MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

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Pecan Pie Cake … now please sit down!

Right I am being WILD!!

So sit down and don’t let this unbalance you.

This is not about bread or yeast or the BBB. No this is an honest to goodness … and trust me there is goodness here … an honest to goodness post about CAKE that was once a pie and has some idea of still being sort of pie on your taste buds.  If your favorite pie like mine is pecan pie, then this might just make your heart sing in harmony with mine.

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I saw a post for pecan pie muffins. Since I really think the only pie worth eating … ok along with mince meat pie … is pecan that sounded really fun to me.  So I googled pecan pie cake/muffins and discovered a multitude of recipes for the same.  Most were very similar. I took what I liked that sounded good to me and put together the following.  I was really pleased and my man was pleased as well.

In my present make shift kitchen with no cabinet space, the odd tables used for counters, any thing that I really need/use everyday sits out  with a randomness that defies every cell in my body. I’m not really an excessively organized person and not normally anal either … except in my kitchen. I’ve invested too much money in my tools to not take care of them properly and I’ve learned through the hard knocks that kitchen disasters are much more frequent when you don’t have what you need at hand.  So yes, over time I have brought a fair amount of order to things in my kitchen. Now however order is relative and general chaos prevails. It’s the kind of chaos of clutter that would normally render me senseless and immobilize me. I make do as best I can. It takes a real meditation exercise for me to tackle anything of any account especially a new recipe. Like the new recipe for the BBB’s for December; this recipe is giving me the shakes. There’s no room for my lovely KitchenAid mixer on any of this faux counter surfaces, the mixer sits out on the porch in it’s box awaiting the day when a carpenter has designed and installed the cabinets that float in my dreams for the time being. All that is to say: I’m not about to unpack the KitchenAid for ANYTHING not even Thanksgiving.
Still it was going to be Thanksgiving and I really can not imagine not doing something a little holiday like for the table. I did these with my trusty wooden spoon and my own arm muscles. Don’t feel like you must have a mixer for these; you do not.

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Pecan Pie Cake/Muffins

Yield: 8 regular muffins or 24 mini muffins or4 4-inch springform rounds

150 grams butter, softened
3/4 cup brown sugar + 1 or 2 tablespoons
2 eggs, beaten
1/2 teaspoon vanilla
1/8 teaspoon salt
60 grams all-purpose flour – I used white whole wheat
20 grams flax seed meal
1 cup chopped pecans, upto 1 3/4 cups before chopping

1. Preheat oven to 350 degrees and line 8 muffin cups with paper liners.

2. To a medium bowl, add the softened butter and brown sugar and beat on medium speed until light and fluffy.
If your butter is soft, doing it by hand is easy.

3. Add beaten eggs, vanilla, and salt and mix until combined.

4. Mix flour and chopped pecans then mix with wet ingredients until combined.

5. Spoon batter into 8 lined muffin cups about 2/3 full. With no baking powder or baking soda, these do not have much rise.
One whole pecan could be placed in middle and push in part way. Actually I think one on the bottom and one left on the top gives the closest look and feel to pecan pie.

6. Bake muffins at 350 degrees for about 25 minutes.
Let cool 5 minutes in muffin pan and serve warm or room temp.

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My first try with these used 1 cup whole pecans measured before chopping. The flavor certainly brought pecan pie to mind. My guess is the more pecans used will get closer to pecan pie but I’m sure there’s a point that too much would alter not just the taste but the texture/dry/moist aspect and it wouldn’t get better then. I will try increasing the amount of pecans to find the best flavor and moistness. More pecans, I will try upping the butter and sugar by a little each time.

With all the molds for muffins and little cakes, this can be an incredibly versatile little bite … and then there’s that scoop of ice cream.

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With no baking powder or baking soda, these do not rise much in the oven.
And because there is no baking powder or baking soda, when I started to bake these, I thought I would try refrigerating half the dough and bake the second half the next day. WOW, worked like a charm!

Now, is it pecan pie? No, there’s none of that custard lovely goo that I truly love. Is it pie? No again, there’s no crust. Do your taste buds get happy? Oh yeah! Do you think pecan pie? A little bit. There is a gorgeously heavy pecan flavor and a little crisp around the edges not really crust but all together it’s just very divine!

Now take a deep breath and stand up, head to the kitchen and bake some Pecan Pie Cake and don’t ponder to hard on the oddity of the cake here. My next post will be back to regular BBB 😉


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BBB Aloo Partha

Let me tell you, satellite internet is not wonderful. Well, at least the one we have here in the north woods isn’t.  When the wind blows, it rains, it snows, and sometimes it’s just  beautiful outside … our satellite doesn’t really care … it just randomly takes a rest. That’s what is’s done for the last three days and that’s my excuse for being so late. The only thing I miss about the big city is the high speed internet.

Karen is our Kitchen of the Month. Thank You Karen for the BBB’s very first bread recipe without yeast!  Aloo Paratha has long been on my list for baking and we loved these. Shamelessly easy to make.  Filling them is only limited by your imagination. Serve as a little bite with wine. Serve as a light lunch.  Serve with the evening soup. Be traditional, serve with a warming curry.

BBB Aloo Paratha

Recipe By: Karen of BakeMyDay from how to cook everything by Mark Bittman”

2 cups white whole wheat flour
1 cup sprouted wheat flour
salt
1 teaspoon ajwain* dried thyme, or ground cumin
3/4 cup water
2 tablespoons grapeseed oil, like grapeseed or corn, plus more for brushing the breads
1.1/2 lb. starchy potatoes, peeled and cut in half
1 jalapeño or other fresh hot chile, seeded and minced or more to taste
2 teaspoons ground coriander
freshly ground pepper
juice of 1/2 small lemon
1 clove garlic pressed
3/4 teaspoon smoked paprika
melted butter
*ajwain comes from carom seeds which look like celery but taste like very strong, slightly coarse thyme

They look like the real Aloo Paratha! done in a skillet.

They look like the real Aloo Paratha! done in a skillet.

1. Combine the flours with 1 teaspoon salt and the thyme in a food processor.  OK, let’s stop right there. I have a food processor, yes I do. I even gave in and went to the friend’s hanger where he’s kindly allowing us to store a lot of boxes while we try to put in a kitchen and get a storage shed built. Gorn even located said food processor and I unpacked it … or most of it. It seems the critical piece that makes the electrical contact was left out … hopefully packed in another box that will one day be unpacked … but that was not yesterday nor today. I’m reasoning that even today there are a huge number of cooks in India making paratha and even today a huge number are making paratha without the aid of a food processor … SOOOOOOOO like a good Daring Baker (thank you Lisa) and good Bread Baking Babe that I am I forged ahead mixing the dough by hand and even though it took slightly longer than 30-45 seconds (5 minutes actually) I did end up with a dough slightly sticky to the touch and continued on.

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Turn the machine on and add the oil and 3/4 cup water through the feed tube. Process for about 30 seconds, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time. Remove the dough and, using flour as necessary, shape into a ball; wrap in plastic and let rest while you make the potato mixture. (At this point, you may wrap the dough tightly in plastic and refrigerate for up to a day or freeze for up to a week; bring back to room temperature before proceeding.)
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2. Put the potatoes in a large saucepan and add water to cover and a large pinch of salt.  Sorry, we have to stop right here again … I don’t have a stove top upstairs in our “kitchen” yet and I just wasn’t willing to run outside in the rain to use the stove downstairs … so I baked the potato, I suppose I could have steamed them in the microwave but I baked them. Oh, and all that green … I added a nice handful of spinach.  Turn the heat to high, bring to a boil, and adjust the heat so the mixture simmers steadily; cook until the potatoes are tender, 15 to 20 minutes, then drain. Mash the potatoes along with half (all) the chile, the coriander, a large pinch of salt, some pepper, and the lemon juice; taste and adjust the seasoning (you may prefer more chile; sometimes aloo paratha are quite hot).

Divide

Divide

3. When the dough has rested, set out a bowl of all-purpose flour and a small bowl of oil, with a spoon or brush, on your work surface. Lightly flour your work surface and your rolling pin. Break off a piece of dough about the size of a golf ball. Toss it in the bowl of flour and then roll it in your hands to make a ball. Flatten it into a 2-inch disk, then use a floured rolling pin to roll it into a thin round, about 5 inches in diameter, dusting with flour as necessary.
Pull up the sides to make a purse and then flatten, roll thin.

Pull up the sides to make a purse and then flatten, roll thin.

4. Mound about 2 tablespoons (that was too much for the size I made, adjust accordingly)  of the filling into the center of one of the rounds of dough. Bring the edges of the round up over the top of the filling and press them together to make a pouch. Press down on the “neck” of the pouch with the palm of one hand to make a slightly rounded disk. Turn the disk in the bowl of flour and roll it out again into a round 6 to 7 inches in diameter. Pat it between your hands to brush off the excess flour. Put the paratha on a plate and cover with a sheet of plastic wrap. Continue to roll all of the remaining dough into parathas and stack them on the plate with a sheet of plastic wrap between them. You can keep the paratha stacked like this for an hour or two in the refrigerator before cooking them if necessary.
Keep them stacked for two hours … perfect! The rain had stopped and I used the stove top downstairs to cook two of them.
5. Heat a griddle or cast-iron skillet over medium-high heat for a minute or two, then put on a paratha (or two, if they’ll fit) and cook until it darkens slightly, usually less than a minute. Flip the paratha with a spatula and cook for another 30 seconds on the second side. Use the back of a spoon or a brush to coat the top of the paratha with oil. Flip and coat the other side with oil. Continue cooking the paratha until the bottom of the bread has browned, flip, and repeat.
Panni Aloo Paratha India + Italy

Panni Aloo Paratha
India + Italy

I did do two in this traditional stove top manner but … on two occasions I used the panni grill. While that doesn’t give the traditional look to the paratha, it produces a nice paratha.
Do this a few times until both sides of the paratha are golden brown and very crisp, 2 to 3 minutes total for each paratha. As the paratha finish, remove them from the pan and brush with melted butter if you’re going to serve hot; otherwise wait until you’ve reheated them.6.  variations: cauliflower, sweet potato …
Yep, we enjoyed these immensely with our wine in the evening. These are shamelessly easy to make. The dough can be held over in the fridge a day or two so it’s a delight when there is just the two of us to make these for several days in a row. They make wonderful little bites for a light lunch or a little bite with a glass of wine in the evening.
Now the only question remaining here is: Are you going to join in and become a Bread Baking Buddy?If you’d like to join in, simply bake this Aloo Paratha (yes, you may adapt) – and then send Karen a link to your post via email (bake my day at gmail dot com).  Submissions are due by November 29th.  Once you’ve posted, Karen will send you a fabulous Buddy Badge designed by our own Babe Lien for baking along and you’ll appear in the Buddy post.  I hope you’ll join us this month!