Sunday, December 22, 2013

Baking For All Occasions Lemon-Scented Pull Apart Coffee Cake

Joel wrote in my cookbook under this recipe, "This is in the same class as those orange rolls Toni makes: UNTOUCHABLE! I hid the leftovers away and ate the entire loaf all by myself with-in the two to three days after Toni baked this. I could eat this EVERY DAY for the rest of my life (with milk) a NEW FAVE!!! Love Joel July 2011" See my first post.

r
Read about the author of his great cookbook, Flo Braker.  This is a wonderful cookbook. I don't know why I don't use it more than I do but when I do we are always impressed.

Just so you have a heads up about the time this recipe takes:
2 raise times at 1 hour each
30 minute cook time
15 minute rest time
20 minute mix time
The pizza cutter makes quick work of this coffee cake.

Before it raises..

and after..

I made candied lemons to garnish the coffee cake. Recipe from Martha Stewart.

190 degrees is perfection for bread!!

I had to prop this up..it would not stay in its shape.

The frosting is fantastic also.

| | 58

Lemon-Scented Pull-Apart Coffee Cake Recipe

Sweet dough

  • About 2 3/4 cups (12 1/4 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 2 1/4 teaspoons (1 envelope) instant yeast
  • 1/2 teaspoon salt
  • 1/3 cup whole milk
  • 4 tablespoons (2 ounces) unsalted butter
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
 Lemon filling
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 3 tablespoons finely grated lemon zest (from 2 to 3 lemons, preferably organic)
  • 1 tablespoons finely grated orange zest, preferably organic
  • 2 ounces unsalted butter, melted
 Cream cheese icing
  • 3 ounces cream cheese, softened
  • 1/3 cup (1 1/4 ounces) confectioners’ sugar
  • 1 tablespoon whole milk
  • 1 tablespoon freshly squeezed lemon juice

Directions

Sweet Dough

  • 1. Stir together 2 cups (9 ounces) of the flour, sugar, yeast, and salt in the bowl of a stand mixer. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
  • 2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing just until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
  • 3. Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. 
Lemon Filling
  • 4. While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don’t be alarmed when you see this.)
  • Assemble the coffee cake
  • 5. Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
  • 6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over a buttered rectangle. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
  • 7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips width wise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
  • 8. Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
Cream Cheese Icing
  • 9. In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
  • 10. To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
  • 11. Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)
  • 12. Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don’t attempt to cut it until it is almost completely cool.

Read more at http://leitesculinaria.com/535/recipes-lemon-scented-pull-apart-coffee-cake.html#R3J7ze1PhBgftykL.99

Wednesday, December 18, 2013

Eggnog Cheesecake for Christmas

Notes on the side of my cookbook say, "I don't remember ever enjoying a cheese cake like this! This is so fulfilling." -Joel

"The most wonderful texture! Even if I am still not a fan of eggnog flavor." -Toni

This is yet another great recipe out of  The Pastry Queen Christmas. See list of wonderful recipes on my sticky toffee page.


Chocolate Cookie Crusted Eggnog Cheesecake

 Ingredients:

 Crust

  • 40 Oreo cookies, processed to form crumbs (about 3 3/4 cups crumbs)
  • 6 tablespoons butter, melted

Filling

  • 32 ounces cream cheese, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 cup sour cream
  • 1 3/4 cups high-quality eggnog
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt

Directions:

       Crust:
  1. Preheat oven to 350°F.
  2. Grease a 10-inch springform pan with cooking spray. Wrap a single sheet of aluminum foil around the bottom and sides of the pan to prevent leakage.
  3. In large bowl, combine cookie crumbs and melted butter, stir until combined.
  4. Firmly press the crumb mixture into the springform pan to cover the bottom and about three-fourths of the way up the sides.

    Filling:
  5. In a large bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy, about 2 minutes. (be sure to scrape down sides of bowl).
  6. Add the eggs one at a time, then the egg yolk, beating on medium-low speed after each addition until combined.
  7. Add the sour cream and eggnog separately, beating on low speed after each addition.
  8. Stir in the nutmeg and salt.
  9. Pour the batter into the crumb-lined pan.
  10. Set the pan a larger baking pan and place it in the oven. Use a teakettle to pur enough boiling water into the baking pan to reach halfway up the sides of the springform pan.
  11. Bake for about 1 hour and 30 minutes, until the filling is set around the edges and is a light golden brown; the filling should jiggle slightly in the middle.
  12. Remove from the oven and let cool on a wire rack for about 30 minutes, then refrigerate for at least 1 day before serving (and up to 4 days.).

Friday, December 13, 2013

Baked Barley from "Pinch of Salt Lake"

Simple ingredients to make a mouthwatering side dish. Fresh mushrooms are great but in a pinch we use canned and it is just fine. Makes for a wonderful left over.

After it is baked, I feel like it is the most unattractive side but give it a stir and it becomes beautiful.

Deliciously Simple Baked Barley

1/2 cup butter (I used 1/4 cup last time and it was fine)
1/2 pound fresh mushrooms, sliced (or 2 cans drained)
1 cup instant barely
2 cup canned french onion soup (I use 1 can and the rest water with beef buillion)
2/3 cup water
1/2 cup grated cheese (I have never put the cheese on)

In a large skillet saute mushrooms in butter; add barley and let it brown. Pour soup into a buttered 2 quart baking dish. Add water, barley, and mushrooms. Bake at 350 degrees for 60-75 minutes. Just before serving top with grated cheese.

Thursday, December 5, 2013

Cook's Illustrated Stew

-->
 Beef Stew

Serves 6 to 8.   Published January 1, 2010.   From Cook's Illustrated.

2
medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
4
anchovy fillets , finely minced (about 2 teaspoons)
1
tablespoon tomato paste
1
boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
2
tablespoons vegetable oil
1
large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
4
medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
1/4
2
cups red wine (see note)
2
2
bay leaves
4
sprigs fresh thyme
4
ounces salt pork , rinsed of excess salt (see note)
1
pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces
1 1/2
cups frozen pearl onions , thawed
2
teaspoons unflavored powdered gelatin (about 1 packet)
1/2
cup water
1
cup frozen peas , thawed

Table salt and ground black pepper 

Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside.
  2.  Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.
  3.  Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
  4.  Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 11/2 hours.
  5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
  6. Using large spoon, skim any excess fat from surface of stew. Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.
  7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Season with salt and pepper to taste; serve.

Friday, November 22, 2013

30 Minute Chicken and Leeks

A family staple this quick meal is loved by everyone. We serve it over rice sometimes wild rice.

A wonderful message left by the family! We are a library family.

 Chicken and Leeks
Ingredients

2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 cup dry white wine (I use 1/2 cup wine and 1/2 cup chicken broth)

Directions:
Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind.

Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.

Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.

To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.


Recipe found online at:
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/pan-seared-chicken-tender-leek-lemon-rice-pilaf-whatever-your-garden-grows-salad-recipe.html?oc=linkback

Sunday, November 17, 2013

Pumpkin Cheesecake


I have a few favorite cookbooks. Clinton St. Baking Company Cookbook is one of them.  The pumpkin cheesecake recipe is to die for. I made a couple additions but it is perfect that way it is too. I made this for Thanksgiving last year and hope to make that a holiday tradition.

Pumpkin Cheesecake
recipe found at http://www.nydailynews.com/life-style/eats/brunch-recipes-clinton-st-baking-company-article-1.444098

GRAHAM CRACKER CRUST:
2 cups graham-cracker crumbs (I added 14 ginger snaps crumbs to make 2 cups)
¼ cup sugar
½ teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter, melted

CHEESECAKE BATTER:

1½ cups (three 8-ounce packages) cream cheese, room temperature
1 cup sour cream, room temperature
1 cup sugar
1 tablespoon vanilla extract
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Pinch of ground ginger
Pinch of ground cloves
1 cup pumpkin puree, room temperature (I say rounded cup)
2 tablespoons heavy cream
3 large eggs

Instructions
1. Preheat the oven to 350. Coat a 10-inch springform pan with nonstick cooking spray.

2. Make the crust: Mix the graham-cracker crumbs, sugar and vanilla in a small bowl. Stir in the melted butter until all the ingredients are well mixed.

3. Turn the crust mixture into the prepared pan and spread evenly over the bottom (but not the sides). Press down firmly to form a crust.

4. Bake for 15 minutes. Remove the crust from the oven and, let cool, while you start on the cheesecake batter. Turn down the oven temperature to 325.

5. Make the batter: In the bowl of an electric mixer, blend the cream cheese, sour cream, vanilla and spices until smooth. Add the pumpkin puree and heavy cream and mix until combined.

6. Add the eggs one at a time, until the mixture is smooth. Do not overmix.

7. Assemble the cheesecake: Pour the batter over the baked crust.

8. Bake for 1 hour in the water bath (see note, below).

9. Turn off the oven, prop open the oven door, and allow cake to cool for 10 minutes. Remove cake from oven and cool completely in fridge overnight.

10. Cut with a hot knife and serve.

Note: To make a water bath, use any roasting pan that is large enough to hold the pan in which you are baking. Try a roasting pan with two handles. It’s a good idea to wrap your springform pan in heavy-duty foil before adding water to the roasting pan. Use hot tap water for the bath and make sure the water lever is at least 1 inch up the sides of the pan but not so high that water will splash into the springform.


Update 2017: Made this for a cheesecake-o-rama for school. Life can be so fun. The lesson I learned from this event was that balance feels best. This cheesecake although amazing should have been made on a different day. Such a crazy week was made for cookies not cheesecake. Or I could have been smart like a co-worker and purchased something to bring. I am learning a lot about life through baking!

Monday, November 11, 2013

Corn Pudding


3 years in the making! You can tell by the photo of my kitchen helper who is almost 6 now. So funny to see how long it is taking me to get to things.

I love corn pudding. This recipe reminds me of Anna Burns. We worked at Pulaski Elementary School together. I shared this recipe with her after we had quite the discussion about our love our corn pudding but how it sometimes is less than wonderful when homemade. She is the nicest lady and had these magical snow earrings that when she wore them it always snowed the next day. This recipe also reminds me of a long lost friend, Karen Newell. She is the best cook on the planet and shared most of my greatest recipes with me. This recipe is out of the cookbook she said was a must have in my collection. It is from A Pinch of Salt Lake Cookbook.

Pennsylvania Dutch-Style Corn Pudding

2 16 oz cream-style corn
4 eggs, beaten until frothy
4 Tb flour
1/2 cup melted butter
1 cup milk
1/2 cup sugar
1/2 tea salt

Combine all ingredients in a large bowl and pour into a well-buttered 2-quart casserole. Bake at 350 degrees for 1 1/2 hours. Yes one and one half hours.

Monday, July 1, 2013

ABC Blueberry Hand Pies

King Arthur has delivered yet another amazing recipe! This was the best pie I have ever made...EVER. Everyone loved them. The flavor was great. The crust flaky and tender. Two things that I was thinking about while I was making these:
1. I want to create a step by step for my friend Vicki who is learning to make wonderful pies.
2. I want to create the fantastic hand pie I had at the RED BARN. We just stopped at a cute big barn that has fudge, ice cream to die for, wonderful jams, and freshed baked good on our way home from Northern Utah. I bought a cherry hand pie and had to stop everything to relish the amazing crust! I gave everyone a nibble and they thought it was great too.  I really want to recreate that amazing thing...and wow I think they must use this recipe. They just must. If you are ever driving by Santaquin on I-15 you must stop.

The recipe says that  "the dough won't be cohesive" and I was worried that it was really not cohesive..at ALL.


But I do have a tendency to over mix and end up with a tough dough..so I followed the recipe exactly creating a shaggy roll. Not even holding together!


There were big chunks of butter and it was super crumbly. When asked to fold it in 3 I didn't think I would be able to.

But it folded fine even if it was crumbly..


Then you roll it out and fold it again. This seemed to be a lot of working dough..so I was worried it was going to be tough from rolling and folding. And it was still fairly crumbly and cracky.


After being in the fridge I rolled it out and cut it with my pizza cutter. Then started to make the pies. What do you think of Linzer cutters for hand pies?


I did make one peach pie with jam from the RED BARN...and it was fantastic!! Best jam you may ever taste. It made a wonderful pie with a sliver of a (sshhh) canned peach.

Everyone loved these...Joel said it was the best pie I have ever made. Sadie loved it and said it was her favorite.."I mean one of my favorites".  Best crust I have EVER made.
Blueberry Hand Pies

Crust


Filling


  • 2 cups blueberries, fresh or frozen
  • 1/4 cup sugar
  • 1 tablespoon Instant ClearJel
  • 2 teaspoons lemon juice

Topping

  • 1 large egg, beaten
  • white sparkling sugar, for garnish

Directions

1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.
5) Wrap the dough, and chill for at least 30 minutes before using.
6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.
7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.
8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.
9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.
10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.
11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.
12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.
13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
Yield: 8 hand pies.

Sunday, June 30, 2013

"Baked" Malted Vanilla Milk Shake



"WOW!!!" My husband said this was the best shake he has ever had..we all loved them and surprise he did the grocery shopping the next day. Surprise number 2, he brought home a new huge carton of Whoppers!
I did use vanilla bean paste and not vanilla bean..only change. Did anyone else make changes..read the other links to see.

Malted Vanilla Milk Shakes
From: Baked Elements
 
1⁄4 cup malted milk balls (such as Whoppers or Maltesers)
3⁄4 cup very cold whole milk
1 vanilla bean
2 1⁄4 to 2 3⁄4 cups premium vanilla ice cream, to taste
2 tablespoons malted milk powder

Freeze 2 large (12-ounce or larger) or 6 small (4-ounce) glasses for at least 30 minutes. Crush the malted milk balls with a mortar and pestle until they are a chunky powder.
Pour the milk into a blender. Cut the vanilla bean in half lengthwise and, using the tip of a knife or a small spoon, scrape the seeds into the milk. Discard the vanilla bean pod or reserve it for another use. Cover and blend for about 15 seconds. Add 2 1⁄4 cups of the ice cream and the malted milk powder and blend until thick and creamy. A good milk shake should be eaten with a spoon—so if the milk shake seems too thin, add another 1⁄4 cup to 1⁄2 cup ice cream and blend again. Divide the shake between the chilled glasses, garnish with the crushed malted milk balls, and serve immediately.

Saturday, June 8, 2013

"Baked" Chocolate Snack Cookies

 Our "Baked" group this time we are making snacking cookies..how can those not be good. Plus the ingredients are cream cheese, butter, and chocolate!! Sadly, this recipe falls short of flavor and in my opinion texture. Luckily, I had read that Erin's cookies were flat. I am not a fan of flat cookies. My first thought was to add more flour..but Mark said it may change the texture and make a tough cookie. So I started a study of flat cookies. I found lots of opinions about troubleshooting flat cookies, my favorite was at chowhound. The ideas for non flat cookies spanned: dark pans, frozen dough, more flour, and changing temperature to name a few ideas.

 What I tried was the change in temp and chilling the dough.  I started at 400 degrees and then taking it down to 340 to finish baking. The above set was not chilled and put directly in the oven right after mixing. The set below was very well chilled.

 The chilled dough spread more and was flatter...sadness.

This is a recipe I don't think I would make again. Not the texture or flavor I like. We did deliver to a couple of neighbors and called them welcome to the neighborhood cookies!

CREAM CHEESE CHOCOLATE SNACKING COOKIES

Yield: 24 to 36 cookies
4 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, cool but not cold
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality dark chocolate (60 to 72%), melted and cooled
8 ounces semisweet chocolate chips

Bake 350 for 10 minutes

Thursday, May 30, 2013

Pizza Hint

We made a discovery!! An easy way to make half the pizza only cheese without any other items touching it...which when you are young can ruin the whole half!! Just a leaf of something green will infect the whole side with flavor that ruins dinner. It has even been known to cause uncontrollable crying and fleeing from the dinner table! The power of 1 green thing!!

But no more..the cutting board saves us!!

I hope this creative solution will save you new parents some tears, tantrums, and frustration.

Wednesday, May 22, 2013

Crumb Hint

Does everyone already to this?? We spent 10 minutes spinning things in the food processor and now have the makings for pie crust of all sorts...just in case we need PIE.

Saturday, May 18, 2013

Baked Cornmeal Griddle Cakes

Cornmeal Griddle Cakes, we have made multiple times. We have a traditional Tuesday night pancake night. I was surprised in my past posts that I had not talked about these because we LOVE them. I hope the other Baked bakers enjoyed them too.

Other pancakes that we have loved also:
Pumpkin Pancakes with Rootbeer glaze
Sweet Potato Pancakes
Cinnamon Roll Pancakes
Souffle Pumpkin Pancake
Banana Fluff for Pancakes
4 Grain Healthy Pancakes

We like to make them small because these beauties don't seem to finish cooking in the middle..without drying the edges. So my note in the side bar is to make them dollar size and not quarter cup size. ST made super small ones that were the best..smaller is better we decided this time.

They are beautiful and everyone loves the cornmeal kick.

My four year old daughter really wanted to have salad for lunch...and turned hers into a salad with a "peek a boo" pancake. My suggestion..don't eat these with blue cheese dressing. They are much better with maple or coconut syrup.

The recipe was found online at Baked Sunday Mornings

Cornmeal Griddle Cakes
recipe source : Baked Explorations, p. 45

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup yellow cornmeal
2 tablespoons firmly packed light brown sugar
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted


In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
Bring 1 ½ cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost to room temperature. Add the brown sugar and stir until combined.
In a medium bowl, whisk the eggs until pale yellow. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Stir in the melted butter.
Heat a skillet or griddle pan over medium-low heat.
Add 1 or 2 tablespoons butter to the skillet and make sure it coats the surface. Drop griddle cakes in ¼-cup batches into the skillet (they will spread – do not crowd the pan). Cook until the bottoms are medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Continue cooking and serving until all the batter is gone. Serve with generous amounts of sweet butter.


Tuesday, April 2, 2013

ABC KAF Gruyere Crusty Loaves

 This month for our Avid Bakers Challenge we are making Gruyere Stuffed Crusty Loaves from King Arthur's Flour.  I started the night before by making the starter. The next morning my dough became very dense and didn't rise like I thought it should. It did roll out nicely and held the cheese. I used Vermont White Cheddar instead of Gruyere. I also added Pensey's Pizza Seasoning instead of the pizza dough flavor which was an optional ingredient.


 Didn't raise much and were dense...but amazing crusty outside!! The flavor was great and the smell lovely. Everyone loved these.

 Still wondering if I did something wrong at the yeast stage because of the texture. These were great torn apart and dipped in hot spaghetti sauce. YUM.

Recipe from King Arthur's Flour

A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Bakers' Banter, our King Arthur blog.

 Starter

Dough

  • all of the starter
  • 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
  • 1 teaspoon salt
  • 1 tablespoon Pizza Dough Flavor (optional)
  • 3 1/2 cups King Arthur Unbleached Bread Flour
  • 1/2 teaspoon instant yeast
  • *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.

Filling

  • 2 1/2 cups grated Gruy√®re cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
  • 1 tablespoon garlic oil (optional)
  • 1 tablespoon Pizza Seasoning (optional)

Directions

1) To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.
2) To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.
3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.
4) Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.
5) Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.
6) Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.
7) Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.
8) Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack


Saturday, March 23, 2013

Baked Chocolate Peanut Butter Fondue

This week for our Baked group we made fondue. It is one of my favorite things to make. I didn't have a good feeling about this fondue as it started to get very think and hard.

 I successfully created frosting!! So I decided to add lots more cream. In fact in the end I added about 1/2 cup per a half batch of fondue. Lots more liquid!!

We all loved it. Our favorite dipper was the cutie because they were tart against the sweet fondue. A close second choice was the pretzels.

Baked Chocolate Peanut Butter Fondue
Recipe source: Baked Explorations, p. 175


Ingredients
8 ounces good quality milk chocolate, coarsely chopped
1 1/2 cups smooth peanut butter
2 tablespoons heavy cream

Method
Place the milk chocolate in the top of a double boiler and stir occasionally until it is completely melted and smooth. Add the peanut butter and heavy cream and stir until combined.
Transfer the mixture to your favorite fondue pot and keep it warm. Serve with your favorite dipping items.
Makes 2 Cups.

I halved the recipe and ended up adding 1/2 cup more liquid to make it a smooth fondue.