Sunday, August 31, 2014

green tea frappucino bars


One of life's more important questions:

If you were a Disney princess which one would you want to be?


Sometimes I want to be Jasmine, running around the house in my glittery balloon pants (classy PJ pants), showing the sultan who's boss, and chilling with my awesome cat.

Other days I want to be Belle.  Telling that Gaston guy he's a jerk, being the nerdy Disney princess, and getting sung to and fed by dancing silverware.

Pocahontas is a compelling choice too.  Down with global warming and the evils of colonialism!  I'd get to talk to animals (and not in the loopy way that Snow White does), wear turquoise everything (my favorite), and paint with all the colors of the wind (that's a lot of colors).


The only thing I knew for sure was that I wouldn't want to be Sleeping Beauty (Aurora... but who remembers that girl's name?).  Hopefully I don't lose readers over this, but she was by far the lamest Disney Princess.  She just slept for a while and looked pretty... that's it.


But today, I'm feeling like a total modern day pre-Prince Charming Cinderella.  That's because my oven's been in overdrive lately and started spewing smoke so I had to clean it.  Currently I'm sitting here in my 8-year old baby blue dress with my hair in a huge messy bun and soot covering every inch of my body.


Anyways, my hour spent cleaning the oven was totally worth it because I got to make these blondies afterwards!

Remember my super-easy blondie recipe?

I pimped it out with some matcha powder, white chocolate chips, and marshmallows.  BAM.  Starbucks' Green Tea Frappucino in bar form.  You're welcome.


With love,
Erica

Ingredients
8 tablespoons butter
1 cup white sugar
1 large egg
1 teaspoon vanilla
Pinch salt
1 cup all-purpose flour
1 tablespoon matcha powder
1/3 cup white chocolate chips
1/3 cup marshmallows

Preheat oven to 350 degrees F. 

Butter an 8x8 square pan.
Melt the butter in a saucepan.  Once melted, add the sugar and beat until smooth.  Beat in egg and then vanilla.  Add salt, stir in flour and matcha powder until the whole thing is a light green color.  Fold in white chocolate chips and marshmallows.
Pour into a prepared pan and bake for 20-25 minutes, until set in the middle.
Cool and then slice into squares.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Friday, August 22, 2014

guest post: gluten free overnight swirly blueberry buns

Ok, quick update before getting into this delicious guest post by the beautiful and talented Thea of Baking Magique. Last time we talked, I was still off in California stargazing. Since then, I finished my research project on supernovae, went to Disneyland (!!) and visited my cousins in Honolulu.  Now I'm finally home, working at the restaurant, facing the ginormous mess in my closet, and oh yeah, baking like a mad woman (I've been away from my oven for over a month! Can't help it). 

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Hello everyone!


I’m Thea and I am the writer of a gluten free baking blog called Baking Magique. I always get excited when I find another teen food blogger in the internet world. I can’t remember how I found Erica’s blog but  I was stuck immediately because of her personal posts and unique recipes. Even though most of Erica’s recipes aren’t gluten free I still get inspiration to use in my own gluten free baking experiments.


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Some notes about the recipe:
1. It’s made with fresh yeast because that’s what I’m used to bake with and I prefer it over dry yeast in gluten free baking.


2. I think it’s much easier to measure my ingredients by weight and in this recipe I’ve included units in both oz and grams. I created the recipe using grams and therefore it will be most accurate if you use grams. For the filling I’ve also used cups for some ingredients.


3. Gluten free baking is very different from ”normal” baking. The dough won’t look like a dough at all before rising, it will rather look like a batter. But whatever you do, don’t add more flour because that will give you rock hard and dry buns! Trust the recipe and trust me. I promise you, these buns will taste divine if you follow the recipe.


4. This is not really about the recipe but you may have noticed in the pictures above that I used aluminum foil instead of parchment paper... DON’T DO THAT! I was out of parchment paper and had to do it but it’s not fun to tear off the foil from the buns when they come out of the oven...


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Gluten Free Overnight Swirly Blueberry Buns
12 pieces


50 g (1,8 oz) butter
350 g (12,3 oz) milk
12 g (0,4 oz) yeast


1 tsp freshly ground cardamom
2 tbsp sugar
1/2 tsp sea salt


100 g (3,5 oz) buckwheat flour
60 g(2,1 oz) rice flour
60 g (2,1 oz) potato starch


15 g (0,5 oz) psyllium husk


100 g (3,5 oz)  soft butter
1/4 cup raw cane sugar
1/2 tsp vanilla powder
1/2 tsp vanilla extract


1/2 cup of fresh blueberries
1 tbsp powdered sugar
1 tbsp potato starch


Melt the butter in a sauce pan and add the milk. Heat to 100°F/38°C

In a large bowl crumble in the fresh yeast. Pour the liquid over and whisk until the yeast is completely dissolved in the water.

Add the freshly ground cardamom, sugar and sea salt to the bowl and whisk.

Then stir in the rice flour, buckwheat flour and potato starch.

Stir in the psyllium husk powder very quickly so that no clumps will form.

Cover the bowl with cling film and let rest for 1 hour. Then put it in the fridge over night(9-12) hours.

In the morning: Roll out the dough on a floured surface to a 12*14 inch / 30*35 cm rectangle. Turn it a lot as you roll it out and add more flour when needed. You do not want it to stick to the surface.


Mix the soft butter, raw cane sugar, vanilla powder and vanilla extract in a small bowl with a fork. Spread it out on the dough. In a small bowl gently mix the fresh blueberries, potato starch and powdered sugar. Evenly spread out the blueberries on half of the rectangle. Fold over the other half.

Cut off a little of the sides and then cut the rectangle into 12 equally big strands.
Twist the strands by gently rolling them on the work surface and then roll together to a swirly bun.

Add some blobs of butter on the parchment paper on a baking tray and sprinkle some raw cane sugar on top. Place the buns on the tray and cover with a tea towel. Let rest for 1 1/2 hour in a warm and non drafty place. Preheat your oven to 435°F/225°C.

Brush the buns with egg wash and sprinkle raw cane sugar on top.
Bake in the middle of the oven for about 12 minutes, until they’re golden brown.

Let cool on a wire rack. Enjoy!

Note: These buns are best eaten while still warm from the oven but you can store them in an airtight container in the fridge for 3 days and they will still be delicious!


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© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.