Archive for the 'Got It Right' Category

I Got It Right: Maple Bacon Biscuits

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I don’t even care if bacon is passé, and no one cares about it anymore, and people are tired of “bacon in everything.” I don’t care if you’ve moved on to bigger and better things like pork belly or brisket.

THESE WERE THE BEST THINGS THAT I MADE IN SEPTEMBER FULL STOP

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Quality ingredients are essential here. Don’t use table syrup. Buy the real stuff. And if you get thick-cut, applewood smoked bacon, more power to you.

They are big and bodacious, so eat two, please. Try one fresh from the oven and one cool. Split one and top with eggs, cheese or butter. Be yourself.

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This is my no apologies track of the day.

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Baconing,

Lauren

Maple Bacon Biscuits

Adapted from Huckleberry

8 slices thick-cut bacon, cut into 1/2″ slices

3 cups white whole-wheat flour

1 tablespoon baking powder

3/4 teaspoon baking soda

2 tablespoons sugar

1 cup (16 tablespoons) butter, cubed

1/4 cup cold maple syrup, plus 1/3 cup maple syrup for glaze

1/4 cup + 2 tablespoons cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Kosher salt for topping

Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 1/4 cup maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1″ thickness. Cut the biscuits using a 2-inch round cutter; you should have about 12 biscuits. Place biscuits on a parchment-lined baking sheet, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.

Preheat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of kosher salt.

Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 2 teaspoons of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve warm with eggs.

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I Got It Right: Blackberry Almond Crumb Muffins

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Crumb muffins can never be a pipe dream, because the crumb eliminates that possibility, I think. And also, the following shot of blackberries and gold is so luscious, that I can’t bear to think of this recipe as needing improvement.

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Good plan, Lauren. Just decide that something doesn’t need improvement because you can’t handle the thought that it might.

What other areas of life should I be applying this to??

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:] JK, friends, JK. Razzle dazzle.

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Razzle on and eat a crumb muffin. It’s nearly June.

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Bye,

L

Blackberry Almond Crumb Muffins

Adapted from Oh, Lady Cakes

For the crumb topping:
2/3 cup unbleached flour
1/2 cup sugar
1 teaspoon molasses
1/4 teaspoon fine sea salt
4 tablespoons virgin coconut oil, melted
1/4 cup almonds, roughly chopped

For the muffin batter:
2 1/4 cups unbleached flour
1 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1/4 cup virgin coconut oil, melted
3/4 cup sugar
1/2 tablespoon molasses
1 cup unsweetened vanilla almond milk
3/4 teaspoon almond extract
1 egg
1 cup fresh or frozen blackberries

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners and set aside. Prepare the crumb topping in a small mixing bowl by whisking together the flour, sugars, almonds, molasses and salt. Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition. Set aside in the fridge.

In a large mixing bowl, whisk together the flour, salt, and baking powder; set aside. In a 2 cup measure (or a small mixing bowl) whisk together the oil, sugars, almond milk, molasses and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture, as well as the egg, and whisk until just combined. Fold in blackberries. Divide the batter into the prepared muffin wells and cover with crumble. Bake at 350˚F for 28-30 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.

I Got It Right: Whiskey-Glazed Peach Crumble Sundaes

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So I made these whiskey glazed peaches with the most perfect Colorado end-of-summer peaches.

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And then I bought whiskey pecan and sea salt caramel praline ice cream with which to pair them. Because legit, who even has the patience to make ice cream? Pas moi.

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And I crumbled the leftovers from these hazelnut, almond shortbreads on top. (Because the nutty, salty cookies were cut out after the dough was already baked, I found myself with lots of leftover nutty, salty crumbles…just like the topping of a fruit crisp, but saltier, therefore, perfect for the sweet peaches and ice cream, and now I can’t stop with this sentence because I’m trying so hard with words to explain to you how perfect this dessert was and is and is to come, something that should only be explained with spoons.)

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So I had frozen the crumbles and waited until they could fulfill their inspired destiny as a gourmet, deconstructed fruit crisp + booze eaten by friends who throw together drinks like blackberry bourbon iced tea + extra bourbon.

Sweet + salty = classic

Stone fruit + berries = classic

Crumble + fruit = classic

Peach + almond = classic

Whiskey + pecans = classic

I could go on, but I’m overwhelming myself (and likely you) with flavors right now.

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Who is to come,

Lauren

Whiskey-Glazed Peach Crumble Sundaes

An LH Original

Place peaches in a baking pan. Preheat oven to 350 degrees F.

Brown four tablespoons butter in a heavy-bottomed saucepan, whisking until it smells nutty but is not burnt. Whisk in a pinch of salt, 1/4 cup packed brown sugar and 1/4 cup whiskey, letting it bubble together so the sugar dissolves a bit.

Pour the sauce over the peaches. Bake for about 30 minutes, flipping the peaches once or twice until they are soft. Remove the baking dish from the oven, let cool for a few minutes, then transfer the peaches to a plate. Spoon the leftover sauce from the baking dish over the tops of the peaches and let them cool further so the glaze firms up a bit.

When ready to serve, scoop ice cream into bowls and top with peaches, cookie crumbles and flaked almonds.

I Got It Right: White Chocolate, Raspberry & Pistachio Clafoutis

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A recent conversation went down like this:

“This clafoutis is so easy and so delicious that I’m going to teach you how to make this so if you’re ever taking other girls on dates, you can make this for them. You will win them over in a second.”

Lauren, that is ridiculous. I don’t want to take other girls on dates.”

You’re missing the point. I just think this is such a great recipe I just care about your life,  so I want you to know how to make this just for your general life benefit. Like, even if you didn’t like me at all, I would still want you to know this. So you can be a well-rounded person.”

Ok.”

“This is the best thing I’ve made in the last month.”

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Clafoutis (pronounced “claff-oo-TEE”) is a French way of saying barely sweet baked pancake batter stuffed full of lovely additions. I’ve made a few of them before, like this quick cherry clafoutis, and these individual breakfast clafoutis. Cherry is classic, but but chocolate is chocolate.

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30 minutes total time and you’ve got yourself a dessert. Serve with fresh whipped cream or ice cream, playse.

Lauren

White Chocolate, Raspberry & Pistachio Clafoutis

Adapted from Serious Eats

Butter and sugar for prepping baking dish
2 large eggs
1/3 cup (2 1/3 ounces) packed light brown sugar
pinch salt
1/2 cup milk
1/4 cup half and half
1 teaspoon vanilla extract
1/4 cup (1 1/4 ounces) all purpose flour
1 tablespoon (.5 ounce) unsalted butter, melted
1/4 cup chopped pistachios
1/4 pint fresh raspberries (3 ounces)
2 ounces white chocolate, chopped

Preheat the oven to 400°F. Butter and sugar inside of a 9-inch cast iron skillet or equivalent baking dish.

In medium bowl, whisk eggs, sugar, and salt until lightened. Whisk in milk, half and half, and vanilla. Whisk in flour, then butter until combined and smooth.

Scatter raspberries into pan. Pour mixture into pan. Scatter the pistachios and most of the chocolate into the pan.

Bake until puffed and just set, about 18-20 minutes. Scatter the remaining chocolate over the top of the clafoutis. Best served warm or room temperature.

I Got It Right: Sturdy Chocolate Cupcakes with Malted Buttercream

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These cupcakes are like fireworks, and they made my brain explode with wonder. All the best for my bstud frans.

First of all, the cake part is above and beyond exceptional (I expound on this below.).

Second of all, the malted swiss meringue buttercream is the love of my life (Extreme, but I’ve pined for it ever since i saw this magnificence.).

Third of all, they are the prettiest thing I’ve even tried to do in ages (Amidst all the weeknight bars and things, these really were a creative effort.).

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In case you happen to be turned off by the word ‘sturdy’ in relation to cake, let me be the first to tell you that ‘sturdy’ does not mean ‘dry,’ ‘hard,’ or otherwise ‘inedible.’ These cupcakes, as dreamed up by America’s Test Kitchen are not one-bowl or foolproof, but what you pay for in time and technique is rewarded by a standout cupcake. Somehow, it manages to come cleanly out of it’s liner and hold up while remaining moist and very chocolate-y. The one-bowl cupcakes from Martha that I usually use are flavorful, but very fragile, and I’ve always been annoyed by it.

No longer. I HAVE TO LIVE UNDER THIS FRAGILE OPPRESSION NO LONGER.

Fragile Oppression would be a great band name. You can have that for free.

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Good night and good luck,

Lauren

Sturdy Chocolate Cupcakes

From America’s Test Kitchen Cookbook

For the ganache filling:

2 ounces bittersweet chocolate, chopped fine

1/4 cup heavy cream

1 tablespoon confectioners’ sugar

For the cupcakes

3 ounces bittersweet chocolate, chopped fine

1/3 cup (1 ounce) Dutch-processed or regular cocoa

3/4 cup hot coffee

3/4 cup (4 1/2 ounces) bread flour

3/4 cup (5 1/4 ounces) white sugar

1/2 teaspoon table salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar

1 teaspoon vanilla extract

Make the filling: Place all three ingredients in a glass bowl and microwave until the mixture is warm to the touch, 20-30 seconds. Whisk until smooth, then refrigerate until just chilled, no longer than 30 minutes.

Make the cupcakes: Preheat the oven to 350 degrees and line a 12-cup muffin pan with paper liners. Place the chocolate and cocoa into a medium bowl. Pour the cover over the chocolate and whisk until smooth. Refrigerate until cool, about 20 minutes. Whisk together the dry ingredients and set aside. Whisk together the wet ingredients into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

Divide the batter between the muffin tins. Place a slightly rounded teaspoonful of the filling mixture in each cupcake. Bake until the cupcakes are set and just firm to the touch, 17-19 minutes. Cool the cupcakes in the tin on a wire rack for about 10 minutes, then carefully lift each out and let cool on a wire rack before frosting.

Malted Buttercream

Adapted from Food & Wine

3 large egg whites, at room temperature
1 cup sugar
1/2 teaspoon pure vanilla extract
2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature
2-3 tablespoons malt powder, dissolved in 1 1/2 tablespoons of hot water

In the bowl of a standing electric mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk until the sugar is dissolved and the egg whites are just warm to the touch. Return the bowl to the mixer fitted with the whisk. Add the vanilla and beat the egg whites at high speed until firm and glossy, about 5 minutes. With the machine on, whisk in the butter a few tablespoons at a time. If the mixture begins to look curdled, continue to beat until smooth before adding more butter. Beat the dissolved malt powder.

I Got It Right: Chia Clementine Muffins

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My roommate said, “These have the perfect consistency, which is where muffins sometimes suffer.”

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I am inclined to agree that muffins can turn out rock-like, if you’re heavy-handed. Don’t overmix the batter, and you should be fine. These muffins in particular are almost a little too delicate. As I was pulling them out of the tin, the tops threatened to separate, so take care when you remove them to cool. The payoff is a perfectly moist, springy ball of sunshine.

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And with chia seeds on the ingredient list? They are just a superfood version of your classic lemon poppyseed muffins. Except you can’t tell that they are healthy. I’ll bet you could replace the chia seeds with poppy seeds if you have them and the clementines with lemons. I’ll bet.

Breakfasting,

L

Chia Clementine Muffins

Adapted from Little Accidents in the Kitchen

2 cups (9 ounces/256 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
¼ cup (2 ounces/50grams) granulated sugar
½ tsp (4 grams) salt
¾ cup (6 ounces/177 grams) milk (or 1/2 cup milk + 1/4 cup water)
Juice and zest of three clementines
½ cup (3 1/2 ounces/100 grams canola oil)
¼ cup (3 ounces/82 grams) maple syrup
2 tablespoons (20 grams) chia seeds
Preheat your oven to 350 degrees Fahrenheit  (180 degrees Celsius), and line a muffin tin with paper liners. The original recipe made six muffins, but I found that the batter fit better into eight or even 10 muffin tins.
In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl or measuring cup, whisk together the milk, juice, zest, oil and maple syrup. Whisk the wet ingredients into the dry ingredients until just combined, then stir in the chia seeds.
Scoop evenly into 8-10 holes of the muffin tin, depending on how big you like your muffins. Bake for 18 to 22 minutes, until a skewer poked in the center comes out clean. Cool for 3-4 minutes in the muffin tin, then remove and allow to cool completely on a wire rack. These freeze well.

I Got It Right: Twinkie Bundt Cake + Homemade Marshmallow Creme

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So they say that blog readership declines in the summer. Something about people “getting outside,” and like, “enjoying life” or something? Cool, man, me too. Which is why I am writing this post a month prior to its publishing and enjoying the mid-July weather right now. This also means that you, a dedicated summer reader, will get to share in one of the biggest recipe joys/successes of my recent life, namely, HOMEMADE MARSHMALLOW CREME.

Stuffed in an ACTUALLY EXTREMELY DELICIOUS vanilla cake.

Making its TWINKIE-like characteristics extremely apparent.

Can she express this better? Probably, but I’m too overwhelmed with the below whisk/marshmallow creme shot.

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Guys, the marshmallow creme recipe I’ve linked below is the jam. Besides having to wait forever for the sugar solution to boil (my impatience was probably directly correlated to my desire for the finished product), the recipe was fairly simple. Now that I know I can have marshmallow creme whenever I need it, there are a host of recipes that have been opened up to me. Seriously, marshmallow creme is in a lot of toothsome things. More s’mores, anyone?

Oh, also the funnest part of this cake is getting to “tunnel” out the hole for the marshmallow creme. Cue cake-eating commencement.

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My auntie was half the inspiration for this recipe. We were chatting baking recently, and she was telling me how she used to love making Bundt cakes. It had been ages since I’d made one. Side fact of interest: she used to be a florist, and basically everything she touches ends up beautified.  I sprinkled on some sparkly pearls and made her have the first slice in appreciation.

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Lovely angel auntie. Thank you for everything! And thanks to all y’all who are sticking it out on the blog this summer. I mean, just because it’s summer doesn’t mean people don’t like cake, can I get a “Preach”?

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Appreciatively yours,

L

Twinkie Bundt Cake

Adapted from Pure Vanilla via Leite’s Culinaria

6 tablespoons (3 ounces) unsalted butter, at room temperature, plus more for the pan
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract
2 cups granulated sugar
1/2 cup mild vegetable oil, such as canola, grapeseed, safflower, or sunflower
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature

8 ounces marshmallow crème (I used this recipe.)
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
sprinkles and confectioners’ sugar, for dusting (optional)

Preheat the oven to 325°F (163°C). Coat a 12-cup Bundt pan with nonstick cooking spray or butter and dust it lightly with flour, tapping out any excess.
Sift together the flour, baking powder, and salt in a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and let cool completely, about 2 hours.To make the filling, beat together the marshmallow crème, butter, and vanilla until smooth. Stir in sprinkles, if desired.
While the cake is still in the pan, use a knife to make 6 or 7 deep, evenly spaced notches or holes in the bottom of the cake, each about 3/4 of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Eat the scraps. Using your fingertips, gently connect the holes, making a uniform tunnel in the cake.
Use a spoon to fill the tunnel with marshmallow creme, smoothing the filling up to the top of the tunnel. Quickly and carefully invert the cake onto a platter. Dust with confectioners’ sugar, if desired, or make a quick glaze with powdered sugar and milk to drizzle over the cake.

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