52 Recipes

Daring Bakers Cheesecake Centerpiece

2009-04-28T15:21:00.005-04:00

It's Daring Bakers time again! I missed the boat last month - too much going on to participate. But this month I was ahead of the deadline when I made the challenge recipe (even though I'm a day behind in actually posting it to my blog!).

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

Abbey's Infamous Cheesecake:

crust:

2 cups / 180 g graham cracker crumbs

1 stick / 4 oz butter, melted

2 tbsp. / 24 g sugar

1 tsp. vanilla extract

cheesecake:

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature

1 cup / 383 g sugar

3 large eggs

1 cup / 8 oz heavy cream

1 tbsp. lemon juice

1 tbsp. vanilla extract (or the innards of a vanilla bean)

1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

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

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

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

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

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Since we were given free rein with flavorings and variations of this recipe, I made what was on hand. I created a Berry Swirl Cheesecake with a Gingersnap crust.

I substituted the graham crackers with gingersnap cookies, and only used 1/2 stick of butter in the crust.

For the filling, I made it as written above, then separated half of the filling and mixed it with about 1/2 - 3/4 cup of coarsly pureed mixed berries (blackberries, raspberries, and strawberries), then tried to pour the cheesecake in layers. It didn't stay layered, so I improvised and made it a pretty swirl instead!

I decorated it with lightly sweetened whipped cream and fresh cut berries.

I thought it was soooo good. It was the best cheesecake I've ever made (my previous attempts were a long time ago so don't hold them against me!). I didn't have any cracks in the top, the crust wasn't soggy from the water bath, and it was creamy, tangy, and berry-licious! (I'm nerdy, I know!)

Please check out the Daring Bakers Blogroll to see all the other creative variations of cheesecakes from our talented bakers.

Thanks Jenny for a great challenge this month! I'll be making some more cheesecakes next week for a Teacher Appreciation Dinner at my daughter's preschool.

Daring Bakers - Flourless Chocolate Cake and Homemade Vanilla Ice Cream

2009-03-01T18:54:00.005-05:00

It's Daring Baker time again! Actually, it's a day past Daring Baker time - Feb 28 slipped past me yesterday without me doing my post. Oops! But I made the recipe earlier in the month - over Valentine's weekend with my parents visiting.

February's recipes were chosen by Wendy of WMPE's Blog and Dharm of Dad~Baker and Chef.

Part of this month's challenge was a flourless chocolate cake - called a Chocolate Valentino. It was inspired by Malaysia's most flamboyant chef, Chef Wan, and can be found in Sweet Treats by Chef Wan. The second part of the challenge was a homemade vanilla ice cream. This recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis.

I made the Chocolate Valentino using some delicious chocolate bought at the Whole Foods in Raleigh. I knew the chocolate cake would taste exactly like the chocolate used, so I splurged and bought some Callebaut bittersweet and milk chocolate. I used half of each kind in the recipe.

Chocolate Valentino
Preparation Time: 20 minutes
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 or 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.

Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat}
(you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.

3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time

4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

I loved this month's challenge! The cake was dense yet not heavy, and I loved the taste! The ice cream was easier than I thought it would be - I don't have an icecream maker - and tasted rich and creamy. I'll be using these recipes again!

Thanks Wendy and Dharm for a great month's challenge! Please check out their blogs, and all the wonderful Daring Bakers who create yummy baked treats and take wonderful photos of them.

Daring Baker Challenge - Tuiles

2009-01-29T20:00:00.005-05:00

It's Daring Baker time again! This month's challenge is Tuiles and was chosen by Karen aka Baking Soda of Bake My Day and Zorra aka Kochtopf of 1x umruehren bitte. They chose the Tuile recipe from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Finest Desserts by Michel Roux. (This month's challenge feels so European! I feel more sophisticated just typing these names!) I liked the idea of this month's challenge - something light, served with something fruity - a nice break from all the buttery sugary sweetness from holiday baking. We were given a choice of batter recipe, our own creative idea for shapes, and we had to pair it with something light.

I made this recipe today, at the last minute as usual. They didn't turn out the way they are supposed to, but I think with some more practice, I'll get the results I should. My tuiles tasted good, but they weren't crispy. They ended up more rubbery - like a crepe. I think that maybe I mixed the batter too long - it was taking a long time to homogonize in my mixer. But the recipe was so easy to make, I'm sure to try it again.

I chose the Tuile recipe, so I will only post that one. The other recipes looked great too, and I'm sure you can find them on Karen or Zorra's blogs.

I made stencils from a cereal box, and I paired my tuiles with custard (made from a mix) and fresh strawberries and blackberries.

Tuiles from "The Chocolate Book" by Angelique Schmeinck

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

Preparation time

batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)

60 grams / ½ cup / 2.1 ounces 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)

65 grams / ¼ cup / 2.3 ounces sifted all purpose flour

1 table spoon cocoa powder/or food coloring of choice

Butter/spray to grease baking sheet

Oven: 180C / 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 bakingsheet 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 bakingsheet 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 bakingsheet 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….

Alternative Baking:Either un-glutenize the batter given substituting the flour for any nut meal or oat flour, or as an alternative use one of other batters given by Karen and Zorra.

And as usual, please check out all the other amazing bakers on the Daring Baker Blogroll. They inspire me everyday with their creativity and talent!

My older taste tester didn't like the tuiles, but the younger one devoured her's with lots of "yum yum" sounds!

Overall, I enjoyed this challenge. I'll try them again soon - and I'll update this post when I do!

Daring Bakers - French Yule Log

2008-12-30T20:58:00.003-05:00

It's Daring Baker time again - and lately it seems like the only time I blog is for a Daring Baker challenge. Sad. But I RESOLVE to be a better blogger next year!
This month's challenge is a long one - in fact - I'm still making it! I'm going to publish the recipe, then post the pictures tomorrow.
Our recipe was chosen this month by Daring Bakers Hilda of Saffron & Blueberry and Marion of Il en faut peu pour etre heureux. The recipe was authored by Flore and can be found on her website Florilege Gourmand.

You may be wondering, what is a French Yule Log? Apparently, a French Yule Log is different from a regular old Yule Log because it is filled with a frozen cream instead of a genoise or buttercream. Hmmm - they both sound scrumptious! There are six elements to this French Yule Log :
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Icing

The assembly is basically a Dacquoise Biscuit at the bottom, and the inserts inter-layered with mousse, with an icing finish. Sounds easy enough - right?

As of right now, I've completed 4 of the elements. I haven't made the Ganache yet because the recipe recommends waiting until right before you pipe it into the mold to make it, and the icing hasn't been made yet for the same reason. My Creme Brulee is in the freezer as we speak (or as I type) - hopefully setting up nicely for placement in the log.

So, onto the recipe! (Oh, and we were given many different flavor options in each element. I'm only going to post what I made, but check Hilda and Marion's blogs for more options!)

French Yule Log

Element 1: Dacquoise Biscuit (Almond Cake)

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

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

Element #2 Dark Chocolate Mousse

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.

Ingredients:
2.5 sheets gelatin or 5g / 2+1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler (or one small saucepan in a larger one), heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
5. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

*My mousse is waiting in the fridge - staying cool until I'm ready to assemble.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn

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

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

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

Element #4 Praline Feuillete (Crisp) Insert

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
Heat the milk and butter together until butter is completely melted. Remove from the heat.
Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
Grease a baking sheet and spread batter thinly over it.
Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

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

**I used rice krispies, and I skipped the praline (gasp!!). I didn't have time to make one more element today!

Element #5 Vanilla Crème Brulée Insert

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

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

Element #6 Dark Chocolate Icing

Note: Because the icing gelifies quickly, you should make it at the last minute.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
Add to the chocolate mixture. Mix well.
Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

OR

2B) Pipe one third of the Mousse component into the mold.
3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B) Pipe the last third of the Mousse component on top of the Praline Insert.
7B) Freeze for a few hours to set. Take out of the freezer.
8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B) Close with the Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

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

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

So - we shall see tomorrow what my Buche Noel looks like, and we'll taste it at our progressive New Year's Eve party! Stay tuned for pictures and updates on TASTE!

Happy New Year!!

UPDATE:

Here is the completed yule log. It didn't look as pretty as the examples, and I'm not sure I liked it. It was a bit too rich and chocolatey for me. But as always, the Daring Bakers challenges are a great experience to try new techniques and ingredients. Make sure you check out the other talented Daring Bakers on the Daring Bakers Blogroll!

Daring Bakers - Caramel Cake with Caramelized Butter Frosting

2008-11-29T11:53:00.005-05:00

It's Daring Baker time again! The Caramel Cake with Caramelized Butter Frosting recipe was chosen by this month's host Dolores of Chronicles in Culinary Curiosity, and her co-hosts Alex, the Brownie of Blondie and Brownie, and Jenny of Foray into Food. The recipe itself was authored by Shuna Fish Lydon of Eggbeater, and published at Bay Area Bites .

This month's recipe was a challenge for me because I have a fear of all things Caramel. Well - I have a fear of making caramel, because I always end up burning myself! This recipe ended up no differently - I got 4 small burns on my arm while making the caramel syrup. (Please take note of the safety warnings in this recipe! Wear long sleeves and have ice water standing by!!) But despite the burns, I enjoyed making and eating this cake!

Caramel Cake

10 Tablespoons unsalted butter at room temperature

1 1/4 Cups granulated sugar

1/2 teaspoon kosher salt

1/3 Cup Caramel Syrup (see recipe below)

2 each eggs, at room temperature

splash vanilla extract

2 Cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk, at room temperature

Preheat oven to 350F

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

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

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

Sift flour and baking powder.

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

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

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

CARAMEL SYRUP

2 cups sugar

1/2 cup water

1 cup water (for "stopping" the caramelization process)

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

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

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

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

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter

1 pound confectioner’s sugar, sifted

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrup

Kosher or sea salt to taste

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

Pour cooled brown butter into mixer bowl.

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

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

I decorated mine with some fresh sliced strawberries, then drizzled some leftover Caramel Syrup over the top. I shared it with my family and some friends from down the street - which always makes dessert taste better!

Daring Bakers - Pizza Dough

2008-10-29T07:00:00.003-04:00

It's Daring Baker time again! This month's challenge was one I looked forward to all month - Pizza Dough. I love delicious, thin crust, stone baked pizza, so I was excited to try this recipe. I waited until my husband returned to make it, and I made 3 of the 6 pizzas. (I froze 3 dough balls for later use.)

I made a basic marinara sauce by sauteeing onion in olive oil, then adding crushed garlic, then crushed tomatoes, red wine, fresh basil, salt and pepper, then simmered for about an hour.

Then I sauteed some baby bella mushrooms with green peppers in olive oil and a splash of red wine for one of the toppings. I used some leftover sausage and chicken for some toppings, as well as some sun dried tomatoes, marinated artichoke hearts, and banana peppers.

BASIC PIZZA DOUGH

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

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

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled -

FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum

1 3/4 Tsp Salt

1 Tsp Instant yeast - FOR GF use 2 tsp

1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar - FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

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

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

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.Or2.

FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

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

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

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

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

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

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

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

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

DAY TWO

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

Or8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

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

Or 10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

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

Or11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

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

Or 12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

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

Or13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Here is my first attempt at tossing. It didn't toss too well, and I ended up with a twisted dough that I still topped with sauce and fresh mozzerella slices. It was ugly, but delicious!

This was our 1/3 plain cheese, 2/3 sausage, chicken, sundried tomato, banana peppers, artichoke hearts, pepperoni pizza.

This was our half veggie and half meat pizza, with fresh mozzerella added to the top.

And here are my happy co-chefs who enjoyed the final products!

Please go to the Daring Baker Blogroll to check out the creations from all the other creative bakers. They inspire me everytime I browse through their blogs!

More pictures

2008-10-22T13:08:00.006-04:00

Here are some more pictures from the past month!
Some from Abby at her preschool's trip to West Produce's Pumpkin Patch.

A picture of my absentee ballot that I sent in a few days ago. This was my first time voting! (I was naturalized after the last election!)

Pics of Abby enjoying the Jalepeno Cilantro Hummus I whipped up the day Scott came home. She refuses to eat any fruit or vegetables, but she loves green hummus!

And pics of us from dinner at the Mash House last night. Emma was super hyper - very excited about going to her favorite restaurant! Abby was a little grouchy, and didn't appreciate my attempts to cuddle with her until after she devoured a plate of Macaroni and Cheese. (She was pushing me away in the picture!).

And me and my hubby - together again!!!

He's home!

2008-10-20T16:56:00.004-04:00

Hooray! Scott returned home yesterday!!! We are so happy to have him back!

(These are the only pics I have so far, but we'll be going out to eat tomorrow night, so I'll get some more then!)

1 hr 53 minutes

2008-10-09T19:28:00.008-04:00

That's how long it took me to complete the Army 10 Miler this past weekend! I was very happy with my time - I'm a pretty slow runner, so I didn't have a particular pace in mind, but I had been running an 11 min mile during my training runs. The race was more fun than I thought it would be, and I'm so happy it's over!

We spent the whole weekend in the DC area before the race. My parents were very kind and flew to NC last week, then drove with me and the girls up to DC on Thursday. We spent Friday morning in the Capital, viewing the monuments and trying to view the White House (we were deterred by the large men in SWAT uniforms blocking the pathway).

We spent that evening in the Old Town area of Alexandria with my good friends the Roseann and Drew and their kids. We ate at Union Street Public House , where we had a nice dinner catching up with our friends.

I had a fabulous dinner there - I think it was the first time I've ever been offered a vegetarian chef's special!! It was too good to pass up - roasted acorn squash, roasted asparagus, eggplant, portabello, and corn, and rice pilaf. The acorn squash was excellent - the waiter told me it was roasted with orange juice, brown sugar, and butter. I'll definitely be trying it at home soon. We walked around the area a little after dinner, on our way to get some ice cream.

We happened to run into another good friend there - our friend we knew from my grandparent's town of Pune, India! We knew she lived in the area, but didn't think we'd be able to see her this weekend. What a small world that we ended up on the same busy street in Alexandria as Gia and her husband Tarak!!

The next day we had a later start, but I managed to maneuver around the Metro with my two girls to get to the Race Expo at the Crystal Gateway Marriott. I picked up my race packet there, got a new running shirt with a built in zippered pocket, some power gel to store in said pocket, and then made it back to our hotel in the Roslyn area of Arlington. I tried 3 different local delis to get lunch, but they were all closed. So I ended up at Ruby Tuesday, where Abby pulled the fire alarm on our way out the door! Emma was really distraught by the sound of the alarm, and was really worried about getting out the doors, even though she saw Abby pull the alarm! The hostess at the restaurant was very kind and understanding, and even hugged Emma to make her feel better. Naughty Abby!

(My parents were exploring the Smithsonian Museums while we had our adventures, so they missed the excitement. )

We headed to Fairfax that afternoon to visit some more friends. My parents and I had a great time catching up with our friends Lauren and Jenny, who we met when I was in kindergarten, and Lauren's husband Merrith. They fed us a delicious pasta with roasted red pepper sauce, grilled zucchini and squash, and my favorite ice cream, mint chocolate chip! It was the perfect pre-race dinner. And my girls had a really fun night playing with Lauren's kids. It was a strange feeling, to know our kids are now the same age we were when we first became friends, and we are now the age our parents were at the time.

I woke up the morning of the race feeling pretty nervous, but once I got on the Metro with about a thousand other runners, I felt better. There were over 26,000 runners at the Army 10-Miler that morning - I didn't cross the start line until about 8:20! As I said before, the course was amazing. We started at the Pentagon, ran through the Lady Bird Johnson Park, crossed the Arlington Memorial Bridge, ran past the Lincoln Memorial, past the Watergate Hotel, (past the gas station where we asked a cab driver for directions when we were lost on Thursday night,) past the Washington Monument, past the Smithsonian castle and museums, around the Capital building, past the museums again (fyi - it is mentally painful to double back!), back again over the Potomac River, ran on a really long and boring overpass, and then FINALLY ran back to the Pentagon to cross the finish line.

The first 7 miles were fine, but the last 3 were tough. I was thrilled to finally finish! And I was relieved to find my family after the race - with so many runners, I was worried I wouldn't find them for hours! They said they saw me cross the finish line - I'm sure it wasn't a pretty sight.

My friend Roseann also came out with her kids to cheer me on. Maybe she'll run it with me next year!

My husband was kind enough to run his own Army 10 Miler in Iraq that day. He woke up in time to run it at the exact same time as me, and called me after I was done with my race! So sweet! I knew he was going to be running when I was, and that thought helped me get through the last few miles, when I was not having as much fun anymore!

After the race we headed back to our hotel on the Metro, then drove to Roseann's house in Alexandria. She treated us to a delicious lunch and let me shower and relax at their house for a few hours before we headed back down I-95 to North Carolina again. The drive home was pretty painful. Sitting in a car for 6 hours after a race is not good for recovery!

I'm proud of myself for finishing the race, and I'm glad I had this to look forward to and to train for while Scott is away. I'm not sure where we'll be next year, but if we're around here, I'll definitely try to run this race again. (Hopefully with some friends running with me! Heather? Roseann? Lauren?)

Lavash Crackers

2008-09-27T07:00:00.002-04:00

It's Daring Baker time again!

I can't believe I haven't posted anything in 2 months. Did you miss me? Life got in the way of last month's challenge, so I still haven't made those delicious looking Chocolate Eclairs. (I'm not giving up on them - hopefully you'll see them up here soon!) Life got in the way of blogging in general these past few months, but I'm hoping to be a regular in cyberspace again.

So, on to the main event - the Lavash Crackers! This month was a savory recipe, which is a nice change from all the sweets we've had. We were given a regular recipe, and a gluten free version, which I'm sure was nice for the alternative Daring Bakers to have. We were also given full rein on how to flavor the cracker - with whatever seeds, spices, or salts we chose. The second part of the challenge was to make a dip that is VEGAN!! (I will be posting more about this later, but I tried veganism for a few weeks last month, and still aspire to incorporate more vegan choices into my life, but for now I'm still just a plain ol' vegetarian. ) Overall, I was a pretty uninspired Daring Baker this month. I couldn't come up with anything more exciting than Sea Salt as flavoring, and I was wasn't very prepared for the dip, so I ended up making the recipe that was given to us - Tahitian Almond Dip. To be honest, I didn't love it after I made it, but maybe I'm just not in the right frame of mind for it today. I will keep the Almond Dip - because almond butter is too expensive to waste - and try it again tomorrow. Maybe my tastebuds will come around.

The recipe was chosen by Natalie of Gluten A Go Go, and Shel of Musings From the Fishbowl, and they found it in : The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. According to them, lavash is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked. The key to a crisp lavash, is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

So, without any further ado, here are the recipes:

Lavash Crackers

Ingredients:

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)

* 1/2 tsp (.13 oz) salt

* 1/2 tsp (.055 oz) instant yeast

* 1 Tb (.75 oz) agave syrup or sugar

* 1 Tb (.5 oz) vegetable oil

* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature

* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

Directions:

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bread-Dough-Has-Been-Mixed-Long-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

3. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

3. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

4. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Tahitian Almond Dipping Sauce

by Robert Yarosh and Lisa Soto, from The Complete Book of Raw Food, Lori Baird, Editor.

* 1 1/2 cups almond butter

* 1/2 cup pine nuts

* 1/2 cup chopped cilantro

* 1 clove garlic

* 1/4 cup fresh orange juice (you may want to add more juice or add some water, depending on the consistancy you like).

* 1 1/2 tablespoons agave syrup or honey

Blend all ingredients together until smooth (in your blender or food processor). Serve with your favorite crackers and fresh fruit.

Ta-da!(as my 2 y.o likes to say) The finished product looked nice - I used a ravioli cutter to cut the dough before baking, so it gave the cracker pieces a fancy looking edge.

The vegan dip I wanted to make, but didn't have the ingredients for, is my favorite variety of hummus - Jalepeno Cilantro Hummus. You can see the recipe I previously posted here.

The crackers were fun to make, and if was feeling more creative, would've felt more inspired by them. They were really tasty with just the sea salt though - it makes for a nice dipping cracker. I don't think mine turned out as crispy as they are supposed to be, but they are still good. And I know I need a lot more practice with rolling dough - because instead of 12x15 rectangles, mine were more like the shape of Australia!

Please check out the rest of the talented Daring Bakers attempts at Lavash Crackers here.

And stay tuned - hopefully I'll have a new post by the end of the weekend!

Daring Bakers - Filbert Gateau

2008-07-30T07:00:00.007-04:00

It's Daring Baker time again!
I'm leaving town for a week tomorrow, so I'm setting this to post automatically on the 30th. I don't have too much time to comment on the recipe, but it was certainly CHALLENGING this month. I learned a lot! And the cake was tasty!
Please be sure to check out all the other Daring Baker's wonderful creations at the Daring Baker Blogroll!

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Gateau
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Gateau
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.
1 ½ cups hazelnuts, toasted/skinned **see note below gateau recipe for skinning nuts**
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)*see note below for clarified butter*

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute. Pour the warm butter in a liquid measure cup (or a spouted container). Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it into egg mixture about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.
If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

*To clarify butter, cut it into pieces and place it in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan.*

**To skin hazelnuts, boil 6 cups water in deep pot, then add 2 tbsp baking soda and nuts. Boil for 3 minutes, then drain in strainer and rinse. It was still REALLY difficult to skin them - my least favorite step!**

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)
Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy. Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers
1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Assembling Cake (part 1)

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Apricot Glaze
Good for one 10-inch cake
2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the glaze is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Assembling Cake (Part 2)
Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Ganache Glaze

Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake
6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake (part 3)
Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

Use leftover Praline Buttercream to decorat cake as you please. Sprinkle chopped nuts on cake.

Serve and Enjoy!!

Yum!

Who..meme?

2008-07-14T14:45:00.000-04:00

I'm pretty new to the blog-world. So I had no idea what it meant when Alexis from Baking to Destress tagged me with a meme. A meme? Is that a typo? Is it some sort of initiation into a secret society of bloggers? Is it a cult? No - it's nothing that insidious - just a fun way to get to know a little more about your fellow bloggers. When checked the google for the word Meme, I found several meanings, but I think this explanation from The Daily Meme is the most appropriate one for me : "In the context of web logs / 'blogs / blogging and other kinds of personal web sites it's some kind of list of questions that you saw somewhere else and you decided to answer the questions. Then someone else sees them and does them and so on and so on. "

So here are the rules to this meme:

Link to the person who tagged you.

Post the rules on the blog.

Write six random things about yourself.

Tag six people at the end of your post.

Let each person know they have been tagged by leaving a comment on their blog.

Let the tagger know when your entry is up.

Now for the 6 random things about me:

1. I feel compelled several times a day to read Perez Hilton and Go Fug Yourself

2. This year will be the first time I can vote in the presidential elections! (I was naturalized just after the last inauguration)

. I spilled Diet Coke (another addiction) on my keyboard last week, so now several keys stick and several don't work at all, like the number three!

4. I'll be running in the Army 10-Miler in less than three months, but I haven't run more than 2 miles in a row since February! (Yikes!)

5. Salt and Vinegar is my chip flavor of choice. (I bought a bag as comfort food after my husband left town a few days ago!)

6. My guilty TV pleasure is watching endless episodes of Bravo reality TV - Top Chef, Work Out, Flipping Out, Kathy Griffith - My Life on the D-List, etc.

And finally - here are the lucky bloggers who will be tagged by me for a meme:

Lili of Maybe Baby

Suzie of Green Girl Gone Wild

Robyn of Culinary Adventures

Lisa of Lunch Bucket Bento

Jenny of Jenny Bakes

Rigby of Butterbur's Bistro

(The bloggers were chosen from my real-life bloggie friends and some fellow DBers who left me some kinds comments!)

**I do realize this is slightly chain letter-ish, but I promise nothing bad will happen to you if you don't pass it on. You'll still have the same luck you always have, no one will think you don't love Jesus, and I'll still read your blog!

We'll miss you!

2008-07-10T10:42:00.006-04:00

So my number one Taste Tester left this week for his deployment. He won't be gone too long - only a fraction of what many other soldiers have to spend over there. But he'll still be gone from our home - so we're pretty sad.

Luckily, we have a busy week ahead of us (which we're halfway done with), and then we'll be going to Houston to visit our family and friends for almost a month! So the girls will have 2 sets of grandparents, a great-grandma, an aunt, some uncles, cousins, a great aunt and uncle, and many friends to love on them while we're there, and I'll have a nice break from being a temporarily single mom. We'll also have a few side trips from Houston, like a trip to Harker Heights to see my old friends, a trip with my family to Galveston, and a solo trip to Austin to have a fun girls weekend with my BFF's! It will be a busy month - we'll be well distracted!

I'll be saving my Daring Bakers challenge for Houston - I think my dad will enjoy making it with me. So stay tuned for that!

In the meantime, here are some pics from the past month:

Daring Bakers Challenge - Danish Braid

2008-06-29T07:00:00.001-04:00

Here we are again - another tasty Daring Bakers Challenge! This month's challenge is the Danish Braid! This month's recipe was by DB members Kelly of Sass and Veracity and Ben of What's Cookin'? . The recipe is from Sherry Yard’s The Secrets of Baking. I don't have this book, but if the other recipes are as easy to follow, I should look into it!

Here are some facts about Danish dough:

• Danish dough is in the family of butter-laminated or layered doughs with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.

• The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated doughs in general.

• Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.

I put this one off till 2 days before the deadline - I was feeling nervous about the project - I thought all the new techniques would be too difficult. I haven't made anything with yeast in a long time, and I'm not a good dough roller. But as with last month's challenge, I was surprised with how easily I was able to make this! I also enjoyed being creative with the filling! I used an almond cream and cherry filling. I had a vague idea of what I wanted to make, so I just searched the internet for recipes that had ingredients I was currently stocked up with. (This is partly why I didn't use the apple filling - no apples left!) I had some fresh black cherries, and I had leftover almond meal from last month's challenge. I found this recipe for Almond Cream (and I may make the entire recipe soon - looks tasty!), and this recipe for the cherry filling.

So- here is the recipe as it was given to me. I'll include the apple filling recipe I was given too - it looks like a tasty filling too!

Terminology:

• Laminated dough – is layered dough created by sandwiching butter between layers of dough

• Detrempe – ball of dough

• Beurrage – butter block

• Turn – each “fold & roll” of the dough produces a single turn in a 3-step process where the dough is folded exactly like a business letter in 3 columns. Each single turn creates 3 layers with this method.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients

For the dough (Detrempe)

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block (Beurrage)

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Directions if you don't have a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

(Look how beautiful the dough is - flecks of orange zest and black vanilla seeds)

(You can see some of the butter squirting out of the dough after the first turn. I just smeared it back on the dough before folding it again.)

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Almond Cream
- makes about 1 1/4 cups -
Ingredients :
6 tablespoons (3 ounces) unsalted butter, at room temperature

3/4 cup confectioners’ sugar

3/4 cup ground blanched almonds

2 teaspoons all-purpose flour

1 teaspoon cornstarch

1 large egg, at room temperature

Directions:
Working in a food processor, put the butter and confectioners’ sugar in the workbowl. Process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Scrape the almond cream into a container and either use immediately or refrigerate until firm. (Keeping: The almond cream can be packed airtight and kept in the refrigerator for up to 4 days or frozen for up to 1 month. Defrost, still wrapped, overnight in the refrigerator, then beat it with a spatula or spoon to bring back its original consistency.)

Cherry Filling

Ingredients:

1 pound bag frozen pitted cherries, or pound fresh pitted cherries
3/4 cup sugar
1/3 cup cornstarch
2 tbsp lemon juice

Directions:

Place cherries, sugar, cornstarch and lemon juice in a heavy-bottomed medium-sized pan. Heat on medium until cherries begin to release their liquid. Bring to a boil, stirring constantly. Reduce to a simmer and heat until cherry mixture has thickened.

I pitted the cherries by hand after cutting them in half. Luckily I have this great kitchen scale to weigh the cherries - thanks to my good friend Lili who gave it to me for my b'day!

This is what my hands looked like after the cherries!

Apple Filling

Makes enough for two braids

Ingredients

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces

1/2 cup sugar

1 tsp. ground cinnamon

1/2 vanilla bean, split and scraped

1/4 cup fresh lemon juice

4 tablespoons unsalted butter

Directions:

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

Danish Braid

Makes enough for 2 large braids *

Ingredients

1 recipe Danish Dough (see above)

2 cups apple filling, jam, or preserves (see above)

For the egg wash: 1 large egg, plus 1 large egg yolk

*I cut the dough in half before beginning these directions, then followed the directions for each half of the dough. The size was smaller, but I made sure it was 1/ inch thick.

Directions

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

I made indentations in the dough before I began cutting to make sure the cuts would be even and would leave enough room for the filling.

3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

(I did this AFTER the proofing. See picture below)

Proofing and Baking

1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours **, or until doubled in volume and light to the touch.

**Proofing Temperature For Fresh Dough (room temp) For Refrigerated Dough

Degrees F Degrees C

70 ~ 21 1-1/2 to 2 hrs. 2-1/2 to 3 hrs.

75 ~ 24 1-1/4 to 1-1/2 hrs. 2 to 2-1/2hrs.

80 ~ 27 1 to 1-1/4 hrs. 1-1/2 to 2 hrs.

85 ~ 29 45 min. to 1 hr. 1 to 1-1/2 hrs.

90 ~ 32 45 min. 1 hr.

This was our temp, and the dough was refrigerated overnight, so I proofed mine for a little over 2 hours.

And I did the egg wash AFTER the proofing - I didn't like the thought of the egg sitting on the dough for 2 hours!

2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.

3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

This braid was looser - it looked at bit like a ribcage. We ate this one today!

This braid was perfect! I'm very pleased with how it turned out!

Of course I sample the braid today. I loved it. I really enjoyed the orange and cardamom flavor, and I thought the filling I made turned out well. I think it could have used some more filling, but I was afraid of it getting messy and bubbling out. Next time I'll add more filling for sure!

Be sure to check out all the other amazing Daring Bakers versions of the Danish Braid by visiting the Daring Bakers Blogroll!

One final note: The flavoring of the dough was pretty strong, and my husband is apparantely not such a fan of the orange/cardamom combination, so sadly he did not enjoy my fine creation. I'm not going to take it personally (or I'm trying not to anyway!), because I know that taste is very subjective. Oh well, more for me....

Vacation

2008-06-24T14:51:00.001-04:00

We returned last week after a 2 1/2 week vacation touring the east coast. I'm thrilled and overwhelmed with the amount of comments I got on my Daring Bakers post, and I promise that in the next week I'll check out all the commenters blogs and leave comments on them! I had so much fun making the cake, writing the blog, and waiting to post it on the assigned date! It was like homework, but with cake! I can't wait to make this month's challenge - tune in to find out what it is!!

During our trip, we visited Banner Elk, NC; Philadelphia, PA; Boston, MA (staying with a friend in Woburn, MA); New York City, NY (staying in North Bergen, NJ); Alexandria, VA; Richmond, VA (for my husband to run a race); and South Riding, VA. We stayed with friends part of the time, and hotels part of the time. I cooked only once during the trip, and that was in Banner Elk, NC. We were staying in a condo with my husband's family, and I made Pea Dumplings one night for a birthday celebration dinner. I also attempted to make Chocolate Chip cookies while we were there, but somehow managed to ruin all 3 batches! I didn't take into account the high altitude, so I burned 2 batches, and when I realized what I was doing and tried to lower the temp and the cooking time, this is what I produced:

After that, we decided to buy cupcakes for our birthday celebration dinner!

We ate out a lot during out trip. Here are some of the places we dined:

Stonewall's in Banner Elk, NC
(It was pretty good food, good service, but WAY overpriced for what we got. Of course, my generous in-laws footed the bill for dinner, but I still think it was too much!)

Banner Elk Cafe in Banner Elk, NC

(A nice outdoor dining area, good food, fun atmosphere. Kurt ordered a gigantic burger - so I had to get a picture of him eating it!)

Jim's Steaks in Philadelphia

(Of course we had to have the obligitory Cheesesteaks! Well, I had a cheese hoagie, but my husband LOVED the cheesesteak!)

Triumph Brewing Company in Philadelphia, PA

(Tasty beers and a great menu - with very reasonable prices. We loved it!)

Joe's American Bar and Grill on the waterfront in Boston, MA

(Good food, gorgeous location on the waterfront, but I got a terrible sunburn on my back and shoulders eating outside!)

Masterpiece Pizza in NYC

(Sooo good! I had the marguerita pizza, which had a really delicious sauce and fresh mozzerella on top. Mmmmm - I've been dreaming about it ever since! We also shared a huge caprese salad with tons of crispy, fresh ingredients.)

Heartland Brewery in the Empire State Building in NYC

(Yes, we like the microbrew pubs! This one had some good beer, and good food, but a bit pricey for what we got!But what else would we expect from a restaurant in the Empire State Building??)

Ray's Pizza in NYC

(Another good pizza place! I have to learn what makes NY style pizza so good!)

Sweetwater Tavern in Fairfax, VA

(Good big salads, unfortunately didn't get to enjoy any beer)

PF Changs in Richmond, VA

(I know I don't need to say anything about this place - we all know and love it. It was a great pre-race meal for Scott! And I enjoyed an Asian Pear Mojito there - yum!)

J. Pauls in Baltimore, MD

(We went after a trip to the Baltimore Aquarium, and we all had huge tasty salads for lunch on the harbour - mine was a great Vegetable Cobb Salad. I've never had a Cobb before, and it was really beautiful!)

In addition to the restaurants we visited, we were treated to some yummy homemade food by our hosts and hostesses too.

My friend Stephanie in Boston made us some delicious blueberry pancakes and some super cute bug shaped muffins (made in a bug shaped cupcake pan of course). She also made some delicious queso and guacamole. We also ordered some subs to go from a local restaurant near her house (Andrea's? not sure of the name), where I consumed the biggest, most delicious Eggplant Parmesan Sub I've ever had!

Our friend Roseann and Drew in Alexandria made us a delicious dinner the night we stayed with them. They made kebabs - veggie ones for me (very kind of them), and meat ones for the rest of the group. (To be honest, I didn't even pay attention to the meat so I'm not sure what it was - how self centered of me!) They also picked up some tasty deserts from Trader Joe's - ice cream sandwiches and opera cake (the coffee and chocolate kind). Yum!

In South Riding, we were treated to some authentic Peruvian cuisine from Rocio. One evening she made us some potatoes with spicy cream sauce. It was soooo good! I'm pretty sure it's called Papas a la Huancaina, because this recipe I found online looks exactly like what she made. I'll be trying out the recipe myself this summer. Her sister came over and made some ceviche for the meat eaters. (I enjoyed some fresh queso blanco slices with corn and sweet potato instead.) I might be too afraid to make this myself - especially since I wouldn't be eating it. They served it with corn and cold slices of cooked sweet potato. Then that evening, Rocio made a chicken with rice dish. The chicken was skinless thighs, pan fried in oil, maybe rubbed with some spices? Not sure (again - so self centered!) The rice was very similar to a rice pulao I might make in Indian cooking. I think it had garlic, turmeric, and maybe onion too, which she pureed, then cooked a little before adding rice, liquid, and some veggies like corn, peas, and carrots. It was delicious! She made the chicken separately (thanks for thinking of the high maintenance vegetarian!!), but will usually cook them together for a little while, to allow the chicken to flavor the rice. Our gracious hostess and host also had a kegerator, which was filled with a delicious wheat beer - citrusy, and yummy! (But bad for my reflux.)

All in all, considering we(myself, my husband, and my 2 children) were in close proximity to one another for 2 weeks straight, we had a great time! We saw some great cities, caught up with some good friends, and had lots of good family time - which is nice because my husband will be deploying again in a few weeks. (He'll only be gone for a few months again, which is sooo much better than what many people in the military - and most of my military friends - have to go through with deployments.) I'm glad we went, and I'm really glad we're home!

Emma's Birthday Luau! (Barbie Cake)

2008-06-21T17:35:00.000-04:00

Our little hula girl turned 5 a few weeks ago, so the Saturday after preschool ended, we had a Birthday Luau for her! I was temporarily insane, and invited her entire preschool class, plus friends and neighbors. And siblings were invited too. I suppose I should feel lucky that only 20 kids came, with 11 parents. We were panicking on the morning of her party when we woke up to rain. We rented a bounce house for the entire weekend, and didn't have a back up plan! So the morning of the party, when I was supposed to be taking my time, icing the hula barbie cake, Scott and I were clearing the house of any uneccesary furniture, and setting up games for the kids to play inside. LUCKILY, the skies cleared just in time for the guests to start arriving, so the bounce house went up, and the kids went outside! But since I'm a disorganized mess everyday, and our morning plans were changed that day, I was left to finish icing the cake with party guests there.

I made a Hula Barbie Cake, which I found the design plans for on various sites on the internet. It required a cake baked in a big batter bowl (I used my 8 cup Pampered Chef bowl), and 2 layers of a 9" cake underneath. Most recipes were with boxed cake mix, and I wanted to make it from scratch. Emma, aka birthday girl, requested chocolate (for her friend Ella who loves chocolate cake), and white cake for herself. When asked if it could be yellow cake, she said NO - WHITE CAKE PLEASE. So I found a recipe for white cake from Martha's website, and the chocolate cake from the Food Network website. I baked the cakes the night before (TG!) and they turned out pretty well. I think the chocolate cake was a little dry, but I based my recipe selection on what ingredients I had on hand, so no buttermilk or sour cream to moisten the cake. The white cake was way better than I expected - I'll probably make that again! The recipe makes 2 cakes, so I made cupcakes out of the rest of the batter. They weren't the prettiest cupcakes because the crust that is formed on the cake comes apart and you're left with a muffin cup that is pulled off the cake. But they were moist and delicious anyway! Just put extra frosting, and no one will know!

White Cake (for batter bowl portion of barbie cake)

Ingredients:
Makes two 9-inch cakes
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites

Directions:
1. Preheat oven to 325 degrees. Butter your batter bowl; dust with flour; set aside.
2. Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
4. Divide batter evenly between batter bowl and muffin cups, smoothing with an offset spatula.

5. Bake bowl cake about 50-60 minutes - until cake tester comes out clean. **I had to tent some foil over the bowl after about 40 minutes to prevent the top from getting too brown. Transfer bowl to cooling rack and let cool for 20 minutes. Then invert and the cake should pop out.

6. Bake muffins about 20-30 minutes - until cake tester comes out clean.

Chocolate Layer Cake

Ingredients:

2 cups water

1 cup unsweetned cocoa powder

2 (4-ounce) sticks unsalted butter, cold
2 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract
2 3/4 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions:

1. In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
2. Place the rack in the center of the oven, and preheat to 350 degrees F.
3. Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.

4. In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
5. Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
6. Evenly divide the batter between the 2 cake pans. Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.

Vanilla Frosting

Ingredients:

4 tbsp unsalted butter, room temp

2 cups confectioners sugar

2 tbsp milk

1/2 tsp vanilla extract

1 pinch salt

Directions:

In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy. Use immediately, or cover with plastic wrap, and refrigerate up to 3 days. Before using, bring to room temp.

Assembling Barbie Cake:

Place one layer of chocolate cake on cake stand, and put pieces of wax or parchment paper underneath the cake (so you can pull them away without moving the cake). Ice the first layer of cake. Then place the second layer of chocolate cake on top, and ice the cake. Next put the bowl cake on top and center. **I had to cut the bottom of the cake to level it before I put it on the 9" cakes. Stick some wooden dowels (or wooden skewers like I used!) into the cakes to keep them together, then cut them off at the top so they will be underneath the surface of the cake. I recommend cutting a round hole in the middle of the cake using a bread knife before putting barbie in the cake. I didn't do this, and my cake started splitting apart!! Wrap Barbie's legs in plastic wrap, then stick her in the hole! I also recommend putting her hair up so it doesn't get frosting on it, and wrapping her upper body while icing the bowl cake. This will mean less icing on barbie that has to be cleaned up! Put a layer of icing on the bowl cake. Then fill your icing bag/pastry bag with more icing, put the tip on that you want to use (I had one that make grass, but couldn't find it for the party, so used the ridged tip instead, then used a fork to make grass). To finish it off, I made pink icing and used the star tip to make little flowers to go around Barbie's waist, and on various places on her grass skirt. Then I used the rest of the pink icing on the cupcakes.

I think almost 3/4 of the cake was eaten at the party - I'm glad I made the 2 extra cakes at the bottom.

We enjoyed the cupcakes for the rest of the week. They weren't very pretty - the cupcake wrappers pulled off the cupcake, which was sloppy looking. But they tasted great!

I'm a Daring Baker!

2008-05-28T07:00:00.003-04:00

Opera Cake

{Warning - this will be my longest post ever!!}

I recently joined a very talented group of baker-bloggers (blogger-bakers?) called the Daring Bakers. It is a huge group of online bakers, and once a month we are given a challenge, then given a specific day to post the results of said challenge. For my first month as a member, we were given a whopper of a challenge - Opera Cake!!! When I printed the recipe, it was 9 pages long!! Believe me, I had second thoughts about joining such an ambitious group, but decided to give it a try. The recipe we were given was SO thorough - any little question I may have had about any step to the recipe (and there were many many steps), were answered in instructions. I tried to include as much as I thought necessary in my posting of the recipe below. If any ambitious readers of my humble blog attempt the recipe and find it is missing some important piece of information, please comment and ask for help!

I made the cake for a lovely Mother's Day dinner at my friend Roseann's house. She invited me and another friend of hers over to celebrate with our kids, because all of our husbands were out of town (her friend's hubby was deployed). Roseann made a tasty veg lasagna and salad, and I brought the Opera Cake. (I also brought cupcakes for the kids, since they might not have such sophisticated tastes!)

The cake turned out so much better than I expected. I was unhappy with the color of the glaze - I put too much yellow food coloring in. I was going for a soft, subtle yellow, but I ended up with egg yolk colored glaze. Once it was set and the ends were trimmed nicely, it looked much better, but when I first poured the glaze, it looked kind of gross!

The Elements of an Opéra Cake:

Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).

Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.

Buttercream: The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a ganache or mousse.

Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance.

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

-2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

-parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds

2 cups icing sugar, sifted

6 large eggs
½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Directions

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.) **I used 1 tbsp wildflower honey and 1 tbsp limoncello

Directions:

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan

-a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

2 cups (200 grams) granulated sugar

1/2 cup (120 grams) water

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds)

OR 1 tbsp. pure vanilla extract

1 large egg

1 large egg yolk

1¾ cups unsalted butter, at room temperature (CUPS - NOT STICKS)

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.) **I used 1 tbsp lemon zest

Directions:

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(this step is optional )

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.) ** I used limoncello, but I couldn't taste it!

Directions:

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

**I also added yellow food coloring - but too much! I should have put a few drops at a time, then stirred well, instead I put a LOT in, then realized it was too much.

Directions:

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Option A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze. Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Option B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Please check out the amazing creations of all the other Daring Bakers by visiting their blogroll.

I was really inspired by the other member's beautiful creations. I have a lot to learn from them!

Celebration Dumplings/Ravioli

2008-05-19T20:45:00.002-04:00

When our dinner plans got cancelled last weekend because of our poor sick girls, I wanted to make a recipe that was fancy, but not too difficult. I bought some fresh garden peas from a produce farm near our house last week - West Produce - and saw another tasty looking recipe on 101 Cookbooks, so decided to give Plump Pea Dumplings a try.

It was super easy to make, just really time consuming to fill and fold. I pan fried mine in olive oil, but that went pretty fast. I didn't have shallots, so I used about 3/4 of a huge clove of garlic, grated with the microplane. The sweet peas with the yummy garlic and lemon zest made such an interesting filling! I wasn't sure I'd like them, but I did! And so did my husband. He thought they tasted fancy and complex. (Although he didn't like calling them dumplings, because they were italian in filling, so he called them ravioli) So I think I accomplished my goal with our celebration meal! (Thanks again for another great recipe, 101 cookbooks.com - aka Heidi Swanson!)

Plump Pea Dumplings

Ingredients:

2 cups (about 10 ounces) cups peas (freshly shelled or frozen)

2/3 cup ricotta cheese

2 tablespoons olive oil

scant 1/2 tea spoon fine grain sea salt

1 small shallot, minced

1/3 cup grated Parmesan

zest of one large lemon
1 package of wonton wrappers, or round wrappers
special equipment: bamboo steamer

Directions:

1. Bring a medium saucepan of water to a boil. Salt the water (as you would pasta water) and add the peas. Cook until bright green in color and puffy, about a minute if the peas were frozen, less if you started with fresh ones.Drain the peas and run under cold water for one minute to stop the cooking.
2. With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and salt into a puree. Return the mixture to a big bowl and stir in the shallots, Parmesan, and lemon zest. Taste. Add more salt if needed.
3. Fill the dumplings using an assembly line technique - a dozen at a time (for the most part following the instructions on the wrapper packaging). Place twelve wrappers out on the counter, drop a very scant teaspoon of filling onto each wrapper, rub the perimeter of each wrapper with a wet finger seal, fold (most packages have diagrams), and set aside on a plate. Do the next dozen and repeat until all the filling is used up.
4. Set up your steamer, rub each dumpling with a bit of olive oil, arrange the dumplings in a single layer (being careful not to overlap), and steam for about three minutes - until the dumplings are tender and translucent. Sprinkle with a touch of salt and enjoy.

4. Pan-fry them in just enough olive oil to cover the bottom of the skillet. Cover and cook in a single layer until the bottoms are deeply golden, flip using a metal spatula, cover and cook until the other side is browned.

Makes about 4 dozen dumplings.

The pictures on 101 Cookbooks look so good, you can't help but want to try them. My pictures are just ok - but they tasted great!

Pea/ricotta puree (using my new immersion blender), wonton wrappers - ready to be filled

I added filling to all, then folded each; I folded in half diagonally, then pinched the corners together and folded them over to one side.

Ready to cook ( I had 2 full plates like this from the recipe), pan frying in my new saute pan

The finished product! You can see I overcooked (burned) a few, but they were still good!

The tasty Limoncello cocktail Scott made for me - made with strawberry puree, limoncello, and vodka. Cheers!

For my husband, I also made a modified version of the Tex-Mex Tilapia. Instead of olive oil and lime juice, I used olive oil and lemon juice, and I added some garlic that I grated with my microplane. I let it sit in the oil, juice, and garlic for about 45 minutes (enough time to bathe my girls and put them to bed), then chopped the 4-5 salvageable basil leaves I had lurking in my fridge and added it to the pan with some diced tomato. I pan fried them while the dumplings were cooking. My husband said he liked it - so I'll take his word for it!

* How much do you love my new cookware? I got it last week - my mom sent me $$ for my birthday to buy myself a new set. After looking around ALOT, I decided to go with an Emerilware Stainless Steel 10 pc set. I wanted a hefty bottomed pan, stainless, with a glass lid. The set of Emerilware was at a great price at the PX on Ft. Bragg - and no tax! So I bought it! So far - so good!

**- Sorry about the strange formatting I sometimes have on my posts. I think I need to work out some of the finer points of blogging, or Blogger has some issues. But I find it annoying when some of my post is double spaced, some is single spaced, and when I try to make something normal sized, it still show up as smaller size. Weird.

Sprinkles' Strawberry Cupcakes

2008-05-19T20:10:00.001-04:00

Mmmm - strawberries. Mmmm - cupcakes. Try to imagine Homer Simpson saying it, and you'll know how I feel about strawberries and cupcakes. And together - well - they're just divine.

When I came home with all those strawberries a few weeks ago, I searched for some recipes in which to use them to their tastiest potential. I found several recipes - but the one I chose was from Martha Stewart's website - a recipe from the owner of Sprinkles (a cupcake bakery) for Strawberry Cupcakes. How could I go wrong with that combination?

They were so easy to make, and so delicious. The frosting is like strawberry ice cream. And the cupcake is moist and flavorful. So good. I could go on and on. But instead, here is the recipe:

Sprinkles' Strawberry Cupcakes

Ingredients:

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles' Strawberry Frosting

Ingredients:

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

* to get the frosting to look like the picture on the website, I used an ice cream scoop to put it on the cupcake, then spread it with my flat spreader. I've never used so much frosting on a cupcake before, but it was worth it!!!

Cupcake batter; fresh out of the oven cupcakes (and I promise I wasn't doing any product placement there - I just have crowded countertops!

One child helped with frosting the cupcakes - then tried one and decided she didn't like them (WHAT???)

The other child ... well- the picture speaks for itself!!

The finished products - I gave some to Emma's teachers for Teacher Appreciation week.

SOLD!!!

2008-05-19T19:57:00.000-04:00

We are thrilled to finally announce that our house in Harker Heights, TX (the one we put on the market in April 2007 and moved away from in June 2007) is finally SOLD! We did our final closing paperwork last week - and we celebrated!

(Well, we were going to go out to eat and get a sitter for the girls, but our poor girls were sick all last weekend, so we celebrated at home with a yummy new recipe that I will post a little later.)

I know I sent out an e-mail to a few friends and family about this - but to anyone I missed - thanks so much for all of your words of support, prayers, and for listening to us bemoan our non-selling house.

We have some great memories from that house - we moved in when Emma was 1 1/2 weeks old, and we were there for Abby's birth (well, not there in the house, but close!), so our early memories of our babies are set in that house. We hope the new owners have as many good times as we did! I know they'll have great neighbors! (Miss you Dawn and Suzie!)

Cauliflower and Baby Greens

2008-05-05T17:15:00.000-04:00

When I made this dish a few months ago, it turned out mushy and not very tasty. I knew it was an error on the chef's part (me!), so I decided to try it again a few days ago. This time I knew to check the cauliflower often to make sure it wasn't overcooked. And I added a little extra flavoring while cooking the cauliflower - butter! Just a little - maybe 1/2 tbsp - but that helped give the dish a richer flavor.

The recipe is based on one from Everyday Food - I got it from my friend Lili. The original recipe (which I can't seem to find online anywhere - sorry!) calls for steak - you cook the steak in a pan, then when it is done, remove it and cook the cauliflower in the same pan for flavoring. Since I won't eat it that way, I tried it this way:

Cauliflower and Baby Greens

Ingredients:

1 head cauliflower, cored and cut into med. sized florets (not too small or it will be mushy)

3 garlic cloves, smashed

2 tbsp fresh lemon juice

1/2 tbsp butter

1 tbsp olive oil

1/2 cup water

1 bunch arugula

1 oz Parmesan cheese, shredded (or shaved)

Directions:

Heat pan over med-high heat, then add butter and olive oil. When melted, add garlic and sautee for a few minutes (don't let it burn!).

Then add cauliflower florets. Let the cauliflower "brown" a little - maybe for 2-3 minutes. Then add 1/2 cup water to pan, and partially cover with lid. Steam the cauliflower for 8-10 minutes - keep checking it to make sure it doesn't get over cooked. You want it "crisp-tender". The water may cook off, so if it disappears too soon, add a little more. You want your cauliflower browned, not burned!

When cauliflower is done, add to a bowl with arugula, salt and pepper to taste, parmesan cheese, and lemon juice. (The original recipe calls for mixing the lemon juice with 1 tbsp olive oil, whisking, then adding to veggies, but because I cooked the cauliflower in butter and oil, I didn't think it was necessary!). Gently toss together (arugula will wilt). Then serve, eat and enjoy!

I think this could be made with baby spinach also and come out well. Maybe I'll try that next time!

It's not the prettiest picture - this is day 3 of the dish. But isn't the placemat underneath the bowl just fabulous?? Thanks Andrea for a gorgeous set of placemats and napkins!

Strawberry Fields Forever

2008-05-05T14:14:00.000-04:00

Today we went on a fieldtrip to pick strawberries with Emma's class. I wasn't sure what to expect - maybe a few rows of strawberry plants - probably way overpriced - etc. Luckily, I was wrong! We went to Bunce Brothers Farms in Stedman, NC (about 35 minutes from my house - only 15 from the school), and we were met with the sight of a huge field with rows and rows of strawberry plants. They were beautiful! We had the choice of filling a clear plastic clamshell (like the kind you see in grocery stores) for $2, or a big white basket to be weighed at the end. I started with 2 clamshell containers, and when we filled those, I got a white basket to fill too! The girls had lots of fun picking the berries. And when we went to pay, I saw some beautiful lettuce for sale on the table. They had red leaf and green leaf, and they were picked this morning! The lettuce was $1. Thats right - you read that correctly. $1. You can't find lettuce anywhere for that cheap. I even got 2 heads of lettuce of $1 because the man who was helping said the first one he put in my bag was too small. I think I need to shop at produce farms every week! Luckily there are some closer to my house. I'll update you about my next farm fresh finds!

UPDATE:
The lettuce was soooo good! I don't think I've ever had such fresh lettuce before - it was so tender and flavorful! I'm hooked on farm fresh produce now!
And look out for some strawberry cake/cupcake recipes this week. I just found 4 that I want to try immediately. I think I'll just try one this week. That will give me a reason to pick some more strawberries next week!

Spring Wild Rice Salad

2008-04-29T13:16:00.000-04:00

I am a huge fan of 101 Cookbooks. The recipes are always so fresh, healthy, tasty, and the pictures are gorgeous! I look at Heidi's recipes anytime I need some inspiration for dinner. A few weeks ago I happened to have all the ingredients for this delicious Spring Wild Rice Salad, so I made it! Scott and I loved it - the girls did not. But that just meant more for us! I'll make this again for sure!

Spring Wild Rice Salad

Ingredients:

1 bunch asparagus, trimmed and cut into 1-inch segments

4 cups cooked wild rice*

1 cup cooked yellow split peas**

1 bunch chives, chopped

1/4 cup goat cheese, crumbled (optional)

Almond Dressing:

1 garlic clove, smashed and chopped

1/4 cup almond butter

zest of one lemon

scant 1/4 cup fresh lemon juice

2 tablespoons olive oil

scant 1/4 cup hot water

scant 1/2 teaspoon fine grain sea salt

Directions:

1. Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
2. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
3. In a large bowl combine the wild rice, yellow split peas, asparagus, and about half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

*I followed the directions on my box of wild rice for how long to cook it.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

***Heidi also suggested pan frying the cooked lentils for a minute or so to give it a little more texture. I did, and enjoyed it!

Sorry - I neglected to take any pics of this dish. But if you look at 101 Cookbooks, you'll see all the beautiful photos of Heidi's recipes!

Dangerous Reading for April

2008-04-22T15:46:00.000-04:00

I'm so excited - I just signed up for the closest version of a bookclub I have available to me! I was perusing someone's cooking blog and saw a link to this: My Year of Reading Dangerously. It's a reading challenge for the year - one book per month. Of course, I'm starting it a little late in the game, but better late than never! I'm looking forward to reading and discussing the books! April's book is Transformations, by Anne Sexton - a book of poetry (not my normal reading material). I'll be looking for it at the library tomorrow morning!

Abby's big girl bed

2008-04-21T08:27:00.000-04:00

It's a big month for Abby - another milestone happened yesterday. Abby went from her crib to a "big girl" bed! She did pretty well with it - it took her awhile to go to sleep, but once she did, she stayed asleep till morning. Let's hope tonight goes even better!

Abby loves her new pink comforter and flower sheets!

**I know, I know - there haven't been many recipes lately! Look out later this week - I'll post some old ones and hopefully at least one new recipe!

Abby's first day of school!

2008-04-18T16:04:00.000-04:00

I know - April is a strange time of year for a first day of school. But Abby has been on the waiting list for the 1 year old class at the preschool since last July, and she JUST got in! She had a great first day today - she played well with others and didn't miss me at all! It was strange to drive away from the school without anyone in the backseat, but I had a good morning too! Its amazing how much more efficient I am at shopping for clothes without anyone under aged 5 with me!

Here are some pics from Abby's first day!

And here was Abby after a long tiring morning at school:

(Too bad the nap only lasted as long as the car ride!)

Early Birthday Presents

2008-04-15T17:09:00.001-04:00

We celebrated my birthday early last weekend, and I received some new cookbooks from my husband. I had been lamenting the fact that low carb vegetarian recipes were hard to find, so he found some for me!

The New Glucose Revolution : Low GI Vegetarian Cookbook and Carb Conscious Vegetarian

(Don't worry - I also received a morning at the spa for a massage and a spa mani/pedi, and a shopping trip and a dinner out to PF Changs, so don't think he only gave me cookbooks for "healthy"food for my b'day!)

The Low GI Vegetarian Cookbook has beautiful pictures of the food (which I love) and the first chapter is all about how to eat a healthy vegetarian diet, why lower GI foods are better for you, and even gives menu plans for vegetarian and vegan adults, teens, and children. The recipes look delicious in both books. I can't wait to try them out!

Thank you Scott, Emma, and Abby for a great early birthday!!

Army Ten Miler - Oct. 5, 2008

2008-04-01T16:32:00.000-04:00

It's official - I'm registered to run the Army Ten Miler in Washington, DC on Oct. 5, 2008! I'm pretty excited about it. Even though I don't have much motivation to run right now, I'm glad I have a goal to work towards. It will be a good reason to run and work out even while Scott is deployed this summer!

My friend Heather from Harker Heights will be running it with me! Her husband is a Physical Therapist in the Army, and he is currently deployed. I think we'll have a good time! If anyone else is interested in running it (with me - or just starting it with me!), here is the registration page.

The proceeds benefit the Army MWR which is a comprehensive network of support and leisure services designed to enhance the lives of soldiers and their families.

Multigrain Muffins with blueberries and lemon zest

2008-03-29T13:51:00.000-04:00

Although I love the muffins from my previous muffin post, I wanted to try another muffin recipe from the same cookbook - Moosewood Restaurant Cooks at Home. I loved the multigrain pancakes I made previously, and I was hoping a similar muffin recipe would be just as tasty (as well as nutritious).

The cookbook promised a crisp crust and an unexpectedly delicate, light interior. I was skeptical, but they were right! They were not heavy, as you would expect a multigrain muffin to be. They were less sweet than other muffins, but the blueberries and lemon zest gave them a nice flavor, so they still tasted good. And you could always add extra sugar, or even some honey, if you wanted them sweeter.

Again - no pictures of these muffins - we ate them too fast!

Mulitgrain Muffins
Ingredients:
1 large egg or 2 egg whites, lightly beaten
1/4 cup vegetable oil
1 cup buttermilk
1/3 cup packed brown sugar
1/2 cup quick cooking oats

1 cup unbleached white flour
1 cup whole wheat pastry flour (up to 1/2 cup may be replaced by wheat bran)
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder

Directions:
1. Preheat oven to 400 degrees
2. In a bowl, stir together egg or egg whites, oil, buttermilk, brown sugar, and oats. In another bowl, combine the flours, optional wheat bran, and salt. Sprinkle in the baking soda and baking powder and mix well. Add the liquid mixture to the dry ingredients, and stir just until a smooth batter is formed.
3. Spoon the batter into oiled muffin tins and bake for 20 minutes, until puffed and golden. A knife inserted in the center of a muffin should come out clean. Cool for 5 minutes and remove the muffins from pan.

**Variations:
--Add 1 tbsp of freshly grated lemon peel to the dry ingredients and flod 1 1/2 cups of fresh or frozen blueberries into the finished batter.
--Add 1/2 tsp of cinnamon to the dry ingredients, and fold 1 1/2 cups of chopped peeled apples to the finished batter

*I didn't have any buttermilk, so I used 1/2 a cup of yogurt and 1/2 cup of milk. (I thought the yogurt might give the same tangy flavor to the muffins, but didn't want it to be too thick, so that's why I used half yogurt/ half milk).
*I don't know what whole wheat pastry flour is. I just had plain whole wheat flour, so that's what I used!

Tex-Mex Tilapia and Quinoa Black Bean Salad

2008-03-29T11:39:00.000-04:00

One of the meals I made for my parents during their visit was a favorite of my husband's. He loves the spicy, limey taste of this fish, and I love how easy it is to make!
I found it on All-Recipes when searching for tilapia recipes that used ingredients I had on hand that day. This one fit the bill, and it was a winner with Scott, so I kept it in the rotation!

Tex Mex Tilapia
Ingredients:
4 (3 ounce) fresh tilapia fillets
1/4 cup olive oil
1/4 cup fresh lime juice
2 tomatoes, chopped
2 fresh jalapeno peppers, sliced into rings
8 sprigs cilantro leaves
salt and ground black pepper to taste

Directions:
1. Lay tilapia fillets in a glass baking dish. Drizzle olive oil and lime juice evenly over the fish. Season with salt and pepper. Allow to sit at room temperature for 1 hour.
2. Transfer tilapia to a non-stick skillet and pour the lime juice mixture over the fish. Scatter the tomatoes, jalapenos, and cilantro over the fillets. Cook over medium heat for about 4 minutes per side.

*When I made it last week, the jalepenos must have been extra spicy (based on the comments from the tasters). Too bad peppers don't come with a spicy-meter on them!

The quinoa salad is a favorite of mine, expecially in the warmer months. It is refreshing and limey, with chewy quinoa and crunchy bell peppers, and super easy to make! It is from Moosewood Restaurant Low-Fat Favorites.

Quinoa and Black Bean Salad
Serves 4 as a side dish
Ingredients:
1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tbsp finely chopped fresh cilantro
2 tbsp minced scallions
1 1/2 cups cooked black beans (15-oz can, drained)
2 cups diced tomatoes
1 cup diced bell peppers
2 tsp minced fresh green chiles
Salt and ground black pepper to taste
lemon or lime wedges for garnish

Directions:
1. Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes.
2. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lime or lemon wedges.

*I didn't have any bell peppers last week, so I omitted them. Also, as I typed this recipe, I realized I forgot the tomatoes last week too. Oops! Sorry Mom and Dad! I served the salad on some leaves of baby lettuce - it looked fancy. Maybe I can be on Top Chef soon!! Hahaha

**Unfortunately, I have NO PICTURES of any of the food I made during my parents visit. We ate it all too fast! I'm sure I'll make them all again, and when I do, I'll snap a pic and post it!

Mini-Quiches

2008-03-29T11:11:00.000-04:00

My mom is an excellent quiche maker. She can whip them out in a moment's notice - expertly making the dough by hand (with a pastry blender I think). The pastry is always flaky and delicious, and the filling is always filled with yummy vegetables.

I decided to try my hand at quiches for my daughter's preschool class. We had snack duty all week, and the letter of the week was Q, so I thought we could give it a try. I make mini ones so the kids would find them more appetizing.

I used Martha Stewart's Cheese and Trees Mini Quiche recipe, and her Pate Brisee recipe for the dough. I won't tell you how late I stayed up making them (Lili knows - don't tell!), but they turned out pretty well. Some were prettier than others, but they all tasted good. I even got a request for the recipe from Emma's teacher!

Cheese-and-Trees Mini Quiches

Makes 12 - serves 6

Ingredients:
1 small broccoli spear (about 4 ounces)
1 package ready-made pie crust with two crusts (9-inch)
5 large eggs
3 tablespoons milk
3/4 cup grated cheddar cheese, plus more for garnish
1/4 teaspoon each; salt and freshly ground pepper

Directions:
1. Preheat oven to 400 degrees. Cut broccoli into very small florets, and cut stem into 1/4-inch pieces. You should have 1 cup of cut-up broccoli. Fill a medium saucepan halfway with water, and bring to a boil. Add broccoli, and cook until bright green and just tender, about 1 minute. Drain broccoli in a colander, and run cold water over it to stop the cooking. Set aside.
2. Unwrap pie crusts, and use a 3 1/2-inch round cookie cutter or a knife to cut out 12 rounds, 6 from each crust. Gently place each round in a cup of a standard muffin tin, crimping the top edges so the dough fits perfectly. Place a muffin paper on top of each dough cup so it fits down inside. Fill the muffin papers with pie weights or dried beans, and bake 10 minutes. Gently remove weights and papers from pastry shells.
3. Meanwhile, in a medium bowl, whisk together eggs, milk, cheese, salt, and pepper. Spoon mixture into pastry shells, filling halfway. Add a little of the broccoli to each cup; top with remaining egg mixture so each cup is full. Bake until filling is puffy and set, 12 to 15 minutes. Serve hot, garnished with grated cheese.

Pate Brisee

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions:
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

*I didn't have any broccoli, so mine were just plain Cheese. And I used a cup to cut the rounds - it didn't work too well, so next time I'll try to find a round biscuit/cookie cutter somewhere.

I made 2 batches of quiches (I made the whole pate brisee recipe) - one with mini muffin tins, and one with standard muffin tins.

Here are the mini-mini-quiches. The pretty ones on the left - the messy ones on the right. But all were tasty!

Happy Easter!

2008-03-27T14:16:00.000-04:00

I know, I know - I've been shamefully remiss in my postings on this blog. I haven't posted anything since the 5th. No recipes, no pictures, no nothing! My only excuse is that my parents came to visit last week, so I was busy getting my house spic and span for them - then while they were here, we were too busy having fun to blog!
But, I have some pictures from easter, some new recipes, and some new products to share!
My parents were very kind and brought me the Reynolds Handi-Vac vacuum sealing system plus some bags, so I can store my food in the freezer with no freezer burn.

Then, while we were at Macy's, my dad bought me an Cuisinart Immersion Blender, and an awesome new cookbook - Great Gatherings:Star Chefs Entertain at Home. It has full menus from some star chefs like Rick Bayless, Cat Cora, Wolfgang Puck, Gale Gand, Tyler Florence, and Ming Tsai, just to name a few. They give you recipes and ideas for different gatherings, including a picnic, bbq, paella party, kids bday party, wine paring dinner party, Chinese New Year banquet. There are great looking pictures to go with the recipes too - which I love to see in a cookbook! I can't wait to use this book!

Here is the menu from my parent's visit:

Wednesday night (they arrived around 9pm) : Turkey meatballs with whole wheat pasta (no homemade sauce, just Newman's own), and salad

Thursday: out to eat at The Mash House for dinner

Friday: Cilantro Jalepeno Hummus with chips and crudites, Tex Mex Tilapia, Quinoa and Black Bean salad served over baby lettuce

Saturday: Whole Wheat Blueberry Lemon Muffins for breakfast; and Scott and I went on a date (taking full advantage of the free babysitters staying with us) to a great restaurant in Southern Pines called Ashten's. (I think my parents ate leftovers.)

Sunday: Spicy Scrambled eggs on toast for breakfast; and for Easter dinner - Roast Beef, roasted potatoes, carrots and parsnips, and (my favorite) Yorkshire Pudding, with Carrot Cake for dessert.

Monday: Lunch before the airport at Cafe Carolina and Bakery in Cary

And of course, there was plenty of wine, gin and tonics, and tea poured all week too.

We had a great visit with my parents, and we can't wait for them to come again. Hopefully they'll try a different season next time - maybe fall!

Our new kitchen table! Yay!
Easter egg cupcakes (made from silicone pan) for Emma's class
Emma's class getting ready to hunt for Easter eggs!

Emma finding eggs at her school's egg hunt

She found an egg by her Nana and Papa (and Abby)

Emma and her friend Ella at the Easter Egg hunt

My dad with the girls

My mom with Emma

Date Night (please ignore my wild hair and winter white legs!)

Emma finding eggs on Easter morning

Abby finding eggs on Easter morning

Me and the girls on Easter morning

Nana and Papa with the girls after church on Easter

Me and Scott with the girls after church on Easter

Emma and Abby re-examining their Easter baskets

I'll work on posting some recipes in the next week. Look out for Mini-Quiches, Amish Friendship Bread, Citrus Garlic Roasted Chicken, Roasted Red Potatoes with Rosemary and Garlic, Turkey Meatballs, Tex-Mex Tilapia, Quinoa and Black Bean Salad, Whole Wheat Blueberry Lemon muffins, and Yorkshire Pudding (my dad's recipe). I have a lot of typing to do!

Pictures! (non-food related)

2008-03-05T23:11:00.000-05:00

I realized this week that I've been remiss about sending out pics on shutterfly. I've been taking tons of pictures of my culinary creations, but none of my kids! Actually, I've been taking plenty of pictures of them too, but I haven't been sending them out. So, since I have a blog now, I'll be putting up some pics here just in case I wait 3 months before sending out pictures again!

My BFFs - Lili and Andrea at Mi Cocina in TX

Me and Lili (also at MiCo)

(l-r)True, Pete (Andrea's new hubby), Andrea, Jack, Lili

Scott putting a floor in our attic. What a handy husband!

The girls at Raven Rock SP

Abby has a new love for gloves and mittens. We call her Michael Jackson.

Emma and her friend at preschool - her class had a tea party!

Abby wearing her daddy's hat.

And last but not least - MeowMeow snuggling on the couch with an ostrich

Mini-Muffin Madness

2008-03-05T19:52:00.000-05:00

It's our week again to bring snacks to my daughter's preschool class, so we decided to make mini-muffins for tomorrow's snack. I used a recipe from Moosewood Restaurant Cooks at Home called Muffin Madness. It has a basic recipe, then gives you several choices to add to the mix for different kinds of muffins. Today we made Banana Muffins and Blueberry-Lemon Muffins. I've made the Apple Muffins before and loved them, but have never tried making a zucchini muffin (or zucchini bread for that matter. Come to think of it, I don't know that I've ever eaten it! I guess that will be added to my list of recipes to try soon.)

Muffin Madness

Basic Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
3/4-1 cup brown sugar
1/2 tsp pure vanilla extract

Basic Dry Ingredients:
2 cups unbleached white flour
1 tsp baking powder
1/2 tsp salt

Additional Ingredients-
Banana Muffins: Add 1 1/2 cups of mashed ripe bananas (for me it took 3.5 large bananas to yield that much mash!) to the wet ingredients. If you like, fold 1 cup chopped nuts and/or 1/2 cup of chocolate chips into the batter. (I didn't use either this time)

Blueberry-Lemon Muffins:
Add 1 1/2 cup fresh or frozen blueberries and 1 tbs freshly grated lemon peel to the wet ingredients.

Apple Muffins:
Add 2 cups of grated tart apples and 1 tsp of freshly grated lemon peel to wet ingredients. Add 1/2 tsp cinnamon to the dry ingredients. If you like, fold 1/2 cup of chopped walnuts or pecans to the batter.

Zucchini Muffins:
Add 2 cups of grated zucchini to the wet ingredients, and 1 tsp of cinnamon and 1.2 tsp of ground cardamom to the dry ingredients. Fold 1/2 cup of raisins or currants, and 3/4 cup of chopped nuts if you like, into the batter.

Preheat the oven to 350 degrees.
In a large bowl, mix together the eggs, oil, brown sugar, and vanilla. Stir in the fruit or begetable ingredeints of your choice and mix well. In a separate bowl, sift together the flour, baking powder, and salt, and any spices your variation calls for. Stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter. Fold in the additional ingredients called for in your variation.
Spoon the batter into oiled standard muffin tins and bake for 20 to 25 minutes, until puffed and golden brown. If you are using mini-muffin tins, bake for 10 to 15 minutes. A knife inserted into the center of the muffin should come out clean.
These muffins will keep in a sealed container for 3 to 4 days, * if they escape being devoured hot from the oven.

*That's tough to avoid! They are pretty tasty!

They are more dense than "box made" muffins, and they obviously aren't LowFat (1/2 cup of veg oil???), but they are worth every tasty fat gram and calorie!

I had help from my sous chefs for this one:

Mashing bananas*; spooning batter
*I promise I didn't use the measuring cup that Abby is chewing on for any food prep!

Banana muffin batter; Blueberry-Lemon muffin batter

Mini-muffin madness!!

Fresh Asparagus Soup

2008-02-26T19:56:00.000-05:00

Asparagus was finally on sale at my grocery store last week, so I bought 2 bunches thinking we were going to have company for dinner one night. Those plans fell through, so I was stuck with 2 pounds of beautiful asparagus and no plans for their future. I roasted one bunch with some olive oil, balsamic vinegar, and a couple of cloves of garlic (a Moosewood recipe), but I wanted to make something different with the second bunch. Because of the cold, rainy weather today, I decided to make a soup! I searched online for a recipe that would use the ingredients I already had, and found this one on Allrecipes.com. I changed it just a little:

Fresh Asparagus Soup

1 pound fresh asparagus
1 shallot, minced
1 tbsp olive oil
1/2 cup onion, chopped
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup shredded Parmesan cheese
crushed red pepper to taste

Saute onion and shallot in olive oil until onion is translucent. While the onion is cooking, snap the woody end off the asparagus and discard. Then chop the asparagus into 2 inch pieces. When onion is translucent, add the asparagus and stir it around for a few minutes. Then add 1/2 cup broth, bring to a boil, reduce heat and let simmer until the asparagus is tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in food processor and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired and crushed red pepper for a little added heat.

The original recipe is great, I'm sure. I added a shallot because I found one in the back of my veg drawer and wanted to use it up. I sauteed the onion and shallot instead of just boiling them in the broth because I don't like a strong raw onion flavor, and I was afraid that would overpower the soup. I didn't have soy milk, so I just used the skim milk I had. I'm sure any milk would taste great. And, of course, I added crushed red pepper because I like a little spice! It was quite tasty, and it really hit the spot tonight. Yum!
And look at how pretty it was:

BTW - This recipe gave me one more reason to covet an immersion blender. I'll just add it to the list of things to buy when we sell the house in TX!

Jalapeno Cilantro Hummus

2008-02-21T16:12:00.000-05:00

We have recently discovered Trader Joes, and always get the 3 layer hummus when we visit the store in Cary. It has 3 tasty layers of hummus - regular, roasted red pepper, and jalapeno cilantro. Our favorite is the jalapeno cilantro flavor, which is unfortunately on the bottom of the bowl, so you have to dig through the first two layers to get to the good stuff. I started searching online for some recipes, and found several different ones. Some were strange, like one without tahini, and one made with white cannelini beans instead of garbanzo beans, but the rest were just a variation of the basic hummus recipe with added cilantro, jalapeno, and lime juice. I played around with the recipe, and this was the one I came up with.

Jalapeno Cilantro Hummus

1 can (15 oz) garbanzo beans/chick peas (drained and rinsed, with 2 oz reserved liquid)
2 tbsp tahini
2 cloves garlic
1 tbls lemon juice
1 jalapeno, seeds and membrane removed
1 cup chopped cilantro leaves
2 tbsp lime juice
salt to taste

I basically put all the ingredients in my food processor and puree it all. If it is too thick, then add some more reserved liquid from the beans. I don't usually add olive oil, but you want to, you'll just need to drizzle a little over the top to serve.

I eat mine with veggie chips and fresh veggies, like carrots, cucumber, and snap peas.

For basic hummus, use all the ingredients above the jalapeno, and maybe add a few extra tbsp of lemon juice, and 1/4 to 1/2 tsp cayenne pepper to add a little heat.

It is tasty -and beautiful!

Valentine's Day dinner

2008-02-16T11:36:00.000-05:00

The menu for Valentine's Day was Beef Curry, Mattar Paneer (peas and paneer), dal, and for dessert, a delicious Carrot Cake. The Paneer and Carrot Cake were the new recipes for me, and the most important lesson I learned from this was not to attempt more than one labor intensive recipe in one day, unless you have ALL DAY to make them. Unfortunately I started at about 1:30pm, so we didn't eat until 8:30. BUT, it all turned out really tasty, so I guess it was worth it.

The carrot cake is a recipe from my good friend Andrea, who made it for her new hubby's birthday when I was visiting her last month. So it's called Pete's Carrot Cake in his honor.

The paneer recipe is from The Curry Book.

Pete's Carrot Cake

For the Cake
5 cups coarsely grated carrots
1 cup granulated sugar
2 2/3 cups cake flour
4 teaspoons baking powder
½ teaspoons baking soda
2 teaspoons cinnamon
1 tsp salt
½ pound (2 sticks) unsalted butter
1 ½ cups packed dark brown sugar
5 large eggs
1 ½ teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained well
¾ cup toasted, chopped pecans
2/3 cup unsweetened, dried, flaked coconut

For the Cream Cheese Frosting
16 ounces cream cheese, softened
3 tablespoons unsalted butter
2 cups confectioners’ sugar
3 tablespoons sour cream

For the cake: Heat oven to 350 degrees and adjust rack to center position. Grease two 9 x9 inch round cake pans. Line bottoms with parchment paper (this cake has a tendency to stick).
Place grated carrots in a large bowl and toss with granulated sugar. Transfer carrots to a colander and place over the bowl to drain.
Whisk together cake flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Melt butter in a large saucepan over medium-low heat, stirring frequently. Cook until butter turns golden brown (about ten minutes). Pour melted butter into a large bowl and let cool 2 minutes. Whisk in the brown sugar. Whisk in the eggs, one at a time. Add the vanilla and whisk for 10 seconds. Add the flour mixture and whisk until it is three-quarters incorporated. Using a large rubber spatula, gently fold in the carrots, drained pineapple, toasted pecans, and optional coconut until batter is well mixed.
Divide the batter evenly between the prepared pans. Smooth top surfaces with rubber spatula. Bake until cake feels firm in the center when pressed lightly, 40 to 50 minutes. Remove from oven and run a knife around the perimeter of each pan. Invert cakes onto a large plate and then back onto racks. Allow to cool completely before frosting.
For the frosting: Beat softened cream cheese and butter with an electric mixer on low. Add confectioners’ sugar and sour cream and beat until well blended.

I grated the carrots by hand, which seemed to take forever. After I was done I remembered that I could've used my food processor - it has a grating blade! I left out the coconut, because I couldn't find unsweetened flakes, but I think it tasted fine without them. I didn't put the cakes together, because I took one to a friend's house for dinner. That way I didn't have to be tempted by an entire cake in my house!

Paneer Cheese

Makes about 8 oz, or about 2 cups of loosely packed 1/2 inch cubes

6 cups whole milk
1 1/2 plain whole-milk yogurt

Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.

In a large (at least 3-quart) saucepan, bring the milk to a boil over hight heat, stirring almost constantly to prevent it from burning or boiling over. As soon as the milk comes to the boil, add the yogurt and stir gently. The milk will soon foam up into soft clouds and then break into thick curds or cheese floating in a thin, faintly greenish liquid called whey.

Remove from heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink, to drain away the whey. When the cloth is cool enought to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band. Suspend the cheese from the faucet and let it hang over the sink for 30 minutes, to drain off any remaining whey.

Now press the cheese to make it firm enough to cut. Place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it. Place a weighty object, such as a teakettle filled with water, on the pan to compress the cheese. Press for 30 minutes more.

Carefully unwrap the cheese, cut into 1/2 inch cubes, transfer it to a container and seal airtight. Refrigerate until needed. The paneer will keep 3 to 4 days in the fridge, and several months in the freezer.

Pics: The curds separating from the whey; draining the whey in the colander; 1/2 inch cubes of paneer

Making the paneer was easier than I thought it would be. It was just time consuming. Next time I will make it a day or 2 ahead of time, so it will be ready for whatever recipe I need it for!

Mattar Paneer

Serves 4 to 6

Vegetable oil for frying

2 cups paneer cheese cubes

3 tbsp vegetable oil or ghee

1 cup finely chopped onion

1 tbsp peeled, minced fresh ginger

1 tbsp minced garlic

2 tsp ground coriander

1 tsp ground cumin

1 tsp salt

1/2 tsp ground turmeric

1/4 tsp ground cayenne pepper

1 cup canned diced tomatoes, including juice

1/2 cup water

1 1/2 cup frozen green peas

1/2 cup finely chopped fresh cilantro

Pour the oil into a medium frying pan to a depth of about 2 inches. Place a slotted metal spoon and a plate lined with paper towels next to the stove. Heat the oil over medium-high heat until very hot, about 360 degrees F. When a bit of paneer cheese sizzles as soon as you drip it into the pan, the oil is ready. Carefully add about 1/3 of the chunks of paneer, and gently stir to turn and separate them as they cook. As soon as the cheese is evenly browned, 30 sec to 1 minute, remove with the slotted spoon, hold over the pan to drain, and place on the papertowels. Continue cooking the remaining cheese and set aside to drain and cool.

In a large frying pan over med-high heat, heat the 3 tbsp of oil or ghee until a bit of garlic sizzles when dropped in the pan. Add the onion, ginger, and garlic and cook, stirring often, until the onion in shiny, fragrant and beginning to soften, 3 to 5 mins.

Add the corriander, cumin, turmeric, salt, and cayenne and cook 2 more minutes, stirring occasionally to combine the spices with the onion. Add the tomatoes and cook 2 more minutes, stiring occasionally.

Add the fried cheese, water, and peas and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 more minutes, until the sauce is slightly thickened and smooth. Remove from heat and stir in cilantro. Serve hot or warm.

Pics: frying the paneer; Oops - a little overdone!; Mattar Paneer - delicious!

I overcooked the paneer a little - as you can see in the picture. But it was still good in the dish. The rest of the recipe was really easy. I added a finely chopped jalepeno pepper to the recipe, which I added when I put in the spices. Normally I would use a serrano pepper, but I couldn't find any at the grocery store. Overall, it was delicious! I thought it was much tastier homemade than from a restaurant, because the peas get overcooked when at a restaurant!

I served the dinner with some naan bread that I bought from the commissary. I still want a recipe to make naans at home - I'll have to harrass my friend Lili to send me her recipe soon!

Happy Valentine's Day!

Valentine's Day Cupcakes

2008-02-13T22:25:00.000-05:00

The night before Valentine's Day I made some delicious cupcakes for my daughter's class party. I'm ashamed to admit that I've never made cupcakes from scratch before - always from a box! But it was easy to make this recipe, and it was worth the little bit of extra effort! I didn't find it any harder than making cookies, and they tasted so much better than the box made cupcakes. I used one of Martha Stewarts many cupcake recipes :

Cupcakes Three Ways

(Makes 12)

8 tbsp (1 stick) unsalted better, room temp, plus more for pan
1 3/4 cups all purpose flour (spooned and leveled), plus more for pan
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs, room temp
1 tsp pure vanilla extract
1/2 cup whole milk
vanilla, rasperry or chocolate buttercream (recipe will follow)

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat half the flour mixture, followed by milk; end with remaning flour mixture. Mix until incorporated (do not overmix)

3. Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.

Chocolate Cupcakes:
Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.

Black and White Cupcakes:
Prepare both vanilla and chocolate batters; fill muffin cups with 3 tbsp of each, side by side. Makes 24.

Vanilla Frosting

(Makes 1 cup)

4 tbsp unsalted butter, room temp
2 cups confectioners sugar
2 tbsp milk
1/2 tsp vanilla extract
1 pinch salt

In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy. Use immediately, or cover with plastic wrap, and refrigerate up to 3 days. Before using, bring to room temp.

I used some heart shaped foil baking cups that I found at the grocery store - very cute for V-day! I made 9 vanilla, 9 chocolate, and 6 black and white cupcakes. And I added some pink food coloring to the icing to make them even more V-day appropriate!

Roasted Sweet Potatoes

2008-02-12T20:19:00.000-05:00

Last week my dad e-mailed an easy and tasty sweet potato recipe that he saw in the New Orleans Times-Picayune. He wrote it on a napkin while he was there on business, and kindly shared it with me! I made it tonight - to go with some chicken breasts cooked with leeks, and a quinoa pilaf. (I heated up a veggie patty to go with my dinner)

Roasted Sweet Potatoes

2 large sweet potatoes
1 onion
4 garlic cloves, diced and chopped
1 tsp ground cummin
1/2 tsp paprika
1/4 tsp dry oregano
red pepper flakes to your taste
salt and fresh ground black pepper
2 tbs EVOO

Oven @ 425F. Peel and quarter onion, peel and cube sweet potatoes (I kept them a little over 1")Toss and coat onions and potatoes with dry ingredients. Place in baking dish and toss with EVOO. Roast for 12 minutes, stir and toss, roast another 10 or until sweet potatoes are tender. Sprinkle with fresh parsley flakes.

He sent the recipe with a note that he made it when he returned home, and he and my mom scarfed it up! I have to say that we scarfed up ours too! In fact, we ate it too fast to take any pictures!

Here is the recipe I think he got it from :
http://blog.nola.com/recipes/2008/02/chiliroasted_sweet_potatoes_wi.html
He kindly edited out the bacon for me!

Delicious - and really easy to do. I'll make this again.

Thanks for the recipe Dad!

Singapore Curry Noodles with Green Peppers and Shrimp

2008-02-07T10:36:00.000-05:00

I was feeling ambitious last week! I'm made another new recipe Thursday night - this one from The Curry Book. (btw- Singapore Curry Noodles is not a recipe actually found in Singapore, but is a dish created in the west. It probably got its name because it reminds people of the fusion of Chinese, Indian, and Malay cuisine found in Singapore.)

Singapore Curry Noodles with Green Peppers and Shrimp

1 package (6 oz) very thin dried rice noodles
1 green bell pepper
3 tbsp vegetable oil, divided
1/2 pound medium shrimp, peeled and deveined
1 tbsp minced garlic
1 cup finely chopped onion
About 3/4 cup chicken broth
1-2 tbsp curry powder, storebought or homemade
1 tsp salt

Place the noodles in a large bowl and add warm water to cover by at least 1 inch. Leave then to soften for about 15 minutes.

Meanwhile, cut the green peppper in half lengthwise, pull out and discard the stem and seeds, and cut the pepper into slender strips about 2 inches long. Cut the rounded end sections into thin pieces as well. You will have about 1 1/2 cups. Prepare and measure out all the remaining ingredients and place them by the stove, along with a large serving platter to hold the finished dish.

When the noodles have softenend, drain them well and place them on a cutting board. You will have about 4 cups noodles, now weighing about 16 oz. Mound the noodles into a big log and cut through crosswise in 5 places to shorten the noodles, so they will be easier to stir-fry and coat with the ingredients. Using your fingers, gather the noodles into a pile and toss to separate into strands. Set aside near the stove.

Place a wok over high heat for about 15 seconds, then add 2 tbsp of the oil. Heat for about 30 seconds, until a big of garlic sizzles wildly as soon as it is dropped into the wok. Add the shrimp and cook, tossing often, until they firm up and turn pink, 1-2 minutes. With a slotted spoon, transfer the shrimp to the serving platter, draining them over the wok to leave behind as much oil as possible.

Add the garlic and toss for about 30 seconds, until fragrant but not browned. Add the green pepper and onion and cook, tossing often, until the vegetables are shiny, softtened and fragrant, about 2 minutes. Transfer to the serving platter, along with the shrimp.

Add the remaining 1 tbsp of oil to the wok, swirl to coat the wok evenly and add the rice noodles. Toss well and add the broth, puring it in a circle around the sides of the wok. Cook about 2 minutes more, tossing the noodles often to expose them to the hot broth and heat them through.

Reduce the heat to medium and return the shrimp and onion mixture to the wok, including any juices. Add the curry powder and salt and toss well. Cook the noodles about 2 minutes more, tossing occasionally to combine the ingredients.

When the noddles are tender and evenly coated with the curry powder and have absorbed the broth, transfer them to the platter, pull a few shrimp and green peppers to the top, and serve hot or warm.

I made a veggie version with sliced mushrooms, and one with chicken. I have never prepared shrimp since I don't eat it, and my husband hasn't requested it yet. Also I've recently discovered that some shrimp nets are bad for the oceans and often kill dolphins and other marine animals, so I probably won't buy it anytime soon. (*see note at bottom for more info )

I also bought the wrong kind of rice noodles - mine were thick, not thin. But they turned out just fine anyway. I think the thin noodles will taste better though, so I'll try them next time.

I followed the recipe almost exactly - except for the shrimp section. In my version, I cut 3 chicken breasts into small pieces (next time I'll go smaller - per my husbands request), then sauteed them in olive oil and garlic. In a different pot I sauteed the mushrooms in olive oil and garlic too. Then I followed the recipe again - only divided in 2 pots. It was pretty easy - apart from cooking 2 different dishes at the sam time. And super tasty! I will definitely make this again!

Pics: the wrong rice noodles (but still tasty!); the sauteed chicken

Pics: the veggie version; the chicken version

*Note on shrimp:
I was reading my husband's latest issue of Outside magazine (the "Green" issue), and it had an article about environmental heroes, etc. One of the people featured, a marine biologist, mentioned his website ShrimpSuck.org. I went to it, but didn't find too much info, other than "don't eat shrimp - it's bad". But from that website, I found another one called Seafood Watch, which has a lot more info on what seafood is a poor choice for preserving our oceans, and what seafood is okay to eat and still care about the environment! It was very informative, AND has a handy pocket guide you can download and print. I'll be checking out the guide before my next trip to the grocery store for seafood!

Mardi Gras - Pancake Tuesday

2008-02-05T09:44:00.000-05:00

Happy Mardi Gras!
In this country we celebrate Mardi Gras with copious amounts of alcohol, spicy food, and delicious King Cake. While I love a good King Cake, I didn't want a whole cake in my house, tempting me every hour to take a bite. So I decided to celebrate today in a more dignified, British fashion - with pancakes! Pancakes are one of my favorite foods, so it's still a treat for me. Because I'm not much of a morning person, the thought of waking up extra early today to make pancakes for my family wasn't appealing to me. So today will be a "Breakfast for Dinner" day!
I'll be making my usual pancake recipe - which is a Martha Stewart Everyday Food recipe. (I always have to add extra flour - at least 1/4 to 1/2 cup more - to get it to a consistency I like.)

AND I'll also try a new recipe I saw in Runner's World this summer. It's a recipe by Cat Cora - who is an Iron Chef on Food Network's Iron Chef America (which I love to watch - so exciting!), and a runner. My husband likes healthy food, and he is trying to avoid too much refined flour and sugar, so I'm making these especially for him!

Walnut and Blueberry Bran Pancakes
Ingredients:
1 1/2 cups whole milk
1 cup instant oats
3/4 cup sifted all-purpose flour (or a blend of white and whole-wheat flours)
3/4 cup blueberries
1/2 cup chopped walnuts
1/4 cup oat flour or oat bran
1 tbsp baking powder
2 tbsp honey
1 tsp salt
2 eggs, beaten

Pour milk over oats and sift together flour, sugar, baking powder, and salt. Lightly stir eggs into oats mixture. Add dry ingredients and honey, stirring until combined. When the batter is thoroughly mixed, stir in the blueberries and walnuts. Ladle batches of the batter onto a preheated greased or nonstick griddle or frying pan and cook until tops are bubbly and edges look cooked. Turn over and finish cooking the other side. Makes about 10 pancakes. Serves 4.

I'll update later tonight, or tomorrow morning with pictures!

UPDATE:

The pancakes were delicious! The regular pancakes were again too thin with the recipe as is, so I added almost 3/4 cup more of flour. But once I adjusted the consistency, they were perfect! The Walnut and Blueberry Bran ones were surprisingly good. I expected them to be too healthy tasting! But the honey must have sweetened them well, and the fresh blueberries gave them a nice tangy taste. My husband and I both loved them - so they are a keeper! I couldn't find oat bran or oat flour in the grocery store, so I made oat flour by grinding regular oatmeal in the food processor. I also used a mix of whole wheat and white flour - equal quantities of both.

Pics: All 4 burners ready for cooking; Walnut blueberry batter; classic batter

Pics: Blueberry walnut pancakes cooking; regular pancakes - too thin!; heart shaped cookie cutter to make heart pancakes

Pics: Walnut Blueberry pancakes; classic pancakes (with heart shapes and snowmen)

Pics: The girls' plates - snowmen and hearts; the adult's plates

Bonus pic : my smallest sous chef - wearing my shoes and helping me clean!

Jaffa Cakes

2008-02-03T10:54:00.001-05:00

Later this afternoon, I'm going to attempt to make a delicious treat called a Jaffa Cake. I love to eat them - they are a spongy cake with a layer of orange marmalade, topped with a thin chocolate coating. They are from England, and I haven't been able to find them here. I've found a decent German substitute at the Commissary, the Bahlsen Messino in Milk Chocolate, but it's not quite the same (Not that it stops me from eating a whole box in a day sometimes!).

I found this recipe after searching around online - and I assume it is from England. I'll need to figure out the volume measurements of the sugar and flour, because they are listed by weight. (I guess I'll need a kitchen scale soon!). Here is the recipe as I found it - (I'll update with the adjustments I'll make later):

Jaffa Cake Recipe
Ingredients:
2 eggs
50 g (2 oz) sugar (or 1/4 cup)
65 g (2 1/2 oz) self raising flour, seived (or 1/2 cup PLUS 1/8 cup)
approx. 60 ml (4 tbsp) marmalade, seived
100g (4 oz) plain chocolate
rind of 1/4 orange, finely grated
10 ml (2 tsp) corn oil
15 ml (1 tbsp) water

Method:
1. Whisk the eggs and sugar until thick and creamy; when the whisk is lifted the mixture leaves a trail.
2. If using a hand whisk put the bowl over a pan of hot water, then fold in flour.
3. Spoon the mixture into 18 will-greased, round bottomed patty tins.
4. Bake for about 10 minutes at 200 deg. C (400 deg. F) Gas 6 until golden brown. Cool on a wire rack.
5. Spread a little marmalade over each cake.
6. Put the chocolate, orange rind, oil, and water into a bowl over a pan of hot water.
7. Stir well until melted. Cool until the chocolate starts to thicken and then spoon over the marmalade. Leave to set.

Serving amount - makes 18

UPDATE :
I found a website that had some conversions for flour
and added the conversions in blue

And here are the results:

I didn't use a double boiler for any steps. I just gently stirred the flour into the sugar and egg mixture. I don't have patty tins (not even sure what they are!!), so I used my muffin pan. I made the first batch too big - I think the thinner the cake the better it will be. I used milk chocolate chips instead of reg. baking chocolate, and I just melted them with the orange rind, oil and water in the microwave in a pyrex bowl. I started it at 30 seconds, then stirred it, and added 10 seconds at time till it was all melted. As you can see from the pictures, I let the chocolate cool too much, so the first few jaffa cakes a little ugly. I reheated the bowl for a 10 more seconds, stirred it well, and did the rest of the cakes.

Pics: The cakes cooling; the difference in height - I think the thinner the better!

Pics: the bowl of melted chocolate; my sous chef spooning the marmalade onto the cakes

Pics: I left a small border around the marmalade; the finished products!

Pic: showing the difference between shiny and pretty chocolate, and gloopy and ugly chocolate. The gloopy choc was not warm enough!

2008-02-02T14:30:00.000-05:00

Welcome to my first blog post! I'm a newbie blogger, and I was inspired to blog by my good friend Lili. I love to cook, and I love to eat, so with her encouragement, I decided to make a cooking blog.
It's sometimes a challenge to come up with new and exciting recipes for my family. I'm a vegetarian, my husband is NOT, and my two young daughters fall somewhere in between us (sometimes they like meat, sometimes they don't). So my challenge will be to find and make a new recipe each week, and to take pics to show the world (or just my friends) my successes and failures.
My first official recipe will be tomorrow!