How to Use Your Steamer

I was reluctant to make a video, but several people have said they've been intimidated by their steamer... so I figured I would suck it up and show off my horrid public speaking skills. Hopefully this helps you understand the steaming method a little better and become one with your steamer! ;) P.S. Ignore my less than spotless kitchen.

Cafe Mocha Cake Truffles

For this recipe you will need to make the cake and frosting in the Cafe Mocha Cake and Coffee Butter Cream Frosting post.
And... chocolate for dipping. About 2-3 Cups. I used block chocolate from Home Plus... it was in the baking section.

After the cakes are cooled, crumble the cakes into a large mixing bowl. Crumble until they look like dirt. Yes, I said dirt... no big clumps okay! ;)

Then you pour all the frosting over the crumbs and stir together until fully incorporated.

Set the mixture in the fridge and let it chill for about 35-45 minutes. *hint* the thinner the mixture is, the quicker it cools.... so spread it out on a tray to get down to business sooner.

After chilling, form small balls from the mixture and place on plates or trays.(They are going back in the fridge to firm up) Continue until all the dough is formed into the small balls... a little smaller than a golf ball.

Put them back in the fridge for 30 minutes and start melting the chocolate for dipping!

Time to melt the choclate. You can do this by using your microwave in 30 second incraments, stirring between nukes.(My preference) Or by using a double boiler... google it. (Basically a glass bowl larger than your saucepot that dips about a 1/3 into your saucepot. It rests on the lip of the saucpot while you simmer water. Simmer, not boil. Then you place your chocolate in the glass bowl and stir until all chocolate is melted. Turn off the flame, and dip.)

Finally... using a toothpick and stabbing the truffle ball, you dip and dunk until fully coated in chocolate. Allow excess to drip off and place on a foil lined tray or plate. *I did not have toothpicks, so I used two spoons and manuvered the truffles in the chocolate just fine that way.*

Chill until the choclate is firm.

EAT! Or give as presents... but your loss! :)

Courtesy ovenless chef

Cafe Mocha Cake w/ Coffee Butter Cream Frosting

Cake:
1 C brewed, cooled coffee
1/2 C cocoa powder
2 C flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 C butter, softened to room temp
1 C & 2 T sugar
2 eggs
3/4 tsp vanilla

1. Fill steamer 1/3-1/2 full with water and bring to boil.
2. In bowl, combine sugar and wet ingredients with whisk. Add dry ingredients and mix until fully combined.
3. Split batter between two buttered/greased foil pans.
4. Steam each pan for 25 minutes after reducing heat to medium high.

Frosting:
1/2 C butter, softened to room temp
1/8 tsp salt
2 egg yolks
3 T cream or whole milk
1/4 C brewed, cooled coffee
2 1/2 C powdered sugar
3 T coffee creamer... if you have it... if not, just use 3 T powdered sugar.

Whisk all ingredients vigorously until creamy and smooth.
I cheated and used my blender after combining all ingredients. I just put small 1 cup batches in and blended until smooth and creamy. :)

Let cakes cool before frosting. Enjoy! :)

Courtesy Ovenless Chef

Persimmon Bread

1 C Persimmon pulp (just blend fresh fruit in blender)
2 eggs
1/2 C oil
1 1/2 C sugar
1 1/2 C flour
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 C dried cranberries or raisins
*1/2 C chopped walnuts (optional)

1. Fill pot 1/3 with water and bring to boil. reduce heat to medium- medium high and place steaming tray in.
2. Combine wet ingredients and sugar with whisk in mixing bowl.
3. Add dry ingredients and combine with plastic spoon or mixing spatula.
4. Add fruit and nuts to batter.
5. Butter or oil two foil pans 15X20cm.
6. Divide batter evenly between pans. Do not fill more than halfway up any pan.
7. Steam each loaf for 25 minutes.
8. Sprinkle with cinnamon and sugar and serve! :)

Loaves freeze well and will keep for about 3 months in airtight container/bag. Simply remove to room temp and allow to thaw before serving.

Courtesy Lindsey Lett, inspired by several recipes online.

Pumpkin Spice Bread

1 C pumpkin puree
1/2 C oil
2/3 C white sugar
2/3 C dark brown sugar
2 eggs
1 3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger

1. Combine wet ingredients and sugar with whisk.
2. Add dry ingredients and whisk until fully incorporated.
3. Grease 2 (15cmX20cm) foil pans and pour batter evenly between the two… about 2 C each.
4. After bringing steamer pot to a full boil (1/3 full with water), reduce heat to medium and steam loaves for 25 minutes each.
5. Loaves can be frozen up to 3 months in air tight bag or container. Remove to room temperature to thaw.

Courtesy Lindsey Lett

Chocolate Crumble Quick Bread

Crumble Topping:
1/2 c flour
3/4 c oats (quick or rolled)
1/4 c sugar
1/4 c brown sugar
1/2 tsp cinnamon
pinch of salt
6 T butter

1. Start with topping... mix all dry ingredients in bowl and set aside.
2. Melt butter in skillet on low heat.
3. Add dry ingredients to skillet and mix gently. Turn heat up to medium low and allow moisture to evaporate... 3-4 minutes... stirring constantly.
4. Turn off heat and let cool in pan.


Bread:
2 eggs
1 C sugar
1/2 C oil
1 1/2 C flour
1/2 C cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
couple shakes of cinnamon (1/4 tsp)
1 C milk
1 T lemon juice or vinegar

1.In large bowl, mix flour, cocoa, salt, b. powder, and b. soda with whisk to break up any clumps. set aside.
2. Beat together oil, eggs and sugar with whisk.
3. Add the lemon juice to the cup of milk and stir together.
4. Mix all ingredients together.
5. Butter or oil two rectangular pans and split mixture between the two.
6. Bring 1/3 full pot of water to boil, reduce to medium heat and place your steaming tray in pot.
7. Steam loaf for 5 minutes, then sprinkle half the crumble mixture evenly across top of bread. Replace lid and steam for 15 more minutes or until top of loaf cracks.
8. Repeat with second loaf. EAT! :)

If you don't have oatmeal, you can top bread with chocolate chips and chopped nuts... just wait that 5 minutes before sprinkling on top. :)

courtesy Lindsey Lett

Oatmeal bars

1/2 C canola oil
6 T butter, softened
3/4 C packed brown sugar
1/2 C sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 C oats (quick or old fashioned, uncooked)
1 C dried fruit (Cranberries, cherries, apricots, blueberries, whatever makes you happy)

1. Mix wet ingredients and sugar in bowl using a whisk.
2. switch to a wodden spoon or baking spatula and add dry ingredients.
3. Pour into two oiled foil pans.
4. In steaming pot, fill 1/3 full with water, bring to boil, then reduce heat to medium.
5. Steam each pan for 25 minutes. Enjoy! :)
(These loaves freeze well for up to 3 months. Just pull out and let thaw to room temp before serving when ready to use.)

(courtesy Quaker Oats/ some minor tweaking)

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Zucchini Bread

3 eggs
1 C oil
2 C brown sugar
3 tsp vanilla
3 C peeled, grated zucchini
4 C flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 1/2 tsp cinnamon

Just like preheating an oven, fill your steaming pot 1/3 full with water and bring to boil. Then reduce heat to medium for steaming process.

1. In large bowl, mix eggs, sugar and oil.
2. Add zucchini and vanilla(if liquid extract) to wet mixture. (If you are forced to use vanilla powder... mix with dry ingredients.)
3. In separate bowl, whisk together dry ingredients to remove lumps and combine.
4. add dry ingredients to wet and fold in until combined.
5. pour into greased pans. (I used rectangular foil "lunchbox" pans that were about 15X20 cm.) Fill halfway up with batter.
6. Steam bread for 25-30 minutes or until top cracks.
7. Be sure to check water levels between loaves. I keep a kettle of boiling hot water ready so I don't have to bring the water back up to temp.

This recipe made three 15X20 cm tin loaves with 1 1/2 C batter in each. The bread freezes well, so pop the loaves you'd like to reserve for later use, into a ziplock bag and remove air. Will keep for up to 3 months. Remove and let come to room temperature before serving. :)

You could also experiment using shredded apples, carrots or pears in place of zucchini.

Enjoy!

Courtesy Kristen Ramirez

Overnight Cinnamon Rolls.... Steamer Style

This recipe makes 9-10 rolls. If making full batch, you will need 2 foil pie tins. I would recommend cutting recipe in half for only two people.

For Dough, I used the same recipe as used for the Steamy Dinner Rolls
1 C warm water
1/3 C sugar
2 1/4 tsp yeast
3/4 tsp salt
2 T vegetable oil
3+ C flour

After the first hour rise, roll out to a long rectangle shape.

In a bowl, mix together
1 C brown sugar
1 Tbsp cinnamon

In separate bowl or cup, melt 2 Tbsp Butter

1.Drizzle Butter over the rolled dough and then sprinkle 3/4 cinn/sugar mix evenly over the buttery dough. (Save remaining mix for use in the morning)

2.Roll the dough into a log starting with one of the longer sides. You should end up with a long roll, not short and fat.

3.Grease pie tin and set aside. Cut the rolls to be about 1 1/2 inches long.

4.Place them side by side into the pie tin, leaving room for them to rise. (no more than 5 rolls to a tin)

5.Cover with plastic wrap and place in refridgerator over night to rise... or let rise at room temp for 30 minutes, then steam.

6.In morning, pull rolls out and let set at room temp for 25 minutes before steaming.

7.Heat water to boil in steamer pot, then reduce to simmer. (Fill pot 1/3 full with water.)

8.Remove plastic wrap from pie tin and place on steamer tray and set in pot. Cover with lid and let steam for 20-25 minutes.

(If you are making full batch, just pull out second tin and place on counter to rise while first batch steams. You can also place all the rolls in the greased steaming tray to rise overnight to make in one batch and cover both bottom and top with plastic wrap. Again, just pull out 25 minutes before steaming)

9.After finished steaming, remove from pot and sprinkle with the remaining cinn/sugar mix and drizzle more butter if you'd like! Enjoy!

You can also make a glaze to drizzle over top:

1/4 C cream cheese, softened
3 tablespoons milk
1 1/2 C powdered sugar

1. Over low heat, place cream cheese and milk into small pot and stir often until cheese is fully melted.

2. Add sugar 1/2 c at a time and whisk until smooth.

3. Drizzle over warm cinnamon rolls just before serving.

Hope you enjoy them as much as we did! :)

(Courtesy Lindsey Lett)

Steamed Chocolate Cake.... formerly known as "Wicky Wacky Cake"

(images courtesy Greg and Gabi Boy)
Ingredients: (makes two steamed cakes)

3 c flour
2 c sugar (you can used slightly heaped cups)
1 tsp baking soda
4 tsp baking powder
1/2 c cocoa (watch out with rough measurements - too much, and you get bitter cake)
2 c boiling water
1 c cooking oil
2 tsp vanilla essence
50 ml vinegar (I used apple, but anything should be fine)

Mix all the dry ingredients (sift if you can, or stir with fork/whisk to remove clumps and fully incorporate)

Mix all the liquids

Slowly add the liquids to the dry ingredients and mix with a spoon (I whisked it a bit to get rid of the lumps due to a lack of a sieve)

Place in cake tin (maybe oil the cake tin first)
You are supposed to bake it for 30 min.

Here is how I changed it - I halved all the ingredients - it then fits perfectly into a tinfoil tart dish. Then I placed in the steamer for about 30min. You can check every now and then. It worked PERFECTLY! Instead of icing sugar - I just poured some condensed milk on top:)
Its really quick and easy!
(Courtesy Gabi Boy)

Steamy Banana Bread!

(Images courtesy Greg and Gabi Boy)
Ingredients:
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon

1 cup mashed bananas
1/3 cup butter
1/4 cup milk
1 egg
*1/2 cup chopped pecan nuts (optional)


1. Mix the dry ingredients together
2. mix the remaing ingredients (except for nuts) in a seperate bowl - use a fork
3. add the mixture to the dry ingredients and mix with a fork or whisk
4. Add chopped pecan nuts *optional
5. Wipe down a tinfoil dish with oil
6. Pour mixture into the dish
7. Let it steam for about 35-40 min.

Serve with butter:)

(Courtesy Gabi Boy)

Steamy Dinner Rolls!

I must admit that I had high hopes for these rolls. I am a lover of bread and with no oven, I was desperate! I started with a basic dinner roll recipe and then got creative in the preparation.. but it works and is sooo worth the effort! You will need a large pot with a steaming tray insert and lid, as well as a frying pan to finish up the rolls.

1 C warm water
1/3 C sugar
2 1/4 tsp yeast
3/4 tsp salt
2 T vegetable oil
3+ C flour

1.In a large mixing bowl, dissolve yeast and sugar in warm water. Mix and let set until foamy.
2. Mix in salt and oil and slowly add flour one cup at a time.
3. Knead dough until smooth and then place in a well oiled bowl.
4. Roll dough in oil until fully coated, then cover with plastic wrap or damp towel and let rise for about 1 hour.
5. Fill large pot 1/2 full with water and bring to boil... then reduce to barely a simmer. Place steaming tray in pot.
6. Punch dough down and cut into 8 equal parts.
7. Work dough into balls and then cover with damp towel and let rise for 30 minutes.
8. Warm the frying pan to medium-low heat with a dab of oil to keep the rolls from sticking. Place rolls in top side down until barely golden brown.
9. Immediately transfer to steamer tray with golden side up and cover with lid.
10. Steam rolls for about 25-35 minutes. The only way to really check the doneness is to pull one out and tear it open! :)
11. After done steaming, place in warm pan again to add a crispy outer crust to the rolls. Enjoy!
(courtesy Lindsey Lett)