Dear Readers

Hello again my lovely readers,

I apologize in the delay of posting I've been having a bit of computer trouble and have only just gotten my computer back. I promise a new post tomorrow.

Ta for now,
TDC

Banana Chocolate Chip Muffins

Imagine this: a delicious and relatively healthy muffin recipe! Well give these banana chocolate chip muffins a whirl.

Banana Chocolate Chip Muffins  Serves: 12 Yield: 12 muffins

Ingredients:

•  3 medium very ripe bananas
•  1 egg
•  1/3 cup low-fat buttermilk or 1/3 cup milk
•  1/2 cup granulated sugar
•  1/2 cup brown sugar
•  1 1/2 cups flour 
• 1 teaspoon baking soda 
• 1 teaspoon salt
•  2 -3 tablespoons chocolate chips
•  2 tablespoons chopped walnuts (optional)

 Directions:

 1 Preheat oven to 350 degrees.

 2 Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.

 3 In large bowl, mash bananas with fork.

 4 Whisk in egg, milk, granulated sugar, and brown sugar. 

5 In separate bowl, combine flour, baking soda, and salt.

 6 Add flour mixture to banana mixture and combine well.

 7 Fold in chocolate chips and walnuts.

 8 Spoon equal amounts of batter into 12 muffin cups.

 9 Bake 30 minutes or until toothpick inserted in center comes out clean.

 10 Allow to cool slightly in pan, then remove to wire rack.

Read more at: http://www.food.com/recipe/banana-chocolate-chip-muffins-19424?oc=linkback

 

All right guys the picture should be up on about Thursday. Also for my readers abroad this is a food.com recipe, if you need the metric conversions click the link. They have a handy tool. As always enjoy and tell me what you think.

 

Ta for now,

TDC

Let's Talk: Muffins

Alas my dear readers, the long awaited discussion on muffins. Muffins are by far a classic American food. It is a go to for everything from the Sunday brunch table to a basket dropped off to welcome the new neighbors. Muffins are not only versatile in the occasions that they are consumed but also the mix-ins combinations that make recipes endless. Muffins are warm, fluffy, moist vehicles for not only flavor but also nutrition as well. Now muffins are apart of a category of baked goods known as "quick breads". It is my belief that a quick bread is a type of bread that doesn't need all of the proofing (or resting) and kneading (or punching and working) as a traditional bread (think sourdough). I also believe that any quick bread can be turned into a muffin and vice versa.All you need is to adjust the time and swap out the pans. So here are my tips to Muffin Magic (because we really don't need any Chinese fighting muffins).

• No Need to Freeze Us Out. In muffins it is always best to make sure your perishable items (eggs, butter etc.) are room temperature, this helps to create the fluffy texture.
• Pick Your Poison. In muffin recipes butter, shortening and even oil can be used as fats. Be advised oil causes moist muffins, butter helps with the fluffiness and shortening makes the muffins a bit softer
• Sift the Dry. Dry ingredients like flour, baking soda, baking powder, salt and whatever spices are added should be sifted to insure equal mixing and allow air in making the muffins light 
• Flour Your Mix-ins. I know this one sounds a little odd but trust me. Take a little flour ( think like 1/2 a teaspoon) and add it to your mix-ins it helps to prevent them from all sinking to the bottom causing an even distribution of goodies.
• Always Spray Your Pan. Learn from my mistakes guys even if the pan's nonstick spray it with some nonstick cooking spray or put a little oil on a paper towel and wipe out each cup. Remember these aren't cupcakes so there's no need for paper liners
• Get the Scoop. You know that ice cream scoop you never use? Use it to measure out batter. With a standard 12 slot muffin pan I like to fill it between 1/2 way up and 2/3 of the way up the cup.
• Let It Rest. As I will say with anything requiring flour or batter at all for that matter, let the batter rest for about 30 minutes before scooping. This allows the flour to relax so that you don't get tough muffins. I usually stick my batter in the fridge to rest this allows the fat to cool back down and helps create good texture in the oven.

Now before I continue I feel required to tell you guys that there are 2 methods to use for making muffins. The first is more general baking method and can be used in almost all baking and is excellent for all beginning chefs. The second method is a bit more complicated but also is used in other cooking techniques like making pasta.This method is great for advanced chefs

• Method #1
• When it comes time to combine both portions of the muffin batter ( the wet ingredients and the dry ingredients) add the dry mixture in in thirds mixing after each addition to insure that the dry ingredients are well incorporated. (make sure to mix the wet ingredients in a big bowl so that there's space for the entire batter)

• Method #2
• When it comes time to combine the wet and dry ingredients, make an empty space in the center of the dry ingredients(this is called a well) and add the wet ingredients all at once to the hole. Then use a flat rubber spatula (like the ones you use to scrape the cookie dough bowl) and bring the ingredients on the bottom up to the top using a scoop and flip method (this is called folding). It should  take about 10- 15 of these to get the dry and wet ingredients combined. Remember to constantly turn the bowl.
• This method makes sure the batter isn't over worked. Here the dry  ingredients go in the bigger bowl

Whatever method you choose let me know how it goes for you I'm thinking of doing the demo Tuesday enjoy!

Ta for now,
TDC

All That Biscuity Goodness

All right guys,

So I know muffins are supposed to be next ( and they are I promise!) but the other day when I was telling my friend about scones and how she should check out the Let's Talk for them she said they reminded her of the steps for making biscuits. Now I have never actually made biscuits but I figured that this was cause for research. And after plenty of research it is in fact true that the steps used in scones are the same ones for biscuits. That said I am including some basic biscuit recipes and you can use the Let's Talk for scones if you have any trouble.

Baking Soda Biscuits
Ingredients

• 2 cups sifted all-purpose flour
•  1 tablespoon baking powder
•  1/2 teaspoon salt
•  1/4 cup shortening 
• 1 cup milk 

Directions: 

 1 Sift Flour Salt and Baking Powder into mixing bowl. 

2 Cut in shortening until the particles are fine.

 3 Add milk all at once and stir just until dough clings together and flour disappears. 

4 Drop by spoonfulls into greased muffin cups (2/3 full). 5 Bake 450 deg for 12/15 min

Read more at: http://www.food.com/recipe/baking-powder-biscuits-drop-type-53405?oc=linkback

 

Mile High Biscuits

Ingredients:

• 3 cups all-purpose flour 
• 1/4 cup sugar
•  4 teaspoons baking powder
•  1/2 teaspoon cream of tartar
•  3/4 teaspoon salt
•  1/2 cup shortening
•  1 egg, beaten 
• 1 1/4 cups milk 

Directions:

 1 Combine dry ingredients in a mixing bowl. 

2 Cut in shortening until mixture resembles coarse crumbs.

 3 Add egg and milk;mix until dough forms a ball.

 4 Turn dough out on a lightly floured surface and knead 10- 12 times, only.

 5 Roll out to 3/4 inch, cut with floured cutter.

 6 Place on lightly greased baking sheet.

 7 Bake at 475 degrees for 12- 15 minutes or until light brown.

Read more at: http://www.food.com/recipe/mile-high-biscuits-26499?oc=linkback

 

Guys these as always are basic recipes for you to put your own spin on. These are pantry perfect and while they're perfect alone try adding some dried fruit for sweet breakfast biscuits or even some cheese and fresh  herbs for a fantastic accompaniment to dinner.

 

Ta for now,

TDC

Just Some Sconey Inspiration

Hi Guys,

So I know I posted the Snickerdoodle Scone recipe and it looks a bit intimidating even with our Let's Talk so I've been scouring the web for something a bit easier. I finally found something that looks not only easier it's pantry perfect give it a go!

Simple Sweet Scones Yield: 12-16 scones

Ingredients:

•   2 1/2 cups all-purpose flour
•  1 tablespoon baking powder
•  1/2 teaspoon salt
•  8 tablespoons cold unsalted butter, cut up
•  1/4 cup granulated sugar (use 1/3 for slightly sweeter scones)
•  2/3 cup milk 

Directions:

 1 Heat oven to 425°F (220 Celsius).

 2 Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals. 

3 Add sugar; toss to mix.

 4 Add milk and stir with a fork until dough forms.

 5 Form dough into a ball and turn smooth side up. 6 Pat or roll into a 6 inch circle.

 7 cut each circle into 6 or 8 wedges.

 8 place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft.

 9 sprinkle desired amount of cinnamon and sugar on each scone.

 10 Bake about 12 minutes, or until medium brown on top

Read more at: http://www.food.com/recipe/simple-sweet-scones-66409?oc=linkback

Mastered the basic scone? Well then try one of these recipes, or better yet make your own combo of mix-ins. The possibilities are endless

Cranberry Scones
Ingredients:

• 3/4 cup buttermilk or 3/4 cup plain yogurt
•  1 egg
•  2 3/4 cups flour 
• 4 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt
•  1/2 cup butter 
• 1 cup coarsely chopped cranberries (fresh or frozen) 
• 1/2 cup sugar 
• 1 orange, rind of
•  1 tablespoon butter, melted
•  1/4 cup icing sugar

 Directions:

 1 Preheat oven to 375 degrees.

 2 Beat buttermilk and egg in small bowl and set aside. 

3 In a large bowl, measure flour, baking powder, baking soda and salt.

 4 Cut in butter until mixture resembles small peas.

 5 Mix in cranberries, sugar and orange rind.

 6 Add buttermilk mixture and stir until soft dough forms.

 7 Using your hands, form dough into a large ball and place on floured surface.

 8 Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.

 9 Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.

 10 Bake scones for 15-20 minutes.

 11 While still warm, brush with butter and sprinkle with icing sugar.

Read more at: http://www.food.com/recipe/cranberry-scones-13067?oc=linkback

 

Chocolate Chip Scones

 

Ingredients:

 

• 2 cups unbleached all-purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, diced
• 1 teaspoon (packed) grated lemon peel
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup chilled buttermilk
• 1 large egg yolk
• 1 teaspoon vanilla extract

• Milk (for glaze)

print a shopping list for this recipe

Preparation

1. Butter and flour baking sheet.
2.  Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl.
3.  Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains.
4.  Mix in chocolate chips. 
5. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. 
6. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps.
7.  Gather dough into ball. 
8. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges.
9.  Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
10. Preheat oven to 400°.
11.  Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
12.  Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. 
13. Serve warm.

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Scones-104462#ixzz23GRybjyO

Notes: 

• I know some of these recipes call for buttermilk remember you can always substitute in either plain yogurt or sour cream
• also if your trying to be a little healthier try using half whole wheat flour and half all purpose flour 

As always let me know what you think and how yours turn out. Enjoy!

 

Ta for now,

Let's Talk: Health

Let's Talk: Health

Dear Readers,

I know you're going to look at me crazy, but I think it's important that we talk if only for this one entry about health. Now, you will never hear me endorsing a diet because personally I don't think they work. In my opinion it's really all about the lifestyle change. I think anything that really restricts one type of food or says that can lose weight without exercising is in essence setting you up for failure. Because from personal experience I know there's no way to avoid and abort every temptation it comes to mind. So after a very long conversation with a new friend I decided that it's time to post my keys to happy healthy living.

• ·         Keep a Diary. It is my firm belief that if we write down everything we eat we wouldn't eat  of it. I know you looking at me like "I don't have time to write down everything I eat” but I have news for you if you have an IPhone, IPad or an Ipod touch then there's an app for that. (My android friends I'm pretty sure this one for you too!)
• ·         If You're Hungry it's Already Too Late. I mean it because by the time you're hungry you’ve reached starvation mode and your body will eat anything and everything it can get its hands on. Try this: eat every three hours whether you're hungry or not.
• ·         It's Not What You Eat but How Much. Have you heard somebody say everything in moderation? So you want cookies, will have the cookies. Don't eat the whole box but it's okay to have a few because never allowing yourself a cookie only makes you want it more.
• ·         Read the Labels. The labels on our food these days tell you everything from portion size to ingredients. Knowing what you put in your body is important.
• ·   Homemade Is so Much Better Than Processed. Now I know we are all busy and the stuff that you can buy at the grocery is fast but I guarantee if you read the label there will be at least one word that you can't pronounce (unless you get it from somewhere like Whole Foods or something). Making it yourself means taking control of everything that goes in it. So make ahead meals and stash them in the freezer for when you don't feel like cooking.
• ·         Eat Your Vegetables. I know I know I sound like somebody's mom and nobody ever likes all vegetables. So pick the ones you like and start with those and every so often try something new.
• ·         There's More to Cooking, Then Frying. I know if you've never cooked with an ingredient, heard of that ingredient, or seen that ingredient frying might be your first inclination but there are so many different options. Next time you meet up with the vegetable that you never had try roasting it instead.

Alright guys and gals, I hope you enjoy these tips for healthy eating and if you have any questions or need further encouragement or ideas leave me your comments and I'll be sure to get back to you

Ta for now!

To my Lovely Readers

Dear Readers,

I know you all probably think that I have abandoned you but that is not the case. I admit I have been a bit slow in my posting but all in the sake of research. I promised a spongier scone recipe and since I have yet to find one I am working on creating one from scratch. In the meantime however I will put up a Let’s Talk on muffins before the weekend. I hope you enjoyed the scones and are having a great week.

Ta for now,

The Disabled Chef

p.s. remember if you have questions or comments I want to hear your thoughts

Snickerdoodle scones

All right guys sorry for the wait but here is one of my favorite scone recipes. It is essentially foolproof and comes out perfect for me every time. I found this recipe while I was in college and I love using it because I have most of the ingredients on hand always. I found this recipe at food.com, which is by far one of my favorite recipe sites around, and have been using it ever since

• 1/2 cup sour cream
•  1/2 teaspoon baking soda 
• 2 cups flour 1/2 cup sugar 
• 1 teaspoon baking powder
•  1/8 teaspoon cream of tartar 
• 1/2 teaspoon salt
•  1/2 cup butter 
• 1 egg
•  2 teaspoons cinnamon 
• additional cinnamon sugar 

Directions:

 1 Preheat oven to 350º. 

2 Spray baking sheet with cooking spray. 

3 Combine sour cream and baking soda in a small bowl. Set aside.

 4 Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.

 5 Cut in butter until mixture resembles fine breadcrumbs. 6 Combine egg with sour cream mixture. Add cinnamon.

 7 Gently stir into flour mixture until moistened. 

8 Place on baking sheet and pat into a 3/4 inch thick circle.

9 Cut into 8 wedge shaped pieces. Move slightly so they are not touching. 

10 Dust with cinnamon-sugar. 

11 Bake 15 to 20 minutes or until golden brown.

Read more at: http://www.food.com/recipe/snickerdoodle-scones-124807?oc=linkback

Notes:

Sour cream is good for keeping your scones moist, but you can also use plain yogurt 

Cream of tartar helps with the texture and it's in a lot of things like souffles.

 If you have trouble double check the Let's Talk on scones or leave a comment and I'll get back to you.
The picture is one from the recipe link. I completely forgot to take one of my own

Ta for now... enjoy!

Let's Talk: Scones

Maybe it's just me but I think that to the British a scone is like their version of the classic American muffin. Think about it: they can both be eaten any time of day but usually (for me at least) around either breakfast or snack time, they can be both sweet and savory, they're portable and best of all you can put just about anything in a scone or a muffin.
While they are super similar scones and muffins have one major difference, texture. The American muffin is soft,fluffy, and moist, whereas, the scone ( the traditional ones at the very least) are dry and super crumbly. Also unlike muffins, where the dry and wet ingredients are mixed separately and then the 2 sets (wet and dry) are combined in the end, scones take a little more... doing. 

Fear not though here are my general notes on scone baking

• Keep everything COLD! Now I know when it comes to baking most things come out better when all the perishables (i.e. butter, eggs) are room temperature but trust me
• Use SOLID fat! In baking most of the time it's possible to substitute fats, like butter for oil and vice versa but here solid fat is a must
• Grab a FORK! I must be crazy right? Nope most scone recipes call for the butter to be cut into the dry ingredients. Some of the fancy recipes ask for the use of a pastry cutter, don't waste your money the tines on a metal fork work perfectly for this
• Make the CUT! When a recipe says to cut the butter into the dry ingredients all you do is slice the butter into cubes and use a fork to mash the butter in to the dry ingredients until the mixture looks like dry sand. A little butter showing through is fine
• It will be DRY! Resist the temptation to add extra water or milk to batter. By the time it's ready to go into the oven it should be the texture of sandcastle sand, just coming together and still crumbly
• Do Not OVERWORK the dough! Work the dough as little as possible with your fingers. Remember fingers warm dough cold... you want to transfer as little as possible body heat to the dough before it hits the oven.
• Use a PIZZA CUTTER to cut individual scones. It's so much easier than a knife
• Make them PRETTY! Make an egg wash (Crack an egg into a bowl and add a little water or milk) and brush onto the scones before they hit the oven, this makes for golden brown scones. Want a little sparkle add a little sugar on top of the egg wash for sweet scones.

All right guys I'll post a scone recipe tomorrow if all goes well. Let me know if you have any questions. Also how were your pancakes?

Ta for now!  

Next Up...

I figured I'd keep with the breakfast theme for the month of August. So since we tackled pancakes, I think the next things on our list should be 2 of my favorite breakfast pastries muffins and scones! These 2 pastries are staples for busy mornings because they can be baked and frozen for quick breakfast or snacks later on. Another reason both the muffin and scone are great to know is because with these 2 it's all about the method. Once you get that down, the world is your oyster when it comes to additives. So let me know what kind you want me to demo and I will!

*I will probably do 2 scone demos.... one on traditional scone construction (dry and crumbly) and a second on the Panera Bread method (springy and moist)

Thanks for reading!

Pancakes

For this first post I figured I'd start with breakfast, everyone says it's the most important meal of the day. Pancakes are by far one of my favorite foods yet although I love them I very seldom make them because frankly I suck at them but I think I've finally conquered them. This recipe can be found on pg. 26 of the Healthy College Cookbook. They call them traditional pancakes:

1 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons sugar
 pinch of salt
1 egg
1 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
cooking spray

1. combine the flour, baking powder, sugar and salt in a medium bowl.
2. in a large bowl, whisk together the egg, milk, oil, and vanilla. add the dry ingredients and stir until the mixture is smooth.
3. heat a nonstick skillet over medium heat until a drop of water dances on the surface. coat the skillet lightly with cooking spray. pour small puddles of batter, one for each pancake, into the skillet. Do Not crowd pancakes. (if you do not have a nonstick skillet, you'll need to melt a little butter in the pan first to keep the pancakes from sticking.) Cook until bubbles begin to appear and pop on the uncooked side. flip and cook the other side.when both sides are golden brown remove from the pan and keep warm while you cook the rest of the batter.

Substitutions:

• I put in a cup of soy milk instead of skim because I'm lactose intolerant
• I added brown sugar instead of white: had brown on hand

Notes

• the brown sugar makes the pancakes a bit more moist than normal so look out for that
• always let your batter rest before you start cooking it
• you might need an extra splash of milk if the batters too thick
• I put them in the microwave on warm to keep them warm: you can also use the oven set at 200F
• Use a big skillet, especially if you have trouble with the flip
• if you have trouble with the flip climb the pancake up the side of the pan with the spatula and use free hand to turn pancake

• some people use a ladle to measure out pancakes I just use the 1 cup measure. fill it about 1/2 full

Ta for now... enjoy your pancakes

Welcome!

If you didn't guess from the title, this is a blog about cooking from the point of view of a physically challenged person. Recently I decided that if I wanted something done then I'd have to do it myself, cooking included. So instead of waiting for someone to show me I've decided to try the hands on approach and do it myself. I already know how to cook so now the adventure is all about making my skills better and trying to save the home cook (disabled or not!). Each recipe here has been tried and tested, and in addition to the original recipe I include notes and substitutions. If you have a question just leave me a comment and I'll try my best to help out.