Monday, October 22, 2012

Pumpkin-Parmesan Biscuits

It's been a cool couple of days here in DC, and by cool I mean in the low 70's.  And later this week it will be in the 80's here.  If you told me that when I moved here that it was almost the end of October and going to be around 80 degrees I wouldn't of believed it.  I'm hoping the weather makes up it's mind soon.  The heat has been turned on in my building and somehow I'm missing when my AC was able to be turned on.  No AC means window open, shades flapping in the wind and the sound of the city outside my window. 

I have to admit I was very intrigued by this recipe when I saw it.  Every Thanksgiving I get to make Pumpkin Rolls for my family.  They are sweet, delicious rolls and take a good amount of time to make.  The fact that these are ready from start to finish in 20 minutes, I was sold. 


I didn't plan on making these until later when the weather finally evened out, but when I went into Target earlier today, canned pumpkin was on sale and somehow 2 cans ended up in my cart.  I see Brown-Butter Pumpkin Cupcakes in the near future.  And I've learned that I need to get a can opener once I got home to make these. 

Looks pretty good for no can opener :)

It did take a while, but I got what I needed out of the can, but clearly still need a can opener.  Things that you hardly use you forget about getting when you move. 

Pumpkin-Parmesan Biscuits
makes 16 biscuits
2 cups all purpose flour, plus more for dusting
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
1/4 tsp nutmeg
2 tbsp Parmesan cheese
1 stick cold butter, diced, plus melted butter for brushing
1/2 cup canned pure pumpkin
1/4 cup heavy cream
  1. Preheat oven to 400 degrees.  Line a baking sheet with silicone sheets or parchment paper.  In a large bowl, whisk together flour, baking powder, sugar, salt and nutmeg.  Whisk in 1 tbsp Parmesan.  Add in the diced butter and work it with your hands until the mixture looks like coarse crumbs. 
  2. In a small bowl, mix together pumpkin and heavy cream together.  Pour over the flour mixture and mix with your hands until a soft dough forms. 
  3. Turn the dough out onto a lightly floured surface and roll out into a 3/4" thick rectangle.  Using a 2" circle biscuit cutter, but the biscuits and re-roll the scraps until all the dough has been used. 
  4. Place each biscuit on the prepared baking sheet and brush the top of each biscuit with melted butter, then sprinkle the tops with remaining Parmesan cheese. 
  5. Bake, rotating halfway through, 15-20 minutes, or until golden brown.  Let biscuits cool slightly before serving.  

Monday, October 8, 2012

Stressed CB

It's no secret that work has been running me ragged.  Working all the time, missing out on going out with friends when they call, and having only one day off is really taking its toll on me.  I FaceTimed with my family yesterday morning and my Dad asked why my eyes are red - because I'm so stressed and over tired.  Did I forget to mention a lack of sufficient sleep is tossed into the mix?  So the only thing making me happy lately is baking.  I made some Coffee Rings, minis - turned 2 rings into 4.
oops - needs to be rotated, but it still works

 Because honestly, I could never eat 1 whole one by myself.  So the rest are going to friends and family.  I also made Pizza Bread - and really this is so versatile.  Make it into pizza or pizza bread, and fill it with whatever sounds good.  I went with a Chicken Cordon Blue one - and it was really good. 

Lack of sleep, tons of stress, looking for a new job and working 6 days a week - it really is beginning to take its toll on me.  And what do I do when I'm stressed??? Bake.  Hopefully I will be posting more on here for you guys.  I feel bad that I haven't been, and honestly I've missed it.  So in the mean time, I put it out here in blog-land, anything you want to see on here?  And if you have pictures of things you've made from here I would love to see it on YCB's Facebook page

Thursday, October 4, 2012

Chocolate Rice Krispie Treat Blobs

Work has had me working crazy hours, I'm closing one night and opening the next morning.  It hasn't left me much time to bake, and I'm beginning to feel burnt out.  Having one day off a week doesn't leave a lot of time to bake as well as get everything done in my one day off.  Over the weekend I had the chance to have dinner with family and friends over 2 nights, and I used both nights as an excuse to get back into the kitchen and bake.  I was so excited to bake again - I knew I missed it, but I didn't realize how much. 

For dinner with my cousin and his wife I made Chocolate Ganache Custard Tart.  If you haven't made this yet, you really should.  So simple and easy, and amazingly delicious.  It will please everyone.  There were only 3 of us there and we ate a good amount of it. 

Next up I made these blobs for dinner with my friends the next night.  These are also easy, and a take on a chocolate rice krispie treat - and really who wouldn't want that?  You can make them in bar form or in blobs like I did.  If you go with the bar form, spray a 13x9 pan and then pour mixture in and let set, then cut into squares. 


Chocolate Rice Krispie Treat Blobs
6 oz semi sweet chocolate chips
1 square unsweetened chocolate (1 oz)
1 tbsp butter
2 eggs
1 1/4 cups confectioners sugar
1/2 tsp salt
1 tsp vanilla extract
4 cups Rice Krispie Treat cereal
2 cups mini marshmallows
  1. Melt chocolate chips, chocolate square and butter in a microwave safe bowl 30 seconds at a time until melted; stir until smooth. 
  2. In a separate bowl, beat eggs until foamy; add in sugar, salt and vanilla. 
  3. Add a little of the chocolate mixture to the egg mixture and mix until combined.  Slowly add the remaining chocolate mixture into egg mixture and stir until fully incorporated.
  4. Add in cereal and marshmallows and mix until evenly distributed.
  5. Drop by rounded teaspoonfuls on waxed paper lined cookie sheets.  Refrigerate 1 hour to set.