Campfire Delight : Best. Cake. Ever.

In going through chocolate cake recipes this weekend for inspiration, I came across this recipe for a Campfire Delight cake.  It is a a six layer chocolate cake with toasted marshmallow filling and malted chocolate frosting.  It looked so delicious, I just had to make it.  Luckily, I had a family bbq to attend and thus had an immediate reason to bake it!  

I only made four layers as I only have two cake pans and was a bit intimidated by the idea of stacking six layers.  Regardless, this cake was phenomenal, delicious, sinful, delightful.  I am amazed at the willpower I have shown this evening by not devouring a very large slice.

Campfire Delight Cake

(recipe by Sweetapolita)

Rich and Dark Chocolate Cake

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup strong black coffee, cooled
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 tbsp pure vanilla extract

Preheat oven to 350 F. Prepare two 9" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. 

 

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Toasted Marshmallow Frosting

• 16 large white marshmallows
• 1 cup icing sugar (confectioners' or powdered)
• 1 cup butter, at room temperature
• 1/2 tsp pure vanilla extract
• 8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them--they burn very, very quickly. 

Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. 

Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Malted Belgium Chocolate Frosting

• 2 cups butter, at room temperature
• 4 cups icing sugar (confectioners' or powdered)
• 3 teaspoons pure vanilla extract
• 3/4 cup Ovaltine Classic
•  8 oz Callebaut (or other premium brand) bittersweet chocolate, melted
• 1/2 cup heavy cream

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.

Assembly:

Level the tops of each cake, then split into two layers with a knife or cake leveler.  Pipe a border of the chocolate frosting around the top edge of your bottom layer, creating a dam to hold in the filling.  Spread a nice, thick layer of marshmallow frosting across the top of the cake.  Carefully place the second layer on top.  Pipe another chocolate frosting dam, then spread a nice thick layer of chocolate frosting.  Carefully place the next cake layer on top and do as you did with the first layer (marshmallow frosting).  Place the final cake layer on top and then ice with the chocolate frosting.  Garnish with mini marshmallows and chocolate chunks, if you please.

Enjoy! 

Pork Pot Roast in Cider

So I've been dieting lately, which means we haven't been eating a lot of "proper" meals lately.  This weekend, I decided I'd actually cook something hearty and we happened to have a pork roast in the freezer.  Digging through my cookbooks, I came across this recipe for Pork pot Roast in Cider that I tagged ages ago in my Better Homes and Gardens New Cookbook.  This roast may be cooked on the stove or in a slow cooker.  Since I was baking all day, I used the slow cooker.  

This roast was delicious.  Hubby and I both loved it.  It uses apple juice as the primary liquid which adds a nice sweetness that complements the pork.  I was also really excited to see the recipe calls for parsnips.  I discovered parsnips a few Thanksgivings ago and love them.  

Pork Pot Roast in Cider

(Better Homes and Gardens New Cookbook, pg 392)

• 1 1/2-2 pound boneless pork blade roast or sirloin roast
• 2 tbsp cooking oil
• 1 1/4 cups apple cider or juice
• 2 tsp instant beef bouillon granules
• 1/2 tsp dry mustard
• 1/4 tsp black pepper
• 3 medium red potatoes, peeled (if desired) and quartered
• 3 medium carrots, cut into 2" pieces
• 3 medium parsnips, peeled and cut into 2" pieces
• 1 large onion, cut into wedges
• 1/3 cup cold water
• 1/4 cup all-purpose flour

 Stove-top Directions:

Trim fat from meat.  In a 4 to 6 quart Dutch oven, brown meat on all sides in hot oil.  Drain off fat.  Stir together cider, bouillon granules, mustard, and pepper.  Pour over meat.  Bring to boiling; reduce heat.  Simmer, covered, 1 hour.

Add potato, carrot, parsnip, and onion.  Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender.  Transfer meat and vegetables to a serving platter, reserving juices.  Keep pwarm.

For gravy, measure juices; skim fat.  If necessary, add enough water to juices to equal 1 1/2 cups.  return to dutch oven.  Stir water into flour, then stir into juices in pan.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.  To serve, remove string from meat, if present.  Slice meat and serve with vegetables and gravy.  

Slow Cooker Directions:

Prepare meat as above.  Place potato, carrot, parsnip, and onion, in a 3 1/2 or 4 quart slow cooker.  Cut meat to fit, if necessary; place on top of vegetables.  Stir together apple cider, bouillon granules, mustard, and pepper.  Add to cooker.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until tender.  (After four hours, I pulled the meat and veggies out and switched their positions, with meat on bottom and veggies on top.)  Transfer meat and vegetables to a serving platter; keep warm. Prepare gravy in a medium saucepan on the stove top and serve as above.  

Chocolate Cake with Raspberry Filling and Caramel Icing

This past weekend, I made a cake for a co-worker's husband's birthday.  (Interesting, her husband is also distantly related to hubby.)  This cake was somewhat of a practice run as she's asked me to make a cake for his coworker's birthday as well.  I cobbled together a few different recipes.  I wasn't able to taste the cake, but my coworker said it was delicious!

 Best-Ever Chocolate Cake 

(Better Homes and Gardens, Our Best Recipes, pg 280)

• 3/4 cup butter
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 2 tsp vanilla
• 1 1/2 cups milk
• 1/3 cup seedless raspberry preserves or raspberry jam (for filling)
• 1 oz bittersweet chocolate, melted (for drizzle) 

Allow butter and eggs to stand at room temperature for 30 minutes.  Lightly grease bottoms of three 8" round cake pans, two 9" round pans, or two 8x8" square pans.  Line bottoms of pans with waxed paper.  Grease and lightly flour waxed paper and sides of pans.  Set pans aside.

Preheat oven to 350F.  In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes or until well mixed.  Scrape side of bowl; continue beating on medium speed for 2 minutes.  Add eggs, one at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  

Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.  Beat on medium to high speed for 20 seconds more.  Spread evenly into the prepared pans. 

Bake for 30 to 35 minutes for round cake pans, 35 to 40 minutes for square pans, or until a wooden toothpick inserted in the centers comes out clean.  Cool cake layers in pan for 10 minutes.  Remove from pans.  Peel off waxed paper.  Cool completely on wire racks. 

Caramel Frosting

(recipe found here)

• 1 cup (2 sticks) unsalted butter
• 1/2 tsp salt
• 2 cups brown sugar
• 1/2 cup milk
• 2 tsp vanilla extract
• 4 cups powdered sugar

Melt butter in a saucepan over medium heat.  Stir in salt and brown sugar.  Bring to a boil, stirring constantly.  Cook over low heat for 2 minutes, until sugar dissolves.  Stir in milk and return to a boil, stirring constantly.  Remove from heat and stir in vanilla extract.  Cool to lukewarm, about 30 to 40 minutes, stirring occasionally.  

Once lukewarm, transfer to a stand mixer.  Sift powdered sugar over it, and beat on medium-high speed until light and fluffy, about 3 to 4 minutes.

Assembly:

Using a bread knife or cake leveler, level the tops of each cake.  Pipe a border of caramel frosting around the top edge of one cake, creating a border or dam.  Spread a thin layer of frosting on top, within the dam, then spread the raspberry preserves on top.  Carefully place the second cake on top of the first.  Frost the cake and garnish with raspberries and drizzle with melted chocolate.

June 2011 Daring Bakers Challenge : Baklava

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

 

When I saw this month's challenge, I was terrified.  Absolutely, positively terrified.  I've worked with phyllo once; it was the storebought kind and it was disastrous.  I considered not even doing this month's challenge, but then I wouldn't be a Daring Baker, would I?  (Please note, last month I just completely missed the challenge.  My days got all jumbled.)  Also, I love baklava.  It's so fragrant and delicious.  

Now I'm not going to post the recipe tonight.  I've had one of those days where things just keep going wrong and I haven't gotten the recipe formatted to go nicely in my blog.  And all I can think of is cuddling up and bed and falling asleep.  I promise to try to get the recipe up tomorrow.  It's a great recipe and I really want to share it!

****
Okay, it's been more than a few days, but here's the recipe as provided by The Daring Kitchen:

Phyllo Dough:

*Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe.
*Note 2: Single recipe will fill a 8” x 5” baking dish.
*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw and continue making your baklava

Ingredients:
1 1/3 cups unbleached all purpose (plain) flour
1/8 teaspoon salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

1. In the bowl of your stand mixer combine flour and salt

2. Mix with paddle attachment

3. Combine water, oil and vinegar in a small bowl.

4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)

5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.

6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.

7. Shape the dough into a ball and lightly cover with oil

8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)

Rolling your Phyllo

** Remove all rings and jewelry so it does not snag the dough**

Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.

1. Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.

3. Roll out the dough a bit to flatten it out.

4. Wrap the dough around your rolling pin/dowel

5. Roll back and forth quickly with the dough remaining on the dowel

(see attached video for a visual, its much easier then it sounds)

6. Remove; notice how much bigger it is!

7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.

8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine

9. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

Baklava Recipe

Adapted from Alton Brown, The Food Network
30 servings

Ingredients

For the syrup:
· 1 1/4 cups (300 ml) honey
· 1 1/4 cups (300ml) water
· 1 1/4 cups (300 ml) (280 gm/10 oz) sugar
· 1 cinnamon stick
· 1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)
· a few cloves or a pinch or ground clove

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled

Directions

1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved

2. Boil for 10 minutes, stir occasionally.

3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks

Ingredients for the Filling:

1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground cinnamon
15 to 20 whole allspice berries ( I just used a few pinches)
3/4 cup blanched almonds
3/4 cup raw or roasted walnuts
3/4 cup raw or roasted pistachios
2/3 cup sugar
phyllo dough (see recipe above)
1 cup melted butter

Directions:

1. Preheat oven to moderate 350°F/180°C/gas mark 4.

2. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside

3. Trim your phyllo sheets to fit in your pan

4. Brush bottom of pan with butter and place first phyllo sheet

5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)

6. Sprinkle 1/3 of the nut mixture on top

7. Continue layering phyllo and buttering repeating 4 times

8. Sprinkle 1/3 of the nut mixture on top

9. Continue layering phyllo and buttering repeating 4 times

10. Sprinkle 1/3 of the nut mixture on top

11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.

12. Once you have applied the top layer tuck in all the edges to give a nice appearance.

13. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge

14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!

16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.

17. Serve at room temperature.

June 2011 Daring Cooks Challenge; Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana! 

Potato Salad!! I LOVE POTATO SALAD.  Something I love about potato salad is that everyone thinks it should be made in a very specific way, and all those ways are quite different, even when they have pretty much the same ingredients.  I usually make potato salad as my mother taught me to make, with a few instances of baked potato salad instead.  (Two very different dishes, might I add).  So this month's challenge pushed me to try a new variation of one of my favorite foods.  

Now this potato salad isn't the prettiest as I used regular (dark) balsamic vinegar, but it tasted fabulous.  I also used green beans from my very own garden which, in my opinion, make this the best potato salad I've ever made.

 

Look at that robust, delicious green bean! 

Green Bean Potato Salad
(I made some slight modifications to the recipe given, and halved it)

• 1 lb red potatoes
• 5 oz green beans, parboiled and chopped
• 1 roasted red pepper, diced
• 1/6 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/2 tsp salt
• 1/8 cup shredded Parmesan

Scrub potatoes very well, or you may peel them.  Chop into bite size chunks and boil until tender, but not mushy.

In a large bowl, combine potatoes, green beans, and diced red pepper.  


In a measuring cup, whisk together oil, vinegar, salt, and Parmesan.  Pour over vegetables and toss to coat.  


Serve warm.

German Chocolate Cake

Yesterday, my coworker's son graduated from college.  She threw a great little party and requested a German Chocolate cake for the occasion.  Now, at that point I'd never had German chocolate cake, much less made one, but I do have my evertrue Better Homes and Garden cookbook which has yet to steer me wrong.

Kitchen Lesson No. 1:  Always carefully and completely read a recipe before you begin.  You never want to get to the end of your baking adventure and realize that the recipe only calls for frosting the top of the cake layers and not the side when you had anticipated total icing.  That leaves you scrambling for a solution.  That being said, it did lead me to do something I hadn't originally planned but which worked great!  After doing some googling, I saw a few cakes that had the coconut frosting on the top with chocolate on the sides.  It looked classy and delicious and I'm very happy with the end result.  

German Chocolate Cake
(BH&G New Cookbook, pg 166)
 
Chocolate Cake

• 1 4-oz package sweet baking chocolate, chopped
• 1 1/2 cups whole milk
• 3/4 cup unsalted butter
• 3 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups sugar
• 2 tsp vanilla

Coconut-Pecan Frosting

• 1 egg
• 1 5-oz can evaporated milk
• 2/3 cup sugar
• 1/4 cup butter
• 1 1/3  cup sweetened flaked coconut
• 1/2 cup chopped pecans

Chocolate Frosting

• 8 oz bittersweet or semisweet chocolate, chopped
• 2 tbsp light corn syrup
• 3 tbsp unsalted butter
• 1  cup heavy cream
• 1/2 cup cornstarch

For the cake:

In a small saucepan, combine chocolate and milk.  Cook adn stir  over low heat until melted; set aside to cool.  

Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease the bottom of two 8x8" square pans or 9" round cake pans.  Line the bottoms with wax paper; then, grease and lightly flour the pans.  Alternatively, you can just grease a 13x9 inch baking pan.  Set the pans aside.  In a medium bowl, stir together flour, baking soda, baking powder, and salt; set aside.

Preheat oven to 350F.  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add the sugar, about 1/4 cup at a time, beating on medium speed after each addition until well combined (about 3 minutes).  Scrape the sides of the bowl; continue beating on medium speed for 2 minutes more.  Add eggs one at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  Alternately add flour and chocolate mixtures to the butter mixture, beating on low speed after each additional just until combined.  beat on medium to high speed for 20 seconds more.  Spread batter evenly into the prepared pans.

Bake 35 to 40 minutes for the 8" pans,  30 to 35 minutes for the 9" pans, or 40 to 45 minutes for the 13x9" pan, or until a toothpick inserted near the center comes out clean.  Cool cake layers in pans on wire racks for  10 minutes.  Remove cake layers from pans.  Peel off waxed paper.  Cool thoroughly on racks.  Or place 13x9 cake in pan on wire rack and cool completely.

For the Coconut-Pecan Filling:

In a medium saucepan, slightly beat the egg.  Stir in the evaporated milk, sugar, and butter.  Cook and stir over medium heat for 6 to 8 minutes, until thickened and bubbly.  Remove from heat; stir in coconut flakes and pecans.  Cover and cool thoroughly before using.  

For the Chocolate Frosting:

Combine chocolate, corn syrup, and butter in a medium bowl.  Heat cream until just boiling.  Remove from heat and pour over chocolate.  Let stand for one minute, then stir.  Let sit til room temperature.  Sift cornstarch over frosting, a tablespoon at a time, and mix in until you get a thick enough consistency to frost with.  (When I made this frosting, it wasn't thick enough to stay on the cake (it dripped a bit), so I added cornstarch as a quick fix to get it thick enough.) Classy, I know.

Assembly:

Set the first cake layer on cake plate/round/whatever you desire.  Pipe a 1/4 inch thick border of chocolate frosting around the very edge; this will act as a dam to keep your coconut filling from oozing out the sides.  Spread half of the coconut filling within your chocolate border.  Set the next cake layer on top.  Again, pipe a chocolate frosting border along the edge of the cake.  Spread the other half of the coconut filling on top, trying to get it as level as possible.  Pipe a decorative border on top of the coconut filling dam.  Frost the sides of the cake.   

Slice and enjoy! 

May 2011 Daring Cooks Challenge: Gumbo

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

Okay, I must admit I was a bit amused when I learned this month's challenge was gumbo having grown up in the heart of Cajun country.  But I have been meaning to learn to make a seafood gumbo (instead of my beloved chicken and sausage), so this challenge gave me the opportunity to finally do so.  Unfortunately, my head is POUNDING right now (which I suspect is the result of my discovering the tastiness of the pina colada this afternoon.)

Now, I don't want to be a Negative Norton, and this was a good gumbo, but John Besh's recipe was super counter-intuitive to me.  Perhaps that's how they make gumbos in New Orleans, not in Cajun country.  BUT I have finally had seafood gumbo and used the shrimp heads/shells that have been hanging out in my freezer for months.  YAAY!   

*****
Edit:


Now that my headache has cleared, I'd like to explain a bit more.    In my quest to make my first gumbo, I spoke to many people about technique.  Everyone I spoke to said the same basic thing.  First you make your roux, then you whisk in your liquids and let that boil for at least an hour before adding anything else.  Only after that hour do you add your veggies and meats.  Then that boils for at least an hour longer, though usually much longer.  With Besh's recipe, the roux is made, then the veggies are slowly added, then the meats, then the liquid is added as the last step.  Having had horrible failure occur when my roux and liquid didn't come together, I was TERRIFIED that this would happen again and that unlike previous times, I wouldn't be able to just toss out the roux and start over again.  Everything was already in the pot!  So basically, with Besh's recipe, there was a lot of frantic whisking and praying.  


That being said, the gumbo came out just fine.  Everything mixed together and the flavors were right.  


And honestly, I'm really looking forward to a bowl of that gumbo for lunch.  Warm weather be damned!

April 2011 Daring Baker's Challenge: Maple Mousse in a Bacon Cup

There are 2 mandatory components to this challenge. You must make one of the 2 maple mousse recipes listed below and you must make an edible container in which to place your mousse for presentation.

What a challenge!  I was excited for the bacon bowls, but I've never been a huge fan of maple.  This has always been a little heartbreaking for me, as I read an enchanting book as a child set in Vermont on a maple farm.  I always wanted to try drizzling fresh maple syrup on the snow to make candy as they did in the novel, but a lack of syrupy trees and snow prevented me from doing so.  

Tonight, I got overambitious with my bacon bowls.  I think I made them too big, so they were floppyish.  I double-bowled them for my picture.  I do want to try making some smaller ones for scrambled eggs.  

I ended up making myself a little deconstructed dessert bowl.  Incidentally, I discovered that I hate gloopy cloying overpowering "maple" syrup and  not the actual maple flavor.  YAY!!  

April 2011 Daring Cooks Challenge: Edible Containers

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 

  Yaay edible containers!  Yet another challenge featuring something I've been wanting to try, but hadn't.  Hubby and I love baked eggs, and while I've been wanting to try putting them in a bread basket, I just never did.  But now that I've tried with bread, I believe a bacon-cup is in my near future.  Bacony egg goodness? Heck yeah!

March 2011 Daring Baker's Challenge: Yeasted Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. 

Okay.  Yeasted Meringue Coffee Cake sounds weird.  Why would you put meringue in a coffee cake?  Shouldn't a coffee cake be all crumbly cinnamon deliciousness? No and not necessarily.  I had some reservations about this challenge; it just seemed like an odd mix of two things.  BUT, those reservations were absolutely unnecessary because this stuff is DELICIOUS.  I honestly can't stop myself from eating it.  For the past two days, I keep finding myself in the kitchen cutting off little slivers (okay maybe wedges).   Basically, this is a similar to a king cake or danish.. sweet bread rolled out, spread with meringue, with filling sprinkled on top, then rolled up, shaped into a ring, and baked.  Two different filling options were provided, but I decided to try my own thing and used cinnamon chips and almonds.  DELICIOUS.  I'm so proud of myself. 

FILLED MERINGUE COFFEE CAKE

(Makes 2 round coffee cakes, each approximately 10 inches in diameter. The recipe can easily be halved to make one round coffee cake.)

For the yeast coffee cake dough:

• 4 cups flour
• ¼ cup sugar
• ¾ teaspoon salt
• 1 package active dried yeast
• ¾ cup whole milk
• ¼ cup water (doesn’t matter what temperature)
• ½ cup unsalted butter at room temperature
• 2 large eggs at room temperature

For the meringue:

• 3 large egg whites at room temperature
• ¼ teaspoon salt
• ½ teaspoon vanilla
• ½ cup sugar

For the filling:

• 1 cup coarsely chopped blanched almonds
• 2 Tablespoons granulated sugar
• 1 cup cinnamon chips

• Egg wash: 1 beaten egg
• confectioner’s sugar (powdered/icing sugar) for dusting cakes

Prepare the dough:

In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.  

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of 

the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle 1 tbsp sugar, then half a cup of chopped almonds, and half a cup of cinnamon chips over the meringue.

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

March 2011 Daring Cook's Challenge: Ceviche and Papas Rellenas

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. 

Okay guys.  Papas rellenas are one of my absolute favorites.  I've had them before at a Cuban restaurant and they were amazing.  Tasty meat surrounded by potatoes, then fried to delicious perfection.. Aaahh.

Unfortunately, I've been a bit rushed for this challenge.  This past week was Mardi Gras and I was lucky enough to have a friend from Iowa come visit.  At the end of her trip, hubby and I got a 6 week old puppy, so it's been a bit hectic.  Beyond that, my house is in disarray as we're having the windows replaced.  (I'm sitting beside my desk on the floor because my desk is full of everything that was once under the window.)

I've been a horrible blogger lately.  I'm sorry.

February 2011 Daring Bakers' Challenge: Panna Cotta and Florentine Cookies

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I have been curious about panna cotta for quite some time (since I started obsessing over tastespotting.com), but I've never really planned to make it.  Lucky for me, it was this month's challenge! 

 The texture of panna cotta was interesting, somewhere between jello and pudding.  It requires the use of gelatin, which I haven't used much before, so I had fun with that.

Mmmm cookies.

Vanilla Panna Cotta

(from Giada De Laurentiis)

• 1 cup (240 ml) whole milk
• 1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
• 3 cups (720 ml) whipping cream (30+% butterfat)
• 1/3 cup (80 ml) honey
• 1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
• pinch of salt

Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.

Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).

Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

Strawberry Gelée 

(Recipe by Mallory)

• 1 cup (240 ml) (230 gm) (8 oz) strawberries 
• 3 tablespoons (45 ml) water
• 1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
• 1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin

Sprinkle gelatin over water.

Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.

Remove from heat and allow to cool (close to room temp, again, if you're planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta).

Nestle Florentine Cookies

(Recipe from the cookbook “Nestle Classic Recipes”, and their website)

• 2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
  2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
  1 cup (240 ml) (230 gm) (8 oz) granulated sugar
  2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
  1/4 cup (60 ml) dark corn syrup
  1/4 cup (60 ml) whole milk
  1 tsp (5 ml) vanilla extract
  pinch of salt
  1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper. 

Melt butter in a medium saucepan, then remove from the heat.

To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. 

Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).

Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean). 

 

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

February 2011 Daring Cook's Challenge: Cold Soba Salad and Tempura

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com.

Wow.  Nothing like suddenly remembering I need to post after I've snuggled up all warm and cozy in bed.  That's one good thing about doing challenges at the last minute: you remember to post immediately after doing it.  

(tempura eggplant and sweet potato)

Sorry I've been pretty nonexistent lately.  I guess I've been busy and in a kitchen slump.  I have got a few things to post, which I will hopefully do in the next few days.

White Chocolate Chip Macadamia Nut Cookies

Hubby's favorite cookies are white chocolate chip macadamia nut ones.  He adores them.  Any time he came home for a visit while in the Marine Corps, we'd get a couple packs of those Pepperidge Farm tahoes.  So when Christmas cookie time rolled around and I asked him if he'd like me to make any special cookies, I wasn't the least surprised at his request.   I did a quick search to see if I could find a copycat recipe for the PF Tahoes, but I didn't find one.   Instead, I came across this one, which was a winner.  

Unfortunately, during my Christmas cookie weekend, I didn't snap any photos.  No big loss, as these cookies aren't much to look at it.  But what they lack in looks, they make up for in taste.

White Chocolate  Chip Macadamia Nut Cookies

• 1 cup butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely chopped macadamia nuts
• 1 cup coarsely chopped white chocolate   

Preheat oven to 350F.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven, or until golden brown.