tag:blogger.com,1999:blog-84357540170655920262024-03-14T07:14:19.984-07:00Butter Obsessed BakerJulie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-8435754017065592026.post-2000509150561256342020-03-18T10:54:00.002-07:002020-03-18T10:54:27.501-07:00Rotten bananas...toss or salvage? I choose salvage...I had 9 almost completely rotten bananas. We did have to toss one very rotten banana due to some organism taking up space on the exterior peel. I was tempted to design an at home science experiment, but my daughter was too grossed out. C'est la vie.<br />
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In thinking about what to bake with said 9 nearly rotten bananas, I thought something tropical might be good given that the majority of my friends and I had to cancel our spring break plans. Perhaps a fleeting moment of being transported via tastebuds to some place tropical might make us feel better. I think it worked. I have one friend who's dairy free, so thought i'd finally research recipes that are DF. Alas, Wholesome Dish came to the rescue! <a href="https://www.thewholesomedish.com/tropical-banana-bread/" rel="nofollow" style="background-color: white; color: #196ad4; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px;" target="_blank">https://www.thewholesomedish.com/tropical-banana-bread/</a><span style="background-color: white; color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px;"> </span><br />
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Their recipe for Tropical Banana Bread was the perfect fit. We made 3 loaves of Tropical banana bread - one with regular flour, the other 2 with King Arthur's GF flour. If hadn't told you that they were different from one another, I'm not sure you would have been able to tell! The only 'slight' distinction was that the GF loaf was a tad bit lighter in comparison (i.e. not as dense). But again, no one else seemed to notice!<br />
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<br />Ingredients<br /><br />2 cups all-purpose flour or GF flour<br />1 cup flaked coconut<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />½ teaspoon salt<br />3 medium overripe bananas about 1 cup mashed<br />1 (8 oz.) can crushed pineapple<br />3/4 cup granulated sugar<br />2 large eggs<br />1 teaspoon vanilla extract<br />½ cup coconut oil melted and slightly cooled<br /><br /><br />Instructions<br /><br />Preheat the oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.<br />In a medium bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.<br />Add the bananas to a large bowl. Use the back of a fork or a potato masher to mash the bananas. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.<br />Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Pour the batter into the prepared baking pan.<br />Bake for 1 hour. When a toothpick is inserted into the center of the bread, it should come out moist but with no raw batter on it.<br />Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator.<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-52769477324551819622020-03-18T10:36:00.001-07:002020-03-18T10:41:26.575-07:00Anyone else stress baking? GF triple chocolate chunk cookies!!Gosh, it's been a while since i've posted anything to my baking blog! I hadn't been baking really in 2017/2018 because I went GF and truth be told, I didn't care for many GF options. Thanks to King Arthur's GF flour, however, that's mostly changed!<br />
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Due to unfortunate times, we find ourselves stuck in the house with only so much to do. At least we have a creative outlet to cook and bake! For this, I'm grateful. While many breads and coffee cakes are almost unnoticeably changed when I use GF flour, I haven't found this to be true of cookies. I decided recently to have a go at a cookie recipe using King Arthur's GF flour. The result? Honestly? Not AS good as my typical cookie recipe using non GF flour, but they were chewy and incredibly tasty and I would make them again! However, full disclosure, I didn't have the patience to chill the dough as stated. I just made it and baked it. When I make these again, i'll be sure to refrigerate the dough ahead of time and see if the texture is improved.<br />
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Here's the recipe courtesy of Bon Appetite: <a href="https://www.bonappetit.com/recipe/gluten-free-triple-chocolate-chunk-cookie">https://www.bonappetit.com/recipe/gluten-free-triple-chocolate-chunk-cookie</a><br />
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<br />INGREDIENTS<br /><br />· 2 cups gluten-free flour<br />· ½ teaspoon baking soda<br />· ¾ cup (6 ounces) unsalted cultured butter, melted, cooled but not congealed<br />· ¾ cup (packed) light brown sugar<br />· ½ cup organic sugar<br />· 2 teaspoons vanilla extract<br />· 1 teaspoon kosher salt<br />· 2 large eggs<br />· 1 large egg yolk<br />· 1¼ cups milk chocolate chunks or discs<br />· 1 cup bittersweet chocolate chunks or discs<br />· ½ cup white chocolate chunks or discs<br />· Flaky sea salt<br /><br /><br /> RECIPE PREPARATION<br /><br /><br />· Whisk flour and baking soda in a medium bowl until combined. Using an electric mixer on low speed, beat butter, brown sugar, organic sugar, vanilla, and kosher salt in a large bowl 30 seconds. Add eggs and egg yolk, one at a time, beating well after each addition before adding the next. Increase speed to medium-high and whip until mixture is thick and resembles buttercream frosting, 6–8 minutes.<br /><br /><br />· Reduce speed to low (if using a stand mixer, switch to paddle attachment) and beat in dry ingredients, occasionally scraping bottom and sides of bowl, until incorporated. Add chocolate and beat until incorporated. Cover and chill at least 8 hours and up to 12.<br /><br /><br />· Arrange racks in lower and upper thirds of oven; preheat to 375°. Let dough come to room temperature. Using a 1-ounce ice cream scoop, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating sheets halfway through, until cookies are just barely golden on the edges but still soft and pale in the center (they will seem undercooked, but they will harden as they sit), 10–15 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.<br /><br /><br />· Do Ahead: Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-63305263379428671432016-10-17T11:06:00.001-07:002016-10-17T11:06:30.712-07:00Wolf Cake - Cub scouts & HalloweenMy son and I needed to bake a cake for a cake bake auction for his cub scout den/pack. He is currently a wolf, and the categories ranged across various themes. We decided to make a cake that fit two categories: Den themed & Halloween - how fun! I googled 'wolf cake' and found some great ideas for a wolf cake. I decided on a vanilla cake that would be shaped into a wolf face as found on these two websites: <a href="http://www.coolest-birthday-cakes.com/wolf-cakes-1.html#submission_2057632">http://www.coolest-birthday-cakes.com/wolf-cakes-1.html#submission_2057632</a>,<br />
<img src="http://www.coolest-birthday-cakes.com/images/wolf-cake-3-21347737.jpg" /><br />
and<a href="http://everythingpaisley.blogspot.com/2012/09/halloween-wolf-cake.html" target="_blank">http://everythingpaisley.blogspot.com/2012/09/halloween-wolf-cake.html</a>. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqxu3TtIsOEo4GvIQBcw7sxAWsU2f5jMlW4da-TeCKQmi_k2sVBGfX5Yt7UuW304jUMD3YK0NdVB72-iRYUin_cqWmHFWQg0qbMIwTO0-E-of42MeYnW4GczGRM0vXHRuEDgsDUTfbLm0/s1600/Wolf2.JPG" /><br />
So then, we embarked on baking two 8-inch vanilla cakes for the main part of the face with a few cupcakes to mold the snout and ears.<br />
I used a slight variation to my vanilla cupcake recipe (used method of 'reverse creaming' to mix the ingredients, used only cake flour, used egg whites instead of whole eggs, used buttermilk instead of milk) that I found on this blog: <a href="http://www.biggerbolderbaking.com/vanilla-birthday-cake-recipe/">http://www.biggerbolderbaking.com/vanilla-birthday-cake-recipe/</a><br />
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Cake Ingredients</div>
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<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3 cups (450g/15oz) cake flour*, sifted</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 cups (480g/16oz) granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">4 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">5 large egg whites, at room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 whole egg, at room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 cup buttermilk</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 teaspoons pure vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 teaspoon vanilla bean paste</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 1/2 cups (340g, 12oz, 3 sticks) unsalted butter, cold</li>
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Frosting Ingredients</div>
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<ul style="box-sizing: border-box; font-size: 12px; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1½ cups (340g/12oz, 3 sticks) butter, softened to room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3 ¼ cups (360g/12oz) confectioners' sugar, sifted</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 teaspoon vanilla bean paste</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2-3 tablespoons milk or cream</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">pinch of salt</li>
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Instructions</div>
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The Cake:</div>
<ol style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Heat oven to 350 degrees. Line two 8-inch cake pans with parchment paper. Insert 5-6 cupcake/muffin liners into a cupcake/muffin tin.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Divide the batter evenly into the prepared pans - 2 1/2 cups of batter per each 8-inch pan, the remainder in the muffin tin.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Once baked, let the cakes cool on racks for 20 minutes before removing them from the tins.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.</li>
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Instructions</div>
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The Frosting:</div>
<ol style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Once the butter is pale in color and light slowly add in the confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the vanilla extract, vanilla bean paste, salt and cream.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use make sure it comes to room temperature.</li>
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<span style="font-size: 16.8px; font-weight: bold;">To Frost the Cake:</span></div>
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<span style="font-size: 16.8px; font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDHGnnQA1EpwF8eFQ7VdFzOHqWsjdTz9ZJ6VUyZq_DXdxcoTeQh_kAntSpQIlioqcuYq441TQrxNX1C2wnjgyIR5Y9KkCrOBty64oxPDAutHllkravUpf4B6nR68mUHlVJrkS6afM-zl7/s1600/Naked+cakes.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDHGnnQA1EpwF8eFQ7VdFzOHqWsjdTz9ZJ6VUyZq_DXdxcoTeQh_kAntSpQIlioqcuYq441TQrxNX1C2wnjgyIR5Y9KkCrOBty64oxPDAutHllkravUpf4B6nR68mUHlVJrkS6afM-zl7/s320/Naked+cakes.jpg" width="320" /></a></span></div>
<ol style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">With a serrated knife, cut off the top of the cake layers to give them even, level surfaces to frost on.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Place bottom cake layer on the table and spread your chilled white butter cream frosting on top with a small offset spatula. </li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Gently place 2nd cake layer face down on top.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq8LJj6pp2I3VN5BA1tHWoiAYF2V_WY-u3HLd52p39adv-Y5BzPJXBfPt4CGyrouH1Z4INQ0KQ6Vz3CgFh_oqKse4_PQHhEaTpOQe6k_GuA444r2ArdUIIamkzIK2qs0hOTthEe96otY4/s1600/Cake+assembly.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq8LJj6pp2I3VN5BA1tHWoiAYF2V_WY-u3HLd52p39adv-Y5BzPJXBfPt4CGyrouH1Z4INQ0KQ6Vz3CgFh_oqKse4_PQHhEaTpOQe6k_GuA444r2ArdUIIamkzIK2qs0hOTthEe96otY4/s320/Cake+assembly.jpg" width="240" /></a></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Set a cupcake on it's side and attach it with frosting to the bottom of the cake to make the shape of the wolf's snout. Cut another cupcake in half and lay them on their sides to make the wolf's ears.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPs8pA2UG4eVzBNYo5m_spEOZp4cIfvXl4J0KsWEeZivHEE5XAy6mKsde1N3JSPO2ySjQxIKu-qiYgg5Et0ofcIlcqLMAC9At3Moe9fxSa7j3cKIUOzuTJglEjlztIng5jKKLCKP013FXq/s1600/Cake+assembly+-+ears.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPs8pA2UG4eVzBNYo5m_spEOZp4cIfvXl4J0KsWEeZivHEE5XAy6mKsde1N3JSPO2ySjQxIKu-qiYgg5Et0ofcIlcqLMAC9At3Moe9fxSa7j3cKIUOzuTJglEjlztIng5jKKLCKP013FXq/s320/Cake+assembly+-+ears.jpg" width="320" /></a></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Carve a little bit of cake away from the ear to the cheek, and then from the bottom of the cheek to the snout to give the wolf a more narrow, wolf-like, shape. </li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Once the desired shape is achieved, complete the crumb coat by adding a generous scoop of frosting and spread it evenly with a small offset spatula over the entire cake until there is a thin layer of frosting over the whole cake.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJL-Z_LrUioq9pm5Ub7zSnurCzW0kNi-3GOzo2CTl5Qy8Gtgr4Uf_xTZaxL_QGETHzltdVhZ9h1c4z4xs4N2kmCVCJ0WJbT09OJPguHEQywKKxlpCQPc-AgXxClqzaevHx1lMhc4anKZvs/s1600/Crumb+coat.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJL-Z_LrUioq9pm5Ub7zSnurCzW0kNi-3GOzo2CTl5Qy8Gtgr4Uf_xTZaxL_QGETHzltdVhZ9h1c4z4xs4N2kmCVCJ0WJbT09OJPguHEQywKKxlpCQPc-AgXxClqzaevHx1lMhc4anKZvs/s320/Crumb+coat.jpg" width="240" /></a></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Chill until set, about 30 minutes, and then remove from the refrigerator to begin decorating.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Roll out black fondant with a bit of powdered sugar and, using a fondant knife, make cutouts for the shape of the eyes, the inner ears and snouts using the picture below as inspiration (see note at bottom for more detail):<img src="http://orig15.deviantart.net/c3f6/f/2015/006/0/b/0b383d598c5e3bfe4bed9c73c65ff6a1-d8cuj9p.jpg" style="color: black; font-family: "Times New Roman"; font-size: medium;" /></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"> Alternatively, use black frosting and a #5 tip to apply it to create the shape of eyes, inner ears and snout. **Note that i couldn't get the frosting black using the wilton black gel, could only get it dark as a dark grey; also made a light grey, and kept some of the frosting it's original color**</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlvvlV6ZgZleFHh6YLywurqO-yxW9H8ijNHxhytkZOrohBLJuOqxWoOZyhnbaYEVDupcpJ9E-AQVUtUWrCz-3VHxNTXrQTg8K9opAt4cP8oidiN1axMzm8J0z9a4_mvI971hnkxEzAl9x/s1600/Black+eyes+%2526+black+frosting.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlvvlV6ZgZleFHh6YLywurqO-yxW9H8ijNHxhytkZOrohBLJuOqxWoOZyhnbaYEVDupcpJ9E-AQVUtUWrCz-3VHxNTXrQTg8K9opAt4cP8oidiN1axMzm8J0z9a4_mvI971hnkxEzAl9x/s320/Black+eyes+%2526+black+frosting.jpg" width="240" /></a></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">I bought these Wilton candy eyes to attach to the black fondant cutouts:</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMjn2xB92H_R9WfU2qMWCf-cLinfsa3qLf8gbE7uuk12dWOy5qTTl2fzf2R5scae1id8J_CmvTa7wpvMaKyCtaHHbSBvicCmSOPGgyE4CHnxmbd8U3th1Au01GarRNOFJEbmuqbH8Emea/s1600/Candy+eyes.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMjn2xB92H_R9WfU2qMWCf-cLinfsa3qLf8gbE7uuk12dWOy5qTTl2fzf2R5scae1id8J_CmvTa7wpvMaKyCtaHHbSBvicCmSOPGgyE4CHnxmbd8U3th1Au01GarRNOFJEbmuqbH8Emea/s320/Candy+eyes.jpg" width="240" /></a></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Using the wilton grass tip #233, begin frosting the wolf with the white frosting, just doing bits around the eyes and snout. Then using the dark grey/black frosting, outline the entire wolf along the bottom. Finally, using the grey frosting, fill in the entire cake with 'fur'. </li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nrJet9qMUUOwVYx9DtQRohh2tjF_LxSmbYu239ed6k6HlJiPj7Cg8_Pi6g1xhJymA9SUjDubNYYOoMeBTTa4VQHk52S8RiExeA9S0IPdTJSy7FRiwDz9SahehoiMpo9Us1y8EgmkwM4Z/s1600/Final+wolf.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nrJet9qMUUOwVYx9DtQRohh2tjF_LxSmbYu239ed6k6HlJiPj7Cg8_Pi6g1xhJymA9SUjDubNYYOoMeBTTa4VQHk52S8RiExeA9S0IPdTJSy7FRiwDz9SahehoiMpo9Us1y8EgmkwM4Z/s320/Final+wolf.jpg" width="240" /></a></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Kind of looks like a horse/owl/maybe a wolf? I think i cut the 'snout' a bit too narrow. But it'll do! </li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">NOTE**I used this image: <a href="http://itsalana.deviantart.com/art/Zentangle-wolf-505309453">http://itsalana.deviantart.com/art/Zentangle-wolf-505309453</a> as the basis for my design. There's nice detail to create the shape of the eyes and snout. The larger white areas around the eyes and snout I decided to keep in the design of the cake by using white frosting in those areas. The rest of the wolf is grey, with the exception of an outline around the cake in dark grey/black.**</li>
</ol>
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<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-23088373158150678062015-03-31T13:07:00.002-07:002015-03-31T13:07:49.197-07:00A bit nostalgia, a bit curiosity<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aB8kZQ1UtcQaeCQDspxv17b_6lEIBQbEZOqpX7YYh9Yo2keoR52WjXGvlu7bEdcmkqTRTUejh5B0FrJVwqWiX2Zc64E8GvzI00y7ldXZrd9oBfub0cSV-HAiyyyerlw68r_KmGBVEK8s/s1600/british+cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aB8kZQ1UtcQaeCQDspxv17b_6lEIBQbEZOqpX7YYh9Yo2keoR52WjXGvlu7bEdcmkqTRTUejh5B0FrJVwqWiX2Zc64E8GvzI00y7ldXZrd9oBfub0cSV-HAiyyyerlw68r_KmGBVEK8s/s1600/british+cookbook.jpg" height="320" width="222" /></a></div>
It was the smallest cookbook in the San Carlos library (shocking, I know), but my daughter is a Brit through and through and is craving her favourite London meals - Fish and Chips, Sausage and Mash, etc. - and when I scanned the cookbook and saw a recipe for Bubble and Squeak, I knew I had to check the book out. <br />
There are some 'pudding' recipes, but my favourite, Sticky Toffee Pudding, is nowhere to be found :(. However, I'm sure I can entertain you with something from this cookbook. Stay tuned.Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-78750198987043663032015-03-31T12:59:00.000-07:002015-03-31T12:59:02.056-07:00Heavenly Lemon Bars with Almond Shortbread Crust<div class="hgroup" style="font-family: 'Times New Roman', Times, serif; font-size: 14px; line-height: 19.6000003814697px;">
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Similar to my coconut craving, I had a hunkering to bake something lemony and found this scrumptious recipe on Pinterest as well:</h3>
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<em>Heavenly Lemon Bars with Almond Shortbread Crust</em></h1>
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These were devoured by peeps large and small from various backgrounds (French, Japanese, English and American). Everyone was taken by them. Perhaps you could consider these a crowd pleaser :). </div>
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I've already had requests to place orders, and I'll be making them again very soon, and probably often if my initial attempt was any indication.</div>
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And on to the recipe...</div>
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<i>Makes 9 large or 16 small squares</i></div>
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<i>For the crust:</i><br /><span itemprop="ingredients">1/2 cup (1 stick) unsalted butter, softened and cut into chunks</span><br /><span itemprop="ingredients">1/2 cup powdered sugar</span><br /><span itemprop="ingredients">1 cup all-purpose flour</span><br /><span itemprop="ingredients">3/4 cup almond meal (or flour)</span><br /><span itemprop="ingredients">1/2 teaspoon salt</span></div>
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<i>For the lemon curd:</i><br /><span itemprop="ingredients">4 large eggs</span><br /><span itemprop="ingredients">4 large egg yolks</span><br /><span itemprop="ingredients">1 cup granulated sugar</span><br />Zest from 5 to 6 lemons<br /><span itemprop="ingredients">3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)</span><br /><span itemprop="ingredients">1/4 teaspoon salt</span><br /><span itemprop="ingredients">1/2 cup (1 stick) unsalted butter, softened and cut into cubes</span><br />Powdered sugar, for dusting</div>
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Heat the oven to 350°F with a rack in the middle position. Line an 8"x8" baking dish with parchment, letting the excess parchment hang over the sides of the pan.</div>
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First, prepare the shortbread crust. Beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.</div>
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Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.</div>
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Press the dough into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.</div>
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While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove. </div>
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Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155°F on an instant-read thermometer. This should take 8 to 10 minutes. Be sure to scrape the bottom and edges of the pan as you stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.</div>
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Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.</div>
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When the shortbread crust is ready, remove it from the oven and pour the curd over top. (It's ok if one is finished before the other, though ideally, they will finish at close to the same time.) Bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.</div>
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Cool completely on the counter, and then cover and refrigerate for at least 4 hours (or overnight). To slice, run a knife around the edge of the bars and then lift them onto a cutting board using the flaps of parchment paper. Use a chef's knife to cut straight down into bars; wipe the knife clean between cuts. Bars will keep refrigerated for several days.</div>
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Recipe Notes:</h3>
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• <b>Lemon Curd On Its Own: </b>To make just the lemon curd, cook it on the stovetop, strain, and stir in the butter as directed. No need to bake. Transfer the curd to a lidded container and refrigerate. Eat within a week.</div>
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• <b>Shortbread On Its Own: </b>To make just the shortbread, prepare the dough and bake as directed, but bake an extra 5 to 10 minutes until the top of the shortbread is also slightly golden. Cool completely, transfer to a cutting board, and cut into rectangles or squares.</div>
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Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-19890838359688903372015-03-31T12:53:00.001-07:002015-03-31T12:53:16.044-07:00Coconut heavenliness<div style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 16px; line-height: 20px;">
I had a hunkering for coconut and found this recipe on pinterest (don't you just love pinterest?). I, for once in my life, made the recipe EXACTLY as it is written. It was incredibly coconutty, and positively divine. A coconut lovers dream. And folks are STILL raving about this cake. This is an absolute keeper. And pretty simple too! </div>
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<section class="span7" id="divRecipePhoto" style="box-sizing: border-box; float: left; margin-left: 0px; min-height: 0px !important; width: 917.4375px;"><img alt="Incredible Coconut Cake Recipe" class="rd_recipe_img" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps46669_TH1999635A11_17_13b_WEB.jpg" style="border: 1px solid rgb(184, 184, 184); display: inline-block; height: 270px; margin-right: 45.859375px; max-width: 100%; vertical-align: middle; width: 270px;" title="Incredible Coconut Cake Recipe" /></section><section class="span8" id="divRecipeDetails" style="box-sizing: border-box; float: left; margin-left: 45.859375px; min-height: 0px !important; width: 1185.796875px;"><h1 class="rd_recipe_print_title" style="color: inherit; font-family: inherit; font-size: 1.5625em; font-weight: normal; line-height: 26px; margin: -4px 0px 10px; text-rendering: optimizelegibility;">
<span style="font-size: large;">
Incredible Coconut Cake Recipe</span></h1>
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<section style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 16px; line-height: 20px;"><ul class="rd_ingredients" style="list-style-type: none; margin: 0px; padding: 0px;">
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name"><b>Ingredients:</b></span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><b>CAKE:</b></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">5 eggs, <i>separated</i></span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">2 cups sugar</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/2 cup butter, softened</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/2 cup canola oil</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1 teaspoon coconut extract</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/2 teaspoon vanilla extract</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/4 teaspoon almond extract</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">2-1/4 cups cake flour</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1 teaspoon baking powder</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/2 teaspoon baking soda</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/4 teaspoon salt</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1 cup buttermilk</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">2 cups flaked coconut, chopped</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1/4 teaspoon cream of tartar</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name"><b class="sIngredient"><br /></b></span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name"><b class="sIngredient">FROSTING:</b></span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">2 packages (one 8 ounces, one 3 ounces) cream cheese, softened</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">2/3 cup butter, softened</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">4-1/3 cups confectioners' sugar</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-color: rgb(222, 223, 222); border-bottom-style: solid; border-bottom-width: 1px; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">1-1/4 teaspoons coconut extract</span></li>
<li class="rd_ingredient rd_print_together" style="border-bottom-style: none; margin-left: 0px !important; padding: 7px 0px 7px 14px;"><span class="rd_name">2 cups flaked coconut, toasted</span></li>
</ul>
</section><section class="" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 20px;"><h4 class="rd_ingredients_print_header rd_directionheader" style="color: inherit; font-family: inherit; font-size: 1.125em; margin: 15px 0px 5px; text-rendering: optimizelegibility;">
Directions</h4>
<span style="font-size: 16px;"><ol>
<li>Place egg whites in a large bowl; let stand at room temperature for 30 minutes.</li>
<li>Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.</li>
<li>Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.</li>
<li>Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.</li>
<li>Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.</li>
<li>For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.</li>
<li>Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. <span class="rd_direction_yeid rd_tg_bold" style="font-weight: 700;">Yield: </span>16 servings.</li>
</ol>
</span>
</section><span style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 16px; line-height: 20px;"><br />Shamelessly stolen from: <a href="http://www.tasteofhome.com/recipes/incredible-coconut-cake/print#ixzz3VzhFVoZl" style="color: #003399; text-decoration: none;">http://www.tasteofhome.com/recipes/incredible-coconut-cake/print#ixzz3VzhFVoZl</a></span>Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-70328546844119296292015-03-31T12:28:00.003-07:002015-03-31T12:28:46.126-07:00Frozen Inspired Birthday Cake - Complete!I'm really very bad about writing up my cake experience as I go, or immediately posting about it afterwards (clearly I'm exhausted afterwards!). Apologies.<br />
<br />
If you're wondering whatever happened to the Frozen cake I was supposedly banking, here's the final result (at least I grabbed a picture of it!):<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOJAL1KWXVjvLTZiaAEkYYpFiy9qxC555OyyiVWpjj5WLEVCgFzUoNtaxFxZguApxo3sl5LSGxllUWd8R4nzW7MFlD39ji7bjr1aUKh_5TiadJkYhbU0zphQWF8ShI4WIh-T6gEQZdF6F/s1600/frozen+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOJAL1KWXVjvLTZiaAEkYYpFiy9qxC555OyyiVWpjj5WLEVCgFzUoNtaxFxZguApxo3sl5LSGxllUWd8R4nzW7MFlD39ji7bjr1aUKh_5TiadJkYhbU0zphQWF8ShI4WIh-T6gEQZdF6F/s1600/frozen+cake.jpg" height="320" width="240" /></a></div>
<br />
I actually did write up this experience immediately after I made it, I just left it in draft form and never completed it (that exhaustion/career thing must have gotten in the way...).<br />
<br />
<b><span style="font-size: large;">The experience:</span></b><br />
I ended up quadrupling my cake recipe which yielded the 3 cakes you see above - a 6", 8", and 10", as well as 40+ cupcakes that ended up looking like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoZT9dyoFueQNKwqI7OHV5vP7_kSG0dqpBFD-X7OfRd61jFrZSy1VwCYRpn6ou63LVVYgGc0_J8XaU4X0YPbP3kKpgpJjJpmctMvJbzqmeDQjcWI3kyzE2p0-DMekbBcTAgfGMBSYexEu/s1600/cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoZT9dyoFueQNKwqI7OHV5vP7_kSG0dqpBFD-X7OfRd61jFrZSy1VwCYRpn6ou63LVVYgGc0_J8XaU4X0YPbP3kKpgpJjJpmctMvJbzqmeDQjcWI3kyzE2p0-DMekbBcTAgfGMBSYexEu/s1600/cupcake.jpg" height="320" width="240" /></a></div>
I wasn't planning on making cupcakes, but it turned out perfectly in that I sent the cupcakes to school with my daughter the following morning to celebrate her birthday at school. Her favourite colour is purple, and, well, a little violet colouring goes along way along with some sprinkles to add that little sparkle ;).<br />
<br />
So let's get into the details with the timeline:<br />
Tuesday: Printed off templates for the snowflakes.<br />
Wednesday: Made the royal icing (using royal icing sugar here in the UK - whoop whoop - where only the addition of water is required) and piped snowflakes; Made the marshmallow white chocolate fondant;<br />
Thursday: Made the cakes, cupcakes, and frosting;<br />
Friday: Covered the cakes with fondant and decorated;<br />
<br />
As I said, I quadrupled my cupcake recipe. It worked out that with the leftover batter I made cupcakes for Olivia's class. However, if I only wanted to make cakes, I would have only tripled the recipe. I modified my icing slightly to include white chocolate (YUM!). I made my own fondant which was a marshmallow white chocolate fondant (taste was significantly better than the store bought stuff, but the process of making it wasn't terribly exciting). I also made the snowflakes out of royal icing sugar.<br />
<br />
After I made the cakes (see recipe below), I let them cool for a few hours, then cut them to obtain their shape, and for the 6" & 8" cakes I cut them in half. The 10" just wasn't tall enough to cut in half and fill with frosting. I brushed the cakes to remove crumbs, then filled and put a crumb coating on the cakes, wrapped in plastic wrap and refrigerated for 20 minutes. Removed them and added another layer of frosting, rewrapped and refrigerated overnight. <br />
<br />
I then baked the cupcakes with the remaining cake batter, and iced them with the remaining frosting (that I then dyed purple) with the wilton flower tip and sprinkled with purple sugar. <br />
<br />
With the remains of the cakes (from cutting them to obtain their desired shapes), Silvia (my au pair) made cake pops that were DIVINE! She refrigerated the cake remains, then rolled them into balls, froze them, then dipped them in melted chocolate and rolled them in sprinkles, then froze them again. This is why cake pops were invented...to use up the cake remains!<br />
<br />
The next morning I dyed the marshmallow white chocolate fondant blue,which proved to be very arduous. Dying fondant by hand is time consuming and requires great strength as the fondant is like taffy. Needless to say, I ran out of both time and strength and settled on a marbled blue fondant (which was suprisingly quite nice, though not what i had originally intended). I covered the cakes with it, and then decorated the cake with the royal icing snowflakes and a bit of buttercream frosting for the dots around the cakes, the name, and age. I applied the figurines to the cake with a bit of frosting as well. Voila!<br />
<br />
<b><span style="font-size: large;">Summary:</span></b><br />
<br />
<ul>
<li>It wasn't EXACTLY what I was preparing to make, but I was pretty happy with the end result.</li>
<li>The cake was delicious and moist and produced a wonderful flavour as well as raving reviews. The homemade fondant was key.</li>
<li>The white chocolate swiss buttercream was DIVINE!</li>
<li>Fondant is difficult/time consuming to dye</li>
<li>The royal icing snowflakes were fragile indeed, but were quite easy to pipe and added a lovely touch.</li>
<li>The figurines saved me from having to create handmade figurines (thankfully!).</li>
<li>It was time consuming, though not complex, and I imagine becomes easier with every attempt. </li>
<li>My daughter was elated - which was most important :).</li>
</ul>
<div>
<b><u><span style="background-color: yellow; font-size: large;">The recipes and methods:</span></u></b></div>
<br />
<span style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 18.6599998474121px;">Perfect Vanilla Cupcakes:</span><br />
<div id="yiv2101992446zlrecipe-ingredient-0">
<div id="yui_3_16_0_1_1404304425093_3820">
<u id="yui_3_16_0_1_1404304425093_3819">For the cakes - I quadrupled the recipe to make 3 cakes (16 cups of batter):</u> </div>
</div>
6 cup <a href="http://astore.amazon.com/yinmomyangmom-20/detail/B004G7LNZ4" id="yui_3_16_0_1_1404304425093_3826" rel="nofollow" target="_blank"><span id="yui_3_16_0_1_1404304425093_3825" style="color: #0066cc;">cake flour</span></a> <br />
6 cup all-purpose flour <br />
10 teaspoons baking powder <br />
4 teaspoon kosher salt <br />
4 cup (8 sticks/900g) unsalted butter, room temperature <br />
7 cups <a href="http://astore.amazon.com/yinmomyangmom-20/detail/B003T0CS6M" rel="nofollow" target="_blank"><span style="color: #0066cc;">granulated/caster sugar</span></a> <br />
16 eggs <br />
6 cup milk <br />
8 teaspoons vanilla extract <br />
4 teaspoon <a href="http://astore.amazon.com/yinmomyangmom-20/detail/B002HQE11O" rel="nofollow" target="_blank"><span style="color: #0066cc;">vanilla bean paste</span></a> <br />
<div id="yui_3_16_0_1_1404304425093_3837" style="background-color: transparent; color: black; font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 18.66px; font-style: normal;">
<br /></div>
<div id="yiv2101992446zlrecipe-instructions">
<div id="yui_3_16_0_1_1404304425093_3838">
Instructions:</div>
</div>
<ol id="yiv2101992446zlrecipe-instructions-list"><div id="yiv2101992446zlrecipe-instruction-0">
<div id="yui_3_16_0_1_1404304425093_3839">
Make the cakes: </div>
</div>
<li id="yiv2101992446zlrecipe-instruction-1">Preheat the oven to 350F/175C degrees F. </li>
<li>Grease cake pans and line bottoms with parchment paper rounds</li>
<li id="yiv2101992446zlrecipe-instruction-2">Sift the flours, baking powder, and salt into a mixing bowl and set aside. </li>
<li id="yiv2101992446zlrecipe-instruction-3">Beat the butter on medium-high speed for 1-2 minutes. Slowly add the sugar. Beat until the mixture is pale yellow and very fluffy ~ 4 minutes. </li>
<li id="yiv2101992446zlrecipe-instruction-4">Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined. </li>
<li id="yiv2101992446zlrecipe-instruction-5">Combine the milk and vanilla extract & bean paste in a measuring cup. </li>
<li>On a low speed, alternating, add the flour mixture and milk emulsion to the butter mixture. Beat until just combined ~ 1-2 minutes. Scrape the bottom and sides of the bowl, and mix again until the mixture is well blended (30-60 seconds). </li>
<li id="yiv2101992446zlrecipe-instruction-7">Fill cake pans 3/4 full with batter, and bake for 35-40 minutes - until a tester inserted in the center of the cupcake comes out clean. Start checking at 30 minutes.</li>
<li>Remove from oven when done and let cool in pans for 5 minutes. Transfer to cooling rack and let cool completely before icing.<u><br /></u></li>
</ol>
<div style="background-color: transparent; color: black; font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 18.66px; font-style: normal;">
White Chocolate Swiss Buttercream:</div>
1 1/2 cups sugar <br />
9 large egg whites, at room temperature <br />
680g/1 1/2 pounds unsweetened butter (6 sticks), softened but still cool <br />
227g/8 ounces white chocolate, melted and cooled to room temperature<br />
<div>
<br /></div>
<div style="background-color: transparent; color: black; font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 18.66px; font-style: normal;">
<span style="font-family: 'Times New Roman'; font-size: small;">Instructions:</span> </div>
<ol>
<li>Place the sugar and egg whites in large metal mixer bowl set over simmering water. <a href="http://www.foodterms.com/encyclopedia/whisk/index.html" rel="nofollow" target="_blank"><span style="color: #0066cc;">Whisk</span></a> constantly until the sugar melts and the mixture is very thin and warm.</li>
<li>Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.</li>
<li>Continue beating on low speed until cool, about 15 more minutes.</li>
<li>Beat in small pieces of the cool but soft butter on low speed. The mixture may <a href="http://www.foodterms.com/encyclopedia/curdle/index.html" rel="nofollow" target="_blank"><span style="color: #0066cc;">curdle</span></a> before coming together. Gradually beat in the melted and cooled white chocolate.</li>
<li>Re-beat occasionally while <a href="http://www.foodterms.com/encyclopedia/frosting/index.html" rel="nofollow" target="_blank"><span style="color: #0066cc;">frosting</span></a> the cake to maintain a smooth texture.</li>
</ol>
<div>
Tips of the trade:</div>
<div>
Make sure the bottom of the <a href="http://www.foodterms.com/encyclopedia/mixer/index.html" rel="nofollow" target="_blank"><span style="color: #0066cc;">mixer</span></a> bowl does not touch simmering water. Your egg whites may become a sweet scrambled breakfast dish!</div>
<div>
Finished buttercream may be kept covered and refrigerated for a week. Professional chefs prefer to use pasteurized egg whites - no need to separate fresh eggs, no wasted yolks and safer all around.</div>
<div>
Buttercream also freezes well for up to 6 months.</div>
<div>
Chilled buttercream must be brought to room temperature before beating, otherwise it will curdle. If such a disaster strikes, do not panic! Keep beating over simmering water and eventually the mixture will come together again.</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">White Chocolate-Marshmallow Rolled Fondant</span></b></div>
<div>
Ingredients for Fondant: </div>
<div>
12 ounces (about 2 cups), 340g white chocolate </div>
<div>
16 ounces/454g white mini-marshmallows </div>
<div>
2 tablespoons water </div>
<div>
3 tablespoons light corn syrup </div>
<div>
2 teaspoons clear vanilla oil flavoring or vanilla extract </div>
<div>
About 8 cups (2 pounds)/900g sifted confectioner’s (powdered) sugar </div>
<div>
<br /></div>
<div>
For Kneading: </div>
<div>
Vegetable shortening </div>
<div>
Additional confectioner’s (powdered) sugar </div>
<div>
<br /></div>
<div>
For Rolling: </div>
<div>
2 to 4 tablespoons confectioner’s (powdered) sugar Or </div>
<div>
2 to 4 tablespoons cornstarch Or </div>
<div>
Mixture of both powdered sugar and cornstarch </div>
<div>
<br /></div>
<div>
<u>Instructions for Fondant:</u> </div>
<div>
In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a medium heavy saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. </div>
<div>
<br /></div>
<div>
Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. </div>
<div>
<br /></div>
<div>
Place the marshmallows and water in a large microwaveable bowl. Heat on full power for 30 seconds and then stir the mixture with a rubber spatula or wooden spoon. Heat and stir every 30 seconds until the marshmallows are melted, about 2 minutes total. </div>
<div>
<br /></div>
<div>
Remove the bowl from the microwave and stir in the corn syrup and vanilla. </div>
<div>
<br /></div>
<div>
Add about 4 cups of the sifted powdered sugar to the marshmallow mixture and stir until thoroughly mixed. </div>
<div>
<br /></div>
<div>
Add the melted white chocolate to the marshmallow mixture and stir until well blended. </div>
<div>
<br /></div>
<div>
Add another 3 cups of sifted powdered sugar and stir to incorporate as much of the powdered sugar as possible. </div>
<div>
<br /></div>
<div>
<u>Kneading:</u> Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. </div>
<div>
<br /></div>
<div>
Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough. </div>
<div>
<br /></div>
<div>
Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. </div>
<div>
<br /></div>
<div>
Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 2 months at room temperature if it is wrapped tightly. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. After kneading, the fondant temperature should be between 75 to 80 degrees when checked with an instant read thermometer. </div>
<div>
<br /></div>
<div>
<u>Rolling:</u> Roll the fondant with a rolling pin on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Lightly dust the work surface with powdered sugar or cornstarch or a mixture of both. When rolling the fondant, be sure to lift and turn the fondant frequently to make sure the fondant is not sticking to the rolling surface. As you lift and move the fondant you will want to frequently redust the work surface with more powdered sugar or cornstarch to ensure the fondant doesn’t stick. Once you start rolling don’t flip the fondant over. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. </div>
<div>
<br /></div>
<div>
Roll the fondant ¼ inch thick for covering cakes as it will be easiest to handle. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden. - See more at: <a href="http://thebakingpan.com/recipes/chocolate/white-chocolate-marshmallow-rolled-fondant/#.U6ikJDNwZAg" rel="nofollow" target="_blank">http://thebakingpan.com/recipes/chocolate/white-chocolate-marshmallow-rolled-fondant/#.U6ikJDNwZAg</a></div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Royal Icing Recipe (for snowflakes):</span></b></div>
<ul>
<li><div>
Royal Icing Sugar </div>
</li>
<li><div>
5 tablespoons warm water </div>
</li>
</ul>
<div>
Makes about 3 cups of icing.</div>
<div>
</div>
<div id="yui_3_16_0_1_1404304425093_3953">
<div id="yiv2101992446instructions-pane">
<div id="yiv2101992446steps">
<h2>
<span style="font-size: small; font-weight: normal;">
Instructions:</span></h2>
<div id="yui_3_16_0_1_1404304425093_3952">
<div>
<h3>
Step 1</h3>
<div>
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). </div>
</div>
<div id="yui_3_16_0_1_1404304425093_3951">
<h3>
Step 2</h3>
<div>
NOTE: Keep all utensils completely grease-free for proper icing consistency.</div>
<div>
* For stiffer icing, use 1 tablespoon less water. </div>
<div>
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water. </div>
<div id="yui_3_16_0_1_1404304425093_3950">
<b>Thinned Royal Icing:</b> To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.</div>
</div>
</div>
</div>
</div>
</div>
Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-89834253001414693152014-06-23T14:50:00.002-07:002014-06-23T14:50:40.712-07:00Frozen Inspired Birthday Cake Project: Preparation (work begins Wednesday!)Following my beloved vanilla cupcake recipe, I'm going to turn that recipe into a cake recipe for a Frozen inspired birthday cake. I found a handy converter of # of cups of batter per cake size on Wilton's website: <a href="http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm">http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm</a><br />
I'm planning to making a 3-tiered cake using a 6", 8", and 10" cake pan, which means i'll need about 16 cups of cake batter, or about 3-3.5 recipes of my vanilla cupcakes. <br />
<br />
I haven't decided yet what filling to put between the layers of the cake...that'll be covered between now and Wednesday. I may stick with the buttercream recipe that I use with the cupcakes. Just need to determine if I feel that this will be 'stiff' enough to act as a crumb coating prior to covering it with fondant.<br />
<br />
Following the rave reviews of marshmallow fondant (<a href="http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant">http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant</a>), I'm going to make it and dye a portion of it that pretty light blue and keep the other portion white and make a 'snow/ice' sheet to put over the blue layer. <br />
<br />
I'm going to make royal icing in an attempt to make homemade snowflakes to decorate the cake with...this should be a hoot (<a href="http://www.wilton.com/recipe/Royal-Icing">http://www.wilton.com/recipe/Royal-Icing</a>). <br />
<br />
I also just purchased a set of the frozen character figurines to place on and around the cakes. <br />
<br />
I have some dusting powder and sparkly sugar to also decorate the fondant with. <br />
<br />
I'll be writing up the process as I go along and try and capture photos as it'll be about a 4 day project. It all begins Wednesday! Stay tuned ;). Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-49927386292584415082014-03-03T15:43:00.000-08:002014-03-03T15:43:15.119-08:00Buttermilk Pancakes - it's what's for breakfast on Pancake Day (tomorrow)!One of my absolute favourite foods of all...buttermilk pancakes! Butter, buttermilk, vanilla, and more butter once they're cooked...what could be more delish?<br />
This is my go to recipe for pancakes. Hope you'll give it a whirl and enjoy!<br />
<br />
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup</span> <span class="ingredient-name" id="lblIngName">all-purpose flour</span><label> </label></div>
<label><div class="fl-ing" data-grams="12.5" data-ingredientid="1526" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 tablespoon</span> <span class="ingredient-name" id="lblIngName">white sugar</span> </div>
</label><label><div class="fl-ing" data-grams="3.392857" data-ingredientid="7785" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon</span> <span class="ingredient-name" id="lblIngName">baking powder</span> </div>
</label><label><div class="fl-ing" data-grams="2.3" data-ingredientid="2359" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon</span> <span class="ingredient-name" id="lblIngName">baking soda</span> </div>
</label><label><div class="fl-ing" data-grams="1.5" data-ingredientid="16421" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon</span> <span class="ingredient-name" id="lblIngName">salt</span> </div>
</label><label><div class="fl-ing" data-grams="245" data-ingredientid="16287" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup</span> <span class="ingredient-name" id="lblIngName">buttermilk</span> </div>
</label><label><div class="fl-ing" data-grams="40.66667" data-ingredientid="16278" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">3 tablespoons whole </span><span class="ingredient-name" id="lblIngName">milk</span> </div>
</label><label><div class="fl-ing" data-grams="50" data-ingredientid="16317" itemprop="ingredients">
<span class="ingredient-amount">1</span> <span class="ingredient-name" id="lblIngName">egg</span></div>
</label><label><div class="fl-ing" data-grams="50" data-ingredientid="16317" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">butter, melted (28g)</span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name">1 tsp vanilla extract</span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name">optional: either in the batter or on top, how about trying blueberries or other fresh fruit, nuts, chocolate chips, etc.</span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"></span> </div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break">In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. </span></span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break">In a separate bowl, beat eggs, and then add buttermilk, milk, melted butter and vanilla. Keep the two mixtures separate until you are ready to cook.</span></span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"></span></span> </div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"></span></span><span class="ingredient-name"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!</span></span></span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"></span></span></span> </div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Pour the wet mixture into the dry mixture, using a whisk, wooden spoon, or fork to blend. Stir until it's just blended together. Add in any options (blueberries are a must in my household!) at this point. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. I prefer mine with a dab of salted butter and dash of real maple syrup. Buon appetite!</span></span></span></span></div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"></span></span></span></span> </div>
<div class="fl-ing" data-grams="25.22223" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">P.S. This recipe is enough for 2 adults and 2 children. Double, triple, quadruple as necessary ;).</span></span></span></span></div>
</label>Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-86917898201278155862014-02-23T13:54:00.000-08:002014-02-23T13:54:10.039-08:00Finally, a 'go to' vanilla cupcake and frosting recipe - Whoop Whoop!If you've been following my blog, you'll remember that I had a post a while back about the hunt for the perfect vanilla cupcake. I didn't find it, truth be told. Hence when I was asked to bake a batch of cupcakes again, I found myself scouring the web looking for new and different recipes. I'm happy to report that I found an amazing recipe...beautiful cake, and absolutely gorgeous vanilla bean swiss meringue buttercream...it doesn't get more divine than this. Definitely my 'go to' recipe from now on.<br />
<br />
Interestingly the method in the cake recipe calls for adding the butter to the flour mixture in cold cubes - similar to the method I use when I bake my scones. I know the idea behind adding cold butter in pastry dough recipes, but don't consider this a method I'd use in making cupcakes. Alas, I couldn't bring myself to apply this method when using this recipe. So then, I used the ingredients exactly as they're written, but changed the method. And, oh yeah, if you're going to bother using cake flour, ALWAYS ALWAYS ALWAYS sift it. You're going for air, clearly, so might as well go all the way ;). <br />
<br />
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
For the Cupcakes: </div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 1/2 cup <a class="ingredient-link" href="http://astore.amazon.com/yinmomyangmom-20/detail/B004G7LNZ4" target="_blank">cake flour</a> </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 1/2 cup all-purpose flour </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 1/2 teaspoons baking powder </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 teaspoon kosher salt </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1 cup (2 sticks/225g) unsalted butter, room temperature</li>
<li class="ingredient" itemprop="ingredients">1 3/4 cups <a class="ingredient-link" href="http://astore.amazon.com/yinmomyangmom-20/detail/B003T0CS6M" target="_blank">granulated/caster sugar</a> </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">4 eggs </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1 1/2 cup milk </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 teaspoons vanilla extract </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1 teaspoon <a class="ingredient-link" href="http://astore.amazon.com/yinmomyangmom-20/detail/B002HQE11O" target="_blank">vanilla bean paste</a> </li>
<div class="ingredient-label" id="zlrecipe-ingredient-11">
</div>
<div class="ingredient-label">
For the Buttercream: </div>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">3 egg whites </li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">1 cup <a class="ingredient-link" href="http://astore.amazon.com/yinmomyangmom-20/detail/B003T0CS6M" target="_blank">granulated/caster sugar</a> </li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1 cup (2 sticks/225g) unsalted butter, softened but cool </li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">1 teaspoon <a class="ingredient-link" href="http://astore.amazon.com/yinmomyangmom-20/detail/B002HQE11O" target="_blank">vanilla bean paste</a></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list"><div class="instruction-label" id="zlrecipe-instruction-0">
Make the Cupcakes: </div>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Preheat the oven to 350F/175C degrees F. </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Sift the flours, baking powder, and salt into a mixing bowl and set aside. </li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Beat the butter on medium-high speed for 1-2 minutes. Slowly add the sugar. Beat until the mixture is pale yellow and very fluffy ~ 4 minutes. </li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined. </li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Combine the milk and vanilla extract & bean paste in a measuring cup. </li>
<li class="instruction" itemprop="recipeInstructions">On a low speed, alternating, add the flour mixture and milk emulsion to the butter mixture. Beat until just combined ~ 1-2 minutes. Scrape the bottom and sides of the bowl, and mix again until the mixture is well blended (30-60 seconds). </li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Fill paper liners 2/3 full with batter, and bake for 15-20 minutes - until a tester inserted in the center of the cupcake comes out clean. Start checking at 15 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Cool completely before topping with buttercream.</li>
</ol>
<div class="instruction" itemprop="recipeInstructions">
</div>
<ol class="instructions"><div class="instruction-label" id="zlrecipe-instruction-9">
Make the Swiss Meringue Buttercream: </div>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions">Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes. </li>
<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions">Whip the mixture on high speed, until stiff peaks form and it has completely cooled (12ish minutes). </li>
<li class="instruction" id="zlrecipe-instruction-12" itemprop="recipeInstructions">Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter. </li>
<li class="instruction" id="zlrecipe-instruction-13" itemprop="recipeInstructions">Mix in the vanilla bean paste until well blended. </li>
<li class="instruction" itemprop="recipeInstructions">Using a pastry bag fitted with your preferred nozzle of choice, pipe the frosting on to the cupcakes.</li>
<li class="instruction" itemprop="recipeInstructions">Enjoy!</li>
<li class="instruction" itemprop="recipeInstructions">P.S. I made about 36 cupcakes from this batter (probably filled them half way vs. 2/3 since I didn't want the cupcakes protruding from the cases - wanted them more tidy and flat). As such, I ended up needing to make 2 batches of the buttercream frosting since the recipe as is barely covered 23 cupcakes, and I didn't use massive amounts as you can see below. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lvj2ToQG3z6Rxnlv0GyKL2MBUOoX2oS7tOhepy5a__dGwsOxz1EYhHhMX2ma8rE2S4q_EdjpOfn1LSVdE46qOPRcbtXSXNDwynkt4rjucBDDGQ9jOIE9t2iOSiSTTJPhp4U4rR-XtYiL/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lvj2ToQG3z6Rxnlv0GyKL2MBUOoX2oS7tOhepy5a__dGwsOxz1EYhHhMX2ma8rE2S4q_EdjpOfn1LSVdE46qOPRcbtXSXNDwynkt4rjucBDDGQ9jOIE9t2iOSiSTTJPhp4U4rR-XtYiL/s1600/photo+1.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay9se9RllwPaJ8M6-Nv_ctPcZUNGG8q49TsfuM1p7FqnQRrACIZj0U1FjipBLkMOQsx16m9ADP8ABf1rIDlbSr9HFyjOKJ2WLsqp8TfGQ9mgCr_Nl9BN_mrt0fBZAkjHTplactRfODoK_/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay9se9RllwPaJ8M6-Nv_ctPcZUNGG8q49TsfuM1p7FqnQRrACIZj0U1FjipBLkMOQsx16m9ADP8ABf1rIDlbSr9HFyjOKJ2WLsqp8TfGQ9mgCr_Nl9BN_mrt0fBZAkjHTplactRfODoK_/s1600/photo+2.JPG" height="320" width="240" /></a></div>
<div class="instruction" itemprop="recipeInstructions">
Note: This recipe was shamelessly stolen from <a href="http://bakingamoment.com/simply-perfect-vanilla-cupcakes/#comment-10950">http://bakingamoment.com/simply-perfect-vanilla-cupcakes/#comment-10950</a> who stole it from <a href="http://cookiesandcups.com/my-favorite-vanilla-cupcakes/#_a5y_p=671027">http://cookiesandcups.com/my-favorite-vanilla-cupcakes/#_a5y_p=671027</a> who adapted it from the cookbook, "<span class="a-size-large" id="productTitle">The Back in the Day Bakery Cookbook" - <a href="http://www.amazon.com/gp/product/1579654584?ie=UTF8&camp=213733&creative=393185&creativeASIN=1579654584&linkCode=shr&tag=cookiesandcup-20&=books&qid=1368995971&sr=1-1&keywords=back+in+the+day">http://www.amazon.com/gp/product/1579654584?ie=UTF8&camp=213733&creative=393185&creativeASIN=1579654584&linkCode=shr&tag=cookiesandcup-20&=books&qid=1368995971&sr=1-1&keywords=back+in+the+day</a> I absolutely LOVE how recipes are adapted from one baker to the next. I'll be curious to hear if anyone adapts this one...</span></div>
Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-76102605469092681462014-02-22T08:28:00.000-08:002014-02-22T08:28:25.696-08:00Salted Caramel Cheesecake...it's what's for dessert...<div id="recipe-head" style="position: relative;">
<div class="recipe-title section" style="margin-top: 18px; overflow: hidden; position: relative;">
I was trying to find something easy yet a bit elegant for a dinner party this evening and came across this simple, yet enticing recipe (love Food and Wine magazine!). I'm a firm believer in 'simple' recipes with high quality ingredients. </div>
<div class="recipe-title section" style="margin-top: 18px; overflow: hidden; position: relative;">
The result? This cheesecake was very easy to make and a bit different as no base was required and, since it was in ramekins, added a personal touch. The salted caramel came out divine, though it wouldn't be until my second batch that I would discover this. My first batch I overcooked by about 10 seconds and burned it...sugar is indeed tricky. The cheesecakes are chilling now in the refrigerator and I can't help but wonder if I should have added vanilla extract/vanilla bean paste to make it a bit vanilla-y. I believe in pretty much adding good quality vanilla to almost any sweet dessert-y recipe. Hmm. I guess i'll be able to tell you this evening when it's being devoured (hopefully!).</div>
<div class="recipe-title section" style="margin-top: 18px; overflow: hidden; position: relative;">
Changes to recipe: There was feedback about the cheesecake not being cooked properly according to the recipe's directions. Upon research, I decided to increase the oven temp to 350F/175C and cooked for 20 minutes, then shut off the oven and left them in the oven for an hour. They seemed to be pretty perfect when I removed them from the oven. I'll tell you later if they were cooked properly or not. And I may or may not advise to add vanilla ;).</div>
<div class="recipe-title section" style="margin-top: 18px; overflow: hidden; position: relative;">
If you make this here in the UK, you'll wonder how to 'stir the cream in a thin stream'. Since the double cream (UK equivalent to heavy cream) here has the texture of whipped butter, that's pretty much an impossible feat. I dropped the lump of cream into the mixture and stirred it quickly - no issues. </div>
<div class="recipe-title section" style="margin-top: 18px; overflow: hidden; position: relative;">
I had a bit of caramel left over and decided to coat apples in it - absolutely delish and the fleur de sel was an excellent touch. I'm very much looking forward to seeing how this recipe turned out. Stay tuned!</div>
<div class="recipe-title section" style="margin-top: 18px; overflow: hidden; position: relative;">
<div class="four-columns" style="float: left; margin-right: 0px; width: 420px;">
<h1 itemprop="name" style="color: black; font-size: 26px; font-weight: normal; line-height: 30px; margin: 0px; padding: 0px; width: 315px;">
<img alt="Salted Caramel Cheesecake" src="http://www.foodandwine.com/assets/images/fw200410_276cheesecake.jpg/variations/200410-r-salted-caramel-cheesecake.jpg" id="featured_image" itemprop="image" pagespeed_url_hash="2353735361" style="border: 0px; color: #7d7d7d; font-family: Georgia, serif; font-size: 14px; line-height: 22.399999618530273px;" /></h1>
<h1 itemprop="name" style="color: black; font-size: 26px; font-weight: normal; line-height: 30px; margin: 0px; padding: 0px; width: 315px;">
Salted Caramel Cheesecake</h1>
<div class="byline" style="font-family: Arial, sans-serif; font-size: 9px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: 1px; line-height: 16px; padding: 10px 0px 25px; text-transform: uppercase; width: 315px;">
CONTRIBUTED BY <a href="http://www.foodandwine.com/chefs/michael-moorhouse" style="color: #3a89ac; text-decoration: none;" title="Chef Michael Moorhouse"><span itemprop="author">MICHAEL MOORHOUSE</span></a></div>
<div class="cooking-time section" style="overflow: hidden; position: relative;">
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<li id="time-active" style="color: black; font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 16px; text-transform: uppercase;">ACTIVE: <span style="font-weight: normal;">30 MIN</span></li>
<li id="time-total" style="color: black; font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 16px; text-transform: uppercase;">TOTAL TIME: <span style="font-weight: normal;">4 HRS 30 MIN</span></li>
<li id="time-servings" style="color: black; font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 16px; text-transform: uppercase;">SERVINGS: <span style="font-weight: normal;"><span itemprop="recipeYield" style="font-weight: normal;">6</span></span></li>
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<div class="dek" itemprop="description" style="color: black; font-family: Georgia, serif; font-size: 16px; font-style: italic; font-variant: normal; font-weight: normal; line-height: 24px; margin: 25px 0px 0px; padding: 0px;">
More and more pastry chefs are raiding the saltcellar. And that includes Michael Moorhouse, who sprinkles crunchy bits of fleur de sel on his moist, intensely flavored cheesecake topped with thick, golden caramel. Moorhouse created the cake for Gaia, a restaurant in Greenwich, Connecticut, and it's a most outrageously delicious desserts.</div>
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<strong>Plus: </strong><a href="http://www.foodandwine.com/dessert-recipes" style="color: #3a89ac; text-decoration: none;">More Dessert Recipes and Tips</a></div>
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<h4 style="color: black; font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: 1px; line-height: 1em; margin: 0px; padding: 8px 0px 10px; text-transform: uppercase;">
RELATED RECIPES</h4>
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<a href="http://www.foodandwine.com/slideshows/editors-favorite-desserts/1" style="background-image: url(http://www.foodandwine.com/chrome/link-blue.png); background-position: 100% 50%; background-repeat: no-repeat no-repeat; color: #3a89ac; padding-right: 10px; text-decoration: none;" title="Editors' Favorite Desserts">Editors' Favorite Desserts</a></div>
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<a href="http://www.foodandwine.com/slideshows/modern-variations-on-the-classics/1" style="background-image: url(http://www.foodandwine.com/chrome/link-blue.png); background-position: 100% 50%; background-repeat: no-repeat no-repeat; color: #3a89ac; padding-right: 10px; text-decoration: none;" title="Modern Variations on the Classics">Modern Variations on the Classics</a></div>
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<a href="http://www.foodandwine.com/recipes/salted-caramel-cheesecake#" id="more-content-link" style="background-color: black; background-position: initial initial; background-repeat: initial initial; bottom: -18px; color: white; display: block; font-family: Arial, sans-serif; font-size: 9px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: 1px; line-height: 16px; padding: 0px 5px; position: absolute; right: 0px; text-decoration: none; text-transform: uppercase;" title="Show more related recipes">MORE ∨</a></div>
<span itemscope="" itemtype="http://schema.org/Recipe" style="color: #7d7d7d; font-family: Georgia, serif; font-size: 14px; line-height: 22.399999618530273px;"></span><span style="color: #7d7d7d; font-family: Georgia, serif; font-size: 14px; line-height: 22.399999618530273px;"></span><br />
<div class="section recipe-content" style="margin-bottom: 30px; margin-top: 30px; overflow: hidden; position: relative;">
<div class="two-columns" id="ingredients" style="float: left; margin-right: 20px; width: 200px;">
<h2 style="color: #e71f3d; font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: 1px; line-height: 1em; margin: 0px; padding: 0px 0px 10px; text-transform: uppercase;">
CHEESECAKE</h2>
<ol style="list-style: none; margin: 0px 0px 10px; padding: 0px;">
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">1/2 pound cream cheese, at room temperature</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">1/2 cup sugar</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">3 large eggs, at room temperature</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">1/2 cup sour cream</span></li>
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CARAMEL</h2>
<ol style="list-style: none; margin: 0px 0px 10px; padding: 0px;">
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">6 tablespoons light corn syrup</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">1/2 cup plus 2 tablespoons sugar</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">3 tablespoons unsalted butter</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">1/2 cup heavy cream</span></li>
<li style="color: black; font-family: Arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients">Fleur de sel</span></li>
</ol>
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<div class="four-columns" id="directions" style="float: left; margin-right: 0px; width: 420px;">
<ol itemprop="recipeInstructions" style="color: black; font-family: Georgia, serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: bold; line-height: 21px; list-style-position: inside; margin: 0px; padding: 0px;">
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.</span></li>
</ol>
<div id="endnotes" style="color: black; font-family: Georgia, serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; line-height: 21px;">
<span class="inline-subhed" style="font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: 1px; line-height: 21px; text-transform: uppercase;">MAKE AHEAD</span> The cheesecakes can be refrigerated for up to 2 days.<span class="inline-subhed" style="font-family: Arial, sans-serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: 1px; line-height: 21px; text-transform: uppercase;">NOTES</span> <strong>Cooking Club Tip:</strong> If you see sugar crystals on the sides of the pot while making caramel, dissolve them with a pastry brush that has been dipped in water until well moistened.</div>
<div class="recipe-footer" style="font-family: Arial, sans-serif; font-size: 9px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: 1px; line-height: 15px; margin-top: 30px; text-align: right; text-transform: uppercase;">
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<li style="padding-bottom: 0px;">FROM <a href="http://www.foodandwine.com/articles/salted-caramel-cheesecake" style="color: #3a89ac; text-decoration: none;" title="Salted Caramel Cheesecake">SALTED CARAMEL CHEESECAKE</a>, <a href="http://www.foodandwine.com/articles/food-and-wine-editor-favorite-recipes-melissa-rubel" style="color: #3a89ac; text-decoration: none;" title="Editor&#8217;s Picks: Melissa Rubel&#8217;s Favorite F&#38;W Recipes">EDITOR’S PICKS: MELISSA RUBEL’S FAVORITE F&W RECIPES</a>, <a href="http://www.foodandwine.com/articles/food-and-wine-editor-favorite-recipes-jen-murphy" style="color: #3a89ac; text-decoration: none;" title="Editor&#8217;s Picks: Jen Murphy&#8217;s Favorite F&#38;W Recipes">EDITOR’S PICKS: JEN MURPHY’S FAVORITE F&W RECIPES</a></li>
<li style="padding-bottom: 0px;">PUBLISHED <span style="font-weight: normal;"><a href="http://www.foodandwine.com/monthly/October-2004" style="color: #3a89ac; text-decoration: none;" title="Food &amp; Wine's October 2004 Issue">OCTOBER 2004</a></span></li>
</ul>
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</div>
Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com1tag:blogger.com,1999:blog-8435754017065592026.post-86565495955334604792014-01-30T13:01:00.004-08:002014-01-30T13:01:50.517-08:00Homemade vanilla & cookie dough ice creams...mmm mmm good.I've said it before and I'll say it again...the dairy here in the UK is phenomenal. You Brits don't have a clue how good you've got it when it comes to the dairy. Mind you, you can find crap dairy here, so obviously go for the organic stuff and local dairies when you can. <br />
<br />
The double cream here (what you might equate to heavy cream in the US) is like nothing you could ever find in the US (at least to my knowledge...unless of course you go to a 'boutique' dairy farm, but even then...). You almost need a spoon to yank it out of the container, it's that thick. <br />
<br />
What you might not know about the UK, is that the ice cream is surprisingly poor, comparatively. The gourmet ice creams, sadly, are Ben & Jerry's and Haagen Dazs. Don't get me wrong, I love me some B&J and HD, but living in dairy central, I would have expected some phenomenal UK dairies to be whipping out some awesome ice cream. Alas, it remains to be seen (a possible new business venture for me...it hasn't escaped my mind). I digress. Anyway, I've grown tired of paying £4 for a pint of B&J and since I've made ice cream plenty in my past, thought why not whip some up using that lush double cream and see what's what. <br />
<br />
Yep, there was no disappointment. <br />
<br />
My husband is a huge chocolate chip cookie dough lover and thus stands to reason that his favourite ice cream flavour is chocolate chip cookie dough. When searching for recipes to make the perfect chocolate chip cookie dough ice cream, I came across a much loved recipe for vanilla ice cream, with the perfect chocolate chip cookie dough balls tossed in to make: you guessed it - chocolate chip cookie dough ice cream.<br />
<br />
A thing to note about this ice cream recipe and my ice cream recipes in general: I don't use eggs. I don't love the idea of uncooked eggs in my ice cream, so I personally don't use them. It's not say that I wouldn't ever try an egg-based recipe, but my eggless recipes have made me happy enough to not want to venture away just yet. <br />
<br />
Here's what you need for the ice cream:<br />
3 cups or 900 mL Whole Organic Milk<br />
1 3/4 cups caster sugar<br />
1/2 tsp salt<br />
1Tbps Vanilla Extract<br />
5 cups or 1500mL of Double Cream (M&S makes a mean one)<br />
<br />
Here's what you need for the chocolate chip cookie dough balls (again, eggless):<br />
1 cup/113g unsalted butter, softened<br />
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1 1/2 cups light brown sugar, packed</div>
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2 teaspoons vanilla extract</div>
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1 tablespoon water</div>
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2 cups all-purpose flour</div>
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3/4 cup mini semisweet chocolate chips</div>
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To make the cookie dough balls:</div>
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<li><div class="yiv0656517925plaincharacterwrap">
Cream the butter and sugar in a mixing bowl. </div>
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Stir in the vanilla, water, flour, and chocolate chips. Mix until well blended. </div>
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Roll dough into bite-sized balls (or use a small ice cream scoop). </div>
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Place on a baking sheet and freeze until firm, about 2 hours. </div>
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Store balls in resealable plastic bags in the freezer. </div>
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To make the ice cream:</div>
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<li><div id="yui_3_13_0_ym1_1_1391112806451_8504">
Take the chocolate chip cookie dough out of freezer and leave out until needed. </div>
</li>
<li><div>
Place milk in a large sauce pan on stove and scald it until bubbles form around edge. </div>
</li>
<li><div>
Remove from heat. </div>
</li>
<li><div>
Add sugar and salt. Stir until dissolved. </div>
</li>
<li><div>
Stir in double cream and vanilla. </div>
</li>
<li><div>
Cover and refrigerate 30 minutes. *Note: mixture will be very liquidy. The chilling process takes care of this.</div>
</li>
<li><div>
Freeze as directed by your ice cream machine's instructions. Note: I have a kitchen aid mixer and I bought the ice cream maker attachment. It's phenomenal. It comes with the beater and the bowl and the only requirement is to freeze the bowl (vs. using salt and all that other stuff). You place the frozen bowl onto mixer, affix the ice cream adapter beater, turn mixer on, add ice cream mixture, leave alone for 20-25 minutes. Voila, ice cream!</div>
</li>
<li><div>
Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. </div>
</li>
<li><div>
Put the ice cream in the freezer for several hours until hardened. </div>
</li>
</ul>
Delicious! Or, as the Brits like to say, Gorgeous!<br />
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Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-13250052931653833212014-01-30T12:24:00.000-08:002014-01-30T12:24:09.669-08:00Best. Brownies. Ever.It's been a while, dear baking world, but I'm back. And the baking has resumed to a pretty normal rate again (thankfully...although my thighs might be thinking something differently!). <br />
<br />
Rarely do we finish a baked good and, as the pan is being scraped, my husband ask if we can whip up another batch. Alas, these brownies have that exact effect. They're pretty phenomenal. And while I'm a pretty decent brownie fan, these brownies just might have turned me into a brownie lover.<br />
<br />
What's different about these brownies vs. other brownies, you ask? These brownies are super chewy, dense, and have the perfect amount of chocolate. They are not 'cakey' as other recipes can be. Not that I dislike 'cakey' versions of brownies, mind you. But 'cakey' brownies don't make me a brownie lover...dense, chocolatey, chewy brownies do :).<br />
<br />
What's missing from this recipe are the baking agents that make cakes cakes (know what I mean?). Your typical baking soda and baking powder are nowhere to be found. And the amount of flour is relatively low as well. What makes a dense chocolately dessert are: small amounts of flour (relative to other ingredients), butter (of course!), eggs, and chocolate. What makes a dessert moist are eggs and brown sugar. That, my friends, is exactly what this recipe is all about. See for yourself:<br />
<br />
Ingredients to make these bad boy brownies:<br />
1 Cup/113g of Butter (unsalted), melted<br />
1 1/2 cups of caster sugar<br />
1 1/2 cups of light brown sugar<br />
1 Tbsp Vanilla Extract (always use the real stuff)<br />
4 eggs<br />
1 1/2 cups of flour<br />
1 cup of cocoa powder (use a nice one like Green & Blacks)<br />
1 tsp salt<br />
1 cup of semi sweet chocolate chips (again, good chocolate here folks...go Belgian or some other fancy one like green and blacks to make a mean brownie)<br />
optional: 1 cup of walnuts, chopped, and toasted (secret: place nuts in a plastic bag and use a rolling pin to 'smack' the nuts until they're 'chopped' - works a treat; then place under broiler/grill for 1-2 minutes until toasty). <br />
<div class="directLeft" id="msgDirections" itemprop="recipeInstructions" style="display: none;">
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<div class="directLeft" itemprop="recipeInstructions">
<span class="plaincharacterwrap break"></span> </div>
<div class="directLeft" itemprop="recipeInstructions">
<span class="plaincharacterwrap break">How to make 'em:</span></div>
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<li><div class="directLeft" itemprop="recipeInstructions">
<span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.</span></div>
</li>
<li><div class="directLeft" itemprop="recipeInstructions">
<span class="plaincharacterwrap break">Combine the melted butter, sugars, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.</span></div>
</li>
<li><div class="directLeft" itemprop="recipeInstructions">
<span class="plaincharacterwrap break">Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels and nuts if using. Spread the batter evenly into the prepared baking dish.</span></div>
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<li><div class="directLeft" itemprop="recipeInstructions">
<span class="plaincharacterwrap break">Bake in preheated oven until an inserted toothpick comes out clean, about 45 minutes (check around 40 minutes). Remove, and cool pan on wire rack before cutting.</span></div>
</li>
</ul>
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<span class="plaincharacterwrap break">What could be better with dense, chocolatey, chewy brownies than homemade vanilla ice cream, I ask you? See my next post for the ice cream (you won't be disappointed).</span><div class="separator" style="clear: both; text-align: center;">
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Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-18445700476755168952013-01-24T15:50:00.001-08:002013-01-24T16:03:41.391-08:00Logical next step...BREAD!"I like bread and butter, he likes toast and jam..." I find myself singing this lyric quite often as there really is nothing quite like bread and butter...or toast and jam (with butter too, of course!).<br />
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Having said that, a natural segue from my beloved baked goodies is bread. And not just ANY bread, but of course bread who's key ingredient IS....butter - of course. I'm talking about that bread that you see in the fancy bakeries and your mouth instantly waters...you're amazement at how it glistens in the shop window...how mouth wateringly it tastes when made into french toast. What am I talking about? Brioche, of course. And in this case in particular, Brioche Nanterre, or the Brioche loaf. While the rolls are certainly delectable, I've been purchasing a beautiful french Brioche loaf from a good grocer and it got me wondering why I haven't thought to make it myself. How hard can it be? Afterall, I have dabbled in croissant dough, so what can be more intimidating?<br />
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Pulling out my trusty Bouchon Bakery cookbook, of course I find immaculate instructions on how to make 4 versions of Brioche, and specifically Brioche Nanterre. I'm in heaven. The ingredients are few, but the process is time consuming - though not difficult. What I would do without my KitchenAid mixer, I have no idea. Flour, instant yeast, sugar, fine sea salt, eggs, milk and butter (the last three all at room temperature) are the ingredients. Time, correct mixer speed, patience and house chores are required. After combining all ingredients except the butter, you mix them all with a dough hook on low for 30 minutes. After you clean your kitchen, may I suggest doing a load of laundry and other house chores while your mixer churns away for the 30 minutes? After said 30 minutes, you then begin to add the butter in small parts. I'd say it was all incorporated in about 10 or so minutes. After the butter has been absorbed, you scrape the dough off the hook and from the sides of the bowl and allow the mixture to mix for an additional 10 minutes. When the 10 minutes is up, you fold the dough. After folding the dough, you put it in a greased bowl, cover it, and set a timer for an hour. Once the hour is up, you fold it yet again, put it back in said bowl, cover it, and refrigerate it overnight.<br />
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As of now, my dough is comfortably being refrigerated. Tomorrow I'll remove it from the refrigerator, form the dough into 12 balls, place 6 balls in one loaf pan (the other 6 in another) and then let them proof for 2.5-3 hours. After this time, they then will be ready to be baked for 25 minutes. Voila! Brioche Nanterre!<br />
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As you can see, the ingredients are straight forward, and the recipe is quite simple. It's just the time requirements that make the process lengthy. The dough already smelled fantastic and I look forward to seeing how the Nanterre will turn out. I'll post pictures tomorrow of the preproofed state, proofed state, and then post baked state of the bread. Fingers crossed that the time required to 'coddle' this dough was well worth it (something tells me it will be). <br />
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Hopefully many a yummy French Toast breakfast is in our near future :).<br />
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Thanks for reading!<br />
JulieJulie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-91017593596526885712013-01-21T05:20:00.000-08:002013-01-21T05:23:22.544-08:00Coffee & butter...no, really!While I exploit my love for butter, many friends of mine know I feel similarly about coffee. <br />
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Living in tea nation, it is quite difficult to find a good cup of coffee. I do prefer my coffee at home than those cups I can buy at the local cafes. Thanks to Illy Caffe and our Rancilio Silvia, along with some yummy chocolate and Monin Syrup, I've been able to perfect my own Hazelnut Mochaccino. <br />
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Having said that, a wonderful friend of mine that I knew back in CA sent me an article about how to make your coffee 'bulletproof'. Of course I was interested. And not surprisingly, butter was the secret ingredient. Have a look:<br />
<a href="http://www.bulletproofexec.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.333333969116211px; line-height: 18.88888931274414px; text-decoration: initial;" target="_blank">http://www.bulletproofexec.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/</a><br />
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While I have yet to try this at home, I have little doubt at how extraordinary it is. And I also imagine that this too will be something I yearn to perfect on the homefront!<br />
<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-66570126560002419002013-01-07T14:30:00.003-08:002013-01-07T14:30:32.541-08:00UPDATE: selling to local cafesI managed to rope in a good friend of mine, Chrissy, into this business venture. She's also a great baker, and is planning on opening up her own cafe in Seattle when she returns there for good in July (bummer for me, awesome for her). <br />
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We met with two cafes on December 21st, The Beehive in Chiswick & The Milestone Cafe in Sheen, and had 9 baked items for them to sample. The items included: Buttermilk Orange Cranberry & Currant Scones, Blueberry Muffins, Double Chocolate Pecan Biscotti, Buttermilk 'American' Cinnamon Buns, Cranberry Pecan 'Coffee' Cake, Vanilla Rum Tea Cakes, Cinnamon Sour Cream Muffins, To.Die.For double chocolate chip cookies (seriously TDF), and Raspberry Bars. All items received rave reviews from the owners, staff, and customers.<br />
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We are now planning to meet up again with the cafes to review the items against the cafes current 'line-up', discuss pricing, and also understand what other products they might be interested in that weren't part of our samples. We also suggested to do a one week trial of a selection of our baked goods to see what their regular customers like and identify which items were the biggest sellers. <br />
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Chrissy and I need to think about what we really want out of this venture, as it's becoming very apparent that there is a very large market just waiting for us out there (should we so desire to tap it). <br />
This is, of course, due to my wonderful friends out here in London who are putting me in contact with all of their favorite cafes that, they believe, would love our home baked goods (i'm beyond touched that they think that highly of me and my baked goods...you have no idea!). <br />
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Our next steps will be working with the cafes to identify which products they'd like to do the trial with, decide the pricing, and choose a timeframe to do the trial. Once that's nailed down, we will wait and see how the products sell to see about a possible future. Should we be so lucky as to have the cafes want to bring us on suppliers, our next steps will be to drum up some more local business with other cafes and begin thinking about expanding our operations (looking for commercial kitchen space, hiring folks, etc.). VERY exciting stuff...stay tuned!Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-64358622906753450962012-12-14T05:35:00.000-08:002012-12-14T05:35:23.464-08:00Selling my goods to a local cafe...I've always had a dream of opening up my own cafe. It would be in Woodside, CA tucked into one of the spaces somewhere within the 4 corners (for those of you who know the area, you know where I mean). It's cycling central due to being at the base of the best climbs on the peninsula and just far enough away from home where most cyclists end up stopping for one reason or another. The cafe would be cycling related in that I'd have cycling gear on the walls, bicycle parking outside or an attendant to watch your bike, cycling videos playing non-stop, and of course if any bike races are being broadcast, you know they'd be on! I'd have kick ass coffee, because that's how Tim and I roll. I'd also have an array of delicious baked goods, but always on rotation and would be whatever I felt like baking that day. <br />
Upon thinking how I'd make that dream a reality, I did kickstart a small organic cupcake business out of my home when I was living in CA. For various reasons, I didn't love that experience. My oven ran hot, the cakes were all of various types and folks never seemed 100% satisfied with them. I grew frustrated pretty quickly and decided that perhaps selling my baked goodies wasn't the best idea afterall.<br />
Fast forward to life in London, and every week the mums from nursery to do a coffee morning where usually folks bring something to contribute. Of course I enjoy this immensely and always bake whatever I feel like that day and something that I know is a crowd pleaser. My goodies received such rave reviews that a dear friend of mine decided to take it upon herself to become my personal PR spokesperson. She recently moved a town away and has had difficulty finding a coffee shop with decent baked goods. So much so that she entered the cafe on the corner of her road, said in so many words that their baked goods were crap and told the owner that he had to try mine and sell them in his shop. To which the owner replied, 'ok'. <br />
Alas, here I am...a cafe is interested in meeting with me, sampling my goodies and giving them a whirl at selling them in his shop. <br />
Of course the big question I'm in the throws of answering is, what baked goods should I bring to him to taste?<br />
I figured about 3-5 different items would be a good start. In the running are my scones, and cranberry swirl coffee cake (because that cake is my PR friend's favorite and she wants it locally!). I'm now deciding what the remaining items should be. Ideas on the list include the morning buns (croissant cinnamon buns: received rave rave reviews, though they are hard work to make), blueberry muffins, double chocolate almond biscotti and buttermilk cinnamon buns. Out of those items, what 1-3 items would you add to the scones and coffee cake? Or do you have better ideas that I can try out? The plan is to present him the items next Friday, so I have a week to prepare.<br />
Any feedback is greatly appreciated!<br />
Thanks!Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com5tag:blogger.com,1999:blog-8435754017065592026.post-40187967405936673052012-12-14T05:22:00.005-08:002012-12-14T05:22:58.638-08:00Follow up: Nutter ButtersI'm learning that I'm terrible at documenting as I go. Thus, I did make the Nutter Butters shortly after the last post, and they were delicious and received RAVE reviews. The dough was incredibly sticky and therefore had to be very cold to work with and you had to work quickly. After doing a handful of cutouts, the dough had to be returned to the refrigerator to be chilled again before continuing. The dough was simple to make, but just forming the dough into cookies was very time consuming. I'm also not sure about the cookies being frozen before baking. I tried both ways - popping them directly into the oven after cutting the dough, and freezing then popping into the oven and didn't notice a difference. Due to the rave reviews, I think i'll make a few batches of these cookies again and follow the recipe to a T. I'll also take notes and pictures of the progress and then post it for you to see :). I'll also post the recipe.Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-36823045938126048912012-11-10T12:19:00.000-08:002012-11-10T12:19:38.159-08:00To chill or not to chill...that is the question.I recently purchased Thomas Keller's Bouchon Bakery cookbook, and it is To.Die.For. Rarely do I open a cookbook and IMMEDIATELY want to make EVERY item in it! Alas, this one does just that. And to my surprise (it has a big section dedicated to bread making - a new arena for me), I'm VERY interested in trying some of the breads! This most likely has to do with the fact that i'm very much in love with a French Brioche bread that costs a small fortune, and i've been thinking about trying to make one myself. Alas, there is a very lovely recipe for Brioche that i'm going to try shortly.<br />
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The common theme in many of his recipes, no matter what type (cookies, doughs, etc.), is refrigerating the dough either for a couple of hours or overnight. I'm discovering that the 'serious' pastry chefs plan their items very much in advance (taking into account chilling times, etc.) and allot the appropriate time for chilling. The recipes themselves aren't that different from others that i've seen, what's different is the chilling time. 'They' say that allowing doughs (of any kind) to chill and 'relax' allows the dough to absorb the ingredients to their fullest, which then, in turn, makes the flavors in the dough more intense. I don't doubt this for a second. Even your traditional chocolate chip cookie dough, if you allow the dough to chill overnight, will produce a tastier cookie - go ahead, give it a whirl ;). <br />
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Next on my agenda is to try a peanut butter cookie in said above cookbook called 'Better Nutters'. The recipe is modeled after Nutter Butters (an old favorite cookie of mine). It calls for roasting peanuts, beating and mixing butters of sorts along with dry ingredients, and then, of course, chilling the dough (for at least 2 hours or up to 2 days). You then cut rounds from the chilled dough, freeze the rounds for 2 hours, bake them (frozen), and then make a peanut buttercream where you sandwich two cookies together filled with the buttercream. YUM!<br />
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I'll keep you updated on the progress and, of course, post the recipe. So far i've only roasted the peanuts (but the house already smells delish!). Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-68641951321116039302012-10-18T05:51:00.000-07:002012-10-18T05:51:02.736-07:00The cinnamon buns...I'm not sure what I was thinking, but after rolling out the dough, putting the sugar mixture on the dough, rolling it into a cylinder and cutting the dough into buns, I neglected to take any pictures! And once they were proofed, baked and out of the oven, I neglected then, too, to take pictures (I'm pretty useless, aren't I?). My excuse? I was hosting a breakfast morning at mine and was literally incredibly eager to make these suckers that I forgot all about telling you wonderful folks about it! <br />
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So then, you'll have to trust me when I say that they came out AMAZING! They flew off the table and were gone before I could blink. Everyone did compare them to Gail's bakery cinnamon buns and said mine were better! I think they were being nice, but they insisted they weren't. I did like them and thought they came out quite well, but I thought they needed a bit more cinnamon. No one else agreed!<br />
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So then, here's the 'Morning Bun' recipe (from the Art & Soul of Baking - Sur La Table) that I then used following Bo Friberg's croissant dough recipe:<br />
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1 recipe of croissant dough (see prior posts for this)<br />
1 large egg<br />
2/3 cup firmly packed light brown sugar<br />
2 1/2 tsp ground cinnamon<br />
1/2 cup granulated sugar<br />
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On a lightly floured surface, roll the dough into an 18 X 11 X 1/4 inch rectangle. Position the dough with a long side parallel to the edge of your work surface. Brush any flour from the surface of the dough. Whisk the egg in the small bowl just to break it up, then brush the entire surface of the dough lightly with the egg. <br />
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In a medium bowl, stir together the brown sugar and cinnamon until thoroughly blended. Sprinkle evenly over the dough, leaving a 1-inch border along the long edge of the dough farthest from you.<br />
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SHAPE THE DOUGH: Beginning with the long side closest to you, roll the dough into a cylinder, gently tucking and tightening as you roll. Finish rolling the dough onto the border. Roll the dough cylinder backward so that the seam is facing upward and pinch all along it to seal the dough. It should be 18 inches long. If not, roll it gently back and forth until it lengthens. Cut the cylinder into 12 equal pieces, each about 1 1/2 inches wide. Generously butter the muffin pan and place each piece cut side up in a muffin cup.<br />
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PROOF THE DOUGH: Cover the pan loosely wiht plastic wrap and allow the buns to rise in a cool room-temperature spot until they have almost doubled in size (they will be slightly higher than the top of the muffin tin), 45 to 60 minutes. Don't try to rush the rise by warming the croissants - you don't want the butter to melt.<br />
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BAKE THE BUNS: Preheat the oven to 375F and position a rack in the center. Chill the buns in the freezer for 10 minutes or in the refrigerator for 15 minutes. This will firm the butter and create a flakier texture. Bake for 25 minutes, or until the buns are deep golden brown. Place the granulated sugar in a medium bowl. Remove the tin from the oven and set it on a towel next to the bowl. Gently remove each bun with the tongs and drop it in the sugar, turning it to coat all sides. Then transfer each bun to the silicone mat or parchment paper to cool. Serve warm or at room temperature. <br />
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DELICIOUS!!!! <br />
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Enjoy! <br />
<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-19100050729063425702012-10-10T10:59:00.003-07:002012-10-10T10:59:32.680-07:00The journey of the croissant...or whatever i'm baking...Should I mention now that I'm not going to actually be making croissants? The recipe I REALLY want to make utilizes croissant dough. You see, we have a bakery in town (Gail's) that makes killer cinnamon buns, but they're nothing like american cinnamon buns. They literally look like croissants rolled into a cinnamon bun and are super flaky, not doughy. My husband and children adore these and eat them regularly. I've thought about figuring out how to make them, and recently my good friend and I swapped cook books and I found a recipe for 'morning buns' that mirrored the cinnamon buns I see at Gail's.<br />
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The first item in the recipe was croissant dough - big surprise - and it was here that my journey for croissant dough began, especially since my friend mentioned that the croissant recipe in the 'morning bun' cookbook was 'ok', but didn't yield the best croissant she'd ever tasted.<br />
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Following Bo Friberg's recipe for croissant dough (see previous post titled, 'the croissant recipe'), I'll take you on my journey for making the perfect 'morning bun' via croissant dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOX2rr7Jcb5aDYDbnfEjxAn5drtLBhLfVdCAYcB_41zrffdosxd7vmvEw2g1Zg4-LEnTV7TPjHt1gOXhyphenhyphenurqJ7ibwjMxh6p9hKgDI1fx2BoNl5pLcuWE-DxQ-aiOBDu7N0-vWuRPX1iNHk/s1600/tools.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOX2rr7Jcb5aDYDbnfEjxAn5drtLBhLfVdCAYcB_41zrffdosxd7vmvEw2g1Zg4-LEnTV7TPjHt1gOXhyphenhyphenurqJ7ibwjMxh6p9hKgDI1fx2BoNl5pLcuWE-DxQ-aiOBDu7N0-vWuRPX1iNHk/s320/tools.jpg" width="320" /></a><u>Here the tools and key ingredients I used to make the croissant dough:</u><br />
A scale, plastic wrap, parchment paper, a rolling pin, a ruler, Lurpak unsalted butter (minimum fat content 82%), and organic strong white bread flour. <br />
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<u>Making the 'croissant' dough:</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdbLSO23GDEWiz7LvWgGHZpf2GErHHdftmPd230Zaq4P3VqnHiikxuQHnG9Im4hQ9r3Yl3jbZ2oRt73atjqKtRMY2vGeDKcgNqZj85DuWZRGAhBZ-KYp502vCETh6xJ0PruFc7OTXCz6T/s1600/butter+block+before.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdbLSO23GDEWiz7LvWgGHZpf2GErHHdftmPd230Zaq4P3VqnHiikxuQHnG9Im4hQ9r3Yl3jbZ2oRt73atjqKtRMY2vGeDKcgNqZj85DuWZRGAhBZ-KYp502vCETh6xJ0PruFc7OTXCz6T/s320/butter+block+before.jpg" width="239" /></a></div>
The few drops of lemon juice, 1 ounce (30 g) of flour, and chilled butter cut into pieces prior to kneading it in a mixing bowl. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4Ujn8UuDR7gSwME8o0FEQ25cPJbUhFJg0eyQOjaE1WjJWkrTncnqmoQB-4SZJE4dQ4sXrXOrbs7VH0iq2WSosz0D8SuWefCDXlzKyYQMM73jHX53BCn_IXTufgO8ftvktvbQnpkexQqV/s1600/bbready.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4Ujn8UuDR7gSwME8o0FEQ25cPJbUhFJg0eyQOjaE1WjJWkrTncnqmoQB-4SZJE4dQ4sXrXOrbs7VH0iq2WSosz0D8SuWefCDXlzKyYQMM73jHX53BCn_IXTufgO8ftvktvbQnpkexQqV/s320/bbready.jpg" width="239" /></a>Step 1: Work the lemon juice and 1 ounce (30 g) of flour into the chilled butter
by kneading it in a bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGe4Ty2F4AenSQDlqdfdFUM0h5stsVSlUfqlb6rJToatnw8hTgemeKX843rkdomH0N4DbHtYzqouWbE8GscTTJ5_0SqNfUsIoVFKFO2yBUwmj-zc1BtDAgance0cr-ix-CO0leiFET1tv/s1600/formed+butter+block.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGe4Ty2F4AenSQDlqdfdFUM0h5stsVSlUfqlb6rJToatnw8hTgemeKX843rkdomH0N4DbHtYzqouWbE8GscTTJ5_0SqNfUsIoVFKFO2yBUwmj-zc1BtDAgance0cr-ix-CO0leiFET1tv/s320/formed+butter+block.jpg" width="239" /></a><br />
Step2: Shape the butter into a 5-inch square/12.5cm. Place the butter on a
piece of baking paper and set aside. If the room is warm, place it in
the refrigerator, but do not let it get too firm. If this happens,
rework and reshape the butter back to the original consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sIS573FW2CdfkSOqYCNf37AkBj0X40GMn8SfqNDUylMAWGjucFiWfGKUgVj1GbkAmQ86izc34sM93Eiv-5DKevk2py17cVJ50aIDk6rENK36ExQnFwXaxBW24MvWT6bpC_TM9O2CsVJZ/s1600/dough+square.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sIS573FW2CdfkSOqYCNf37AkBj0X40GMn8SfqNDUylMAWGjucFiWfGKUgVj1GbkAmQ86izc34sM93Eiv-5DKevk2py17cVJ50aIDk6rENK36ExQnFwXaxBW24MvWT6bpC_TM9O2CsVJZ/s320/dough+square.jpg" width="320" /></a>Step 3: Put the following ingredients into a mixing bowl: cold milk, yeast (I used rapid rise yeast as I couldn't locate fresh yeast and have had issues in the past reconstituting dried yeast in warm liquids; <span style="background-color: yellow;"><u><b>NOTE:</b></u> you will have to proof your yeast first if using dried yeast</span>, and follow the original recipe posted in the prior post if using fresh yeast), granulated sugar, honey, and the salt. Mix the ingredients together with a fork, then place the bowl on stand mixer fitted with a dough hook and begin to mix it on the stir speed. Add the remaining 11 ounces of bread flour gradually into the mixing bowl. Once it is all added, mix the dough on speed 2 for about 1 1/2 minutes until the dough is formed, but is very elastic. Turn the dough out onto a lightly floured surface and form it into a 7-inch square. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9A4_FTITDZOZ3_9Utnbgua3Ys5uX1CK5yZ55PPvQP91LDr9DZmidXFLhYjXsP-b6kX25aZS33PjJ5fDslWKr2Pzeaxty5IeHKMWREVXzXJ8n9w0erxNqyCkid2xpnnYivDM9fosj06EN/s1600/dough+&+butter+block.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9A4_FTITDZOZ3_9Utnbgua3Ys5uX1CK5yZ55PPvQP91LDr9DZmidXFLhYjXsP-b6kX25aZS33PjJ5fDslWKr2Pzeaxty5IeHKMWREVXzXJ8n9w0erxNqyCkid2xpnnYivDM9fosj06EN/s320/dough+&+butter+block.jpg" width="320" /></a>Step 4: Place the butter square on the dough diagonally so that there are 4
triangles on the sides, fold in the sides, and seal in the butter.<br />
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Dough with butter block folded and sealed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAz-WPf2vI5rqFV7VYN2Vgjuit9QWecRdiiMjrrWYAxOwaoAYdiSGk9c8bDl0JzjdSmiNuFb9wHHtYbgOIkLYtMTFpN0aT4H6rYp280EAp_Ib3laGi4-Nr_MDmmGB4K7t0Aq8SzkAZaoJ/s1600/encased+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAz-WPf2vI5rqFV7VYN2Vgjuit9QWecRdiiMjrrWYAxOwaoAYdiSGk9c8bDl0JzjdSmiNuFb9wHHtYbgOIkLYtMTFpN0aT4H6rYp280EAp_Ib3laGi4-Nr_MDmmGB4K7t0Aq8SzkAZaoJ/s320/encased+dough.jpg" width="320" /></a></div>
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Step 5: Give the dough 3 single turns, with 30-60 minutes of rest in the
refrigerator between each turn, dough covered. After the third turn,
refrigerate, covered, for at least 2 hours, or up to 24 hours.<br />
<br />
<u>Turning the dough:</u> Roll the dough into a rectangle 1/2 inch (1.2cm) thick, as carefully and evenly as possible. Divide the rectangle crosswise into thirds by sight alone or mark the dough lightly with the edge of your hand. Fold one-third of the dough over the middle section, then fold the remaining one-third over both of them, brushing away the excess flour from the inside as you fold. The dough now has one single turn. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpl9pIzTTEXEZMtmDWCRn8RYYKgufxr2g3VydACXADQlVkbcJEOzo0Agod1nFQJ9YTYgFBdd2Pcq9FWDC0PNeAylIbmWEL9scLUwq5sSGOJO5xqbs0tehN7ut-3-Dsr1IMw2YhzEG8yro/s1600/first+fold.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpl9pIzTTEXEZMtmDWCRn8RYYKgufxr2g3VydACXADQlVkbcJEOzo0Agod1nFQJ9YTYgFBdd2Pcq9FWDC0PNeAylIbmWEL9scLUwq5sSGOJO5xqbs0tehN7ut-3-Dsr1IMw2YhzEG8yro/s320/first+fold.jpg" width="239" /></a>First fold of first turn of dough. Dough was 12 inches long, so broke the folds into 4 inch sections.<br />
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The first turn completed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAJ5huzpq8ExkKjuwmhAoPeD3sVypbz4JmM0mIHTS5YNZc42Pp9evk_U-8TttZu4jU1A1l-PwkyThU2lKYmIkCX1831gcve4WvBiuJczZhiHZHKj3fBmU-YvHzPPQpZvOdS25TpghsCt6/s1600/first+turn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAJ5huzpq8ExkKjuwmhAoPeD3sVypbz4JmM0mIHTS5YNZc42Pp9evk_U-8TttZu4jU1A1l-PwkyThU2lKYmIkCX1831gcve4WvBiuJczZhiHZHKj3fBmU-YvHzPPQpZvOdS25TpghsCt6/s320/first+turn.jpg" width="320" /></a></div>
I then covered the dough and plastic wrap and refrigerated it for 1 hr. I did a second turn, then covered the dough in plastic wrap and refrigerated it for another hour. Completed the last turn, then covered the dough in plastic wrap and refrigerated it overnight (completed last turn at 4pm, will take the dough out of the refrigerator around 7am and continue on with the cinnamon bun recipe to make cinnamon buns). <br />
<br />
<u>My experience: </u>Surprisingly, forming the dough and butter block was very straightforward and dare I say quite easy?! I'm pretty sure this means i've done something terribly wrong. We shall see, won't we? All in all, I'd say a relatively easy recipe, just a bit time consuming based on the turns needed and time required in between each turn. Can't wait to make the cinnamon buns!<br />
<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com1tag:blogger.com,1999:blog-8435754017065592026.post-11168514159164933142012-10-10T07:26:00.003-07:002012-10-10T10:51:05.203-07:00The croissant recipe...I
kept asking myself, if baking really is a science, why is the science
among the 'same' recipes so different? I narrowed down my recipe to
that of 3, they were all incredibly similar and in the end I used just
one, but two of the three recipes called for butter in the dough
(separate from the butter block that you mix into the dough) whilst the
third did not. Also, one recipe called for letting the dough rise
before incorporating the butter block, whilst the others did not.<br />
<br />
I can't tell you whether or not there should be butter in the dough. I decided to trust my source and omit it and just rely on the butter block (after all, my recipe has a ratio of 84% butter to flour - maybe that's the answer?).<br />
<br />
I
researched the rising bit and discovered that a traditional Austrian
croissant (you read that right, croissants originated in Austria, not
France like you might have thought) does NOT let the dough rise prior to
incorporating the butter block. You may have experienced a croissant
that tasted almost 'breadier' than a traditional flaky croissant. This
most likely has to do with letting the dough rise. To obtain a truly
flaky, buttery, melt in your mouth croissant, do NOT allow your dough to
rise prior to incorporating the butter block, and be careful not to
overwork your pastry dough while rolling out into a rectangle prior to
incorporating the butter block and while doing the 3 turns of the
dough. Overworking the dough will lead to a 'tougher' pastry. You do
not want to create a strong gluten structure in your dough. The type of
flour you use isn't going to dictate the strength of the gluten
structure in your croissant dough - the amount of handling of the dough
that you do will dictate it. Clear?<br />
<br />
Now on to the recipe...<br />
Background:
I chose Bo Friberg's recipe in his 4th edition of The Professional
Pastry Chef, the fundamentals of baking and pastry. I met Bo at the
Professional Culinary Institute down in Campbell, CA where I was
desperate to obtain my baking and pastry degree. However, my career,
our mortgage, and my desire to start a family all got in the way of that
dream. Nevertheless, I did take a few classes and was very impressed
with him and his products.<br />
After reading Bo's croissant recipe,
it just made sense compared to the others recipes. Of course Bo's
recipe had the ratio of 84% butter to flour (good man!). He also did not
incorporate butter into his dough mixture, nor did he recommend that the
dough rise prior to incorporating the butter block. He did, however,
have some unique ingredients in his recipe that I thought were
interesting: lemon juice and malt extract or honey. I didn't have any
malt extract, so I used honey. The lemon juice was used to make the
butter block. It is said that lemon juice helps make the butter block
more elastic. The main purpose of malt extract in a yeast bread recipe
is to aid in fermentation by converting starch to sugar, which provides
food for the yeast. It also helps retain moisture in baked goods. Honey
is said to retain moisture in baked goods. Thus, I can only derive
that the main purpose of the honey in this recipe is to retain moisture,
though perhaps it too can aid in the fermentation process (it is a
sugar, afterall).<br />
<br />
Right, the recipe... <br />
<h3>
Ingredients</h3>
Few drops of lemon juice<br />
12 ounces (340 g) bread flour<br />
10 ounces (285 g) chilled unsalted butter<br />
1 ounce (30 g) fresh compressed yeast<br />
1 cup (240 mL) cold whole milk<br />
4 tsp (20 g) granulated sugar<br />
2 1/4 tsp (7 g) granulated malt extract or 1 tbsp (15 mL) honey<br />
2 tsp (10 g) salt<br />
Egg wash or whole milk<br />
<h3>
Directions</h3>
<ol>
<li>Work the lemon juice and 1 ounce (30 g) of flour into the chilled butter by kneading it against the table or in a bowl with your hand. Do not use a mixer.</li>
<li>Shape the butter into a 5-inch square/12.5cm. Place the butter on a piece of baking paper and set aside. If the room is warm, place it in the refrigerator, but do not let it get too firm. If this happens, rework and reshape the butter back to the original consistency.</li>
<li>Dissolve the yeast in the cold milk. Add the granulated sugar, malt extract or honey, and the salt. Mix for a few seconds, using the dough hook, then start adding the remaining flour. Mix in enough flour to make a dough that is slightly firm but not rubbery. Take care not to mix any longer than necessary (1 1/2 to 2 minutes).</li>
<li>Place the dough on a table dusted lightly with flour; roll it out to a 7-inch/17.5cm square.</li>
<li>Check the butter to be sure that it is smooth and at the same consistency as the dough; adjust if necessary. Place the butter square on the dough diagonally so that there are 4 triangles on the sides, fold in the sides, and seal in the butter.</li>
<li>Give the dough 3 single turns, with 30 minutes of rest in the refrigerator between each turn, dough covered. After the third turn, refrigerate, covered, for at least 2 hours, or up to 24 hours.</li>
<li>Roll out the dough into a rectangle measuring 18 X 31 1/2 inches and 1/8inch (3 mm) thick. Let the dough relax for a few minutes, then cut in half lengthwise to make 2 strips, 9 inches wide.</li>
<li>On the bottom edge of the strip closest to you, start at the left corner, measure 4 1/2 inches (11.2cm), and make a mark in the dough. Continue making marks every 4 1/2 inches (11.2cm) from that point. Do the same on the top edge of the top strip.</li>
<li>Place a ruler from the lower left corner up to the first mark on the top strip (4 1/2 inches/11.2cm from the left edge) and cut the dough, using a knife or pastry wheel, following the ruler through the top strip. Then cut from the first mark on the bottom strip (4 1/2 inches/11.2cm from the left edge) to the second mark (9inches/22.5cm form the left edge) on the top strip. Repeat, cutting evry 4 1/2 inches (11.2cm) for the length of the dough.</li>
<li>Beginning at the opposite end, follow the same pattern and cut from right to left. Form 2 or 3 croissants from the scrap dough.</li>
<li>Make a 1/2 inch (1.2cm) cut in the center of the short side on each croissant. Pull the cuts apart a little, then form the croissants by rolling the triangles toward you. Roll them up tightly, but do not stretch the dough too much.</li>
<li>Form each croissant into a crescent shape as you place it on a sheet pan lined with baking paper or silpat. The tip of the croissant should be inside the center curve and tucked underneath so that it does not unroll. Do not put more than 16 to 18 on a full-sized pan, to ensure that they bake evenly. If too crowded, they will get overdone on the ends before they are fully baked in the middle.</li>
<li>Let the croissants rise until slightly less than doubled in volume in a proof box at 78-82F (25 to 27C) with 80% humidity. If the proof box gets too hot, the butter will start to leak out. This can also happen while the croissants are baking if they have not proofed enough.</li>
<li>Brush the croissants with egg wash (or milk, which is typical in France).</li>
<li>Bake at 425F (219C) until golden and baked through, about 25 minutes.</li>
</ol>
<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-55175693893627658762012-10-09T13:18:00.000-07:002012-10-09T13:18:26.532-07:00The ultimate butter loving baked good...The CROISSANT!As the butter obsessed baker, I've spent years contemplating baking the
beloved butter baked good that is feared in many kitchens: THE CROISSANT! I knew I'd want to embark on this feat sooner vs. later, and, alas, here I am. <br />
<br />
Undertaking this task was not a quick decision. I've spent the last week or so researching croissant recipes, and learned a ton about croissant dough, specifically:<br />
<ul>
<li>the importance of which flours to use - there isn't one; </li>
<li>the quantity of butter to use as it relates to the amount of flour specified - the higher the butter to flour ratio the better (in my head, anyway); </li>
<li>eggs - there shouldn't be any in the recipe; </li>
<li>croissants are all about temperature (cold) and 'resting' the dough (leaving it alone in a cold environment) </li>
</ul>
Since this
baked good really and truly is 'all about the butter' (the quantity of butter required in a recipe can be anywhere from 42% to 84%
of the recipe as a ratio to flour), i've chosen the
recipe that calls for 84% of butter as a ratio to the flour (huge
surprise, I know). I sincerely doubt I'll be disappointed in the final product provided I heed all of the instructions properly!<br />
<br />
The croissant baking journey commences tomorrow, wish me luck!Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-75193072758372328012012-10-05T14:15:00.000-07:002012-10-08T04:33:37.164-07:00It's all about air...and Red Velvet Cupcakes with Creamy Vanilla FrostingI decided that during my 'offseason' of cycling, I would put my 'free' time to good use and do things that I enjoy the most, one of them being baking. I was asked by my girlfriends if I would mind showing them how to bake. After some thought, I decided to hold a baking demonstration in my kitchen. I inquired as to which recipes would like to be demonstrated, and to my chagrin, one was Red Velvet Cupcakes - my absolute favorite cupcake recipe that I shamelessly stole from Magnolia Bakery :).<br />
<br />
Seven friends showed up yesterday morning to make Magnolia Bakery's Red Velvet Cupcakes with a Creamy Vanilla Frosting. What a recipe to demonstrate! Not only can you touch upon most of the science in baking when making this recipe, but can these cupcakes be any prettier? I ask you.<br />
<br />
So that you can follow along on the 'science' of this recipe, here's the recipe:<br />
<h1 class="fn">
<span style="color: red; font-size: large;">Red Velvet Cupcakes with Creamy Vanilla Icing</span></h1>
<div class="source" id="mag_info">
<span style="color: red;">
Epicurious
| February 2008
</span></div>
<div class="author source" id="recipe_author">
<span style="color: red;">by Allysa Torey</span></div>
<div class="source" id="source_other">
<span style="color: red;"><i><i>More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen</i> </i></span>
</div>
<div style="background-color: white; border: medium none; overflow: hidden; text-align: left; text-decoration: none;">
<span style="color: red;"><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz28SgRf61s">http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz28SgRf61s</a></span></div>
<h2>
<span style="color: red; font-size: large;">Ingredients</span></h2>
<ul class="ingredientsList">
<li class="ingredient"><span style="color: red;">3 1/2 cups cake flour (not self-rising)</span></li>
<li class="ingredient"><span style="color: red;">3/4 cup (1 1/2 sticks) unsalted butter, softened</span></li>
<li class="ingredient"><span style="color: red;">2 cups sugar</span></li>
<li class="ingredient"><span style="color: red;">3 large eggs, at room temperature</span></li>
<li class="ingredient"><span style="color: red;">6 tablespoons red food coloring</span></li>
<li class="ingredient"><span style="color: red;">3 tablespoons unsweetened cocoa</span></li>
<li class="ingredient"><span style="color: red;">1 1/2 teaspoons vanilla extract</span></li>
<li class="ingredient"><span style="color: red;">1 1/2 teaspoons salt</span></li>
<li class="ingredient"><span style="color: red;">1 1/2 cups buttermilk</span></li>
<li class="ingredient"><span style="color: red;">1 1/2 teaspoons cider vinegar</span></li>
<li class="ingredient"><span style="color: red;">1 1/2 teaspoons baking soda</span></li>
<li class="ingredient"><span style="color: red;">1 recipe <a href="http://www.epicurious.com/recipes/food/views/241564">Creamy Vanilla Frosting</a></span></li>
</ul>
<div class="detail_division">
<span style="color: red;"><img border="0" src="http://www.epicurious.com/rd_images/primaryContent/recipe_detail/rd_buckets_divider.gif" /></span></div>
<div class="instructions" id="preparation">
<h2>
<span style="color: red;">Preparation</span></h2>
<div class="instruction">
<span style="color: red;">
Preheat oven to 350°F. Grease and lightly flour three 9-
by 2-inch round cake pans, then line the bottoms with waxed paper.
</span></div>
<div class="instruction">
<span style="color: red;">
To make the cake: In a small bowl, sift the cake flour
and set aside. In a large bowl, on the medium speed of an electric
mixer, cream the butter and sugar until very light and fluffy, about 5
minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and
vanilla. Add to the batter and beat well.
</span></div>
<div class="instruction">
<span style="color: red;">
In a measuring cup, stir the salt into the buttermilk.
Add to the batter in three parts alternating with the flour. With each
addition, beat until the ingredients are incorporated, but do not
overbeat. In a small bowl, stir together the cider vinegar and baking
soda. Add to the batter and mix well. Using a rubber spatula, scrape
down the batter in the bowl, making sure the ingredients are well
blended and the batter is smooth.
</span></div>
<div class="instruction">
<span style="color: red;">
Divide the batter among the prepared pans. Bake for
30-40 minutes, or until a cake tester inserted in the center of the cake
comes out clean. Let the layers cool in the pans for 1 hour. Remove
from the pans and cool completely on a wire rack.
</span></div>
<div class="instruction">
<span style="color: red;">
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with <a href="http://www.epicurious.com/recipes/food/views/241564">Creamy Vanilla Frosting</a>
.
</span></div>
<div id="chefNotes">
<span style="color: red;"><b>Epicurious Test-Kitchen Tip:</b>
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans,
each with 12 (1/2-cup) muffin cups, and line each cup with a paper
liner. (There's no need to grease the cups.) Arrange the oven racks in
the upper and lower thirds of the oven and bake the cupcakes, switching
positions of the pans halfway through baking, until a tester comes out
clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then
remove from the pan and cool completely on a rack before icing. To ice,
mound about 1/4 cup of frosting on top of each cupcake and use an icing
spatula to make a swirl on top. If desired, decorate with colored
sprinkles.
</span></div>
</div>
<h1 class="fn">
<span style="color: red; font-size: large;">Creamy Vanilla Frosting</span></h1>
<div class="source" id="mag_info">
<span style="color: red;">
Epicurious
| February 2008
</span></div>
<div class="author source" id="recipe_author">
<span style="color: red;">by Allysa Torey</span></div>
<div class="source" id="source_other">
<span style="color: red;"><i><i>More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen</i> </i></span>
</div>
<div style="background-color: white; border: medium none; overflow: hidden; text-align: left; text-decoration: none;">
<span style="color: red;"><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Creamy-Vanilla-Frosting-241564#ixzz28Sgk1PQZ">http://www.epicurious.com/recipes/food/views/Creamy-Vanilla-Frosting-241564#ixzz28Sgk1PQZ</a></span></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div id="introBlock">
<div id="recipe_summary">
<div class="summary_data">
<br /></div>
<div class="summary_data">
<span style="color: red;"><b>yield:</b><span class="yield"> Makes enough for one 3-layer 9-inch cake</span></span></div>
<div class="truncatedTextModule summary padTop14" id="recipeIntroText">
<span style="color: red;"><span class="truncatedTextModuleText"><i>This recipe originally accompanied <a href="http://www.epicurious.com/recipes/food/views/241544">Red Velvet Cake with Creamy Vanilla Frosting</a>
.</i></span></span>
</div>
</div>
</div>
<div class="detail_division">
<span style="color: red;"><img border="0" src="http://www.epicurious.com/rd_images/primaryContent/recipe_detail/rd_buckets_divider.gif" /></span> </div>
<div id="ingredients">
<div id="ingredients_headline_wrapper">
<span style="color: red;"><br /></span>
<br />
<h2>
<span style="color: red;">Ingredients</span></h2>
</div>
<ul class="ingredientsList">
<li class="ingredient"><span style="color: red;">6 tablespoons all-purpose flour</span></li>
<li class="ingredient"><span style="color: red;">2 cups milk</span></li>
<li class="ingredient"><span style="color: red;">2 cups (4 sticks) unsalted butter, softened</span></li>
<li class="ingredient"><span style="color: red;">2 cups sugar</span></li>
<li class="ingredient"><span style="color: red;">2 teaspoons vanilla extract</span></li>
</ul>
</div>
<div class="detail_division">
<span style="color: red;"><img border="0" src="http://www.epicurious.com/rd_images/primaryContent/recipe_detail/rd_buckets_divider.gif" /></span></div>
<div class="instructions" id="preparation">
<h2>
<span style="color: red;">Preparation</span></h2>
<div class="instruction">
<span style="color: red;">
In a medium-size saucepan, whisk the flour into the milk
until smooth. Place over medium heat and, stirring constantly, cook
until the mixture becomes very thick and begins to bubble, 10-15
minutes. Cover with waxed paper placed directly on the surface and cool
to room temperature, about 30 minutes.
</span></div>
<div class="instruction">
<span style="color: red;">
In a large bowl, on the medium high speed of an electric
mixer, beat the butter for 3 minutes, until smooth and creamy.
Gradually add the sugar, beating continuously for 3 minutes until
fluffy. Add the vanilla and beat well.
</span></div>
<div class="instruction">
<span style="color: red;">
Add the cooled milk mixture, and continue to beat on the
medium high speed for 5 minutes, until very smooth and noticeably
whiter in color. Cover and refrigerate for 15 minutes (no less and no
longer—set a timer!). Use immediately.
</span></div>
</div>
</div>
<br />
The question that entered everyone's mind yesterday while making these cupcakes was, 'why the heck do you put cyder vinegar in cupcakes'? Ahhh yes, the science.<br />
<br />
What is the purpose of vinegar in Red Velvet Cupcakes, you ask? Great question. The short answer is that vinegar -- an acid -- reacts with the baking soda -- an
alkaline -- to release carbon dioxide gas in the form of bubbles that
expand and cause the batter to rise in the pan while baking (the comprehensive answer can be found here - http://www.ehow.com/info_8668886_purpose-vinegar-red-velvet-cake.html). Worth noting is that buttermilk (an acid) is also used in the recipe, but so is cocoa (an alkaline) - you see where i'm going with this?<br />
<br />
But what is this REALLY about? The answer is air. Air is your friend when baking items that you want to rise (sounds obvious, doesn't it?). But do you know HOW to incorporate air into your batters? Sure, mixing alkaline chemical leaveners with acids helps a bunch, but there are many batters out there that are too thick to be leavened solely by chemical leaveners (baking soda, baking powder). So how else can you incorporate air?<br />
<br />
<span style="font-family: Times,"Times New Roman",serif;">The answer, of course, has to do with my favorite ingredient: <span style="background-color: yellow;">BUTTER<span style="background-color: white;"> <span style="background-color: #eeeeee;">(well, partially, anyway, but I get excited when I'm able to talk about butter :))</span></span></span><span style="background-color: #eeeeee;">. </span>What's not obvious to a lot of peeps, and isn't discussed enough if you ask me, is that the 'creaming' of butter and sugar is the <u><b><i>start</i></b></u> of the leavening process<span style="font-size: x-small;">. <span style="font-size: small;">Poorly creamed butter can result in
cakes and cookies that are disappointingly dense and coarse. Thick batters get their rising power from
the air that's incorporated into butter as the butter is combined with
sugar. </span></span><span style="font-size: x-small;"><span style="font-size: small;">Creaming butter and sugar together incorporates air, both through the
action of the beaters, and because jagged sugar crystals “grab” air as
they come to the surface. </span></span> The temperature of the butter that is about to be creamed is also very important.<span style="font-size: small;"> </span><span style="font-size: x-small;"><span style="font-size: small;">Butter that is too cold won't blend with
sugar, and butter that is too warm won't hold air.</span> </span>So what is the correct temperature for butter when it is to be creamed? 65-68F (this is commonly referred to as 'room' temperature (which is only accurate if your room temp is indeed between 65-68F) or <i>softened</i> butter). If you don't have time to soften your butter, simply beat it for a
longer period of time to get it to it's desired temperature and state (do NOT microwave butter to warm it as some recipes suggest). </span><br />
<br />
Eggs are also incredibly interesting to me. In the cupcake recipe, they too are to be at 'room temperature' and are added to the creamed butter and sugar mixture one at a time until well combined. Interestingly, but not surprising, is that creaming eggs and butter produces an emulsion that can hold more air than either alone. However, if eggs are too cold, they won't incorporate into the butter and sugar easily (you'll have to beat them for a longer period of time, but this could lead to overbeating the butter and sugar mixture - gasp!). <br />
<br />
Something else I do automatically when a recipe asks me to combine my dry ingredients is to whisk them together. My friends too asked me why I did this while making the cupcakes. Need I tell you why I do this? To incorporate air, of course. Aerated flour mixtures will get whatever you’re baking off to a much lighter start.<br />
<br />
And why should my butter and eggs be at room temperature (65-68F) for baking, but my liquids remain cold? Cool liquids have more oxygen than warm ones, of course!<br />
<br />
So then, it really is all about air (and temperature of refrigerated goods), isn't it? Indeed it is.<br />
<br />
Me with the final product. LOVE the color! So very pretty indeed (the cupcake, that is).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8ntqnrI6y5cTwhmLMuKkQ8EWVBd_7_FB5yZ-lW2MIVdGU3CHUApofDYxzcVYq1RkHyDPrC-Akii5IRZebNq0Cei4drZgO9-s8MazNBa-meByA24_PhWzWXZjNXknfombaiXMqTegQp1x/s1600/Red+Velvet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8ntqnrI6y5cTwhmLMuKkQ8EWVBd_7_FB5yZ-lW2MIVdGU3CHUApofDYxzcVYq1RkHyDPrC-Akii5IRZebNq0Cei4drZgO9-s8MazNBa-meByA24_PhWzWXZjNXknfombaiXMqTegQp1x/s320/Red+Velvet.jpg" width="239" /></a></div>
<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com0tag:blogger.com,1999:blog-8435754017065592026.post-36927314834862857602012-09-26T12:35:00.000-07:002012-09-26T12:35:15.741-07:00Buttermilk Cinnamon Bun Result = To.Die.ForAfter the disappointment of my first cinnamon bun attempt, I was determined to try again. A dear girlfriend was having a 'coffee morning' at her place this past Tuesday and I decided to give the buttermilk cinnamon bun recipe a go. Result: FANTASTIC! They received absolute rave reviews! <br />
<br />
I followed the recipe to a T (almost, anyway) and used the instructions (again) on how to form the rolls (see the 'PHOTOS' comment in step 4 in the recipe below for the link to the instructions). The dough was to die for...super smooth, almost silky. The cinnamon mix was the same as I used last time (fabulous), and the topping was similar (I liked the one listed in this recipe better and is what I used this time). I found that the serrated knife works perfectly and haven't had to bother with using floss yet. All in all, a wonderful, wonderful, highly recommended recipe!<br />
<br />
The slight changes I made intentionally or otherwise:<br />
<ul>
<li>I forgot to warm the buttermilk before mixing w/the butter and the eggs (DOH!). I mixed the melted butter, eggs, and buttermilk together in a glass mixing jug and put in the microwave in 15 second intervals stirring well in between each interval to ensure the mixture wasn't 'cooking' the eggs. I think I did about 3 or 4 intervals until 110 degrees was reached. No issue with this method, though I'm going to try and remember to heat the buttermilk on its own next time ;).</li>
<li>I used 4 1/8 c of flour (didn't need the last 2 Tbsp)</li>
<li>I used 2Tbsp of Cinnamon in the roll mixture instead of 2 tsp</li>
<li>I omitted the cloves from the roll mixture</li>
<li>I used 1 tsp of vanilla in the glaze instead of 1/2 tsp </li>
<li>I did refrigerate the dough overnight per the note at the end of the recipe, and let them rise an hour and a half the following morning before baking them. I love the tip on heating your oven and then shutting it off to allow the buns to rise in a 'warm place'. Worked like a charm! </li>
</ul>
<br />
Here it is again, just in case ;).<br />
<h1 class="fn post-title">
Buttermilk Cinnamon Rolls</h1>
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<span class="summary">Uncoil the tight swirls and dig in.</span></div>
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<span class="author">By <a href="http://www.americastestkitchenfeed.com/author/test-kitchen">America's Test Kitchen</a></span> | <span class="published date">April 13, 2012</span> </div>
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<img alt="cinnamonbuns" class="photo single-post-thumbnail photo" src="http://static.americastestkitchenfeed.com/wp-content/uploads/2012/04/cinnamonbuns-653x400.jpg" />
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<div class="content">
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</div>
Makes 12 rolls <br />
<i>These soft rolls bake into each other, but can be pulled apart easily before serving or at the table.</i><br />
<b><br />
DOUGH<br />
¾ cup buttermilk, warm (110 degrees)<br />
6 tablespoons (¾ stick) unsalted butter, melted and cooled<br />
3 large eggs<br />
4¼ cups (21¼ ounces) all-purpose flour (ended up needing 4 1/8</b><b> cups)<br />
¼ cup (1¾ ounces) sugar<br />
1 envelope (2¼ teaspoons) instant or rapid-rise yeast<br />
1¼ teaspoons salt</b><br />
<b>
<br />
ROLLS<br />
¾ cup packed (5¼ ounces) light brown sugar<br />
2 teaspoons ground cinnamon (I use 2 Tbsp)<br />
¼ teaspoon ground cloves (I omit this)<br />
Pinch salt<br />
1 tablespoon unsalted butter, melted and cooled<br />
<br />
</b><b>GLAZE<br />
1½ cups (6 ounces) confectioners’ sugar<br />
3 tablespoons cream cheese, softened<br />
3 tablespoons buttermilk or milk<br />
½ teaspoon vanilla extract (I use 1 tsp)<br />
</b><br />
<br />
1. For the Dough: Whisk the warmed buttermilk, melted butter, and eggs
together in a large liquid measuring cup. Combine 4 cups of the flour,
sugar, yeast, and salt together in a standing mixer fitted with the
dough hook. With the mixer on low speed, add the buttermilk mixture and
mix until the dough comes together, about 2 minutes.<br />
2. Increase the mixer speed to medium and knead until the dough is
smooth and elastic, about 10 minutes. If after 5 minutes more flour is
needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the
dough clears the side of the bowl but sticks to the bottom.<br />
3. Turn the dough out onto a clean surface and knead by hand to form a
smooth, round ball. Place the dough in a lightly oiled bowl and wrap
tightly with plastic wrap. Let rise in a warm, draft-free place until
doubled in size, 2 to 2½ hours.<br />
4. For the Rolls: Grease a 13 by 9-inch baking pan. Mix the brown
sugar, cinnamon, cloves, and salt together in a small bowl. Following
the <a href="http://www.americastestkitchenfeed.com/bake-it-better/2012/04/secrets-to-beautiful-cinnamon-rolls/">photos</a>,
turn the risen dough out onto a lightly floured counter and press it
into a 16 by 12-inch rectangle. Brush the dough with the melted butter,
then sprinkle the brown sugar mixture over it, leaving a ¾-inch border
along the top edge. Press on the filling to adhere it to the dough.<br />
5. Loosen the dough from the counter using a bench scraper (or metal
spatula), and roll the dough into a tight log. Pinch the seam closed and
roll the log seam side down. Gently stretch the log to be 18 inches in
length with an even diameter and pat the ends to even them.<br />
6. Slice the cylinder into 12 evenly sized rolls (about 1½ inches
wide) using a serrated knife. Arrange the rolls cut side down in the
prepared baking pan and wrap tightly with greased plastic wrap. Let rise
in a warm place until the rolls have nearly doubled in size and are
pressed against one another, 1 to 1½ hours.<br />
7. Adjust an oven rack to the middle position and heat the oven to
350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.<br />
8. For the Glaze: Flip the rolls out onto a wire rack set over a
sheet of parchment paper (for easy cleanup) and let cool for 5 minutes.
Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and
vanilla together in a medium bowl until smooth. Flip the rolls upright,
drizzle with the glaze, and serve.<br />
To Make Ahead: In step 6, do not let the rolls rise, but refrigerate
them overnight or up to 16 hours. Let the rolls sit at room temperature
until they have nearly doubled in size, about 1 hour, then bake as
directed.<br />
<br />Julie Granshawhttp://www.blogger.com/profile/14016235753801848215noreply@blogger.com1