Cupcakes
Yields: 12
I Heart Cuppy Cakes
1½ cups all-purpose flour
1¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup mint leaves, loosely packed
3/4 cup whole milk, hot (I used skim milk)
¼ pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
½ tsp vanilla extract
1 tsp rum (optional)
Preheat to 350F.
Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
Frosting
The Cheesecakeerian
½ cup unsalted butter
8 ounces cream cheese (1 package)
Pinch of salt
2 teaspoons dark rum (I used a light coconut rum from Bermuda and it was still tasty)
1 Tablespoon lime juice (about 1 lime)
1½ to 3 cups powdered sugar (I used about 2)
Green food coloring
Cream the butter, sugar and salt together until fully combined and smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the cold cream cheese a chunk at a time, waiting until each is incorporated before adding the next.
Add the rum and lime juice and mix until just incorporated. Taste the frosting and add more sugar if needed.
Add the food coloring one drop at a time and combine thoroughly after each, until you have the color you want.
Tuesday, May 31, 2011
Friday, May 27, 2011
Rainbow Birthday Cake
Whisk-Kid
Yields: 8 slices
Cake
2 sticks (226 g) butter, room temp
2 ⅓ c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1½ c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough! (I used gel and liquid to get the right colors)
Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst 6 bowls and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.
When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.
Frosting
(I was just winging it so this may or may not work for you, it's pretty basic anyway)
8 oz chocolate
1 cup heavy whipping cream
3-5 Tbsp confectioner's sugar
Melt the chocolate in a double boiler or in the microwave. If using the microwave, melt in 15 second increments to avoid overheating the chocolate.
Whip cream until stiff, adding chocolate to taste.
Yields: 8 slices
Cake
2 sticks (226 g) butter, room temp
2 ⅓ c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1½ c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough! (I used gel and liquid to get the right colors)
Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst 6 bowls and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.
When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.
Frosting
(I was just winging it so this may or may not work for you, it's pretty basic anyway)
8 oz chocolate
1 cup heavy whipping cream
3-5 Tbsp confectioner's sugar
Melt the chocolate in a double boiler or in the microwave. If using the microwave, melt in 15 second increments to avoid overheating the chocolate.
Whip cream until stiff, adding chocolate to taste.
Monday, May 23, 2011
Whole Wheat Cinnamon Raisin Bread
The Pioneer Woman
Yields: 12
1 cup Milk (I used vanilla flavored almond milk)
6 Tablespoons Butter (I used 4 Tablespoons butter, 2 Tablespoons applesauce)
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar (I used Splenda)
3-½ cups All-purpose Flour (I used 3 cups whole wheat, ½ unbleached all purpose flour, and another quarter cup because it was sticky)
1 teaspoon Salt
⅓ cups Sugar (2 Tablespoons + 2 teaspoons Splenda brown sugar blend)
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing (I used canola oil)
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.
Yields: 12
1 cup Milk (I used vanilla flavored almond milk)
6 Tablespoons Butter (I used 4 Tablespoons butter, 2 Tablespoons applesauce)
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar (I used Splenda)
3-½ cups All-purpose Flour (I used 3 cups whole wheat, ½ unbleached all purpose flour, and another quarter cup because it was sticky)
1 teaspoon Salt
⅓ cups Sugar (2 Tablespoons + 2 teaspoons Splenda brown sugar blend)
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing (I used canola oil)
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.
Friday, May 20, 2011
Caramel Creme Bread Pudding
First Look Then Cook
1 ¼ cups (packed) dark brown sugar (I used light brown sugar and it was fine)
4 ½ cups Half-inch cubes crustless egg bread (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk (I used skim milk, I didn't have any whole on hand)
2 tablespoons sugar
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg
2 pinches of salt
Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.
*Tip: To keep the water in the roasting pan from boiling (which would affect the texture of the pudding), add several ice cubes to the water every 10 to 15 minutes to bring down the temperature.
1 ¼ cups (packed) dark brown sugar (I used light brown sugar and it was fine)
4 ½ cups Half-inch cubes crustless egg bread (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk (I used skim milk, I didn't have any whole on hand)
2 tablespoons sugar
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg
2 pinches of salt
Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.
*Tip: To keep the water in the roasting pan from boiling (which would affect the texture of the pudding), add several ice cubes to the water every 10 to 15 minutes to bring down the temperature.
Monday, May 16, 2011
Key Lime Pie with Graham Cracker Crust
Recipe
Yields: 8
Graham Cracker Crust:
3/4 pound graham crackers (9 sheets of 4 crackers, 36 crackers total)
4 tablespoons granulated sugar (I used 2 tablespoons regular sugar and 2 tablespoons Splenda)
2 sticks melted butter (I used 1 stick melted butter and ½ cup applesauce)
¼ teaspoon sea salt
Filling:
4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:
1 cup heavy or whipping cream , chilled
2 tablespoon confectioners’ sugar
½ teaspoon vanilla extract
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Yields: 8
Graham Cracker Crust:
3/4 pound graham crackers (9 sheets of 4 crackers, 36 crackers total)
4 tablespoons granulated sugar (I used 2 tablespoons regular sugar and 2 tablespoons Splenda)
2 sticks melted butter (I used 1 stick melted butter and ½ cup applesauce)
¼ teaspoon sea salt
Filling:
4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:
1 cup heavy or whipping cream , chilled
2 tablespoon confectioners’ sugar
½ teaspoon vanilla extract
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Friday, May 13, 2011
Crustless Coconut Pie
Gluten-Free
Delicious Word Flux
Yields: 8
Butter and sugar to grease the pan
1 (14 oz.) can sweetened condensed milk
3/4 cup coconut flakes
5 eggs
1 teaspoon pure vanilla extract
Powdered sugar to sprinkle on top
Pre-heat the oven to 350 F degrees. Grease a 9-inch pie pan with butter and coat it with granulated sugar. Set aside.
In a large bowl mix the condensed milk, coconut, eggs and vanilla extract, until well blended. Pour the batter into the pie pan and bake for 25 minutes. Let it cool and sprinkle with powdered sugar on top. I also put the juice from a lime on top to add a little flavor.
Delicious Word Flux
Yields: 8
Butter and sugar to grease the pan
1 (14 oz.) can sweetened condensed milk
3/4 cup coconut flakes
5 eggs
1 teaspoon pure vanilla extract
Powdered sugar to sprinkle on top
Pre-heat the oven to 350 F degrees. Grease a 9-inch pie pan with butter and coat it with granulated sugar. Set aside.
In a large bowl mix the condensed milk, coconut, eggs and vanilla extract, until well blended. Pour the batter into the pie pan and bake for 25 minutes. Let it cool and sprinkle with powdered sugar on top. I also put the juice from a lime on top to add a little flavor.
Wednesday, May 11, 2011
Oatmeal Pumpkin Bars
Vegan, Gluten Free, Refined Sugar Free, Low-Fat
Clean Green Simple
Yields: 24-36
Crust
2 cups rolled oats
1 cup pecans, chopped very fine
1 cup gluten free flour
3/4 cup agave nectar
½ cup canola oil (or other neutral oil)
2 tsp vanilla
1 tsp salt
Filling
2 (15 oz) cans pureed pumpkin (just plain, not pumpkin pie mix. I used one 29 oz can and it was enough)
½ cup hemp or soy milk. (I used vanilla flavored almond milk)
2/3 cup agave nectar
2 tsp vanilla extract
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg (I couldn't find the nutmeg so I used imitation maple flavoring, it works)
1 tsp salt
¼ cup plus 2 Tbsp arrowroot
Preheat oven to 350 degrees. In a medium bowl, combine all oatmeal ingredients and stir until well combined. Spread evenly into a greased 9×13 inch pan.
In a medium bowl, combine all pumpkin filling ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.
Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean and the whole thing seems solid but not too browned.
Chill in the fridge for at least 10 minutes or more (an hour is good, and they are even better the next day) and slice into 2 inch squares.
Serve with coconut whipped cream, top with pecans, or sprinkle with some more cinnamon and nutmeg.
Clean Green Simple
Yields: 24-36
Crust
2 cups rolled oats
1 cup pecans, chopped very fine
1 cup gluten free flour
3/4 cup agave nectar
½ cup canola oil (or other neutral oil)
2 tsp vanilla
1 tsp salt
Filling
2 (15 oz) cans pureed pumpkin (just plain, not pumpkin pie mix. I used one 29 oz can and it was enough)
½ cup hemp or soy milk. (I used vanilla flavored almond milk)
2/3 cup agave nectar
2 tsp vanilla extract
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg (I couldn't find the nutmeg so I used imitation maple flavoring, it works)
1 tsp salt
¼ cup plus 2 Tbsp arrowroot
Preheat oven to 350 degrees. In a medium bowl, combine all oatmeal ingredients and stir until well combined. Spread evenly into a greased 9×13 inch pan.
In a medium bowl, combine all pumpkin filling ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.
Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean and the whole thing seems solid but not too browned.
Chill in the fridge for at least 10 minutes or more (an hour is good, and they are even better the next day) and slice into 2 inch squares.
Serve with coconut whipped cream, top with pecans, or sprinkle with some more cinnamon and nutmeg.
Monday, May 9, 2011
Challah Bread
Pass the Sushi
Yields: 1 Loaf
Bread
2 tsp instant yeast
3½ cups unbleached all-purpose flour; more as needed
¼ cup warm water
3 large eggs
¼ cup vegetable oil
¼ cup honey
1½ tsp table salt
Glaze
1 egg, lightly beaten
Sesame or poppy seeds for sprinkling (optional)
In a large bowl, mix the yeast with ½ cup of the flour. Add the warm water, stir, and let this mixture (called a sponge) sit until it starts to puff up, 15-to 20-minutes.
Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined.
Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm.
Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature.
Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from over browning during baking).
To assemble, turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down.
Cut it into three to six equal pieces, depending on your desired braiding pattern. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. (*Note: I don't know what a dough scraper is but it seems like it isn't needed)
Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. Braid into desired loaf shape.
Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)
To bake, position an oven rack in the lower third of the oven and heat the oven to 325°F. Just before baking, brush the dough with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if using. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking).
Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk under baking.) Let cool thoroughly on a rack.
Yields: 1 Loaf
Bread
2 tsp instant yeast
3½ cups unbleached all-purpose flour; more as needed
¼ cup warm water
3 large eggs
¼ cup vegetable oil
¼ cup honey
1½ tsp table salt
Glaze
1 egg, lightly beaten
Sesame or poppy seeds for sprinkling (optional)
In a large bowl, mix the yeast with ½ cup of the flour. Add the warm water, stir, and let this mixture (called a sponge) sit until it starts to puff up, 15-to 20-minutes.
Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined.
Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm.
Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature.
Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from over browning during baking).
To assemble, turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down.
Cut it into three to six equal pieces, depending on your desired braiding pattern. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. (*Note: I don't know what a dough scraper is but it seems like it isn't needed)
Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. Braid into desired loaf shape.
Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)
To bake, position an oven rack in the lower third of the oven and heat the oven to 325°F. Just before baking, brush the dough with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if using. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking).
Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk under baking.) Let cool thoroughly on a rack.
Cinnamon Rolls
The Pioneer Woman
Yields: A lot. I cut the recipe in half and I made 7 perfect rolls and 3 extra just for funsies.
Rolls
1 quart Whole Milk (1 quart= 4 cups, so I used 2 cups of skim milk)
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets (I wasn't using the packets so I used 1.5 teaspoons which is about .25 ounces)
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour (I like to use unbleached AP flour whenever possible)
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter (I think I ended up using 1 stick, or ½ cup)
2 cups Sugar (I used ¼ cup sugar and ⅛ cup Splenda brown sugar blend, ⅛ = 2 tablespoons)
Generous Sprinkling Of Cinnamon
Frosting
1 bag Powdered Sugar (I used 2 cups)
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt (I was cutting the recipe in half so I just used a pinch of salt)
Yields: A lot. I cut the recipe in half and I made 7 perfect rolls and 3 extra just for funsies.
Rolls
1 quart Whole Milk (1 quart= 4 cups, so I used 2 cups of skim milk)
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets (I wasn't using the packets so I used 1.5 teaspoons which is about .25 ounces)
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour (I like to use unbleached AP flour whenever possible)
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter (I think I ended up using 1 stick, or ½ cup)
2 cups Sugar (I used ¼ cup sugar and ⅛ cup Splenda brown sugar blend, ⅛ = 2 tablespoons)
Generous Sprinkling Of Cinnamon
Frosting
1 bag Powdered Sugar (I used 2 cups)
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt (I was cutting the recipe in half so I just used a pinch of salt)
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.
Add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
Add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
Thursday, May 5, 2011
Margarita Cupcakes
Fake Ginger
Yields: 24
Margarita Cupcakes
2 cup unbleached all-purpose flour
1 tablespoon instant milk powder
1 tablespoon baking powder
½ teaspoon salt
12 tablespoon (1½ sticks) unsalted butter, at room temperature
1½ cup sugar
1 tablespoon vanilla extract
1 cup margarita mix
5 egg whites, at room temperature
Preheat oven to 350 degrees and prepare 2 cupcake pans.
In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
In bowl of electric mixer, beat the butter and sugar together on medium-high until light, about 3 minutes. Beat in the vanilla extract, then margarita mix. Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. (I hand beat mine and it was fine)
Divide the batter between the cupcake molds. Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
Margarita Buttercream Frosting
1 cup butter (2 sticks), softened to room temperature
2 tablespoons lime juice (I would recommend using 1 tablespoon unless my limes were extremely strong!)
½ cup margarita mix (I would use ¼ cup)
4 cups powdered sugar, sifted (I used 6 because of all the liquid, I couldn't get the right consistency)
Beat butter until light and fluffy. Add in lime juice and margarita mix; beat. Mixture will curdle, don’t worry about it. Add in powdered sugar ½ cup at a time until it reaches the desired consistency.
Yields: 24
Margarita Cupcakes
2 cup unbleached all-purpose flour
1 tablespoon instant milk powder
1 tablespoon baking powder
½ teaspoon salt
12 tablespoon (1½ sticks) unsalted butter, at room temperature
1½ cup sugar
1 tablespoon vanilla extract
1 cup margarita mix
5 egg whites, at room temperature
Preheat oven to 350 degrees and prepare 2 cupcake pans.
In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
In bowl of electric mixer, beat the butter and sugar together on medium-high until light, about 3 minutes. Beat in the vanilla extract, then margarita mix. Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. (I hand beat mine and it was fine)
Divide the batter between the cupcake molds. Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
Margarita Buttercream Frosting
1 cup butter (2 sticks), softened to room temperature
2 tablespoons lime juice (I would recommend using 1 tablespoon unless my limes were extremely strong!)
½ cup margarita mix (I would use ¼ cup)
4 cups powdered sugar, sifted (I used 6 because of all the liquid, I couldn't get the right consistency)
Beat butter until light and fluffy. Add in lime juice and margarita mix; beat. Mixture will curdle, don’t worry about it. Add in powdered sugar ½ cup at a time until it reaches the desired consistency.
Monday, May 2, 2011
Royal Wedding Chocolate Biscuit Cake
Chocolate Biscuit Cake
Yields: 8
8 ounces tea biscuits or cookies
4 Tbsp (½ stick) unsalted butter, softened
½ cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
Lightly grease a small (6-inch) cake ring or spring form pan with butter. (*Note: I used Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
Melt 4 ounces of the dark chocolate in a double boiler. Turn off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Chocolate Croissants
1 Tbsp and ¼ tsp active dry yeast
1 cup milk
¼ cup water
⅓ cup sugar
2 tsp salt
3½ cups flour
1 cup milk
¼ cup water
⅓ cup sugar
2 tsp salt
3½ cups flour
1 ½ (3 sticks) cups butter (I used 2 sticks and the flavor was still full with less fat and calories!)
2 tbsp flour
Sprinkle the yeast over the warm milk and water. Set it aside and let proof until foamy.
Meanwhile, whisk together the flour, salt, and sugar in the mixer’s bowl. Add the foamy yeast and water to the flour into mixer with the dough hook. Mix until soft and smooth. Add more flour if the mixture is too wet, it should not be sticking to the bowl when done mixing. Put into an oiled bowl and cover with plastic wrap and let the dough rise for an hour until doubled.
Make the butter block by putting the butter and flour into the mixer with paddle attachment. Mix until the butter is pliable then remove onto a piece of plastic wrap to shape. Mould the butter into a rectangular oval 6” x 5” long and wide.
Roll out the dough on a lightly floured surface to 10”x15”. Place the butter block on the left side of the dough and fold over the right side covering the butter. Pinch the ends closed making sure the butter is covered. Do your best to keep the butter inside of the dough, otherwise rolling gets tricky.
Squish the butter with the rolling pin to make sure it is evenly distributed under the dough. Roll the dough to 24”x 14” and fold into thirds like a brochure. Repeat the folds three times leaving the dough to rest in the fridge for 30 minutes after each fold.
*Note: The dough can be stored in the freezer for up to a month. I stored mine for a week and it was fine.
Cut the dough into long triangles and roll with a small piece of chocolate in the center. Brush them with a beaten egg and let the pastries rise for 1½ hours to 2 hours in a cool place so the butter will not melt.Do not let the butter get too warm or your croissants will be sitting in a pool of butter in the oven and will lose flavor. When the pastries have doubled brush them with the egg wash again and put them into the fridge for 15 minutes. Bake them in the oven for around 30-40 minutes until golden brown.
Milky Way Cupcakes
Cupcakes
Cupcake Project
Yields: 48 mini cupcakes or 24 large cupcakes
9 Tbsp unsweetened cocoa powder
1½ cups cake flour (not self-rising)
¼ tsp salt
1 tsp baking soda
1/4 tsp baking powder
½ cup (1 stick) unsalted butter
1½ cups sugar
1 cup malted milk powder (plain malt flavor, not chocolate)
2 large eggs
½ cup cream soda
½ cup milk
*The recipe calls for 2 cups crumbled malt nougat but mine didn't turn out too well with it in the batter so I left it out...
In a medium sized bowl, mix cocoa powder. cake flour, salt, baking soda and baking powder.
In another medium sized bowl (I used the cake stand mixer with the paddle attachment), beat together the butter, sugar and malt powder until smooth and creamy. Add the eggs one at a time until fully incorporated.
In a small bowl mix the cream soda and milk together and set aside. Stir in half of the dry ingredients into the butter mixture and add the milk/cream soda mix. Stir in rest of the dry ingredients.
Divide batter evenly between cupcake liners and bake at 350 degrees F for 15 minutes for mini cupcakes and 30 minutes for full-sized cupcakes (mine were ready to come out after 25 minutes). The cupcakes should "bounce back" when lightly touched.
Caramel
Cupcake Project
⅓ cup heavy cream
½ tsp salt
1 cup sugar
½ cup light corn syrup
½ cup water
4 Tbsp (½ stick) unsalted butter, cut into 1 tbsp pieces
In a small bowl, mix the heavy cream and salt.
In a small heavy-bottomed sauce pan on low heat, mix the sugar, corn syrup and water with a whisk until sugar is completely dissolved. Raise the heat to high and boil mixture to 315 degrees F on a candy thermometer. Making caramel is virtually impossible with out a candy thermometer so I highly recommend getting one. You also have to pay close attention because it does burn very easily once it hits the threshold of 320.
Remove the sauce pan from heat once you see that it has hit 315 and begin swirling the pot gently. The mixture will start to darken and the residual heat will bump the temperature up to 320 (the point of criminalization for sucrose).
Be careful during the next few steps because the butter and cream have water that will cause the caramel to bubble up and release very hot steam. Wear oven mitts if you are worried about burning yourself.
Drop the butter pieces into the pot and whisk vigorously until the butter is incorporated. Pour in the salted cream and whisk until blended.
The caramel will thicken as it cools but should remain soft and gooey at room temperature. Spread onto the room temperature cupcakes and prepare frosting.
Chocolate Butter Cream Frosting
All Recipes
1½ cups confectioners' sugar
¼ cup (1/2 stick) butter, softened
1 pinch salt
1 ounce milk chocolate, melted
1½ Tbsp milk
1 tsp vanilla extract
In a small bowl (I used the stand mixer) mix at medium speed the sugar, butter and salt until light and fluffy. Add the melted chocolate, milk and vanilla extract, beating until well blended.
I will put the Nougat recipe up even though I didn't end up using it in the cupcakes, just because I was pretty impressed with myself for making it:
Malted Milk Nougat
Cupcake Project
2 cups granulated sugar
2/3 cup light corn syrup
2/3 cup water
2 egg whites
2 ounces unsweetened chocolate
⅓ cup malted milk powder
1/8 tsp salt
Line an 8x8 pan withment paper.
Place the sugar, corn syrup and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming (*note: I did this with the caramel as well and it worked extremely well!).
Cook without stirring until the temperature on your candy thermometer reaches 260 degrees F. While you wait for the correct temperature, proceed with the rest of the recipe.
Melt chocolate in the microwave or a double boiler (I prefer a double boiler!) until smooth and set aside to cool slightly.
Place the egg whites in a clean bowl of a large stand mixer using the whisk attachment.
When the syrup reaches 250 F, begin to beat the egg whites on medium speed. Once the sugar syrup reaches 260 F, remove the pan from the heat.
Turn the mixer to high speed and slowly stream the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white and stiff.
Turn down the mixture and add the melted chocolate, salt and malt powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well.
Scrape the nougat into the parchment lined pan and smooth it into an even layer. Allow it to cool at room temperature until it is completely set and cut into squares to serve.
Cupcake Project
Yields: 48 mini cupcakes or 24 large cupcakes
9 Tbsp unsweetened cocoa powder
1½ cups cake flour (not self-rising)
¼ tsp salt
1 tsp baking soda
1/4 tsp baking powder
½ cup (1 stick) unsalted butter
1½ cups sugar
1 cup malted milk powder (plain malt flavor, not chocolate)
2 large eggs
½ cup cream soda
½ cup milk
*The recipe calls for 2 cups crumbled malt nougat but mine didn't turn out too well with it in the batter so I left it out...
In a medium sized bowl, mix cocoa powder. cake flour, salt, baking soda and baking powder.
In another medium sized bowl (I used the cake stand mixer with the paddle attachment), beat together the butter, sugar and malt powder until smooth and creamy. Add the eggs one at a time until fully incorporated.
In a small bowl mix the cream soda and milk together and set aside. Stir in half of the dry ingredients into the butter mixture and add the milk/cream soda mix. Stir in rest of the dry ingredients.
Divide batter evenly between cupcake liners and bake at 350 degrees F for 15 minutes for mini cupcakes and 30 minutes for full-sized cupcakes (mine were ready to come out after 25 minutes). The cupcakes should "bounce back" when lightly touched.
Caramel
Cupcake Project
⅓ cup heavy cream
½ tsp salt
1 cup sugar
½ cup light corn syrup
½ cup water
4 Tbsp (½ stick) unsalted butter, cut into 1 tbsp pieces
In a small bowl, mix the heavy cream and salt.
In a small heavy-bottomed sauce pan on low heat, mix the sugar, corn syrup and water with a whisk until sugar is completely dissolved. Raise the heat to high and boil mixture to 315 degrees F on a candy thermometer. Making caramel is virtually impossible with out a candy thermometer so I highly recommend getting one. You also have to pay close attention because it does burn very easily once it hits the threshold of 320.
Remove the sauce pan from heat once you see that it has hit 315 and begin swirling the pot gently. The mixture will start to darken and the residual heat will bump the temperature up to 320 (the point of criminalization for sucrose).
Be careful during the next few steps because the butter and cream have water that will cause the caramel to bubble up and release very hot steam. Wear oven mitts if you are worried about burning yourself.
Drop the butter pieces into the pot and whisk vigorously until the butter is incorporated. Pour in the salted cream and whisk until blended.
The caramel will thicken as it cools but should remain soft and gooey at room temperature. Spread onto the room temperature cupcakes and prepare frosting.
Chocolate Butter Cream Frosting
All Recipes
1½ cups confectioners' sugar
¼ cup (1/2 stick) butter, softened
1 pinch salt
1 ounce milk chocolate, melted
1½ Tbsp milk
1 tsp vanilla extract
In a small bowl (I used the stand mixer) mix at medium speed the sugar, butter and salt until light and fluffy. Add the melted chocolate, milk and vanilla extract, beating until well blended.
I will put the Nougat recipe up even though I didn't end up using it in the cupcakes, just because I was pretty impressed with myself for making it:
Malted Milk Nougat
Cupcake Project
2 cups granulated sugar
2/3 cup light corn syrup
2/3 cup water
2 egg whites
2 ounces unsweetened chocolate
⅓ cup malted milk powder
1/8 tsp salt
Line an 8x8 pan withment paper.
Place the sugar, corn syrup and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming (*note: I did this with the caramel as well and it worked extremely well!).
Cook without stirring until the temperature on your candy thermometer reaches 260 degrees F. While you wait for the correct temperature, proceed with the rest of the recipe.
Melt chocolate in the microwave or a double boiler (I prefer a double boiler!) until smooth and set aside to cool slightly.
Place the egg whites in a clean bowl of a large stand mixer using the whisk attachment.
When the syrup reaches 250 F, begin to beat the egg whites on medium speed. Once the sugar syrup reaches 260 F, remove the pan from the heat.
Turn the mixer to high speed and slowly stream the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white and stiff.
Turn down the mixture and add the melted chocolate, salt and malt powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well.
Scrape the nougat into the parchment lined pan and smooth it into an even layer. Allow it to cool at room temperature until it is completely set and cut into squares to serve.
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