DoughSeeDough

a balanced plate with room for dessert


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Chai Latte Cupcakes

Chai Latte Cupcakes | doughseedough.net

I’m not a coffee drinker, but I will never turn down a cup of chai. Chai tea and chai tea lattes will always be my drink of choice. My favorite chai tea latte is soon going to disappear forever; the cafe is closing at the end of the year. So, in honor of the great run Harmony Cafe had and in celebration of Cupcake Day, I thought I would bake some chai latte cupcakes topped with a spiced maple buttercream frosting.

Chai Latte Cupcakes | doughseedough.net

Chai Latte Cupcakes

for the cupcakes:
1 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 black tea bags
3/4 cup milk (plus a little extra)
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 large eggs + 1 egg yolk, room temperature
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

for the frosting:
1 cup butter, room temperature
1 teaspoon vanilla extract
1 tablespoon milk
⅛ cup maple syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
2 – 3 cups powdered sugar, sifted

  1. Preheat oven to 350F. Line a muffin tin with 12 cupcake liners and set aside.
  2. In a small pot, combine spices, tea bags, and milk. Bring to a simmer and remove from heat. Let steep for 10 minutes. Remove tea bags, squeezing to remove as much liquid as possible. Pour liquid into a measuring cup and add in more milk to bring it to exactly 3/4 cup.
  3. In the bowl of a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Mix in vanilla and beat in eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Pour milk mixture and flour mixture into mixing bowl and mix until just combined.
  6. Fill cupcake liners ⅔ full and bake for 18 – 20 minutes or until the tops spring back when lightly touched or when a toothpick inserted into the center comes out clean.
  7. Transfer to a cooling rack and allow to cool completely before frosting.
  8. To prepare the frosting: in the bowl of a stand mixer, beat butter until creamy. Mix in vanilla, maple syrup, and spices. Beat in powdered sugar ½ cup at a time until the desired consistency is reached. Spread or pipe frosting onto cooled cupcakes.

 

adapted from Naturally Ella

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Cinnamon Chip Snickerdoodles

Taste-testing is something I take very seriously. I taste-test to make sure the food I make and post about isn’t absolute garbage and… well, because I really love to eat. I can usually control myself and take a bite or two of a dessert before packaging it all up and sending it off to friends, coworkers, and family members. These cookies, though… I took one bite, loved it, and took another, and another. Before I knew it, I had eaten 2.5 cookies. I then proceeded to eat 2.5 more after I Instagrammed the evidence of my lack of self control.

Cinnamon Chip Snickerdoodles | doughseedough.net

I have already professed my love for cinnamon chips in this post. This takes my love to a whole new level. I purposefully left the remaining 4 dozen cookies in Appleton so I wouldn’t be tempted to eat the whole batch during the work week. Trust me, folks. There is nothing better than a soft, chewy cinnamon-y snickerdoodle cookie studded with cinnamon chips.

Cinnamon Chip Snickerdoodles | doughseedough.net

Cinnamon Chip Snickerdoodles

1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cream of tartar
1/2 teaspoon baking soda
3 cups all-purpose flour
10-ounce bag (1 1/2 cups) cinnamon chips
1/4 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer or in a large bowl, beat together butter and 1 1/2 cups sugar and light and fluffy, scraping down the sides of the bowl a couple times. Mix in eggs and vanilla until well combined. Stir in cream of tartar, baking soda, and flour until well combined. Mix in cinnamon chips.
  3. In a separate, shallow bowl, mix together 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls and roll in the cinnamon sugar. Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10 – 12 minutes or until edges or golden brown. Let cool on baking sheets for one minute before moving to a cooling rack to cool completely.

 

makes 4 dozen cookies


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New York Cheesecake

I love cheesecake. I can’t really pinpoint when or how my love for cheesecake started, but there are two memories I strongly associate with the dessert:

  1. Back in high school, Mike and I would buy Sara Lee cheesecakes and eat the whole dang thing while watching Family Guy. Yes, a whole cheesecake. Between two people. Oh, how I wish I could still get away with eating like that!
  2. My sister, a self-proclaimed cheesecake-hater-turned-cheesecake-lover all because of (drum roll please) my cheesecake. I’m convinced that she’s just never had good cheesecake until I made one from scratch.

Part of me regrets ever introducing my sister to the magic of a good cheesecake; she’s always requesting it. I declined more than I care to admit. The stress of a cheesecake was just too much for me sometimes. Yes, I am that weirdo that will stress out to the max over a cheesecake that browned a little too much or cracked just when I thought everything was perfect. I finally gave in over Thanksgiving weekend and made a New York cheesecake for her. This beaut has five (yes, five) bricks of cream cheese in it. Make sure you mix well or you will end up with chunks of cream cheese. I mixed, scraped, mixed, and scraped for a long time and still ended up with some streaks of cream cheese. I blame it on my mixer bowl: it could barely contain the massive amount of filling. (Will someone please convince Mike that I need an industrial mixer in my kitchen?)

If your cheesecake browns a little too much or if it cracks, don’t fret – smother it in a delicious strawberry topping and it will be your little secret. 😉

New York Cheesecake with Strawberry Topping | doughseedough.net

New York Cheesecake with Strawberry Topping

for the crust:
15 full graham cracker sheets
8 tablespoons butter, melted

for the filling:
5  8-ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
zest of 1 orange
zest of 1 lemon
5 large eggs
2 large egg yolks
1 teaspoon vanilla extract

for the strawberry topping:
1 pound strawberries, hulled and sliced
1/4 cup water
1/8 – 1/4 cup sugar
1/2 lemon, juiced

  1. Preheat oven to 500°F. Butter the bottom and sides of a 9-inch springform pan and set aside.
  2. Prepare the crust: Place graham crackers in a food process and pulse into fine crumbs. Combine graham cracker crumbs and melted butter in a medium bowl until well combined. Press the crumbs onto the bottom and 2 1/2-inches up the sides of the prepared springform pan. Place pan in freezer until ready to fill.
  3. Prepare the filling: Place cream cheese, sugar, flour, orange zest and lemon zest in the bowl of a stand mixer or in a large bowl. Mix on medium-low speed until smooth. Add eggs and egg yolks one at a time, mixing well and scraping down the sides of the bowl between each addition. Mix in vanilla extract.
  4. Place springform pan in a shallow baking pan. Pour filling into the crust (it will be very full) and bake in the middle of the preheated oven for 12 minutes, or until puffed. Immediately reduce the temperature to 200°F without opening the oven door and continue baking for an additional hour, or until cheesecake is mostly firm with a slightly wobbly center.
  5. Run a knife around the top edge of the cheesecake to loosen. Place pan on a wire rack and allow to cool completely. Chill cheesecake, loosely covered, for at least 6 hours.
  6. Prepare the topping: Combine strawberries, water, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and allow to cook for 20 minutes. Mash strawberries with a fork or blend with a stick blender, if desired. Transfer to a covered container and chill until ready to use.
  7. To serve: Remove side of pan and transfer the cheesecake to a serving plate. Spread topping over the top. Serve immediately or bring to room temperature before serving.

recipe adapted from Gourmet Magazine


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Bourbon Fudge Brownies

Asking me to pick between these bourbon fudge brownies and the espresso bourbon brownies I made a few months ago is like asking me to choose between Sour Patch Kids or Sour Skittles. It’s pretty much impossible for me to pick. They’re both delicious. If you have people who aren’t huge coffee fans but still enjoy a nice hint of bourbon, these are the perfect brownie.

Mike likes to eat these with a little glass of bourbon on the side. I love these best when they’re straight from the oven. I mean, seriously, does anyone actually wait for stuff to cool before eating? I’m pretty sure I spend most of my life with a burnt tongue and/or roof of my mouth. I should probably work on my self control.

Bourbon Brownies | doughseedough.net

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweeetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
cooking spray

  1. Preheat oven to 350°F. Coat a 9×9-inch baking pan with cooking spray and set aside.
  2. Bring bourbon to boil in a small saucepan. Remove pan from heat, add chocolate chips and stir until smooth.
  3. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt and whisk until combined and lump-free.
  4. Combine the sugar and butter in a large bowl and beat with a mixer at medium speed until well combined. Add vanilla and eggs and beat to combine.
  5. Add bourbon and flour mixture and mix on low speed until just combined.
  6. Spread batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

 

recipe slightly adapted from Cooking Light


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Chocolate Caramel Coconut Bars

I’m gearing up for the holidays once again. It seems like the reasons to bake are never ending- fundraisers, brunch and cookie swaps at work and just-for-the-hell-of-it treats for friends and family. I’m going to send as many holiday baked goods your way in the next few weeks. You won’t want to miss any updates, so make sure you’re signed up for my email updates or follow me on Facebook (check it out on the right).

I’m kicking things off with these Chocolate Caramel Coconut Bars. You guys, this dessert it to die for. I got a bar similar to this at the farmers’ market a few weeks back. It was good, but not great. The bars were so insanely sweet that it took me four days to eat the tiny square. These bars? They’re definitely decadent and sweet, but not overly sweet. That said, I’m a big fan of sweet + salty, so I have a feeling that salted caramel will be making an appearance in the next batch I make!

Chocolate Caramel Coconut Bars | doughseedough.net

Chocolate Caramel Coconut Bars

38 caramels (about 1 ¼ cup), unwrapped
6 tablespoons heavy cream
½ teaspoon vanilla extract
½ cup sugar
1 cup all purpose flour
1 cup old fashioned oats
¼ teaspoon salt
½ teaspoon baking soda
½ cup butter, room temperature
1 ½ cups semisweet chocolate chips
1 ½ cups shredded sweetened coconut

  1. Preheat oven to 325°F. Line a 7×11-inch (or 9×9-inch) baking pan with parchment paper and set aside.
  2. In a small pan over medium heat, heat the caramels and heavy cream until caramels are melted. Remove pan from heat and stir in vanilla extract. Set aside.
  3. In a large bowl, mix together sugar, flour, oats, salt, baking powder and butter until mixture is crumbly. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 20 minutes.
  4. Sprinkle chocolate chips on top of crust in an even layer. Pour the caramel sauce over the chocolate chips and sprinkle the coconut on top. Bake for an additional 20 – 25 minutes or until coconut is toasted and the edges of the bars are golden brown.
  5. Let cool completely and lift the bars out of the pan with the parchment paper. Set on cutting board and cut bars into squares.

 

recipe adapted from Eva Bakes

 


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Easy Pepper Steak with Mushrooms

I’m spending more time than ever just cooking for one. The weekdays Mike and I spend together are rare, and when we do get the chance to enjoy each other’s company during the week,  the last thing I want to do is spend hours cooking. My cooking style has evolved. I’m focusing more on super quick and easy dishes now more often than not. I don’t see this changing in the near future, either. I’ll be going back to school for my master’s in January (!!!) which means even less time in the kitchen.

For this recipe swap I was assigned Angie’s blog, My Chicago Kitchen. I looked through a bunch of her recipes before settling on this pepper steak dish. Quick and easy? Check. Delicious? Check!

Easy Pepper Steak with Mushrooms | doughseedough.net

Easy Pepper Steak with Mushrooms

slightly adapted from My Chicago Kitchen originally from Elly Says Opa

1 pound flank steak, cut against the grain into thin strips
3 tablespoons low sodium soy sauce, divided
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
1/3 cup beef broth
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
3 cloves garlic, minced
8 ounces mushrooms,  sliced
salt & pepper, to taste
cooked brown rice,  for serving

  1. In a shallow bowl, marinate the flank steak in 2 tablespoons of the soy sauce for 15 minutes. Season with a touch of ground white pepper.
  2. While the beef is marinating, make the sauce. Mix the remaining tablespoon of soy sauce with cornstarch. Add beef broth and whisk until corn starch is dissolved. Mix in red pepper flakes. Season to taste with salt and pepper.
  3. Heat oil over medium-high heat. Add the onion and garlic and cook until onions are tender-crisp. Increase heat and add beef and cook until no longer pink in the center. Add peppers and mushrooms to the pan and cook until peppers are tender-crisp.
  4. Pour in the sauce and stir to combine. Bring sauce to a simmer; it will thicken as it warms. Serve hot over brown rice.


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Niu Rou Mien (Taiwanese Beef Noodle Soup)

I’ve realized that some dishes are just better when my mom makes it. My mission this time was to replicate the delicious beef noodle dish I ate growing up – niu rou mien. I asked her for a recipe, and she told me to just come over and watch her make it and take notes. She ended up sending me an email with a rough draft of a recipe; I’ve done my best to assign amounts to the various ingredients.

This recipe is long. It has many, many ingredients. I thought about finding shortcuts, but I honestly don’t think there are any. This recipe is truly a labor of love and it’s not something you can cheat and simplify without sacrificing taste.

One thing I noticed from pouring over niu rou mien recipes is that most of them instructed you to boil the beef to get rid of the impurities. If you have bone-in meat, you’ll want to make sure you boil it or you will end up with a film of gunk on your finished product. And that would be a major bummer after you spent all that time prepping and cooking, right?

This dish is my childhood in a bowl. And I’m so happy that I have been able to recreate it in my kitchen.

Niu Rou Mien (Taiwanese Beef Noodle Soup) | doughseedough.net

 

Slow Cooker Niu Rou Mian (Taiwanese Beef Noodle Soup)

3 pounds beef shank and/or chuck roast  (I used 1 1/2 pounds each)
2 tablespoons canola oil
2 medium onions, chopped
10 cloves garlic, peeled and smashed
2-inch piece ginger, thinly sliced
2 tablespoons fermented black beans
2 teaspoons five spice powder
2 tablespoons Sichuan bean sauce
1 tablespoon hot chili sauce
1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work)
1/3 cup low-sodium soy sauce
1/3 cup dark soy sauce
1 tablespoon rock sugar
2 cups beef broth
2 tomatoes, quartered
5 green onions, cut into thirds
3 dried chili peppers, optional
8 hard boiled eggs, peeled
1 tablespoon Sichuan peppercorns
5 star anise
2 cinnamon sticks
2 bay leaves
5 large carrots, sliced

for serving:
baby bok choy, blanched
noodles of choice, cooked (I prefer medium-width Chinese noodles)
green onions, thinly sliced
rice wine vinegar
pickled mustard greens, recipe below

  1. Bring a large pot of water to a boil. Add beef and reduce to a simmer. Cook until beef is cooked all the way through. Skim off the impurities floating on top of the water. Remove beef and reserve the cooking water.
  2. Heat a large pot over medium-high heat and add the oil. Brown the beef on all sides. Remove beef from pot and place into the bottom of a slow cooker.
  3. Add the onion, garlic, and ginger into the pot and cook, stirring frequently, for 2 minutes. Add the black beans, five spice powder, Sichuan bean sauce, and hot chili sauce and stir to combine. Stir in the Shaoxing wine, both types of soy sauce, and rock sugar and cook until the sugar has dissolved. Pour mixture on top of the beef.
  4. Add in the beef stock, tomatoes, green onions, chili peppers, and hardboiled eggs. Add the Sichuan peppercorns, star anise, cinnamon sticks, and bay leaves (optional: combine these ingredients in a cheesecloth and tie it up to make removing all the little pieces a bit easier at the end.) Top everything off with stock and six cups of the reserved cooking water (or use 8 cups of beef stock). Cover and cook on low for 5 – 6 hours or until the meat is tender. Add carrots and cook for an additional 30 minutes or until carrots are tender. Taste and add more soy sauce if necessary.
  5. To serve, place noodles in a bowl and top with bok choy. Ladle scoops of the beef stew on top. Garnish with green onions and the pickled mustard greens relish. Top with a splash of rice wine vinegar, if desired.


Pickled Mustard Greens Relish

10.5 ounce package mustard greens
2 hot chili peppers
2 tablespoons sugar

  1. Rinse the pickled mustard greens and soak in water for 30 minutes. Change the water twice during this time period to get rid of excess salt.
  2. Dice the mustard greens into pea-sized pieces.
  3. Heat a nonstick pan over medium heat and add the mustard greens. Cook for 2 minutes. Add in chili peppers and sugar and stir until sugar is evenly distributed. Continue to cook, stirring frequently, until water has evaporated.
  4. Allow to cool and store in the refrigerator in an air-tight jar.

 

recipes slightly adapted from my Mama’s recipe