tag:blogger.com,1999:blog-81599671824655792462024-03-19T06:22:32.382-04:00Desserts, DeconstructedHeidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8159967182465579246.post-64187258550316416652022-06-16T15:15:00.001-04:002022-06-16T15:15:16.892-04:00Pumpkin Cake with Cream Cheese Frosting<p> <u style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">Cake</span></u></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">In a big bowl, whisk together:</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">2 cups flour</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 t baking soda</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 t baking powder</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 t salt</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 t cinnamon</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 t ground ginger</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">½ t nutmeg</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">¼ t allspice</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">In a separate bowl, whisk together:</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 cup light brown sugar</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">1 cup sugar</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">8 oz butter, melted</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">Add 4 eggs to the sugar/butter mix, blend then add 15 oz can of pumpkin. </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">Combine the wet ingredients and the dry ingredients and pour into pans (or cupcakes!) and bake at 350. </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><u><span style="font-size: 11pt;">Cream cheese icing</span></u><span style="font-size: 11pt;"><span class="Apple-converted-space"> </span>– depending on how much you want to make, my secret recipe is</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">X ounces cream cheese</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">X ounces butter</span><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="font-size: 11pt;">3x ounces powdered sugar</span></p>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-77429678679083179252022-03-01T20:33:00.003-05:002022-03-01T20:33:53.568-05:00Milk chocolate cremeux tart<p><u>Pate sucree </u></p><p>In bowl of food processor, pulse:</p><p>7.5 oz flour</p><p>2.7 oz powdered sugar</p><p>0.25 tsp salt</p><p>Add in 8 tbsp cold butter and pulse to combine. Combine 1 egg with 1 tsp vanilla and pulse in. Chill, then fit into 9” tart pan chill again before baking with pie weights in sprayed foil at 350 F for 30 minutes. Remove the foil and weights and bake about 10 more minutes. Cool.</p><p><u>Cremeux</u></p><p>Whisk 1 cup half-and-half with 4 egg yolks, 1 tbsp cocoa powder and scant 0.5 tsp salt. Cook over medium low heat (stirring constantly with spatula) to temp of about 170 F. Remove from heat and whisk in 12 oz chopped chocolate (used 8.8 oz Lindt classic recipe milk chocolate and the rest Guittard semi sweet chips) and 1.5 tsp vanilla. Add 10 tbsp melted butter (hot) and whisk to combine. Pour mixture through a fine mesh sieve and pour into cooled tart crust. Allow to cool at room temp and then chill for 2 hours. Serve with whipped cream.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhdQIGYmNS5jP_p6xu3AhOxf6MIyCJWyHZ0oyUmwVxc_jYTdNZRj9FUDxtgPWOWqVnjWxW5fwrpzjJCTW2D0tnXj_5lN2fPyOTGxuRbsE7mEZz4hkM0FIUmqMBlDlJaZvCcyOIObJPecZ8zPqLquX1GkkCycTviQLGX4fzQ_NYIPtw8xEy9o-o2nKoaiw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhdQIGYmNS5jP_p6xu3AhOxf6MIyCJWyHZ0oyUmwVxc_jYTdNZRj9FUDxtgPWOWqVnjWxW5fwrpzjJCTW2D0tnXj_5lN2fPyOTGxuRbsE7mEZz4hkM0FIUmqMBlDlJaZvCcyOIObJPecZ8zPqLquX1GkkCycTviQLGX4fzQ_NYIPtw8xEy9o-o2nKoaiw=s320" width="320" /></a></div><br /><p><br /></p><p><br /></p>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-36891735436836083702013-01-27T09:08:00.003-05:002013-01-27T09:08:44.204-05:00January Daring Bakers Challenge: Gevulde Speculaas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPeain0Mfbvd88TThduXo3gjw55SnY-KQjiEDMgVcuZIrVrOlAL9LtIQgJdMX5lId3zqHUG32PbiOUSc6pDVJunF-KA8XioWiLublEOCwauFa6eLLtd_zYwhWzVSeJHYWf934tLuv44_/s1600/IMG_2940.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPeain0Mfbvd88TThduXo3gjw55SnY-KQjiEDMgVcuZIrVrOlAL9LtIQgJdMX5lId3zqHUG32PbiOUSc6pDVJunF-KA8XioWiLublEOCwauFa6eLLtd_zYwhWzVSeJHYWf934tLuv44_/s320/IMG_2940.JPG" width="320" /></a></div>
<br />
Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’
Hostess and she challenged us to make the traditional Dutch pastry,
Gevulde Speculaas from scratch! That includes making our own spice mix,
almond paste and dough! Delicious!<br />
<br />
I'm super excited about this month's challenge! I have been wanting to make speculaas (cookies) for an eternity, but I keep forgetting to buy a mold. The blend of spices used in these pastries is intoxicating: cinnamon, cloves, mace, ginger, nutmeg, cardamom and a touch of white pepper. Spicy, spicy, spicy! And this recipe doesn't require the mold. Actually, all along I thought "speculaas" described the cookie, but it actually describes the blend of spices used in the cookie, as well as other desserts like this one!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrcTwdW8m6fppOvSyNVCOXqV6wbHaeL3W36ZBinr9NNUsTbmeDIgDIMqOEGS4no2gM9-zqfqRiYbW5r73Lu0m_E2PVfNJGlnSAMzkcXLCi_R8_jeqYs_-35eaqzvxACVb7gvh6U0lnUvB/s1600/IMG_2935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRbVeJT_6fP1cCAI7gyTHE4ffuuQuQQ4p5XTcAcQWpD8YKWzGrrwSFqkaclytgHqBcd1KZAvQ4bJMkrKUc5JlXzuqXaGjWFUnBUuCSIAEFP6Eki_DTnOWHie3Jh1jBA_nhPoVNivivfzC/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRbVeJT_6fP1cCAI7gyTHE4ffuuQuQQ4p5XTcAcQWpD8YKWzGrrwSFqkaclytgHqBcd1KZAvQ4bJMkrKUc5JlXzuqXaGjWFUnBUuCSIAEFP6Eki_DTnOWHie3Jh1jBA_nhPoVNivivfzC/s320/IMG_2933.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The spice blend: cinnamon, cloves, mace, ginger, cardamom and white pepper</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPeain0Mfbvd88TThduXo3gjw55SnY-KQjiEDMgVcuZIrVrOlAL9LtIQgJdMX5lId3zqHUG32PbiOUSc6pDVJunF-KA8XioWiLublEOCwauFa6eLLtd_zYwhWzVSeJHYWf934tLuv44_/s1600/IMG_2940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
Francijn tells us a little history of the speculaas spices that I'm happy to share with you. Until the 1800s, cloves, mace and nutmeg were exclusively found on the Maluku Islands, in the East
Indian Archipelago. That's why these islands are called “The Spice Islands." In order to make a fortune in Europe through the spice trade, a monopoly on European trade was needed. Since the 1500s, the Portuguese had the monopoly on spices. The Republic of the Seven United Netherlands joined forces with Dutch East India around 1600 in order to attempt to take over the monopoly. The Dutch got rich through the trade and flourished, economically, artistically and scientifically, into the 17th century. After these spices became commonly available, baker's guilds began to make secret spice mixtures. One that survived through time is "speculaaskruiden" (speculaas spice). Speculaaskruiden contains at least cinnamon (about half), cloves, mace, and ginger, and sometimes pepper, cardamom, coriander, anise seed or nutmeg.<br />
<br />
Although the heritage of these times are still noticeable in many Dutch cities to this day, the wealth must be considered in light of the war, violence and oppressive forces used to defend the trade. After World War II, Dutch India became independent from the Netherlands and the spice trade (along with tobacco, opium, sugar and tea) no longer contributed to their economy.<br />
<br />
I chose to make the spice mixture myself, both because I had the
individual spices and because I wanted to be able to adjust the mix to
my own preferences. My mixture contains cinnamon, cloves, mace, ginger, cardamom, nutmeg and white pepper.<br />
<br />
<u><b>Almond Paste</b></u><br />
7/8 cup (210 ml)(125 gm)(4½ oz) raw almonds (or 1-1/3 cups (320 ml)(125 gm) (4½ oz) ground almonds)<br />
5/8 cup (150 ml) (125 grams) (4½ oz) granulated sugar<br />
1 large egg<br />
1 teaspoon (5 ml) (3 gm) lemon zest<u><b>
</b></u><br />
<br />
<i>Directions:</i><br />
If the raw almonds still have their brown skins, remove them as follows.
Bring water to a boil, add the almonds, cook them for one minute, drain
immediately and let cool for a few minutes. Rub them between your
fingers to remove the skins. <br />
<br />
Grind the almonds for one or two minutes in a food processor, until
you see nothing but very small pieces. (Or skip this step if you use
ground almonds.)
Add the sugar, and grind for another one or two minutes. It must be very fine after this step.
Add the egg and let the food processor combine it - if it is powerful
enough. Otherwise you will have to combine it with your fingers. Store
the almond paste in an airtight container in the refrigerator.
Although the flavor gets better as days pass by, it is not wise to store
the paste for too long, as it contains a raw egg. For the same reason
you should not eat the paste unbaked. <br />
<br />
I had leftover frangipane, which is a softer, creamier
almond paste, made with the above ingredients, as well as some butter
and a touch of flour. I decided to use this instead of the almond
paste.<br />
<br />
<u><b>Speculaas Dough</b></u><br />
1¾ cups (250 gm) (9 oz) all purpose flour<br />
1 teaspoon (5 ml) (5 gm) baking powder<br />
¾ cup (150 grams) (5-1/3 oz) brown sugar, firmly packed<br />
a pinch salt<br />
2 tablespoons (30 ml) (15 gm) (½ oz) speculaas spices<br />
3/4 cup (1½ stick) (175 gm) (6 oz) unsalted butter<br />
<br />
To make the dough, combine the flour, baking powder, sugar, salt and spices in a bowl. (I used my food processor.) Cut the butter in dices and add.
Knead until smooth. (I pulsed the butter into the mixture and, since I didn't have quite enough, I did add a little milk to moisten the dough.) Wrap in plastic and refrigerate for two hours.<br />
<br />
<br />
Once the dough is chilled, cut it in half and roll each half to fit your pan (either an 8" x 10" pan or a 10" round pan). Whisk one egg as an egg wash. Spray the pan and fit the first half into it, pressing in with your fingers. Smear 1/3 of the egg on top, then spread the almond paste on top. Smear another 1/3 of the egg on top, then cover with the 2nd half of your dough. Smear the final 1/3 of the egg on top and decorate with raw almonds if you'd like. Bake for 40 minutes at 350 degrees F.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrcTwdW8m6fppOvSyNVCOXqV6wbHaeL3W36ZBinr9NNUsTbmeDIgDIMqOEGS4no2gM9-zqfqRiYbW5r73Lu0m_E2PVfNJGlnSAMzkcXLCi_R8_jeqYs_-35eaqzvxACVb7gvh6U0lnUvB/s1600/IMG_2935.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrcTwdW8m6fppOvSyNVCOXqV6wbHaeL3W36ZBinr9NNUsTbmeDIgDIMqOEGS4no2gM9-zqfqRiYbW5r73Lu0m_E2PVfNJGlnSAMzkcXLCi_R8_jeqYs_-35eaqzvxACVb7gvh6U0lnUvB/s320/IMG_2935.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "ready-to-bake" gevulde speculaas</td></tr>
</tbody></table>
Although the dessert turned out beautifully (and delicious too!), I will say that the modifications I made by using milk (instead of quite enough butter) made the dough very wet, definitely too wet to roll out and form into the pan. I ended up having to heavily flour my rolling space and, once I'd incorporated all of <i>that</i> flour into my dough, I added even more and still the dough was sticking to the board. When I make this again, I'll use the full amount of butter and, if I do have to add some milk for moisture, will be careful to only add a very small quantity. <br />
<br />I brought the gevulde speculaas to a friend's house for dessert, but it was also amazing with coffee the next morning. This is a keeper for sure...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPeain0Mfbvd88TThduXo3gjw55SnY-KQjiEDMgVcuZIrVrOlAL9LtIQgJdMX5lId3zqHUG32PbiOUSc6pDVJunF-KA8XioWiLublEOCwauFa6eLLtd_zYwhWzVSeJHYWf934tLuv44_/s1600/IMG_2940.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPeain0Mfbvd88TThduXo3gjw55SnY-KQjiEDMgVcuZIrVrOlAL9LtIQgJdMX5lId3zqHUG32PbiOUSc6pDVJunF-KA8XioWiLublEOCwauFa6eLLtd_zYwhWzVSeJHYWf934tLuv44_/s320/IMG_2940.JPG" width="320" /></a></div>
Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com2tag:blogger.com,1999:blog-8159967182465579246.post-53622259433693049022012-08-27T06:09:00.000-04:002012-08-27T06:09:00.387-04:00August Daring Bakers Challenge - Filled Pate a Choux Swans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-h-gnzr2nJqWraGvhhGq3WsT6COSY3dtBocEWuCceQHLIAekkZvV1eMAmQl3su9c3NILI8u9_GCww7pyt5RhzZ_AONG_f36tqoEddEL8lkSTUuLcKjjSE_HNjLZYR_QqrCfjvmf26Qft/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfcCqXwYz-7eljbzj4ds6KgQ-h85x-XQONfLNQgY-e8wiLfOh1ovc2r_Yqe-QAXuTw9FrGW3Mpa9s0bVd0V9wtXB2Fy83mfVfEqJi7CIz6oTovjnInBgGx2hGCi_pKgSbrWDMgGbcsuTj/s1600/IMG_2159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfcCqXwYz-7eljbzj4ds6KgQ-h85x-XQONfLNQgY-e8wiLfOh1ovc2r_Yqe-QAXuTw9FrGW3Mpa9s0bVd0V9wtXB2Fy83mfVfEqJi7CIz6oTovjnInBgGx2hGCi_pKgSbrWDMgGbcsuTj/s320/IMG_2159.JPG" width="239" /></a></div>
<br />
Kat of The Bobwhites was our August 2012 Daring Baker hostess who
inspired us to have fun in creating pate a choux shapes, filled with
crème patisserie or Chantilly cream. We were encouraged to create swans
or any shape we wanted and to go crazy with filling flavors allowing
our creativity to go wild!<br />
<br />
Pate a choux is one of my favorite things to make in the pastry world. The textures of the "in progress" dough/batter is pretty cool. First, when you add the flour to the hot butter/water/salt combo, the mass gets sticky and pulls away from the edges of the bowl. It's neat.<br />
<br />
<img height="480" id="il_fi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr2WfY_OPWGVpGaVYRAhwQ0DV_wKpoVIoamBBK7it7bo7o3lqnhKo-66gmuNzjYdlos9-GSdVn8-xfQc9NCqCUYUVDGWSITKb2UTTZ7QKhrnIjJMFwcZTvSytcPEIn5txPZffcEuTnpQ/s1600/pate+choux.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="640" />But, the really, really, really cool part is when you add the eggs in, they and the batter slide into pieces and slip around each other in the bowl until - - POW - - it comes together.<br />
<br />
<h2>
Pate a choux </h2>
<b><i>Ingredients</i></b><br />
½ cup (120 ml) (115 gm) (4 oz) butter<br />
1 cup (240 ml) water<br />
¼ teaspoon (1½ gm) salt<br />
1 cup (240 ml) (140 gm) (5 oz) all-purpose flour<br />
4 large eggs<br />
<br />
<b><i>Directions:</i></b><br />
<ol>
<li>Line two baking sheets with silicone mats or parchment paper, or grease pans well. </li>
<li>Preheat oven to 375°F/190°C/gas mark 5.</li>
<li>In a small pot, combine butter, water, and salt. Heat until butter melts, then remove from stove.</li>
<li>Add flour all at once and beat, beat, beat the mixture until the dough pulls away from the sides of the pot.</li>
<li>Add one egg, and beat until well combined. Add remaining eggs
individually, beating vigorously after each addition. Resulting mixture
should be somewhat glossy, very smooth, and somewhat thick.</li>
<li>Using a ¼” (6 mm) tip on a pastry bag, pipe out about 30-36 swan heads.
You’re aiming for something between a numeral 2 and a question mark,
with a little beak if you’re skilled and/or lucky.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-h-gnzr2nJqWraGvhhGq3WsT6COSY3dtBocEWuCceQHLIAekkZvV1eMAmQl3su9c3NILI8u9_GCww7pyt5RhzZ_AONG_f36tqoEddEL8lkSTUuLcKjjSE_HNjLZYR_QqrCfjvmf26Qft/s1600/IMG_2157.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-h-gnzr2nJqWraGvhhGq3WsT6COSY3dtBocEWuCceQHLIAekkZvV1eMAmQl3su9c3NILI8u9_GCww7pyt5RhzZ_AONG_f36tqoEddEL8lkSTUuLcKjjSE_HNjLZYR_QqrCfjvmf26Qft/s320/IMG_2157.JPG" width="239" /></a></div>
<br />
<ol><div class="img-center">
</div>
<li>Remove the tip from the bag and pipe out 36 swan bodies. These will
be about 1.5” (40 mm) long, and about 1” (25 mm) wide. One end should
be a bit narrower than the other.</li>
<li>Bake the heads and bodies until golden and puffy. The heads will be
done a few minutes before the bodies, so keep a close eye on the baking
process.</li>
<li>Remove the pastries to a cooling rack, and let cool completely before filling.</li>
</ol>
<h2>
Vanilla Pastry Cream </h2>
<b><i>Ingredients:</i></b><br />
1 cup (225 ml.) whole milk<br />
2 Tbsp. cornstarch<br />
6 Tbsp. (100 g.) sugar<br />
1 large egg<br />
2 large egg yolks<br />
2 Tbsp. (30 g.) unsalted butter<br />
1 Tsp. Vanilla<br />
<br />
<b><i>Directions:</i></b><br />
<ol>
<li>Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.</li>
<li>Beat the whole egg, then the yolks into the cornstarch mixture. Pour
1/3 of boiling milk into the egg mixture, whisking constantly so that
the eggs do not begin to cook.</li>
<li>Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.</li>
<li>Continue whisking until the cream thickens and comes to a boil. Remove from
heat and beat in the butter and vanilla.</li>
<li>Pour cream into a bowl. Press plastic wrap
firmly against the surface. Chill immediately and until ready to use.</li>
</ol>
<ol>
</ol>
<b><i>Assembly</i></b><br />
<ol>
<li>Take a swan body and use a very sharp knife to cut off the top half.</li>
<li>Cut the removed top down the center to make two wings.</li>
<li>Dollop a bit of filling into the body, insert head, and then add wings.</li>
</ol>
**These should be eaten right away, or at least the same day. They don't store well, particularly once filled.***<br />
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIlOWUeZhHWAOtnVm_IImpqNaX3lK5-FvGOApDOYgYD5hiqq5bCiOfVfJaqJT-aJmxH7JV8WUgeYocy5UOnD7dv4u9CfVRIMWqy4Hn-X_5y_U-vwDKRfJGj_KRp-oAtlTFFj3kisSeuGS/s1600/IMG_2158.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIlOWUeZhHWAOtnVm_IImpqNaX3lK5-FvGOApDOYgYD5hiqq5bCiOfVfJaqJT-aJmxH7JV8WUgeYocy5UOnD7dv4u9CfVRIMWqy4Hn-X_5y_U-vwDKRfJGj_KRp-oAtlTFFj3kisSeuGS/s320/IMG_2158.JPG" width="239" /></a></div>
Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-73183877147044972652012-08-11T21:20:00.001-04:002012-08-11T21:26:11.239-04:00Flan for Mexican Night!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVtdoNhkY8jqFQoC_JI4MC9TnweTWyeNbz6joPWaxbl7zbdfU_mDo8lGdaFtL5BBYfhwBwdT6a-4AtRpseToJfGAa9p1kU6J57ONsmjzNiCMWN56laJ7IWNfXaXkaMIpDr5qYKpqqeCQU/s1600/ice+flan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVtdoNhkY8jqFQoC_JI4MC9TnweTWyeNbz6joPWaxbl7zbdfU_mDo8lGdaFtL5BBYfhwBwdT6a-4AtRpseToJfGAa9p1kU6J57ONsmjzNiCMWN56laJ7IWNfXaXkaMIpDr5qYKpqqeCQU/s320/ice+flan.jpg" width="320" /></a></div>
<br />
We're having some friends over for dinner tonight, Todd is cooking from one of his favorite new cookbooks, <a href="http://www.amazon.com/Latin-Grilling-Patagonian-Yucatecan-Barbecue/dp/1607740044" target="_blank">Latin Grilling</a>. (He's making the Yucatecan Barbecue.) I told him I'd take care of dessert. Although I'm sure there are many amazing Mexican desserts out there, flan is one that's easy, quick and almost universally loved! So, that's what I'm making...<br />
<br />
Flan is what's called a baked custard, meaning that it's baked to cook instead of stirred. Very basically, a custard is a liquid thickened or set by the coagulation of egg protein. Sounds yummy, huh? Some other examples of baked custards are creme brulees, pots de creme and creme caramel (which is very similar to flan). The other kind of custard is a stirred custard, which is a custard that is cooked by stirring on the stovetop, like creme anglaise, pastry cream and the liquid that's frozen to make ice cream. A general rule for custards is that they can't be cooked to over 185 degrees internally or they will curdle. <br />
<br />
The amount and proportion of eggs, yolks/whites to liquid, as well as the type of liquid (cream/milk or combination) determines the consistency of the final product. If a custard is going to be unmolded (like these flan), it needs to have more egg than a baked custard that will be served in the dish in which it is baked. The additional egg provides stability, which is needed when the custard is turned out of the dish. Although the egg whites set the custard, the egg yolks make it creamy and rich. Using whole eggs with yolks makes it the easiest to unmold after chilling. <br />
<br />
Here's my recipe...<br />
<br />
<u><b>Flan</b></u><br />
Yield: six 4-oz servings<br />
<br />
2 eggs<br />
2 egg yolks<br />
2 cups milk (whole milk works best for this)<br />
1 tsp vanilla (or the contents of one vanilla bean)<br />
pinch salt<br />
1/3 cup sugar + 1/2 cup sugar<br />
<br />
That's it! Eggs, milk, sugar and vanilla! Preheat your oven to 325 degrees and find a rectangular baking pan (that 9x12 you use to make brownies works here) and set aside. To make the hallmark caramel topping for the flan, begin by making a caramel. Take your 1/2 cup sugar, add a few ounces of water, stir and put the pan on the stovetop. Cook until the sugar melts, then thickens, then finally darkens to a light amber caramel. You should use a brush dipped in ice water to clean the sides of your pan of sugar so that the mixture will not crystallize. If you are left with a big hardened mess, your sugar is crystallized and you will need to start again. If the sugar is darkening too quickly for your liking, you can always turn the heat down on your burner. Once the caramel is ready, move quickly and pour a little into the bottom of each of six ramekins, swirling around in the bottom to coat. Do these one at a time, because the caramel will harden shortly after it hits the cool bottom of your ramekin. It shouldn't take more than a few seconds for it to fully harden.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fcgRkK7rKSF4npnEZIY5UwaJa6ezRCanJmr4vKdmKGBpq6McAKpL7kZfmV57VSGdsHyri3ce7MOkOz0p7btpqDilNPBuablpHq8yAHk9ZVEO-VMEI1p_rxJhxxQeiLfBhMfFW8f8elQi/s1600/IMG_2120.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fcgRkK7rKSF4npnEZIY5UwaJa6ezRCanJmr4vKdmKGBpq6McAKpL7kZfmV57VSGdsHyri3ce7MOkOz0p7btpqDilNPBuablpHq8yAHk9ZVEO-VMEI1p_rxJhxxQeiLfBhMfFW8f8elQi/s320/IMG_2120.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ramekins with hardened caramel</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
Now, prepare your custard. Put the 2 cups milk in a saucepan, heat to scalding. While it's heating up, combine the rest of your ingredients in a bowl, whisk to combine, dissolve sugar. Don't whisk so hard that you fully aerate the mixture. Although you want the sugar to dissolve, you don't want a lot of bubbles. Once the milk is scalded (thin skin on top, not yet boiling), pour it over your egg mixture, whisking constantly. Whisk to combine, then pour through a fine-mesh sieve (metal strainer) into a clean bowl. (Get a quart or so of water on to boil at this point for your water bath.) Pour equal amounts of the custard into your six prepared, caramel-bottomed ramekins. Put all the ramekins into your 9x13 baking pan and carefully move the pan to the oven. Pour the hot water carefully into the side of the pan, making sure not to splash into your flans. You want the water to go at least halfway up the sides of the ramekins. Carefully push the pan into the oven, close the door and bake for about 40-45 minutes. Remove from the oven, cool, then refrigerate. These can definitely sit overnight! To unmold, remove from the fridge, wipe the bottom of the ramekin with a hot washcloth, then invert onto the plate. You may have to wiggle it a little from side to side. The flan should slide from the ramekin and end up caramel side up on the dish, all beautiful-like. Oh, and yummy. Enjoy these, they are a treat!!<br />
<br />
Here are some other pics of our feast: Pollo Pibil (wrapped in banana leaf), pickled red onions, guacamole, jicama lime salad, Yucatecan barbecued spare ribs and poblano quesadillas. Our friends brought some delicious Mexican-spiced potatoes and fresh-squeezed margaritas! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cuHe-whEXnnoSil7eFj1xGJyKEdQg1Ix0tUfIf8bDRP39JRtzsVeUYd_H7r7KmKQ2JKTK6IFE9rLPkMuIhDJt1E_lxPQDD4hpLlkZ3tpNX-LV_EF_UkbxZZvbeOP4yQ2tZDnSD4pcZZ6/s1600/IMG_2130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cuHe-whEXnnoSil7eFj1xGJyKEdQg1Ix0tUfIf8bDRP39JRtzsVeUYd_H7r7KmKQ2JKTK6IFE9rLPkMuIhDJt1E_lxPQDD4hpLlkZ3tpNX-LV_EF_UkbxZZvbeOP4yQ2tZDnSD4pcZZ6/s320/IMG_2130.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKJSuA9EKGodY4JJzOOUXjxGDzaAdhOX5gfiy7lVNqCv6Bpkh08MynqjOZulFofAQ0Dlj_Kk7vAxsN0owmvwuvM1NzkwpSZMrTjdyLTLI1phSERU52dTU5Q4YWZL3vcVam_RcPeIs3yf3/s1600/IMG_2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKJSuA9EKGodY4JJzOOUXjxGDzaAdhOX5gfiy7lVNqCv6Bpkh08MynqjOZulFofAQ0Dlj_Kk7vAxsN0owmvwuvM1NzkwpSZMrTjdyLTLI1phSERU52dTU5Q4YWZL3vcVam_RcPeIs3yf3/s320/IMG_2131.JPG" width="320" /></a></div>
<br />Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-59177032726881992742012-07-28T15:52:00.004-04:002012-07-28T15:55:29.489-04:00July Daring Baker's Challenge - Crackers!Our July 2012 Daring Bakers’ Host was Dana McFarland and she
challenged us to make homemade crackers! Dana showed us some techniques
for making crackers and encouraged to use our creativity to make each
cracker our own by using ingredients we love.<br />
<br />
I initially didn't care for this challenge. Once a month, I wanna be surprised by some really difficult challenge and I'm almost always disappointed (initially) when it's not something sweet. But, I'm coming around. After reading the challenge, I realized it would be perfect for July! My family was leaving for our annual beach week on the 21st and, although I'd been asked if I was bringing something, I hadn't committed to bringing sweets. It seems like everyone in the house has been working on their "beach body," so I wasn't sure how rich, sweet desserts would be received. But, I knew everyone would go crazy for some crackers! I decided to make a healthy one and a cheesy one. I loved them both, although the healthy seed crisps were definitely my favorite. I never knew how easy it could be to make crackers and also how rewarding! Plus, the healthy crackers gave me an opportunity to use my pasta roller, which I always love. Hope you too enjoy making some crackers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL6NbjR9F1EdZ99FWWlYc-4DCjhra2VzXprv_0sf4sIyFnL3aCI0V3St-39eOakJRUYVuX1llzhR31N-VSBDp3cYobDFrXw8xBODDQTvjXSr8GIZJVtYmjemPXATYfvhuqvSb0wo6ykT4/s1600/IMG_1934.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL6NbjR9F1EdZ99FWWlYc-4DCjhra2VzXprv_0sf4sIyFnL3aCI0V3St-39eOakJRUYVuX1llzhR31N-VSBDp3cYobDFrXw8xBODDQTvjXSr8GIZJVtYmjemPXATYfvhuqvSb0wo6ykT4/s400/IMG_1934.JPG" width="298" /></a></div>
<br />
<h2>
<u><b>Healthy Seed Crisps</b></u></h2>
<br />
Yield: approximately 50 crackers (2" x 2")<br />
<h3>
Ingredients</h3>
1 cup (240 ml) (140 gm/5 oz) whole wheat four<br />
1 cup (240 ml) 140 gm/5 oz) all-purpose flour<br />
1/3 cup (80 ml) (50 gm) (1¾ oz) chia seeds<br />
1/3 cup (80 ml) (40 gm) (1¼ oz) sesame seeds<br />
1½ teaspoons (7½ ml) (9 gm) table salt<br />
1½ teaspoons (7½ ml) (8 gm) baking powder<br />
3 tablespoons (45 ml) olive oil<br />
¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water<br />
<br />
<h3>
Directions</h3>
1. Mix the flours, seeds, salt and baking powder in a large bowl.<br />
2. Add the oil and stir until combined.<br />
3. Add the water until the dough comes together.<br />
4. Kneed the dough 5 or 6 times and allow to rest, covered, on the
counter for 15 minutes. You can also chill the dough at this point and
come back later.<br />
5. Preheat the oven to 450°F/230°C/gas mark 8.<br />
6. Working with a quarter of the dough at a time, either use a rolling
pin to reach a desired thickness (thick or thin) or roll out in your
pasta rollers. If you use pasta rollers, ensure the dough is
well-floured so as not to stick. I used a pasta roller and didn't go any thinner than the thickest setting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHBqKuWSMC9dp37ZacfEAcqV7M5y5GJWeBzyocnIN-cYyy58iN6-AlrualT1iydFjcXfXgUQWjw7oC9D9rFReOd40ykCOOHa8rDWpkwEAfwK_YMMaHFImqswDfKJsu8VcCJEmVG56QxOO/s1600/IMG_1928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHBqKuWSMC9dp37ZacfEAcqV7M5y5GJWeBzyocnIN-cYyy58iN6-AlrualT1iydFjcXfXgUQWjw7oC9D9rFReOd40ykCOOHa8rDWpkwEAfwK_YMMaHFImqswDfKJsu8VcCJEmVG56QxOO/s320/IMG_1928.JPG" width="239" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX2-4rAGDGNEw313YqYqIf98xu2hAgjGDSDAzFcY8EgC5aXrPWcyWkc8fPGn945fjxcTJy2RUdFYkV-1xk8nlE82WyZO0MmLNtB4gLn39w7EXv3vo1g7Oj4r8jZc2tt8I3z3jtY7ZRTrE/s1600/IMG_1930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
7. Place strips of dough on a sheet pan lined with parchment.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX2-4rAGDGNEw313YqYqIf98xu2hAgjGDSDAzFcY8EgC5aXrPWcyWkc8fPGn945fjxcTJy2RUdFYkV-1xk8nlE82WyZO0MmLNtB4gLn39w7EXv3vo1g7Oj4r8jZc2tt8I3z3jtY7ZRTrE/s1600/IMG_1930.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX2-4rAGDGNEw313YqYqIf98xu2hAgjGDSDAzFcY8EgC5aXrPWcyWkc8fPGn945fjxcTJy2RUdFYkV-1xk8nlE82WyZO0MmLNtB4gLn39w7EXv3vo1g7Oj4r8jZc2tt8I3z3jtY7ZRTrE/s320/IMG_1930.JPG" width="320" /></a></div>
<br />
8. Bake for 7 minutes, flip them over and bake
for 7 minutes more. Then cut or break into crackers shapes while still
warm. Return to the oven for a further 5 minutes until crispy.<br />
9. If not crispy enough when cooled, crackers can be returned to the oven.<br />
10. Store in an airtight container and eat within 2 weeks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwP2iILP_gzlM5URqdsu-ttrnZD5GL5YgYqsjGhiCU_FSQdkuISkgnS50M0Gxr43rXCvqZ3f6vjV9EkD7vyHGe5jtFJaKMcIqWx51SQcJ0RDttZe5YaJdUprGWCNVrJV6OaOcDSUr_6lK8/s1600/IMG_1931.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwP2iILP_gzlM5URqdsu-ttrnZD5GL5YgYqsjGhiCU_FSQdkuISkgnS50M0Gxr43rXCvqZ3f6vjV9EkD7vyHGe5jtFJaKMcIqWx51SQcJ0RDttZe5YaJdUprGWCNVrJV6OaOcDSUr_6lK8/s400/IMG_1931.JPG" width="400" /></a></div>
<br />
<br />
<h2>
<u><b>Cheddar, Rosemary and Walnut Icebox Crackers</b></u></h2>
<br />
Yield: approximately 48 crackers<br />
<h3>
Ingredients</h3>
½ cup (120 ml) (1 stick) (115 gm/4 oz) butter, well softened<br />
2¼ cups (540 ml) (225 gm/8 oz) grated aged cheddar cheese, firmly packed<br />
1 cup plus 3 tablespoons (285 ml) (190 gm/6oz) all-purpose flour<br />
1 teaspoon (5 ml) (6 gm) salt<br />
1/2 cup (120 ml) (60 gm/2 oz) finely chopped walnuts<br />
1 tablespoon (15 ml) (1¾ gm) finely chopped rosemary<br />
<h3>
Directions</h3>
1. Combine butter, rosemary and cheese in a stand mixer and beat well.
<br />
2. Add the flour, salt and nuts and stir to combine.<br />
3. Form the dough into two tight logs and wrap with plastic wrap.
<br />
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.<br />
5. Heat the oven to 325°F/160°C/gas mark 3.<br />
6. Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet.<br />
7. Bake about 10 minutes until golden brown.<br />
8. Store in an airtight container and eat within three days.<br />
<br />
***I used a combination of walnuts and pecans for this recipe, since I ran out of walnuts. Be creative, though! Feel free to use your own favorites - cheeses, nuts/no nuts, add spices, etc.***<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hd2_XKGiPfLLu5TjLrPALQ5sARfKDW7DZSiazdBYlY4TVObQ9RgBv3nYAOuDTa9rJDtnWOTfvcqzFik2Inaj-0I5AKl_UIpF4eCrGe54lHBwGR0JYiCvpc6B8hXklJKOIvyiAws0rWd8/s1600/IMG_1936.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hd2_XKGiPfLLu5TjLrPALQ5sARfKDW7DZSiazdBYlY4TVObQ9RgBv3nYAOuDTa9rJDtnWOTfvcqzFik2Inaj-0I5AKl_UIpF4eCrGe54lHBwGR0JYiCvpc6B8hXklJKOIvyiAws0rWd8/s400/IMG_1936.JPG" width="400" /></a></div>
<br />
<br /><br />Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-64286184448829390292012-07-09T19:31:00.000-04:002012-07-09T21:58:14.852-04:00Homemade Oreo Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN5Cg3NQxnasjl44Dykdu-eMyMGRN3pV18nzyTThHQPmlOudyG7eVDVDIofTZ7u_FuhpsdqfNJlg_Fs4Dq4AVUz2VKTqCmBwMfLp5t6eMg5nJh4_JLie7SMT9Gdepmu0Rh6NDDFRbB6L5/s640/blogger-image--1031100155.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN5Cg3NQxnasjl44Dykdu-eMyMGRN3pV18nzyTThHQPmlOudyG7eVDVDIofTZ7u_FuhpsdqfNJlg_Fs4Dq4AVUz2VKTqCmBwMfLp5t6eMg5nJh4_JLie7SMT9Gdepmu0Rh6NDDFRbB6L5/s400/blogger-image--1031100155.jpg" width="400" /></a> <br />
I've been wanting to try this for a long while... Thanks to my friend Cheryl for suggesting it as a possible baking activity during my visit last week. Alas, with all of the swimming, dining, sporting events and wine tastings, we did not manage to fit it in. However, the spark was ignited! I checked my pantry yesterday so I could make a grocery run if I needed to. Cocoa powder, check. Butter, check. Powdered sugar, check. A little cream, check. Flour, sugar, leavener, check! Next I had to decide if I wanted to try to make these using solely cocoa powder or add in some melted chocolate. Seeing as it was 105 degrees outside when I was getting started, I decided to forego any additional heat-generating activity! What follows is the recipe I used...<b> </b><br />
<br />
<b>Homemade Oreo Cookie</b><br />
(liberally adapted from One Girl Cookies)<br />
<br />
Yield: about 4 dozen sandwiched cookies<br />
<br />
1.5 cups(3 sticks) unsalted butter, softened<br />
1.5 cups (12 oz) sugar<br />
2 eggs<br />
1.5 teaspoons vanilla<br />
3 cups all purpose flour<br />
1 1/8 cups cocoa powder<br />
2 teaspoons baking powder<br />
1.5 teaspoons salt<br />
<br />
Cream the softened butter and sugar together in the bowl of a stand mixer on medium until light and fluffy. Add eggs, one at a time, then the vanilla. Sift together (or just whisk) the flour, the cocoa powder, baking powder and salt, then add to the batter and blend on low just until combined. You may need to scrape the bowl to incorporate all ingredients. Divide the dough in half, and put each half between two long pieces of plastic wrap. Use a rolling pin (or heck, a wine bottle works too) to roll out the soft dough between the plastic wrap. Put the rolled dough sheets on a cookie sheet and refrigerate for at least an hour to chill. When ready to bake, preheat your oven to 350. Once the oven is at temp, remove the chilled dough and use a cookie cutter (about 2 inches) to cut round cookies. Move them to a parchment-paper lined sheet pan and bake for about 10-12 minutes. Cool on a wire rack. Sandwich with the filling below.<b> </b><br />
<br />
<b>Cream Filling</b><br />
<br />
<b> </b>0.5 cup (1 stick) softened butter<br />
1 oz half and half (or 1 T each of milk and/or cream)<br />
0.5 tsp vanilla<br />
3 cups powdered sugar (about 15 oz)<br />
<br />
Cream butter with half-and-half, vanilla and a pinch of salt. Add the powdered sugar, a cup at a time and mix on low until incorporated. Transfer to a piping bag with a wide round tip and pipe on one side of the sandwich cookie. **Note: This filling has a high powdered sugar content for the butter, which balances nicely with the not-so-sweet cookie. However, it will crust up if left out uncovered, so make it just before you use it and cover any remaining while you work.***<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN5Cg3NQxnasjl44Dykdu-eMyMGRN3pV18nzyTThHQPmlOudyG7eVDVDIofTZ7u_FuhpsdqfNJlg_Fs4Dq4AVUz2VKTqCmBwMfLp5t6eMg5nJh4_JLie7SMT9Gdepmu0Rh6NDDFRbB6L5/s640/blogger-image--1031100155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4JH3Ac_IIlDv1lET1EWB5YvQSJ87s7c43HIcx55CyIDu8qhz_Xe7ZlVUjQD0UyFz0g58GMdGKZL0Md70tFMJ6_qPdL6n9jQOdaL1Cv1CkVn63wxTSopS_ZkpVkeU5bWy1GsJeKVI_NmK/s640/blogger-image--1179238991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4JH3Ac_IIlDv1lET1EWB5YvQSJ87s7c43HIcx55CyIDu8qhz_Xe7ZlVUjQD0UyFz0g58GMdGKZL0Md70tFMJ6_qPdL6n9jQOdaL1Cv1CkVn63wxTSopS_ZkpVkeU5bWy1GsJeKVI_NmK/s400/blogger-image--1179238991.jpg" width="400" /></a></div>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-57098196226077766992012-06-27T13:00:00.000-04:002012-06-27T13:00:44.941-04:00June Daring Bakers Challenge: Battenburg Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_ZGuQm4CsNHjwbg7BwG-YbhvQvXG7Phm6sK_CKEjyjlFioPrOZm-ZwaiKNuLIfEecQ2MOcblacPsCz2sO4qLoGVBZZCb8G6CUYRK2LoulHVF5wu4aOCexOehtiUmaFDfdqlgSmsq_3SC/s1600/IMG_1704.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_ZGuQm4CsNHjwbg7BwG-YbhvQvXG7Phm6sK_CKEjyjlFioPrOZm-ZwaiKNuLIfEecQ2MOcblacPsCz2sO4qLoGVBZZCb8G6CUYRK2LoulHVF5wu4aOCexOehtiUmaFDfdqlgSmsq_3SC/s400/IMG_1704.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Battenberg Cake pattern</td></tr>
</tbody></table>
<a href="http://thedaringkitchen.com/users/mandym">Mandy</a> of <a href="http://www.mandymortimer.com/">What The Fruitcake?!</a>
came to our rescue last minute to present us with the Battenberg Cake
challenge! She highlighted Mary Berry’s techniques and recipes to allow
us to create this unique little cake with ease.<br />
<br />
This month's challenge is in honor of the celebration of the Jubilee, which marks the 60th anniversary of Queen Elizabeth's taking the throne. The year of 2012 has been filled with tours, celebrations, parties and events to celebrate the anniversary. The Battenberg Cake originated in the United Kingdom in the late 1800s during Queen Victoria's reign. The chefs of the British Royal Family were introduced to the German style of cake making which included the use of bright colors and marzipan. The first Battenberg cake was made in that German style to celebrate the wedding of Queen Victoria's granddaughter, Princess Victoria, to Price Louis of Battenberg. The cake is typically a light sponge, made with the use of almond flour and apricot jam. <br />
<h1>
Traditional Battenberg Cake</h1>
<i>Servings: about 8</i><br />
<br />
<b>Ingredients</b><br />
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes<br />
¾ cup / 175gm / 6 oz sugar<br />
1¼ cups / 175gm / 6 oz self-rising flour (***see end of doc on how to make your own)<br />
3 large eggs, room temp<br />
½ cup / 65gm/ 2 1/3 oz almond flour (or ground almonds)<br />
3/4 tsp / 3½ gm baking powder<br />
½ tsp / 2½ ml vanilla extract<br />
1/4 tsp (1¼ ml) almond extract<br />
red food color<br />
<b></b>
1/3 cup (80 ml) 100gm /3 ½ oz apricot jam (<i>I used plum buttercream)</i><br />
1 cup / 225gm / 8 oz Marzipan or Chocolate Plastic (recipe to follow)<br />
<br />
<u>Chocolate Plastic</u><br />
7 oz dark chocolate<br />
1 1/2 oz corn syrup<br />
<br />
<b>Directions</b><br />
<br />
1. Make the chocolate plastic by heating the chocolate in a double-boiler. When melted, remove from heat, stir in corn syrup until thickened and pulling from edges of bowl. Move to a plastic bag, seal and remove air, refrigerate for at least 2 hours. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsYBUGe7Hux_hiMsY8L-zc4SzbC6Z2_SfbdJLjem3dMUSdkB1hE601uknjZmifEsQck2Q0zI4lOUcpCsWEzyMZl5Ud1INQTPqRnSeJuvxr5mwFHrFfpTx5MgLMKSj1YRvNjiPjLpTmDgD/s1600/IMG_1698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsYBUGe7Hux_hiMsY8L-zc4SzbC6Z2_SfbdJLjem3dMUSdkB1hE601uknjZmifEsQck2Q0zI4lOUcpCsWEzyMZl5Ud1INQTPqRnSeJuvxr5mwFHrFfpTx5MgLMKSj1YRvNjiPjLpTmDgD/s320/IMG_1698.JPG" width="320" /></a></div>
<br />
2. Preheat oven to 350°F/180°C/160°C Fan Assisted/Gas Mark 4 and grease an 8” square baking pan.<br />
3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil) (see below). <br />
(4. OR Prepare the Battenberg tin by brushing the tin with melted butter and flouring.)<br />
5. Whisk together the dry ingredients then combine with the wet
ingredients in a large bowl and beat together just until the ingredients
are combined and the batter is smooth.<br />
6. Spoon half the mixture into one side of the prepared baking pan.<br />
7. Add a few drops of red food color to the remaining batter and stir to combine.<br />
8. Spoon the pink batter into the other half of the prepared baking pan.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DH6NjruE5pNpuCBWSmpUgD2ngzAubiYYqcV2I6F0PtAiKaCsIuHaYNacdx85xX1arqFiiJlxtS2y10bK1yUkDEjAdU3jv0jdnPSl5ZUG_7LzPoRKdaA8EIDqyAOPP9KX-7kEDbzKYj9o/s1600/IMG_1699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DH6NjruE5pNpuCBWSmpUgD2ngzAubiYYqcV2I6F0PtAiKaCsIuHaYNacdx85xX1arqFiiJlxtS2y10bK1yUkDEjAdU3jv0jdnPSl5ZUG_7LzPoRKdaA8EIDqyAOPP9KX-7kEDbzKYj9o/s320/IMG_1699.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Modified 8" baking pan</td></tr>
</tbody></table>
9. Smooth the surface of the batter with a spatula, making sure batter is in each corner.<br />
10. Bake for 25-30 minutes until the cake is well risen, springs back when
lightly touched and a toothpick comes out clean (it should shrink away
from the sides of the pan).<br />
11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack.<br />
12. Once completely cool, trim the edges of the cake with a long serrated knife.<br />
13. Cut each colored sponge in half lengthways so that you are left with four long strips of sponge.<br />
14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible.<br />
15. Gently heat the apricot jam and pass through a small sieve. <i>I defrosted some frozen plum buttercream, and beat with hand mixer.</i><br />
16. Brush warmed jam onto the strips of cake to stick the cake
together in a checkered pattern.<br />
17. Dust a large flat surface with powdered sugar then roll the chocolate plastic in
an oblong shape that is wide enough to cover the length of the cake and
long enough to completely wrap the cake<br />
18. Brush the top of the cake with apricot jam.<br />
19. Place the cake on the marzipan, jam side down.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQkiHrbn78iOTwAtaCoFwzA8HWdF59RFQ18Y_qORxwe4ShJXXSljbk0vA3EKDuGRIXQ4rZmGlJa2AryBxTydjan2GUHzcz1x5F3dk1itwu8y6bzTD728lXuW3CVlcKRK5d5p9Hv2c1Jbe/s1600/IMG_1702.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQkiHrbn78iOTwAtaCoFwzA8HWdF59RFQ18Y_qORxwe4ShJXXSljbk0vA3EKDuGRIXQ4rZmGlJa2AryBxTydjan2GUHzcz1x5F3dk1itwu8y6bzTD728lXuW3CVlcKRK5d5p9Hv2c1Jbe/s320/IMG_1702.JPG" width="320" /></a></div>
<br />
20. Brush the remaining three sides with jam.<br />
21. Press the marzipan around the cake, making sure the join is either
neatly in the one corner, or will be underneath the cake once turned
over.<br />
22. Carefully flip the cake over so that the seam is under the cake and
score the top of the cake with a knife, you can also crimp the top
corners with your fingers to decorate.<br />
23. Neaten the ends of the cake and remove excess marzipan by trimming
off a small bit of cake on both ends to reveal the pattern.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYwXXbpk1wTh8hgNotzXiwyaN01amnJKmj8PJo4fJHtJXqndeKvxFhbKtwq3Xdg0Z7QcEM0ID6WbLhlcur8REDKJqrMLX9G4IWxXswtNpVztNo5w4FzYPn0YCoCAr8Kfpth99vyyPEB_o/s1600/IMG_1703.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYwXXbpk1wTh8hgNotzXiwyaN01amnJKmj8PJo4fJHtJXqndeKvxFhbKtwq3Xdg0Z7QcEM0ID6WbLhlcur8REDKJqrMLX9G4IWxXswtNpVztNo5w4FzYPn0YCoCAr8Kfpth99vyyPEB_o/s320/IMG_1703.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished Battenberg Cake</td></tr>
</tbody></table>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-64122397170079835872012-04-28T06:40:00.002-04:002012-04-28T06:45:59.963-04:00April Daring Bakers Challenge - Armenian Nazook<div class="clear-block" id="main-inner">
<div class="clear-block" id="main-inner">
<div class="clear-block" id="main-inner">
<div class="clear-block" id="main-inner">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeq3HLgeqTJCrHhLLjm4jKcPfMhxewCcn4lQgoyhyphenhyphenRPRkAU249X-QYxlPMWnv4zhFm5V44N7tvkd24XDpQrE5Cj3ZUYByivghXlOIEHQvC0yv_oU2-C5DoQre2V8rAuMgkeaWqEhKt76q/s1600/photo(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42SY-wIupEIu8Z0NZHkq_QC2BoIB9P3qvnPTGVg-JHN90yJdrN2gAQvsM1JLPZAWe0NqZSNkxo_owUER8-xmzDQYLiff19lynwjRYnWKQq-lXuNm02ie22vfgrg6V5y_RsPIlq1nyetMV/s1600/photo(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42SY-wIupEIu8Z0NZHkq_QC2BoIB9P3qvnPTGVg-JHN90yJdrN2gAQvsM1JLPZAWe0NqZSNkxo_owUER8-xmzDQYLiff19lynwjRYnWKQq-lXuNm02ie22vfgrg6V5y_RsPIlq1nyetMV/s320/photo(8).JPG" width="320" /></a></div>
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily
Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a
layered yeasted dough pastry with a sweet filling, and nutmeg cake is a
fragrant, nutty coffee-style cake. </div>
<div class="clear-block" id="main-inner">
<br />
<u><b>Nazook</b></u></div>
<div class="clear-block" id="main-inner">
<i>Yield: 40 pieces</i><br />
<b></b><br />
<b><i>Ingredients</i></b><br />
<br />
<i>Pastry dough</i><br />
3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted<br />
2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast<br />
1 cup (240 ml) (225 gm/8 oz) sour cream<br />
1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature) <br />
<br />
<i>Filling</i><br />
1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted<br />
1 1/2 cups (360 ml) (340 gm/12 oz) sugar<br />
3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)<br />
2 teaspoons (10 ml) vanilla extract<br />
<br />
<i>Wash</i><br />
1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)<br />
<br />
<i><b>Directions</b></i>:<br />
<br />
<br />
<i></i><br />
To make the pastry dough, place the sifted flour into a large bowl. Add the dry yeast, and whisk it in. Add the sour cream and the softened butter. Use a stand mixer with a paddle attachment to work it into a dough. Switch to a dough hook and knead until the dough no longer sticks to the sides of the bowl. Cover the dough and refrigerate for at least 3-5 hours, or overnight. <br />
<br />
To make the filling, mix the flour, sugar, and the softened butter in a medium bowl. Add in the vanilla extract. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeq3HLgeqTJCrHhLLjm4jKcPfMhxewCcn4lQgoyhyphenhyphenRPRkAU249X-QYxlPMWnv4zhFm5V44N7tvkd24XDpQrE5Cj3ZUYByivghXlOIEHQvC0yv_oU2-C5DoQre2V8rAuMgkeaWqEhKt76q/s1600/photo(7).JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeq3HLgeqTJCrHhLLjm4jKcPfMhxewCcn4lQgoyhyphenhyphenRPRkAU249X-QYxlPMWnv4zhFm5V44N7tvkd24XDpQrE5Cj3ZUYByivghXlOIEHQvC0yv_oU2-C5DoQre2V8rAuMgkeaWqEhKt76q/s320/photo(7).JPG" width="239" /></a><br />
To make the nazook, preheat the oven to 350°F/175°C. Cut the refrigerated dough into quarters. Form one of the quarters into a ball. Dust your working surface with a little flour. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent. Spread 1/4 of the filling mixture across the rolled-out dough in an even
layer. Try to spread the filling as close as possible to the edges on
the short sides, but keep about an inch of pastry dough uncovered along the long edges.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeq3HLgeqTJCrHhLLjm4jKcPfMhxewCcn4lQgoyhyphenhyphenRPRkAU249X-QYxlPMWnv4zhFm5V44N7tvkd24XDpQrE5Cj3ZUYByivghXlOIEHQvC0yv_oU2-C5DoQre2V8rAuMgkeaWqEhKt76q/s1600/photo(7).JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <br />
From one of the long sides, start slowly rolling the dough across.
Be careful to make sure the filling stays evenly distributed. Roll all
the way across until you have a long, thin loaf. Pat down the loaf with your palm and fingers so that it flattens out just a little bit. Apply your egg yolk wash with a pastry brush. Cut the loaf into 10 equal sized pieces using a crinkle cutter or a serrated knife. Place on an ungreased cookie sheet and bake for about 30 minutes or until the tops are golden brown. Cool and eat!<br />
<br />
This challenge was great for a couple of reasons. First, it was easy. I had all of the ingredients already at my house and putting the dough together took about 60 seconds. There was no long room temperature rise period or deflate/punch. Just work up the dough and refrigerate overnight. Making the filling also came together in seconds and rolling and filling the dough was as easy as that ever is. The cold dough out of the fridge really isn't very sticky, so even rolling it out on the countertop was a breeze. Second, this dessert rocks. The smell while it's baking is warm and cinnamony. Straight out of the oven, these things are crispy on the outside, a little soft, slightly chewy even in the inside. They're dangerous! When they've cooled, they are the perfect little coffee cake. I'm putting this one in my arsenal. (I think they would be perfect to have rolled and cut and in a little freezer bag, ready to bake at a moment's notice for an easy, impressive snack for company.) Enjoy these little gems! Yummy!<br />
<br /></div>
</div>
</div>
</div>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com1tag:blogger.com,1999:blog-8159967182465579246.post-35984174848151262572012-03-27T11:35:00.000-04:002012-03-28T20:51:50.706-04:00March Daring Bakers Challenge - Dutch Crunch Bread<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66s_M7-ZhEs6GOZShlwhFKcAySGicZ4V3ZHC_OzTX2uV2b3YIP2ObqYdv9OsKblGKY7H2y8D0FyCqAnu8SRDr88QTyaosEAQS9dKhyFwR_tAPRhcqI-c3ydV7z7YvNnt6rMOU-xiwF7NY/s1600/IMG_1237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc66awH_smKEzG_3k14a5WDVXGADwS8YiRU8qO9p-XT5kfotzLVUmNtp-CQMVyHUgKsBWpzlv7gFMaFDXDku36WtFglD-_lWXUhd9dGKhAH-Ty4rivkbslBv60185cPeX5ktmGoFrvLkMy/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc66awH_smKEzG_3k14a5WDVXGADwS8YiRU8qO9p-XT5kfotzLVUmNtp-CQMVyHUgKsBWpzlv7gFMaFDXDku36WtFglD-_lWXUhd9dGKhAH-Ty4rivkbslBv60185cPeX5ktmGoFrvLkMy/s400/IMG_1241.JPG" width="400" /></a></div>
<br />
Sara and Erica of Baking JDs were our March 2012 Daring Baker
hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a
delicious sandwich bread with a unique, crunchy topping. Sara and Erica
also challenged us to create a one of a kind sandwich with our bread!
<br />
<i><b></b></i><br />
<br />
<b>Dutch Crunch Topping<i> </i></b><br />
<i>Yield: approximately 3/4 cup (enough for 6 dinner rolls)</i><br />
<br />
<i>Ingredients</i>:<br />
1 tablespoons (1 packet) (7.5 gm/0.25 oz) active dry yeast<br />
1/2 cup (120 ml) warm water (105-115º F) (41-46°C)<br />
1 tablespoons (15 gm/0.5 oz) sugar<br />
1 tablespoons (15 ml) vegetable oil<br />
1/4 teaspoon (1.5 gm) salt<br />
3/4 cups (120 gm/4.25 oz) rice flour (white or brown)<br />
<br />
<i>Directions:</i><br />
1. Note: Do not begin making until your bread or rolls are on their final rise, within 15 minutes of using. Combine all ingredients in a large bowl and beat with a whisk;
beat hard to combine. The consistency should be stiff –
spreadable, but not too runny. If you pull some up with your whisk, it should drip off slowly. Add more water or rice flour as
necessary. Let stand 15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WxDNU3YU5o3At3HSXwnBF-5PEaWNpMpSD-R_KHhZVGNWt8OuEn0VMvabxV9_UCPyVdehx966SzT7j32oJP7iS462WQ6E12R6yxWfTS_S3nqeW4YwtN_5aGqXtiAYfiYNTA5ykUxJIkNB/s1600/IMG_1239.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WxDNU3YU5o3At3HSXwnBF-5PEaWNpMpSD-R_KHhZVGNWt8OuEn0VMvabxV9_UCPyVdehx966SzT7j32oJP7iS462WQ6E12R6yxWfTS_S3nqeW4YwtN_5aGqXtiAYfiYNTA5ykUxJIkNB/s320/IMG_1239.JPG" width="320" /></a></div>
<br />
2. Coat the top of each loaf or roll with a thick layer of topping, using your fingers or a spoon. Err on the
side of applying too much topping – a thin layer will not crack
properly.<br />
3. Place the rolls directly into the
oven after applying the topping. <br />
4. When baking, place pans on a rack in the center of the oven and bake
your bread as you ordinarily would. The Dutch Crunch topping should
crack and turn a nice golden-brown color.<br />
<h1>
Soft White Sandwich Rolls</h1>
<i>Servings: Six sandwich rolls</i><br />
<i><br /></i><br />
<b><i>Ingredients:</i></b><br />
1 tablespoon (1 packet) (7 gm/ ¼ oz) active dry yeast<br />
¼ cup (60 ml) warm water (105-110º F) (41-43°C) (warm to the touch)<br />
1 cup (240 ml) warm milk (105-110º F) (41-43°C)<br />
1½ tablespoons (20 gm/ ⅔ oz) sugar<br />
2 tablespoons (30 ml) vegetable oil<br />
1½ teaspoons (9 gm/⅓ oz) salt<br />
Up to 4 cups (600 gm/21oz) all purpose flour<br />
<br />
<b><i>Directions:</i></b><br />
1. In the bowl of an electric mixer or large mixing bowl, combine
yeast, water, milk and sugar. Stir to dissolve and let sit for about 5
minutes (The mixture may start to bubble or foam a bit and smell
yeasty).<br />
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook
attachment or a wooden spoon, mix at medium speed until the dough comes
together.<br />
3. Add remaining flour a quarter cup at time until the dough pulls
away from the sides of the bowl. (For us,
this usually required an additional 1½ to 2 cups of flour).<br />
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.<br />
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise
for 1 hour, or until doubled (or more) in size (see photo comparison).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrbx4UKKcO8n6NQSNnI-krST3MIEUdsKHEZENaDNU3z8uGj4uPpalE-Q-0DUGmUNL21W3n6vZ7-KcOGXoEqb_71O3P1EDDwy8xzfqKXU54fiLyDzPPUd9JaYvm18T85moyX6vs83afP5k/s1600/IMG_1238.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrbx4UKKcO8n6NQSNnI-krST3MIEUdsKHEZENaDNU3z8uGj4uPpalE-Q-0DUGmUNL21W3n6vZ7-KcOGXoEqb_71O3P1EDDwy8xzfqKXU54fiLyDzPPUd9JaYvm18T85moyX6vs83afP5k/s200/IMG_1238.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66s_M7-ZhEs6GOZShlwhFKcAySGicZ4V3ZHC_OzTX2uV2b3YIP2ObqYdv9OsKblGKY7H2y8D0FyCqAnu8SRDr88QTyaosEAQS9dKhyFwR_tAPRhcqI-c3ydV7z7YvNnt6rMOU-xiwF7NY/s1600/IMG_1237.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66s_M7-ZhEs6GOZShlwhFKcAySGicZ4V3ZHC_OzTX2uV2b3YIP2ObqYdv9OsKblGKY7H2y8D0FyCqAnu8SRDr88QTyaosEAQS9dKhyFwR_tAPRhcqI-c3ydV7z7YvNnt6rMOU-xiwF7NY/s200/IMG_1237.JPG" width="200" /></a><br />
<div class="img-center">
<br />
<br /></div>
6. Once the dough has risen, turn it out onto a lightly floured
surface and divide it into 6 equal portions. Shape each into a ball and place on a parchment-lined baking sheet (try not to handle the dough
too much at this point).<br />
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.<br />
8. Coat the top of each roll and put them
directly into the oven.<br />
9. Once you’ve applied the topping, bake in a preheated moderately hot
380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool
completely on a wire rack before eating.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8Al1IXA1tDlxlUNLpadyQ3vPjNetyPkxjRO_C0u0T2NC9uqHoWdkyhy6Wn8emGO0hmfKP_bBgdpDtuZSEHAoSRFKbg7y0GJ_cntUllJFgmMBNIqgg5ud0PsTU95pXKU6Pi2gXX8-fiOz/s1600/IMG_1240.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8Al1IXA1tDlxlUNLpadyQ3vPjNetyPkxjRO_C0u0T2NC9uqHoWdkyhy6Wn8emGO0hmfKP_bBgdpDtuZSEHAoSRFKbg7y0GJ_cntUllJFgmMBNIqgg5ud0PsTU95pXKU6Pi2gXX8-fiOz/s320/IMG_1240.JPG" width="320" /></a></div>
<br />
These rolls were fantastic. First of all, the smell coming from the oven while they were baking was OUT.OF.THIS.WORLD. Seriously. It was slightly sweet, yeasty and robust. I loved watching them get golden in the oven and crackle up. <br />
<br />
We tried them immediately out of the oven while they were still slightly warm and let me tell you, these rolls embody everything a sandwich roll should be and more. The crunchy topping was an extra bonus that was really easy to make. This is a recipe I'll definitely be keeping for a *special sandwich* occasion. You know what might be cute. Minis.... With ham and melted cheese and a spicy dijon honey spread. Ooooooh yeah. <br />
<br />
<div class="img-center">
<br /></div>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-38164356358754839082012-02-28T13:11:00.000-05:002012-02-28T13:11:34.720-05:00February Daring Baker's Challenge-Quick BreadsThe Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last
minute and challenged us to create a quick bread we could call our own.
She supplied us with a base recipe and shared some recipes she loves
from various websites and encouraged us to build upon them and create
new flavor profiles.<br />
<br />
I'm not going to lie, I wasn't hurt AT ALL that this month's challenge was super easy and quick. I've been out of town this entire week and still hadn't even checked the website for the challenge by this morning. The good news is that I had a little bit of time this afternoon to put this together and....am having friends over for brunch on Sunday so I may use the batter for muffins (instead of a loaf). The basic quick bread recipe has flour, sugar, an egg, buttermilk, salt and baking soda. I used some oats in place of part of the flour and added some spices to this as well. I also made a crumb topping to sprinkle on the muffins before baking.<br />
<br />
<b>Blueberry Oat Quick Bread</b><br />
Makes 12 muffins or 1 small loaf<br />
1 cup blueberries (I used frozen)<br />
1 3/4 cup all-purpose flour<br />
1/2 cup old-fashioned rolled oats<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
8 oz (1 cup) sugar<br />
2 eggs<br />
8 oz (1 cup) buttermilk<br />
1 teaspoon vanilla<br />
<br />
<b>Crumb Topping</b><br />
1/2 c flour<br />
1/2 c sugar<br />
1/2 stick (2 oz) butter<br />
1/4 tsp cinnamon<br />
<br />
Pre-heat the oven to 350 and put muffin liners in your muffin pan. Toss the blueberries with 1/4 cup of flour to keep them from sinking into the batter. In
a large bowl, combine the remaining flour, oats, baking powder, salt,
cinnamon, and nutmeg. In separate bowl, whisk together
the sugar, eggs, buttermilk, and vanilla. Add the liquids to the dry
ingredients and stir gently to combine. Fold the
blueberries into the batter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjsGxMigGrK8SV8cXS05aCbsQiPOzDu6QXac1wTNcM2bF5eK88UbeSA7eF8nozWh4MbRSr9VBTsUduq0Vez0atZjBo2-iNG7PN9_Lpsb0mZjhHFvN7RXt4nGhc4IlBa8jE2nATtI0KH5n/s1600/IMG_1180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjsGxMigGrK8SV8cXS05aCbsQiPOzDu6QXac1wTNcM2bF5eK88UbeSA7eF8nozWh4MbRSr9VBTsUduq0Vez0atZjBo2-iNG7PN9_Lpsb0mZjhHFvN7RXt4nGhc4IlBa8jE2nATtI0KH5n/s320/IMG_1180.JPG" width="320" /></a></div>
<br />
To make the crumb, combine all ingredients in a bowl and mix using your fingers until the pieces are pea-sized or smaller. Pour the batter into the muffin cups (fill almost full), add about a tablespoon of crumb mix to the top of each and bake for about 20 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPxBHP71Tu58IH71J3t_dzRrG-18zz4RV2auBn_y3mDwNjl6fR72NaqA9pZCZSFHn-Otf7w48HAEAo1N4GAahr_ozjJ_KKsrnZ4ktkEJr8UGdhqt3U0UKYuhqEk-UB6iC9W5oCMW_Fjfg/s1600/IMG_1181.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPxBHP71Tu58IH71J3t_dzRrG-18zz4RV2auBn_y3mDwNjl6fR72NaqA9pZCZSFHn-Otf7w48HAEAo1N4GAahr_ozjJ_KKsrnZ4ktkEJr8UGdhqt3U0UKYuhqEk-UB6iC9W5oCMW_Fjfg/s320/IMG_1181.JPG" width="320" /></a></div>
<br />
They are done when the tops are puffed and dry, and when a toothpick
inserted into the center of the muffin comes out clean. Let cool in the pan for 10 minutes before unmolding.Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-56313453444227883472012-02-12T16:55:00.002-05:002012-02-16T14:52:41.426-05:00All-Natural Red (Pink?) Velvet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkGUkVhM6s4dj6v3gPL6uttN2wBJB6-RvJo9hKnK3pDDqRYtvFYNEKwuYqlKMywIt1XW2OEcLwPOpqW2xU-ySd4ruBJVhXCT_69CfcbFZGcPVBtDhRZpEkxefNTii4HrOTmTArUWmU8cb/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkGUkVhM6s4dj6v3gPL6uttN2wBJB6-RvJo9hKnK3pDDqRYtvFYNEKwuYqlKMywIt1XW2OEcLwPOpqW2xU-ySd4ruBJVhXCT_69CfcbFZGcPVBtDhRZpEkxefNTii4HrOTmTArUWmU8cb/s400/photo(1).JPG" width="400" /></a></div>
<br />
<br />
In honor of upcoming Valentine's Day (and to satisfy my curiosity about whether it could be done), I decided to attempt a red velvet cake using no food dyes. I'm a food hippie for sure and I just could never understand the appeal of a cake that is red only because it uses a quarter of a cup of red food coloring in the batter. (That's a lot right??) But, I did some research and discovered that there is another way. BEETS! If you've ever handled a beet you know they can stain hands as good as any food color. What you may not have known is that beets are often used in natural food colors to tint things reddish. Now, I'm a good Polish girl and I do love my beets, but I know that some people don't. It seems like beets are one of those things that people either love or hate. Good news for those of you haters, this cake doesn't taste a thing like beets. I even took a teensy taste of the raw batter and no beet taste there either. It tastes like a dense, creamy, delicately chocolate-flavored pound cake. (Many people do not know that Red Velvet Cake - the kind with the food coloring - is actually a <i>chocolate </i>cake.) Ideally, I would have used fresh red beets for the recipe, but I didn't have any and there were 2 cans of sliced beets staring at me in the pantry when the idea to make this cake struck me. So, I used the canned beets. I can tell, though, that the red color is not nearly as intense with a canned beet, likely because it sat in water in the can, and I rinsed them before use. These canned beets made a "pink velvet" cake, but I'll amend this post with "red velvet" made with fresh beets once I get to doing it.<br />
<br />
I'm going to share a little bit of the challenges (and super-interesting nerd stuff that I like) about making this particular cake. Think back to Chemistry 101. Remember the pH scale? Well, beets are alkaline, with a pH higher than 7 (which is "neutral"). In general, alkaline things tend to brown when baked. So.....in order to make sure that this cake didn't turn brown or purple (actually that would be kinda cool) instead of red like the beet puree, it is important to keep the pH of the batter as low, or acidic, as possible. So, that means that baking soda (which has a pH of 12 - very basic) shouldn't be used (I used baking powder instead) and neither should "Dutch-processed" cocoa. Natural cocoa powder is just that, natural. Dutch-processed cocoa is cocoa where the beans have been processed with an alkaline solution. The resulting powder is 1. more alkaline (duh) and 2. reddish-brown colored. I only keep natural cocoa powder on hand and, usually it can be used in most recipes that call for cocoa. The other thing that I did to decrease the pH was to add 1/4 cup of lemon juice to the beet puree, as well as a splash of vinegar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6CmNKR6JogOxD-gluE6kJIHN6iDBZqL-C3g0gIpuZ3MZxa8T2EfXDWqPWxdJHXpDw47gI13q6PkkuteeZ0Dyy6t76WyP0pARDxPvSZTYsk91E77fmFAB0ZfeZXx3lK2Vnc6-V8wNVDt9/s1600/IMG_1105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6CmNKR6JogOxD-gluE6kJIHN6iDBZqL-C3g0gIpuZ3MZxa8T2EfXDWqPWxdJHXpDw47gI13q6PkkuteeZ0Dyy6t76WyP0pARDxPvSZTYsk91E77fmFAB0ZfeZXx3lK2Vnc6-V8wNVDt9/s320/IMG_1105.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqW252wJaghc9N7JW4Y8YOiYxHtU-wTh5xwBrGpluYox5kktQaSjZ7nVsiankQARQmYdmO2vv4dGssKJKwwbQa_awx6pVvbzFiXsM5kF0ikth0lHUmy2qUL3Clh1tGoijzJmIedXD-2NS/s1600/IMG_1106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<b>All-Natural Red Velvet Cake</b><br />
makes an 8" layer cake<b> </b><br />
(adapted from <a href="http://www.sophistimom.com/red-velvet-cake-all-natural-no-red-dye/" target="_blank">Sophistimom</a>)<br />
<br />
Beets (enough for 1 1/2 cups puree), about 2 large or 2 cans sliced beets<br />
1/4 cup (2 oz) lemon juice<br />
1 tablespoon vinegar<br />
2 sticks (16 tablespoons, 8 oz) unsalted butter, softened<br />
8 ounce cream cheese, softened slightly<br />
2 cups (16 oz, 1 lb) sugar<br />
4 eggs<br />
1 1/2 teaspoons vanilla <br />
2 cups (10 oz) unbleached all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons salt<br />
2-4 tablespoons natural (not dutch processed) cocoa powder<br />
<br />
1. Preheat oven to 350<span class="st">°</span> F (165<span class="st">°</span> C). Wrap beets in aluminum foil, and roast until tender, about 60-90 minutes. Allow
to cool completely.<br />
2. Spray or butter two 8 inch cake pans. Cut out parchment paper circles and
place in the bottoms of the pans and set aside. Peel the beets and cut into large chunks. Place
in a food processor with the lemon juice, and
puree until smooth. Stir in the vinegar. <br />
<a href="http://www.flickr.com/photos/38533905@N06/5779963015/" title="red-velvet-8 by sophistimom, on Flickr"></a><br />
3. In a mixer fitted with the paddle attachment, cream butter and cream cheese with sugar until smooth. Add eggs, one at a time, and mix well. Add in vanilla.<br />
4. In a separate bowl, whisk together flour, baking powder,
salt, and cocoa powder. Slowly add dry ingredients to
the wet ingredients. Add in the beet mixture and divide the batter evenly between the prepared
pans. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqW252wJaghc9N7JW4Y8YOiYxHtU-wTh5xwBrGpluYox5kktQaSjZ7nVsiankQARQmYdmO2vv4dGssKJKwwbQa_awx6pVvbzFiXsM5kF0ikth0lHUmy2qUL3Clh1tGoijzJmIedXD-2NS/s1600/IMG_1106.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqW252wJaghc9N7JW4Y8YOiYxHtU-wTh5xwBrGpluYox5kktQaSjZ7nVsiankQARQmYdmO2vv4dGssKJKwwbQa_awx6pVvbzFiXsM5kF0ikth0lHUmy2qUL3Clh1tGoijzJmIedXD-2NS/s320/IMG_1106.JPG" width="320" /></a></div>
<br />
5. Bake at 350 <span class="st">° F </span>for about 35 minutes, or until a knife inserted into the center of the cakes comes out clean. Invert cakes onto
cooling racks, and allow to cool completely before filling and frosting.<br />
<br />
<b>Cream Cheese Icing</b><br />
(from <a href="http://sweetapolita.com/" target="_blank">Sweetapolita</a>)<br />
<br />
1/3 cup (75 g/2.5 oz) unsalted butter, room temperature<br />
1 1/2 packages cream cheese (12 oz/345 g), cut into cubes, cold<br />
1 1/2 lbs (5 1/2 cups/685 g) confectioners’ sugar<br />
1/4 cup (60 ml) heavy cream<br />
2 teaspoons (10 ml) vanilla<br />
pinch of salt<br />
<span style="color: #ff99cc;"><b></b></span><br />
<br />
Using electric mixer fitted with the paddle attachment,
blend butter and cream cheese on medium low speed, until just combined,
about 2 minutes. Add confectioner's sugar and beat on medium speed for about 5 minutes. Add heavy cream and vanilla, and beat at medium high speed for about 1 minute. Frosting will be fluffy. Be careful not to overbeat.<br />
<br />
Assemble the cake by splitting each layer in half (horizontally - this is called "torting"), spread a layer of cream cheese icing in between each and then cover the outside of the cake with the remainder. Cream cheese icing won't spread as smooth as buttercream, so my suggestion is just to embrace it. Keep it homestyle! You can tint remaining icing with leftover beet puree if you want to write your message in color! Happy Valentine's Day!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdmy1aC76bcJHeQd-kFdTfY_Vo7TYf4QUK5f-_l69E_6Xb4Eabu5kbJzfgRdIQvQioxqIcWpCih41Ruyo4ATixZcZ6eRCioCFOUomrdvN-5c36onMXyoc8UfMopnG5uHZvRAf2USd6rBe/s1600/IMG_1107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdmy1aC76bcJHeQd-kFdTfY_Vo7TYf4QUK5f-_l69E_6Xb4Eabu5kbJzfgRdIQvQioxqIcWpCih41Ruyo4ATixZcZ6eRCioCFOUomrdvN-5c36onMXyoc8UfMopnG5uHZvRAf2USd6rBe/s400/IMG_1107.JPG" width="400" /></a></div>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-51145726203639693112012-01-28T08:36:00.000-05:002012-02-12T15:31:50.248-05:00January Daring Baker's Challenge-Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF7OMafUjBBFayePrdMsnnV3AsDFgvk6nA7g1dDa62sa4ZcIfzrhBMxrAY2tfOhNiBQYHDR9IvdCf0x4tLZLqZytChnhP9HcImDrz5wTMaQ7X8O4k8Ga5wtrVLBQcm10Z8nZ3bPMVX6r5/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF7OMafUjBBFayePrdMsnnV3AsDFgvk6nA7g1dDa62sa4ZcIfzrhBMxrAY2tfOhNiBQYHDR9IvdCf0x4tLZLqZytChnhP9HcImDrz5wTMaQ7X8O4k8Ga5wtrVLBQcm10Z8nZ3bPMVX6r5/s640/IMG_1013.JPG" width="640" /></a></div>
<br />
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked
tirelessly to master light and fluffy scones (a/k/a biscuits) to help us
create delicious and perfect batches in our own kitchens!<br />
<br />
So, I've made a fair amount of biscuits in my day, so I decided to spice up this challenge a little by using some local produce! In mid-January, there isn't a whole lot exciting going on in the produce section at the local grocery store. Basically, it's cold out and, although you can get apples and oranges (heck, when can't you?), there isn't much else. Except persimmons. I found the biggest, ripest, juiciest persimmon and brought it home to use it in these biscuits. What I didn't know is how juicy a persimmon needs to be in order to be considered "ripe." <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oOMg4mhv9lwbpEESVvXQxZMmnCJ9GoKP0MLTf9BpEiiVwLOkmcm1ceYnaRobo1vBty3Jw9_f5t2nz7-Mvv_Xtx73UyrwCg342V891ou5DRT_8sbj1ym9cJvv8qb9oRGHRAir5KKx1UA8/s1600/IMG_1004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oOMg4mhv9lwbpEESVvXQxZMmnCJ9GoKP0MLTf9BpEiiVwLOkmcm1ceYnaRobo1vBty3Jw9_f5t2nz7-Mvv_Xtx73UyrwCg342V891ou5DRT_8sbj1ym9cJvv8qb9oRGHRAir5KKx1UA8/s320/IMG_1004.JPG" width="239" /></a></div>
<br />
There are two main varieties of persimmon available in the US - Fuyu and Hachiya. Although a Fuyu persimmon can be eaten before it completely ripens, a Hachiya persimmon will be terribly bitter if eaten before it is time. The fruit has a high tannin<a href="http://en.wikipedia.org/wiki/Tannin" title="Tannin"></a> content which makes the immature fruit bitter. The tannin levels are reduced as the fruit matures. The best way to describe a Hachiya persimmon that's ripe is that it looks and feels like a water balloon that's about to burst. In order to help it along, I put the persimmon in a paper bag for a couple of days. When it was ready, I made some biscuits....<br />
<strong><br /></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGChUpZJvRhmEL4ceUnW3qrLruyI_sl-mblh4AGim-XG6_OEZ_qvvi6F_mfyO8cdwzDpLOfV83Pac2yL1RHKWNoZjkyF-I8GpovOJIDDF8ChAf35HAAX0DTdE8rlqT6dM0lZoePunHeV_w/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGChUpZJvRhmEL4ceUnW3qrLruyI_sl-mblh4AGim-XG6_OEZ_qvvi6F_mfyO8cdwzDpLOfV83Pac2yL1RHKWNoZjkyF-I8GpovOJIDDF8ChAf35HAAX0DTdE8rlqT6dM0lZoePunHeV_w/s320/IMG_1005.JPG" width="238" /></a></div>
<br />
<strong><u>Persimmon Biscuits</u></strong><br />
<strong>Servings:</strong> about five 3-inch (7½ cm) biscuits<br />
<br />
<strong>Ingredients:</strong><br />
1 1/4 cup (6.25 oz) all-purpose flour<br />
2 teaspoons sugar<br />
3 teaspoons baking powder<br />
¼ teaspoon salt<br />
2 tablespoons (30 gm/1 oz) frozen grated butter<br />
3/4 cup persimmon puree<br />
1/4 cup (2 oz, 60 ml) cold milk<br /><br />
1 tablespoon milk or cream, for glazing the tops of the biscuits<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKUhNxRVQFPNWYsVQCYnQoB6NcNvHJKJT4JwCuuVeLNPXWp-DK0H0TV2p72V_aA1KQ-AW7_NXnYCA0mygxiKUeUaOKQvQSZ5EH-oE6rEVGwcQfRDHRAbZ7ds8EIAoy1rBwdTalBI1-2yU/s1600/IMG_1007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKUhNxRVQFPNWYsVQCYnQoB6NcNvHJKJT4JwCuuVeLNPXWp-DK0H0TV2p72V_aA1KQ-AW7_NXnYCA0mygxiKUeUaOKQvQSZ5EH-oE6rEVGwcQfRDHRAbZ7ds8EIAoy1rBwdTalBI1-2yU/s1600/IMG_1007.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKUhNxRVQFPNWYsVQCYnQoB6NcNvHJKJT4JwCuuVeLNPXWp-DK0H0TV2p72V_aA1KQ-AW7_NXnYCA0mygxiKUeUaOKQvQSZ5EH-oE6rEVGwcQfRDHRAbZ7ds8EIAoy1rBwdTalBI1-2yU/s320/IMG_1007.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen grated butter to be rubbed into dry ingredients</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<strong>Directions:</strong><br />
1. Preheat oven to very hot 475°F/240°C.<br />
2. Sift the dry ingredients into a large bowl. <br />
3. Rub the frozen grated butter into the dry
ingredients until it resembles very coarse bread crumbs with some
pea-sized pieces if you want flaky biscuits. <br />
4. Add nearly all of the liquid at once into the rubbed-in flour/fat
mixture and mix until it just forms a sticky dough (add the remaining
liquid if needed). <br />
5. Turn the dough out onto a lightly floured board, lightly flour the
top of the dough. Knead very gently about 4 or 5 times (do not press too firmly) the dough
until it is smooth. <br />
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾
inch thick. Using a well-floured 3-inch biscuit cutter, stamp out rounds without twisting. Gently reform the scraps into another ¾ inch layer and cut more biscuits (these will not raise as
well as the others since the extra handling will slightly toughen the
dough). <br />
7. Place the rounds on a baking sheet and glaze the tops with cream. I also topped them with chopped, toasted pecans.<br />
8. Bake in the preheated very hot oven for about 10 minutes (check at 8
minutes since home ovens at these high temperatures are very
unreliable) until the biscuits are well risen and are lightly coloured on
the tops. They are ready when the sides are set.<br />
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.<br />
<br />
The biscuits were fantastic! The persimmon flavor was not as pronounced as I would have hoped, but it did add some moisture and faint color to the dough. I may try it again, using more persimmon puree (no milk, but a splash of cream). However, I really think this fruit needs another medium. Back to the drawing board in the search of the perfect persimmon recipe! <br />
<strong></strong><br />Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-39589308582684415222012-01-21T11:21:00.001-05:002012-01-21T11:21:24.514-05:00Weekend Danish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOgwUbmPIaADqWCIhyphenhyphenh24_4w8-SOvPT9ZiXA_PVIgyv9FgwZQu99wrY6SZRU4oq7qSKX9hO74cFEkE61d-hbdbnbnhcn5SUvk05SdecHJVG6NXePnw86Q7rlh33ivLAOVPZdqcZ0R61ta/s1600/IMG_0955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOgwUbmPIaADqWCIhyphenhyphenh24_4w8-SOvPT9ZiXA_PVIgyv9FgwZQu99wrY6SZRU4oq7qSKX9hO74cFEkE61d-hbdbnbnhcn5SUvk05SdecHJVG6NXePnw86Q7rlh33ivLAOVPZdqcZ0R61ta/s640/IMG_0955.JPG" width="640" /></a></div>
<br />
<br />
A danish is a special breakfast treat. It's flaky, it's fruity, it's creamy. It's sweet, it's rich, it's unexpected. Oh, and guess what....? IT'S EASY! <br />
<br />
As long as you are not afraid of a rolling pin, making a danish is really easy. It does take a few steps, so I recommend starting the day before you want to eat it. <br />
<br />
First, make your fillings. I like to have a combination of a fruit-based filling and a creamy filling. Todd asked for mixed berries and almond, so I made a mixed berry jam filling and almond cream. <br />
<br />
<u><b>Mixed Berry Jam Filling</b></u><br />
yield: 2 cups<br />
<br />
2 cups crushed mixed berries<br />
1 cup sugar<br />
2 Tablespoons lemon juice<br />
<br />
Cook the berries and sugar together over medium heat until most of the liquid evaporates and the mixture thickens and becomes glossy. This can take up to 20 minutes or more. Stir regularly and don't overheat. Remove the filling from the stove and stir in the lemon juice. Cool, then refrigerate for up to one week. Bring to room temperature before using. <br />
<br />
<u><b>Almond Cream Filling</b></u><br />
yield: 1 cup<br />
<u><b> </b></u><br />
3/4 cup blanched almond flour (or 1 cup blanched almonds, toasted)<br />
1/2 cup powdered sugar<br />
2 tablespoons butter, room temperature<br />
1/2 teaspoon almond extract<br />
1 egg white<br />
<br />
Use a food processor to blend the almond flour (or almonds) and powdered sugar. Add butter, then almond extract and egg white and process to mix. Refrigerate for up to one week.<br />
<br />
Once the fillings are made, get out your ingredients, food processor and a large bowl. It's time to make the danish dough.<br />
<br />
<u><b>Danish Pastry</b></u> (from <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570" target="_blank">Baking with Julia</a>)<br />
yield: 2 pounds<br />
<br />
1/4 cup (2 ounces) warm water (105-115<span class="st">° F)</span><br />
<span class="st">2 1/2 teaspoons active dry yeast</span><br />
<span class="st">1/2 cup (4 ounces) milk, room temperature</span><br />
<span class="st">1 egg, room temperature</span><br />
<span class="st">1/4 cup (2 ounces) sugar</span><br />
<span class="st">1 teaspoon salt</span><br />
<span class="st">2 1/2 cups (12.5 ounces) all-purpose flour</span><br />
<span class="st">2 sticks (8 ounces) cold, unsalted butter</span><br />
<span class="st"><br /></span><br />
<span class="st">Pour the water into a large bowl. (Tip: Since body temperature is almost 100</span><span class="st">°F, an easy way to test water at 105</span><span class="st">°F is to make it just warm to the touch, definitely not "hot." There is no need to use a thermometer.) Sprinkle the yeast on top to soften. Add the milk, egg, sugar and salt and whisk to blend. Set aside. Put the flour into the bowl of a food processor with a blade attachment. Drop tablespoon slices of cold butter into the flour, then pulse about 8-10 times. DO NOT over do this, you want the butter to remain in large chunks, no smaller than 1/2" in diameter. Empty the flour/butter mixture into your large bowl with the yeast/egg mixture and stir gently with a sturdy rubber spatula just until the dry ingredients are moistened. Again, do not over mix the dough, it must remain in discrete pieces to end up with a flaky pastry dough. (You are <u>not </u>mixing to the consistency of cookies or bread.)</span><br />
<span class="st"><br /></span><br />
<span class="st">Cover the bowl with plastic wrap and chill in the refrigerator overnight or up to 4 days. </span><br />
<span class="st"><br /></span><br />
<span class="st">When you are ready to roll out the dough, flour your countertop or other flat surface, and pour the dough out onto it. Lightly flour the top of the mound and use your fingers to shape the dough roughly into a square. Use a floured rolling pin to roll out the dough into a square, about 16 inches on each side. Fold the dough into thirds like a letter. Fold up the bottom first, then flip the top over. Turn the dough so that the closed fold is on the left (like the spine of a book). </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihY8-Fmt3O4Lbb6eXJMsmxdRj2Dvc5BefcXd84tuc6pPVHdhyphenhyphenSTbh0W1aYIWmD-oi8NdNOM9PxXh-xw7H3ygnGl4pqJMmjdskKuRjvbzhx0AaQtZw2LNDplVK7WzqZ4izBKEHOcimtfRwn/s1600/IMG_0949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihY8-Fmt3O4Lbb6eXJMsmxdRj2Dvc5BefcXd84tuc6pPVHdhyphenhyphenSTbh0W1aYIWmD-oi8NdNOM9PxXh-xw7H3ygnGl4pqJMmjdskKuRjvbzhx0AaQtZw2LNDplVK7WzqZ4izBKEHOcimtfRwn/s320/IMG_0949.JPG" width="320" /></a></div>
<br />
<span class="st">Roll the dough out again, this time into a narrow rectangle, about 10" wide x24" long. Fold the rectangle in thirds again, bottom up, top down, then turn so that the spine is on the left. Roll again, to a 20" square. Fold again, roll out to a rectangle, 10"x24", then fold one last time. Wrap the dough well in plastic and refrigerate for at least 30 minutes (or up to 2 days). The danish braid only calls for 1/2 recipe of dough, so at this point you can cut the dough in half, wrap one half well and freeze (for up to a month), and wrap the other half to refrigerate until cool.</span><br />
<span class="st"><br /></span><br />
<span class="st">Once your dough is cool, place on the floured countertop and roll out for the danish braid, to about 10" wide x 16" long. Move to a sheet of parchment (or <a href="http://www.amazon.com/dp/B00032S0HK/ref=asc_df_B00032S0HK1868344?smid=ATVPDKIKX0DER&tag=hyprod-20&linkCode=asn&creative=395093&creativeASIN=B00032S0HK" target="_blank">Silpat</a>) and spread your fillings down the center. If you made two fillings, start with the fruit jam on the bottom, spread it about 1/3 the width of the dough in the center. Put the creamy or almond filling on top of the jam, spreading it not quite as wide so that the jam peeks out underneath. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY43d3dG8RbUO9tKdEk_qWxUUNg3-Pj7ntqkGQfPew-HvLmJ8Vse8LEbjjOUjgwekchXBOOMdHJUBXCvspzDFW5NQbLor6GwK3t_M-BU8homt3dwljPP2rQrM8FtnCzTmrXvtsN_jhpYY/s1600/IMG_0952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY43d3dG8RbUO9tKdEk_qWxUUNg3-Pj7ntqkGQfPew-HvLmJ8Vse8LEbjjOUjgwekchXBOOMdHJUBXCvspzDFW5NQbLor6GwK3t_M-BU8homt3dwljPP2rQrM8FtnCzTmrXvtsN_jhpYY/s320/IMG_0952.JPG" width="320" /></a></div>
<br />
<span class="st">Use a sharp knife or pizza roller to cut diagonal slits in the sides of the dough, angling the cuts from the center of the pastry to the edge. Strips should be about 3/4" wide. Fold the strips of pastry into the center, criss-crossing the filling by alternating one strip from the left then one strip from the right. Lightly press the ends together to seal and run your hands along the sides to straighten. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IH8uaZuAZqf07XLUMKqaWFOHab-IU2MrTtzExG3XOoF-rImWlCxyJEvdmrdM21apuOKmowosJfvAuFSfFUkeL0u-w9QGzNttjvOIV9R4K_-ikxHlDjpkr7OcqDR3h5LCudiz22D0BdD1/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IH8uaZuAZqf07XLUMKqaWFOHab-IU2MrTtzExG3XOoF-rImWlCxyJEvdmrdM21apuOKmowosJfvAuFSfFUkeL0u-w9QGzNttjvOIV9R4K_-ikxHlDjpkr7OcqDR3h5LCudiz22D0BdD1/s320/IMG_0953.JPG" width="320" /></a></div>
<span class="st"><br /></span><br />
<span class="st">Brush the pastry with a beaten egg white, then sprinkle with sugar and/or sliced almonds. Cover with a light kitchen towel and allow to rise at room temperature for 30 minutes. Since the dough is cold, it will not rise much, but should feel slightly puffy.</span><br />
<span class="st"><br /></span><br />
<span class="st">Bake in preheated 400</span><span class="st"></span><span class="st">°F oven for 15-20 minutes or until golden. Remove to cooling rack. Make a glaze by combining 1/2 cup powdered sugar with a tablespoon of coffee. Whisk smooth then drizzle over the top of the pastry. Best when served warm! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbClEFsPLZ83cReMUtbPDp8ToU2wKTknTDktRv7dU_cnR5dPuObLGTBR3lDQ05unNnqxtRJhjZY-kkxzYGn-Vc4fb2Z0yTJlCxB-FlsIszDed82Ytm_K_5nCcg9EWyCq25O4SWyYLb7JIa/s1600/IMG_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbClEFsPLZ83cReMUtbPDp8ToU2wKTknTDktRv7dU_cnR5dPuObLGTBR3lDQ05unNnqxtRJhjZY-kkxzYGn-Vc4fb2Z0yTJlCxB-FlsIszDed82Ytm_K_5nCcg9EWyCq25O4SWyYLb7JIa/s320/IMG_0954.JPG" width="320" /></a></div>
<br />
<span class="st"><br /></span><br />
<span class="st">HAPPY WEEKEND!!</span><br />
<br />Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com1tag:blogger.com,1999:blog-8159967182465579246.post-80883367890976559402011-11-26T17:01:00.001-05:002011-11-27T14:32:26.983-05:00November Daring Bakers Challenge - Filipino Sans Rival<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TdmO8fuJ8ytPkDbIkBWNLafITOt47yl1-Rc5Ua7rmBQS6yug3rsPKER8sqVFRKlxlMexzYpPnLQYP3qee9M-eiI_TX0IOnyG0vD0h1tpYILZ-NHv3LPpLs73CmI5BmLNsp0lNJa5NWY4/s1600/IMG_0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TdmO8fuJ8ytPkDbIkBWNLafITOt47yl1-Rc5Ua7rmBQS6yug3rsPKER8sqVFRKlxlMexzYpPnLQYP3qee9M-eiI_TX0IOnyG0vD0h1tpYILZ-NHv3LPpLs73CmI5BmLNsp0lNJa5NWY4/s320/IMG_0822.JPG" width="320"></a></div>
<br>
I always love trying something new! It's one thing to try something new that catches my eye, and entirely another to make something new that is suggested by others. This challenge is what led me to join the Daring Bakers years ago! The Daring Bakers is a group of people across the world, united by the internet and a desire to come together for a monthly dessert challenge. Each month, a different member comes forward and challenges the group to make something new, unusual, difficult or in some way "a challenge." This month's Sans Rival perfectly embodies the spirit of the Daring Bakers.<br>
<br>
Catherine of <a href="http://www.munchiemusings.net/">Munchie Musings</a> was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of <a href="http://blog.junbelen.com/">Jun-blog</a>.<br>
<br>
The Sans Rival translated means "without rival." This gluten-free cake has its origins in France, but is one of the most popular desserts in the Philippines. In the 1920s and 30s there were many Filipinos who went abroad to study. Many went to France and, while there, learned French cooking techniques which they then brought home. A Sans Rival is made with layers of dacquoise, which is a baked meringue that incorporates finely crushed nuts. There is no flour in the cake, with the nuts completely taking the place of flour. The recipe typically uses crushed cashews, and is layered with a rich, French buttercream. This cake nicely pairs the two, with the silkiness of the buttercream complimenting the nutty crunch of the dacquoise cake layers.<br>
<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/11/november-daring-bakers-challenge.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com3tag:blogger.com,1999:blog-8159967182465579246.post-32168436307640396182011-11-21T19:49:00.001-05:002011-11-21T20:57:02.140-05:00Polish Pierogi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUsALdOFzU4URvntBuoMwJSJCvR6yNHnkIC8Ar5aYF2Kgl_xGz5y-6LtCgFIfv4f8V2NZe4xmEqOgP1_8cjeu_07veIdMo-1aHRwA2dndSrorh58uQPWd-1hQ9X1_zyNY6ctv3ccPSHia/s1600/IMG_0812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUsALdOFzU4URvntBuoMwJSJCvR6yNHnkIC8Ar5aYF2Kgl_xGz5y-6LtCgFIfv4f8V2NZe4xmEqOgP1_8cjeu_07veIdMo-1aHRwA2dndSrorh58uQPWd-1hQ9X1_zyNY6ctv3ccPSHia/s320/IMG_0812.JPG" width="320"></a></div>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDZwvAVipnnJ3LrLhsGfq6VoCZF3z-9Z2te5jyNjE2OSreiv292jGrINMBKUe1NeP4L-D4PtX32QTqO_NEeMjITCoLByO6KDp-Dj0mJdOzmXPXf5hw-48inbh0Q-qOOzWTlAfrrqWthlP/s1600/IMG_0808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
OK, so they are not really a dessert, but they sure are delicious and they do require a dough. So, here goes...I got a hankering for my grandmother's pierogi. I decided to make her dough and fill it with a bunch of different fillings using the stuff I happened to have on hand at the house. I ended up making them one of the nights that Anna was here visiting me so she could help! We made 3 kinds - sauerkraut ("kapusta" to which I also added finely chopped German brats and caramelized onions), sweet potato and butternut squash (with a little maple and cream) and a sweet variety using brie and strawberry preserves.<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGy7TEgFnVS_pTxRkYi0yK6V8VzjKvEojCD6aoBh-AwhSYhxUdyhsHjAQITKttcIxrOOfXnAFDXypMOHhaJV5gJ3oUQmxnXRWDmG5lJx8kLBRIPfd0vbaeI3t3r77PyYo2XXBXKgF7N3Kb/s1600/IMG_0807.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGy7TEgFnVS_pTxRkYi0yK6V8VzjKvEojCD6aoBh-AwhSYhxUdyhsHjAQITKttcIxrOOfXnAFDXypMOHhaJV5gJ3oUQmxnXRWDmG5lJx8kLBRIPfd0vbaeI3t3r77PyYo2XXBXKgF7N3Kb/s320/IMG_0807.JPG" width="320"></a></div>
<br>
They were all delicious, but I have to say I liked the sauerkraut ones the best. It might be the Polish in me! Basically, you can stuff just about any food you want in these babies. The recipe below is for my grandmother's pierogi dough, along with instructions on how to make it and fill and cook the pierogi. Enjoy!<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/11/polish-pierogi.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-38532823946210919222011-11-16T21:58:00.001-05:002011-11-20T20:11:42.628-05:00Death by Chocolate...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXUSHLODgK7Jue8XzWRy4jFGy4JRjBChDNd1ij8zVIzIbNwqu2gYmSXUskW7kHun770zMYev0YtbJ7hTOwcb4Ay84Yn07YpNso-UoWbBM5ousv9wDnbBmTalXIJAFy2zYyOut5Mq7xuKm/s1600/dbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXUSHLODgK7Jue8XzWRy4jFGy4JRjBChDNd1ij8zVIzIbNwqu2gYmSXUskW7kHun770zMYev0YtbJ7hTOwcb4Ay84Yn07YpNso-UoWbBM5ousv9wDnbBmTalXIJAFy2zYyOut5Mq7xuKm/s320/dbc.jpg" width="320" /></a></div>
<br />
I haven't been posting as much lately, since I've been spending a lot more time at DaisyCakes baking fantastic things on a daily basis! I am, however, going to try to start snapping more photos of the things I'm making there, even though I can't share a recipe. At least I can share some decorating tips and ideas and maybe hope to advertise a little for my new employer. Tonight I'm starting on a "Death by Chocolate" cake that I'm making for my brother Tom's birthday this weekend. The cake is a moist chocolate cake, made using melted chocolate and sour cream. I'll cut the two cake layers in half (making four), then stripe each layer with a small amount of whipped ganache and fruit preserves. I'll also squeeze some whipped cream in between each layer. To top it off, I'll pour liquid chocolate ganache over the top, let it set and finish with an elegant chocolate design. Then, everyone's favorite part, we will cut into it and eat it!! Ahhhh...what a great way to go!<br />
<br />
<b>Heidi's Chocolate Cake</b><br />
makes two 9" round cake layers <br />
<br />
<a href="http://www.scribd.com/fullscreen/72975214?access_key=key-27korlhjbi0kfuvvfjgi">{Print this recipe!} </a><br />
<br />
<br />
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
16 oz (2 cups) sugar</div>
<div class="MsoNormal">
7 oz (1 1/3 cup) all-purpose flour</div>
<div class="MsoNormal">
½ teaspoon salt</div>
<div class="MsoNormal">
¾ teaspoon baking soda</div>
<div class="MsoNormal">
4 ounces unsweetened chocolate, cut into ¼” pieces</div>
<div class="MsoNormal">
8 fluid oz (1 cup) hot water</div>
<div class="MsoNormal">
2 eggs, room temperature</div>
<div class="MsoNormal">
4 fl oz vegetable oil</div>
<div class="MsoNormal">
1 ½ teaspoon vanilla</div>
<div class="MsoNormal">
½ cup sour cream</div>
<div class="MsoNormal">
1 fl oz buttermilk</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Butter and line two 9” cake pans (or spray with non-stick
spray). It is essential that you line these pans with parchment paper, otherwise your cake will stick and will not be able to be removed from the pan. (Trust me, I know this personally to be true...#canyousayeatingchocolatecakepiecesforweeks?) Stir sugar, flour, salt, baking
soda in mixing bowl. Put chocolate in another bowl and place hot water over
it. Whisk eggs in a third mixing bowl
until liquid, then whisk in oil, vanilla, sour cream, and buttermilk, one at a
time. Whisk chocolate and water mixture smooth, then scrape into egg mixture.
Whisk smooth. Stir in the dry
ingredients. Divide between prepared pans
and smooth tops. Bake at 325 for 30-40 min, until well-risen and toothpick is
clean. Cool on racks for 5 min, then invert, peel paper and invert again to
cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Basic Recipe for Chocolate Ganache </b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix equal parts chopped chocolate and heavy cream by heating the cream to scald, then pour over chopped chocolate. Let sit for 2 minutes, then whisk smooth. Allow the ganache to cool to close to room temperature (so that it will not melt the icing on top of the cake). Prepare the cake for ganache covering by icing smooth and bringing the cake close to room temperature. (You don't want the cake to be too cool, or else it will give you less time to work with the ganache once it's been poured.) Also, if you put some of this ganache in a metal bowl in the fridge or freezer for a few, and then, once it's solid, whip it up using a mixer, you'll have a nice whipped ganache that is of spreading consistency.<br />
<br />
<b>Stabilized Whipped Cream</b> <br />
<br />
This is a good recipe to have. Everyone knows how to whip some cream. Not everyone, however, knows how to stop. Yes, you must STOP when you have whipped cream. Or else you will get butter. Seriously. Stop when the cream is peaked. To make a delicious sweetened whipped cream, simply add 1/2 cup of powdered sugar to 2 cups cream and whip together in a bowl. Adding a little softened gelatin will help to stabilize the whipped cream, great for if you want it to hold up during travel or overnight. This part can be a little tricky, so pay attention. Get yourself about 2 teaspoons of powdered gelatin and sprinkle it over about 2 Tablespoons of cold water. This will allow the gelatin to absorb the water, called "blooming." Once the gelatin is softened, melt it into a liquid either by microwaving it in short bursts (5-10 seconds at a time) or by setting the bowl over a double boiler. Once the gelatin is liquefied, set it aside and allow the liquid to cool (but not set back up). You want the gelatin liquid to be sorta close in temperature to the whipped cream and if it's too hot it will solidify immediately when it hits the cold whipped cream. This creates hard little gelatin chunks in your cream which is not what you were wanting, was it? Once the gelatin liquid has cooled a little, pour it slowly into your mixer when the sweetened cream is at medium peaks. Keep whipping until at stiff peaks. This stabilized gelatin will be great for squeezing in between cake layers. </div>
<br />
Stop reading and make this cake. Seriously, it will get you over any hump and make your day, week, month better. Yummy! Peace out -<br />
<br />Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-80477883802401310482011-11-10T10:06:00.006-05:002011-11-11T20:58:48.832-05:00Ice Cream Trio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo9gpr27OW-cAkxa6eW1JIw_L8AZkfMxnpNCPajg_yXkLjYEhKF9f8jv7JSlT_eIlYWrMCGeJ2uU9aMXSnYkCSFeu3-Jop47KeQfUqIAmiFtJXj9SboZqZgEAcSAUf1JCkdC2ggXrsFHS/s1600/DSC_0474.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo9gpr27OW-cAkxa6eW1JIw_L8AZkfMxnpNCPajg_yXkLjYEhKF9f8jv7JSlT_eIlYWrMCGeJ2uU9aMXSnYkCSFeu3-Jop47KeQfUqIAmiFtJXj9SboZqZgEAcSAUf1JCkdC2ggXrsFHS/s400/DSC_0474.JPG" width="400"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQA9dIhyphenhyphenLOlO2gY7aQlHI5Da6iUGsPVVwAuYV1DdOQj3cKY9Z67HorYuJ-hV41PV8uv4bK93EfaESt6nAibb1FJkqjShjuDjicR9z3q2dOL-arxobiHJVobJin5d-3HGP7uh3lpIURlBM/s1600/DSC_s0475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
I've never been a person who gets sick often, but this week started out bad. I felt a little crummy when I got up on Monday, you know, a scratchy throat and some body aches. I went to work, mostly forgot about it and went to bed that night without giving it another thought. About 1:00 in the morning, I woke up, throat in flames, could not swallow, definitely could not sleep. I took some ibuprofen, switched on the TV, made myself some hot tea and a salt-water gargle (2 separate things!) and tried to make myself feel better. The hot tea felt good on my throat. I made another cup of tea. And another. And another. Pretty soon, another thing that was keeping me from sleeping -- I had to pee every 10 minutes! The next morning, I went to the doctor and found out I had strep throat. Do adults even get strep throat? Well, I did. The doctor sent me home with some penicillin and told me to get some rest and stay out of work for at least 24 hours. I crashed on the couch and willed myself to feel better. Two days passed in misery.<br>
<br>
Now, today I am no longer contagious, the antibiotics have kicked in, and all that's left is that minor scratchy feeling in my throat, mostly a memory. I bet some ice cream would make it feel 100% better! <br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG3RLypceKkCKebn_E6mzfauts5bFW67sxuIgqGmQL_n70_FDD8QEj_KiJJSuQYC0w0-0DRyr6vsOxNC16tRXgTDivY_6HJRQidv5T22BJlulbQBkVi_mb97X4e17ByhoiblMdDIP6dEM/s1600/IMG_0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br></a></div>
Please enjoy this delightful ice cream trio, adapted from David Lebovitz' <a href="http://www.amazon.com/Perfect-Scoop-Sorbets-Granitas-Accompaniments/dp/1580088082">The Perfect Scoop</a>. Tomorrow, it's getting plated up as a grown-up banana split...<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/11/ice-cream-trio.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-52086451438656720852011-10-31T20:39:00.001-04:002011-10-31T20:39:28.658-04:00Chocolate Tiramisu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP6b8kdMz6V25azkIl25Aw-vkqEKYN9sUArG6h7KjwrcgLu99NNIiO_BSsiiaHMcPHGDk_sBzO8wH5Uvuv6_7DkCmp21g9l_9XlQZQoKcwl0tE7D7LYvFZZumZJoDI7WYQG2rwd6ZcUX5/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP6b8kdMz6V25azkIl25Aw-vkqEKYN9sUArG6h7KjwrcgLu99NNIiO_BSsiiaHMcPHGDk_sBzO8wH5Uvuv6_7DkCmp21g9l_9XlQZQoKcwl0tE7D7LYvFZZumZJoDI7WYQG2rwd6ZcUX5/s320/photo.JPG" width="320"></a></div>
<br>
It's starting to get chilly outside. OK, correction, it got COLD. TODAY. We left the house this morning in Durham and it was chilly outside, but I swear the temperature dropped at least 10 degrees between 8:00 this morning and noon. I was not prepared. But, I will be soon!<br>
<br>
To prepare, get yerself some hot coffee and some booze. Seriously. What better way to beat the chill? That's right, I'm making tiramisu. Tiramisu, literally translated from Italian, means "pick me up." This dessert will pick you up for sure. And then shake you off and make you dance! I'm hoping for some people to dance with me tomorrow night (so I don't look so silly dancing by myself), so hopefully this dessert will do it. <br>
<br>
This recipe is a slight variation on the classic tiramisu, which typically consists of ladyfinger cookies soaked in espresso, alternating layers with a zabaglione (also known as zabaione, sabayon, or zabajone), which is an egg yolk custard mixed with rum, Kahlua, brandy or marsala (some kind of alcohol). The egg yolk custard incorporates heat and a lot of air from whipping to turn egg yolks, sugar and the sauce into a fragrant, boozy deliciousness! (Baking holds many faces of bliss for me in particular, and standing over a double-boiler with the steamy smell of eggs, sugar and marsala wafting into my face is seriously one of them!) <br>
<br>
The zabaglione is mixed with mascarpone cheese, which is a sweetened Italian cream cheese, and some whipped cream. These layers are usually topped with whipped cream, chocolate shavings and cocoa or cinnamon. I'm adding some chocolate ganache in with the zabaglione to liven things up a little<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/10/chocolate-tiramisu.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-17180833523171949262011-10-28T17:30:00.001-04:002011-10-31T20:42:44.978-04:00Apple Pielettes (itty bitty apple pies) with Vanilla Bean Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_WbjguZQ_F8FjINKRejRW_AiuhZgoeqRGfTT3TlkvEX0qtu-kOO8i6wsTmhKJhWo9Rvi7yz_0uBZzEi-XMJkLPLWfj7u9Yd33Ybg9MCYuWDL7kssPo_CFr9UftOQ94fKVaYZ-EpDHwFM/s1600/IMG_0776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_WbjguZQ_F8FjINKRejRW_AiuhZgoeqRGfTT3TlkvEX0qtu-kOO8i6wsTmhKJhWo9Rvi7yz_0uBZzEi-XMJkLPLWfj7u9Yd33Ybg9MCYuWDL7kssPo_CFr9UftOQ94fKVaYZ-EpDHwFM/s320/IMG_0776.JPG" width="320"></a></div>
<br>
<br>
<div style="text-align: left;">
Mini apple pies. Not tarts, not tartlettes, but pielettes. Say it how you want, but these things are amazing! Todd gave me the idea, the last time I made apple pie. He said something about the crust to filling ratio (which is, by the way, a frequent topic of discussion in our household) and how the pie could be even more delicious if the ratio was increased and the pies were hand held. Always a fan of mini desserts, mini ANYTHING, I was game to try! (My friend Kelly and I bought mini Windex at a gas station for our glasses when we were young. With our allowance.)<br>
<br>
<br>
</div><a href="http://dessertsdeconstructed.blogspot.com/2011/10/apple-pielettes-itty-bitty-apple-pies.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-57884769909464801322011-10-27T16:32:00.000-04:002011-10-28T20:34:30.839-04:00October Daring Bakers Challenge - Povitica!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45BAaQjTtpwvStKUmRBTr1ElzMR7mDqrJP7TARwKNq3SPnw3KnzIM3yMp5dgl6FG5D0RVX0X1Ic-IvoEL5m9WlvkXHIdqyRgzXuOOLd0PV0cguJFPayKnNawu3ucokLQIAc-58to0ApIj/s1600/DSCF1578.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45BAaQjTtpwvStKUmRBTr1ElzMR7mDqrJP7TARwKNq3SPnw3KnzIM3yMp5dgl6FG5D0RVX0X1Ic-IvoEL5m9WlvkXHIdqyRgzXuOOLd0PV0cguJFPayKnNawu3ucokLQIAc-58to0ApIj/s320/DSCF1578.JPG" width="320"></a></div>
The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni
of The Gingered Whisk. Povitica is a traditional Eastern European
Dessert Bread that is as lovely to look at as it is to eat!<br>
<br>
Povitica (pronounced po-va-teet-sa) is traditional Eastern European
dessert bread that is usually served during the holiday season.
It is also known as Nutroll, Potica, Kalachi, Strudia, just to name a
few. Family recipes, and the secrets on how to roll the bread so thin, were passed down through generations of families. However, the tradition
of baking this type of bread has become somewhat of a dying art form. I don't remember having this bread as a child, but we had a similar rolled sweet bread filled with poppy seed called macowiec. This Daring Baker's Challenge was a blast, the thin rolling of the dough was extremely challenging, yet therapeutic, satisfying and destressing, and the finished loaves were beautiful and delicious!<br>
<br>
<b>Povitica</b><br>
(makes 4 loaves)<br>
<br>
click <a href="http://www.scribd.com/fullscreen/70721243?access_key=key-nkuvnunucxzovydo3l1">here</a> to view this recipe <br>
<i></i><br>
<br>
<i>To activate the yeast:</i><br>
2 t sugar<br>
1 t flour<br>
4 oz warm water<br>
2 T active dry yeast<br>
<br>
<i>For the dough:</i><br>
16 oz milk<br>
6 oz sugar<br>
3 t salt<br>
4 eggs<br>
4 oz butter, melted<br>
Up to 8 c flour, divided<br>
<br>
<i>Walnut Filling:</i><br>
7 c ground walnuts<br>
8 oz milk<br>
8 oz butter<br>
2 eggs, beaten<br>
1 t vanilla<br>
16 oz sugar<br>
1 t unsweetened cocoa<br>
1 t cinnamon<br>
<br>
Directions<br>
To activate the yeast, stir 2 t sugar, 1 t flour and the yeast into 4 oz warm water (approx 100° F) in a small bowl and cover with plastic wrap. Allow to stand for 5 minutes.<br>
<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/10/october-daring-bakers-challenge.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-36957992704393145812011-10-26T17:40:00.000-04:002011-10-28T17:07:33.976-04:00Lemon Macarons with Lemon Cream<a href="http://dessertsdeconstructed.files.wordpress.com/2011/10/img_0771.jpg"><img alt="" class="aligncenter size-medium wp-image-468" height="218" src="http://dessertsdeconstructed.files.wordpress.com/2011/10/img_0771.jpg?w=300" title="IMG_0771" width="300"></a><br>
<br>
It's been over a week since I've made macs and I'm going through withdrawal. I thought I'd brighten things up with some zesty lemon macarons, sandwiched with a lemon cream filling. I'm still playing around with my mac recipes, the proportions of ingredients, the temp, the sizes, the baking times, the aging of the egg whites. Some days none of those things seem to matter and some days they all do. Aaaaargh! Alas, this is why I love these challenging darlings!<br>
<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/10/lemon-macarons-with-lemon-cream.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-14833483164150250922011-10-25T12:42:00.000-04:002011-10-28T17:08:34.223-04:00Cranberry and Orange Oatmeal Scones<a href="http://dessertsdeconstructed.files.wordpress.com/2011/10/img_0761.jpg"><img alt="" class="aligncenter size-medium wp-image-455" height="225" src="http://dessertsdeconstructed.files.wordpress.com/2011/10/img_0761.jpg?w=300" title="IMG_0761" width="300"></a><br>
<br>
I really wanted to bake something new today. Something breakfasty, but dessert-like. Oh, and healthy too. What? OK, maybe this really isn't too healthy, but it feels "good for you" while you are eating it. It's loaded with antioxidants (cranberry and orange), plus it has oatmeal in it, which we all know helps to lower cholesterol. Woo hoo!<br>
<br>
Two (additional) thoughts occurred to me as I enrobed myself in my cupcake apron. 1. I don't have a recipe 2. I have not been to the grocery store. So, I decided that today's recipe was going to be a made-from-scratch, learn-as-we-go experiment, based on what I had already in my own house. (Granted, I usually have a lot more stuff for desserts than most people do in their house, but I still needed to be choosy!)<br>
<br>
So, I'd really like to focus on recipe creation for this post. What goes into your favorite baked goods? And how much?<br>
<br>
<br>
<br>
First of all, to create a recipe for any baked good, you first need to decide what qualities you want it to have. Moist? Dense? Flaky? Sweet? Rich? Most of the ingredients used in making baked goods fall into one (or more) of the following general categories:<br>
<br>
<b>Moisteners</b>: add moisture to a baked good (examples include: water, milk, eggs, syrups, other liquid sugars like agave, molasses, honey, etc.)<br>
<b>Tenderizers</b>: make your baked good more tender (examples include: sugar, butter or other fats, egg yolks, chocolate, starches or leaveners like baking powder)<br>
<b>Strengtheners</b>: make your baked good stronger, more structured (examples include: flour, egg whites, powdered milk)<br>
<b>Driers</b>: dries your baked good out (examples include: flours, egg whites, powdered milk)<br>
<b>Flavorings</b>: Provide flavor to your baked good, may also fall into one of the other categories<br>
<br>
A basic rule for making baked goods is that approximately 1 cup of flour will create one 8" cake layer. Remember, though, that cakes are light and fluffy and soft, but scones are supposed to be thick and dense. We're gonna need at least double the flour. Since about 8 scones would equal the size of a layer of cake (and we're making 16 scones), we'll start with 4 cups of flour. If you want to use some whole wheat flour, please do, but I generally don't go with more than 50% of the total flour in the recipe. A cup of oats helps to give these scones a "homey" feel, but you can leave them out if you'd like. Moving on to the sugar...Scones really aren't supposed to be too sweet. Often, a scone will be brushed with something (like cream or egg) before baking, and some coarse sugar sprinkled on top. Or, you can get really sassy and glaze them like I did here. Glaze can be spooned on top or drizzled across the scones. But, back to the recipe, I included a few tablespoons of sugar, but those of you who like a sweeter scone may want to increase to 1/4 cup. Baking powder and salt are needed for rise, generally up to a teaspoon is fine for a cake, but since biscuits and scones do not rely on whipping eggs for rise, you will want to add more. Two tablespoons should be fine for this recipe. Baking soda is used when baking with cocoa or yogurt, which are acidic. Since baking soda is pure sodium bicarbonate (a base), it requires an acid of some kind in order to produce the reaction which causes the rise. In a pinch, you could use baking powder instead of baking soda (since baking powder contains an acid already), but you'd never want to use baking soda in place of baking powder in a recipe. Butter is a tenderizer and should be blended into the dry ingredients in order to form layers in the final product. This thinly blended butter (and occasional larger chunks) is what leads to super-flakiness in scones or biscuits. A (well-publicized) secret tip is to avoid mixing too much, because you don't want the butter to blend in homogeneously into the ingredients. Finally, to add liquids to this recipe, you really need to just feel it out. Scone batter/dough must remain thick (never pourable), so liquid should be kept to a minimum. I had 2 extra egg yolks on hand, so I mixed those with 4 eggs and a half cup of buttermilk, since I was out of cream. Since I ended up using buttermilk (an acid), I could have opted to go half and half on baking powder / baking soda. But, baking powder is fairly neutral, so the end result likely just leaves these scones with a little bit of a buttermilk taste (rather than a bitterness caused by too much alkali). To add flavor, I used the zest of one large orange and a large handful of dried cranberries.<br>
<br>
Anytime you create a recipe from scratch, you will need to be aware of the texture of your creation as it's being made (does this seem right? too thin? too thick?) and can be adjusted as you go with the addition of more/less of the above categories of ingredients. If all else fails, just make sure you write it down, figure out how you feel about the final product and adjust the recipe the next time you make it to account for the flaws. With this recipe, I was pretty pleased with the outcome. Next time, though, I'd lessen the flour content a little in light of the oats and try cream instead of the buttermilk.<br>
<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/10/cranberry-and-orange-oatmeal-scones.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com0tag:blogger.com,1999:blog-8159967182465579246.post-20563495894416902802011-10-13T17:29:00.000-04:002011-10-28T15:20:56.194-04:00Anatomy of a layer cakeToday I would like to demonstrate how to assemble a simple layer cake, the banana blitz (or nannersplosion, please feel free to comment and let me know which name you like better), from start to finish.<br>
<br>
To begin, the cake layers should have been baked, cooled, then wrapped in plastic wrap and frozen overnight. Bring them to room temperature to thaw for 1 hour before assembly. Also, put previously-made <a href="http://dessertsdeconstructed.blogspot.com/2011/10/my-go-to-italian-meringue-buttercream.html">buttercream</a> and ganache on the counter at room temperature for an hour as well.<br>
<br>
Grab an appropriately sized cake board (at least 1" larger in diameter than your cake), place a small smear of buttercream on the middle of the board to keep it from sliding. Unwrap one of your cake layers and place it top-side down on the middle of the cake board. If you left your parchment on the cake when it cooled (a good idea), you can place your hand here to steady the cake as you cut it in half. Use a long, sharp, serrated knife (at least a couple inches longer than the cake) and start slicing through on one side in the center of the layer. If you watch the other end of your knife while you are moving the cake around, you will see that the knife continues to follow the path you originally cut. This helps to keep the layers even. Once the cake is cut in layers, remove the top half and set it aside.<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/10/anatomy-of-layer-cake.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com5tag:blogger.com,1999:blog-8159967182465579246.post-15369057625312462312011-10-11T09:19:00.000-04:002011-10-28T17:22:03.055-04:00Autumn Macs - Vanilla Bean with Pumpkin Butter and Cinnamon with Pear Cream<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://dessertsdeconstructed.files.wordpress.com/2011/10/dscf1517.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" class="aligncenter size-medium wp-image-347" height="225" src="http://dessertsdeconstructed.files.wordpress.com/2011/10/dscf1517.jpg?w=300" title="DSCF1517" width="300"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<br>
<br>
I designed today's baking experiment around making autumn macs that were NOT filled with buttercream. I've had a lot of success filling my recent macarons with buttercream, but I just wanted to try something different. My first batch today are cinnamon macarons filled with a unique filling called Pear Cream, which is basically a custard mixed with cooked/pureed pears. A splash of pear brandy is added to bring out the flavor and then the custard is blended with butter to give the filling some creaminess.<br>
<br>
Todd suggested pairing the filling with cocoa macarons, but he's out of town and I'm not sure how I feel about chocolate and pear together...So, I decided to make cinnamon macaron shells. I used a basic recipe to which I added about 2 T of ground cinnamon.<br>
<br>
Before I share the pear cream recipe, I would like to take a few moments to talk about custards. Simply and scientifically put, a custard is a liquid thickened or set by the coagulation of an egg product. Doesn't that sound delicious?? Ha ha. Seriously, there are 2 types of custards, a stirred custard (which is stirred over heat and remains pourable) or a baked custard (which sets as it bakes). The basic rule for any custards is that the internal temperature should never get over 185 F. This is the temperature at which the mixture coagulates and, beyond that, it will curdle. So, what this means is that stirred custards should always be stirred or whisked while being heated and baked custards are baked at a moderate temperature, usually with the use of a water bath to regulate heat distribution. Some examples of custards include creme brulee, bread pudding, creme caramel, cheesecake, quiche and ice cream.<br>
<br>
<a href="http://dessertsdeconstructed.blogspot.com/2011/10/autumn-macs-vanilla-bean-with-pumpkin.html#more">Read more »</a>Heidi Durhamhttp://www.blogger.com/profile/03416130465484455334noreply@blogger.com1