Sourdough Pain d´Epi

Pain d'Epi baked with White Levain

Pain d'Epi baked with Rye Sourdough

A stalk of wheat----Epi bread is a type of classic and common artisan bread. Crackly crust and creamy, airy crumb! Store the bread wrapped in butter paper until it is used, and if the bread has started to go stale, sprinkle it with water and bake briefly to refresh it.

240 g Sourdough starter, 100% hydration (fed with bread or rye flour) 420 g Water at 20C/68F 670 g German #550 angiesrecipes 1 g Instant dry yeast 18-20 g Salt

1. Sift together the flour and dry yeast in a bowl. Combine the starter and water in a large mixing bowl. Add in the flour mixture and stir on low speed for 2 minutes. Let the mixture rest for 25 minutes, allowing the flour to absorb the water. Add in salt and stir for 4 minutes on middle speed. Cover and refrigerate overnight.
   
   
   
2. Scrape the dough on to a lightly oiled work surface and pat it out to form a flat rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, like folding puff pastry. Pat it out again and fold it once more. Cover and leave at room temperature for 60 minutes. Repeat pat-flat-fold, leave another hour and repeat one more time. Slash the dough with a razor and if bubbles form in the dough, it’s ready to shape. Or leave the dough one more hour and check again.
   
   
   
3. Divide the dough into the loaf sizes. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
   
   
4. Place the loaves on a baking sheet dusted with flour, cover and let rise until slightly under proofed. Preheat the oven to 210C/420F. Cut one end of the loaf at an angle with a scissor, pull the cut piece of the loaf to left side. Move down a couple of inches, make a snip and pull the cut piece dough to the right. Alternate directions while cutting the dough. Bake in the preheated oven for 25 minutes until golden crispy. Cool them on a rack.

Pain d'Epi baked with Rye Sourdough

Pain d'Epi baked with White Levain

Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

250 g Organic hokkaido pumpkin ©angiesrecipes, unpeeled and finely grated 2-3 Red chilli peppers, finely sliced 200 g Refined spelt flour 1 tbsp Baking powder 25 g Nutritional yeast flakes 2 tbsp Fresh rosemary, chopped 1 tbsp Fresh parsley, chopped 3 Large eggs, separated 120 ml Dry white wine (or milk) 1 tsp Sea salt 8 x 5 g Butter for topping, optional

1. Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
   
2. Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
   
3. Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
   
4. Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
   
5. Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Chocolate Date Nut Cake

Chocolate Date Nut Cake

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 76.

A moist cake that is similar to a brownie. This doesn't require icing so it is a good candidate to take to a function which is what I did. People were intrigued by what was in it - they could see and taste the dates but most were guessing prunes or cherries. The dates give the cake a very moist texture. I have become very fond of dates and often eat them as snacks. 

If you have been making Maida Heatter recipes for some time now, I'm sure you've noticed the many different sizes of pans that she advocates. Sometimes the cake pan size is essential but not always. My 8" inch square pan was purchased many moons ago when I began this adventure. It has now become my favorite cake pan. It is a pleasure to use and I don't believe I've had a failure in it yet. 

6 oz. (3/4 cup) pitted dates
1/3 tsp. baking soda
1/4 cup boiling water
1 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
1/4 lb. (1 stick) butter
1/4 tsp. salt
2/3 cup sugar
1/2 tsp. vanilla extract
1 egg
3/4 cup sifted all-purpose flour
1/3 cup sour cream
1/2 cup walnuts, cut into medium-sized pieces

Preheat oven to 350 degrees. Adjust rack to center of oven. Line an 8-inch pan with foil. Butter or spray the foil.

Finely chop the dates. 

Sprinkle the dates with baking soda and pour the hot water of them. Mix and allow to sit. 

Melt both chocolates in a double boiler over barely simmering water.

Cream the butter and add the salt, sugar and vanilla. Mix well. 

Add the egg...

and the melted chocolate. 

Lower the speed of the mixer and mix in about 1/2 of the flour...

Add the sour cream... and then the remainder of the flour.

Remove the mixer bowl from the stand and stir in the dates and liquid.

Stir in the nuts.

Transfer the batter to the prepared pan and smooth the top. 

Bake for 35-45 minutes or until a cake tester comes out clean from the middle. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack. Peel off the foil and allow the cake to completely cool. 

After cooling, cut the cake into small squares. 

Yum

Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

© 2019 | http://angiesrecipes.blogspot.com

An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and
makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe - German Roasted Pork Knuckle.

The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

800 g Red cabbage ©angiesrecipes, cut into wedges 50 g Beef dripping 40 g Walnuts 4-5 Bay leaves 1 Shallot, sliced 300 ml Homemade beef broth 1 tbsp Apple cider vinegar Black salt and black pepper 1 tbsp Parsley leaves for garnishing

1. Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
   
2. Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
   ©angiesrecipes
   
3. Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Small Batch Halloween Funfetti Cupcakes

My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti?    Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles.  Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store.  The kids loved them.

You might also like:

Halloween Sugar Cookie Bars

Halloween Skeleton Cupcakes

Candy Caramel Apple Slices

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting

Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees.  Line 10 muffin cups with paper liners and spray with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients.  Stir together until almost combined and then stir in the sprinkles until just combined.  Spoon into prepared muffin cups, filling about 3/4 full.  Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy.  Add one cup of powdered sugar and mix.  Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency.  Spread or pipe onto cooled cupcakes and top with sprinkles.  I used a Wilton 1M piping tip on mine.