Tag youtube

50/50 Week 15: Canadian Butter Tarts

Anxiety Kitchen Leave a comment

Ingredients:

Crust

  • 2 1/2 cups AP flour
  • 1 T sugar
  • 1 t salt
  • 1 cup cold butter
  • 3/4 cup cold water

Filling

  • 1/4 cup butter (room temp)
  • 1/2 cup brown sugar
  • 2 eggs (room temp)
  • 1 cup maple syrup
  • 1/4 t salt
  • 1 t vanilla extract

This goes super quickly if you use a food processor for the crust. Put your flour, sugar, and salt in and add your cold butter in chunks. Pulse until the butter is in small pieces..about 8 times. Slowly add your cold water and pulse until the dough starts to come together. (It will still be a little crumbly but should hold its shape if you press it together)

Wrap your dough in plastic wrap and pat into a disc. Refrigerate for at least an hour.

While your dough is chilling, work on the filling. HA wow..unintentional rhyme 😅

Using a hand mixer or stand mixer, cream together your butter and sugar. Add eggs one at a time, mixing well between each. Add maple syrup, salt, and vanilla. This will look…well, frankly it will look curdled. Its not, I promise. It makes everything easier if you put your filling in a large glass measuring cup with a pour spout for later. If you make the filling and let it sit for a while until you’re ready to use it, you’ll need to give it a good whisk before using it.

Preheat oven to 350F

Now back to that dough! Separate into 2-3 portions. Put the dough you aren’t actively working on back in the fridge. Flour your counter and roll out until its about 1/8 of an inch thick. Use a biscuit cutter that’s about 4 inches across (I used a glass and cut around it) Grease a muffin pan and place your dough rounds in each cup. If you’re a slow cutter/its warm, place your muffin pan in the fridge while you work.

Now whisk up your filling and pour just over half way up for each cup. Do not overfill/spill. It will be a mess and is not gonna be a fun time. I have 2 – 6 cup muffin pans so I placed them on a cookie tray in case of any spillage/stability. Bake for 25 minutes and let cool for 5 minutes before removing and placing on a cooling rack.

Let these cool or they will be like fucking lava in your mouth. You’ve been warned!

These were so delicious and I’ve never been happier to send things to work with my wife. They were all gone before lunch 😉

50/50 Week 17: The Philippines Macapuno Salad

Anxiety Kitchen Leave a comment

Holy crap..what a week. Here’s the recipe and then we’ll jump into the rest.

1 jar macapuno balls (I used strings)
1 jar nata de coco
1 jar kaong
1 can (20 oz.) pineapple chunks (I didn’t add the additional pineapple but I should have)
2 cans (30 oz.) fruit cocktail
1 pack Nestle All purpose cream/or heavy cream (I used the heavy cream since I couldn’t find all purpose)
1 block (8 oz.) Philadelphia cream cheese, room temperature

Additionally, you may wish to add sweetened condensed milk to taste if you’d like it sweeter. I didn’t add any since I found it perfectly sweet on its own.

This week has been a hectic one. Trying to get back on track after the holidays..case in point, I’m editing and posting on the same day. I try to never do that because, well it’s a lot. To make things worse, I pinched a nerve in my shoulder this morning so I literally feel like I’m being stabbed in the back. Fun times.

I’m trying to get this food blog/ recipe center back on track as it’s been sadly neglected in the last couple of weeks. Please be patient with me haha

Anywho, back to the recipe. This is super simple to throw together provided you can find the ingredients you need. I had to hunt a little but it led to the discovery of my new favorite grocery provider so it’s not all bad.

I followed this recipe: http://www.mamasguiderecipes.com/2017/07/22/macapuno-fruits-salad/

Though, I will probably update this once I get my hands on Mark’s moms version.

10/10 would definitely make again!

50/50 Week 7: Babka Cake

Anxiety Kitchen Leave a comment

This week, I used this recipe: http://www.feastofstarlight.com/orphan-black-helenas-ukrainian-babka-cake/

One thing to note is that it doesn’t say to add the milk in the instructions, but you should add it in with the “sponge”

Overall this was a pretty easy recipe and despite the goof with the milk, I think it turned out wonderfully. It was also weirdly fun making something in trash. Cans that were otherwise destined for the recycling got another shot at life. Its very important to note that you don’t want to use cans with a plastic lining..no bueno in the cooking process.

This has been a crazy week. My wife had a hysterectomy and I’ve been trying to take care of everything around the house and making sure she’s happy and comfortable while still trying to keep up with my little project, which admittedly has seemed pointless with everything going on. Add in the fact that I’m having a particularly bad bout of shitty self-image while I’m trying to edit a video and well..we’re just feeling fucking peachy.

Onwards and upwards though. I know not many people see any of my efforts in my projects, but at the end of the day, I do it because its something I’ve always wanted to do. So, in my shittiest moods when all I want to do is give up and say “what’s the point?” I try to remind myself that I’m doing it for me.

50 Countries in 50 Weeks

Anxiety Kitchen Leave a comment

I’ve spent the last few weeks since my birthday trying to decide what my next cooking project would be. After consulting with my wife and trying to get her coworkers input (lets be honest, they’ll be eating most of it) we formed a plan. I’m using the royal “we” as it was really all my brilliant wife and I just took the idea and ran with it.

Pick 50 countries, and make a dessert from each of those countries. I did tweak it a bit, since I decided to diverge into non-dessert items for some countries. Nonetheless, the list has been made, the strips of paper cut out and now all I need to do is draw the first randomly selected assignment.

Since I have a clearcut path and a deadline, I think this will definitely force me to keep a schedule. Lord fucking knows I need one. These are crazy times we’re living and even crazier since I quit my job and started house-wifing it full time. I stay busy, but I also want to focus on my personal projects, no matter how down I find myself getting.

Is it just me or has literally everyone decided to start a cooking channel on youtube during this fucking pandemic? Fuck it. As it currently stands, I have a whopping 44 subscribers. I know, I know..going to start getting recognized in public soon. Alas, earwax.

Onwards and upwards, my friends. We started this for fun and we’re going to keep fucking going; learning and creating new and exciting things along the way ❤

See you next Tuesday

M

Russian Apple Pie + Moscow Mule

Anxiety Kitchen Leave a comment

For this weeks video I decided to make Russian apple pie via https://www.tiktok.com/@russianforamericans?source=h5_m

Russian Apple Pie Ingredients:

  • 4 apples peeled and sliced (I used fuji)
  • 4 eggs
  • 1 cup sugar
  • 1 cup AP flour
  • cinnamon
  • optional: nuts
  • optional: vanilla

Preheat oven to 375 F

Start by peeling and slicing your apples. In your mixer place your eggs and sugar and beat until fluffy (about..10 minutes) add in your flour gradually and mix until just combined. If you want to add vanilla you can, but the original recipe doesn’t call for it.

Butter your pan (I used a springform) you need something that’s fairly deep. Put half of your batter in the pan, then add your apples. Sprinkle with cinnamon and if you wish, add nuts. Then top with the rest of your batter and bake for 40 minutes.

Super simple. Let it cool and then slice and enjoy 🙂

If you’d like to be a little extra like myself, why not have a drink or two…

Moscow Mule Ingredients

  • 1 1/2 oz vodka
  • 1 tsp lime juice
  • ginger beer ~4 oz (or whatever your tastes are)
  • optional: candied ginger

Traditionally served in a copper cup, start with about half of your cup full of crushed ice. Add vodka, lime, and ginger beer. Stir, drink, enjoy.

French Fucking Macarons

Anxiety Kitchen Leave a comment

Learn from my mistakes please.. This was a trial by fire but we made it out alive. Just do yourself a favor and buy almond flour…

Ingredients

Macarons

  • 100 grams egg whites
  • 50 grams granulated sugar
  • 200 grams powdered sugar
  • 110 grams almond flour
  • 1/4 teaspoon cream of tartar
  • pinch of salt

Buttercream

  • 1/2 cup butter
  • 1 1/2 cup powdered sugar
  • optional: 2 teaspoons of homemade raspberry jam (or literally whatever flavoring you want)

Step 1: Assemble all of your essentials. Silpat or Silicone baking mat..or two. and get your scale ready and set for grams. You could theoretically make this with american measurements, but I’m personally going with the “if it ain’t broke” method and weighing everything out..when in Rome and all that

Beat your egg whites until foamy. Gradually add in your granulated sugar, cream of tartar, and pinch of salt and then beat until glossy, fluffy, and holding soft peaks. At this point, I added the coloring as well.

Sift together powdered sugar and almond flour

Gradually fold into your egg whites..as few strokes as possible to avoid deflating your mixture

Now this is where is got a little dicey for me..you want to incorporate it in as few strokes as possible but you also want it to be mixed well enough that it will flatten down into itself…so…just play with it and hope for the best

Put your mixture into a piping bag with a regular round piping tip..or if you’re fancy..a large ziploc with the end snipped off 🙂

I recommend keeping your sploops of batter fairly small…1 1/2 inch diameter-ish. The smaller ones definitely seemed to work a lot better.

After you’ve piped out all of your batter, put your baking sheets in a semi warm, non drafty area to sit for an hour. Your macarons need to dry and form a skin. You’ll know they’re good to go if you can lightly touch them and not have your finger stick.

Preheat your oven to 285F

Bake for 10 min. They should be set but not browned.

Once they’re done, put them on a cooking rack to cool completely. Don’t try to peel them off immediately..you’ll regret it. Once they are COMPLETELY cooled, gently..GENTLY pry them off your baking mat. About half of mine got jacked up because I made them way too big. But you know what? They still tasted the same.

Make your buttercream by creaming together your butter and powdered sugar. Add in your flavoring (jam in my case) and voila!

Pipe your buttercream on your macarons and make lil sandwiches. Easiest part of the whole process!

Don’t come for my sizing hahaha Do as I say..not as I do.
As you can see, the little ones did the best. The little ridged part at the bottom is what you want to see. Letting them sit and dry is essential to form the “foot”

Fresh Ginger Cookies

Anxiety Kitchen Leave a comment

Ingredients

  • 2 1/4 cup AP Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 Tablespoons Fresh Grated Ginger
  • 3/4 cup Butter (softened)
  • 1 cup Sugar
  • 1/4 cup Molasses
  • 1 egg

In a separate bowl, combine your flour, baking soda, and salt. Set aside

Peel and grate your fresh ginger and add it into the bowl with your butter and sugar. Beat until fluffy.

Add in your molasses and egg and beat until combined.

Add in half of your dry ingredients and beat until combined. Add the rest and then just mix until just combined. (I’d do this by hand)

Put about 1/2-3/4 cup of sugar in a bowl. This is additional sugar. Don’t Panic! I didn’t add it into the initial list of ingredients. Form about 1/2 sized balls of dough and then roll it in sugar before placing on a cookie sheet.

I recommend using parchment paper because I’m lazy as fuck..and its super easy.

So, line your cookie sheet, and place your balls about 2 inches apart. . The cookies..keep your mind out of the gutter.

Okay..back on subject. Bake for about 15 minutes and let them cool for about a minute on the cookie sheet before transferring them to a cooking rack.

This are super duper yummy and easy to make. I personally really love the bite of fresh ginger so you could add a little more than the recommended 2 tablespoons if you like and I think they’d still be delicious. Just make sure to let your friends and family know there is fresh ginger in there since it kinda looks like hair…..

Basic AF Bread

Anxiety Kitchen Leave a comment

Preheat oven to 175 (unless its nice and warm in your house)

Ingredients

  • 2 cups warm water
  • 1 1/2 Tablespoons instant (because I’m impatient) active dry yeast
  • 2/3 cup of sugar
  • 1 1/2 Tablespoons of salt
  • 1/4 cup oil (I use canola)
  • 6 cups All-Purpose Flour

Put your warm water in your mixer (or your bowl if you don’t have a stand mixer) add your yeast and your sugar and let sit for about 5 min.

Once your water/yeast mixture is all foamy, add your salt and oil and mix.

Add your flour one cup at a time, making sure to incorporate in between additions.

Then mix until the dough is smooth.

Oil a large mixing bowl and then scrape your dough out into your oiled bowl and toss around to coat it. Cover with a damp kitchen towel and place in your preheated (to 175 and then turned off) oven and let rise for an hour.

After an hour, your dough should have roughly doubled. Punch down its hopes and dreams and then divide into two greased loaf pans. Cover your loaf pans with your damp kitchen towel and let rise again for another hour.

Preheat oven to 350F

Once your loaves have risen, bake for 30 minutes.

That’s it. You’re done. Pop those bad boys out of your pans and let them cool completely. You can leave them out overnight to cool, if like me, you started doing this process in the evening and now you’re so damn tired the thought of staying up another hour makes you want to take a nap on the floor.. Where was I? After they’re cooled, you can simply wrap them in tin foil. Or whatever your preferred method of bread- keeping is.

Victoria Sandwich

Anxiety Kitchen Leave a comment

I’ll preface this recipe with the apology that I do not have a recipe for the jam. While mine turned out excellent it was also trial and error and of course, I did not write it down.

Preheat oven to 350F

Ingredients Needed:

Cake

  • 2 1/4 cup butter – softened
  • 1 1/2 cup sugar
  • 6 eggs
  • 2 1/4 cup flour
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 6 tablespoons milk

Buttercream

  • 1/2 cup butter – softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla

Store-bought or homemade raspberry jam

Start by creaming together the butter and sugar and gradually add your eggs. This is a pretty no-frills recipe so no need to separate everything out. Just add your flour, baking powder, vanilla, and milk next and mix until everything is fully incorporated.

Make sure you grease 2 – 8 inch round cake pans thoroughly and cut out a circle of parchment paper for the bottom of the pan

Evenly split the batter between the 2 pans and bake for 25 minutes, but depending on your oven, it may take up to 30. (Make sure that a toothpick inserted into the middle comes out clean or at least mostly clean with few crumbs.)

Let your cakes cool in the pan for about 10 minutes and then run a butter knife around the edges before turning them out of the pan. They should come out nice and clean, as long as you weren’t stingy on the greasing step 🙂

For the buttercream, simply mix your softened butter, powdered sugar, and vanilla until smooth. This recipe doesn’t make a lot, nor is this a super sweet buttercream. Its honestly perfect for this cake because you don’t want to overload it with diabeetus inducing sweetness.

When you’re ready to assemble your cake, choose the smoothest looking one for the top layer. This doesn’t matter a whole lot since you’re going to hide your sins with a dusting of powdered sugar, but humor me.

For the bottom layer, if you wish to, you may take a serrated knife and level off the top before adding your buttercream and jam. *also, then you get yummy little cake scraps that no one needs to know about but you*

When I assembled mine, I had planned to pipe on the buttercream so I put the jam on first and it was a bit of a mess. So, learn from my mistakes: put the buttercream down first. Then spread your jam on top of that and place your top layer of cake on top of all that delicious filling.

If you wish to do so, like I did 😉 you may put a stencil on top of your cake before sifting the powdered sugar over it. Totally optional, but also a total missed opportunity if you don’t 🙂

This is a super simple and easy to make cake and SUPER yummy. I mean, with so much damn butter, it better be!

I made this cake for my favorite (now former) co-worker. Thanks for believing in me and always eating my creations – no matter how lackluster they may turn out!

https://www.youtube.com/watch?v=FWTY1hTpW-E

Caramel Apple Cupcakes

Anxiety Kitchen Leave a comment

Ingredients Needed

Preheat oven to 350 F

Cupcakes

  • 1 1/2 Cups All-Purpose Flour
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup melted butter
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup buttermilk
  • mix about 1/2 tsp of sugar with 1/4 tsp of cinnamon and set aside

Filling

  • 1 med green apple (or any other tart apple)
  • 1/4 cup brown sugar
  • 1/2 small lemon
  • 1/8 tsp cinnamon
  • 1/2 tsp corn starch

Buttercream

  • 1 cup butter softened
  • 2 cup powdered sugar
  • 2 tsp cream
  • 1/2 – 2/3 cup caramel + extra for drizzle

I’ve always hated when I’m trying to find a recipe and have to scroll and scroll and scroll to find it. So, there ya go! Right up top 🙂

  • Start by whisking your flour, baking powder, cinnamon and salt together – set aside
  • Beat butter and sugar until creamed
  • add eggs one at a time, making sure they’re incorporated before adding the next
  • add vanilla
  • Alternate adding flour mixture and buttermilk (should take roughly 3 installments)

Don’t overmix. Fill your lined cupcake tray about 2/3 full. Sprinkle the cinnamon/sugar mixture over your unbaked cupcakes

Bake for 15-20 min (check around 12 min)

While your cupcakes are baking, start by dicing up your peeled and cored apple

  • In a pan, combine diced apple, brown sugar, and lemon juice ( you may adjust sugar and lemon amounts by taste)
  • when apples start to get soft, use a potato masher to squish them down to an almost applesauce consistency( think chunky applesauce)
  • add cornstarch to thicken

Bring to a boil and simmer for 15 min

The buttercream is just a basic buttercream recipe. No frills.

  • Cream together butter and powdered sugar
  • add cream
  • Slowly add caramel and taste as you go

You can use homemade or store bought caramel sauce. I personally just used store bought because we had it in the house and what else was I going to use it for?

For the drizzle, I used roughly 1/4 cup of the caramel sauce and added salt to taste. Heat it in the microwave for 10-15 second bursts so that the salt will melt. Put as much or as little on top of the cupcakes as you like. You can also omit this step completely if you prefer.

Thats it! If you make this, let me know how it goes 🙂

https://www.youtube.com/watch?v=bKRSwaz7J4E&t=31s