Red Velvet Cookie Dough Bagels

The baker in me instantly associates cream cheese with red velvet cake..I love cream cheese buttercream, and think it is simply the best frosting. However, most people think of bagels. As I was daydreaming about breakfast one morning, my thoughts wandered a bit, and settled on the idea of a red velvet bagel….with a fluffy, lightly sweetened, cream cheese schmear 😛

Sponge:

  • 4 cups high-gluten bread flour
  • 1 teaspoon instant (rapid rise) yeast
  • 2-1/2 cups of water at room temperature

Dough:

  • 3 cups bread flour
  • 1 additional teaspoon instant (rapid rise) yeast
  • 1 tablespoon barley malt syrup
  • 1/4 cup unsweetened cocoa
  • 2 tablespoons of honey
  • 3 squirts red gel food coloring

(Makes 12 large bagels or up to 24 mini bagels)

Toppings/flavoring:

  • Egg wash (beaten egg white)
  • sugar for sprinkling

Time:
Sponge: 5 minutes mixing, 2-hour rise
Dough: 1 hour (kneading, resting and shaping)
Delayed rise: Overnight
Baking: 15 minutes

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Begin by mixing the 4 cups of bread flour, 1 teaspoon of instant (rapid rise) yeast, and 2-1/2 cups of water in a 4 quart mixing bowl. It should have a thick consistency. Cover the bowl with plastic. Let the yeast do its job and allow the mixture to double in size (at least two hours).

Once the sponge has risen, mix 1 tablespoon of barley malt syrup, 2 tablespoons of honey, 1/4 cup cocoa, additional teaspoon yeast, and 3 teaspoons salt. Before mixing in the flour, mix in the food coloring. Add in the flour in three installments, and mix until fully incorporated.

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Once all of the ingredients have been mixed in, knead the dough either by hand or with a dough hook. Add additional flour or water as necessary, and knead until the dough is a little stiff (not tacky) and a little springy. It should be satiny and smooth, without any dry bits of flour. This takes about five minutes using a dough hook, or about 10 minutes if kneading by hand. Divide the dough it into 12, equally sized pieces.

Shape each piece into a round smooth ball by using your thumbs to pull one surface of the dough around so that it forms a nice smooth skin, and squeeze the folds on the bottom together to seal this ball. Take it and roll it between both cupped palms to further smooth out the folds and form a nearly perfectly round ball.

Places these on a greased cookie sheet, or silicone baking pad. You should let them rest for about 10 – 20 minutes to allow the gluten strands to reform.

To shape the bagels, grab a ball of dough and push your thumb into the center. Poke with fingers of both hands, begin enlarging the hole. Work your hands around the circle so that the dough remains the same thickness around the hole. As the hole closes up, keep stretching it until it shrinks to no less than about 2″ diameter when relaxed.

As each bagel is formed, place it back on the greased cookie sheet, or greased silicone baking mat. Make sure to leave enough room between bagels; 6 – 8 bagels will fit on a cookie sheet. Once the bagels have been formed, let them rest for a few minutes to allow them to proof. As they begin to rise a bit, they are ready for the fridge. Spray the bagels with a light cooking oil spray and lay a sheet of plastic wrap over them.Place them in the refrigerator overnight. Chilling the dough allows the yeast to work on the proteins in the dough, which yields some of the classic flavors that make bagels taste like bagels.

Place two baking racks in the center of the oven, and preheat to 450 degrees F. Fill a pot with water, and add one tablespoon of barley malt syrup, and one tablespoon baking soda. The makes the water a little bit more alkaline. Bring the water to a boil. Prepare a couple of baking sheets. Take the bagels out of the refrigerator. Carefully lift the bagels, and place them two at a time in the boiling water.

Boil them for 45 seconds to a minute on one side, then flip them over and boil for an additional 45 seconds to one minute on the other side. The longer you boil them, the chewier the crust will become.

Using a slotted spoon, place the boiled bagels on paper towels. Pat them dry, then place them on the baking sheet. Brush the bagel tops with egg wash, then place the cookie sheets in the center of the oven and bake for 5 minutes. Take then bagels out at this point, and sprinkle the top with each bagel 1 tsp of sugar. Let the bagels bake for another 5 to 8  minutes, until they’re just beginning to brown.

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I went a little crazy and ended up stuffing my bagels with my favorite cookie dough! I had some leftover from a batch of cookies, and I couldn’t resist. I also didn’t punch holes into some of them, and stuffed them with a slightly sweetened cream cheese spread 🙂

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Banana Bread Pancakes with a Cream Cheese Glaze

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I found myself stuck inside during a thunderstorm this weekend, and decided to pass the time my favorite way…baking! I was home in Seattle for the weekend, so I didn’t have much baking equipment to work with. I decided to make pancakes, which isn’t really baking, but is close enough. I wanted to make an epic stack, and thought that these banana bread pancakes would do the trick. All you really need to do is add a bunch of mashed up bananas, some cinnamon, and a little brown sugar into your favorite pancake recipe. The recipe I used is below:

Pancake Batter:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 3 Tbsp granulated sugar
  • 3 Tbsp packed brown sugar
  • 1 1/2 cups mashed overripe bananas (4 small bananas)
  • 1 large egg
  • 1/2 tsp vanilla
  • 4 Tbsp unsalted butter, room temperature
  • 1 cup chopped walnuts (optional)
Cream Cheese Glaze
  • 4 oz cream cheese, room temperature
  • 4 Tbsp butter, room temperature
  • 1 1/2 cups powdered sugar
  • 4 Tbsp cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup walnuts (garnish)
  • 1 banana, sliced (garnish)

Begin by heating a large, non-stick pan to medium heat. In a large mixing bowl, whisk together flour, walnuts, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate mixing bowl, stir together buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and butter until combined. Pour the buttermilk mixture into flour mixture in two installments, mixing until just combined (it’s ok if it’s a little lumpy).

Butter or spray the griddle (and continue to throughout the process as needed), and pour about 1/3 cup of batter into the center of the pan. Spread the batter slightly outward into a round. Cook until the bottom is golden brown (normal pancake bubbles won’t really appear on surface, so just keep an eye on the color of the bottom), then flip and cook the opposite side until golden brown.

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While waiting to flip the pancakes, prepare the cream cheese glaze. In a mixing bowl, using an electric hand mixer or stand mixer, whip together the together cream cheese and butter at a medium speed until well combine. Add in the remaining ingredients, and mix for about 1 minute, until fully combined. Place the frosting into a frosting or zip lock bag, and cut a 1/4 inch opening. Gently drizzle the glaze over the pancakes, and top the pancakes with sliced bananas and walnuts. I opted to make one giant stack, but it’d be much more practical (and easier to eat) if you just put a few on separate plates 😛

The Parent Trap Cookie (PB Oreo Cookie)

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I’ve baked a lot of cookies lately, but the same types of cookies. You can only make so many browned butter chocolate chip cookies before you start day dreaming about new flavors, new mix-ins…new anything! That’s how I came up with this recipe. I took one of my favorite soft chocolate chip cookie recipes, added in some peanut butter, a little extra flour, and a ton of Oreos, and vua lah! Was this idea heavily influenced by the Parent Trap? Yes. Yes it was.

Peanut Butter Cookie Dough:

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.2 cup creamy peanut butter (I used Skippy’s)
  • 1 and 1/2 cup semi-sweet chocolate chips
  • 1 cup crushed Oreos
  • 1/4 cup peanut butter chips

Preheat oven to 350°F. Line and spray an 8-inch cake pan with nonstick spray, and set aside.

In a large bowl using a mixer (hand or stand), beat the butter at a medium speed until completely smooth. Add the brown sugar, and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides of the bowl with a spatula, as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredients, until just combined. Add 1 and 1/4 cups chocolate chips and 3/4 cup of the crushed Oreos into the mix. Gently stir the ingredients with a spatula, until the ingredients are evenly dispersed.

Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until the cake is lightly golden brown. Remove from the oven and set the pan on a wire rack to cool for about 30 minutes. Once mostly cooled, press the remaining Oreo pieces, peanut butter chips, and chocolate chips onto the top of the cookie. Let the cake cool for another 15 minutes, then use a spatula to loosen the sides of the cookie cake from the pan, and remove from the pan.

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I may have bitten off more than I could chew 😛 And yes, my nails do match my cookie!!