NOT SO VANILLA

Double Chocolate Chip Cookies - Paleo Style

2012-01-20T15:13:00.000-08:00

Oh how long has it been??????? Almost a year.

Let's just say life is busy.

Things have changed but now I'm baaaccckkk!!!

Over the past couple of months my fiancee and I have started a new lifestyle, working out and changing our diets. However, that being said you can't take away all the goodness, the yummy cheat snacks you crave while moving forward.

I have read a ton on the Paleo Diet in the last little while.

These are a nice treat to help with the cravings.

Enjoy.

I take NO credit at all for this recipe. Yes, I went through the laborious task of making my own almond butter but it's well worth it.

The recipe can be found here:

http://www.health-bent.com/treats/paleo-chocolate-chip-cookies

DB Challenge March: Yeasted Coffee Cake

2011-03-27T19:55:00.000-07:00

When I saw this month's challenge I was pretty excited. I'm excited about anything resembling a danish form really. It's an emotion I experience of childhood memories of spending my school breaks in Florida, where I would always get a cheese danish anytime I could when we were out for breakfast.Apparently, as a child I thought that you could only get these wonderful gems of creamy goodness while on vacation...ahhh the innocence of youth.

I still scan every menu while in Florida where I now spend my son's school breaks. He's not really as much of a Danish fan, but that doesn't mean I won't try :)

I made 2 kinds of filling for these coffee cakes (danish)

1. Cinnamon brown sugar frangipane w/ pecans

3 tbsp butter, softened

3/4 c. brown sugar not packed

1 egg

1 c. ground almonds

1 tsp cinnamon

1/2 c. pecans

Mix the first 5 ingredients in a bowl till smooth. Once the dough is rolled out spread the mixture over the dough, then sprinkle pecans over top. Roll according to instructions listed below and bake.

2. Blueberry/Raspberry with Honey sweetened Chevre

1/3 c. raspberries

3/4 c. blueberries

2 tbsp honey

1 small package of chevre, softened

1/4 honey

1 tsp vanilla extract

Put berries in a saucepan with 2 tbsp honey, boil until slightly syrupy then set aside to cool.

In a bowl mix chevre and honey and vanilla together till smooth.

Note* add more honey if necessary. The chevre can be quite sharp

Roll out the dough and spread chevre mix on dough, then follow with berries. Be sure to drain to juice that has collected from cooking, otherwise you mix will be too watery.

Continue with instructions to bake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Preparation time:

For the dough:

10 - 15 minutes preparation of the dough

8 – 10 minutes kneading

45 – 60 minutes first rise

10 – 15 minutes to prepare meringue, roll out, fill and shape dough

an additional 45 – 60 minutes for second rising.

Baking time: approximately 30 minutes

FILLED MERINGUE COFFEE CAKE:

Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Ingredients

For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
1⁄4 cup (55 g / 2 oz.) sugar
3⁄4 teaspoon (5 g / 1⁄4 oz.) salt
1 package (2 1⁄4 teaspoons / 7 g / less than an ounce) active dried yeast
3⁄4 cup (180 ml / 6 fl. oz.) whole milk

1⁄4 cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
1⁄2 cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with 1⁄2 - 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version)

For the meringue:

3 large egg whites at room temperature
1⁄4 teaspoon salt
1⁄2 teaspoon vanilla
1⁄2 cup (110 g / 4 oz.) sugar
For the filling:

Jamie’s version:

1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
1⁄4 teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate

Ria’s version:

1 cup (130 g / 5 oz.) chopped cashew nuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
1⁄2 teaspoon garam masala (You can make it at home – recipe below - or buy from any Asian/Indian grocery store)
1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)

Egg wash: 1 beaten egg Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

Directions:

Prepare the dough:
In a large mixing bowl, combine 1 1⁄2 cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

(Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue)

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended.
Increase mixer speed to medium and beat 2 minutes.
Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.
Turn out onto a floured surface (use any of the 1 1⁄2 cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides.
Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes.
The rising time will depend on the type of yeast you use.

Prepare your filling:
In a small bowl, combine the cinnamon and sugar for the filling if using.
You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
Add the vanilla then start adding the 1⁄2 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half.

On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 1⁄2 cm) rectangle.

Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges.

Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal.
Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.
Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 1⁄2 cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown.
The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table.
Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks.
Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

A Decade

2011-03-24T18:21:00.000-07:00

Ever have one of those moments in your life where you stop and think, really??? It's actually been 10 years??

It feels like somedays it's been forever and others it was just yesterday.

This month my son turned 10.

10!!!!!!!!!!!!

My son is my whole life, my one, my everything. So let's just say whatever he wants or asks for he gets....within reason of course.

My son is my buddha, my calm in my storm. He is the epitome of zen, and old soul as I like to call him.

Ok, ok enough gushing and making you sick about how much I love him.

I always ask my son what he wants for his birthday dinner. Every year he picks usually the same thing. In fact the last 3 years has been the same.

Sushi.

The cake requests however changes every year. This year is a rainbow cake. It was supposed to be a rainbow sprinkle cake, but I decided to do one better. A whole cake that is a rainbow.

The recipe is simple.

1. A box of white cake mix...tisk, tisk I know it's not homemade

2. A large can of white frosting or your favourite buttercream recipe

3. A box of Wilton assorted colour gel food dye

4. Rainbow jimjams

I dyed 6 bowls of batter each colour of the rainbow and then poured into a greased 8 inch pan.

Basically pour 1 batter on top of the other it will spread naturally.

I got 2 cakes out of the batter.

Bake according to the box instructions.

Cool and then frost.

I covered the outside in jimjams.

Simple but effective.

DB Challenge February: I "heart" Panna Cotta

2011-02-27T00:00:00.000-08:00

Even though I am posting today I actually managed to finish this challenge early. Like super early. I am pre-writing this post because I am out of town at the moment. Today is actually Feb. 5th, 2011.

I was pretty excited when I saw this month's challenge.

1. because I have been wanting to get over my fear of this dessert and..

2. because I had extra gelatin left over from last month's challenge.

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

This challenge was nice because it offered a lot of freedom of expression.

I decided to go full tilt this month. I made 2 flavours of panna cotta.

The first:

Vanilla Bean & Wildflower Honey

The second:

Mexican Chocolate ( nice hints of chili and cinnamon)

The only thing I was pretty disappointed in was the florentine recipe. They looked good but really didn't strike me as the typical sugary, lacy, crispy texture I was used to. So I did go to a different recipe for the cookies.

The fillings were 2 kinds as well.

With the vanilla panna cotta I just did a Nutella filling.

For the chocolate panna cotta I did a caramel filling.

Vanilla Panna Cotta (Giada de Laurentis Recipe):

1 cup whole milk

1 tablespoon (one packet) unflavored powdered gelatin

3 cups whipping cream (30+% butterfat)

1/3 cup honey

1 vanilla bean, split lengthwise an beans removed

1 tablespoon granulated sugar

pinch of salt

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk wait. Let stand for 5 minutes to soften the gelatin.

2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).

3. Next, add the cream, honey, sugar, vanilla beans and pod and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4. Remove from heat, allow it to sit for a few minutes to cool slightly. Take out vanilla pod, discard.Then pour into the glass or ramekin.

5. Refrigerate at least 6 hours or overnight.

Add garnishes and serve.

Mexican Chocolate Panna Cotta:

1 cup whole milk

1 tablespoon unflavored powdered gelatin

2 cups whipping cream (30+% butterfat)

1/4 tsp cinnamon

1/8 tsp chili powder

1⁄2 cup sugar

3⁄4 cup bittersweet or semisweet chocolate

1⁄2 teaspoon vanilla extract

Directions:

1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2. Place a medium saucepan over medium heat, stir in cream, cinnamon, chili, sugar and vanilla. Bring to a low boil.

3. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.

4. Transfer to ramekins, or nice glasses for serving.

5. Cover and chill at least 8 hours, or overnight

Superbowl Eats

2011-02-06T12:18:00.000-08:00

Any given Sunday you will find millions of people dressed in the NFL Sunday best tailgating outside the stadiums or pulling off spreads of finger foods in the comfort of their own homes.

This particular Sunday however is the stuff of legends. This Sunday, today is the be all and end all of football for the year. People plan their lived around this Sunday.

No you can't go to your best friend's, ex- husband's, mother-in-law's funeral. Today is SUPERBOWL SUNDAY.

I play on an indoor recreational soccer team here in the city for the wintertime and even today our team has forfeited our game in place of another.

What? you say, oh yes.

There is no greater day, maybe Christmas, then Superbowl Sunday where you get to make tons of little finger foods to sit with all your friends and hash it out about the underdog vs. the favourite, about whether or not it was a touchdown or whether the ref should have his eyes checked.

I "heart" Superbowl Sunday.

So today I will be posting a few things I have made in honour of this glorious occasion.

1. Pulled Chicken

2. Chocolate Pecan Tarts

3. Peel & Eat Shrimp

DB January Challenge: Entremet

2011-01-27T16:31:00.000-08:00

This month's dessert was a challenge in the truest sense. It was well thought out, multistep and original.

Right now the only pictures I have are of my jaconde because I am trying to stretch the challenge out to Saturday to serve this dessert for Chinese New Year. Hopefully my family will enjoy it.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Equipment required:

 Silpat

 1⁄2 baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)

 Mixer (optional)

 Bowls

 Knives

 Offset spatula

 Regular spatula

 Pastry comb (optional)

 Rulers

 Spring form pan

 Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to mold individual desserts)

 Torte/ Entremets mold/ Springform pan/ Trifle dish (for larger desserts)

 Cling wrap

 Parchment paper

 Gel, paste or liquid food coloring (optional)

Joconde Sponge

YIELD: Two 1⁄2 size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:

- 3⁄4 cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter

- 1⁄2 cup plus 2 tablespoons/ 150 ml/ 22⁄3 oz/ 75g confectioners' (icing) sugar

- 1⁄4 cup/ 60 ml/ 1 oz/ 25g cake flour

- 3 large eggs - about 51⁄3 oz/ 150g

- 3 large egg whites - about 3 oz/ 90g

- 21⁄2 teaspoons/ 121⁄2 ml/ 1⁄3 oz/ 10g white granulated sugar or superfine (caster) sugar 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

Directions:

1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.

2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)

3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )

4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in

remaining whipped egg whites. Do not over mix.

5. Fold in melted butter.

6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two 1⁄2 size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients

- 14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened

- 11⁄2 cups plus11⁄2 tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar

- 7 large egg whites - about 7 oz / 200g

- 13⁄4 cup/ 420ml/ 73⁄4 oz/ 220g cake flour

Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)

2. Gradually add egg whites. Beat continuously.

3. Fold in sifted flour.

4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.

2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

5. Bake at 475oF /250oC until the joconde bounces back when slightly pressed, approx. 10 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.

6. Cool. Do not leave too long, or you will have difficulty removing it from mat.

7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and

pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets

1. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by 1⁄2 inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
3. Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.

Preparing the Jaconde for Molding:

1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is 1⁄2 the height of your mold.

This is done so more layers of the plated dessert can be shown. However, you can make it the full

height.
3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a

very sharp paring knife and ruler.)
4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

5. The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

CROSTATA: DB November Challenge

2010-11-27T18:33:00.000-08:00

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I decided to make a caramel apple crostata and a PH inspired banana and chocolate crostata.

Ok here is the deal with the bottom recipe. The PH inspired caramel, banana and chocolate tart. I don't have a recipe for anything I put in it. The caramel sauce is homemade, so just pick your fav recipe and add a little less cream to make a stiffer sauce. The chocolate truffle is ganache. Just use your favourite recipe here as well. The banana's you can brulee or not, whatever you fancy. This tart had a lot of wow factor, and it was delicious.

Version 1 of pasta frolla

Ingredients:

1/2 c. minus 1 tablespoon superfine sugar or a scant 3/4 cup of powdered sugar
1 and 3/4 cup unbleached all-purpose flour
a pinch of salt
1 stick (8 tbsp) cold unsalted butter, cut into small pieces
grated zest of half a lemon (you could also use vanilla sugar as an option)
1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Making pasta frolla by hand:

Whisk together sugar, flour and salt in a bowl.
Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the centre of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
Add the lemon zest to your flour/butter/egg mixture.
Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Making pasta frolla with a food processor:

Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.
Add butter and pulse a few times, until the mixture has the consistenc y of coarse meal.
Empty food processor's bowl onto your work surface
See step 3 above and continue as explained in the following steps (minus the lemon zest, which you have already added).

Jam or cooked fruit filled crust:

Heat the oven to 375ºF [190ºC/gas mark 5].
Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread the jam or fruit preserves evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
Put the tart in the oven and bake for 25 minutes.
After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Apple filling:
- 5 apples assorted kinds, peeled and diced
- 1/2 lemon, juiced
- 1/4 c. brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg or freshly grate to your heart's desire
- 1/4 c. water

Place everything in a pot and bring to a boil. Cook unitl apples are nice and tender. Some will be applesaucy (?) and others knife tender.
Cool for 15 - 20 mins and place in pie shell following instructions listed above.

Blind Baking:

Preheat the oven to 350ºF [180ºC/gas mark 4].
Roll out a batch of the pasta frolla and cover the base of the tart pan. (You can use Version 1 or 2: if you use Version 1, you will have more leftover pasta frolla to turn into cookies.)
Cut a piece of parchment paper or aluminum foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.
You can use pie weights or dry beans to blind bake. Place whatever weight you’re using directly on the parchment paper or aluminum foil in an even layer.
Place the crostata shell in the oven and bake for 20 minutes.
Remove the weights and parchment paper and continue baking the crostata shell until the border is light golden, about 5 minutes (watch carefully to avoid over-baking, which results in a hard shell). In the absence of weight, the crust may rise in th e middle: if that occurs, gently push it back down with the back of a spoon.
Remove from the oven and let the crostata shell cool completely before proceeding.
If you use a tart pan with removable bottom, release the base from the fluted tart ring, then slide the cooled crostata shell on a serving plate for filling. (Note: If you’ve used a cake pan or pie plate, use a bit of care in taking the shell out of the baking vessel.)
Spread the prepared pastry cream over the cooled shell.
Decorate the surface with fresh fruit. The crostata mus t be cool, but not cold, so if you refrigerate it, take it out of the fridge half an hour before serving. This crostata is best eaten the same day it is prepared.

Caramel, Bruleed Banana and Chocolate truffle crostata:

Assembly:

Pour caramel onto bottom of the crust enough to coat the bottom about an 1/8 - 1/4 in.
Place bananas in a single layer across the bottom

Pour ganache on top to come up to the top of the tart shell. Place in fridge for about 1.5 hours till slightly firm, or freezer for about 30 -45 minutes.
Slice with warm knife and serve.

Short and Sweet: DB Challenge October

2010-10-27T11:55:00.000-07:00

This post will have no words of wisdom or funny stories. I am simply late, late, late on this post. However it was my birthday this past week and I can do as I want to... or so the song goes. I used this recipe from Food and Wine.
Mmmmmmm it was amazing and instead of jam I used Nutella

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Sugar, Sugar Cookies: September DB Challenge

2010-09-27T16:28:00.000-07:00

This challenge could not have come at a better time for me this month. I was really excited to make these, since this challenge was so open for interpretation. The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

September for me is the beginning and the end of seasons. It's the end of soccer season for my son but the beginning of school season for him as well. With school, comes fundraising and with that comes money! This month I did 2 themed cookies 1 - was soccer jerseys for the boys on my son's team for an awesome playing season. 2 - is for a Breast Cancer fundraiser.

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4" Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.

• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.

• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)

• Refrigerate for a minimum of 30mins.
• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.

• Cut out shapes with cookie cutters or a sharp knife.

• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
• Tip: It’s very important you chill them again otherwise they’ll spread while baking.

• Re-roll scraps and follow the above process until all scraps are used up.

• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.

• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.
• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.

• Leave to cool on cooling racks.

• Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.

Royal Icing:

315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
10ml / 2 tsp Lemon Juice
5ml / 1 tsp Almond Extract, optional

Directions

• Beat egg whites with lemon juice until combined.
• Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.

• Sift the icing sugar to remove lumps and add it to the egg whites.
• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.

• Beat on low until combined and smooth.

• Use immediately or keep in an airtight container.
• Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.

The Truth about Scones

2010-09-03T05:48:00.000-07:00

There are certain foods in life that are synonymous with breakfast or brunch. Scones are close to the top of that list for me. So when I realized that I was stuck with a plethora of blueberries and I had a Sunday brunch planned you would have to say there was really no choice but to venture down the path of no return.

I had never made a scone, ever, and again it is one of those things that seems daunting to me. Don't knead to much, ice cold butter, careful you don't touch it to often. When there are rules like that, a lump automatically starts to form in my throat.

So it was off to foodgawker, I went to find the perfect blueberry scone recipe in hopes that I could find a recipe that was amazing but not finicky.
As per usual for that website I have succeeded in finding my now base recipe for scones.

The recipe can be founds here. The only addition I have made was the white chocolate chips.

Enjoy these.
Trust me, you want to.

It's all Neutral: Swiss Roll July DB Challenge

2010-07-27T06:10:00.000-07:00

Let me just say that any language I used while making this "swiss roll" was not neutral. I owe my child about $5 to his swear jar :(
I decided I was going to make this month's challenge gluten and dairy free. Gluten free for my sis-in-law and dairy free for my son. The dairy free aspect was no problem at all.
The gluten free aspect was a whole new story. I used this recipe here, which is a good recipe but I think I spread it to thin and also I added a bit of xanthum gum but I don't think it needed it.Needless to say it stuck to the parchment and tore which is like the end of the world for swiss roll making.
When I sliced it the ganache filling and the roll had no definition between each other and it looked awful when sliced so instead I made a Italian meringue and covered the bombe which gave it a baked Alaska look. From my pictures you can see the cake layer of what should have been swiss rolls. Oh well it tasted amazing and everyone got to eat it.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

The recipe is posted as I made it but you can pick up the recipe at Sunita's site no probs.

Swiss Roll Bombe!!!!!!!! Recipe:

Swiss roll:

Recipe found here

Almond Ice Cream:

4 c. almond milk, unsweetened
6 egg yolks
1/3 c. honey
1/2 c. sugar
1 tsp vanilla extract
2 tsp almond extract
pinch of salt

Heat 3 c. almond milk and honey in a pot.
Meanwhile whisk egg yolks and sugar together till thickened.
Temper milk into eggs.
Pour the mixture back into the pot and heat and stir till about 170 degrees.
Remove from heat and add the reserved 1 cup almond milk.
Then add salt and extracts.

Chocolate Ganache:

2 c. chocolate soy beverage, whatever is your favourite
2 c. chocolate chips or carob chips

Heat milk till hot, do not boil.
Pour over chocolate.
Wait 2 mins and then stir.

Assembly:

Assemble according to the original recipe's instruction.

a bright idea

2010-06-06T18:51:00.000-07:00

You know when you think of an idea so brilliant you swear that no one could have possibly beaten you to the punch????
K.. well for me that lasted all of about 2.5 seconds when I punched in rhubarb, strawberry and almonds into google and of course David Lebovitz had beaten me to the punch by publishing the EXACT idea I wanted to concoct.Sure, sure your thinking "please this idea is not original", but just let me have it for once. Mr Lebovitz and your multi book publications and your famous blog and newspaper columns.
Sorry...back to the post.
For the record I HEART David Lebovitz, from ice cream to gorgeous dessert concoctions this man is awesome.

I have successfully grown rhubarb in my garden now for the past 2 years. I mean a really good crop. Also it's local strawberry bonanza season here, so I had some of those on hand as well.
Then I decided I would add one of my top 3 favourite things...frangipane.
I need no excuse to add this to anything. I look for ways to add it to any dessert I can find.

There is no exact recipe for this tart. If you can ad lib it then great if not here is a recipe for frangipane that I just made up today.

Recipe:

1 sheet puff pastry
1 cup strawberries, hulled and cut into quarters
6 - 8 stalks of rhubarb, cut inot 1 inch pieces
1/2 - 1c. of sugar
Frangipane - recipe follows
2 tbsp melted butter
Preheat oven to 425 degrees

Mix strawberries, rhubarb and sugar in a bowl
Cut the sheet of puff pastry in half.
Score a border around the outside about 1/2 inch border.
Prick the middle with a fork.
Add a moderate layer of frangipane to the middle portion of each sheet of puff.
Top with strawberry/rhubarb mixture.
Some juices may leak out, don't worry about it.
Brush border with melted butter
If you would like to place tarts into fridge for 15 - 20 mins then no probs.
I just worked quickly and placed them straight in.

Bake at 425 for 10 mins, then lower oven to 400 for 15 mins or until nice and golden.

Serve warm or at room temp. I made 2 today and they are gone.
Nuff said.

Frangipane:
1 1/2 c. ground almonds
1/3 c. sugar
1 egg yolk
4tbsp softened butter
1 tsp almond extract

Mix everything together in a bowl till a paste forms.

Like I said this is a rough recipe I threw together. If you need a proper one just google or foodgawker, there are a ton of options

Summer Wedding

2010-05-24T15:46:00.000-07:00

Ahhh... to be back to the blogging world again from an extremely extended hiatus.
Life can get a little hectic sometimes and with that you just have to know when to step away and get down to business for a while.
In saying this with the summer fast approaching here in the great white north, I cannot wait to be back to blogging on a regular basis, bringing more food and more fun and more photos to share with anyone and everyone who may stumble across this tiny project I call my own.
For my first back to summer blog I thought I post about celebration of new beginnings was in order. This past weekend I did my very first wedding. Making 130 something-ish cupcakes to be eaten by friends and strangers in sober or not so sober states.
The bride is a chocolate fanatic so I made 2 kinds of cupackes:

1. Dark chocolate with dulce de leche filling

2. White chocolate cream cheese icing with white chocolate ganache filling

Both had a deep dark chocolate cupcake base, the recipe which I stole from my step-mother , which she stole from another blog. Thanks P!

Pictured is the dark chocolate and dulce de leche cupcakes and YES I made the gumpaste flowers myself.

The recipe for the deep dark chocolate cake can be found here.
The icing is chocolate ganache whipped buttercream, which is posted below.

That dulce de leche is store bought, try and find a good label not that artificial butterscotch stuff because it tastes NOTHING like dulce de leche. DO NOT BE FOOLED!

Buttercream Icing:

4 c. bittersweet chocolate chips, wafers (something good quality)
3 c. Whipping cream
2 pounds unsalted butter @ room temp.
1 c. powdered sugar

Heat whipping cream in a pot or in a bowl in the microwave until cream is hot.
Pour over chocolate, wait 2 mins then stir till smooth.
Let cool.
Beat butter and sugar in stand mixer or by handheld till pale and smooth. Pour cooled chocolate into butter mixture. Taste and add more sugar if needed, you shouldn't.
Mix until well blended about 2 mins. Icing will be loose.
Refrigerate overnight or at least 2 -3 hours.
When ready to use. Beat again till fluffy and smooth.

March DB Challenge: Orange Tian Gone Healthy

2010-03-27T05:00:00.000-07:00

I'm Back!!!
After a long hiatus away from the blog world and I am happy to announce that I have returned. The last 2 months have been a whirlwind of adventure.
I had the privilege of being taken on as a volunteer for the 2010 Vancouver Olympic Winter Games. This would explain my missing the last 2 challenges :(
I was based in Whistler, BC for nearly a month with the great responsibility of MASSAGING athletes...mmmm hot bodies....ahem.. back to the blog post.

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings.
She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I fancy myself a pretty knowledgeable person on the realm of desserts, but I can honestly say I have not heard of a Tian with orange.Unfortunately, this challenge has popped up just at the beginning of my family's new healthy eating regime. When I read the ingredients I was worried I wouldn't be able to think of a healthy alternative. Never fear though, I did it, I think.

I followed the process for the pate sablee...let's not mess with the perfection of pastry shall we?
As for the marmalade, I used a low sugar peach/citrus and vanilla bean jam that I had made in the summer. The recipe is honestly peaches, orange rind boiled with sugar (only enough to make it sweet).The peaches I used were perfectly ripe so I think I ended up using only about 1 - 2 cups of sugar as opposed to the usual jam recipes of 5 - 6 cups of sugar. The vanilla bean is scrapped and added last then heated for 5 more minutes.

In place of the whipped cream I made yogurt cheese instead and sweetened it with honey, orange juice, orange rind and lime juice.

The fruit I used was kiwis because they had yellow and green at the store which I love!

Recipe:

For the Pate Sablee:

Ingredients:

2 medium-sized egg yolks, at room temperature
granulated sugar - 6 tbsp + 1 tsp
vanilla extract - ½ tsp
Unsalted butter, cold, cubed - ¼ cup + 3 tbsp
Salt - 1/3 tsp
AP flour - 1.5 cup + 2 tbsp
baking powder - 1 tsp

Directions:

Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogeneous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Marmalade:

Ingredients
Freshly pressed orange juice - ¼ cup + 3 tbsp
1 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

This is also called supreme - ing an orange.

For the Caramel:

Ingredients
granulated sugar - 1 cup
orange juice - 1.5 cups + 2 tbsp

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

For the Whipped Cream:

Ingredients
heavy whipping cream 1 cup
3 tbsp of hot water
1 tsp gelatine
1 tbspof confectioner's sugar
orange marmalade (see recipe above) 1 tbsp

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.

Yogurt Cheese:

1 large container of 3% yogurt
Cheesecloth

Put the yogurt into the cheesecloth and tie a knot or wrap around a chopstick and hang in the fridge or off your cupboards for 24 hrs int he fridge or 10 - 12 hrs at room temp. A LOT of water will come out.

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

Chocolate Peanut Butter Cupcakes

2010-01-13T10:05:00.000-08:00

This past weekend I went to a housewarming party and brought these for my chocolate/PB obsessed friend. These cupcakes were the perfect match of both. I will confess that I used a box mix (insert gasping noise here) but it was a convenience factor mostly.
The frosting was all homemade though. A chocolate/peanut butter ganache buttercream. SOOO GOOD!

I won't bother to give you a chocolate cupcake recipe since everyone has one they love I'm sure, but the recipe for the icing is here.

Ingredients:
1 cup chocolate chips/wafers (bittersweet preferably)
1 cup heavy cream
1 cup unsalted butter, room temp
3/4 cup peanut butter, smooth
Powdered sugar (no amount, just add a bit at a time till you get that desired sweetness)

Recipe:
Heat heavy cream till simmer and remove from heat.
Pour over chocolate chips and wait 2 minutes.
Whisk together till combined and then add peanut butter and mix until you have a silky looking sauce, chill for 1 hour.
Combine butter in a mixer or use a hand mixer and beat until soft and creamy.
Add some powdered sugar till slightly sweet, (remember you still have chocolate to add!)
Add the ganache and mix until slightly lightened in colour, about 30 seconds or so.

Gingerbread House: Great White North Style

2009-12-24T05:53:00.000-08:00

OK......so we may not have ANY snow right now here in Ontario but when I saw this month's challenge I had to go with the stereotypical idea of what most people think of when they hear Canadian winter.
I didn't use a template per se (sp?). I used a pyrex bowl for the main portion and an old beer can to develop the opening.

Also a extra special shout out today, it's my Dad's birthday!!!!

Even more special on top of that is he carried the OLYMPIC TORCH today in the relay around Canada before Vancouver 2010 Olympics commence in February...

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

Y's Recipe:

Scandinavian Gingerbread (Pepparkakstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas http://astore.amazon.com/thedarkit-20/detail/0816634963

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

Simple Syrup:
2 cups (400g) sugar

Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.

Cannoli: DB November Challenge

2009-11-27T11:08:00.000-08:00

I now understand why Italian women are so beautiful and happy all the time. Why you see them sunning themselves on the beaches of Lake Como and the Amalfi and looking like a Vogue cover model sitting in front of a trattoria enjoying the sites and scenes of the city.

It's because they probably get to eat cannoli anytime of the day they want. I have a new found love affair with these little gems of a dessert. A Heavenly mix of ricotta and chocolate and crispy, crunchy pastry. I am setting up my kitchen for mass production, gone are the days of mood enhancing pills and drinks for the masses, let's just eat cannoli and call it day, shall we?

Shout out!! to my BFF, cannoli wrapper, filler and eater Steph, also to my lovely man who slaved over making me and my stepmom's cannoli forms, without you there would be no cannoli.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book

RECIPE:

CANNOLI SHELLS
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

CANNOLI FILLING
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios

Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3, Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.

2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

Cinna-FUN! Rolls

2009-11-21T19:52:00.000-08:00

Up until now I have never attempted anything that has to do with yeast.
There is always this fear will it work willit not wirk, will it rise will it lay flat like a pancake and suck. These are the things I ponder about which in turn deters me.

While browsing Foodgawker the other day I saw the picture to turn any yeast fearing pansy, into a brave and capable bread making machine!!

Mangio da Sola has the most exquisite recipe for cinnamon rolls. Also they are much less labour intensive then I would have imagined which I think is why I had so much fun making them. They also are the closest thing to "Cinnabon" rolls then I have tasted anywhere else. Apparently my 8 year old says that's a good thing.

I won't list the recipe, if you want it just click in the link to Magio da Sola. I altered the filling by adding:
2 tsp of cocoa powder
1/2 tsp of freshly grated nutmeg

Also I altered the icing by reducing the powdered sugar and adding maple syrup instead. You know us crazy Canadians we put that stuff on everything.

H1N1 Halloween

2009-11-01T08:37:00.000-08:00

Let me just be clear, I am not positive and nor was the Doctor, but apparently this flu is to be reckoned with. Let me just say I can definitely agree with that.

8 hours of 101 degree fever and WAY TOO MANY Advil later I am finally beginning to feel like my old self again 2 days later.

I was supposed to attend a Halloween party last night and couldn't bring myself to muster the energy.

I did however on Friday before the dreaded fever hit have a brief 2 hours of Advil/Antibiotic induced bliss where I thought I was potentially invincible. Where these cupcakes got decorated.

I had made cupcakes and cookies the day before in anticipation of the party and then on Friday when I woke up feeling like I had been hit by a truck, I knew at some point that day I would be heading down hill.

I didn't bother with recipes since this is a box mix and a container of white icing.
Here are a few of my spooky creations:

I'M BBBAACKKK!!! : DB October Challenge

2009-10-27T18:59:00.000-07:00

Ok after a ridiculously long hiatus I am back. We have had computer malfunctions beyond repair...so much so that we have a whole new computer...LOL.
I am the worst Daring Baker, not trying to find another computer to post on. Well hopefully they will let me lump 2 challenges into one and post. Pics are both from this month and last month.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

The fact that we are doing Macarons this month is AMAZING. My whole obsession with food blogs began because of these little delectable kisses.The first food blog I was ever introduced to was Helene of "Tartelette" fame. Who in my opinion is the Queen of Macs, (Pierre Herme being the King, which I'm sure even Tartelette won't dispute).

On top of my own creations I have a picture of a masterpiece that my girlfriend made for a wedding tradeshow she recently attended. One word for this structure, AMAZING!
Nicole Arroyas, is the Executive Chef and Owner of Auberge du Petit Prince in London, ON. Amazing French food and desserts.
Nicole's passion however is wedding cakes. As you can tell her passion has paid off. This is a small sample of what she is capable of.

I had seen that a lot of people were having trouble getting the feet on the macs and some were looking a bit overcooked, so I decided to improvise. I used a combo recipe of Pierre Herme and this month's provided recipe.

Ingredients: (adapted from Pierre Herme)

Confectioners' sugar: 2 cups + 2 tbsp
Almond flour: 1 1/3 cups
Cocoa Powder: 1/4 c
Egg whites: 3 and a bit or 1/2 c (Have at room temperature)

Directions: (Adapted from Pierre Herme)

DON'T preheat the oven. Follow ALL the directions below, excluding the granulated sugar part to # 5.
Once everything is combined and you have piped your kisses out, then preheat the oven to 425 degrees.
This allows for the macs to have about 15 minutes of dry out time.
Place them in the oven once it's preheated and immediately turn the oven down to 350 degrees and place a wooden spoon in the oven door so it's slightly ajar.
Time the macs for 10 - 12 minutes. Remove and place on a cooling rack.
Yields: about 2 dozen filled macs

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.

5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.

7. Cool on a rack before filling.

Yield: 10 dozen.

August DB Challenge: Dobos Torte

2009-08-27T06:35:00.000-07:00

Ahhhh can we all smell it?????
It's the sweet smell of procrastination. Breathe it in people, it's what I do best with these DB Challenges.
This month you would think I would get a jump on it early but no.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

This recipe I LOVED, it was amazing. Though we didn't actually get to eat the whole thing.
I made 2 6-inch tortes.
One I gave to my neighbour because I owed him some eggs, I thought "this has eggs in it and tastes better", so that's 2 birds with 1 stone.
The other I gave to my other neigbours because I ran out of sugar and they gave me some of theirs.
I went for 8 layers instead of 5 on the first, and 11 layers on the second I made all the batter and had a total of 19 layers altogether. Also 5 didn't look tall enough for me.
I will definitely be making this again, maybe with a different filling, although this buttercream was divine!

DOBOS TORTE:

Equipment

2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional

Prep times

Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes

Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream: NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator.
I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it.
Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate.
Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer.
Let cool until beginning to set, about 30 seconds.
Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges.
Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands).
Cool completely.

Assembling the Dobos:

1.Divide the buttercream into six equal parts.

2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.

3.Optional: press the finely chopped hazelnuts onto the sides of the cake.

4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Summer Eats

2009-08-07T07:13:00.001-07:00

Living in Ontario you come to appreciate summer a whole bunch since it only takes up at most 3 months of the year. This is the time when people descend upon Farmer's Market's in mass, buying everything fresh and local possible.
This year I had been trying to find squash blossoms at the market and every time came up empty handed :(.
So when I went to my mum's one day she gave me a container and said "look inside".
Well my reaction was a bit like a child on Christmas who just received a pony...seriously. On top of that I also received some candy cane beets, which if anyone has seen them are the coolest veg out there.

These aren't really recipes but just an excuse to show off my bounty. I will give a recipe for the nectarine vinagrette. Also I stuffed the c=blossoms with mozzarella and basil.
So go out fellow Ontarian's and hit you local farmer's market to support our local growers and make some kickin' summer eats.

Nectarine Vinagrette:
- Juice of 2 nectarines ( I squeezed the leftover pulp off mine) yields about 2 tbsp
- 1/4 c olive oil
- 1 tbsp red wine vinegar or white wine
- 1 tbsp raw honey
- salt and pepper
* These are rough estimates, so really make it to your taste.

July DB Challenge: Milan/Milano Cookies

2009-07-27T11:45:00.000-07:00

Ummm.... let's just talk about how last minute I am on this challenge. It's 2:48 pm on reveal day and I am just posting now.
Insert obligatory DB sentence here:

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I chose to do the Milano cookies because they made me think of my sister and the time we would spend on our summer holidays in Florida. These were a must for her. The mint kind were her favourite.

Milano Cookie Recipe:

• 12 tbsp unsalted butter, softened
• 2 1/2 c powdered sugar
• 7/8 c egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tbsp lemon extract
• 1 1/2 c all purpose flour
• Cookie filling

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Pithivier: What happens to leftover Frangipane

2009-07-01T16:32:00.000-07:00

At the end of this month's DB challenge I was left with some extra frangipane. What to do, what to do.
I have seen this gorgeous French pastry called Pithivier. Usually it is a gorgeous flower shape, tall and glistening puff pastry goodness.
I thought let's have a crack at this. It's not much of a recipe since it only consists of store bought or home made puff pastry and frangipane.
The recipe for the frangipane can be found here.

Recipe:
1/2 package of puff pastry
1 1/2 c frangipane, chilled
Egg wash
Corn syrup glaze
- 1 tbsp corn syrup and 1 tsp water

Assembly:

- Cut the puff pastry in half and roll each half till about 1/8 in. thick
- Place 1 piece on a parchment lined sheet pan
- Egg wash the whole piece
- Spoon frangipane down the middle in a long strip
- Place the top piece of pastry and seal
- Brush more egg wash on top
- cut a small vent hole in the top of the Pithivier

Bake at 375 for 30 mins.
Remove and brush with corn syrup then return to the oven for 15 more minutes.
Cool, slice and serve either when still warm or cool.

Bakewell Tart...er Pudding: DB June Challenge

2009-06-27T19:19:00.000-07:00

This month's challenge was very personal for me. After a sentimental Daring Cooks Challenge, this DB challenge was also something dear to my heart. My memories of Bakewell Tarts starts from as early as I can remember. These are a MUST at our Christmas table.

Bakewell tarts are what Santa ate every year he came to visit our house. Memories of crumbs strewn about the kitchen table in the morning when I would come down to see the sleigh tracks and reindeer prints.

Last year was the first year I tried my hand at making these. My sister and I made them together being the pastry whiz that she is. They turned out rather successful if I do say so myself.

Unfortunately my Dad is in England at the moment visiting my sister, so the actual taste tester is not available for comment.

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Thanks ladies for letting us bring some of Christmas cheer a little early this year.

Bakewell Tart…er…Pudding:

Makes one 23cm (9” tart)Prep time: less than 10 minutes (plus time for the individual elements)

Resting time: 15 minutesBaking time: 30 minutes

Equipment needed:

23cm (9”) tart pan or pie tin (preferably with ridged edges)

rolling pin
1 quantity sweet shortcrust pastry (recipe follows)

Bench flour250ml (1cup (8 US fl. oz))

Jam or curd, warmed for spreadability

1 quantity frangipane (recipe follows)

1 handful blanched, flaked almonds

Assembling the tart:

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry:

Prep time: 15-20 minutes

Resting time: 30 minutes (minimum)

Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour

30g (1oz) sugar

2.5ml (½ tsp) salt

110g (4oz) unsalted butter, cold (frozen is better)

2 egg yolks

2.5ml (½ tsp) almond extract (optional)

15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane:
Prep time: 10-15 minutes

Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened

125g (4.5oz) icing sugar

3 eggs

2.5ml (½ tsp) almond extract

125g (4.5oz) ground almonds

30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

The Daring Cook's Challenge: My Childhood Revisited

2009-06-14T13:33:00.000-07:00

When I read what the June Challenge was this month, memories flooded my head of when I was a child staying with my grandparents. My grandfather or "goung" made the best, and I mean the best dumplings.
Every size and flavour. I remember he used to make me these special ones. They were about 8 inches long. Inside he stuffed ground pork, cellophane noodles, egg and green onions. He would then pan fry them and serve them to us for lunch or a snack.
I spent the better part of an afternoon hand crafting these and reminising with myself about the days when I would sit and watch my goung do the same.
He has since passed, but it's funny how one single little thing like a dumpling can make think about how much you appreciated those little things that the people you love do for you.

I want to thank Jen for this recipe. I am a huge fan of her blog "Use Real Butter". I had such a great time making this recipe and living my childhood for one afternoon 20 years later.

Shi Shi Jen. Thanks.

Chinese Dumplings/Potstickers

Pork filling:
1 lb (450g) ground pork
3 stalks green onions, minced
1/2 c. chopped chives (Chinese or regular)
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

Dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)

2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for work surface

Dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

May DB challenge: The Art of Zen and Strudel Making

2009-05-27T06:00:00.000-07:00

This month's DB challenge conjured up nightmares and anxiety that I could only have imagined. Paper thin dough you can read through, glutens resting, thin layers of golden brown goodness all put together to make a wonderful traditional dessert. I could feel my BP rising as I saw this month's challenge.

Thankfully, as always we are given a straight forward no nonsense list of to-do's and instructions, that can always bring about a spa-inducing sigh of relief.

I thought this challenge was going to be stressful, but I was wrong. The dough was supple (yes I said supple), it turned paper thin when stretched and was golden brown once baked.

I urge you to try this recipe. Light a few aromatherapy candles, put on that playlist that makes you want to close your eyes and come closer to a Zen state... the Zen state of Strudel that is.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Strudel Dough:

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Strawbwerry Rhubarb Filling:
3/4 cup brown sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
3 tbsp cornstarch
1 pound sliced, hulled strawberries
1 pound sliced rhubarb

1. Mix the cornstarch, sugar, strawberries and rhubarb in a bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the strawberry-rhubarb mixture on the dough.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Did someone say Cheesecake?????

2009-04-27T08:31:00.000-07:00

Woohoo! it's that time of the month again.
I have to admit after sitting out of last month's challenge I was ready to go for this month. I am so glad we had a great recipe to play around with for our challenge, all credit going to Jenny and her Abbey's infamous cheesecake recipe.
For my cheesecake I went with a little bit of an Italian flair. I stole a few ideas from David Rocco. You know who I'm talking about ladies, that gorgeous Italian man that parades around Florence speaking Italian and looking hot while doing it oh... and he cooks. Anyways he featured a Ricotta Torte one episode and ever since then I've been hooked.

BTW, P if you read this, you are short 1 bottle of Obikwa Shiraz. I needed it for my pears. Thanks.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Abbey's Infamous Cheesecake:

Crust:
2 cups amaretti crumbs
1 stick melted

Cheesecake:
2 sticks of cream cheese, 8 oz each room temperature
1 tub ricotta, drained
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:

1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Poached Pears:
1 bottle red wine: when I say 1 bottle, pour 1 glass for yourself and then the rest of the bottle in the pot
5 tbsp sugar
5 pears, peeled

Bring wine and sugar to a boil.
Place pears in syrup for 15 minutes
Turn off heat and let steep for 3 - 4 hours
Take pears out and set aside or refrigerate until ready to use
Boil wine syrup until the consistency is thick, place in bowl and set aside until ready to use.

Makes about 1 cup of syrup once reduced.

Bathing in Caramel

2009-04-11T12:57:00.000-07:00

You know when you make up a recipe and cross your fingers that it all works out, well this one worked and then some.
I could bathe in this stuff. In fact I made this while no one was home and for a 30s. period... maybe... actually... ok... I did consider it.
I paired this with Tartelette's version of Dorie Greenspan's Burnt Sugar Ice Cream.
What was nice about Tartelette's version was the elimination of half the sugar called for. This ice cream came out perfect for those of us without that aching sweet tooth,
That sauce however could possibly produce a sugar coma, especially if bathed in....I really have to stop talking about that.
The addition of maple syrup, from a recent trip to the sugar bush, was amazing. In fact it brought the flavour up to another level. My friend described it as peanut brittle-ly with maple. In fact, once she tasted it we both discussed bathing in it.

Recipe:

Maple Caramel Sauce:
Ingredients:

1/3c. heavy cream
1/4c. maple syrup
1/4c. sugar
1 tbsp water
1/4 tsp Fleur de Sel, or any good salt...maybe not table salt cause it's too harsh

- Combine sugar and water in a pot and bring to a boil till suagr turn amber, about 6-8 mins.
- Add maple syrup and cream and then continue to boil till thickened
- Add salt once you take the sauce off the heat, stir and then set aside until ready to use.

The recip for the ice cream is linked here.

Mmmm those waffles are yammy!!!!

2009-04-04T21:05:00.000-07:00

I'm not really in the mood to post with a story today. I took a bunch of photos, so enjoy. Obviously, I gave you the recipe which I got from Whole Grain Gourmet.
These were amazing btw!

Sweet Potato Waffles:
Dry ingredients
2 cup white whole wheat flour
1/4 cup natural unbleached sugar
1 Tbsp aluminum free baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon

Wet ingredients
1 cup milk
1/2 cup sour cream
1/2 cup mashed baked sweet potatoes
4 Tbsp unsalted butter, melted
3 large eggs, at room temperature

Preparation:
Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it.
Combine all of the dry ingredients in a large bowl and whisk them until well combined.
Separate the egg yolks from the whites, reserving both.
In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
Fold in the beaten egg whites.
The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.

Serves 4 : full size Belgian waffles

Mahi Mahi - Ezra Pound Cake Styles

2009-03-13T11:33:00.000-07:00

As a blogger, I feel like I have become a certain creature of habit. Always check my blog page once a week for comments and always check foodgawker at least 2x a day to see the new updates. This habit has been going on for the better part of 6 months now.

Also on foodgawker there are certain blogs I am always drwan to. One is Ezra Pound Cake which is where I stole (wohahha....evil laugh) this amazing recipe for bbq'd mahi mahi with a scrumptious yellow pepper pesto, (I think she adapted it a la southwest king Bobby Flay).

Being that it is March break time for the kids in the great white north. We have happily planted ourselves (my son and I and all other aquainted step-siblings and parentals) in the sunny state of Florida. Where my father has happily let us invade his GORGEOUS "retirement" home.(Thanks Dad!!).

Anyways back to the fish. This recipe is simple. It has a rub, fish and some homemade pesto. I served ours with some peas and rice, uber Carribbean I thought, and some prosciutto wrapped asparagus. Mmmmmmmm.

Enjoy!

BBQ'd Mahi Mahi with Roasted Yellow Pepper Pesto:

(adapted from Ezra Pound Cake and Bobbly Flay)

Ingredients:

Rub:

3 Tbsp cumin

3 Tbsp Paprika

1 Tbsp Salt

1 Tbsp BBQ sauce

1 tsp Black Pepper

6 - 8 ounce fillets of Mahi Mahi, cleaned

Pesto:

2 Yellow peppers, roasted and peeled

1 c. fresh basil or cilantro leaves or both

2 - 3 Tbsp roasted pine nuts

olive oil

salt and pepper to taste

Recipe:

Put all the pesto ingredients, except olive oil in a food processor.

Turn on and slowly start drizzling olive oil into processor tunnel until you have a smooth paste or something slightly looser.

Set aside.

Combine rub ingredients and set aside.

Heat BBQ to high heat.

Oil both sides of fish.

Add rub to one side ( if skin is still on the add to the flesh side)

Place flesh side down on grill.

Cook for 3 - 4 minutes, till crust forms.

Flip and continue to cook for 3 -4 mintues till fish is opaque and starts to flake slightly.

Remove from grill, and serve with pesto.

Magical 7 layer congo bars????

2009-03-11T19:31:00.000-07:00

I first discovered these bars when I was about the age of 10, I think. There used to be this deli/bakery/gourmet food store where I lived. They had all the most amazing desserts imginable. My parents would take my sister and I there when we were youg. After I turned old enough to hang out with my friends alone, we would go there and try to be just as mature as the adults, sipping lattes and eating fancy cakes and pies.

Unfortunately, some good things end. This cafe was one of them. I don't know why because everything they served was really good, right down to the homemade lemonade.

The funny thing is, is that these bars never left my mind after all these years. I thought they were the genius idea of whatever pastry chef they were hiding behind the curtain, alas I was wrong. Oh well, that doesn't mean that they have lost any of the magical memory they bring me about a nostalgic piece of my childhood that I love to remember.

I have heard several names for these bars including, 7 layer bars, magic bars and congo bars. Whatever name you choose, delicious is pretty much the word that sums these up for me.

Any recipe that requires no beating, kneading, chilling, molding, whipping or folding of any kind and can produce plate licking results such as these are a winner in my book.

Magical 7 layer congo bars

Ingredients:

2 c graham cracker crumbs

1/2 c unsalted butter, melted

1- 14 oz can of sweetened condensed milk

3/4 c of semisweet chocolate chips*

3/4 c of butterscotch chips

1 c of sweetened dessicated coconut**

Recipe:

Preheat oven to 350 degrees.

Line an 8x8 square or 9 inch springform pan with parchment or pam.

Mix graham crackers and melted butter together and press them into a 8x8 square pan , or 9 inch springform pan.

Sprinkle chocolate chips, buterscotch chips and coconut on top.

Pour over condensed milk.

Bake for 20 - 25 minutes until slightly golden on top.

Cool for 15 minutes before removing from pan.

*Use semisweet or bittersweet chips here because these bars are super sweet.

**Use the drier dessicated coconut, even unsweetened is fine. Angel flake makes them too sweet.

Daring Baker's: Challenge of Love

2009-02-28T11:39:00.001-08:00

So last minute is the name of the game for me this month. I baked and photographed and blogged all today.

The February 2009 challenge is hosted by Wendy of http://www.wmpesblog.blogspot.com/ and Dharm of http://www.dad-baker.blogspot.com .
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Chocolate Valentino

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs, separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C.

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.

Vanilla Chai Ice Cream
By David Lebovitz

1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
2 Chai tea bags

1. Heat the milk, salt, and sugar and vanilla in a saucepan. Add tea bags. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

The Chocolate Chip Cookie heard round the World!

2009-02-16T09:24:00.000-08:00

I don't know how long ago this recipe was posted in the New York Times but it's only now that I have gotten around to making it. I have seen countless posts about this CCC. Quotes like:
"This is the best CCC ever!" and "A must try!"

It sounds like I am talking more about an Oscar winning film as opposed to the humble chocolate chip cookie.
Ok, ok this I will agree to, this is no ordinary cookie. It's buttery, crispy, chewy and chocolate-y (sp?). I will also agree that you must use the best quality ingredients available.
With these cookies I used Callebaut chocolate chips, milk chocolate discs, Madagascar vanilla and organic free range eggs, oh and Fleur de Sel.

Let me just say I made 4 dozen of these an froze the rest for the protection of my family's waistlines.

New York Times Chocolate Chip Cookie
By: Jacques Torres

2 c minus 2 tbsp cake flour

1 2/3 c bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

1 1/4 c unsalted butter

1 1/4 c light brown sugar

1 c plus 2 tbsp sugar

2 large eggs

2 tsp vanilla extract

1 1/4 lbs bittersweet chocolate disks or fèves, at least 60 percent cacao content

Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 12 rounded teaspoon mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 9 - 11 minutes. Transfer sheet to a wire rack for 10 minutes.

A Cupcake Weekend

2009-02-05T09:58:00.000-08:00

I think sometimes I want to be 8 years old again. Maybe more often then most people should want to be.
Finally this past weekend I could deny myself no longer. I had to have just 1 day of pure kid-infused, messy, sticky goodness.I asked my son if he wanted to bake some cupcakes, more specifically cupcake cones. Remember those? Plain wafer ice cream cones with cupcakes baked right inside of them? Mmmmmm.

So to indulge my kid-esque request Dilan obviously agreed that it was a good idea.
Let me just say that we had such a fun morning. Baking, frosting, making a mess everywhere. I think sometimes when you are so meticulous with food and preparation, you need that "let go" attitude every once and a while. Who cares that the frosting is on the handle of the knife or being licked off all 10 fingers. Who cares that sprinkles have found their way to the table, the floor and maybe the cat's mouth.

We made 2 types of cupcakes, regular and cones. I found an amazing site called "cupcakeblog.com" , which is now closed but still has some of the most amazing recipes I've seen for cupcakes. The recipe yields 24 but I got WAY more then that.
For the frosting we used "mysweetandsaucy.com" favourite vanilla buttercream, which is an adaptation of Elizabeth Faulkner's recipe from Demolition Desserts. From there we also made a chocolate buttercream as well.

My son and I went to our favourite bulk store and bought a million different sprinkles and dragees. Brought them home and separated them into their own little bowls and proceeded to "go to town" on our freshly baked confections. Both of the recipes listed above are foolproof! The cupcakes are moist and rise an incredible amount. The buttercream is sweet, fluffy and shocking-ly white.

Recipe:
Cupcake Cones
makes 24 cupcake ice cream cones / 350 degree oven

2 c + 2 tbsp cake flour
2 c sugar
1/2 c unsweetened cocoa powder
1-1/2 tsp baking soda
1-1/2 c milk
1/2 c butter
2 tsp vanilla
2 eggs

1. Measure out everything but the eggs directly into your mixer bowl
2. Mix on low speed just until incorporated
3. Beat on high speed for 2 minutes
4. Add eggs, beat on high speed again for 2 minutes
5. Transfer batter into a container with a pour spout (like a pyrex measuring cup)
6. Pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone
7. Bake at 350 for about 20 minutes or until cake tester comes out clean

Vanilla Buttercream:
Makes approx. 2 c

4 oz. unsalted softened butter
2 1/2 c powdered sugar
1/2 tsp kosher salt
1 Tbsp + 1 tsp whole milk
1 tsp pure vanilla extract
1/2 tsp fresh lemon juice

Directions:
1. In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds.
2. Add half of the powdered sugar and the milk to the butter and beat again until combined.
3. Scrape down the bowl.
4. Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined. 5. Scrape down the bowl again.
6. Beat on high speed for 5-6 minutes or until the frosting is fluffy.

*Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting. Do not refrigerate!!!! IF you are using the same day then just keep it on the counter. If you plan on using it in the next 3 days put in fridge and take it out about 30 mins before you want to use it. Mix it for 2 -3 mins just to get re-fluffed.

Daring Bakers: How do you Tuile?

2009-01-29T05:30:00.000-08:00

Let me just say that I may have breathed the BIGGEST sigh of relief the day I saw the post for this month's challenge.
This is not to say I didn't enjoy last month. I DID, immensely. I think I just needed to not read 12 pages of ingredients and recipes again for a while.

This month's challenge is brought to us by Karen of Ba ke My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

We had so many choices this month on what we could make. Everything was left up to our imaginations. So here we are. I made simple tulies with vanilla and almond. I paired 1 with a chocolate coconut soy ice cream and the other with a store bought vanilla ice cream.

Recipe:
Yields: 20 small butterflies/6 large (butterflies are just an example)

1/4 c softened butter (not melted but soft)
1/2 c sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 c sifted all purpose flour
1 Tbsp cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Happy New Year!

2009-01-28T11:07:00.000-08:00

I just wanted to make a quick post today to say Happy New Year to all those celebrating this past weekend.
This weekend was great. We had "Hot Pot", which obviously was amazing and my son raked in enough red envelopes to start a College fund thanks to grandparents.
Tonight I made a quick soup for supper. My mom snuck a duck into my bag yesterday....don't ask me how she did it because I still don't know how I missed that.
BBQ duck soup with noodles and bok choy. It's so cold here (-23 Celsius), soup is the only thing I want to eat.
Also this soup is like comfort for me and my family.
Enjoy!

It's Good, I Promise...

2009-01-20T17:38:00.000-08:00

When I was surfing blogs one day I happened across a blog called "Shaved Ice Sundays". Now I've haven't been blogging that long so this was a whole new world to me. The concept of blogs focusing on specific international cuisines. More specifically it focused on Chinese cooking. Good ol' Chinese home cooking you know the kind my Puo used to make, still does actually.
The 1 ingredient that I was super shocked to find was thousand year old egg or century egg. I was so thrilled to see someone actually put that up, since it's not one of those everyday foods.

Century egg actually reminds me of this 1 episode of "Fear Factor" that I saw. Where the contestants had to eat 1 to win 100,000.
P.S. - I would have totally rocked that challenge.

See, even though it might not look super appealing, I promise this dish I am about to give you is TASTY, in fact super tasty.

You want to WOW your friends with a truly authentic Chinese dish then this is eat, plus it has the scary challenge factor to it. Like the first time you eat an Oyster or try Foie Gras.

In the words of my significant other, "I want to hate it, I do. But I can't. It's so good".
He is not Chinese.

Thousand Year Old Egg and Tofu Salad:

2 Century eggs, diced
1/2 package of regular tofu, diced
1 green onion, chopped
2 Tbsp coriander, chopped
2 - 4 Tbsp light soy sauce
1 tsp Sesame oil
small pinch of sugar

Mix all ingrediants in a bowl and leave for about 20 mins. Serves 4 as a side.

Did someone say Blood Orange?

2009-01-14T16:12:00.000-08:00

Ahh.. the season of citrus. This time of year is definitely one of my favourites. I love citrus of all kinds. Limes, Lemons, Oranges, Grapefruit, Clementines and Blood Orange.

Living where I live I know that citrus has to travel a long way. Last time I checked outside orange trees don't grow in 3 -4 feet of snow, sadly.

So when I was picking up some navels the other day, my eyes wandered to the right catching that gorgeous blushing red and ornage skin.
Let me just preface this story with saying that I was shopping with a friend of mine. She hates grocery shopping. I absolutely adore it!

"OOOHHH!", I squealed. "Look Susan, blood oranges!"
"WTF is a blood orange?", she asked. ( I edited the profanity, because I'm sure the 20 people that turned to listen to our conversation heard enough for all of you.)

I tried to explain, but alas the description was lost on her. Oh well her loss.
I wanted to make marmalade, but after feeling not so motivated last weekend I went for a classic southern dessert with a twist. My BF had his boys over. "Perfect", I thought to myself. Guinea Pigs.

So here it is. My take on key lime pie but with blood oranges. Let me just say that this filling actually looks a bit pink, which makes me excited because there are so rare naturally pink foods. I can't actually think of any.

The boys loved it, but I'm sure you can feed 3 20-something men anything after a few...

"Blood Orange" Key lime Pie

Ingredients:
- 1/2 c blood orange juice
- 3 egg yolks
- 1 can of condensed milk
- 2 tbsp lime juice
- 9 in. graham cracker crust, pre-made or homemade
- 1 c 35% cream (whipping), whipped to soft peaks

Preheat oven to 350.
Mix the first 4 ingrdients in a bowl till smooth and pour into pie shell.
Bake for 15 minutes.
Cool completely, refrigerate for 1 hour and then top with whipped cream.

The Thrown Gauntlet: December DB Challenge

2008-12-28T18:05:00.000-08:00

Another challenge been and gone. Christmas the most anticipated holiday of the year, comes and goes in a flash. It tends to be hectic and nerve racking and we all know the 1 thing we are supposed to be doing is slowing down for some much needed time with our families and those around us we love the most.

This month's challenge was especially exciting for me. First, the challenge itself. As you can see by the description of the title, this one was what you call a doozie. 12 pages of mind warping instruction and recipe, set out for those of us that crave the greatest of challenges.

Second, it comes at the most perfect and appropriate of holidays. The dessert with all the "WOW" factor you could possibly muster.

Last but most certainly not least was the fact that I would be able to do this challenge with another DB'er...my sister, who I missed so dearly since leaving to do her Masters degree.
Long gone all the way across the pond to jolly old England, she would be coming home for a mere 10 days! and in this time we would get to collaborate together, to build the most wonderous of desserts!

The greatest part about the challenge??? and I'm sorry ladies who brought us this challenge...but it was the time I got to spend with my sister. Laughing, talking, up to our elbows in chocolate and just slowing down and being around the ones you care about the most.

We served this wonderous of wonders at our family Christmas dinner.

Thanks Jess for doing this challenge with me. Hopefully we can make this a new family tradition.
Love you, Nika. xo

Now on to the Challenge:
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand

Intimidating, yes. Don't be afraid though. If you make 1 component at a time everything will be "A-OK". Promise.

Element 1: Dacquoise Biscuit (Almond Cake)

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.
Ingredients:
3/4cup + 1Tbsp almond meal
1/2 cup confectioner’s sugar
2Tbsp all-purpose flour
3 medium egg whites
4 Tbsp granulated sugar

- Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
- Sift the flour into the mix.
- Beat the eggs whites, gradually adding the granulated sugar until stiff.
- Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
- Grease a piece of parchment paper and line your baking pan with it.
- Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
- Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
- Let cool and cut to the desired shape.

Element 2: Milk Chocolate Cremoso

Ingredients:
2 cups heavy cream
1/3 cup granulated sugar
5 large egg yolks
1 pound good-quality milk chocolate, chopped

- In a saucepan, heat the cream with the granulated sugar until hot to the touch.
- In a bowl, whisk the egg yolks.
- Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
- Remove from the heat. Add the chocolate and let stand until melted, 5 minutes.
- Whisk until smooth.
- Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

Element 3: Dark Chocolate Ganache Insert

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
4 Tbsp granulated sugar
2/3 cup heavy cream
5 oz dark chocolate, finely chopped
3Tbsp + 1/2tsp unsalted butter, softened

- Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.
- While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
- Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
- Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element 4: Praline Feuillete (Crisp) Insert

Ingredients for the Praline Feuillete:
3.5 oz milk chocolate
1 2/3 Tbsp butter
2 Tbsp praline
2.1oz rice krispies or corn flakes or Special K

- Melt the chocolate and butter in a double boiler.
- Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
- Spread between two sheets of wax paper to a size slightly larger than your desired shape. - - - - Refrigerate until hard.

Element 5: Vanilla Crème Brulée Insert
** We used a pastry cream piped insert, but I think I would stick with this element instead**

Ingredients:
1/2 cup heavy cream
½ cup whole milk
4 medium-sizedegg yolks
2 Tbsp granulated sugar
1 vanilla bean

- Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
- Whisk together the sugar and egg yolks (but do not beat until white).
- Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
- Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
- Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element 6: Dark Chocolate Ganache Icing

* We used a ganche beacuse my sister is a vegetarian and this recipe called for a lot of gelatin use. So we made up our own variations**
Ingredients:
2/3 cup heavy cream
5 oz dark chocolate, finely chopped

- Heat cream and then add chocolate.
- Leave chocolate to melt off heat for 5 mins.
- Stir and glaze

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

- Pipe one third of the Mousse component into the mold.
-Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
- Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
- Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
- Pipe the last third of the Mousse component on top of the Praline Insert.
- Freeze for a few hours to set. Take out of the freezer.
- Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
- Close with the Dacquoise.
Freeze until the next day.

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the ganache.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

It's beginning to smell alot like Christmas...

2008-12-05T19:08:00.001-08:00

As Christmas creeps up on us all, some a little more quickly then others,we are reminded about everything that Christmas entails. Lights, trees, crazy packed malls, but most of all and my personal favourite, FOOD!

It seems the baking bug hits me the most during this winter time holiday. As the kids gear down for vacation from school, I as a parent feel that I should show some small sense of gratitude towards the teachers and caregivers that watch over my little one everyday.

I thought this year that I would try something homemade as opposed to the usual gift card or candle. This way the kid(s) can help and feel proud they made something for someone who gives so much of themselves everyday.

I adapted this recipe from Epicurious, I omitted the almond extract simply because I didn't have any, took out the nuts, and soaked some dried cranberries in Frangelico.

I also increased the brown sugar quotient to 3/4 c. to make a chewier cookie.

These are fab and they fill your house with a warm oatmeal meets fruity, chocolate smell.

Enjoy!

Recipe:

1 c all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 c sugar
3/4 c (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 c old-fashioned oats
1 c semisweet chocolate chips
1 c white chocolate chips
1 c dried cranberries or dried cherries

Directions:
Preheat oven to 325 degrees
Sift Flour, baking soda and salt together in a bowl.
Cream butter and sugar together, add egg and vanilla.
Add flour mixture to butter and mix.
Stir in oatmeal, chocolate chips and dried fruit.
Place 8 rounded tablespoons of dough on a prepared cookie sheet or 2 cookie sheets.
Bake 15 minuted for 1 sheet or 12 minutes for 2 sheets and then rotate and bake another 4-6 minutes.
Cool for 10 minutes and then remove to a cooling rack.

Paris Dreams

2008-12-02T17:58:00.000-08:00

You know those dreams you have that leave you refreshed and enlightened to lift you through your day? Well mine are always about food. Some have included a personal tasting menu at The French Laundry, a Pierre Herme Croissant with a cafe au lait in the streets of Paris, an eating tour of Italy, and finally Jamie Oliver...I think you get the point.

So when my mum was on her way to Paris last week, she asked me what I would like from the City of Lights. "Easy", I thought. Herb du Provence and Fleur de Sel. Simple, clean and something I have been told that needs to be in every good cooks pantry.

I also decided to give my mum a piece of my Paris fantasy and gave her web links to Pierre Herme and Fauchon before she left so she could feast on a Isaphan croissant or Fauchon's famous eclairs.

Tonight she brought over my gifts. Actually gifts is an understatement. In this present extravaganza are 4 different types of spice and salt rubs, Herbs du Provence, Fauchon Fleur de Sel, maybe a few smuggled morel mushrooms, and white truffle flavoured fleur de sel, which the salesman told my mum that are excellent on scrambled eggs.

I had to share this amazing culinary treat with all of you, because I know a whole bunch of you will appreciate where I'm coming from. I actually used some black truffles tonight (I forgot to mention those) in some yummy potato gratin.

So dream on culinary fanatics, dream on and dream big!

Daring Bakers November Challenge: Caramel Cake

2008-11-29T00:01:00.000-08:00

Grr I set this post to show up yesterday because I was out of town and it didn't work. I hate blogger sometimes!!!!!!!!!!!

Whoa! Another Daring Baker's challenge has arrived yet again. I was really happy this month to find a new SWEET challenge. I must admit I am a sweet tooth at heart.
This month's challenge was brought to us by Dolores: http://culinarycuriosity.blogspot.com/, Alex: http://blondieandbrownie.blogspot.com/, Jenny:http://forayintofood.blogspot.com/and for our vegan/veggie buddies, Natalie:http://glutenagogo.blogspot.com/
The recipe is originally from Shuna Fish Lydon
http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe

I found this recipe really well informed and straight forward. Which is always great when making something for the 1st time. The only thing was that it was incredibly sweet! even for the likes of me and my family. I reduced the sugar in the cake to about 1/2c. BOY! was that a mistake. Instead of a cake i was left more with a dense sponge look a like. I somehow just couldn't imagine though so much sugar in a cake with such sweet icing.
The components on their own are delicious. Together were just a bit to much for me. However, this was a great challenge and I enjoyed every step of it.
In my final product I ended up making a bittersweet chocolate icing to go with the caramel icing to counter the super sweetness. This really helped I think.

Thanks again to all our wonderful hosts this month!!
Also, a HAPPY THANKSGIVING to all our US blogging friends out there.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
2 -3 c. confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon)

Fudge Crackle Cookies: This one is for you Cathy!

2008-11-22T15:59:00.001-08:00

So as I was doing my daily browsing of Blogs last week, I came across a most peculiar recurrence on many of my daily readings. Cookies! Cookies absolutely everywhere.

What was all this buzz all of a sudden...a new cookie book perhaps??

Turns out I was right. A new cookie book, not just any book but a fellow blogger's cookie book.

Anita Chu, of Dessert First has written the quintessential guide to all things cookie. This book entails all of the most 100 popular and bake-able recipes for cookies you can find.
I first saw her appearance for her Blog book tour at Helen's Tartelette, then it was Aran's Cannelle et Vanille, where I stumbled across these tiny little tasty morsels.

These cookies hot out of the oven taste like rich flourless chocolate cake, even though they do have flour.
I made a full batch and froze half, the other half I baked up and got 2 dozen cookies out of. These were all promptly eaten in the span of 24 hours....

I used Anita and Aran's recipe but interchanged the 72% chocolate, for bittersweet chocolate chips, since that's what I had.

Make these and they will disappear instantly. (I will not be held responsible for expanding waistlines).

Adapted from "Field Guide to Cookies", by Anita Chu

and Aran, of Cannelle et Vanille

6 oz bittersweet chocolate chips
1/4 cup plus 2 Tbs unsalted butter, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 Tbs cocoa powder
3/4 tsp baking powder
1/4 tsp salt
confectioners sugar for rolling

Melt chocolate and butter over a double boiler. Remove from heat and cool.

In the meantime, whip the eggs with the sugar until thick. Add the vanilla extract and the melted chocolate and mix.

Sift flour, cocoa powder, salt and baking powder into a bowl and add this to the chocolate mixture. Mix until combined.

Place this bowl in the refrigerator for about 2 hours until the dough hardens enough to scoop out.

Preheat oven to 325F. Scoop one inch balls or teaspoon size. Roll these in powdered sugar and place them on cookie sheets lined with parchment or a Silpat. Flatten the cookies with your fingers, so they look like fat little discs and bake until set for about 12 minutes.

Makes about 4 dozen.

Mint Chip Fro Yo and Malted Chocolate Chip Cookie Sandwiches

2008-11-15T17:49:00.000-08:00

I recently celebrated my birthday a couple of weeks ago and the number 1 thing on my list was, Dorie Greenspan's, "Baking from my home to yours".
It came by mail. So when I came home one day it was sitting there just like Christmas!...or my birthday.
I diligently read it from cover to cover. I read a few blogs that participate in "Tuesday's with Dorie" and I am always jealous when everyone refers to it as the "Bible" of home baking.

FINALLY it's mine...all mine!!!!!

So my first recipe were these amazing malted cookies, which are bascially Whoppers or Maltesers in cookie form.

Recipe:

1 3/4 c. of Ap flour

1 c. of Malted milk powder, I used Ovaltine

1/4 c. unsweetened cocoa powder

1/4 tsp. salt

1 stick US butter, room temp.

2/3 c. sugar

2 eggs

1 tsp. vanilla extract

1/4 whole milk, I just used 1 %

2 c. malted milk balls, Whoppers or Maltesers coarsley chopped

1 c. chocolate chips or chunks

So the funny thing was that there was no direction of how hot the oven was supposed to be. I did the 350 rule just to be on the safe side.

Position racks so you can fit 2 sheets one on top of the other. Line with Silpat or parchment.

Sift together, Flour, milk powder, cocoa, baking powder and salt.

Cream sugar and butter together until pale about 3 minutes. Add 1 egg at a time and incorporate after each addition. Add vanilla.

Add half the flour mixture and then the milk, mix until just incorporated. Add the remaining flour and mix just until incorporated.

Add malt balls and chocolate chunks, fold in by hand.

Drop tablespoons onto baking sheet, spaced 2 inches apart.

Bake 11-13 minutes.

Cool for 2 minutes and then remove to a cooling rack.

Makes about 30 cookies.

Pictured above, I just but some mint chocolate chip frozen yogurt inbetween to make sammies.

Daring Bakers Challenge: Pizzaiollo Styles - Apple Turnover Pizza

2008-10-29T06:24:00.000-07:00

This month's challenge was hosted by Rosas yummy yums.
http://www.rosas-yummy-yums.blogspot.com/.
Rosa presented us with a fab challenge this month and one of my personal favourite foods PIZZA!
This month's blog will be short and sweet.
Who doesn't love pizza? To me it's the quintessential meal in a jiff. As a former student I think you find a bond to pizza that some people don't always understand. Late night study sessions and after a night on the town are 2 of my most vivid memories. Of course burning the roof of my mouth off with cheese is also a memory, but maybe one I would like to forget.
This month since we are still in the season of harvest I made an apple turnover pizza. I figured something a little less conventional would be fun.
So enjoy!

~ BASIC PIZZA DOUGH ~

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Apple Turnover Topping:
To top 1 pizza

4 apples peeled and sliced thinly
1 tsp cinnamon
1 tbsp brown sugar
1/4 tsp of cornstarch
1 tbsp butter
2 tbsp confectioners sugar
1 tsp apple cider

In a bowl mix together brown sugar, cinnamon and cornstarch
Coat top of pizza dough with butter, then place apples across so they overlap
Bake for recommended time above about 5- 6 minutes
Mix icing sugar and apple cider together to form a smooth icing, adding more cider if necessary.
Drizzle on hot pizza.

Caramel Apple Charlottes: A recipe in progress

2008-10-22T06:56:00.000-07:00

When your a child there are certain memories you put in your mind and save them forever. Hoping that when your older you might be able to pull them out and use them for a rainy day.
The last week or so the air has been getting crisp and the leaves have all turned their beautiful colours of reds, oranges and golds. Fall is here.
When the weather in Ontario gets chilly and people start to feel the looming of winter upon them, this is the time to pull those warm memories from your mind and put them to good use. So that is exactly what I did.
When I was growing up my parents would go on exotic vacations a couple times a year. This meant that my sister and I would take the 30 minute drive out to the country and stay with my Nan and Bamp. Most kids in their early years of adolescence would despise this I'm sure. But when you had the grandparents I had this was like freedom only kids dreamt about.

Let me give you an example:

When dinner was finished and you thought that most elderly people would round themselves out and watch reruns of "Corrie Street" or the evening news, my grandfather would break out the cards. First order of business, "Cath, where are the quarters?", my Bamp would yell.
Yep you guessed it, this wasn't "Snap" or "Go Fish", this was Blackjack...gambling Blackjack to be precise.
My Nan would go to her quarter jar, which she kept to throw her quarters into so that each of her ( I can't remember how many we all are, but there are alot) grandkids could have $50 every birthday and Christmas, and pour them out onto the table and divvy them up so we each ended up with about 8 or 10 a piece.

After about 4 or 5 hands of cards my Nan would get up from the table and "POOF" dessert would appear. There was always something different when we went to stay, but my favourite was her Apple Charlotte.
Warm vanilla sponge baked and underneath a soft layer of apples and cinnamon. If this wasn't enough custard would magically appear out of thin air, and dessert was served. We would all dig in with haste and relish in the moment of utter perfection. It was always "Silubrious" my Bamp would say,which was his word for delicious, whatever the dessert was. Then it was back to business, Blackjack style.

So this week's recipe is an homage to my Nan and Bamp. The two people I learned quintessential life skills from. Like when to say "stay" and when to say "hit me". Also, how to never be flustered in the kitchen. Though I haven't perfected the recipe from scratch, I'm working on it...until then you can all shudder at the cake mix I used. Don't knock it to you tried it, it still tasted "silubrious".

Caramel Apple Charlottes:

1 box of golden cake mix, prepared to instructions
3 Apples, peeled, cored, sliced thinly into 2 inch pieces
Caramel Sauce, I made my own but use whatever you like

Caramel Sauce:
1/2 c sugar
2 tbsp butter
1/4 cup heavy cream
pinch of salt

Bring sugar and about 1 tsp of water to a boil for about 5 minutes or until carmel in colour. Remove from heat and add butter, cream and salt. Place back on low heat and stir together until smooth.
*If caramel goes grainy on you, just heat back up and add more cream until smooth.*

Heat oven to 350.
Prepare a cupcake pan, do not flour.
Pour a teaspoon of caramel sauce into each hole.
Then lay about 4 - 5 slices of apple into the bottom.
Top each with about 2 Tbsp of cake mix, or about 3/4 full.
Bakefor 18 - 20 mintues, or when you push on the top the spring back.
Cool for 5 mintues and then flip onto cooling rack.

Makes 24 cupcakes

Peach Vanilla Rosemary Jam

2008-10-06T05:06:00.001-07:00

As Autumn fast approaches in Ontario, I feel that I am trying to grasp at the last strings of summer. Still wearing flip flops in 7 degree weather, still running in shorts and eating ice cream every last chance I get, I think pretty much qualifies me in the "grasping at straws" department.
The leaves here are finally turning their brilliant colours of red, gold and fiery oranges. The pumpkins have arrived and we are officially into apple picking season (stay tuned).

So in my last homage to summer, I went to the market a few weeks ago and bought the last of the slightly sad looking peaches in an effort to salvage their blushing pink and orange skins and sweet juicy flesh, (sorry for the "harlequin" descriptive).

As in my last post, I had recently tried canning for the first time and it was a resounding success. So I thought I would have another crack at it with my remaining jars. Martha Stewart has this amazing "Peach Rosemary Jam" recipe that I had seen a few years ago posted on her website.

My younger sister makes this amazing jam, and when I visited her in Halifax, there was always a stash in the fridge to be eaten on her organic whole grain bread or yummy croissants from the market.
Now she has moved ALL the way across the pond, so now I am left with no more of her jam. :(

So this recipe is for you Jess, and rest assured when you come home at Christmas I will be filling your suitcase with Peach AND Pear jam so that when you go back to jolly old England, I can come THERE and once again eat jam out of your fridge.

Recipe:

3 pounds of peaches, skinned*, pitted and roughly chopped
1/3 c. lemon juice, fresh
2 c. sugar
2 c. vanilla sugar
3 - 4 sprigs fresh rosemary

Toss all the ingredients in a large bowl and leave for 4 hours, stirring occasionally until the sugar has dissolved.

Pour mixture into a large pot and bring to a boil, cook for about 15 minutes until mixture thickens.
Puree with hand held mixer or use a potato masher and crush fruit lightly.
Skim any foam that has formed on the top of the mixture.
Discard rosemary.

Fill jars and leave about 1/3 inch at the top. Process for 10 minutes.
Let rest for 24 hours and then test seal. If sealed properly then store in a cool dry place for up to 1 year. If seal does not take store in fridge and eat within 1 month.

Makes: 6 1/2 c. jars

*I find the easiest way to skin peaches is to cross hatch them at the bottom and throw them in whole into a pot of simmering water for about 1 - 2 minutes.
Remove into a bowl of ice water, optional, or just leave them to cool for a few minutes and then peel.

Bon Appetit: Pear Caramel Butter

2008-09-16T08:19:00.000-07:00

So I tried my hand at canning on the weekend. My first time out and all in all it was really successful! I was so pleased when I heard the seal's take. I was on the phone with my sister in England and as I was taking out the jars we both heard the "pop", I started to yelp in excitement, my sister then said, "you've never done this before have you?", "no I haven't" I replied, hence my ridiculous amount of hysteria.
The recipe below I got in this month's Bon Appetit, which I get really excited for once a month when it comes in the mail. The recipe is also REALLY labour intensive. Peeling coring and chopping 7 pounds of pears is nobody's idea of a good time. Also I don't own a food mill, so I pureed it by potato ricer.
I'm really excited to try new recipes! Next I'm making "Peach & Rosemary Jam" a la Martha Stewart.
Happy canning everyone!

Makes about eight 1/2-pint jars
Recipe by Jill Silverman Hough
Bon Appetit October 2008

Ingredients:

7 pounds ripe Bartlett pears

1/4 cup Apple Juice

6 Tbsp of lemon juice, separated

3 cups (packed) golden brown sugar

1 teaspoon freshly ground nutmeg

3/4 teaspoon coarse kosher salt

* Note the bee/wasp

Preparation:

Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.

Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.

Curried Cous Cous Salad

2008-09-16T04:49:00.000-07:00

A couple of weekends ago, my good friend invited me to her Bridal shower. I'm not very well versed in this sort of occassion. I've only been to 1 other bridal shower before, but as I start into my late 20's it seems that at least 1 weekend every month is starting to fill up with a wedding or bacherolette. I got 3 invitations in a span of 2 weeks! Wedding pictures are starting to pop up all over my Facebook of long lost friends from highschool or elementary school in beautiful white gowns and their partners in penguin suits.

Ok sorry, I digrese.
The one thing that I love about the all of 2 showers I've been to, is the FOOD! I love any excuse to sit around with friends and talk, drink and EAT! The 2 girls that hosted the beautiful bridal shower put on a spread of food that would bring a tear to any foodie's eye.
One dish that I loved, was the curried cous cous salad. It was the perfect mix of spice, savoury and a bit of sweet from some dried cranberries. A few days after the shower I decided to dissect the recipe in my head and give it a try.

Curried Cous Cous Salad:
2 - 3 cups cous cous
1 chicken stock cube or veggie cube
1 1/2 tbsp of curry powder (medium)
3 scallions, sliced finely
1/2 red onion, small dice
1 red pepper, small dice
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1/4 dried fruit, I used raisins and dried papaya
salt and pepper
2 tbsp chopped cilantro and parsley

Prepare cous cous by adding the curry powder and stock to boiled water as per cous cous directions.
Once done fluff cous cous with a fork to break apart.
Add all remaining ingredients together and stir with fork.
Add any additional seasining necessary.

Serves about 6 (as a side)

Katherine Hepburn Brownies

2008-09-08T16:56:00.000-07:00

So I was sitting in my local bookstore the other day having a tea misto...mmmm...... and I ran across Dorie Greenspan's book "Baking: from my home to yours"
I have heard about this substantial baking book a million times which is often referred to as the "bible" by some other blogger's I read.
So I thought, "I wonder if the wonderful Ms. Greenspan has a recipe for brownies?"
Now, I am not a fan of brownies. I never have been. Which might make you think "why the heck did she go looking for a brownie recipe then?" But I like to think maybe I just haven't found the right recipe yet.
So I flipped to the brownie section and I came across this recipe. What drew me in was the name of course. Hepburn anything I think draws woman to the source. A wonderful set of stylish, sophisticated, talented women. Timeless, is my best description.
Also, the decription given about the recipe really grabbed me. Miss Katherine Hepburn only had 1 rule when it came to brownies: not to much flour.
"Ok" I said. Let's give this recipe a whirl!
Well let me tell you. Out came the yummiest brownies I had ever had! They didn't even have frosting.
Now I know I should be posting a recipe about...."HERE".....but I deleted it off my Blackberry :(
So if you like this recipe, stop in to your favourite book shop and buy the book. Or you can do the bad girl thing like I did and peruse over it while maybe typing the recipe into your Blackberry.
I'm getting the book for Christmas so PLEASE nobody hate me for copying this recipe out of it for right now.

Daring Baker's Act 2: Pierre Herme Eclairs

2008-08-31T05:41:00.000-07:00

So this month's challenge was brought to us by 2 special bloggers...Meeta K from "What's for lunch Honey?" and Tony from "antoniotahhan.com"

I have been blogging now for a little while, but before this I was heavily viewing tons of food blogs and a lot of them shared a common thread.
The infamous Pierre Herme!
I had stumbled across his name the first time when I hit Helen's from "Tartelette" blog. She had raved about his creativity and refined French pastries.
So you could only imagine my excitement when lovely Meeta picked these amazing éclairs.

Éclairs are close to my heart, and not because they pass by on the way to my stomach ;)

No, éclairs have a very specific memory for me. My wonderful Nan, who has now gone on to bigger and better things could never resist a chocolate éclair. The funny thing was she had Diabetes type 2...ok, ok, a lot of you are like WHAT!! there is no way that woman should have been eating things like that, that's not funny... but it was when you saw the 2 ends of her mouth curl up in this mischievous smile like she was about to have world domination and nobody knew except her.
My Bampy (grandfather), who is with my Nan along for the ride...used to go to this Italian store, where they specialized in tantalizing desserts and always came home with a custard horn for me and my sister, a rum baba or something equally decadent for himself and of course the prized chocolate eclair for my Nan.

I wanted to share this small memory with all of you or how ever many there are of you reading this, because I think one important thing about food whether sweet or savory is the memories you have or the moments you share and treasure around food.

So I dedicate this post to my Nanny and Bampy who were always there for me, only wanted happiness for me and never let me give up on my hopes and dreams..
For you Nan! cause now wherever you are I hope there is huge table of all you can eat chocolate eclairs, cause you deserve it...and don't forget to share with Bamps!

Pierre Hermé’s Chocolate Éclairs:
Recipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)

Assembling the éclairs:

• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:

1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough:
from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly.

**Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.**

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough.

**You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.**

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

5) Preheat your oven to 375 degrees F (190 degrees C).

Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

6) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

7) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

The éclairs can be kept in a cool, dry place for several hours before filling.

Notes:

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream:
from Chocolate Desserts by Pierre Hermé

• 2 cups (500g) whole milk

• 4 large egg yolks

• 6 tbsp (75g) sugar

• 3 tablespoons cornstarch, sifted

• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted

• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

2008-08-24T18:24:00.000-07:00

I ran across this interesting list from Tim at "very good taste", I cut and pasted (sp?) it from his blog and thought I would highlight everything I have eaten off this list.
Let's see how I measure up....

From Tim at http://www.verygoodtaste.co.uk/

The Omnivore’s Hundred

Here’s what you to do:
1) Copy this list into your blog or journal, including these instructions.

2) Bold all the items you’ve eaten.

3) Cross out any items that you would never consider eating.

4) Optional extra: Post a comment here at http://www.verygoodtaste.co.uk/ linking to your results.

The VGT Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Just "Peachy"

2008-08-17T13:58:00.000-07:00

It may seem surprising for Ontario but there is an abundance of beautiful fresh fruit available in the summer time.

The Niagara region of Ontario is famous for wine and stone fruit. Cherries, apricots, nectarines and my favourite peaches! So when the markets start to carry them I always make sure to pick some up.

To me when you can buy local you SHOULD! and peaches are the epitomy of local farm fresh food I love.

My oven as most of you know is STILL broken so I resort yet again to my grill...ummm can anyone say Bobby Flay?

I saw him make peach crumble on the BBQ the other day and so of course I had to try.

The recipe SO simple!

The whole process takes 30 minutes from start to finish and you have a wonderful dessert with TONS of summer flavour.

Peach Crumble:

Adapted from Bobby Flay's Boy meets Grill

8 freestone peaches, halved and stones removed

Handful of granola (not instant)

Handful of brown sugar

1/4 cup of butter melted

Cinnamon, to taste

* now you can add flour if you want. I made the recipe as is and I think the next time I will add flour to my crumble mixture but it's totally up to you.*

Turn your BBQ/grill up to high and place peahes on till they have nice grill marks about 4 minutes, turn and grill for another 4 minutes.

Remove from grill.

Slice peaches and place either in a large ovenproof dish or in individual dishes.

Mix granola, brown sugar, cinnamon and melted butter together. (at this point I would add the optional flour and make a crumble)

Place on top of the peaches.

Place dish on to cookie sheet and put directly on BBQ, set the temp on medium or whatever will give you close to 350 -400 degrees shut the lid and leave for about 15 - 20 minutes or until crumble is brown.

*You can lower the temp if it starts to turn brown to quickly*

The recipe calls for caramel sauce and ice cream, I vanilla frozen yogurt and made a quick caramel sauce using:

Quick caramel sauce:

handful of brown sugar

couple tbsp of unsalted butter

1/4 c. heavy cream

Place brown sugar and butter in small pot and melt.

Once bubbling turn down heat, add cream and stir till incorporated

That's it!

Summer Eats - Spinach, Mushroom and Ricotta Lasgna

2008-08-05T16:16:00.000-07:00

So we just got back from the cottage yesterday (it was a long weekend in Ontario). So knowing that I didn't have any groceries in the house, I gave my boys the option of whatever they wanted for dinner.

It was a an easy pick for my little one...LASAGNA!!!

My main man piped in with a "mmm... can we have spinach and ricotta???"

Well obviously I can't dissapoint so lasgna it was.

We don't eat vegetarian all the time but with a meal like this , a dish packed full of veggies is the only way to go.

I list spinach and mushroom, but obviously you can choose whatever veg you want.

Oh I almost forgot one thing. I still have NO!!!!!! oven (my main man is clinking away at it as we speak) so this pasta dish is done on the BBQ!

Spinach, Mushroom and Ricotta Lasagna:

1 large can crushed tomatoes
1 small can of tomato paste
2 500ml tubs of creamy ricotta cheese (I used one full fat and one low fat)
1 small tube of herbed chevre cheese, crumbled
12 - 15 mushrooms or so you have about 2 cups , sliced
2 bags of baby spinach
1 box of oven ready lasagna sheets
3 cloves of garlic, sliced
3 tbsp olive oil
1 tbsp of balsamic vinager
1 sprig of fresh thyme
salt and pepper
1/2 cup grated parmesan cheese

Mix crushed tomatos and tomato paste together in a bowl with some salt and pepper, set aside
Mix ricotta together with chevre, add some salt and pepper to taste

Heat large pan on medium heat with a tbsp of olive oil and add garlic and thyme.
Add mushrooms and saute for 2 - 3mins.
Add a tbsp of balsamic vinager and saute for an additional 2 mins, set aside

Heat a large pan on high heat and add olive oil and garlic.
Add spinach and add some salt and pepper.
Add a tsp of water and clamp a lid on the pan for about 3 mins, till just wilted.
Set aside.

Take tomato sauce and heat itup in the microwave for about 2 mins till just a bit warm.

In a 13 x 9 inch pan , spread some tomato sauce on the bottom of the pan. Line with pasta sheets. Spread more tomato sauce, cheese mixture, some mushrooms and spinach.

Top with some more tomato sauce. Repeat process until everything is gone.

MAKE SURE you end up with sauce on the top or a mixture of the cheese and sauce.

Sprinkle some parmesan on top.

Cover the top with foil and place on the BBQ.

Use indirect heat at about 375 degrees for 45 - 50 minutes

My broiler still works so I browned the top (without foil) for about 5 - 7 minute.

Let sit for 10 minutes and then

MANGE!