Kitchen Simple: Danish/Dutch Dough Hook #Review #DoughWhisk

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I always wanted a Danish Dough hook but was unsure I needed one. I have a nice collection of whisks, spatulas to even pastry cutters but that dough hook was the one kitchen tool I did not own. My baking magazines and catalogs always displayed a gorgeous pastry with a Danish Dough hook sitting proud and pretty by it’s side, but when my mixer came with a dough hook attachment, it sort of rained on my Dutch Hook Dough dreams. With all the kitchen tools we own, adding another means making room or someone’s gotta go bye-bye and I have separation anxiety because in my world, every tool does a job or jobs! My Husband keeps that rusted hammer outside to abuse while the prettier hammer gets used only when something pretty goes up, and back it goes to hang on it’s hook and never left outside!

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I came cross several Danish Dough hooks but some were just weak that I could imagine them snapping when used. Bought one at one of those discount outlets and it broke when the cashier went to bag it and it fell. I thanked her for testing it out for me because I need a tool that does not need to be babied and it was not a far fall!

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In comes Kitchen Simple’s Danish/Dutch Dough Hook. It has a nice weight and is hefty enough to work with. I was trying a new cinnamon roll recipe and it grew into trying different cinnamon varieties, so I baked and baked one weekend. I needed a tool I can count on and because I was working with a yeast dough, cleaning the stainless steel one that came with the mixer meant waiting for it to cool off enough or come into the right temperature before I even started. I did not have time to wait while I was trying to proof 4 dough bowls at the same time, but the Kitchen Simple’s Danish Dough hook kept up with me and as I used all my large bowls to make and make cinnamon rolls.

Retail Price Point: $8.95 via Amazon but when I clicked the link, it went down to $7.95

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The hook was easy to use and I needed no instructions. I just pretended I was the hook on my mixer, set my timer, and produced the perfect sweet dough time and time again. Easy to clean and it’s also sort of pretty looking in my eyes. It’s the tool you are happy to have and did not know you needed until you have one. Plus, I got a good amount of exercise and I figured that made up for taste testing :).  I also found uses for making quick breads to even just scrambling eggs, it does the trick and easy to clean and stands nicely just air drying after washing.

Get your Kitchen Simple Danish Hook today:

 

I received the above product(s) free of charge from Kitchen Simple.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

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Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

  1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
  2. And also here on Facebookhttps://www.facebook.com/NocciolataUSA
  3. Then on  Twitter– https://twitter.com/NocciolataUSA
  4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

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4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

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Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Optional- Raw Hazelnuts
  • Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

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Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

Then brush with egg wash

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Begin to roll dough over from each edge, towards the inside like this-

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Again, more egg wash and fold again and again…..you will be creating a heart ❤

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

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Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Dust with Powder Sugar.

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Then you can eat them semi-warm or completely cooled.  Enjoy!

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Get your Nocciolate fix at:

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I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Fork or you can crimp dough by hand
  • Powder Sugar for dusting

 

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Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Using a small spatula or spoon, just mix.

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Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

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Then take egg wash and brush all sides lightly

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Fold dough, as to create a smaller triangle

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Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

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Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

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Get your Nocciolate fix at:

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Crake! a Fusion Dessert made of a Cinnamon Roll and caKE all-in-one

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With all the fusion of desserts going on today, I thought I would enter into that playground and have a go at it.  I present to you what I call a Crake!  It’s actually pastry dough that I made using a blend of flours and a cake that engulfs each roll.  Being that Valentine’s Day is around the corner, we all need a hug and this moist buttermilk-based cake does just that to each roll.  So let’s get started creating and let me add, this has a sticky bun topping so I made sure to splurge!

We start by getting our starter going:

Starter-
3 ounces of Warm Water (105 to 110 degrees)
1 teaspoon of White Sugar
1/2 tablespoon of Yeast
1 ounce of Bob’s Red Mill All Purpose Flour

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I have a proofing option with my oven that I set at 110 degrees.  No need to have one, so you can also place the starter to bloom in a dark warm corner in your kitchen.  I gently mix everything in a small bowl, but one with enough room for the rise. Then cover with plastic and give it about 15 minutes.

While that starter get’s….well started, I begin with the Sweet Dough Mix for the Rolls:

Dough-
3 ounces of Yogurt (or you can use 3 ounces of cream cheese, plus 1 tablespoon of milk)
2 ounces of Unsalted Butter (softened)
1 egg at room temperature
1 3/4 ounces of White Sugar
1 teaspoon of Salt
1 teaspoon of Vanilla Extract
6 1/2 ounces of Bob’s Red Mill All-Purpose Flour
4 Ounces Bob’s Red Mill Almond Meal/Flour

Between a 1/4 to 1/2 a cup of All Purpose Flour (separate from above measurements) will be needed while the dough kneads.

I cream the sugar and butter together with a mixer (stand or hand will do, use your whisk attachment).  I then add the Yogurt but in this case I went with the 3 ounces of cream cheese (with 1 tablespoon of milk).  Add the egg and vanilla.  I then add the starter and incorporate everything, being careful not to over mix.   In another bowl, I mix the salt and both flours with a whisk.  I add the mix to the wet ingredients, still with the whisk attachment on.  Things will look a little shaggy at this point; that’s okay. I then change over to the dough hook.  I find using a little butter on my dough hook makes it easier in preventing the dough from sticking to it.  I begin to knead and add All Purpose Flour as needed.  Sometimes I need a 1/4 cup and other times I need up to a 1/2 a cup, it all depends on the elasticity it builds.  I knead for about 10 minutes using the mixer.

After the dough is a nice texture, I place it in a buttered bowl and cover it with plastic. In it goes to the proofer for a hour to an hour and 20 minutes. You want the dough to grow almost double in size.

I then begin on the “sticky bun” topping that I call “The Glaze”:

Glaze-
4 tablespoons of Butter (salted)
3 tablespoons of Maple Syrup
1/2 a cup of Brown Sugar

I melt the above items down and I find my little “gravy” pan works great as it has a notch for pouring.  Stir frequently and don’t hurry it up by turning up the heat.  Use low heat until things melt and just begin to bubble.  You want no sugar crystals (grains), just a smooth glaze.

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While the glaze melts, I get 1/2 a cup of pecans and throw them on some parchment paper to toast.  This intensifies the flavor profile and also adds a nice texture to the glaze.  The glaze will actually almost create a butter nut toffee texture over the pecans, so it is really delicious and beautiful looking at the same time.  I use my toaster oven because my dough is proofing in my oven.  Just place them at 350 degrees and then watch them so they do not burn.  It may take 5 minutes or 10 to be done, so the time is never exact but keep an eye on them until the color changes (darkens slightly).

Nuts-
1/2 cup of toasted Pecans (or any nut of your choice)

I then get a glass pan that I will use to bake this entire concoction in.  I use a “lasagna” pan that is the size of 9 x 13 inches (3 quart).  This allows enough room for the rolls to rise and for the cake batter to fit.  I use cooking spray on the glass and then place parchment.  The spray allows my parchment paper to stick and stay put better so I don’t have to fuss with it.  I also find that it’s easier to first cut and shape the paper to your liking BEFORE spraying so you don’t then end up with baking spray on your hands too.  Yes, it has happened where I forget and then end up with slippery hands!

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Pour the glaze onto the paper and make sure to help it spread evenly.  Once it spreads out, add the Pecans.

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I get started in making the filling for the Rolls:
Roll Filling-
You can use the standard cinnamon roll filling of 1/2 tablespoons of melted Butter, 1 cup of Brown Sugar, 1/2 to 3/4 tablespoon of ground Cinnamon, with a dash of Nutmeg.
Roll Filling Variations-
With Strawberries being in season and I am going for a Valentine’s Day dessert, I picked Strawberries.  You can go with any berry you wish like Blackberries or even a mix.  I used 6 ounces of fresh Strawberries that I sliced up and because they were already sweet, I used less than a teaspoon of White Sugar and just tossed them.  Take note the glaze is sweet and you don’t want an overly sweet filing too but do sugar the fruit by taste.
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By now the dough has “poofed” to my liking and close enough to being double the size so I get it out of the proofer and just flip it on to a floured surface.  Have a 1/2 cup of flour ready if needed when it comes to rolling the dough out.  I roll the dough out to about 14 inches (length wise).  I then spread the filling and in this case the fruit, and then I begin to roll like I would any cinnamon roll.
You want 8 rolls in total and this is my method:
Cut the ends off and then cut the roll in half.
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You now have 2 small rolls and you will cut each on in half again.
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You now have 4 pieces and you then simply cut each piece in half and you end up with 8 (close enough) equally sized rolls.
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Place the rolls in the pan that has the glaze and in it goes back in the oven to proof for about 30 to 45 minutes.  You want expansion but not so much that you won’t have room for cake batter.
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While the rolls proof, off we go to make the cake batter.  Start making the batter when you are about 10 minutes away from the rolls finish proofing:
Buttermilk Cake Batter-
3/4 cup Bob’s Red Mill All Purpose Flour
1/4 cup of Bob’s Red Mill Almond Meal/Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 cup of White Sugar
1/2 teaspoon of Salt
1/3 cup of Unsalted Butter
1 Egg (room temperature)
1/2 teaspoon of Maple Syrup
1/2 teaspoon of Vanilla Extract
1/4 teaspoon of Ground Cinnamon
3/4 cup of Buttermilk
Cream the sugar and butter together.  While that incorporates nicely, get the 3/4 cup of buttermilk and add the egg, vanilla, maple syrup to it until well blended.  Then in a separate bowl blend the dry ingredients, the flours, baking soda, baking powder, salt, and cinnamon.  Once the butter and sugar are nice and creamy, add 1/2 of the “wet” buttermilk mixture and 1/2 of the “dry” flour mixture to the mixing bowl.  Make sure to not over mix as this results in a tough textured cake.  Scrape the sides and bottom, then add the rest of the wet and dry ingredients.
Pre-heat oven to 375 degrees
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Take the rolls out of the proofer and then add the cake batter to the areas around each roll.  Make sure to not get cake batter on the top of the rolls since you do not want a soggy roll.  A couple of drips is okay but do not spread the cake batter on top of the rolls.  I used all my cake batter because the point here is for the cake to rise to the height of the rolls.  You do not want when you flip these over to collapse.
By now my bossy oven has beeped at me that it is ready for the Crake to go in.  I then bake it between 30 to 40 minutes.  If you see it start to over brown, just place foil on top and make sure to not over bake.  Take it out when the cake is set and a toothpick comes out clean.  Mine was ready at 37 minutes.
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I allow the pan to cool for 8 to 10 minutes and carefully place a dish that accommodates the size of the pan you used over the Crake.  I use a glass cutting board so that I just dirty one thing and I can just slice when needed.  Use oven mitts to keep a nice grip and also in case it’s too hot.  Flip and this is where you will thank the parchment paper….just carefully peel and I use a small spatula in case a pecan here or there tries to escape.
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Viola, you made a Crake!
I then heated up dinner and allowed the Crake to cool.  It won’t get soggy on the bottom as the glaze stays on top.  After dinner I cut into it and served it with a whipped topping made of Heavy Cream, Mascarpone Cheese, and Powdered Sugar.  You just whip until you get nice stiff peaks but don’t over-whip as you will make butter.  To let my guest know the pastry had a Strawberry filling, I added a cut Fresh Strawberry on top and also a whole one to a dollop of whipped cream I placed on the plate.  This allows anyone to get more topping in case I went light on it.  Enjoy!
You can do this any way you desire.  What I mean is this is a dessert that is really two-in-one.  Want to just make the glaze and the cake, you can.  Stop at the glaze and the rolls….go for it.  I write my recipes as I go on a note pad and the above was created on my first try, so if I can do it, so can you…..so make it any way you want 🙂
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I received some of the above products free of charge from Bob’s Red Mill, an employee-owned company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.
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