tag:blogger.com,1999:blog-76873372070694911582024-03-21T11:27:09.354-05:00Elixir BakeryA place to share the potions for great baking.Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-7687337207069491158.post-65924564067595390712009-10-28T17:42:00.002-05:002009-10-28T17:51:45.158-05:00Daring Bakers - MacaroonsThe 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.<br /><br />I've made macarons before, so I thought I would try out my new food processor this time to see how it goes. It ground the almonds and confectioners sugar perfectly, and with the egg whip blade the eggs were at stiff peaks. Here is where the problem lies. I though, hmm, I'll just add the dry ingredients to the egg whites and pulse to combine, that will be like folding... Wrong! Totally deflated the batter. I decided to bake them anyway, and they are like almond wafers. Good, but not macarons. Lesson learned :) Here are some pics from last time I made them. I would use the food processor again, just fold in the dry ingredients by hand next time.<br /><br /><center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTlCAid4MOe6-GNJzPy2MB13NoFntGmspsD7EbxLPMJ2OyOx30BLLxEcj-6Zy7MPSBWjZnkM9otEN_u-1546LDLDgWtQnQraQefufXP4mWDyLs9hwPqB4fGcjG3cSl7A6zhPU9dbgHjSx/s288/004.JPG" /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhZbZSpdqLSsG8xe-EmMp3Z54sQq2V2oAY9EsrbUPkNFo6BXfybnxGbco_vo_9fyLd9PjhxVBbl4lHkwrz-5250IKhstF_3t5ClxMXWz378VvsSuafCpNo3Mo2HVZSMR1wqApc1hmeaYG/s288/012.JPG" /><br /><br /><div style="text-align: left;"><p>Equipment required:<br />• Electric mixer, preferably a stand mixer with a whisk attachment<br />• Rubber spatula<br />• Baking sheets<br />• Parchment paper or nonstick liners<br />• Pastry bag (can be disposable)<br />• Plain half-inch pastry bag tip<br />• Sifter or sieve<br />• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off<br />• Oven<br />• Cooling rack<br />• Thin-bladed spatula for removing the macaroons from the baking sheets<br />• Food processor or nut grinder, if grinding your own nuts (ouch!)</p> <p><strong>Ingredients</strong><br />Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)<br />Almond flour: 2 cups (190 g, 6.7 oz.)<br />Granulated sugar: 2 tablespoons (25 g , .88 oz.)<br />Egg whites: 5 (Have at room temperature)</p> <p><strong>Directions:</strong></p> <p>1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.<br />2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.<br />3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.<br />4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.<br />5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).<br />6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.<br />7. Cool on a rack before filling. </p></div></center>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com5tag:blogger.com,1999:blog-7687337207069491158.post-71968225673510606532009-10-01T20:54:00.002-05:002009-10-01T21:09:00.265-05:00Daring Bakers September Challenge - Vols-au-VentSorry for the late post, things have been crazy busy lately (but that's good, right?)<br /><br />I like making laminated dough. I've made danishes many times, and although it is time consuming, the results are much better than the store bought versions. I have never made these before, the are basically the same as the puff pastry shells you can buy in the frozen section for appetizers and desserts.<br /><br />I liked these, mmm buttery goodness. I filled them with my version of a tandoori chicken curry and it went very well together. They didn't rise as much as I would have hoped, maybe a bit hotter oven next time would do the trick.<br /><br />The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.<br /><br /><div style="text-align: center;"><a href="http://picasaweb.google.com/lh/photo/BNIuhAvE6C_KfqqvH5kmgg?authkey=Gv1sRgCOveh_eNt4CTqAE&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4runhxVs2-m1TTDeRR34Qc3h4nt7ynGgZDAClp6VxIbgX83x9OQTIaFaHRM322oLxZYYNSqz2wkF5g28J3LABcA8pMmGtR0thaxjAK6FlvPUTtM3ecZhgUr4zryEEISc7PH5nxgZ6Ok05/s400/IMG_2058.JPG" /></a><br /><br /><h2 style="text-align: left;"><span style="font-size:78%;">Forming and Baking the Vols-au-Vent</span></h2><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><em><strong>Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent</strong></em></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">In addition to the equipment listed above, you will need:<br />-well-chilled puff pastry dough (recipe below)<br />-egg wash (1 egg or yolk beaten with a small amount of water)<br />-your filling of choice</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Line a baking sheet with parchment and set aside.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d'oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.</span></p><div style="text-align: left;"> </div><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.</span></p><div style="text-align: left;"> </div><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Fill and serve.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to "glue"). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). </span></p><div style="text-align: left;"> </div><h2 style="text-align: left;"><span style="font-size:78%;">Michel Richard’s Puff Pastry Dough</span></h2><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><strong>From: <em>Baking with Julia</em> by Dorie Greenspan<br /><em>Yield: 2-1/2 pounds dough</em><br /></strong><br />Steph’s note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While I encourage you to make the full recipe of puff pastry, as extra dough freezes well, you can halve it successfully if you’d rather not have much leftover.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book. <a href="http://video.pbs.org/video/1174110297/search/Pastry" title="http://video.pbs.org/video/1174110297/search/Pastry">http://video.pbs.org/video/1174110297/search/Pastry</a></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><strong>Ingredients:</strong><br />2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour<br />1-1/4 cups (5.0 oz/ 142 g) cake flour<br />1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)<br />1-1/4 cups (10 fl oz/ 300 ml) ice water<br />1 pound (16 oz/ 454 g) very cold unsalted butter </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><em>plus extra flour for dusting work surface</em></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><strong>Mixing the Dough:</strong></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.) </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><strong>Incorporating the Butter:</strong></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><strong>Making the Turns:</strong></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich <em>(use your arm-strength!)</em>. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.</span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;"><strong>Chilling the Dough:</strong></span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. </span></p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-size:78%;">The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it. </span></p></div>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com1tag:blogger.com,1999:blog-7687337207069491158.post-83229056326356528672009-08-27T11:00:00.003-05:002009-08-27T11:23:04.144-05:00Daring Bakers August Challenge - Dobos Torte<strong><span style="font-weight: normal;">The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful</span><span style="font-weight: normal;"> of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos </span><span style="font-weight: normal;">Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite</span><span style="font-weight: normal;"> Desserts from the Classic Caffés of Vienna, Budapest, and Prague.</span><br /><br /><span style="font-weight: normal;">This was a fun challenge, I like all the pieces so it fits that I like them all together as well. There was suppose to be a caramel layer on top, but as I was trying to make that I had to take care of my 5 month old, so the caramel didn't turn out :) But, the torte was great without it. The buttercream is fluffy and shiny, with a great chocolate flavor that goes well with the hazelnuts. </span><br /><br /><span style="font-weight: normal;">Overall, a bit time consuming with the layers, but I would make it again.<br /><br /><a href="http://picasaweb.google.com/lh/photo/pP7dSEehI0aiBS9CNY0ZVA?authkey=Gv1sRgCOveh_eNt4CTqAE&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIQWkyNliRHFs13ThQXgnY_wqqdoD1KdhMwz-J0Rjij1vFkZDQbIZeZaM9qQ_l4dXnggRlSl0HEcnJ016opr1E8C6SL0MYUZgc_BZOaT1Whi7FlZwgVB1xaFi_I4iOzEdAVNjF3GnMMFv/s400/IMG_1975_a.jpg" /></a><br /><br /></span></strong><p><strong>Equipment </strong></p> <ul><li>2 baking sheets</li><li>9” (23cm) springform tin and 8” cake tin, for templates</li><li>mixing bowls (1 medium, 1 large)</li><li>a sieve</li><li>a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)</li><li>a small saucepan</li><li>a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)</li><li>metal offset spatula</li><li>sharp knife</li><li>a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.</li><li>piping bag and tip, optional</li></ul> <p><strong>Prep times</strong></p> <ul><li>Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually. </li><li>Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide. </li><li>Caramel layer: 10-15 minutes. </li><li>Assembly of whole cake: 20 minutes</li></ul> <p><strong>Sponge cake layers</strong></p> <ul><li>6 large eggs, separated, at room temperature</li><li>1 1/3 cups (162g) confectioner's (icing) sugar, divided</li><li>1 teaspoon (5ml) vanilla extract</li><li>1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)</li><li>pinch of salt</li></ul> <p><strong>Chocolate Buttercream</strong></p> <ul><li>4 large eggs, at room temperature</li><li>1 cup (200g) caster (ultrafine or superfine white) sugar</li><li>4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped</li><li>2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.</li></ul> <p><strong>Caramel topping</strong></p> <ul><li>1 cup (200g) caster (superfine or ultrafine white) sugar</li><li>12 tablespoons (180 ml) water</li><li>8 teaspoons (40 ml) lemon juice</li><li>1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)</li></ul> <p><strong>Finishing touches</strong></p> <ul><li>a 7” cardboard round</li><li>12 whole hazelnuts, peeled and toasted</li><li>½ cup (50g) peeled and finely chopped hazelnuts</li></ul> <p><strong>Directions for the sponge layers:</strong></p> <p>NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.</p> <p>1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).<br />2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)<br />3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)</p> <p>4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.<br />5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)</p> <p><strong>Directions for the chocolate buttercream:</strong></p> <p>NB. This can be prepared in advance and kept chilled until required.</p> <p>1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.<br />2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.<br />3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.<br />4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.<br />5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.</p> <p><strong>Directions for the caramel topping:</strong></p> <p>1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.<br />2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.<br />3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.</p> <p><strong>Assembling the Dobos</strong></p> <p>1.Divide the buttercream into six equal parts.<br />2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.<br />3.Optional: press the finely chopped hazelnuts onto the sides of the cake.<br />4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.</p> <p><strong>Storage</strong></p> <p>I (Angela) am quite happy to store this cake at room temperature under a glass dome, but your mileage may vary. If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.</p>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com3tag:blogger.com,1999:blog-7687337207069491158.post-1510531514240589252009-07-27T12:24:00.002-05:002009-07-27T12:36:20.004-05:00July Daring Bakers Challenge - Cookies!<span style="font-family:trebuchet ms;">The July Daring Bakers' challenge was hosted by Nicole at <a href="http://sweetendingz.blogspot.com/">Sweet Tooth</a>. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the <a href="http://www.foodnetwork.com/">Food Network</a>.</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >This month we got to choose to do both cookies or just one. I was going to make them both, but then I got an order for some cupcakes so I had to just make one. I had been wanting to try homemade marshmallows for a while, so I made the Chocolate Covered Marshmallow Cookies.</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >I had fun with this challenge. The cookie base was easy, no surprises there. The marshmallows weren't difficult either, just sticky :) I left them out overnight to set up, maybe that was too long, as they are a bit more solid than I would like. The chocolate coating went on easily, but never set up at room temperature. After an hour in the refrigerator they were fine. Too much vegetable oil maybe?</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >Overall, good cookies! I would like to make the base cookie a bit more like a graham cracker next time for a more s'more like taste.</span><br /><br /><span style="font-family: trebuchet ms;font-family:arial;" >In the picture are the cupcakes I had an order for, French Chocolate Brownie Cupcakes with Chocolate Ganache frosting and the cookies around the edge. I had a very chocolate Saturday :)</span><br /><br /><br /><center><a href="http://picasaweb.google.com/lh/photo/MLbLBAV-TXE5Oi_UlJ2RAA?authkey=Gv1sRgCOveh_eNt4CTqAE&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_fALQD0xzza_K2DrxCzld7-GNH4mK9WYMgZ7Fi5iNj0FtlYRNrZopeKiKKdPGAZ59h-9AOFfjnvIfa7svsUCClxFUj9D9hwE3KTqo8GBUs1MdzZl-u9eqW5fpeXRNm7tqY073xw70gfO/s400/IMG_1898.JPG" /></a></center>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com6tag:blogger.com,1999:blog-7687337207069491158.post-45437196943623401982009-06-27T02:44:00.001-05:002009-06-27T02:44:01.368-05:00June Daring Baker's Challenge - Bakewell TartsThe June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.<br /><br />This challenge was interesting. I had never heard of a Bakewell Tart before, so this was totally new to me. The pieces of the tart were familiar though, just never put them all together before.<br /><br />The pastry base was easy to work with and tasty, very similar to a normal tart shell but a bit sweeter. I made some jam myself with some blueberries and strawberries, very tasty, and a good topper for ice cream :) . The frangipane was the weird part of the tart. I wouldn't expect to have a cakelike topping on a fruit tart, but it works.<br /><br />I made 2 smaller tarts with this recipe. It took about 35 minutes for the top to set up, I had to put some foil around the edges as the pastry was getting a bit dark. Overall, a good recipe that is not too overwhelming, but I like a fruit pie or cobbler better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOnzRcSEx2hNTqezx1PszV2r81Fp7w-QuMZ5wHBOFcGbYNHjSLH95DEe1EBSyIhp5SKUFM4VThjn1hbZTodM1Xl7iHwRnrOjgJ7DHv9pGDWbpbdAPx0xZ1XSALbSW0IGiYcnMF-FRWher/s1600-h/IMG_1779.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOnzRcSEx2hNTqezx1PszV2r81Fp7w-QuMZ5wHBOFcGbYNHjSLH95DEe1EBSyIhp5SKUFM4VThjn1hbZTodM1Xl7iHwRnrOjgJ7DHv9pGDWbpbdAPx0xZ1XSALbSW0IGiYcnMF-FRWher/s320/IMG_1779.JPG" alt="" id="BLOGGER_PHOTO_ID_5349870939502587826" border="0" /></a><br /><br /><p><strong>Makes one 23cm (9” tart)</strong><br /><strong>Prep time:</strong> less than 10 minutes (plus time for the individual elements)<br /><strong>Resting time:</strong> 15 minutes<br /><strong>Baking time:</strong> 30 minutes<br /><strong>Equipment needed: </strong>23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin</p> <p>One quantity sweet shortcrust pastry (recipe follows)<br /> Bench flour<br />250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability<br />One quantity frangipane (recipe follows)<br />One handful blanched, flaked almonds</p> <p><strong>Assembling the tart</strong><br />Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.</p> <p>Preheat oven to 200C/400F.</p> <p>Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.</p> <p>The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.</p> <p>When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.</p> <h2>Sweet shortcrust pastry</h2> <p><strong>Prep time: </strong>15-20 minutes<br /><strong>Resting time:</strong> 30 minutes (minimum)<br /><strong>Equipment needed: </strong>bowls, box grater, cling film</p> <p>225g (8oz) all purpose flour<br />30g (1oz) sugar<br />2.5ml (½ tsp) salt<br />110g (4oz) unsalted butter, cold (frozen is better)<br />2 (2) egg yolks<br />2.5ml (½ tsp) almond extract (optional)<br />15-30ml (1-2 Tbsp) cold water </p> <p>Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.</p> <p>Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. </p> <p>Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes</p> <h2>Frangipane</h2> <p><strong>Prep time:</strong> 10-15 minutes<br /><strong>Equipment needed:</strong> bowls, hand mixer, rubber spatula</p> <p>125g (4.5oz) unsalted butter, softened<br />125g (4.5oz) icing sugar<br />3 (3) eggs<br />2.5ml (½ tsp) almond extract<br />125g (4.5oz) ground almonds<br />30g (1oz) all purpose flour</p> <p>Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: <strong><em>Don’t panic</em></strong>. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour. </p>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com3tag:blogger.com,1999:blog-7687337207069491158.post-76462325556797759652009-05-27T17:01:00.004-05:002009-05-27T21:10:07.185-05:00Daring Bakers May Challenge - Apple StrudelWow, it is hard to believe it's been almost 2 months since I posted on here. Well, I have a good excuse... I had a baby! He is great, but definitely buts a cramp in my baking style. But, I am getting more used to working around him, and his schedule is a bit more predictable now so I can get some baking in.<br /><br />And on to the Challenge...<br /><br /><strong><em>The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.</em></strong><br /><br />This challenge was fun, not too time consuming that I couldn't fit it in, but unique enough that I had never made it before. My husband loves fruity desserts, so I had to make this one.<br /><br />I only made 1/2 of the recipe (I am trying to lose those last few baby pounds, so I don't need a big dessert tempting me) and I didn't have a large enough counter to roll out the full recipe. Overall it was good, I think I may have had the dough too thin? The apples poked their way out in a few places when I was rolling it up. It crisped up nicely in oven, and the apples were good, not overcooked into mush. The recipe was easy enough and not hard to do, I would make it again, but it's not my favorite challenge.<br /><br /><center><a href="http://picasaweb.google.com/lh/photo/S8CSZASAakY68-6iePuCkg?authkey=Gv1sRgCOveh_eNt4CTqAE&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXYHO5m8JurZo-LJFC7oEOwtc1ytvB0CkzSB9vDCcuAhcUkFWg_yw9Oe1FRkx0y9Ea-OfhUDYQdma9tiNmT8Bg8hmnmm3CWcREDRxtzGDz7ETMD_2QzCwI2WXeT9OYgdpavtMHfja6svc/s400/IMG_1714.JPG" /></a></center>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-49326407520472501742009-03-29T05:52:00.000-05:002009-03-29T05:52:00.799-05:00Daring Bakers March Challenge - Lasagne of Emilia-RomagnaThis didn't seem like a daring baker's challenge to me, but I love lasagne and I did bake it, so I guess it worked out. I think my lasagne noodles were a bit too thick, but the thinner ones I did make didn't survive the drying in one piece. All in all, a good recipe. I'm not sure I would make the noodles from scratch again, but the bechemel and ragu were very good.<br /><br /><span style="color:blue;"><span style="color: rgb(0, 0, 0);">The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.</span><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAjTKpMoLdoxS9Tee_scKZqhFeflbqS0eCrKl_EgJVSfoE_EhWBJj_6YXvJGpVvNdMR813fw8UL3VkCgL_pyx3sORMl7MGzpO9Gq8ADn_KVNXztofwivMEUD6Df-8EJlOIOCEd5Pk0EV-/s1600-h/IMG_1596.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAjTKpMoLdoxS9Tee_scKZqhFeflbqS0eCrKl_EgJVSfoE_EhWBJj_6YXvJGpVvNdMR813fw8UL3VkCgL_pyx3sORMl7MGzpO9Gq8ADn_KVNXztofwivMEUD6Df-8EJlOIOCEd5Pk0EV-/s320/IMG_1596.JPG" alt="" id="BLOGGER_PHOTO_ID_5314296367276254802" border="0" /></a><span style="font-size:85%;"><strong>Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)</strong><br />(Serves 8 to 10 as a first course, 6 to 8 as a main dish)<br /><br />Preparation Time: 15 minutes to assemble and 40 minutes cooking time<br /><br />10 quarts (9 litres) salted water<br />1 recipe Spinach Pasta cut for lasagna (recipe follows)<strong>#1</strong><br />1 recipe Bechamel Sauce (recipe follows)<strong>#2</strong><br />1 recipe Country Style Ragu (recipe follows)<strong>#3</strong><br />1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano<br /><br /><br /><strong>Method</strong><br />Working Ahead:<br />The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.<br /><br /><strong>Assembling the Ingredients:</strong><br />Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.<br /><br /><strong>Cooking the Pasta:</strong><br />Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.<br /><br /><strong>Assembling the Lasagne: </strong><br />Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.<br /><br /><strong>Baking and Serving the Lasagne:</strong><br />Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.<br /><br /><strong>#1 Spinach Egg Pasta (Pasta Verde)</strong><br /><br />Preparation: 45 minutes<br /><br />Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.<br /><br />2 jumbo eggs (2 ounces/60g or more)<br />10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry<br />3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)<br /><br />Working by Hand:<br /><br />Equipment<br /><br />A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.<br /><br />A pastry scraper and a small wooden spoon for blending the dough.<br /><br />A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.<br />Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.<br /><br />Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.<br /><br />A sharp chef’s knife for cutting pasta sheets.<br /><br />Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.<br /><br /><strong>Mixing the dough:</strong><br />Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.<br /><br /><strong>Kneading:</strong><br />With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.<br /><br /><strong>Stretching and Thinning:</strong><br />If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.<br /><br />Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.<br /><br />Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!<br /><br />Dry the pasta at room temperature and store in a sealed container or bag.<br /><br /><br /><strong>#2 Bechamel</strong><br /><br />Preparation Time: 15 minutes<br /><br />4 tablespoons (2 ounces/60g) unsalted butter<br />4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred<br />2&2/3 cups (approx 570ml) milk<br />Salt and freshly ground pepper to taste<br />Freshly grated nutmeg to taste<br /><br />Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.<br /><br /><br /><strong>#3 Country Style Ragu’ (Ragu alla Contadina)</strong><br /><br />Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours<br /><br />Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)<br /><br />3 tablespoons extra virgin olive oil (45 mL)<br />2 ounces/60g pancetta, finely chopped<br />1 medium onion, minced<br />1 medium stalk celery with leaves, minced<br />1 small carrot, minced<br />4 ounces/125g boneless veal shoulder or round<br />4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)<br />8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)<br />1 ounce/30g thinly sliced Prosciutto di Parma<br />2/3 cup (5 ounces/160ml) dry red wine<br />1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)<br />2 cups (16 ounces/500ml) milk<br />3 canned plum tomatoes, drained<br />Salt and freshly ground black pepper to taste<br /><br />Working Ahead:<br />The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.<br /><br />Browning the Ragu Base:<br />Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.<br /><br />Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.<br /><br />Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.<br /><br />Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.</span>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com1tag:blogger.com,1999:blog-7687337207069491158.post-68967825844162915002009-02-28T14:10:00.004-06:002009-02-28T14:23:32.042-06:00Daring Bakers - February Challenge (Flourless Chocolate Cake)Wow, it has been a while since I have posted on here. I have been baking a lot, tweaking recipes and whatnot, but I guess I forgot to document it here for posterity :) I missed the January Daring Bakers Challenges, Tuiles, so I made them and included them here.<br /><br />I loved this recipe! It was so simple, but the results were decadent. I made six mini-cakes in a mega muffin pan. For the homemade ice cream, I used a recipe for vanilla frozen yogurt from David Lebovitz, included below. Both are definitely keepers!<br /><br /><table style="WIDTH: auto"><tbody><tr><td><p align="center"><a href="http://picasaweb.google.com/lh/photo/TJUgUrAU08m5PJySZMhAbA?authkey=Gv1sRgCOveh_eNt4CTqAE&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwzA-w92_MpxpNfYiPETU-ABxaPjRAXrNbAPBFs88rXVEr5LmijEKM-47AZnv1I5lX2uAI5p4Ygib_RixiN6GAK7eLATsRaBC0kZb4J8pL60dcxSGcTSKR2NbpjkkqeHC6h_bdjOIgPFt/s400/Flourless%20Chocolate%20Cake.jpg" /></a></p></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">From <a href="http://picasaweb.google.com/sandie713/ElixirBakery?authkey=Gv1sRgCOveh_eNt4CTqAE&feat=embedwebsite">Elixir Bakery</a></td></tr></tbody></table><br /><br /><br />The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.<br /><br /><strong>Chocolate Valentino</strong><br /><br />Preparation Time: 20 minutes<br /><br />16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped<br />½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter<br />5 large eggs separated<br /><br />1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.<br /><br />2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.<br /><br />3. Separate the egg yolks from the egg whites and put into two medium/large bowls.<br /><br />4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).<br /><br />5. With the same beater beat the egg yolks together.<br /><br />6. Add the egg yolks to the cooled chocolate.<br /><br />7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.<br /><br />8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C<br /><br />9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.<br /><br />10. Cool cake on a rack for 10 minutes then unmold.<br /><br /><strong>Vanilla Frozen Yogurt</strong><br /><br />3 cups drained plain yogurt (6 cups to start)<br />3/4 cup sugar<br />1 teaspoon vanilla<br /><br />1. Drain the yogurt overnight in cheesecloth in the refrigerator to get the excess moisture out.<br /><br />2. Mix the ingredients together and let cool for an hour.<br /><br />3. Place the mixture in your ice cream machine and let it churn according to it's instructions.Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com4tag:blogger.com,1999:blog-7687337207069491158.post-45107942550733344772009-01-01T19:59:00.000-06:002009-01-01T19:59:00.385-06:00Giant CupcakeFor Christmas this year, my parents got me a cake pan in the shape of a huge cupcake. So we had to try it out for Christmas dinner (yes, I am a little behind on posting). We made a white cake with chocolate frosting. I had been looking for a go-to white cake recipe, and this could be it. It was very moist, with a light crumb and not too sweet. The chocolate frosting was good as well, I would just like it to come out darker without having to use food coloring. Any suggestions?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkT3JglL5l-4kNVVU70fX51sgMIZFt0ZXK5zAPuXGjnoIeYr1bZujDebnURUEiRDNtsufhjSYc22ghWA6Bm2HySJXXIR5j5ka2lP-o3wTQa3kb72lF-p-TmL5Iaa5r1LW2N23NqdNx4uZt/s1600-h/IMG_1423.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkT3JglL5l-4kNVVU70fX51sgMIZFt0ZXK5zAPuXGjnoIeYr1bZujDebnURUEiRDNtsufhjSYc22ghWA6Bm2HySJXXIR5j5ka2lP-o3wTQa3kb72lF-p-TmL5Iaa5r1LW2N23NqdNx4uZt/s320/IMG_1423.JPG" alt="" id="BLOGGER_PHOTO_ID_5286505411959168962" border="0" /></a><br /><span style="font-weight: bold;">White Cake </span>(from <a href="http://bakingbites.com/2005/04/cooking-school-white-cake-and-buttercream/">Baking Bites</a>)<br /><p style="text-align: left;">1 cup milk, room temperature<br />6 egg whites<br />1 tsp almond extract<br />1 tsp vanilla extract<br />2 1/4 cups cake flour<br />1 3/4 cups sugar<br />4 tsp baking powder<br />1 tsp salt<br />3/4 cup butter (6 oz), softened</p> <p>Preheat oven to 350 F.<br /></p><p> Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.<br /></p><p>Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.<br /></p><p>Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).<br /></p><p>Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.<br /></p><p>Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean. (I baked the large cupcake for about 25 minutes, with the bottom piece for about 6 minutes more than the top)<br /></p><p>Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.</p><span style="font-weight: bold;">Chocolate Buttercream Frosting</span><br /><br />1/2 cup butter (room temperature)<br />1 1/2 cups Confectioners sugar<br />1/2 cup unsweetened cocoa<br />1 tbsp milk<br />1 tsp meringue powder<br /><br />Mix the sugar and cocoa powder together (making sure there are no lumps). Add the butter and milk, and mix until light and fluffy, about 5 minutes or so. Add meringue powder and mix for 30 seconds more.Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com3tag:blogger.com,1999:blog-7687337207069491158.post-5609450639140556902009-01-01T19:42:00.003-06:002009-01-01T19:54:27.495-06:00Light as Air Focaccia<span style="font-size:100%;"><span style="font-family:trebuchet ms;">For New Years, I had to make some black eyed peas to make sure we had some good luck in the new year. To go with it, I wanted a light, crusty bread and only had a few hours. So, I made this recipe form King Arthur flour with their Italian-style Flour. It was good, I added some garlic for a bit of flavor, and some wheat germ and flax seed to healthy it up a bit. The texture was light, with a nice crunch to the crust. I would make it again, and it was very quick to put together.</span> </span><span style="font-family: trebuchet ms;font-family:Verdana;font-size:100%;" ><b><br /><br /></b></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXxwBnISgpIgNsNUIxHLtma9r-byYJGnu3bHhxS8iYOBILd58LK7fVUctlmWZat7cx-9knpfR7kZYyWSmvart4cN2Ppato2AvkbQILri02UycSpAgd8Lkb-XboBW8PnOvhR7QO2whlryD/s1600-h/IMG_1451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXxwBnISgpIgNsNUIxHLtma9r-byYJGnu3bHhxS8iYOBILd58LK7fVUctlmWZat7cx-9knpfR7kZYyWSmvart4cN2Ppato2AvkbQILri02UycSpAgd8Lkb-XboBW8PnOvhR7QO2whlryD/s320/IMG_1451.JPG" alt="" id="BLOGGER_PHOTO_ID_5286508722192507394" border="0" /></a><br /><span style="font-family: trebuchet ms;font-family:Verdana;font-size:100%;" ><b>Light as Air Focaccia</b><br /> <br /> Dough<br /> 3 1/2 cups King Arthur Italian-Style Flour<br /> 1 1/4 teaspoons salt<br /> 2 teaspoons instant yeast<br /> 2 tablespoons olive oil<br /> 1 1/4 cups water<br />1 tsp minced garlic<br />2 tsp ground flax seed<br />2 tsp wheat germ<br /> <br /> Topping<br /> 1 to 2 tablespoons olive oil<br /> coarse salt<br /> <br /> Mix together all of the dough ingredients and knead briefly; 5 to 6 minutes, by hand or machine, is all this dough needs.<br /> <br /> Cover the dough and let it rest for 15 minutes. Remove it from the bowl, and fold it over a few times, to redistribute the yeast.<br /> <br /> Place the dough onto a lightly greased or parchment-lined half-sheet pan (or similar-size pan, about 18 x 13 inches), and pat it out into a rectangle about 10 x 15 inches in size. The dough is very tender and easy to work with. Brush it with olive oil, and sprinkle lightly with coarse salt. Cover the focaccia, and set it in a warm place to rise for about 30 minutes.<br /> <br /> Just before baking the focaccia, use your fingers to gently dimple the dough every 2 inches or so. Bake it in a preheated 425°F oven for 18 to 20 minutes, until it’s golden brown. Remove it from the oven and place it on a wire rack to cool slightly before cutting it into squares.<br /><br />Yield: about a dozen 4-inch squares.</span>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-31840245078274875282008-12-30T21:00:00.006-06:002008-12-30T21:35:07.590-06:00Daring Bakers December Challenge - French Yule LogThis month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.<br /><br />This recipe took a bit of time to make. The individual components were simple and relatively easy (I only burned the carmel once), but the layering and freezing took a few days. I made mine pretty simple, with the following layered flavors:<br /><br />1) Dacquoise Biscuit - Almond of course<br />2) Mousse - Chocolate<br />3) Ganache Insert - Chocolate<br />4) Praline (Crisp) Insert<br />5) Creme Brulee Insert - Vanilla<br />6) Icing - Chocolate<br /><br />I did not have a mold, so I made 2 mini logs in mini loaf pans. They came out pretty cute, but I almost ran out of the mousee at the end. My ganache layer is just barely visible, it looks like it blended into the mousee a bit. I also used 2 layers of the dacquoise biscuit since I had a bunch of it.<br /><br />Overall, it was good, but not worth all the effort to me. I like the genoise and ice cream type yule log better.<br /><br /><p align="center"><a href="http://picasaweb.google.com/lh/photo/t-BU0AWX5oBY-GkOk-hhgQ?authkey=qCYBuN7h72s&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbx5iw0sXQxaFWa_AIqiyfgw_lrDBSefuOOWRpoczNvS7rD46VkBdET3MPqD59D9NlltzCKWqU8VQ6EvDIc5nZaB2kCoEZIc8qSnTPvx-qJh7V9HiwhRbBMC80NS-vgpXOB2gNrAQHb_e/s400/IMG_1443.JPG" /></a></p><p>Here is the long recipe if you would like to try it yourself...</p><p><span style="font-size:78%;">Element #1 Dacquoise Biscuit (Almond Cake)<br /><br />Preparation time: 10 mn + 15 mn for baking<br /><br />Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper<br /><br />Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.<br /><br />Ingredients:<br />2.8 oz (3/4cup + 1Tbsp / 80g) almond meal<br />1.75 oz (1/2 cup / 50g) confectioner’s sugar<br />2Tbsp (15g) all-purpose flour<br />3.5oz (100g / ~100ml) about 3 medium egg whites<br />1.75 oz (4 Tbsp / 50g) granulated sugar<br /><br />1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).<br />2. Sift the flour into the mix.<br />3. Beat the eggs whites, gradually adding the granulated sugar until stiff.<br />4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.<br />5. Grease a piece of parchment paper and line your baking pan with it.<br />6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).<br />7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.<br />8. Let cool and cut to the desired shape.<br /><br />Variations on the Almond Dacquoise listed above:<br /><br />Hazelnut Dacquoise<br />Substitute the same amount of hazelnut meal for the almond meal.<br /><br />Chocolate Dacquoise<br />Add 3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster sugar mix in Step #1 of the Almond Dacquoise.<br /><br />Lemon Dacquoise<br />Add the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.<br /><br />Coconut Dacquoise<br />Substitute ¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond Dacquoise.<br /><br /><br />Element #2 Dark Chocolate Mousse<br /><br />Preparation time: 20mn<br /><br />Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula<br /><br />Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.<br />In the Vanilla Mousse variation, pastry cream is made to the same effect.<br />In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.<br />The Whipped Cream option contains no gelatin, so beware of how fast it may melt.<br />Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.<br />1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.<br /><br />Ingredients:<br />2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin<br />1.5 oz (3 Tbsp / 40g) granulated sugar<br />1 ½ tsp (10g) glucose or thick corn syrup<br />0.5 oz (15g) water<br />50g egg yolks (about 3 medium)<br />6.2 oz (175g) dark chocolate, coarsely chopped<br />1.5 cups (350g) heavy cream (35% fat content)<br /><br />1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)<br />2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).<br />2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.<br />2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.<br />2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.<br />3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.<br />4. Whip the remainder of the cream until stiff.<br />5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.<br />6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.<br /><br />Variations on the Dark Chocolate Mousse listed above:<br /><br />White Chocolate Mousse<br />Substitute the same quantity of white chocolate for the dark chocolate in the mousse recipe listed above.<br /><br />Milk Chocolate Whipped Cream (Chantilly):<br />(Can be made the day before and kept in the fridge overnight)<br />2/3 cup (160g) heavy cream 35% fat<br />7.8 oz (220g) milk chocolate<br />2 1/3 tsp (15g) glucose or thick corn syrup<br />1 1/3 cup (320g) heavy cream 35% fat<br /><br />1. Chop the chocolate coarsely.<br />2. Heat the 160g of cream to boiling and pour over the chocolate and glucose syrup.<br />3. Wait 30 seconds then stir the mix until smooth. Add the remaining cream.<br />4. Refrigerate to cool, then whip up.<br /><br />Element #3 Dark Chocolate Ganache Insert<br /><br />Preparation time: 10mn<br /><br />Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.<br /><br />Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.<br /><br />Ingredients:<br />1.75 oz (4 Tbsp / 50g) granulated sugar<br />4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)<br />5 oz (135g) dark chocolate, finely chopped<br />3Tbsp + 1/2tsp (45g) unsalted butter softened<br /><br />1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).<br />2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.<br />3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.<br />4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.<br /><br />Variations on the Dark Chocolate Ganache Insert listed above:<br /><br />White Chocolate Ganache Insert<br />1.75 oz (4 Tbsp / 50g) granulated sugar<br />5 oz (135g) white chocolate, finely chopped<br />4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)<br /><br />1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).<br />2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.<br />3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.<br /><br />Dark-Milk Ganache Insert<br />1.75 oz (4 Tbsp / 50g) granulated sugar<br />4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)<br />2.7 oz (75g) milk chocolate<br />3.2 oz (90g) dark chocolate<br />3Tbsp + 1/2tsp (45g) unsalted butter softened<br /><br />1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).<br />2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.<br />3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.<br />4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.<br /><br />Cinammon-Milk Ganache Insert<br />1.75 oz (4 Tbsp / 50g) granulated sugar<br />4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream<br />A pinch of cinnamon<br />2.7 oz (75g) milk chocolate, finely chopped<br />3.2 oz (90g) dark chocolate, finely chopped<br />3Tbsp + 1/2tsp (45g) unsalted butter softened<br /><br />1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).<br />2. Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.<br />3. Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.<br />4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.<br /><br /><br />Element #4 Praline Feuillete (Crisp) Insert<br /><br />Preparation time: 10 mn (+ optional 15mn if you make lace crepes)<br /><br />Equipment: Small saucepan, baking sheet (if you make lace crepes).<br />Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).<br /><br />Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.<br />If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.<br /><br />To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):<br />1/3 cup (80ml) whole milk<br />2/3 Tbsp (8g) unsalted butter<br />1/3 cup – 2tsp (35g) all-purpose flour<br />1 Tbsp / 0.5 oz (15g) beaten egg<br />1 tsp (3.5g) granulated sugar<br />½ tsp vegetable oil<br />1. Heat the milk and butter together until butter is completely melted. Remove from the heat.<br />2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.<br />3. Grease a baking sheet and spread batter thinly over it.<br />4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.<br /><br />Ingredients for the Praline Feuillete:<br />3.5 oz (100g) milk chocolate<br />1 2/3 Tbsp (25g) butter<br />2 Tbsp (1 oz / 30g) praline<br />2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K<br /><br />1. Melt the chocolate and butter in a double boiler.<br />2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.<br />3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.<br /><br /><br />Variations on the Praline Feuillete (Crisp) Insert listed above:<br /><br />Chocolate Crisp Insert<br />3.5 oz (100g) milk chocolate<br />1 2/3 Tbsp (25g) unsalted butter<br />2 Tbsp (1 oz / 30g) praline<br />1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K<br /><br />1. Melt the chocolate and butter in a double boiler.<br />2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.<br />3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.<br /><br />Coconut Crisp Insert<br />3.5 oz (100g) white chocolate<br />1 oz (1/3 cup/25g) shredded coconut<br />1 2/3 Tbsp (25g) unsalted butter<br />2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K<br /><br />1. Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).<br />2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.<br />3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.<br /><br /><br />Element #5 Vanilla Crème Brulée Insert<br /><br />Preparation time: 15mn + 1h infusing + 1h baking<br /><br />Equipment: Small saucepan, mixing bowl, baking mold, wax paper<br /><br />Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...<br /><br />Ingredients:<br />1/2 cup (115g) heavy cream (35% fat content)<br />½ cup (115g) whole milk<br />4 medium-sized (72g) egg yolks<br />0.75 oz (2 Tbsp / 25g) granulated sugar<br />1 vanilla bean<br /><br />1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.<br />2. Whisk together the sugar and egg yolks (but do not beat until white).<br />3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.<br />4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.<br />Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:<br />- you will get a much nicer mouth feel when it is done<br />- you will be able to control its baking point and desired consistency much better<br />- it bakes for such a long time that I fear it will get overdone without a water bath<br />Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.<br />5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.<br /><br />Variations on the Vanilla Crème Brulée insert listed above:<br /><br />Chocolate Creme Brulée Insert<br />½ cup + 1 2/3 Tbsp (140g) whole milk<br />2/3 cup + 1tsp (140g) heavy cream (35% fat content)<br />1/3 cup (25g) unsweetened cocoa powder<br />4 medium-sized (72g) egg yolks<br />1.4 oz (3 Tbsp / 40g) granulated sugar<br /><br />1. Heat the milk and cream to just boiling. Add the cocoa powder.<br />2. Whisk together the sugar and egg yolks (but do not beat until white).<br />3. Pour the cocoa milk over the sugar/yolk mixture. Mix well.<br />4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.<br />Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:<br />- you will get a much nicer mouth feel when it is done<br />- you will be able to control its baking point and desired consistency much better<br />- it bakes for such a long time that I fear it will get overdone without a water bath<br />Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.<br />5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.<br /><br /><br />Element #6 Dark Chocolate Icing<br /><br />Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)<br /><br />Equipment: Small bowl, small saucepan<br /><br />Note: Because the icing gelifies quickly, you should make it at the last minute.<br />For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.<br /><br />Ingredients:<br />4g / ½ Tbsp powdered gelatin or 2 sheets gelatin<br />¼ cup (60g) heavy cream (35 % fat content)<br />2.1 oz (5 Tbsp / 60g) granulated sugar<br />¼ cup (50g) water<br />1/3 cup (30g) unsweetened cocoa powder<br /><br />1. Soften the gelatin in cold water for 15 minutes.<br />2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.<br />3. Add gelatin to the chocolate mixture. Mix well.<br />4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.<br /><br />Variations on the Dark Chocolate Icing listed above:<br /><br />Milk Chocolate Icing<br />1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin<br />4.2 oz (120g) milk chocolate<br />2 Tbsp (30g) butter<br />¼ cup (60g) heavy cream (35 % fat content)<br />1 2/3 Tbsp (30g) glucose or thick corn syrup<br /><br />1. Soften the gelatin in cold water for 15 minutes.<br />2. Coarsely chop the chocolate and butter together.<br />3. Bring the cream and glucose syrup to a boil.<br />4. Add the gelatin.<br />5. Pour the mixture over the chocolate and butter. Whisk until smooth.<br />6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.<br /><br />White Chocolate Icing<br />1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin<br />3.5 oz (100g) white chocolate<br />2 Tbsp (30g) unsalted butter<br />1/3 cup (90 g) whole milk<br />1 2/3 Tbsp (30g) glucose or thick corn syrup<br /><br />1. Soften the gelatin in cold water for 15 minutes.<br />2. Coarsely chop the chocolate and butter together.<br />3. Bring the milk and glucose syrup to a boil.<br />4. Add the gelatin.<br />5. Pour the mixture over the chocolate and butter. Whisk until smooth.<br />6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.<br /><br /><br />How To Assemble your French Yule Log<br /><br />Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.<br />THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.<br />You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.<br /><br />1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.<br /><br />You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:<br /><br />2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.<br />3A) Pipe one third of the Mousse component on the Dacquoise.<br />4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.<br />5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.<br />6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.<br />7A) Pipe the last third of the Mousse component on top of the Praline Insert.<br />8A) Freeze for a few hours to set. Take out of the freezer.<br />9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.<br />10A) Close with the last strip of Dacquoise.<br />Freeze until the next day.<br /><br />OR<br /><br />2B) Pipe one third of the Mousse component into the mold.<br />3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.<br />4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.<br />5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.<br />6B) Pipe the last third of the Mousse component on top of the Praline Insert.<br />7B) Freeze for a few hours to set. Take out of the freezer.<br />8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.<br />9B) Close with the Dacquoise.<br />Freeze until the next day.<br /><br /><br />THE NEXT DAY...<br />Unmold the cake/log/whatever and set on a wire rack over a shallow pan.<br />Cover the cake with the icing.<br />Let set. Return to the freezer.<br />You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...<br />Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose<br /></span></p>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com2tag:blogger.com,1999:blog-7687337207069491158.post-28865472998692712492008-12-10T20:39:00.002-06:002008-12-10T20:47:49.683-06:00Angel BiscuitsThis recipe is another on my trek through The Bread Bible, by Rose Levy Beranbaum. The biscuits were excellent, very light and flaky without the dryness that can sometimes accompany that. They take a few hours to make to let the yeast do its thing, but they are good if you can plan ahead.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj_JD1Iek32wgPPPUjU8M7Lghf4e6A5wj1Aihytp1fXABQRCz-0CHySaUBBSQ0IiUX9h8JiMl3tnz9iwHcpJpFmK6-Mz_kOJp_uxo4QLlFRkivIKKBaRPJcKoLVZPBROh2rKDVJ-lE8cS/s1600-h/IMG_1268.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj_JD1Iek32wgPPPUjU8M7Lghf4e6A5wj1Aihytp1fXABQRCz-0CHySaUBBSQ0IiUX9h8JiMl3tnz9iwHcpJpFmK6-Mz_kOJp_uxo4QLlFRkivIKKBaRPJcKoLVZPBROh2rKDVJ-lE8cS/s320/IMG_1268.jpg" alt="" id="BLOGGER_PHOTO_ID_5278358557466933874" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-67461500428003143932008-12-10T17:38:00.006-06:002008-12-10T18:35:21.678-06:00Tuesdays with Dorie - Thanksgiving Twofer PieWow, I am really behind on this...<br /><br />So, I made this pie twice, once as a normal 9 inch pie, and once as 9 mini-pies. I sent the large pie to my parents for Thanksgiving, and they said it arrived in one piece and tasted very good. The smaller ones I served for Thanksgiving, and I thought they were very good as well. I'm usually not a fan of pumpkin pie, but I love pecan pie, so this was a good mix. I'm sure it was healthier than pecan pie too :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflKGwdoLJysIycyQV94LuNNoWGSk1bI-nWaR2LrakzatlA27SGk3xycVo-JPnyutIRNs5mmyeFspKiLm9KFzvZPDEloDKPmAbFm4Edr46BKyf-vHfEUD96uhwIdirTlnNMBZy_1jnL2nV/s1600-h/IMG_1263.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflKGwdoLJysIycyQV94LuNNoWGSk1bI-nWaR2LrakzatlA27SGk3xycVo-JPnyutIRNs5mmyeFspKiLm9KFzvZPDEloDKPmAbFm4Edr46BKyf-vHfEUD96uhwIdirTlnNMBZy_1jnL2nV/s320/IMG_1263.jpg" alt="" id="BLOGGER_PHOTO_ID_5278323080626735346" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5wSRrAx87kDjU3TkmoT-sjBrxQdlfUfj3ibjS2oBkW9vdqjXP4kIuLb97joyjq3sPcez6YRjYwq3D2pFTXathT7bM5qs3yEQolSDlWM8oqSgSjrnwvLTG8sF-9rUMKrH5m1-u3PkvH-g/s1600-h/IMG_1269.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5wSRrAx87kDjU3TkmoT-sjBrxQdlfUfj3ibjS2oBkW9vdqjXP4kIuLb97joyjq3sPcez6YRjYwq3D2pFTXathT7bM5qs3yEQolSDlWM8oqSgSjrnwvLTG8sF-9rUMKrH5m1-u3PkvH-g/s320/IMG_1269.jpg" alt="" id="BLOGGER_PHOTO_ID_5278324299820101634" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-60469373265813885292008-11-11T20:51:00.004-06:002008-11-11T21:01:06.077-06:00Tuesdays with Dorie - KugelhopfI started a bit late on this recipe, so the post is a little late, but hey, it's still Tuesday :)<br /><br />I liked this recipe (except for the raisins). I substituted some chocolate carmel chips I had, and I like it. The dough is very close to a brioche, just missing a bit of butter (though there is no shortage in this recipe). Next time, I think some cinnamon and some nuts would be a good addition.<br /><br />I made them into individual servings in a heart shaped muffin tin. I thought filling up the tins about half-way before the rise would be about right, but I was wrong. These definitely overflowed, though they still taste good. I would say to fill the tins no more than 1/3 the next time. You would get about 18 that way (I had 12 monsters). I also shortened the baking time, 10 minutes at first, then 8 minutes with the foil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9Y_VLAxYH0wn1OLSo6UQPZvFBqdj4L5FbUxVD-srpaTbAvPuWsmXmWna9wHLvOhiGOotTP1DYiAlY7w0NBpUH_tziIK-3wPBwCBt7vub9b5r7Dyly1nTY1GF6_Gfoan2tBamwMq99Br2/s1600-h/IMG_1248.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9Y_VLAxYH0wn1OLSo6UQPZvFBqdj4L5FbUxVD-srpaTbAvPuWsmXmWna9wHLvOhiGOotTP1DYiAlY7w0NBpUH_tziIK-3wPBwCBt7vub9b5r7Dyly1nTY1GF6_Gfoan2tBamwMq99Br2/s320/IMG_1248.jpg" alt="" id="BLOGGER_PHOTO_ID_5267599732370858018" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com2tag:blogger.com,1999:blog-7687337207069491158.post-59269713480532336722008-11-04T06:56:00.001-06:002008-11-04T06:56:00.970-06:00Tuesdays with Dorie - RugelachI have made rugelach quite a few times with different recipes. For me, the trick is to only work with enough dough that it stays cold until I have put it on the pan. So I usually work with small amounts, like Dorie recommends in this recipe.<br /><br />I made one batch with the filling that Dorie recommends, and one with Nutella and almonds (I saw some of the other TWD bloggers recommend this filling so I had to try it, anything with Nutella is good). Both the raspberry and nutella cookies were good, but they were a bit dry. Next time I will cook them a bit less, this time I had them in for 22 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDq6UTVtUtLAbq6kRbbPUZfQU8ta0KRh6TMPQwumvebkFN-bbtuMZ86r1jMvJZU2oKfkEoWJa-qmniT5W64GJdbrLBvzryi83X7G5ih98y8XLdc7twpeBEzsiqSmIqU85UFGThzQ0dnyU/s1600-h/IMG_1232.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDq6UTVtUtLAbq6kRbbPUZfQU8ta0KRh6TMPQwumvebkFN-bbtuMZ86r1jMvJZU2oKfkEoWJa-qmniT5W64GJdbrLBvzryi83X7G5ih98y8XLdc7twpeBEzsiqSmIqU85UFGThzQ0dnyU/s320/IMG_1232.jpg" alt="" id="BLOGGER_PHOTO_ID_5264639583411970850" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com5tag:blogger.com,1999:blog-7687337207069491158.post-77330846186591680482008-11-03T19:49:00.003-06:002008-11-03T19:55:12.824-06:00Tuesdays with Dorie - Chocolate-Chocolate CupcakesI made these a bit late as I wanted to make them for Halloween for my husband to take to some meetings. The recipe was good, some others thought it was a bit dry, so I sub'd in some oil for some of the butter. They came out perfect! Nice and moist, with just a hint of a crust on the top to hold the frosting. I used a double chocolate buttercream instead of the ganache so I could do some decorating with it.<br /><br />Also in the picture are some vanilla cupcakes with vanilla buttercream. They were good, but not great. I am still looking for that knockout, go to vanilla cupcake recipe. If you have one you recommend, please send it on :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gI9u5huWiO4cwAP1vuWRaC51rGv7vMVAHapPefxiyIlfK3zwKKhEZtm0YhJJA4fbSznF09SMU_VrFdBILdm_CWLF-0E8TnI2bTstGolhJVfN4MOU476HjgCaY19ZpW9wpAlsJDv3TRqh/s1600-h/IMG_1226.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gI9u5huWiO4cwAP1vuWRaC51rGv7vMVAHapPefxiyIlfK3zwKKhEZtm0YhJJA4fbSznF09SMU_VrFdBILdm_CWLF-0E8TnI2bTstGolhJVfN4MOU476HjgCaY19ZpW9wpAlsJDv3TRqh/s320/IMG_1226.jpg" alt="" id="BLOGGER_PHOTO_ID_5264614964057362514" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com1tag:blogger.com,1999:blog-7687337207069491158.post-66323186316071030252008-11-03T19:36:00.002-06:002008-11-03T19:48:28.448-06:00Sticky BunsI was craving some sticky buns last weekend, so I decided to plan a little bit ahead and made the Sticky Buns from Dorie's book, Baking: From my home to yours. This was a Tuesday's with Dorie recipe a while ago that I missed, and it got good reviews so I decided to try it.<br /><br />There is a lot of butter in this dough, since it is a brioche dough I expected it to be rich, but... Anywhos, I made them in a silicone muffin pan to see how they would turn out. I think the larger size muffin pan would have been the perfect size, as these rose out of the tins a bit. The recipe was good and I would make it again, after I eat the frozen one's I've got saved away :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV7M8FdMWPYmmT-QFHRoU0D0NTGx-0E5bm-vIPZrkR7U9Hkk000zbIdcODbnyaj2bXS2Mk48iK4gIV04KkrmL1FO_c_-bjmyfhGXujxjil7QzDE9_wD5g0dD0ajgiVlMNeSJ93EchBCxU/s1600-h/IMG_1216.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV7M8FdMWPYmmT-QFHRoU0D0NTGx-0E5bm-vIPZrkR7U9Hkk000zbIdcODbnyaj2bXS2Mk48iK4gIV04KkrmL1FO_c_-bjmyfhGXujxjil7QzDE9_wD5g0dD0ajgiVlMNeSJ93EchBCxU/s320/IMG_1216.jpg" alt="" id="BLOGGER_PHOTO_ID_5264613147972024098" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-72601544520816723302008-10-29T06:34:00.001-05:002008-10-29T06:34:01.461-05:00Daring Bakers - PizzaWow, usually I expect a few days of baking for a challenge, but this recipe was a welcome relief. 20 minutes to make the dough, stick it in the fridge, and a little <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pre</span>-planning and you are ready to eat! I make pizza dough quite a bit, so this process is something I'm used to.<br /><br />Having said that, I was not impressed with this dough. I like the Alton Brown recipe a lot, and it calls for lots of working the dough to get the baker's window (it usually takes about 15 minutes or so). This recipe only calls for 5-7 minutes of kneading. I was a bit <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">leery</span>, but I followed the recipe to the letter. To me, this dough doesn't have the structure that my recipe has. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">stretching</span> only took 2 tosses, as the dough was so relaxed it basically tossed itself.<br /><br />I made 3 so far, the first was a BLT pizza. I added some ranch dressing as the sauce, then bacon, tomatoes, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">mozzarella</span> and baked for 7 minutes on a pizza stone. When it came out, I added some basil and lettuce to the top and served (the picture is before the lettuce). It was good, but the crust was bland. I think some more salt or some olive oil would have been a good addition.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ai0Mnu0OYgeYjzYbLXsegwyVb0eNPtywuV5TVaQY4rswK7kmr86EauzZy7AZdB6QqrVOXsLwY0iprb8aa_IeF8osrfs5bi0rjApoZneaakFaUpNs9EF_xTxtpAIi0wkPBR6QZzGcgzq7/s1600-h/IMG_1203.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ai0Mnu0OYgeYjzYbLXsegwyVb0eNPtywuV5TVaQY4rswK7kmr86EauzZy7AZdB6QqrVOXsLwY0iprb8aa_IeF8osrfs5bi0rjApoZneaakFaUpNs9EF_xTxtpAIi0wkPBR6QZzGcgzq7/s320/IMG_1203.JPG" alt="" id="BLOGGER_PHOTO_ID_5259419283708485682" border="0" /></a>The second pizza was for dessert, it was an apple pizza. I mixed some very thin apple slices, cinnamon, sugar, nutmeg, allspice, lime juice, and some ginger together and fanned it out on the pizza. I sprinkled the dough with some sugar, and baked it a little slower, at 400º for 15 minutes. This was very good, but the dough was still a bit bland.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2MbS9w860lTvY_Mo626zHE6NfWYIKWiW4hCHnjGgwTgnbu4bvHzxrGwedqVG4doBN_cBcA4H15cJE6oEUJnjPtQgX-pYWsOE0pj3kgLHCnBjRB-qXIASd5yG23A79CEyUoy_CfwnZSZ8/s1600-h/IMG_1204.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2MbS9w860lTvY_Mo626zHE6NfWYIKWiW4hCHnjGgwTgnbu4bvHzxrGwedqVG4doBN_cBcA4H15cJE6oEUJnjPtQgX-pYWsOE0pj3kgLHCnBjRB-qXIASd5yG23A79CEyUoy_CfwnZSZ8/s320/IMG_1204.JPG" alt="" id="BLOGGER_PHOTO_ID_5259419711343856786" border="0" /></a>Then, I branched out and made some cheesy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">breadsticks</span> with some of the dough. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">sprinkled</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">parmigiana</span> cheese and rosemary on the dough, and grilled it with some ribs on the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bbq</span>. They took about 10 minutes to cook. They were <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ok</span>, still bland.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNHY6gqaoxiMZ84DL1wRx3AwW0h-kI2j0l2S3pvxSVXW7Tn0mpJ2r5Lov1KPM3w9CI1CrUvMtWSNc7_vswN_qGQy7H-Q6VA1HvPx77deSvxFRypu1u3T8b3yYejphzAk0ZFH7c4IqPRUK/s1600-h/IMG_1209.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNHY6gqaoxiMZ84DL1wRx3AwW0h-kI2j0l2S3pvxSVXW7Tn0mpJ2r5Lov1KPM3w9CI1CrUvMtWSNc7_vswN_qGQy7H-Q6VA1HvPx77deSvxFRypu1u3T8b3yYejphzAk0ZFH7c4IqPRUK/s320/IMG_1209.JPG" alt="" id="BLOGGER_PHOTO_ID_5259420280449303042" border="0" /></a>So, my opinion is that Alton Brown's recipe is much better. Check out my other <a href="http://elixirbakery.blogspot.com/2008/05/bbq-chicken-pizza.html">post</a> for my incarnation. Here is the recipe we used:<br /><br />~ BASIC PIZZA DOUGH ~<o:p></o:p><p></p> <p class="MsoNormal">Original recipe taken from “The Bread Baker’s Apprentice” by Peter <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Reinhart</span>.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Ingredients:<o:p></o:p></p> <p class="MsoNormal">4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled </p> <p class="MsoNormal">1 3/4 Tsp Salt<o:p></o:p></p> <p class="MsoNormal">1 Tsp Instant yeast <o:p></o:p></p> <p class="MsoNormal">1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)<o:p></o:p></p> <p class="MsoNormal">1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)<o:p></o:p></p> <p class="MsoNormal">1 Tb sugar <o:p></o:p></p> <p class="MsoNormal">Semolina/durum flour or cornmeal for dusting<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">DAY ONE<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Method:<o:p></o:p></p> <p class="MsoNormal">1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.<o:p></o:p></p> <p class="MsoNormal">The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">3. Flour a work surface or counter.<span style=""> </span>Line a jelly pan with baking paper/parchment. Lightly oil the paper.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.<span style=""> </span>Gently round each piece into a ball.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: If the dough sticks to your hands, then dip your hands into the flour again.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">tablespoons</span> only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">DAY TWO<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.<span style=""> </span>Preheat the oven as hot as possible (500° F/260° C).<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: Make only one pizza at a time.<o:p></o:p></p> <p class="MsoNormal">During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">reflour</span> your hands, then continue the tossing and shaping.<o:p></o:p></p> <p class="MsoNormal">In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.<o:p></o:p></p> <p class="MsoNormal">You can also resort to using a rolling pin, although it <span class="blsp-spelling-error" id="SPELLING_ERROR_12">isn</span>’t as effective as the toss method.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">12. Lightly top it with sweet or savory toppings of your choice.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">about</span> 5-8 minutes.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.</p>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com2tag:blogger.com,1999:blog-7687337207069491158.post-76057922539049028812008-10-21T06:18:00.000-05:002008-10-21T06:18:00.182-05:00Tuesdays with Dorie - Pumpkin MuffinsI'm not usually a huge pumpkin fan, but I decided to give these a try. The pumpkin flavor is very subtle, and keeps the muffins very moist. I made half with raisins and half without, and I am glad I did that. I did not like the raisins, but my husband did, so who knows... <br /><br />I would definitely make these again (no raisins), and they make me think of fall (even though it's still 85º here in Texas).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s5SBDySl_NS9wflUROOBxmTtN1M1vCD1NU6R8Ky0MI0_-I_GVOzC2759UywLZh54tTYzWPW2JfgqW0wJIv4dsffiUZJljDoXduHXjJrsBghUXF0G1n64Di4SGCBz6qsJWnae-OgZc_5z/s1600-h/IMG_1206.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s5SBDySl_NS9wflUROOBxmTtN1M1vCD1NU6R8Ky0MI0_-I_GVOzC2759UywLZh54tTYzWPW2JfgqW0wJIv4dsffiUZJljDoXduHXjJrsBghUXF0G1n64Di4SGCBz6qsJWnae-OgZc_5z/s320/IMG_1206.jpg" alt="" id="BLOGGER_PHOTO_ID_5259411891142554658" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com5tag:blogger.com,1999:blog-7687337207069491158.post-60803994333452540792008-10-07T14:06:00.002-05:002008-10-07T14:16:55.669-05:00Tuesdays With Dorie - RewindEveryone on the TWD blogs always raves about the Snickery Squares, so when last week was a rewind, I decided to try them out. And all the TWDers are correct, they are awesome!<br /><br />They are a shortbread base, with duche de leche and candied peanuts in the center, and bittersweet chocolate and candied peanuts on the top. Very good, especially cold. The only issue I had was finding the duche de leche, but I'm stocked up now :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0AtS1L04lu3pQ2bMnf2-Qnr3mwrgw_9V1xRXA9Qs26VFmYsK0dh7diC12QUYikEc7EUssCXvIO0P-_o85Rsf2VuATp1xb3qA2pOg4NTgv8gDD6oEj5riYn46q0FXzE8RTJHZGg085Tgr/s1600-h/IMG_1184.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0AtS1L04lu3pQ2bMnf2-Qnr3mwrgw_9V1xRXA9Qs26VFmYsK0dh7diC12QUYikEc7EUssCXvIO0P-_o85Rsf2VuATp1xb3qA2pOg4NTgv8gDD6oEj5riYn46q0FXzE8RTJHZGg085Tgr/s320/IMG_1184.JPG" alt="" id="BLOGGER_PHOTO_ID_5254492978522063330" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com2tag:blogger.com,1999:blog-7687337207069491158.post-36355532730063823712008-10-07T13:57:00.003-05:002008-10-07T14:06:24.218-05:00I'm back! Butter Popovers and Blueberry MuffinsWow, it has been a while since I posted on here! Over the past few weeks, I got the opportunity to go to Italy and sample some great food. But, now I'm back and will try to catch up on some recipes.<br /><br />I made a few recipes from the Bread Bible, I'll post them both here.<br /><br />First, I made the Butter Popovers. They were good, but really buttery. Usually I'm a fan of butter, but I think these were just over the top. They had a good texture though.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS6lZCQt3JPCBgm9ts9Mbef9ZwzkGl6AlnwodPH1gWqzFPA60yYtN7GTKBaBZ0Zzx7w4rIUo9X-mmPSPQFN0S18qcJ9xGsuT1GTLNa_oiX65YvcvEWM6rBQectj6xkxLWVnqB65antIdL/s1600-h/IMG_1181.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS6lZCQt3JPCBgm9ts9Mbef9ZwzkGl6AlnwodPH1gWqzFPA60yYtN7GTKBaBZ0Zzx7w4rIUo9X-mmPSPQFN0S18qcJ9xGsuT1GTLNa_oiX65YvcvEWM6rBQectj6xkxLWVnqB65antIdL/s320/IMG_1181.JPG" alt="" id="BLOGGER_PHOTO_ID_5254489166671867266" border="0" /></a><br />I also made the Blueberry Muffins for breakfast this weekend. They were very good. I used organic, frozen blueberries (they are usually smaller and work better for this recipe). The muffins are not as sugary as normal muffin recipes, and I like that as it lets the blueberry taste really come through. I would definitely make these again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr2vOFdfFhejDGlnumkUUrbn_Hiehis6P7GwquAVu8GdUCWjg_iDLMZMr4v5RvXQIWCjISrve_1r3ac5tW2q9QhCWOo_iKI-zz-7AAzeyy0OVYoQlAg-NcLClPvj-Gthr63TIQyP-A2lH/s1600-h/IMG_1187.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr2vOFdfFhejDGlnumkUUrbn_Hiehis6P7GwquAVu8GdUCWjg_iDLMZMr4v5RvXQIWCjISrve_1r3ac5tW2q9QhCWOo_iKI-zz-7AAzeyy0OVYoQlAg-NcLClPvj-Gthr63TIQyP-A2lH/s320/IMG_1187.JPG" alt="" id="BLOGGER_PHOTO_ID_5254490213911379394" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-85194334613349353202008-09-08T18:02:00.002-05:002008-09-08T18:08:21.078-05:00Touch of Grace BiscuitsThis will be my last post for a while as I will be traveling a bit for the next few weeks. So, if you're bored, read some of my older recipes for a refresher :)<br /><br />I made these biscuits from The Bread Bible. I was looking for a light, fluffy biscuit to go with a curry chicken salad. From the recipe, I thought these should fit. But, they are really liquid, like pancake batter. There is a procedure to dip them in flour and then form the biscuits, but that is a mess and you get lots of uncooked flour on the biscuits. I made the first 4 this way, and for the rest I mixed the flour in and formed them by hand. The last 4 turned out much better.<br /><br />I don't think I would make these again, they are too difficult for a biscuit recipe, but they were good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51JQyAw8T9eEwD_mNtW44NqrKzxNLpQEu29ZM5s8MM1GYVYu7Z78eB0hbyf6RjvasXOq7WY6oAM6gzWvTcFB7q-vjs4_WCbi1DoX7Hdyf_tJIDF_ox7Sg_dCT5w7bzNpd4x8zKE6y0qLn/s1600-h/IMG_0783.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51JQyAw8T9eEwD_mNtW44NqrKzxNLpQEu29ZM5s8MM1GYVYu7Z78eB0hbyf6RjvasXOq7WY6oAM6gzWvTcFB7q-vjs4_WCbi1DoX7Hdyf_tJIDF_ox7Sg_dCT5w7bzNpd4x8zKE6y0qLn/s320/IMG_0783.jpg" alt="" id="BLOGGER_PHOTO_ID_5243791115701305266" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com0tag:blogger.com,1999:blog-7687337207069491158.post-73356858985807784442008-09-03T13:39:00.002-05:002008-09-03T13:52:22.313-05:00Daring Bakers - Chocolate EclairsSorry, this is a bit late, but the eclairs were great! I made them while visiting my parents, my mom and I had a good time making them, and I think my dad enjoyed eating them :)<br /><br />I used the dough and chocolate glaze from the recipe, but made a vanilla pastry cream instead. I thought an all chocolate pastry might be a bit too much for me. I have made eclairs before, but this recipe called for more eggs than I have used in the past. You could definitely taste them, but the eggs weren't overpowering. Also, I baked mine longer and slower to ensure they wouldn't fall after we removed them from the oven.<br /><br />Overall, they were good. Not too hard to make and a special treat for breakfast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihR8dbx2HP2vGOEFn8ttrQZd9YDEIWEoDnyw3j_KPR1hsMM2WZGGbMph0JbYwQW2ioludctyu05SsUMvrG6v20Y5-xLqq3_71Bd25_oriYeOuTLxynxOVnwPdKr3LgvVHRzychaH8fAuz0/s1600-h/IMG_0775.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihR8dbx2HP2vGOEFn8ttrQZd9YDEIWEoDnyw3j_KPR1hsMM2WZGGbMph0JbYwQW2ioludctyu05SsUMvrG6v20Y5-xLqq3_71Bd25_oriYeOuTLxynxOVnwPdKr3LgvVHRzychaH8fAuz0/s320/IMG_0775.JPG" alt="" id="BLOGGER_PHOTO_ID_5241869728500600898" border="0" /></a><br /><br /><strong>Pierre Hermé’s Chocolate Éclairs</strong><br /><em>Recipe from Chocolate Desserts by Pierre Hermé</em><br />(makes 20-24 Éclairs)<br /><br />• Cream Puff Dough (see below for recipe), fresh and still warm<br /><br />1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by<br />positioning the racks in the upper and lower half of the oven. Line two baking sheets with<br />waxed or parchment paper.<br /><br />2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.<br />Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.<br />Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.<br />The dough should give you enough to pipe 20-24 éclairs.<br /><br />3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the<br />handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the<br />oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue<br />baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking<br />time should be approximately 20 minutes.<br /><br /><strong>Notes:</strong><br />1) The éclairs can be kept in a cool, dry place for several hours before filling.<br /><br /><strong>Assembling the éclairs:</strong><br /><br />• Chocolate glaze (see below for recipe)<br />• Chocolate pastry cream (see below for recipe)<br /><br />1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the<br />bottoms and place the tops on a rack over a piece of parchment paper.<br /><br />2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40<br />degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of<br />the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the<br />bottoms with the pastry cream.<br /><br />3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms<br />with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream<br />and wriggle gently to settle them.<br /><br /><strong>Notes:</strong><br />1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,<br />stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create<br />bubbles.<br /><br />2) The éclairs should be served as soon as they have been filled.<br /><br /><strong>Pierre Hermé’s Cream Puff Dough</strong><br /><em>Recipe from Chocolate Desserts by Pierre Hermé</em><br />(makes 20-24 Éclairs)<br /><br />• ½ cup (125g) whole milk<br />• ½ cup (125g) water<br />• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces<br />• ¼ teaspoon sugar<br />• ¼ teaspoon salt<br />• 1 cup (140g) all-purpose flour<br />• 5 large eggs, at room temperature<br /><br />1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the<br />boil.<br /><br />2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium<br />and start to stir the mixture vigorously with a wooden spoon. The dough comes together very<br />quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You<br />need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough<br />will be very soft and smooth.<br /><br />3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your<br />handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,<br />beating after each egg has been added to incorporate it into the dough.<br />You will notice that after you have added the first egg, the dough will separate, once again do<br />not worry. As you keep working the dough, it will come back all together again by the time you<br />have added the third egg. In the end the dough should be thick and shiny and when lifted it<br />should fall back into the bowl in a ribbon.<br /><br />4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.<br /><br /><strong>Notes:</strong><br />1) Once the dough is made you need to shape it immediately.<br /><br />2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking<br />sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the<br />piped shapes into freezer bags. They can be kept in the freezer for up to a month.<br /><br /><strong>Chocolate Pastry Cream </strong><br /><em>Recipe from Chocolate Desserts by PierreHermé</em><br /><br />• 2 cups (500g) whole milk<br />• 4 large egg yolks<br />• 6 tbsp (75g) sugar<br />• 3 tablespoons cornstarch, sifted<br />• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted<br />• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature<br /><br />1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.<br /><br />2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.<br /><br />3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.<br /><br />4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.<br /><br />5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.<br /><br />[bNotes:[/b]<br />1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.<br /><br />2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.<br /><br />3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.<br /><br />Chocolate Glaze<br /><em>Recipe from Chocolate Desserts by Pierre Hermé</em><br />(makes 1 cup or 300g)<br /><br />• 1/3 cup (80g) heavy cream<br />• 3½ oz (100g) bittersweet chocolate, finely chopped<br />• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature<br />• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature<br /><br />1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.<br /><br />2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.<br /><br /><strong>Notes:</strong><br />1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.<br /><br />2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.<br /><br /><strong>Chocolate Sauce</strong><br /><em>Recipe from Chocolate Desserts by Pierre Hermé </em><br />(makes 1½ cups or 525 g)<br /><br /><br />• 4½ oz (130 g) bittersweet chocolate, finely chopped<br />• 1 cup (250 g) water<br />• ½ cup (125 g) crème fraîche, or heavy cream<br />• 1/3 cup (70 g) sugar<br /><br />1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.<br /><br />2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.<br /><br /><strong>Notes: </strong><br />1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.<br />2) This sauce is also great for cakes, ice-cream and tarts.Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com3tag:blogger.com,1999:blog-7687337207069491158.post-68242240279201863652008-09-02T06:00:00.000-05:002008-09-02T06:00:00.297-05:00Tuesdays with Dorie -Chunky Peanut Butter and Oatmeal Chocolate ChipstersWow, that is quite a name for a small cookie. But, they are very good. I halved the recipe (who needs 60 cookies to be tempted with, 30 is a much more reasonable amount :) ). Also, my husband is not a fan of peanut butter, so I used almond butter instead.<br /><br />These cookies are very good, nice and moist with a slight crunch on the edges. I had to try at least 4 when they came out of the oven, just in case...<br /><br />Check out the recipe here from Stefany of <a href="http://www.tpox-proceedwithcaution.blogspot.com/">Proceed with Caution.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja80eVlWFSDGRECVbf5cMPmTU1IcDCF_moyn6O8j-DMMefVJOz7miMZjmz-2-SPKE_rfBiZndrvr2uPgMGYUCdbWfrKZx8q7OqpI2Fvs8sEgU0oJW1D7re2wmCxoQOIw1h3TeQDwoQ5pMI/s1600-h/IMG_0771.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja80eVlWFSDGRECVbf5cMPmTU1IcDCF_moyn6O8j-DMMefVJOz7miMZjmz-2-SPKE_rfBiZndrvr2uPgMGYUCdbWfrKZx8q7OqpI2Fvs8sEgU0oJW1D7re2wmCxoQOIw1h3TeQDwoQ5pMI/s320/IMG_0771.JPG" alt="" id="BLOGGER_PHOTO_ID_5239739821701377378" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com7tag:blogger.com,1999:blog-7687337207069491158.post-74910328522523352682008-08-26T16:30:00.003-05:002008-08-26T16:50:14.101-05:00Chocolate Cream Filled CupcakesThe other kind of cupcakes I brought to work last week was Chocolate Cream Filled Cupcakes. These were a big hit, since they look like the familiar kiddy treat :)<br /><br />These chocolate cupakes were awesome, I might make them my go to for chocolate cupcakes. They were so light and fluffy and very simple to make. The cream filling was spot on, and the top was just melted chocolate. Very good cupcakes!<br /><br /><span style="font-weight: bold;">Chocolate Cupcakes (vegan) from </span><a style="font-weight: bold;" href="http://bakingbites.com/2007/05/chocolate-layer-cake-with-creamy-vanilla-frosting/">Baking Bites</a><br /><ul><li> 3 cups unbleached all-purpose flour</li><li> 2 cups sugar</li><li> 1/3 cup unsweetened cocoa</li><li> 2 tsp baking soda</li><li> 1 tsp salt</li><li> 2 tsp vanilla extract</li><li> 1 1/2 tbsp vinegar</li><li> 1/2 cup vegetable oil</li><li> 2 cups cold water</li><li> 1 tbsp coffee powder</li></ul> <ol><li>Preheat the oven to 350F. Get 24 cupcake tins ready.<br /></li><li>In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth.<br /></li><li>Divide evenly into prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.<br /></li><li> Cool in pans on wire racks for 15 minutes. Put the cupcakes onto racks to cool completely before frosting.</li><li>If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.</li></ol><strong>Vanilla Cream Filling <span style="font-size:100%;">from <a href="http://bakingbites.com/2007/09/devils-food-cupcakes-with-vanilla-cream-filling/">Baking Bites</a></span></strong><br /><ul><li> 3 tbsp all purpose flour<br /></li><li> 1/2 cup milk (low fat is fine)<br /></li><li> 1/2 cup butter (or trans fat-free shortening)<br /></li><li> 1/2 cup granulated sugar<br /></li><li> 1/2 scraped vanilla bean or 1 tsp vanilla extract</li></ul> <ol><li>Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil.<br /></li><li>When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.<br /></li><li> When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.<br /></li><li>Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.<br /></li><li>Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-yzC06Jn_FpfGMZ9KHSsXe07YwMpCWhaw77zlFnxQFgqS4GF3UWjWcJLalsO4iDo5VP4RaMc7f5QnUzj6jhSV-fvIHUzyX5VWcVBYZu_s4sqZIhrqF_Yi2z4vNXl9HD90abjm9TIvDOb/s1600-h/Hostess+Cupcakes.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-yzC06Jn_FpfGMZ9KHSsXe07YwMpCWhaw77zlFnxQFgqS4GF3UWjWcJLalsO4iDo5VP4RaMc7f5QnUzj6jhSV-fvIHUzyX5VWcVBYZu_s4sqZIhrqF_Yi2z4vNXl9HD90abjm9TIvDOb/s320/Hostess+Cupcakes.JPG" alt="" id="BLOGGER_PHOTO_ID_5238946540207276594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fyS2xYfKwabszF79yXKKjTQnORbKYa4l05-PZxOoHuYaBJWA3gKQhvuoaEVlvrxi0oG2m7disXhhjl6VWgpUxOkgM2UK7VDDUqdEiOdfDKfIJA1hMvp7qkykMSAq7_A1mJOkjklCtKP8/s1600-h/Hostess+Filling.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fyS2xYfKwabszF79yXKKjTQnORbKYa4l05-PZxOoHuYaBJWA3gKQhvuoaEVlvrxi0oG2m7disXhhjl6VWgpUxOkgM2UK7VDDUqdEiOdfDKfIJA1hMvp7qkykMSAq7_A1mJOkjklCtKP8/s320/Hostess+Filling.JPG" alt="" id="BLOGGER_PHOTO_ID_5238946549480032706" border="0" /></a>Sandiehttp://www.blogger.com/profile/08006649548271313663noreply@blogger.com1