All posts filed under: Baked

Creamed Mushroom Phyllo Pie

Creamed Mushroom Phyllo Pie

Sometimes I get random dish ideas. They stay in my mind until I make them. If not, they become an obsession that borderlines on torture. I don’t know what it is. The yogis call this Bhakti, devotion. Anyway, I don’t think it’s a form of devotion because sometimes it feels like the obsession will drive me insane and I will see no peace. Until I create the damn thing. So anyway, here it is. Creamed Mushroom Phyllo Pie. I used shiitake, oyster, and portobello with a mix of baby kale and baby spinach. Here’s the recipe.

Claire Saffitz’ Carrot Cake—and why oil-based cakes reign supreme

This past Christmas I got Claire Saffitz’ book Dessert Person, and I’ve been waiting for the right occasion to make this carrot cake ever since. I riffed off it a little bit so it is not exactly the same as hers, but still quite similar. Claire Saffitz’ Carrot Cake is an oil-based cake, which means it’s much more moist and tender rather than fluffy and chewy. Claire Saffitz’ Carrot Cake Recipe 1 cup crushed pecans 1/2 cup crushed almonds 1lb carrots grated (about 3 cups) 1 cup buttermilk 1 tbsp grated fresh ginger 2 tspsvanilla extract 2 ½ cups all-purpose flour 2 tsps baking powder 1 tsps kosher salt 1 teaspoon baking soda 1 tsp cardamom 1 tsp nutmeg 2 ½ tsps ground cinnamon 4 large eggs, at room temperature ¾ cup granulated sugar ¾ cup packed dark-brown sugar 1 cup safflower oil (variants: vegetable, grapeseed) Spray neutral oil, for the pans Cream Cheese Cardamom Vanilla Frosting (below) Method Arrange two oven racks in the upper and lower thirds of the oven and preheat oven …

Spiced Molasses Crinkle Cookies

I’m trying really hard to make this Christmas ✨festive✨. It’s hard work, so I made these spiced molasses crinkle cookies in order to feel better about a shitty situation. They’re highly inspired in Masala Chai being that they have all of the ingredients of Masala Chai: cardamom, black pepper, cloves, cinnamon, and ginger. However I skipped the black tea because with the molasses and sugar it would just have been way too much. Spiced Molasses Crinkle Cookies Ingredients 2 cup all-purpose flour 1 tbsp fresh ground ginger 1 tsp ground cinnamon 1 tsp ground cardamom 1 tsp ground cloves 1/4 tsp ground black pepper 3/4 tsp baking soda  1/4 tsp salt  1 stick (1/2 cup) unsalted butter softened 1/2 cup granulated sugar (such as turbinado or demerara) 1/2 packed brown sugar  1/4 cup unsulphured molasses  1 large egg  1/3 cup powdered sugar Method In a medium bowl, combine all of your dry ingredients very well: flour, , baking soda, cinnamon, cardamom, cloves, salt, and black pepper, then set the bowl aside. Using a stand mixer …

Galletas Especiadas de Melaza

Si miras muy de cerca … puedes ver un largo mechón de mi cabello. Maravilloso. Es difícil para mí sentirme ✨festive✨ durante estos días por razones que puedes asumir, así que he estado horneando más de lo habitual. No soy muy de hornear cosas, pero aprendí un par de cosas durante mi tiempo trabajando en una repostería, así que tengo bastante confianza en lo que hago. Desarrollé esta receta por un capricho de inspiración después de que una amiga me dejó algunas galletas de jengibre la otra noche. Estas están muy inspiradas en masala chai. Están muy condimentadas con cardamomo, jengibre, canela, clavo y pimienta negra. Sin té negro porque no hay razón para volverse loca … todavía. Galletas Especiadas de Melaza 2 tazas de harina para todo uso 1 cucharada de jengibre fresco molido 1 cucharadita de canela en polvo 1 cucharadita de cardamomo molido 1 cucharadita de clavo molido 1/4 cucharadita de pimienta negra molida 3/4 cucharadita de bicarbonato de sodio 1/4 cucharadita de sal 1 barra (1/2 taza) de mantequilla sin sal …

Claire Saffitz’ Pistachio Pinwheel Cookies

I love pistachios. I love almonds. So when I saw Claire Saffitz’ Pistachio Pinwheel Cookies I was IN. I don’t have to explain how much I love Claire Saffitz and her new book Dessert Person, which this recipe is from, you can also find it on NYT Cooking. Ingredients ⅔ cup/85 grams shelled raw unsalted pistachios ¾ cup/170 grams unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature ¾ cup plus 2 tablespoons/105 grams confectioners’ sugar 2 large egg yolks ½ teaspoon almond extract 1 cup/130 grams all-purpose flour ½ teaspoon kosher salt 1 ⅓ cups/150 grams almond flour ½ cup/105 grams demerara sugar, for rolling Method In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside. To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and …