Amish white bread

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Do you know the secret to make the best Amish white bread? I’m telling you now… You have to form a smiling face dough ball like this

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Haha no, I’m kidding.

Recipe here, from allrecipes.com. Actually my bread was not perfect. At least it wasn’t bad for first try 😉

Cheers,

Boo

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Bread sticks and chocolate cinnamon ice cream

I like cinnamon. I like cinnamon flavor in things I bake – cakes, cookies, drinks and even ice cream. One of my most favourite drinks when I’m sick or not in good mood is like this

  • 1 cup hot milk
  • 2 tsp honey
  • few slices of fresh ginger
  • 1/2 tsp cinnamon powder

There you are. In a bad day, grab a cup and make it for yourself, then sink in your own world with a good book. For me it’s much better than going out and spending money for shopping. Well, this is from an introvert’s point of view 🙂

So, like I just said, I like cinnamon. I do like ice cream with cinnamon. However, it seems like I am the only one who likes it. No one in my family and friends and colleagues like my chocolate cinnamon ice cream. But I am sure that cinnamon goes very well with chocolate, just like cinnamon is best friend of banana. Here is the recipe

  • 1,5 cups whole milk
  • 2 cups heavy cream
  • 200 gr dark chocolate, melted
  • 1/4 cup corn syrup
  • 1 tsp cinnamon

Mix them all and refrigerate for at least 4 hours before do as your ice cream machine’s instructions. Then you have your dark choc cinnamon ice cream. I’m sorry I don’t have any picture by now. However, may I suggest you one more thing that also goes well with this ice cream?

Bread sticks! Yeah!

  • 3 1/4 cups all-purposed flour (~430 gr)
  • 1 1/2 tsp instant dry yeast
  • 1 1/2 cup warm water
  • 1 1/2 tsp salt
  • 2 tbsp white sugar
  • 3 tbsp olive oil or vegetable oil
  • 2 tsp mixture of oregano, basil and paprika powder (optional, sorry I did put them in my bread sticks just because I love the smell of these leaves)
  • 2 tbsp margarine for brushing after bake

Instructions

  • Mix warm water + yeast + 1 tbsp sugar together, let stay for 10 mins.
  • Mix well flour, salt, 1 tbsp sugar, leaves and paprika powder together, then combine the flour mixture with the yeast mixture, and the olive oil too.
  • Knead for 7-10 mins until the dough is elastic and just a bit sticky.
  • Form a ball and put into a greased big bowl, cover with plastic wrap. Let stay for 1 hour or until double size.
  • Preheat the oven at 175 degree C.
  • Then you have 750 gr dough. Divide into 30 small balls (25 gr each) and roll into 9″ stick. Place them 1″ away from each other. Let rise for 30 mins.
  • Bake in 12-15 mins until golden. Brush the hot bread sticks with margarine.
  • Serve warm with chili sauce and mayonnaise, or with the chocolate cinnamon ice cream!
  • Store in airtight container. If you want, you can fry them. It doesn’t sound really healthy but just like doughnuts, it tastes awesome!

Here are minesL1080076I know it sounds weird. Bread sticks are slight salty and have “pizza” flavor – i mean the leaves. But trust me, it goes very well with the chocolate cinnamon ice cream. Just like hot french fries go well with McDonald soft ice cream cone…

You know there are lovely & cute things that always remind you about someone. But when “someone” left you, those things you love become things you used to love. Anyway if you never try this before, I highly recommend you to try it someday 🙂

Cheers,

Boo

Banana bread – last snack-day before back to work

I have lots of banana at home. These ones…

from internet

We call it “chuoi cau” in Vietnamese. I found that it suits the best for baking Western cakes than any other kinds of Vietnamese banana. The final product turns out well, not as dark as using other types of banana, smells greater and looks better than other types.

Ingredients

  • 100 gr nuts, roasted and chopped, walnut, almond, cashew… I like cashew the most! (optional)
  • 230 gr ripe bananas, cut into 2 or 3 pieces
  • 240 gr all-purposed flour, sifted
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 130-150 gr granulated sugar, or brown sugar is better
  • 200 gr ripe bananas, sliced (optional)
  • 115 gr butter, melted and cool
  • 2 large eggs, slightly beaten
  • 1 tsp vanilla extract
  • 1 tsp rhum/bourbon/brandy… (optional)
  • 1 tsp lemon juice

Instruction

Preheat the oven at 350 degree F.

Wet ingredients

  • In a small bowl, cover 200 gr sliced bananas with 30 gr sugar, lemon juice and wine. Set aside.
  • In a large bowl, beat 230 gr bananas until smooth, use medium speed.
  • Mix in eggs slowly
  • then melted butter and vanilla extract

Dry ingredients

  • In another large bowl, combine flour, cinnamon, 100-120 gr remaining sugar, baking powder, baking soda, salt, chopped cashew nuts. Use your whisk to mix them well.
  • Mix the wet and dry ingredients together well. But do not overmix or your cake will turn out rubbery.
  • Fold in the bananas which is covered by sugar, lemon juice and wine.
  • Pour the batter into 8″ loaf pan.
  • Bake in 60-65 minutes or the toothpick comes out clean.

Here is my babe!!

Remove the cake from the oven and let it cool completely on the rack before sliced.

Remember to let it cool before sliced! Alright, I actually never wait. I always eat the very first slice of my bread right after it’s done. Crispy outside and moist inside. Smell awesome!

The bread can be stored at room temperature up to 3 days, if possible! Mine – 2 days the longest.

Life is better with fresh baked cakes, or cookies!

Much love,

Boo

What’re you gonna do with leftover breads and overripe bananas?

Last weekend I had 4 medium-size leftover loaves of bread and a lot of overripe bananas. After make some frozen banana ice cream (just banana covered by coconut milk, shredded coconut and chopped peanut – my most favourite childhood ice cream, Vietnamese style), I decided to make Vietnamese banana cake which is made from those 2 main ingredients.

Level: Easy

Preparation time: 30 minutes

Baking time: 35 minutes

You need

  • 200 gr dried breads
  • 600 ml coconut milk or half coconut milk and half whole milk
  • 2 eggs, slightly beaten or 100 ml coconut milk instead – up to you
  • 50 gr all purposed flour, optional – if you want it thicker
  • 700 gr bananas, peeled and sliced
  • 150-200 gr white sugar or brown sugar or half and half
  • 1 tbsp Rhum wine
  • 2 tsps lemon juice
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  • Cut the breads into pieces, place in the oven at 210 degree F in 30 minutes or until they are completely dry (as below image)

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    Breads after dry in the oven
  • Preheat the oven at 350 degree F.
  • In a medium bowl, mix together bread, coconut milk, whole milk, eggs, flour (if any), salt. Set aside. NOTE: It’s easier if you crush the breads into smaller pieces.
  • In a non stick loaf pan, mix together sliced bananas, sugar, Rhum wine, lemon juice until sugar covers bananas well.
  • Place bananas in the oven in 10 minutes. Sugar is almost dissolved then.
  • Remove the pan from the oven. Mix together the bread mixture and banana mixture. Add in vanilla extract and mix well.
  • Pour the batter into a 10-inch round/square pan.
  • Bake in 30-35 minutes or until the toothpick comes out clean.
  • Remove the pan from the oven and let the cake cool completely in the pan before slice it.
Vietnamese banana cake
Vietnamese banana cake

If you don’t use flour, the cake still has nice texture (as I did) and you don’t realize any bread crumb when you eat. It should be kept in the fridge up to a week (and it will get thicker then).

Enjoy dear! Don’t waste any leftover food in your kitchen!

Cheers,

Boo

Black sesame & brown rice bread (gluten free) (yeast free)

Gluten free! Yeast free! Yay!
Gluten free! Yeast free! Yay!

Level: Easy

Preparation time: 10 mins

Baking time: 40 mins

Since I am pretty interested in eating and living in a healthier style and both I have fallen in love with baking for a long time, I try to find the way to balance both side…

This recipe was adapted from here, since I don’t have the ingredients as original recipe and I was just in the mood of I-want-a-bread-and-I-want-it-now, then here is what I did last night:

Dry ingredients

  • 2 cups black sesame + brown rice powder (I bought them which contains 1/3 black sesame and 2/3 brown rice. If you have sprouted brown rice powder or brown rice powder, then use 1,5 cups instead)
  • 3/8 cups tapioca powder (I was so lazy to go out to buy arrowroot powder last night, if you have arrowroot powder, I think it would be better to use it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 1 cup plain yogurt no sugar (I used my homemade yogurt instead of kefir in the original recipe)
  • 2 small eggs or 1 1/2 large eggs
  • 1 tbsp maple syrup or 2 tsp diet sugar (I used Equal) (optional)

Instructions

  • Preheat the oven in 350 degrees.
  • Mix well all dry ingredients in one bowl.
  • Mix well all wet ingredients in another bowl.
  • I used a whisk to mix 2 mixtures together until incorporated. Pour the batter into the loaf pans. I used to 2 small non-stick loaf pans 2,5*5 inches.
  • Bake in 40 minutes (or longer if you use bigger pan) until toothpick comes out dry. You may want to use aluminum foil to cover the top to avoid it burnt.
  • After baked, let it cool completely on the rack before sliced. (I think it’s better to serve warm)

Actually I sliced my bread when it was pretty hot and its smell was too good to resist at 10pm… So I waited few minutes then tried with honey, then maple syrup, then peanut butter. And I vote on honey! This morning I tried it with warm milk and a hugeee spoon of homemade reduced-sugar pineapple jam (can’t help!).

I definitely will try this again and again, and will try all brown rice powder and arrowroot powder next time. This bread keeps me stay full longer and I don’t feel like I want to snack.

I hope you like it, dear.

Cheers! 🙂

Boo