Tag: baking

Borsok- Kyrgyzstan

Borsok- Kyrgyzstan

Borsok (Also spelled Bursuk, Boorsok, Borsook, and, Borcoc, with both the ’s’ and’k’ sound) is eaten all over central Asia, and I cannot believe I’ve never made this before. See, Borsok are essentially donuts- the Kyrgyz equivalent of Krispy Kreme. Say Kyrgyz Krispy Kreme 5 […]

Almond Cake

Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the […]

Tres Leches Cake

Tres Leches Cake

This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT recommend)- and it’ll still be good. It’s foolproof. I used to think democracy was foolproof, then SOMEONE thought it was a good idea to put an autocratic, depraved numbskull in charge, all because 10% of Americans decided to stay home and be morally superior, because we all know there’s really no right choice between a woman and an inexperienced, racist, sexist dimwit, so you should just ABSTAIN from voting, like the virtuous peabrain you are. Sorry. Still mad. Ain’t never getting over this. Where was I going? Right! The cake is foolproof, but I bet Congress can still find a way to mess it up, profit off of it, and laugh in their lake houses while the American way of life crumbles. Speaking of crumbles, this cake doesn’t do that. I love this cake.
INGREDIENTS
3/4 cup flour
3 eggs
1/4 cup sugar
1/3 cup yogurt
8 oz condensed milk
1/2 cup heavy cream
2 teaspoons vanilla
Start by preheating the oven to 375 F.
Cream the yogurt and sugar together until it’s light and fluffy,
then crack in the eggs. Beat that in too- for at least 5 minutes. So, way longer than I beat the eggs in. The mixture should be light, almost custard in color, and foamy.
Add in the vanilla- Mexican vanilla is best, but regular is fine. I feel like Ina Garten when I say that. Beat in the flour too, and whisk it up until it’s light and foamy.
t and foamy! I wonder if using a milk frother as a whisk would work. Tune into allthoseinflavor.com next week, for my story about how I made a colossal mess and broke the milk frother! Most of my stories end like that.
Pour the batter into a greased pan,
 and bake it at 375 F for 20 minutes, or until a toothpick comes out clean.
Maybe one day I’ll start giving Celsius temperatures. I don’t get Celsius. You can’t fit that much between 0 and 40?. Where’s the expression? The elaboration? The imagination? Americans might not have any of that, but at least we have it in our numbers. Wait, actually, this is the home of the deep fried Snickle (a Snickers bar stuffed in a pickle, then dipped in batter and deep fried). Americans have tons of imagination. Maybe we need a bit less, actually. When the cake is done, let it cool. Don’t leave it in the hot oven! It’ll dry out. In the meanwhile, whip the cream. Add some sugar and vanilla if you’re feeling dangerous.
When the cake is cooled, start poking holes in it. Grab a fork and go crazy.
Then pour the condensed milk all over it- I used evaporated, and it wasn’t nearly as tooth-cloyingly sweet as it should have been.
Leave the milk to soak in for at least 30 minutes. When it’s done, frost it with the whipped cream, and serve it cold! I like to put a maraschino cherry on it, because it looks cutesey and makes me feel like Lana Del Rey. At the end of the day, if I’ve felt like Ina Garten or Lana Del Rey at least once, it’s been a good day.
Cappuccino Cupcakes

Cappuccino Cupcakes

Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler

Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like blackberries. I love berry cobblers of all shapes, forms, styles, and origins, but I especially love fat free berry cobbler.
INGREDIENTS
1 cup blackberries, washed and checked for caterpillars (I’ve had some nasty surprises)
1/4 cup sugar
1/2 cup greek yogurt
1 cup flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons sugar, reserved for sprinkling
Preheat oven to 350 F
Start by whisking together the dry ingredients. Set aside the two tablespoons of sugar.
Pour in the milk, whisk that in,
and then add in the greek yogurt. Fine, it doesn’t need to be greek yogurt. Use any type of yogurt you please. I guess you could even use blackberry yogurt, and make blackberry on blackberry cobbler! If you do use flavored yogurt, decrease the sugar content.
Add in the vanilla, and mix that in. I didn’t technically have any vanilla, but don’t let that hold you back. Every baked good is better with vanilla.
When the batter is ready, scatter the blackberries into a greased baking dish (you do NOT want to scrape your beautiful, juicy cobbler out of a dry dish),
and pour the batter on top. I should say, you can definitely use more blackberries- I just was running a bit low on them.
or
Bake it at 350 F for about 50 minutes- but 30 minutes in, sprinkle the reserved 2 tablespoons of sugar on top. It’ll get all crispy, and sweet, and crackly all top. All good things. Serve it with whipped cream, vanilla ice cream, or even birthday cake ice cream- we were out of vanilla, and birthday cake worked just fine!
Perfect Chocolate Chunk Cookies

Perfect Chocolate Chunk Cookies

I don’t throw that word around lightly- especially where chocolate chip cookies are concerned. See, I love me a good chewy chocolate chip cookie. And in the 4 years that I’ve been cooking, and the 26 years my mama has been cooking, chocolate chip cookies […]

Cupcakes 4 Ways

Cupcakes 4 Ways

This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, […]

Bibimbap- South Korea

Bibimbap- South Korea

I didn’t know whether to put this one in the S category, or the K category. Since I’m not posting a recipe for North Korea, I thought I’d stick it here. Bibimbap has a million different variations, but this is the one I’ve eaten my whole life. I’d take kimchi pork over bibimbap any day- but I can’t find any good kimchi, and I’m too scared to try to make it myself.

 

INGREDIENTS
2 zucchini
3 oz green beans
1 16 oz can baby corn
4 oz cilantro
5-7 mushrooms
3 carrots
1/2 cup soy sauce
1/4 cup honey
3 tablespoons rice vinegar
1 tablespoon ginger powder
1/2 tablespoon garlic powder
1/4 cup sesame seeds
2 cups sushi (or medium grain) rice
16 oz firm tofu (not shown)
3 eggs (not shown)
SAM_2673
Start with some prep! Slice the zucchini vertically, then make half moon slices. Set them aside in a bowl.
SAM_2676
Peel the carrots,
SAM_2677
then slice them into rings. Set them aside again.
SAM_2678
Measuring everything and prepping before you start cooking is called mise en place (A French term, literally meaning everything in it’s place), and I love it. Slice up the mushrooms, and enjoy every second of it.
SAM_2679
I love cutting mushrooms. I don’t know why. I guess it’s just very, very satisfying. Set those aside too, and grab ahold of the beans!
SAM_2680
Slice them as evenly as you want, you can hack them into pieces like I do or measure each one with a ruler. It’ll still taste good. Also, vegetables are extremely photogenic. They look good no matter what. Now you have 4 very pretty bowls of vegetables!
SAM_2682
How convenient. Boil the rice according to package directions,
SAM_2684
if you’re not using sushi rice, just pour about a teaspoon of the rice vinegar into the rice and mix it up. Throw the zucchini and carrots into a large pan (if you have a wok that works too), with a bit of oil, and the soy sauce.
SAM_2689
Cook them til they’re golden brown and soft. Add 1 tablespoon of honey, 1/2 tablespoon of vinegar, 1/2 the ginger powder, and all the garlic powder. Stir it around, turn the heat to low, and let it reduce and soften.
SAM_2692
SAM_2693
Throw the mushrooms into a separate, smaller pan, and add in a touch of oil, all the remaining honey,
SAM_2686
and the remaining ginger powder.
SAM_2687
Cook the mushrooms on medium til they’re completely soft, and add a pinch of salt.
SAM_2688
Also add some salt to the zucchini and carrots at this time! You won’t regret it. Next, add the corn
SAM_2695
into the zucchini mixture, and throw the beans into a different pan. Lots of dishes here! Add in all the remaining vinegar and half the sesame seeds to the beans, and cook them for about 40 seconds. You just want to sear them, they should still be crisp.
SAM_2696
Add the rest of the sesame to the zucchini mixture. In the same pan you made the mushrooms in, cook the (cubed) tofu.
SAM_2697
Start frying the eggs in the same pan you made the beans in, they should be sunny side up (with runny yolks).
SAM_2699
Throw the cilantro into the bibimbap, stir it around, and it’s ready!
SAM_2702
To serve, heap some rice into a bowl, add the bibimbap on top, throw on some tofu, and top the whole dang thing with a fried egg. Serve the mushrooms and beans on the side. Bibimbap!
SAM_2705
Here’s the printable recipe, with ingredients and instructions: Bibimbap
Mandazith- Kenya

Mandazith- Kenya

It took me 5 minutes to type out “Mandazith”. It kept correcting to mandatory. See, autocorrect can turn Mandazithto mandatory, but can’t turn ronnirw into tomorrow? Really? Do better, autocorrect, or I’ll have to learn how to spell (if anyone who works at Yale is […]