Garlic Ring

So I decided to try my hand at baking bread. I’ve made a few conventional loaves of white bread before so I thought I’d challenge myself with some really crusty bread. My two favorite kinds of fancy baguette-type breads are olive loaves and garlic loaves. I had a bunch of garlic laying around in my kitchen so I decided to go for a fave. Baking bread is actually pretty easy. It just takes a decent amount  of time. I think if I didn’t have so much on my plate, with school and work, I’d bake my own bread at least once a week. But for now, lovely loaves like this one will have to remain a special kind of treat.


Garlic Ring
3 1/3 C all purpose flour
1 1/2 tsp salt (I use a fine grain, non-iodized salt)
2 1/2 tsp active dry yeast (don’t use instant, or rapid-rise!)
1 1/3 C warm water (about 100 degrees)
1 Tbsp olive oil, plus 1/2 tsp for greasing the bowl
2 heads of garlic, peeled
1/2 C ice cubes, or a spray bottle filled with water

Mix the flour and salt together in a small-ish bowl and set it aside for a second.

Whisk together the yeast and warm water in a large bowl. Wait 30 seconds, then whisk again just to make sure the yeast gets fully dissolved. Next whisk in the olive oil.

Add half of the flour to the large bowl, mixing with a rubber spatula to make a paste. Add half of the remaining flour and mix it in by using the spatula to repeatedly scrape the bottom of the bowl, folding upward. Do the same while you add the rest of the flour and keep folding until all the flour is absorbed.
Cover the bowl with either a clean kitchen towel or loosely with some plastic wrap and let the dough rest for 10-15 minutes.


While the dough is resting, wash you spatula and get ready, because you’re going to do the whole folding thing again, making sure that there are absolutely no dry bits anywhere. Cover the dough again and let it rest for another 10-15 minutes.

Lightly oil a bowl large enough to hold twice the volume of dough you have right now.

Scrape your dough onto a floured work surface. Flour your hands (you really don’t need to flour the top of the dough, I promise), and pat the dough into a rough rectangle.

Sprinkle the garlic on top of your dough. Feel free to chop the garlic… or not. I like big chunks of it, but there’s no shame in spreading the love.

Now fold the narrow ends of your dough in, so that your dough will be folded in thirds (there will be three layers). Turn the dough 90 degrees, so that the seam in facing you, and fold your dough into thirds again.


Invert the dough into your oiled bowl, cover it with a kitchen towel or plastic wrap, and let the dough rest for 15 minutes. Then take it out and fold it the same way all over again!

If you need to, lightly oil the bowl again and put the dough back in. Then turn the dough over so the other side of it gets oiled, too. Cover it up, and let the dough rise for 45-60 minutes, until it has doubled in size.

Invert the dough onto a floured surface, then flip it over so that what was once the smooth top of your rising dough is facing up towards you.

Gently round the dough by using your palms to stretch the sides and fold then under. This will shape your dough into a ball. You just don’t want to deflate your dough so be nice!

Now cover the dough with a kitchen towel (you don’t need to put in back in the bowl) and let it rest for 10 minutes.

Uncover the dough and gently press it to flatten it a bit (it’s all about timing, trust me). Lightly flour the top of your dough and the fingertips of one of your hands. Use those fingers to make an opening in the center of your dough. Once your fingertips hit the work surface, start swirling your hand so that you can simultaneously rotate the dough, and widen the hole you’ve just made.


Put some parchment paper on a cookie sheet or a round pizza pan (something that is at least 12″ across). Transfer your dough to that and use both hands to widen the hole in your dough to about 5″ in diameter. Cover with a kitchen towel and let the dough rise for about an hour, until it has almost doubled in size.

About 20 minutes before the dough is done rising, set one rack in the lower third of your oven, and set a second rack right below that one. If you have a cast-iron skillet, set it on the bottom of those two racks.Preheat the oven to 400 degrees. (I will warn you, the point with the skillet is to get it smoking hot. If you have overly sensitive smoke detectors in your house, now might be the time to disable them)
No cast-iron skillet? No problem! I’ll tell you in a second what to do with your spray bottle of water.
Take the towel off of your dough and use either and a single-edged razor, an X-Acto knife, or a pair of scissors to make four diagonal slashes in the outside skin of the very top of the loaf (I’m still trying to figure out the best way to do this).

Place the pan in the oven and then place the ice cubes into the skillet. Quickly shut the oven door and don’t open it for at least five minutes.

If you’re not using a skillet, spray water all over the sides of the oven, creating steam. Quickly shut the oven door. Repeat the spraying five minutes later.

If you use the skillet and ice cubes method, you don’t need to worry about your dough until it’s done baking, 40-45 minutes later.

Set your lovely garlic ring on a rack to cool and then enjoy!

Happy Baking!


Pecans like buttah!

Do you love pecans like I love pecans? Maybe it’s the Louisiana girl in me but I can’t get enough of these rich (and really good for you) nuts. You’ve seen me use them in my banana nut bread, they are the star ingredient in my favorite pie (pecan, duh!), and now I’ve used them to make a wonderful nut butter. Like peanut butter? Try making your own pecan butter. I’ll be honest, it doesn’t taste anything like peanut butter, but I like it a lot better. Making your own nut butter is super easy and only requires one major piece of equipment. If you have a food processor or a blender, you’re golden. This was my first time making my own nut butter and I can’t wait to play around with all kinds of nuts.*

*Note: I’m cracking myself up as I write this because I have the sense of humor of an eight year old boy, sorry y’all.

Pecan Butter

2 C pecan halves (don’t get the salted kind)

2 Tbsp grapeseed oil (I like it because it has such a light flavor)

1 tsp salt

Depending in the size of your blender or food processor, you might have to do this in a couple of batches. I made mine in two batches.

I poured 1 C of pecans in my food processor along with 1 Tbsp of oil and 1 tsp of salt. I then pulsed the ingredients until they were roughly chopped.


I took a quick swipe of the sides of my food processor’s bowl with a spoon just to make sure nothing was sticking to it. Then I ground the mixture, stopping evry thime it began to form a ball and/or stick to the sides of the bowl. Then I’d scrape down the sides and keep going. In the middle of the process it looks something like this:


I keep grinding the mixture until it smoothes out and startsto look creamy.


Then just spoon it into your favorite jar or immediately spread it on your favorite bread. This recipe makes about 8 oz. of pecan butter. You can use this nut butter in any way you would use peanut butter.


Pecan butter and apple slices is a killer midday snack! Plus, pecans are filled with healthy oils and fatty acids and stuff so you should really try to eat them, like, all the time.

Happy snacking!


Fully Loaded Banana Bread

So the holidays were crazy, and while all I wanted to do was bake lots of tasty treats for my loved ones (and put the recipes up here), I found myself running all over the place nonstop. When my roommates and I realized that nobody would be home for Christmas to feed our two lovely cats, we had to call in a favor from our wonderful friend SaraLouise. She took amazing care of our kitties and I wanted to give her an equally great thank you present. But, being super short on time and money, I had to get a little creative.

My kitchen was full of overripe bananas, and I had a bunch of pecans and chocolate chips left over from past baking projects. The solution was simple: MAKE THE BEST LOADED BANANA BREAD EVER!!!

This recipe is super simple and takes almost no time to make. It’s super tasty and you can modify the add-ins any way you want. Don’t like nuts? Leave ’em out! Like coconut? Throw a cup of shredded coconut in! You can add berries, take out the chocolate, switch out the nuts, do whatever makes you happy! But here’s what I made for SaraLouise:

Fully Loaded Banana Bread

2 1/3 C all purpose flour (you could easily substitute a gluten free all purpose flour)

¾ C sugar

2 ½ tsp baking powder

½ tsp salt

2 eggs

4 overripe bananas, mashed (you can use a fork or a potato masher)
1 stick (8 Tbsp) melted butter

2 tsp vanilla extract

1/2 tsp cinnamon

1 C pecan pieces, coarsely chopped

1 C chocolate chips

Preheat oven to 350 degrees

Mix everything except the nuts and chocolate chips together in a large bowl until fully combined. If it’s easier, you can mix all the dry ingredients together first in one bowl, and all the wet ingredients together in another bowl. Then you can throw them all into a large bowl and mix! I use my electric mixer, but I have fond childhood memories of building my arm muscles while mixing banana bread with a wooden spoon. Once the batter looks nice and smooth, add the nuts and chocolate chips. Stir it all up!

Scrape the batter into a greased loaf pan and bake for 55-60 minutes. I cut a piece of parchment paper to fit the bottom of my pan. This’ll help the bread to come out much easier. The best way to test if your banana loaf is done is to stick a knife or a skewer into the center and pull it out. If the knife/skewer comes out clean, you’re good to go!

Banana Nut Bread

Let this puppy cool for at least 10 minutes before you dig in.

This loaded banana bread makes an excellent gift. It’s also fun to keep to yourself, but try not to inhale it all in one go. Again, customize this any way you like. To make this recipe vegan, sub 1/3 C coconut oil for the butter, and use the flax seed egg substitute I detailed in some of my previous posts. As always, I’d love to hear any of your modifications or questions.

Happy Baking!


Humankind/Noodlekind, vol. 1

I believe that there are few things in the world more perfect than a hot bowl of noodle soup. The Grand Canyon? The Pyramids? The laughter of a child? Nah, give me ramen or give me death.

My teensy-weensie, slightly all-consuming obsession with the noodle has led me to ramen shops all over the city. The one I find myself running to the most is Strings Ramen in Chinatown. I love this place for it’s oh-so-convenient location, and it’s stellar food. You can find it about a block west of the Cermak-Chinatowm redline stop. Since I live close by, I’m here all the time.

I normally order the tonkatsu ramen: a beautiful, smoky pork broth with duck and pork belly, and springy noodles that hold on to their form texture for dear life. Add a soft-boiled egg, and we’re in business!

Strings Tonkatsu Ramen

My boyfriend often gets the oden ramen: a shoyu (soy based) broth, filled with chunks of chopped pork belly and an amazing assortment of skewered fish cakes, tofu, and vegetables. This ramen is simply amazing. The only reason I don’t order it more often is that I can never finish it all. And there’s nothing sadder to me than wasted ramen.

Strings Oden Ramen

So if you’re ever in the Chicago area and find yourself craving a good bowl of noodles, give Strings a try!

2141 S Archer Ave
Chicago, IL 60616


Happy dining!

Happy New Year!! 2015 is bringing a lot more than just cookies!


Hopefully absence has made your hearts grow fonder. The end-of-semester/holiday blitz had me out of the bloggosphere for a while but I promise, nothing will stand in the way of The Filthy Kitchen Blog in 2015. Check back tomorrow for the first in a steady stream of pies, breads, cakes, and casseroles, as well as mini profiles of all my favorite kitchen items, restaurants, and food publications. I’m on a mission, as always, to master vegan and gluten free baking, but I’m also trying to beef up my technique. I’ll be keeping you all in the loop through all my successes and failures (hopefully there won’t be too many disasters).

Thanks for sticking with me, folks!

Happy baking!

Kiddie Snacks, All Grown Up

Remember vanilla wafers from when you were a kid? They were perfectly bite-sized and crispy, and golden. They were this heavenly balance between a sugar cookie and a shortbread cookie. At least that’s how I thought of them. They were my favorites! My mom used them as ingredients in so many desserts. Encountering these tasty little treats as an adult led me to realize just how much excess crap get put into vanilla wafers. Like most things you can find in the cookie aisle of your local grocery store, these cookies are pumped full of preservatives and dyes and unnecessary chemicals. I don’t know about you, but that kinda grosses me out. So I decided to make them from scratch, using ingredients I can pronounce and easily identify. And you know what? It’s not hard to do. The cookies I made tasted just as good as the ones I love as a kid.

Nilla Wafers from Scratch

1 cup all purpose flour

1/3 cup sugar

½ tsp baking powder

¼ tsp salt

2 Tbsp vanilla extract

4 Tbsp melted butter, cooled)

2 egg yolks

Preheat your oven to 350 degrees.

Whisk together the vanilla, baking powder, salt, and sugar in a large bowl until they’re well combined. Add the melted butter and whisk until everything is smooth.

Add the egg yolks and whisk until everything is combined and you can’t see any clumps of egg. You want to make sure the butter you use isn’t too hot or you’ll end up with scrambled egg in your cookie and nobody wants that.

Add the flour and stir with a wooden spoon until there are no dry spots left. The dough will stiffen up as everything comes together.

Roll the dough into teaspoon-sized balls and flatten slightly onto a cookie sheet lined with foil of parchment paper. Obviously, you can make these bigger, but a teaspoon measure will give you cookies that are the same size as the store-bought.

Bake your cookies for about 12 minutes, until they start to turn golden-brown around the edges. I rotate the pan after about 6 minutes to make sure everything gets baked evenly. You can let you nilla wafers cool in the pan. They’ll harden up as they cool and you’ll get that nice airy, crispy texture that the store-bought cookies have.

You can eat these by themselves, or use them in various desserts. I love using them in banana pudding. Like I said, they taste just like the vanilla wafers you can buy at the store, only without all the weird added chemicals and preservatives.

Happy Baking!

Sunday Morning Scones

I woke up Sunday morning with a hankering for two things: The Clash, and some scones. I don’t know how or why my brain out the two together (maybe it’s a British thing?) but I decided to indulge myself. So with “Police and Thieves” blaring, I made my way to the kitchen. I had a pint of raspberries waiting to be eaten and I thought, “I like raspberry jam on my scones. What if I just baked raspberries INTO my scones?” It seemed like a good idea, but I felt like something was missing. Then I remembered the new rosemary plant I got this week and everything fell into place.


Scones and biscuits are pretty similar. I always think of scones as the sweeter cousins of biscuits. Both depend on baking powder in the dough, and both start off pretty similarly. Cutting butter into the dry ingredients (like you would for a pie crust) is the foundation of both biscuits and scones. The real difference between the two has more to do with how much sugar and how much liquid you use in your recipe. Scones can also be savory. I love adding things like fruit, or cheese, or bacon to scones. Just make sure your add-ins go well together (ginger-bacon scones aren’t for everyone).

You’ll notice in the recipe that I use coconut milk. Most scone and biscuit recipes call for milk of some sort, whether it’s buttermilk, or cream, or just regular milk. I like coconut milk for its texture and healthy fat content. Coconuts are good for you, in case you didn’t know. Canned coconut milk is one of my favorite ingredients in general, but I recently started buying So Delicious brand coconut milk. It’s got the same consistency and nutrients as the canned stuff, but it’s got a less obvious flavor, making it easy to use in almost any recipe that calls for milk.


Ras-mary Scones

3 cups all purpose flour

¼ cup sugar

1 Tbsp baking powder

½ tsp salt

8 Tbsp (1 stick) butter, chilled and cut into small pieces

2/3 cup coconut milk, cold

1 pint fresh raspberries

½ Tbsp fresh rosemary, finely chopped

Preheat you oven to 425 degrees.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

Add the butter. Using a fork, combine the butter with the flour mixture until it resembles a coarse meal. You can do this in a food processor, too, but I kinda like the upper body workout you get from doing it by hand.

Next, add the coconut milk, raspberries, and rosemary. Mix until everything is well combined. At first I used the fork I’d already been working with, but then I resorted to kneading with my hands to make sure all the flour got incorporated. Scones need to be kneaded a little bit so that the dough gets nice and smooth. Why not kill two birds with one stone?

Here’s where my scones differ from a lot of others: I like mine to look sloppy. If you want pretty, uniform little scones like the ones you get at the county fair, you can divide the dough into 2 equal pieces and press them into 6-inch disks. Place the disks 3 inches apart on a cookie sheet lines with foil or parchment paper. Using a knife or bench scraper, mark out 8 triangles in each of the disks. Don’t cut all the way through the dough, only about halfway.

If, like me, you want your scones to look a bit more rustic, you can drop 2-3 Tbsp balls of dough onto a cookie sheet lined with foil or parchment paper. I’d recommend keeping about 2 inches between your scones. They don’t expand outward very much but I like to give them their space.

Bake your scones for about 15 minutes. When they’re done they will have risen a bit, they’ll be firm, and they will start to look a little golden around the edges. The raspberries keep these scones a pretty pink color, so don’t wait for them to look golden-brown all over. If you do that, you’re likely to burn the crap out of the bottoms of your scones.

Cool the scones in the pan for a few minutes. If you made triangular scones, now’s the time to cut them apart, and move the individual scones to a rack to finish cooling. If you made them my way, just move them to the rack to finish cooling.

These are great with a little clotted cream, or butter. Like biscuits, these puppies are pretty easy to make, and you can make as many variation as you can think of. If you like to eat it, you can probably stick it into a scone. Have fun with these and tell me about your favorite scone variation.

Happy baking!

Curing Homesickness With Chocolate

When I get a little homesick, I start latching on to anything I can find from my home town of Seattle. Sometimes I’ll even go walk around a Nordstrom store, just to feel a little bit more at home. Thankfully, I didn’t have to resort to melancholy window shopping last week when I started to miss home. Instead, I found a chocolate bar to die for that also tastes a little bit like home.

Theo Chocolate makes wonderful fair trade, organic chocolate bars that come in all kinds of mind-melting varieties. My favorite is their salted almond bar. Plus, they call Seattle home! They’re factory is in one of the coolest parts of the city. I used to love walking past it, trying to catch a whiff of the delicousness ensuing inside.

Theo Bar

Maybe I’ll take one of these bard along with me next time I go window shopping…

By the Light of the Vending Machine

Do you ever get cravings for an absolutely trash food? You know it’s bad for you; you even know that it doesn’t taste very good. You know it’s been mass-produced and pumped full of preservatives and artificial flavors. But you don’t care. Sometimes, that’s exactly what you need.

There’s a brand of cookie ( I won’t say which) that I love, even though it’s the worst. Their peanut butter cookies are perhaps my greatest weakness. I was standing in front of a vending machine at school yesterday, hoping to find them amongst the chips and breath mints, salivating at the mere though of these cookies. But they weren’t there. I had to settle for some pretzels and spend the rest of my day craving these soft, caramel-dye-no.7-tinged peanut butter(ish) cookies.

As I’m sure you’ve guessed, the second I got home I decided to try to make my own. But would it be the same? Actually, they were way better. I think I’m just going to always keep a batch of these on hand in case of bad days, paper deadlines, and minor (or major) accomplishments.

A girl’s gotta motivate herself somehow…

PB stack

Perfect PB Cookies

8 Tbsp (1 stick) butter*

3/4 Cup peanut butter**

1/4 Cup granulated sugar

3/4 Cup brown sugar

1 large egg

1/2 tsp vanilla extract

1/2 cup all purpose flour

1/2 cup whole wheat flour

3/4 tsp baking soda

*You’ll notice I never specify whether the butter I use is salted or unsalted. I do this because (and I know every pastry chef ever will kill me for saying this) it doesn’t really matter. Salt actually helps to bring out the sweetness in any pastry. If I have only salted butter in my refrigerator, I’m not going to run out and buy unsalted. The difference in taste is minimal. If you’re really worried about salt content, by all means stick with unsalted butter, or just keep tasting your dough mixture as you add salt little by little. I usually buy unsalted butter for both cooking and baking, but I’ve made many delicious treats using salted butter. 

** As far as peanut butter is concerned, I prefer smooth. I know a lot of folks who make their cookies with chunky peanut butter. Whatever floats your boat, Man.

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil.

Cream the butter, peanut butter, and both sugars until the mixture becomes light and fluffy. Add the egg and vanilla. Mix on medium speed until everything is well combined.


Sift the flours and baking soda together. Add the dry ingredients to the butter mixture. Mix until everything is just combined.

PB Mixin 2

Spoon balls of your dough into the cookie sheet. If you prefer smaller cookies, spoon the dough out 2 Tbsp at a time. I like my cookies a little bigger so I do more than that. Keep in mind that the larger you make your cookies, the fewer you will have (unless you double the recipe… who knows? You might really like these).

Using the back of a fork, press down on the dough, flattening it slightly. I like to make a little crosshatch design on my cookies by pressing the fork into the dough in two different directions.

Pop these peanutty puppies into the oven for 28-20 minutes. I worry about my cookies baking evenly in my oven, so I rotate the cookie sheet about halfway through baking. Some people’s ovens are much better at cooking things evenly, I have not always been so lucky.

Once your cookies are golden brown, take them out of the oven and let them cool.

PB small PB big

That’s it! I will admit I strayed from a lot of the traditional PB cookie recipes I’ve seen. After experimenting with those chocolate chip cookies I made a while back, I realized that I like the consistency whole wheat flour, and an increased amount of brown sugar add to cookies. So I opted for more brown sugar than granulated and decided togo 50/50 on the whole wheat and all purpose flours. I think half the fun of baking is experimenting. I make sure I know the basic proportions of a recipe (how much sugar, hoe much flour, etc.) before I start tweaking things. You could easily make these cookies gluten free by using gluten free all purpose flour, or make them vegan by using ground flax meal and water as an egg substitute and coconut oil instead of butter. Keep in mind that when you’re baking with coconut oil you should use about 3/4 of the amount the original recipe calls for. I’d love to see and hear about your take on this classic recipe.

Happy baking!!