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Entries in spicy (2)

Friday
Dec162011

Holiday Whisky (Whole Wheat) Gingerbread

Holiday Whisky (Whole Wheat!) Gingerbread

I love boozy cakes! There, I said it. I do! I also like to make gingerbread at least once a year. What if I told you that you could make a gingerbread with 100% whole wheat flour, and still have it be moist, decadent and rich,without the heavy whole wheat taste? You can! I’ve done it here. I’ve been very generous with the spices, because I like a spicy gingerbread. No wimpy gingerbread for me! Also, I’ve added a healthy dose of good whisky that was just begging to be used in something special for the holidays. I also decided to add some Greek yogurt for extra points in the tender crumb/less fat department. It all works beautifully in this dark, rich cake, and I hope you’ll enjoy it as much as we do.

I was asked by Hodgson Mill to participate in a recipe contest that they’re running for the holidays. They want decadent holiday treats, sweet or savory, made healthier by using their Whole Wheat Flour or their Best for Bread Flour. The very first thing that popped into my head was gingerbread. I knew the heavily spiced bread would lend itself well to the whole wheat flour. It’s a match made in heaven! The bread is dense, moist, spicy--and a little boozy. A little whisky is good for the soul--and I used my stash of Macallan Fine Oak 15. We always have Hodgson Mill products in the pantry. Their selection is varied and fantastic! Just take a look through their online store!

Holiday Whisky (Whole Wheat!) Gingerbread

If I had my way, I’d have lightly spiced the whipped cream, too, but my husband thought the bread didn’t need any more spice on top of it, and he was right. He was, it’s true! Soft, subtly sweet whipped cream is the way to go with this. Serve the cake warm or at room temperature, and serve it for dessert, breakfast, afternoon snacks--whatever you like!

Holiday Whisky (Whole Wheat!) Gingerbread

Holiday Whisky (Whole Wheat!) Gingerbread 
makes one 9x13 pan

1 (7oz) container plain Greek yogurt, or plain regular yogurt
3 tbsp canola oil
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup molasses
4 tsp ground ginger
4 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp nutmeg
scant 1/2 tsp cayenne powder
2 tbsp cocoa powder (I’m addicted to Hershey’s Special Dark Cocoa)
1 1/2 tsp salt
3 cups Hodgson Mill Whole Wheat Flour 
1 tbsp baking soda
3/4 cup whisky (I used my Macallan Fine Oak 15)
1/4 cup water
2 large eggs, beaten
1 cup heavy cream and a bit of honey or sugar if you want your whipped cream sweetened

Heat the oven to 325 degrees, and line a 9x13 pan with parchment paper (or lightly grease it) and set aside.

In a large mixing bowl (I used my KA stand mixer), add the yogurt, oil and butter, mix well. Add the brown sugar and beat until fluffy. Add the molasses and blend that in, then add all of the spices--from the ginger all the way through to the salt. Add the flour and mix well.

In a measuring cup, combine the whisky and the water. Heat for about 1 - 1 1/2 minutes in the microwave, then stir the baking soda into the liquid, and stir until it's dissolved. Pour this into the batter--and using a rubber spatula or wooden spoon, carefully stir it in a bit, otherwise when you turn the mixer on, it's splash all over you. Trust me, I know. Now turn the mixer on low and blend it in completely, and then lastly, add the eggs, blending until completely mixed in.

Pour the batter into the prepared pan and bake for about 40 minutes, until a tester inserted into the cake comes out clean. Set aside on a rack to cool.

For the whipped cream, you can either whip it up with a mixer, or whisk it by hand. Add in honey or sugar to taste, and serve over the gingerbread squares.

  • Gingerbread couldn’t be any easier to prepare, but it’s always so special to me. And it screams holidays! If you like your gingerbread super moist with lots of great spicy flavor, try this one.
  • The spices and the whisky definitely make this cake warm you up on the inside. If you don’t want to use whisky, you can use all water instead. Or brandy, or rum, or…you get the idea.

Holiday Whisky (Whole Wheat!) Gingerbread



Friday
Sep242010

Asian Style Mash Up Hot Wings

Asian Style Hot wings

Welcome to another edition of #GoJunkFood!  You may remember the last two--we did BLT’s and Loaded Fries.  We’ve got some fun plans on the horizon, too--so stay tuned for those!

This all started because one day, my husband said he was craving loaded fries.  You can guess what happened next.  Yes.  I was craving them, too!  He wasn’t in the mood anymore, but I still was.  Chris, at Blog Well Done, tweeted to me “So what’s stopping you?”  And you know what?  Nothing was!   #GoJunkFood was born.

Anyone is welcome to join, too.  We usually formulate our plans on Twitter, so if you’re there, give us a follow and stay up to date on the junk food goodness!

This time, we’re tackling Hot Wings.  Oh, how I love hot wings!  I decided to go an Asian style route, and grabbed a bunch of things from the fridge and pantry, and set to work.  The sauce looks like it has a long list of things, I know.  So feel free to use it as is--and it’s damn good (!), or take it and use it as a guideline for ideas. 

I also think the sauce could use more heat.  I was adding Sriracha like nobody’s business, and it still wasn’t very hot.  I have a cold, though, and figured I’d better stop, thinking my taste was off kilter.  Nope--they were tame enough for my 15 year old--she loved these!  Maybe it’s time for a new bottle of Rooster Sauce.

 

Asian Style Mash Up Hot Wings

3.5 lbs wings (approx)
1 1/2 cups flour
1 1/2 tsp Chinese Five Spice Powder
1 tsp salt

Sauce:
1/3 cup Hoisin Sauce
1/3 cup Black Bean Garlic Sauce
1/4 cup Rice Vinegar
1 1/2 tsp sesame oil
2 tsp grated fresh ginger
1/4 tsp fish sauce
1/4 tsp Chinese 5 Spice powder
1 tbsp maple syrup
1 tbsp agave1 tsp soy sauce
1/4 cup melted butter
1/4 cup canola
Sriracha or other hot sauce, to taste

-Mix the flour, 5 spice and salt in a large, gallon size zip top bag.  Drop about half the wings into the bag, seal it, and shake it all up to coat them.  Remove the wings to a baking sheet, and repeat with the rest of the wings.  Set the pan of coated wings in the fridge to set the flour, for about 40 minutes or so.

-In the meantime, whisk all of the sauce ingredients together in a bowl.  Set aside, and heat the oven to 400.

-Line a large baking sheet with foil or parchment.  Take each wing and drop it in the sauce, gently turning it to coat it completely with sauce.  Place it on the baking sheet.  Don't overcrowd the sheet--use two if you have to.  Bake for 45 minutes, turning the wings over after the first 25 minutes.

-I like to turn the oven to broil after 45 minutes, and get the tops darker and crispier.  Just a few minutes, and keep an eye on them.  Remove from oven.  Transfer the wings from the pan to a cooling rack--cool for a few minutes and serve.

  • The only complaint from the taste testers was that I didn’t make enough of these babies.
  • Feel free to go ahead and fry these, if you like. 
  • With the Sriracha…it’s usually really spicy--a lot.  So be careful if you don’t like things too hot, and start with small amounts.  You can always add more.

Check out the other #GoJunkFood participants for all hot wing goodness you could ever imagine!

Heather, Chris, Renee, Paula, and Judy

 Asian Style Hot wings