Emma's Birthday Luau! (Barbie Cake)

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!

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!

Sprinkles' Strawberry Cupcakes

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.

Valentine's Day dinner

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

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!

Jaffa Cakes

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!