Three Years of Baking

Really?!? Three years?!?! I am astonished that much time has passed since I started a little hobby blog for baking and turned it into a life-long passion.

Somewhere in the beginnings of this blog, I had some far-fetched idea that I would make a go at being a caterer (again). I even did some small time work when I lived out west, making cookies and baked goods for friends and family and the occasional big client, only to realize that I don't care if I make money baking. I simply and wholeheartedly love to bake and feed people. Easy as that (pie).

Three years later, and many dozens of recipes down the road, and here I am. Still baking. Still sharing what I make with those of you willing to read my little quips and comments. Still loving to play hostess and throw foodie fests and feed those I adore.

I am not sure what the future holds for me or Panda le Chef's corner of the world, but I promise you this - it will be a tasty little corner.

Three cheers to foodie pals! Much love and light from here. Hope to see you again in a three years and celebrate! Enjoy!!

Easy Buttermilk Biscuits

Let me let you all in on a little secret - baking isn't hard. Truly. Baking is half science (this + this + this = that) and half art form (creativity and letting your baking flare shine). I usually instruct my first time bakers to stay in the shallow end of the pool and try something simple for their first go-round. For instance, biscuits! Anyone who claims that biscuit making is a hard thing is crazy, or lazy, or both. Making biscuits is easier than making chocolate chip cookies!

Besides the ease factor, buttermilk biscuits are a wonderful accompaniment to nearly any meal. They make great leftovers and last for days in an airtight container. And they are fabulous for making little breakfast sammies (cheese, fried egg, bacon...goodness happening there). I encourage any of you who may have been following my blog yet apprehensive about jumping into the baking world to give their first shot at baking a go with this recipe. I promise you won't regret it!

Easy Buttermilk Biscuits 
Adapted from: Kid Cultivation 

• 2 cups flour
• 4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. salt
• 4 tbsp. cold butter
• 1 cup buttermilk, chilled

Preheat oven to 450 degrees

Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter using a pastry cutter or two forks until the dough resembles course crumbs. Sometimes using your hands works best. Make a well in the center, pour in the chilled buttermilk. Mix only until the dough comes together. No more than absolutely necessary.

Turn the dough out onto a floured surface. Knead 5-6 times and press to a 1-inch thickness all around. Cut out biscuits with a 2-inch round cutter or use the rim of a glass near the size of the biscuits you want. Place biscuits on a baking sheet so their edges just touch. Reform dough and repeat.

Bake until fluffy and light golden brown, about 15-20 minutes. Watch the bottoms to make sure they don't brown up too fast. Serve warm with more butter, jam, or garlic chive butter. 

Variations on this receipt can include adding your favorite herb or spice to the dough, flavored sea salts, or even adding garlic and cheese to the recipe. 

Food Blogs & Search Engines - Choo Choo!

A few weeks ago I caught a cold. Not just any cold, but the mother of all colds. Or so it seemed. It lasted the usual few weeks, migrating from its original source in my head to my poor tightened lungs. Lucky me, I was blessed traveling whilst sick, which doesn't normally bode well for my head cold. By the end of a head cold flight, I'm often begging for reprieve from the aching torture. Bloody Marys immensely help. This one is a favorite of mine from TNTs in Peoria, IL.

And a few weeks pass, presto, panda is back! A bit jet lagged and with sleep still in my eyes, but I made it. The down time did allow me to do plenty of research for my annual cookie trays (squeeee!). From the looks of it, this holiday season is shaping up nicely around our kitchen.

With a gazillion reasons to bake, cook, saute, sugar, freeze, whip up or other form of motion involved with your food making upon us, let me share a few of my favorites when it comes to food research. I often peruse the following list of fabulous foodie blogs and way stations.

Smitten Kitchen

Give Me Flour

Sassy Radish

Sabrina Sue

Evil Shenanigans 

Une Gamine das la Cuisine 

In addition, I highly insanely seriously recommend FoodGawker. It is a pretty awesome app as well as website dedicated to assembling the best and brightest food blog postings in real time fashion (or as a search feature, or random gathering of awesome recipes, or...you get the picture). Another fabulous find is PunchFork. For what FoodGawker doesn't catch, PunchFork does. And last but not least, the good old standby Food Blog Search. Enjoy!!

Recipe WishList

Well, I bet you noticed I haven't been around much lately. I tend to do that from time to time. Too much travel, or as most recently too much sickness, keeps me busy and I don't get to post as much as my foodie urges press me to. Believe me my inbox is full with ideas for future baking endeavors and the 2012 cookie trays, however any actual time spent in the kitchen has been close to nothing. Don't fret, I will return here shortly in full baking form! And yes, that is a peakcock...just a random bird I was blessed in spending the afternoon with on my recent travels.

In the meantime, check out my wishlist of recipes to whip up as soon as my two feet stay on the ground (and out of bed) long enough to bake something decent. They are a mishmash of various recipes, derived from many hours spent (uselessly) researching new and fun ways to put food into my mouth. Hopefully you will see a few of these soon!

• Butterfly Whoopie Pies
• Cranberry Orange Rugelach
• Lasagna Bolognese 
• Jam Filled Banana Cupcakes with Peanut Butter Frosting
• Cranberry Noels
• Chocolate Roll (a.k.a. giant yodell)
• Bacon Jalapeno Cheese Roll
• Piggy Print Cookies (Maple Bacon Chocolate Chip Thumbprints)
• Stuffed Apples with Sage Filling
• Enchilada Cups

Local Eats: The Isis

Asheville is definitely a smallish town who thinks it's a big deal (the whole Ashevegas thing is hysterical being a once upon a time true Las Vegan myself). And rightfully so that A-ville should think it's hot stuff. There's a lot going on here these days, with a huge influx of new eateries and restaurants to enjoy. Actually a new place just opened up not too far from me, and thanks to it's beautiful facade I have been dying to try it out. Welcome to The Isis Restaurant.

Located in West Asheville (which is where all the scenesters are popping up), The Isis is both a venue hall and eating spot, having undergone a major renovation from being a movie theater which last showed a flick in 1957. As with all new restaurants, they are still working out the kinks, but I have hope for this joint.

The food was good, not overly memorable, but the presentation was beautiful. The location, the gorgeous renovated building, and the wine list are what will have me returning soon. There is also an amazing patio area, stage where they will eventually have live music, and a fun bar area which I have yet to explore.

If North Carolina would get rid of it's lame no happy hour law, this would likely become one of my favorite spots for happy hour. Their beer list is also equally impressive. Swing on in and give The Isis a try!

Pumpkin Cream Cheese Muffins

It's my birthday! Squeeeeee! And to celebrate, I bring you Pumpkin Cream Cheese Muffins for your daily pleasure. Finger-licking goodness right here.

Continuing on with my pumpkin recipe craze, I recently made these when I discovered I needed to use up both some pumpkin puree and cream cheese about to expire in the fridge (I am a very opportune baker, you know).

After researching high and low, I decided to base my recipe off of one featured on Naturally Ella. The receipt itself had a complete overhaul, adding extra spices, changing how the wet and dry ingredients are combined, and of course adding extra love. These muffins are great for breakfast or as a mid-day treat. If you happen to be carving a pumpkin, save any of the fleshy meat from inside and make a batch of Pumpkin Cream Cheese Muffins!

And to leave you all with a bit of glee, here are a few fun shots from last year's epic bday celebrations - 2011 Awkward Prom. Prost! Genatzt! Cheers!

Pumpkin Cream Cheese Muffins
Adapted from: Naturally Ella 

• 1 1/2 cup unbleached all purpose flour
• 1/2 tsp each: cinnamon and nutmeg
• 1/4 tsp each: ginger and pumpkin pie spice
• 1/8 tsp allspice 
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/3 cup brown sugar 
• 1/3 cup white sugar
• 2 eggs, room temperature 
• 1 can pumpkin puree

Filling:

• 4 ounces whipped cream cheese
• 1/4 cup white sugar
• 1 tablespoon milk
• 1 tsp vanilla extract 
• Topping:
• 2 tbsp sugar
• 1 tbsp cinnamon

Preheat oven to 350 F. Line a muffin tin with paper liners or grease. 

In a small bowl, whip together filling ingredients and set aside.

In a large bowl, combine dry ingredients for the main part of the muffin and stir to combine (flour, spices, salt, baking soda). 

In a separate bowl in your mixer, beat the butter for 1 minute. Next add both sugars and continue to combine. Follow by adding the eggs one at a time and finish with adding the pumpkin puree. Gently stir the dry ingredients into the wet ingredients, being careful not to over mix (a few lumps are still okay.) Fill each muffin tin half full with the batter. Then spoon a teaspoon to tablespoon of the cream cheese mixture on top, and finally finish with the remaining batter (if you don’t cover all the cream cheese, don't worry, it makes the muffins look more marbleized). Sprinkle with cinnamon and sugar.

Bake for 20-25 minutes or until the muffins springs back when you press lightly. I also rotate halfway through so that the muffins bake evenly. Let cool for a few minutes in the pan, then transfer to a wire rack and finish cooling. Make sure to store in an airtight container, preferably in the fridge if not eaten immediately due to the dairy in these babies. 

Pumpkin Chocolate Chip Bundt Cake

Pumpkin season is here! And to celebrate, besides eating my weight in pumpkin this month, I plan to share a few new recipes I have fallen in love with as well as a few oldies but goodies from my baking files. Now, I will always encourage folks to grow their own pumpkins and for a number of reasons: they are fun to grow, you'll have a good source of carving and baking pumpkins, and it's farm to table. However if you are like me and have had one heck of a ride with 2012, you likely didn't have time to successfully plant pumpkins (we tried a Japanese variety but didn't get any fruit). If you grew your own pumpkins this year, then this recipe will be a good excuse to use up some of that puree you've likely made. If not, grab yourself a can of pumpkin puree from the store and get baking.

I discovered this receipt through Averie Cooks, and damn did it look gooo-ooood upon initial discovery. Pumpkin meets chocolate in a baked good form - who wouldn't love that?!

I made a few changes to the original receipe, such as using non-fat greek yogurt in place of sour cream, omitting the butter extract, using bittersweet chocolate chips, and adding more spices such as pumpkin spice. The end result was delicious! Next time around I may try to slip a little rum into the batter, or possibly a wee bit more into the ganache. Enjoy!

Pumpkin Chocolate chip Bundt Cake with Chocolate Ganache
Adapted from: Averie Cooks 

For the Cake

• 2 eggs
• 1 cup canned or fresh pumpkin puree 
• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 1/4 cup non-fat greek yogurt
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• pinch salt
• 1 cup bittersweet chocolate chips

For the Chocolate Ganache (microwave-friendly)

• 2/3 cup bittersweet chocolate chips
• 1/4 cup cream or half-and-half
• 1/2 teaspoon vanilla extract
• 1 tsp rum 
• 1 tsp mocha coffee 

Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray or grease and flour the pan; set aside. In a large bowl combine eggs, pumpkin puree, sugar, oil, yogurt, vanilla extract, all the spices and whisk to combine until mixture is smooth and silky.

Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher). Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.

To make the Chocolate Ganache, Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla, alcohol, coffee, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy.

Cake will keep for up to 5 days in an airtight container at room temperature or in the refrigerator.