Chai Latte Bars

Cardamom, ginger, cinnamon and cloves.  Comforting, warm spices that find perfect harmony in this delightful recipe that is perfect for autumn. 


This is another recipe that does not call for any leavening agent, so the bars are dense and packed with flavor.  The oats add just the right amount of texture and the white chocolate adds just the right amount of sweetness to balance the spice of the bars. 


Speaking of the white chocolate.  Please buy the real stuff in bar form.  Do not buy white morsels.  First of all, the Premier White Morsels do not say chocolate anywhere on them.  Secondly, they do not melt, or at least they do not melt for me.  I have even tried heating them over a water bath, in the microwave, you name it, and the morsels just end up a congealed mess.  I don't understand it. 


I do know that the actual white chocolate it bar form, melts like a dream, and spreads so nicely over the warm bars.  So, the extra expense is worth it for such drastic results.


Chai Latte Bars
Recipe inspired by Food Network Kitchens


Ingredients
2 sticks room temperature unsalted butter
2 1/3 cups all-purpose flour
1/2 cup rolled oats
3 tablespoons malted milk powder
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
9 ounces white chocolate, finely chopped


Directions
Preheat oven to 350 degrees F.
Lightly grease a 9-by-13-inch baking dish and set aside.  In a large mixing bowl, whisk together the flour, oats, malted milk powder, cardamom, ginger, cinnamon, and cloves.  Using the paddle attachment on a stand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. To the butter and sugar mixture, add the egg and vanilla and beat until combined. Reduce the mixer to low and beat in the flour mixture until just incorporated.


Place the batter in the prepared pan and spread evenly. Bake for 20 to 25 minutes or until the top is golden brown and the edges start to pull away from the sides of the pan.  Remove from the oven and immediately sprinkle the top with the white chocolate, then return the pan to the oven until the chocolate softens, about 45 seconds.  Remove from the oven again and spread the chocolate into a smooth layer with a spatula.


Transfer to a rack and let cool completely, then cut into squares.

Pumpkin Puree

Simplicity.  Food doesn't have to be complicated.  This application can be done with two ingredients, pumpkins and salt.  The result will leave you never wanting to reach for a can again.


I always get a little rush of excitement when I see the pie pumpkins hit the store shelves.  I have been making my own pumpkin puree for several years now, and let me tell you, it will elevate your pumpkin pies and pumpkins breads to levels you could only imagine with the canned stuff.  I even added some pumpkin puree to my last batch of beef and noodles, and I couldn't believe how good it was, but that's another post.


The flavor added to the pumpkin from the roasting and salt, make it delicious enough to eat by the spoonful.  So, when you start with a product that tastes so good on it's own, you can't go wrong when making your favorite pumpkin recipe.


Pumpkin Puree
Recipe inspired by Alton Brown


Ingredients
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt


Directions


Heat the oven to 400 degrees F.


Remove the stem from the pumpkin and split the pumpkin in half from top to bottom, using a large knife.  Scoop out the seeds and fiber. Sprinkle the inside pumpkin flesh with kosher salt and lay the halves, flesh side down, on a half sheet pan lined with parchment paper.


Roast the pumpkin until a paring knife can be easily inserted and removed from the flush, about 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan from the oven to a cooling rack and cool for 1 hour.


Remove the roasted pumpkin flesh from the skin and place in the bowl of a food processor. Process until the flesh is smooth, about 3 to 4 minutes. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Pineapple Upside Down Cake

 

My great-grandmother made pineapple upside-down cake all the time when I was a kid, and I absolutely loved it. I loved it so much, it is one of the first recipes I tried when I was first learning how to bake. It was not an easy one to start out with, though. I remember countless times flipping the cake only to find that some of the cake stuck to the pan, or the brown sugar/butter mixture didn't absorb into the cake and ran all over the counter top. I still ate it, and I'm sure I gained a few pounds in the process.

Thinking back on it now, I'm not sure my great-grandmother turned the whole cake upside-down before serving it. I remember the cake staying in the pan, with her flipping the individual pieces over as they were served. I was always anxious to see how much pineapple I got, or if I was lucky to get a cherry. I did a write-up on my great-grandmother's recipe over on Family Tree-Eats if you'd like to check it out, but this is the Alton Brown version I went to after failing on hers so many times.

The recipes are pretty similar, except this one uses cornmeal and is baked in a cast iron skillet.  Baking a cake in a cast iron skillet!?  That's what I'm talking about! The finished product is perfectly crispy around the edges and moist and fluffy on the inside.  The cake is sweet, but the pineapple helps cut the sweetness considerably.  The original calls for nuts, but I omitted them because my great-grandmother never used nuts in hers.  The cake is very rich, so a little bit goes a long way, but it is absolutely delicious!

Pineapple Upside Down Cake
Printable Recipe

Ingredients
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple in heavy syrup
6 maraschino cherries
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil

Directions
Preheat oven to 350 degrees F. In a small saucepan, bring the milk to a boil, turn off the heat, and immediately add the cornmeal. Stir and let stand for 30 minutes. 

Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar to the butter and stir until the sugar dissolves, about 5 minutes.

Turn off the heat.  Place one slice of pineapple in the center of the pan and arrange the other 5 slices around it. Put the cherries in the centers of the pineapple.  Pour pineapple juice over top.

In a large mixing bowl, combine the flour, baking powder, and salt and whisk to combine. In another mixing bowl, add the sugar to the eggs and whisk to combine; then add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add the wet mixture to the flour and gently stir until just combined.

Pour the batter into the skillet and bake for 40 to 45 minutes. After removing it from oven, let the cake cool for 30 minutes before inverting. Set a plate on top of the skillet and carefully flip the cake.

Slice and devour. 

Alton Brown's Homemade Soft Pretzels

 

There is nothing like a warm soft pretzel.  There is also no time I realize this more than when I get one at a sporting event that's rock hard and dry.  They always look good, golden brown and salty, slowly rotating in a glass walled metal box.  But, the execution is sorely lacking, at least at the venue's I've been to.  Definitely not good eats. 

 

Thankfully, Alton Brown and Good Eats is here to save the day.  Sure, it's not very practical to make and take these to the stadium, but you could save that pretzel craving for when you get home and get a hot dog or nachos at the game.  Don't get me wrong, ballpark food has come a long way, maybe they'll work on a better pretzel next, but for now, we have our ovens at home!

 

These pretzels have it all.  Crispy and salty on the outside, and soft and chewy on the inside.  They come together very quickly, too, much like a pizza dough, needing only one rising.  The most time consuming part, is rolling out each pretzel individually, but that's when the fun begins.

 

I don't know why, but I think there is something whimsical about making the pretzel shape out of ropes of dough.  Maybe because it's such a familiar shape that I've seen my whole life.  Watching each pretzel take shape, each one a little different, is just so much fun.

 

Then you get to boil them! In baking soda water, no less.  Why baking soda water?  Two reasons.  First, dropping each pretzel into boiling water for about one minute makes the interior of the pretzel quickly puff and begins the crust formation. If the pretzel isn't boiled, it wouldn't have the chewiness we all know and love from a soft pretzel.  Second, the baking soda is what gives the pretzels their brown and shiny crust and distinctive flavor.  The baking soda moves the water from neutral over to the alkaline or basic side of the scale. When this happens, the browning reactions that happen more rapidly. Without this step, the pretzel would lose out on the texture, flavor and appearance of the pretzel.  So it is very important.  Plus, if some of the baking soda water spill onto the cooktop, it cleans off any caked on grease rather nicely.

 

After boiling, brush the pretzel tops with some egg wash and top them to your hearts content.  Pictured above are pretzels with Hawaiian black lava salt and fleur de sel.  You could also top with regular pretzel salt, jalapeno and cheddar, or go sweet with cinnamon and sugar.  The possibilities are endless.

 

There you have it.  Homemade soft pretzels.  Worth it?  Yes!!

 

 

Alton Brown's Homemade Soft Pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Stir together the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the yeast sit for 5 minutes or until the mixture starts to foam.

Using the dough hook attachment and the mixture on low speed. add the flour and butter; mix until well combined. Increase the mixer to medium speed and knead the dough until it is smooth and pulls away from the side of the bowl, 4 to 5 minutes. Remove the dough from the bowl, then coat the bowl with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let it sit in a warm place until the dough has doubled in size, about 1 hour.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Bring water and the baking soda to a boil in an 8-quart saucepan or roasting pan.

Then, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Gently drop the pretzels into the boiling water, 1 by 1, for 30 seconds each. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Alton Brown's Baked Meatballs

 

If I want meat in my pasta sauce, I usually just go for the ground beef.  It's so easy to just plop a hunk of ground beef in a pan and start browning it and breaking it up.  Add a few seasonings and some marinara and, BAM!, dinner is ready in 30 minutes.  Sometimes, though, it's fun to get fancy.  And when I think fancy, I think meatballs.

 

For a while it seemed that every time a new Good Eats episode aired, I rushed out and got whatever I needed to make the featured recipes at home.  I think it's because, at least it seems to me, those first few seasons focused on the basics, and the classic no frills way to make a lot of dishes we all know and love.  I learned to make a lot of things that I still make to this day, these baked meatballs being one of them.

 

The recipe is very straight-forward.  I adapted it a little, though.  The original calls for ground lamb, and I do love lamb.  It's just that it is so expensive here.  If I do get ground lamb, I usually end up making gyros, but that's another post.  I usually just go for beef and pork when making these meatballs and it turns out just fine.

 

As far as assembly goes, it's just a matter of putting all the ingredients together and mixing them up.  Simple.  Then, I get to use my digital scale.  The 1.5 ounce portions make for just the right size meatballs that fit perfectly in mini muffin cups; thus, allowing the meatballs to retail the shape of a ball.  Brilliant!

 

They taste amazing, too.  The meatballs have a firm, but not tough texture.  I also like that fact that I can use dried herbs, too, as they give the meatballs the right amount of Italian flavor.  The spinach is also a nice tough for cleverly hiding a vegetable for the picky eaters in your group.  And juicy, these meatballs are delightfully juicy.

 

Pile them on top of a nest of noodles or even use them for meatball subs, these meatballs are sure to please.

Baked Meatballs

Ingredients
1 pound ground pork
1 pound ground beef
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
3/4 cup Panko bread crumbs, divided

Directions
Preheat the oven to 400 degrees F.
Combine the pork, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a mixing bowl. Gently mix all of the ingredients until they are well incorporated.

Place the remaining 1/2 cup of bread crumbs in a smaller bowl. Using a scale, weigh meatball mixture into 1.5-ounce portions, and shape into rounds, roll the meatballs in the bread crumbs, and place in a miniature muffin cup.

Bake the meatballs for 20 minutes or until cooked through and golden brown and delicious.

Chocolate Covered Marshmallows

 

Sometimes simple is better.  Sometimes simple is the best. 

 

Queue the simply stated chocolate covered marshmallow sprinkled with fleur de sel.

 

It's hard to beat a s'more, but this gives it a run for it's money.  There's not much more I can say about this, so I'll stick with the simple theme. 

 

Make some marshmallows, then melt some chocolate with a touch of vegetable oil.  Put the chocolate in a squeeze bottle and drizzle over the marshmallows.  Finish with a light dusting of fleur de sel while the chocolate is still warm.  Wait for the chocolate to set and then devour with grace and dignity. 

 

Simply put, it's worth it. 

Who Loves Ya Backyard Baby Back Ribs

 

When it comes to barbecue, I think of pulled pork, brisket and ribs.  The problem is, my favorite way to prepare ribs is not by barbecuing them, but by braising them.  I cheat a little at the end by using the grill to caramelize the glaze, just so I get the feeling that I did do some of the cooking outside.  No matter the method, these ribs will make you look like a real barbecue pit master.

 

I know, I know, another Alton Brown recipe.  What can I say, the man knows what he's doing.  I've got to the point where I don't follow some of his recipes to a T, and add my own little variations.  So I am making progress, especially with the non-baking applications.  One doesn't want to mess with the baking formulas.  Now that's science!

 

This recipe is kind of a combination of AB's Who Loves Ya Baby Back Ribs and Backyard Baby Back Ribs.  I like the use of the grill to finish the ribs for the Backyard Baby Back Ribs, but I feel the braising liquid for the Who Loves Ya Baby Back Ribs is far superior.  I also tweaked some of the spices used in the dry rub and replaced white wine with beer in the braising liquid.

 

So, does combining two AB recipes make it my own?  I doubt it, but it doesn't really matter, these ribs are finger-licking delicious!

 

Who Loves Ya Backyard Baby Back Ribs
Recipe inspired by Alton Brown

Ingredients
2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup beer
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Directions
Combine all dry ingredients and mix well. Place each slab of ribs on a large piece of heavy-duty aluminum foil, with the shiny side down (the foil should be 4 inches longer than the ribs on either end). Sprinkle each side of the slabs generously with the dry rub and pat into the meat. Close the foil around the ribs, almost making a pouch and refrigerate for at least 1 hour.

Preheat the oven to 225 degrees. Combine all ingredients for the braising liquid in a glass bowl and microwave on high for 1 minute. Place the ribs on a baking sheet and open one end of the foil for each slab and pour half of the braising liquid into the foil pouch. Slowly tilt the baking sheet to equally distribute the braising liquid. Place the ribs in the oven and braise for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot and bring to a simmer.  When the liquid is reduced by half or when it has a thick syrup consistency brush some onto the ribs.

Set a gas grill to medium-high. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.  Cook the ribs on each side until the glaze is caramelized.  Remove the ribs from the grill to a cutting board and slice each slab into 2 rib bone portions. Add the ribs and the remaining glaze to a large serving bowl and toss to thoroughly coat.  Serve and devour.

Alton Brown's Fudge Cake

 

Okay, so I am just copying this post over from one of my other blogs, Family Tree-Eats.  I feel it is too good not to share here on latent chestnut.  So, I apologize if you've read this before, but if you haven't, make this cake!!

 

This is the best chocolate cake I have ever made, and it is my 'go to' chocolate cake recipe.  It comes from Alton Brown's I'm Just Here for More Food, and I think it is one of the first recipes I tried from the book.  I don't even need to look up the page number for the recipe anymore because the book is so worn in that section, I can find it just by shuffling through the pages.

 

The steps to make this cake and frosting are a bit unconventional (pulverizing chocolate, mixing the frosting over a bowl of ice), but the end result is well worth it.  The cake is, for lack of a better word, meaty, but not too dense or rich.  The chocolate is the star of the show and there are bits of chocolate speckled throughout that didn't get pulverized as much.  It is not too sweet, and leaves you begging for more.

 

The frosting is light, airy, and full of flavor.  I like to add a pinch of fine sea salt to the mix because I think it really compliments the chocolate.  The frosting is almost the consistency of dense whipped cream only with an intense chocolate flavor, and just melts in your mouth.  I'm not usually a fan of frosting, but this one is just as good as the cake.  Now, if you'll excuse me, I need to go bake a cake...

 

Alton Brown's Fudge Cake
Printable recipe

3 oz unsweetened chocolate
10.75 oz (2 1/4 cups) plain flour
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1.5 teaspoons vanilla extract
4 oz (1 stick) butter
13.5 oz (2 1/4 cups) brown sugar
8 oz (1 cup) full fat sour cream
8 oz (1 cup) boiling water

Preheat oven to 350 degrees and prepare a 13 x 9 cake pan.

Pulverize chocolate in a food processor until fine, then add the flour, baking soda, and salt, and pulse to combine.  Combine the eggs and vanilla and lightly beat to combine.

In the bowl of a stand mixer or mixing bowl cream the butter and sugar.  Then add the egg and vanilla mixture.  Alternate adding three doses of the chocolate flour mixture and two doses of the sour cream.  Slowly add the boiling water and mix to combine, the batter will be loose.

Bake for 30 minutes at 350 degrees, then 15 minutes at 300 degrees. Internal temperature should reach 175-180F. Cool for 15 minutes, then remove to rack and allow the cake to cool completely before frosting.

Chocolate Frosting
6.5 oz (1 cup) bittersweet or semisweet chocolate
4 oz (1/2 cup) whipping cream
8 oz (2 sticks) butter
10 oz (2 1/2 cups) powdered sugar
Bowl of ice

Melt butter, chocolate and cream in a saucepan (preferably with curved edges) over medium heat, stirring until smooth. Remove from heat and neat in the powdered sugar with a hand mixer.  Once the sugar is dissolved, place the pan into a bowl of ice.  Continue to beat until the frosting lightens and holds its shape.

Ginger Syrup for Homemade SodaStream Ginger Ale

 

 

Mmmm....Soda.  I used to drink Coke like it was going out of style and my waistband didn't appreciate it.  I dropped it cold turkey along with all other soft drinks for a while.  Nowadays, I allow myself to have a soda every now and then.  Nothing can be too bad in moderation, right?

 

I began to appreciate the specialty soda's.  Virgil's, Reed's, Jones Soda's, and the like.  I also enjoyed trying all the different soft drinks at Club Cool in Epcot when we went to Disney World.  That got me thinking; maybe I should start making my own soda.

 

Queue, the SodaStream.  I first experimented with a blueberry soda and it was delicious.  My sights then turned to a classic cola syrup.  I wanted one with real sugar, and no artificial flavors or colors.  Basically, I wanted to match Coke, but I failed miserably with the formulas I found and tried.  So, I put that idea on the back-burner for the forseable future. 

 

Then, I thought about Shire Water.  Shire Water is a mixed drink of Jameson Whiskey and ginger ale served at our local pub, Cook McDoogal's.  I could make my own ginger ale for Shire Water!  I set out in search of a ginger syrup recipe and found this little gem.



 

The syrup is just what I was looking for in a ginger ale, and it makes one heck of a good Shire Water.  The spices make all the difference.  There is a wonderful ginger flavor that isn't too overpowering, with just the right sweetness, and a wonderfully spicy finish.  Throw in a shot or two of Jameson, and you have yourself one darned good beverage. 

 

Ginger Syrup for Ginger Ale

2 cups water
1 cup brown sugar
1 cup white sugar
4 ounces peeled and sliced ginger
2 teaspoons cardamom pods
1 teaspoons whole allspice
1 teaspoons black peppercorns
3 star anise pods

In a medium saucepan, combine the water, sugar, brown sugar, and ginger. Toast the whole spices in a heavy-bottomed pan until they just begin to brown and become fragrant. Add them to the ginger mixture and bring to a simmer. Continue to simmer for about 15 minutes and then turn off the heat. Allow the mixture to steep until cool. Once cool, strain into a clean container and store in the refrigerator to chill. Add 2 Tbsp of syrup for every 12 ounces of soda water.

Spiced Toast

 

To round out the Thai themed VBS snack menu, we are going to serve spiced toast and fresh fruit.  Similar to the sticky rice showcasing Thai sauces, plain old buttered white bread toast will be the vehicle to showcase some spices regularly used in Thailand.

 

The spices we will have available for the kids to try include:

 

Cardamom

Cinnamon

Ginger

Garlic

Nutmeg

 

It's hard to pass up cinnamon, but I may have to go with cardamom for this tasty treat.