A few weekends ago, I decided to try to make homemade mozzarella cheese. One of the blogs I follow (Love and Olive Oil) has been posing a monthly “Kitchen Challenge”, and June’s challenge was for homemade mozzarella. Since I’ve missed out on the timing for the last few challenges, I decided to give this one a try! And while I was at it, why not make homemade pizza dough? And, if I can make homemade pizza dough and cheese, why not go all the way and try for a dessert pizza?!
Well, the homemade mozzarella was a bit of a FAIL as I forgot to put the citric acid in the first batch, and the next 5 batches curdled. The last batch finally set up properly (I am less than enthused about the results), but by that time, I’d already given up on incorporating it in to this dessert…
So I switched gears slightly to use goat cheese instead of mozzarella, which ended up working out well. Cause this pizza came out amazing! Especially with the addition of my homemade Cherry-Bourbon Jam! And I was inspired to make two batches of homemade pizza dough: one regular and one chocolate. (The mini pizzas that the boyfriend and I made were adorable and super tasty! Check out a picture on my Instagram.) Overall, it turned out to be a fun challenge, and I can now add homemade pizza to my repertoire! 🙂
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Happy Fish Fingers & Custard Day!! For those who are not HUGE Doctor Who fans (like me!), Fish Fingers & Custard Day celebrates the anniversary of the Eleventh Doctor (the third Doctor of the reboot), played by Matt Smith. You can watch a little clip of the scene on YouTube. 🙂
This year is my first celebrating Fish Fingers & Custard Day, as I only recently became enthralled by Doctor Who. The boyfriend has been quietly prodding to get me to watch it since we started dating, and I finally gave in when we moved in together a few months ago. After the first few episodes, I was hooked! (It’s all on Netflix streaming, which makes it really easy to catch up quickly!)
So to celebrate my new-found obsession, I wanted to make my own version of Fish Fingers & Custard. And no, no fish is actually involved. But cake definitely is!!
The fish fingers are sliced pound cake, which I made from scratch in preparation but feel free to purchase store-made to save time!. The pound cake is battered in panko and chopped pecans and fried. (Fried cake, what?!) The custard is mango-flavored, made with custard powder to cut down on prep time.
All in all, these “Fish Fingers & Custard” are really good! The fried pound cake tastes almost like funnel cake, and the pecan coating goes splendidly with the mango custard. The “fish fingers” also go really well with chocolate ice cream, as the boyfriend discovered last night! 😛
So Happy Fish Fingers and Custard Day, fellow Whovians! To make your own Fish Fingers & Custard, click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 😀
The boyfriend and I are a tasty couple… I’m a baker, and he’s a homebrewer! In the past, we’ve thrown happy hour events where I’ve paired baked goods with his homebrew. But now I’m going to take it to another level: baking with the spent grains from his homebrew!
This weekend, he started up a batch of Nut Brown Ale. Normally, he just tosses the grains, but that seems like such a waste of a perfectly viable food product… So I set out to dry the grains and mill them in to flour, which I’ll be using this weekend to bake up something tasty!
There are multiple ways to use spent grain, including baking with the wet grains. But drying them out and milling them in to a flour prolongs the lifespan and allows you to add the spent grain to your favorite recipes!
Since spent grain flour has lost much of its natural protein, gluten, and sugar, it can’t be used for baking as a 1-to-1 substitute for all-purpose flour. However, it does have a high amount of fiber, so it can be subbed in to recipes in the same way you’d use other grain flours, meals, or other baking adjuncts! And the spent grain flour will lend a flavor to your baking similar to the recipe of the homebrew. 🙂
The process is pretty easy. The grains are spread on a baking sheet and dried out in a warm oven for 18-24 hours. Once they’re dry, they are ground in to a fine powder in a blender. (You can also use a food processor for this, but the suction action of the vortex in the blender will break down your grain more efficiently.)
With a 5-gallon batch of Nut Brown Ale, my spent grains yielded about 3 1/2 to 4 cups of flour. Your yield will vary based on the size and type of homebrew the spent grains are pulled from. And different types of homebrew will yield entirely different flavor profiles in your flour. So consider the flavor profile of your homebrew and your baking recipes to make sure they’ll meld well together!
Look back on Tuesday for a recipe using the spent grain flour from the Nut Brown Ale! 😀 Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Cause what goes better with grilled cheese than a nice, warm bowl of soup?! Well, nothing, that I can think of… It’s been a little chilly around here lately (snow in DC in April, what?!), so I decided that the perfect thing to pair with an ooey, gooey grilled cheese is a sweet and hot bowl of chocolate soup.
I decided to slightly modify a hot chocolate recipe for this chocolate soup concoction and top it off with a dollop of whipped cream! There can be several possible variations to this soup using different flavorings (orange peel, mint, cinnamon, cayenne) or sweet liqueurs (Chambord, amaretto, Bailey’s, Grand Marnier). Feel free to experiment with different flavors or mix-ins! For now, on to the recipe… 🙂
Okay, I think I had a little too much fun last week celebrating “National Grilled Cheese Sandwich Day”! After the first two grilled cheese recipes (here and here), I just couldn’t stop… For now, this is the last one I’ll be posting in this series, but I may dream up more recipes later! Now on to today’s post: the Mascarpone and Nutella Grilled Cheese! 🙂
As I stated in Tuesday’s post, I had a lot of fun this week celebrating “National Grilled Cheese Sandwich Day”! I love the opportunity to create something that you wouldn’t normally expect for dessert, especially something that cooks up quickly and easily (and without needing to turn on the oven during a heat wave!)… So, next time you’re searching for a fast and yummy dessert recipe, how about an Apple and Goat Cheese Grilled Cheese?! 🙂
Yes, please!! 😀
Today’s post is about dessert recipes for grilled cheese! I was inspired by “National Grilled Cheese Sandwich Day” last Thursday (April 12th annually!) to combine two of my favorite things: dessert and grilled cheese… So today, I present the Brie & Caramel Grilled Cheese! 🙂