tag:blogger.com,1999:blog-4390915850205181532024-03-07T20:11:15.038-08:00Lizzy Bee's BakeryEscapades of a Bakery Chef in North Jersey.Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.comBlogger460125tag:blogger.com,1999:blog-439091585020518153.post-54590312225639716302017-01-24T17:14:00.001-08:002017-01-24T17:14:10.476-08:00Start a Sourdough Starter<a href="https://1.bp.blogspot.com/-aiDzFL6DVL4/WIf71CIjT6I/AAAAAAAABfE/5-L4dtCUQ_wVLtPecbQ3hXZKCkPRsrxYACLcB/s1600/IMG_5174.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-aiDzFL6DVL4/WIf71CIjT6I/AAAAAAAABfE/5-L4dtCUQ_wVLtPecbQ3hXZKCkPRsrxYACLcB/s320/IMG_5174.JPG" width="240" /></a>Happy Tuesday! It's been awhile since we last spoke, and I've been busy bread baking as of late. So with the crazy weather this winter it seems appropriate to stay inside and bake bread. Lots and lots of bread. If you're looking to make your own sourdough bread, it all starts with a starter. Usually this bowl of stinky goodness takes 4 days to prepare and then into the fridge it goes. Bi-weekly feeding keeps it alive so you can continue to bake over the weeks. Here are a few starter recipes to get your process going. Look closely; it really isn't hard!<br />
<br />
<b>Sourdough Starter</b><br />
<i>NYT</i>, Oliver Strand<br />
<br />
<b>Ingredients</b><br />
<span style="font-family: inherit;"><br /><ul>
<li>16 ounces flour</li>
<li>3 ounces unsweetened pineapple juice</li>
<li>10 ounces filtered or spring water</li>
</ul>
<b>Directions</b><br /><ol>
<li>Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. Bubbles should appear after 24 to 36 hours. After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate. Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with plastic wrap. Stir twice a day to aerate.</li>
<li>When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency of bread dough. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk). Store in refrigerator.</li>
</ol>
<b>Tip: </b>Every 5 to 10 days the starter will need to be fed with more flour and water. Follow the directions in step 2 above, substituting starter for seed culture.</span><div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Sourdough Starter</b></span></div>
<div>
<span style="font-family: inherit;">King Arthur Flour</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<b>To Begin Starter:</b><br /><ul>
<li>1 cup whole rye (pumpernickel) or whole wheat flour</li>
<li>1/2 cup cool non-chlorinated water</li>
</ul>
<b>To Feed Starter:</b><br /><ul>
<li><span style="font-family: inherit;">a scant 1 cup King Arthur Unbleached All-Purpose Flour</span></li>
<li>1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)</li>
</ul>
<div>
<span style="font-family: inherit;"><b>Directions</b></span></div>
<ol>
<li>Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this.</li>
<li>Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house.</li>
<li>Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (4 ounces, about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it's cold).</li>
<li>Mix well, cover, and let the mixture rest at room temperature for 24 hours.</li>
<li>Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 4 ounces starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter.</li>
<li>Add a scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.</li>
<li>Day 4: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6.</li>
<li>Day 5: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see "tips," below.</li>
<li>Once the starter is ready, give it one last feeding. Discard all but 4 ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below.</li>
<li>Remove however much starter you need for your recipe (no more than 8 ounces, about 1 cup); and transfer the remaining 4 ounces of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before refrigerating it.</li>
<li>Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.</li>
</ol>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-89542764947984621092016-12-07T07:33:00.002-08:002016-12-07T07:33:10.673-08:00Holiday Cookies for 2016Happy Wednesday! I've been busy in the kitchen this holiday season; it's clear cookie time has begun. Whether you love it (like me) or dread it (oy, the mess!), I've got a few basic recipes that are always classic hits in your own cookie boxes.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-e1U9SbJJnJU/WEgrjECLGDI/AAAAAAAABeo/IITHhq34SZ0gmJQkLc_3g4rTgBEoFDhAACLcB/s1600/IMG_4553.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-e1U9SbJJnJU/WEgrjECLGDI/AAAAAAAABeo/IITHhq34SZ0gmJQkLc_3g4rTgBEoFDhAACLcB/s320/IMG_4553.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Festive holiday basket, filled with<br />salted oatmeal, classic gingerbread cookies,<br />gingerbread cake (FAVE), and chocolate sables</td></tr>
</tbody></table>
<br />
<i>Basic...</i><br />
<b>Basic Sugar Cookies</b><br />
Alison Roman<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>3 ½ cups/508 grams all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon kosher salt</li>
<li>1 ½ cups/341 grams (3 sticks) unsalted butter, at room temperature</li>
<li>1 ¼ cups/250 grams granulated sugar</li>
<li>2 large eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>Frosting, glaze or royal icing</li>
</ul>
<b>Directions</b><br />
<ol>
<li>In a large bowl, whisk together flour, baking powder and salt.</li>
<li>In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.</li>
<li>Add dry ingredients all at once, and mix on low speed just until incorporated.</li>
<li>Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill at least 2 hours and up to 5 days.</li>
<li>Heat oven to 325 degrees. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it's about 1/8 inch thick. Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.</li>
<li>Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan. Decorate with a glaze, royal icing, frosting or whatever you'd like. Don’t forget the sprinkles.</li>
</ol>
<b>Bake Ahead: </b><span style="font-family: inherit;">Cookie dough can be made 5 days ahead and refrigerated. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.</span><div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><i>Fruit-filled...</i></span></div>
<div>
<span style="font-family: inherit;"><b>Raspberry-Hazelnut Macaroons</b></span></div>
<div>
<span style="font-family: inherit;">Luisa Weiss</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<ul>
<li>1 1/2 cups whole hazelnuts</li>
<li>2 large egg whites</li>
<li>1/4 teaspoon kosher salt</li>
<li>3/4 cup sugar</li>
<li>1/2 cup raspberry jam</li>
</ul>
<div>
<span style="font-family: inherit;"><b>Directions</b></span></div>
<ol>
<li>Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper.</li>
<li>Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and rub together to release the skins. Let the hazelnuts cool completely. </li>
<li>In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes. Fold in the hazelnuts. </li>
<li>Using a 1-ounce ice cream scoop or a soup spoon, scoop 1 1/2-inch rounds of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon. </li>
<li>In a small saucepan, boil the raspberry jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot jam into the center of each cookie. Let the jam set and the cookies cool completely before serving. </li>
</ol>
<b>Bake Ahead: </b>The cookies can be stored at room temperature in an airtight ?container between wax paper for up to 4 days.<div>
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<div>
<i>Chocolate...</i></div>
<div>
<b>Melty Chocolate-Truffle Cookies</b></div>
<div>
Joy Wilson</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li>1/2 cup all-purpose flour</li>
<li>1/2 cup sugar</li>
<li>1/4 cup unsweetened Dutch-process cocoa powder</li>
<li>1/2 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1 tsp espresso powder (optional)</li>
<li>2 tbsp unsalted butter, cut into pieces, room temperature</li>
<li>1/3 cup (about 3 oz) chopped dark chocolate</li>
<li>1 large egg</li>
<li>1 tbsp vanilla extract</li>
<li>1 cup powdered sugar</li>
</ul>
<div>
<b>Directions</b></div>
<span style="font-family: inherit;"><ol>
<li>Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.</li>
<li>Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.</li>
<li>Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.</li>
<li>Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.</li>
</ol>
<div>
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<div>
Happy baking!</div>
</span>Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-24001765046343654062016-11-17T18:32:00.001-08:002016-11-18T07:20:31.957-08:00Thanksgiving Desserts Ahead!<a href="https://3.bp.blogspot.com/-tVmgAORnhaA/WC5oGT7N3mI/AAAAAAAABeI/5nfgEJvzkqUWScVqORZAGxhyaxIHKd-VACLcB/s1600/IMG_4268.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-tVmgAORnhaA/WC5oGT7N3mI/AAAAAAAABeI/5nfgEJvzkqUWScVqORZAGxhyaxIHKd-VACLcB/s200/IMG_4268.JPG" width="150" /></a>Happy Friday all! My FAVORITE holiday is coming up in just 7 short days and on top of our family meal, I've got 6 other pies to make! I'm a busy bee here at the bakery! Let's talk about a few unusual ideas for your Thanksgiving table - get your pad and pen ready and start shopping tomorrow!<br />
<br />
<b>Sweet Potato Hummingbird Cake</b><br />
Margaux Laskey<br />
<br />
<b>Ingredients</b><br />
<b>Cake:</b><br />
<ul>
<li>8 large bananas</li>
<li>Nonstick cooking spray</li>
<li>4 ½ cups/563 grams all-purpose flour</li>
<li>1 ½ teaspoons baking soda</li>
<li>1 ½ teaspoons fine sea salt</li>
<li>2 cups/400 grams sugar</li>
<li>¾ teaspoon ground cinnamon</li>
<li>5 large eggs</li>
<li>2 cups/473 milliliters neutral vegetable oil</li>
<li>28 ounces/794 grams canned pineapple chunks, drained and chopped (3 cups)</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1 cup/160 grams dried black currants</li>
<li>2 cups/300 grams green peanuts (or use roasted, unsalted peanuts)</li>
<li>2 pounds/907 grams sweet potatoes, peeled (about 3 medium)</li>
</ul>
<b>Icing:</b><br />
<ul>
<li>2 (8-ounce/227 gram) packages cream cheese, at room temperature</li>
<li>4 sticks/452 grams unsalted butter, at room temperature</li>
<li>3 ¾ cups/454 grams confectioners’ sugar (one 1-pound box)</li>
<li>1 teaspoon fine sea salt</li>
<li>1 teaspoon pure vanilla extract</li>
<li>2 cups/300 grams roasted, salted peanuts (such as cocktail peanuts), roughly chopped, for garnish</li>
</ul>
<b>Directions</b><br />
<ol>
<li>Heat oven to 425 degrees (or 400 degrees convection). Arrange bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are soft and black, about 25 minutes. Let bananas cool to room temperature. Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor. Process until smooth. Measure 2 cups of the purée and set aside (reserve any extra purée for another use).</li>
<li>Reduce oven temperature to 350 degrees (325 degrees convection). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In an extra-large bowl, mix together flour, baking soda, salt, sugar and cinnamon.</li>
<li>In a separate large bowl, whisk together eggs, oil and banana purée until well combined. Fold in pineapple, vanilla, currants and peanuts.</li>
<li>Grate sweet potatoes on the large holes of a box grater or with the grater attachment of a food processor. Fold grated potatoes into the wet mixture.</li>
<li>Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes. Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.</li>
<li>Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl. With the mixer running on low speed, add sugar by the 1/2 cup until it’s fully incorporated. Add salt and vanilla and mix to combine.</li>
<li>To assemble the cake, use a serrated knife to trim the top of each layer to make sure it’s flat.</li>
<li>Place a cake layer on a platter or cake stand. Using an offset spatula, spread 1 1/2 cups icing over the first layer. Top with a second layer and repeat with 1 1/2 cups icing. Top with the third layer and use remaining icing to frost the top and sides of the cake. Press roasted peanuts on the sides of the cake for garnish. The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it’s best the day it’s made. Serve at room temperature.</li>
</ol>
<div>
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<div>
<br /></div>
<div>
<b>Gingerbread with Quark Cheesecake</b></div>
<div>
Nancy Olson</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b style="font-family: inherit;">Cheesecake:</b><span style="font-family: inherit;"><br /></span><br />
<ul><span style="font-family: inherit;">
<li>6 ounces cream cheese, softened</li>
<li>1/4 cup plus 2 tablespoons sugar</li>
<li>12 ounces quark or Greek-style whole-milk yogurt (1 1/2 cups)</li>
<li>1 large egg</li>
<li>3 large egg yolks</li>
<li>1 tablespoon Cointreau or other orange brandy</li>
</span></ul>
<span style="font-family: inherit;">
</span><b style="font-family: inherit;">Gingerbread:</b><span style="font-family: inherit;"><br /><ul>
<li>1/2 cup plus 1/3 cup all-purpose flour</li>
<li>1 1/4 teaspoons baking powder</li>
<li>3/4 teaspoon ground ginger</li>
<li>1/4 teaspoon cinnamon</li>
<li>1/8 teaspoon freshly ground white pepper</li>
<li>1/8 teaspoon freshly grated nutmeg</li>
<li>1/8 teaspoon salt</li>
<li>1/2 cup light brown sugar</li>
<li>1 large egg</li>
<li>1 large egg yolk</li>
<li>6 tablespoons unsalted butter, softened</li>
<li>1/4 cup whole milk</li>
<li>1 tablespoon unsulfured molasses</li>
<li>1 1/2 teaspoons finely grated fresh ginger</li>
<li>1 teaspoon pure vanilla extract</li>
<li>Candied kumquats in syrup, sliced, for garnish</li>
</ul>
</span><br />
<div>
<b>Directions</b></div>
<ol>
<li>In a medium bowl, using an electric mixer, beat the cream cheese and sugar at medium speed until smooth. Add the quark and beat just until blended. Add the egg and egg yolks, one at a time, beating well between additions. Beat in the Cointreau. Pour the mixture into the prepared pan.</li>
<li>Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake for about 1 hour and 15 minutes, until the cheesecake is slightly jiggly in the center and set around the edge. Remove it from the water bath and run a knife around the edge of the cake to allow it to settle in the pan as it cools. Cover and refrigerate overnight.</li>
<li>Preheat the oven to 350°. Butter and flour a 6-inch cake pan. In a small bowl, whisk the flour with the baking powder, ground spices and salt. In a medium bowl, using an electric mixer, beat the brown sugar with the egg and egg yolk at medium-high speed until light and fluffy. In a microwave-safe bowl, melt the butter in the milk. Stir in the molasses, fresh ginger and vanilla. In 3 alternating additions, beat the dry and wet ingredients into the egg mixture.</li>
<li>Scrape the batter into the prepared pan and bake in the lower third of the oven for 35 to 40 minutes, until springy. Let the cake cool in the pan for 20 minutes, then turn the cake out onto a rack. Turn it right side up and let cool completely.</li>
<li>Using a serrated knife, carefully slice the rounded top off of the gingerbread cake to make it level. Invert the cake (cut side down) onto the cheesecake. Place a plate over the cake pan. Holding both the plate and pan, invert the entire cake onto the plate. Remove the ring, then carefully lift off the pan bottom. Garnish with the candied kumquat slices and serve chilled.</li>
</ol>
<b>Notes</b>: The finished cake can be refrigerated in an airtight container for up to 2 days.<br />
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<div>
<b>Bouchon's Apple Pie</b></div>
<div>
Bouchon Bakery</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b>Filling:</b><br />
<ul>
<li>5 tbsp. confectioners' sugar</li>
<li>5 tbsp. unsalted butter</li>
<li>1⁄2 tsp. vanilla extract</li>
<li>1⁄4 tsp. almond extract</li>
<li>1⁄4 tsp. dark rum</li>
<li>1 egg</li>
<li>5 tbsp. almond flour</li>
<li>2 tbsp. all-purpose flour</li>
<li>1 3⁄4 cups granulated sugar</li>
<li>1⁄2 cup unsweetened apple cider</li>
<li>3 tbsp. unsalted butter</li>
<li>4 large semisweet apples, such as Fuji, cored, and cut into 8 wedges each</li>
</ul>
<b>Topping and Baking:</b><br />
<ul>
<li>1⁄3 cup all-purpose flour</li>
<li>1⁄3 cup almond flour</li>
<li>5 tbsp. granulated sugar</li>
<li>4 tbsp. unsalted butter, cubed and chilled</li>
<li>1⁄2 tsp. kosher salt</li>
<li><a href="http://www.saveur.com/bouchons-pate-sucree">Bouchon's Pâte Sucrée</a></li>
<li><span style="font-family: inherit;">1⁄2 cup<a href="http://www.saveur.com/article/recipes/bouchon-apple-butter"> Bouchon's Apple Butter</a><span style="font-family: inherit;">, or substitute store-bought</span></span></li>
<li>Confectioners' sugar and ground cinnamon, for dusting</li>
</ul>
<div>
<b>Directions</b><br />
<ol>
<li>Make the almond cream: Using the stand mixer with a clean bowl and paddle, cream confectioners' sugar and 2 tbsp. butter until fluffy, 1–2 minutes. Add extracts, rum, and egg; mix until combined. With the motor running, slowly add flours until cream is smooth. Cover bowl with plastic wrap; chill until ready to use.</li>
<li>Make the caramelized apples: Heat granulated sugar in a 12" nonstick skillet over medium-high; cook, without stirring, until sugar is melted and light amber in color, 8–10 minutes. Carefully stir in cider and ½ cup water (mixture will bubble up); pour caramel into a bowl and set aside. Wipe skillet clean and melt 3 tbsp. butter over high heat. Cook apples until golden, 8–10 minutes. Add reserved caramel; cook until apples are just softened, 10–12 minutes. Let apples cool, then drain; discard caramel.</li>
<li>Make the topping: Pulse flours, sugar, butter, and salt in a food processor until mixture resembles fine sand; set aside.</li>
<li>Assemble and bake the pie: Heat oven to 325°. On a lightly floured surface, roll <span style="font-family: inherit;">Bouchon's Pâte Sucrée</span><span style="font-family: inherit;"> into a 15" circle, about ⅙" thick. Fit into a 9" tart pan with a removable bottom; trim edges. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, 25–30 minutes. Remove paper and weights and let cool.</span></li>
<li>Spread reserved almond cream over dough; arrange caramelized apples over top. Spoon Bouchon's Apple Butter<span style="font-family: inherit;"> over apples. Sprinkle the reserved topping over entire surface of pie; bake until topping is golden, about 45 minutes. Let pie cool completely. Dust with confectioners' sugar and cinnamon before serving.</span></li>
</ol>
<div>
Happy baking!</div>
</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-7863749920505913652016-11-14T06:32:00.000-08:002016-11-14T06:32:21.527-08:00Healthier Holiday<a href="https://3.bp.blogspot.com/-ewr4MSVGdBI/WCh8QQeyYFI/AAAAAAAABdw/zXV1BTEjA_4u_DhCpjvmjl6n6cx9T13ngCLcB/s1600/IMG_4206.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-ewr4MSVGdBI/WCh8QQeyYFI/AAAAAAAABdw/zXV1BTEjA_4u_DhCpjvmjl6n6cx9T13ngCLcB/s320/IMG_4206.JPG" width="320" /></a>Happy Monday all! Last week I decided to test my one year old's palette. He loves to eat my blueberry muffins and zucchini bread so I wanted to up my game with something a little more <i>festive </i>(one of my mom's favorite ways to describe a holiday food). Scouring my Ellie Krieger books I happened upon a sweet bread that would work well for me, as it included pumpkin (because, of course), cranberries, and whole wheat flour. Well the baby enjoys the cake, it's not exactly his favorite. Maybe it's the bad mom in me, but it's funny to watch him eat a cranberry and spit it out. At any rate, I really like it.<br />
<br />
<b>Pumpkin Bread with Cranberries</b><br />
Ellie Krieger<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>Nonstick cooking spray</li>
<li>3/4 cup all-purpose flour</li>
<li>3/4 cup whole-wheat pastry flour or whole-wheat flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon ground nutmeg</li>
<li>1/4 teaspoon ground allspice</li>
<li>1/4 teaspoon salt</li>
<li>1 cup canned pumpkin puree</li>
<li>2/3 cup honey</li>
<li>1/3 cup canola oil</li>
<li>2 large eggs</li>
<li>1 large egg white</li>
<li>1 cup fresh whole cranberries</li>
</ul>
<b>Directions</b><br />
<ol>
<li>Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.</li>
<li>In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.</li>
<li>Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.</li>
</ol>
<div>
<br /></div>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-39189389009341234272016-11-08T09:22:00.001-08:002016-11-08T09:22:54.820-08:00Election Night Celebration - or Commiseration<a href="https://1.bp.blogspot.com/-m-YmEbAC1rA/WCIJ1u2SQpI/AAAAAAAABdY/OJWMN9pyTeo0ZnLFy2O8WYQGWAdtHXBjgCLcB/s1600/i_voted_today_sticker-r5853b35a1d1f4e3d8b2299e21bc33889_v9wth_8byvr_324.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-m-YmEbAC1rA/WCIJ1u2SQpI/AAAAAAAABdY/OJWMN9pyTeo0ZnLFy2O8WYQGWAdtHXBjgCLcB/s200/i_voted_today_sticker-r5853b35a1d1f4e3d8b2299e21bc33889_v9wth_8byvr_324.jpg" width="200" /></a>Happy Election Tuesday everyone! I hope you've all gone out and voted (or plan to vote) in this extremely significant election! Whether or not your candidate wins is irrelevant when it comes to dessert...you can eat either way. So today we have 3 election-y fun desserts to honor this very important historic event.<br />
<br />
<b>Oreo Cheesecake Brownie Bars</b><br />
Elise Strachan<br />
<br />
<b>Ingredients</b><br />
<b>Brownie Batter:</b><br /><ul>
<li>13 tablespoons (185 g or 6½ ounces) unsalted butter, cubed</li>
<li>7 ounces (200 g) good quality dark chocolate, chopped</li>
<li>3 large eggs</li>
<li>1 1/3 cups (270 g or 9½ ounces) granulated sugar or superfine sugar</li>
<li>2/3 cup (90 g or 3.2 ounces) all-purpose flour</li>
<li>1/3 cup (40 g or 1½ ounces) unsweetened cocoa powder</li>
<li>Nonstick cooking spray</li>
</ul>
<b>Cheesecake Batter:</b><br /><ul>
<li>16 ounces (2 bricks) cream cheese, softened</li>
<li>2/3 cup granulated sugar</li>
<li>2 tablespoons cornstarch</li>
<li>3 large eggs</li>
<li>1/3 cup heavy cream</li>
<li>2 teaspoons vanilla extract</li>
</ul>
<ul>
<li>48 Oreo cookies, broken into chunks</li>
<li>1 package mini Oreo cookies</li>
</ul>
<b><span style="font-family: inherit;">Directions</span></b><ol>
<li>Preheat the oven to 320°F.</li>
<li>Make the brownie batter: In a saucepan over medium heat, add the butter and bring to a gentle boil. Turn the heat OFF and then add the dark chocolate, stirring intermittently until the chocolate has melted. Remove the pan from the heat and allow it to cool slightly.</li>
<li>In a large bowl, add the eggs and sugar and beat with an electric mixer until they have almost doubled in size and are super light and fluffy, at least 7 minutes.</li>
<li>Pour the chocolate mixture into the egg mixture and gently fold the two together using big round figure-8 movements. Stop mixing as soon as you no longer see white streaks through the chocolate batter.</li>
<li>In another bowl, sift the flour and cocoa powder together. Sift the cocoa flour mix directly over the top of the chocolate mixture so it falls evenly. Fold together, again using big round figure-8 movements.</li>
<li>Spray a 9-inch x 13-inch pan with the cooking spray and line the base with parchment paper. Pour half of the brownie mixture into the prepared pan and par-bake for 15 minutes. </li>
<li>Meanwhile, make the cheesecake batter: In a large mixing bowl, add the cream cheese, sugar and cornstarch and beat with an electric mixer on medium speed until creamy.</li>
<li>Add the eggs, one at a time, beating in between each addition.</li>
<li>Stir in the cream, vanilla and 1½ cups of the crushed Oreo cookies.</li>
<li>Remove the partially cooked brownie from the oven. Pour the cheesecake mixture over the par-cooked brownie and bake for 20 minutes.</li>
<li>Remove the tray from the oven and gently spread the remaining brownie batter over the cheesecake layer. Cover the brownie with chunks of crushed Oreo, adding some whole and halved mini Oreos throughout before returning to the oven for a further 20 minutes. The top should start to look a little flaky and the middle should spring back lightly when touched.</li>
<li>Cool completely in the pan (or preferably, chill overnight) before cutting into bars.</li>
</ol>
<div>
<br /></div>
<div>
<b>Flag Cake</b></div>
<div>
Ina Garten</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>18 tablespoons (2 1/4 sticks) unsalted butter at room temperature</li>
<li>3 cups sugar</li>
<li>6 extra-large eggs at room temperature</li>
<li>1 cup sour cream at room temperature</li>
<li>1 1/2 teaspoons pure vanilla extract</li>
<li>3 cups flour</li>
<li>1/3 cup cornstarch</li>
<li>1 teaspoon kosher salt</li>
<li>1 teaspoon baking soda</li>
</ul>
<b>For the icing:</b><br /><ul>
<li>1 pound (4 sticks) unsalted butter at room temperature</li>
<li>1 1/2 pounds cream cheese at room temperature</li>
<li>1 pound confectioners' sugar, sifted</li>
<li>1 1/2 teaspoons pure vanilla extract</li>
</ul>
<b>To assemble:</b><br /><ul>
<li>2 half-pints blueberries</li>
<li>3 half-pints raspberries</li>
</ul>
<b>Directions</b></div>
<div>
<ol>
<li>Heat the oven to 350 degrees F.</li>
<li>Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.</li>
<li>Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.</li>
<li>Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.</li>
<li>For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.</li>
<li>Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.</li>
<li>I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
<b>Election Cake</b></div>
<div>
Melissa Gaman</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li>Two .25-ounce envelopes dry active yeast</li>
<li>1 cup warm, but not hot, water (about 105 degrees F)</li>
<li><span style="font-family: inherit;">3 cups all-purpose flour</span></li>
<li><span style="font-family: inherit;">1 1/2 sticks unsalted butter<span style="font-family: inherit;">, at room temperature, plus extra for greasing the pan</span></span></li>
<li><span style="font-family: inherit;">1 cup mixed dried fruit, such as golden raisins<span style="font-family: inherit;">, </span>cranberries<span style="font-family: inherit;"> and pitted</span>prunes<span style="font-family: inherit;">, chopped if large</span></span></li>
<li>1/2 cup plus 2 tablespoons packed dark brown sugar</li>
<li><span style="font-family: inherit;">1/3 cup American whiskey<span style="font-family: inherit;">, </span>bourbon<span style="font-family: inherit;">or rye</span></span></li>
<li><span style="font-family: inherit;">1 1/2 teaspoons ground cinnamon</span></li>
<li><span style="font-family: inherit;">3/4 teaspoon ground allspice</span></li>
<li>1/2 teaspoon freshly grated nutmeg</li>
<li>1/2 teaspoon fine salt</li>
<li><span style="font-family: inherit;">1/2 cup granulated sugar</span></li>
<li>3 large eggs, at room temperature</li>
<li><span style="font-family: inherit;">1 1/2 teaspoons vanilla extract</span></li>
<li>1 cup confectioners' sugar</li>
<li><span style="font-family: inherit;">2 tablespoons milk</span></li>
</ul>
<div>
<b>Directions</b></div>
<ol>
<li style="font-family: inherit;">Sprinkle the <span style="font-family: inherit;">yeast</span><span style="font-family: inherit;"> over the warm water in a medium bowl. Stir a few times and let stand to allow the yeast to dissolve and begin bubbling, 1 to 2 minutes. </span><span style="font-family: inherit;">Sift</span><span style="font-family: inherit;"> 1 1/2 cups of the flour into the bowl and stir until mostly smooth. Cover with plastic wrap and set aside in a warm place for about 30 minutes. The mixture will expand, loosen in texture and will have large bubbles on the surface. </span></li>
<li><span style="font-family: inherit;">While that sits, generously butter a 12-cup Bundt pan and set aside. Place the dried fruit, 2 tablespoons of the brown sugar<span style="font-family: inherit;"> and all of the whiskey in a microwave-safe bowl. Stir until the sugar is dissolved. Heat in the microwave until hot and bubbling, 1 to 2 minutes. Stir and set aside to cool. In a medium bowl, whisk the remaining 1 1/2 cups flour with the cinnamon, allspice, </span>nutmeg<span style="font-family: inherit;"> and salt. </span></span></li>
<li><span style="font-family: inherit;">Beat the butter with the remaining 1/2 cup brown and the granulated sugar with an electric mixer<span style="font-family: inherit;"> on medium-high speed until light and fluffy. Beat in the </span>eggs<span style="font-family: inherit;">, one at a time, until combined (the mixture may look slightly curdled at this stage), and then add 1 teaspoon of the vanilla. Beat in the yeast mixture and then reduce the speed to medium-low and gradually beat in the flour mixture. Add the plumped </span>dried fruit<span style="font-family: inherit;"> with any remaining liquid and beat on medium speed until the fruit is well blended. The dough should be soft and elastic at this point. </span></span></li>
<li><span style="font-family: inherit;">Transfer the dough to the prepared Bundt pan<span style="font-family: inherit;"> and cover with </span>plastic wrap<span style="font-family: inherit;">. Let rise in a warm place until the </span>dough<span style="font-family: inherit;"> fills the pan about three-quarters of the way, about 2 hours. When is the cake is almost done rising, preheat the oven to 375 degrees F. </span></span></li>
<li><span style="font-family: inherit;">Bake the cake<span style="font-family: inherit;"> until golden brown and a </span>skewer<span style="font-family: inherit;"> inserted comes out clean, 40 to 45 minutes. Cool for 30 minutes in the pan on a wire rack. Loosen the sides with a small metal </span>spatula<span style="font-family: inherit;"> and turn onto the wire rack to cool completely. </span></span></li>
<li><span style="font-family: inherit;">Before serving, stir the confectioners' sugar with the remaining 1/2 teaspoon vanilla and 1 tablespoon milk. Gradually add as much as needed of the second tablespoon of milk to make a thick glaze that will just gently run. Spoon over the top of the cake, allowing the glaze<span style="font-family: inherit;"> to slowly run down the outside and inside of the cake. </span></span></li>
</ol>
Cook's Note: This cake is great made a day or two in advance. Just hold off on the glaze until you are ready to serve.<div>
<br /></div>
<div>
Happy election baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-72156752022888165562016-11-03T08:18:00.001-07:002016-11-03T08:18:51.648-07:00Pumpkins Abound<a href="https://2.bp.blogspot.com/-NBsct9MUXGE/WBtVT-atbKI/AAAAAAAABc8/_7W28GKMnsgIpm7yzIn6rU-Z51IaNe3hACLcB/s1600/IMG_3948.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-NBsct9MUXGE/WBtVT-atbKI/AAAAAAAABc8/_7W28GKMnsgIpm7yzIn6rU-Z51IaNe3hACLcB/s320/IMG_3948.JPG" width="320" /></a>Happy Thursday! Listen...it's pumpkin season. Like it or hate it, the facts are the facts. They are EVERYWHERE. It would go against my professional pastry principles NOT to mention this and celebrate it in some way. Personally, I love all things pumpkin (although I draw the line at pumpkin spice lattes...I don't drink my pumpkin calories on a lack of pumpkin). Recently I made a pumpkin spice babka, just because. (My husband is still confused as to why there are babkas in our freezer, but I just love an excuse to bake. I got an email with a recipe and I had to try. His office was pleased with the results I think.) At any rate...here's the recipe. It's easier than you think!<br />
<br />
<b>Pumpkin Spice Babka</b><br />
Tasting Table<br />
<br />
<b>Ingredients</b><br />
<ul>
<li style="font-weight: bold;"><b>For the Dough:</b></li>
<li><span style="font-family: inherit;">1 cup whole milk, warmed to 115°</span></li>
<li><span style="font-family: inherit;">2¼ teaspoons active dry yeast</span></li>
<li><span style="font-family: inherit;">¼ cup, plus 1 teaspoon, granulated sugar, divided</span></li>
<li><span style="font-family: inherit;">5¼ cups flour, plus more for dusting</span></li>
<li><span style="font-family: inherit;">1 teaspoon kosher salt</span></li>
<li><span style="font-family: inherit;">½ teaspoon ground cinnamon</span></li>
<li><span style="font-family: inherit;">¼ cup light brown sugar</span></li>
<li><span style="font-family: inherit;">4 eggs, divided</span></li>
<li><span style="font-family: inherit;">1 stick unsalted butter cubed and softened, plus more for greasing</span></li>
</ul>
<b style="font-family: inherit;">For the Filling:</b><br /><ul>
<li><span style="font-family: inherit;">One 15-ounce can pumpkin purée</span></li>
<li><span style="font-family: inherit;">½ cup brown sugar</span></li>
<li><span style="font-family: inherit;">2 teaspoons kosher salt</span></li>
<li><span style="font-family: inherit;">1 teaspoon ground cinnamon</span></li>
<li><span style="font-family: inherit;">½ teaspoon ground ginger</span></li>
<li><span style="font-family: inherit;">½ teaspoon ground allspice</span></li>
<li><span style="font-family: inherit;">½ teaspoon ground cloves</span></li>
<li><span style="font-family: inherit;">½ teaspoon ground nutmeg</span></li>
</ul>
<b>Directions</b><br />
<ol>
<li>Make the dough: In a large bowl, combine the milk, yeast and 1 teaspoon of the granulated sugar. Let it sit until it begins to foam, about 10 minutes. Meanwhile, in a medium bowl, whisk the flour, salt and cinnamon, and set aside.</li>
<li><span style="font-family: inherit;">To the foamy yeast mixture, add the remaining granulated sugar, the brown sugar and 3 eggs, and whisk to combine. Slowly stir in the flour until a dough forms, then transfer to a lightly floured surface. Using your hands, knead in the softened butter</span><span style="font-family: inherit;">, a little at a time, until a smooth dough forms. Place in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.</span></li>
<li>Meanwhile, make the filling: In a medium bowl, stir the filling ingredients together until incorporated.</li>
<li>Assemble the babkas: Preheat the oven to 350° and grease two 9-by-5-inch loaf pans. Divide the dough into 2 balls. On a lightly floured surface, roll 1 ball of dough out into a 14-inch square, about ⅛-inch thick.</li>
<li>Spread half of the filling evenly over the surface of the dough, leaving a 1-inch margin at the top of the square. Starting with the edge closest to you, roll the dough up tightly. Leaving ½-inch of dough connected, cut the roll lengthwise in two. Twist the strands together and pinch at the end to seal. Carefully place the babka in one of the prepared pans.</li>
<li><span style="font-family: inherit;">Repeat this process with the remaining dough and filling. Cover both babkas</span><span style="font-family: inherit;"> loosely with plastic wrap and place in a warm area until the dough expands to fill the pan, 45 minutes more.</span></li>
<li>In a small bowl, beat the remaining egg and liberally brush onto each babka. Bake, rotating halfway through, until golden and cooked through, 40 to 45 minutes.</li>
<li>Let cool slightly, then remove each bread from the pan and let cool before slicing and serving.</li>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-22762582482519074992016-10-17T07:24:00.001-07:002016-10-17T07:31:58.988-07:00Fondant Painting!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-HHgtxHDeamI/WATfAvADlDI/AAAAAAAABcM/smF0jZwrBAMv5Q3mAlBPPfDaSkobgK2NACLcB/s1600/DSC_9522.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://1.bp.blogspot.com/-HHgtxHDeamI/WATfAvADlDI/AAAAAAAABcM/smF0jZwrBAMv5Q3mAlBPPfDaSkobgK2NACLcB/s320/DSC_9522.JPG" width="320" /></a></div>
Happy Monday everyone! It's been back-to-back birthday cakes this month...I guess it's birthday season! For today's tip, I want to talk about a different technique for decorating fondant. I know everyone's big on creating characters out of rice krispy treats and making tiered birthday cakes for the "wow factor," but I prefer spending my time on making a cake that's delicious and pretty. When it comes to big parties, you don't actually need a big cake. Very few people actually want to be tied down to a big honking slice while mingling.<br />
<br />
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<a href="https://1.bp.blogspot.com/-rVGGFnE6DCQ/WATfAiNIgkI/AAAAAAAABcE/k60R14F4SEMX7Qge2qedSK_ywTn1pdtugCLcB/s1600/DSC_9527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://1.bp.blogspot.com/-rVGGFnE6DCQ/WATfAiNIgkI/AAAAAAAABcE/k60R14F4SEMX7Qge2qedSK_ywTn1pdtugCLcB/s320/DSC_9527.JPG" width="320" /></a></div>
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<a href="https://3.bp.blogspot.com/-YtV7IlMg6eM/WATfAo3XkUI/AAAAAAAABcI/iy6hClhTmHYv-CkIMwOGDnyTtsK0LhxbQCLcB/s1600/DSC_9529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://3.bp.blogspot.com/-YtV7IlMg6eM/WATfAo3XkUI/AAAAAAAABcI/iy6hClhTmHYv-CkIMwOGDnyTtsK0LhxbQCLcB/s320/DSC_9529.JPG" width="320" /></a><br />
That being said, last weekend my baby celebrated his FIRST birthday and I had to do something special! After researching some tips, I decided to try painting dye onto fondant to create his favorite book characters (drawing cartoons happens to be my specialty). To do this, mix your favorite dye colors (I always prefer gels) and a splash of vodka (for hold), use a clean paint brush, and paint your design onto the fondant. I rolled my fondant on a mat, made sure it wouldn't break when I picked it up (run an offset spatula underneath so it doesn't stick), and painted a design. You need to continually wet your brush with the dye and work slowly for a well-drawn line. I free-handed a cut around the outside, and let it dry overnight. Remember if you leave fondant out uncovered it hardens a bit, thus becoming more breakable. If your paint isn't runny, the other option is to put it directly on the fondant after painting, so you can place it where you want it/bend it before letting it dry.<br />
<br />
Happy baking!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-47684458171588040532016-09-27T16:01:00.002-07:002016-09-27T16:01:51.173-07:00Change Your Rosh Hashanah MenuHappy Tuesday! It's been awhile since we last spoke; between summer vacation and a baby on the move, things have been crazy! I'm hoping to stay back in action now. Like any holiday, the menu for the Jewish new year can get tired and blah. If you're looking to step outside the box, it's not too late to start.<br />
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<br />
<i>Honey cake isn't boring.</i><br />
I know, I know, I said these would be new and updated but for me, this is a new and updated honey cake recipe. I use the same one year after year because it's FABULOUS, but this year I'm going to try this one. Apple cider makes this one a winner.<br />
<br />
<b>Apple Cider Honey Cake</b><br />
Alex Levin via <i>NYT</i><br />
<i><br /></i>
<b>Ingredients</b><br />
<b>Apple Cider Butter:</b><br /><ul>
<li>2 pounds/910 grams Granny Smith apples (about 5 or 6 apples), peeled, cored and cut into medium chunks</li>
<li>¾ cup/150 grams light brown sugar</li>
<li>4 tablespoons/56 grams unsalted butter, or use 1/4 cup/60 milliliters grapeseed or other neutral oil</li>
<li>½ to 1 ½ cups/118 to 355 milliliters apple cider</li>
</ul>
<b>Cake:</b><br /><ul>
<li>¾ cup/170 grams melted unsalted butter or 3/4 cup/177 milliliters olive oil, more for the pan</li>
<li>2 ½ cups/310 grams all-purpose flour</li>
<li>1 teaspoon salt</li>
<li>1 ½ teaspoons baking soda</li>
<li>3 ½ teaspoons baking powder</li>
<li>2 teaspoons ground cinnamon</li>
<li>3 large eggs</li>
<li>¾ cup/177 milliliters honey</li>
<li>¼ cup/60 milliliters whiskey</li>
<li>Confectioners’ sugar, for dusting</li>
</ul>
<b>Directions</b><br />
<ol>
<li>Prepare the apple cider butter: Combine apples, light brown sugar and butter or oil in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.</li>
<li>Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups/710 milliliters. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)</li>
<li>Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.</li>
<li>In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. </li>
<li>In another large bowl, whisk together eggs, prepared apple cider butter, honey, melted butter or oil and whiskey. Whisk in the dry ingredients until smooth.</li>
<li>Pour batter into prepared pan and bake for 50 to 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack. Before serving, transfer cake to a platter and dust with confectioners’ sugar.</li>
</ol>
<div>
<br /></div>
<div>
<i>A Hungarian option...</i></div>
<div>
<b>Apple, Walnut, and Poppy Seed Pastry (Flodni)</b></div>
<div>
Eszter Bodrogi via <i>Saveur</i></div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b>Dough:</b><br /><ul>
<li>4 cups flour</li>
<li>1⁄2 tsp. kosher salt</li>
<li>2 tbsp. sugar</li>
<li>8 tbsp. unsalted butter, cut into 1⁄2" pieces and softened</li>
<li>5 egg yolks</li>
<li>3⁄4 cup white wine</li>
</ul>
<b>Fillings:</b><br /><ul>
<li>4 oz. dried apricots, minced</li>
<li>1 1⁄2 cups poppy seeds</li>
<li>1 cup white wine</li>
<li>1 cup plus 2 tbsp. sugar</li>
<li>1⁄3 cup plus 1⁄4 cup apricot jam</li>
<li>2 tsp. ground cinnamon</li>
<li>1⁄8 tsp. ground cloves</li>
<li>4 large Granny Smith apples, peeled and grated</li>
<li>6 oz. walnuts, finely chopped</li>
<li>2 oz. bittersweet chocolate, finely chopped</li>
<li>4 oz. pitted prunes, minced</li>
<li>Zest and juice of 1 lemon</li>
<li>4 tbsp. unsalted butter, melted</li>
<li>1 egg, beaten with 1 tbsp. water, for egg wash</li>
</ul>
<div>
<b>Directions</b></div>
<ol style="font-family: inherit;">
<li>Make the dough: In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the butter and mix until incorporated. Add the egg yolks and wine and mix until a dough forms. Replace the paddle with a dough hook and knead dough on medium speed until smooth, 5-6 minutes. Form dough into a ball and wrap in plastic; set aside to rest for 30 minutes.</li>
<li>Make the fillings: Heat the apricots, poppy seeds, 1⁄2 cup wine, 1⁄2 cup sugar, and 1⁄3 cup jam over medium heat and cook, stirring, until hot, 4 minutes. Transfer the poppy seed filling to a small bowl; set aside. Heat the remaining jam, cinnamon, cloves, and apples in a small saucepan over medium high heat and cook, stirring, until apples soften, 8-10 minutes. Transfer the apple filling to a small bowl; set aside. Heat the remaining wine, 6 tbsp. sugar, walnuts, and chocolate over medium heat and cook, stirring, until smooth, 2-3 minutes. Transfer the walnut filling to a small bowl; set aside. Heat the prunes and 1 1⁄2 cups water in a small saucepan over medium-high heat and cook, stirring, until the prunes are soft and water is almost evaporated, 16-18 minutes. Add the remaining sugar and mash with a wooden spoon until smooth. Transfer the prune butter to a small bowl; set aside. Stir the lemon juice into the poppy seed filling; divide the lemon zest between all 4 fillings, stirring to incorporate.</li>
<li>Heat oven to 350°. Line an 8" square baking pan with 2 overlapping sheets of parchment paper cut to 10" x 8". Divide the dough into thirds; set 1 third aside. Cut 2 dough pieces in half and set aside. Transfer the third dough piece to a floured work surface and roll to 1⁄8" thickness. Line the bottom and sides of the baking pan with dough and let excess dough hang over the edges; trim dough to within 1" of pan and brush with butter. Transfer the poppy seed filling to the bottom layer of dough and smooth the top with spatula. Roll 1 piece of the remaining dough to 1⁄8" thickness and trim to make an 8″ square; top the poppy seed filling with dough and brush with butter. Transfer the apple mixture to top of dough and smooth with spatula. Roll another piece of the remaining dough to 1⁄8" thickness and trim to make an 8" square; top the apple filling with dough and brush with butter. Transfer the walnut mixture to top of dough and smooth with spatula. Roll another piece of the remaining dough to 1⁄8" thickness and trim to make an 8" square; transfer the dough to top of walnut filling and brush with remaining butter. Transfer the prune mixture to top of dough and smooth with spatula; fold the overhanging dough onto the prune filling. Roll the remaining dough piece to 1⁄8" thickness and trim to make an 8" square; top the prune filling with dough, prick with a fork, and brush with the egg wash. Bake until the pastry is golden brown, 1 hour. Transfer to a rack and let cool 6 hours.</li>
<li>Using edges of parchment paper as handles, lift the pastry from pan and transfer to a cutting board. Cut flodni into 1 1⁄2" squares and serve.</li>
</ol>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<i>When dessert won't cut it because you have family in town and there's a lot of...loud...</i></div>
<div style="font-family: inherit;">
<b>Pomegranate Mojito</b></div>
<div style="font-family: inherit;">
Katherine Martinelli via Today</div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<b>Ingredients</b></div>
<ul>
<li>1 to 1.5 ounces white rum</li>
<li>1 ounce sugar or simple syrup (add more as you like)</li>
<li>Juice of 1 lime</li>
<li>2 to 3 sprigs fresh mint</li>
<li>1 ounce pomegranate juice</li>
<li>Pomegranate seeds</li>
<li>Club soda</li>
<li>Ice</li>
</ul>
<div style="font-family: inherit;">
<b>Directions</b></div>
<ol>
<li>Select a big glass with room for plenty of ice.</li>
<li>Put rum, lime juice, simple syrup and pomegranate juice in glass. Mix well. Taste, and add more sugar or limejuice if needed. Add some crushed lime peel if you like.</li>
<li>Crush mint leaves from one sprig, add to drink and mix.</li>
<li>Add a handful of pomegranate seeds.</li>
<li>Add a one-second to second-and-a-half pour of club soda.</li>
<li>Top glass with ice.</li>
<li>Garnish with remaining mint leaves.</li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-1190587442742829822016-08-23T12:12:00.003-07:002016-08-23T12:12:53.932-07:00Caramel Sauce to Caramel Frost!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-8Nkhz_PF3w8/V7ygEdQiPII/AAAAAAAABas/EQDwkLeBStAm0tmKlEmTsVMgEA2CwSa-wCLcB/s1600/IMG_2913.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-8Nkhz_PF3w8/V7ygEdQiPII/AAAAAAAABas/EQDwkLeBStAm0tmKlEmTsVMgEA2CwSa-wCLcB/s320/IMG_2913.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate cupcakes and salted caramel frosting</td></tr>
</tbody></table>
Happy Tuesday everyone! It's been a busy summer here at Lizzy Bee's, between the baby (read: extremely FAST crawler) and vacation, I've been out and about! Right back from vacation, I recently made 3 dozen cupcakes for a party and came across quite a conundrum: how to translate salted caramel sauce into salted caramel frosting. I have a go-to recipe for a lot of frostings but I couldn't find this one among my arsenal (much to my disappointment). This time I had to use a little creativity and pull some skills from culinary school. Here's how it goes:<br />
<br />
I started with this recipe. Note: I used a full teaspoon of salt. I needed it REALLY salty in order to keep that taste in the frosting.<br />
<br />
<b>Bobby Flay's Salted Caramel Sauce</b><br />
<i>New York Times </i><br />
<i><br /></i>
<b>Ingredients</b><br />
<ul>
<li><span style="font-family: inherit;">1 cup granulated sugar</span></li>
<li><span style="font-family: inherit;">½ cup heavy cream</span></li>
<li><span style="font-family: inherit;">2 tablespoons unsalted butter</span></li>
<li><span style="font-family: inherit;">¾ teaspoon kosher salt, or to taste</span></li>
</ul>
<b>Directions</b><br />
<ol>
<li><span style="font-family: inherit;">In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.</span></li>
<li><span style="font-family: inherit;">Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.</span></li>
</ol>
<div>
<br /></div>
<div>
Not too challenging, right? Once you've got that and let it cool, then take your favorite cream cheese frosting (or buttercream) recipe. Add the caramel after you've made the frosting. I used every. last. drop. Then taste. You'll see that you lose a little of that salty flavor once you've muted it in the frosting, so veeeeery slowly, sprinkle a couple crystals on top of the frosted cake/cupcakes. Just a few. Don't turn it into a salt shaker. Voila! Done.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-36660030825668139582016-07-08T07:30:00.004-07:002016-07-08T07:30:41.818-07:00Popsicles!<a href="http://3.bp.blogspot.com/-CDbl5FL3KS0/V3-4_e1MGHI/AAAAAAAABZg/KPOy9QFlVHEcxw7B22ytSKKzDPFB2HlzwCK4B/s1600/IMG_2461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-CDbl5FL3KS0/V3-4_e1MGHI/AAAAAAAABZg/KPOy9QFlVHEcxw7B22ytSKKzDPFB2HlzwCK4B/s200/IMG_2461.JPG" width="150" /></a>Happy Friday! What a delightfully HOT day in the northeast. There's one great way to beat the heat and that's eating something cold and messy! Here are a few ideas to keep you and the kids happy and cool this weekend.<br />
<br />
<i>Childhood memories...</i><br />
<b>Strawberry Shortcake Ice Cream Bars</b><br />
Erica Clark<br />
<br />
<b>Ingredients</b><br />
<ul>
<li><span style="font-family: inherit;">1 pint very soft (almost melted) strawberry ice cream</span></li>
<li><span style="font-family: inherit;">4 (3-inch) sugar cookies</span></li>
<li><span style="font-family: inherit;">1 tablespoon crushed freeze-dried strawberries</span></li>
<li><span style="font-family: inherit;">1 tablespoon unsalted butter, melted</span></li>
</ul>
<b style="font-family: inherit;">Special equipment:</b><br /><ul>
<li><span style="font-family: inherit;">6 (3-ounce) ice-pop molds and sticks</span></li>
</ul>
<b>Directions</b><br />
<ol>
<li><span style="font-family: inherit;">Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.</span></li>
<li><span style="font-family: inherit;">Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.</span></li>
<li><span style="font-family: inherit;">Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.</span></li>
</ol>
<span style="font-family: inherit;">Do Ahead: </span><span style="font-family: inherit;">Ice pops can be made 7 days ahead; freeze in an airtight container.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><i>Adults only...</i></span></div>
<div>
<span style="font-family: inherit;"><b>Vanilla, Apricot, Bourbon Pops</b></span></div>
<div>
<i>Real Simple, </i>Lindsay Hunt</div>
<div>
<i><br /></i></div>
<div>
<b>Ingredients</b></div>
<div>
<span style="font-family: inherit;"><ul>
<li><span style="font-family: inherit;">1 vanilla bean</span></li>
<li><span style="font-family: inherit;">2 tablespoons sugar</span></li>
<li><span style="font-family: inherit;">3 1/2 cups apricot nectar (100 percent apricot juice)</span></li>
<li><span style="font-family: inherit;">1/2 cup bourbon</span></li>
<li><span style="font-family: inherit;">pinch fine salt</span></li>
</ul>
<b>Directions</b></span></div>
<ol>
<li><span style="font-family: inherit;">Split the vanilla bean lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping up the seeds.</span></li>
<li><span style="font-family: inherit;">Combine the seeds and sugar in a large bowl. Add the apricot nectar, bourbon, and salt and whisk until smooth.</span></li>
<li><span style="font-family: inherit;">Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.</span></li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>Gourmet...</i></div>
<div>
<b>Minted Watermelon Popsicles</b></div>
<div>
Joy Manning</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul>
<li><span style="font-family: inherit;">1 1/2 pounds seedless watermelon without the rind, cut into 1-inch dice (about 4 cups)</span></li>
<li><span style="font-family: inherit;">2 tablespoons sugar</span></li>
<li><span style="font-family: inherit;">1/4 cup mint leaves, minced</span></li>
<li><span style="font-family: inherit;">2 teaspoons finely grated lemon zest</span></li>
<li><span style="font-family: inherit;">Pinch of salt</span></li>
</ul>
</div>
<div>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt. Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks halfway through freezing) and freeze until hard, about 3 hours.</span></li>
</ol>
<span style="font-family: inherit;">MAKE AHEAD: </span><span style="font-family: inherit;">The watermelon popsicles can be frozen for up to 1 week.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Happy freezing!</span></div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-51204973594717164682016-06-21T08:39:00.002-07:002016-06-21T08:39:57.702-07:00Ice Cream Cake!Happy Tuesday everyone! I treated my husband to a very intense Father's Day cake this year: an ice cream cake made for small, rich bites! I chose a recipe that reminded me of my childhood favorite, Carvel ice cream cakes (Fudgie the whale anyone?) but turned up the intensity with extra cake layers! Check me out:<br />
<br />
From bottom: Devil's food cake, fresh hot fudge, chocolate crunchies, salted caramel gelato, vanilla cake, hot fudge, crunchies, and homemade whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-vQRNnxrXa70/V2le2gk6pmI/AAAAAAAABY8/Nn8fnH_Wr0sqo1PUgGmThKshaiQlDY0OgCLcB/s1600/IMG_2216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-vQRNnxrXa70/V2le2gk6pmI/AAAAAAAABY8/Nn8fnH_Wr0sqo1PUgGmThKshaiQlDY0OgCLcB/s320/IMG_2216.JPG" width="240" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-7cBnRyx5T_o/V2le2lMUjLI/AAAAAAAABZA/qZ7GQujP45IfKJ-aO655ETwLcCyUtrLnACLcB/s1600/IMG_2220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-7cBnRyx5T_o/V2le2lMUjLI/AAAAAAAABZA/qZ7GQujP45IfKJ-aO655ETwLcCyUtrLnACLcB/s320/IMG_2220.JPG" width="320" /></a></div>
<br />
How do you make a great ice cream cake at home? Choose your fave cake recipe, add layers of softened ice cream between layers. Your best bet to keep it clean and contained is to create the layers inside a springform pan, wrapped with parchment paper for easy removal and freezing between layers so it stays firm as you build up. The best part about an ice cream cake is that there really is no right or wrong! You just add cake and ice cream as you choose, top with some whipped cream or chocolate ganache and freeze until ready to serve!<br />
<br />
Have fun and happy baking!Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-47580240302446158042016-06-07T08:59:00.002-07:002016-06-07T08:59:52.684-07:00Father's Day!<a href="http://3.bp.blogspot.com/-9Amu2ZdfcMI/V1bvaEKq75I/AAAAAAAABYw/8VbW-0aMzUc7yByMF9SI2PWNvZyDRyi7wCK4B/s1600/IMG_2128.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-9Amu2ZdfcMI/V1bvaEKq75I/AAAAAAAABYw/8VbW-0aMzUc7yByMF9SI2PWNvZyDRyi7wCK4B/s200/IMG_2128.JPG" width="165" /></a>Happy Tuesday! The sun is shining unexpectedly, the polls are open in CA and NJ, and Father's Day is just around the corner (my husband's first!). I've been brainstorming the perfect cake and while I'm not quite there, I came across a few fabulous ideas to help you get started as well! What kinds of flavors does husband/dad/son/whomever like? Here are lots of options.<br />
<br />
<i>This screams SUMMER!</i><br />
<b>Key Lime Pie</b><br />
Alison Roman<br />
<br />
<b>Ingredients</b><br />
<b style="font-family: inherit;">Crust</b><br /><ul>
<li><span style="font-family: inherit;">14 graham crackers (about 1½ sleeves)</span></li>
<li><span style="font-family: inherit;">4 tablespoons (½ stick) unsalted butter, melted</span></li>
<li><span style="font-family: inherit;">4 tablespoons virgin coconut oil, melted</span></li>
<li><span style="font-family: inherit;">1 tablespoon sugar</span></li>
<li><span style="font-family: inherit;">½ teaspoon kosher salt</span></li>
</ul>
<b style="font-family: inherit;">Filling And Assembly</b><br /><ul>
<li><span style="font-family: inherit;">4 large egg yolks</span></li>
<li><span style="font-family: inherit;">1 14-ounce can sweetened condensed milk</span></li>
<li><span style="font-family: inherit;">2 teaspoons finely grated lime zest, plus more for garnish</span></li>
<li><span style="font-family: inherit;">¾ cup fresh key lime (or regular lime) juice</span></li>
<li><span style="font-family: inherit;">Pinch of kosher salt</span></li>
<li><span style="font-family: inherit;">1 cup heavy cream</span></li>
<li><span style="font-family: inherit;">¼ cup powdered sugar</span></li>
<li><span style="font-family: inherit;">1 cup full-fat Greek yogurt</span></li>
<li><span style="font-family: inherit;">1 tablespoon dark rum (optional)</span></li>
</ul>
<b style="font-family: inherit;">Directions</b><div>
<b style="font-family: inherit;">Crust</b><br /><ol>
<li><span style="font-family: inherit;">Preheat oven to 325°. Using your hands, crush graham crackers in a large bowl until coarsely ground (you could do this in a food processor if you’d like, just be sure not to process too finely; you want some texture in the larger pieces). Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). Transfer to a 9" pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool.</span></li>
</ol>
<b style="font-family: inherit;">Filling And Assembly</b><br /><ol>
<li><span style="font-family: inherit;">Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Whisk in 2 tsp. lime zest, lime juice, and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15–20 minutes. Let cool completely.</span></li>
<li><span style="font-family: inherit;">Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt and rum, if using. Dollop onto cooled pie, creating dramatic peaks and valleys with an offset spatula or the back of a spoon. Garnish with lime zest.</span></li>
</ol>
<b style="font-family: inherit;">Do Ahead:</b><span style="font-family: inherit;"> Crust can be baked 2 days ahead; pie without whipped topping can be made 2 days ahead; pie can be assembled (with topping) 4 hours ahead.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><i>Can't go wrong with chocolate.</i></span></div>
<div>
<span style="font-family: inherit;"><b>Warm Chocolate Cakes with Mascarpone Cream</b></span></div>
<div>
<span style="font-family: inherit;">Hosea Rosenberg</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<br /><ul style="font-family: inherit;">
<li><span style="font-family: inherit;">8 ounces bittersweet chocolate, chopped, plus shavings for garnish (optional)</span></li>
<li><span style="font-family: inherit;">1 1/2 sticks (6 ounces) unsalted butter</span></li>
<li><span style="font-family: inherit;">3 large eggs, plus 3 large egg yolks, at room temperature</span></li>
<li><span style="font-family: inherit;">1/2 cup sugar</span></li>
<li><span style="font-family: inherit;">1/4 cup cake flour</span></li>
<li><span style="font-family: inherit;">1/2 cup heavy cream</span></li>
<li><span style="font-family: inherit;">1/2 vanilla bean, split and seeds scraped</span></li>
<li><span style="font-family: inherit;">2 tablespoons light brown sugar</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon finely grated lemon zest</span></li>
<li><span style="font-family: inherit;">1 cup mascarpone (8 ounces)</span></li>
<li><span style="font-family: inherit;">1 teaspoon fresh lemon juice</span></li>
<li><span style="font-family: inherit;">About 1/2 cup brandied cherries or kirsch-soaked sour cherries</span></li>
</ul>
<b style="font-family: inherit;">Directions</b><br /><br /><ol style="font-family: inherit;">
<li><span style="font-family: inherit;">Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.</span></li>
<li><span style="font-family: inherit;">In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.</span></li>
<li><span style="font-family: inherit;">Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.</span></li>
<li><span style="font-family: inherit;">In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.</span></li>
<li><span style="font-family: inherit;">Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.</span></li>
</ol>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<i>A little of everything.</i></div>
<div style="font-family: inherit;">
<b>Crispy Peanut Butter Snack Cake</b></div>
<div style="font-family: inherit;">
Katherine Sacks</div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<b>Ingredients</b></div>
<ul>
<li><span style="font-family: inherit;">Nonstick vegetable oil spray</span></li>
<li><span style="font-family: inherit;">1 1/2 cups creamy, no-stir peanut butter</span></li>
<li><span style="font-family: inherit;">1/2 cup honey</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: inherit;">1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided</span></li>
<li><span style="font-family: inherit;">5 cups crispy rice cereal</span></li>
<li><span style="font-family: inherit;">2 cups Chex cereal</span></li>
<li><span style="font-family: inherit;">1 1/2 cups salted mini pretzels, lightly crushed</span></li>
<li><span style="font-family: inherit;">1 cup potato chips, lightly crushed</span></li>
<li><span style="font-family: inherit;">1 cup roasted, salted peanuts</span></li>
<li><span style="font-family: inherit;">6 ounces dark chocolate</span></li>
</ul>
<b><span style="font-family: inherit;">Special Equipment</span></b><ul>
<li><span style="font-family: inherit;">An 8-cup Bundt pan</span></li>
</ul>
<span style="font-family: inherit;">Directions</span><br /><ol>
<li><span style="font-family: inherit;">Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.</span></li>
<li><span style="font-family: inherit;">Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.</span></li>
<li><span style="font-family: inherit;">When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.</span></li>
<li><span style="font-family: inherit;">Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.</span></li>
</ol>
<span style="font-family: inherit;"><b>Do Ahead:</b> </span><span style="font-family: inherit;">Cake can be made 3 days ahead. Wrap in plastic and chill.</span><div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Happy baking!</span></div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-21328191623706763932016-05-26T12:10:00.004-07:002016-05-26T12:10:50.222-07:00Just in Time for Memorial Day Weekend!<a href="http://3.bp.blogspot.com/-RE5Ot6RxwvY/V0dJ2c6oJcI/AAAAAAAABYg/d8_Ls6PoJwEdHhJWQSXT0CiTWNbgsDlCQCK4B/s1600/IMG_1981.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-RE5Ot6RxwvY/V0dJ2c6oJcI/AAAAAAAABYg/d8_Ls6PoJwEdHhJWQSXT0CiTWNbgsDlCQCK4B/s320/IMG_1981.JPG" width="244" /></a>Happy Thursday! Perhaps you're busy shopping for the holiday weekend (or maybe not...the stores were empty this morning!). If you haven't decided what you're bringing to the festivities/sharing with your family, I've got a few recipes from the papers to help you choose!<br />
<br />
<i>NYT:</i><br />
<b>Simplest Strawberry Tart</b><br />
Emily Weinstein<br />
<br />
<b>Ingredients</b><br />
<h4 class="part-name" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px 0px 23px;">
<span style="font-family: inherit;">Rye Crust: </span><br /><ul>
<li><span style="font-family: inherit; font-weight: normal;">⅔ cup/85 grams all-purpose flour</span></li>
<li><span style="font-family: inherit; font-weight: normal;">⅔ cup/85 grams rye flour</span></li>
<li><span style="font-family: inherit; font-weight: normal;">½ teaspoon salt</span></li>
<li><span style="font-family: inherit; font-weight: normal;">1 ½ teaspoons apple cider vinegar</span></li>
<li><span style="font-family: inherit; font-weight: normal;">9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes</span></li>
<li><span style="font-family: inherit; font-weight: normal;">1 large egg, lightly beaten, for egg wash</span></li>
</ul>
<span style="font-family: inherit;">Tart: </span><br /><span style="font-weight: normal;"><br /><br /><ul>
<li>1 cup/225 grams mascarpone, at room temperature</li>
<li>3 tablespoons granulated sugar</li>
<li>1 pound/450 grams small, sweet strawberries</li>
<li>3 tablespoons high-quality strawberry jam</li>
</ul>
</span></h4>
<h4 class="part-name" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px 0px 23px;">
<span style="font-family: inherit;">Directions</span></h4>
<ol>
<li><span style="font-family: inherit;">Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.</span></li>
<li><span style="font-family: inherit;">Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.</span></li>
<li><span style="font-family: inherit;">Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.</span></li>
<li><span style="font-family: inherit;">Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)</span></li>
<li><span style="font-family: inherit;">Position a rack in the center of the oven and heat to 400 degrees.</span></li>
<li><span style="font-family: inherit;">On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.</span></li>
<li><span style="font-family: inherit;">Bake until crust is deep golden brown, 20 to 25 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.</span></li>
<li><span style="font-family: inherit;">Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.</span></li>
<li><span style="font-family: inherit;">Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.</span></li>
</ol>
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<div>
<br /></div>
<div>
<i>Washington Post:</i></div>
<div>
<b>Blueberry and Lemon-Cream Icebox Cake:</b></div>
<div>
Tony Rosenfeld</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li><span style="font-family: inherit;">2 pints fresh blueberries, stemmed and rinsed</span></li>
<li><span style="font-family: inherit;">1/2 cup Lyle's Golden Syrup (available at larger grocery stores, on the baking aisle)</span></li>
<li><span style="font-family: inherit;">Finely grated zest and juice of 1 lemon</span></li>
<li><span style="font-family: inherit;">12 ounces mascarpone cheese</span></li>
<li><span style="font-family: inherit;">1/4 cup granulated sugar</span></li>
<li><span style="font-family: inherit;">2 cups chilled heavy cream</span></li>
<li><span style="font-family: inherit;">8 ounces graham crackers, or more as needed</span></li>
<li><span style="font-family: inherit;">Confectioners' sugar, for serving</span></li>
</ul>
<div>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">Puree the blueberries in a food processor until smooth. Use a flexible spatula to push the puree through a fine-mesh strainer, pressing to extract as much as possible from the solids (discard them). There should be about 2 cups of strained puree. Return it to the food processor, along with the syrup and and 2 tablespoons of the lemon juice, and blend until well incorporated. Reserve 1 cup as a sauce for serving; cover and refrigerate it.</span></li>
<li><span style="font-family: inherit;">Add the mascarpone to the remaining blueberry mixture (in the food processor) and blend until the mixture becomes uniform and smooth.</span></li>
<li><span style="font-family: inherit;">Combine the lemon zest, granulated sugar and heavy cream in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for about 1 minute, then on medium-high speed for about 2 minutes or until stiff peaks form.</span></li>
<li><span style="font-family: inherit;">Use parchment paper to line the bottom and sides of the loaf pan (an initial light coating of cooking oil spray may help). Use an offset spatula to spread half of the blueberry-mascarpone mixture evenly in the bottom. Cover completely with the graham crackers, making a single layer that uses about one-quarter of the crackers; breaking them as needed.</span></li>
<li><span style="font-family: inherit;">Next, use the spatula to spread half of the lemon whipped cream evenly over the graham cracker layer, then repeat with another graham cracker layer, the remaining blueberry mascarpone mixture, a graham cracker layer, the remaining lemon whipped cream and a final graham cracker layer. Compress very gently; the assembled cake should come to the top of the pan. Wrap in plastic wrap and weight with a heavy plate or pan. Refrigerate for at least 4 hours and up to a day in advance.</span></li>
<li><span style="font-family: inherit;">To serve, remove the weight and plastic wrap. Place a platter over the pan, then use both hands to invert the cake so it lands on the platter. Gently peel away the parchment paper and discard it.</span></li>
<li><span style="font-family: inherit;">Whisk the reserved cup of blueberry puree so it becomes smooth and pourable. Drizzle some over each slice of cake, then sprinkle with confectioners' sugar. Serve right away.</span></li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>LA Times</i></div>
<div>
<b>Lemon Blueberry Buckle</b></div>
<span style="font-family: inherit;">Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson.</span><b style="font-family: inherit;">Crumb Topping:</b><br />
<ul>
<li><span style="font-family: inherit;">1/2 cup flour</span></li>
<li><span style="font-family: inherit;">1/3 cup sugar</span></li>
<li><span style="font-family: inherit;">1/8 teaspoon salt</span></li>
<li><span style="font-family: inherit;">Zest of 1 lemon</span></li>
<li><span style="font-family: inherit;">1/4 cup ( 1/2 stick) butter, cubed, at room temperature</span></li>
</ul>
<ol>
<li><span style="font-family: inherit;">In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.</span></li>
</ol>
<span style="font-family: inherit;"></span><br />
<ul><span style="font-family: inherit;">
<li><span style="font-family: inherit;"><b>Cake:</b></span><span style="font-family: inherit;">6 tablespoons butter, at room temperature, plus extra for greasing the pan</span></li>
<li><span style="font-family: inherit;">1 1/2 cups plus 2 tablespoons flour</span></li>
<li><span style="font-family: inherit;">1 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon baking soda</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon freshly grated nutmeg</span></li>
<li><span style="font-family: inherit;">3/4 cup plus 1/3 cup sugar, divided</span></li>
<li><span style="font-family: inherit;">Zest of 1 lemon</span></li>
<li><span style="font-family: inherit;">2 eggs</span></li>
<li><span style="font-family: inherit;">1/2 cup buttermilk</span></li>
<li><span style="font-family: inherit;">2 cups blueberries, fresh or frozen, divided</span></li>
<li><span style="font-family: inherit;">Crumb topping, chilled</span></li>
<li><span style="font-family: inherit;">Juice of 2 lemons (about 6 tablespoons)</span></li>
</span></ul>
<span style="font-family: inherit;">
</span><br />
<ol>
<li><span style="font-family: inherit;">Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.</span></li>
<li><span style="font-family: inherit;">In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.</span></li>
<li><span style="font-family: inherit;">In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.</span></li>
<li><span style="font-family: inherit;">Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.</span></li>
<li><span style="font-family: inherit;">Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries.</span></li>
<li><span style="font-family: inherit;">Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking.</span></li>
<li><span style="font-family: inherit;">While the cake is baking, make a lemon syrup: In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until the liquid thickens to a syrupy consistency, 6 to 8 minutes. (The glaze will bubble while cooking and may need to be removed from the heat to check that it is the proper consistency.) Remove from heat and set aside in a warm place.</span></li>
<li><span style="font-family: inherit;">Remove the cake from the oven and drizzle the warm glaze over. Cool to room temperature. The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.</span></li>
</ol>
<div>
<br /></div>
<div>
Happy baking!</div>
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Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-31325166630925532032016-05-16T11:19:00.001-07:002016-05-16T11:19:24.105-07:00What to do with Leftover Easter Bunnies<a href="http://2.bp.blogspot.com/-6hJAPVLjyRE/VzoO49a2aOI/AAAAAAAABYQ/3Ert9O1mElQv8eaR30-kuHnM65YmA1NbgCK4B/s1600/IMG_1876.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-6hJAPVLjyRE/VzoO49a2aOI/AAAAAAAABYQ/3Ert9O1mElQv8eaR30-kuHnM65YmA1NbgCK4B/s200/IMG_1876.JPG" width="200" /></a>Happy Monday everyone! After stuffing our faces with delicious greasy pizza last night, my husband and I have agreed to pull back on the heavy foods this week. So obviously I'm thinking about chocolate. Milk chocolate, to be specific. I don't keep many temptations in the house, but as a pastry chef, I always have chocolate chips, and as it turns out this month, leftover Easter bunny. So you know what I love to do with too much chocolate? Turn it into a different delicious dessert! Here are a few recipes for those leftover bunnies hidden in the back of your pantry!<br />
<br />
<b>Milk Chocolate-Banana Pudding</b><br />
Melissa Clark, <i>NYT</i><br />
<i><br /></i>
<b>Ingredients</b><br />
<ul>
<li><span style="font-family: inherit;">5 ounces milk chocolate, finely chopped</span></li>
<li><span style="font-family: inherit;">3 tablespoons sugar</span></li>
<li><span style="font-family: inherit;">2 tablespoons unsweetened cocoa powder</span></li>
<li><span style="font-family: inherit;">2 tablespoons cornstarch</span></li>
<li><span style="font-family: inherit;">Pinch salt</span></li>
<li><span style="font-family: inherit;">2 egg yolks</span></li>
<li><span style="font-family: inherit;">1 ½ cups whole milk</span></li>
<li><span style="font-family: inherit;">½ cup heavy cream, plus 1 cup whipped</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: inherit;">2 large bananas, thinly sliced</span></li>
<li><span style="font-family: inherit;">14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note)</span></li>
</ul>
<b>Directions</b><br />
<ol>
<li><span style="font-family: inherit;">Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.</span></li>
<li><span style="font-family: inherit;">In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.</span></li>
<li><span style="font-family: inherit;">Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.</span></li>
<li><span style="font-family: inherit;">Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.</span></li>
</ol>
<span style="font-family: inherit;">Tip: </span><span style="font-family: inherit;">Nabisco Famous Chocolate Wafers work perfectly. If you can’t find them or want to paint the lily, try using chocolate sandwich cookies like Newman-O’s.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Milk Chocolate Brownies</b></span></div>
<div>
<span style="font-family: inherit;"><i>Gourmet, </i>February 2007</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<ul>
<li><span style="font-family: inherit;">1 stick (1/2 cup) unsalted butter</span></li>
<li><span style="font-family: inherit;">8 ounces fine-quality milk chocolate, chopped</span></li>
<li><span style="font-family: inherit;">3/4 cup packed light brown sugar</span></li>
<li><span style="font-family: inherit;">1 teaspoon pure vanilla extract</span></li>
<li><span style="font-family: inherit;">2 large eggs</span></li>
<li><span style="font-family: inherit;">3/4 cup all-purpose flour</span></li>
<li><span style="font-family: inherit;">1 tablespoon unsweetened cocoa powder</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon baking powder</span></li>
</ul>
<div>
<span style="font-family: inherit;"><b>Directions</b></span></div>
<ol>
<li><span style="font-family: inherit;">Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.</span></li>
<li><span style="font-family: inherit;">Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.</span></li>
<li><span style="font-family: inherit;">Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.</span></li>
<li><span style="font-family: inherit;">Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.</span></li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Silky Chocolate Mousse with Peanut Butter Crunch</b></div>
<div>
Rachel Lansang-Hidalgo, <i>Food & Wine, </i>February 2009</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b style="font-family: inherit;">Peanut-Cream:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">3/4 teaspoon unflavored gelatin</span></li>
<li><span style="font-family: inherit;">1 tablespoon water</span></li>
<li><span style="font-family: inherit;">1 1/3 cups heavy cream</span></li>
<li><span style="font-family: inherit;">1/2 cup salted roasted peanuts, chopped</span></li>
<li><span style="font-family: inherit;">3 ounces white chocolate, chopped</span></li>
</ul>
</span><b style="font-family: inherit;">Mousse:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">2 3/4 cups heavy cream</span></li>
<li><span style="font-family: inherit;">1 1/2 pounds milk chocolate, chopped</span></li>
<li><span style="font-family: inherit;">3 1/2 ounces unsweetened chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1/2 cup sugar</span></li>
<li><span style="font-family: inherit;">3 tablespoons water</span></li>
<li><span style="font-family: inherit;">9 large egg yolks</span></li>
</ul>
</span><b style="font-family: inherit;">Crunch:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">1/2 cup creamy peanut butter</span></li>
<li><span style="font-family: inherit;">2 ounces milk chocolate, chopped</span></li>
<li><span style="font-family: inherit;">2 1/2 cups cornflakes, lightly crushed</span></li>
<li><span style="font-family: inherit;">1/4 cup salted roasted peanuts, chopped</span></li>
</ul>
</span><div>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a small saucepan, bring the heavy cream to a simmer with the chopped peanuts. Let the peanut cream stand off the heat for 15 minutes. Strain the peanut cream into a medium bowl; discard the chopped peanuts. Wipe out the saucepan, add back the cream and bring to a simmer. Off the heat, whisk in the gelatin and chopped white chocolate until melted. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours.</span></li>
<li><span style="font-family: inherit;">In a small saucepan, heat the cream until steaming. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. Let stand until melted, then whisk until smooth; let cool. In another small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved.</span></li>
<li><span style="font-family: inherit;">In a large bowl, using an electric mixer, beat the egg yolks at high speed until smooth. Slowly pour in the hot sugar syrup while beating at high speed; be careful not to pour the syrup directly onto the beaters. Beat until the mixture is cool, pale and thick, about 5 minutes. Using a rubber spatula, fold in the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until chilled, about 1 1/2 hours.</span></li>
<li><span style="font-family: inherit;">Line a medium baking sheet with wax paper. In a medium, microwave-safe bowl, melt the peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in the cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1 1/2 hours. Chop into small pieces.</span></li>
<li><span style="font-family: inherit;">Spoon the mousse into 8 glasses or bowls and top each with a scoop of the peanut cream. Sprinkle with the peanut crunch and serve.</span></li>
</ol>
<span style="font-family: inherit;">MAKE AHEAD: </span><span style="font-family: inherit;">The chocolate mousse and peanut cream can be refrigerated for up to 2 days. The peanut crunch can be frozen for up to 5 days.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Happy baking!</span></div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-76506093927887911372016-05-09T10:23:00.005-07:002016-05-09T10:23:56.728-07:00What's Under That Fondant?Happy Monday! It was a busy week for me; this weekend's bridal shower cake order was a tiered, casino and purple-themed, elegant cake. Tall order! Check it out below:<br />
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<a href="https://4.bp.blogspot.com/-ehZFL3NNdXw/VzDHoV7zRsI/AAAAAAAABVc/bkMvCmTVpYEwVnhyPQbmsYxstmQhjEEjgCLcB/s1600/IMG_1781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-ehZFL3NNdXw/VzDHoV7zRsI/AAAAAAAABVc/bkMvCmTVpYEwVnhyPQbmsYxstmQhjEEjgCLcB/s320/IMG_1781.JPG" width="320" /></a></div>
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One of the tricky things about fondant is figuring out how to keep it on a cake. The best (and tastiest glue) is using a thin layer of buttercream beneath the fondant. Too thick and it makes the fondant bubble on top, too thin, and it doesn't stick. I like to do a crumb coat on the cake, and then a very thin layer on top. Not only a great adhesive, but for those cake eaters who ignore the fondant, they get an extra little layer of frosting!<br />
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Happy baking!Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-74102086826249625682016-04-29T12:24:00.001-07:002016-04-29T12:24:01.593-07:00Sweet or Savory, a Crust is a CrustWow, we made it to Friday! Recently I used leftover chicken from my Granny's matzah ball soup recipe to make a chicken pot pie (single crust)! But a pie crust is a pie crust is a pie crust, and while each can be made differently and used for different types of desserts, the delicacy of the crust is important in every situation. How much you handle the crust and knead the dough is key - and it's as little as possible. While it's easy to make a crust in a food processor, using a <a href="http://www.target.com/p/kitchenaid-stainless-steel-gourmet-pastry-blender-black/-/A-14296035?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=c&location=9003498&gclid=Cj0KEQjwjIy5BRClh8m_9Zu64d8BEiQAtZsQfzqk415EQ8r__fg3S6OoAUDD5n2_R9vVyRt_6qnhPEAaAlQD8P8HAQ&gclsrc=aw.ds">pastry blender</a> is easy and leads to a better result! Check out the steps to making an herb crust below (but choose your favorite recipe to bake it into a crust!):<div>
<br /></div>
<div>
<b>Herb Crust</b></div>
<div>
<i>Bon Appetit, </i>Oct 1999</div>
<div>
Makes single crust</div>
<div>
<b style="text-align: center;">Ingredients</b></div>
<ul>
<li><span style="font-family: inherit;">2 1/2 cups all purpose flour (**I sub in 1 cup of whole wheat flour**)</span></li>
<li><span style="font-family: inherit;">2 tablespoons chopped fresh parsley</span></li>
<li><span style="font-family: inherit;">1 tablespoon chopped fresh thyme</span></li>
<li><span style="font-family: inherit;">1 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1 teaspoon sugar</span></li>
<li><span style="font-family: inherit;">1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces</span></li>
<li><span style="font-family: inherit;">1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces</span></li>
<li><span style="font-family: inherit;">6 1/2 tablespoons (about) ice water</span></li>
</ul>
<div>
<b>Directions</b></div>
<ol style="font-family: inherit;"><a href="https://3.bp.blogspot.com/-n75Ls_z0LyI/VyOzWJYV_VI/AAAAAAAABU4/-rnC8U0so1wkcKUFa3rxT9qD6zeUODSJgCLcB/s1600/IMG_1658-1%2B2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a>
<li><span style="font-family: inherit;">Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. </span></li>
<li><span style="font-family: inherit;">Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. </span></li>
<li><span style="font-family: inherit;">Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)</span></li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<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://3.bp.blogspot.com/-n75Ls_z0LyI/VyOzWJYV_VI/AAAAAAAABU4/-rnC8U0so1wkcKUFa3rxT9qD6zeUODSJgCLcB/s1600/IMG_1658-1%2B2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="150" src="https://3.bp.blogspot.com/-n75Ls_z0LyI/VyOzWJYV_VI/AAAAAAAABU4/-rnC8U0so1wkcKUFa3rxT9qD6zeUODSJgCLcB/s200/IMG_1658-1%2B2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients and herbs</td></tr>
</tbody></table>
</div>
<div>
<br /><table 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://2.bp.blogspot.com/--bboow_V63g/VyOzVyF5RSI/AAAAAAAABU8/UHlfRQ2wlbg3eC0F61fcZaEYdg9nMLu6gCLcB/s1600/IMG_1659-1%2B2.JPG" imageanchor="1" style="clear: left; font-family: inherit; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://2.bp.blogspot.com/--bboow_V63g/VyOzVyF5RSI/AAAAAAAABU8/UHlfRQ2wlbg3eC0F61fcZaEYdg9nMLu6gCLcB/s200/IMG_1659-1%2B2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix with a pastry blender<br />and then a fork for the ice water</td></tr>
</tbody></table>
<div>
<br /></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://3.bp.blogspot.com/-PoZHdG_wrzs/VyOzV1lJGSI/AAAAAAAABU0/2PayhfdZp-YBZ2u9E5xY5VVbjumNlElLACLcB/s1600/IMG_1660%2B2.JPG" imageanchor="1" style="font-family: inherit; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://3.bp.blogspot.com/-PoZHdG_wrzs/VyOzV1lJGSI/AAAAAAAABU0/2PayhfdZp-YBZ2u9E5xY5VVbjumNlElLACLcB/s200/IMG_1660%2B2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix until combined, but that's it!</td></tr>
</tbody></table>
<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://1.bp.blogspot.com/-sC_MZEaiCH0/VyOzWl63YEI/AAAAAAAABVA/67nf-ko08VAppwvNcBcJfS-nvwOWVjCyQCLcB/s1600/IMG_1664-1%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://1.bp.blogspot.com/-sC_MZEaiCH0/VyOzWl63YEI/AAAAAAAABVA/67nf-ko08VAppwvNcBcJfS-nvwOWVjCyQCLcB/s200/IMG_1664-1%2B2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out at least 30 min later</td></tr>
</tbody></table>
<div>
<span style="font-family: inherit;"><div>
</div>
</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-13797413389636424622016-04-28T16:20:00.002-07:002016-04-28T16:20:32.042-07:00Sweetening with Condensed MilkHappy Thursday to all! I was recently reminded of the sweet joys of baking with sweetened condensed milk, a deliciously sweet and creamy concoction that adds a delightful punch to desserts that aren't often the first off our "to do" lists. Check them out below:<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-9bIiThV4yNs/VyKaomLswnI/AAAAAAAABUg/YzPOFdxQEkYO2xprim9Vr2SBL3oXwCPiACLcB/s1600/IMG_1653.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-9bIiThV4yNs/VyKaomLswnI/AAAAAAAABUg/YzPOFdxQEkYO2xprim9Vr2SBL3oXwCPiACLcB/s320/IMG_1653.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macaroons!</td></tr>
</tbody></table>
<b>Coconut Macaroons</b><br />
Danny Cohen (aka Danny Macaroons)<br />
<br />
<b>Ingredients</b><br />
<ul>
<li><span style="font-family: inherit;">One 14-ounce bag sweetened shredded coconut</span></li>
<li><span style="font-family: inherit;">One 14-ounce can sweetened condensed milk</span></li>
<li><span style="font-family: inherit;">1 teaspoon pure vanilla extract</span></li>
<li><span style="font-family: inherit;">2 large egg whites</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li><span style="font-family: inherit;">4 ounces bittersweet chocolate, melted</span></li>
</ul>
<b>Directions</b><br />
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.</span></li>
<li><span style="font-family: inherit;">Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.</span></li>
<li><span style="font-family: inherit;">Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.</span></li>
</ol>
<span style="font-family: inherit;">MAKE AHEAD: </span><span style="font-family: inherit;">The macaroons can be refrigerated for up to 2 weeks.</span><br />
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Chocolate Fudge with Bourbon Sugar</b></span></div>
<div>
William Werner</div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<b style="font-family: inherit;">Bourbon Sugar:</b><br />
<ul>
<li><span style="font-family: inherit;">1 vanilla bean, split lengthwise</span></li>
<li><span style="font-family: inherit;">1 cup demerara sugar</span></li>
<li><span style="font-family: inherit;">2 tablespoons bourbon</span></li>
</ul>
<b style="font-family: inherit;">Fudge:</b><br />
<ul>
<li><span style="font-family: inherit;">Nonstick vegetable oil spray</span></li>
<li><span style="font-family: inherit;">10 ounces bittersweet chocolate (preferably 72%), coarsely chopped</span></li>
<li><span style="font-family: inherit;">4 ounces unsweetened chocolate, coarsely chopped</span></li>
<li><span style="font-family: inherit;">1 14-oz. can sweetened condensed milk</span></li>
<li><span style="font-family: inherit;">10 tablespoons (1¼ sticks) unsalted butter, cut into pieces</span></li>
<li><span style="font-family: inherit;">2 tablespoons bourbon</span></li>
<li><span style="font-family: inherit;">1 tablespoon light corn syrup</span></li>
<li><span style="font-family: inherit;">¼ teaspoon kosher salt</span></li>
<li><span style="font-family: inherit;">1 vanilla bean, split lengthwise</span></li>
<li><span style="font-family: inherit;">Flaky sea salt (such as Maldon)</span></li>
</ul>
<div>
<span style="font-family: inherit;"><b>Directions</b></span></div>
<b style="font-family: inherit;">Bourbon Sugar:</b><br />
<ol>
<li><span style="font-family: inherit;">Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.</span></li>
</ol>
<span style="font-family: inherit;">Do Ahead: Store bourbon sugar airtight at room temperature up to 2 months.</span><br />
<div>
<b style="font-family: inherit;"><br /></b></div>
<div>
<b style="font-family: inherit;">F</b><b style="font-family: inherit;">udge:</b><br />
<div>
<ol>
<li><span style="font-family: inherit;">Line an 8x8” baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.</span></li>
<li><span style="font-family: inherit;">Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).</span></li>
<li><span style="font-family: inherit;">Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don’t worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.</span></li>
<li><span style="font-family: inherit;">Turn out fudge onto a cutting board and slice into 2x¾” rectangles, 2” squares, or triangles.</span></li>
</ol>
<span style="font-family: inherit;">Do Ahead: Fudge can be made 1 week ahead. Wrap tightly and chill.</span></div>
</div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<b>Coffee Infused Tres Leches Cake</b></div>
<div>
Rick Bayless</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b style="font-family: inherit;">For the Cake:</b><br />
<ul>
<li><span style="font-family: inherit;">1 cup all-purpose flour</span></li>
<li><span style="font-family: inherit;">3/4 cup sugar</span></li>
<li><span style="font-family: inherit;">1 1/2 teaspoons baking powder</span></li>
<li><span style="font-family: inherit;">Salt</span></li>
<li><span style="font-family: inherit;">4 eggs at room tempterature</span></li>
<li><span style="font-family: inherit;">1/4 cup vegetable oil</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon vanilla extract, <span style="font-family: inherit;">preferably Mexican</span></span></li>
<li><span style="font-family: inherit;">1/2 teaspoon cream of tartar</span></li>
</ul>
<b style="font-family: inherit;">For the Three Milks, Meringue, and Garnish:</b><br />
<ul>
<li><span style="font-family: inherit;">1 cup heavy cream</span></li>
<li><span style="font-family: inherit;">1 14-ounce can evaporated milk</span></li>
<li><span style="font-family: inherit;">1 14-ounce can sweetened condensed milk</span></li>
<li><span style="font-family: inherit;">1/2 cup freshly brewed espresso or strongly brewed coffee</span></li>
<li><span style="font-family: inherit;">1 teaspoonvanilla extract preferably Mexican</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon cinnamon</span><a href="http://www.rickbayless.com/ingredient/mexican-cinnamon/" style="font-family: inherit;">,</a><span style="font-family: inherit;"> preferably freshly ground Mexican canela</span></li>
<li><span style="font-family: inherit;">1 cup sugar</span></li>
<li><span style="font-family: inherit;">5 egg whites at room temperature</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon cream of tartar</span></li>
<li><span style="font-family: inherit;">1/2 cup shaved Mexican chocolate</span></li>
</ul>
<div>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">Bake the cakes. Heat the oven to 350 degrees. Line a muffin pan that makes 6 large muffins with muffin papers.</span></li>
<li><span style="font-family: inherit;">Place the flour, 6 tablespoons of the sugar, the baking powder and a pinch of salt in a large bowl and whisk to combine. Separate the eggs, dropping the whites into the bowl of a mixer and the yolks into a medium bowl. Add the oil, vanilla and 2 tablespoons of water to the yolks and mix well. Beat the egg whites with the cream of tartar until they start to thicken and form soft peaks. Gradually add the remaining 6 tablespoons of sugar and continue to beat until stiff peaks form.</span></li>
<li><span style="font-family: inherit;">Add 1/3 of the flour mixture to the egg yolks and mix well. Gently fold in 1/3 of the beaten egg whites. Repeat, alternating the flour mixture and egg whites until everything is thoroughly combined. Scoop the fluffy batter into the prepared muffin tins, place in the hot oven and bake until the tops spring back when touched, 20 to 22 minutes. Allow to cool slightly, then take the individual cakes out of the molds, remove the papers and invert them into a deep 13x9 inch baking dish.</span></li>
<li><span style="font-family: inherit;">Make the three milks mixture. Combine the heavy cream, evaporated milk, condensed milk, coffee, vanilla, cinnamon and a pinch of salt in a bowl and mix well. Slowly pour the mixture over the cakes, soaking them thoroughly. Cover with plastic wrap and refrigerate for 1 hour to allow the milks to be absorbed into the cakes.</span></li>
<li><span style="font-family: inherit;">Frost the cakes with meringue and serve. Combine the sugar with 1/3 cup water in a small (2-quart) saucepan and bring to a boil over high heat, swirling the pan gently until all the sugar is dissolved. Dip a brush in water and use it to clean the sides of the pan so no sugar crystals remain. (This is an important step in keeping the syrup from recrystallizing.) Lower the heat to medium and boil the syrup until it reaches soft ball stage (when a little syrup dropped into cold water will form a soft ball).</span></li>
<li><span style="font-family: inherit;">While the syrup is boiling, beat the egg whites with the cream of tartar and a pinch of salt until the whites form soft peaks. Drizzle in the hot sugar syrup in 4 additions, beating well after each addition. Continue to beat until the bottom of the bowl is cool.</span></li>
<li><span style="font-family: inherit;">To serve, place each soaked cake on a plate, decorate with a big dollop of meringue, toasting the peaks with a kitchen torch. Sprinkle with the Mexican chocolate and present to your guests to enjoy.</span></li>
</ol>
<div>
<br /></div>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-61858782651547169012016-04-25T07:15:00.003-07:002016-04-25T07:15:34.511-07:00Post Easter/Passover SpringHappy Monday everyone! As we kick off the week, we leave behind the carrot and lemon cakes of Easter; the macaroons and chocolate matzah of Passover, and look ahead to fruity desserts for spring. Let's check out what's in store for spring:<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/--XLg-Qobe70/Vx4mZLt8fEI/AAAAAAAABUM/NHH3J-2s4ScG4xpc0UEydWPl4M3caLXeACLcB/s1600/IMG_1651.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://3.bp.blogspot.com/--XLg-Qobe70/Vx4mZLt8fEI/AAAAAAAABUM/NHH3J-2s4ScG4xpc0UEydWPl4M3caLXeACLcB/s320/IMG_1651.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mock chestnut cake, topped with matzah crunch (for Pesach)</td></tr>
</tbody></table>
<b>Apricot Almond Layer Cake</b><br />
<i>Gourmet, </i>April 2005<br />
<br />
<b>Ingredients</b><br />
<b style="font-family: inherit;">Almond Macaroon Layers:</b><br /><ul>
<li><span style="font-family: inherit;">12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)</span></li>
<li><span style="font-family: inherit;">3 1/3 cups confectioners sugar</span></li>
<li><span style="font-family: inherit;">6 large egg whites</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li><span style="font-family: inherit;">6 tablespoons granulated sugar</span></li>
</ul>
<b style="font-family: inherit;">Apricot Compote:</b><br /><ul>
<li><span style="font-family: inherit;">6 oz dried California apricots (1 1/2 cups), finely chopped</span></li>
<li><span style="font-family: inherit;">1 1/2 cups water</span></li>
<li><span style="font-family: inherit;">3 tablespoons apricot preserves</span></li>
<li><span style="font-family: inherit;">For praline almonds</span></li>
<li><span style="font-family: inherit;">1 cup sliced blanched almonds (3 oz)</span></li>
<li><span style="font-family: inherit;">1/2 cup confectioners sugar</span></li>
</ul>
<b style="font-family: inherit;">Mascarpone Cream:</b><br /><ul>
<li><span style="font-family: inherit;">1 1/2 cups imported Italian mascarpone cheese (10 oz)</span></li>
<li><span style="font-family: inherit;">1/4 cup well-chilled heavy cream</span></li>
<li><span style="font-family: inherit;">1/4 cup Disaronno Amaretto or other almond-flavored liqueur</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Special equipment: parchment paper</span></li>
</ul>
<b>Directions</b><br />
<b style="font-family: inherit;">Make macaroon layers:</b><br /><ol>
<li><span style="font-family: inherit;">Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.</span></li>
<li><span style="font-family: inherit;">Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.</span></li>
<li><span style="font-family: inherit;">Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.</span></li>
<li><span style="font-family: inherit;">Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.</span></li>
<li><span style="font-family: inherit;">Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.</span></li>
</ol>
<b style="font-family: inherit;">Make compote while macaroon layers bake:</b><br /><ol>
<li><span style="font-family: inherit;">Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.</span></li>
<li><span style="font-family: inherit;">Make praline almonds:</span></li>
<li><span style="font-family: inherit;">Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.</span></li>
</ol>
<b style="font-family: inherit;">Make mascarpone cream:</b><br /><ol>
<li><span style="font-family: inherit;">Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.</span></li>
<li><span style="font-family: inherit;">Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.</span></li>
</ol>
<b style="font-family: inherit;">Cooks' Notes:</b><br /><ol>
<li><span style="font-family: inherit;">Macaroon layers can be made 2 days ahead and kept in an airtight container, layered between parchment paper, at room temperature.</span></li>
<li><span style="font-family: inherit;">Apricot compote can be made 5 days ahead and chilled, covered.</span></li>
<li><span style="font-family: inherit;">*Praline almonds can be made 1 week ahead and kept in an airtight container at room temperature.</span></li>
</ol>
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<div>
<b>Rhubarb-Pistachio Bundt Cake with Rose Glaze</b></div>
<div>
Caren Rothman, Poppy's Catering </div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<b>Cake:</b></div>
<ul>
<li><span style="font-family: inherit;">3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan</span></li>
<li><span style="font-family: inherit;">2 1/4 cups all-purpose flour, plus more for pan</span></li>
<li><span style="font-family: inherit;">2 1/4 cups granulated sugar</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon finely grated lemon zest</span></li>
<li><span style="font-family: inherit;">5 large eggs, room temperature</span></li>
<li><span style="font-family: inherit;">2 teaspoons rose water</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon kosher salt</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon baking soda</span></li>
<li><span style="font-family: inherit;">3/4 cup plain yogurt</span></li>
<li><span style="font-family: inherit;">3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped</span></li>
<li><span style="font-family: inherit;">8 ounces rhubarb (2-3 stalks), trimmed</span></li>
</ul>
<b style="font-family: inherit;">Rose Glaze:</b><br /><ul>
<li><span style="font-family: inherit;">2 1/2 cups powdered sugar</span></li>
<li><span style="font-family: inherit;">2 tablespoons milk</span></li>
<li><span style="font-family: inherit;">1 tablespoon rose water</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon vanilla extract</span></li>
<li><span style="font-family: inherit;">1/8 teaspoon salt</span></li>
</ul>
<b style="font-family: inherit;">Decorating the Cake:</b><br /><ul>
<li><span style="font-family: inherit;">2 tablespoons dried rose petals</span></li>
<li><span style="font-family: inherit;">2 tablespoons raw pistachios, toasted and chopped</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Special equipment: </span><span style="font-family: inherit;">12-cup Bundt pan</span></li>
</ul>
<div>
<b>Directions</b></div>
<b style="font-family: inherit;">Make the cake:</b><br /><ol>
<li><span style="font-family: inherit;">Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.</span></li>
<li><span style="font-family: inherit;">Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.</span></li>
<li><span style="font-family: inherit;">Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.</span></li>
<li><span style="font-family: inherit;">Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.</span></li>
<li><span style="font-family: inherit;">Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.</span></li>
<li><span style="font-family: inherit;">Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50–60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.</span></li>
</ol>
<b style="font-family: inherit;">Make the rose glaze:</b><br /><ol>
<li><span style="font-family: inherit;">Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed.</span></li>
</ol>
<b style="font-family: inherit;">Decorate the cake:</b><br /><ol>
<li><span style="font-family: inherit;">Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake. While glaze is still wet, sprinkle rose petals and pistachios on top.</span></li>
<li><span style="font-family: inherit;">Do Ahead</span></li>
<li><span style="font-family: inherit;">Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.</span></li>
</ol>
<b style="font-family: inherit;">Cooks' Note: </b><br /><ol>
<li><span style="font-family: inherit;">Dry your own rose petals from fresh roses or find dried rose petals at gourmet and Middle Eastern food stores.</span></li>
</ol>
<div>
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<div>
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<div>
<b>Strawberry-Basil Shortcakes</b></div>
<div>
Chris Fischer, <i>Bon Appetit, </i>May 2014</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b>Shortcakes:</b><br /><ul>
<li>¼ cup sugar</li>
<li>1 tablespoon baking powder</li>
<li>½ teaspoon kosher salt</li>
<li>2 cups all-purpose flour, plus more for surface</li>
<li>6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces</li>
<li>1 cup heavy cream</li>
<li>1 large egg, beaten to blend</li>
</ul>
<b>Berries And Assembly:</b><br /><ul>
<li>1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided</li>
<li>4 tablespoons sugar, divided</li>
<li>2 sprigs basil</li>
<li>2 cups heavy cream</li>
<li>2 tablespoons crème fraîche</li>
</ul>
<div>
<b>Directions</b></div>
<b>Shortcakes:</b><br /><ol>
<li>Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).</li>
<li>Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.</li>
<li>Do Ahead: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.</li>
</ol>
<b>Berries And Assembly:</b><br /><ol>
<li>Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.</li>
<li>Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.</li>
<li>Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.</li>
<li>Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.</li>
</ol>
<div>
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<div>
Happy baking!<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-39258739993831566052016-04-11T10:59:00.003-07:002016-04-11T10:59:44.960-07:00Fondant Decor<div class="separator" style="clear: both; text-align: left;">
Happy Monday! I spent the week making an extravagant bridal shower cake, topped with a big, poofy fondant bow. Let's break down the details of how to make this show-stopping bow!</div>
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<div style="text-align: center;">
<img border="0" height="320" src="https://1.bp.blogspot.com/-hO4OUcdBeIE/Vwvilk22_lI/AAAAAAAABT4/7hrKGPdTYzMHxpm4fMtOU5VQxHiwsq2WQ/s320/IMG_1479.JPG" width="240" /></div>
<div style="text-align: center;">
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<div style="text-align: center;">
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<div style="text-align: left;">
</div>
<ol>
<li>Make sure your fondant is pliable and soft; this requires a little kneading (think bread dough). Be sure to keep your fondant double wrapped in plastic while not using it...fondant hardens as it sits in the open air. </li>
<li>Using a <a href="http://www.surlatable.com/product/PRO-561886/?affsrcid=AFF0005&utm_term=88938809621product_type_l1cooking_tools%26product_type_l2baking_prep&adpos=1o2&creative=45300852101&device=c&matchtype=&network=g&gclid=CjwKEAjwlq24BRDMjdK7g8mD6BASJABBl8n3YHReYlsf0aI9-w66Es-qfbuwrtQrRCTu5JqRBkC_HRoCOMvw_wcB">fondant rolling pin</a>, roll out a piece of fondant into a rectangle (perhaps about 1/4" thick, 8x10" wide for easier control. Cut strips about 3/4" thick.</li>
<li>Paint a dab of <a href="http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe.html">royal icing</a> on the bottom of one end and place a 6" piece gum paste wire on top. Fold the other end of fondant to meet and pinch until the two ends hold together. Place the loop on its side (on parchment! Don't let it stick!) overnight to harden. </li>
<li>Continue the process until you make 30-40 pieces (occasionally some will break as you lift them).</li>
<li>Day 2: Make a ball of fondant as the base of your bow. Attach a row of loops into the ball like a 2D flower. Attach a little bit of fondant to the ball - another layer of ribbons. Another little ball and a few more ribbons. As you attach ribbon on top of ribbon, the spacing will get tighter and smaller, giving it more of a poofy, 3D appearance. Be sure to cover up the balls of fondant in the center so the bow looks seamless as it gets bigger.</li>
</ol>
<div>
Good luck and happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-35412652051638520062016-03-28T07:18:00.001-07:002016-03-28T07:18:18.590-07:00From Easter Sweets to Flourless Treats<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-p70avMZ4ZeY/Vvk85PPFaDI/AAAAAAAABTk/pVmUt78Yfd0PJp1py4AZcJL6hHh5ULV2w/s1600/IMG_1259.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-p70avMZ4ZeY/Vvk85PPFaDI/AAAAAAAABTk/pVmUt78Yfd0PJp1py4AZcJL6hHh5ULV2w/s320/IMG_1259.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Easter baskets!</td></tr>
</tbody></table>
<br />
Happy Monday everyone! If you celebrate Easter (or just take advantage of the spring-colored candy sales), you might be feeling the effects of a sugar coma. So let's all take a moment to drink a sip of water. Go ahead. Feel detoxed yet? Take another sip. ... Great! So now we're ready to eat! Perhaps you are looking ahead to Passover coming up in a few weeks, or maybe you're just feeling the need to leave the flour in the cupboard. Either way, today we celebrate flourless desserts! Three cheers for a delicious, dense cake!<br />
<br />
<b>Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries</b><br />
<i>Bon Appetit</i>, March 2007<br />
<br />
<b>Ingredients</b><br />
<b style="font-family: inherit;">Brandied cherries:</b><br /><ul>
<li><span style="font-family: inherit;">1 750-ml bottle brandy</span></li>
<li><span style="font-family: inherit;">1 1/2 cups dried tart cherries</span></li>
<li><span style="font-family: inherit;">1 cup water</span></li>
<li><span style="font-family: inherit;">1 cup sugar</span></li>
</ul>
<b style="font-family: inherit;">Cake:</b><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-55AN0xtTwt0/Vvk84_cK2VI/AAAAAAAABTg/CqXHZOWImmUp1-GHI--bU77AdwULWdTPA/s1600/IMG_1264.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-55AN0xtTwt0/Vvk84_cK2VI/AAAAAAAABTg/CqXHZOWImmUp1-GHI--bU77AdwULWdTPA/s320/IMG_1264.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piece de resistance: giant Easter basket<br />Mini cookies in eggs, bag of sugar cookies,<br />mini lemon loafs, lemon blueberry muffins,<br />and mini lemon poppyseed muffins</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: inherit;">10 ounces bittersweet or semisweet chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1 1/4 cups (2 1/2 sticks) unsalted butter, diced</span></li>
<li><span style="font-family: inherit;">10 large egg yolks</span></li>
<li><span style="font-family: inherit;">1/2 cup plus 6 tablespoons sugar</span></li>
<li><span style="font-family: inherit;">2 teaspoons vanilla extract</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li><span style="font-family: inherit;">9 large egg whites</span></li>
</ul>
<b style="font-family: inherit;">Ganache:</b><br /><ul>
<li><span style="font-family: inherit;">8 ounces bittersweet or semisweet chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1 cup heavy whipping cream</span></li>
<li><span style="font-family: inherit;">1 1/2 cups hazelnuts, toasted, coarsely chopped</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Whipped cream</span></li>
</ul>
<b>Directions</b><br />
<b style="font-family: inherit;">For brandied cherries:</b><br /><ol>
<li><span style="font-family: inherit;">Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.</span></li>
<li><span style="font-family: inherit;">Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.</span></li>
</ol>
<b style="font-family: inherit;">For cake:</b><br /><ol>
<li><span style="font-family: inherit;">Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.</span></li>
<li><span style="font-family: inherit;">Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.</span></li>
<li><span style="font-family: inherit;">Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.</span></li>
</ol>
<b style="font-family: inherit;">For ganache:</b><br /><ol>
<li><span style="font-family: inherit;">Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.</span></li>
<li><span style="font-family: inherit;">Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.</span></li>
<li><span style="font-family: inherit;">Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.</span></li>
</ol>
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Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-23121373315658973352016-03-18T10:22:00.002-07:002016-03-18T10:22:25.937-07:00Desserts to Remind Us of SPRING<a href="https://1.bp.blogspot.com/-8CUPc0QCBNM/Vuw3i2cESTI/AAAAAAAABTM/a6BoOOfhxc07dERMPWhOL3-FuE0Y9bwEA/s1600/IMG_1045.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-8CUPc0QCBNM/Vuw3i2cESTI/AAAAAAAABTM/a6BoOOfhxc07dERMPWhOL3-FuE0Y9bwEA/s200/IMG_1045.JPG" width="200" /></a>Happy Friday everyone! Even with a storm looming around the corner, the air smells of spring and the flowers are starting to bud! Let's focus on that, rather than the idea of *sigh* snow. These versatile recipes are great for spring or a fabulous Easter meal.<br />
<br />
<b>Coconut Key-Lime Sheet Cake</b><br />
Katherine Sacks<br />
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<b>Ingredients</b><br />
<b style="font-family: inherit;">Coconut-Key Lime Cake:</b><br /><ul>
<li><span style="font-family: inherit;">1 1/2 cups unsweetened shredded coconut</span></li>
<li><span style="font-family: inherit;">Nonstick vegetable oil spray</span></li>
<li><span style="font-family: inherit;">1 3/4 cups cake flour, plus more for pan</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon kosher salt</span></li>
<li><span style="font-family: inherit;">1/3 cup virgin coconut oil, melted</span></li>
<li><span style="font-family: inherit;">1 1/2 teaspoons vanilla extract</span></li>
<li><span style="font-family: inherit;">1 1/3 cups canned unsweetened coconut milk, divided</span></li>
<li><span style="font-family: inherit;">1 1/2 cups sugar</span></li>
<li><span style="font-family: inherit;">3/4 cup (1 1/2 sticks) unsalted butter, room temperature</span></li>
<li><span style="font-family: inherit;">3 large eggs</span></li>
<li><span style="font-family: inherit;">1 tablespoon finely grated key lime zest</span></li>
<li><span style="font-family: inherit;">1/3 cup fresh key lime juice (from about 6 key limes)</span></li>
</ul>
<b style="font-family: inherit;">Coconut-Key Lime Curd:</b><br /><ul>
<li><span style="font-family: inherit;">1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature</span></li>
<li><span style="font-family: inherit;">3 large egg yolks</span></li>
<li><span style="font-family: inherit;">1/2 cup sugar</span></li>
<li><span style="font-family: inherit;">1 teaspoon finely grated key lime zest</span></li>
<li><span style="font-family: inherit;">1/4 cup fresh key lime juice (from about 4 key limes)</span></li>
</ul>
<b style="font-family: inherit;">Whipped Cream Topping:</b><br /><ul>
<li><span style="font-family: inherit;">1 1/2 cups cold heavy cream</span></li>
<li><span style="font-family: inherit;">1 teaspoon finely grated key lime zest</span></li>
<li><span style="font-family: inherit;">1 cup unsweetened coconut flakes</span></li>
</ul>
<b>Directions</b><br />
<b style="font-family: inherit;">Make the Coconut-Key Lime Cake:</b><br /><ol>
<li><span style="font-family: inherit;">Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.</span></li>
<li><span style="font-family: inherit;">Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.</span></li>
<li><span style="font-family: inherit;">Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.</span></li>
<li><span style="font-family: inherit;">Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.</span></li>
<li><span style="font-family: inherit;">Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.</span></li>
<li><span style="font-family: inherit;">Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.</span></li>
</ol>
<b style="font-family: inherit;">Make the Coconut-Key Lime Curd:</b><br /><ol>
<li><span style="font-family: inherit;">Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.</span></li>
<li><span style="font-family: inherit;">Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3–4 minutes.</span></li>
<li><span style="font-family: inherit;">Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.</span></li>
</ol>
<b style="font-family: inherit;">Make the Whipped Cream Topping:</b><br /><ol>
<li><span style="font-family: inherit;">Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.</span></li>
<li><span style="font-family: inherit;">Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes. Let cool.</span></li>
<li><span style="font-family: inherit;">When ready to serve, sprinkle toasted coconut flakes over cake.</span></li>
<li><span style="font-family: inherit;">Do Ahead</span></li>
<li><span style="font-family: inherit;">Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.</span></li>
</ol>
<b style="font-family: inherit;">Chef's Note: </b><span style="font-family: inherit;">If key limes aren’t available, use regular limes.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<b>Sweet Risotto Fritters with Strawberry-Rhubarb Compote</b></div>
<div>
Melissa Kelly, Primo</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li><span style="font-family: inherit;">1 tablespoon extra-virgin olive oil</span></li>
<li><span style="font-family: inherit;">3/4 cup arborio rice</span></li>
<li><span style="font-family: inherit;">1/4 cup orange muscat or Late Harvest Riesling</span></li>
<li><span style="font-family: inherit;">Pinch of freshly grated nutmeg</span></li>
<li><span style="font-family: inherit;">Pinch of cinnamon</span></li>
<li><span style="font-family: inherit;">2 1/2 cups whole milk</span></li>
<li><span style="font-family: inherit;">3 tablespoons granulated sugar</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon pure vanilla extract</span></li>
<li><span style="font-family: inherit;">Finely grated zest of 1 orange</span></li>
<li><span style="font-family: inherit;">1 large egg, lightly beaten</span></li>
<li><span style="font-family: inherit;">7 tablespoons all-purpose flour</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">2 large egg whites</span></li>
<li><span style="font-family: inherit;">Peanut oil, for frying</span></li>
<li><span style="font-family: inherit;">Confectioners' sugar, for dusting</span></li>
<li><span style="font-family: inherit;"><a href="http://www.foodandwine.com/recipes/strawberry-rhubarb-compote">Strawberry-Rhubarb Compote</a></span></li>
</ul>
<div>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">Heat the olive oil in a heavy, medium saucepan. Add the rice and stir over moderate heat until coated with the oil. Add the orange muscat and cook, stirring, until it is completely absorbed. Add the nutmeg, cinnamon and 1/2 cup of the milk and cook, stirring constantly, until the milk is completely absorbed. Continue adding milk, 1/2 cup at a time, stirring constantly until it is absorbed before adding more. Cook until the risotto is creamy and porridgelike and the grains of rice are just tender. Stir in the sugar, vanilla and orange zest and transfer the rice to a bowl. Let cool slightly, stir in the beaten egg, then stir in the flour and baking powder.</span></li>
<li><span style="font-family: inherit;">In a medium bowl, beat the egg whites until stiff peaks form. Stir half of the beaten egg whites into the risotto, then fold in the rest.</span></li>
<li><span style="font-family: inherit;">In a large, heavy saucepan, heat 2 inches of peanut oil to 350°. Position a wire rack on a baking sheet and cover the rack with paper towels. Scoop rounded tablespoons of the rice into the hot oil without crowding and fry until golden brown all over, about 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Repeat to make the remaining fritters. Sprinkle the fritters with confectioners' sugar and serve warm, with the Strawberry-Rhubarb Compote.</span></li>
</ol>
<div>
<br /></div>
<div>
<b>Pistachio Pavlova with Rhubarb Cream</b></div>
<div>
Gesine Bullock-Prado</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<b style="font-family: inherit;">Pavlova:</b><br /><ul>
<li><span style="font-family: inherit;">1 cup chopped unsalted pistachios</span></li>
<li><span style="font-family: inherit;">2 tablespoons cornstarch</span></li>
<li><span style="font-family: inherit;">5 large egg whites, at room temperature</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon kosher salt</span></li>
<li><span style="font-family: inherit;">1 teaspoon distilled white vinegar</span></li>
<li><span style="font-family: inherit;">1 1/2 cups sugar</span></li>
</ul>
<b style="font-family: inherit;">Rhubarb Cream:</b><br /><ul>
<li><span style="font-family: inherit;">4 ounces rhubarb, chopped into 1-inch pieces (1 cup)</span></li>
<li><span style="font-family: inherit;">1/4 cup sugar</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice</span></li>
<li><span style="font-family: inherit;">1 cup hulled and quartered strawberries, plus 1/2 cup small strawberries for garnish</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla bean paste or pure vanilla extract</span></li>
<li><span style="font-family: inherit;">1 1/2 cups heavy cream, chilled</span></li>
<li><span style="font-family: inherit;">1/2 cup mascarpone cheese, chilled</span></li>
<li><span style="font-family: inherit;">1/4 cup chopped unsalted pistachios, for garnish</span></li>
</ul>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">MAKE THE PAVLOVA Preheat the oven to 350°. Line a baking sheet with parchment paper. In a small bowl, toss the pistachios with the cornstarch.</span></li>
<li><span style="font-family: inherit;">In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes. Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes. Gently fold in the pistachio mixture. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center. Lower the oven temperature to 225° and bake the meringue for about 1 1/2 hours, until crisp but still chewy on the inside. Turn the oven off; let the meringue rest in the oven for 1 hour. Transfer to a rack and let cool.</span></li>
<li><span style="font-family: inherit;">MEANWHILE, MAKE THE RHUBARB CREAM In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes. Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste. Let cool completely.</span></li>
<li><span style="font-family: inherit;">In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes. Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream. Spoon into the center of the meringue. Garnish with the small strawberries and chopped pistachios and serve.</span></li>
</ol>
<b style="font-family: inherit;">MAKE AHEAD: </b><span style="font-family: inherit;">The cooled meringue can be stored in a large ziplock bag overnight.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Happy baking!</span></div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-72704739713479506472016-03-14T12:27:00.001-07:002016-03-14T12:27:16.493-07:00Fruit-Filled Cookies and HamantaschenHappy Monday! Purim is just around the corner, and the hamantaschen recipes are starting to come out again! This delightful sugar cookie is often filled with creamy poppyseeds, cherry pie cherries, or chocolatey goodness, and then pinched into a little triangle. They always remind me that spring is coming! But fruit-filled cookies aren't only a Jewish tradition. Let's take a look at yummy recipes that require a spread of jam! <span id="goog_1044719807"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-sPz4GO3d0zM/VucQS-A7vPI/AAAAAAAABS4/QC1a_yXGJl0yFcukdSlGMI1ajUZyK_dkA/s1600/IMG_1121.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-sPz4GO3d0zM/VucQS-A7vPI/AAAAAAAABS4/QC1a_yXGJl0yFcukdSlGMI1ajUZyK_dkA/s320/IMG_1121.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamantaschen:<br />Nutella, cherry, blueberry, and poppyseed<br /></td></tr>
</tbody></table>
<span id="goog_1044719806"></span><br />
<br />
<i>Start with the triangles...</i><br />
<b>Hamantaschen</b><br />
Mimi Sheraton<br />
<br />
<b>Ingredients</b><br />
<ul>
<li><span style="font-family: inherit;">½ cup unsalted butter</span></li>
<li><span style="font-family: inherit;">¼ pound real cream cheese</span></li>
<li><span style="font-family: inherit;">½ cup sour cream</span></li>
<li><span style="font-family: inherit;">Pinch of salt</span></li>
<li><span style="font-family: inherit;">2 teaspoons sugar</span></li>
<li><span style="font-family: inherit;">1 large egg</span></li>
<li><span style="font-family: inherit;">2 ¾ cups flour, approximately</span></li>
<li><span style="font-family: inherit;">1 pound prune jam (lekvar)</span></li>
<li><span style="font-family: inherit;">2 teaspoons lemon juice</span></li>
<li><span style="font-family: inherit;">1 teaspoon grated lemon rind</span></li>
<li><span style="font-family: inherit;">½ teaspoon cinnamon</span></li>
<li><span style="font-family: inherit;">⅔ cup finely chopped walnuts</span></li>
</ul>
<b>Directions</b><br />
<ol>
<li><span style="font-family: inherit;">Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.</span></li>
<li><span style="font-family: inherit;">Stir in salt, sugar and the egg.</span></li>
<li><span style="font-family: inherit;">Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.</span></li>
<li><span style="font-family: inherit;">Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.</span></li>
<li><span style="font-family: inherit;">Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.</span></li>
<li><span style="font-family: inherit;">Roll the second half of the dough in the same way.</span></li>
<li><span style="font-family: inherit;">Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.</span></li>
<li><span style="font-family: inherit;">Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.</span></li>
<li><span style="font-family: inherit;">Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.</span></li>
<li><span style="font-family: inherit;">Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.</span></li>
</ol>
<div>
<br /></div>
<div>
<i>A recipe from Poland...</i></div>
<div>
<b>Polish Apricot-Filled Cookies</b></div>
<div>
<i>Gourmet, </i>December 2004</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b style="font-family: inherit;">For pastry dough</b><br />
<ul>
<li><span style="font-family: inherit;">2 1/4 cups all-purpose flour</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon salt</span></li>
<li><span style="font-family: inherit;">8 oz cream cheese, softened</span></li>
<li><span style="font-family: inherit;">2 sticks (1 cup) unsalted butter, softened</span></li>
<li><span style="font-family: inherit;">1 large egg, lightly beaten with 2 teaspoons water for egg wash</span></li>
</ul>
<b style="font-family: inherit;">For apricot filling</b><br />
<ul>
<li><span style="font-family: inherit;">1 3/4 cups coarsely chopped dried apricots (10 oz)</span></li>
<li><span style="font-family: inherit;">1/2 cup golden raisins</span></li>
<li><span style="font-family: inherit;">2/3 cup mild honey</span></li>
<li><span style="font-family: inherit;">1/4 cup sweet orange marmalade</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon cinnamon</span></li>
<li><span style="font-family: inherit;">1 cup water</span></li>
<li><span style="font-family: inherit;"><b>Special equipment: </b>parchment paper</span></li>
<li><span style="font-family: inherit;">Garnish: confectioners sugar</span></li>
</ul>
<div>
<b>Directions</b></div>
<b style="font-family: inherit;">Make dough:</b><br />
<ol>
<li><span style="font-family: inherit;">Whisk together flour and salt in a bowl until combined.</span></li>
<li><span style="font-family: inherit;">Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.</span></li>
<li><span style="font-family: inherit;">Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.</span></li>
</ol>
<b style="font-family: inherit;">Make filling while pastry chills:</b><br />
<ol>
<li><span style="font-family: inherit;">Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.</span></li>
</ol>
<b style="font-family: inherit;">Assemble and bake cookies:</b><br />
<ol>
<li><span style="font-family: inherit;">Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment.</span></li>
<li><span style="font-family: inherit;">Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.</span></li>
<li><span style="font-family: inherit;">Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)</span></li>
<li><span style="font-family: inherit;">Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.</span></li>
</ol>
<span style="font-family: inherit;"><b>Note: </b></span><span style="font-family: inherit;">Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.</span><br />
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><i>From Germany...</i></span></div>
<div>
<span style="font-family: inherit;"><b>Raspberry Jam Sandwich Cookies (Spitzbuben)</b></span></div>
<div>
<span style="font-family: inherit;">Rischart Bakery via <i>Saveur</i></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<ul>
<li><span style="font-family: inherit;">1 1⁄2 cups unsalted butter, softened</span></li>
<li><span style="font-family: inherit;">1 cup sugar</span></li>
<li><span style="font-family: inherit;">1 tsp. vanilla extract</span></li>
<li><span style="font-family: inherit;">1 egg</span></li>
<li><span style="font-family: inherit;">3 1⁄2 cups flour, plus more for dusting</span></li>
<li><span style="font-family: inherit;">1⁄2 tsp. kosher salt</span></li>
<li><span style="font-family: inherit;">1⁄4 cup raspberry jam</span></li>
<li><span style="font-family: inherit;">Confectioners' sugar, for dusting</span></li>
</ul>
<b style="font-family: inherit;">Directions</b><br />
<div>
<ol>
<li><span style="font-family: inherit;">Heat oven to 325°. Beat butter and sugar with a hand mixer until fluffy. Add vanilla and egg; beat. Add flour and salt; mix. </span></li>
<li><span style="font-family: inherit;">Transfer dough to a floured surface, form into a disk, roll until 1⁄4" thick. Using a 2" fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2" apart. Chill for 30 minutes. </span></li>
<li><span style="font-family: inherit;">Using a 1 1⁄4" plain round cutter, cut out centers of half the cookies; discard centers. Bake cookies until lightly browned, 10-12 minutes; cool.</span></li>
<li><span style="font-family: inherit;">Dust cookie rings with confectioners' sugar. Place 1 tsp. jam in center of each whole cookie; spread to within 1⁄3″ of edge. Top each with a cookie ring.</span></li>
</ol>
<div>
Happy baking!</div>
</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-32617146274040980192016-03-07T06:51:00.003-08:002016-03-07T06:51:57.917-08:00GREEN Desserts for St. Patrick's Day<a href="https://2.bp.blogspot.com/-pFwHHID2Qpk/Vt2T9EYdWdI/AAAAAAAABRs/EUDCWNs1X60/s1600/IMG_1044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-pFwHHID2Qpk/Vt2T9EYdWdI/AAAAAAAABRs/EUDCWNs1X60/s320/IMG_1044.JPG" width="320" /></a>Happy Monday! Last week we discussed St. Patrick's Day desserts that left out the green food coloring...but today we're going all out! The greener, the better! There are so many ways to get that fun for kids, all out green experience. For instance, take some regular cupcakes (see right), and before decorating, dye the frosting green! Easy. Vanilla frosting is a nice plain palette on which you can add a variety of color! If you're looking for something a bit more - spectacular, shall we say - check out the recipes below.<br />
<br />
<i>Classic...</i><br />
<b>Shamrock Shake</b><br />
Kendra Vizcaino-Lico<br />
<br />
<b>Ingredients</b><br />
<br /><ul>
<li style="font-family: inherit;"><span style="font-family: inherit;">1 1/2 cups vanilla ice cream</span></li>
<li style="font-family: inherit;"><span style="font-family: inherit;">1/2 cup whole milk</span></li>
<li style="font-family: inherit;"><span style="font-family: inherit;">10 drops green food coloring</span></li>
<li style="font-family: inherit;"><span style="font-family: inherit;">1 teaspoon peppermint extract</span></li>
<li style="font-family: inherit;"><span style="font-family: inherit;">Whipped cream (optional)</span></li>
<li style="font-family: inherit;"><span style="font-family: inherit;">1 maraschino cherry</span></li>
</ul>
<b><span style="color: #333333; font-family: inherit;"><span style="font-size: 1rem; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Directions</span></span></b><span style="color: #333333; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> </span><br /><ol>
<li><span style="font-family: inherit;">In a blender, combine the vanilla ice cream, milk, green food coloring, and peppermint extract, and process until smooth, about 30 seconds. Pour the shake into a glass and top with the whipped cream and maraschino cherry.</span></li>
</ol>
<div>
<br /></div>
<div>
<i>Southern cake, reimagined...</i></div>
<div>
<b>St. Patrick's Day Green Velvet Layer Cake</b></div>
<div>
Food Network Kitchen</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b style="font-family: inherit;">Cake:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">2 1/2 cups all-purpose flour</span></li>
<li><span style="font-family: inherit;">2 tablespoons unsweetened cocoa powder (not Dutch process)</span></li>
<li><span style="font-family: inherit;">1 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking soda</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon fine salt</span></li>
<li><span style="font-family: inherit;">1 1/4 cups buttermilk, well shaken</span></li>
<li><span style="font-family: inherit;">1 tablespoon green liquid food coloring</span></li>
<li><span style="font-family: inherit;">2 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: inherit;">2 cups granulated sugar</span></li>
<li><span style="font-family: inherit;">1 cup (2 sticks) unsalted butter, at room temperature</span></li>
<li><span style="font-family: inherit;">3 large eggs, lightly beaten</span></li>
</ul>
</span><b style="font-family: inherit;">Frosting:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">1/2 cup all-purpose flour</span></li>
<li><span style="font-family: inherit;">1 1/2 cups milk</span></li>
<li><span style="font-family: inherit;">1 1/2 cups (3 sticks) unsalted butter, at room temperature</span></li>
<li><span style="font-family: inherit;">1 1/2 cups granulated sugar</span></li>
<li><span style="font-family: inherit;">4 teaspoons pure vanilla extract</span></li>
<li><span style="font-family: inherit;">Pinch fine salt</span></li>
<li><span style="font-family: inherit;">Green liquid or gel food coloring, optional</span></li>
<li><span style="font-family: inherit;">Green candies and sanding sugar for decorating, optional</span></li>
</ul>
</span><div>
<b>Directions</b></div>
<ol>
<li style="font-family: inherit;"><span style="font-family: inherit;">For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.</span></li>
<li><span style="font-family: inherit;">Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.</span></li>
<li><span style="font-family: inherit;">For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.</span></li>
<li><span style="font-family: inherit;">Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.</span></li>
<li><span style="font-family: inherit;">To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.</span></li>
</ol>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-10436833739678488892016-02-29T07:16:00.000-08:002016-02-29T07:16:12.597-08:00How to Not Eat Green for St. Patty'sHappy Monday! Now that the Oscar parties have come and gone, it's time to move onto the next celebration. Lucky for us, you can find a holiday basically any day on the calendar (National Pig Day? National Salad Month?)...but this next one's legit. St. Patrick's Day is coming up soon, and it's time to start thinking ahead. No need to get the green food dye for today's post, here are a few recipes to liven up the party (adults only for this one).<br />
<br />
<b>Rum Raisin Rice Pudding</b><br />
Ina Garten<br />
<br />
<b>Ingredients</b><br />
<span style="font-family: inherit;"><ul>
<li><span style="font-family: inherit;">3/4 cup raisins</span></li>
<li><span style="font-family: inherit;">2 tablespoons dark rum</span></li>
<li><span style="font-family: inherit;">3/4 cup white basmati rice</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon kosher salt</span></li>
<li><span style="font-family: inherit;">5 cups half-and-half, divided</span></li>
<li><span style="font-family: inherit;">1/2 cup sugar</span></li>
<li><span style="font-family: inherit;">1 extra-large egg, beaten</span></li>
<li><span style="font-family: inherit;">1 1/2 teaspoons pure vanilla extract</span></li>
</ul>
</span><b>Directions</b><br />
<ol>
<li style="font-family: inherit;"><span style="font-family: inherit;">In a small bowl, combine the raisins and rum. Set aside.</span></li>
<li><span style="font-family: inherit;">Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)</span></li>
<li><span style="font-family: inherit;">Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.</span></li>
</ol>
<div>
<br /></div>
<div>
<b>Bacon-Bourbon Brownies with Pecans</b></div>
<div>
Kat Kinsman</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li><span style="font-family: inherit;">1/2 cup pecans</span></li>
<li><span style="font-family: inherit;">1/2 pound sliced bacon</span></li>
<li><span style="font-family: inherit;">8 ounces bittersweet chocolate, chopped</span></li>
<li><span style="font-family: inherit;">2 ounces unsweetened chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1 stick plus 2 tablespoons unsalted butter</span></li>
<li><span style="font-family: inherit;">1 cup granulated sugar</span></li>
<li><span style="font-family: inherit;">1/2 packed cup light brown sugar</span></li>
<li><span style="font-family: inherit;">3 tablespoons bourbon</span></li>
<li><span style="font-family: inherit;">4 large eggs</span></li>
<li><span style="font-family: inherit;">1 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1/4 cup unsweetened cocoa powder</span></li>
<li><span style="font-family: inherit;">1 1/2 cups all-purpose flour</span></li>
</ul>
<div>
<b>Directions</b><ol>
<li><span style="font-family: inherit;">Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.</span></li>
<li><span style="font-family: inherit;">In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.</span></li>
<li><span style="font-family: inherit;">In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.</span></li>
<li><span style="font-family: inherit;">Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.</span></li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
<b>Chocolate-Stout Tiramisu</b></div>
<div>
Jason McCullar</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<b style="font-family: inherit;">Cake</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">1 1/2 cups all-purpose flour</span></li>
<li><span style="font-family: inherit;">1 teaspoon cinnamon</span></li>
<li><span style="font-family: inherit;">1 teaspoon ground ginger</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon ground cloves</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1 1/2 cups dark cane syrup, such as Steen's (see Note)</span></li>
<li><span style="font-family: inherit;">1/2 cup vegetable oil</span></li>
<li><span style="font-family: inherit;">1 large egg</span></li>
<li><span style="font-family: inherit;">3/4 cup hot water</span></li>
<li><span style="font-family: inherit;">1 1/2 teaspoons baking soda</span></li>
</ul>
</span><b style="font-family: inherit;">Reduction</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">1 cup chocolate stout or other stout</span></li>
<li><span style="font-family: inherit;">1/2 cup triple sec or orange liqueur</span></li>
<li><span style="font-family: inherit;">1/4 cup honey</span></li>
</ul>
</span><b style="font-family: inherit;">Filling</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">4 large egg yolks</span></li>
<li><span style="font-family: inherit;">1/3 cup confectioners' sugar</span></li>
<li><span style="font-family: inherit;">2 cups mascarpone (about 1 pound)</span></li>
<li><span style="font-family: inherit;">Unsweetened cocoa powder</span></li>
</ul>
</span><div>
<b>Directions</b></div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 350°. Butter a 9-inch springform pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves and salt. In a medium bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.</span></li>
<li><span style="font-family: inherit;">Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool. Unmold the cake from the pan.</span></li>
<li><span style="font-family: inherit;">In a saucepan, combine the stout, triple sec and honey. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.</span></li>
<li><span style="font-family: inherit;">In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.</span></li>
<li><span style="font-family: inherit;">Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins. Dip the scraps into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.</span></li>
<li><span style="font-family: inherit;">Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.</span></li>
</ol>
<span style="font-family: inherit;">MAKE AHEAD: </span><span style="font-family: inherit;">The recipe can be prepared through Step 4 up to 3 days in advance. Store the cake at room temperature. Refrigerate the reduction and filling separately.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">NOTES: </span><span style="font-family: inherit;">Steen's cane syrup is available from </span><a href="http://www.cajungrocer.com/" style="font-family: inherit;">cajungrocer.com</a><span style="font-family: inherit;">.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Happy baking!</span></div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0tag:blogger.com,1999:blog-439091585020518153.post-63254216166786662722016-02-23T11:14:00.001-08:002016-02-23T11:14:26.113-08:00Swoon-worthy Oscar Party SnacksHappy Tuesday everyone! While the Oscars are swarming with controversy this year, the one thing that perhaps we can all agree upon is to eat delicious desserts on Sunday night. Here are a few ideas (to eat alone or with a group...I don't judge) to get your party going:<br />
<br />
<b>Mini Cheesecakes with Wine Gelees</b><br />
Kate Zuckerman, <i>The Sweet Life</i><br />
<i><br /></i>
<b>Ingredients</b><br />
<b style="font-family: inherit;">Cheesecakes:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">3 tablespoons unsalted butter, melted, plus more for brushing</span></li>
<li><span style="font-family: inherit;">7 whole graham crackers</span></li>
<li><span style="font-family: inherit;">1/2 cup plus 1 tablespoon sugar</span></li>
<li><span style="font-family: inherit;">1 large egg</span></li>
<li><span style="font-family: inherit;">1 large egg yolk</span></li>
<li><span style="font-family: inherit;">Pinch of salt</span></li>
<li><span style="font-family: inherit;">One 10 1/2-ounce log of fresh goat cheese, softened</span></li>
<li><span style="font-family: inherit;">1/2 cup plus 2 tablespoons crème fraîche (5 ounces)</span></li>
</ul>
</span><b style="font-family: inherit;">Wine Gelees:</b><span style="font-family: inherit;"><br /><ul>
<li><span style="font-family: inherit;">1 envelope unflavored gelatin</span></li>
<li><span style="font-family: inherit;">2 1/2 tablespoons cold water</span></li>
<li><span style="font-family: inherit;">3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port</span></li>
<li><span style="font-family: inherit;">4 teaspoons sugar</span></li>
</ul>
</span><b>Directions</b><br />
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 325°. Line a baking sheet with parchment paper. Cut out four 3-inch rounds of shirt cardboard. Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter. In a food processor, grind the crackers with the melted butter and 1 tablespoon of the sugar. Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit. Pack the crumbs into the molds; press to compact. Bake for 10 minutes. Let cool.</span></li>
<li><span style="font-family: inherit;">Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes. Add the goat cheese and beat until smooth. Fold in the crème fraîche. Spoon the mixture into the molds and smooth the tops. Bake for about 30 minutes, until the cheesecakes are just set but not browned. Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.</span></li>
<li><span style="font-family: inherit;">Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the blade around the edge of each cheesecake. Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet. Cut four 11-by-2 1/2-inch strips of parchment paper. Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.</span></li>
<li><span style="font-family: inherit;">In a small bowl, sprinkle the gelatin over the cold water and let soften. Microwave at high power for about 15 seconds or just until the gelatin is melted. Put the 4 wines in separate ramekins. Add 2 teaspoons of the sugar to the rosé and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar. Stir 1 teaspoon of the melted gelatin into each of the 4 wines. Let the wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.</span></li>
<li><span style="font-family: inherit;">Remove the parchment-paper collar from each cheesecake. Carefully remove the cardboard bottoms and serve.</span></li>
</ol>
<span style="font-family: inherit;"><b>NOTES</b>: </span><span style="font-family: inherit;">Variation: To make one 6-inch cheesecake: Butter a 6-inch springform pan and wrap the outside in foil. Press the graham cracker crumbs evenly over the bottom and bake for 10 minutes. Set the springform pan inside a small roasting pan and fill with the cheesecake mixture. Add enough hot water to reach halfway up the side of the springform pan. Bake for 1 hour and 20 minutes, or until the cheesecake is firm and set. Remove from the water bath and let cool on a rack. Remove the foil and refrigerate until chilled. Unmold the cheesecake and wrap it in a parchment-paper collar that extends 1 inch above the surface; secure with tape. Pour 1/2 cup of one of the wines into a bowl; if using rose or Pinot Noir, add 1 tablespoon of sugar. Microwave at high power for about 30 seconds, or until the sugar is dissolved. In a small bowl, sprinkle 1 1/2 teaspoons of gelatin over 1 1/2 tablespoons of water and let soften. Heat at high power for 15 seconds, or until the gelatin is melted. Add it to the wine and let stand until slightly thickened but not set, about 10 minutes. Pour the wine gelee over the cheesecake and refrigerate for about 1 hour, or until set. Remove the paper collar before serving.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Chocolate Mousse</b></span></div>
<div>
<span style="font-family: inherit;"><i>Bon Appetit, </i>1998</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<ul>
<li><span style="font-family: inherit;">2 ounces bittersweet or semisweet chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1 ounce unsweetened chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1/4 cup plus 2 tablespoons strong coffee</span></li>
<li><span style="font-family: inherit;">2 tablespoons light sour cream</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">2/3 cup sugar</span></li>
<li><span style="font-family: inherit;">2 extra-large egg whites</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon cream of tarter</span></li>
<li><span style="font-family: inherit;">Pinch of salt</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon vanilla extract</span></li>
</ul>
<div>
<span style="font-family: inherit;"><b>Directions</b></span></div>
<ol>
<li><span style="font-family: inherit;">Combine both chocolates and 2 tablespoons coffee in heavy small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in sour cream. Set aside.</span></li>
<li><span style="font-family: inherit;">Mix sugar, egg whites, cream of tarter and salt with remaining 1/4 cup coffee in top of double boiler. Using hand-held mixer, beat mixture until tripled in volume and thermometer registers 160°F.on candy thermometer, about 4 minutes. Remove from heat and continue beating 3 minutes. Transfer mixture to large bowl. Beat in vanilla extract. Fold in warm chocolate mixture. Spoon chocolate mousse into 6 small dishes and refrigerate overnight.</span></li>
</ol>
<div>
<br /></div>
<div>
<b>Chocolate-Peanut Brittle Cupcakes</b></div>
<div>
Food Network Kitchens</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<b style="font-family: inherit;">Cupcakes:</b><br /><ul>
<li><span style="font-family: inherit;">3 sticks unsalted butter, cut into pieces</span></li>
<li><span style="font-family: inherit;">1 cup Dutch-process cocoa powder</span></li>
<li><span style="font-family: inherit;">3 1/4 cups packed dark brown sugar</span></li>
<li><span style="font-family: inherit;">3 cups all-purpose flour</span></li>
<li><span style="font-family: inherit;">1 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking soda</span></li>
<li><span style="font-family: inherit;">3/4 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1 1/4 cups buttermilk</span></li>
<li><span style="font-family: inherit;">2 large eggs, at room temperature</span></li>
<li><span style="font-family: inherit;">2 teaspoons vanilla extract</span></li>
</ul>
<b style="font-family: inherit;">Brittle:</b><br /><ul>
<li><span style="font-family: inherit;">1/2 cup granulated sugar</span></li>
<li><span style="font-family: inherit;">1/4 cup creamy peanut butter</span></li>
<li><span style="font-family: inherit;">1/4 cup butterscotch chips</span></li>
</ul>
<b style="font-family: inherit;">Frosting:</b><br /><ul>
<li><span style="font-family: inherit;">1 cup heavy cream</span></li>
<li><span style="font-family: inherit;">2 10 -ounce bags peanut butter chips</span></li>
</ul>
</div>
<div>
<b>Directions</b></div>
<div>
<ol>
<li><span style="font-family: inherit;">Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.</span></li>
<li><span style="font-family: inherit;">Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.</span></li>
<li><span style="font-family: inherit;">Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.</span></li>
<li><span style="font-family: inherit;">Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.</span></li>
<li><span style="font-family: inherit;">Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.</span></li>
</ol>
<div>
<br /></div>
</div>
<div>
Happy baking!</div>
Anonymoushttp://www.blogger.com/profile/04553332346803618007noreply@blogger.com0