and that doesn’t even include the limbs, head and neck…
January 31, 2011
January 29, 2011
Nutella Cookies!
Everyone loves Nutella, right? They must else there wouldn’t be World Nutella Day coming up on Feb. 5th. The interwebs are abuzz with Nutella creations and I couldn’t resist joining in. Especially since it means taking a break from studying the anatomy of the pelvis & perineum. Bleh.
I generally don’t buy Nutella because I end up sneaking it straight from the jar. I figured, however, if I could use it for a recipe then perhaps it’d be alright. Just this once. These cookies are a little bit like chocolate chip cookies but with Nutella in the batter. The Nutella has replaced some of the butter. The recipe I used called for mini-chocolate chips, but I only had regular chocolate chips. If I were to do it again I would probably chop the regular chips a bit smaller. It doesn’t make that much of a difference, though and you could probable even leave out the chocolate entirely if you wanted.
Begin with room temperature butter. Cream the butter together with the two sugars. Beat in the egg and vanilla. Now for the fun part. Mix in the Nutella. Make sure to savor the way the batter turns to a wonderful light Nutella-y brown color.
Combine the ingredients in a small bowl separately. Slowly mix the dry ingredients into the wet then fold in the chocolate chips. Drop spoonfuls on to the baking sheet and pop them in the oven for 6-7 minutes.
Lastly and most importantly: enjoy!
Nutella Cookies
Recipe from Culinary Concoctions by Peabody
Ingredients:
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
1 egg
½ tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips
Directions:
Preheat oven to 350F.
Cream butter with an electric mixer until smooth (around 1 minute). Add the sugar and brown sugar. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed. If the butter was cold and not room temperature, the mixture will turn crumbly instead of fluffy. Mix in the egg and vanilla. Next add the Nutella and mix well.
In a small bowl stir the flour, baking soda and salt together. Add these dry ingredients to wet ingredients slowly and mix until incorporated. Keep mixing just until the dough is smooth. Fold in chocolate chips.
Form the dough into balls and place on cookie sheet. Bake 6-7 minutes. Let cookies cool for 5-10 minutes before transferring them off the baking sheet. Makes around 30-35 cookies.
I generally don’t buy Nutella because I end up sneaking it straight from the jar. I figured, however, if I could use it for a recipe then perhaps it’d be alright. Just this once. These cookies are a little bit like chocolate chip cookies but with Nutella in the batter. The Nutella has replaced some of the butter. The recipe I used called for mini-chocolate chips, but I only had regular chocolate chips. If I were to do it again I would probably chop the regular chips a bit smaller. It doesn’t make that much of a difference, though and you could probable even leave out the chocolate entirely if you wanted.
Begin with room temperature butter. Cream the butter together with the two sugars. Beat in the egg and vanilla. Now for the fun part. Mix in the Nutella. Make sure to savor the way the batter turns to a wonderful light Nutella-y brown color.
Combine the ingredients in a small bowl separately. Slowly mix the dry ingredients into the wet then fold in the chocolate chips. Drop spoonfuls on to the baking sheet and pop them in the oven for 6-7 minutes.
Lastly and most importantly: enjoy!
Nutella Cookies
Recipe from Culinary Concoctions by Peabody
Ingredients:
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
1 egg
½ tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips
Directions:
Preheat oven to 350F.
Cream butter with an electric mixer until smooth (around 1 minute). Add the sugar and brown sugar. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed. If the butter was cold and not room temperature, the mixture will turn crumbly instead of fluffy. Mix in the egg and vanilla. Next add the Nutella and mix well.
In a small bowl stir the flour, baking soda and salt together. Add these dry ingredients to wet ingredients slowly and mix until incorporated. Keep mixing just until the dough is smooth. Fold in chocolate chips.
Form the dough into balls and place on cookie sheet. Bake 6-7 minutes. Let cookies cool for 5-10 minutes before transferring them off the baking sheet. Makes around 30-35 cookies.
January 26, 2011
January 22, 2011
Cinnamon Bread
I have a terrible addiction to perusing the internet for recipes of all sorts. I spend a great deal of time browsing through the multitude of food blogs and websites out there and saving the ones I want to try at some point. Of course, “at some point” never really comes. This cinnamon bread, however, is one of those recipes. I’ve been feeling a little ragged lately and we don’t have an exam this weekend so I decided to bake some delicious cinnamon bread. It’s a simple recipe with things that a kitchen stocked for basic baking would for sure have.
This is a quick bread (the most well-known quick bread is probably banana bread) so it sweet and dense because there is no yeast. It’s especially good served warm. I love the dense-ness, the light cinnamon taste throughout, and the hard top crust with chewy insides. It’s akin to a cinnamon roll but less sticky and sugary. In any case, it’s a wonderful pick-me-up with a cup of tea or coffee.
In case you are one of those New Year’s dieters, this should help convince you it’s time for an indulgence. Cinnamon is rich in magnesium, phosphorus, calcium and potassium. It also has some sodium, iron and manganese and a lesser amount of zinc, copper and selenium.
For this recipe you’re going to need one large bowl and two smaller bowls. In the large bowl combine all your dry ingredients. In one of the smaller bowls combine your wet ingredients. In the third bowl, add cold butter and cinnamon. Use a pastry blender, forks, or your hands to mix the cinnamon into the butter until the butter is coated and broken into roughly pea-sized pieces. This will make up the pockets of extra cinnamon in the bread.
Add the wet ingredients to the dry and stir to combine. then fold in the cinnamon butter pieces.
That’s all there is to it! Grease the bottom and sides of a loaf pan and pop it in a 350 F oven until it is browned on top and a fork/tooth pick/knife inserted in the center comes out clean. Be careful about that because pockets of uncooked batter can pop up like what happened to me. I ended up leaving mine in the oven for an extra 10 minutes or so until it finished cooking through.
Cinnamon Bread
from eatmakeread.com | makes 1 loaf
2 cups all-purpose flour
1 cup natural sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
4 Tablespoons butter, chilled & cut into small pieces
1 Tablespoon cinnamon
preheat oven to 350°
1. Grease a 9×5 loaf pan and set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt.
3. In a separate medium bowl, combine buttermilk, oil, eggs and vanilla. Beat well.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In yet another small bowl, work butter and cinnamon into pea-sized pieces.
6. Gently fold cinnamon butter into the batter.
7. Pour into prepared loaf pan.
8. Bake for 45 minutes. Insert toothpick, if it comes out clean, it’s done, if not, put it back in the oven for another 5 -10 minutes.
9. Let cool for 10-15 minutes. Flip the pan over and shake to get the loaf out. Enjoy warm!
This is a quick bread (the most well-known quick bread is probably banana bread) so it sweet and dense because there is no yeast. It’s especially good served warm. I love the dense-ness, the light cinnamon taste throughout, and the hard top crust with chewy insides. It’s akin to a cinnamon roll but less sticky and sugary. In any case, it’s a wonderful pick-me-up with a cup of tea or coffee.
In case you are one of those New Year’s dieters, this should help convince you it’s time for an indulgence. Cinnamon is rich in magnesium, phosphorus, calcium and potassium. It also has some sodium, iron and manganese and a lesser amount of zinc, copper and selenium.
- Magnesium is involved in at least 300 enzymatic steps in intermediaty metabolism including, glycolysis, beta-oxidation of fatty acids, and in protein synthesis. It also is important in the development and maintenance of bone, where 60% of the body’s Mg is found. It’s also been found to aid in condensing chromatin.
- Phosphorus is found in phospholipids, which comprise cell membranes among other things, and in ATP, the universal energy currency of the body. Additionally, reversible phosphorylation is a common mode of regulating enzyme activity.
- Calcium is important for skeletal growth and maturation, maintenance of bones, and muscle contraction. It is also used in the regulation of many biological pathways.
- Potassium along with sodium and chloride comprise the major electrolytes in the body. These three ions are major determinants of osmotic pressure and electrolyte balance. Potassium is important in many different body systems including cardiovascular, respiratory, digestive, renal and endocrine. It is also a co-factor for enzymes involved in energy metabolism, glycogenesis, and cell growth and division.
For this recipe you’re going to need one large bowl and two smaller bowls. In the large bowl combine all your dry ingredients. In one of the smaller bowls combine your wet ingredients. In the third bowl, add cold butter and cinnamon. Use a pastry blender, forks, or your hands to mix the cinnamon into the butter until the butter is coated and broken into roughly pea-sized pieces. This will make up the pockets of extra cinnamon in the bread.
Add the wet ingredients to the dry and stir to combine. then fold in the cinnamon butter pieces.
That’s all there is to it! Grease the bottom and sides of a loaf pan and pop it in a 350 F oven until it is browned on top and a fork/tooth pick/knife inserted in the center comes out clean. Be careful about that because pockets of uncooked batter can pop up like what happened to me. I ended up leaving mine in the oven for an extra 10 minutes or so until it finished cooking through.
Cinnamon Bread
from eatmakeread.com | makes 1 loaf
2 cups all-purpose flour
1 cup natural sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
4 Tablespoons butter, chilled & cut into small pieces
1 Tablespoon cinnamon
preheat oven to 350°
1. Grease a 9×5 loaf pan and set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt.
3. In a separate medium bowl, combine buttermilk, oil, eggs and vanilla. Beat well.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In yet another small bowl, work butter and cinnamon into pea-sized pieces.
6. Gently fold cinnamon butter into the batter.
7. Pour into prepared loaf pan.
8. Bake for 45 minutes. Insert toothpick, if it comes out clean, it’s done, if not, put it back in the oven for another 5 -10 minutes.
9. Let cool for 10-15 minutes. Flip the pan over and shake to get the loaf out. Enjoy warm!
January 15, 2011
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