tag:blogger.com,1999:blog-73341608199237614772024-02-18T19:18:35.638-08:00NOT SO VANILLANOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-7334160819923761477.post-22425096040150212602012-01-20T15:13:00.000-08:002012-01-20T15:36:13.353-08:00Double Chocolate Chip Cookies - Paleo Style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NuHSZXGkpfwUT6e2mBi_4Dez5qiGGtomdCpnUrobZwwUzcLXlYlTWXOF6q54oQJWK4t4se3FhIE0dPVvFgU4M04wVQ-FhG57G5PKKHsEz4tJeLNsfNfUJlvsdvY-IwqGv5JIJ3kSh-MA/s1600/IMG_0107.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NuHSZXGkpfwUT6e2mBi_4Dez5qiGGtomdCpnUrobZwwUzcLXlYlTWXOF6q54oQJWK4t4se3FhIE0dPVvFgU4M04wVQ-FhG57G5PKKHsEz4tJeLNsfNfUJlvsdvY-IwqGv5JIJ3kSh-MA/s400/IMG_0107.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699861644655697874" /></a><br /><div style="text-align: left;">Oh how long has it been??????? Almost a year.</div><div>Let's just say life is busy. </div><div>Things have changed but now I'm baaaccckkk!!!</div><div style="text-align: center;"><br /></div><div>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.</div><div>I have read a ton on the Paleo Diet in the last little while.</div><div>These are a nice treat to help with the cravings.</div><div>Enjoy.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXz4lSeOtyptb6_-bbuRk384Unui-mL0JhuU1kvL7MgWfJKM4u4MjSBNHx7xWcvhJJCXIntX-jpsqRpEM5cLmkWx1vBa4reeDGk7cZ_y28neKtUdCEQ5Ob5OeUmZPOz9tBlLrpslvGg0GG/s400/IMG_0108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699861636670060002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div>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.</div><div><br /></div><div>The recipe can be found here:</div><div><a href="http://www.health-bent.com/treats/paleo-chocolate-chip-cookies">http://www.health-bent.com/treats/paleo-chocolate-chip-cookies</a></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVf5Uin8CG9eq9xxRsrQKNy9RGHvRLm6eYLgAxGX1Pm_bJtM9atd1Ssz7Tj6zsR6rvzqRVIHfoLulZBJrM2F8pS-LuL0_JNwS4gwVOkFvrFP5tlTLW_X4P2Lv64mqk_mYCjVFc-60rAKY/s400/IMG_0106.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5699860433790058786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></div>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com0tag:blogger.com,1999:blog-7334160819923761477.post-91759254405276106332011-03-27T19:55:00.000-07:002011-03-27T11:28:37.136-07:00DB Challenge March: Yeasted Coffee Cake<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdyaKwLHoAaQpa-ppCIPYkUDlVwT-yCvPm_85nuu8euROvhnnFh2MBxYBsl2gSM7zSphYVmK3qiqswWcoQUPHbHYmwXtqgC2RvWvPdllQ-gShDdIO8FtHUIsKg9iYn3kUJBiArn_EECZs/s400/DSCN3149.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588596793848044322" /><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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 :)</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">I made 2 kinds of filling for these coffee cakes (danish)</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zsSAmFLkda2zqwmMBjSD83VuAZDvYUT_T0ewptoF2eY8IV1-BF82WsCPXOAl2S6ao6EB7hGYAX8Z66uXEv92o5N0jum_lR9CjGrw-VpEHWVcgxXDGxlFtPbBEwarf_1Jjgo4eXi_KRCz/s400/DSCN3138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588793373994754050" /><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1. Cinnamon brown sugar frangipane w/ pecans</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">3 tbsp butter, softened</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">3/4 c. brown sugar not packed</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 egg</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 c. ground almonds</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 tsp cinnamon</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1/2 c. pecans</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7KgnTSgVe4wpOELTOd25yL5HN0HtITf0cXAmjS_bDCN0Tne28W9I2iZYvJBH1uTqhSlPWMtqIDdW2S0u6FcxKy6Q9CUBU6Arf3FGkFXv6PgIZnSHeF_ec2RZRhwVPsUxQLD_ifAxlIQe/s400/DSCN3142.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588594537492976226" /><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">2. Blueberry/Raspberry with Honey sweetened Chevre</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1/3 c. raspberries</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">3/4 c. blueberries</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">2 tbsp honey</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 small package of chevre, softened</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1/4 honey</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 tsp vanilla extract</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Put berries in a saucepan with 2 tbsp honey, boil until slightly syrupy then set aside to cool.</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">In a bowl mix chevre and honey and vanilla together till smooth. </span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Note* add more honey if necessary. The chevre can be quite sharp</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Continue with instructions to bake</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tBa8HhYwrQGUDN2O19647X6dhJFZIvSkhG7RZsoAj0TS7cTnd3hnyqTQ296UC8lkM_bVt-pPYy2VOiBHe1WJkZXY5jcLOUaIaxDfYxopX1s0y37nXkP76tUaCxfNnYyH3XD7GjHNxw0-/s400/DSCN3152.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588596783982877634" /><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></div><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 9px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Preparation time</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">: </span></span></span></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><b></b></span></span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">For the dough</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">: </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">10 - 15 minutes preparation of the dough </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">8 – 10 minutes kneading </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">45 – 60 minutes first rise </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">10 – 15 minutes to prepare meringue, roll out, fill and shape dough </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">an additional 45 – 60 minutes for second rising. </span></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 9px/normal 'Book Antiqua'; "><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Baking time</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">: approximately 30 minutes</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 9px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><i></i></span></span></span></b></p><span class="Apple-style-span" style="color:#FF6601;"><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">FILLED MERINGUE COFFEE CAKE:</span></span></span></i></b></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></i></b></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></span></i></b><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><i></i></span></span></span></b></p><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Book Antiqua'; display: inline !important; "><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></span></i></b></p><b><i><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Makes 2 round coffee cakes, each approximately 10 inches in diameter</span></span></span></p></i></b></span></div></i></b></i></b><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">The recipe can easily be halved to make one round coffee cake</span></span></span></p></i></b><p></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4K8HF3IElfmaPIfvmhZz9rU1t6_qa0mvmZsLHmBwD6Y_mEEK7UtL_LtJKJ-V6-Gz6yyRu_KNyuEZg3VtkQ1u07bw9nGlvZpG1tVs1diV6ciNPcdcuxHiFWuY9yTRsBuKFLxvXVmT8CvU/s400/DSCN3134.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588594518234677506" /></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><p></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><p></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Ingredients</span></span></span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">For the yeast coffee cake dough</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">:</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">4 cups (600 g / 1.5 lbs.) flour </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄4 cup (55 g / 2 oz.) sugar</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"> 3⁄4 teaspoon (5 g / 1⁄4 oz.) salt </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 package (2 1⁄4 teaspoons / 7 g / less than an ounce) active dried yeast</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"> 3⁄4 cup (180 ml / 6 fl. oz.) whole milk</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄4 cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature) </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄2 cup (135 g / 4.75 oz.) unsalted butter at room temperature</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"> 2 large eggs at room temperature</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">10 strands saffron for Ria’s version </span></span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">(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)</span></span></span></i></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">For the meringue</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">:</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">3 large egg whites at room temperature </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄4 teaspoon salt </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄2 teaspoon vanilla </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄2 cup (110 g / 4 oz.) sugar</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTl38FlfuPoiB7hRKp4iQf_rGIxseRtYZw1sakq-g0X5A-7NuXQHDWLvTrwLkqThSmGwgtsP4vuaOipEb5UJqVCJEFoMSNr0zOTCPncLPRQmyyVomOUXhLhq2_W-CrwoMYzLVCqyKS0Hw/s400/DSCN3137.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588594522652954306" /></p><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">For the filling</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">:</span></span></span></p></i></b></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"> </span></span></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Jamie’s version:</span></span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 cup (110 g / 4 oz.) chopped pecans or walnuts </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">2 Tablespoons (30 g / 1 oz.) granulated sugar </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄4 teaspoon ground cinnamon </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Ria’s version:</span></span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 cup (130 g / 5 oz.) chopped cashew nuts </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">2 Tablespoons (30 g / 1 oz.) granulated sugar </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1⁄2 teaspoon garam masala </span></span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">(You can make it at home – recipe below - or buy from any Asian/Indian grocery store) </span></span></span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Egg wash: 1 beaten egg Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></i></b></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Directions:</span></span></span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Prepare the dough</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">:</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">In a large mixing bowl, combine 1 1⁄2 cups (230 g) of the flour, the sugar, salt and yeast.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">(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)</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Increase mixer speed to medium and beat 2 minutes. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.</span></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></span></p><span class="Apple-style-span" style="color:#000000;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">The rising time will depend on the type of yeast you use.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Prepare your filling:</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">In a small bowl, combine the cinnamon and sugar for the filling if using. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Once the dough has doubled, make the meringue</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">: </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 372px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5G02Jr2gECq_dyFXwpkWbWFJ4uelI-YEJr6yZ9ATyR1dzMfYYbcFyWGuH1zQGXMCUWW1C3EU15rZEea6L9SgH4d0JUdu2qaUEAoEw7OgiF_MeOLeSGxcf-22iCZ5qM-dLoUzPhK4R-7r/s400/DSCN3139.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588594531498110418" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Assemble the Coffee Cakes</span></span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">:</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Line 2 baking/cookie sheets with parchment paper.</span></span></span></p></i></b></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Punch down the dough and divide in half.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><i></i></span></span></span></b></span></p><b><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></span></p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "></p></span></span></span><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; display: inline !important; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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).</span></span></span></p></i></b><b><i><p></p></i></b><b><i><p></p><p></p><p></p></i></b><p></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Repeat with the remaining dough, meringue and fillings.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Preheat the oven to 350°F (180°C).</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">The dough should sound hollow when tapped.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Remove from the oven and slide the parchment paper off the cookie sheets onto the table. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">Allow to cool.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#666666;">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.</span></span></span></p><p></p><p></p><p></p><p></p></span><p></p></i></b></span><p></p><p></p></div>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-36388441006532877042011-03-24T18:21:00.000-07:002011-03-24T18:42:46.044-07:00A Decade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveJu6_fY3ECxjeACCMTPtB9AypukXXZCRej3S9SuA9mzj-Y1tuq1X0QvdhB6YQ5nmQI08GR9Km0aH4lkKzx8rcNaf-kwhrX2EkIvYzhZgQWvjaykx4gBopMx7-svK4Ea9G9jq8rZ4R9Kq/s1600/DSCN3127.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveJu6_fY3ECxjeACCMTPtB9AypukXXZCRej3S9SuA9mzj-Y1tuq1X0QvdhB6YQ5nmQI08GR9Km0aH4lkKzx8rcNaf-kwhrX2EkIvYzhZgQWvjaykx4gBopMx7-svK4Ea9G9jq8rZ4R9Kq/s400/DSCN3127.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587826857003555554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7CDT1YXG1p0RZK_12ind2LjI4N-Ms6RlrE7qsfcllBQkh6SiEExyygUgdbxREN-K4sw3IVbHQTFanmti1eoRxebFxbe50pbiOAko4cWfeAZ_jigI0wuaaStoHU6yb2tUOqywX9V0MXWK/s1600/DSCN3130.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7CDT1YXG1p0RZK_12ind2LjI4N-Ms6RlrE7qsfcllBQkh6SiEExyygUgdbxREN-K4sw3IVbHQTFanmti1eoRxebFxbe50pbiOAko4cWfeAZ_jigI0wuaaStoHU6yb2tUOqywX9V0MXWK/s400/DSCN3130.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587825049822842274" /></a><div>Ever have one of those moments in your life where you stop and think, really??? It's actually been 10 years??</div><div>It feels like somedays it's been forever and others it was just yesterday.</div><div><br /></div><div><div>This month my son turned 10. </div><div>10!!!!!!!!!!!!</div><div>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.</div><div>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.</div><div>Ok, ok enough gushing and making you sick about how much I love him.</div><div><br /></div><div>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.</div><div>Sushi.</div><div style="text-align: center;"><br /></div><div>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.</div><div><br /></div><div>The recipe is simple.</div><div>1. A box of white cake mix...tisk, tisk I know it's not homemade</div><div>2. A large can of white frosting or your favourite buttercream recipe</div><div>3. A box of Wilton assorted colour gel food dye</div><div>4. Rainbow jimjams</div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbgkYxyUzqQ0AOwJ8UL3wuvJIXEd5HvI90cLmTVooBRexhbUKXLjGwDnR0RRtW-sUaYsiK0sBmWN81iAv_-E-_1or_WdfRdMBXgheJeYwf1obGM_9S3n1hrbb7v8GQNMvj1Rbg0uuQ268/s400/DSCN3129.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587825042349655714" /><div style="text-align: center;"><br /></div><div>I dyed 6 bowls of batter each colour of the rainbow and then poured into a greased 8 inch pan.</div><div>Basically pour 1 batter on top of the other it will spread naturally.</div><div><br /></div><div>I got 2 cakes out of the batter.</div><div><br /></div><div>Bake according to the box instructions. </div><div>Cool and then frost. </div><div>I covered the outside in jimjams.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_csi8rHLA82yIffwDdSHPYiI3LfLnPUCVYLFeK4l66TuMXvIKzxIGL9ddEXKHgnCJPAYkMTd8VoCnrVgVleeh6RSqqjEhqu-cOe6dRnBRUp2I_dxMZ_Y73S40C5_SLulpQqZtm2GFJmv8/s400/DSCN3132.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587825041057289234" /></div><div>Simple but effective.</div></div>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com0tag:blogger.com,1999:blog-7334160819923761477.post-9649890700354392112011-02-27T00:00:00.000-08:002011-02-27T00:00:09.930-08:00DB Challenge February: I "heart" Panna Cotta<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 292px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGIYL9Zgo9fjWUVRq13hcYAl5sJRnwRC8PPypggH5FROCiL0ZXGjjv3zNEaEI_1KaNhCM2NyT2TADSp5hZhiUxI-Rxq0yYT3-2cGpaBauVvVQnr7vR-6aBJoD5To_1J5K-55NzoELze5K/s400/DSCN3008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570424015243326770" /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGIYL9Zgo9fjWUVRq13hcYAl5sJRnwRC8PPypggH5FROCiL0ZXGjjv3zNEaEI_1KaNhCM2NyT2TADSp5hZhiUxI-Rxq0yYT3-2cGpaBauVvVQnr7vR-6aBJoD5To_1J5K-55NzoELze5K/s1600/DSCN3008.JPG"><br /></a></div><div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); "> <!--StartFragment--><span style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: medium;">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.</span></span><!--EndFragment--> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); "><span style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(102, 102, 102); ">I was pretty excited when I saw this month's challenge.</span></div><div><div><span class="Apple-style-span" style="color:#666666;">1. because I have been wanting to get over my fear of this dessert and..</span></div><div><span class="Apple-style-span" style="color:#666666;">2. because I had extra gelatin left over from last month's challenge.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">The February 2011 Daring Bakers’ challenge was hosted by Mallory from </span></span></span><span class="Apple-style-span" style="line-height: 16px; font-family:georgia;"><a href="http://www.asofainthekitchen.com/"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">A Sofa in the Kitchen</span></span></a></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.</span></span></p><div style="text-align: center;"><br /></div></div><div><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="color:#666666;">This challenge was nice because it offered a lot of freedom of expression.</span></div><div><span class="Apple-style-span" style="color:#666666;">I decided to go full tilt this month. I made 2 flavours of panna cotta.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="color:#666666;">The first:</span></div><div><span class="Apple-style-span" style="color:#666666;"> Vanilla Bean & Wildflower Honey</span></div><div><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="color:#666666;">The second:</span></div><div><span class="Apple-style-span" style="color:#666666;">Mexican Chocolate ( nice hints of chili and cinnamon)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="color:#666666;">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.</span></div><div><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaXWRIzuBN-mmPtfwp40gdlyzHwngMtDuRxUE1p9mlAu6jWB2cDK1-bxAe7WGl0K-hoXWBc_ctTIU0yJdIveCNsDJqYV1xpHDr0uPGjA44bS-DNkmX-gsPVahsySwjPVh8k7SP3-2xMeA/s400/DSCN3019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570424011211091778" /></span></div><div><span class="Apple-style-span" style="color:#666666;">The fillings were 2 kinds as well. </span></div><div><span class="Apple-style-span" style="color:#666666;">With the vanilla panna cotta I just did a Nutella filling. </span></div><div><span class="Apple-style-span" style="color:#666666;">For the chocolate panna cotta I did a caramel filling.</span></div></div><div><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 340px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8bNnGHxc8QbwHsfCvdhGBhXJhx-MOHLUDp2N-yOy2mcHNQiQDQZi-2qhnqm7y-eFmBtWx7bu-AtDxboXv-pM43CGxXvKvJ5p5PGBHb_HiDMNTOUk_k2ummRg__u0xSuQAElQmSE5V1tM/s400/DSCN2995.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570423992802152290" /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;">Vanilla Panna Cotta (Giada de Laurentis Recipe):</span></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium; ">1 cup whole milk</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1 tablespoon (one packet) unflavored powdered gelatin </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">3 cups whipping cream (30+% butterfat) </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1/3 cup honey </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1 vanilla bean, split lengthwise an beans removed</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1 tablespoon granulated sugar </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">pinch of salt</span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Directions:</span></span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk wait. </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Let stand for 5 minutes to soften the gelatin.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">2.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">mixture until it is hot, but not boiling, about five minutes. (I </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">whisk it a few times at this </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">stage).</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">3.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Next, add the cream, honey, sugar, vanilla beans and pod and pinch of salt. Making sure </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">the mixture doesn't boil, continue to heat and stir </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">occasionally until the sugar and honey </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">have dissolved 5-7 minutes.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">4.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Remove from heat, allow it to sit for a few minutes to cool slightly. Take out vanilla pod, </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">discard.Then pour into the glass or ramekin. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">5.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Refrigerate at least 6 hours or overnight. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Add garnishes and serve.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWcNfDWsnPxRoTMYMwnUu3NdBymoP504ZytdWPj1ojoZzWhY9sRiCcwFkm57uP8SsVSvoypH_eUNvhIEOAD-iFtV_9RzODTe2BJ15q07GnlkXnQaBik2xwa3GFo13VsJz8MqrB20WQ0iC/s400/DSCN3016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570424000308784658" /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Mexican Chocolate Panna Cotta:</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"><br />1 cup whole milk </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1 tablespoon unflavored powdered gelatin </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">2 cups whipping cream (30+% butterfat) </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1/4 tsp cinnamon</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1/8 tsp chili powder</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1⁄2 cup sugar </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">3⁄4 cup bittersweet or semisweet chocolate </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1⁄2 teaspoon vanilla extract</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'; color:#ff6601;"><b><i><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></i></b></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 10px/normal 'Book Antiqua'; "><b><i><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Directions:</span></span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">1.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">2.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Place a medium saucepan over medium heat, stir in cream, cinnamon, chili, sugar and <span class="Apple-tab-span" style="white-space:pre"> </span>vanilla. Bring to a low boil. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">3.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate <span class="Apple-tab-span" style="white-space:pre"> </span>cream mixture. Whisk until gelatin has dissolved.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">4.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Transfer to ramekins, or nice glasses for serving. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">5.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-size: medium;">Cover and chill at least 8 hours, or overnight</span></span></p><p></p></div></div>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-66522418602637737352011-02-06T12:18:00.000-08:002011-02-10T15:50:13.593-08:00Superbowl Eats<div style="text-align: left;">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.</div><div><br /></div><div>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.</div><div>No you can't go to your best friend's, ex- husband's, mother-in-law's funeral. Today is SUPERBOWL SUNDAY.</div><div style="text-align: center;"><br /></div><div>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.</div><div>What? you say, oh yes.</div><div style="text-align: center;"><br /></div><div>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.</div><div><br /></div><div>I "heart" Superbowl Sunday.</div><div style="text-align: center;"><br /></div><div>So today I will be posting a few things I have made in honour of this glorious occasion.</div><div><br /></div><div>1. Pulled Chicken</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjZh0FaaCNnLf6HOiY4-o1_gLs_AKMAELxq2l7DVjzaSQDUHZv8CNNyMrAZOAGd1nDAfExETssS6wUFxfx2RY5ghLSD3o8T-o4vN8gKUwzMkf2ja_iyRbsvfmpn5sEBQCMdR6SWiHpOYd/s400/DSCN3027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571499197625897330" /></div><div>2. <a href="http://www.evilshenanigans.com/2009/11/chocolate-chip-pecan-pie/">Chocolate Pecan Tarts</a></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZz2ItRWgiJ6ttyVBpKQOGdZuUoExe1sNkxB9z4SNDOW-OIpoQyM0xIaw-ygLIIJPwNcao1e_M1Ya8RAt97dH8Y_-xrnn5QGGUyN9Qt84CvsE3Q66cwwfCaTE09A1HIoknUpoAlDXOVhul/s400/DSCN3022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571499189744844354" /></div><div>3. Peel & Eat Shrimp</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2wNt7NsP7LFLSbC8ug88PH7tjs0ivFUpRJXsJawOq-p2-N30kutWJspt7c3j-6bqYuzzy9ukt9jnQplC2htSuuaZqut8Vu7mxrnFs33PvbyIwvnfIj3k3N_Sm9y2lN6MBIId5L6nBfdJ/s400/DSCN3034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571499201470711458" />NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com0tag:blogger.com,1999:blog-7334160819923761477.post-69013482360682026032011-01-27T16:31:00.000-08:002011-01-27T19:32:38.584-08:00DB January Challenge: Entremet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5Lls07Vm1K-JQEnHpHATvcnw2IjvazISahV-FuA260zEQmwnuqU3u_E54_ajNkVPYoAsZlBmxGfzFm54GVbRLA01zl601GdTpzXa9GpraJhAlwqQWGK2gnj3y92sbtHtGV8XLqxOOstx/s1600/DSCN2983.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 381px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5Lls07Vm1K-JQEnHpHATvcnw2IjvazISahV-FuA260zEQmwnuqU3u_E54_ajNkVPYoAsZlBmxGfzFm54GVbRLA01zl601GdTpzXa9GpraJhAlwqQWGK2gnj3y92sbtHtGV8XLqxOOstx/s400/DSCN2983.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567072829795007650" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-size:11px;"></span></a><span class="Apple-style-span" style="font-family:arial;"><br /></span><div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 11px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">This month's dessert was a challenge in the truest sense. It was well thought out, multistep and original.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 11px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">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.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 11px/normal 'Book Antiqua'; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'; color:#ff6601;"><b><i><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-style: normal; font-weight: normal; line-height: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">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.</span></span></span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'; color:#ff6601;"><b><i><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-style: normal; font-weight: normal; line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><br /></span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'; color: #ff6601"><b><i><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvZ8442cLRPJAQDaxRHJcvfffcD3hNAx0-S5wy1m2ATQxnW86kgfPXMvG77-kmpv3qiCuw5_Li5MFLEFlvT0TOAhaSKrgSwBhGXiVwChtAiTowSktY6SYCsHVwB1jsiLJ1mBSmZwQnK6g/s400/DSCN2986.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567072822681935250" /></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Equipment required</span></i><span class="Apple-style-span" style="font-size: small;">: </span></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'; color: #ff6601"><span class="Apple-style-span" style="font-size: small;"><b></b></span><span style="font: 11.0px Helvetica; color:#000000;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Silpat</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">1⁄2 baking sheets or a 13” x 18” jelly roll sheet </span><i><span class="Apple-style-span" style="font-size: small;">(rimmed baking sheet) </span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i></span><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Mixer </span><i><span class="Apple-style-span" style="font-size: small;">(optional) </span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i></span><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Bowls </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Knives</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Offset spatula</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Regular spatula</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Pastry comb </span><i><span class="Apple-style-span" style="font-size: small;">(optional)</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i></span><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Rulers </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Spring form pan </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Biscuit cutter </span><i><span class="Apple-style-span" style="font-size: small;">(or ring mold, or cut PVC pipe, or whatever else you can think of to mold individual desserts) </span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i></span><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Torte/ Entremets mold/ Springform pan/ Trifle dish </span><i><span class="Apple-style-span" style="font-size: small;">(for larger desserts)</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i></span><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Cling wrap </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Parchment paper</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span style="font: 11.0px Helvetica"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Gel, paste or liquid food coloring </span><i><span class="Apple-style-span" style="font-size: small;">(optional)</span></i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px 'Book Antiqua'; color: #17365d"><b><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px 'Book Antiqua'; color: #17365d"><b><i><span class="Apple-style-span" style="font-size: small;">Joconde Sponge</span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">YIELD: Two 1⁄2 size sheet pans or a 13” x 18” (</span><span style="font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">33 x 46 cm</span></span><span class="Apple-style-span" style="font-size: small;">) jelly roll pan</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 3⁄4 cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 1⁄2 cup plus 2 tablespoons/ 150 ml/ 22⁄3 oz/ 75g confectioners' (icing) sugar </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 1⁄4 cup/ 60 ml/ 1 oz/ 25g cake flour</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space:pre"></span></span><span class="Apple-style-span" style="font-family:Times;"><span class="Apple-style-span" style="font-size: small;">- </span></span><span class="Apple-style-span" style="font-size: small;">3 large eggs - about 51⁄3 oz/ 150g</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 3 large egg whites - about 3 oz/ 90g</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 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</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'; color:#3d00ff;"><span class="Apple-style-span" style="color:#000000;"><b><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Directions:</span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">1.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">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 </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">later.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">2.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Sift almond flour, confectioner’s sugar, cake flour. </span><i><span class="Apple-style-span" style="font-size: small;">(This can be done into your dirty egg white bowl)</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i>3.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. </span><i><span class="Apple-style-span" style="font-size: small;">(If using a stand mixer use </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">blade attachment. If hand held a whisk attachment is fine, or by hand. )</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i>4.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">remaining whipped egg whites. Do not over mix. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">5.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Fold in melted butter. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">6.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Reserve batter to be used later.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px 'Book Antiqua'; color: #17365d"><b><i><span class="Apple-style-span" style="font-size: small;">Patterned Joconde-Décor Paste</span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">YIELD: Two 1⁄2 size sheet pans or a 13” x 18” (</span><span style="font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">33 x 46 cm</span></span><span class="Apple-style-span" style="font-size: small;">) jelly roll pan</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Ingredients</span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 11⁄2 cups plus11⁄2 tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 7 large egg whites - about 7 oz / 200g</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">- 13⁄4 cup/ 420ml/ 73⁄4 oz/ 220g cake flour </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;">Food coloring gel, paste or liquid</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><b><i><span class="Apple-style-span" style="font-size: small;">COCOA Décor Paste Variation: </span></i></b><i><span class="Apple-style-span" style="font-size: small;">Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flo</span></i><span style="font: 10.0px Times"><span class="Apple-style-span" style="font-size: small;">ur </span></span><i><span class="Apple-style-span" style="font-size: small;">and cocoa powder together before adding to creamed mixture</span></i><span class="Apple-style-span" style="font-size: small;">.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Directions:</span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">1.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Cream butter and sugar until light and fluffy </span><i><span class="Apple-style-span" style="font-size: small;">(use stand mixer with blade, hand held mixer, or by hand)</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i>2.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Gradually add egg whites. Beat continuously. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">3.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Fold in sifted flour. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">4.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Tint batter with coloring to desired color, </span><b><span class="Apple-style-span" style="font-size: small;">if not making cocoa variation.</span></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Preparing the Joconde- How to make the pattern:</span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">1.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">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. </span><i><span class="Apple-style-span" style="font-size: small;">Place mat </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.</span></i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">2.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines </span><i><span class="Apple-style-span" style="font-size: small;">(you can use a knife, spatula, cake/pastry comb)</span></i><span class="Apple-style-span" style="font-size: small;">. Squiggles </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">with your fingers, zig zags, wood grains. </span><b><span class="Apple-style-span" style="font-size: small;">Be creative whatever you have at home to make a design can be used. </span></b><span class="Apple-style-span" style="font-size: small;">OR use a piping bag. Pipe </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">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.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">3.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">4.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">5.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">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. </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Yes, it is a very quick bake, so watch carefully.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">6.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Cool. Do not leave too long, or you will have difficulty removing it from mat. </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span style="font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">7.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-size: small;">Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">pattern showing! </span><i><span class="Apple-style-span" style="font-size: small;">(The powdered sugar helps the cake from sticking when cutting.)</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><i></i></span></p><i><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Preparing the MOLD for entremets</span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><span class="Apple-style-span" style="font-size: small;"><i></i></span></b></p><b><i><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">1.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">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.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">2.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the </span></span><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">outside </span></span></b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">of the mold, placed on a parchment lined very flat baking sheet. Line the </span></span><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">inside </span></span></b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">with a curled piece of parchment paper overlapping.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;"></span></span></p><span class="Apple-style-span" style="color:#000000;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">3.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">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.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;">Preparing the Jaconde for Molding:</span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Book Antiqua'; color: #ff6601"><b><span class="Apple-style-span" style="font-size: small;"><i></i></span></b></p><b><i><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">1.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Trim the cake of any dark crispy edges. You should have a nice rectangle shape. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">2.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Decide how thick you want your “Joconde wrapper”. Traditionally, it is 1⁄2 the height of your mold.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">This is done so more layers of the plated dessert can be shown. However, you can make it the full</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">height. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">3.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Once your height is measured, then you can cut the cake into equal strips, of height and length. </span></span><i><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">(Use a</span></span></i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="color:#000000;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">very sharp paring knife and ruler.)</span></span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;"></span></span></i></p><i><span class="Apple-style-span" style="color:#000000;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">4.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">facing out. Once wrapped inside the mold, overlap your ends </span><b><span class="Apple-style-span" style="font-size: small;">slightly</span></b><span class="Apple-style-span" style="font-size: small;">. You want your Joconde to fit very tightly pressed up to the </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">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 </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;">5.</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">The mold is done, and ready to fill.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px 'Book Antiqua'"><b><i><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">*Note: </span></i></b><i><span class="Apple-style-span" style="font-size: small;">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 </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">freeze.</span></i></p></span></i><p></p></i></b><p></p><p></p></span><p></p></i></b><p></p></i><p></p><p></p><p></p><p></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Book Antiqua'"><br /></p><p></p></div>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com0tag:blogger.com,1999:blog-7334160819923761477.post-37316431560224315542010-11-27T18:33:00.000-08:002010-11-30T04:54:32.327-08:00CROSTATA: DB November ChallengeThe 2010 November Daring Bakers’ challenge was hosted by Simona of <a href="http://briciole.typepad.com/">briciole</a>. 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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGB8FB5URTQ1JyPrI7kCP82jIoSw0HfyPhOD4Tm7Oi8OqldquHVNdqyL0YlVFzacfk_iWWwcChjL0SAkgcaLsN_HzyPlpLOB9jk7HSiv0w6edQbok6Ir1SCkaOvYyjTH5Q9BboUv96VMmW/s1600/DSCN2939.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGB8FB5URTQ1JyPrI7kCP82jIoSw0HfyPhOD4Tm7Oi8OqldquHVNdqyL0YlVFzacfk_iWWwcChjL0SAkgcaLsN_HzyPlpLOB9jk7HSiv0w6edQbok6Ir1SCkaOvYyjTH5Q9BboUv96VMmW/s400/DSCN2939.JPG" alt="" id="BLOGGER_PHOTO_ID_5536862575526356322" border="0" /></a><br />I decided to make a caramel apple crostata and a PH inspired banana and chocolate crostata.<br /><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMP01NKkIYCTrxsJzIKTaTmSLchjX4wWTumUHR_a4tVh6UlVXwRgOYMB3FnRPaciG6GpQU14bUMABNGlF-BM7hrsWQYJpK5fDEG-jYoMVJe_kCP2VjpkjYXg8SL2t7eglB0OqYUN_UVKSg/s1600/DSCN2921.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMP01NKkIYCTrxsJzIKTaTmSLchjX4wWTumUHR_a4tVh6UlVXwRgOYMB3FnRPaciG6GpQU14bUMABNGlF-BM7hrsWQYJpK5fDEG-jYoMVJe_kCP2VjpkjYXg8SL2t7eglB0OqYUN_UVKSg/s400/DSCN2921.JPG" alt="" id="BLOGGER_PHOTO_ID_5536857666959665010" border="0" /></a></h2>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.<br /><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTcTd_Ez9IVli7ZkyIIVpZxo42pb4lP_CD2KJdTAjVKELIGgEhbMYr9VrV6fRh74D1lJ5nXP4qXm_4weXIjyroGeqC2eHBmzWp8_yQ8G9KqHniQHxm-kuRWXoSaKlm7ydYVh-GgmWFhlT/s1600/DSCN2905.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTcTd_Ez9IVli7ZkyIIVpZxo42pb4lP_CD2KJdTAjVKELIGgEhbMYr9VrV6fRh74D1lJ5nXP4qXm_4weXIjyroGeqC2eHBmzWp8_yQ8G9KqHniQHxm-kuRWXoSaKlm7ydYVh-GgmWFhlT/s400/DSCN2905.JPG" alt="" id="BLOGGER_PHOTO_ID_5536857671218385730" border="0" /></a></h2> <h2>Version 1 of pasta frolla</h2> <p><strong><em>Ingredients:</em></strong></p> <ul><li>1/2 c. minus 1 tablespoon superfine sugar<em></em> or a scant 3/4 cup of powdered sugar</li><li>1 and 3/4 cup unbleached all-purpose flour</li><li>a pinch of salt </li><li>1 stick (8 tbsp) cold unsalted butter, cut into small pieces </li><li>grated zest of half a lemon <em>(you could also use vanilla sugar as an option) </em></li><li>1 large egg and 1 large egg yolk, lightly beaten in a small bowl </li></ul><strong><em>Making pasta frolla by hand:</em></strong> <strong><em></em></strong> <ol><li>Whisk together sugar, flour and salt in a bowl.</li><li>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. <strong><em></em></strong></li><li>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).</li><li>Add the lemon zest to your flour/butter/egg mixture. </li><li>Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips. </li><li>Knead lightly just until the dough comes together into a ball. <strong><em></em></strong></li><li>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. </li></ol><strong><em>Making pasta frolla with a food processor:</em></strong> <strong><em></em></strong> <ol><li>Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix. </li><li>Add butter and pulse a few times, until the mixture has the consistenc y of coarse meal.</li><li>Empty food processor's bowl onto your work surface</li><li>See step 3 above and continue as explained in the following steps <em>(minus the lemon zest, which you have already added)</em>. </li></ol><span style="font-weight: bold;">Jam or cooked fruit filled crust</span>: <strong><em></em></strong><ol><li>Heat the oven to 375ºF [190ºC/gas mark 5]. </li><li>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. <strong><em></em></strong></li><li>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. </li><li>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. <strong><em></em></strong></li><li>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. </li><li>Roll the dough into a circle about 1/8th inch (3 mm) thick. </li><li>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. <strong><em></em></strong></li><li>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. </li><li>Prick the bottom of the dough with a fork in several places. </li><li>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. <strong><em></em></strong></li><li>Spread the jam or fruit preserves evenly over the bottom of the crostata. </li><li>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) </li><li>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. </li><li>Put the tart in the oven and bake for 25 minutes. <strong><em></em></strong></li><li>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.) </li><li>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. <h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEl4KQgtkApEMbl_ToMXK9I-uK8V-Z523sQN8fDgHdXfgNenEHhwXmwyeQ_md9c_KoPtaN1yb3D_a-o-EY6lqZoyT9__AOP386CX0vIm2v7_tj6dKaT9MAOl4tHRX0xB3SEE_XaEpqUQH/s1600/DSCN2935.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEl4KQgtkApEMbl_ToMXK9I-uK8V-Z523sQN8fDgHdXfgNenEHhwXmwyeQ_md9c_KoPtaN1yb3D_a-o-EY6lqZoyT9__AOP386CX0vIm2v7_tj6dKaT9MAOl4tHRX0xB3SEE_XaEpqUQH/s400/DSCN2935.JPG" alt="" id="BLOGGER_PHOTO_ID_5536862570612370162" border="0" /></a></h2> </li></ol><span style="font-weight: bold;">Apple filling:</span><strong><em></em></strong><br />- 5 apples assorted kinds, peeled and diced<br />- 1/2 lemon, juiced<br />- 1/4 c. brown sugar<br />- 1 tsp cinnamon<br />- 1/4 tsp nutmeg or freshly grate to your heart's desire<br />- 1/4 c. water<strong><em></em></strong><br /><br />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.<br />Cool for 15 - 20 mins and place in pie shell following instructions listed above.<br /><br /><span style="font-weight: bold;">Blind Baking:</span> <strong><em></em></strong><ol><li>Preheat the oven to 350ºF [180ºC/gas mark 4].</li><li>Roll out a batch of the pasta frolla and cover the base of the tart pan. <em>(You can use Version 1 or 2: if you use Version 1, you will have more leftover pasta frolla to turn into cookies.)</em> </li><li>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. <strong><em></em></strong></li><li>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. </li><li>Place the crostata shell in the oven and bake for 20 minutes. </li><li>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. <strong><em></em></strong></li><li>Remove from the oven and let the crostata shell cool completely before proceeding. </li><li>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. <em>(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.)</em></li><li>Spread the prepared pastry cream over the cooled shell. <strong><em></em></strong></li><li>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. </li></ol><span style="font-weight: bold;">Caramel, Bruleed Banana and Chocolate truffle crostata:</span><br /><br /><strong></strong>Assembly:<br /><br />Pour caramel onto bottom of the crust enough to coat the bottom about an 1/8 - 1/4 in.<br />Place bananas in a single layer across the bottom<br /><br /><strong><em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaX85-Bghslg9QINRu8Kz4mp0GqjU0V34dQvyiGjHccYnDKGzwgNYCcK-aky4i-2CX2JUizoBSTnwCdzYNyD-x7H7h_reNce71xRJft6ZPE8W2lquLnganDLyi1v10cLFqSashq8Yrxt17/s1600/DSCN2908.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaX85-Bghslg9QINRu8Kz4mp0GqjU0V34dQvyiGjHccYnDKGzwgNYCcK-aky4i-2CX2JUizoBSTnwCdzYNyD-x7H7h_reNce71xRJft6ZPE8W2lquLnganDLyi1v10cLFqSashq8Yrxt17/s400/DSCN2908.JPG" alt="" id="BLOGGER_PHOTO_ID_5536857664008090322" border="0" /></a></em></strong><br /><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzG9kLFcaqnV6af0GyjKd1WqQOn_gYfyG-yWtUvJWtKSusZKexmH6CrQ_TLm0iL7dDqwTZjoBJPa_p4pZY_hK3d_Jpn2yvH89bzCTjiZHtbSlkrMd2MChjQ-DSglKko-kiOk_cAYhFpoX/s1600/DSCN2927.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzG9kLFcaqnV6af0GyjKd1WqQOn_gYfyG-yWtUvJWtKSusZKexmH6CrQ_TLm0iL7dDqwTZjoBJPa_p4pZY_hK3d_Jpn2yvH89bzCTjiZHtbSlkrMd2MChjQ-DSglKko-kiOk_cAYhFpoX/s400/DSCN2927.JPG" alt="" id="BLOGGER_PHOTO_ID_5536857686338008354" border="0" /></a></h2> 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.<br />Slice with warm knife and serve.<br /><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpb3B8ivqq_PCd8ZTf0xMNZyl2mDues15vDpJjGT6h-NaeRmPkC1O_aeTNlbBHRZGZz7uHaAo83UeJmjFrMRH9g8BecMYBUSFnT08I9MOU-yu5VOEcHC4wmwIaImv1vBytgyH33uFLKiG/s1600/DSCN2932.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpb3B8ivqq_PCd8ZTf0xMNZyl2mDues15vDpJjGT6h-NaeRmPkC1O_aeTNlbBHRZGZz7uHaAo83UeJmjFrMRH9g8BecMYBUSFnT08I9MOU-yu5VOEcHC4wmwIaImv1vBytgyH33uFLKiG/s400/DSCN2932.JPG" alt="" id="BLOGGER_PHOTO_ID_5536857673878137682" border="0" /></a></h2>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-48759986860240697752010-10-27T11:55:00.000-07:002010-10-31T12:12:03.729-07:00Short and Sweet: DB Challenge October<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sXEckEXRSPKDMIWQrf7yk2bxONXeiHZrB10tZJnTsZvpV0xuHJL0ik1BtLrZm7FsJcvyHtMoO9XHzQkcczB5tQYfHFJlg_QH9nsececgjXivWMgxCte0DXoBUas41j8LeINnfDWq0x7H/s1600/DSCN2898.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 398px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sXEckEXRSPKDMIWQrf7yk2bxONXeiHZrB10tZJnTsZvpV0xuHJL0ik1BtLrZm7FsJcvyHtMoO9XHzQkcczB5tQYfHFJlg_QH9nsececgjXivWMgxCte0DXoBUas41j8LeINnfDWq0x7H/s400/DSCN2898.JPG" alt="" id="BLOGGER_PHOTO_ID_5534289579075067090" border="0" /></a><br />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 <a href="http://www.foodandwine.com/recipes/raspberry-jam-bomboloni">recipe</a> from Food and Wine.<br />Mmmmmmm it was amazing and instead of jam I used Nutella<br /><br />The October 2010 Daring Bakers challenge was hosted by Lori of <a href="http://butterme-up.blogspot.com/">Butter Me Up</a>. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU4iMg6EAtDAwecceIO9P7RUK7-CheqKd8nocC695DIUkZOMvJH8SXdc5MkgwzOzGwjt6pjgfAnlo683mpf0zlA7DWT1POEnswnO9FX7jAUmzzIbERocSe3FGAYVHQfYg-OnbW0ZBdKW-/s1600/DSCN2902.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 369px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU4iMg6EAtDAwecceIO9P7RUK7-CheqKd8nocC695DIUkZOMvJH8SXdc5MkgwzOzGwjt6pjgfAnlo683mpf0zlA7DWT1POEnswnO9FX7jAUmzzIbERocSe3FGAYVHQfYg-OnbW0ZBdKW-/s400/DSCN2902.JPG" alt="" id="BLOGGER_PHOTO_ID_5534289584840987106" border="0" /></a>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-2174553332903543592010-09-27T16:28:00.000-07:002010-09-27T17:17:27.605-07:00Sugar, Sugar Cookies: September DB Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-Ptb2ry7A1T5vbwd7dLD6WlCW4xDqx7UEa4Yvj60yCKchNjJ-ekwY6xJ24B16w89iEKZtS2ErM1dffOKqG92ZouRtNHAfuFpZs_tBWE_A9fsyJ5e8GZZFxKZoPHnPspyJN4bKsDUTQvc/s1600/DSCN2785.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-Ptb2ry7A1T5vbwd7dLD6WlCW4xDqx7UEa4Yvj60yCKchNjJ-ekwY6xJ24B16w89iEKZtS2ErM1dffOKqG92ZouRtNHAfuFpZs_tBWE_A9fsyJ5e8GZZFxKZoPHnPspyJN4bKsDUTQvc/s400/DSCN2785.JPG" alt="" id="BLOGGER_PHOTO_ID_5521748194022117794" border="0" /></a><strong><span style="font-weight: normal;">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. </span></strong>The September 2010 Daring Bakers’ challenge was hosted by Mandy of “<a href="http://www.mandymortimer.com/">What the Fruitcake?!</a><a href="http://www.mandymortimer.com/">”</a> Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.<br /><br /><strong><span style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8HnYAsC9WsGM1R5h_qxva9PemEr3NpZuiBwrMAjiK5S2e6OBgtKLnF5iueArvWD3aQ34CKLYVZjAX5WpkpOxkq_inhv6Rb9S181ULstqYO3iuxpoWtIMkxW0-LRE8dKaKmLcckxeOgVg/s1600/DSCN2789.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 246px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8HnYAsC9WsGM1R5h_qxva9PemEr3NpZuiBwrMAjiK5S2e6OBgtKLnF5iueArvWD3aQ34CKLYVZjAX5WpkpOxkq_inhv6Rb9S181ULstqYO3iuxpoWtIMkxW0-LRE8dKaKmLcckxeOgVg/s400/DSCN2789.JPG" alt="" id="BLOGGER_PHOTO_ID_5521748185312226706" border="0" /></a></span></strong>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.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPeW2LIaYqPUGYs5k_MNGwNFpqlzPUWuZZFXPEkswFGXoLvvJCbh5WvU9w30UbInwVb4pCcclxDlEB8D0YRPmnYAN5-lH4OCV4HQ610lBvvXFthS2qzSbczqUjb-xG5m7VPhgMBQUlhVz/s1600/DSCN2720.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPeW2LIaYqPUGYs5k_MNGwNFpqlzPUWuZZFXPEkswFGXoLvvJCbh5WvU9w30UbInwVb4pCcclxDlEB8D0YRPmnYAN5-lH4OCV4HQ610lBvvXFthS2qzSbczqUjb-xG5m7VPhgMBQUlhVz/s400/DSCN2720.JPG" alt="" id="BLOGGER_PHOTO_ID_5521748182807099538" border="0" /></a><p><strong>Basic Sugar Cookies:</strong><br />Makes Approximately 36x 10cm / 4" Cookies</p> <p>200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature<br />400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour<br />200g / 7oz / 1 cup Caster Sugar / Superfine Sugar<br />1 Large Egg, lightly beaten<br />5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean</p> <p><strong>Directions</strong><br />• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming<br />creamy in texture.</p><p>• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during<span style="font-style: italic;"> </span>baking, losing their shape.</p><em></em><p></p>• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.<br />Add the sifted flour and mix on low until a non sticky dough forms.<br />• <em>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.</em><br /><br />• Knead into a ball and divide into 2 or 3 pieces.<br /><br />• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)<br /><br />• Refrigerate for a minimum of 30mins.<br />• <em>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.</em><br /><br />• Once chilled, peel off parchment and place dough on a lightly floured surface.<br /><br />• Cut out shapes with cookie cutters or a sharp knife.<br /><br />• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.<br />•<em> Tip: It’s very important you chill them again otherwise they’ll spread while baking.</em><br /><br />• Re-roll scraps and follow the above process until all scraps are used up.<br /><br />• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.<br /><br />• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.<br />• <em>Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.</em><br />• <em>Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.</em><br /><br />• Leave to cool on cooling racks.<br /><br />• Once completely cooled, decorate as desired.<br />• <em>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.<br /><br /></em><p><strong>Royal Icing:</strong></p> <p>315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted<br />2 Large Egg Whites<br />10ml / 2 tsp Lemon Juice<br />5ml / 1 tsp Almond Extract, optional</p> <p><strong>Directions</strong></p> <p>• Beat egg whites with lemon juice until combined.<br />• <em>Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.</em></p><p><br />• Sift the icing sugar to remove lumps and add it to the egg whites.<br />• <em>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.</em></p><p><br />• Beat on low until combined and smooth.</p><p><br />• Use immediately or keep in an airtight container.<br />• <em>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.</em></p><br /><p></p>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com2tag:blogger.com,1999:blog-7334160819923761477.post-77931715632151575722010-09-03T05:48:00.000-07:002010-09-03T06:15:54.031-07:00The Truth about Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LtSdcSUudTDzXbOPRZCkkXfEcvbYPwjEDsIcFipz2vEegYJquRWBP3WHWhYhKRA2cwVMJKsR_ZHHWZ6swUi-9TDdY-pSVt5m8EsmTabtp1Nf-oQiKzFbOuSmwEk93t3m4x7zVyb5yTup/s1600/DSCN2684.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LtSdcSUudTDzXbOPRZCkkXfEcvbYPwjEDsIcFipz2vEegYJquRWBP3WHWhYhKRA2cwVMJKsR_ZHHWZ6swUi-9TDdY-pSVt5m8EsmTabtp1Nf-oQiKzFbOuSmwEk93t3m4x7zVyb5yTup/s400/DSCN2684.JPG" alt="" id="BLOGGER_PHOTO_ID_5512672803459972658" border="0" /></a><br />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.<br /><br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkWf7F3Y3zqwwJN12M2f7LIsMM332ExH-eNEgSDOXb3259SxnR4Rnt1cUro78X92M6cvq_sWGdGd8D-hdicrkaF-RICN7FG6fae-CmKRJ_aJQOaRrIW3cTsYZfOGdW_AcHmD3U5cH_cKd/s1600/DSCN2685.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 394px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkWf7F3Y3zqwwJN12M2f7LIsMM332ExH-eNEgSDOXb3259SxnR4Rnt1cUro78X92M6cvq_sWGdGd8D-hdicrkaF-RICN7FG6fae-CmKRJ_aJQOaRrIW3cTsYZfOGdW_AcHmD3U5cH_cKd/s400/DSCN2685.JPG" alt="" id="BLOGGER_PHOTO_ID_5512672818508463970" border="0" /></a>So it was off to <a href="http://foodgawker.com/">foodgawker,</a> I went to find the perfect blueberry scone recipe in hopes that I could find a recipe that was amazing but not finicky.<br />As per usual for that website I have succeeded in finding my now base recipe for scones.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlf-HY_vvwVemSZSRh2bYzp0yMtvsWl3QOryofnsvCkd860B_bDAm8Eu6EFei2aoBSL-HwDi0FaeHX5g3Hbhmvx8eBlUV7JHlefOE9AO2WN35TR8hrOD7iBQPFSaRQt3aliHBp-qtoYc6/s1600/DSCN2683.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlf-HY_vvwVemSZSRh2bYzp0yMtvsWl3QOryofnsvCkd860B_bDAm8Eu6EFei2aoBSL-HwDi0FaeHX5g3Hbhmvx8eBlUV7JHlefOE9AO2WN35TR8hrOD7iBQPFSaRQt3aliHBp-qtoYc6/s400/DSCN2683.JPG" alt="" id="BLOGGER_PHOTO_ID_5512672790281429554" border="0" /></a><br />The recipe can be founds <a href="http://annies-eats.com/2010/03/18/blueberry-scones/">here.</a> The only addition I have made was the white chocolate chips.<br /><br />Enjoy these.<br />Trust me, you want to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_Wy01bbLnIY0EWykdDu6txUK82OqDKwL5zMIKPgEf1SyZ534nQbUyFZDVkI5_GdzRNK5VhevlfYOwPKlD93GzAIzNONyRlwsZdCkgxVuWzLEO5dTJ62L87LITdXSLhcs-LiJd-2S2QCY/s1600/DSCN2682.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_Wy01bbLnIY0EWykdDu6txUK82OqDKwL5zMIKPgEf1SyZ534nQbUyFZDVkI5_GdzRNK5VhevlfYOwPKlD93GzAIzNONyRlwsZdCkgxVuWzLEO5dTJ62L87LITdXSLhcs-LiJd-2S2QCY/s400/DSCN2682.JPG" alt="" id="BLOGGER_PHOTO_ID_5512672785884472434" border="0" /></a>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-69890186301570550452010-07-27T06:10:00.000-07:002010-07-27T06:48:37.260-07:00It's all Neutral: Swiss Roll July DB Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zmBFmTunN-TbFKdNBLWi7UntlE7B4690HlZrEBNd46SBmOm8OgaptaxJ8JBm7PkJj9dZNn3sYDGlaSyStUcmLgWDdZ-dASG6vzeM2iFSewtKPfW4fo8VVYAU1-4j7XaFkUmW4GcIqAUm/s1600/DSCN2554.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zmBFmTunN-TbFKdNBLWi7UntlE7B4690HlZrEBNd46SBmOm8OgaptaxJ8JBm7PkJj9dZNn3sYDGlaSyStUcmLgWDdZ-dASG6vzeM2iFSewtKPfW4fo8VVYAU1-4j7XaFkUmW4GcIqAUm/s400/DSCN2554.JPG" alt="" id="BLOGGER_PHOTO_ID_5498582276699325906" border="0" /></a><br />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 :(<br />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.<br />The gluten free aspect was a whole new story. I used this recipe <a href="http://glutenfreeday.com/?p=81">here</a>, 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.<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImosuXLu11CuZEaIb7UjXz-s5sus5FAhOH83zHvFZEndkXwsmBKgbRZjbrWtMn-f98ihjs3TADBTO9Mpos_7Rnevm4lrnGwDpJgG98-pZJFdOnnOWBBOUiE9Sr6KtPcPQiqBUhlU2KD7g/s1600/DSCN2555.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImosuXLu11CuZEaIb7UjXz-s5sus5FAhOH83zHvFZEndkXwsmBKgbRZjbrWtMn-f98ihjs3TADBTO9Mpos_7Rnevm4lrnGwDpJgG98-pZJFdOnnOWBBOUiE9Sr6KtPcPQiqBUhlU2KD7g/s400/DSCN2555.JPG" alt="" id="BLOGGER_PHOTO_ID_5498582285953662882" border="0" /></a><br />The July 2010 Daring Bakers’ challenge was hosted by Sunita of <a href="http://sunitabhuyan.com/">Sunita’s world – life and food</a>. 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.<br /><br />The recipe is posted as I made it but you can pick up the recipe at Sunita's site no probs.<br /><br />Swiss Roll Bombe!!!!!!!! Recipe:<br /><br />Swiss roll:<br /><br />Recipe found <a href="http://glutenfreeday.com/?p=81">here</a><br /><br />Almond Ice Cream:<br /><br />4 c. almond milk, unsweetened<br />6 egg yolks<br />1/3 c. honey<br />1/2 c. sugar<br />1 tsp vanilla extract<br />2 tsp almond extract<br />pinch of salt<br /><br />Heat 3 c. almond milk and honey in a pot.<br />Meanwhile whisk egg yolks and sugar together till thickened.<br />Temper milk into eggs.<br />Pour the mixture back into the pot and heat and stir till about 170 degrees.<br />Remove from heat and add the reserved 1 cup almond milk.<br />Then add salt and extracts.<br /><br />Chocolate Ganache:<br /><br />2 c. chocolate soy beverage, whatever is your favourite<br />2 c. chocolate chips or carob chips<br /><br />Heat milk till hot, do not boil.<br />Pour over chocolate.<br />Wait 2 mins and then stir.<br /><br />Assembly:<br /><br />Assemble according to the original recipe's instruction.NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com2tag:blogger.com,1999:blog-7334160819923761477.post-68930226238715209592010-06-06T18:51:00.000-07:002010-06-06T19:26:54.537-07:00a bright idea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CRujkQhh8o6NWWyHVmiXdidIffV68iLrIj38Dsj46Lll108IhQ2LZ0Z7AizDUFnSUro4SIx2PyIgQMayyF_SjVDYgWxzK6Jab39sCkeHTDfpAmR4jiGXrDfLtkZVjP_dUXY4Pop8lmHJ/s1600/DSCN2368.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 359px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CRujkQhh8o6NWWyHVmiXdidIffV68iLrIj38Dsj46Lll108IhQ2LZ0Z7AizDUFnSUro4SIx2PyIgQMayyF_SjVDYgWxzK6Jab39sCkeHTDfpAmR4jiGXrDfLtkZVjP_dUXY4Pop8lmHJ/s400/DSCN2368.JPG" alt="" id="BLOGGER_PHOTO_ID_5479850388308923394" border="0" /></a><br />You know when you think of an idea so brilliant you swear that no one could have possibly beaten you to the punch????<br />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.<br />Sorry...back to the post.<br />For the record I HEART David Lebovitz, from ice cream to gorgeous dessert concoctions this man is awesome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXj-JwzLuDhuWNROoAX4kj-KkjS_CxsLmVFramCzlC9DVTYJo4iMOeMb5anHfJ5btRfVjEQ8oSiWvIDKkgz92lpLsrSgLAZq4YmePkibjbivZ5QKRKi9QWkI4scHxOcywi27qGNuhlFGyW/s1600/DSCN2370.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 208px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXj-JwzLuDhuWNROoAX4kj-KkjS_CxsLmVFramCzlC9DVTYJo4iMOeMb5anHfJ5btRfVjEQ8oSiWvIDKkgz92lpLsrSgLAZq4YmePkibjbivZ5QKRKi9QWkI4scHxOcywi27qGNuhlFGyW/s400/DSCN2370.JPG" alt="" id="BLOGGER_PHOTO_ID_5479850398375344994" border="0" /></a><br />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.<br />Then I decided I would add one of my top 3 favourite things...<span style="font-weight: bold;">frangipane</span>.<br />I need no excuse to add this to anything. I look for ways to add it to any dessert I can find.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzf7JTiJ1gKSbeHJdcLF16hyckpbZQR0jMT0oZFp1wKQ1EAtNIwNTzwVnTgUPD5aJMvt7sJA3XiWq7xVEAGuW3-E9jwfs-WJQ2yVDuVi_ZMtE9DGLRr4pCdPFVapTi-OTRZbZqYLC1Pt6/s1600/DSCN2363.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzf7JTiJ1gKSbeHJdcLF16hyckpbZQR0jMT0oZFp1wKQ1EAtNIwNTzwVnTgUPD5aJMvt7sJA3XiWq7xVEAGuW3-E9jwfs-WJQ2yVDuVi_ZMtE9DGLRr4pCdPFVapTi-OTRZbZqYLC1Pt6/s400/DSCN2363.JPG" alt="" id="BLOGGER_PHOTO_ID_5479850365648073954" border="0" /></a><br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuBYfbVh3TXHa_qibvGDACckGLg4Q8vGKxQtkvHVeFljfnbYwjZwNgIdOgUckVkMOhxbXmDbKOqUZFY-MxIR5617D5yYpa1EzXwRFe8s1gDYZr0PpVpis0C4I6whaYlbyJFTOMq_A_NNy/s1600/DSCN2357.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuBYfbVh3TXHa_qibvGDACckGLg4Q8vGKxQtkvHVeFljfnbYwjZwNgIdOgUckVkMOhxbXmDbKOqUZFY-MxIR5617D5yYpa1EzXwRFe8s1gDYZr0PpVpis0C4I6whaYlbyJFTOMq_A_NNy/s400/DSCN2357.JPG" alt="" id="BLOGGER_PHOTO_ID_5479850379937785474" border="0" /></a><br />Recipe:<br /><br />1 sheet puff pastry<br />1 cup strawberries, hulled and cut into quarters<br />6 - 8 stalks of rhubarb, cut inot 1 inch pieces<br />1/2 - 1c. of sugar<br />Frangipane - recipe follows<br />2 tbsp melted butter<br />Preheat oven to 425 degrees<br /><br />Mix strawberries, rhubarb and sugar in a bowl<br />Cut the sheet of puff pastry in half.<br />Score a border around the outside about 1/2 inch border.<br />Prick the middle with a fork.<br />Add a moderate layer of frangipane to the middle portion of each sheet of puff.<br />Top with strawberry/rhubarb mixture.<br />Some juices may leak out, don't worry about it.<br />Brush border with melted butter<br />If you would like to place tarts into fridge for 15 - 20 mins then no probs.<br />I just worked quickly and placed them straight in.<br /><br />Bake at 425 for 10 mins, then lower oven to 400 for 15 mins or until nice and golden.<br /><br />Serve warm or at room temp. I made 2 today and they are gone.<br />Nuff said.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RUlfpKSSxKI7xFmf7urfDnt8aw4-jnsFNgJfzcDFOVBjZ8whQqTBZr7fTzthQ89vs764sy1nN_bpNF5sz12YnLQKcs5xl5m-nTExjjrmj3T1VxBd0v14xc65BcyAgHkH1EwVJyvyf0IK/s1600/DSCN2361.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RUlfpKSSxKI7xFmf7urfDnt8aw4-jnsFNgJfzcDFOVBjZ8whQqTBZr7fTzthQ89vs764sy1nN_bpNF5sz12YnLQKcs5xl5m-nTExjjrmj3T1VxBd0v14xc65BcyAgHkH1EwVJyvyf0IK/s400/DSCN2361.JPG" alt="" id="BLOGGER_PHOTO_ID_5479850372525815378" border="0" /></a>Frangipane:<br />1 1/2 c. ground almonds<br />1/3 c. sugar<br />1 egg yolk<br />4tbsp softened butter<br />1 tsp almond extract<br /><br />Mix everything together in a bowl till a paste forms.<br /><br />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 optionsNOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com3tag:blogger.com,1999:blog-7334160819923761477.post-77052633672817466642010-05-24T15:46:00.000-07:002010-05-24T19:16:55.674-07:00Summer Wedding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFUnCw8qidjufTyeSMmO_0YIA84SQjy14eTU_CUyQmnYh5XQwx0CYhMzBk6RAMadYSV1ciCWN6Vht8Mifz2Gl4FlGxFxtUWeN7Z0un4o7v6s0uVwjkuKWC3YOMB4HFeWLQBpj-ymhH64M/s1600/DSCN2350.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFUnCw8qidjufTyeSMmO_0YIA84SQjy14eTU_CUyQmnYh5XQwx0CYhMzBk6RAMadYSV1ciCWN6Vht8Mifz2Gl4FlGxFxtUWeN7Z0un4o7v6s0uVwjkuKWC3YOMB4HFeWLQBpj-ymhH64M/s400/DSCN2350.JPG" alt="" id="BLOGGER_PHOTO_ID_5475024955841638370" border="0" /></a><br />Ahhh... to be back to the blogging world again from an extremely extended hiatus.<br />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.<br />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.<br />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.<br />The bride is a chocolate fanatic so I made 2 kinds of cupackes:<br /><br />1. Dark chocolate with dulce de leche filling<br /><br />2. White chocolate cream cheese icing with white chocolate ganache filling<br /><br />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!<br /><br />Pictured is the dark chocolate and dulce de leche cupcakes and YES I made the gumpaste flowers myself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0o3inqXtYav5zWCYYE8LnBi1nGMm2dzGIQqoN8fDqhjJ668z36vK9PvIa_ABC0K9i0VQM821MUd6PpA6aMD0MGHYlnLipZyN42hse2X_JcrXRV7G0fVkO_qs4fUDEWEwkx6n_5PgSAqF/s1600/DSCN2346.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 349px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0o3inqXtYav5zWCYYE8LnBi1nGMm2dzGIQqoN8fDqhjJ668z36vK9PvIa_ABC0K9i0VQM821MUd6PpA6aMD0MGHYlnLipZyN42hse2X_JcrXRV7G0fVkO_qs4fUDEWEwkx6n_5PgSAqF/s400/DSCN2346.JPG" alt="" id="BLOGGER_PHOTO_ID_5475024952730419458" border="0" /></a><br />The recipe for the deep dark chocolate cake can be found <a href="http://paulinealee.blogspot.com/search/label/Cake">here</a>.<br />The icing is chocolate ganache whipped buttercream, which is posted below.<br /><br />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!<br /><br />Buttercream Icing:<br /><br />4 c. bittersweet chocolate chips, wafers (something good quality)<br />3 c. Whipping cream<br />2 pounds unsalted butter @ room temp.<br />1 c. powdered sugar<br /><br />Heat whipping cream in a pot or in a bowl in the microwave until cream is hot.<br />Pour over chocolate, wait 2 mins then stir till smooth.<br />Let cool.<br />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.<br />Mix until well blended about 2 mins. Icing will be loose.<br />Refrigerate overnight or at least 2 -3 hours.<br />When ready to use. Beat again till fluffy and smooth.NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com5tag:blogger.com,1999:blog-7334160819923761477.post-46014842254674170532010-03-27T05:00:00.000-07:002010-03-27T05:00:05.536-07:00March DB Challenge: Orange Tian Gone Healthy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnaoiv8bkzkItKyP8MzfAD3kG_0bs8u837E78c8MZ756Dh_457gVMAnISyFFr3a0LeMKCQIRFmCFN8hXCGJRwSngNYWvXTZA16L_NGNzaQcHk3ucqjEUDS08UCq0sD_YNW_Y1Of1ZE95s/s1600/DSCN2245.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnaoiv8bkzkItKyP8MzfAD3kG_0bs8u837E78c8MZ756Dh_457gVMAnISyFFr3a0LeMKCQIRFmCFN8hXCGJRwSngNYWvXTZA16L_NGNzaQcHk3ucqjEUDS08UCq0sD_YNW_Y1Of1ZE95s/s400/DSCN2245.JPG" alt="" id="BLOGGER_PHOTO_ID_5453117262487754578" border="0" /></a><br />I'm Back!!!<br />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.<br />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 :(<br />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.<br /><br />The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings.<br />She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGIg4blgnvHQQAp04ZdfyzbhYvcVlccKbiUhBKjK4ARlzWiiXdoYzIh-5j4D6IsSbNvYNlJU8lRvwtNP2Z1LaTJfljmhRcpKtPvySgBMJxpmf1OPKV5dIo6nnbkvM-fnyL2Rbav4fMJsl/s1600/DSCN2238.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 376px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGIg4blgnvHQQAp04ZdfyzbhYvcVlccKbiUhBKjK4ARlzWiiXdoYzIh-5j4D6IsSbNvYNlJU8lRvwtNP2Z1LaTJfljmhRcpKtPvySgBMJxpmf1OPKV5dIo6nnbkvM-fnyL2Rbav4fMJsl/s400/DSCN2238.JPG" alt="" id="BLOGGER_PHOTO_ID_5453117249926412306" border="0" /></a>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.<br /><br />I followed the process for the pate sablee...let's not mess with the perfection of pastry shall we?<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9ndf2ZDdCSjo7H7v_AvOz_wzjg5arGn18qdWUHquD8DzXLbWW8T76jJjBdEF7JEpQYGDn0auaRCdtwTxKnsqNTVZke7ZK_7ewaPMEpFEsqSdWENq085zdS9EfbwPmKKjx8J-4GximHz2/s1600/DSCN2232.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 326px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9ndf2ZDdCSjo7H7v_AvOz_wzjg5arGn18qdWUHquD8DzXLbWW8T76jJjBdEF7JEpQYGDn0auaRCdtwTxKnsqNTVZke7ZK_7ewaPMEpFEsqSdWENq085zdS9EfbwPmKKjx8J-4GximHz2/s400/DSCN2232.JPG" alt="" id="BLOGGER_PHOTO_ID_5453117234787118114" border="0" /></a><br />In place of the whipped cream I made yogurt cheese instead and sweetened it with honey, orange juice, orange rind and lime juice.<br /><br />The fruit I used was kiwis because they had yellow and green at the store which I love!<br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7nLzRe4srMwYrNgzzvx2W6kyRUhP8nSDhSixiNMZFB7Mc3CO2ldhKBk2JQqRoA1JBXA9k8U-aSElF9p9SDqJOR2kAJgvuhBNEh4dsYqk9VZqUb5CG7TQgsiB-SZmhvwXVAk7gqYa-gtX/s1600/DSCN2242.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7nLzRe4srMwYrNgzzvx2W6kyRUhP8nSDhSixiNMZFB7Mc3CO2ldhKBk2JQqRoA1JBXA9k8U-aSElF9p9SDqJOR2kAJgvuhBNEh4dsYqk9VZqUb5CG7TQgsiB-SZmhvwXVAk7gqYa-gtX/s400/DSCN2242.JPG" alt="" id="BLOGGER_PHOTO_ID_5453117243429933186" border="0" /></a></p> <span style="font-weight: bold;">Recipe:</span><br /><br /><strong>For the Pate Sablee</strong>: <p>Ingredients:<br /></p> <p>2 medium-sized egg yolks, at room temperature<br />granulated sugar - 6 tbsp + 1 tsp<br />vanilla extract - ½ tsp<br />Unsalted butter, cold, cubed - ¼ cup + 3 tbsp<br />Salt - 1/3 tsp<br />AP flour - 1.5 cup + 2 tbsp<br />baking powder - 1 tsp</p> <p>Directions:<br /></p> <p>Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade. </p> <p>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. </p> <p>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.<br />Preheat your oven to 350 degree Fahrenheit. </p> <p>Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle. </p> <p>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.</p><strong>For the Marmalade:</strong> <p>Ingredients<br />Freshly pressed orange juice - ¼ cup + 3 tbsp<br />1 large orange used to make orange slices<br />cold water to cook the orange slices<br />pectin 5 grams<br />granulated sugar: use the same weight as the weight of orange slices once they are cooked</p> <p>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. </p> <p>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.</p> <p>Once blanched 3 times, drain the slices and let them cool. </p> <p>Once they are cool enough to handle, finely mince them (using a knife or a food processor). </p> <p>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. </p> <p>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). </p> <p>Transfer to a bowl, cover with plastic wrap and put in the fridge.</p><p><strong>For the Orange Segments:</strong></p> <p>For this step you will need 8 oranges.</p> <p>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.</p><p>This is also called supreme - ing an orange.</p><p><strong>For the Caramel:</strong></p> <p>Ingredients <br />granulated sugar - 1 cup<br />orange juice - 1.5 cups + 2 tbsp</p> <p>Place the sugar in a pan on medium heat and begin heating it. </p> <p>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. </p> <p>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.</p><p><strong>For the Whipped Cream:</strong></p> <p>Ingredients <br />heavy whipping cream 1 cup<br />3 tbsp of hot water<br />1 tsp gelatine<br />1 tbspof confectioner's sugar<br />orange marmalade (see recipe above) 1 tbsp</p> 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.<br /><br />Yogurt Cheese:<br /><br />1 large container of 3% yogurt<br />Cheesecloth<br /><br />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.<br /><br /><p><strong>Assembling the Dessert:</strong></p> <p>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.</p> <p>Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone. </p> <p>Drain the orange segments on a kitchen towel. </p> <p>Have the marmalade, whipped cream and baked circles of dough ready to use. </p> <p>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.</p> <p>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. </p> <p>Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.</p> <p>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. </p> <p>Place the desserts to set in the freezer to set for 10 minutes. </p> <p>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. </p>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com3tag:blogger.com,1999:blog-7334160819923761477.post-50513830940946705622010-01-13T10:05:00.000-08:002010-01-13T11:06:54.128-08:00Chocolate Peanut Butter CupcakesThis 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.<br />The frosting was all homemade though. A chocolate/peanut butter ganache buttercream. SOOO GOOD!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprGovstGiXGus9S0q_oMkVVkcdGk5sRFVI9cX715BuHMpTj4PYlRUa_NHLZkqzJh25T-TUUjoh9NL6CLwpwzVhKa19rlNlZE8mhZut29GgMFgCrOuCIT3PIl5WbtiL_zRGOSpxC4mkYlB/s1600-h/DSCN1662.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 304px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprGovstGiXGus9S0q_oMkVVkcdGk5sRFVI9cX715BuHMpTj4PYlRUa_NHLZkqzJh25T-TUUjoh9NL6CLwpwzVhKa19rlNlZE8mhZut29GgMFgCrOuCIT3PIl5WbtiL_zRGOSpxC4mkYlB/s400/DSCN1662.JPG" alt="" id="BLOGGER_PHOTO_ID_5426290856886301074" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR_HLUQCHzSG0grqXFtIsa9U7yVwMNFofPgVUp3k48Wp9vKg6ueFsof_eD8pCBWOJMgruTk-C4MJeXGu82Y0jYLEU5xVRgA9MAUr1uDoyHeHDYL7TWNMLuFoJPNf5BUoOSr3FfSlv3e6Z/s1600-h/DSCN1671.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 392px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR_HLUQCHzSG0grqXFtIsa9U7yVwMNFofPgVUp3k48Wp9vKg6ueFsof_eD8pCBWOJMgruTk-C4MJeXGu82Y0jYLEU5xVRgA9MAUr1uDoyHeHDYL7TWNMLuFoJPNf5BUoOSr3FfSlv3e6Z/s400/DSCN1671.JPG" alt="" id="BLOGGER_PHOTO_ID_5426290844904277282" border="0" /></a><br />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.<br /><br />Ingredients:<br />1 cup chocolate chips/wafers (bittersweet preferably)<br />1 cup heavy cream<br />1 cup unsalted butter, room temp<br />3/4 cup peanut butter, smooth<br />Powdered sugar (no amount, just add a bit at a time till you get that desired sweetness)<br /><br />Recipe:<br />Heat heavy cream till simmer and remove from heat.<br />Pour over chocolate chips and wait 2 minutes.<br />Whisk together till combined and then add peanut butter and mix until you have a silky looking sauce, chill for 1 hour.<br />Combine butter in a mixer or use a hand mixer and beat until soft and creamy.<br />Add some powdered sugar till slightly sweet, (remember you still have chocolate to add!)<br />Add the ganache and mix until slightly lightened in colour, about 30 seconds or so.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdm1mKuag9sfAW6gP5dDzq5BuBQuZ6JAXPH4Qlosmn8d4bNV0hwyVAphbO80bmztUJsUuJoCC-73f3oQ5yx9J3K7-caI2a3TqmFse6feXnh6W1MgsPwJwBTR8E9vQrTP82A1N32TMQ84U/s1600-h/DSCN1661.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdm1mKuag9sfAW6gP5dDzq5BuBQuZ6JAXPH4Qlosmn8d4bNV0hwyVAphbO80bmztUJsUuJoCC-73f3oQ5yx9J3K7-caI2a3TqmFse6feXnh6W1MgsPwJwBTR8E9vQrTP82A1N32TMQ84U/s400/DSCN1661.JPG" alt="" id="BLOGGER_PHOTO_ID_5426298386198452194" border="0" /></a>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com9tag:blogger.com,1999:blog-7334160819923761477.post-24300497026995007312009-12-24T05:53:00.000-08:002009-12-26T14:29:19.612-08:00Gingerbread House: Great White North Style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8P31yyDSMdPh4kKnUERqNirtig4pOFHLZtbkxD2_zhyTLw0Bmum3CR-Jv4orDZinHyufjI-VaFhrjiWOkmz0UfefBqiVWHX5actLh6rvhK9sebdl95a0yNB5z-A4R95xCBeukObPv2Dy/s1600-h/DSCN1571.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8P31yyDSMdPh4kKnUERqNirtig4pOFHLZtbkxD2_zhyTLw0Bmum3CR-Jv4orDZinHyufjI-VaFhrjiWOkmz0UfefBqiVWHX5actLh6rvhK9sebdl95a0yNB5z-A4R95xCBeukObPv2Dy/s400/DSCN1571.JPG" alt="" id="BLOGGER_PHOTO_ID_5418803450215749682" border="0" /></a>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.<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLnxgpvfuY_iDxKz8YldS_oY_PqO7NyM3ygJcEn02dQBMtMlV2IWj17ma9P1ocrbIBwEXm-ZBRkZyT_cWz3G20GkPSopzkQRMQ60YmTSFBVQFTCYMWWsAuVHU3M4x9qhzUAopzXYCRSG7/s1600-h/DSCN1566.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLnxgpvfuY_iDxKz8YldS_oY_PqO7NyM3ygJcEn02dQBMtMlV2IWj17ma9P1ocrbIBwEXm-ZBRkZyT_cWz3G20GkPSopzkQRMQ60YmTSFBVQFTCYMWWsAuVHU3M4x9qhzUAopzXYCRSG7/s400/DSCN1566.JPG" alt="" id="BLOGGER_PHOTO_ID_5418803466736543458" border="0" /></a>Also a extra special shout out today, it's my Dad's birthday!!!!<br /><br />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...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy7zsTqFB2vDlu2u4K5Cnmn1p3Q-Gr0VXugMHczPgFJBz9_b4rvwolcRjY_p8wBioHXF1TTlBvT3Z3s68MmF1ArzzjxHBnfwaxN2Jz3FboM-ZWUJ0xsSU9RGOav4p4SxXsU2N3ks9R8Rc/s1600-h/flame.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy7zsTqFB2vDlu2u4K5Cnmn1p3Q-Gr0VXugMHczPgFJBz9_b4rvwolcRjY_p8wBioHXF1TTlBvT3Z3s68MmF1ArzzjxHBnfwaxN2Jz3FboM-ZWUJ0xsSU9RGOav4p4SxXsU2N3ks9R8Rc/s400/flame.jpg" alt="" id="BLOGGER_PHOTO_ID_5419674727066311058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl0M13QK6sub1S4JhBl67DRamAd61eeIxjtW9OeS1u5v7BnB24bZqW2eBE6OQ9lF6_EfSM4sW1NIml7pW1eBE-ZH4HnFerQ4Tq1FW861_qmbXMdtaBslBEL8UyyIhcMebm2j0zW1Kh04Y/s1600-h/flame3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl0M13QK6sub1S4JhBl67DRamAd61eeIxjtW9OeS1u5v7BnB24bZqW2eBE6OQ9lF6_EfSM4sW1NIml7pW1eBE-ZH4HnFerQ4Tq1FW861_qmbXMdtaBslBEL8UyyIhcMebm2j0zW1Kh04Y/s400/flame3.jpg" alt="" id="BLOGGER_PHOTO_ID_5419674739536381538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyk1BTfcenIFDb69aM4x9_hxiiNdjfxw8BBpv5SCjGflEnMK6BhdH-LfcLkB4e3mE2DoDuZr-siI5H4Ttvi8zcWFZD11FGysmDF-8pISGBocHS0CrACOjWrlxjaMHp0WHR5WIYaWPYhv6/s1600-h/flame4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyk1BTfcenIFDb69aM4x9_hxiiNdjfxw8BBpv5SCjGflEnMK6BhdH-LfcLkB4e3mE2DoDuZr-siI5H4Ttvi8zcWFZD11FGysmDF-8pISGBocHS0CrACOjWrlxjaMHp0WHR5WIYaWPYhv6/s400/flame4.jpg" alt="" id="BLOGGER_PHOTO_ID_5419674745550131186" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOfdl8qhikTffuiTKj-Q4graebosP4XjTGQPJXPJoGUX11-eiwfFFA4UQZDKYx_SEyI7dNhdoCc_2LXmZwMLfp8kI3FhuoQw_vZWmdzu01w1YEo-n35lnKJHL8FX6BEnlLoj_Bxyr1SAs/s1600-h/flame5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOfdl8qhikTffuiTKj-Q4graebosP4XjTGQPJXPJoGUX11-eiwfFFA4UQZDKYx_SEyI7dNhdoCc_2LXmZwMLfp8kI3FhuoQw_vZWmdzu01w1YEo-n35lnKJHL8FX6BEnlLoj_Bxyr1SAs/s400/flame5.jpg" alt="" id="BLOGGER_PHOTO_ID_5419674751058526722" border="0" /></a>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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3s1cUtIcWC9G2DDMeINqArS-v0Ab1UhSgyEE-gEhyphenhyphenpDCCuFYngHuFkCeBubAjtUJCXW7BEZ9XklZ9N2frUopMMxMwU2YGELXaGMKIajK1sSpy2a4DSkMqkYyTtGnyo7Q6fBs9fGE1Veu/s1600-h/DSCN1574.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3s1cUtIcWC9G2DDMeINqArS-v0Ab1UhSgyEE-gEhyphenhyphenpDCCuFYngHuFkCeBubAjtUJCXW7BEZ9XklZ9N2frUopMMxMwU2YGELXaGMKIajK1sSpy2a4DSkMqkYyTtGnyo7Q6fBs9fGE1Veu/s400/DSCN1574.JPG" alt="" id="BLOGGER_PHOTO_ID_5418803473950134594" border="0" /></a>Y's Recipe:<br /><p>Scandinavian Gingerbread (Pepparkakstuga)<br />from The Great Scandinavian Baking Book by Beatrice Ojakangas <a href="http://astore.amazon.com/thedarkit-20/detail/0816634963" title="http://astore.amazon.com/thedarkit-20/detail/0816634963">http://astore.amazon.com/thedarkit-20/detail/0816634963</a></p> <p>1 cup butter, room temperature [226g]<br />1 cup brown sugar, well packed [220g]<br />2 tablespoons cinnamon<br />4 teaspoons ground ginger<br />3 teaspoons ground cloves<br />2 teaspoons baking soda<br />½ cup boiling water<br />5 cups all-purpose flour [875g]</p> <p>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. </p> <p>2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard. </p> <p>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. </p> <p>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.] </p> <p>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. </p> <p>Royal Icing:</p> <p>1 large egg white<br />3 cups (330g) powdered sugar<br />1 teaspoon white vinegar<br />1 teaspoon almond extract</p> <p>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.</p> <p>Simple Syrup:<br />2 cups (400g) sugar</p> <p>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.</p>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com3tag:blogger.com,1999:blog-7334160819923761477.post-59356188467215285562009-11-27T11:08:00.000-08:002009-11-28T11:41:27.116-08:00Cannoli: DB November Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15PYuI3-Hf4wKv_-ic2W5_dZ57n-j1NK0X_WNSxSqjrw4pJgVQrLF-HqbS32quXONpMM2UlEAPZrGheyweitRsCF2wv4UAuzrvTOPz2ylhYJfPuCWylh0BSqQHTm1xg9CSovHU5ayVN0x/s1600/DSCN1532.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15PYuI3-Hf4wKv_-ic2W5_dZ57n-j1NK0X_WNSxSqjrw4pJgVQrLF-HqbS32quXONpMM2UlEAPZrGheyweitRsCF2wv4UAuzrvTOPz2ylhYJfPuCWylh0BSqQHTm1xg9CSovHU5ayVN0x/s400/DSCN1532.JPG" alt="" id="BLOGGER_PHOTO_ID_5409238979074094258" border="0" /></a><br />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.<br /><br />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?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCgCTWs1PXnze_lg9T6zezvi_nb9T25FyzEIkjCb4oW-fnUnieUlp8Uos5Y9lPPPueVBfT6fbxjJovDIdU6QUTBULi1fJWPcrKB2bHHKvMZ_3BsY_ga6HagK-m4XfSII2rifKuyAEDEfE/s1600/DSCN1543.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 373px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCgCTWs1PXnze_lg9T6zezvi_nb9T25FyzEIkjCb4oW-fnUnieUlp8Uos5Y9lPPPueVBfT6fbxjJovDIdU6QUTBULi1fJWPcrKB2bHHKvMZ_3BsY_ga6HagK-m4XfSII2rifKuyAEDEfE/s400/DSCN1543.JPG" alt="" id="BLOGGER_PHOTO_ID_5409238997346733378" border="0" /></a><br /><br />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.<br /><br />The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of <a href="http://www.lisamichele.wordpress.com/" target="_blank">Parsley, Sage, Desserts and Line Drives</a>. 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<br /><br />RECIPE:<br /><p><strong>CANNOLI SHELLS</strong><br />2 cups (250 grams/8.82 ounces) all-purpose flour<br />2 tablespoons(28 grams/1 ounce) sugar<br />1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder<br />1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon<br />1/2 teaspoon (approx. 3 grams/0.11 ounces) salt<br />3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil<br />1 teaspoon (5 grams/0.18 ounces) white wine vinegar<br />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<br />1 large egg, separated (you will need the egg white but not the yolk)<br />Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)<br />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<br />Confectioners' sugar</p> <p><strong>Note</strong> - 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).</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AFPU4oGJzXU2M3bhAWx73XJyYWfQ8Zoq2PP5RioknFmSKT2VveIOjucYQhrGbODBc_d8syMYG3b2hazWI6yPYBPQtoqGhFYN3PGNEX23gMS6fPPUv1izpbxdfXz8cYEcHdBLSdMBqC14/s1600/DSCN1534.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 364px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AFPU4oGJzXU2M3bhAWx73XJyYWfQ8Zoq2PP5RioknFmSKT2VveIOjucYQhrGbODBc_d8syMYG3b2hazWI6yPYBPQtoqGhFYN3PGNEX23gMS6fPPUv1izpbxdfXz8cYEcHdBLSdMBqC14/s400/DSCN1534.JPG" alt="" id="BLOGGER_PHOTO_ID_5409238989643621746" border="0" /></a></p> <p><strong><br /></strong></p><p><strong>CANNOLI FILLING</strong><br />2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained<br />1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted<br />1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon<br />1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean<br />3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice<br />2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange<br />3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios</p> <p><strong>Note</strong> - 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.</p> <p><strong>DIRECTIONS FOR SHELLS:</strong><br />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. </p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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. </p> <p>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.</p> <p>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.</p><p><strong>Pasta Machine method:<br /></strong>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</p> <p>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. </p> <p>3, Roll, cut out and fry the cannoli shells as according to the directions above.</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zITdDfi8iB3dMaW6SM4aeaUPXisGxQFYlOsp_8gU1J0KAEcNdfbc4ynqluTXdZMzaHKR_FR0LCePaEYIdzcvZFv3pBl6ot8U5NdbSCsjhXH2Wqh2PE0iWfGHBFSiuVfNtXxA4iQNB4mQ/s1600/DSCN1545.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 203px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zITdDfi8iB3dMaW6SM4aeaUPXisGxQFYlOsp_8gU1J0KAEcNdfbc4ynqluTXdZMzaHKR_FR0LCePaEYIdzcvZFv3pBl6ot8U5NdbSCsjhXH2Wqh2PE0iWfGHBFSiuVfNtXxA4iQNB4mQ/s400/DSCN1545.JPG" alt="" id="BLOGGER_PHOTO_ID_5409239002825226242" border="0" /></a></p><p><br /></p> <p><strong>For stacked cannoli:</strong><br />1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).</p> <p>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. </p> <p><strong>DIRECTIONS FOR FILLING:</strong><br />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.</p> <p>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).</p> <p><strong>ASSEMBLE THE CANNOLI:<br /></strong>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.</p> <p>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.</p><p><br /></p>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com5tag:blogger.com,1999:blog-7334160819923761477.post-22889354415303024632009-11-21T19:52:00.000-08:002009-11-22T17:30:59.695-08:00Cinna-FUN! Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNbmqXlja5FojcB7S3ehBn4DZmFAxhCYxrHwmqSMKGYlHSFj4LF5wNH9dO8JshflAW6najOMZsLtTGbnjDZrLzKjNToWcDN8KYbnPKiQByg0Q2JRaFN4SFVBMJUIB7_MceA8RFolMuG3l/s1600/DSCN1521b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNbmqXlja5FojcB7S3ehBn4DZmFAxhCYxrHwmqSMKGYlHSFj4LF5wNH9dO8JshflAW6najOMZsLtTGbnjDZrLzKjNToWcDN8KYbnPKiQByg0Q2JRaFN4SFVBMJUIB7_MceA8RFolMuG3l/s400/DSCN1521b.jpg" alt="" id="BLOGGER_PHOTO_ID_5406773978571320290" border="0" /></a><br />Up until now I have never attempted anything that has to do with yeast.<br />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.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYXzfqFjCzhiYAbIE5uCqb5wPi77ihhSvqMDMXp4Typ0p-SAi3luVCXZWz0_7-BM8kIDAq1jVs8MVpUuLzKReAl6ze5IfBKbtq97mWPYmDU0iutCuc8aJZVfkzAzuXw4zuWE-XNI-EsBI/s1600/DSCN1524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYXzfqFjCzhiYAbIE5uCqb5wPi77ihhSvqMDMXp4Typ0p-SAi3luVCXZWz0_7-BM8kIDAq1jVs8MVpUuLzKReAl6ze5IfBKbtq97mWPYmDU0iutCuc8aJZVfkzAzuXw4zuWE-XNI-EsBI/s400/DSCN1524.JPG" alt="" id="BLOGGER_PHOTO_ID_5407104362034588386" border="0" /></a><br />While browsing <a href="http://www.foodgawker.com/">Foodgawker</a> the other day I saw the picture to turn any yeast fearing pansy, into a brave and capable bread making machine!!<br /><br /><a href="http://mangiodasola.blogspot.com/2009/11/cinnamon-rolls.html">Mangio da Sola </a>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.<br /><br />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:<br />2 tsp of cocoa powder<br />1/2 tsp of freshly grated nutmeg<br /><br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtG_c7jiqYbSF6Duzd8iJ2KZluiRYGx0cWDite8QB4RbuH94l4vInTo0nymP_aKS2fJLsaRXlYVEXPKpEcPehpTcfuESbYTfRvddjhGHiZZLFB9Z2oqQAqeXwSb38iC5nSbuWMme9728bB/s1600/DSCN1525.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtG_c7jiqYbSF6Duzd8iJ2KZluiRYGx0cWDite8QB4RbuH94l4vInTo0nymP_aKS2fJLsaRXlYVEXPKpEcPehpTcfuESbYTfRvddjhGHiZZLFB9Z2oqQAqeXwSb38iC5nSbuWMme9728bB/s400/DSCN1525.JPG" alt="" id="BLOGGER_PHOTO_ID_5407104352923045394" border="0" /></a>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-6068535790991758622009-11-01T08:37:00.000-08:002009-11-01T08:56:20.195-08:00H1N1 HalloweenLet 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.<br /><br />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.<br /><br />I was supposed to attend a Halloween party last night and couldn't bring myself to muster the energy.<br /><br />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.<br /><br />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.<br /><br />I didn't bother with recipes since this is a box mix and a container of white icing.<br />Here are a few of my spooky creations:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8Rt4crIjAIazq0viC_OCkDp5zY-RiLSqU2t4DveleO25JNhAPzjDZcYBtSW_M8fFIVcuGaTKUVqqh8insdrgaQJSYPwOJo4SfwqvVtmiq1L3CbMh-L1xZcbILYP0q3QxMghx8UaIJzhH/s1600-h/DSCN1508b"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 371px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8Rt4crIjAIazq0viC_OCkDp5zY-RiLSqU2t4DveleO25JNhAPzjDZcYBtSW_M8fFIVcuGaTKUVqqh8insdrgaQJSYPwOJo4SfwqvVtmiq1L3CbMh-L1xZcbILYP0q3QxMghx8UaIJzhH/s400/DSCN1508b" alt="" id="BLOGGER_PHOTO_ID_5399179176734521218" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhsuULv4SxVqq3VVreCAJIe2KJDDfV-O5t1BhTMyArYb_9fgEjcf5wbD6wovqaXmwoEyUZfjA7kisFJa2DQ8DRCyILgXYBmpjHWbOn8gt2ojVKa-E0B5nFxHauJZECc7QhfczX_sOtUi3/s1600-h/DSCN1501b"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 381px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhsuULv4SxVqq3VVreCAJIe2KJDDfV-O5t1BhTMyArYb_9fgEjcf5wbD6wovqaXmwoEyUZfjA7kisFJa2DQ8DRCyILgXYBmpjHWbOn8gt2ojVKa-E0B5nFxHauJZECc7QhfczX_sOtUi3/s400/DSCN1501b" alt="" id="BLOGGER_PHOTO_ID_5399179170396200626" border="0" /></a>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com0tag:blogger.com,1999:blog-7334160819923761477.post-40233992216145986852009-10-27T18:59:00.000-07:002009-10-28T09:07:55.208-07:00I'M BBBAACKKK!!! : DB October Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhks3AduULq8DVDzHH893p3OlKdYOilJ9fgtGleGjvl0T2ivDAhgBDvB53bV8koK0QW3YcosIMm41tskMLSSruSif6N7HXahoe3ve4G46coOFxVMPiBFitO-LkefhAYRdtEpjNdGrcXkgqu/s1600-h/DSCN1476.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhks3AduULq8DVDzHH893p3OlKdYOilJ9fgtGleGjvl0T2ivDAhgBDvB53bV8koK0QW3YcosIMm41tskMLSSruSif6N7HXahoe3ve4G46coOFxVMPiBFitO-LkefhAYRdtEpjNdGrcXkgqu/s400/DSCN1476.jpg" alt="" id="BLOGGER_PHOTO_ID_5397265002238932610" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZa1E8Y8LPQxbXfiLw_kYy93WtFdLV_jK-HFePaQFUnvdEJvnj16K-F2XZOZctMg3iE8uZ54KxW55q31edfwO3Yo1JM_yeVroMoahGMNudP8r0meoVRYRk9DRc9aREFIeccPpEYnaAMyX/s1600-h/niks+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 394px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZa1E8Y8LPQxbXfiLw_kYy93WtFdLV_jK-HFePaQFUnvdEJvnj16K-F2XZOZctMg3iE8uZ54KxW55q31edfwO3Yo1JM_yeVroMoahGMNudP8r0meoVRYRk9DRc9aREFIeccPpEYnaAMyX/s400/niks+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5397266452280140930" border="0" /></a><br />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.<br />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.<br /><br /><strong><span style="font-weight: normal;">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.</span><br /><br /></strong>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).<br /><br />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!<br />Nicole Arroyas, is the Executive Chef and Owner of Auberge du Petit Prince in London, ON. Amazing French food and desserts.<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF0nbd_Gzb3WMCOs_r1myUS1WTml4dGMeRZfleV6zqQxJYn-mtKgZLNm7aMkzfiZqdnQ6eSMRbnCX7zZb3yfKzTgqBnzrx47ecwaAAhnlxdi6UeqcLZQfkzw5WxnvZSUv84SOZ4xq_7J6/s1600-h/DSCN1498.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF0nbd_Gzb3WMCOs_r1myUS1WTml4dGMeRZfleV6zqQxJYn-mtKgZLNm7aMkzfiZqdnQ6eSMRbnCX7zZb3yfKzTgqBnzrx47ecwaAAhnlxdi6UeqcLZQfkzw5WxnvZSUv84SOZ4xq_7J6/s400/DSCN1498.jpg" alt="" id="BLOGGER_PHOTO_ID_5397321448681981970" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdr3tqbqPh2ljPyfQJxBQLRSMJ1GEpAFSAjbafhcwezHsQFMHWdqcuL6BkphMuT4LGOO4U1laSFr1f_1-BZ2Aa9EKO4mEhW-o9iOD05NCbOD8aJX4_HgZP2SFApZGUjyzOA7SvmmllEEE/s1600-h/DSCN1497.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdr3tqbqPh2ljPyfQJxBQLRSMJ1GEpAFSAjbafhcwezHsQFMHWdqcuL6BkphMuT4LGOO4U1laSFr1f_1-BZ2Aa9EKO4mEhW-o9iOD05NCbOD8aJX4_HgZP2SFApZGUjyzOA7SvmmllEEE/s400/DSCN1497.jpg" alt="" id="BLOGGER_PHOTO_ID_5397320062309602546" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10_aYzkZ-VWF5PtCgmhB6GbH-Wo2SvzY96CR2bu5LGYHq51gC_xKz3aAXHe17ONli7QzuqK48GjeAfFMp0Vv_p3vUE4mK3ElG79AdiTUUzCx61wTMOVSaYAleaVNc-TucnmKLqQVCkAIK/s1600-h/DSCN1487.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 162px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10_aYzkZ-VWF5PtCgmhB6GbH-Wo2SvzY96CR2bu5LGYHq51gC_xKz3aAXHe17ONli7QzuqK48GjeAfFMp0Vv_p3vUE4mK3ElG79AdiTUUzCx61wTMOVSaYAleaVNc-TucnmKLqQVCkAIK/s400/DSCN1487.jpg" alt="" id="BLOGGER_PHOTO_ID_5397320049311417282" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIt9jQohdP-sZ_7BaKBxpaTSuvP33lxxyyRlFhqbIQ52bN1tnDVnxXIPDSDupNV3v6R-cxT9NnaMvJhnoTu4VhTFnDNZatxZv0wcVsAZaxeXWwVj0IFV5JyiDbyPVwKpStQ5ywJVaVZtUH/s1600-h/DSCN1491.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIt9jQohdP-sZ_7BaKBxpaTSuvP33lxxyyRlFhqbIQ52bN1tnDVnxXIPDSDupNV3v6R-cxT9NnaMvJhnoTu4VhTFnDNZatxZv0wcVsAZaxeXWwVj0IFV5JyiDbyPVwKpStQ5ywJVaVZtUH/s400/DSCN1491.jpg" alt="" id="BLOGGER_PHOTO_ID_5397320057486426338" border="0" /></a><br /><br />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.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZHMINd6eXoTZYYZ3P8LuQ-I5-vjr5Z3zZUmzP1GUTledXQJrW6IFVseVwNOBB8PBQQS0a4WJ6228KCBZeE3u3N_D8M3eCF4IcdJBaOqS2NmjV-78hn_KYfiiTDqXjblxuG-jzmiLJz0_/s1600-h/DSCN1484.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZHMINd6eXoTZYYZ3P8LuQ-I5-vjr5Z3zZUmzP1GUTledXQJrW6IFVseVwNOBB8PBQQS0a4WJ6228KCBZeE3u3N_D8M3eCF4IcdJBaOqS2NmjV-78hn_KYfiiTDqXjblxuG-jzmiLJz0_/s400/DSCN1484.jpg" alt="" id="BLOGGER_PHOTO_ID_5397265005788416818" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span>: (adapted from Pierre Herme)<br /><br />Confectioners' sugar: 2 cups + 2 tbsp<br />Almond flour: 1 1/3 cups<br />Cocoa Powder: 1/4 c<br />Egg whites: 3 and a bit or 1/2 c (Have at room temperature)<br /><br /><span style="font-weight: bold;">Directions</span>: (Adapted from Pierre Herme)<br /><br /><span style="font-weight: bold;">DON'T</span> preheat the oven. Follow ALL the directions below, <span style="font-weight: bold;">excluding the granulated sugar part</span> to # 5.<br />Once everything is combined and you have piped your kisses out, <span style="font-weight: bold;">then preheat the oven to 425 degrees</span>.<br />This allows for the macs to have about 15 minutes of dry out time.<br />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.<br />Time the macs for 10 - 12 minutes. Remove and place on a cooling rack.<br />Yields: about 2 dozen filled macs<br /><p></p><p><strong>Directions:</strong></p> <p>1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.</p><p><br />2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.</p><p><br />3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.</p><p><br />4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.</p><p><br />5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).</p><p><br />6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.</p><p><br />7. Cool on a rack before filling. </p> <p>Yield: 10 dozen. <em></em></p>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com3tag:blogger.com,1999:blog-7334160819923761477.post-34246441616757591682009-08-27T06:35:00.000-07:002009-08-31T07:10:04.458-07:00August DB Challenge: Dobos Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSB6Xp4QJAeNu_B6AxZzE7DFPtL1t-zF3PUgYd31gj_38lFHgmuWQsVV_V-MPh7UG52ErHPtPOBCaufILUzYxp3wkY7ZQ2A89GHoxPB_Fecskp95f8oVuW3PRY1SRNxRpTilCRpxRk5ZZ/s1600-h/Picture+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSB6Xp4QJAeNu_B6AxZzE7DFPtL1t-zF3PUgYd31gj_38lFHgmuWQsVV_V-MPh7UG52ErHPtPOBCaufILUzYxp3wkY7ZQ2A89GHoxPB_Fecskp95f8oVuW3PRY1SRNxRpTilCRpxRk5ZZ/s400/Picture+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5375010082530098946" border="0" /></a>Ahhhh can we all smell it?????<br />It's the sweet smell of procrastination. Breathe it in people, it's what I do best with these DB Challenges.<br />This month you would think I would get a jump on it early but no.<br /><br />The August 2009 Daring Bakers' challenge was hosted by Angela of <a href="http://www.aspoonfulofsugar.net/wp/">A Spoonful of Sugar</a> and Lorraine of <a href="http://www.notquitenigella.com/">Not Quite Nigella</a>. 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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPv0NgBqaw2paT2Xycez0gzrFQlPxcVfFXpzcInTZyuxiVva3-U7qFzczI1-oAomCh5JDfmcJbtQwzMvk6HYYusQHTZ4F5nPZYvvQRuyWZ6hYkkpb4aLbudb1EtQ_Cm3dquhsegV1nrAn/s1600-h/Picture+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPv0NgBqaw2paT2Xycez0gzrFQlPxcVfFXpzcInTZyuxiVva3-U7qFzczI1-oAomCh5JDfmcJbtQwzMvk6HYYusQHTZ4F5nPZYvvQRuyWZ6hYkkpb4aLbudb1EtQ_Cm3dquhsegV1nrAn/s400/Picture+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5375010075512400002" border="0" /></a><br />This recipe I LOVED, it was amazing. Though we didn't actually get to eat the whole thing.<br />I made 2 6-inch tortes.<br />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.<br />The other I gave to my other neigbours because I ran out of sugar and they gave me some of theirs.<br />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.<br />I will definitely be making this again, maybe with a different filling, although this buttercream was divine!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6dNpNvglbNYyDVOeyZB7Fu5pUAQ50FJxwgMH6Ht1xV6EfaxSceIFzsFqxWFaTm1RhM7FUV-9nSIz3gS9iFgyJ2bKxOMdKSzQpjHJ1BS7qogFoZyer7mmYt7p0zi3TcBruap_ORqMAz5H/s1600-h/Picture+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6dNpNvglbNYyDVOeyZB7Fu5pUAQ50FJxwgMH6Ht1xV6EfaxSceIFzsFqxWFaTm1RhM7FUV-9nSIz3gS9iFgyJ2bKxOMdKSzQpjHJ1BS7qogFoZyer7mmYt7p0zi3TcBruap_ORqMAz5H/s400/Picture+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5375010061094482962" border="0" /></a><br /><span style="font-weight: bold;">DOBOS TORTE</span>:<br /><br /><span style="font-weight: bold;">Equipment</span> <ul><li>2 baking sheets</li><li>9” (23cm) springform tin and 8” cake tin, for templates</li><li>mixing bowls (1 medium, 1 large)</li><li>a sieve</li><li>a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)</li><li>a small saucepan</li><li>a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)</li><li>metal offset spatula</li><li>sharp knife</li><li>a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.</li><li>piping bag and tip, optional</li></ul> <p><strong>Prep times</strong></p> <ul><li>Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually. </li><li>Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide. </li><li>Caramel layer: 10-15 minutes. </li><li>Assembly of whole cake: 20 minutes</li></ul> <p><strong>Sponge cake layers</strong></p> <ul><li>6 large eggs, separated, at room temperature</li><li>1 1/3 cups (162g) confectioner's (icing) sugar, divided</li><li>1 teaspoon (5ml) vanilla extract</li><li>1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)</li><li>pinch of salt</li></ul> <p><strong>Chocolate Buttercream</strong></p> <ul><li>4 large eggs, at room temperature</li><li>1 cup (200g) caster (ultrafine or superfine white) sugar</li><li>4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped</li><li>2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.</li></ul> <p><strong>Caramel topping</strong></p> <ul><li>1 cup (200g) caster (superfine or ultrafine white) sugar</li><li>12 tablespoons (180 ml) water</li><li>8 teaspoons (40 ml) lemon juice</li><li>1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)</li></ul> <p><strong>Finishing touches</strong></p> <ul><li>a 7” cardboard round</li><li>12 whole hazelnuts, peeled and toasted</li><li>½ cup (50g) peeled and finely chopped hazelnuts</li></ul><br />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.<br /><br />1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).<br /><br />2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)<br /><br />3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)<br /><br />4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.<br /><br />5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)<br /><br /><span style="font-weight: bold;">Directions for the chocolate buttercream</span>: NB. This can be prepared in advance and kept chilled until required.<br /><br />1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.<br /><br />2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.<br /><br />3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.<br /><br />4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.<br /><br />5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.<br /><br /><span style="font-weight: bold;">Directions for the caramel topping</span>:<br /><br />1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.<br /><br />2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.<br /><br />3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator.<br />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.<br />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.<br />Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer.<br />Let cool until beginning to set, about 30 seconds.<br />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.<br />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).<br />Cool completely.<br /><br /><span style="font-weight: bold;">Assembling the Dobos</span>:<br /><br />1.Divide the buttercream into six equal parts.<br /><br />2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.<br /><br />3.Optional: press the finely chopped hazelnuts onto the sides of the cake.<br /><br />4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com8tag:blogger.com,1999:blog-7334160819923761477.post-29436988345309789612009-08-07T07:13:00.001-07:002009-08-07T07:35:11.059-07:00Summer EatsLiving 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.<br />This year I had been trying to find squash blossoms at the market and every time came up empty handed :(.<br />So when I went to my mum's one day she gave me a container and said "look inside".<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5CdedDKUFi9P1Y1jdYoDb2rLhhbZLWc-kJAxRGwk8GLq_Qc0ZmSLJoc40Fr0ySdZhZFjiKIcThEJTvO6bCVwqF4PlJKXPmAEKyB2XZ4q7YpbryYIseTQzpSkQzL9sBkWoEcXJBNKlH7F/s1600-h/DSCN1209.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5CdedDKUFi9P1Y1jdYoDb2rLhhbZLWc-kJAxRGwk8GLq_Qc0ZmSLJoc40Fr0ySdZhZFjiKIcThEJTvO6bCVwqF4PlJKXPmAEKyB2XZ4q7YpbryYIseTQzpSkQzL9sBkWoEcXJBNKlH7F/s400/DSCN1209.jpg" alt="" id="BLOGGER_PHOTO_ID_5367228854579720690" border="0" /></a><br />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.<br />So go out fellow Ontarian's and hit you local farmer's market to support our local growers and make some kickin' summer eats.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsEDYZUund4OS3UkKTymbw6uoRg6oTRAkYzTsucMyh1eDaFezNCdEy6hbef7f2MDqPRYy4Zi7-Vi7fYe-8WaOmJc2XEtGJoKOcIqBhumWpxVoCfLjFqikU86ge84jTLsVSj0Paoh63zlt/s1600-h/DSCN1206b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 372px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsEDYZUund4OS3UkKTymbw6uoRg6oTRAkYzTsucMyh1eDaFezNCdEy6hbef7f2MDqPRYy4Zi7-Vi7fYe-8WaOmJc2XEtGJoKOcIqBhumWpxVoCfLjFqikU86ge84jTLsVSj0Paoh63zlt/s400/DSCN1206b.jpg" alt="" id="BLOGGER_PHOTO_ID_5367229816179331522" border="0" /></a><br />Nectarine Vinagrette:<br />- Juice of 2 nectarines ( I squeezed the leftover pulp off mine) yields about 2 tbsp<br />- 1/4 c olive oil<br />- 1 tbsp red wine vinegar or white wine<br />- 1 tbsp raw honey<br />- salt and pepper<br />* These are rough estimates, so really make it to your taste.NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com0tag:blogger.com,1999:blog-7334160819923761477.post-42277500729093420362009-07-27T11:45:00.000-07:002009-07-28T07:23:57.052-07:00July DB Challenge: Milan/Milano Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXlcnG3wF4VrKlQoQx0stCcZKhXIxwxPwm0KUzKCQY0kN7p75MOkADkXc4T5Urbg50HZzAPt3lLc4DAHk8H6tdRmGsSZZ5pLJsDXBKZYZH9FAWKNhSUUUpAMQQgSnMjQ2GqM0YEltGxIT/s1600-h/DSCN1198.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXlcnG3wF4VrKlQoQx0stCcZKhXIxwxPwm0KUzKCQY0kN7p75MOkADkXc4T5Urbg50HZzAPt3lLc4DAHk8H6tdRmGsSZZ5pLJsDXBKZYZH9FAWKNhSUUUpAMQQgSnMjQ2GqM0YEltGxIT/s400/DSCN1198.jpg" alt="" id="BLOGGER_PHOTO_ID_5363516320428344338" border="0" /></a><br />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.<br />Insert obligatory DB sentence here:<br /><br />The July Daring Bakers' challenge was hosted by Nicole at <a style="font-weight: normal;" href="http://sweetendingz.blogspot.com/">Sweet Tooth</a><span style="font-weight: normal;">. She chose </span><strong style="font-weight: normal;">Chocolate Covered Marshmallow Cookies</strong><span style="font-weight: normal;"> and Milan </span><strong style="font-weight: normal;">Cookies </strong><span style="font-weight: normal;">from pastry chef Gale Gand of the </span><a style="font-weight: normal;" href="http://www.foodnetwork.com/" title="The Food Network">Food Network</a><span style="font-weight: normal;">.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPppgGdBrJc510jLp0u2uaqGCOw2tLesP4RtPDWk1pmDeGPbftXzPwF91TXVUrqZ9YhpDnuEUqgRh0ql4mtWz5vUmKT7h6GCQsVoyVDfbtwFUlwTaCUfvI7UAzqpwxsE7pEAON224rpkx/s1600-h/DSCN1186.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPppgGdBrJc510jLp0u2uaqGCOw2tLesP4RtPDWk1pmDeGPbftXzPwF91TXVUrqZ9YhpDnuEUqgRh0ql4mtWz5vUmKT7h6GCQsVoyVDfbtwFUlwTaCUfvI7UAzqpwxsE7pEAON224rpkx/s400/DSCN1186.jpg" alt="" id="BLOGGER_PHOTO_ID_5363514428638188882" border="0" /></a><br />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.<br /><br />Milano Cookie Recipe:<br /><br />• 12 tbsp unsalted butter, softened<br />• 2 1/2 c powdered sugar<br />• 7/8 c egg whites (from about 6 eggs)<br />• 2 tablespoons vanilla extract<br />• 2 tbsp lemon extract<br />• 1 1/2 c all purpose flour<br />• Cookie filling <p>Cookie filling:<br />• 1/2 cup heavy cream<br />• 8 ounces semisweet chocolate, chopped<br />• 1 orange, zested</p> <p>1. In a mixer with paddle attachment cream the butter and the sugar.<br />2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.<br />3. Add the flour and mix until just well mixed.<br />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.<br />5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.<br />6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.<br />7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.<br />8. Set aside to cool (the mixture will thicken as it cools).<br />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.<br />10. Repeat with the remainder of the cookies. </p>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com2tag:blogger.com,1999:blog-7334160819923761477.post-34886978297966613282009-07-01T16:32:00.000-07:002009-07-01T17:28:41.056-07:00Pithivier: What happens to leftover Frangipane<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPhIRb6LMUZF7UL0v1z2iGqa_5457RKOl4eD9pyxNBYpgydQPEsH8as0tEICX-e4CcQz4VuC8rgJgbU6_dqCpRE9IWxEVrF9BmRamJZ4M1R4hO-6fM9KehQCKM-xtdL3Olz8TCsCETqCj/s1600-h/DSCN0993.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 355px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPhIRb6LMUZF7UL0v1z2iGqa_5457RKOl4eD9pyxNBYpgydQPEsH8as0tEICX-e4CcQz4VuC8rgJgbU6_dqCpRE9IWxEVrF9BmRamJZ4M1R4hO-6fM9KehQCKM-xtdL3Olz8TCsCETqCj/s400/DSCN0993.jpg" alt="" id="BLOGGER_PHOTO_ID_5353652467419786226" border="0" /></a><br />At the end of this month's DB challenge I was left with some extra frangipane. What to do, what to do.<br />I have seen this gorgeous French pastry called Pithivier. Usually it is a gorgeous flower shape, tall and glistening puff pastry goodness.<br />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.<br />The recipe for the frangipane can be found <a href="http://not-so-vanilla.blogspot.com/2009/06/bakewell-tarter-pudding-db-june.html">here</a>.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYuGC3H2naUoCpuTSNwQkOM4CJkITICoriUYhudl76n-T0cH6F8WY3Yy12du4JHarewc35LoePUNlwO-WeLZ-tDCWOMCF1UOV7Den4ZueBV5GdwsCs4AtaeCiebfzp3xv_aBZeVUQvgXS/s1600-h/DSCN1002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYuGC3H2naUoCpuTSNwQkOM4CJkITICoriUYhudl76n-T0cH6F8WY3Yy12du4JHarewc35LoePUNlwO-WeLZ-tDCWOMCF1UOV7Den4ZueBV5GdwsCs4AtaeCiebfzp3xv_aBZeVUQvgXS/s400/DSCN1002.jpg" alt="" id="BLOGGER_PHOTO_ID_5353652162548787170" border="0" /></a><br />Recipe:<br />1/2 package of puff pastry<br />1 1/2 c frangipane, chilled<br />Egg wash<br />Corn syrup glaze<br />- 1 tbsp corn syrup and 1 tsp water<br /><br />Assembly:<br /><br />- Cut the puff pastry in half and roll each half till about 1/8 in. thick<br />- Place 1 piece on a parchment lined sheet pan<br />- Egg wash the whole piece<br />- Spoon frangipane down the middle in a long strip<br />- Place the top piece of pastry and seal<br />- Brush more egg wash on top<br />- cut a small vent hole in the top of the Pithivier<br /><br />Bake at 375 for 30 mins.<br />Remove and brush with corn syrup then return to the oven for 15 more minutes.<br />Cool, slice and serve either when still warm or cool.NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com1tag:blogger.com,1999:blog-7334160819923761477.post-70652108093327075122009-06-27T19:19:00.000-07:002009-06-27T19:45:17.266-07:00Bakewell Tart...er Pudding: DB June Challenge<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5352201926659239138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdZixcqnAbLwo8ZWkbJD6kTKj8AgSke107FLiPPBTVMBa41xO7GCVm5vbLEwO04KVn-8L4rLYOCfZxtqMrEfMB_0UrhpzO2sSSEl2bgIFLPIBe2tAaf2RMDgJgSbJ2SMUe57LThzax82u/s400/DSCN0984.jpg" /><br /><div><div>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.</div><br /><div>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.</div><br /><div>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.</div><br /><div>Unfortunately my Dad is in England at the moment visiting my sister, so the actual taste tester is not available for comment.</div><br /><div>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.</div><br /><div>Thanks ladies for letting us bring some of Christmas cheer a little early this year.</div><br /><div><strong></strong></div><div><strong>Bakewell Tart…er…Pudding:</strong></div><br /><div>Makes one 23cm (9” tart)Prep time: less than 10 minutes (plus time for the individual elements)</div><br /><div>Resting time: 15 minutesBaking time: 30 minutes</div><br /><div>Equipment needed: </div><br /><div>23cm (9”) tart pan or pie tin (preferably with ridged edges)</div><div>rolling pin<br />1 quantity sweet shortcrust pastry (recipe follows)</div><div>Bench flour250ml (1cup (8 US fl. oz))</div><div>Jam or curd, warmed for spreadability</div><div>1 quantity frangipane (recipe follows)</div><div>1 handful blanched, flaked almonds</div><div></div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5352201934233330642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxizafPdxi7CyT4QMFFPhQ3TxMiuhQKvPy5Ic_woHDIG1VXNSThwxPvI-SVKUtwGjMqmIOZhxh2dN7lACLrC6SmQ_ZXV0tBA4yyH91vMHl0N320bR8S3jcrzxHeEvPhbnS2A6E8VqiopMd/s400/DSCN0987.jpg" /></div><br /><div></div><div>Assembling the tart:</div><br /><div>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.<br />Preheat oven to 200C/400F.</div><br /><div>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.</div><br /><div>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.<br />When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.</div><br /><div><strong>Sweet shortcrust pastry:</strong></div><br /><div>Prep time: 15-20 minutes</div><div>Resting time: 30 minutes (minimum)</div><div>Equipment needed: bowls, box grater, cling film</div><br /><div>225g (8oz) all purpose flour</div><div>30g (1oz) sugar</div><div>2.5ml (½ tsp) salt</div><div>110g (4oz) unsalted butter, cold (frozen is better)</div><div>2 egg yolks</div><div>2.5ml (½ tsp) almond extract (optional)</div><div>15-30ml (1-2 Tbsp) cold water </div><br /><div>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.</div><br /><div>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. </div><br /><div>Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes</div><br /><br /><div></div><div><strong>Frangipane:<br /></strong>Prep time: 10-15 minutes</div><br /><div>Equipment needed: bowls, hand mixer, rubber spatula</div><div><br />125g (4.5oz) unsalted butter, softened</div><div>125g (4.5oz) icing sugar</div><div>3 eggs</div><div>2.5ml (½ tsp) almond extract</div><div>125g (4.5oz) ground almonds</div><div>30g (1oz) all purpose flour<br /></div><div>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. </div></div>NOT SO VANILLAhttp://www.blogger.com/profile/13631353018100570300noreply@blogger.com9