When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Fresh Mango Bread May 19, 2009

Filed under: Baking,Muffins,Tuesdays With Dorie — pastrybrush @ 10:45 pm
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tuesdayswithdorieI am really sorry that I am posting this late on Tuesday, but life has been a little crazy and I have been extremely lazy 🙂  Hey, that rhymed.

This weeks Tuesdays with Dorie was chosen by Kelly of Baking with the Boys.  It is located on page 45 of Dorie Greenspan’s Baking: From My Home to Yours.  When I saw this recipe was listed the first thing I thought was, “I had no clue this was even in the book.”

Before I made the recipe I started looking through what some of the other members did and a few people added coconut and I thought that was a great idea.  I didn’t want to add too much because 100_2138some of my friends don’t really like the texture of it, so I only added 1/2 cup of sweetened shredded coconut.  I also reduced the amount of cinnamon and ginger since some individuals thought it took away from the mangos.  I think I ended up using 1 tsp ground ginger and 3/4 tsp cinnamon.  I also decided that muffins were the best option for these babies because it would photograph better and you could just grab one and walk out the door.  In an essence it is a convenience food for me 🙂  To make the muffins look prettier I sprinkled the tops GENEROUSLY with sugar 🙂

When they came out of the oven they were fantastic.  I had a small muffin warm and another one at room temperature and they were just as good.  I ended up making 6 giant muffins and 4 regular sized muffins.  The giant muffins baked for 35 minutes at 350°F, the last 15 minutes I covered them in foil so they wouldn’t brown too much.  The regular muffins baked for 20 minutes at 350°F.


Vegan Adventure #25: Mango Sticky Rice April 13, 2009

Filed under: Vegan — pastrybrush @ 4:47 pm
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The night I made the Portabello Seitan Stroganoff, I also made Mango Sticky Rice for dessert.  I actually had some extra coconut milk in the pantry and had recently purchased some beautiful mangos.  I figured this recipe would be a winner 🙂

It was very easy to make and it really just reminded me of eating coconut rice pudding.  It was perfect.  The mangos added a nice brightness to the rice and made it a little refreshing.

img_8395Mango with Sticky Rice

Source: The Joy of Vegan Baking by Colleen Patrick-Goudreau

1 cup (195 g) sticky rice

1 ( 15 oz) can coconut milk

2 tbsp (25 g) granulated sugar

Pinch of salt

1 ripe mango, peeled and sliced

Put the rice in a bowl, and add enough water to cover the rice.  Soak for at least 1 hour or even overnight.

Add a steamer basket to a 3-qt. (3.4 L) pot and add just enough water to reach the basket’s bottom.  If the holes in your steamer basket are large enough that the rice will fall through, simply place a sheet of cheesecloth in the basket.  Pour the sticky rice into the basket, cover, and place on the stove.  Turn the heat to medium-high.  The rice should take about 20 minutes of steaming to cook and will become translucent when done.  Transfer the rice to a bowl when done.  You may also steam the rice in a bamboo rice steamer or in a rice cooker.

In the meantime, heat the coconut milk in a pot over medium heat.  Stir constantly and let the coconut milk simmer.  (Don’t let it boil too hard, or the coconut milk will curdle.) Add the sugar and salt.  Remove from the heat.  Pour three-quarters of the hot coconut milk over the hot sticky rice.  Let it sit for 5 minutes.  The sticky rice will absorb all the coconut milk.  The rice should be a little mushy.  Spoon the rest of the coconut milk on top of the rice at serving time.  Top with mango, and serve.