Saturday, 28 2010
post contributed by guest food blogger SugarCrawler
There are days when all I want is lying in my bed, watching all Grey’s Anatomy episodes, wearing only boxer and baggy over-sized T-shirt, skipping shower and praying that my boyfriend would never see me like that. I call that my comfort day, in my comfort day I only eat comfort food and I wish I would not regret eating the comfort foods.
In my mind, comfort food is something easy, simple and sinful. Talk about chocolate chip cookies we are. I used to get chocolate chip cookies craving every now and then, lucky me, I’m good at chocolate chip cookies baking, I even have my very own recipe that got very good rave from my friends and family. But when you bake too much of chocolate chip cookies, you’ll get bored of the cookies and decided that chocolate chip cookie is no more that appealing.
Although, I was longing for the texture of chocolate chip cookies, how chewy, soft but crunchy at the same time. Longing for the vanilla and brown sugar scent of the cookies, I still haven’t got my chocolate chip cookies craving back. So butterscotch chip cookies it is! So i used butterscotch chips instead of chocolate chips in the cookie dough for non-chocolate chip cookies. It was a very good decision because when im baking the cookies, the kitchen smelled wonderful and the cookie itself is just as wonderful.
For this cookie recipe, I went with the very first cookie recipe I used way back then in my early baking craze. Its just so easy to whipped with very good cookie result. Crunchy on the edge and soft and chewy in the center. this is why I always fancy kid’s cookbooks, yes, the recipe comes from a cookbook for kids.
YOU BET YOUR BUTTERSCOTCH COOKIES
makes 2 dozen
1 stick softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup all-purpose flour
1 cup butterscotch chips
1. preheat the oven to 375 F
2. cream the butter and sugars in a large mixing bowl (I only used spatula to creaming the butter and sugar)
3. add the egg and vanilla to the creamed butter and sugar. Blend the ingredients well.
4. Mix the flour, salt and baking soda in the other mixing bowl. Add this dry mixture to the wet mixture. Blend it well. You have cookie dough! Now mix the butterscotch chips into the dough.
5. Spoon the dough onto the greased cookie sheets to make these drop cookies. Bake for 8 to 10 minutes.
6. Allow the cookies to cool before eating them.
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Monday, 23 2010
You know, here at Dujour, we try not to be act on favoritism when possible. But what about those exceptions? What about those moments when you want to climb the Empire Building or Eiffel tower and shout from the rooftops a la King Kong, beat your chest, and proclaim your love? Is it okay then? We sure do hope so, because we are head over heels for new Etsy discovery, Flora Bond. Just a vintage-junkie mom living in Idaho, Flora Bond was started in fall of 2008 and has been ravaging the necks and pretty heads of girls ever since. She even has her own mascots! The Pied Piper Marionettes, and you know how much we love anything pink, sassy and girl clubish, so sign us up! Using five various handmade techniques for all rosettes, these beauties are sure to be a rooftop-climb-inducing treasure in your Pandoras box. So why are you still here? Shop now!
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Saturday, 21 2010
I had bananas sitting nicely in my pantry, and I only had milk, flour, sugar, butter and vanilla. What should I make? Banana cake of course. So I browsed my baking books for banana cake recipes and all the recipes I found required brown sugar for banana cake. And when no brown sugar required in a recipe, it required sour cream. Both ingredients, though, I don’t have.
And the quest for banana cake recipes continued, until I found Lots-of-Ways Banana Cake in Baking From My Home To Yours by Dorie Greenspan, fyi, have I told you that one of my future plans is become just like Dorie? Jetting between Paris and New York, writing books about baking, baking for loved ones and sells cookies? Yeah, that’d be perfect.
Okay, anyway, yeah lots-of-ways banana cake by Dorie Greenspan, it’s the most flexible banana cake recipe, with alternatives ingredients choices. Here is what she says, “the inspiration to bake a banana cake always seems to strike when a bunch of bananas are mottling on the counter, but just because you’ve got the fruit doesn’t mean you have all the ingredients you need, which is why I created this amazingly flexible cake. No coconut? Skip it. No brown sugar? Use white. No coconut milk? Use milk, buttermilk, sour cream or yogurt.” Isn’t it the most wonderful recipe? I wish every other recipe could be this flexible and by that time, I’ve found my baking bible.
So I was set on baking this recipe, I opened my cupboard to get flour only to found a bag of brown sugar, looking so pretty. Just beside my fabulous Lindt dark chocolate. There, I changed my mind. I went with my big first recipe crush, this banana black and white chocolate, simply because it involves chocolate and banana. Both my favorite. And no, I wasn’t sorry, how could you be sorry with marbled banana chocolate cake? Its moist and light at the same time, although maybe a bit short in banana flavor.
BANANA BLACK AND WHITE CAKE
adapted via Dorie Greenspan
Makes about 8 servings
Ingredients:
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
1 stick plus 2 tablespoons unsalted butter, at room temperature (i used salted margarine)
2/3 cup packed light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
- center a rack in the oven and preheat the oven t0 325 degrees F.
- butter a loaf pan, dust the inside with flour and tap out the excess.
- whisk together the flour, baking powder and salt. in a small bowl, mash the bananas then stir in the rum.
- melt the chocolate and 2 tablespoons of the butter together in a heatproof bowl set over a saucepan of gently simmering water. beat the remaining stick of unsalted butter in a large mixing bowl using electric mixer at medium speed until creamy, about 3 minutes. add the sugars and beat for another 3 minutes, until light and smooth. add the eggs one at a time, beating well after each addition, then beat in the vanilla. the batter will look curdled, and it will continue to look curdled as you add ingredients. reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. with the mixer running, pour in the milk, and when its blended, add the remaining dry ingredients. scrape down the bowl and mix in the mashed bananas. the batter will look even lumpier.
- pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.
- bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. transfer the cake into cooling rack and let it rest for 15 minutes before unmolding. then cool the cake to room temperature, but i liked it warm better!
3 Comments »
Saturday, 21 2010
Cinnamon rolls are always a big hit in my house, everybody seem to love my cinnamon rolls and my mother is so proud with my cinnamon rolls making talent. she’s so proud that she is always trying to convince me to bake batches of cinnamon rolls and give it away to her favorite people every time I’m in the mood, yes, cinnamon rolls and banana muffins.
Thank god for pioneer woman’s cinnamon rolls recipe, her recipe is just dead easy and has been my go-to cinnamon rolls recipe. no knead required and only 1 1/2 hours raise for the dough. what more could you ask?
This orange marmalade rolls is pioneer woman’s recipe, its her very own cinnamon rolls twist. so they are basically the cinnamon rolls without the cinnamon, plus orange marmalade jam and brown sugar instead of white sugar. but i used palm sugar instead of brown sugar, I love palm sugar so much and i could eat it in any ways, sprinkled on anything. if you haven’t try palm sugar, wow, you missed a lot. its just really good, especially in a cinnamon rolls, palm sugar is more flavorful than brown sugar.
The pairing of brown sugar and orange marmalade is so wonderful, although i went for sweet orange marmalade that resulting in a very sweet rolls, but, its still okay. not really a big fan of bitter taste anyway. One accident happened, i ran out of bread flour, all-purpose flour too. and forced to use, guess what? CAKE FLOUR! but, guess what? it worked! it worked just fine, although the rolls are way softer than the usual rolls i made, and combined with all the fillings, they are an ooey-gooey sweet goodness. not really a beautiful thing to photograph too, i just hope it still looks appealing though.
ORANGE MARMALADE ROLLS
adapted from the pioneer woman’s recipe
Ingredients
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the palm sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.
Immediately drizzle orange glaze over the top. Serve warm or at room temperature. i smothered more of orange marmalade jam on top of them while they are still hot for more sweet orange sensation.
1 Comment »
Friday, 20 2010
The idea of collecting like objects has been around for centuries: stamps, sewing notions, and postcards are amongst the most popular. But what about those others things that we collect that are just as beautiful, but not as praised?
A handful of talented photographers and artists out there are documenting these more atypical collections, which are spurting up all over the internet now, with projects like A Collection A Day, flickr groups with the collections theme, and even on image bookmarking sites like Pinterest.
Here’s to hoping this idea begins to catch on with more people soon because the photographs coming out of these unusual collections are gorgeous.
Do you collect anything?
See you next week.
-Brittni
Image Sources: Autumn Collection; via Danske; Flores; Sewing Collection
1 Comment »
Wednesday, 11 2010
What was once a total taboo has quickly become a decor staple once again: floral patterns in home decor. Now, we aren’t talking about your grandma’s idea of floral here. This trending look feels fresh and romantic. And most importantly, not overdone. Using florals as an accent in a room as opposed to all over, is best in this instance.
I don’t know about you, but put me in a room full of flowers, and I am as happy as a clam. So, I am loving this trend. I imagine I am not alone on this. Am I? What do you think?
See you next week.
-Brittni of papernstitch
Image Sources: Pretty and Pink; Nooks and Niches
1 Comment »
Tuesday, 10 2010
Sometimes you come across a photographer who makes you smile with delight. Sometimes you come across one who makes you dream with wonder. Then there are those who make you want to eat the screen. Not surprisingly, uber talented emerging photographer Alexandra Anton does all three. So the only thing I’m wondering is…why are you still here!? Go here. Like now…
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