Light Winter Snack [Honey Wheat Pizza Dough]

A new year with new goals. After my trip from Hong Kong and Taiwan this past December, I am suddenly motivated to learn to read Chinese. My other goal is to engage in a healthier lifestyle, which includes more water intake, exercise, and a better diet.

On a different note, it's been cold in San Francisco. (Yes, it's not freezing temperatures, but us Franciscans have a low tolerance for "cold".) The best way to deal with it is to cook a dish that will keep me warm and warm up the kitchen as well. The idea: homemade pizza.

For my pizza, I made a honey wheat pizza dough. I used mozzarella cheese, fennel, fuyu persimmon, and Italian sausages for toppings. The lovely light licorice flavor flavor mingled with sweet ripen persimmon with spicy sausages was the perfect combination.

If a pizza stone isn't available, use a cast iron skillet to bake a pizza for the perfect crispy crust.

Note: The secret to a crispy crust without a pizza stone is to use a cast iron skillet. It handles the heat extremely well and is nonstick once seasoned so it's perfect for pizza making!

Honey Wheat Pizza Dough
Serves 1 for a meal or a snack for 2

Ingredients
1/4 cup water
1/2 heaping tsp active dry yeast
1/4 tsp honey
1/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 tsp olive oil
1/4 tsp salt

Directions

1. Add honey into the water and microwave for 40 seconds. Dip a finger in and if it feels like a hot shower then it's at the correct temperature or 110°F if you're OCD about precision.
2. Add yeast and let it sit for 5 minutes.
3. In another bowl, add flour, olive oil, and salt. Make a hole in the middle and pour water in. Use a spoon and mix everything together.
4. Knead by hand for 7 to 10 minutes until smooth. Grease a bowl, place dough in bowl, and cover with saran wrap. Let it rise for 1  to 1 1/2 hours until it doubles in size.
5. Preheat oven to 500°F and place cast iron skillet in oven (pizza stone or baking sheet).
6. Roll out dough and add desired toppings.
7. Bake for 5 to 10 minutes until crust is golden brown and cheese is bubbling.

Light Winter Pizza

Toppings
4-5 cloves of garlic, finely minced
1 persimmon, diced
half a fennel, sliced thinly
1 hot Italian sausage, cooked and sliced
olive oil
sea salt
Mozzarella cheese, grated

semolina flour

Directions

1. Preheat oven to 500°F and place cast iron skillet in oven.
2. Divide into 4 pieces, which will make 3.5 inch pizzas. Sprinkle semolina flour on counter to prevent dough sticking to the surface. Roll out dough.
3. Brush with olive oil and a couple shakes of sea salt. Sprinkle on garlic, persimmon, fennel, and sausage evenly on pizza. (Remember: less is more. Too many toppings and the pizza will get soggy). Last step, sprinkle a thin layer of cheese.
4. Transfer to cookie sheet with semolina flour to prevent sticking. Go to oven and tilt the cookie sheet so the pizza slides onto the heated cast iron skillet. Bake for 5 to 10 minutes or until crust is browned.  Use a metal spatula to retrieve the hot pizza. Slice and enjoy.

Eek! Baking for Someone Else! [Apple Bars]

For the last three years, I've been experimenting and baking goodies for my loved ones and special family occasions. I didn't mind sharing the love even if the recipe didn't turn out the way I wanted. It was all a learning process. How else am I suppose to improve?

I suppose after three years, I have developed a reputation for myself. My boyfriend constantly praises me and always tells his coworkers and friends what I make and shares the goodies with them. My grandma and aunt make requests every couple of weeks for their favorite cake. My family is the hardest on me. They either like it or don't and they make it known to me about how they feel about my latest creation.

Since my sister started her full-time job at an accounting firm, she has been attending happy hours, office parties, and events. Earlier this month, she discovered that there was going to be a holiday dessert party and asked if I would be willing to make her something. I immediately said, "Yes" and came up with apple bars. I thought a dessert that wasn't too sweet and easy to handle with fingers would be a good choice, because I figured that most people would bring cookies and cakes.

I tested out the recipe and it was the hit with the family, but that didn't matter the night before the desert was due. I was nervous and anxious, because I wasn't sure if my sister's coworkers would enjoy it. I was also worried because it was my sister's reputation on the line not just mine! I didn't want her coworkers to think that she brought a crap dessert to the event. In the end, I over-worried and she told me that her coworkers enjoyed it and loved how it wasn't too sweet.

Apple Bars

Note: It's a multi-step process, but everything can be easily put together in a couple of hours. Most of the time is spent baking. I have organized the recipes in the order steps to complete. It starts with making the filling, then crust, praline, and the topping last. We make the filling first so it has time to cool down, then the crust. While it is in the oven, we make the praline and topping. Once the crust comes out of the oven, we break the praline into pieces and assemble all the components for the final bake.

Filling
adapted from Dorel

Ingredients
4 cups diced apples (approximately 4 apples), 1/2 to 3/4 inch sized pieces
2 TBSP lemon juice
1/4 cup brown sugar
2 TBSP granulated sugar
4 TBSP cornstarch
1/8 tsp nutmeg
1 tsp cinnamon
1 cup water

Directions

1. Sprinkle lemon over apples in saucepan.
2. Add sugar, cornstarch, nutmeg, and cinnamon. Mix well.
3. Microwave water for 2 minutes and add to pan. Turn heat to medium low. Stir mixture until thickened.
4. Remove from heat and cool.

Crust
adapted from Foodgal and Oishi Food

Ingredients
3/4 cup flour
1/4 cup whole wheat flour
1/4 cup + 1 1/2 TBSP powdered sugar
8 TBSP butter, in pieces
1/8 tsp salt

Directions

1. Preheat oven to 325° F.
2. Combine flour and sugar until mixed. Add butter and mix with fingers until crumbly.
3. Press into a 9 inch square pan. Bake for 25 to 30 minutes or until golden brown.
4. Remove from heat and allow to cool.
5. Increase oven temperature to 375° F.

[Optional] Praline Topping

Note: I highly recommend this step because it provides an additional layer of complexity.

Ingredients
1/4 cup sugar

Directions

1. In a skillet, sprinkle sugar evenly across the surface. Turn the heat to medium low. As the sugar starts melting and turning color, swirl the sugar around. If necessary, use a wooden spoon to stir in the stubborn sugar pieces that aren't melting. 
2. When it's the color of dark amber, take it off the heat and pour onto a cookie sheet lined with parchment paper. Quickly tilt the cookie sheet so the praline spreads into a thin layer. 

Topping
adapted from Joy of Baking

Ingredients
1/4 cup flour
1 TBSP granulated sugar
2 TBSP brown sugar
1/2 heaping tsp cinnamon
large pinch of salt
1/3 cup old-fashioned rolled oats
3 TBSP butter, in pieces

Directions

1. Add all the ingredients in the bowl except butter and mix with a spoon until evenly mixed. Add butter and pinch with fingers until crumbly.

Assemble

1. With the baked crust cooling, crack the praline into small crushed pieces with your hands and sprinkle praline on top of the crust. Add a layer of apple filling (about 3/4 inch thick). Sprinkle topping evenly over the surface.
2. Bake for 40 to 45 minutes or until the top is golden brown.
3. Allow it to cool to room temperature before cutting into bars.

Appreciation [Boston Cream Pie]

Appreciation is showing that we care and value someone. As a teacher, working with kids bring joy when they accomplish a milestone. At a preschool level, I work with not just the children, but also their parents. It's a packaged deal and sometimes we have different opinions about discipline methods and expectations. It's my job to help the parents understand that what we do is intended to help children learn and grow. When we bump heads, I fear that I may have stepped on their toes too much so when the holidays roll around and parents go out of their way to purchase gifts of appreciation, it makes me so happy, because I know that what I do is of value to them.

The Christmas much like Thanksgiving is about showing those around you that you care about them. I brought this cake to dinner and it was a hit at Thanksgiving. All I can say, is Thank You Joy of Baking! You're magical. I made a large 9-inch cake for the dinner, but for photography purposes a mini one was made.

The components are easy to put together. The pastry cream can be made the night before, the cake in the morning, and assembled a couple hours later after the cake cools.

Holidays, Whoo!

Wow. The year has certainly passed by quick. I've been so busy that I didn't realize it's nearly a new year and I have to pack! I'll be going on vacation, but I have scheduled a post to appear on Monday to keep you company!

Happy Holidays and Have a wonderful New Year! See you in 2012!

Delicious, but Ugly Series #2 - [Cheese Pancakes]

I like simple and quick when I'm craving for a snack. Ever since I discovered Vanilla Garlic and his damn posts about delicious cheese he consumes, I've been craving cheese. I specifically wanted crispy melted cheese and these pancakes satisfied my craving.

Aiiiyaaah. Overexposed image. [insert sad face]

Cheese Pancakes

adapted from Use Real Butter

Note: This is based on Use Real Butter's green onion dough and instructions. The best part, no measurements are needed and you can health it up with whole wheat flour.

Ingredients

1:1 ratio of whole wheat to all-purpose flour (or only all-purpose flour)

water

sea salt

pepper

grated cheese (Mozzarella, Cheddar, or Parmesan. Or a mix of the three)

crushed garlic (I used a garlic press)

Directions

1. Put desired amount of flour in a bowl. For one, I use about 1/2 cup of flour. Start with 2 tablespoons of water. Mix and if it's still too dry. Add more water by teaspoons and continue mixing. If too much water is added, simply mix in a bit of flour. It's the right consistency when the dough is slightly sticky to the touch. Knead for 5 to 10 minutes until is soft and smooth. Let it rest for 20 minutes.
2. Take 1 1/2 to 2 inches ball of dough and roll out as thin as you can. Sprinkle a bit of garlic evenly on top. Then add salt, pepper, and cheese evenly on surface as well.  Leave about 1/2 inch of untouched dough along the edge. 
3. Start from the bottom and roll upwards so it forms a long cylinder. Start with one end and roll inwards so it starts looking like snail or cinnamon roll. Press down with the palm of your hands so it flattens the snail. Roll the dough as thin as you can. This is important, because if it's too thick you'll get burnt cheese and raw dough.
4. Sprinkle cheese on top and press into the dough with palms of your hand. (Scroll to bottom to see visually what I'm referring to)
5. Heat skillet over low heat. It's ready when water is sprinkled and immediately sizzles. Don't add oil to the skillet. Once the pancake is added to the pan, the cheese will release enough oil to prevent it from sticking. Place a  pancake in skillet, you know it's ready to flip when the cheese on top begins to melt. Flip pancake. Wait 40 seconds  and check to see if the bottom is nicely browned. 
6. You're done. Serve with apple slices. A different form of cheese and crackers!

Step #4 Sprinkling cheese and pressing into pancake

Dessert for Two #2 - [Caramel Coffee Panna Cotta]

Sometimes when I'm taking the bus or waiting for someone, I start brainstorming. Flavors, cakes, cookies, and other elements explode and collide into beautiful colors. Once in awhile, a brightness will outshine all the other fireworks going off and I know it's the one to test out in the kitchen.

This is one of those ideas. In highschool, Starbuck's Caramel Frappuccino was the "thing" to spend my allowance on. At least two days a week, I would purchase a tall frappuccino and enjoy the sweet combination of caramel, whipped cream, and caffeine. After awhile, I grew out of it. It stopped tasting as wonderful and it started to taste one dimensional. It lost its "wow" factor.

With a carton of heavy cream and milk sitting in the fridge, I thought a coffee panna cotta sounded perfect, but what if I elevated it by adding caramel. It's the sophisticated version of Starbuck's Caramel Frappuccino in dessert form.

Caramel Coffee Panna Cotta
adapted from Giada De Laurentiis

Note: For extra Starbuck's awesomeness, garnish with caramel sauce and whipped cream. =)

Serves 2 to 4
(depending on the size of your glasses)

Ingredients
1/2 cup whole milk
3/4 tsp unflavored powdered gelatin
1/2 cup heavy cream
2 TBSP sugar
1/8 tsp salt
1 heaping tsp instant coffee powder

Directions

1. In a bowl, sprinkle gelatin over milk. Let it soften while making caramel.
2. Microwave heavy cream for 30 to 45 seconds until warm to the touch. Set aside.
3. Sprinkle sugar in a pot over medium low heat. When the sugar starts liquefying, turn the heat to low. As the sugar turns into a dark amber, remove from heat and let it turn into a dark chestnut brown. If the colors stops, return to stove top over low heat. When the desired color is achieved, add warmed heavy cream and salt. If lumps form, dissolve over low heat.
4. When caramel is smooth, add whole milk and coffee powder. Keep the heat on low and allow the mixture to warm up. When the gelatin dissolves, remove from heat. Whatever you do, do not let the mixture boil.
5. In a heatproof bowl, put a strainer on top and pour the mixture. Let the mixture come to room temperature or put it in the refrigerator for 20 to 25 minutes.
6. Once the mixture cools, give it a good stir and divide it into glasses of your choice. (I have used shot glasses, martini glasses, and ramekins).
7. Let it firm up in the refrigerator for at least 4 hours. Garnish with shaved chocolate or fresh whipped cream and caramel sauce.

Bees and Pumpkin [Pumpkin Truffles]

Letters appear across the screen as my fingers tap at the keyboard. Out of the corner of my eye, I see a shadow darting around. I take a look and notice a large bee crawling around the entrance to the hive. Several more bees fly in and out of the hive. A few fall down and their tiny insects legs struggle to crawl across the ground. Their wings flutter, but it does not carry them in the air. The end is near, my friends.

If you're questioning why I am heartless and destroying pollen loving insects, the bees decided to make a home out of my house walls. Yes, in between my walls. If I put my ears against the wall, I can hear low buzzing and chewing noises.

I intended to make this post Thanksgiving related, but life happens and you get to hear about it instead. I never heard about Pumpkin Truffles until I read Blunder Construction's post. The idea of a pumpkin pie in truffle form was ingenious and I ran with the idea. I added some twists that I read from Eat the Love's pumpkin pie post. I loved his idea of cooking down the pumpkin puree to intensify the flavor and adding caramel to add another layer of complexity.

I had the boyfriend bring these treats to share with his coworker. They loved the initial crack from the dark chocolate outer layer with a creamy ginger pumpkin center.

Pumpkin Truffles

Inspired by Eat the Love & Blunder Construction

Note: (1) The ginger flavor is pretty pronounced. If you aren't a fan of ginger, reduce it to 3/4 tsp. (2) If you prefer sweeter chocolate, use 2 cups chocolate chips + 1 teaspoon vegetable oil to coat the truffles.

Servings 28 to 30

Ingredients

1 cup (220g) pumpkin puree

6 sheets (99g) graham crackers

1/2 cup (50g) sliced almonds

1/2 tsp cinnamon

1 tsp fresh grated ginger

1 tsp vanilla

dash of nutmeg

1/4 cup (50g) sugar

2 TBSP heavy cream

1/8 tsp salt

150g dark chocolate

Directions

1. In a skillet, cook pumpkin puree over medium low heat for 7 to 10 minutes. Stir frequently and stop when the puree has reduced by half and the color has darkened. Transfer the puree to a clean bowl.
2. To the pumpkin puree, stir in cinnamon, ginger, vanilla extract, and nutmeg. Set aside.
3. Microwave whipping cream for 10 - 15 seconds to warm it up.
4. In a pot, over medium heat add sugar. Watch the sugar. When it first turns into amber, turn the heat off and let the residual heat heat continue cooking the sugar. When it stops turning color, return to the stove top to slowly heat it up again. Stop when it's a dark chestnut brown and it's smoking. Once the desired color is achieved, add heavy cream. Continue stirring as you pour the cream in. If caramel hardens, turn the heat on low and stir until smooth.
5. Mix the hot caramel into the pumpkin puree. 
6. In a food processor, process the crackers until it's a fine powder. Set aside 2 tablespoons for garnish. Do the same with the almonds, process it into a fine powder. Mix both together in a bowl.
7. Add the pumpkin mixture into the dry powder and mix well.
8. Form 1 teaspoon sized balls with your hands and placed on a cookie sheet lined with waxed or parchment paper. Cover with saran wrap and allow it firm up in the freezer for a couple of hours.
9. Melt chocolate over a double boiler. When nearly melted, take the bowl of the heat and let the residual heat melt the rest. Drop a pumpkin ball into the chocolate and use a fork to pick it up so all the excess chocolate drips away.
10. Place on parchment paper, garnish with reserved graham cracker crumbs, and allow it to cool. Store in fridge.