hadn’t made any cupcakes in forever and because who doesn’t love cupcakes?! I thought about what flavor combinations I could use and came up with the classic yellow cake and chocolate frosting. I know most people grew up with this kind of cake for their birthdays. None of us are those people but the combo is such a classic, I wanted to go for it anyway.

Trust me when I tell you that this cake tastes like my childhood. It was ridiculously amazing. I’m still perplexed as to how I can bake a cake from scratch that tastes so similar to box mix! The cakes came out super soft and fluffy, with a hint of a golden brown hue from the oven. It was like a melt in your mouth kind of experience. Then coupled with chocolate frosting, it was just great. The frosting had a slight tang from the cream cheese and sour cream but still packed a chocolatey punch; thanks to the cocoa powder and semisweet chocolate in there. It also wasn’t overwhelmingly sweet, which happens with most frostings. I loved them, my folks loved them, and my class loved them too!

While this isn’t the recipe that resembles the cakes from birthdays past, it does take me back to being in the kitchen with my dad as I watched him transform a cake mix into a real cake. That right there is reason enough to put this one in my arsenal.

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Classic Yellow Cupcakes – adapted from Smitten Kitchen

Makes 30 cupcakes

  • 4 cups plus 2 tablespoons cake flour (sifted before measuring!)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon table salt
  • 2 sticks unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups buttermilk, well-shaken

Directions:

  1. Preheat oven to 350°F. Place cupcake liners into your cupcake/muffin tins.
  2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar with an electric mixer until pale and fluffy. Incorporate the vanilla, and add eggs 1 at a time, beating well and scraping down the bowl after each addition.
  3. At low speed, beat in buttermilk until just combined (mixture will look curdled and gross; do not be deterred!). Add flour mixture in three batches, mixing until each addition is just incorporated.
  4. Spoon batter into lined cups, 3/4 of the way up, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 22 to 24 minutes. Cool in pan on a rack 10 minutes, then remove cupcakes from the pan to finish cooling on the racks. Cool completely before frosting.

Cream Cheese Sour Cream Chocolate Frosting – adapted from Martha Stewart

Makes enough to frost those 30 cupcakes (4 cups)

  • 2 1/4 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 6oz softened cream cheese, room temperature
  • 1 1/2 sticks of unsalted butter, softened
  • 9oz bittersweet or semisweet chocolate, melted and slightly cooled
  • 3/4 cups sour cream
  • 1 1/2 teaspoons vanilla extract

Directions:

  1. Over a double boiler, carefully melt the chocolate. Remove from heat and set aside.
  2. In a medium sized bowl, sift together the powdered sugar, cocoa powder, and salt.
  3. In a large bowl, cream together the softened butter and cream cheese until smooth. Gradually add the sugar/cocoa mix, scraping down the bowl after each addition.
  4. Pour in the melted chocolate until incorporated. Finally, beat in the sour cream and vanilla until combined.
  5. Frost cupcakes!

Lucy’s Tips:

  • Always, always, ALWAYS, sift your cake flour before measuring. Sift, and gently spoon into your measuring cups. Sift once more after measuring for added security. I know, it seems like a ton of work but trust me, it’s worth it!
  • The recipe calls for large eggs (as all recipes do; it’s the standard in baking) but I got away with using three jumbo eggs (my folks don’t believe in eggs that are smaller). Use what you have, just be mindful of the amount of moisture you’re adding vs. what’s needed. 
  • The frosting is pretty good but I feel like the sour cream can almost be optional. 
  • Deb lied to me in telling me this recipe made 22 to 24 cupcakes. I expected that many but ended up with 30. I usually have the opposite of that problem but just a heads up (not that 30 cupcakes is a bad thing; I’m happy I got more it’s just that I wasn’t ready to have my kitchen overtaken by cupcakes!)
  • To ensure the same amount of batter goes into every cupcake, use an ice cream scoop/disher to distribute the batter. 

Kitchen Experiments: Bagels

Bagels have been on my list for the longest; probably since I started baking bread. I don’t know why it took me so long to get to them. I guess it was probably because everything about bagels seemed so daunting. I also thought a stand mixer was required for these kinds of things. While they may make the process easier, they are by no means a requirement. Back when I put these on my list, they stayed there because of how much work goes into them. I am never afraid of more work, especially when it’s in the kitchen because it’s always a labor of love to me. But the fact that these bagels take two whole days to make was the main reason I put them off for so long. I quickly found out that there wasn’t much of a challenge and that maybe two days isn’t necessary. Either way, I finally got to cross them off my list (twice!)

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First things first, you need a sponge. This is the starter for the bagels, which is a combo of 1 teaspoon instant yeast, 4 cups of bread flour, and 2 1/2 cups of room temperature water. Stir the ingredients together until homogenous and kinda looks like pancake batter. Cover and let rise at room temp for two hours. The first time I made these (yes, I made them twice), I started the sponge and went out to see a movie. I am totally serious, too. The movie was fantastic, as was my sponge when I got home. Technically, you’re supposed to let it rise for two hours but mine did fine with more than that. Honestly, I thought I was gonna come home and find my house overtaken by the sponge! It really was fine, and I got to work soon after.

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Now, it’s dough time. Nothing out of the ordinary here; more yeast (1/2 teaspoon), bread flour (3 3/4 cups), salt (2 2/4 teaspoons) and sugar (1 tablespoon). Fairly simple. Heads up though; make sure your flour is bread flour. I think that because mine was some “better for bread” flour, that may have had something to do with the finishing texture. Nothing terrible, just may not have been what I was looking for.

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After forming a somewhat cohesive dough ball, it’s time for the most labor intensive part of the entire recipe: the kneading. This is where a stand mixer would really come in handy because this blob needs to be kneaded for quite some time. 10 whole minutes by hand (if you’re brave). Knead the blob until it’s firm but still smooth, pliable and not sticky. If a tad dry, add small amounts of water to rehydrate the dough. Too sticky? Add a bit more flour and knead until desired texture. Rule of thumb: when making doughs, you know you’re pretty much done kneading when it’s no longer sticky. The trick is to keep kneading it to that point without adding a ton of flour. Challenging, but the more you do it, the more you’ll know by feel when you need more flour versus more kneading.

After kneading, break out your scale and your bench scraper because it’s portioning time! According to Deb and the recipe, standard bagels are 4.5oz., so that’s what I did. I got a dozen but please reference the recipe for different sizes/weights. Cover the dough balls with a damp towel and let them rest for 20 minutes. Take advantage of this break, as kneading that dough was no easy feat! Also, line some baking pans with parchment for later.

To form the dough balls into bagels, I picked up one of the rested dough balls and began making an indent in the middle, and kind of wiggling my thumb into the ball to begin making the hole. After the dough was pierced through the indent, I widened it while turning the dough to make sure it stayed pretty uniform. After forming them all, I placed them on a lined baking sheet, covered them with plastic wrap and let them rest again for another 20 minutes. I cleaned up during the wait; baking’s messy!

This is where things get interesting. After the 20 minutes is up, fill a bowl with some cool/room temp water. Not cold and not hot; cool. Carefully take one of the rested bagels and plop it in the water. It should float within seconds. Got a sinker? Carefully dry off the tester, return it to the pan, cover and let rest an additional 10-20 minutes and re-test until it floats. That’s how you know it’s ready for the next step: an overnight rise in the fridge (aka retarding). The first time I made these, I did the overnight rise and my bagels came out good. The second time, I skipped the overnight rise and let them rise for about four hours. I did not note much of a difference. Is the overnight rest necessary? Probably. Does it mean you won’t have delicious bagels if you shorten the time? No. If you have the time (and fridge space), go for the overnight. If not, four hours works just fine. Carefully dry the tester bagel and return to the pan. Pop them in the fridge to rest overnight (or four hours).

Now that the bagels have spent time in the fridge, it’s time to bake. Turn your oven on up to 11 (ahem, 500F), and prep a large, wide pot with some water. Bring the pot to a boil with a tablespoon of baking soda. Before baking, bagels bathe in this boiling hot solution. Why? To form that signature bagel crust. You know the one; where the bagel is all crisp on the outside but chewy and soft on the inside. I heard this is the reason why bagels only get toasted on one side (the inside part, if you were wondering). Giant pretzels go through the same process, but that’s another post. Once boiling, place as many bagels as will fit in the pot (mine fit 3) and let them sit in there for two minutes before turning them over and letting them sit in a minute longer. Remove those moist pre-bagels and place them back on the lined baking sheet that’s been sprinkled with cornmeal. This helps them not stick to the paper once wet.

Once you’ve bathed all your pre-bagels, pop them in that scorching oven for five minutes. After that, rotate the pans (180 degrees and switch the top and bottom pans) and bake at 450F for five minutes or more. After the five minutes, check them because mine took much longer than that. I think I baked mine for 10-15 more minutes before they got all golden brown; keep an eye on them. After they get all nice and brown, cool them on the sheet on racks until cool enough to handle.

That’s basically it! Not so bad, if I do say so myself. And I’m talking about the process and the bagels! They came out delicious. Although they weren’t what I was used to (AHEM, prepackaged stuff), they were pretty darn good. I’m telling you, I made them twice in two weeks! The crispy crust was definitely there (thanks baking soda bath!) and they were fluffy, and chewy in the middle like they’re supposed to be. Like a typical New Yorker, I had mine with a schmear of good old fashioned cream cheese (no lox though; maybe in the future).  I have to say though, this was quite the challenge. But not challenging enough that I won’t want to tackle them again, perhaps with a different flavor and recipe. Whatever I decide to do, you’ll know.

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Bagels – recipe adapted from Smitten Kitchen

(Holy crap, I am NOT typing all that out again. Please visit the lovely Deb at Smitten Kitchen to re-read the recipe in recipe format. Also, check out her tips and variations of these bagels!)

Peanut Butter Chocolate Chip Granola

I left you guys with an amazing granola bar recipe a couple weeks ago, and am back with another. This one isn’t for bars, though but is equally as delicious.

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The same week I posted about these bars, Dana from Minimalist Baker, posted this super simple recipe for granola. If you don’t know who Dana (or her husband John) is or what Minimalist Baker is about, check out their blog right here. I love receiving their emails about new recipes because as the blog title says; their recipes are minimalistic and delicious with little to no effort, and there are no laundry list of ingredients. They keep it simple, straightforward and their pictures are mouthwateringly beautiful. I knew that when I saw this recipe in my inbox, despite the fact that I had just posted granola bars, I had to make it. It was like fate or something. Either way, I got it done.

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Dana’s recipe is already as simple as it gets in terms of ingredients and process. The recipe as is happens to be vegan, which is awesome already, and can even be gluten free. I am neither of those things, so the only non-vegan ingredients in mine was dark brown sugar and real chocolate chips. Another thing I love about this recipe is that you aren’t limited to using the mix-ins listed. I don’t know if Dana intended to make this recipe customizable but I can already think up several variations that would be awesome with this same formula. What I’m trying to say is that this won’t be the last time you’ll see granola on this blog!

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I love putting my granola on Greek yogurt but this stuff is good on its own, in a bowl with milk, or maybe even atop a scoop of vanilla ice cream. It’s crunchy and super peanut buttery. The coconut oil in there adds an extra hint of nuttiness; which was already there from the toasty and golden brown oats. It’s not super sweet, so it doesn’t overwhelm the palate. And the chocolate chips are a nice unexpected explosion of creaminess with each bite.

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I’ve been piling it on my yogurt since I made it, and am secretly hoping the stash is never ending. At least I have an idea of flavor combos to make next!

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Peanut Butter Chocolate Chip Granola – barely adapted from Minimalist Baker

Serves 10 (ahem, if you’re lucky)

  • 3 cups + 2 Tbsp rolled oats
  • 2 Tbsp dark brown sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup creamy natural salted peanut butter
  • 1/4 cup agave nectar
  • Pinch of salt (optional)
  • 1/3 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 340F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix the oats and the brown sugar together. Set aside.
  3. In a small saucepan, combine the melted coconut oil, peanut butter, agave, and the salt (if adding) over low heat. Stir until just melted and combined.
  4. Pour the peanut butter mix over the oats and quickly stir to incorporate. Make sure all the oats are moistened. Spread oat mixture onto the prepared baking sheet. Evenly distribute the oats on the pan, and bake for 18-22 minutes or until golden brown. Stir once after the first 15 minutes, and stand by to make sure it doesn’t burn!
  5. Remove from the oven and toss to release the heat. Cool completely on the pan.
  6. Either on the pan, in a large bowl, or directly in your storage container of choice, add the chocolate chips and stir. Enjoy your super easy and delicious granola any way you please! Keeps fresh for up to two weeks. Freeze after that.

Lucy’s Tips:

  • Measure the coconut oil in your measuring cup before the peanut butter. That way, your measuring cup is already greased which will make the peanut butter easier to pour out of the cup!
  • I added a pinch of salt into the mix for funsies but feel free to omit it. 
  • Make sure the granola is completely cool before adding the chips!

Baked Chickpea Fritters

I have no idea where or when I ate my first falafel but I do know that it was love at first bite. I think it was my sister who introduced me to the magic that is that tiny ball of crunchy and fluffy chickpeas. Since then, I’ve been OBSESSED. I try to get my falafel fix wherever I can get it; most commonly at the Whole Foods hot bar. I know, it’s not exactly ‘legit’ but it fills the void.

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After trying it for the first time, I’d been dying to try and recreate that magic at home. Now, I’m not one to experiment much in the kitchen with savory items. I personally like the comfort of established recipes but I really wanted to put my own spin on this. Most falafel recipes have common ingredients, so I cross referenced with what I had and didn’t and got to work.

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This recipe was the result of three (four?) different tries. The first ones were way too smooth and soaked up a ton of oil but the flavor was there (and I also forgot to write down what I did). The second ones were on point texturally but were lacking in flavor. I repeated what I did the second time and tried to amp up the flavors, which resulted in salty fritters. At this point, I had been eating chickpeas several times for three weeks straight. I wanted to try one more time, tasting as I went along, and got something I was happy with.

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My fritters are pretty different from traditional falafel. For starters, these are baked. The first three tries, I pan fried them in some oil. They came out all nice and crunchy but they soaked up all that oil, which was kind of a turn off. Instead, I brushed them with a little bit of oil before baking and added a couple teaspoons to the chickpea mix.

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Mom’s Sofrito/sazón. Can you guess what’s in here?

Another big difference is in the ingredients. Traditional falafel recipes use tons of fresh herbs and other spices, most of which aren’t used in my house. The issue here is that if I buy them, they’d go bad. I’m not one to waste food, so I looked for another way to give my fritters flavor, even if it meant sacrificing authenticity. Enter my mom’s secret ingredient. Go into any Dominican woman’s household and there is a chance that somewhere in her kitchen, she’s hiding her signature flavor bomb. I’m talking about sofrito. Sofrito is basically a blended mixture of a bunch of seasoning ingredients. Common ingredients in this stuff ranges from a variety of peppers, onions, garlic, tons of cilantro; among other things. I’m not exactly sure what’s in my mom’s sazón or else I’d tell you, but I plan on getting that recipe…. eventually. For now, I just stole a couple tablespoons.

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Along with my mom’s Dominican sazón, I also threw in some of her other essential ingredient; Adobo all purpose seasoning. With this, please be careful. This stuff is salty if you put in too much, so watch your salt amounts when using this stuff. This is probably why my third try came out too salty. And finally, I added some dried parsley.

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The result? A surprisingly crunchy but creamy and chunky little fritter! I was very happy with these results. They were flavorful, spicy, and totally not greasy. Sure, they weren’t ‘legit’ falafel but at least with this recipe, I can get my fill of chickpeas in the comfort of my own home. They are far from perfect but for my first time creating a recipe, I’d say I did pretty well.

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Baked Chickpea Fritters – a Lucy the Baker Original

Makes 15 fritters

  • 1 can of chickpeas, drained and rinsed
  • 4 cloves of garlic
  • 1/4 cup of chopped onions
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon + 1/8 teaspoon Adobo all purpose seasoning
  • 3-4 tablespoons sofrito/sazón
  • 1-2 teaspoons olive oil
  • 3/4 teaspoon dried parsley
  • Pinch of Kosher salt
  • 2-4 tablespoons of flour
  • Olive oil for brushing/coating

Directions:

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. In the bowl of your food processor, add the chopped onion and garlic cloves. Add the chickpeas, along with the red pepper flakes, Adobo, sofrito, oil, dried parsley, and a pinch of salt. Pulse until the mixture is chunky but combined.
  2. Empty the contents of your processor into a bowl, giving it a mix with a rubber spatula. Add the flour by the tablespoon, mixing after each addition. Check to make sure the mixture is not too dry or too wet; it should come together when gently pressed into a ball but it shouldn’t be too sticky.
  3. Using a small disher or a tablespoon, portion out the chickpea mix onto the prepped baking sheet. Gently flatten out the balls, and brush with a little bit of olive oil. Bake in the preheated oven for 20 minutes. Flip them over and bake for another 10-15 minutes. Cool slightly before serving.

Lucy’s Tips:

  • I’m assuming the majority of you don’t have access to sofrito/sazón. In lieu of that, please add more onions, cilantro, and some bell peppers to your mix. At least until I can grab that secret and post the recipe!
  • When adding the flour, less is more. Test the mix after each tablespoon to make sure you’re not adding too much flour. 
  • You can find Adobo all purpose seasoning in the ethnic aisle of most supermarkets. You’ll also find something in a jar called “sofrito.” It’s not exactly the same but it’s an okay sub to the one I used here. 
  • You can also make the mixture and throw it in the fridge for a while, if needed. It’ll help the flavors develop. 
  • Want to fry them? You can pan fry them in some canola oil or take the plunge (ha) and deep fry them. If you’re pan frying, put them on a baking sheet and bake them in the 400 degree oven for 10-15 minutes after frying.

No Churn Coffee Ice Cream and DIY Cone Cups

It finally looks like summer is winding down. It’s weird because it feels like this summer was short but it was still uncomfortably hot. One of my favorite things about the heat (if not the only thing) is the fact that I get to eat ice cream. I LOVE ice cream and eat it pretty much year round, but it tastes better in warm weather. I didn’t get to eat a lot of ‘real’ ice cream that much this year; except for the countless cups of froyo and this but other than that, no ‘real’ ice cream.

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As an adult, my ice cream palette has evolved a little bit. I still have a soft spot for cookies and cream ice cream, soft serve loaded with sprinkles from the truck, and those tiny ice cream sandwiches but I like having something with some flavor. Enter coffee ice cream. I’ve been drinking coffee since I was a kid. Blame my mom, who started giving me coffee with milk (lattes?) since I was young in an attempt to get me to eat something. My mom says that I barely ate as a kid; which I find hilariously ridiculous since I love food. One of the only ways I’d apparently eat breakfast was with a mug of coffee with milk. Now, my mom drinks espresso. Or what I think is espresso, which is known to be as coffee that is not for the faint of heart. Imagine giving a kid that stuff? I don’t recall being hyper or anything but it did give me a taste for the luscious black gold. She even tried weaning me off several times to no avail because I had gotten used to the dose of caffeine and without it, I’d get headaches.

Nowadays, I take my coffee black and still get headaches if I miss my morning cup. It’s what prompted me to turn it into ice cream. Using the leftover ingredients from this dessert, I made a half batch of awesome that is still in my freezer. I posted about the magic of this no churn ice cream here and had been thinking about repeating the recipe ever since. If you can whip cream, you can make this ice cream. Super simple: whipped heavy cream, sweetened condensed milk, flavorings of your choice, and an optional (ha) tablespoon of liquor. Once frozen, it’s a magical dessert that you can’t even believe it’s not traditional ice cream. For this batch, I dissolved a tablespoon of instant coffee powder in a tablespoon of scotch. It is BEYOND delicious, with a strong coffee flavor that is still present after every spoonful.

Since I have done this recipe before, I wanted to do something fun to go with it. And like most of my ideas as of late, this one came to me in the shower. Whenever I used to go to the ice cream shop, I’d get a sugar cone to go with my default cookies and cream scoop. I love the crispy and sweet taste better than I do a waffle cone. Those things taste like air. Anyway, I wanted to replicate that at home. I don’t have cone maker or waffle press, so cone cups seemed ideal. All you need is a muffin tin and a shot glass. For this recipe, you need to have patience but also work quickly, as the cones harden super fast. After the first few, I got the swing of things but was disappointed they weren’t brown enough. Either way, they came out fabulous. Despite the paleness, the flavor and signature crispness were definitely there.

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While my love for coffee and ice cream knows no bounds, it’s good to know that I can basically have it year round. Even if it does taste better in warm weather!

No Churn Coffee Ice Cream – adapted from Martha Stewart

Makes 3/4 quart

  • 7oz sweetened condensed milk
  • 1 cup cold, heavy cream
  • 1 tablespoon liquor of choice (I used scotch)
  • 1 tablespoon instant coffee powder

Directions:

  1. In a medium bowl, dissolve the coffee in the tablespoon of liquor. Add the sweetened condensed milk and stir together until combined. Set aside.
  2. In a large bowl, whip the heavy cream using a hand mixer until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture. Pour homogenous mix into a freezer safe container with a lid, and freeze for six hours or until firm. Remove ice cream from freezer and let sit out for five minutes before scooping and serving.

Sugar Cones – adapted from Spoon Fork Bacon

Makes 21 cone cups

  • 2 large egg whites
  • 1/2 cup superfine sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 2/3 all purpose flour
  • 2 tablespoons unsalted butter, melted

Directions:

  1. Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
  2. Lightly spray a nonstick skillet with a small amount of cooking spray. Pour 2 1/2 tablespoons batter into the cold skillet and spread into a thin even layer. Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes. Quickly lay sugar disc into a buttered muffin tin and press down with a lightly greased shot glass. Leave shot glass in the cone cup for 1-2 minutes, or until the cone cup takes its shape. Transfer to a wire rack to cool completely.
  3. Repeat until all batter has been used. Carefully store in an airtight container for up to three days.

Lucy Tips:

  • Sugar or waffle cones more your thing? Please head over to Spoon Fork Bacon for the waffle cone recipe, tips, and instructions on how to make them into cones