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Category Archives: Test Kitchens

Apple Cinnamon Bread

A belated Happy New Year from One Recipe Two Kitchens.  Life has been busy and we’re finally able to post a new recipe for you to enjoy.

Chef Karen:  I saw this recipe listed on Facebook.  It looked good so I knew we had to try it.  This recipe is a very easy bread to make.  They actually call it a white cake which I could concur it is.  My only issue is that the recipe says it takes 30-40 minutes to bake.  Add 20 minutes to that.  I even had my oven at 355 degrees and it took longer than they suggested.  I’m sure this will be a hit no matter where you eat it; even if it’s in your own kitchen.  Enjoy 🙂

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Chef Jonathan: This is such a nice quick bread to make on a cold Saturday when you just want to spend some time in the kitchen…..The apple and the cinnamon really go well together, and I love the inner layer of apple/cinnamon in the centre of the loaf. I agree that it took much longer to bake in the oven, I believe I had it in for 1 hour, 5 minutes, increasing the temperature twice, once to 360, then to 375. All in all, a great, easy quick bread to make, and very enjoyable by all!

 

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Ultimate Ginger Cookies

(Chef Karen is going it alone this week)

Ginger cookies have never been a favourite of mine.  Not sure if they’re too strong or what but I’m not a big fan…. until I found this recipe.  My husband likes them so I thought I’d be nice and make some for him; turns out, I like them now, too.  I used Ina Garten’s Ultimate Cookie Recipe from the Food Network website. They have a nice ginger-y taste to them and they’re not too strong.  When I made them I wasn’t thrilled with the dough. I found it to be VERY crumbly; to the point that I thought I was going to throw it out.  But, I continued on and made it work.  I think I added the flour too quickly so keep that in mind.  It’s certainly not too late to bake for the Christmas holidays so get going and whip up a batch of these….. I’m pretty sure you’ll be a fan, too.

Ultimate Ginger Cookies!

Ultimate Ginger Cookies!

Chef Jonathan and I want to wish everyone a Merry Christmas and a Happy New Year.  Thank-you for supporting our blog by reading our posts.  We hope to keep going in 2014 with fun and interesting recipes to pass onto you!

 

Biscotti……

Chef Karen:  To start off the baking season with Biscotti was an easy decision. I hate that dry junk you buy at the local coffee shop.  It’s so hard you either break your teeth eating it or you have to soak it so long in your hot chocolate that it gets soggy and leaves behind crumbs.  The recipe we used this week is great.  It has butter in it so first off it’s amazing!  The original calls for cranberries and almonds but I did 2 different kinds; I used pistachios and cranberries for one and hazelnuts with a teaspoon of anise seeds for the other one….. Both VERY yummy!  I believe Chef Jonathan will explain the recipe so I won’t waste time; I’ll just say to make sure you toast any nut that you decide to use.  It brings out the flavour and makes it easier to eat in the cookie.  This recipe is easy and it doesn’t take very long to make.  I highly recommend starting off YOUR baking season with this Biscotti.

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Chef Jonathan: Biscotti is just one of those pastries that needs to be made as soon as winter hits, and this blog couldn’t have been more timely (especially for those in the snow belt). This is my original recipe I stole from Culinary School, and it has never let me down…….The ingredients are just real, simple, and concrete, no messing around with strange flavours or additions. I decided to make cranberry-pistachio biscotti which totally reminds me of the holidays. This is a very simple recipe to make, it just takes the time for the double bake. The key with biscotti is to not let it dry out too much, and I believe this recipe totally nails it! This biscotti goes perfectly with a steaming cup or cocoa or coffee, your preference. Enjoy!

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Recipe:

Cranberry-Almond Biscotti

Convection Oven: 325° F for 18-22 mins / 225° F 5-10 mins

Convention Oven: 350° F for 25-30 mins / 250° F 5-10 mins

Ingredients:

1/2 C butter

3/4 C castor sugar

2 eggs

1/2 t vanilla

2 C + 2 T flour

1 t baking powder

1/2 C almonds, slivered

1/2 C cranberries, chopped

Method:

Attach paddle to mixer bowl, and cream butter till smooth. Add sugar, mixing on medium speed till combined. Whisk eggs thoroughly, and add vanilla. Add egg/vanilla mixture to creamed butter/ sugar, until fully incorporated. Sift flour and baking together in a separate bowl, add to mixture, folding in till combined. Add cranberries and almonds to mixture, folding in till combined.

Separate dough into two disks. Dust bench with flour and roll out dough into logs, and place on baking sheet lined with parchment. Wrap with saran and place in fridge for 20 minutes. Take out and place in oven at desired temperature for 25-30 mins. Take logs out, and slice with a serrated knife on a diagonal.  Change temperature of oven and put logs back in for 5-10 mins. Let biscotti cool on a cooling rack before serving.

 

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Guest at the Doorstep Apple-Berry Charlotte

*This week Chef Karen is going solo……

What is a Charlotte?  I had to look this one up.  I had heard it used in “food-lands” before but didn’t really care…. until now.  Easily defined, it’s a cake that can be served hot or cold.  The one distinction between Charlotte and other cake is that you use a batter for the mold and fill it with fruit.

That being said, I found this Charlotte very easy to make.  The hardest part was peeling and cutting the apples (which I HATE doing!) so if you like the chore, you’ll find this VERY easy. I used frozen blueberries I had in my freezer from pickings I did last summer and the local grocery store had blackberries on sale… YAY!  This is a great time-of-the-year for apples, too.  It says to use a cast-iron pan. I don’t have one so I used one of my fry pans that I can put into the oven.  I’m pretty sure you could also use a baking dish. Just make sure you check for it being done according to how big your dish is.   I took this for a snack and it got rave reviews.  I’m sure you’ll get the same reviews.  I highly recommend this recipe.

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Baked Apple Cider Donuts

Chef Karen:  It’s Fall…….  2 things that certainly make Fall a great one are: Apple Cider and Apple Cider Donuts.  When I think of those tasty Fall treats, I’m taken back to my days of living in Michigan.  So, I was quite happy when I came across this recipe. The thing I’d say is to make sure you have the donut pan.  I had a hard time finding one but victory ensued and I bought 2 – one for me, one for Chef Jonathan.  Once you find your pan, go to town making these donuts.  The recipe is easy; it can be found here: Baked Apple Cider Donuts and I really like these because they are baked and not fried in awful oil!  I consider them to be health….ier 🙂 i did double up on the spices.  I felt it wasn’t enough for the recipe.  I also left off the frosting and went right for “dipped in cinnamon sugar”.  These were a definite hit and a great addition to my Fall memories.  I’ll make them, again.

Apple Cider Donuts

Chef Jonathan: First off, I have never baked donuts before so this was a first for me, but I think this is a great recipe for donuts of any kind. Simply change the seasoning and frosting and you can create any combination you prefer. I couldn’t find any apple cider yet at my local market, so I increased the seasoning a bit of the cinnamon, allspice, and cloves. I also over-glazed and over-sugared the donuts because, well why not eh? I also love the idea of baking in the oven as opposed to deep-frying, it’s not only healthier, I actually find it easier and less messy. Again, I think this is a great recipe for donut first-timer like myself, and I will definitely be using this recipe again.

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Pumpkin Loaf

Chef Karen: I was inspired by Chef Jonathan to make a Pumpkin Loaf.  I’m not a HUGE fan of pumpkin but every-so-often it’s a nice taste – especially for fall!  The loaf recipe that I used was so easy to make!  I even accidentally put in double the baking soda and it still turned out yummy!  I found the recipe from Anna Olsen on the Food Network website.  I made it exactly as written (except for the baking soda)…… I think I would add walnuts next time; that’s the only change I’d make.  It did take over an hour to bake so be prepared for that.  This loaf is VERY moist!  I was very surprised at how moist it was….. must be the pumpkin 🙂  I served this to a group of people and it got rave reviews – I didn’t see any of it in the garbage – which is a bonus! Try this recipe. I know you’ll enjoy it.

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Chef Jonathan: This is my absolute favourite recipe to make whenever even a hint of fall appears. This is my own recipe that I’ve adapted from one that I used in Culinary School for Pumpkin Cranberry Loaf. So, when a work function asked me to bake something, this my obvious choice. It consists of very simple methods: creaming butter and sugar, incorporating eggs, adding dry ingredients (flour, baking powder, baking soda, allspice, ginger, cloves), and finally adding pumpkin puree, cranberries and vanilla along with a secret ingredient that I wont reveal to anyone (not even my mother…..) One thing I did change this time was using pure pumpkin and sweetening it with brown sugar and spices, I found this a bit better than using the pie filling, because you get it to the sweetness desired. This is always a hit at every gathering, try it out!

Pumkin-Cran-Loaf

 

Peach and Blueberry Trifle

Chef Karen: The title may sound simple but it bring a whole lot of happiness to the mouth! There are as many trifle recipes as there are chefs. That’s why Chef Jonathan and I decided to use a white cake of some sort, vanilla pudding, fruit and whipped cream and see what we could come up with. I chose to make individual trifles. I used Twinkies as the white cake; I soaked them in rum extract for a more “grown-up” taste, plain vanilla pudding and real whipped cream. Because my peaches were a bit hard, I cut them up, sprinkled some sugar on them and let them set for a few hours. This softened them up and make them quite yummy. I layered my ingredients as a true trifle is layered, added a sprig of mint in honour of great friend, and voila! A refreshing late-summer dessert. Simple but stunning, I’d say 🙂

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Chef Jonathan: I decided to use angel food cake as my base for the trifle, a little unoriginal, I know, but I thought it would best to go back-to-the-basics for this week’s dessert. I then layered with creme chantilly, then roughly chopped peaches. I also whipped up a vanilla custard to go next, then more cake, cream, then the blueberries. I finished off with the whipped cream, and topped off with more blueberries. This is a nice simple end of the summer dessert, enjoy!

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