Category Archives: Baked Goods

Sea Salt Oatmeal Chocolate Chip Bars

You Mean Black Tar Heroin Bars?

Full disclosure: these gems don’t even pretend to be good for you.  But alas, sometimes you just need a little trouble to get by.  Though I am far more salty than sweet, this recipe is the perfect amalgamation of all that I love in a good dessert.  The usual suspects of butter, vanilla, chocolate chips and brown sugar are all present, but what makes this one truly special are the flecks of sea salt crowning the golden bars.  Once you mix the majesty together, sprinkle some sea salt for good measure, and bake, you are treated to fudgy decadence.  Gooey, salty-sweet glory that you will scrape out of the pan to steal bite after bite.

Salty Chocolate Chip Oatmeal Bars. Photo © Angela Gunder (Spice or Die).

Continue reading Sea Salt Oatmeal Chocolate Chip Bars

Baked Roast Pork Buns

Recipe for The Daring Kitchen
Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

Grab Your Buns and Go to Town

I’ll admit that this is not my first time to the pork bun rodeo. From my sister’s obsession with the steamed version on Sunday’s at the dim sum parlor, to my husband’s cravings for the baked variety fresh from the Chinatown Roast Pork Bun Factory in NYC, I had a clear and compelling reason to learn how to make them for myself. I found a recipe by cookbook author Andrea Nguyen for the perfect little snacky bites and thought that I would try her recipe. But the idea of making that dough from scratch made me sleepy. Especially after cooking the pork for the buns not once but twice before stuffing. I saved myself a step and used Pillsbury dinner rolls to get the job done. The results were less than perfection in terms of the dough, but still so freakin’ delicious. Continue reading Baked Roast Pork Buns

Toffee Macadamia Nut Bars

I’ve always been partial to blondies, but these bars are just ridiculous.  Adding buttery macadamia nuts and sweet toffee chips to the batter is luxe and a half.  Top the whole thing off with salty coconut and I am in dream land.  These little babies are sweet, sticky goodness with the most minimal amount of effort. You may want to bake two batches, because they go super fast.  And then have me over to lift the extra bars off your hands. Continue reading Toffee Macadamia Nut Bars

Herbed Focaccia with Caramelized Onions

Recipe for The Daring Kitchen
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, Stock to Soup to Consommé. We were taught the meaning between the three dishes, how to make a crystal clear consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!
Good bread, and I mean the kind that meets the rigorous demands of the title of penultimate comfort food, makes me get into all sorts of trouble. A perfectly crusty on the outside, airy on the inside baguette goes from obsession to nonexistence in a matter of seconds. A poblano cheddar loaf is devoured methodically, each hunk slathered with honey butter to offset the piquant chiles. And a fluffy square of toothsome focaccia worth making out with – that, my darlings, is where it’s at. Correction – where I’m at. Continue reading Herbed Focaccia with Caramelized Onions

Herb Roasted Baby Potatoes

Thank goodness for the word “potatoes” at the end of this recipe title – otherwise, you’d think I was writing “A Modest Proposal 2.0”  Ok, enough dark jokes for the day and on to the latest entry in the quest for the perfect weeknight side dish.  Barely a recipe (I love these!), this one graced the table the night my darling husband decided to cook me an anniversary dinner.  Given that I usually rule the roost that is our kitchen, I welcomed the offer excitedly, looking forward to the special menu that he had in mind.  I’d been missing hanger steak a whole lot, which is apparently hard to come by at regular markets here in Phoenix, so he drove to the other side of town to Hobe Meats in search of the beloved butcher’s cut.  He decided to round out the meal with homemade horseradish sauce (*in best Racehl Zoe voice* I die!), creamed spinach and a recipe from this blog, my Summer Salad of Heirloom Tomatoes, String Beans and Fingerlings.  What a treat! Continue reading Herb Roasted Baby Potatoes

Easy Baked Pork Buns

My younger sister, back before she nixed meat from her life, was a die hard consumer of pork buns.  Though she’s still a champion dim sum muncher, the title of pork bun king has been passed to my husband.  Apparently, he’s been a connoisseur his whole life, and in that my sister can’t partake, the torch has officially been passed to him.  And because he is truly the best ever, it was only a matter of time until I tried to make these bad boys for him.

I did my homework and found a lovely (GORGEOUS) recipe for homemade pork bun dough from master Chinese recipe writer, Andrea Nguyen.  And then I got a little sleepy and put off making it from scratch.  After roasting the pork myself and making the savory, sweet filling, I thought I owed myself a break.  What of some pre-made dinner roll dough?  I could still lacqueur it with a delicious glaze before chomping away?

Well, kiddos, although the buns are not a permanent substitute for the real thing (and homemade dough for that matter), they are still addictively good.  Plus, their smaller size makes for rapid-fire eating.  Consider adding these to your next cocktail party menu, or make a selection of dumplings and include these babies for a little home dim sum party of your own.  I’m sure my husband will find his way over to your house to indulge.

This recipe makes enough roast pork for 16 buns, with pork left over.  Consider using the rest of the pork sliced up for a delicious udon noodle soup or diced in fried rice.  Or eat plain with some sesame cucumbers.

Recipe for

Easy Baked Pork Buns

Ingredients
1 lb. of boneless pork ribs
1 packet of chinese barbecue seasoning mix
1 tbs. of sesame oil

1/8 tsp. of white pepper
1 tbs. of brown sugar
1 tbs. of dark soy
1 tbs. oyster sauce
1 tsp. sherry
1 tbs. sesame oil
1 tbs. of vegetable oil
4 scallions, white part only
1 tbs. water
1 tbs. cornstarch
salt to taste

2 tubes of Pillsbury french bread dough
2 eggs

2 tbs. of water
2 tbs. of honey

Begin by making the roast pork.  Mix the barbecue mix with the water and sesame oil.  Toss the pork in the marinade and let rest overnight.

Preheat the oven to 450°.  Line a baking sheet with a wire rack and place pork on top.  Roast the pork until barely cooked through, about 15 minutes.  Let cool.

Chop pork finely with a knife or in the food processor.  Heat a skillet over medium heat and add the sesame and vegetable oil.  Add the pork, white pepper, brown sugar, soy, oyster sauce, sherry and scallions and cook until fragrant, about 2 minutes.  Mix the water and cornstarch together until smooth and pour over the pork.  Stir until thickened and then taste for salt.  Let cool.

Cut the roll of dough into 8 pieces.  Flour a board and rolling pin, and roll each piece of dough into a 3in wide circle.  Add a heaping tablespoon of the pork filling to the middle of the dough.  Pinch the dough together in the center.  Place the bun, pinched side down, on a cookie sheet lined with parchment paper.  Repeat with the other buns.

Brush the buns with the beaten eggs and bake in the oven on 350° for 15 minutes.  Remove from the oven and while hot, brush with a mixture of honey and water.  Serve warm.

Tiropita (Greek Cheese Pie)

Back when I was young, I remember my mom hosting a baby shower in my childhood home – gosh, it must have been for my cousin Sydney, but my mom or aunt would have to confirm.  She hit up our Greek market for olives and fresh feta and grape leaves, none of which interested me at the young age of 10.  But she also scored triangles of spanakopita (spinach was still gross to me at that age) and these miraculous cheesy alternatives called tiropita.  I had my first taste of them sneaking one before the guests showed up and man, what a treat.  Salty feta and crisp, buttery phyllo folded into golden triangles of deliciousness.

All of this was well before phyllo dough and phyllo appetizers became common fare at the market, and I’m kind of happy that it’s so easily accessible now.  I’m able to pop into the grocery and make a lavish cheese pie of my own, all without any crazy trips to the market.  I cut down on the traditional amount of feta and amp up the flavors with nutmeg and dried mint.  I keep things creamy with a bit of ricotta as well, but feel free to substitute other cheeses such as cottage cheese or even crumbly, salty mizithra.  Though I typically make this in a 13x9x3 inch pan and cut it into squares, this also works exceedingly well in a deep dish 9 inch round pan cut into triangles.  If you’re planning a party of sorts, consider making this tiropita with a spinach pie as an accompaniment and a greek salad to tie the whole thing together.  It’s a whole lot of buttery goodness without any fuss.  And we all know that fusses are way overrated.

Recipe for

Tiropita

Ingredients
6 eggs
1/2 tbs. oregano
1 tsp. dried mint
12 oz. of feta, crumbled
1/4 tsp. of nutmeg
1/2 tsp. salt
1/4 c. of parmasean
16 oz. of ricotta
1/4 tsp. of black pepper
1 stick of butter
1 box of phyllo

In a standing mixer (or with an egg beater), mix together all of the ingredients except for the phyllo and butter until well incorporated.

Grease a 13 x 9 in baking pan. Working carefully and quickly, lay out a sheet of phyllo and butter with a pastry brush. Keep on alternating melted butter and phyllo until you have laid down half of the phyllo. Pour the cheese mixture on top of the phyllo. Top with alternating layers of phyllo and butter. Once you’ve finished with all of the sheets, cut the pie into squares before baking.

Place in the oven and bake on 350° for 45-50 minutes. If the top starts to get too brown, cover with foil for the remainder of the cooking time. Let sit for around 5 minutes before cutting. Serve.

Dionysi’s Spinach and Cheese Pie

Not to put his business out there, but my husband is not a fan of spinach.  Stubborn that I am, though, I try to work it into dishes to “convince” him that maybe, just maybe, there is requited love out there for him and the leafy greens.  You see, I didn’t always adore spinach myself.  When I was in preschool, I once had an abysmal lunch of macaroni and cheese (yum!) with canned spinach (ugh!).  When I refused to eat my spinach, I was told that I couldn’t have any chocolate pudding for dessert.  This was no matter in that I didn’t like chocolate (don’t really love it to this day unless it’s really, really good) – I pitched a fit and refused to eat the vile spinach.  With that, I was whisked off to timeout and my hatred of spinach was sealed.  Until…I decided to study Italian in high school before heading off across the pond for a school trip.  As we learned the different food names in Italian, a group of us made a face at spinaci.  “Oh no!” our professor assured us, “Fresh spinach sauteed with olive oil, garlic, salt and pepper is delicious!  You must try it.”  Try it, I did, and I never looked back – spinach and I were meant to be together. Continue reading Dionysi’s Spinach and Cheese Pie

Pao de Queijo (Brazilian Cheese Puffs)

I don’t know what it is, but whenever I think of pao de queijo, I think of my mother.  In that she is the first generation on her mother’s side born outside of Brazil, she made a big deal about passing on the culture and heritage of our ancestors down to my sister and I.  For the two of us, culture always related to the kitchen in some way, shape or form, and the true “mother” of heritage came in the Brazilian feast, feijoada completa.  A celebration through and through, feijoada completa meant cherished guests and many, many plates and platters on the table, all marks of a few days of cooking in order to stage all of the dishes.  It was some kind of special, and the meal kicked off with a special treat – pao de queijo.  Translated into English, it literally means “cheese bread,” but make no mistake – these babies are so much more.  Made of tapioca flour and crumbly, salty cheese, they more closely resemble cheese puffs than actual bread.  Eaten fresh from the oven, we noshed happily while waiting for the rest of the feast to come together (usually waiting for the white rice to finish cooking or for dad to put the final touches on the greens).

Interestingly enough, my mom’s a french professor, and over the years my sister and I have become mini-francophiles by association.  My sister even downplays the influences from over the years, cracking jokes in a perfect French accent.  Petite Beurre cookies and homemade madeleines were just as much a part of our kitchen as Brazilian specialties.  In a complete and total cultural blend, our beloved pao de queijo held many of the same characteristics as the classic French cheese puffs, gougère.  The little treats, made of gruyere or comte cheese, were savory, chewy and airy just like their Brazilian cousins.  An apropos association, if I do say so myself.

Because pao de queijo are traditionally made with a cooked dough called a pâté choux, the old school recipe can be a bit daunting.  In fact, we often purchased the frozen variety from specialty markets for quick snacking.  But when my mom turned me on to a blender version, I tried it out with great success and haven’t looked back since.  In fact, the hardest part of the recipe is tracking down the tapioca flour, which is barely a challenge in that not only Whole Foods, but most regular grocery stores carry the stuff under the Bob’s Red Mill brand.  I’ve had the most success with making the batter and baking these guys pretty much right when I have the craving to snack away.  I’ve also had excellent success with a 24 mini-cup muffin tin – it allows a mess of pao de queijo to be baked all at once for aggressive snacking.  And, as you know, aggressive snacking is what we were all born to do.

Recipe for

Pao de Queijo (Brazilian Cheese Puffs)

Ingredients
1 egg
1 1/3 c. of tapioca flour
2/3 c. of whole milk
1/3 c. of olive oil
6 oz. of queso fresco, crumbled
1 tsp. of salt
1/8 tsp. of white pepper

Preheat the oven to 400°.  In a blender, add the egg, milk, olive oil, salt, queso fresco and white pepper.  Put the tapioca flour on top and blend on low until mostly mixed.  Scrape down the flour on the sides of the blender and blitz again on low.  Pour batter into greased muffin tin and bake for 20 minutes or until puffy and golden.  Serve immediately.

White Chocolate Cherry Bread Pudding

White Chocolate Cherry Bread Pudding © Photo by Angela GunderBread pudding is the dessert of my dreams – unlike anything else in baking which requires precision and accuracy, bread pudding is forgiving and versatile.  Best of all, the basic recipe holds up with a plethora of changes to the ingredients list – the bread can be anything from challah to croissants, the filling can be chocolate, fruit or nuts and the spices can run the gammut from cinnamon, vanilla, almond, rum or cloves.  The entire mess is bathed in a luscious egg custard and baked to perfection.

This particular bread pudding is the perfect celebration of flavors and textures – the creamy white chocolate melts into the custard and the cherries stud the spongy bread with tart sweetness.  Best of all, your prep includes very little chopping and some basic whisking.  Easier than pie (or cake or cookies or streudel).  This also gets better with age – let the bread pudding chill for a day and then warm the slices the next day for a denser, moister treat.  Which means that you can make this a day before guests show up and you’ll be the star of the show two days in a row.

Recipe for

White Chocolate Cherry Bread Pudding

Ingredients
1 large loaf of challah or pannetone
12 eggs
4 cups of heavy cream
2 teaspoons pure vanilla extract
2 teaspoons rum or almond extract
2 c. halved cherries (or well-rinsed Amarena cherries)
1 cup of white chocolate chips
1/2 tsp. of cinnamon

Begin by buttering a 13x9x2 pan (or festive casserole pan, lol).  Cube the bread into rough, 1 inch chunks and add to a large mixing bowl.  Toss with chocolate chips and cherries.  Dump mixture into the casserole and let hang out while you make the custard.

In the same large bowl, whisk together the eggs, cream, extracts and cinnamon.  Pour the custard mixture over the bread cubes and press down to allow the bread to soak up the liquid.  Let it sit for fifteen minutes and then press cubes down again.

Bake on 375° for 1 1/2 hours, or until the middle of the bread pudding is mostly firm and no longer jiggly.  Let sit for 10 minutes before serving.