Showing posts with label DIY. Show all posts
Showing posts with label DIY. Show all posts
Instant Flour Mix (DIY Bisquick)
Don't we all like some surprise baked goodies? Well, having some instant flour mix around certainly makes spontaneous baking much faster and cleanup easier, and thus, more likely to occur! :) However, you'll find yourself using this DIY Bisquick for much more than just baking. You can make pancakes, waffles, and who knows what else! Plus, you have total control over what goes into the mix. Want whole wheat and butter? You got it! White flour and shortening? No problem!
Not sure where to start? Try these biscuits (Cranberry Brie, Cinnamon Cranberry, Garlicky Cheddar), flatbreads (basic, cheesy), breadsticks (Cheesy Peppered, Cheesy Garlic) or even pancakes!
What are you making with your DIY Bisquick?
Instant Flour Mix (DIY Bisquick)
by CJ HuangMake this instant flour mix (aka DIY Bisquick) and you'll always be ready for some quick flatbreads, breadsticks, pancakes, or biscuits!
Prep time:
Cook time:
Total time:
Yield: 10-12 cups
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 8 cups | flour | I usually use half white and half wheat. | |||
| 94 grams | 3.25 ounces | 1.25 cups | milk powder | I used enough milk powder to make 4 cups of milk. | |
| 41 grams | 3.125 ounces | 1/4 cup | baking powder | ||
| 454 grams | 1 pound | 2 cups | butter | Or shortening, but butter tastes better :P |
Methods:
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1. Gather all materials. |
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2. Cut butter into flour. A food processor makes the process a bit faster. You may want to work in multiple small batches depending on the size of your food processor. |
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3. Mix all materials together until homogeneous. |
Shared with: Full Plate Thursday, Inspire Me Monday, Artsy Fartsy Party, BFF Open House, Saturday Sparks, Fiesta Friday, Meal Plan Monday, Traffic Jam, What's for Dinner?, Hearth and Soul, Over the Moon, Inspire Me Monday, Farm Fresh Tuesday, Wine'd Down Wednesday, Your Whims Wednesday, Homestead Blog Hop, Party in Your PJs, Wonderful Wednesday
Mini Vanilla Wafers
Ever since seeing this recipe on Baking Bites, I've wanted to make Vanilla Wafers. I know it's been a few months, but it's stayed in the back of my mind. Then, I recently got a piping kit. Yay for $5 thrift store finds! I figured now's a good a time as any, so I just went ahead and made some of these mini vanilla wafers. You could go for the original, using a plain tip (or a bag with the corner cut off). However, since I'd just gotten the piping kit, I wanted to try out ALL the tips. :) My favorite? The one with all the little spikes pointing slightly inward. After they baked, they look a bit fancier and without any extra effort. Win! Make mini vanilla wafers or make regular sized ones. Either way, make some! James said they taste kinda like the store-bought ones, but better. But isn't that how home made works?
What's your favorite DIY recipe?
Mini Vanilla Wafers
by CJ HuangBasic mini vanilla wafers you can make at home.
Prep time:
Cook time:
Total time:
Yield: lots
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1/2 cup | butter | ||||
| 75 grams | 1/3 cup | sugar | |||
| 1/4 cup | brown sugar | ||||
| 1 | egg | ||||
| 1 tablespoon | vanilla extract | ||||
| 160 grams | 1.3 cups | flour | |||
| 1/2 teaspoon | baking powder |
Methods:
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1. Gather all materials. |
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2. Cream together sugar, brown sugar, and butter. |
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3. Beat in remaining materials. |
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4. Scoop dough into a bag, and squeeze onto a baking tray. I wanted to try a few different shapes, but you could easily go with lots of shapes or just one. |
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5. Bake at 325F for 10 minutes. |
Shared with: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Traffic Jam, Handmade and Otherwise, Fiesta Friday, Meal Plan Monday, Saturday Sparks, What's for Dinner?, Hearth and Soul, Over the Moon, Tuesdays at Our Home, Farm Fresh Tuesday, Inspire Me Monday, Wine'd Down Wednesday, Your Whims Wednesday, Party in Your PJs
Basic Pizza Crust
We had a hankering for pizza and some extra time, so I figured I could go ahead and make a basic pizza crust. I like this pizza crust even though it is so simple and straightforward (or should I say, because it's so simple and straightforward)! Since this is a basic pizza crust, it goes well with just about any pizza, and you can easily customize it when you're making your pizza. Since it does take a while to make the crust, I sometimes like to make enough for a few crusts and then freeze for later.
What's your favorite kind of pizza?
Basic Pizza Crust
by CJ HuangA basic pizza crust made from scratch and suitable for just about any pizza. Make a few extra and freeze!
Prep time:
Cook time:
Total time:
Yield: 2 pizzas
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 4 cups | flour | I used half whole wheat and half white. | |||
| 2 teaspoons | 1 packet | yeast | |||
| 1 teaspoon | salt | ||||
| 1 tablespoon | sugar | ||||
| 12 ounces | milk, warm |
Methods:
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1. Gather all materials. |
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2. Form Dry Team by combining flour, salt, sugar, and yeast. |
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3. Add in milk, mixing until dough formed. You may need to add a bit more milk or flour to form the dough. |
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4. Cover the dough, and let it sit in a warm spot until doubled in size. Freeze for later use or roll out and make a pizza! (Optional - I like to pre-bake my pizza crusts since it results in a more crisp crust.) |
Shared with: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Traffic Jam, Fiesta Friday, Meal Plan Monday, Handmade and Otherwise, What's for Dinner?, Hearth and Soul, Over the Moon, Tuesdays at Our Home
Sesame Chicken Sauce
Sesame Chicken - it's a dish commonly found in Chinese restaurants. It's also one of my favorites. I think There was a time when I'd eat Sesame Chicken at least once a week, usually more. (My parents owned a restaurant, for those of you wondering.) If I'm going to a new Chinese restaurant, the first thing I check out is their Sesame Chicken. Only then will I look at other options. And yes, I frequently use Sesame Chicken as a gauge for determining whether a restaurant is worthy of a return trip. While Sesame Chicken can seem a bit complex, it actually boils down to getting the sauce right. So that's what I'm sharing today - Sesame Chicken Sauce. Feel free to adjust to your own tastes and preferences!
For a recipe on how to cook Sesame Chicken using this sauce, check out this Sesame Chicken recipe. :)
Do you have a certain food you order to "test" a new restaurant? What is it?
Sesame Chicken Sauce
by CJ HuangA sweetly savory and slightly tangy sauce perfect for Sesame Chicken.
Prep time:
Cook time:
Total time:
Yield: 1.5 cups
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1/2 cup | soy sauce | ||||
| 124 grams | 4.375 ounces | 1/2 cup | rice vinegar | You can use white wine vinegar as a substitute. | |
| 92 grams | 3.25 ounces | 3/4 cup | brown sugar | ||
| 136 grams | 4.75 ounces | 1/4 cup | corn starch | optional - this ingredient is used as a thickener. You can see the difference between the top and bottom pictures. | |
| 12 grams | 3/8 ounces | 1 tablespoon | ginger, grated or minced | ||
| 6 grams | 1/4 ounces | 1 tablespoon | chili pepper flakes | I used gochugaru. | |
| 18 grams | 5/8 ounces | 2 tablespoons | sesame seeds | optional - toast beforehand for a bit of extra flavor |
Methods:
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1. Gather all materials. |
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2. Combine all materials and heat. |
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3. Continue to whisk together materials until thickened. |
Linked to: Happiness is Homemade, Inspire Me Monday, Inspiration Monday, Dishing It Digging It, Over the Moon, Merry Monday, Fabulous Party, Recipe and DIY Linky, Tasty Tuesday, Wonderful Wednesday, Wine'd Down Wednesday. Wow Me Wednesday, Party in Your PJs, BFF Open House, Traffic Jam, #HomeMattersParty, Funtastic Friday, Saturday Sharefest, Saturday Sparks, Meal Plan Monday, Mini Linky Party, What's for Dinner?, Happiness is Homemade
Sesame Chicken
One of the most popular recipes here is my Sesame Chicken Sauce, and one questions I often get is "How do I make Sesame Chicken with this Sesame Chicken Sauce?" Well, here's your answer! I opted for pan frying since I don't have a deep fryer. Plus, it's easier and healthier, although most restaurants will deep fry the chicken. I also didn't marinate the chicken ahead of time (didn't have time), but you could freezer marinate for a last minute meal full of flavor. Serve with some rice and greens, and you've got a meal tastier and healthier than take out!
What are some of your favorite things when ordering takeout?
Sesame Chicken
by CJ HuangMake yourself some Sesame Chicken that's better than takeout!
Prep time:
Cook time:
Total time:
Yield: 4 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| chicken, cut into chunks | |||||
| 1 | egg, beaten | ||||
| Sesame Chicken Sauce | |||||
| flour | |||||
| cornmeal | optional - I like to include some because of the texture it provides. |
Methods:
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1. Gather all materials. |
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2. Dip the chicken into the eggs and then cover with flour. |
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3. Pan fry the breaded chicken chunks in a bit of oil until crispy and cooked through. |
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4. (optional) Drain off a bit of the oil on paper towels. I like to save on paper towels by using one layer of paper towel on top of newspaper so the newspaper does most of the work. |
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5. Pour the Sesame Chicken Sauce into a pan, and add the chicken, mixing until chicken covered with sauce. |
Miso Butter Shrimp
It's that time again - SRC time! As part of the Secret Recipe Club, we're assigned another blogger each month, and we get to pick a recipe from their blog to make. This month, I got Well Dined, and Sarah's definitely got a plethora of recipes to choose from! After browsing through many, many scrumptious recipes, I found one i just had to make - miso butter. I'm a fan of miso, but it's been pushed to the back of the fridge over time, and this recipe's definitely a great reason to pull it out again. Plus, like compound butter, it's so versatile and can be adapted to many uses - ranging from a spread on toast to cooking seafood in, and everything in between. For this recipe, I used only shiro, or white, miso, and we really enjoyed it. However, I'm thinking it'd taste even yummier with a bit of red, or aka miso mixed in. Maybe even gochujang! I also whipped the butter instead of just mixing it in since I also wanted to use it as a spread. We're also fans of whipped butter, especially as a spread, and it's less calorically dense and has a lighter texture. :)
What's your favorite type of miso?
Miso Butter Shrimp
by CJ HuangShrimp, cooked in a white miso sauce, whipped with butter for one scrumptious (and simple) miso butter shrimp. The miso butter's also perfect as a spread or for cooking just about anything, ranging from veggies to seafood and anything in between!
Prep time:
Cook time:
Total time:
Yield: 2 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 250 grams | 8.75 ounces | shrimp | |||
| 113 grams | 4 ounces | 1/2 cup | 1 stick | butter | |
| 156 grams | 5.5 ounces | 1/2 cup | white miso | You could also use a mixture of different types of miso. I also want to try with gochujang. :) |
Methods:
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1. Gather all materials. |
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2. Whip together miso and butter. (Or simply mix together.) |
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3. Heat approximately 1.5 tablespoons of the miso butter in a pan. (Keep in mind, the butter will melt, but the miso won't, so it'll still look a bit foamy or bubbly when it's heated enough.) |
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4. Add in shrimp, and cook for about 5 minutes, or until shrimp are done. |
Mango Buttercream Frosting
Mango's one of my favorite flavors. In fact, James knows anytime they go on sale, I'm going to ask him how many I can buy. And then I'll ask if he's sure I can't get more. :) Although we usually eat the mangoes plain, we also enjoy things like the ever popular Mango Sticky Rice - such yummy tropical flavors!
Anyway, back to this mango buttercream - since mango's the first fruit Bobert went completely crazy over, I thought I'd make him some Mango Cupcakes for his first birthday. And what better way to top a mango cupcake than mango buttercream frosting? I started with frozen mango puree since Bobert's birthday isn't exactly mango season, and I bet using fresh pureed mango would bring even more tropical yumminess to this mango buttercream frosting! I also reduced the puree since I wanted a clear mango flavor. You might not need to, especially if you used fresh. (Find a tutorial on how to cut a mango here.) Either way, enjoy!
What's your favorite buttercream flavor?
Mango Buttercream Frosting
by CJ HuangA delightfully tropical mango puree reduction added to a rich, creamy buttercream for one fluffy mango buttercream frosting. Perfect with mango cupcakes, as a spread on toast, or just with a spoon!
Prep time:
Cook time:
Total time:
Yield: variable
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1/2 cup | butter | ||||
| 120 grams | 1 cup | powdered sugar | |||
| 1/2 cup | mango puree | I used 1 cup mango puree, and then reduced to 1/2 cup. |
Methods:
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1. Gather all materials. |
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2. Cream together sugar and butter. You'll want to start slowly! |
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3. Optional - reduce mango puree. |
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4. Add cooled mango reduction or mango puree, and mix into buttercream. |
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5. Optional - whip buttercream for additional fluffiness. |
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