Whisked and Stirred

The Food of My People

2011-11-14T12:15:00.000-05:00

My mouth is watering as I write this post! Last week my cousin posted this link on facebook and let me tell you it is a real treat! I grew up eating the delicious food of Serbia and this video captures the real essence of Serbian cooking. Take a look and tell me what you think. Also, I am so curious to know the food my readers grew up eating. If you please, leave me a comment and let me know.

Life is Full of Gambles

2011-11-04T10:53:00.000-04:00

During the last few months I have developed the habit of making my own bread. I don't know why but it's what I have been doing. A friend of mine gave me a bread maker and I usually have the bread maker make the dough and then I divide the dough in two 1 lb loaves and bake then in the oven. Some may ask why I bake my bread in the oven. The answer is simple, I don't like the shape of the loaf in the bread maker. I find it awkward. So far I have made, whole wheat honey, white, honey white and cinnamon raisin bread. Next on the agenda is oatmeal honey.
I am sure that many of you that bake regularly know that baking has a certain element of surprise to it. A recipe that you have made multiple times can turn out totally different for no apparent reason. On the other hand, a significant alteration can yield no difference at all. Well, yesterday my sister commissioned me to make her a loaf of bread and since I was running low in yeast, I decided to make a 1 1/2 lb loaf of honey white for her. As I said earlier, I generally make two pounds of dough to yield 2 loaves. This generally gives me two smaller loaves that are about 3 inches tall. WELL.... yesterday i thought that I would make a slightly larger loaf by using 1 1/2 lbs of dough. I was expecting a loaf that was about 4 - 4 1/2 inches tall. Boy was I wrong! This is what came of my endeavour:

What can I say besides what the buns people, what the buns!?!?!

Magically growing bread (1 1/2 lb loaf)

1 cup cold water
2 T oil
2 T honey
1 t salt
3 cups bread flour
1 1/2 tsp. yeast

Place all ingredients in bread maker in order listed. Set bread maker to dough setting. When dough is finished, remove from bread maker and roll dough to make a loaf shape. Place in greased loaf pan. Spray with cooking spray and cover with plastic wrap. Let rise for 45 minutes. Bake at 350 for 30-35 minutes. Open oven door and be surprised!

Beef and Broccoli

2011-10-12T10:39:00.001-04:00

I am a big fan of Beef and Broccoli but not the nasty, soggy, goopy stuff that most Chinese take-out places serve. I like crispy broccoli and beef in a salty sauce that doesn't turn into a gelatinous mess. So anyway, I was in the mood for some yumminess last night and this is what I made. Unfortunately I didn't have time to photography anything (because I ate it to quickly) but I will share the recipe with all of you anyway. Do yourself a favor and make this...soon. I am sure you will love it and your family will not know what hit them.

BEEF AND BROCCOLI

2 1/2 Tbsp. cornstarch, divided
1/4 tsp salt
3/4 lbs. lean sirloin beef, trimmed, thinly sliced
2 tsp. oil
1 c. chicken broth, divided
5 c. broccoli, florets
1 onion, cut into wedges
1 Tbsp. ginger, minced
2 tsp. garlic, minced
1/4 tsp. red pepper flakes (optional)
1/4 c. low-sodium soy sauce
1/2 c. water

On a plate, combine 2 Tbsp. cornstarch and salt; add beef and toss to coat.

Heat oil in a large wok or skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli and onion; cover and cook until vegetables are crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minutes.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 Tbsp. cornstarch and water until blended; stir into pan. Reduce heat to medium low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve with rice or noodles (or eat it plain like i do).

Peanut Butter Brownies

2011-10-02T20:27:00.002-04:00

A few weeks ago my sister and I went to What's Cooking Detroit to see Anne Thornton do a cooking demo. I hadn't hear of her before that show but she was great. She made Fudgy Salty Peanut Butter Brownies for us. The demo was live (obviously) and while things didn't go perfect for her (missing bowls, fussy stoves, etc.) I found her to be real, charming and a really good cook. This weekend I had the perfect opportunity for some baking and so I made the Brownies and Coconut Cream Cake. The brownies were a hit and while the cake didn't go as fast as I thought it would, I thought it was super tasty, moist and delicious. The one change I made was to the Coconut Cream Cake. Rather then adding Coco Lopez to the frosting, I pierced the cake many times and poured it on the layers. The cake soaked it right up and added more moisture to the cake. The frosting was the perfect consistency. I will definitely make this cake again and make the same change.

Sorry for the gross picture.

So Food Network fans, if you haven't seen Anne in action yet, check her out. I think you will be pleasantly surprised.

NYT's Original Plum (or Blackberry) Cake

2011-08-26T10:02:00.002-04:00

Last year I subscribed to the New York Times weekend paper just to be able to read the world renown food columns. Well, I never found the section or many recipes for that matter so I canceled my subscription within two months time. I was however introduced to Mark Bittman, Amanda Hesser, and Melissa Clark. These people know food. As it turns out, Amanda Hesser released a cookbook that compiled recipes printed in the NYT's for the past 150 years. In this book, one recipe really stands out. It is the most requested recipe to date and it is so easy and taste-y. I really think all of you will love it. I made this one with blackberries because of my sister's allergy to plums but plums rock this cake. You can substitute any fruit and I also like to sprinkle the top with sliced or slivered almonds. ENJOY!!

NYT'S ORIGINAL PLUM TORT

1/4 pound unsalted butter, softened
3/4 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
24 halves pitted Italian (prune or purple) plums
1 teaspoon cinnamon or more, to taste

Instructions
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

Sweet Friends

2011-08-21T20:15:00.000-04:00

I don't have a baking post for you today but rather a note of thanks to all my sweet friends who have been encouraging me to continue blogging. This week I received three notes of encouragement to keep blogging. I hadn't planned on stopping but it seems like time has a way of marching forward without me noticing how fast it's going. This year has been eventful (to say the least) both pleasant and difficult and in all of this, I found myself not doing what I love, baking. So my friends, this week, I commit to baking something yummy and posting for my dear followers. Thanks for reminding me to do what I love.

I Need A Drink, Irish Cream Fudge

2011-06-09T17:48:00.000-04:00

I belong to a book club with benefits. Not only do I get to read interesting books, have great discussions over excellent meals but I also get gifts galore when I host. At the last meeting I hosted a received a book called The Happy Baker: A Girl's Guide to Emotional Baking from my sister. This book helps mate seeking females bake through the ups and downs of finding Mr. Perfect. Thanks N. What are you suggesting??? The book starts with a recipe that combines chocolate and Irish Cream! What a great match! The creaminess of Irish Cream breaks the bitterness of the chocolate and when you add roasted nuts... all I can say is WHOA BABY!!! So whether you are nursing a broken heart (or hip - in my case) or just want to enjoy something truly decedent (with a good kick) stir up a batch of these, put in a good movie, sit back and ENJOY!

I Need a Drink, Irish Cream Fudge

3 c. semisweet chocolate chips

1 c. white chocolate chips

1/4 c. butter

3 c. confectioners' sugar

1 c. Irish Cream Liqueur

1 1/2 c. chopped almonds or hazelnuts, roasted at 325 degrees for 5-7 minutes

Melt chocolate and butter in a medium saucepan over low heat. Remove from heat, stir in confectioners' sugar and Irish Cream until the mixture is smooth. Stir in nuts. Put mixture in a greased 8-inch square pan, spread evenly. Refrigerate until firm. Cut into small pieces.

Almond Pudding

2011-06-02T12:48:00.002-04:00

I have a fondness for all things pudding. I like the traditional smooth and creamy pudding, the baked or steamed English puddings and even summer puddings made with bread and berries. I love them all. I was flipping through The Cook's Book. Which is a wonderful book full of recipes by super famous chefs when I came upon Baked Almond Pudding. I immediately thought YUM! I love almonds. The recipe didn't call for fruit but I couldn't resist adding some apricots to one dish and pears to the other. This also doubles as a gluten-free dessert. There is only almond flour (or finely ground almonds) and absolutely no wheat flour.

Baked Almond Pudding (recipe submitted by Shaun Hill)

1/2 cup plus 1 Tbsp. unsalted butter, melted
3 cups ground almonds
2 Tbsp. heavy cream
1 Tbsp. Cognac (I used Frangelico)
grated zest of 1/2 lemon
1/3 cup sugar plus extra for sprinkling
2 eggs
2 egg yolks

Preheat the oven to 375 degrees. In a mixing bowl, stir together the melted butter, almonds, cream, Cognac, lemon zest, and sugar. Stir in the whole eggs and yolks.
Butter a shallow baking dish and pour in the batter. Bake for 30-40 minutes until the edges are golden brown. Sprinkle with sugar before serving.

* These types of desserts can always handle a little fruit. Add your favorite fruit and Enjoy!

I'm Back! I Hope!

2011-05-24T13:20:00.001-04:00

Oh to be back to baking.... I am happy to report that God has blessed me with a great recovery. His mercy is great and I am so thankful!! While it has been really challenging for me, all is going smashingly well. My bones, muscles and titanium are healing nicely and I am starting to feel more energetic. Last week I was thinking, what will I blog first??? Will it be something grand (what a joke) or will it be something on my sidebar list? Well, reality came crashing down on my head when I tried to make a simple Asian salmon and burnt it to a crisp. All this to say: I need a little practice before I present all of you with anything spectacular.

As I sat pondering what I did wrong with the salmon, it hit me! I will make an easy Charlotte aux Abricots, aka, Apricot Charlotte. I love Charlottes! They are easy and scream summer to me. This one comes from a book my sister lent me while I convalesced called "Lunch in Paris" written by Elizabeth Bard. It is a sassy little novel that describes Elizabeth's experiences when she moved to Paris to marry her dear, sweet Gwendal. Each chapter has several recipes included and when I read this one, I knew I would make it! I have a deep passion for all things apricot and since I had a few left in my freezer from last year (the best apricot year in ages) I began on my first bionic blogging adventure.

I slowly stewed my apricots in water, sugar and a vanilla bean until they were tender. I cooled my little beauties over night and then I was ready.

This recipe could not be easier.

Charlotte aux Abricots
Ingredients:
25-35 crisp Italian ladyfingers
3 cups Greek yogurt (full fat - just do it)
32-ounce can of apricots or pears in heavy syrup (or you can make your own)

Line the sides of a small saucepan or Charlotte mold with plastic wrap (approximately 6 inches in diameter). Line the mold, sides and bottom, with the lady fingers. Layer yogurt and apricots in mold. Top with a layer of lady fingers. Pour 1/4 cup of apricot syrup on lady fingers. Repeat layering 2 or 3 times. End with ladyfingers and an extra 1/4 cup of syrup all over top, including sides. Cover with plastic wrap and press the top lightly with a plate or saucer to compress Charlotte. Refrigerate at least 12 hours. To unmold, remove plastic wrap on top, place on serving plate and flip. Gently shake until mold can be removed. Remove plastic wrap and enjoy.

Wouldn't this be spectacular for brunch or a breakfast buffet??

Blogging Hiatus

2011-04-11T11:01:00.000-04:00

Hello All,

As many of you know I will be going in for a hip replacement in two days. I am hoping to be back to baking in about a month. I appriciate all of you comments and I can't wait to become a bionic baker! ;)

Whipped Cream Cake

2011-03-21T12:40:00.000-04:00

This week's Heavenly Baker free choice had one requirement. Simplicity! I did not want to mess my whole kitchen up with a dessert that took 92 steps and 113 bowls. I wanted a simple, straight forward cake that tasted great. I finally decided on the Whipped Cream Cake. How much easier could you get? I didn't even need to let butter come to room temperature because the only fat in this cake is whipping cream. I quickly sifted the dry ingredients, mixed the wet ones together and then folded in the dry. Easy Peasy! As I was pouring the batter into my cake tin, the aroma hit me. Actually it kissed me! This batter has the most delicious smell and so I had to taste. After pouring the batter, I licked the spatula and OH MY GOODNESS!!! I could have eaten a bowl of this stuff.
I decided to keep it simple so I mixed together some strawberries and dried figs, warmed some jam with a little bit of Chamboard and off we went to dessert paradise.
If you are looking for a simple white cake, send me an email and I will give you the recipe (unless you already have Heavenly Cakes of course).

Apricot Sour Cherry Crumble

2011-03-16T10:54:00.000-04:00

It's crumble time baby! I love crisps and crumbles. I don't really know the difference so I name my desserts as the day leads me. Yesterday was a crumble day. Life has been spinning a web around me lately and so crumble seemed appropriate. I decided to make a stone fruit crumble because I had them in my freeze. I think I told all of you about my fruit hoarding disease. I just can't seem to let them out of the freezer and then the fruit gets freezer burn, well last night I made a break through. I opened the freezer and took out some apricots and sour cherries. Last year was a particularly good apricot year so I froze a bunch. They were so fragrant and juicy last year. It was really hard to believe how taste-y they were. (Side note - my parents are from Serbia and they always tell me how the fruit of their childhood was nothing like today's tasteless mealy messes. I image apricots of their youth tasted like the apricots of last year and let me say - they are right!)
I wanted to try something new with my crumble. I wanted to know if I substitute the tapioca or cornstarch with Bird's Custard Powder, would I get a creamy, vanilla scented crumble. I knew that custard powder had corn starch in it and so I tried it. It worked great. I loved the flavor and the texture and I definately noted a creaminess that really added depth to the dessert.

Apricot and Sour Cherry Crumble

3-4 cups fruit (in this case apricot and sour cherry)
1 heaping T. Bird's Custard Powder
3 T. brown sugar
1 tsp. vanilla paste
1 c. quick oats
1 1/2 c. crushed cookies
1/2 cup almonds
1 stick butter, melted

Preheat oven to 375 degrees.
Combine the fruit, custard powder, sugar and vanilla paste in a bowl. Spoon fruit mixture in individual oven safe dishes.
Combine melted butter, cookie crumbs, and oatmeal in a bowl. Stir well. Spoon over fruit mixture.
Place dishes on a parchment lined cookie sheet and bake for 35-45 minutes.
Enjoy plain, with whipped cream or ice cream!

Please note that these types of desserts are as flexible as their names. You can use any fruit with any flavoring, cookie or nut. Feel free to play around with it.

Chocolate Midnight Cake

2011-03-14T20:31:00.000-04:00

I was never a big fan of calling a super moist chocolate laden cake "Devil's Food Cake." What is that all about??? Who would do such a thing? And so... I am going to call it Chocolate Midnight Cake! I LOVE that name! It is descriptive and intriguing and it just sounds good.

I embarked on this cakes journey with excitement and a little trepidation. I do not have the best luck with chocolate cakes. They are usually not chocolate-y enough and generally dry and crumble-y. Well... it must be something that I am doing wrong because most of the other baker's cakes look great and moist and deliciously chocolate-y. Not mine my friends. Mine was dense (not good dense), dry and bitter (not luscious). The frosting was also disappointing. It took WAY too long! I was hoping for a creamier frosting with a slightly thicker consistency. Instead, I found the frosting to be a little thin and the cocoa added too much bitter dryness.

For those of you that know me, you know what a terrible sport I am and so... I will not be posting a picture of my hidious cake. I am going to let all of you enjoy my fellow Heavenly Baker's cakes without the embarassment of comparing it to mine. I will take myself to the opposit end of the "Featured Baker" spot and sulk. The end.

Beef Burgundy

2011-03-09T10:02:00.000-05:00

I joined the Cook's Illustrated recipe testers about a year ago and it has been a lot of fun so far. I got an email from them late last week and I was so excited when I opened the link and found that Beef Burgundy was the recipe. What fun!!! I started by searching Meijer for salt pork. I never purchased it before and after searching for 10 minutes I found it next to the bacon. Duh!! By the time I got home it was after 7 and I was looking at 3 hours of cooking. As I started prepping, I had such a Julie/Julia moment. I felt like Julia was coming to dinner and I had to deliver. Silly, huh?!? Anyway, I started chopping and browning and before I knew it, my house smelled like a French Bistro awaiting dinner guests. Wow, the smell is really incredible. Unfortunately I can't share the recipe quite yet but it is coming and when it does, get ready!

Sticky Toffee Pudding 2.0

2011-03-02T13:36:00.001-05:00

I am a little late posting this (it was supposed to be posted on Monday) but I was bit by the lazy bug and am just recovering. Monday night I had every intention of heading straight home from work and baking up a storm. Well, work was CRAZY and I needed a little retail therapy to heal my wounded spirit. I stopped at Marshall's and bought the cutest little white scalloped dishes for serving who knows what and a strainer. I really needed it all. ;) Anyway, I digress, Tuesday I came home from Pilates and made my cakes. My biggest change to the recipe was removing the beer and using water in its place. I have no desire to use beer in anything. Everything about it makes my stomach churn. The water worked just fine. I also decided to split the batter up into two different pans. First I started with my square cupcake pan (Another HAD to have!) The results were really cute. I really liked the perfectly shaped little square cakes. Then I poured the remaining batter into a pudding tin and baked it rather then steaming it with the lid on. Again, I was pleased with the result. I made the toffee sauce - which is oh so very good! I wanted to end up with a sweet and salty dessert so I sprinkled the toasted pecans with fleur de sel.

I plated, photo-ed and enjoyed! Do not be intimidated by this old fashion dessert. It is definitely worth making and enjoying!!

Meyer Lemon Crown Cake

2011-02-20T20:44:00.001-05:00

This week Heavenly Bakers had a free choice week so I decided on this beauty. A few factors helped me make this choice.

1. My Mom was coming home from Dubai so I needed a non-chocolate treat to welcome her home.
2. Meyer Lemons are still ready available and my Dad just bought me a bag to play with. If you haven't tried these yet, try them! My sister made lemon bars with them and OH MY GOODNESS!!!
3. I have always wanted to make Lady Fingers from scratch.

So with all these reasons backing me, I started the process. The Lady Fingers were a snap. I don't know why I was so intimidated. I know I could use a little more practice piping them but I thought they looked decent. I baked two sheets at a time and one of them got a little darker but they did not burn so I used them. Then I moved on to the lemon curd. I used the double boiler method and the result was a creamy curd with not a curdle in sight. I added a little extra zest (because I really like it). Then I cooled the curd over ice and mixed it into the whipped cream. I poured the cream into my prepared Lady Finger lined mold and into the freezer it went. The next day, I topped the cake with meringue and torched it with my mini blow torch.

This cake was a pleasure from start to finish. It was easy to assemble and one of my sisters said that this was her favorite dessert I have ever made!! I have to admit that I was a little flattered. I have great cheerleaders!

Valentine's Baking Extravaganza

2011-02-17T13:06:00.000-05:00

Let me start by stating my deep love for all things Valentine. I think a day full of hearts, chocolate, pink and red is just about perfection. This year I wanted to bake something special and since I was going to share my Valentine's baking with six youngsters, I selected kid friendly desserts.

I started with Whoopie Pies. Which child (or adult for that matter) can't enjoy a chocolate-y and marshmallow cream confection? I wanted to try ATK's version and it was perfection. The cake part was moist and super chocolate-y and the cream - oh that cream!!! What a delight! It was sweet and slightly salty. It was creamy but still fluffy. It was WONDERFUL!!!

Then I decided to make a red dessert so I went with Amy's Bread Red Velvet Cake. The cake called for dark brown sugar which I happen to already have. I was a little concerned about this (I was afraid the cake would be like a red brick) but I persevered through it and followed the recipe. Much to my delight, the cake was great. I loved the slightly dense texture and the moist crumb. It was light and heavy all at the same time. My only regret with the cake portion was my over use of red food coloring. I think I could have halved the amount and been just fine. I used Christmas Red instead of No-Taste Red and next time I will not do that. The Christmas Red left a slight after taste in my mouth that I didn't care for.

Overall, my Valentine's Day was a complete delight. Work had been challenging that day but my guests made up for it. They were wonderful! The best part for me was my niece's adoration of my Red Velvet. Nothing says I love you like "I love your cake!" I sent her home with several pieces to enjoy in the days to come.

The Search for the Perfect Brownie

2011-02-04T07:00:00.030-05:00

Brownies are a tough thing. Some have the most perfect texture but are not chocolate-y enough. Some are cake-y. Some are so moist you can't even pick them up. The list goes on and on. And so... in my desperate search for the absolute perfect brownie, I tried these.

These were good and for once in my life I understood why some people like the edges. The center of these were extremely moist, but the edges-THEY WERE CHEWY. Oh how I love a chewy brownie! Next time I make these (and I think I will make them again) I will definitely add pecans because a chewy brownie with pecans might be one of the best things ever.

Sadly, I have a terrible confession to make, I did not use the chocolate that the recipe required. I used what ever I found in my chocolate hoarder's pantry. I wanted to get rid of some of the older stuff and so I really mixed it up. Next time I will stick to the unsweetened chocolate, but this time - well, the deed is done.

Chewy Brownies (ATK)

Ingredients

1/3	cup Dutch-processed cocoa
1 1/2	teaspoons instant espresso (optional)
1/2	cup plus 2 tablespoons boiling water
2	ounces unsweetened chocolate , finely chopped (see note and related illustration)
4	tablespoons (1/2 stick) unsalted butter , melted
1/2	cup plus 2 tablespoons vegetable oil
2	large eggs
2	large egg yolks
2	teaspoons vanilla extract
2 1/2	cups (17 1/2 ounces) sugar
1 3/4	cups (8 3/4 ounces) unbleached all-purpose flour
3/4	teaspoon table salt
6	ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)

Instructions

Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Cinnamon Buns

2011-02-01T13:08:00.000-05:00

Last week I was watching TV and I came across a show where the host was making cinnamon buns. Immediately I thought: yuuummmmm! I love a moist, sticky, sweet bun. My sister makes a pretty mean one but I wanted to try this recipe because the dough contained cornstarch. The host explained that the starch helped make a very tender crumb as opposed to a chewy dough. Well, that was all I needed. I bought the few items that I needed and dove right in.

As I confessed in the past, I have a thing for dough. I could stick my face in it. I love the smell, the feel, the everything! As I started this dough, I was a little disappointed. It didn't come together as the recipe explained it would until I started adding the butter. At this point, 10 minutes of kneading is necessary for the dough to really get the gluten going. As I pulled the dough out of my mixer, I realized how soft it was. This dough takes some tender loving care. I gently placed it into a bowl and let the yeast get to work. Rising time took considerable longer because my house was a bit chilly but boy did this dough grow! Then I rolled it out and filled it. I wanted to play with the size of the buns because the recipe recommended making really big rolls. (They were right. The big rolls tasted better and looked better.) After a second rising, I baked these babies up and before I even thought about it, we all dove in! So...sorry about the bad pictures. These were too good to waste time thinking about staging.

P.S. This frosting is almost too good!

Cinnamon Buns (thanks Cook's Country)

Dough
3/4	cup whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3	large eggs , room temperature
4 1/4	cups all-purpose flour
1/2	cup cornstarch
1/2	cup granulated sugar
1 1/2	teaspoons salt
12	tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened
Filling
1 1/2	cups packed light brown sugar
1 1/2	tablespoons ground cinnamon
1/4	teaspoon salt
4	tablespoons unsalted butter , softened
Glaze
4	ounces cream cheese , softened
1	tablespoon whole milk
1	teaspoon vanilla extract
1 1/2	cups confectioners' sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Genoise Tres Cafe

2011-01-23T19:02:00.001-05:00

Life has a way of changing plans and surprising us when we don't expect it. I am sorry for being absent for so long. First I was sick (with croup!!???!!!) and then I was dealing with our sick dog. I know this is a food blog but I want to dedicate this post to our dear dog Bruzer and my sweet brother-in-law G (who did what the rest of us couldn't do). Bruzer - thanks for being a great part of the family for nine years. I love you buddy.

When I was making this cake, every part of it reminded me of the flavors my brother-in-law appreciates. The cake was light and soaked in the most delicious coffee/liqueur syrup, the ganache was creamy and not overly sweet and in the end, I decided to top it with G's favorite french truffles (from Costco-they totally rock). So G, this one was for you. You are a special man - Thanks.

White Velvet Cake with Chocolate Frosting

2011-01-10T12:03:00.001-05:00

This week's Heavenly Cake challenge was a simple cake but it brought with it plenty of possibilities. The cake itself was a simple white cake that was not very flavorful but had a great crumb and a sturdy structure. I am sure that I will use this cake as a base for other cakes in the future. The chocolate frosting was simple to prepare and had a great shine to it. I didn't have milk chocolate so I used double chocolate chips instead and this too tasted great. I didn't mind the stronger chocolate flavor that Rose was trying to avoid. I also loved the slow lava-like swoopiness of this frosting. It spoke to my deep admiration for all things creamy and dreamy. All in all the taste and textures were very good.

I have to admit that I am still not use to Rose's batter assemblies. I agree that they produce wonderful textures but I still feel like I haven't read the instructions correctly. If you are a Rose newbie, push past the strange steps and welcome to the world of cakes with great structure.

Yum!

Cookie Time!

2011-01-06T20:48:00.000-05:00

Who doesn't love a great cookie?!? I love chocolate chip cookies with nuts. My favorite recipe is the one on the back of Nestle Chocolate Chip bags. I always add a handful of rolled oats and they turn out great every time. Well, I was watching Top Chef Just Desserts and one of the contestants made a Chunky Chocolate Chip Walnut Cookie that the judges raved about. So... obviously I had to try them. I switched it up a little but not much. I swapped pecans for the walnuts and I added mini Reese's Cups along with dark chocolate chips. I baked half of them and shaped and froze the rest. Both batches turned out great! Enjoy!

Happy New Year!!!

2011-01-01T14:12:00.003-05:00

Are we all ready?? Here it is again! A brand new year to praise the Lord, make new memories, and eat great food!! I am not usually a big fan of new year's eve so this year, since I am home, I decided to spend the day doing what I dream about almost every day. I baked!!! I baked all afternoon. I wanted to make something really special for my cousin's birthday as well as the last day of 2010 so I made Croquembouche and a Meyer Lemon Curd Raspberry Pavlova.

Croquembouche, for those of you that don't know, is cream puffs dipped in caramel and stacked into a cone. I searched and searched for the right recipe and I finally came across one by Gale Gand. She is really a great baker. I started with the custard filling. This one is straight forward and hard to mess up. To speed up the cooling process I poured the custard into a Pyrex and covered it tightly with plastic wrap to prevent a beautiful custard skin (which I love to eat). Then it was time to lick the spatula. Whoa baby!! This is great custard! So... Amy darling this one is for you! Pudding is love and I love you!
I did make the cream puffs a little too big. Next time I will make them smaller and bake them a little longer then I would for plain cream puffs. I also opened the oven to rotate the baking sheets and some puffs deflated and lost their shape. Then I moved on to the caramel that only took three tries. The recipe says take the sugar syrup to a LIGHT golden and now I know Gale means a LIGHT golden brown. Live and learn!!

Pavlova. I used Nigella Lawson's recipe which calls for passion fruit and lychee (which I don't care for) so I switched it to raspberry and Meyer Lemon curd. I was hoping for a crispy exterior and a marshmallow-y interior. The problem was that I didn't take the weather into account. The rain and humidity prevented the crust from forming on the pavlova. In the end, the pavlova was soft but still fluffy.

Happy New Year dear readers! Thanks for all your comments and encouragements!

Croquembouche -thank you Gale

2 cups water
16 tablespoons (2 sticks) unsalted butter
1 teaspoon salt
3 teaspoons granulated sugar
2 cups flour
8 to 10 eggs
Filling, recipe follows
Caramel, recipe follows

Filling:

4 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
12 egg yolks
1 1/3 cups granulated sugar
1/2 cup cornstarch
2 tablespoons unsalted butter

Caramel:

2 1/2 cups sugar
2/3 cup water

Directions

Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and working 1 egg at a time, add 6 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 or 2 more eggs, and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough in big kisses onto a parchment lined baking sheet. Whisk 2 eggs with 3 teaspoons of water. Brush the surface of the dough with the egg wash to knock down the points (do not use all the egg wash.) Bake 15 minutes, then reduce the heat to 375-degrees and bake until puffed up and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point and frozen in plastic bags. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and any flavorings if you want to make a different flavor like chocolate or coffee. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Poke a hole with a plain pastry tip in the bottom of each cream puff and pipe it full of the custard.
Caramel: Dissolve the sugar in a saucepan with the water, making an "X" through the sugar with your finger to allow the water to slowly soak into the sugar. Boil to make a light golden caramel then dip the bottom of the pan in an ice bath to stop the cooking. Dip the sides of the puffs in the caramel and stick them together (approximately 20 cream puffs) in a circle, tops facing out. Make a second row on top of the first but a bit smaller to draw the circle in and create a tower of cream puffs. Check it from all sides occasionally to make sure it's straight. When it's finished, drizzle it with caramel all over. You can also stick on decorative elements with the caramel in the crevices, like candied violets, gold balls, gum paste flowers, sugar covered almonds, etc.

Eibrot

2010-12-24T07:00:00.006-05:00

My niece and I share many traits, including our name, but the prominent trait is definitely our sweet tooth. This girl takes after my own heart! My girl is always asking me to bake with her or buy her a sweet treat. Most of the time I do because I want the same thing she does. A few days ago, M asked me to make the sweet bread thing that we made together last year. I immediately knew what she was talking about and we made a plan to make this sweet treat for breakfast when her dad arrived. This is basically french toast in little pieces and then covered in a melted sugar syrup. I think this tastes great with Challah, but any bread will do. Pair it with sausage and some fruit and you have a breakfast fit for any sweet loving person.

Eibrot

5 eggs
2 c whole milk
1 t vanilla extract
1/4 t cinnamon
8 c bread, cut into 1 inch cubes (I use Challah)
6 T vegetable oil,divided
6 T butter, divided
1 c sugar, divided

Whisk eggs, milk, vanilla, and cinnamon together in a large bowl. Add 4 c bread cubes to the bowl and toss. Allow bread to sit until soaked, about 5 minutes.
Heat 3 T oil in a large nonstick skillet over medium-high heat. Slightly squeeze the bread cubes and add them to the pan in a single layer. (At this point, add the remaining bread cubes to the remaining egg mixture to soak.) Saute until golden on all sides. (Keep the cubes spaced so that they brown on all sides rather then cook together.) Add 3 T butter to the pan and stir until melted. Sprinkle in 1/2 c sugar over bread and toss until sugar is melted and syrupy. Transfer to a serving dish and repeat sauteing cubes, melting butter, sprinkling sugar with the remaining bread cubes.
Serve with fruit. Yum! Yum!

Maple Cheddar Biscuits

2010-12-22T12:32:00.000-05:00

Before I run off to the pool, I want to share with all of you a great recipe I stumbled upon yesterday. I was flipping through A Passion for Baking by Marcy Goldman and this recipe practically hit me in the head. After a fun day at the pool, I gathered my charges (niece and nephew) and we ran to Publix for the ingredients. These took no time at all to put together and they were spectacular. Next time I have a party, I will make these but cut them into circles with a biscuit cutter, bake and fill with ham and serve them as mini "ham and cheese" apps.

Maple Cheddar Biscuits (adapted from A Passion for Baking)

2 c. flour
1 t salt
2 t baking powder (make sure it is SUPER fresh)
1/2 c unsalted butter, cut into chunks
1/2 c shredded sharp Cheddar cheese
1 egg
1/4 cup maple syrup then fill up to the 2/3 c mark with milk
1 c 1/2 inch chunks of sharp Cheddar cheese
melted butter for brushing

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Arrange oven rack to upper third position.
In a food processor, add flour, salt, and baking powder and blend briefly. Add butter and pulse to make a coarse, grainy mixture. Turn out into a large bowl. In center, stir in shredded cheese, egg and milk mixture. Stir to make a stiff dough. Fold in Cheddar chunks.
Knead dough briefly to bring together. Shape into a square with a 3/4 inch thickness. Cut into 3 or 4 inch squares. Dab with a little of the melted butter. Bake until golden brown, about 17 to 22 minutes. Enjoy!

Taking It Easy

2010-12-19T12:33:00.000-05:00

For years my family has been congregating in Florida during the holidays. We are fortunate to have parents who own a beautiful condo and love to have us all around them. As our family changes with new in-laws and job changes, we can't all go together for two weeks but we all try. When circumstance does not allow being in Florida, the next years gathering calls us even stronger. Three things are consistent in Florida: good food - whether simple or complex, lounging in sun, and enjoying each others company.

I thoroughly enjoy cooking for my family. They are always willing to try my experiments. Each year I try a few new things and remake the oldie but goodies. For me, the most important element is ease of preparation. My parents are always willing to make the complicated stuff while vacationing - unlike myself. I like short ingredient lists and super simple instructions while I vacation. I also like to see how creative I can get with leftovers. I am not a fan of eating the same thing over and over. Also, I believe that food that is reheated over and over DOES NOT taste better. So... I try to come up with stuff like this:

My sister grilled a few steaks the other day and they have been sitting in the fridge waiting for someone, anyone to come along and be inspired. I decided to slice the steaks up (cutting out as much fat as possible) and cover them in Sweet Baby Ray's BBQ Sauce. Then I nuked them just to take the chill out. Into this I thinly sliced a green onion. I toasted a Ciabatta roll from Costco, layered the sliced steak on it, gave it a little cayenne dusting and topped it with fresh mozzarella. Tada! Lunch for my mom and sister. Hello Florida!

P.S. You guys MUST try PB Snickers - Whoa Baby!

Vanilla Bean Financier

2010-12-13T10:23:00.000-05:00

This weekend I decided to play check up with my Heavenly Baker friends. The past few weeks have been ultra busy and things are finally starting to settle down. So... I made the fake financiers (which I thought were really good) and the fudge-y chocolate bundt cake (which I thought was ok). I wanted to make the Lemon Crown Cake but that one will have to be patient.

I started with the Velvet Fudge Cake. I mixed and creamed and bloomed as directed. Here is where I got stuck. I really like the flavor from a mixture of chocolate and cocoa in cakes. I think it rounds out the chocolate flavor better then just using one of these. This cake only used cocoa and since the batter was pretty stable, I decided to add mini chocolate chips. In the end, I thought this turned out to be a good decision because I found the cake to bit dry and the chips added a touch of moisture. I am a sucker for super moist cakes and unfortunately, this one didn't cut it.

Next I moved on to the fake financiers. I must admit that I started this cake with a lot of reservation. I LOVE real financiers and I couldn't imagine removing the almond flour. Why do it when the alternative is so wonderful?!? Well, I proceeded as directed and I must say the result was surprisingly good. I like the dense texture and I thought the flavor profile was really good. I like the strong vanilla flavor as well as the buttery-ness. I did decide to change this recipe up a little as well. I added one sour cherry to each little cake as well as some pistachios (I just couldn't have a nut-less financier). So... all that went well until I did the one thing that I always so and that always ticks me off. I overfilled the molds. I compulsively do this and I don't know why. I hate myself!!!!

Rockin' Rum Balls

2010-12-10T11:05:00.000-05:00

Rum Balls are a curious thing. Are they for adults or can children enjoy them too? Who knows. All I know is, this recipe rocks. I love it, my neice loves it, and my friends love it too. The best part is there is no baking involved and they sit in the fridge like champs.
So... pull out your hoiday baking bowl (mine is a big, bright red ceramic one), mix up a batch and when friends or family drop by, you will have fudgy, rum-y, sweet confections that makes people of all ages happy!

Rum Balls

1 c. crushed Nilla wafers

1 c. chopped pecans

1 c. powdered sugar

2 T. cocoa

1 ½ T. corn syrup

¼ c. spiced rum

In a bowl combine the wafers, pecans, powdered sugar, and cocoa. Stir until well combined. In a small bowl, mix together corn syrup and rum. Pour rum mixture into wafer mixture and mix with your hand until the dough holds together well. Let the mixture sit for 15 minutes. If the dough is still dry, slowly add more rum until it holds together well. Roll dough into bite sized balls. Roll balls in additional powdered sugar. Store in an airtight container.

Enjoy!

Cupcake Paradise

2010-12-06T17:16:00.000-05:00

This weekend I had the pleasure of visiting my sweet sister in Toronto. To date, my sisters have only married Canadians. While I am fond of our neighbors to the north, they are all REALLY fond of them! Anyway, my youngest sister now lives in Toronto and I must say that it seems like she was born for city living. She is always out and about looking for great parks, shops and best of all food! This weekend started with the best cupcakes I have ever eaten. Correction: the best cupcakes I have ever eaten from a bakery. Our morning started at For the Love of Cake and Balzac's. We selected six flavors. The Bailey's Irish Cream was a must along with Very Vanilla, Salted Caramel, Chocolate Hazelnut, Red Velvet and a Coconut Snowball. All I can say is OH MY GOODNESS!!! Each cupcake had a creamy center and a creamy but not overly sweet frosting. The Baily's one had a chocolate ganache center. The coconut had a coconut cream center. Oh dear, my mouth is watering. After making our cupcake selection we headed over to a super charming coffee shop that served excellent cappuccinos.
Sadly, the day continued with delicious food that I forgot to photograph. For lunch we made our way to St. Laurence Market and munched on pasta smothered in meat sauce, Alfredo sauce and pesto as well as pea meal bacon on a bun (whoa baby!). For dinner we wined and dined at the Mansion Keg.
Sunday was not so focused on eating but we did manage to squeeze in a quick stop to the best chicken wing place on earth: Moose Winooski's! All in all I had a great time and my belly is happy!

Monkeying Around

2010-11-30T17:19:00.004-05:00

My Thanksgiving weekend was spent in wonderful company. As I said in an earlier post, my family spends the entire weekend together. On Saturday we gather for our annual brunch/all day party. This year I decided to make my super easy Monkey Bread. The bread is assembled the night before and simply baked in the morning. Easy - Peasy!

Easy Monkey Bread

18 frozen dinner roll dough balls (I usually use Rhodes)
1 (3.4 oz) pkg. butterscotch cook & serve pudding mix (I accidentally used instant once and it was fine-no worries)
3/4 c brown sugar
1/2 c white sugar
1/2 c melted butter

Butter a bundt pan. Place the dough balls in the pan. In this order sprinkle pudding mix, brown sugar, white sugar, then butter. Cover pan with parchment paper and a tea towel. Let sit on counter over night. In the morning, pre-heat oven to 350 degrees. Place bundt pan on a cookie sheet. Bake bread uncovered for 35-45 minutes. The top should be golden brown and the smell should be heavenly! Let the bread sit for 10 minutes after removing it from the oven. Invert onto a plate and slowly help the bread release from the pan.
At this point you can eat it steaming hot or wait until it cools a bit so you and your guests can polish it off with out the risk of burning your fingers. Enjoy!!

Let the Festivities Begin

2010-11-26T13:25:00.001-05:00

My schedule has been crazy lately. Run her, run there. Today I finally said - enough! I need to bake. Thanksgiving is one of my favorite days of the year. My family has a beautiful tradition of spending the entire weekend together. We laugh, eat and most importantly thank God for his bounty in all of our lives. So, as my contribution, I make pies. This year I could not decide which one to make so I made a bunch.

I made Pumpkin Pie.

I made Pumpkin Pecan Pie.

I made Pecan Tart.

And... I made Sour Cherry Almond Cream Tart.

There you have it.

All these pies have one thing in common. They all have the same full proof crust. I use one of my favorite kitchen tools to make it.

How did people cook without food processors. They make my life so easy. I am thankful ;)

Fool Proof Pie Crust (thanks Tartelette)
2 c. all-purpose flour
2 T. sugar
1/4 t. salt
1 c. VERY COLD butter, cut into tablespoon sized pieces.
2 T. ice cold water
1 t vanilla extract

In a small bowl, mix the water and vanilla and add a few ice cubes. Set aside.
In the bowl of a food processor, combine flour, sugar and salt. Pulse a few times. Add butter. Pulse until the butter is completely combined. The mixture will look like a course meal. While food processor is running, slowly pour in 2 tablespoons of the water/vanilla mixture. Pulse a few times.
On a floured surface, dump the dough out and knead until the dough becomes a smooth dough. Flour lightly and roll out to fit your pie plate. Viola! You have a crust ready to please any palate.

Sweet Potato Yumminess

2010-11-18T07:00:00.002-05:00

Some of you may know that I have a very particular palate. I am picky, picky, picky. I am always critical of colors, textures and I certainly don't like trying new flavors. If a food is strange or funky looking I usually pass right by it. The crazy thing is that I know that I am missing out on a multitude of flavors and I don't really care. Isn't that terrible?!?!? Pour example, my Dad is always buying new fruits (persimmons, cheramoya, cactus pears) for us to try and I usually pass it right up. They just look to weird (mature huh?). Anyway, when a friend of mine posted a Roasted Sweet Potato Salad on her blog, I passed it right up. Cilantro, black beans, peppers and sweet potatoes - no way! My sister on the other hand decided to try it and after I was guaranteed that I would like it, I tried it. Surprise, surprise, the salad is incredible. It has a mix of flavors that make your mouth sing. So, if you are looking for a new Thanksgiving recipe, try this one and wow your guests. You will not regret it!!

Sour Cherry Scones

2010-11-14T20:27:00.000-05:00

I was flipping through my cookbooks and I came across a sour cherry scone recipe. Yum! I froze a few pounds of sour cherries and I was willing to sacrifice a few to try this recipe. That may sound funny but I always feel that the food that I preserve myself tastes better then store bought stuff. My hope was to make a scone that didn't feel like a brick and had the yummy tang that sour cherries bring to the table. I don't often make scones because they are not always sweet enough for me. I like things sweet. When I saw that this recipe only uses 1/4 cup of sugar I decided to make a glaze to drizzle on top. I also wanted to add a crunch so in the end I changed the recipe by adding sliced almonds on the top and then drizzling with a vanilla bean glaze.

Sour Cherry Scones (The Craft of Baking - Karen DeMasco)

1 3/4 c all-purpose flour
1 T plus 1/2 tsp baking powder
1/4 c sugar
1/2 t salt
6 T chilled unsalted butter, cut into small pieces
1/2 c pitted sour cherries, frozen or fresh
1 c plus 2 T heavy cream
sliced almonds
1 c powdered sugar
3 T milk
1 t vanilla paste

In the bowl of an electric mixer, combine flour, baking powder, sugar and salt. Stir. Add butter and mix until the butter is broken up in tiny pieces throughout the flour. Add the cherries and mix just to stir them in. Pour in cream and mix just until combined. Using your hand, knead the dough just until it comes together. Turn the dough onto a flour surface and shape the dough into a disk that is 7 inches round and 3/4 inch thick. Cut the dough into twelve equal wedges. Place the wedges on a baking sheet lined with parchment paper and freeze for 30 minutes. Preheat the oven to 375 degrees F.
Remove the scones from the freezer. Brush lightly with heavy cream and sprinkle sliced almonds on them pressing them in lightly. Bake for 20 minutes. Scones should be firm and golden on bottom.
While scones cool, prepare glaze. Stir together powdered sugar, milk and vanilla paste. Drizzle over warm scones and dig in!!!

Pear Almond Cream Coffee Cake

2010-11-08T07:00:00.017-05:00

For the past two weeks my parents have been traveling through Spain and Portugal. As a welcome home, I wanted to have this cake ready and waiting for them. This cake paired with chicken soup was sure to hit the spot for my weary travelers.

My hope was that the almond cream (aka: frangipane) would make the center of this cake creamy and flavorful. I happen to love baking with almond cream so I had some in my freezer leftover from another baking project. I used this instead of Rose's recipe. I am hoping it had the same effect on the cake. So.. I started with mixing the dry ingredients, mixing the wet ingredients minus the butter and 1/2 the sour cream. I then put the dry ingredients in the mixing bowl and did a double take when the recipe said to put the butter and sour cream straight in the flour mix. Mix well. Then add the wet ingredients. Strange, eh? I usually do this in reverse order or in partial additions. Surprisingly it worked out just fine. I finished the cake by placing the batter in my Baker's Secret Fluted Tube Pan (it really is the best even though it is the cheapest), spooning the almond cream on it and topping with the sliced pears. In the oven it went and viola!

Welcome Home Dad and Mom!!!

Viva Mexico!!

2010-11-06T07:00:00.024-04:00

I love Mexican food. I think it is one of the best cuisines in the world. I love the colorful flavors and the varying heat. I love that beans and cheese find their way onto my plate almost every time I eat Mexican food. This recipe may not be the most authentic (I don't know if they have casseroles in Mexico) but it is fabulous. Serve it with Mexican Crema (mexican sour cream) and you have a plate of food fit for a king!

Enjoy it. I sure did.

Tortilla Casserole (thank you CI!!!)

1	tablespoon vegetable oil
1	onion , minced
3	cloves garlic , minced
1	cup low-sodium chicken broth
1	(15.5-ounce) can pinto beans , rinsed
	1 can (14 1/2 ounces) diced tomatoes , drained
1	tablespoon minced canned chipotle chiles in adobo
2	cups shredded cooked chicken (I used leftover rotisserie chicken)
1/4	cup minced fresh cilantro leaves
5	cups tortilla chips (3 ounces)
2	cups shredded Mexican-style cheese (see note)

Instructions

1. Heat oven, sauté aromatics, and make sauce: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth and bring to simmer.
2. Add vegetables, chicken, and herbs: Stir beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Assemble Casserole: Spread 1 cup tortilla chips over bottom of 8-inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese over top.
4. Bake: Bake until cheese is golden brown and casserole is bubbling, abut 10 minutes. Sprinkle with remaining cilantro before serving.

Jimmy Who??

2010-11-03T12:00:00.002-04:00

I was flipping through a cookbook that I bought on clearance some time ago when I stumbled upon a recipe for Chocolate Jimmy Cake. My first reaction was Jimmy who??? Well apparently, chocolate sprinkles are also called chocolate jimmies. I was immediately intrigued! Fudge-y chocolate sprinkles in cake batter? Bring It!! It took me about two years to get around to making this beauty but I finally did it. I suppose my interest was first peaked because a friend of mine introduced me to the best sprinkles in the world. The brand is De Ruijter and they are made in Holland. The good news is that I can find them at my local Meijer (international food isle) so look around for them. Hopefully you can find them too. They come in a white box with a piece of toast covered in sprinkles. Oh, and as a bonus, they come in Milk and Dark chocolate!!

Back to the cake. This cake turned out to be super fudge-y and chocolate-y. I made the mistake of using non-Dutch processed cocoa so the color was not what I wanted but the taste was still great. This is a must for your "one day i will bake..." list.

Chocolate Jimmy Cake

2 c sifted ap flour

1/4 c cornstarch

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 c strained cocoa - Dutch Processed

3/ 4 c chocolate jimmies, divided

2/3 c unsalted butter, softened

1 1/4 c superfine or strianed sugar

3 large eggs

1 t vanilla

3/4 c mil

1/4 c water

1 recipe Choclate glaze (below)

Preheat oven to 350 degrees. Butter a 10-in. bundt pan (I used two small steamed pudding pans) and dust with flour.

Sift together flour, cornstarch, baking powder, baking soda, salt, and cocoa. Stir in 1/2 cup of the chocolate jimmies. Set aside.

Place butter in the bowl of an electric mixer. Beat for 2 minutes until pale and fluffy. Add sugar gradually, 1 T. at a time, taking aobut 6-8 minutes to blend in well. Scrape the sides of the bowl as necessary. Add the eggs, 1 at a time at 1-minute intervals. Scrape sides as needed. Beat for 1 minute longer. Blend in vanilla.

Reduce mixer speed to medium-low. In a small bowl combine milk with the water. Add the dry ingredients alternately with the liquid, dividing the flour mixture into three parts and mild mixute into two parts, starting and ending with the flour. Mix only until incorporated after each addition.

Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon. Bake for 55 to 60 minutes, until the cake begins to pull away from the sides and a toothpick inserted into the center comes out dry.

Cool cake for 15 minutes on rack. Invert the cake onto a rack and remove pan. Glaze cake when cool. Sprinkle immediately with remaining 1/4 cup chocolate jimmies and allow to set.

Quick Chocolate Glaze

1 1/2 oz. unsweeted chocolate, chopped

1 1/2 oz. semisweet chocolate, chopped

1 T unsalted butter

1 c powdered sugar, sifted

3 T boiling water

1 T light corn syrup

3/4 t vanilla

Place the chocolate and butter in a small glass bowl. Microwave for 1 minutes at 15 second intervals until melted and smooth. Stir in sugar, and water alternately, beating well. Stir in corn syrup, then vanilla.

P.S. This recipe comes from the great Carole Walter. Her recipes are straight forward and absolutely delicious!!

Happy Birthday C.

Bostini

2010-11-01T07:00:00.079-04:00

The words "Boston Cream Pie" makes most people that I know respond with one simple word: where?!! It's form does not matter. It can be a donut, a cake, a trifle or a cupcake. This week I made the famous Bostini.

This little delight has popped up on many food blogs. It's popularity is almost unprecedented. So... when the Heavenly Bakers decided to make this little gem, I was game. I started with the cake. Rose suggests making the cake orange flavor and nothing about that sounded appetizing to me. I am not one to mix fruit and chocolate. Actually, I don't like to mix chocolate with anything except Irish Cream, vanilla, nuts or coconut. Oh, and caramel. I made the cake with vanilla. I liked the cake's texture as well as its flavor when it came out of the oven. So far so good. I then moved on to the vanilla bean pastry cream. It was good. A little too good. Last but not least the chocolate sauce. I kind of wish I would have made a ganache instead of the butter/chocolate mixture. The velvetiness of ganache trumps just about any other chocolate sauce in my humble opinion.
In the end, these little beauties were good. I have a bad habit of comparing all Boston Cream Pies with the original from the Omni Hotel in Boston. I had the privilege of tasting the original a few years back and let me tell you all, IT WAS AWESOME!!!!!! While these were not as delicious as the original, they were definitely tasty and worth making again.

Sticky Asian Style Ribs

2010-10-30T23:19:00.000-04:00

I love a good sticky rib. These are good sticky ribs. My cousin served these at her house a few weeks ago and they have been on my mind ever since. They are super easy to put together. Serve them with rice and you have a feast !

Asian-Style Ribs

2/3 c. light brown sugar

1/2 c. low-sodium soy sauce

2 T. rice vinegar

2 T. sesame oil

2 T. minced fresh ginger (I used 1 1/2 T. powdered ginger)

4 cloves garlic, minced

1/2 t. pepper flakes

1 rack pork ribs (3 lbs.), cut into 2 rib sections

2 T. corn starch

3 scallions, sliced

1 t. sesame seeds

Combine first 7 ingredients. Place ribs in slow cooker and pour sauce over it. Cook on high for 6 hours. Remove ribs. Strain sauce through a sieve and skim fat off the top. Pour sauce in sauce pan and bring to boil. Combine 1/4 cup water and the cornstarch and stir until totally combined. Pour into sauce and bring to boil. Stir until thickened. Pour sauce over ribs and top with scallion and sesame seeds.

Thank you V for bringing this into my life!!

Butter

2010-10-27T10:04:00.002-04:00

My plans of playing in the kitchen have been put on the back burner for a few days and so I thought I would share something very dear to me with you. I love butter!!! It is one of my favorite things. It is creamy and the flavor of REAL butter speaks to me in ways most things don't.
I spent a month in England at Le Cordon Bleu ages ago and it was there that I discovered what real butter tastes like. The flavor is hard to pin point but I will try. Great butter is sweet and savory at the same time. It's flavor is dense but not greasy. In a nutshell it is the essence of silky dairy-ness. Real butter is rarely white. It is usually a beautiful creamy yellow color. The fat content is also higher then your typical grocery store brand. One of my favorite brands is President. If you can find it, try it. You will not be sorry. There is nothing like this butter spread on a piece of great bread.

Rose's Angel Food Cake

2010-10-24T19:21:00.000-04:00

Eggs are one of my favorite ingredients to work with. The possibilities are endless. They can be salty, sweet, cheesy, creamy, etc. I don't know how hard it is for a chicken to make one but I can't imagine that it is easy. Because of this, I feel really bad to throw out a yolk or a white. Whenever possible, I save the unused portion. Whites freeze beautifully. I actually prefer to use whites that have been frozen because some of the water evaporates and you get a firmer, thicker white to beat into beautiful white fluffiness. Yolks on the other hand do not freeze so beautifully. They become gelatinous and firm. I once tried to make a custard with frozen yolks and I got a curdle-y mess. So, if you have extra yolks, you can store them in the fridge for a few days or... as my middle sister says "make some pudding from scratch because pudding is love."

I started this cake with 8 frozen whites that I had left over from another baking adventure. I weighed them and found that I had 9 whites according to Rose's weight listed per white. I then multiplied the recipe by 9. *Good news: I can still multiply long hand!* I decided to make this a vanilla bean angel food cake. I had a few vanilla beans in my pantry but I recently bought a vanilla paste that I wanted to experiment with so I added it to the egg whites after I added the lemon juice, cream of tarter and sugar. It worked well. I then carefully folded in my dry ingredients. No problems yet.

Rose then suggests using an off-set spatula and coating the sides with the batter before filling the pan. The idea is that you will ensure smooth sides. I did this and I don't think I used enough care because my sides did not look smooth (see picture above). I filled the pan and in the oven it went. After 35 minutes, I pull out my cake and inverted it on a wine bottle. I let if sit for 2 hours and unmolded it. So far so good.

Now what???? I am not a huge fan of plain angel food cake. It is so plain and not creamy. I usually enjoy mine in a trifle with sliced strawberries and vanilla pudding "lightened" with whipped cream. Yum!!

So...I decided to slice the cake in 3 layers. I then filled the 2 layers with raspberry sauce. The problem was that I needed to add a little weight to this cake. I opened the fridge and there it was: dark chocolate ganache. I spread the ganache on the top of the cake. Then I frosted the whole thing with chocolate whipped cream. There you have it. I managed to turn a fat free, light cake into a whopper!

The Battle of the Puddings

2010-10-20T07:00:00.039-04:00

This weekend a friend of mine gave me two beautiful pudding basins. Obviously, I had to make a pudding. This started a perplexing debate: pumpkin pudding cake -vs- sticky toffee pudding. In the end, the sticky toffee pudding won. The reason was this. My youngest sister recently moved to Toronto (which is 4 hours away from me) and being the sappy person that I am, I have been thinking about all the special times we spent together. One of my fondest memories is the short week we spent together in Paris and Dublin.

Hi Gnomie!

We trekked around Paris like two girls on a mission, but when we got to Dublin and realized that we were staying at a BEAUTIFUL hotel, the lounging began. We sat around, watched TV and enjoyed endless room service. This wonderful hotel not only provided wonderful service but also set out a sweet treat with a recipe at the reception desk every day. How awesome is that?! Now, to get to the point. One of these recipes was Sticky Toffee Pudding and that brings us to today and the pudding basins.

Upon reviewing the recipe, I had three small problems. First, the recipe was scaled to feed the entire city of Dublin. I had to divide the recipe by 4 and I still ended up with a fair share of pudding. Second, I was 100 grams short of dates (boo). Third, I expected this to be a dense, sweet and dark pudding. Instead it was rather light and not very sweet. The taste was still good but different then expected. After I realize that the pudding would not be as dense as I had planned, I made a DELICIOUS caramel, vanilla sauce that just brought the whole thing together.

Sticky Toffee Pudding - adapted from the nicest hotel in Dublin

150 g butter, softened
63 g sugar, either white or brown
6 eggs
375 g self raising flour
1 1/2 Tbsp. baking soda
550 g chopped dates

In a saucepan over medium heat, cook the dates until they are puree. If the mixture begins to stick, stir in a small amount of water. Beat butter and sugar until fluffy. Beat in eggs. Stir in flour, baking soda and a pinch of salt. Beat in the date puree. Do not over mix. Spoon the batter (3/4 full) into buttered pudding basins (ramekins work well also). Bake for 40 minutes on 320 degrees. Cool 10 minutes then unmold and serve with caramel sauce.

Caramel Vanilla Sauce

1 tsp. vanilla paste
4 Tbsp. unsalted butter
2/3 c turbinado sugar
1/2 c heavy cream

In a saucepan, combine vanilla paste, butter, sugar and cream. Place on medium heat. Stir until combines. Let sauce simmer for 3-5 minutes until all ingredients are dissolved and slightly thickened. Remove from heat. Keep warm and pour over pudding before serving.

Enjoy!!

Cookbook Review #1

2010-10-18T08:00:00.000-04:00

I have a profound love for cookbooks. In general, I do not discriminate. I love the ones with or without pictures, ones about sweets or general cuisine. I also love the ones dedicated to different cultures. Like I said, I do not discriminate. Because of my fondness for these wonderful books, I have quite a collection. I haven't counted how many I have but I am sure I have several hundred. So... I thought I would share with you, my dear readers, how I evaluate them. Periodically, I will select a book, make several recipes and share my thoughts about the book. Here we go.

The first book I selected was actually my sisters newest bargain book find: Recipes for Everyday Occasions: The Comfort Table by Katie Lee. The reason I picked this book is simple. I saw a pretentious girl on the cover and thought to myself - this chick can't cook! So I started with scanning the table of contents. The idea of how this book was put together was kind of fun. Apparently Katie Lee enjoys throwing parties and so she organized the book according to different parties. I was drawn to the super bowl chapter because of the tex mex style food. I started with the buffalo chicken quesadillas. It was quick to put together and super tasty. Basically it was rotisserie chicken that was removed from the bones, tossed with Frank's Red Hot sauce then placed in a flour tortilla with Monterrey cheese and grilled. It was served with a blue cheese dressing that also doubled as the dressing for a wedge salad recipe. It was great!

Then I moved on to the taco recipe that claimed to be the best one I will ever eat. Ummm..... it turned out to be true. Katie was slowly proving me wrong. I started to feel ashamed of myself for judging a book by its cover. The tacos were flavorful and super juicy. They were also made with turkey which makes them gout friendly (for all the gouties in my life). Recipe at bottom of post.

On to a salad. Since it is fall and there are beautiful Hubbard Squash at every grocery store, I decided on a Roasted Pumpkin and Pomegranate Salad. This salad was a combination of arugula, squash, pomegranate, pumpkin seeds and Parmesan. While I was not totally thrilled with this one (I wasn't crazy about squash in my salad) my sisters really enjoyed it. Katie: 3 Maja: 0 Boo.

The last recipe was actually made by my sister and it was pumpkin roll. It was pumpkin-y and creamy. The best part about it was that it was not overly sweet.

All in all, the book is a good one. The recipes are easy and the ingredients are typical. It is so painful to admit that I was wrong but this chick can cook. If you are in the market for a good party recipe cookbook, check this one out.

Herbie's Tacos -slightly changed to the way I like it

Taco Meat:

2 Tbsp. canola oil

1/2 c. minced cilantro

1 bunch scallions, thinly sliced

1 7-oz can chopped green chiles (medium heat)

2 lb. ground turkey

1 Tbsp. garlic salt (Katie uses 2 Tbsp.)

1/4 c. chili powder

1/2 c. green taco sauce, plus more for serving (if you like it spicier, use 1/4 c. hot sauce, 1/4 c. green sauce)

Salad:

1 head iceberg lettuce, shredded

1 bunch scallions, thinly sliced

1/2 c. minced cilantro

2 ripe tomatoes, chopped

1 avocado, diced

1/2 c. creamy Italian dressing

Flour Tortillas or hard taco shells

2 c. shredded cheddar cheese

1/2 c. sour cream

In a large skillet over medium-high heat, heat the oil, cilantro, and scallions. Add the chiles and cook 1 minute, stirring constantly. Stir in the turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder. When turkey has cooked through, about 8-10 minutes, stir in the green sauce. Lower the heat to a simmer. Stir occasionally.

As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.

Assemble the tacos by spooning the meat into the shells and toppings with cheese, salad and sour cream. Now close your eyes and enjoy every bite! I did.

Chocolate Mousse - Delightful!!

2010-10-15T07:00:00.033-04:00

My family celebrated my Dad's birthday this week and I always like to make a special sweet for him rather then buying him something he never uses. The problem is that recently he has really restricted his intake of refined flours and sugars. This posed a challenge for me because I love to bake with both of these ingredients. (I am not on the gluten-free bus. Take me to glutenville and leave me there.) I wanted to make something tasty for him and this is what I came up with. While this recipe has white sugar in it, it is not much. Additionally, the beautiful thing about dark chocolate is that you don't need much to satisfy your sweet tooth. Personally, I like the combination of Irish Cream and chocolate. I find that the Irish Cream mellows the bitterness of the dark chocolate. I hope you like it too.

Classic Chocolate Mousse - adapted from Baking by James Peterson

6 oz. bittersweet chocolate, chopped
1/4 c. plus 2 Tbsp. butter, cubed or slices
4 egg yolks
3 Tbsp. sugar
2 Tbsp. Bailey's Irish Cream
1 c. heavy whipping cream, whipped

Combine chopped chocolate and butter in a microwave safe bowl and heat, stopping frequently to stir. Do not over heat. Stir until smooth. Set aside.
Combine the egg yolks and sugar in a heatproof bowl and set it over a saucepan of barely simmering water. Whisk for about 5 minutes, or until pale and slightly stiff. Remove from the heat. Stir the chocolate mixture into the egg yolks, add the Irish Cream, and stir until well mixed. Let cool to room temperature.
When chocolate mixture is cool, stir in about 1/4 of the whipped cream to lighten. Then fold in the remaining whipped cream with a rubber spatula.
Spoon or pipe the mousse into desired glasses or bowls. Garnish with additional whipped cream, fruit, nuts or coffee beans. Enjoy!

Oktoberfest!

2010-10-12T09:52:00.002-04:00

As many of you know, I live in Michigan where the leaves are changing and the air is chilly. Fall came a bit later then usual this year and even though I am not ready for the short days, cold temperatures, icy roads and snow piles, I am ready for a little fall merry making. My sister and her husband decided to have an Oktoberfest party this past weekend and I was game. I happen to thoroughly enjoy German food. Here is what we feasted on:

Baked Potato Soup with Bacon and Green Onions

Sausages baked with Sauerkraut

Pork Schnitzel

I have a secret weapon for schnitzel that never lets me down. Are you ready for it??? It is a cheap non-stick electric skillet. The advantage is two fold. Number One: It is portable!! Fry in your garage, on the deck or in your kitchen. My preference is one of the first two. I don't like when my house smells like "cooking." Number Two: even, spot-on temperature control. I like to fry between 350 and 375 degrees. When I do, the outcome is a beautiful golden crust that rarely burns.
For our Oktoberfest schnitzel, I seasoned the meat with s & p, dredged them in flour mixed with finely chopped fresh oregano and paprika, then in egg and lastly in breadcrumbs. Then into the hot oil for ten minutes, flipping after about 5 minutes. My favorite way to eat these is right when they come out of the oil with a little squeeze of lemon. I burn my mouth every time but it is well worth it. Go fry some meat- you know you want to. ;)

Bienenstich (Bee Sting Cake)

This yummy cake is like a big biscuit that has a crunchy almond topping and a creamy vanilla custard filling. YUM YUM

Mix:

200 g. flour

4 tsp. baking powder

Puree:

100 g. cottage cheese

4 Tbsp. vegetable oil

4 Tbsp. milk

50 g. sugar

1 pkg. vanilla sugar or 1 tsp. vanilla extract

Combine flour mixture with cheese mixture. Knead dough until smooth. Roll out and place in a greased springform.

Topping:

Combine 50 g. butter, 100 g. sugar, 1 pkg. vanilla sugar and 1 Tbsp. milk in a saucepan. Heat over medium heat until melted and bubbly. Stir in 100 g. sliced almonds. Cool for 5 minutes.

Spread topping over dough.

Bake cake for 20-25 minutes in a 350 degree oven.

Cool cake completely. Cut in half with a serrated knife. Fill with vanilla pudding or whipped cream mixed with vanilla pudding. Enjoy!

Rose's Heavenly Lava Cakes

2010-10-09T14:45:00.000-04:00

I am totally embarrassed to admit why I started this baking challenge with a bit of trepidation. Here goes nothing! I am a total lava cake snob. I don't like when these delightful little cakes are grainy, chalky or not chocolaty enough. In my search for the perfect lava cake I stumbles upon President's Choice Molten Lava Cakes. Let me guess what you are thinking - how can a pre-made, frozen little puck of chocolate cake taste great?! The answer is that I don't know. They just do! Well, I decided to take the challenge anyway. I wanted to join the Heavenly Bakers and if they were making these beauties, I would too.

I started with the chocolate ganache centers. The directions were to heat the chocolate and cream and mix together. Then, pour the warm ganache into an egg carton lined with plastic wrap and refrigerate. I really found this process cumbersome. I would have preferred to scoop out little balls of the chilled ganache with a very small ice cream scoop. I also had a problem with the consistency of the chilled ganache. The recipe stated that the chocolate should be between 60%-62% cacao. No problem. That is exactly what I used but it still did not set up properly. I stuck the whole thing in the freezer and mission accomplished.

The batter came next. Chocolate, butter, and cocoa powder are warmed and stirred until smooth. Separately, egg yolks and cream are combined and added to the chocolate mixture. A small amount of egg white is added to this mixture and the remaining whites are beat with cream of tartar and sugar. The whites are then gently folded into the chocolate mixture and spooned into mini brioche tins.

Side Note: Rose uses silicone molds but I just can't get into these contraptions. I don't feel comfortable with them so I used steel tins. I did not have a problem with this switch. I simply reduced the baking time by two minutes.

Any who.... I spooned the batter in each tin with a large ice cream scoop and gingerly placed the ganache ball in the center being careful not to push them down as instructed. In the end, I wish I had pushed them in a bit. The ganache balls stayed on the top and I was hoping they would fall to the center of the cakes. Then I baked, cooled and un-molded as instructed. I decided to serve with whipped cream and a sprinkle of powdered sugar and here is what I got:

VOILA!

Overall, I like the cakes but I have to admit, I still like the PC one better.

Hello to all my new baking friends. I am really looking forward to blogging with you!!

Sweet Memories

2010-10-06T07:00:00.080-04:00

When I was in elementary school, my mom packed my lunch with nutritious brain food everyday. She would always pack an apple, money for milk and a sandwich (never PB & J). BORING!!! In hind sight, I can appreciate her efforts to help me grow strong and be prepared for school each day. But.... I NEVER had the sweets that the other kids had. For those of you that know me personally, you know how terrible this was for me. I love, love, love cakes, chocolates, puddings, pies.... the list goes on and on. Well, when I was in high school I finally broke free from my mom's lunch control and ate Ho-Ho's for lunch at least two times a week. At the time, they were sooo good. Recently, I was looking for a treat for my nieces and nephew and I saw a box of them at the store. I excitedly opened the box with them while I was explaining how great they where. Much to my surprise, they didn't taste great. They are more sweet then chocolate-y. Actually, they are painfully sweet. I was kind of disappointed but it really didn't matter since I didn't plan on buying anymore for a long time (I am now the adult that insists on boring healthful food. wink wink).

Well... I was watching Cook's Country TV and these came on! Adult Hostess Cupcakes!! Can you believe it??!!??!!

CHOCOLATE CREAM CUPCAKES

cup all-purpose flour

1/2

teaspoon baking soda

1/4

teaspoon Salt

1/2

cup boiling water

1/3

cup cocoa powder

1/3

cup semisweet chocolate chips

tablespoon instant espresso

3/4

cup sugar

1/2

cup sour cream

1/2

cup vegetable oil

large eggs

teaspoon vanilla extract

FILLING

tablespoons water

3/4

teaspoon unflavored gelatin

tablespoon (1/2 stick) unsalted butter , softened

Pinch salt

1 1/4

cups marshmallow créme (see note)

GLAZE

1/2

cup semisweet chocolate chips

tablespoons unsalted butter

Instructions

1. MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.

2. PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.

3. ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Following photos 1 to 3 at left, cut cone from top of each cupcake and fill cupcakes with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.)

Caramelized Pineapple Pudding Cakes

2010-10-04T07:00:00.056-04:00

I was surfing through some cooking/baking blogs and I stumbles upon Rose's Heavenly Cake bake along blog. The idea behind this kind of blog is simple. You buy the book, the blog coordinator post what cake the bakers are making next, and we bake and blog about the current cake. I haven't been officially added to the list of bakers, but I am hoping this group will want to bake with me. All this said, I think I decided to make the most complicated pudding know to man. The brioche (see last post) took two days and the pudding took quite a bit of fussing around with. I had no problem with the Cream Anglaise and caramelizing the pineapple but the caramel gave me a run for my money. I could not get it to stay soft! Every time I warmed it up to soften it, it cooled harder. In the end, I had two conclusions, (1) forget the caramel and (2) I really think this would have tasted just as good with a nice white bread or challah. Save the brioche for breakfast and enjoy it with some jam. If you are interested in the recipe, email me or buy a copy of the book (Rose's Heavenly Cakes) - it's a good one.

Brioche

2010-10-02T23:05:00.003-04:00

The other day I was telling my sister how there are some things I am really intimidated by and brioche is was one of them. I get so frustrated when I try to make a yeast bread and it tastes yeast-y or dough-y. Well, I decided to face my fears head on. I needed brioche for a caramelized pineapple brioche pudding (will be posted on Monday - I hope) so instead of buying a mediocre loaf, I made one. This was no easy task. This recipe took me 36 hours to complete. I could have expedited some steps, but I choose to give the yeast time to develop its wonderful flavors. Some doughs require a sponge as this one did. The idea is that when you mix flour, water, sugar and yeast and let it sit; the yeast begins to do its bubbly thing in advance. Then you add this to more flour, yeast and in this case eggs and LOTS of butter. My initial fear was the butter. I didn't want the dough to separate or get greasy. Well, I followed the directions exactly and the result was the most gorgeous dough I have ever made. Gorgeous you say?!? Gorgeous I say!!! I love, love, love the feel of soft, relaxed dough. This dough was so easy to roll out and shape. Wow!! I miss it already and can't wait to make it again. Oh and by the way, it tasted great too!!

Brioche- Rose's Heavenly Cakes by Rose Levy Beranbaum

Sponge
2 Tbsp. warm water
1 Tbsp. sugar
1/4 instant yeast
1/2 c. unbleached all-purpose flour
1 large egg

Combine water, sugar, yeast, flour and egg in a small bowl. Mix with whisk until well combined and slightly airy. Set aside.

Dough
1 c. unbleached all-purpose flour
2 Tbsp. sugar
1 1/4 tsp. instant yeast
1/2 tsp. salt
2 large eggs, cold
1 stick (8 Tbsp.) room-temp butter

In a small bowl, combine flour, sugar and yeast. Whisk in the salt.
In the bowl of a mixer, scrape the sponge. Sprinkle the flour mixture on top of the sponge. Cover the bowl tightly with plastic wrap and let stand for 1 1/2 to 2 hours. (At this point, after 1 hour, the mixture can go in the refrigerator for up to 24 hours.) With the dough hook attachment, add eggs to flour/yeast mixture and mix on low for 1 minute, then on medium for 2 minutes. Scrape the bowl with a rubber spatula and continue mixing for 5 minutes. Add the butter, tablespoon at a time, until incorporated.
In a bowl sprayed with cooking spray, scrape the dough and cover with plastic wrap until doubled in size (about 1 1/2 to 2 hours). At this point, the dough will be very sticky. Do not add more flour. Then refrigerate for two hours.
Turn the dough onto a well-floured surface and press or roll the dough into a rectangle. Don't be afraid to add more flour to prevent sticking. Fold the dough in thirds (like a letter), brushing off any excess flour, and again press down on it or roll it out into another rectangle. Rotate it 90 degrees so that the closed end is facing to your left. Give it a second fold into thirds. Brush off excess flour. Wrap it loosely but securely in plastic wrap and then place it in a large resealable plastic bag and refrigerate for 6 hours or up to 2 days to allow dough to ripen and firm (flavor time!!).
Remove the dough from the refrigerator and gently press down the dough to deflate it. Roll the dough into a rectangle 7 1/2 inches wide by 5 inches long. Roll it from the top in three turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough. Place it seam side down in a greased loaf pan. Cover with plastic wrap sprayed with cooking spray. Allow to rise until the top of the dough reaches the top of the pan, 1 1/2 to 2 hours.
Preheat the oven to 350 degrees (if you have a baking stone, place it on the bottom rack). Brush the top of the risen dough with 1 egg yolk mixed with 1 tsp. heavy cream. Slash the top with a sharp knife 1/4 inch down and about 1 inch from either end of the pan. Bake 35-40 minutes or until golden brown. Unmold and cool on a rack for at least 2 hours. Then dig in!

Convenience

2010-09-29T22:52:00.000-04:00

When I was in Italy three years ago, the chef I was working with used this tomato paste. I was immediately intrigued. I use quite a bit of tomato paste in sauces, soups and pastas. The problem is that most tomato pastes come in a can. This means that the excess has to be stored in another container. Unfortunately, I never remember when I put it in the fridge, I usually end up with moldy paste in my fridge. Then I open a new can and the whole ugly cycle starts again. Enter tomato paste in a tube. This stuff is amazing. I can sit in the fridge for a year and still tastes great. My local Italian grocery store sells one tube for $2.99. Check it out! It is worth the cost. Happy Cooking!

Something Different

2010-09-27T09:27:00.009-04:00

I am not one who likes to try new things. I know what I like and I like to stick to it. I have friends and relatives who will try just about anything from animal parts to fruits that look like eyeballs with cockroaches in the middle of them. All I can say is there is no way that I will put those things in my mouth. Sometimes I tell myself that there are a whole world of flavors and textures that I will never know (at the end of the day, I am OK with this). On a rare occasion, I try something new. Well, while I was visiting a friend in Princeton, NJ, I boldly tried an orzo dish that I thought I would hate. My friend C.P. is a food dare devil. She will try almost anything including a celery orzo salad on the back of the celery package. I wouldn't even look at the recipe let alone try it. So here it is. Try it, I think most of you will love it.

ORZO STUFFING WITH CELERY, CRANBERRIES AND NUTS (thanks C.P.)

1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, diced
1 1/2 c. celery, diced
1 1/2 orzo, cooked in chicken broth and drained
3/4 c. cranberries
3/4 c. sliced, toasted pecans or almonds
3 Tbsp. sliced fresh basil
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper

In a skillet, melt the butter and olive oil over med-high heat. Add the onion, cook for 4 minutes or until the onions are translucent and golden brow. Add the celery, cook for 4 minutes more.

Combine, cooked orzo, celery mixture, cranberries, nuts, basil, lemon juice, salt and pepper in a medium bowl. Toss gently to combine. This may be served hot, room temperature or cold. Enjoy!

Regrouping

2010-09-25T22:55:00.002-04:00

Sometimes when I am baking or cooking things go wrong for no apparent reason at all. Recently this happened while I was preparing for my baby sister's wedding. My cousin and I decided to make an elaborate cookie table as a special gift for my sissy. This required hours and hours of cookie baking days before the wedding. In the end, I was to bake 10 different types of cookies (10 dozen each). Needlessly to say, this was a big task. I was so fortunate to have an army of helpers that made the whole endeavor a great experience. So what does this have to do with regrouping you ask.... well, while I was preparing the dough for a marzipan pine nut cookie, the dough decided to liquefy and there was no way on earth that I could have rolled it into little horns as the recipe said. I quickly decided to change course and make a Chinese almond cookie in its place (this is not the kind of regrouping I am talking about). Now I had a dilemma. I had a liquid mess that I spent a fortune on (almond paste is not cheap). I had to employ all my baking know-how to fix this one. I knew that adding powdered sugar would only sweeten the dough and there was no guarantee that it would firm it up. I also knew that freezing egg whites dries them. So I decided to freeze the dough (loosely wrapped in cling film) with the hope that the dough would "dry" and then I would be able to mold it. Plan B worked!! The result was a tasty cookie that looked pretty fancy to me.
I should say, regrouping does not always work. Sometimes things just don't work out and the only place for the dough is the garbage. So, next time things don't work out, try regrouping. The worst thing that will happen is you will find out what doesn't work.

Chocolate-Dipped Pignoli Crescent -from Great Cookies by Carole Walters

16 oz. almond paste, room temp.
3/4 c. sifted confectioners' sugar, spooned in and leveled
3/4 c. granulated sugar
1/4 tsp. salt

4 large egg whites, at room temp.

3 c. pine nuts

In the bowl of an electric mixer, combine the almond paste and sugars. Mix for 6 to 8 minutes until the mixture forms a crumb consistency. Add the salt to the egg whites and whisk. Add the egg whites to the almond paste in four additions. Continue to mix until it starts to liquefy and stick to the bottom of the bowl. This should take about 15 to 20 seconds. Cover lightly with cling film and chill for 1 hour.

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 300 degrees. Lightly butter two parchment lined baking sheets.

Place the pine nuts in a shallow bowl. Have ready a bowl of ice water. Remove the dough from the refrigerator and roll into 1 1/4-inch balls, moistening your palms with the ice water to keep the dough from sticking. Roll the balls in the pine nuts, pressing gently to adhere, then shape into crescents. Place about 2 inches apart on the cookie sheets.

Bake the cookies for about 28 minutes, or until lightly brown on the bottom. Take care not to over bake. If needed rotate the sheets half way through. Remove from the oven and let rest for 10 minutes, then transfer to a cooking rack.

When the cookies are cool enough to handle, dip half into the ganache (recipe below) and place on a cooking rack set over a sheet of wax paper. Let stand for 1 hour or until the ganache sets.

Chocolate Ganache

6 oz. bittersweet Chocolate, cut into 1 inch chunks
3/4 c. heavy cream
1 Tbsp. light corn syrup
3/4 tsp. vanilla extract
1/2 to 1 tsp. hot water, if needed

Place the chocolate in the bowl of a food processor fitted with the steel blade and process until finely chopped.

In a small saucepan, over low heat, heat the cream and corn syrup until it is simmering. Immediately pour the hot cream into the processor bowl. Let stand for 1 minute so that the chocolate starts to melt. Pulse three or four times, then let rest 1 additional minute. Add the vanilla and pulse three or four more times.

If the ganache's surface appears oily, add the hot water, a few drops at a time, stirring well after each addition. Ganache thickens as it stands.

Powdered Buttermilk???

2010-09-21T22:14:00.012-04:00

There was a time when making a coffeecake was a real struggle for me. The deciding factor was buttermilk. I dreaded buying buttermilk, using half a cup and then having a carton rot in my fridge and then..... I stumbled upon this:

Powdered buttermilk! What a great invention! It is so easy to use. Basically, for every 1/4 cup of buttermilk, you add 1 tablespoon of the powder to your dry ingredients and 1/4 cup water to your wet ingredients. It works great. I cannot detect a difference between this product and the liquid version. So from now on, do not be afraid of curdled, soured dairy. Buy this stuff and bake, bake, bake!

Apple Pie

2010-09-20T09:30:00.001-04:00

I entered a apple pie and dessert contest two weekends ago. Last year I won first place in the dessert contest. I was so excited. The chef and owner of my favorite bakery (Give Thanks Bakery) was the judge and I was honored to bake for him. This year was a different story. There were no foodies as judges which really irritated me. Instead two local newscasters and a guy from Whole Foods picked a Strawberry, Rhubarb, Apple Pie as the winner. THAT IS NOT APPLE PIE!! I am a sore loser. I know I am a sore loser. I was ticked.
Enough of that. I must move one. Below is my recipe. I love this crust. It always works out!

Apple Streusel Nut Pie

Preheat oven to 425 degrees.

Streusel (I keep this in my freezer so that it is always ready for use on muffins, cakes and pies) adapted from here.

1 pound of butter (4 sticks) melted
1 cup granulated sugar
1 cup brown sugar
½ teaspoon salt
5 cups flour
1 tablespoon cinnamon

Stir together white and brown sugars with salt, flour and cinnamon. Pour melted butter on dry ingredients. Mix together with a wooden spoon until fully incorporated and the mixture starts to form clumps. Store extra in freezer bag in freezer.

Crust adapted from here
2 cup all-purpose flour2 Tbsp. sugar
1/4 tsp. salt
1 cup ice cold unsalted butter, cut into tbsp pieces
1 tsp vanilla extract
4 Tbsp. ice water

Combine vanilla extract and ice water with 2 ice cubes in a small bowl and set aside.

In a food processor, combine flour, sugar, and salt and pulse six times. Add cold butter and pulse until mixture looks like breadcrumbs. Slowly add vanilla/water mix tablespoon at a time while processor is running. I usually use about four tablespoons. (This is the only tricky part to this recipe. Once the dough starts to clump into big lumps - stop adding liquid.) Dump dough onto counter and knead for 30 seconds to develop a dough that holds together and can be rolled. On a lightly floured surface, roll dough to fit your pie plate. Place in pie plate, crimp edges and dock (this is the word that means poke holes all over the bottom of the crust with a fork).

Apple Filling

6-7 apples, peeled, seeded and cut into thin slices
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup apple sauce
1 Tbsp. cinnamon
2 Tbsp. instant tapioca

Combine all ingredients together and let sit for 15 minutes before placing in pie plate.

Assemble: Combine, 1 cup Streusel, 1 cup pecans and 1 cup sliced almonds. Set aside.
Pour apple filling into prepared pie crust. Pour streusel mixture over apple filling. Press down lightly. Place pie on a baking sheet. Bake pie for 15 minutes on 425 degrees. Reduce heat to 350 degrees and bake for 35-40 minutes. Pie should be beautifully golden. Allow the pie to cool for at least an hour. It will settle and set during this time. Enjoy!

Baking Tip #1

2010-09-19T22:55:00.000-04:00

I have quite a few baking tricks or tips that I use all the time. I love sharing them and trying new tips that I collect from people, magazines, blogs and TV. Here is tip numero uno: do not try to bake when you are in a sour mood. Things will not go well for you. I can bake when I am really mad. It actually helps me calm down and regroup. When I am in a sour mood and generally irritated with things, the kitchen is not the place for me. Somehow, the cake senses that I am not fully committed to it and FLOP! I was baking for a church event on Friday (and I was feeling all boo hoo blah) and sure enough, my pie knew it. Not only did it not turn out as I planned, but I also managed to break a glass and make a huge greasy mess. I should have just stopped at Costco, picked up some chocolates and watched a movie instead. Live and learn.

Chocolate Cupcake

2010-09-16T22:34:00.000-04:00

Along with reviews, I will also include some of my likes, dislikes, cooking/baking techniques as well as favorite recipes.

Let me start by saying I love, love, love chocolate. I don't like working with it (it is one of the most temperamental ingredients I have ever encountered) but I love eating it. Dark chocolate does something to me. My favorite is from Perugina, Italy. When I was in Tuscany several years back, I stocked up on it. My stash lasted about a year and now I can only dream of the day when I return to Italy to eat it again.

For all of you that love chocolate like I do, make Cook's Illustrated Ultimate Chocolate Cupcakes . These cupcakes are moist, chocolatey, and rich but not overly sweet. The frosting is easy to prepare and so velvety. They are quick and easy to prepare. This recipe makes 12 beautiful cupcakes. Enjoy!

ME TOO!

2010-09-15T16:33:00.000-04:00

I want to be a blogger too, so here I am! My plan is to review cookbooks. I love a good cookbook review. Cook's Illustrated use to write them, but then they stopped. If anyone out there knows why, do tell.

So... if you love to cook, and review and talk food, join me!

That's my plan. Are you ready?

P.S. I can't spell to save my life so if you see something funky, pretend it is not.