Posts Tagged ‘Dish Paige!’

From Dish Paige:

Happy November! It’s my favorite time of year right now (aside from all of the insane weather we’ve been having here in the Northeast) because as we near Thanksgiving, it means PUMPKIN EVERYTHING!!!!!!!! I’ve always had a weakness for pumpkin pie, and at this point, if I see the word pumpkin in front of anything, I’ll eat or drink it.  The other day, we made marshmallows in class and all I could think was, “how good would this taste with pumpkin pie spice!?” The answer, as you will find out below, is….AMAZING!

For the cookies (this recipe comes directly from the Quaker Oats website, and it amazing as is):

2 cups all-purpose flour

1 1/3 cups Quaker Oats (quick or old fashioned)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp salt

2 sticks butter, room temp

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree (not pumpkin pie filling)

1 large egg, room temp

1 tsp. vanilla

Preheat oven to 350

In a bowl, combine flour, oats, baking soda, cinnamon and salt. Mix and set aside.


In the bowl of your mixer, fitted with a paddle attachment, paddle the butter until soft and fluffy. Add in the sugars and continue paddling until well combined and nicely creamed. Add the pumpkin, egg and vanilla and mix until just combined. Add the flour in 3 batches, paddling until just combined after each addition. Line your baking sheet with parchment and scoop the cookies using an ice cream scooper. With wet hands, flatten the cookies into discs. Bake for approximately 10 minutes – you want the cookies to set but remain soft. Cool.

For the filling:

75g egg whites

240g granulated sugar

60g glucose or corn syrup


2 packets powdered gelatin or 15g (bloom the gelatin in 2/3 cup water)

1/2 tsp. vanilla extract

1 tsp. pumpkin pie spice

In your mixer, begin whipping the egg whites on medium speed. Once they reach soft peaks, turn the mixer down to it’s lowest setting and keep it stirring. Meanwhile, place the sugar in a VERY CLEAN pot and combine with just enough water to make it the texture of wet sand (like you’re building a turret on a sand castle). Add the glucose the sugar mixture and heat over medium heat until the mixture reaches 260 degrees. Turn the mixer up to medium-high and pour the sugar syrup in the bowl between the sides of the bowl and the whip. Add the gelatin and increase the speed, mixing until the bowl cools down and the mixture becomes fluffy. Stir in the vanilla and pumpkin pie spice.

Place the marshmallow in a piping bag and pipe a big old pile of filling on the undersides of half the cookies. Place another cookie on top and enjoy!

Note: You will have TONS of marshmallow filling so you might want to double the recipe. Or you can save it and use it for hot chocolate or any other confection you can think of!


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From Dish Paige:

If you’ve been following Saucy Little Dish, then you might have figured out something I love to do is make at-home versions of food items one can easily purchase at the store. Sometimes the end result is way more awesome than I could ever expect (English muffins, peppermint patties, peanut butter cups). And sometimes, after laboring away for hours, covered in batter and flour from head to toe, the store-bought version reigns supreme (I’m looking at you Milano cookies). The other day, I stumbled on this recipe for homemade cheddar cheese crackers (a.k.a. Cheez-Its or Cheese Nips) and I just had to make them. The verdict: Super delicious, super flaky, and totally worth it!

8 oz. extra sharp cheddar cheese, grated
4 tablespoons butter or vegetable shortening (vegetable shortening will give you a flakier cracker, but some people find it gross)
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons cold water
coarse salt

Combine shredded cheddar, butter or shortening and salt until well combined. Add in the flour and rub in with your hands until it resembles a coarse meal with some larger pea-sized pieces. Add the water and mix until combined. Knead just a little bit to form a cohesive ball. Cover in plastic and refrigerate at least 30 mins or over night.

Preheat the oven to 375 degrees.

Roll out the dough into a thin rectangle and cut into 1-inch squares. Place the squares on a sheet tray lined with parchment and sprayed with non-stick spray. With a skewer or toothpick, poke a hole in the center of each square. Sprinkle with coarse salt and bake 10-15 minutes until golden brown (mine took 13 minutes).

Eat as a snack, or float on top of tomato soup. Stores for a day or two in an air-tight container. Will not last more than an hour if you live in a house like mine.

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From Dish Paige:

Hello and welcome back to Saucy Little Dish! While we’ve been on summer hiatus, I started culinary school and have been very busy making my way through my International Baking and Pastry program. I figured, since I’ve already learned so many new things, I should share a few of them with everybody here.

I just finished a bread course, and one of the things we learned was that bread loves to ferment at 80 degrees Fahrenheit, in 80 percent humidity. Which, if you live in the Northeast, is exactly the temperature outside (and inside if you don’t have central air like me). I know you’re all thinking, “but it’s 80 degrees and 80 percent humidity in my apartment, why would I also turn on the oven?” Well, that’s the beauty of this formula (I call recipes for baking “formulas” now, it’s a professional thing *wink), the English Muffins are cooked on the stovetop!

Ok, so now it’s time to get super technical on you all. There are ten steps to yeast bread production. If you follow these steps, you will get bread. Great bread. Delicious bread. All formulas follow these ten steps. Follow the steps. Follow them and apply them to future bread endeavors:

1. Scaling/Measuring
2. Mixing/Kneading
3. Fermenting
4. Punching
5. Portioning
6. Rounding/Benching
7. Make-up/Shaping
8. Proofing
9. Baking
10. Cooling/Storing

Let’s go!

Milk – 9.25 fl. oz.
Active dry yeast 0.4 oz.
Pastry or cake flour – 1 lb.
Bread flour – 1 lb.
Baking powder – 0.4 oz.
Granulated sugar – 1.25 oz.
Salt – 0.25 oz.
Unsalted butter, room temperature 1.5 oz.
Water – room temperature 9.25 fl. oz.
Cornmeal – as needed for dusting

This formula uses the “sponge” method, which basically means that we are going to create a mini little starter (kinda like a sourdough) and let that get going a little bit before we mix everything together. Let’s go step by step:

Scale out all of your ingredients. Measuring by weight is the most accurate, so here you go.

Now make the sponge: Heat the milk until just scalded. Stir in the active dry yeast, then mix it with the pastry flour. Cover and let ferment about 15 minutes.

Once your sponge has fermented, mix together the rest of the flours, baking powder, sugar, salt, butter and water and add the sponge. You can use your hands or a mixer fitted with a doug hook. Mix for about 3 minutes, then begin kneading for about 7 minutes until the dough is soft and somewhat sticky.

Cover and let your dough sit for 20 minutes wherever it is 80 degrees and humid. The dough should double in size and slowly spring back when poked with your finger.

You can literally punch your dough, or if you want to be nice, fold the outsides of the dough in on itself a few times in order to equalize the temperature. Let the dough rest again, covered, for another 10 minutes.

Here, with other doughs, you would divide it into however many loaves or rolls or whatever you have, keeping the section you’re not working with covered while you work on the rest. With this dough, we’re going to roll out it out to a 1 inch thickness.

Again, with other doughs, you would now take the portioned dough, roll it into a smooth ball and then let it take a nap for about 10 mins, covered. For the English muffins, cover them and let the rolled out dough relax just for a few minutes to relax the gluten strands. Otherwise, you’re going to cut out the shapes and they will shrink on you.

Shape the portioned doughs. For the muffins, cut them into the desired size. You can use biscuit cutters, or something circular that’s close to the size you want and trace it with a paring knife. I used a coffee mug for the small ones, and the top of a Chinese soup take-out container for large, sandwich size ones. Place them on a baking sheet that has been lightly dusted with cornmeal and cover.

Let your dough take another nap, covered, until doubled in size.

Bake, or in the case of English muffins, cook on a skillet or in a pan until golden brown, about 3-7 minutes per side. The inside of your bread should be in the temperature range of 190-210 degrees.

You don’t want to put your hot breads in a plastic bag or aluminum foil because they will sweat. Use parchment to wrap them when warm. Once they are cool, use whatever you want! Just remember, bread you make at home will go bad way faster than what you buy at the store, so keep your English muffins in the refrigerator or freeze them for longer storage.

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From Dish Paige!:

The first time I ever made Red Velvet cake, I brought it to a party and someone asked me if I used red food coloring or did it THE REAL WAY. Of course, like 99% of Americans, I made it with red food coloring and had no idea what THE REAL WAY even meant, but at that moment, 5 years ago, I vowed to avoid making or consuming Red Velvet ever again. Not because I have any particular concerns about red food coloring (I am convinced that red M&Ms taste different and better than the rest), but more so because I have concerns about prying questions from jerky people. In any case, that conversation obviously stuck in my craw and I finally had an opportunity to exorcise that particular demon last week when my Intro to Culinary class had Roots and Tubers day. THE REAL WAY, you see, uses beets to get that rich color.


For the cake
3/4 cup beet puree (about 4 small beets)
1 T lemon juice
1 1/2 tsp rice vinegar
1 cup sugar
8 T butter
3/4 tsp vanilla
3/4 tsp baking powder
3/4 tsp kosher salt
1 1/4 cup all-purpose flour
2 eggs
1/2 cup buttermilk
1 T cocoa powder

For the frosting
10 oz goat cheese (room temp)
8 oz cream cheese (room temp)
2 oz butter (room temp)
2 cups confectioner’s sugar

Preheat the oven to 400 degrees.

Place the beets in a baking dish with about 1/2 inch of water, cover the dish with parchment and then aluminum foil and roast until the beets are tender – about 45 minutes. Once the beets are done and cooled down a bit, peel them with a pairing knife and then give them a whir in the food processor, blending until smooth. Add in the lemon juice and vinegar and set aside.

Lower the heat to 350 degrees.
In a bowl, combine the flour, baking powder, salt and cocoa powder. In a separate bowl (or your standing mixer), cream together the butter and sugar until light and fluffy. add in the vanilla and butter milk and mix until combined. Next, add the eggs and mix again. Fold in the beat puree. Finally, add in the dry ingredients and mix until just combined.

Pour the batter into cupcake tins and bake for about 20 – 25 minutes, or until a just set. Let the cupcakes cool before frosting.

To make the frosting combine the ingredients and mix until combined and smooth.

(original recipe for the cupcakes found here)

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From Dish Paige!:

Here’s a conversation that happens in my house all the time:

P!: What should we have for dinner?
J: Something with vegetables!!
P!: Meatballs?
J: Something with vegetables!!!!
P!: So, not meatballs?
J: That’s not vegetables.
P: So you say…


For the Meatless Meatballs
1/2 yellow onion, finely chopped
3 cloves of garlic, minced
1 red bell pepper, finely chopped
4 oz. mushrooms, finely chopped
2 small zucchini, finely chopped
1/2 small eggplant, finely chopped
3 small carrots, finely chopped
1 teaspoon fresh oregano, finely chopped
1/2 cup textured vegetable protein, reconstituted with 3/4 cup hot water
3/4 cup Italian style bread crumbs
salt & pepper to taste

For the sauce
2 cans chopped plum tomatoes
1/3 cup olive oil
a handful of fresh basil
a dash of red pepper flakes
2 teaspoons Italian seasoning
2 sprigs fresh oregano
salt & pepper to taste

Directions: Chop all of the veggies (or if you’re not insane, use a food processor) and then saute in olive oil until the veggies are soft. Transfer to a large mixing bowl, mash a little with a potato masher and then let cool. Mix in the reconstituted textured vegetable protein and bread crumbs. Heat a skillet with a little olive oil and then using a small ice cream scoop, place “meat”balls in the pan and cook, turning over once.

For the sauce, place the basil leaves and olive oil in a saucepan over medium-low heat and steep for about 20 minutes. Meanwhile, combine the tomatoes, red pepper flakes, Italian seasoning and oregano in pot, cover and bring to a simmer for about 20 minutes. Add in the basil-infused olive oil and stir to combine.

Serve with spaghetti!

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From Dish Paige:

Sometimes, the simplest things are the best. Take my mom’s egg salad, for example. It’s just hard boiled eggs, mayonnaise, and maybe a dash of salt, but scoop it onto an everything bagel and I guarantee you’ll feel close to heaven. When I make egg salad, I gussy it up a little bit, but always with the understanding that it doesn’t need too much to make it spectacular.

Ingredients (for 2 sandwiches)
4 slices crusty bread, toasted
1 small tomato, sliced
4 lettuce leaves
1/2 small red onion, thinly sliced
3 hard boiled eggs
1 tablespoon Greek yogurt
1 tablespoon mayonnaise
1 sprig fresh thyme
1 teaspoon lemon juice
salt & pepper to taste

Directions: There are lots of ways to hard boil an egg, and in my experience, people can be very attached to a certain way of doing it, but I’ll tell you how I do it. Place the eggs in a saucepan and cover with enough water so that it covers the eggs by about an inch and add a capful of vinegar (so the eggs peel easier). Bring the water to a boil and continue boiling for one minute. Cover the saucepan, remove from the heat and let sit for 8 minutes. Run cold water over the eggs and peel.

In a large bowl, combine the yogurt, mayonnaise, thyme, and lemon juice. Add in the hard boiled eggs and mash with the back of a fork. Salt and pepper to taste.

Assemble the sandwich with a layer of the salad, red onion, tomato and lettuce.

Serve with your favorite potato chip. Try not to float away.

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Peppermint Patties

From Dish Paige!:

I’ve been on a real sweets kick lately. For the Super Bowl, I decided to forego the traditional savory, cheese-covered snack and made Chocolate Chip Cookie Dough Dip (do it for your next party, you will not regret it!) but that wasn’t enough to satisfy my sweet tooth, so I kept searching recipes for something else. Using Tastespotting, FoodGawker, and the food board on Pinterest, I peered into the deepest depths of the internet, looking for inspiration (then I got really hungry and had to stop for a sandwich). Finally, I found my recipe. Cornsyrup? YUP! Powdered sugar? YUP! Chocolate! YESSSSSSSSSS! Homemade peppermint patties? OH YEAH!


2 1/2 cups powdered sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon peppermint extract
1 tablespoon vegetable shortening
10 ounces semi-sweet chocolate chips

Combine 2 1/4 cups of the powdered sugar with corn syrup, water, peppermint extract, shortening and a pinch of salt and mix until just combined. Sprinkle in the remaining 1/4 cup of powdered sugar and knead the mixture in the bowl until the mixture is smooth.

Roll out the dough between sheets of parchment paper or plastic wrap sprinkled with powdered sugar until it is about 1/4 inch thick. Freeze for about 15 minutes, or until firm.
Remove the top sheet of paper, sprinkle with a little more powdered sugar and then cut the dough into 1-inch circles. Lay the circles out on a cookie sheet and freeze one more time for about ten minutes.

Meanwhile, melt 3/4 of the chocolate over a double boiler, and then stir in the final 1/4 off the heat.
Dip the frozen rounds, one at a time, in the melted chocolate, transfer back to the parchment/plastic lined cookie sheet and refrigerate until firm.

(original recipe here)

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