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Strawberry Nutella Crepes

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Thin and delicate crepes filled with chocolate hazelnut Nutella and fresh strawberries (185 calories or 7 WW points).

Before making crepes for the first time, I was intimidated. I assumed they’d be fussy in the way that a lot of French pastry can be or that flipping something so delicate would require more skill than I had. But no, basic French crepes are surprisingly easy (and sturdier than they look). The ingredients are simple and the recipe is straightforward. Here’s everything you need to know to make crepes at home:

Crepes are essentially delicate, ultra-thin pancakes with a mildly eggy, almost custardy taste and texture. They’re made with flour, salt, whole milk, vanilla, eggs, and butter. The batter is exceptionally wet and thin, which allows it to spread into a paper-thin pancake in your skillet. You can fill them with any number of things—jam, fresh fruit, chocolate, caramel…but I’m particularly fond of crepes with strawberries and nutella.

Tips for Making Crepes:

These strawberry nutella crepes are best eaten fresh, so plan to eat them within an hour or two of making them.

And speaking of eating them immediately, this is especially important if you choose to dust your strawberry nutella crepes with powdered sugar since the sugar brings out some moisture in the crepe and will make them soggy if you let it sit.

As you cook your crepes, pile them one on top of another on a metal cooling rack. Don’t worry, they won’t stick together.

To reheat your crepes, stack them on a plate and place another plate face-down on top of them. Microwave for 40 or so seconds, just until the crepes are warm to the touch.

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Strawberry Nutella Crepes

Thin and delicate crepes filled with chocolate hazelnut Nutella and fresh strawberries.

Author: Andie Mitchell

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 minutes

Yield: 10 crepes

Category: Desserts

Ingredients

1 teaspoon vegetable oil 1 cup all-purpose flour (5 ounces) ¼ teaspoon salt 1 ½ cups whole milk ½ teaspoon vanilla extract 3 large eggs 2 tablespoons unsalted butter, melted and cooled 4 tablespoons Nutella chocolate hazelnut spread 1 pint fresh strawberries, sliced

Instructions

In a large (12 inches) nonstick skillet, heat the vegetable oil over low heat for 10 minutes.

Meanwhile, in a large bowl, whisk the flour and salt.

In a separate bowl, whisk the milk and eggs. Add half of the milk mixture to the flour mixture, whisking until combined. Add the butter and whisk until blended. Add the remaining milk mixture and whisk until smooth.

Using a paper towel, lightly wipe out the skillet while leaving a very thin coating behind. Raise the heat to medium. Test to see if the pan is hot enough by spooning a teaspoon of crepe batter into the center of the skillet. If it’s light golden brown on the bottom after 20 seconds, the skillet is ready. If not, let the skillet heat for another 2 minutes.

Once hot enough, pour ¼ cup of batter into the skillet, tilting and shaking it gently to allow the batter to coat the whole bottom of the skillet. Let it cook, without touching it, until the surface appears dry and you can see the crepe browning around the edges, about 30 seconds. Using a rubber spatula, loosen the crepe from the side of the skillet, gently slide it under the crepe (continuing to gently loosen), and flip the crepe. Cook until the underside has golden brown spots all over, about 20 to 30 more seconds. Transfer the crepe to a wire cooling rack, flipping it over so that the spotted side is facing upward. Return the skillet to the stove and let it heat up for a few seconds before cooking the remaining crepes. Stack them one on top of another on the wire rack as you go.

Spread 2 teaspoons of Nutella over one half of each crepe and top with sliced strawberries. Fold the crepe in half, covering the nutella and strawberries, and then fold again (into quarters). Serve immediately.

Notes

1 Crepe with Nutella and Strawberries: 7 WW Freestyle points

1 Crepe (without fillings): 3 WW Freestyle points 110 calories, 5g total fat, 3g saturated fat, 66mg chlesterol, 40mg sodium, 11g carbs, 0g fiber, 2g sugars, 4g protein

Recipe Notes: These strawberry nutella crepes are best eaten fresh, so plan to eat them within an hour or two of making them.

As you cook your crepes, pile them one on top of another on a metal cooling rack. Don’t worry, they won’t stick together.

To reheat your crepes, stack them on a plate and place another plate face-down on top of them. Microwave for 40 or so seconds, just until the crepes are warm to the touch.

Recipe adapted from Cook’s Illustrated

Nutrition

Serving Size: 1 crepe

Calories: 185

Sugar: 11g

Sodium: 45mg

Fat: 9g

Saturated Fat: 4g

Carbohydrates: 20g

Fiber: 1g

Protein: 5g

Cholesterol: 67mg

Keywords: crepes recipe, nutella crepes, strawberry nutella crepes

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/strawberry-nutella-crepes/

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badgerkick0-blog · 6 years ago

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Easy Taco Soup Recipe

An Easy Taco Soup Recipe that comes together in just 30 minutes. This hearty soup is loaded with ground beef, tomatoes, corn and beans with a homemade taco seasoning. This recipe has similar ingredients to chili but is filled with all the favorites you’d get in a taco.

Like our Beef Chili, this is the perfect bowl of comfort for cooler weather!

This post may contain affiliate links. Read my disclosure policy.

Hey, hey. Valentina with Valentina’s Corner sharing a Taco Soup Recipe!

Taco Soup Recipe:

We love all foods Mexican around here. From baked fajitas, to classic beef tacos or even ceviche, Mexican-inspired recipes are always on rotation. This taco soup is a great substitute for Taco Tuesday when you want tacos yet something hot. The ground beef combined with corn, peppers and tomatoes, loaded with beans for protein is such a great combination of flavors.

How to Make Taco Soup

TACO SEASONING– Prepare homemade taco seasoning (see ingredients below), or use a store-bought seasoning and season to taste

MEAT- Sauté the ground beef in a Dutch oven or large pot with a heavy bottom. Frequently stir and break up the meat as it’s being cooked. Lightly season the meat and mix well.

VEGETABLE- While the meat is sautéing, finely chop the onion and cube the tomatoes and peppers. NOTE: You can substitute the fresh tomatoes for canned diced tomatoes with or without chili, depending on how spicy you want the soup to be.

SIMMER- Once the meat is sautéed, add in the tomatoes, peppers, corn, drained beans, broth and seasonings. Turn soup to low and cook 12-15 minutes.

Can I Substitute the Meat?

We prefer the flavor of the beef for classic taco soup, but you can successfully substitute the ground turkey for ground turkey or ground pork.

Tips for the BEST Taco Soup

If you enjoy your food spicy, add in chopped jalapenos to taste with the remaining ingredients.

You can add the onion, green and red pepper as the meat is cooked if you want the ingredients to all to be really tender.

If you don’t have both green and red peppers, you can just use one whole green or red pepper.

The beans may be added with the remaining ingredients if you want them soft. However, you can add them 5 minutes before the soup is done cooking if you just want to have them hold firm.

This soup turns out hearty. Add more broth than the indicated amount if you prefer to have more liquid in the soup.

How to Serve Taco Soup?

Just like with tacos, you can change up the toppings for the taco soup with personal favorites. All the favorite toppings you’d add to a good taco can with the soup (well, minus lettuce, that would be weird, ha!). The toppings may be served in individual bowls on the table allowing your family to top their soup as they like it, just like you would tacos. We really enjoy serving this with:

Tortilla chips or crushed Doritos

A dollop of sour cream

Diced avocado,

Cheddar or Mexican cheese

Fresh cilantro

TIP: If you like heat, add some hot sauce or Sriracha to the soup.

This recipe brings together two amazing recipes in one: tacos and soup, a perfect combination. You are totally in for a treat with this quick taco soup.

Other recipes you’ll love:

Easy Taco Soup Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The easiest homemade taco soup recipe loaded with ground beef, beans, corn, pepper and tomatoes with a homemade taco seasoning. Top soup with avocado, cheese, sour cream and tortilla chips.

Author: Valentina Ablaev

Skill Level: Easy

Cost to Make: $15-$18

Keyword: taco soup

Calories: 247 kcal

Servings: 6 servings

Taco Soup:

1 pound lean ground beef

1 Tbsp oil sautéing

1 small onion finely diced

½ red bell pepper diced

½ green bell pepper diced

16 oz can beans, drained (kidney or pinto)

1 cup corn

1 1/2 cups diced tomatoes diced

3 garlic cloves minced

2 cups beef broth

Taco Seasoning:

1 tsp ground cumin

1 tsp ground paprika

1 Tbsp chili powder

1 tsp salt

½ tsp ground pepper

¼ tsp red pepper flakes

½ tsp oregano

Combine the ingredients for the taco seasoning.

In a Dutch oven, heat oil. Once hot, sauté ground meat breaking it up as it’s cooked, lightly season with the taco seasoning.

Meanwhile, finely chop the onion. Cube the red pepper, green pepper and tomatoes.

Once the meat is browned, add the remaining ingredients and seasonings. Turn heat to low and cook 12-15 minutes. Serve soup hot with desired toppings.

Nutrition Facts

Easy Taco Soup Recipe

Amount Per Serving

Calories 247 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 47mg16%

Sodium 810mg35%

Potassium 899mg26%

Carbohydrates 23g8%

Fiber 7g29%

Sugar 6g7%

Protein 24g48%

Vitamin A 1094IU22%

Vitamin C 30mg36%

Calcium 62mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/easy-taco-soup-recipe/

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badgerkick0-blog · 6 years ago

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These Pancake Recipes Are Guaranteed to Transform Your Weekend Brunch

If there’s one thing we love more than pancakes, it’s more pancakes. Are we right? Whether you like yours flat and crisp-edged, fluffy and baked in the oven, or packed with fruit, there’s no wrong way to flapjack. Ranging from traditional blueberry-buttermilk pancakes to sweet caramel apple pancakes and strawberry-rhubarb pancakes to gingerbread pancakes, here are our five favorite pancakes of all time.

1. Blueberry-Buttermilk Pancakes

Blueberry-buttermilk pancakes, when done right, are nearly impossible to beat. (We see you, chocolate-chip flapjacks, but we’re standing our ground.) There’s just something about the sweet-tart pop of the fruit, the buttery batter, and the slight edge to the buttermilk. We’re smitten. And you folks love them, too, particularly this recipe.

Tip: The key to its deliciousness is sprinkling the blueberries across the flapjacks as they set right in the skillet. Each cake gets an even distribution of berries, and everyone is happy.

2. Caramel Apple Pancakes

Nobody ever said “filled pancakes” didn’t qualify as pancakes, OK? These pretty little numbers are filled with sweet, buttery caramel apples, which means there’s basically nothing better in the world. (For bonus points, serve them with hot apple cider garnished with a cinnamon stick, and love your life.)

3. Strawberry-Rhubarb Pancakes

Are these actually relatively healthful pancakes? It seems so! Strawberries, a full pound of rhubarb, and whole wheat flour mingle in these gorgeous flapjacks. They’re a perfect way to get some vegetables into the kids’ diet, and that ruby-red hue couldn’t be prettier.

4. Gingerbread Pancakes

Are you the sort of person who thinks about pumpkin spice latte season all year ’round? Do you hang out in potpourri shops for fun? Do you buy candles in scents like cinnamon, ginger, and clove? Well, then, meet our new favorite pancakes.

Traditional baking spices plus molasses and brown sugar make a lovely, warming foil for maple syrup and butter, it turns out. They’re a great way to have autumnal breakfasts perennially.

5. Caramelized Pear Pancakes

This knockout skillet pear pancake is part popover, part Dutch baby, and all parts tasty. We love to serve it for breakfast when guests come over unexpectedly. (It’s easier than it looks!) Cinnamon, lemon and vanilla punch up the flavors of the fruit quite nicely.

Source: https://blog.williams-sonoma.com/our-7-favorite-pancake-recipes/

#read more #see more #check it out #interesting #learn more

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badgerkick0-blog · 6 years ago

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Mint Julep Fruit Salad

Sharing is caring!

An easy Mint Julep Fruit Salad with lots of mint and bourbon flavor is perfect for a Derby Party. Fresh melon is soaked in a mint-infused simple syrup with bourbon. It’s a refreshing side for Mother’s Day, a bridal shower or any Spring festivities.

Just keep it away from the kids. This is strictly an adult-only treat.

The simple syrup adds some extra sweetness and lots of mint flavor. You can decrease or increase the bourbon depending on whether you want to have a little or a lot of fun. 😉

This fruit salad is full of fresh watermelon, honeydew, and cantaloupe and it is so refreshing.

Tips for making Mint Julep Fruit Salad:

Any fruit can be used. I like to use melon because they soak up the simple syrup so well. You could also use strawberries, kiwi, raspberries, grapes, and blackberries. Whatever you like.

Leave out the bourbon to make this fruit salad kid-friendly.

Use a good quality, smooth-tasting bourbon. My go to for cooking and cocktails is Maker’s Mark.

It is best to refrigerate this salad for at least 1 hour before serving. It can be made up to 24 hours ahead of time.

What to serve it with:

For a full Kentucky-themed menu, serve this Mnt Julep Fruit Salad with Kentucky Hot Browns, these ultra-chocolaty Mint Julep Brownies, Bourbon Balls, and this super moist and delicous Kentucky Butter Cake.

An easy Mint Julep Fruit Salad with lots of mint and bourbon flavor is perfect for a Derby Party. Fresh melon is soaked in a mint-infused simple syrup with bourbon. It's a refreshing side for Mother's Day, a bridal shower or any Spring festivities.

1/3 cup sugar

1/3 cup water

6 to 8 mint leaves, torn

3 tablespoons bourbon

3 cups fresh cantaloupe balls

3 cups fresh honey dew balls

3 cups fresh watermelon balls

Add sugar, water and mint to a small saucepan. Cook and stir over medium-low heat until sugar dissolves. Remove from heat and let cool to room temperature. Strain and discard mint leaves.

Place fruit in a large bowl. Pour sugar mixture over fruit. Refrigerate at least 1 hour before serving, stirring every now and then to evenly soak the melon.

Use less or more bourbon, depending on how strong you want the bourbon flavor to be.

For a kid-friendly fruit salad, leave the bourbon out altogether.

Source: https://spicysouthernkitchen.com/mint-julep-fruit-salad/

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badgerkick0-blog · 6 years ago

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5 More Delicious Low Fat Salad Dressings

Weight Watchers Disclaimer

The SmartPoints and PointsPlus values for all my recipes were calculated by Skinny Kitchen and are provided for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS, SmartPoints, and PointsPlus trademarks.

Source: https://www.skinnykitchen.com/recipes/5-more-incredibly-delicious-low-fat-salad-dressings/

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badgerkick0-blog · 6 years ago

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Eat More Plants!A New FREE Vegan eCookbook

This might seem pretty random but I wrote a book of easy vegan recipes!

While I’m not vegan, I am super passionate about helping people eat more vegetables.

I love vegetables.

A few months ago I had this idea to collaborate with Leo from Zen Habits (who is vegan).

I thought it would be fun to create a free easy vegan eCookbook with my simple plant-based recipes and Leo’s words of wisdom on habit change and the ‘how to’ part of eating more healthfully.

And here it is…

Eat More Plants!

In ‘Eat More Plants!’ you’ll discover:

20 easy vegan recipes in 20-minutes or less

A gradual approach to healthy eating

The simple guide to plant-based ingredient substitutes

Why liking healthy foods is a choice

A guide to eating a plant-based diet

6 ways to make vegetables taste as good as potato chips

Plus more…

Click HERE to download your FREE copy

[Best to ‘right click’ and ‘save link as’]

I hope you enjoy it!

With love, Jules x

ps. The book is completely uncopyrighted. If you’re also excited about helping people eat more plants, please feel free to share this page with anyone you think might benefit from eating more plants :)

______________________

More Vegetarian / Vegan Love

Tags: books, free, vegan, VEGETARIAN

Source: https://thestonesoup.com/blog/2018/11/13/easy-vegan-recipes/

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badgerkick0-blog · 6 years ago

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SIBO Made Simple | EP 08 | The Autoimmune-SIBO Connection and How to Heal Leaky Gut with Dr. Susan Blum

There are many autoimmune diseases that are considered risk factors for SIBO. And yet, many of the downstream effects of SIBO (like leaky gut) also put you at risk for developing an autoimmune disease. This week, I’m joined by Dr. Susan Blum for a primer on the immune system, how it functions within our gut’s ecosystem, and why things can go awry and lead to the development of an autoimmune condition.

Dr. Blum is the author of the iconic book The Immune System Recovery Plan and more recently, Healing Arthritis, which gets more into the specifics on how gut health and autoimmune conditions are linked.

A quick taste of what we’ll cover:

How the immune system works within the ecosystem of your gut

What causes your immune system to malfunction and trigger an autoimmune disease

The relationship between autoimmune diseases and SIBO – which comes first?

What root causes need to be alleviated to cure an autoimmune condition

Why SIBO can cause local inflammation in the gut and also systemic inflammation throughout your body

How to heal a leaky gut and whether a low lectin diet is a good approach

Why SIBO usually also means dysbiosis in the large intestine and how to structure your treatment plan to tackle both

Epstein Barr Virus’ role in autoimmune disease and whether or not that celery juice is actually the answer

And so much more…

Resources, Mentions and Notes:

This episode is brought to you by Fody Foods, my favorite resource for condiments, sauces and spice blends that are low FODMAP and use real ingredients to promote digestive health. Everything is Gluten-Free, Dairy-Free, non-GMO, and most importantly, delicious. The garlic-infused oil and tomato-basil sauce are my personal favorites. Use code SIBOMADESIMPLE at checkout for 15 percent off your order!

Disclaimer: The information in this podcast does not provide medical advice, professional diagnosis, opinion, or treatment. The information discussed is for educational purposes only and is not a substitute for medical or professional care.

Source: https://feedmephoebe.com/smsepisode8/

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badgerkick0-blog · 6 years ago

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18 Recipes to Build the Perfect Ice Cream Sundae Bar

[Photographs: Vicky Wasik.]

Cakes and cupcakes are great, and we love cookies, but there's nothing quite as celebratory—especially in the warmer months of the year—as a completely decked out ice cream sundae bar. We've collected a mixture of recipes for ice creams, including a technique to help you riff on them, as well as toppings and a couple additional treats to crumble, stack, and build your way to the perfect ice cream sundae.

Ice Cream

[Photograph: Vicky Wasik]

This list would be incomplete without a really good chocolate ice cream. This is a light and creamy custard-style ice cream that pulls its flavor from high quality cocoa powder, and it doesn't require any churning in an ice cream machine.

No-Churn Chocolate Ice Cream Recipe »

Back to the full list

[Photographs: Vicky Wasik]

Sometimes vanilla ice cream is the best option when you're building a sundae. It's delicious as it is, but it's also simple enough to pair well with nearly any topping or sauce you can throw at it. Think crumbled Oreos, chili crisp, or caramel—we'll get there soon enough.

No-Churn Vanilla Ice Cream Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Oatmeal cookie ice cream is exactly what it sounds like. A brown sugar base is infused with the warm spice of a cinnamon stick, toasted oats, and a vanilla bean. The ice cream is studded with oat clusters, crunchy pecans, and plenty of dried fruit.

Oatmeal Cookie Ice Cream Recipe »

Back to the full list

[Photograph: Vicky Wasik]

All too often, strawberry ice cream is icy and crystalized, tasting of artificial flavors. We've gone in the opposite direction and created an ice cream that nails the fresh berry flavor, without compromising on a rich, velvety texture.

The Best Strawberry Ice Cream Recipe »

Back to the full list

[Photographs: Vicky Wasik]

It's true that this is technically gelato, not ice cream, but it's too good to leave off this list. Stracciatella is a chocolate chip gelato that builds on the purity of fior di latte, a simple milk-based gelato. Since this gelato is so sweet, you'd do well to use the freshest and highest quality ingredients you can get your hands on. Drenched with caramel sauce and bits of freshly baked cookies, this is as good as it gets.

Stracciatella Gelato (Sweet Cream Chocolate Chip) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Sometimes a cup of coffee in the morning isn't enough; sometimes you need some coffee in ice cream form, too. This rich and buttery ice cream has a nice kick of coffee flavor, without an overwhelming amount of bitterness. If you're thinking that a "nice kick" probably isn't enough coffee, we've got a stronger coffee ice cream that we made just for people like you.

Milky and Mild Coffee Ice Cream (With a Stronger Option, Too) Recipe »

Back to the full list

Sauces

[Photographs: Vicky Wasik]

It's true that we designed this syrup to be swirled in to ice cream, but there's no reason you can't drizzle it over the top of your sundae. In fact, we think you should give it a try. The sauce is thick and fruity, and won't seize up even when it comes in contact with the cold ice cream.

Fruit Syrup for Swirled Ice Cream Recipe »

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[Photograph: Vicky Wasik]

Chili crisp might not be a classic ice cream topping, buy you're going to have to trust us on this one. The powerfully savory aromatics contrast with the sweet creaminess of any ice cream, sending its flavor in a completely different direction. Sichuan peppercorns in the oil create a mouth-numbing effect so you'll be experiencing plenty of hot and cold at the same time. Chili crisp is great with vanilla ice cream, but you can experiment with other flavors. (You may want to avoid fruit-forward ones where the flavors will clash.)

Homemade Spicy Chili Crisp Recipe »

Back to the full list

[Photographs: Vicky Wasik]

Creamy pistachio cream is a wonderful topping on fruit and non-fruit ice creams alike. The pale green spread is nutty and aromatic, with a floral note from a dash of orange flower water.

Homemade Pistachio Cream Recipe »

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[Photograph: Vicky Wasik]

Most ice cream sundae bars have ice cream, but it's usually the stuff you shake out of a plastic bottle. Real caramel is a three-ingredient sauce, containing nothing more than sugar, water, and cream. This recipe gives you the freedom to cook the sugar until it's either light and pale or darker, so the flavor is exactly how you want it. Want something a little different? You could also try cajeta casera, a similarly gooey and sweet sauce made from goat's milk.

Easy Homemade Caramel Sauce Recipe »

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[Photograph: Vicky Wasik]

Nutella belongs on sandwiches, smeared on slices of banana, and yes, definitely on ice cream, too. Homemade brittle gives our take on the classic spread a mellow sweetness, with hints of caramel to complement its already nutty flavor.

Homemade Nutella (Creamy Chocolate-Hazelnut Spread) Recipe »

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[Photograph: Vicky Wasik]

Nothing finishes off a super-rich ice cream sundae quite like airy, light whipped cream. This one is sweetened with brown sugar, which gives it a slightly deeper flavor than whipped cream sweetened with white sugar. The insides of a fresh vanilla bean turn this into yet another impressive addition to your sundae bar.

Brown Sugar Whipped Cream Recipe »

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Toppings

[Photograph: Vicky Wasik]

These crisp citrus-candied pistachios are a great way to top off a huge bowl of ice cream. Fresh lemon syrup helps them toast up and get extra crisp, while adding a subtle acidity that will cut through any ice cream's sweetness.

Crispy Citrus-Candied Pistachios Recipe »

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[Photograph: Vicky Wasik]

Sugar, dark chocolate, and just a few other ingredients turn regular popcorn into a crisp, chocolate-coated snack. It's good on its own, but even better crumbled over a bowl of ice cream and topped with caramel sauce.

Crispy Chocolate Popcorn Recipe »

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[Photograph: Vicky Wasik]

Milk Duds are meant to be paired with movie theater popcorn, so it only makes sense that a homemade version, paired with our chocolate popcorn (above), is the perfect topping for an ice cream sundae.

Homemade Milk Duds Recipe »

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[Photograph: Vicky Wasik]

We aren't going to tell you whether you should crumble, break in half, or just leave these super-thin Tate's-style chocolate chip cookies whole. All we suggest is that you bake a double batch, and put them out in a towering pile at your next ice cream sundae party. They'll go fast.

Tate's-Style Thin and Crispy Chocolate Chip Cookies Recipe »

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[Photograph: Vicky Wasik]

Though we're calling these a topping, you might want to treat one of these glossy fudge brownies as the base for your towering ice cream sundae. They're rich, glossy, chewy, and not too sweet.

BraveTart: Glossy Fudge Brownies Recipe »

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[Photograph: Vicky Wasik]

These homemade sandwich cookies give store-bought Oreos a run for their money. The crispy, slightly bitter wafers are balanced by the sweet vanilla filling. Break them into pieces over your ice cream, or use them to scoop up bites.

BraveTart: Homemade Oreo Cookies Recipe »

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/sundae-bar-recipes

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badgerkick0-blog · 6 years ago

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A Simple Brown Rice Sushi Bowl

I first published this recipe in 2007, on page 156 in Super Natural Cooking - the Sushi Bowl. Looking back at the recipes included in that book, this is one that has remained a personal favorite of mine (top five for sure), and from what many of you have told me, it has long been a favorite for many of you as well. Simply stated, we are talking about a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a tangy, sweet citrus-soy dressing. When I don't have toasted nori on hand, I swap in a handful of crushed kale chips.

The Citrus Dressing

This dressing rules. You do a quick simmer of a bit orange and lemon juice, and then season it with a bit of brown sugar and rice vinegar. I wrote the recipe calling for orange and lemon, but I often make the dressing with grapefruit or blood orange juice, and it is exceptionally good - puckery citrus sweetness coating the grains of rice throughout each sushi bowl.

So! If you love avocado rolls, this is a tricked out version, in bowl form. So simple, especially if you have cooked brown rice at the ready. This is the sushi bowl from lunch today, made with kale chips in place of toasted nori.

Sushi Bowl-ing

When I originally wrote this recipe, it was conceived as a lazy day way to enjoy my favorite sushi roll ingredients. In an attempt to pre-empt comments related to sushi & bowls, I'll leave you with this. I think there is occasional confusion with the idea of a sushi bowl, because the perception is that sushi is the roll itself. But, as Haruhiko mentions in the comments down below, “Sushi is a term that technically refers to the seasoned rice itself. There’s makizushi, inarizushi, chiraishizushi, etc., and what they have in common is the seasoned rice. You don’t need raw fish for sushi to be sushi." xo Haruhiko! Hope this helps!

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A Simple, Brown Rice Sushi Bowl

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4.34 from 3 votes

I've included the instructions for cooking brown rice here, but when I'm pinched for time I just grab for frozen, pre-cooked brown rice (freeze it yourself, or look for it in the freezer section at Whole Foods).

Ingredients

2 (4-inch) square sheets nori seaweed

6 ounces extra-firm tofu

grated zest and juice of one orange

grated zest and juice of 1/2 lemon

2 tablespoons (raw) brown sugar (reg. sugar is ok too)

2 tablespoons shoyu sauce (or soy sauce)

2 tablespoons (brown) rice vinegar

4 cups cooked brown rice, warm

4 green onions, chopped

1 avocado, peeled, pitted, and thinly sliced

3 tablespoons sesame seeds, toasted

Instructions

Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.

Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets.

To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.

Stir in 1/3 cup of the dressing into the rice and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.

Notes

Makes 4-6 servings.

Serves

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

PRINT RECIPE

nutrition info nutrition info

January 17, 2019 permalink icon

Per Serving: Calories 259

Total Fat 8g

Saturated Fat 1g

Cholesterol 0mg

Carbohydrates 39g

Sodium 317mg

Fiber 5g

Sugars 4g

Protein 7g

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Source: https://www.101cookbooks.com/sushi-bowl-recipe/

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badgerkick0-blog · 6 years ago

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Stone Bowl BiBimBap

Hi! Dolsot Bibimbap is one of the most popular Korean foods among visitors to Korea. Today I will show you how to make this delicious food at home. This is my updated version of bibimbap recipe that I posted years ago. I had to delete my original bibimbap video on Youtube. To make the bibimbap video again, this time I made it even better by adding some other ingredients and show you how to make stow bowl bibimbap in details. I hope you like my upgraded version of bibimbap. ��

Yield: 2-3 Servings

Short Korean Lesson

Dol (돌) = Stone

Cheol (철) = Metal

Video Instructions

Main Ingredients:

Fernbrake Side Ingredients:

2 Cups Soaked Fernbrake

½ Cup Onion

1 Tbsp Soy Sauce

1 tsp Garlic, Minced

1 tsp Olive Oil

1 tsp Sesame Oil

Beef Ingredients:

Sauce Ingredients

Directions

In my opinion, bibimbap is all about good sauce. Whatever vegetables and other sides you put in your bibimbap, the sauce makes your bibimbap taste good. To make good bibimbap sauce, mix 3 Tbsp of hot pepper paste, ¼ tsp of soy sauce, ¾ tsp vinegar, 1 tsp of sugar, ½ tsp sesame oil, ¾ tsp of sesame seeds and ½ tsp of minced garlic. If the sauce is too thick, add about 1 Tbsp of water.

Next, let’s marinate the ground beef. In a bowl, mix ½ cup of ground beef, 1 tsp of soy sauce, 1 tsp of sugar, 1 tsp of cooking wine (optional), 1 tsp of sesame oil, ½ tsp of minced garlic, 2 pinches of salt, and 2 pinches black pepper all together.

Set it aside while you prepare the other ingredients. You can substitute the beef with mushrooms or firm tofu.

We call fernbrake ‘gosari’ in Korea. If you buy dried gosari, soak a handful in water overnight. If it is still not soft the next day, then boil it in water until it becomes soft.

We need 2 cups of softened gosari. Ready to use gosari can also be found in Korean grocery stores.

Cut the gosari into 3-inch long pieces, you can also slice up ½ cup of an onion to add to it.

In a pre-heated pan, add the gosari, onion, 1 Tbsp of soy sauce, 1 tsp of sesame oil, 1 tsp olive oil, and 1 tsp of minced garlic. Fry it for 10 minutes on medium-high. Then, the sogari namul is done.

Along with the gosari namul, I will also use about 1 cup each of musaengchae (korean radish side) and sigeumchi namul (Korean spinach side),

bokkeum kimchi (fried kimchi) (or chopped fresh kimchi), and kongnamul muchim (Korean soy bean sprout side) for today’s bibimbap recipe. These are typical ingredients that can normally be found in bibimbap, but seriously there is no rule for it, so you can grab whatever Korean sides or vegetables you have on hand for your bibimbap.

Now, let’s prepare some vegetable ingredients for better color, flavor, and nutrition. You can pick your favorite vegetables, but these are the common vegetables we use for bibimbap in Korea.

I will chop ½ cup worth of onion, ⅓ cup worth of carrot, ⅓ cup worth of zucchini, and ¼ cup worth of green onion into 2-inch long thin strips. The similar size of the vegetables makes your bibimbap look more neater when you assemble the dish.

Wipe a heated pan with an oiled paper towel to slightly grease the pan. Fry the onion with 1 pinch of salt for 3 minutes on medium-high.

After 3 minutes, remove the onion from the pan and do the same thing for the green onion. Fry it for 1 minute. The next one is zucchini for 2 minutes.

Fry the carrot with a pinch of salt for 2 minutes. I fried all the vegetables separately for a better appearance. However, many times, I just fry all the vegetables together at once in the same pan. For example, I start to fry the onion, then add carrot and zucchini, then add the green onion, and so on, based upon the cooking time of each vegetable.

Finally, fry the marinated beef for about 3 minutes on meidum-high.

We are getting closer to the end of the preparations. Cut about ½ cup worth of roasted dried laver into thin 2-inch strips with scissors.

Some people add the eggs raw, but if you want them cooked, fry them now. So, all the ingredients for bibimbap are ready now. Now, it is time for the fun.

To make deliciously crispy rice on the bottom of your stone bowl, as you get in a Korean restaurant. 😉 Drizzle 1 Tbsp of sesame oil on the bottom surface of your stone bowl for bibimbap. Swill it around your bowl so that the oil will be spread out evenly on the bottom. Make sure to get the oil about 2 inches off the bottom.

Put about 1¼ cups of freshly cooked short grain rice in the bowl and spread it on the bottom. I press down gently on the rice so that it cooks better with the sesame oil and becomes crispy golden brown later.

On top of the rice, put some of each ingredient that we prepared earlier.

It already looks very colorful and tasty.

Put your fried egg in the center of the bowl.

Place your stone bowl on your stove top and start to cook it on high. Depending on your stove temperature, the time can be slightly different, but it should be done in 5-6 minutes. When it is almost done cooking, you will hear this sizzling sound from the bottom of your bowl. That means your rice is getting crispy.

After 5 minutes, steam will come out of the bowl with a crazy amazing smell. Put your desired amount of bibimbap sauce in your bowl.

Mix everything with the sauce and eat. Please be careful not to burn your mouth. It is hot. When I mix it, I carefully leave a thin layer of rice at the bottom of the bowl undisturbed so that it continues cooking to get crispy. If you mix it into your bibimbap, you will not get much, if any, crispy rice.

Please try my bibimbap recipe and share your story with us. 🙂

Source: http://aeriskitchen.com/2019/02/bibimbap-ë¹ë¹ë°¥/

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badgerkick0-blog · 6 years ago

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What Wouldn’t You Do for a Homemade Klondike Bar?

[Photographs: Vicky Wasik. Video: Serious Eats Team]

We've all sat through the rhetorical questioning of a television commercial, numb to its effects. Do you happen to have any Grey Poupon? How many licks to get to the center of a Tootsie Pop? Where's the beef? Got milk? Little did I know that one such question would lead me on a journey of self-discovery, and test the limits of my culinary skill: What would you doooooo for a Klondike Bar?

While some may cluck like a chicken or confess to a crime, I found that I would do something else altogether—make it from scratch.

The components of a Klondike bar seem straightforward enough—slabs of plain ice cream, coated in crispy milk chocolate. Yet that simplicity belies a curious complexity: Beneath a whisper-thin and explosively crisp chocolate shell is no ordinary ice cream, but a fluffy filling as light and pure as driven snow.

Those qualities made me think of fior di latte gelato, but as soon as I'd tackled that recipe, I knew it was going to be too rich for this filling. So I tried to lighten things up by using homemade ice milk, only to find it was far too lean. And neither could compare to the cloud-like softness of the inside of a Klondike Bar.

Texturally, the closest I came was with my no-churn vanilla ice cream, which owes its feather-light texture to whole eggs and sugar cooked over a water bath, then whipped until foamy and pale.

After I'd added whipped cream and frozen it overnight, the texture was about as close to that of a Klondike Bar as I'd ever come, but those whole eggs gave it a custard-like flavor and color. Perfect for old-fashioned vanilla ice cream, but not for a supernaturally pale frozen novelty.

This got me thinking: If egg yolks were all that ruined the flavor and color, why not leave them out? With egg whites alone, the sugar-and-water-bath technique would give me something ultra light, fluffy, and mild: Swiss meringue.

Because it's fully cooked, this style of meringue is extremely stable, and perfectly amenable to the addition of soft butter (at which point it becomes Swiss buttercream), so I had a hunch it would do well with whipped cream instead.

In fact, it did a little too well. My trial run of Swiss meringue folded with whipped cream wound up almost comically light, with an excessively soft, Cool Whip–like texture. Perfectly delicious, and Klondike-esque in its simplicity, but much more like whipped cream than ice cream, and not particularly amenable to being sliced into bars.

Fortunately, the fix was as easy as cutting the meringue with a splash of milk.

Aside from contributing a pleasantly milky flavor, the added milk deflated the meringue ever so slightly, giving it a more ice cream–like density, and provided enough water to allow the meringue to freeze hard. Not too hard—just hard enough to slice into bars.

For that, I scraped the "ice cream" into a square cake pan lined with two overhanging sheets of parchment, and spread it flat with an offset spatula.

The recipe can be scaled to accommodate almost any pan, but an eight-inch-square pan will fit into any freezer, and the nine-bar yield is supremely manageable in terms of the logistics of dipping as well as freezer storage. And logistics are indeed key—you'll need a good mise en place and efficient organization so that the dipping process can move along as briskly as possible, given that you'll be coating quick-to-melt ice cream in warm chocolate. There’s no need to rush or move at a breakneck pace, but nor should you dally around.

In that spirit, one piece of equipment that's a huge help in keeping the bars cold is a thick cutting board that's narrow enough to fit in the freezer. When the cutting board is chilled overnight along with the ice cream bars, it provides an ice-cold work surface to keep the bars cold during both the cutting and the dipping phases.

To cut the bars, remove the pan and cutting board from the freezer, and use the parchment flaps to tug out the brick of ice cream. Cover the exposed surface with a sheet of parchment, and flip the whole thing over to peel the parchment off the bottom.

Using a large chef's knife, cut the ice cream into nine squares. If you have a deep-seated need for precision, each bar will be 2.66 inches wide. But, especially given that you'll be in something of a race against the clock, it's okay to eyeball it.

Cover the ice cream bars in plastic to prevent odor absorption, and return them to the freezer. They can sit there for however long it takes to prepare the chocolate coating, but if you plan to leave them in there overnight for convenience, do be sure they're wrapped up nice and tight. Freezers are home to all sorts of stale, funky smells that this mild ice cream can soak up like a sponge.

For those looking to capture a true Klondike Bar flavor, reach for a relatively dark milk chocolate, such as Endangered Species 48% (my personal fave) or Whole Foods 39%.

Both are among my top supermarket picks and have a chocolate flavor that's deep enough to contrast with the filling, but not so potent that it completely overwhelms the delicate milky notes. Dark chocolate works on a technical level, but its flavor is so bold that the flavor of the ice cream is completely lost.

As with stracciatella gelato, I make the coating for homemade Klondike Bars using a combination of chocolate and refined coconut oil. Cutting the milk chocolate with oil lowers its melting point, so it won't sit on your tongue like a waxy lump when frozen; meanwhile, using a saturated fat like coconut oil helps create a crunchy snap.

Unlike the chocolate chips in stracciatella, however, this coating has a higher proportion of oil, for a super-thin, fluid consistency that ensures a light and even coating, rather than one that's heavy and thick.

After it's melted, transfer the chocolate mixture to the smallest bowl you have that can accommodate the ice cream bars—about four inches wide and three inches deep—and cool the mixture until it registers about 80°F (27°C) on a digital thermometer before dipping.

That temperature may sound a little warm, but remember that each ice cream bar will cool it slightly; starting with cooler chocolate will mean it's more inclined to lump and seize. Plus, a cooler coating will form a thicker layer around each bar, and, however tasty that may sound, it'll ruin the delicate snap of a thin chocolate shell.

To dip, use a spatula to drop one bar into the chocolate, then quickly dunk it under and lift it out with a fork.

Let the excess coating drip off, then return the bar to a clean patch of parchment on the chilled cutting board.

Think of it a little like a conveyor belt, with plain bars taken from the bottom and dipped bars placed near the top. As you work, the "naked" bars that remain can be scooted down to make room for the new bars as they're dipped.

Keeping both on the same cutting board means you can pop the board back in the freezer as needed along the way. If you have the freezer space for two separate cutting boards, though, by all means, spread your wings!

Once all the bars have been dipped, return them to the freezer until the chocolate has fully set.

Any leftover chocolate coating can be strained and spread out in a thin sheet to freeze for reuse as DIY chocolate chips for ice cream. Alternatively, re-melt it to use as a sauce for cake and ice cream, or as a dip for fruit like strawberries and sliced bananas.

It's perfectly normal to see a few blowouts here and there in your bars; the chocolate coating contracts as it freezes, which can force a little "eruption" of semi-melted ice cream. Don't sweat it if you notice a few imperfections, but an excess of explosions can indicate working conditions that are too warm.

Once the coating has set, the bars can be wrapped in plain or decorative foil.

This isn't a strictly necessary step, but it provides an extra layer of protection against freezer burn, and the act of unwrapping the bar makes it feel all the more authentic.

Protected by foil wrappers, these DIY Klondike Bars can keep for over a month in the freezer, if tucked inside a zip-top bag. Not that they'll actually last that long—between the super-fluffy ice cream and the snappy chocolate shell, this homemade frozen treat is as irresistible as the original.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2018/09/homemade-diy-klondike-bars.html

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badgerkick0-blog · 6 years ago

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The Best Cinnamon Rolls Cheryl’s Famous Recipe – with step-by-step tutorial and tons of tips

This recipe for the best cinnamon rolls EVER will make you rethink who you are and every cinnamon roll recipe you’ve ever made! They are so light, so fluffy, and so amazing!

Well, today is a big, BIG day.

Several weeks ago, I quickly mentioned (in this Friday Thoughts post) that I had found “the cinnamon roll recipe to end all cinnamon roll recipes” and I asked if you had room in your heart for one more cinnamon roll recipe? Haha. Hundreds of you responded saying: uh, hello, are you crazy, BRING IT ON! While the other two of you said: don’t need another cinnamon roll recipe, thankyouverymuch.

I’ve been buried under requests for this recipe ever since. You’ve emailed. You’ve commented. You’ve found my personal Instagram account and stalked me there to ask for it. You’ve begged. You’ve pleaded. You’ve called. You’ve emailed and commented and asked again. 🙂

Although I had already made the recipe several times when I mentioned it that Friday, I wanted to make it several more times and take lots and lots of pictures in order to make sure I could provide the most foolproof recipe and preempt any troubleshooting. In total, I’ve made this best-ever cinnamon roll recipe at least nine times since my friend, Cheryl, gave it to me mid-December.

Speaking of Cheryl, I gotta give this lady all the credit. She’s the source of the greatest cinnamon roll recipe of all time! And she’s adorable (and so nice).

So is her husband. That’s him, Jean (pronounced John), making his other-worldly artisan bread. He’s a master bread baker. And Cheryl is one of the most accomplished, gourmet cooks and home bakers I’ve ever met. Like, she takes everything totally next level (they had us over for a Mediterranean-inspired dinner and I could barely eat, I was so in awe at the amazing spread). And these cinnamon rolls are no exception. Thank you, Cheryl! And thanks for letting me share the love with everybody about this recipe!

One of the most common phrases I’ve heard over the last couple weeks as you’ve requested this recipe is: I don’t know how they can be better than Gloria’s cinnamon rolls*, but I’m willing to try! (*Or these vanilla pudding cinnamon rolls or these Yukon gold cinnamon rolls.)

And trust me, I thought the same thing! The backstory is important here. So let me explain really quickly. At a church activity mid-December, I won an innocent-looking disposable square pan of cinnamon rolls as a Bunco prize. I’m wired to never turn down a pan of cinnamon rolls. When I found out Cheryl had made them, I was even more excited. I had no choice but to dig in right then and there even though the dice were still rolling. I was stunned. How could a cinnamon roll be this light and fluffy? This amazing? I mean, I don’t want to brag, but I already make a ridiculously great cinnamon roll, but these were totally beyond deliciousness, and I began to doubt everything I thought I knew about cinnamon rolls.

I cornered Cheryl in the hallway to ask if she’d be willing to share the recipe after several of us women basically ate the whole pan and unanimously agreed: these cinnamon rolls = lifechanging. I had to whip my phone out faster than an old western gunslinger because Cheryl started rattling off the recipe by memory and I wanted to type in every detail. In my mind, I had already decided that if the ingredient lineup and method was basically the same as the other beloved cinnamon roll recipes on my site, I’d just chalk it up to the fact that Cheryl had a magic cinnamon roll touch. I’d be sad for a minute that I was missing this magical cinnamon roll making gene, but I probably wouldn’t need or use a recipe that was a similar variation to others I make all the time.

But. That wasn’t the case at all. As she gave me the recipe, I realized this was a cinnamon roll game changer and unlike any cinnamon roll recipe I’d made before. Because the amount of variation was so great, I knew I could (and needed to) post it to stand alongside the other great cinnamon roll recipes in my archives.

And because the ingredients and mixing method and dough texture are unlike other cinnamon roll doughs I’ve made, the resulting cinnamon rolls are lighter in texture and much fluffier. You don’t have to take just my word for it either. I’ve already said before that Brian is the resident cinnamon roll snob. He doesn’t like it when I mess with a good thing, and he already loved the cinnamon roll recipes I’ve posted before. But even he agrees 100% that these are the best cinnamon rolls I’ve ever made.

I even dared make them for my Aunt Marilyn (who introduced me to Gloria’s recipe years ago!), Uncle Dan and cousin Lydia, who take “cinnamon roll snob” to a whole new level. Dan almost didn’t try them because he’s so loyal to Gloria’s recipe. After eating, analyzing, eating, and analyzing (that’s what I make you do if you come to my house), Lydia said they were “way better than any other recipe,” Marilyn admitted they were “absolutely incredible,” and Dan conceded that although he’d never say they were better than Gloria’s recipe, they were “definitely on the same level.” I’ve given so many of these cinnamon rolls away as I’ve tested the recipe; every single person has honestly raved over them (and I don’t think they are just saying that, because I’ve instructed all my friends that we can’t be friends unless they give me honest feedback on food I shove in their face.)

Phew! So there’s the background. I know some of you may not care about all that. But for those of you that have been loyal MKC readers and have fallen in love with any other cinnamon roll recipe on my site, you know that it is important to me to give you an explanation for why I’m posting yet another recipe for something I’ve already declared the best!

Here’s my ultimate disclaimer though:

If you have a cinnamon roll recipe that you love and have already deemed BEST EVER, stick with it! No need to change things now! I already know that this recipe may not be for everyone; the world was meant to be a cinnamon roll diverse place. However, if you love to try new recipes, have been looking for the cinnamon roll to end all cinnamon rolls, or you just want to expand your baking horizons, I think you are going to love this one.

Let’s get into the nitty gritty!

For this recipe, you can use a stand mixer or mix it by hand because it doesn’t require much kneading and the dough is not super stiff and hard to work with. I have recently been using this Danish dough hook aff. link (that one of you recommended!) for hand-mixed yeast doughs and it is a game changer.

I’ve made this cinnamon roll recipe in my Bosch Universal mixer aff. link and my KitchenAid stand mixer aff. link for testing purposes; I’ll always choose my Bosch for bread making because it’s superior at that kind of task, but a Kitchen Aid will do the job, too. Here’s a quick look at the comparison between these two stand mixers, if you are interested. This recipe doubles GREAT in the Bosch (haven’t tried a double batch in the KitchenAid).

Add 1/2 cup granulated sugar and 1/2 cup neutral-flavored oil to the mixer and pour in the 2 cups scalded milk.

What is scalded milk? It’s basically milk that’s been heated to just below a boil – doing so changes the protein structure in the milk (none of which I really understand). But what I do know is that the reason many yeast dough recipes calls for scalded milk is because it makes the bread/rolls lighter and fluffier! So do it!

I take the easy way out and microwave the milk for this recipe in a microwave-safe liquid measuring cup. Every microwave will vary, but I heat it for 2-minute increments until little bubbles start to form around the edges and it is steaming. You can do this on the stovetop, too. And yes, I’ve let it go too long and it actually boils, and no, I don’t start over, and yes, the rolls still turn out great (just be aware that boiling milk will foam and rise and most likely spill over so if it does, you’ll want to make sure you have a full 2 cups of hot milk to work with).

Let the milk/oil/sugar mixture rest for 15 minutes or so until the mixture is warm and not blistery hot. Add in the 4 cups all-purpose flour (I always use unbleached all-purpose) and then sprinkle the 1 tablespoon instant yeast on top of the flour. See the recipe below for how to substitute active dry yeast for the instant yeast.

If you’ve been a tad bit impatient like me and maybe, possibly, perhaps didn’t let the milk mixture cool off for the full 15 minutes, make sure the yeast is added on top of the flour so it isn’t incorporated straight into the hot milk.

Start mixing! The dough will be much wetter than a normal cinnamon roll dough. Don’t panic. Things will come together, I promise.

Mix until no dry streaks remain, scraping down the sides of the bowl if needed.

Now cover the bowl and let the wet dough (we’ll call it a sponge) rise until puffy and a little bubbly. This takes about 45 minutes to an hour in my kitchen. You can see a noticeable difference as the sponge has had time to rest and rise.

To the sponge, add 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons salt.

Start mixing again. The dough doesn’t need to be kneaded, necessarily, but you definitely want to let it mix to fully incorporate all the dry ingredients. It will start out rough and shaggy looking but it will come together.

After about a minute of mixing, it should form a mass of dough that has smoothed out a bit (doesn’t look as rough and spiky). This dough is very soft! Resist the urge to add more flour. As long as it isn’t leaving lots of wet dough residue on the sides of the bowl, it should be ok.

If you are making the dough in a KitchenAid mixer, I suggest starting with the paddle attachment and moving to the dough hook after adding the last addition of flour, baking powder and baking soda. I find it’s harder to get clean sides of the bowl with this recipe when using the KitchenAid based on the shape of the dough hook and bowl, just try to avoid adding more flour unless it is just so sticky it is impossible to work with. Grease your hands with cooking spray and gather it into a smooth ball before deciding whether to add more flour.

The dough may leave some doughy bits of residue on your fingers or hands, but if you grab a small piece, you should be able to roll it into a somewhat sticky ball. Over flouring this dough will be the death of a great cinnamon roll, so persevere through a bit of stickiness if you can!

Pile the dough into a lightly greased bowl or container. You can see how soft and stretchy the dough is below.

Let the dough rise until doubled. The exact time will depend on the warmth of your kitchen, but it takes right about an hour to an hour and a half in my kitchen. I use these handy measured food storage containers for dough rising and about a million other things aff. link. If you live near a Standard Restaurant Supply store (or other restaurant supply store), you can pick them up in various sizes for less than the price on Amazon, FYI.

Turn the dough out onto a lightly floured counter (I use about 2-3 tablespoons flour) and roll out to about 12X18-inches. Pictured below is my favorite inexpensive and super awesome rolling pin – I have the 13 2/5-inch one aff. link. The size of the rectangle doesn’t have to be exact. I go for this size because it gives several spirals in the cinnamon roll, but if you like your cinnamon rolls puffier, roll the dough into a smaller rectangle so it is thicker. Spread the dough evenly with 8-12 tablespoons butter and sprinkle with cinnamon and brown sugar (I use about 3/4 cup brown sugar + 1 tablespoon cinnamon – Cheryl recommends adding cardamom to the sugar, too, which is delicious).

Favorite cinnamon = Penzey’s signature cinnamon blend (totally unsponsored but the only cinnamon I use)

Start rolling these bad boys up! Roll tightly without lifting and stretching the dough up and over. If the dough is stretched while rolling, the rolls may have a tendency to shrink while baking. Once rolled, pinch the edge lightly to seal and pat the roll into an even thickness. My rolled up cinnamon roll log usually ends up being about 20 inches long.

As a quick sidenote, I get this question a lot:

Why do cinnamon rolls shrink and gap while baking?

That is a great question. And one that has kept me up many a night. In my intense cinnamon roll research, I’ve found it can be due to a variety of things. 1) Stretching and pulling on the dough while rolling into a log (like I mentioned above). When I’ve stretched too much during this part of the process, I’ve noticed that the cinnamon rolls can shrink and gap while baking. 2) Too much butter and/or cinnamon and sugar filling. While baking, the sugar and butter melt (into that glorious buttery/sugary gooeyness), and if the sugar filling is really thick, that leaves a lot more opportunity for gapping after the rolls bake and cool. 3) Rolling the dough too thin. While this may mean less cinnamony spirals, a thicker cinnamon roll rectangle is going to gap less while baking. 4) Letting the cinnamon rolls rise too long before baking. Doing this can cause the cinnamon rolls to deflate slightly in the oven and shrink as they cool. 5) Cramming too many cinnamon rolls into a pan that is too small. When I’ve done this, the rolls press together too much while rising and then fall back and shrink while baking/cooling.

Ok, moving on. Now it’s time to cut the log into rolls! I cut the log in half first. And then I cut each half in half again. And lastly, I cut each of those fourths into thirds. Confused? Haha. It’s easier than it sounds. This inexpensive serrated knife aff. link is my go-to for cutting cinnamon rolls because it doesn’t crush the dough while cutting, but you can use unflavored dental floss or thread.

My preference is to use a half sheet pan for these rolls (the recipe makes 12 large cinnamon rolls).

These rolls need room to rise and I’ve learned the hard way that putting them in too small of a pan means they won’t be nearly as fluffy and delicious. Below is a picture of this same recipe (all 12 rolls) baking in a 9X13-inch pan. You can see how close they are together before they’ve even risen. And on the right, after baking, they’ve gapped a lot in the middle and the sides are burned/middles are doughy.

So make sure you give the rolls at least an inch in between so they can breathe and have room to live. You can certainly roll the dough into a large rectangle and make 15-16 rolls out of the batch, instead of 12. If they are smaller, they’ll probably fit in a 9X13-inch pan + an 8X8-inch pan just fine.

If you are making these to give away, I’ve found rolling them per the recipe (and getting 12 rolls out of the batch) and putting four rolls into an 8X8-inch pan is about perfect for baking smaller batches. Just the right amount of space to bake up fluffy and perfect. Here’s an example of a cinnamon roll baked in a square pan with three other rolls. Get a load of that fluffiness! It’s the perfect size of cinnamon roll if you ask me.

Once the rolls are placed on the baking pan, let them rise until very puffy and touching lightly on most sides (they may not be double in size, but close).

Bake the rolls at 350 degrees for 18-22 minutes (add time if needed). If you have convection bake, using that setting will help the rolls bake through to the center more quickly, but standard bake is fine, too.

While the rolls bake, make the frosting. You can frost them warm, or let the rolls cool a bit. I like to hit middle ground and frost while they are still just slightly warm so some of the frosting melts down into all the nooks and crannies but still stays a bit solidly soft on top.

Speaking of frosting, I’ve made a lot of cinnamon roll frostings over the years, and the icing I posted with these Yukon gold cinnamon rolls is hands down my favorite. It is the cinnamon roll icing I’ve been searching for my whole life. The delicate, creamy flavor (without an overpowering cream cheese presence) is the best, best, best. You can use various extracts to flavor it – maple, if that’s your thing (yum) or vanilla.

Lately, with the price of pure vanilla sky high, I’ve been experimenting more with emulsions (scary word that in this case just means flavoring). And wow, this butter vanilla emulsion aff. link adds the most insane yumminess to the cinnamon roll frosting. Kind of gives it a buttery sugar cookie vibe. In.the.frosting. It’s crazy good. And it’s only six bucks a bottle.

Incidentally as a sidenote, my 14-year old made these super soft chocolate chip cookies for a youth activity last week and used that butter vanilla emulsion in place of the vanilla extract and people were apparently saying they’d never had a cookie that tasted so amazing and wanted to know the secret. Emulsions! Haha.

And since we’re talking random bits of knowledge here, rolling things out on a lightly floured counter is one of my least favorite things to do in the history of ever because of the gummy mess it can leave while wiping up. That is, until I figured out my handy dandy bench knife/scraper aff. link could eliminate the hassle. I use this scraper for so many things, but scraping up floury, cinnamon roll gunk off my counter is one of the reasons it has earned its way into favorite tool status.

So there you have it! Have we covered everything? I think so! If you’ve made it this far (without skimming), you deserve a major award.

If you have any additional questions, ask away in the comments and I’ll respond as quickly as I can. I am SO excited for you to get your hands on this recipe and let me know what you think! Enough talking, go make some cinnamon rolls!

One Year Ago: Healthy Yogurt Oat Blueberry or Chocolate Chip! Muffins Two Years Ago: 7-Minute Spaghetti Squash Instant Pot/Pressure Cooker Three Years Ago: Perfect Roasted Vegetables 5 Simple Tips Four Years Ago: White Chocolate Oatmeal Craisin Coconut Cookies Five Years Ago: Light Lemon and Spinach Spaghetti

Yield: 12 large cinnamon rolls

Prep Time: 25 minutes

Cook Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 45 minutes

Ingredients

Sponge:

1/2 cup (3.75 ounces) granulated sugar

1/2 cup neutral-flavored oil

2 cups milk, scalded (heat to just below a boil)

4 cups (20 ounces) all-purpose flour (I use unbleached)

1 tablespoon instant yeast (see note for active dry yeast)

Dough:

3/4 cup (3.75 ounces) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

Filling:

8-12 tablespoons butter, softened

3/4 cup (5.5 ounces) packed light brown sugar

1 tablespoon cinnamon

1/4 teaspoon cardamom (optional but delicious)

Icing:

2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

Instructions

In the bowl of a stand mixer (or in a bowl to mix by hand), add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.

Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.

Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).

Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.

On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.

Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.

Cut the log into 12 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.

Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.

For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.

Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

Notes

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great (I've only doubled it in my Bosch mixer, not the KitchenAid).

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

Just like Gloria's recipe, these baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

Recipe Source: adapted slightly from a recipe from my friend, Cheryl R (cut the recipe down to smaller size, changed up the mixing method just a little)

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Posted on January 21, 2019 by Mel

Source: https://www.melskitchencafe.com/the-best-cinnamon-rolls/

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badgerkick0-blog · 6 years ago

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Mango Lassi Chia Pudding + Giveaway

We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe.

Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :)

G i v e a w a y : To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.

Mango Lassi Chia Pudding

Ingredients

½ cup desiccated coconut

½ cup untoasted cashews - soaked in water for 30 min-1 hour

5-6 dates - pitted

1 tablespoon vanilla extract

¼ teaspoon cinnamon

½ teaspoon turmeric

seeds from 4-5 cardamom pods

pinch of sea salt

black pepper

2 ripe Champagne (Ataulfo) mangoes - peeled and pitted

3½ cups purified water

¾ cup chia seeds

Instructions

Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away.

In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth.

Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/or more mango slices.

3.5.3226

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Source: http://golubkakitchen.com/mango-lassi-chia-pudding-giveaway/

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badgerkick0-blog · 6 years ago

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A to Z Dosa Varieties ~ Exploring Indian Bread

In this “A to Z Flatbreads and more” theme for this Mega BM, I decided to showcase Indian Bread in form of Batter bread.

My love for Dosas is endless which prompted me to have a series tagged as 101 Dosa Variety and there was a time when I thought I should take this as a pet project to complete the huge list of Dosas, Crepes, and Pancakes we have across the Indian Cuisines.

So this mega BM, I decided I would do just that. I have repeated some states more than the other, for example, I felt one can easily do A to Z Dosas from Karnataka. However, I have curbed that thought and went about looking at different batter bread from all states.

With the AtoZ restriction, one can only do so much. I was lucky that I have found authentic dishes, with just a couple of twists in the whole series.

With Dosas, I tried cubling into different groups, so I picked up Dosas with Fermented batter, Instant Dosas, Dosas with different flours, with different veggies etc. I tried grouping them into each week, it wasn’t possible.

I started my preparation last weekend when I had soaked up a huge batch of fermented Dosas, soaking other ingredients that went in. I ended up making 8 different dosas and it was a huge confusion, trying to remember all the step by step pictures and the final dish as well.

Konda loved all the dosas but said it would have been better had I not made all on the same day. So I would confess upfront the clicks are not well planned as just making the batter properly was a huge task.

When I had done A to Z International Flatbread, it was decided and assumed I will again blog on both the sites. So I had to keep up with that as well! I will be doing another option on Spice your Life! so check it out as well.

Anyway, I enjoy doing these series! So join me for the fun ride!

Source: https://www.cooking4allseasons.in/2018/09/a-to-z-dosa-varieties-bm92.html

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badgerkick0-blog · 6 years ago

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Hopper To It: Toongabbie, Sydney's Little Sri Lanka

It's time for a little adventure out west to Toongabbie and Pendle Hill to visit Sydney's little Sri Lanka. Here you'll find a delicious array of dishes, hoppers, roti as well as a surprising mix with Malaysian food (go figure), friendly service and just a rollicking good time!

The song "Heaven is a Place on Earth" plays us into Toongabbie. I am in the car with my sometime vegetarian friend Laura. At 5pm she picked me up from my place and we drove across Sydney. 55 minutes and an ungodly number of 80's love songs later we have arrived at Toongabbie where people are busy making the rush hour dash home from work.

X Dreams

Our first stop is X Dreams, based purely on two reasons: the name for starters but also that Laura had been told that it has Sydney's best Sri Lankan food. "Is it a jewellery store?" we ask as we drive past it. The owners of X Dreams own a jewellery store as well as the eatery next door.

It's very busy here and we are the only non Sri Lankan patrons which is the sort of thing that confirms that the food is authentic and good. The man behind the counter is super friendly and when we ask him for recommendations he puts together a delicious tray full of goodies for us including goat curry to pepper chicken.

We hear the clang of the pans when they make kotthu rotti (chopped roti) in the background and we order some hoppers to add to our order as well as a sweet rose drink.

We bring our tray to our table situated next to the spare tissue boxes, tomato sauce (odd!), salt, pepper and cutlery. "It's banging," says Laura and I agree. The pepper chicken is delicious, the goat curry aromatic in cardamom and the rice is plentiful. And the deep fried lamb and vegetable roll are so addictively crunchy that I find it hard to stop at just a few bites. The beetroot curry is also wonderful. The only thing we don't really love is the fried chicken as it is dry.

We also really fall for the hoppers. We have an egg hopper which is spongey and thick in the centre with a beautifully crispy edge and the cheese hopper has that added layer of cheese that delights us so.

And then the piece de resistance is the milk hopper with coconut milk and jaggery sugar. The guy had warned us that once we tried one we'd want another and he's quite right. Heaven is a place on earth indeed eating one of these.

Lunge time!

X Dreams highlights: pepper chicken, beetroot curry, milk hopper, cheese hopper, vegetable or lamb roll

Amma's or Kikiz

Right next door to X dreams is Amma's or Kikiz. Amma is the mother and Kikiz is the daughter and they're in the process of transitioning the business over which is why they have both signs. The pictures signal a mix of Sri Lankan and Malaysian goodies like Char Kway Teow and Nasi Lemak.

We take a seat inside the restaurant and are offered several menus. Its hard to choose but we start with a delicious milk tea with ginger ($4) and go with their specialties: a crab curry as well as a more Malaysian offering of fish head curry with paratha.

Fish Head and 2 Paratha $15

The Sri Lankan couple next to us are curious about our ordering style. For their part they're ordering nasi goreng. And here the sound of the kotthu or chopped roti is like a musical rhythm. "It's food music-it's fusic!" exclaims Laura.

Crab masala curry $18

The crab masala curry arrives and it is very pungent in aroma. While it smells fierce the flavour is actually really good, it's a dark curry full of spices. The fish head curry arrives, also a pungent curry and we dip the roti into both curries, the crab curry being the favourite of the two.

We take a short stop at the grocery store to explore things-I am curious about a wood apple drink and I buy some masala flavoured Lays chips.

Amma's highlights: milk and ginger tea, crab masala curry

Dish

Then it's over to Dish which is just around the corner. There is also a Dish at Glebe and chef Manjula Fernando first started here in Toongabbie testing out the ground before opening up in Glebe this year.

The menu is shorter here in Toongabbie and there are also bain maries where you can get takeaway. We order a Sri Lankan Faluda rose flavoured shake with ice cream drink with sago pearls at the bottom and it's sweet and delicious but not overpoweringly so. It is quieter here with two tables occupied.

Faluda with ice cream $5

Rice and curry $11.50

Our tray arrives and there's glistening yellow rice as well as a rich spiced pork curry. There are three vegetables that come along with it and we adore the kale salad. The jackfruit that we'd read about wasn't very exciting but the potato curry was creamy and tasty.

Kottu roti $12

And we also enjoy the Kotthy or chopped roti that reminds us of stir fried noodles. The Wattalapam that I had so enjoyed at Lankan Filling Station is different here. Here it is more a syrup cake whereas there it was more a pudding which I preferred.

Watalappam $5

Dish highlights: faluda with ice cream, kale curry, potato curry, kottu rotti

Cinnamon's

When we walk around the corner we see that Mathura's is closed (they're said to make a killer dosa) so we head across the other side of the railway station to one of the more unusual restaurants. Cinnamon's is a not for profit restaurant that sort of looks like it is decorated like a wedding venue.

The couple that own it are religious and it is staffed by them and volunteers and there is a large glossy red statement wall with their mission statement on it. There is one other table dining and inexplicably along with Sri Lankan food there is pizza (with neon flashing sign), bruschetta, nachos and a dish called "Tentacles" aka fried frankfurts on the menu as well as Sri Lankan food.

Prices are also higher here than at other places with most dishes at $27.90. They recommend a "Cinnamon's Special" and a "Mixed Fried Rice" which comes with your choice of a meat dish. We hear the clanking of the pots against the strains of wedding tunes and we're both wondering whether we can make it to any other places as it is just after 9pm on a Wednesday night. Before long our dishes arrive and they're absolutely enormous.

Sri Lankan Mixed Fried Rice $27.90 (right)

The mixed rice is like a fried rice with some extra spices and Chinese chilli paste-it's very good and there's no way we can finish it. The devilled chicken that it comes with is like a Sri Lankan sweet and sour chicken that is juicy, peppery and moreish (spoiler alert: I ate all the chicken in this as Laura couldn't as she could smell capsicum and she's allergic). There is also a pineapple and cabbage salad to the side.

Cinnamon's special $27.90

The cinnamon special however is our favourite. It's a gorgeous yellow rice cooked in stock with a battered boiled egg, devilled prawns, fried chicken strips and a delightful green chilli sambol on the side. When we ask for takeaway containers (we hate wasting food) they look at how much we've eaten or not eaten as the case may be, and think that we are crazy (that's ok, we're used to it). And with that we high tail it to Pendle Hill for our final stop.

Cinnamon highlights: Cinnamon's special

Pendle Hill

Alas the sweets shop in Pendle Hill looks to be closed although it was supposed to be open. We console ourselves with a stop at a takeaway shop to buy an Indian cashew burfi and rasgulla milk ball and pop into a grocery store where we buy some Sri Lankan sweets (semolina cookies and sesame balls) as snacks for the road. We get into Laura's Mini Cooper and snack on these, slightly dejected at anticlimax for our last stop.

The sesame ball is rock hard but tasty, the Rulan Aluwa semolina sweet is grainy and reminds me of a less sweet sesame snap. The rasgulla is sweet and wet in texture while the burfi is dry. We pop on 80's hit Gloria and make our way back towards home.

Ten To Ten

Yam pudding $4 and butter cake $6

We drive past the station and then Laura spots a place that is open. Doing a quick u-turn we dash out of the car determined to catch them before they close. The first shop "ten to ten" sells a yam pudding and a Sri Lankan butter cake so we buy both for $10.

Flavours Of Ceylon

Then stop a few doors down at Flavours of Ceylon where they are still open and cooking. There's a stand that looks like the kind you might find on a tropical beach, except it's in the front room of a takeaway place. They make some recommendations but they're all rice based and we groan slightly, "We've eaten a lot of rice tonight" we explain, although we probably don't make a lot of sense.

"How about a string hopper biryani?" he says. We tell him again that we don't feel like rice but he explains that there is no rice, they use hoppers. "Oooh!!" we exclaim excitedly and an order is placed for the string hopper biryani.

As we wait Laura lies down on the chairs, "I need a moment," she says as it is nearing 10:30pm and we've been eating for 4 and a half hours. Then she cracks open the yam pudding and butter cake. The yam pudding is comforting and familiar and slightly sweet but not overly so. And the butter cake is pretty much like any sort of butter cake but it's a popular sweet in Sri Lanka.

String Hopper biryani with prawns $19

Our food is ready and comes out in a large styrofoam container. It smells wonderful. It's a takeaway place but we want to try it while it is hot so we taste some. And it is delicious. This is one of the finds of the night along with the hoppers at X Dreams. It really is like vermicelli noodles but with so much flavour. There are school prawns and a eggplant paha on the side that is so good I want to buy a whole serve and there's also ikan bilis or chilli anchovies. The Malaysian influence is very prevalent here and all of the restaurants except for X Dreams incorporated some amount of it.

Biscuit cake $5

To finish we also buy a biscuit cake which is pretty much like the biscuit refrigerator cakes made with Marie biscuits, chocolate and butter. It's rich and sweet and utterly dangerous. "You take that, I don't need it in my house," says Laura.

Flavours Of Ceylon highlights: hopper biryani, eggplant paha, biscuit cake

When we arrive at my house we divide up the food that Laura has kept in the chiller bag in her car boot. There's so much delicious food that I can't wait to wake up the next day and eat because leftovers are life!

So tell me Dear Reader, do you like food adventures? Have you eaten much Sri Lankan food? Have you ever been to Toongabbie or Pendle Hill to eat?

These meals were independently paid for.

X Dreams

14 Aurelia St, Toongabbie NSW 2146 Wednesday to Monday 7am–10pm Tuesday Closed Phone: (02) 8677 0420

Amma's Or Kikiz

18/20 Aurelia Street, Toongabbie, Sydney, NSW Tuesday to Sunday 8am–9:30pm Closed Monday Phone: (02) 7806 2335

Cinnamon's

1/465-481 Wentworth Ave, Toongabbie NSW 2146 Monday to Friday 5:30–9:30pm Saturday 2:30–10pm Sunday Closed Phone: 0498 116 753 cinnamonsrestaurant.com.au

Flavours of Ceylon

17 Joyce St, Pendle Hill NSW 2145 Wednesday to Friday 11am–2pm, 5–10pm Saturday 11am–10pm Sunday 11am–2pm Closed Monday and Tuesday Phone: 0414 262 318

Source: http://www.notquitenigella.com/2018/11/26/sri-lankan-food-toongabbie-pendle-hill/

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