Tuesday, July 26, 2011

Pineapple Upside-Down Biscuits

I know all of you have tried pineapple upside-down cake... or most of you
but have you ever heard of pineapple upside-down biscuits?
I most definitely hadn't and as soon as I saw this I fell in love with the idea
and had to try it out. The recipe is too simple and Just like I thought,
the biscuits were out of this world!

If you don't believe me, in words of the one and only Pioneer woman:
 "They were utterly, without question, divine." 
They were so moist and soft and since they practically have no sweetness
 to them they went great with all the sugary buttery pineapple on top.

Pioneer Woman used apple in her recipe to make apple upside-down buiscuits
so feel free to use apples if that's what you fancy but I absolutely go bananas
for pineapple, (see what i did there ;)) so I stuck to the original recipe.

Pam's Pineapple Upside-Down Biscuits
recipe from the book: Perfect one dish dinners by Pam Anderson

Pineapple Topping
- 3/4 c. packed brown sugar
- 3 T. unsalted butter
- 1 1/2 c. chopped fresh pineapple

- 2  c. a.p. flour
- 2 t. baking powder
- 1/4 t. baking soda
- 1 t. sugar
- 3/4 t. salt
- 6 T. unsalted butter, frozen
- 1 c. buttermilk (+ extra if necessary)

Adjust oven rack to middle position and preheat to 450 degrees.

Pineapple Topping:
Heat brown sugar + 3 T. butter in a small sauce pan over medium heat.
Heat to spreadable consistency. Pour into a 9-inch cake round,
tilting to coat pan bottom, top with the pineapple chunks.

Mix flour, baking powder, baking soda, sugar and salt with a fork
in a medium bowl. Using a grater, coarsely grate frozen butter into
dry ingredients, mixing quickly with fingertips to evenly blend.
Stir in buttermilk with fork, added extra if needed over dry patches.
( I personally didn't need to add more.)
 Mix until dough just comes together.

Turn dough onto floured surface, with fingers pinch dough into
10 rough rounds and arrange them over the pineapple.
( I only made 8 rounds, you can make 10 it really is up to you.)

Bake until biscuits are golden brown, about 20 minutes.
Invert immediately onto a serving plate or cake stand.
Serve with vanilla ice cream or whipped cream.
I didn't have either, but they were just as good as is!

Enjoy <3

Friday, July 15, 2011

BEST Cinnamon Sugar Pull-Apart Bread Ever.

I don't even know where to begin with this bread!
I'll start of by saying that if you make it, it will be gone immediately.

Maybe you should think about making two batches if you are having
family or friends over. Or three.

I am in love with this recipe, it's a keeper...
and you will fall head over heels for it too, give it a try!

P.S. please don't be intimidated by the steps in this recipe,
or by the yeast in this recipe it really is very simple to make
just do plan ahead for it is a bit time consuming...
the waiting time anyway but it is waaaay worth it ;)

Cinnamon Sugar Pull-Apart Bread
recipe adapted from: Joy the Baker!

* makes a one 9x5x3-inch loaf

- 2 3/4 c. + 2 T. all purpose flour
- 1/4 c. granulated sugar
- 2 1/4 t. active dry yeast
- 1/2 t. salt
- 2 oz. unsalted butter
- 1/3 c. whole milk (i used buttermilk)
- 1/4 water
- 2 large eggs, room temp
- 1 t. vanilla

- 3/4 c. granulated sugar
- 2 t. ground cinnamon
- 1/2 t. fresh ground nutmeg (i omitted)
- 2 oz. unsalted butter, melted until browned

1. In a large bowl; whisk together 2 c. flour, sugar, yeast and salt. Set aside.

2. Whisk together eggs and set aside.

3. In small sauce pan, melt together milk + butter until butter is just melted.
Remove from heat and add water + vanilla. Let stand for a minute or two.

4. Pour liquid mixture into dry mixture and mix with a spatula.
Add eggs, stir mixture until eggs are incorporated.  Add the remaining
3/4 c. of flour, stir with a spatula for about two minutes.

5. Place dough in large greased bowl, cover with plastic wrap or a damp
kitchen towel, either or will do. Place in a warm spot (on top of stove, if your
oven is turned out is great). Allow to rest until doubled in size,
at least an hour.

 (after this step the dough can be refrigerated overnight for use in the morning,
  just let rest 30 minutes before using.) 

6. While dough is rising, whisk sugar & cinnamon and nutmeg if you are using,
set aside. Melt 2 oz. butter until browned and butter smells nutty and amazing!
Almost like toffee. (Be careful while browning butter, it can burn in an instant...
Speaking with experience!) Set the butter aside.
Grease and flour the load pan, set aside.

7. Deflate dough and knead 2 T. of flour into dough, cover with kitchen towel
and let rest 5 minutes.

8. On a lightly floured surface, roll the dough out. Dough should be about
12 inches tall and 20 inches long. (I am embarrassed to say but I am horrible at
rolling out dough). Brush melted butter across the dough. Sprinkle evenly with
all the sugar and cinnamon mixture.

9. Slice the dough into 6 equal strips (vertically), stack the strips on top of one another
& slice the stack into 6 equal pieces.
(It's ok if strips aren't exactly equal, they will be just as delicious!)
Layer the dough squares into loaf pan, like a flip book.
Place a kitchen towel over and once again! allow the dough to rise; doubled in size.
30-45 minutes.

10. Place rack in center of oven and preheat to 350 degrees.
Bake for 30-35 minutes, until the top is very golden brown.

11. Remove from oven, allow to rest for at least 20 minutes.
Run a knife around edges and invert onto clean board.
Place a cake stand or plate on top of loaf and invert it.
Serve warn with coffee or tea. Enjoy <3

Thursday, July 7, 2011

for a change... shrimp rolled tacos!

I feel bad for abandoning my blog for a little bit but
my boyfriend is finally back from his tour and I am too happy!
I've been spending so much time with him that i haven't
baked or cooked or had the chance to update at all.
But I have a very savory delicious recipe to share with you today.

I love baking, I love sweets. Though I do confess I enjoy
the process of it more than actually eating my baked goods,
that doesn't mean I don't eat them I will eat a couple of
cookies or a slice of cake but I love sharing my sweets!
I also have a passion for cooking, believe it or not!
I think it runs in the family my mother is the best cook I know
and one of my sisters studies culinary arts, she is quite amazing
at what she does.... me on the other side though,
I am a follow the recipe, step by step kind of girl.
I am precise. I am a perfectionist, that's why I'm the baker in the family.
Never the less I love cooking and trying out new food and new recipes.
One of my near future goals is to publish a book with my mom for the
world to learn and taste the wonderful food I have the pleasure of
eating everyday (:
I told you guys I would make this blog a little bit more personal so
all of you reading this can get to know a little about myself, hope
I am not boring you guys too much (: Soooo now we get to the good stuff!

I saw this recipe for shrimp tacos back in February and immediately
knew these had to be made! And so I made them and you should too.
My mom makes rolled tacos all the time. With all kinds of fillings.
Chicken, beef, potatoes and cheese but never in my life had I heard of
shrimp rolled tacos and I fell in love with the idea.

These tacos are so amazing, so flavorful and so fullfilling!
Don't be intimidated by these. If you've never tried them or made them
yourself, they are really not that complicated but if you do get intimidated
by this recipe I do suggest that you try just making the filling for these
tacos and maybe eating it with some soft tortillas or serving it next to
a side of Mexican rice, that's how i served my rolled tacos, and they 
were an absolute hit! Such a hit that I didn't even get to photograph the
final product, tacos fried, served with tomato broth, rice and all.
I do apologize for that! 

Shrimp Rolled Tacos
recipe adapted from white on rice couple

- 1 T. olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, finely chopped
- 2 spicy chiles, I used serranos
- 1 t. ground cumin
- 2 medium sized tomatoes, diced
- 1 lb. shrimp, peeled and de-veined, cut into 1/2 " pieces
- 3-4 T. chopped fresh cilantro, my favorite herb!
- sea salt to taste
- tortillas for tacos*
- oil for frying

In large saute' pan, heat olive oil over med. heat.
Add onions and cook until translucent, about 3-4 min.
then add garlic, chiles and cumin. Cook for another min.
Add tomatoes and cook, stirring occasionally, until
it reduces to a thick sauce, about ketchup consistency.

Add the shrimp and cook for about a minute or two.
Remove from heat and allow to cool. Stir in cilantro and
season with salt to taste.

Wrap your tortillas in a napkin and heat in microwave for
about 15-20 seconds or until tortillas are soft enough to roll.
Do this in batches of 6 tortillas or so.
Place some shrimp filling on one edge of the tortilla,

(Don't use too much filling or tacos will be hard to roll and
filling will fall out while frying).

After you roll all your tacos heat up an inch or two of oil
in a large saute' pan, once your oil is hot enough,
add your tacos in batches of 3-5, depending on how big
your pan is. Fry until golden and crispy!
Enjoy with a side of Mexican rice and some avocado.

* In some Mexican markets you can find tortillas especially
made for tacos, which are thinner. If you're not able to find these
just buy the thinner corn tortillas you can find.