#katinthekitchen — Public Fediverse posts
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Alright y'all. I appreciate you being cool about me taking weird sized breaks from posting. Here's a recipe I made yesterday and basically devoured because it was so good.
# Butter Rice Cakes
Makes 12 using a standard muffin tray
## Ingredients- 10 tablespoons unsalted butter (140g)
- ½ cup granulated sugar (105g). I personally prefer closer to ⅓ cup (~65-70g)
- 2 teaspoons vanilla extract
- 1 teaspoon honey
- ¼ teaspoon fine sea salt
- 1 large egg (preferably at room temperature)
- 1 cup whole milk (~224 g)
- 2 ¼ cups mochiko (sweet rice flour) or glutinous rice flour (270g)Notes:
- The butter will be going in two places. 84g (6 Tbsp) will be going into a mixing bowl for making the batter, the rest will be used to coat the muffin tray. If you have a scale it's no problem splitting it after melting, but I know some of y'all might prefer to do it differently.
- If you plan on using a mixer like a kitchen aid, the large bowl in step 2 is the bowl that will be used for mixing.
- Beating is not the same as whisking.
- Using an uncoated standard muffin tin will help ensure the most even browning (in theory)## Preparation
### Step 1
Heat oven to 400 degrees. Rack will go in the middle (if applicable)
### Step 2- Heat the **butter** in a small saucepan over medium until just melted, stirring occasionally. 3 to 4 minutes or mabe longer depending on your stovetop.
- Pour 6 tablespoons (84 grams) of the **melted butter** into a large bowl and add the **sugar, vanilla, honey and salt.**
- Whisk until well blended, then set aside to cool. If using a kitchen aid, feel free to let cool while whisking. It just needs to be cool enough to not cook the egg.### Step 3
- Meanwhile, brush the remaining 4 tablespoons (56 grams) **melted butter** into the cups of a standard muffin tin to generously and evenly coat.
Yes, some will pool at the bottom. It should be even across the different muffins, it's not expected to be even distribution in a single tin, but do make sure to brush the sides well.
### Step 4- _Whisk_ the **egg** into the **sugar mixture** until just blended, then whisk in the **milk**.
- While whisking, gradually add the **rice flour** and whisk until smooth.
- Divide the batter evenly among the buttered muffin cups (about ¼ cup/60 grams per cup if you used the full amount of sugar) and smooth the tops, if necessary.
- Set the muffin tin on a sheet pan. This is to catch the overflow. It will likely happen.
### Step 5- Bake on the middle rack for 7-10 minutes, then lower the temperature to 375 degrees and bake until **dark golden brown**, 28 to 40 minutes more.
Ovens can vary dramatically sometimes, so do check on it earlier in the second phase to avoid overbaking. We are basically frying the batter to get the outside nice and crisp.
### Step 6- Let cool in the pan for a few minutes, then lift each cake out with a small offset spatula or very thin paring knife and transfer to a rack to cool slightly.
- Serve warm. Because their crust softens overnight, these cakes are best eaten the day they are made.Credit for base recipe goes to Kayla Hoang and Genevieve Ko.
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Alright y'all. I appreciate you being cool about me taking weird sized breaks from posting. Here's a recipe I made yesterday and basically devoured because it was so good.
# Butter Rice Cakes
Makes 12 using a standard muffin tray
## Ingredients- 10 tablespoons unsalted butter (140g)
- ½ cup granulated sugar (105g). I personally prefer closer to ⅓ cup (~65-70g)
- 2 teaspoons vanilla extract
- 1 teaspoon honey
- ¼ teaspoon fine sea salt
- 1 large egg (preferably at room temperature)
- 1 cup whole milk (~224 g)
- 2 ¼ cups mochiko (sweet rice flour) or glutinous rice flour (270g)Notes:
- The butter will be going in two places. 84g (6 Tbsp) will be going into a mixing bowl for making the batter, the rest will be used to coat the muffin tray. If you have a scale it's no problem splitting it after melting, but I know some of y'all might prefer to do it differently.
- If you plan on using a mixer like a kitchen aid, the large bowl in step 2 is the bowl that will be used for mixing.
- Beating is not the same as whisking.
- Using an uncoated standard muffin tin will help ensure the most even browning (in theory)## Preparation
### Step 1
Heat oven to 400 degrees. Rack will go in the middle (if applicable)
### Step 2- Heat the **butter** in a small saucepan over medium until just melted, stirring occasionally. 3 to 4 minutes or mabe longer depending on your stovetop.
- Pour 6 tablespoons (84 grams) of the **melted butter** into a large bowl and add the **sugar, vanilla, honey and salt.**
- Whisk until well blended, then set aside to cool. If using a kitchen aid, feel free to let cool while whisking. It just needs to be cool enough to not cook the egg.### Step 3
- Meanwhile, brush the remaining 4 tablespoons (56 grams) **melted butter** into the cups of a standard muffin tin to generously and evenly coat.
Yes, some will pool at the bottom. It should be even across the different muffins, it's not expected to be even distribution in a single tin, but do make sure to brush the sides well.
### Step 4- _Whisk_ the **egg** into the **sugar mixture** until just blended, then whisk in the **milk**.
- While whisking, gradually add the **rice flour** and whisk until smooth.
- Divide the batter evenly among the buttered muffin cups (about ¼ cup/60 grams per cup if you used the full amount of sugar) and smooth the tops, if necessary.
- Set the muffin tin on a sheet pan. This is to catch the overflow. It will likely happen.
### Step 5- Bake on the middle rack for 7-10 minutes, then lower the temperature to 375 degrees and bake until **dark golden brown**, 28 to 40 minutes more.
Ovens can vary dramatically sometimes, so do check on it earlier in the second phase to avoid overbaking. We are basically frying the batter to get the outside nice and crisp.
### Step 6- Let cool in the pan for a few minutes, then lift each cake out with a small offset spatula or very thin paring knife and transfer to a rack to cool slightly.
- Serve warm. Because their crust softens overnight, these cakes are best eaten the day they are made.Credit for base recipe goes to Kayla Hoang and Genevieve Ko.
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CW: Food: Recipe for Dirty Chai Earthquake Cookies
As promised, the recipe that I've tested out. Making it gluten free required only two tweaks: dropping the malt, and substituting the flour. E.Z.
## Ingredients
- 1 Tbsp finely ground espresso (not instant espresso) or finely ground coffee
- ½ cup/115 grams cold unsalted butter (1 stick)
- 2 cups/255 grams all-purpose flour (gluten-free optional)
- 2 Tbsps malted milk powder (e.g. Carnation brand) or substitute for regular milk powder to make gluten free
- 1 tsp baking powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp ground cloves
- ½ tsp kosher salt
- ½ tsp finely ground black pepper
- 2 large eggs
- ¾ cup/165 grams light brown sugar
- 2 tsps vanilla extract or paste
- ¼ cup/50 grams granulated sugar (for rolling)
- ½ cup/50 grams confectioners’ sugar, sifted (for rolling)Bonus Notes:
- I suggest substituting some of the "light brown sugar" for shakkar if it's available to you. Jaggery will also work. I did about 40g.
- You can simply do the rest as dark brown sugar if you want. It holds more moisture than light brown sugar because of the increased molasses.
- I also like reducing overall sugar, and was able to remove 30g of sugar without any net moisture loss.## Preparation
When I say "medium-high" it will vary by stove. I have a gas stove and I consider this to be a 3-5 if I'm using stainless steel, and 2-4 if using cast iron (depending on how long I've preheated it)
### Step 1
- Put **ground espresso/coffee** in a small metal/pyrex bowl.
- Put **butter** in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5ish minutes. The margin of error between browning butter and burning it is slim, so be careful.
- Add the **browned butter** to the bowl with the **espresso** and stir to combine.
- Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.### Step 2
Combine the dry ingredients:
- flour
- malted milk powder
- baking powder
- ginger
- cinnamon
- cardamom
- cloves
- salt and pepperThese go into in a medium bowl. Whisk to combine thoroughly and set aside.
### Step 3
- Combine **eggs** and **light brown sugar** (or equivalent) in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.### Step 4
- Add the **vanilla** and the **butter mixture**, then mix on low speed until combined.
- Add the **dry ingredients** (flour mixture), then mix again on low until combined.
- Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.### Step 5
- Heat oven to 350 degrees.
- Put **granulated sugar** and **confectioners’ sugar** into two separate bowls.
- Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each).
- Roll into smooth balls and drop a few at a time into the bowl of **granulated sugar**, rolling to coat.
- Transfer to the bowl with the **confectioners’ sugar**. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies.
- Place in freezer until firm, about 10 minutes.### Step 6
- Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 15 minutes.
- Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.Original Recipe via Susan Spungen, with adjustments and tweaks.
Link to my previous post: https://lgbtqia.space/@h3mmy/116276127608634288
#Recipe #Baking #KatPics #KatInTheKitchen #Cookies #Chai #GlutenFree #Food
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CW: Food: Recipe for Dirty Chai Earthquake Cookies
As promised, the recipe that I've tested out. Making it gluten free required only two tweaks: dropping the malt, and substituting the flour. E.Z.
## Ingredients
- 1 Tbsp finely ground espresso (not instant espresso) or finely ground coffee
- ½ cup/115 grams cold unsalted butter (1 stick)
- 2 cups/255 grams all-purpose flour (gluten-free optional)
- 2 Tbsps malted milk powder (e.g. Carnation brand) or substitute for regular milk powder to make gluten free
- 1 tsp baking powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp ground cloves
- ½ tsp kosher salt
- ½ tsp finely ground black pepper
- 2 large eggs
- ¾ cup/165 grams light brown sugar
- 2 tsps vanilla extract or paste
- ¼ cup/50 grams granulated sugar (for rolling)
- ½ cup/50 grams confectioners’ sugar, sifted (for rolling)Bonus Notes:
- I suggest substituting some of the "light brown sugar" for shakkar if it's available to you. Jaggery will also work. I did about 40g.
- You can simply do the rest as dark brown sugar if you want. It holds more moisture than light brown sugar because of the increased molasses.
- I also like reducing overall sugar, and was able to remove 30g of sugar without any net moisture loss.## Preparation
When I say "medium-high" it will vary by stove. I have a gas stove and I consider this to be a 3-5 if I'm using stainless steel, and 2-4 if using cast iron (depending on how long I've preheated it)
### Step 1
- Put **ground espresso/coffee** in a small metal/pyrex bowl.
- Put **butter** in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5ish minutes. The margin of error between browning butter and burning it is slim, so be careful.
- Add the **browned butter** to the bowl with the **espresso** and stir to combine.
- Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.### Step 2
Combine the dry ingredients:
- flour
- malted milk powder
- baking powder
- ginger
- cinnamon
- cardamom
- cloves
- salt and pepperThese go into in a medium bowl. Whisk to combine thoroughly and set aside.
### Step 3
- Combine **eggs** and **light brown sugar** (or equivalent) in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.### Step 4
- Add the **vanilla** and the **butter mixture**, then mix on low speed until combined.
- Add the **dry ingredients** (flour mixture), then mix again on low until combined.
- Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.### Step 5
- Heat oven to 350 degrees.
- Put **granulated sugar** and **confectioners’ sugar** into two separate bowls.
- Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each).
- Roll into smooth balls and drop a few at a time into the bowl of **granulated sugar**, rolling to coat.
- Transfer to the bowl with the **confectioners’ sugar**. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies.
- Place in freezer until firm, about 10 minutes.### Step 6
- Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 15 minutes.
- Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.Original Recipe via Susan Spungen, with adjustments and tweaks.
Link to my previous post: https://lgbtqia.space/@h3mmy/116276127608634288
#Recipe #Baking #KatPics #KatInTheKitchen #Cookies #Chai #GlutenFree #Food