So, making a home version of Conchas aka Pan Dulce that rivaled those from Mexico was challenge from the boyfriend..and I won! With a some changes to a few recipes I researched, I came up with a great fool- proof version. These yummy lil Mexi treats are super easy to make and oh-so impressive.. give em a go and enjoy!
Conchas aka Pan Dulce
For the bread:
3 teaspoons active dry yeast
1/2 cup warm water ( just above body temp)
1/2 cup lukewarm milk ( scalded, then cooled)
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon salt
1 egg
3 1/2-4 cups bread flour
What to do!
Dissolve yeast in warm water in a stand mixer with a dough hook attachment.
Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
Mix until smooth.
Add enough remaining flour to make dough easy to handle.
Knead with dough hook until smooth and elastic, about 5 - 7 minutes, the dough should ball up and pull away clean from the bowl.
Place in a large greased bowl, then turn greased side up.
Cover and let rise in a warm place until double, about 1 1/2 hours.
The dough is ready if it leaves an indentation when touched . (Think the doughboy’s belly button!)
While the dough is rising…prepare Flavored Topping Dough.
Flavored Topping:
1/3 cup granulated sugar
1/4 cup unsalted butter
1/2 cup minus one tablespoon all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
In a stand mixer, cream sugar and butter until light and fluffy.
Add the flour and cocoa until mixture is the consistency of thick paste (kinda llike play- doh) .
Divide into 12 pieces and pat into 3 inch circles.
After an the dough is doubled…
Punch dough down; divide into 12 equal pieces.
Shape each piece into a ball; place on a parchment lined cookie sheet pat doun the ball just a bit.
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
Cover and let rise a second time, until doubled — about 40-45 minutes
Bake in a 375 degree oven for 20 minutes or until golden, taking care not to over bake as the topping over cooks easily!
Cool and enjoy!
xox,
Le Geek
Saturday, November 6, 2010
Monday, May 17, 2010
by special request...
A few weeks ago I made dinner for my little sister's birthday... A few of her pals asked for my recipes, so gals here you go! Sorry it took so long!
Creamy Farfalle with Lemon and Capers
Four servings-
1 box Farfalle pasta*
4 tablespoons butter
4 tablespoons all purpose flour
3 cloves garlic minced
1 ½ c milk
¼ c heavy cream
1 lemon zested and juiced
3 tablespoons capers
½ cup Parmesan cheese
3 tablespoons chopped parsley
* Organic ingredients wherever possible
While preparing sauce cook pasta.
In a deep skillet melt butter.
Add the garlic and cook about one minute.
Add the flour and whisk together about 3-5 minutes
SLOWLY whisk in the milk into the flour mixture to avoid lumps, continue whisking until all the milk is added and the mixture begins to thicken.
Whisk in the cream, lemon zest and juice.
Add the Parmesan, parsley and capers. Salt and pepper to taste.
In the skillet toss the cooked pasta into the sauce.
Serve hot and enjoy!
Super Easy Roasted Spring Veggies
Four Servings-
You know the drill.. all organic!
2 zucchini sliced into half moons
2 yellow squash sliced into half moons
1 large red onion sliced into thin rings
5 cloves garlic roughly chopped
8 roma tomatoes quartered and seeded
olive oil
2 teaspoons salt
1 teaspoon fresh ground pepper
1 cup basil torn into small pieces
Preheat oven to 400 F
Combine the zucchini, squash, onion, garlic, and tomatoes in a large bowl.
Generously coat the vegetable mix with olive oil.
Add the salt and pepper.
Toss to combine everything thoroughly.
Spread the mix onto an oiled sheet pan in one layer and roast for 20 minutes. After 20 minutes turn the vegetables over in the pan.
Roast for another 10- 20 minutes or until the vegetables are nicely browned and roasted.
Transfer to a large serving bowl, toss with the basil. Salt and pepper to taste. Enjoy!
xox,
Le Geek
Creamy Farfalle with Lemon and Capers
Four servings-
1 box Farfalle pasta*
4 tablespoons butter
4 tablespoons all purpose flour
3 cloves garlic minced
1 ½ c milk
¼ c heavy cream
1 lemon zested and juiced
3 tablespoons capers
½ cup Parmesan cheese
3 tablespoons chopped parsley
* Organic ingredients wherever possible
While preparing sauce cook pasta.
In a deep skillet melt butter.
Add the garlic and cook about one minute.
Add the flour and whisk together about 3-5 minutes
SLOWLY whisk in the milk into the flour mixture to avoid lumps, continue whisking until all the milk is added and the mixture begins to thicken.
Whisk in the cream, lemon zest and juice.
Add the Parmesan, parsley and capers. Salt and pepper to taste.
In the skillet toss the cooked pasta into the sauce.
Serve hot and enjoy!
Super Easy Roasted Spring Veggies
Four Servings-
You know the drill.. all organic!
2 zucchini sliced into half moons
2 yellow squash sliced into half moons
1 large red onion sliced into thin rings
5 cloves garlic roughly chopped
8 roma tomatoes quartered and seeded
olive oil
2 teaspoons salt
1 teaspoon fresh ground pepper
1 cup basil torn into small pieces
Preheat oven to 400 F
Combine the zucchini, squash, onion, garlic, and tomatoes in a large bowl.
Generously coat the vegetable mix with olive oil.
Add the salt and pepper.
Toss to combine everything thoroughly.
Spread the mix onto an oiled sheet pan in one layer and roast for 20 minutes. After 20 minutes turn the vegetables over in the pan.
Roast for another 10- 20 minutes or until the vegetables are nicely browned and roasted.
Transfer to a large serving bowl, toss with the basil. Salt and pepper to taste. Enjoy!
xox,
Le Geek
Wednesday, March 10, 2010
what is it with me and brownies lately??
I came up with these little babies this evening, while making an enchilada dinner! I hope you enjoy them!!
Mexican Spiced Brownies
1 cup white sugar*
½ cup butter melted and cooled
¼ cup cocoa powder
½ teaspoon vanilla extract
2 eggs
¾ cup whole-wheat pastry flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon orange zest
1 teaspoon Gran Marnier
¼ cup chocolate chips
* Organic ingredients wherever possible
In a medium bowl combine the sugar, butter, orange zest, Grin Marnier and vanilla. In a separate bowl whisk together the flour, cocoa, baking powder, salt and cinnamon. Add the flour mixture to the butter mixture and combine until just mixed. Add the chocolate chips being careful not to over mix the batter. Spread into an 8 x 8 pan and bake for 25 – 30 minutes. Enjoy!!
xox,
Le Geek
Mexican Spiced Brownies
1 cup white sugar*
½ cup butter melted and cooled
¼ cup cocoa powder
½ teaspoon vanilla extract
2 eggs
¾ cup whole-wheat pastry flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon orange zest
1 teaspoon Gran Marnier
¼ cup chocolate chips
* Organic ingredients wherever possible
In a medium bowl combine the sugar, butter, orange zest, Grin Marnier and vanilla. In a separate bowl whisk together the flour, cocoa, baking powder, salt and cinnamon. Add the flour mixture to the butter mixture and combine until just mixed. Add the chocolate chips being careful not to over mix the batter. Spread into an 8 x 8 pan and bake for 25 – 30 minutes. Enjoy!!
xox,
Le Geek
Tuesday, January 26, 2010
Rainy Eve Baking!!
I don't know why... but the I find the rain oh, so inspiring!! Maybe it's because I refuse to leave the house at the slightest hint of moisture on the ground, but it seems that an extra jolt of creativity comes over me, and I turn boring old pantry staples in to delicious bites!! Anyway, here it is! My latest rainy day ( or rainy eve, as this case may be) recipe!
Vegetarian Rocky Road Cookies
Yield- 20 cookies
I stick butter* at room temperature
¼ + 2 tablespoons packed organic brown sugar
1/3 cup white sugar
½ cup cocoa powder
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
1 cup + 2 tablespoons whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
one handful Dandies vegan marshmallows ( or regular mini marshmallows) torn in half
one handful slivered toasted almonds
* all organic ingredients wherever possible
Preheat oven to 375 degrees.
In a small mixing bowl whisk together the salt, flour and baking soda. Set aside.
Cream together the butter, sugars, and cocoa, beat in the egg, vanilla and almond extracts. Gradually add the flour mix to the butter and fold together until almost completely combined. Toss in the marshmallows and almonds and fold again, until both are evenly incorporated in to the dough. Drop by heaping tablespoonfuls onto a parchment lined cookie sheet. Bake 7-9 minutes or until edges are firm. ( don’t worry if the mallows bubble up and spread out.. ) Enjoy!!
xx,
Le Geek
Vegetarian Rocky Road Cookies
Yield- 20 cookies
I stick butter* at room temperature
¼ + 2 tablespoons packed organic brown sugar
1/3 cup white sugar
½ cup cocoa powder
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
1 cup + 2 tablespoons whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
one handful Dandies vegan marshmallows ( or regular mini marshmallows) torn in half
one handful slivered toasted almonds
* all organic ingredients wherever possible
Preheat oven to 375 degrees.
In a small mixing bowl whisk together the salt, flour and baking soda. Set aside.
Cream together the butter, sugars, and cocoa, beat in the egg, vanilla and almond extracts. Gradually add the flour mix to the butter and fold together until almost completely combined. Toss in the marshmallows and almonds and fold again, until both are evenly incorporated in to the dough. Drop by heaping tablespoonfuls onto a parchment lined cookie sheet. Bake 7-9 minutes or until edges are firm. ( don’t worry if the mallows bubble up and spread out.. ) Enjoy!!
xx,
Le Geek
Tuesday, January 19, 2010
rainy day brownies!!
In light of our trapped at home rainy week, I decided to share a delicious brownie recipe with y’all! I had all the ingredients in my pantry, I hope you do too!
Death by Peanut Butter Brownies
1 cup white sugar
½ cup butter, melted
¼ cup cocoa powder
½ teaspoon vanilla extract
2 eggs
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup peanut butter ( pop it in the microwave to soften it up a bit, 30 seconds or so)
Preheat over to 350
In a medium mixing bowl, whisk together the cocoa, flour, salt, and baking powder.
In another bowl, mix together the butter and sugar, add the eggs and vanilla, whisk together till well combined.
Add the butter mixture to the flour mix and gently fold together just till combined. (don’t over mix!) Spread into a greased 8x8 inch baking dish.
Evenly drop spoonfuls of peanut butter onto the raw batter, with a butter knife, swirl the peanut butter all over the top spreading it evenly throughout.
Bake for 20- 25 minutes. Cool and eat it all!!!
xo, Le Geek
Death by Peanut Butter Brownies
1 cup white sugar
½ cup butter, melted
¼ cup cocoa powder
½ teaspoon vanilla extract
2 eggs
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup peanut butter ( pop it in the microwave to soften it up a bit, 30 seconds or so)
Preheat over to 350
In a medium mixing bowl, whisk together the cocoa, flour, salt, and baking powder.
In another bowl, mix together the butter and sugar, add the eggs and vanilla, whisk together till well combined.
Add the butter mixture to the flour mix and gently fold together just till combined. (don’t over mix!) Spread into a greased 8x8 inch baking dish.
Evenly drop spoonfuls of peanut butter onto the raw batter, with a butter knife, swirl the peanut butter all over the top spreading it evenly throughout.
Bake for 20- 25 minutes. Cool and eat it all!!!
xo, Le Geek
Thursday, January 14, 2010
Newport Peninsula BBQ/ Bake Sale to benefit Haiti Quake Victims
We've got a spot for out charity Bake Sale/ BBQ for the people of Haiti. Please let me know if you can make it, and donate a few baked goods, bbq stuff, or a few bucks, as as every penny will be donated to the Red Cross!! We'll be there all day and need all the help we can get! Lets do this people!! Together we can make a difference and really help some people out!! Remember every little bit helps!! Any other ideas or donations will be greatly appreciated! We are working on a hosting a few guest DJs to get the party going! Let's get together and have a blast for a great cause!
Here are the details:
Saturday, January 16, 2010 at 12:00pm
At: 2814 Newport Blvd, Newport Beach, CA 92663
Here are the details:
Saturday, January 16, 2010 at 12:00pm
At: 2814 Newport Blvd, Newport Beach, CA 92663
Together WE can make a difference...
I just read one of my favorite blogs, The Post Punk Kitchen http://www.theppk.com/blog/, and came a across an amazing idea. Who's down to help me organize a bake sale in Orange County to benefit the people of Haiti? Vegetarian, Vegan or not, whatever we can bring to the table will help. We may not be able to send loads of money individually, but if we get together we can really do a lot of good. Tomorrow, I'm gonna contact the people at The Lab and a few other places about holding a bake sale as a way gather donations for the earthquake victims over in Haiti. We can help, even by making a tray of cookies, cupcakes or any other baked good. Lets get together and help out. Feel free to fb message with suggestions or questions. Thanks so much!! Kris
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