7-UP Biscuits

One of my Pinterest  "Recipes I Want To Make" . I was intrigued not only by the amount of ingredients needed for these biscuits but also with what ingredients these moist, flaky biscuits called for. I will be making my biscuits this way. I will bake and brown them a bit more and maybe add cheese the next time i make them.

Recipe by PLAIN CHICKEN

 

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Yes, heart shape biscuits!!! but of course!!!! ;)

These are moist, flaky and tasty!!

Love, love them ;)

SHORTBREAD LEMON COOKIES

Recipe from the book: BAKING by James Peterson with some tweaking.(*)

Makes 35 cookies

1 3/4 C flour
1 t salt
1 C butter, cut into 1/2 inch slices
3/4 C granulated sugar
1/4 C turbinado or granulated sugar (optional) i used light brown sugar instead. *

*zest of 2 lemons

In a bowl, whisk together the flour and salt. Combine the butter and granulated sugar in the bowl of a stand mixer and cream the butter using the paddle attachment blade on medium to high speed for about 1 minute, or until fluffy.

Turn off the mixer, add the flour mixture and zest, turn the mixer on at low speed. Gradually increase the speed to medium and beat for about 1 minute, or until the dough clumps together.

Transfer the dough to a parchment paper that will just fit into a sheet pan. Use rolling pin and your fingers to press the dough into a 9 by 12 inch rectangle about 1/3 inch thick. Sprinkle evenly with the turbinado sugar (brown sugar), if using. Refrigerate for at least 30 minutes.

*The book didn't  suggest to use cookie cutters but i did. Cut the dough right before putting them into the oven.

Preheat the oven to 375 degrees F. Bake for about 15 minutes or until golden brown on top. Slice the rectangle, while still hot, into 1- inch wide strips. Cut across the strips by making four slices, 2 1/4 inches apart, at about a 30 degree angle with the 1 inch strips, to form diamonds. Let cool completely on the parchment paper before serving.

Store tightly sealed in an airtight container for up to 1 week.

"Shortbread dough is similar to extra buttery sweet pastry dough but contains no liquid. These cookies are quite salty - a delicious juxtaposition with their sweetness-but if you don't want the salt, cut it in half"- JAMES PETERSON.

I like salty and sweet combination so i didn't reduce the salt content but go ahead if you think there is too much salt...but believe you me... it's just perfect and w/ a hint of the lemon...this recipe is definitely a keeper!!!

Ekmek Kataifi (A Greek Dessert)

I have a long list of favorite desserts and this is one of them. I finally found a good recipe in English. I'm sure there are a lot of good recipes but just not in English.  Got this recipe from Kali Orexi .

Ekmek, Ekmek Kadayifi, Ekmek Kataifi (pronunciation - silent K  (ek-meh) silent i (kah-da-if) however it's called all i can say...they are "to die for"

If you like custard, phyllo and whipped cream then you are in for a treat....A MUST TRY DESSERT. ;)

 If you can't find the shredded phyllo  you can  Make your own Kadaif . 

** I'm so happy w/ the end result.
**Next time, i will bake my kataifi a little bit longer to get the brown color which i'm sure will give another layer of flavor.
**I will add more almonds but make sure to add them after slicing to get a perfect and beautiful slice of your ekmek.

Brush the Kataifi strands with the melted butter then place the pan in the oven. 

Toast the Kataifi strands until golden brown.

For the pastry base:

1lb. Kataifi pastry
1/2 cup melted unsalted butter, plus a pat more for buttering the pan

For the Syrup:
1 cup sugar
1/2 cup water
1 tsp. fresh lemon juice

For the Custard:
7 egg yolks
6 cups milk
1 1/2 cups sugar
7 tablespoons fine semolina
4 tablespoons corn starch
1 teaspoon vanilla
2 Mastiha crystals, ground with a mortar and pestle (Skipped this step)

Preheat oven to 375 degrees. Butter a large rectangular baking pan (about 11×15 inches), making sure it is relatively deep enough to accommodate the layers of pastry, custard and whipped cream. To begin making the base, take the strands of Kataifi and pull them apart slightly while layering them in the bottom of the buttered pan–no need to press down on the Kataifi strands as they are better left light and fluffy. Brush the Kataifi strands with the melted butter then place the pan in the oven. Toast the Kataifi strands until golden brown.

Meanwhile, begin making the syrup by boiling the sugar with the water in a small saucepan for about 5 minutes. Remove from the heat and stir in the lemon juice, then pour the hot syrup over the toasted pastry base.

To make the mastiha-flavored custard, add the sugar and the egg yolks in a medium saucepan and whisk until combined. Alternating as you go, slowly begin adding the semolina, milk and corn starch whisking until well incorporated. Move the saucepan to a burner and set it over medium heat. Cook the mixture stirring constantly and being careful not to scorch it. Once the custard thickens, remove the saucepan from the heat and beat in the vanilla and ground mastiha. Cool slightly, then pour the custard over the Kataifi base. Let it all cool completely before adding the fresh whipped cream topping. (At this point you can cover the dessert and refrigerate overnight if you prefer, simply adding the whipped cream the next day just before serving.)

Just before serving, combine 2 cups heavy cream and 2 or 3 tablespoons sugar in the bowl of a standmixer (using the whisk attachment) and beat the cream to stiff peaks. Spoon the whipped cream over the custard layer and carefully spread it to each corner of the pan. Carefully cut the Ekmek Kataifi into square servings. Top with a pistachio spoonsweet or, more traditionally, with toasted almond slivers or chopped pistachios.
TOP WITH ROASTED SLIVERED ALMONDS

Custard w/ semolina flour and cornstarch (YUM)

Let this cool before adding the whipped cream.

It's way better if you whip your own cream.

Let this cool for perfect slices...i'm all about presentation...presentation ;). Arrange the slivered almonds strategically in that way you'll not ruin your slices. Add more after slicing.

Top view!!!

VANILLA BEAN MACARONS WITH GANACHE FILLING

Now that i got the hang of it, yes, i'm talking about French macarons, the flavors are endless. I'm not intimidated to make these macarons anymore!!. Ofcourse, mine aren't perfect, but practice, practice...i'll eventually make the most beautiful macarons i'd ever make! lol!

I made vanilla bean macarons this time. I guess i spoke to soon coz the batter for this macaron was a bit thick but inspite of that they still came out good. The shape is not that perfect but i like it!!!! annnddd it still got their feet! ha!ha!ha! isn't that what matters most?

I used the madagascar vanilla bean pods. They are expensive but reallyyyy worth it. After i take out the vanilla beans "seeds" i save the pods and put them in my jar of sugar. Those pods will impart vanilla smell and taste to your sugar.

For more macaron flavors, "secrets on how to make successful macarons" and the recipe for both the macaron shell and the ganache filling...pls check my other blogs...MY FRENCH MACARONS GOT FEET and MACARONS .

APPLE CUSTARD TEA CAKES

Apples, apples, apples!!!! I've made Apple Chips and Apple Almond Salad , Apple Crumb Muffins and Apple Butter . They were all delicious if i may say so!

This time i made cupcakes which i think look interesting and beautiful. Got the recipe from Cupcake cookbook by Pamela Clark.  I like a lot of her recipes so expect for more cupcakes soon=;)

I made a slight adjustment w/ the milk. I find the batter a bit thick so i added  2 more tablespoons of milk. Other than that..the cupcakes were a success!

APPLE CUSTARD TEA CAKES
Recipe from Cupcakes by Pamela Clark

Ingredients:
Cake batter:6 T butter - i used unsalted
1/2 t vanilla extract
1/2 C sugar
2 eggs
3/4 C self-rising flour
1/4 C instant vanilla pudding mix
3 T milk - i added 2 tablespoon
1 large unpeeled apple, cored, sliced finely- i used mandoline to have a uniform slice
2 T butter, extra melted
1 1/2 T sugar, extra
1/2 t ground cinnamon

Custard:
1 1/2 T instant vanilla pudding mix
1 1/2 T sugar
1/2 C milk
1/4 t vanilla extract

1. Make custard. Recipe below.
2. Preheat oven to 350 degrees F. Line 6 hole oversize (Texas) or 12 hole standard muffin pan with paper baking cups.
3. Beat butter, vanilla, sugar, eggs flour, pudding mix and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
4. Divide half the mixture among baking cups. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple slices, pressing slightly into cake.
5. Bake large cakes about 40 minutes, small cakes about 30 minutes.
6. Brush hot cakes with extra butter, then sprinkle with combined extra sugar and cinnamon. Turn cakes onto wire rack. Serve warm or cold.

CUSTARD:
Blend pudding mix and sugar with milk and vanilla in small pot; stir over medium heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap, cool.

CHOCOLATE DULCE DE LECHE CUPCAKES

My oh my...me and my cupcakes! lol! Okay this time i used chocolate cake mix. This is the season to take advantage with cake mix, they are on sale.

What you will need:

1 can dulce de leche

1 box chocolate cake mix - For the ingredients and how to make the cupcake batter, follow the box instructions.

Buttercream Frosting
Ingredients

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream
2 t dulce de leche

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Fold in 2 T of dulce de leche into the frosting.

Bake the chocolate cupcake according to cake mix instructions.

Using a melon baller, scoop out a little portion  in the middle of the cupcake. Save the small piece.

A can of Dulce de Leche

Put a teaspoon or less depending on how much dulce de leche you like on the scooped out portion.

Place back the small piece of the cake to cover .

With the buttercream frosting cover and decorate your cupcakes.

TIRAMISU CUPCAKES

I love cupcakes! This is another favorite of mine. It's easy, so good and kid friendly...yup!! no alcohol on this recipe!. I've tried baking both from scratch and the scratch the box=;). Obviously making your cake from scratch is better but when you are in a hurry "scratch the cake mix box" is also good. Seriously, i like them both.

I will post both, now you decide which one you'd like to make first. Again i like both the cake mix box and making your own cake.

TIRAMISU CUPCAKES FROM SCRATCH


Makes 24 cupcakes

• 1 1/4 cups all purpose flour

• 1 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 3/4 cup milk

• 11/2 tsp vanilla extract

• 6 tablespoons unsalted butter, room temperature, cut into pieces

• 1 large egg

• 1 cup sugar

• Unsweetened cocoa powder, for dusting

• Espresso or coffee syrup (recipe to follow)

• Mascarpone Frosting (recipe to follow)

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with cupcake liners.

2. Sift together the flour, baking powder, and salt. Set aside.

3. With an electric mixer on medium speed, cream butter and sugar until light and fluffy .

4. Add the egg and vanilla, mix until combined into the batter.

5. Finally, alternately add the dry ingredients and milk.

6. Divide batter evenly among lined cups, filling each three-quarter full.

7. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.

8. Transfer tins to wire racks to cool completely before removing cupcakes.

9. To finish, brush tops of cupcakes evenly with coffee syrup; repeat until all syrup has been used.

10. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Espresso/Coffee Syrup

1 C freshly brewed espresso or concentrated coffee

11/2 T sugar
Stir until sugar has dissolved.



*****Mascarpone Frosting:

Makes about 2 cups

• 1 cup heavy cream

• 8 ounces mascarpone cheese, room temperature

• 1/2 cup confectioners' sugar, sifted

Directions

1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

****If you can't find mascarpone you can use cream cheese as the substitute

****The chocolate chips are optional. You can garnish them w/ chocolate shavings if you want.

TIRAMISU CUPCAKES USING A YELLOW CAKE MIX.

Check the cake mix box for ingredients and instructions to make the cupcakes.
I used the same recipe for both the Espresso Syrup and the Mascarpone Frosting.

PATES AND BREAD (DARING COOKS CHALLENGE FOR JUNE 2010)

Our hostesses this month, Evelyne of Cheap Ethnic Eatz and Valerie of The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

This may sound cliche but really, i was hitting two birds w/ one stone for this challenge. The DC challenge and my own challenge which i started January of this year- challenge myself to bake a yeast based bread at least once a month until i will get comfortable or lets just say not intimidated w/ bread baking. So thank you Evelyne and Valerie, you saved me sometime and for this wonderful challenge.

Speaking of time, much as i wanted to make all the pate's, i just didn't have enough time to make all of them. I will definitely make them in the near future. I'm glad i made the Three Spice Liver Pâté first.

I made 2 sizes for this pate' i made little ones by using ramekins and a bigger pate' using an oval mold. This pate' was really good, perfect on bread w/ cheese and of course "heaven" on the banh mi, it was spot on, just like the authentic banh mi i had years ago.

Now for my bread, i used the Red Star French Bread recipe. I may not have the perfect shaped french bread but i'm proud to say, it came out pretty good. It was that good that i made the "happy dance" ha!ha!ha!.

THREE SPICE LIVER PATE;
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 lb / 454 grams pork liver (or beef or combination)

1/2 lb / 227 grams ground pork

1/2 lb / 227 grams pork fat (or pork belly)

2 cloves garlic

2 shallots

1 whole egg and 1 egg yolk

1/2 tsp / 2 ml cinnamon

1/2 tsp / 2 ml coriander (ground or crushed)

1/2 tsp / 2 ml cumin

3/4 tsp / 3 ml salt

1 tbps / 15 ml coarse freshly cracked peppercorns

2 tbps / 30 ml cognac

2 bay leaves

1 package of bacon

Preheat oven to to 350ºF (180ºC).

Cut liver and pork fat into small pieces and add to food processor. Add ground pork, garlic, shallots, cinnamon, cumin, coriander, salt and pepper. Grind until smooth.

In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs.

Line bottom of baking or ceramic pan with overlapping pieces of bacon. Place a bay leaf on the bottom and then fill with meat/liver mixture. Cover top with another bay leaf and then overlapping pieces of bacon.

Place in oven in the larger baking pan and add enough water to cover 2/3rds of the pan containing the meat/liver mixture. Bake for about 1-1.5 hrs.

The pâté will contract and the juices will be on the bottom. Allow to cool and soak up the juices. Remove any excess bacon and discard the bay leaves.

French baguette (store bought), 3 spice pate and gorgonzola..delicious.

I paired the pate w/ another wonderful combination..french baguette, ham and fresh radish

These are my lame loaves=;)

See how beautiful the inside is!! You can get the recipe HERE

BANH MI (MY ALL TIME FAVORITE SAMMY)

You'll need the following:

FRENCH BREAD/VIETNAMESE BREAD
PATE' (3 SPICED PATE')
MAYO
CARROT AND DAIKON RELISH

CILANTRO

JALAPENO (OPTIONAL)

SLICEs OF HAM FOR THIS SPECIFIC BANH MI BUT YOU CAN PUT ANYTHING YOU LIKE, I'VE DONE FISH ,  GRILLED HONEY PORK THEY ARE ALL GOOD.

I TRIED TO RECREATE THE FIRST BANH MI I'VE EVER EATEN. THE FLAVOR IS SPOT ON, THE PRESENTATION ALMOST...WHAT I HAD BEFORE WAS WRAPPED W/ A PHONEBOOK PAGE. MY VERSION..I WRAPPED W/ A DELICATESSEN PAPER.=;)