Eggstravaganza!
This is my first time contributing a culinary endeavor to Is My Blog Burning?'s monthly showcases. This month's theme.....EGGS. I was pleased with this pick, simply because eggs are in almost everything, and so I had a lot of recipes to draw from.
And now, I present to you my TWO finished products, warm and out of the oven just hours ago. Enjoy the pictures and the recipes. And thanks for the opportunity to contribute with all of the other (more professional than I) chefs and cooking novices around the globe.
Mint-Chocolate Forgotten Cookie Sandwiches
Ingredients:
3 large brown egg whites, at room temperature
pinch of cream of tartar
1/4 t. vanilla extract
1/4 t. peppermint extract
2/3 c. granulated sugar
1 T. unsweetened cocoa powder
2/3 c. semisweet mini chocolate chips, divided
Method:
Preheat the oven to 275 degrees. Cover two baking sheets with aluminum foil, and lightly spray with nonstick cooking spray. With a whisk attachment of a mixer, whip the egg whites, cream of tartar, and both extracts together to form soft peaks. Gradually add sugar; beat until stiff peaks form (stop before mixture becomes dry). Gently fold in the cocoa and 1/3 c. chocolate chips. Using a wide-mouth tip, pipe the mixture in "kisses" shapes onto sheets. Bake for 20 minutes, rotating sheets halfway through, until meringues are slightly firm to the touch. Leave in oven, turn oven off, and allow to sit in oven for several hours to dry out.
Melt remaining 1/3 c. chocolate chips in microwavable bowl till melted, stirring often. Dip flat side of one meringue kiss into chocolate, then sandwich with another cookie. Let set on flat surface. Repeat. Makes about 36 sandwiches.
Lemon-Cardamom Breakfast Bread with Turbinado Sugar Coating
(inspired by Cooking Light recipe)
Ingredients:
1-1/3 c. 1% lowfat milk
1/2 c. granulated sugar
2 T. salted butter
1 to 2 T. grated lemon zest
3/4 t. ground cardamom
1 t. salt
4 to 4-1/2 c. unbleached bread flour, divided
1 package quick-rise active dry yeast (2-1/4 t.)
1 large egg
1 large egg white, lightly beaten
1 T. coarse turbinado sugar, for topping
Method:
Combine the first six ingredients in a heavy-bottomed saucepan over low heat. Using a thermometer, stir the mixture until sugar dissolves and temperature reaches exactly 115 degrees. Remove from heat.
Combine 2-1/2 c. flour and yeast in a large mixing bowl with dough hook attachment. Add warm liquid mixture all at once; mix till combined, scraping sides. Increase mixing speed and beat 2-3 minutes more. Gradually add 2 c. more of the flour; mix till forms a ball. Continue adding flour, 2 T. at a time, till mixture comes together. Knead 3-4 more minutes, till smooth and elastic (will still be tacky). Place dough in a greased bowl and cover with a towel. Let rise in a warm place for one hour, or till doubled. Punch dough down; let rest 5 minutes.
Divide dough into thirds. Roll each section into an 18" rope. Place ropes side by side vertically, and braid them together. Pinch ends to seal, and place on greased baking sheet. Cover with towel or plastic wrap and let rise 25-35 more minutes, till nearly doubled.
Brush with a mixture of egg white and water, then sprinkle with turbinado sugar. Place in 375 degree preheated oven, and bake 25-30 minutes or until golden and sounds hollow when tapped (can check with cake tester to see if center is still doughy). Let cool on rack. Slice and serve with warm butter or honey (or eat plain....still wonderful!). Makes 1 loaf.
And now, I present to you my TWO finished products, warm and out of the oven just hours ago. Enjoy the pictures and the recipes. And thanks for the opportunity to contribute with all of the other (more professional than I) chefs and cooking novices around the globe.
Mint-Chocolate Forgotten Cookie Sandwiches
Ingredients:
3 large brown egg whites, at room temperature
pinch of cream of tartar
1/4 t. vanilla extract
1/4 t. peppermint extract
2/3 c. granulated sugar
1 T. unsweetened cocoa powder
2/3 c. semisweet mini chocolate chips, divided
Method:
Preheat the oven to 275 degrees. Cover two baking sheets with aluminum foil, and lightly spray with nonstick cooking spray. With a whisk attachment of a mixer, whip the egg whites, cream of tartar, and both extracts together to form soft peaks. Gradually add sugar; beat until stiff peaks form (stop before mixture becomes dry). Gently fold in the cocoa and 1/3 c. chocolate chips. Using a wide-mouth tip, pipe the mixture in "kisses" shapes onto sheets. Bake for 20 minutes, rotating sheets halfway through, until meringues are slightly firm to the touch. Leave in oven, turn oven off, and allow to sit in oven for several hours to dry out.
Melt remaining 1/3 c. chocolate chips in microwavable bowl till melted, stirring often. Dip flat side of one meringue kiss into chocolate, then sandwich with another cookie. Let set on flat surface. Repeat. Makes about 36 sandwiches.
Lemon-Cardamom Breakfast Bread with Turbinado Sugar Coating
(inspired by Cooking Light recipe)
Ingredients:
1-1/3 c. 1% lowfat milk
1/2 c. granulated sugar
2 T. salted butter
1 to 2 T. grated lemon zest
3/4 t. ground cardamom
1 t. salt
4 to 4-1/2 c. unbleached bread flour, divided
1 package quick-rise active dry yeast (2-1/4 t.)
1 large egg
1 large egg white, lightly beaten
1 T. coarse turbinado sugar, for topping
Method:
Combine the first six ingredients in a heavy-bottomed saucepan over low heat. Using a thermometer, stir the mixture until sugar dissolves and temperature reaches exactly 115 degrees. Remove from heat.
Combine 2-1/2 c. flour and yeast in a large mixing bowl with dough hook attachment. Add warm liquid mixture all at once; mix till combined, scraping sides. Increase mixing speed and beat 2-3 minutes more. Gradually add 2 c. more of the flour; mix till forms a ball. Continue adding flour, 2 T. at a time, till mixture comes together. Knead 3-4 more minutes, till smooth and elastic (will still be tacky). Place dough in a greased bowl and cover with a towel. Let rise in a warm place for one hour, or till doubled. Punch dough down; let rest 5 minutes.
Divide dough into thirds. Roll each section into an 18" rope. Place ropes side by side vertically, and braid them together. Pinch ends to seal, and place on greased baking sheet. Cover with towel or plastic wrap and let rise 25-35 more minutes, till nearly doubled.
Brush with a mixture of egg white and water, then sprinkle with turbinado sugar. Place in 375 degree preheated oven, and bake 25-30 minutes or until golden and sounds hollow when tapped (can check with cake tester to see if center is still doughy). Let cool on rack. Slice and serve with warm butter or honey (or eat plain....still wonderful!). Makes 1 loaf.
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