Chocolate Souffle & Frankenstein Experiment, otherwise known as Snickerdoodle Cake

*this is a repost from my personal blog.

Last night out of sheer boredom, I attempted to make some chocolate souffle. There are plenty of recipes on Tastespotting.com, and the one I used serves two, which is perfect! One for mois and one for my roommie who's been working late. He decided to freeze his before eating it, and guess what? It's delish! Tastes like really rich ice cream.

Today, after finishing a wedding invitation design I'm doing for a friend, I wanted something cinnamony so I decided to make some snickerdoodles. But, I didn't feel like rolling dough and all that nonsense because, well quite frankly, I am a lazy turd. So I sort of just winged it and I got this thin semi dense cinnamon sugar cake. The trick tho, was to butter the pan and then dusting it with sugar, so that when the cake comes out of the pan, it has that nice sugar crust on it.

Scallion Pancakes 蔥油餅

My friend/fake brother, Jay loves scallion pancakes, and we were always talking about making some! Well the other day I finally found some chinese red pepper or 花椒粉. (Let's just say, chinese markets in New York aren't exactly arranged intuitively.) 

The funny thing about my friend is he says he doesn't really have a sense of smell or taste, but he loves the texture of these pancakes! So here we go!

For the dough

2 cups of multipurpose flour

1 egg

water (add to what you feel is the right consistency. I eyeballed it. ^^)

1 tsp of salt

For the Filling

1 bunch of scallions chopped

(and have the following at hand)

Chinese Red Pepper

Cooking Oil

Start by mixing the dough ingredients together, and don't worry about over-mixing because it actually gives it a nice chewy texture! Divide the dough into 5 little balls, they should be about the size of a handball. (I think..OMG I'm so not good at this, can't I just show pictures? heheh. I really don't like writing instructions. Sorry. Heheh)

Then we roll the dough out so it kind of looks like indian flatbread/naan. We drizzle some oil, I used olive oil, and sprinkle some pepper and scallion. Then we roll it up like a swiss roll, and after that we roll it horizontally so that it looks like a cinnamon roll. This way when we roll it out, we'll have lots of layers of dough, scallion and pepper. Good to know, right? ;D

Then we roll them out into perfect little circular pancakes-- it is probably a good idea to separate each with some cling wrap so that they don't stick together. Believe me, they sure are sticky!

When you're ready, you fry them in a pan, both sides on med. high heat. About 1 min on each side, or till golden brown. (I stuck them in the oven to keep them warm, because Jay was LATE to dinner!)

All in all, they turned out pretty good! (Oh yea, my mom called me and told me I'm suppose to add some sort of leavening...like yeast or baking powder. I will try that next time. I thought these turned out nice without it!) No need for any special dipping sauces because all the yummy scallion and pepper flavor is enough to make anybody's mouth water! Well except for maybe Jay, but he did say the texture is just like how his mom used to make them! So, I think will do my happy dance now. Excuse me. ::runs into the next room and does the cabbage patch and running man:::

Have a lovely nom nom filled day!

Lily