Friday, January 31, 2014

Vanilla Ice Cream

Recently, I shared how I used to work in an ice cream shop, well I miss that place, both the people and the ice cream. At the "shop" I used to make milkshakes all the time, I used to dread making them because it was no fun when they decided to explode on you. They would always explode at the worst times, too. When I worked at the shop, not only did I not like making milkshakes, but I did not like consuming them either. About two months ago, I randomly started liking milkshakes!

Now, I can't get enough milkshakes and regret turning down all the milkshake "extras". I would house those shakes if I still worked there! This post is not milkshake, but it is for ice cream and well, you need ice cream to make milkshakes! 

Vanilla Ice Cream
2 cups whole milk
1 Tablespoon + 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon salt
1 ¼ cup heavy cream
2/3 cup sugar
2 Tablespoons maple syrup
1 vanilla bean, scraped

1.     Wash, dry and freeze ice cream canister according to manufacturer’s directions 24 hours in advance.
2.     Gather three small bowls, one small, one medium and one large. In the large bowl, make an ice bath, be heavy on the ice. In the small bowl, combine cornstarch with about 2 tablespoons of milk, mixing into a smooth slurry. In medium bowl, beat softened cream cheese and salt until smooth.
3.     In a medium saucepan (about 4 quart capacity) combine cream, sugar, maple syrup and remaining milk. Bring mixture to a boil, then boil for EXACTLY 4 minutes, set a timer to do so. After 4 minutes, immediately remove saucepan from heat and whisk in the milk and cornstarch slurry. Return mixture to heat, and bring to boil, stir until thickened about 1 minute. Remove saucepan from heat.
4.     Slowly whisk hot cream mixture into cream cheese until mixture is smooth with no lumps. Whisk in scraped vanilla bean. Pour mixture into a large gallon freezer bag, seal bag and then place in ice bath. Chill mixture for 45 minutes.
5.     Once mixture has chilled, remove ice cream canister from freezer. Cut the corner of plastic bag, pour ice cream base into ice cream machine, and freeze according to manufacturer’s directions. Remove ice cream from ice cream machine, transfer to sealable container. Press parchment over the surface of ice cream, and freeze for at least 4 hours or until firm.
6.     Prior to serving, let ice cream stand at room temperature for 5 to 10 minutes.

Print Recipe Here
Recipe Adapted from Jeni's via Food52

Saturday, January 25, 2014

Honey Whole Wheat Dutch Oven Bread

BREAD BREAD BREAD more bread for y'all! I used that dutch oven bread recipe I posted a little while ago and well played around with it! By play around I mean add some honey and whole wheat pastry flour, nothing crazy...or is it? It could be called crazy flavorful, but I will leave that up to you!

I have about 15 recipes waiting to be posted, but, uh, I have not been able to think of stuff to write and I am lazy as you all know. I haven't had any good or funny stories to tell to you my internet friends. I really am trying to post more often, but like I said I haven't had much to say lately. Oh gosh, I am really starting to hate this post because it is rambly, self-depricating and not well written. I have never been much of a writer, in fact writing is usually what I struggle with most in school. Getting myself to sit and down write a paper takes weeks, no joke. As they say, it is like pulling teeth except if there was laughing gas involved I would rather have a tooth pulled than write a paper. I am so in awe of people who can just sit down a bang out a paper in one sitting! Teach me your ways if you are one of those people...please! Not only is it hard for me to write a paper, but I also tend to procrastinate more than the average gal. If you have any advice for tackling procrastination I will take some of that too! Thanks! Now back to that bread...

Honey Whole Wheat Dutch Oven Bread
2 cups whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon yeast
1 ¼ cup warm water (about 110 degrees F)
1/3 cup honey

1.     In a large bowl, stir together whole wheat pastry flour, all-purpose flour, salt and yeast until thoroughly combined.
2.     Stir together warm water and honey. Add warm water/honey mixture to dry ingredients, stirring with a dough whisk or wooden spoon until dough comes together. Do not over mix. Cover bowl with plastic wrap, cover with a kitchen towel. Let the dough rise for at least 8 hours, but up to 24 hours. The dough should double in size.
3.     After dough has risen and you are ready to bake, pre-heat oven to 450 degrees F.
4.     Flour hands and clean surface; turn the dough out onto floured surface. Form the dough into a ball. Cover in plastic wrap and let the dough rest.
5.     Once the oven has pre-heated and while the dough is resting, place Dutch oven and lid in oven to pre-heat for 30 minutes.
6.     Place ball of dough, on piece of parchment, and carefully lower dough into pre-heated Dutch oven. Replace the lid on Dutch oven. Bake covered for 30 minutes. Bake uncovered for an additional 15 to 20 minutes or until golden and crusty. To check for doneness you can carefully lift up parchment and knock on the bottom of the bread, it should sound hollow when done. Let rest 10 minutes before eating.

Print Recipe Here
Recipe Adapted from Dutch Oven Bread 

Yeast provided by King Arthur Flour

Saturday, January 18, 2014

Homemade Chai Syrup

I used to work in an ice cream shop, but we also served sandwiches and specialty beverages like lattes and cappuccinos. Now I loved that ice cream dearly, but oh boy did I hate that espresso bar, it scared the you what out me anytime someone ordered a hot beverage. Seriously, I dreaded that bar. Whenever I would steam milk, I  would always feel like the customer was thinking I was taking too long and needed to get a move on. I was also afraid of messing up someones drink. I was always a nervous wreck around that espresso bar. One of the drinks we made was chai, it was made from a powdered mix, so I thought that that was the only way to make chair, but no, no its not! You can make chai syrup and you can even make it yourself!

For today's recipe we are getting spicy... no, not THAT kind of spicy! More along the lines of dumping your entire spice rack into this recipe. Okay, well not your whole spice rack, there's no paprika or chili flakes in this, thankfully! Chai is a blend of spices that for me evokes warmth and comfort. Some chai blends can be spicy, while others are on the sweeter side of things. Obviously, you can tweak the blend of spices in this syrup to your liking, what I may like is not what you may like! 

Now you maybe thinking, "where's the foam?" Well, this is not a latte, so there is no foam to be found. More specifically, I don't have a fancy schmancy espresso machine because I can't afford one, oh well, I shall drown my espresso machine-lacking sorrows in this chai syrup. OH AND SIDE NOTE it is pronounced ES-presso, not "EXpresso" that used to drive me bonkers at the ice cream shop when people would order an EXPRESSO. Oh vey.

Today's post is kind of all over the place, but that is kind of the norm around here. And if you stick with me you get a tasty treat out of it!
While, I am thinking of it, the tea I recommend to be served with this syrup is Harney and Sons vanilla comoro! The vanilla in the tea pairs perfectly with this syrup. I tried another tea, English breakfast, but my favorite was the vanilla comoro!

Homemade Chai Syrup
1 can (14 oz) sweetened condensed milk
2 teaspoons ground cardamom
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon white pepper
pinch of salt
1 teaspoon vanilla

1.     In a medium bowl, whisk together sweetened condensed milk, cardamom, cinnamon, cloves, nutmeg, ginger, white pepper, salt, and vanilla, until evenly mixed.
2.     Store syrup in airtight jar in the fridge for up to six months.
3.     To serve, steep black, then stir in 1-2 tablespoons of syrup. (Be careful of the last sip as it will be full of spices, and you may choke.)

Print Recipe Here
Recipe Adapted from Food52

Tuesday, January 7, 2014

The Scoop # 23

Rhubarb and apple pop tarts, these are not the pop tarts of my childhood, but that is a good thing!
Quinoa is supposed to be THE food of 2014, I thought it was the food of 2013, but guess not! Try it out in this strawberry quinoa parfait!
Brownies with a cool minty layer? I will take the whole tray!
New years resolution: chocolate chip cheesecake! Who cares about "thigh anxiety" when there is cheesecake!
Just bought my first chia seeds, no not seeds for a chia pet, because of this chia pudding.
You had me at stars, oh and it is veggie packed, score!
Potato soup is a treat for me, but it is often too heavy on the dairy for me, so this being vegan is just the solution for me!
I've got my clementines waiting on the counter for these easy clementine preserves.
This has to be the easiest chocolate mousse ever.
I think I have talked about my cinnamon bun obsession, well it is really any morning bun, just like these marzipan and orange blossom morning buns!
How gorgeous is this cherry vanilla champagne cake?

Doughvelopment (AKA Bakelette) Has Moved

Doughvelopment has moved! 
And can now be found at!
Thank you! 

Sunday, January 5, 2014

Chocolate Chip Candy Cane Cookies

Christmas has come and gone, so has New you're exhausted and maybe a little blue that the holidays are over. Well, if you have leftover candy canes, which I am almost certain you do, then these cookies should help you be a little less blue. They're crunchy and minty, just festive enough to round out this holiday season! 

These cookies are a traditional chocolate chip cookie, but with the added bonus of crushed candy canes. To crush the candy canes, I unwrapped them, and then place them in a zip top baggie, wrapped the baggie with a dish towel and pounded them with a rolling pin! Did I mention these cookies also help reduce holiday stress? Well...maybe they do.

Chocolate Chip Candy Cane Cookies
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 ½ cup flour
1 ½ teaspoon baking powder
1 teaspoon salt
½ cup chocolate chips
1 egg
1 teaspoon vanilla
4 candy canes, crushed
  1. Preheat oven to 350 degrees F, and line baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes on medium. Meanwhile, in a medium bowl whisk together flour, baking powder, salt and chocolate chips.
  3. Add egg and vanilla to creamed butter and sugar, mixing until combined. Scrape down mixing bowl as needed. On low and in 2 or 3 additions, add in the flour mixture, mixing until just combined. Stir in crushed candy canes.
  4. Bake 11-12 minutes, rotating halfway through. Let cookies cool about 5 minutes on cookie sheet then transfer to wire rack to continue cooling.
Recipe by and for Doughvelopment

Wednesday, January 1, 2014

Announcing the Renaming of Bakelette

For awhile I have been hinting at renaming my blog again.  Well, I thought that the start of the New Year would be a good time to announce the new blog name!

Without further ado, Bakelette's new name is ....


That's all for now my friends! Happy New Year! The new site should be up and running soon, also all of my social media outlets will be changing to Doughvelopment!

And this just so happens to be my 100th post... weird.