Post image for Anzac Biscuits + A Few Australia Pics

Anzac Biscuits + A Few Australia Pics

May 3, 2012

While I was in Sydney, I was introduced to a wonderful little cookie called the Anzac biscuit. The cookies are an Australian tradition and are associated with the Australian and New Zealand Army Corps (ANZAC) because they do not spoil easily and were able to be sent to soldiers abroad during World War I. I was happy to sample some while I was in Sydney and could not resist baking a batch when I got home.

Along with these cookies, I thought I would add in a few highlights from my time in Australia and share some non-food photos for the first time. So before I go on about the Anzac biscuits and share the recipe, here is a little recap of what I loved most about my trip:

sydney

Sydney itself – Over my three week visit I really fell in love with Sydney. With great sites, beautiful waterfront, good food, and lovely people, it is now on my list of favorite cities.

taronga-zoo

Seeing Australian wildlife – I am an animal lover, so of course I loved all the wildlife. My favorites were the ibis birds in Sydney, the cockatoos on Hamilton Island, everything I saw at the Great Barrier Reef, and the koalas at the Taronga zoo.

hamilton-island

A weekend trip to Hamilton Island and the Great Barrier Reef – Hamilton Island is part of the Whitsunday Islands, a group of islands off the coast of Queensland, Australia, which for the most part are untouched, undeveloped, and therefore incredibly beautiful. I will always remember visiting Whitehaven Beach (it is absolutely stunning), snorkeling at the Great Barrier Reef, and seeing the reef from above in a helicopter.

Meeting Amanda, the blogger of Chew Town – When I found out I was going to Sydney, I instantly thought, “Hey, I follow a food blogger that lives there.” I reached out to Amanda for some foodie advice and not only did she send me a list of recommendations, but she also took me out to lunch. Could she be any sweeter? We had a great time talking about blogging, food, and Sydney and I’m so happy we met. If you haven’t seen her blog, Chew Town, I suggest you take a look. Her food and her photos are amazing.

All the good food – Thanks to Amanda’s list and a hefty use of Urbanspoon, I ate really well on this trip. I will always remember the fresh seafood, quality Australian beef, authentic Asian cuisine, good coffee, and good wine that I had in Sydney.

I could go on and on about my trip in greater detail, but those are the things that really stand out as the highlights for me. So if I haven’t lost your attention yet, I will get back to what this post is really supposed to be about–the Anzac biscuits.

anzac-biscuits-duo

Much like there are many versions of chocolate chip cookies, there are also many versions of Anzac Biscuits. The basic ingredients are all the same (flour, oats, coconut, sugar, butter, golden syrup, and baking soda) but the amounts seem to differ slightly from recipe to recipe. From what I have gathered, it’s all about personal preference–some like their Anzac biscuits nice and crunchy, while others prefer them soft and chewy.

In my haze of jet lag, I couldn’t bear to do any measurement conversions or follow any one recipe, so I whipped up this version after reading several different recipes online. My recipe yields an Anzac biscuit that is chewy in the center and slightly crispy on the edges. I would eventually like to replicate the super crunchy ones that I had at a coffee shop in Sydney, but alas, that will have to wait for another day.
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Simple Banana Pancakes

April 27, 2012

I made this batch of pancakes a few weeks back for dinner. It was a breakfast for dinner situation—something that I like to do every once in awhile. I also cooked up some breakfast sausage to go alongside and let me tell you, I didn’t hear one complaint from my husband about the lack of vegetables on the dinner table that night. If you haven’t had breakfast for dinner in awhile, you are missing out!

This was maybe my third time making these pancakes (my first time making them for dinner though) and the recipe has quickly become one of my favorites. The pancakes are banana-y without being too banana-y and light enough that I can easily eat a whole stack on my own.

simple-banana-pancakes_2

simple-banana-pancakes_3

If the pictures don’t convince you that these are delicious, I don’t know what will.

Also, just to give you an update, I am headed back to the states tomorrow. I meant to post this recipe a bit sooner, but I got a little sidetracked here in Sydney. The last three weeks have just flown by! I will be back to blogging more once I’m home and have a kitchen again.
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Quiche with Kale

April 9, 2012

I’m writing this post from Sydney, Australia! I probably forgot to mention it, but I’m going to be here for 3 weeks. Lucky me, right? I’m still getting adjusted to the time, so forgive me if this post isn’t totally coherent. Since I’m out of the country and without a kitchen, I won’t be posting much in the next few weeks, but I do have a couple of posts that I got ready before I left so as not to abandon you.

This kale quiche came about while I was trying to empty my fridge before we left. I had kale, eggs, milk, a little Gruyère cheese, and leftover pâte brisée in the freezer, so a quiche was inevitable. Plus, after seeing this quiche awhile back, I’ve been dying to put kale in a quiche.

quiche-with-kale-assembly

The great thing about quiche is that you can put anything you want in it and it’s a great way to use up any leftover veggies or cheeses that you have. These days, I always seem to have a little kale in my fridge. Any lonely leaves usually get tossed in my juicer, but this time I tossed them in this quiche. Not only is the kale tasty and nutritious, but also you can plop it in raw, which I love.

quiche-with-kale-cut

If I had had some fresh thyme, cream, or more cheese in my fridge, I would have used it, but I made due with what I had and it still hit the spot. It’s wonderfully simple, rustic, and delicious and was the perfect last dinner before heading to Australia.
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Matzo Toffee with Fleur de Sel

April 2, 2012

This is the kind of treat that once you start eating you can’t stop. It’s addictive and many people have appropriately nicknamed it “matzo crack.” It’s basically crackers covered in homemade toffee, chocolate, and any toppings you want. I keep my version simple by topping mine with a sprinkling of Fleur de Sel French sea salt.

making-matzo-toffee-with-fleur-de-sel

Because the matzo isn’t salted, adding salt on top really balances things out. It seems like a lot of salt at first, but don’t be tempted to use less. The toffee is so sweet that it really needs it. Make sure to use a delicate sea salt like Fleur de Sel or Maldon—whatever you do don’t use table salt.

matzo-toffee-with-fleur-de-sel-corner

matzo-toffee-with-fleur-de-sel_2

This simple version is pretty perfect on its own, but if you want you can add other toppings like nuts, dried fruit, or shredded coconut. Also, I used matzo keeping in mind that Passover begins later this week, but I have also made a similar treat using saltine crackers (minus the sea salt topping).
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Almond Coconut Granola

March 29, 2012

My mother and father-in-law were in town for a week and just left this past Tuesday. We had a lot of fun taking them around Houston and showing them our new life here. Just last April they were visiting us in our tiny one-bedroom apartment in New York, so their visit really brought to life how much things have changed for us in the past year (I hadn’t even built this blog yet).

Anyways, one of the first things I did after they left was make a new batch of granola. We were running a little low and homemade granola is one of those things that I like to have in my pantry at all times. I usually reach for my go-to recipe, but this time around I decided to switch things up a bit.

almond-coconut-granola-ingredients

Sliced almonds, shredded coconut, and almond extract give this simple granola a separate identity from my usual recipe. The coconut really comes through and even my husband loves it–every other time I have tried a new granola recipe he insists that I should just stick to the one that we know and love. I have a feeling my mother-in-law would like this version too. Louann, if you are reading this, I wish I had made this while you were still here!

almond-coconut-granola-baked_2

This might sound kind of weird since granola is usually a breakfast food, but I discovered last night that this almond coconut granola is perhaps the world’s best ice cream topping. I don’t know what compelled me to sprinkle it on top of my after-dinner scoop of vanilla ice cream, but boy was it a good idea. It’s equally good with milk or yogurt, but I have to say that having it with ice cream was probably the best idea that I’ve had this week.
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Honey Roasted Cashews

March 22, 2012

I have some family in town, so I thought I would make some quick and simple honey roasted cashews to have around for snacking. All you need is a handful of ingredients and about 20 minutes of time to whip up a batch.

honey-roasted-cashews

I love cashews and I usually like them raw, but these honey roasted ones have a sweet and salty thing going on that makes them undeniably delicious.

honey-roasted-cashews_2

If you are into sweet and salty snacks, I suggest you try this recipe! Walnuts and almonds also work well if you don’t love cashews like I do.

Happy snacking!
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Baileys Irish Cream Brownies

March 15, 2012

I know there was some Guinnes in my last post, but since St. Patrick’s Day is on Saturday, I figured I might as well break out the Baileys Irish Cream too.

This was my first time baking liquor into brownies and let me say that it won’t be my last. The Baileys Irish Cream is killer in these and the combination of chocolate and Baileys is absolutely heavenly.

making-baileys-brownies

The brownies themselves are rich, dense, and fudgy… just typing about them gets me excited. So take it from me, if you like chocolate, brownies, and/or Baileys, you have to try these.

baileys-irish-cream-brownies_2

Hope everyone has a fun and safe St. Patrick’s Day!
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Post image for Gougères {with Guinness & Cheddar}

Gougères {with Guinness & Cheddar}

March 13, 2012

I had some leftover cheddar from making mac and cheese last week, so I thought I’d make some gougères, a.k.a. French cheese puffs or “goo chairs” if you are my husband (he and French words do not mix). These gougères are a little special because there’s Guinness beer in the batter.

The Guinness in these puffs pairs beautifully with the cheddar, but they don’t particularly taste like Guinness. It’s more like a wonderful secret ingredient that helps balance everything out, giving these puffs a certain je ne sais quoi.

making-gougeres

While I was taking some close up shots of the ingredients, I thought I’d take a step back and also let you get a better idea of what my kitchen looks like. I live in a rental right now, so who knows how long I’ll be cooking here.

A few things in this part of my kitchen that I love: the open shelves filled with dry ingredients, the vintage brass owls that perch on those shelves, my cookbook stand and food scale (well-loved gifts from my in-laws), the pink ceramic knife in my knife block (a gift from my friend Katie), and the ceramic jars with wood lids (the large one is filled with tea, the small one with treats for my pups).

I love seeing other people’s kitchens, so maybe I’ll do another post showing you the rest of mine someday. Remind me if I forget.

gougeres_2

Anyways, back to gougères. One thing I will say about these, is that they are best when eaten warm and right out of the oven, so bake them off when you plan to eat them and no sooner.

Lucky for us, gougères can be assembled ahead of time, frozen, and then baked off whenever. If you aren’t going to eat them right away, all you need to do is get a batch ready and instead of putting the tray in the oven, put it in the freezer for about 30 minutes, until the puffs have frozen, and then transfer them to a freezer bag. From there they can go right from the freezer to the oven when you need them—just bake for a couple of extra minutes.

I baked these before my husband came home from work yesterday. We paired them with some wine and had ourselves a nice little after-work/pre-dinner snack.
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Mini Lemon Olive Oil Cakes

March 10, 2012

I was looking at Easter stuff in Target the other day and ended up coming home with this mini Bundt pan. It was one of those good impulse purchases (the kind you instantly feel good about, not the kind you end up regretting). I love it because anything you bake in it comes out looking adorable–these lemon olive oil cakes included.

making-lemon-olive-oil-cakes

These cakes are not only cute, but are also really delicious. The combination of extra virgin olive oil and lemon works well in this recipe. The olive oil keeps the cakes moist and flavors them ever so slightly, while the lemon brightens everything up.

mini-lemon olive oil cake

For me, the glaze is what really makes these cakes. It’s lemony, tart, and the perfect finishing touch. Some people might want to drizzle it on, but I like to coat the cakes completely as if they were glazed donuts.

If you like lemon desserts, this recipe is for you. There’s lemon zest in the batter, lemon juice in the glaze, and more lemon zest on top for garnish–very lemony and very delicious!
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Classic Soft Dinner Rolls

March 6, 2012

I made these rolls to go with dinner last night. They are very soft and squishy, and are the kind of rolls that go well with just about anything. While eating them, I also thought they would be great to use as buns for sliders and other types of mini sandwiches (remind me to try that sometime).

dinner-rolls-in-oven

They look so great baking in the oven, lined up in rows, browning, waiting to be rotated.

dinner-rolls-baked

They come out of the oven looking like this and you can start eating them at this point, but I like to do one last step and brush them with some melted butter. This keeps the crust nice and soft and gives the buns a nice buttery sheen. Also, eating them warm is a must for me, but then again I feel that way about most homemade breads.

Hope everyone is having a good week so far! It’s been a good baking week for me already. I have leftover rolls hanging out in the freezer, a chocolate cream pie in the fridge (my husband’s favorite), and am about to try out my new mini Bundt cake pan tonight. Wish me luck!
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