Honey and Soy Baked Chicken

Honey and Soy Baked Chicken - made May 4, 2013 from She Wears Many Hats

I feel like I've made some semblance of this already but I had all the ingredients and no idea what to pack for lunches for the coming week so I threw this recipe together since it had all my requirements for a savory dish: quick and easy.  Marinating something is the easiest way to provide flavor in my otherwise bland cooking repertoire.  I mixed up the marinade ingredients, put the chicken thighs in a gallon-size ziploc bag and poured the marinade over it.  Then I put the bag in a bowl and plunked the bowl in the refrigerator overnight, turning it occasionally to redistribute the marinade.

When it came time to bake, I placed the chicken skin-side down first and covered the baking dish with foil.  After 20 minutes, I turned the chicken skin-side up, left off the foil and let it bake until the skin was nicely golden brown.  This couldn't have been simpler.  The only downside is the sauce is what gives it the most flavor and would have been perfect with rice.  Except I was cutting back/cutting out rice (bucking my Asian roots once again) so I ended up just eating the chicken as is, sans the skin since I don't eat skin even though that looked like it would have been flavorful as well.  So you can make this dish as fat or as lean as you want - your choice.

3 tablespoons olive oil
3 tablespoons soy sauce
5 tablespoons honey
4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
3 pounds (approximately) chicken thighs (or preferred chicken meat)
salt and pepper to taste

1. Preheat oven to 425°F.
2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 20-25 minutes with the skin side down. Turn the chicken skin side up and cook another 15-20 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F and/or until skin is golden brown.

Coconut Cake

Coconut Cake - made May 5, 2013, recipe adapted from Cookin' Food

I had actually planned to make my standby coconut cake recipe as part of my "Top Favorites" series but I got sidetracked with this recipe I'd pinned on pinterest so I thought I'd give it a shot instead.  Whenever I think of coconut cake, I always picture a multi-layer cake frosted with cream cheese frosting and covered with coconut.  It always looks impressive and enticing.  But, since I was making this to distribute at work, it was better to make in a 9 x 13 pan instead for easier cutting and serving.

This has ingredients similar to my favorite coconut cake recipe but the main difference was in my standby recipe, you separate the eggs and beat the whites separately to fold into the batter.  That makes for a lighter texture and I could really tell the difference between the two.  My recipe also doesn't include coconut extract and I don't like to use the extract because it gives an artificial taste so instead I substituted coconut oil.  The taste wasn't really apparent like it was in the Coconut Chocolate Chip cookies though so I don't know if it really added anything. This was a nice butter cake with coconut but I think I prefer the Mrs. Fields' recipe for taste and texture. Looks like I may need to make that recipe again after all to satisfy my sweet tooth for coconut cake.

1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons coconut extract (I used 2 teaspoons coconut oil)
5 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened flaked coconut

1. Preheat oven to 350° F.  Spray two 8” round pans with cooking spray and line bottoms with parchment paper (or you can line a 9 x 13 pan with foil and spray with cooking spray).
2. In a medium bowl, combine flour, baking soda and salt.  Mix together and set aside.
3. In a small bowl, combine buttermilk, vanilla, and coconut extract.  Mix together with whisk or fork.  Set aside.
4. In a separate, large bowl, cream butter and sugar together until light and fluffy.  Add eggs, one at a time.  Beat well after adding each one.
5. Alternately add flour mixture and buttermilk combination to butter mixture until all is combined and mixed until smooth. Add 1/2 cup of the coconut and reserve the other half to sprinkle over the frosted cake.
6. Pour batter evenly between the two prepared 8” pans.  Bang pans lightly on hard surface a few times, like a counter or table, to force air bubbles in batter to come to the surface.
7. Bake for approximately 30-40 minutes or until a toothpick comes out clean when inserted near the center of the cake.
8. Allow cakes to cool in pans for at least one hour.  Transfer to wire racks to finish cooling.  When completely cool, frost with your favorite frosting and sprinkle reserved coconut on top.. (I typically use the cream cheese frosting recipe from my standby coconut cake recipe - link above.)

Giant Double Chocolate Cookies

Giant Double Chocolate Cookies - made dough May 4, 2013 from Annie's Eats

It was the picture of these on Annie's Eats that first sucked me into this recipe.  They looked so uniformly chubby on her blog (chubby is good when it comes to cookies) that I had to pin it to make later.  This was one of the cookie doughs I made when it was too hot to bake and I've had them sitting in my freezer waiting for the temps to come down and a social occasion to take them to.  The stars aligned this week for that to happen and I finally got to bake off some of the dough in my freezer.

The most critical thing to remember when baking chocolate cookies is to never overbake them or even fully bake them.  The lure of a good chocolate cookie is for it to be fudgy and you're only going to get that moist, fudgy texture by underbaking them.  If you're like me and are horrible about timing things in the oven (I have a mental block about using a timer - it's a matter of baker's pride to be able to tell when something's done just by looking at it), then another trick is to bake until the middle no longer looks raw or shiny.  The instant that happens, take the cookies out of the oven.  They'll continue to bake on the hot cookie sheet and that's okay because you don't want to move hot cookies too soon as they're too fragile.  Even if you like gooey chocolate, it's best to let these cool to at least lukewarm.  The edges will be a little crisp and the middle will have the perfect fudgy-but-not-overly-gooey texture.  In addition to a handful of chocolate chips, I actually chopped up a big bar of Milk Chocolate Hazelnut Toffee I had brought back from Europe (let's hear it for Heathrow duty free) into chunks.  The sweetness of the toffee and caramel in the chocolate paired well with the dark chocolate cookie.  As always, how good these cookies turn out will depend on the quality of the cocoa you use.  I recommend Pernigotti's, Scharffenberger or something equally high end to get the maximum chocolate flavor.

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I used Pernigotti's Cocoa from Williams Sonoma)
2¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2½ cups semi-sweet chocolate chips (I cut up a big Milk Chocolate Hazelnut Toffee bar)

1. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  
2. In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  
3. Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
4. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Coconut White Chocolate Cookies

Coconut White Chocolate Cookies - made May 4, 2013 from Gonna Want Seconds

Last weekend was really hot in my part of the country.  As in too hot to turn my oven on.  But I would never let that deter me when I want to bake.  Technically, I didn't bake but I got ready to do some serious baking, meaning I stockpiled cookie doughs.  I mixed up several different batches (which will appear on my blog in the coming days), portioned them into dough balls and stored them in my freezer, waiting for an appropriate time to bake them. It was too hot to bake in the afternoon so I waited until early the next day when it was a little cooler to bake off a test batch to take to my parents' house after church.

This was slightly different than a typical coconut white chocolate chip cookie in that it was more like a cakey butter cookie than a caramelized brown sugar cookie.  I chopped up Lindt white chocolate into chunks as the "chips" and had a liberal hand with the coconut.  I liked this cookie overall although I would probably shave a minute off of the baking time to make it slightly less cakey and a bit more "fudgy".  The second cookie sheet I baked off at a later date was better since I underbaked it - the texture was more moist, less cakey and more dense.

10 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened flaked coconut
2/3 cup white chocolate chips or chunks

1. Preheat oven to 350ºF
2. Beat the butter, sugar and vanilla with an electric mixer until light and creamy. Add the egg and beat well. Add the flour, baking powder, salt and coconut and mix well. Add the white chocolate.
3. With  a large cookie/ice cream scoop parcel out dough and flatten slightly with the bottom of a glass. Place on a baking tray lined with non-stick baking paper or silpat silicone liner. Leave 1" space between each cookie to allow for cookies to spread, leaving room to spread. Repeat with remaining mixture. Bake for 10 to 14 minutes or until light golden. Allow to cool on trays.

Orange Cinnamon Shrimp

Orange Cinnamon Shrimp - made May 3, 2013, recipe adapted from The Gracious Pantry

This is one of those dishes so easy to make that, on the one hand, you don't really need a recipe but on the other hand, without one, I don't know that I would've come up with this flavor combination on my own.  It's shrieks healthy, easy cooking with an undertone of summer citrus flavor.  Bonus that it takes about 5 minutes to prepare and is a perfect weeknight type of dish to make.  It's also really versatile in that you could serve it as a starter on a bed of greens, a side dish or build it as a main course.  I ate it as a salad for dinner on a warm night and it was perfect since it was too hot to turn on the oven or be over a stove for very long.  The only thing I would change in this recipe is after zesting the orange, I would squeeze the juice and add it to the stir fry to give it more orange flavor and a bit of sauce.

It's also good to have something light for dinner when it's hot since heat is a natural appetite suppressant.  I didn't want to be hungry, especially since I workout at night but I didn't want to eat anything heavy either.  Shrimp is a good answer to that situation.  Since I classify myself as a lazy cook, I usually buy one of those packs of raw shrimp with the tails on from Costco, strip the tails off the entire bag of shrimp, separate them into meal-size portions, and put them in quart-size freezer bags.  Whenever I want to cook something easy, I take a bag out of the freezer and throw together a quick stir fry of shrimp and spices.  I'm cutting back on rice (I know, I know, that goes against my Asian roots) so I'll usually eat the shrimp atop some salad greens.  No fatty dressings needed since the shrimp provides its own flavor.  And lest you think I'm being "so healthy", what a light dinner really means is I have room for dessert.

1 pound shrimp, tail off, raw
2 teaspoons olive oil
Zest of 1 large orange (plus the juice if desired)
1/4 teaspoon ground cinnamon
1/8 – 1/4 teaspoon cayenne pepper (depending on how spicy you like it)

1. Place all ingredients in a large skillet and sauté the shrimp just until pink.  Serve immediately.

Top Favorite: Almond Butter & Nutella Swirl Cookies

Almond Butter & Nutella Swirl Cookies - made (again) May 4, 2013 from Amelia's Savory and Sweet

Whenever people find out I'm a baking hobbyist, the most common question I get is "what's your favorite dessert?" I've mentioned before that it's really hard for me to answer that question because I don't have one particular favorite.  I believe in unconditional love for many desserts.  The analogy I like to use is I can't pick a favorite hair on my head either; I like them all - they keep my head warm.

However, a sure sign that I might like one dessert a bit more than most of the others is if I'm willing to make it again for myself, not just because someone requested it.  So, for the next several weeks (or months, depending on my mood), I'm going to re-make and re-post some all-time favorites, partly because they deserve another spot on the stage because I think they're just that good and partly because I just want to make them again and take a better picture for my blog :).

First up is this one from Amelia's Savory and Sweet blog.  When I first discovered and made this recipe, I merely linked to Amelia's blog so people could grab the recipe from there (you still can, just click on the recipe title in this blog post).  However, I've since learned it's probably a good idea to also post the recipe on my blog just in case something happens to that original blog post.  Wouldn't want the recipe to be lost!

What I love about this cookie is the taste and texture.  It stays nice and chubby, hardly spreads during baking and it's just good.  The best way to get significant swirls of Nutella is to make the batter first without the Nutella then drop dollops of it on top of your cookie dough and swirl only very slightly.  Scoop it out, leaving the big swirls of Nutella intact as much as possible, chill or freeze until firm, then bake.  You only want to bake these no more than 9-10 minutes.  If they bake longer, they won't have that moist, fudge-like texture.  Let them cool to at least lukewarm as these tend to be fragile when they first emerge from the oven.  If almond butter isn't a staple in your pantry, you can easily find it at Trader Joe's or Target.

Oh and one note on the almond butter - you may find the oil has separated from the almond butter when you open it, even it's a new jar.  Some recipes advocate pouring off the oil but I would advise trying to mix it back into the rest of the butter as best you can.  If you pour off all the oil, your cookies might be a bit dry because they're missing that fat.  Trust me.

1/2 cup unsalted butter at room temperature
3/4 cup smooth almond butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla
3/4 teaspoon baking soda
1/4  teaspoon salt
1 3/4 cup flour
1/2 cup Nutella

1. Mix first 9 ingredients until smooth and fluffy.  Slowly sift in flour until well incorporated.  Stir in the Nutella just until you have a pretty swirl pattern.
2. Refrigerate dough for about 15-20 minutes. Then scoop out small dough balls onto lined cookie sheet and bake in 350 degree oven for about 7-9 minutes.

Italian Sub Layered Bake

Italian Sub Layered Bake - made March 9, 2013 from Rachel Schultz

I made these awhile back but never blogged them.  I saw the recipe on pinterest and had a tube of crescent roll dough in my refrigerator to use up so it seemed like a nice easy recipe to try.  And so it was.  I confess the Pillsbury crescent rolls are one of the few pre-made things I don't turn my nose up at - they're so good.  And saves me the time and trouble of making them from scratch.  Plus, you can't go wrong with cheesy, flaky-bready goodness.  Even if it does mean more time on the treadmill to work off the calories from said goodness. I used turkey and ham slices and skipped the salami but you can use the deli meat(s) of your choice. These are best served warm so I recommend them as an easy-to-make-and-serve option for brunch.

1 roll refrigerated crescent rolls
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
8 slices salami
8 slices swiss cheese
2 egg whites
Salt & pepper

1. Preheat oven to 350 degrees. Unroll crescent roll and divide into two squares, along perferated line. Mold one square into the base of a 9×9 glass baking dish. Layer with half of turkey, ham, salami, and swiss.
2. Whisk egg whites and season with salt & pepper.
3. Drizzle half of egg whites over meat. Repeat layering with remaining slices and top with remaining egg whites. Press the second crescent dough square over top. Season with pepper. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes, or until golden. Slice and serve warm.

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies - made dough April 21, 2013, recipe adapted from The Well Traveled Wife

Here's a slightly different twist on the traditional chocolate chip cookie: coconut lovers, put on your running shoes and prepare to do some laps in case you want more than one.  This is different than the usual chocolate chip cookie, not just because of the addition of coconut but also because it uses coconut oil instead of butter.  I've never baked with coconut oil before so I wasn't quite sure what to expect.  At a minimum, I guessed the cookies wouldn't spread very much because coconut oil is somewhat solid like shortening and anything with shortening instead of butter has less spread.  And yep, I was right on that one as these stayed nice and chubby.  By my math, chubby in a cookie = good.

The coconut oil has another purpose in the recipe in that it imparts - wait for it - yes, a coconut undertone to the cookie that's achieved even without adding the coconut itself to the dough as a mix-in.  I got a jar of coconut oil by that enabler of online shopping known as amazon, coupled with The Super Enabler known as prime membership and free two-day shipping.  However, if you're in a Trader Joe's, turns out they also carry it for even better instant gratification.  I saw a neat row of jars on the shelves above the refrigerated section in my Trader Joe's, near where the slabs of chocolate and plastic containers of ready-made cookies hang out.

If you love coconut, you'll probably like this cookie.  The nice thing about baking with coconut oil, at least in this recipe, is that it imparts that subtle coconut undertone but doesn't taste artificial.  I don't bake with coconut extract because it tastes artificial to me but I had no problem with the coconut oil in this cookie.  I still added coconut itself to the dough for both the taste and the chewy texture but if you left it out, you'd still get that coconut flavor from the oil.  This also wasn't greasy or leave a bad mouthfeel as some baked goods made with shortening sometimes do.  Overall, a nice change from the traditional chocolate chip cookie.

 

1/2 cup coconut oil

1 cup + 1 tablespoon brown sugar, packed

2 eggs

1 tablespoon pure vanilla extract

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

12 ounces semisweet chocolate chips   
1.5-2 cups shredded coconut 

1. Preheat oven to 375 degrees F.  Spray a cookie sheet, or line with a silpat.  
2. In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 
3. In another bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until all the flour is incorporated.  Add in the chocolate chips + coconut and mix well.  
4. Drop by small rounded spoons onto prepared baking sheets. Bake for about 8 - 9 minutes or until slightly browned around the edges.

Cocoa Brownies

Cocoa Brownies - made April 20, 2013 from Fat Witch Brownies by Patricia Helding

This was the third and last dessert I included in my Boston care packages.  Can't have a care package without some kind of brownie, right?  For the brownie base, I used one of the recipes from my Fat Witch Brownies baking book.  Past recipes I've tried from the book shows they're pretty rich and decadent.  This recipe uses cocoa for the chocolate punch and, as long as you use a high-quality cocoa, you can usually count on cocoa-based brownies to offer a deeper, darker chocolate flavor than brownies made only with unsweetened or semisweet chocolate.  That being the case, I knew I could add my nutella crunch topping as a good counterpoint for sweetness and crunch to pair with the dark richness of the brownie.  Because the whole point of making brownies is to make them as decadent as possible.  Otherwise, the chewing effort and calories won't be worth it.

Make the brownies as directed below.  You can leave them plain or click on the link in the previous paragraph for the nutella crunch topping (start with a half recipe or 2/3 of it, depending on how thick you want the topping layer to be).  I've made it so often, I just wing it when I'm putting it together: usually equal parts Nutella and chocolate chips melted together with a tablespoon (or so) of butter then once it's all melted, add as many Rice Krispies as you can work into the mixture.  If you want a more gooey topping, skimp on the Rice Krispies but I prefer to cram them in there for maximum crunch. Once it's completely cooled, cut into small pieces, eat one and give the rest away or wrap them up and put in your freezer for future consumption (these freeze well).  There's something about a decadent brownie that's meant to be savored and enjoyed, just enough to leave you satisfied but not so many that you feel sick and guilty afterwards if you eat too many.  Plus, your waistline will thank me later.  

12 tablespoons (1 ½ sticks) unsalted butter

½ cup unsweetened cocoa powder

1 ½ cups granulated sugar

4 large eggs

1 tablespoon pure vanilla extract

¾ cup unbleached flour

½ teaspoon salt

1. Grease a 9-inch x 9-inch baking pan with butter.  Dust with flour and tap out the excess.  Preheat the oven to 350˚F.
2. In a small saucepan, heat the butter over low heat just until it is melted, but not brown.  Set aside to cool for 5 minutes.
3. Add the cocoa powder and sugar to the butter and whisk until well blended.  Add the eggs one at a time, whisking after each until the mixture is smooth and shiny.  Add the vanilla and whisk until mixed well.
4. Measure the flour and salt and sift together into the batter.  Mix the batter gently until well combined and no trace of the dry ingredients remains.
5. At this point, if desired, stir in any extras like walnuts.
6. Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it.
7. Remove from the oven and cool on a rack for 1 hour.  Cut just before serving.

Lemon Coconut Bars

Lemon Coconut Bars - made April 20,2013 from My Baking Addiction

In case you haven't noticed, I'm going through a teeny, tiny lemon-coconut flavor combination obsession phase.  That would explain why I tried out yet another lemon bar recipe with coconut when I've stuck so long with my standby lemon bar recipe.  This one turned out okay.  The coconut I sprinkled over the lemon curd layer sank into the layer rather than staying on top which I expected so halfway through baking, I took it out and sprinkled more coconut on top to stay on top.  That worked but it still didn't come out as well as I had hoped.  This was more of a coconut lemon bar than a lemon bar with coconut.  I think I prefer the latter.  I also prefer Alice Medrich's crust and the method of baking the lemon bar with the pure lemon layer, glazing it with lemon royal icing and sprinkling toasted coconut on top.  The flavor was still good but the tartness of the lemon is more muted with the sweetness of the coconut.  I prefer more of a flavor contrast. 

Texture-wise, I always like the chewiness that coconut adds to any dessert so this was still good; it just isn't my favorite lemon bar recipe.  I know I sound like I'm damning by faint praise but remember I bake all the time and have a high bar.  My friends tell me my "okay" rating usually translates into a much higher-than-okay point on their food rating scales.  In fact, one of the people who partook of one of the Boston care packages rated this one her favorite amongst the three desserts in the package.  So it's all a matter of taste and preference. The nice thing about dessert?  There's no wrong answer.

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter 
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
1 cup flaked coconut 

1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil and spray with non-stick cooking spray.
2. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly.
3. Press into the bottom of baking pan. Bake at 350°F for 15 minutes.
4. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
5. Bake at 350°F for 20-25 minutes or until golden brown.
6. Cool on a wire rack. Cut into bars.