Recipe Review ---> Coconut Oil Biscuits

Bread has always evaded me in the kitchen. The recipes always intimidate me with their talk of yeast rising and warnings of over kneading. I never try to make it because I feel like I am sure to fail. Attacking my irrational fear of making homemade bread has been on my yearly to-do list for a couple years now and I think this recipe gets me one step closer to being able to cross it off! 

I stumbled across a recipe on Gimme Some Oven for 3-Ingredient Coconut Oil Biscuits. I have never used coconut oil ever so I figured this recipe would kill 2 birds with one stone: expand my kitchen knowledge by trying new things and attempting to make homemade bread. 



The recipe is fairly simple. Blend the coconut oil with the flour. And then add the milk. Easy peasy. When I opened the coconut oil I noticed it was solid like lard or shortening but more stiff. Naturally I decided to nuke some to a softer consistency to be able to measure the correct amount and make it easier to mix with the flour. I may have softened it a little too much but whatev. It worked fine.



I spread the dough onto my floured counter and flattened it into an even layer. I used a glass tumbler with a bit of oil on the rim to cut out biscuits and realized I should have used more flour as they we sticking a little. No worries.



I baked them a little longer that the recipe called for because mine were not getting toasty golden brown on top the way the recipe said they should. After 2 extra minutes I did the cupcake test (where I lightly push down the center to see if it springs back up meaning its done or stays depressed meaning it needs more time) and they seemed just fine. I even turned one over and the bottom was nice and brown. If I left them in any longer I would have run the risk of burning the bottoms. And then I would have thrown them away in a fit of failure.



Once they cooled for a few minutes I ripped a piece of one to make sure the insides were done and do a taste test. The biscuit's innards were fluffy and soft. Upon tasting them they were pretty good, a little denser than I was expecting (which is probably from me over handling the dough). The mister liked them too which is always a plus!

Verdict: I will totally make these again. Next time I will try to "fold" the dough when I knead it at the mister's suggestion. It should help get more flaky layers and may even help with the fluffiness.

Happy baking!

-Marsha

Recipe Review ---> Red Velvet Cupcakes w/White Chocolate Mousse

I love cupcakes.  I mean who doesn't?  Tasty cake, the perfect amount of frosting, and no need for utensils?  I'm in!  But I digress...  I make cupcakes quite often and am always on the look out for new recipes and flavor combos.  One day I stumbled across Lizzy's blog, "Your Cup of Cake".  Her photos are bright and her cupcakes always look delish.  And all her recipes are made with box cake mix.  Gasp!  

While I am a self proclaimed cake snob that prefers to make baked goods from scratch, I couldn't help but let my curiosity get the best of me.  I had to see if her recipes were any good.  And they were!!  I have made quite a few of her recipes and they have always come out wonderful.  Her peanut butter cupcakes, german chocolate cupcakes, and blueberry pancake cupcakes are especially good!

So as soon as she posted  recipe for a red velvet cupcake with a white chocolate mousse you could color me intrigued.  Red velvet from a box?   Paired with frosting that is not cream cheese??  And is made with pudding???  Needless to say I rushed to my local super market and picked up the necessary ingredients to give this recipe a try.  After mixing, scooping, baking, mixing some more, cooling, and finally, piping and decorating, they were ready to be tasted. 

 They were... weird.  Can you tell I'm being super specific?  They weren't in any way bad but  I just can't put my finger on it.  They just tasted off.  I have a tried-and-true red velvet recipe that I swear by and perhaps I was expecting them to taste like those and it just messed with my head.  I know its silly and that not every type of anything taste the same but tell that to my brain!   And the frosting was different.  It is made with just whole whipping cream and pudding mix.  You could definitely taste the white chocolate, which was nice but I think the consistency is what did it for me.  It was  a little thicker than a buttercream but still seemed pudding-y.  Wow, now I'm just making up words.  I am a bit fussy when it comes to consistency (see: cottage cheese, jello, yoplait whips) and this may just wall into that category.

I took them to work to share and everyone loved them.  So maybe I'm just crazy.  Haha.


Verdict:  Meh.  But if you took a poll of everyone that tried them (including everyone that commented on her post), I'd be the odd one out! Maybe my taste buds were just having an off day...  I would like to try my scratch red velvet recipe with a white chocolate butter cream.  The flavors do seem like they would work well together!

(p.s. Please do not in any way use my review of this one recipe as a deterrent from checking out Lizzy's blog.  She is super creative and has some awesome recipes!)


-Marsha