Coffee Sugar Cookies

When people go out for coffee, the fancy cafes sometimes place a small cookie on the saucer for the coffee drinker.  I am not an avid coffee drinker, but I am a self-confessed cookie monster.  

This is my latest go-to sugar cookie recipe.  I typically roll, cut, shape and freeze. That way, when I feel like baking cookies, I can pull something out of the freezer.

COFFEE SUGAR COOKIES

3 c flour

2 t baking powder

1 c cubed salted butter

(or 1 c unsalted butter + ¼ t salt)

1 c sugar

1 egg

1 T vanilla extract

2 T espresso powder

 

Preheat oven 350 degrees.

Combine flour and baking powder in medium bowl.

In a mixer, cream together butter and sugar.

Add egg and vanilla until combined.

Add in flour mixture slowly.

Add espresso powder and mix until dough forms a ball.

Roll out to 3/8” onto floured surface.

Cut and shape.

Bake 7 – 10 minutes. (Do not overbake.)

Banana Recipe Please

You have to believe me, I only bought a few bananas.   The bananas were on sale, so of course I had to get some.  How was I to know that they were going to go from green to yellow to brown in such a short time?  OK, I admit it, I knew that would happen if we ate the apples ahead of the bananas.  I tried to delay the inevitable by moving the bananas to the fridge when they had turned yellow but I now realise that it only worsened the situation.  You know, out of sight, out of mind. Yes, those bananas got left in the fridge a little longer than they should have been.  After several days in the fridge, the bananas had gone from overripe to very overripe.  

The bananas had to go but I wanted to try a new recipe.  I knew my sister Mindy has a  tried and tested banana bread recipe so I sent out an SOS.  She promptly sent me a picture of John Harper's Banana Nut Bread recipe.  Looking at the picture of the cookbook page she sent, and all the smudges that came with it, one could tell that the cookbook was opened on that page a lot. I took that as a sign to give the recipe a go.

Mindy said that she lessens the sugar, uses coconut oil instead of shortening, and added that her kids don't like walnuts.  The original recipe called for  3/4 cups of sugar and 1/2 cup of vegetable shortening.  I followed Mindy's reduced sugar path and used butter, instead of either coconut oil or shortening. I used a bundt pan, instead of a loaf pan.  It turned out well.   

BANANA NUT BREAD

1/2 c softened butter

1/2 c sugar

1 large egg

4 teaspoon lemon juice

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed (2-3) ripe bananas

1 c walnuts, coarsely chopped 

1. Preheat oven to 350F 

2. Cream butter and sugar.

3. Beat in egg and lemon juice.

4. In separate bowl, sift together flour, baking soda and salt.

5. Fold the mixture into the batter and blend well.

6. Stir in mashed bananas and walnuts.

7. Pour mixture into greased and floured bundt pan (or 9x4x3-inch loaf pan) and bake 60 to 70 minutes or until the toothpick inserted in the centre of the pan comes out clean.  

8. Turn out on a rack to cool.

(I've indicated 1 cup of walnuts in the recipe because I used the original 1/2 cup from the original recipe and felt that the banana cake could definitely use more walnuts.) 

Pikachu Cake

It was on sale and I have to admit that I could not resist getting one. I got the Twirl Bundt Pan version.  

There are 3-cup, 6-cup and 12-cup recipes for the Bundt pans. The recipes do not disclose the diameter of the pan that would be needed for any of the recipes.  

According to the label, this magnificent pan measured 23.5 cm diameter by 8.7 cm high, but it did not indicate which recipes would work for the pan. Luckily, the internet taught me how to figure out how many cups the pan could hold.  It was actually quite simple.  I should have known that all I needed to do was to measure out how many cups of water would fit in the pan.  

After I discovered that my new pan could hold 6 cups, the next step was to find a recipe. What better place to find a good recipe for a Bundt pan but from the home of the Bundt pans itself?  

I tried out the recipe in the Nordic Ware website using a tad less sugar and the blueberry yogurt that was in the fridge. We brought the cake to our monthly Saturday potluck dinner.  We sliced up the cake and when someone asked for a slice, she called out, "Can I have a piece of the Pikachu cake."

"Huh?"

"The Pikachu cake."

We took one look at the cake and said, "Oh, yeah.  You are right.  It's a Pikachu cake."

(The original recipe calls for 1 1/2 cups of sugar and plain yogurt.  It still works well if sugar is reduced to 1 cup and peach yogurt is used.

VANILLA POUND CAKE (6-cup Bundt pan)

INGREDIENTS

 1 ½ c flour

 ½ t salt

 ¼ t baking soda

 ½ c butter, softened

 1 c sugar

 4 eggs

 1 t vanilla extract

 ⅔ c plain yoghurt

  

 1 Preheat oven to 175°C/350° F..   Grease and flour the Bundt pan.

 2 In small bowl, mix together the flour, baking soda and salt; set aside.

 3 In another bowl, cream butter and sugar then add the eggs.  Add vanilla, yogurt and the flour mixture.  Blend until smooth.

 4 Pour batter into your prepared Bundt Pan.  Tap gently on the counter to release air bubbles.

 5 Bake for 35-40 minutes or until toothpick inserted in centre of the cake comes out clean.

 6 Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

 7 (Optional) Dust with powdered sugar or top with a glaze.

Ensaymada for the Win

I was all set to make Japanese milk bread the other week because RD is home for the Christmas/New Year break. I had placed flour + yeast + sugar + salt into the mixer bowl and was about to add the egg when I realised that added all-purpose flour instead of bread flour.  Not wanting to risk coming up with a sub-standard loaf of milk bread due to the insufficient protein content of the flour, I decided to start over.  

I poured out the flour mixture into a tupperware, measured out a new set of dry ingredients, and proceeded to make the milk bread.  The milk bread turned out fine but the tupperware with the flour was left sitting on the counter for ages.  

I googled and flipped through bread recipes and figured I could probably use the flour mixture for ensaymada.  The decision was made last Saturday, when I asked the kids what they wanted me to bake.  I started with "What do you guys want, ensaymada or...." 

I did not even get to finish my question because both RD and MyGirl answered "Ensaymada!" without waiting for the other option. 

On Sunday, I started the dough in the afternoon before we went out for dinner.  I added other ingredients as I went along, not really following any single ensaymada recipe.  I punched down the dough and formed the ensaymada when we got home.  They were done before 10PM.

The recipe needs to tested several more times but I am documenting it before I forget what I did.  It made 16 pieces about 60 g each.

Ensaymada for the Win  

2 ½ c          all-purpose flour

1 to 1 ½ c   bread flour

¼ c              sugar

1 T              yeast

1 t               salt

2                 eggs

½ c              warm milk

¼ c              unsalted butter, softened (cut into cubes)

               

1.       Combine dry ingredients in a stand mixer bowl.

2.       Mix for a few minutes to combine.

3.       Add eggs and milk into the mixer.

4.       Beat about 5 minutes on low, scraping down sides as needed.

5.       Add butter a few cubes at a time.

6.       Beat on medium for 5 minutes.

7.       Increase speed and beat additional 15 to 20 minutes.

Add flour a few tablespoons at a time as needed.   Do not add too much flour. 

The dough should not be dry and not completely non-stick.

Do the window pane test (stretched dough does not tear) and aim for sticky-tacky dough (pressing  the dough will cause it to stick but it easily releases without leaving much dough on your hand/ finger).

8.       Let dough rise until double in size.

9.       Punch down dough.

10.    On a floured surface, divide into 16 pieces about 60 g each.

11.    Roll dough piece into a log and coil.  (Alternatively, form into a dough ball after folding dough over itself several times and rotating 90 degrees.)

12.    Place into greased moulds and let rise 30 minutes or until double in size.

13.    Bake in pre-heated oven at 350F for 12 – 15 minutes.

14.    Once out of the oven, remove from moulds and let cool on rack.

15.    If desired, serve with butter, sugar, and grated cheese.

5-Star Cinnamon Rolls

I wanted to have some bakery-like cinnamon rolls. I remember having cinnamon rolls at various at Cinnabon or Saint Cinnamon stores in Manila.  The rolls were prepared on site and I enjoyed watching them roll out the dough, spread the butter, sprinkle the cinnamon sugar, roll up the logs, etc. 

I have made several batches of cinnamon rolls over the years using different recipes.  The recipe from The Pioneer Woman was the one I used when I made rolls to give away one Christmas.  For some reason, I decided to check google for my new cinnamon roll adventure.  

I decided to try one that claimed to be the BEST cinnamon rolls in the WORLD, and one that would lead me never to go back to any other recipe once I had tried this one.  

What can I say?  The recipe made truly excellent cinnamon rolls.  The cream cheese frosting made it so much better.

Will my quest for a cinnamon recipe end with this one?  I cannot make that promise.  What I can say is that I normally don't bother to rate the recipes I try but I took the time to give this one a 5-star rating. In addition, I am 100% sure I will get a request for this recipe to be repeated.  

I made the dough on Friday night.  

They were in the fridge overnight.  

The second rise happened on Saturday morning.  The rolls were ready in the afternoon.  

We enjoyed the cinnamon rolls with the cream cheese frosting at dinner and for Father's Day breakfast.

CINNAMON ROLLS 

Makes 9 cinnamon rolls.

DOUGH :

·         ¾ c warm milk

·         2 ¼ t active dry yeast

·         ¼ c granulated sugar

·         1 egg plus 1 egg yolk, at room temperature

·         ¼ c butter, melted

·         3 c bread flour, plus more for dusting

·         3/4 t salt

FILLING :

·         2/3 c dark brown sugar

·         1 ½ T ground cinnamon

·         ¼ c butter, softened

CREAM CHEESE FROSTING :

·         4 oz cream cheese, softened

·         3 T butter, softened

·         ¾ c powdered sugar

·         ½ t  vanilla extract

 Instructions 

1. Heat milk in microwave safe bowl on high for 40-45 seconds (110 degrees F).  Sprinkle yeast on top of warm milk, add 1 t of the sugar and let bloom. 

2. In bowl, place flour, rest of the sugar and salt.  Make a well and pour in yeast mixture.  Add egg, egg yolk and melted butter. Mix until well combined.  

3. Knead 8-10 minutes until dough forms. 

4. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise until double in size (~ 1 to 1 ½ hours) 

5. Transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

6. In a small bowl, mix together brown sugar and cinnamon. Press down cinnamon sugar over buttered dough.

7. Tightly roll dough up along the 9-inch side.  

8. Cut into nine 1-inch sections.  

9. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. Cover and let rise for 30-45 mins.

10. Preheat oven to 350 degrees F. Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges.  Let cool 5-10 mins before frosting. 

To make the frosting: 

1. In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. 

2. Beat until smooth and fluffy. 

3. Spread over cinnamon rolls and serve immediately. 

 

Popular Japanese Milk Bread

What kind of bread should I try with my new pans?  MyGirl requested that I make Japanese Milk Bread.  

I checked Google and discovered that the NYT Cooking site had great reviews for their Milk Bread recipe. The second runner up did not even come close.  It doesn't take a rocket scientist to decide to stick with the one that New York Times and over 2,200 people have given their thumbs up.

It was a good thing that back in 2021, my high school classmate Eclair introduced me to Bake With Paws and her Yudane vs Tangzhong method because the way the NYT recipe was written, the half cup of water was not in the list of STARTER ingredients.  I had added some water into the pan when I was making it because the roux seemed too thick and did not approximate the tangzhong I had made in the past.  

Admittedly, the additional water was in the main recipe so if I had followed the recipe to the letter, I would have seen that I needed to add water.  It was only when I had finished and re-read the recipe and gone through some of the comments in the site that I realised how glad I had followed my instincts to add water, instead of relying solely on my (poor) speedreading skills.

Check out the NYT Cooking site for the actual recipe.  Below is my rough set of instructions.  The sugar in the dough can be reduced to 2 T if one does not want the bread to be too sweet.

This recipe is definitely a winner.  

JAPANESE MILK BREAD 

STARTER
o    ⅓ c /45 g bread flour
o    ½ c /120 ml whole milk
o    ½ c /120 ml water  

DOUGH
o    2½ c / 325 g bread flour
o    ¼ c / 60 grams sugar
o    2t / 7 g active dry yeast
o    1 t /4 g salt
o    1 egg
o    ½ c / 120 ml warm whole milk (+extra for brushing on the unbaked loaf 
o    ½ c starter 
o    4 T / 60 g unsalted butter, cut into pieces at room temperature (+ extra for greasing bowl and pan)   

 

1.   In small heavy pot, whisk starter ingredients together until smooth.  Simmer over medium low heat, stirring often, until thickened but pourable (~ 10 mins).  Spoon will leave tracks at the bottom of the pot when it is ready.  The starter is good for two loaves.   

2.    In stand mixer bowl, combine flour, sugar, yeast and salt.

3.    Add egg, milk and ½ cup starter. Turn the mixer on low speed and knead for 5 minutes.

4.    Add soft butter and knead another 10-12 minutes until the dough is smooth and springy (will still be tacky).

5.    Lightly butter the inside of a bowl.  Shape dough into a ball and place in prepared bowl. Cover and let rise in a warm place until doubled in size (~ 40 to 60 mins).

6.   Punch down dough and transfer to work surface.  Cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.

7.   Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan.

8.   Using a floured rolling pin, gently roll out one dough ball 12 x 6 inch oval. (Dough should be moist but not sticky.)

9.   Make a 6x6 square by folding the top 3 inches of the oval down and the bottom 3 inches up. Then roll up the dough into a fat log, then place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.

10. Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs meet in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.

11. Let bread cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour. (Cutting the bread too soon will cause bread to deflate.)