Easy Cream Biscuits

Easy Cream Biscuits - made May 26, 2019 from Melissa's Southern Style Kitchen

My biscuits-without-buttermilk experiments continue. These biscuits look a little (okay, a lot) amateurish but that was because I only had a scant cup of heavy cream and still added the full amount of flour in the recipe. So, clearly, the dough didn't hold together very well.

However, I ended up liking these biscuits better than the other recipe. I got smart this time and actively looked for a recipe that used self-rising flour. Struck gold with this one that not only called for self-rising flour but the only other ingredient was heavy cream.

Seriously, you can't have it easier than 2-ingredient biscuits. Three ingredients if you count the butter you apply on top of the hot biscuits (count it, trust me, #butterforever). It would be better if you used the full amount of the cream or cut back on the flour if you didn't have a full cup of cream but, regardless, I liked the texture of this biscuit. It was a little dense and I underbaked it just a tad but that's because I like my biscuits a bit doughy.

There was some good crunch on the top but the inside, slathered in melting butter, was my favorite.

2 cups self-rising flour, plus additional for dusting
1 cup heavy cream plus additional as needed
1/4 cup butter, melted

1. Preheat the oven to 450 degrees F. Brush the bottom and sides of a 10-inch cast iron skillet with melted butter, reserving some for the tops. Set aside.
2. Add the flour to a medium-size mixing bowl. Make a well in the center.
3. Pour the cream into the center then use a fork to gradually incorporate the flour.
4. Turn the dough onto a lightly dusted nonstick surface. Turn to coat with flour. Do not knead.
5. Roll or pat to 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut into rounds. Arrange in the buttered skillet. Re-roll scraps gently and repeat.
6. Brush the biscuit tops with half of the butter. Bake for 10-14 minutes or until golden. Brush the tops after baking with remaining butter. Serve immediately.

Homemade Southern Biscuits

Homemade Southern Biscuits - made May 25, 2019 from The Anthony Kitchen

A long while back, I splurged and (over)paid for a couple of bags of White Lily Flour on amazon. White Lily products aren't sold locally where I lived so online was the only way I could get them. At the time, I'd heard so much hype about how great White Lily flour was for cakes and biscuits that I succumbed to temptation and bought a couple of bags. Only to let them languish in my pantry for months. I even ended up moving them to my new place earlier this year. Now I'm looking at another move shortly and I couldn't bear moving them again, especially since their expiration date had just passed. Sigh.

So I decided to make biscuits and see if using White Lily flour would really make a difference. For context, I don't make very good biscuits. I follow the recipe, try to handle the dough sparingly, make sure my butter is cold, yada yada. But expert biscuit maker, I'm not.As my previous biscuit attempts will attest.

But I am nothing if not optimistic or persistent so I decided to give it another try. Of course, nearly every biscuit recipe I found on pinterest all called for buttermilk. Which I didn't have and, as I was going back to work shortly, didn't want to run out and get. I had milk, I had heavy cream, I had cream cheese but no buttermilk.

No matter - I found recipes that called for either milk, heavy cream or cream cheese so I decided to run an experiment and try out the different biscuit recipes, the more to use my White Lily flour on. The first recipe was this one that called for whole milk. I dutifully followed the recipe but realized too late that my White Lily flour was self-rising flour which already contained leavening ingredients and salt. I treated it like all-purpose flour and followed the recipe below.

I nearly convinced myself that would be okay as the flour had just expired so maybe adding the leavening agents would actually help. Ha. HAHAHA. *wipes tear*. That'd be a no.

For one thing, these biscuits didn't rise very much. Worse, they were too salty. They weren't bad, per se. Just eat them warm and add butter. But I've got nothing to brag about in how they turned out. All I can say is it at least used up some of the flour. I'm sure they would turn out if made properly so I should probably give the recipe another chance.

2 cups all-purpose flour, plus extra for working with dough
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup whole milk

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 2 cups flour, baking powder, baking soda and salt; whisk to combine.
3. Scatter the cubes of butter across dry mixture and, using a pastry blender or two knives, cut in the butter until the cubes are pea-sized.
4. Add the milk and stir with a wooden spoon until the dough comes together. Lightly knead the mixture with your hands, if necessary, to bring it all together. Do not overhandle.
5. Transfer the dough to a work surface dusted with flour and pat out until 1" thick. Cut into 2" squares or use a biscuit cutter to form the biscuits.
6. Transfer to the prepared baking sheet and bake for 15 to 18 minutes or until the biscuits are golden brown. Serve warm.

Homemade Taco Seasoning

Homemade Taco Seasoning - made May 21, 2019 from Whole New Mom

Before I discovered Penzey's, I'm not sure it would've ever occurred to me that you can make your own taco seasoning. Matter of fact, I've even bought ready-made Taco seasoning from Penzey's whenever I wanted tacos. But - hello - taco seasoning is made up of individual seasonings so it follows that you can make it "from scratch". Talk about your duh moment.

I didn't have any Penzey's Taco Seasoning but had a hankering for tacos after I'd bought some low-carb tortillas and ground beef. It's a point of stubbornness that I only want to buy my spices from Penzey's (no, I'm not affiliated with them, I just love their spices and believe in supporting the company) so it was unthinkable for me to run to the grocery store and buy taco seasoning that didn't have a Penzey's label on it.

So pinterest to the rescue again when I searched for homemade taco seasoning recipes. This one from Whole New Mom won hands down as I had all but one of the ingredients for it. When does that ever happen? I tend to only buy spices after I have a specific recipe to use it for; otherwise I don't cook enough to be sure I'd actually use it. The only thing I didn't have was the red pepper flakes but I figure that'd be all right since I had everything else.

Obviously, this is the easiest recipe to date since it's literally just measuring spices and mixing them in a small bowl. Then - results - homemade taco seasoning. This turned out a bit spicy for my bland taste buds but did have good flavor. For me, next time, I'd probably cut back a little on the pepper and it was still okay to skip the red pepper flakes. Otherwise, hey, I can now "make" taco seasoning.

2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 teaspoon paprika
1 tablespoon cumin
2 1/2 teaspoons salt
2 teaspoons pepper

Combine all ingredients in a small bowl. Mix well. Store in a tightly closed container.

Lumpia in the air fryer

Lumpia - air fried on May 26, 2019

Most people I know who try lumpia end up eating them like French fries. I am no exception. Which wouldn't be so bad except traditional lumpia is deep fried. That's what makes them so good. I normally don't eat lumpia when it's just me. Too much hassle with deep frying them and, once I do fry them, you know I won't stop at just one, right?

But my mom gave me a few pieces of lumpia and, still being enamoured of said air fryer, I decided to forego the option of loosening my waistband with deep-fried foods by testing how they'd turn out if I put them in my air fryer instead.

I tried out the 6 pieces she gave me in the air fryer, at 370 degrees for 20 minutes, turning them over halfway through. I didn't coat the first 3 with nonstick cooking spray but put them in as is. Although they didn't brown evenly like they would if they'd been deep fried, they came out crunchy and nearly as good as deep fried. I say "nearly" because, realistically, nothing really beats deep frying. However, this came pretty close. The second 3 pieces I did lightly coat with nonstick cooking spray and that came even closer to deep frying.

As in close enough that, according to several of my friends who saw these pictures when I posted them on Instagram, this could be a game changer in the deep frying game. If you love lumpia but restrain yourself because of the deep frying aspect, this alone could be worth investing in an air fryer. Try Costco for a good one at a decent price. No, I'm not affiliated with Costco but that's where I got my air fryer and it's been serving me well so far.

Apparently you can also buy lumpia ready-made, either at an Asian grocery store or, if you're lucky enough to know a Filipino caterer who'll sell you a party pack, from them or a Filipino restaurant that does catering. But if you want to try making your own, here's a pictorial guide to making lumpia. There's also a link to an actual lumpia recipe in the blog post. Enjoy. And get more mileage out of your air fryer.

Apple Hand Pies

Apple Hand Pies - made May 17, 2019

Thanks to some idle pinterest strolling, I got the idea to make these apple hand pies. I'm still trolling around for new dessert bar ideas and, having recently tried a full-size handpie when I visited Neighbor Bakehouse in San Francisco (it was delicious, btw), I decided to try a mini version.

My favorite pie is the quintessensial apple pie. Sometimes I go wild and branch out to coconut cream pie (hold the whipped cream topping, just sprinkle the top of the custard with toasted coconut). Pecan pie is also acceptable as long as it doesn't have too much of that gelatinous gluey stuff and the pecans are toasted. But apple always wins out so of course I had to try apple hand pies.

Filling before cooking

After cooking

I don't like pie enough to make it very often. Hence one reason I haven't mastered pie dough. I can make a decent one but nothing special. I cheated for this trial and got those pre-made pie dough. Past experience says it isn't as good as homemade pie dough but I was just in experimenting mode so I wasn't going to be that fussy about it. Plus, there's something to be said for easily rolling out the pre-made dough to a slightly thinner thickness and equally easily cutting the dough into the rounds I wanted to make the pies.

I only used one of the two pie doughs in the package as I have other plans for the 2nd dough. Subsequently, the recipe below makes too much filling. Not a problem with apple pie filling though as I just put the overage into ramekins and covered it with some apple crumble topping I made.

If you want to super cheat, not only can you buy the premade pie dough but you can also buy a can of apple pie filling. I've tried that canned filling once though and honestly, you're better off making your own. It's easy enough to peel and chop the apples and cooking it for a few minutes over a stove top with some sugar, cinnamon and nutmeg couldn't be simpler. Season to taste. I tend to have a light hand with nutmeg (don't really care for the taste) and a heavy one with the cinnamon (Penzey's all the way).

How much filling you use is up to you but careful not to overstuff it or you'll have a problem sealing the dough rounds together. You don't want filling leaking through the cracks if it's bursting out the seams before you even get the pies into the oven.

I sealed a few of the hand pies with the tines of a fork and a couple of others with the round end of a 1/4 teaspoon measuring spoon, just to try for different looks. The measuring spoon produced something that looked like a big ravioli but the edges got too thin and browned faster than the rest of the mini pie. The fork tines didn't look as pretty but were fine and baked better.

Before baking, make sure you brush the tops, including round edges, with egg wash. They''ll brown better. Also make sure you cut small slits on top of each pie to allow steam to escape.

Overall, I liked how these turned out. I might add a bit more cinnamon and butter to the filling for a little more flavor or, to be completely decadent, some salted caramel sauce, for a more juicy filling. The pie dough actually tasted decent and browned nicely.

The baked versions still weren't as pretty as some of the ones I've seen on pinterest. I still haven't conquered the knack of how to make my desserts come out "pretty". But, hey, they still tasted good and qualify for the future dessert bar I'm planning on. I just need a little more practice on how to spiff them up for a more "professional" presentation.

1 package refrigerated pie dough (or make your own)
3 large Granny Smith apples, peeled and cut into small chunks
4 tablespoons dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 tablespoon cornstarch mixed with 1 tablespoon water to make a slurry

1. Roll out pie dough circles to flatten slightly. Cut out rounds of dough, using a round cookie cutter/shaper. Cover and keep chilled in the refrigerator while you make the filling.
2. Filling: Combine dark brown sugar, cinnamon and nutmeg until evenly mixed in a large mixing bowl. Add apple chunks and toss to coat.
3. In a large saucepan over medium-high heat, add apple mixture and stir, cooking until apple chunks are tender but not mushy, 5-6 minutes. Add butter and stir. When butter is melted, add cornstarch slurry until sauce is thickened. Remove from heat and let cool.
4. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
5. Wet the outer edges of each dough round with a little water. Place a small scoop of the cooled apple mixture in the center of one round and cover with another. Seal the moistened edges with a fork or the round side of a 1/4 teaspoon measure. Repeat with remaining dough rounds. 
6. Beat 1 egg with a tablespoon of water to make an egg wash. Brush apple hand pies lightly with egg wash. Cut small slits on top of each pie to let steam escape. Bake in preheated oven for 15-20 minutes or until pies are golden brown.

Easy Oven Baked Pork Chops

Easy Oven Baked Pork Chops - made May 16, 2019 from Lemon Blossoms

This turned out pretty tasty. My biggest problem is I inadvertently baked it for too long. The original blog post from Lemon Blossoms warned against that and I took it to heart but apparently not well enough. I checked it after 20 minutes but my pork chops were so thick and looked raw on top so I left them in for - wait for it - another 40 minutes. Oops.

I probably should've realized what I thought was "raw" looks was really the color of the rub melting into liquid. Sigh. I'm not kidding when I say I'm not much of a cook. However, this was so easy to make and next time I buy thick cut boneless pork chops, I'm trying it again as the rub melted into a tasty sauce and there was a slight "crust" that was crisp on parts of the pork chops.

Dry Rub
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

4 boneless pork chops (1-inch thick)
2 tablespoons olive oil

1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
2. In a small bowl, mix the dry rub ingredients.
3. Rub the pork chops with olive oil and season them all over with the dry rub. Place on prepared baking sheet.
4. Bake for 30-35 minutes or until the pork reaches an internal temperature of 140 to 145 degrees. Remove from oven and let rest for 5 minutes before serving.