Magical 7 layer congo bars????

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

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

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

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

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

Magical 7 layer congo bars

Ingredients:

2 c graham cracker crumbs

1/2 c unsalted butter, melted

1- 14 oz can of sweetened condensed milk

3/4 c of semisweet chocolate chips*

3/4 c of butterscotch chips

1 c of sweetened dessicated coconut**

Recipe:

Preheat oven to 350 degrees.

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

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

Sprinkle chocolate chips, buterscotch chips and coconut on top.

Pour over condensed milk.

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

Cool for 15 minutes before removing from pan.

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

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

Daring Baker's: Challenge of Love

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


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

Chocolate Valentino

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

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

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

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

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

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

6. Add the egg yolks to the cooled chocolate.

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

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

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

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

Vanilla Chai Ice Cream
By David Lebovitz

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

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

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

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

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

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

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

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

The Chocolate Chip Cookie heard round the World!

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


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


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

New York Times Chocolate Chip Cookie
By: Jacques Torres

2 c minus 2 tbsp cake flour

1 2/3 c bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

1 1/4 c unsalted butter

1 1/4 c light brown sugar

1 c plus 2 tbsp sugar

2 large eggs

2 tsp vanilla extract

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

Sea salt

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

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

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

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

A Cupcake Weekend

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

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

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

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

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

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

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

Vanilla Buttercream:
Makes approx. 2 c

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

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

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

Daring Bakers: How do you Tuile?

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

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

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



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

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

Oven: 350F

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

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

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

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

Happy New Year!

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

It's Good, I Promise...

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

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

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

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

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

Thousand Year Old Egg and Tofu Salad:

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

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