tag:blogger.com,1999:blog-30624403467744407402024-03-20T07:16:39.749-04:00Lick the SpoonUnknownnoreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3062440346774440740.post-42228797187012271812010-09-06T09:33:00.007-04:002010-09-06T09:56:12.586-04:00TLT - Terribly Late Tina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lfzkD9fO-zLkCakQyDgYcNbmD8z7g-z3sQNMYaklOSGT-21cA4AI_Tz0GrA8Uc7CufeYL1JVubMT7fhecYgLxax-Dh45IlZq0UkV1wUXKV453F699JVpA0V0kVyH2DnJG6fuaTlq58Q/s1600/salad2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lfzkD9fO-zLkCakQyDgYcNbmD8z7g-z3sQNMYaklOSGT-21cA4AI_Tz0GrA8Uc7CufeYL1JVubMT7fhecYgLxax-Dh45IlZq0UkV1wUXKV453F699JVpA0V0kVyH2DnJG6fuaTlq58Q/s320/salad2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5513798274699977042" /></a><br />Is it Monday already?<br />Once again, I am late for posting this week's Baking Beauties challenge. It's never because I am late at completing the challenge... it's just that the weekends always speed by and the next thing I know, it's Monday morning and I am cursing that I now have to rush to complete the post. <br />As most people, I find mt mind is in a complete fog on Monday mornings, so please excuse any randomness in this post.<br /><br />Okay, back to the good stuff. The TLT (Larry T) Salad. During the summer, when the weather is smok'n and our family is trying to survive in our home (that does not include air conditioning), the thought of turning on the stove or the oven just disgusts me. We often eat a "Big Salad" (a la Seinfeld) for dinner. It's healthy, it's filling and it keeps us cool.<br /><br />This salad was exactly that. I might be lying a little, since I did have to use the oven to bake the croutons and bacon. But, the croutons were easily prepared the evening before (when the house got down to a respectable temperature). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVN_tiUTIubyjU8-ZhoDtCvMfomuvyHaDRGh1tPq2Yisj_1JX_q45kuAm20UBhN8Bz79C8Y3AdwAU6ecMAVnrrdnzhiN48vjj3si6cAGBF3Sz1kjTx9i5CoNXlN2p3zgxpm_MqMjULFU/s1600/salad1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVN_tiUTIubyjU8-ZhoDtCvMfomuvyHaDRGh1tPq2Yisj_1JX_q45kuAm20UBhN8Bz79C8Y3AdwAU6ecMAVnrrdnzhiN48vjj3si6cAGBF3Sz1kjTx9i5CoNXlN2p3zgxpm_MqMjULFU/s320/salad1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5513798093176258162" /></a><br /><br />I absolutely loved the dressing for this salad. I used the tiny bit of basil that grew in my garden this summer (it caught a horrible disease that left most of the leaves discoloured and inedible) in the dressing. It was so fresh and tart and just what I like in my vinaigrette. <br /><br />The entire salad was a hit. In fact, this was the third time making it since we bought Bite Me. It definitely won't be the last either.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3062440346774440740.post-23816040648065701832010-08-23T14:48:00.006-04:002010-08-24T22:08:20.427-04:00Falafels, how I love thee...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9qU86xlMi_ErGFrohxAsoQwqYlJgLRZxFr9Bfvx0VPZuu5Q13UgkCUx4THqjrsE87i07x8eUXm2SHciHB6PzOOenGkQVlAZdAp6NS7m_NCYbgkoqDgJZtJ_-u5imEEJSroLgLmx6szU/s1600/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9qU86xlMi_ErGFrohxAsoQwqYlJgLRZxFr9Bfvx0VPZuu5Q13UgkCUx4THqjrsE87i07x8eUXm2SHciHB6PzOOenGkQVlAZdAp6NS7m_NCYbgkoqDgJZtJ_-u5imEEJSroLgLmx6szU/s320/007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509163488512274034" /></a><br />I really do. I could eat them everyday. Except that wouldn't be the healthiest thing to do. That's why I enjoyed this week's <a href="http://beautybakers.blogspot.com">Baking Beauties</a> recipe. These falafels, in a larger burger patty size, are baked, not fried.<br /><br />When I was in high school and a rebellious vegetarian teenager, one of the first recipes I tried to make was a chickpea burger. I don't remember if it went over well with my "meat and potato" parents, but it was a hit with me. Even though the Bite Me recipe was much different, it was nonetheless delicious. <br /><br />Now, I didn't follow the recipe to the "T." To the falafel mixture, I added a dash of cinnamon and straight up bread crumbs until I reached my desired texture. As well, I didn't bother cooking the onions first before running the ingredients through the food processor. I thought, if I'm grinding everything up, what's the point. It's not like you're going to bite on a hunk of raw onion. Oh yeah, I added some fresh cilantro as well. <br /><br />With the tahini sauce, I didn't add the mint and parsley. I just didn't think it needed it. We just folded our pitas over the falafels, to form a sort of sandwich. We topped our falafels with the yummy tahini sauce and some shredded cabbage.<br /><br />I will definitely make this again. Like I said, I love falafels. But, I never appreciated smelling like a fry house after making them. The Falafel Burger is a healthier and less smelly alternative to the authentic fair.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-39999186555646050082010-08-15T19:02:00.008-04:002010-08-15T19:20:11.752-04:00Guilt Free Pop Tarts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_93kUTesMcVb261-pqImHg6eZkLOvA-r3PLVSsraJJf16VLTBTocJBcLQSH7pjVUW0opChGNsdMsEDxT4XrhfTDK3zgw3wsupbgD69ANMZIYbvrfjsF7yBCRHXtqwxbG-nZ8kOPPXn4/s1600/009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_93kUTesMcVb261-pqImHg6eZkLOvA-r3PLVSsraJJf16VLTBTocJBcLQSH7pjVUW0opChGNsdMsEDxT4XrhfTDK3zgw3wsupbgD69ANMZIYbvrfjsF7yBCRHXtqwxbG-nZ8kOPPXn4/s320/009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5505778994286737106" /></a><br />Now, it's not what you are thinking. They're still full of sugar and fat, but I can guarantee that you will be able to pronounce every ingredient used. I can't say the same for the commercial ones of our childhood. That's why you can have a guilt free conscience serving these tasty treats to your children for a weekend brunch.<br /><br />I decided to make these for just that occasion - a Sunday brunch with some very good friends. I thought the kiddies would love to eat these plum and strawberry preserve pop tarts while the grown-ups feasted on eggs, bacon, french toast and fruit. Well, the pop tarts were enjoyed, but by the grown ups and not the kids. I can't say that the kids didn't like them because we finished them off before they even had a chance to try them.<br /><br />The recipe is a basic butter pastry that encompasses a fruit preserve. You can use any filling you want, but since Ontario strawberries were in full force, I wanted to take advantage. I just adore plums as well and find that the tartness really balanced out the flavour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMd0yxunMN0kdjIBWHkEbi2YvCkuZ1WME6aOgrE-03oQqAB26-y2OhcfDn_EfxqvWyvVbErlH8WVm6AkZsJVgoCxdMab5uFB01oqZm37R-bZLWR5fJKfGw7ArhCj97BWxzp0ILKSs9k8/s1600/011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMd0yxunMN0kdjIBWHkEbi2YvCkuZ1WME6aOgrE-03oQqAB26-y2OhcfDn_EfxqvWyvVbErlH8WVm6AkZsJVgoCxdMab5uFB01oqZm37R-bZLWR5fJKfGw7ArhCj97BWxzp0ILKSs9k8/s320/011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5505779336001509682" /></a><br /><br />Pop Tarts<br />(as adapted from epicurious.com)<br /><br />Ingredients<br />2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling<br />1 teaspoon coarse kosher salt<br />1 teaspoon sugar<br />1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes<br />4 tablespoons ice water<br />12 tablespoons fruit preserves<br />Powdered sugar<br /><br />Preparation<br /> Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.<br /><br />Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.<br /><br />Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.<br /><br />Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3062440346774440740.post-40231568059421451482010-08-08T22:01:00.009-04:002010-08-08T22:18:54.765-04:00Tortilla Crusted Chicken with Avocado Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwMoqMLWJD0LiXVsY5SO3_V3xCGfA1a65AwmowTdsL6iVXLMq7ygPUE4jC1jctCPqXP3i2URJyL_DWJdRGiuZQ6i-9RBYXlkUpGwbuiqCI1aqGLu6GS9Ddw_sRlwbK4-KZ2dTOp6xHt8/s1600/026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwMoqMLWJD0LiXVsY5SO3_V3xCGfA1a65AwmowTdsL6iVXLMq7ygPUE4jC1jctCPqXP3i2URJyL_DWJdRGiuZQ6i-9RBYXlkUpGwbuiqCI1aqGLu6GS9Ddw_sRlwbK4-KZ2dTOp6xHt8/s320/026.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503228460330877186" /></a><br /><br />I am so excited about the new cookbook that we are working through for <a href="http://beautybakers.blogspot.com">the Baking Beauties.</a> Over the last year or so, sometimes I have found that it's hard to think of what to make for dinner. It's not that I can't come up with ideas - please, I am constantly thinking of food. But, with so much going on in our busy lives I find that far too often I realize it's 4pm and I haven't decided what it is I am making for dinner.<br />Pre-children, this wouldn't always be a huge issue. I would stop by the grocery store after work, start cooking when I got home and by 6pm when my hubby would step in the door, dinner would be on the table. <br />Now, it's pretty much game over after I pick up my toddler from daycare. Occasionally, both children throw me a bone by napping (Elliott) and playing independently (Avery). But, as I just said, this is not normally the case.<br />So, going back to my first thought, what makes "Bite Me" so wonderful is that each recipe is straightforward, easy and an all-around crowd pleaser. Or so it seems. A few of us have skipped ahead and tested out some recipes - all were hits.<br />The Tortilla Chicken on page 141 is certainly no exception. Definitely not for the faint of heart, this tortilla and cheese breaded chicken breast is something heavier than we normally eat. But, maybe that's why I enjoyed it so much. Really, how much boneless, skinless, tasteless chicken breast can one family eat? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn32A9ZhuKc4r5nLKJtcToQ5CcJbGRbFPTNUtgpO07F4AwsGaxjACFutgJwtqyRD_ZL5p-RiAhYdlfn9TEMtBDLTloZCwmgePZwAT4J54QGBjy60PRYe4MqSmrbai1GA9rXynDflxdM9k/s1600/022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn32A9ZhuKc4r5nLKJtcToQ5CcJbGRbFPTNUtgpO07F4AwsGaxjACFutgJwtqyRD_ZL5p-RiAhYdlfn9TEMtBDLTloZCwmgePZwAT4J54QGBjy60PRYe4MqSmrbai1GA9rXynDflxdM9k/s320/022.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503228216763983378" /></a><br /><br />The real winner from this recipe is the avocado dip. So smooth and creamy and delightful. I almost wanted to throw the extra into my ice cream maker to see what the outcome would be. Unfortunately (or perhaps fortunately) we finished off the dip before I could test it out. I used the extra dip as a spread on some veggie sandwiches and a southwest inspired burger. Yumelish!<br />Anyways - if you don't have this cookbook yet, what are you waiting for! It might be the one time I can actually get away with telling someone to "Bite Me"Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-199055765636210982010-07-26T10:53:00.014-04:002010-07-27T19:05:15.914-04:00Baking Beautiful Brioche!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wHGNWeIjZo1_OpxjxPAGITmsQGhQQnjURr6JRARXGKA2xf7QYcpkNgj3Gt1RpHZ3zFwc7vxZzSP8zKIQDnad4CKjKJwXPKYN83AGVaCdH1qf96Z6E1D4eScpTCyaRKBe6HozGW-No5s/s1600/brioche.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wHGNWeIjZo1_OpxjxPAGITmsQGhQQnjURr6JRARXGKA2xf7QYcpkNgj3Gt1RpHZ3zFwc7vxZzSP8zKIQDnad4CKjKJwXPKYN83AGVaCdH1qf96Z6E1D4eScpTCyaRKBe6HozGW-No5s/s320/brioche.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5498722219118560834" /></a><br />This past <a href="http://beautybakers.blogspot.com">Baking Beauties</a> assignment was for us to try our hand at making brioche. I just adore fresh baked bread, so I couldn't wait to complete this recipe.<br /><br />One recipe from "Baking with Julia" can make three loaves of brioche, so you get quite a bit from not too much work. I don't have proper brioche flute pans, so I decided to make some loaves with my dough. I sectioned off the dough into three - using two thirds for two loaves and the last third to make dulce de leche cream cheese brioche buns.<br /><br />The dough was quite easy to put together (simpler than other recipes I have tried). However, if I didn't have a stand mixer, I wouldn't be saying brioche is easy; my Kitchen Aid handles the tough part - kneading for 15 minutes. My mixer was so hot, I swear it was about 2 minutes away from smoking!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hYwfujzasSG0D3tbgZo5qabcz8j1XMD8aIw2mJyGB4r47pRZAFgMbCilvxvplpKuFfev_hoQkbsw9McWQ7ad0sGGyj-Xy1st1l_mtceytjRz55SzS-wlQkqkoABF7zDvW9J9wwohkd4/s1600/brioche2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hYwfujzasSG0D3tbgZo5qabcz8j1XMD8aIw2mJyGB4r47pRZAFgMbCilvxvplpKuFfev_hoQkbsw9McWQ7ad0sGGyj-Xy1st1l_mtceytjRz55SzS-wlQkqkoABF7zDvW9J9wwohkd4/s320/brioche2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5498722798464114274" /></a><br /><br />From that point, there's not much left to do. A few steps of waiting for the wonderfully buttery and tender dough to rise and voila, c'est tout! I can not even tell you how delicious the main floor of our house smelled while it was baking. Like heaven.<br /><br />To make the dulce de leche cream cheese buns, you take the dough after the first two hour rise and roll it out into a rectangle. Layer cream cheese and dulce de leche over the dough (leaving an inch border all around). Roll it up and slice it. Place slices into paper lined muffin tins. Leave to rise in the fridge over night. In the morning, you must let it rise again for 2 hours before you bake until golden. It's a nice change from your regular run of the mill sticky buns.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLkbW_CFtvUVcx3kn3bUx8Bv8jZrgeR-opF4RpxnQnjYKXLNgQfk5KmANWR6wg41lcvyCqYr36dTNdksLVTZ3DyTsM5WDPIB8cVdO3RXQeRCIQojsQ_Ts0jIlXO4892tHEGK51CuzuDQ/s1600/018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLkbW_CFtvUVcx3kn3bUx8Bv8jZrgeR-opF4RpxnQnjYKXLNgQfk5KmANWR6wg41lcvyCqYr36dTNdksLVTZ3DyTsM5WDPIB8cVdO3RXQeRCIQojsQ_Ts0jIlXO4892tHEGK51CuzuDQ/s320/018.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498725629502532482" /></a><br /><br />As for the brioche loaves, I served them with some berry preserves, but it was so good, I had many slices au naturel. I hope all the Beauties tested this recipe out. It was easy and the results were fantastic. I will definitely be revisiting this recipe when I feel the urge for some brioche! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpIELbdetO2Mhj1wiEwHDFM134JBxCi9njZUzKeKEaO-Wwbl8dSiVj5zgFTNKBICw8k-EHwdO4D9nj8BF9ycFhgpIjzQBW6zyWYIjsFoP171sJBCfeMx-Yf-_T0F69ZJqko9l1gK0FqRo/s1600/brioche3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 272px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpIELbdetO2Mhj1wiEwHDFM134JBxCi9njZUzKeKEaO-Wwbl8dSiVj5zgFTNKBICw8k-EHwdO4D9nj8BF9ycFhgpIjzQBW6zyWYIjsFoP171sJBCfeMx-Yf-_T0F69ZJqko9l1gK0FqRo/s320/brioche3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5498723379062630530" /></a><br /><br />P.S. Brioche is best eaten the day it's baked. However, if you can't finish it, day old brioche makes an excellent french toast!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3062440346774440740.post-10586925369788728262010-07-13T15:35:00.011-04:002010-07-13T16:01:39.879-04:00Rhubarb Upside Down<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyE__h8xMefV3zLQlxAWcFThtnCju959M_GqO1cDchEZgG078Go-n2MqvL7nLLp19SikwWk1qNYh3b343yb80doraqi2czJgTCeUiTDOwjoyIq_1vF3VujhGmVT5JZoFJ1co66tsQdJNg/s1600/little+cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyE__h8xMefV3zLQlxAWcFThtnCju959M_GqO1cDchEZgG078Go-n2MqvL7nLLp19SikwWk1qNYh3b343yb80doraqi2czJgTCeUiTDOwjoyIq_1vF3VujhGmVT5JZoFJ1co66tsQdJNg/s320/little+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493482607231133938" /></a><br />So I finally completed the <a href="http://beautybakers.blogspot.com">Baking Beauties</a> challenge from Baking with Julia - The Upside-down Cake. I decided to make Baby Rhubarb Upside-down Cakes... a perfect treat to bring to my parent's for lunch. <br /><br />I have hordes of fresh rhubarb growing in my backyard, so I need to use it any chance I get. I never realized how quickly rhubarb grows. I guess I always assumed you harvest it once, and it's gone. Not so. I have given away bundles and bundles of the stuff and more just keeps cropping up. Don't get me wrong, I am not complaining - I love the stuff. It just seems never-ending. Anyways, having fresh rhubarb for this recipe was wonderful.<br /><br />I don't have proper "baby cake" tins, so I used my muffin tin instead. I guess I had a bit too much batter, and the cake part overflowed a wee bit. Thankfully it didn't spill onto the bottom of the oven, resulting in a stinky, smokey kitchen. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp7P_JU_Wtc7B6L3Vy36oATZV64zPzOVf6lljvNV3KIfnJFh8jRkzvX_zO4iuNb2uPKw7zP5_a8ziHVMedxY81zE0MJ3c8PlfAE6wBYS4EGQqEeHDJDSL2-FbGi_MBg9QGJSfU1KDhe0/s1600/rhubarb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 190px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp7P_JU_Wtc7B6L3Vy36oATZV64zPzOVf6lljvNV3KIfnJFh8jRkzvX_zO4iuNb2uPKw7zP5_a8ziHVMedxY81zE0MJ3c8PlfAE6wBYS4EGQqEeHDJDSL2-FbGi_MBg9QGJSfU1KDhe0/s320/rhubarb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493482818840890210" /></a><br /><br />The recipe states to turn out the cakes as soon as they come out of the oven because the caramel cause them to get stuck. However, I think I should have waited a minute or two as I found part of the rhubarb topping stayed behind with part of the cake. <br /><br />I served the little cakes with some whipped cream and, of course, coffee. They were a hit! A delicious buttery cake that's not too sweet - balanced out by the tart rhubarb. A perfect summer treat!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmxiK2UaG3kRNOSsEJKeMHbmhBsxqdrX497O5MnuO6ENSY2msWqtgzX1eAR45r95MiSgGY5rJAz-b5Mad9fhJMHpKf6dO0HKxxEy4_uSBgywbIZt39FXvRLwtDgagwRboaVoAn7Xyzs8/s1600/rhubarb+cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmxiK2UaG3kRNOSsEJKeMHbmhBsxqdrX497O5MnuO6ENSY2msWqtgzX1eAR45r95MiSgGY5rJAz-b5Mad9fhJMHpKf6dO0HKxxEy4_uSBgywbIZt39FXvRLwtDgagwRboaVoAn7Xyzs8/s320/rhubarb+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493483147051175890" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3062440346774440740.post-61186851407572290592010-07-11T21:16:00.014-04:002010-07-11T21:54:05.985-04:00One Big Cupcake for a Big Boy One!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJ1QSJDkP56eqJgny-Wy_BRiouEioNsd6zlB41rK2F7jOix_uSYQ2bwxtS_iqxp5PVqeE9Ca0_ZAoVkZZcItyoPU1BjPaKp89_GWOkwImOnSenikDhcO3dybBadfofKMdVFrz9MAJfpg/s1600/cupcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJ1QSJDkP56eqJgny-Wy_BRiouEioNsd6zlB41rK2F7jOix_uSYQ2bwxtS_iqxp5PVqeE9Ca0_ZAoVkZZcItyoPU1BjPaKp89_GWOkwImOnSenikDhcO3dybBadfofKMdVFrz9MAJfpg/s320/cupcake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5492830464200607298" /></a><br /><br />That doesn't really make sense, does it? Well, what I am getting at is my darling little nephew, Oliver, turned one today. And in celebration of this big milestone, I made him a giant cupcake birthday cake.<br />Since he doesn't talk yet, his mom and I were allowed to decide the theme for his birthday (what do one year olds know anyways!). We thought someone as sweet as Oliver deserved an equally sweet and adorable cake. <br /><br />The cake is a simple white butter cake, filled with a fresh peach puree and peach mousseline buttercream. I decorated the cake with simple rolled fondant (the white chocolate kind, as I find it has a <em>slightly</em> better taste than the plain stuff).<br /><br />My sister gave me complete carte blanche on what flavour of cake to make. Being that the last week or so has been a heat wave here in T.O., I was inspired to do something light and fresh. I made a wonderful peach puree by blending some market fresh peaches, reducing it by half, and adding a little almond and vanilla extract. At one point, I let Avery try some and he insisted on having more (and more and more). I got a bit nervous that he might eat all of it. I don't remember him being <em>that</em> fond of peach puree when he was a baby!<br /><br />Michele and I had met up earlier in the week to make cupcake shaped monogrammed cookies as favours for the party. Well, really I should say that I hid in the kitchen decorating while Michele was stuck entertaining our two little ones. If you asked, I am sure each of us would say we got the better deal. We used a blue and green motif. Each cookie was placed in a cellophane bag, tied with red and white twine. This is what I used as inspiration for the colour scheme of the cake.<br /><br />I used blue fondant as the "paper cup" portion of the cake, brown fondant for the "cake" and white fondant for the "icing." The whole thing was topped with a cherry and sprinkles made of (you guessed it) fondant. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsutNKlaq-ZP9N8C855nf96DPOHXmCYFj09FinFooWJxJatZO6SVv6Lg5qO8050i5-E59gK4O-nckh59EiAJthLPY96fmGJEOd73OmcceEVlOHBgEBNf0j3Bf6S9S9cbdPGk4u-0PgPA/s1600/016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsutNKlaq-ZP9N8C855nf96DPOHXmCYFj09FinFooWJxJatZO6SVv6Lg5qO8050i5-E59gK4O-nckh59EiAJthLPY96fmGJEOd73OmcceEVlOHBgEBNf0j3Bf6S9S9cbdPGk4u-0PgPA/s320/016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492830026863054066" /></a><br /><br />I don't know how impressed Olie was, but I can say all the older children were fighting over who got the cherry. Jerry decided that it was best to have all the children share the prized decoration. <br /><br />Happy Birthday little Oliver. I can't believe a year has gone by already. You are as adorable and pleasant as the day you were born, and we can't wait to watch you grow even more!<br /><br />Oh, and PS, with the busyness of this weekend, I didn't manage to complete our Baking Beauties challenge. I will do this tomorrow and post after I am finished... promise ;)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaH3Qof1P1CurW_Ehp_zU44yHw0BGzsjf_hF8fwL0Jlairq4NQhEk3JWmmUPUQxmVnGxmiqYFfMDevkgN2DoaiF_gj-EW6EGggJHySgiXbN56Yzmnmprq_6jgEQESFA7BDgj8rftEx9c/s1600/IMG_1840.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaH3Qof1P1CurW_Ehp_zU44yHw0BGzsjf_hF8fwL0Jlairq4NQhEk3JWmmUPUQxmVnGxmiqYFfMDevkgN2DoaiF_gj-EW6EGggJHySgiXbN56Yzmnmprq_6jgEQESFA7BDgj8rftEx9c/s320/IMG_1840.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5492829225738425458" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-40192816946920126222010-06-26T16:14:00.021-04:002010-06-26T17:39:02.104-04:00Hopping on the Bandwagon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP0VZ2a3l94At61NW0gVAbEpLOhJyVDEqQiAW2_GlEW2eYARIE7tCFFFJlwUutv0iX1rEmNqmo_Cf8YJS83wWahX2I_rt34iZhbk1WINTM_wTIGTbK9Db-6ZSENYXYgvBBxK8G1-jIe4/s1600/001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP0VZ2a3l94At61NW0gVAbEpLOhJyVDEqQiAW2_GlEW2eYARIE7tCFFFJlwUutv0iX1rEmNqmo_Cf8YJS83wWahX2I_rt34iZhbk1WINTM_wTIGTbK9Db-6ZSENYXYgvBBxK8G1-jIe4/s320/001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5487198823409967378" /></a><br /><br />I know macarons have been the new "it" dessert for quite a while now, knocking cupcakes back to where they belong - the "day old" sale rack on the bakery counter at your local grocery store. <br /><br />I have been a huge fan of these delicious little cookies for quite some time, for a lot of reasons really. The flavour combinations are absolutely endless. They make portion controlling very easy; for me, they are so sweet and indulgent that one alone can satisfy. They let me use up all of those darn egg whites that are leftover after I make ice cream! Plus, they are just so darn adorable.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eSI2joCSpsqzWu4DkH82zEla5nRrFBBYDyE-LoYIqYPei8VzMOXXMGCBb973wFp3BhQiir0bfCOJYn-yzYJJ4d9dQYyyR31fWKBt15NTfQGjLr5-qoFagayp5_ZHAODNPNNXT6P2NVQ/s1600/macaron.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 243px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eSI2joCSpsqzWu4DkH82zEla5nRrFBBYDyE-LoYIqYPei8VzMOXXMGCBb973wFp3BhQiir0bfCOJYn-yzYJJ4d9dQYyyR31fWKBt15NTfQGjLr5-qoFagayp5_ZHAODNPNNXT6P2NVQ/s320/macaron.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5487198498695082066" /></a><br /><br />I recently purchased the delightfully simple and gorgeously styled <a href="http://www.amazon.ca/I-Love-Macarons-Chronicle/dp/0811868710"> "i ♥ macarons"</a> by Hisako Ogita. The book just ignites your imagination. She has included many flavour inspirations for you to test out, from the obvious (coffee with bitter ganache) to those with international flare (black sesame seed and purple yam). Each process is photographed for an easy step-by-step guide to tackling a mythically difficult recipe. <br /><br />To test drive the cookbook I had a hard time deciding on what to make. I finally settled on cinnamon macarons with bitter ganache and topped them off with cocoa nibs. They were a hit, especially with my little Avery. Who knew he would have such cultured taste at two years of age! As you can see, his sophistication doesn't include table manners. "Wipe your face young man!"<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfe59YkIzLuVCZDED6AcqOeWy1GyjmoUQQxC1gZ2kFVdBGTdHvEN7FYZMzy1L-b-BYfJqM7pRXXOPIQEZ_vvS1XaG9xIKEPdqhgGM9YcfofUuP_6-yFthHRW8CYbZPRNpuUwsmjxqcO8/s1600/030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfe59YkIzLuVCZDED6AcqOeWy1GyjmoUQQxC1gZ2kFVdBGTdHvEN7FYZMzy1L-b-BYfJqM7pRXXOPIQEZ_vvS1XaG9xIKEPdqhgGM9YcfofUuP_6-yFthHRW8CYbZPRNpuUwsmjxqcO8/s320/030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5487199273725361362" /></a><br /><br />Anyways, if you are eager to jump on the food fad bandwagon, I would suggest you pick up this book. At the least, it would make a wonderful addition to any cookbook collection!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-11028139119144419742010-05-14T08:54:00.020-04:002010-05-14T09:59:19.166-04:00Buenos Dias - I'm Baaaack!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCBtEO-PBsoE08uKSjoC1fO1qe7salGElC6wzDLdQiGRNP6oBH3Piwxe_w8WbVPpZwX2ITBru0LeoYKZlJWkxOmdM5bf7lTs6tt3ru3HC6WpZidlt5ugXxvwBBDvSfMh7-hv9wzCuI-Q/s1600/023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCBtEO-PBsoE08uKSjoC1fO1qe7salGElC6wzDLdQiGRNP6oBH3Piwxe_w8WbVPpZwX2ITBru0LeoYKZlJWkxOmdM5bf7lTs6tt3ru3HC6WpZidlt5ugXxvwBBDvSfMh7-hv9wzCuI-Q/s320/023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471123282547327570" /></a><br /><br />And what a way to kick off my return to the blogging world, but with a spicy dish (and I am not referring to my husband) from the world of the Daring Cooks - Stacked Green Chile and Grilled Chicken Enchiladas. <br /><br />Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh. <br /><br />Now, if you are wondering where I have been - just check out my other blog <a href="http://www.admiringavery.blogspot.com">Admiring Avery</a> to meet the new addition to our family. I am completely out numbered now - three to one. But, as my sister says, I am the one and only Queen of the Castle. So, now with a household full of hungry boys, you know I'll be cooking up a storm, and hopefully posting all of my adventures. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub-vLlUVR0S-0l_6r9fO9aLbmmKGff23RbaCJeLu3L2K2WQYsoXgvi-DN-rFJ50Ws-_xmtIEDBx8ITs-mIlKAUO9pLi0T6ed2f8QeP77V8tO0lIs_ewXzq3NuHjJ6iptkYAPoZUVL3DM/s1600/014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub-vLlUVR0S-0l_6r9fO9aLbmmKGff23RbaCJeLu3L2K2WQYsoXgvi-DN-rFJ50Ws-_xmtIEDBx8ITs-mIlKAUO9pLi0T6ed2f8QeP77V8tO0lIs_ewXzq3NuHjJ6iptkYAPoZUVL3DM/s320/014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471122759438787154" /></a><br /><br />As you can see, I have a brand new helper these days. Avery has really taken to helping me in the kitchen. My favourite part? He even does the dishes! Although, to be honest (and I would never tell him this), he usually makes more mess than he cleans up. But he's having fun and we are spending 'mommy and son' time together, so it's more than worth it.<br /><br />Anyway, back to the real story behind this post - the yumminess that is the Stacked Enchilada. I decided to make this dish for my parents, who graciously offered to take care of the kids so the hubbie and I could go out and celebrate his birthday. My mother, who can be quite picky when it comes to food, loves Mexican, so I thought this one would be a hit for sure. However, she doesn't deal with spice very well, so I didn't add quite as much of the chiles as suggested. <br /><br />I had a difficult time finding the tomatillos and had to go to several shops until I could buy some. It was definitely worth the trouble because the finished sauce was out of this world. <br /><br />The recipe was quite easy on the whole; the most time consuming was finding the ingredients. I used my charcoal grill to roast the chiles, which gave them a wonderfully smokey flavour. I assembled the enchilada in my trusty le Crueset because I thought it evoked the feeling of old Spanish stoneware. I think it worked ;)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LChJmoKD3BaInP282jX06MWny9B8JAUIUuwserqRqXjD5yyE1cg2j_ykzZFgvkm-SIfYzFupPCfPFp-KHD9-wNBOqh54mlUVezcMCZNtPtQECjVK4SmpEvWoTiOp8SnqiM1j37T7Fqc/s1600/020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LChJmoKD3BaInP282jX06MWny9B8JAUIUuwserqRqXjD5yyE1cg2j_ykzZFgvkm-SIfYzFupPCfPFp-KHD9-wNBOqh54mlUVezcMCZNtPtQECjVK4SmpEvWoTiOp8SnqiM1j37T7Fqc/s320/020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471123018330292962" /></a><br /><br />On the whole, I absolutely loved this challenge. The meal was such a success, my parents begged me to send them the recipe. And I am so happy to be back into the swing of things. So, until next time...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOsViE8E3wpBgozc0do9oAHnU8_JsbqjIKBDU2KzNqAikd4Ah88dNWZ6XISLJ63XANsr9WyChWgD7zXiESAkbSA2HF3WHp_aCJlIlZVFiSqAp8QTvQOdovw_PnF8LS9SGveUaEAgH9wo/s1600/025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOsViE8E3wpBgozc0do9oAHnU8_JsbqjIKBDU2KzNqAikd4Ah88dNWZ6XISLJ63XANsr9WyChWgD7zXiESAkbSA2HF3WHp_aCJlIlZVFiSqAp8QTvQOdovw_PnF8LS9SGveUaEAgH9wo/s320/025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471123514027543074" /></a><br /><br /><span class="fullpost"><br /><strong>Stacked Green Chile and Grilled Chicken Enchiladas</strong><br /><br />Ingredients <br /><br />1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)<br />7-8 ounces Tomatillos (about 4-5 medium)212 grams - peel, remove stems<br />4 cups Chicken broth (32 ounces/920 grams)<br />1 clove Garlic, minced<br />2 teaspoons yellow onion, minced<br />1 teaspoon dried oregano<br />½ tsp Kosher salt (add more to taste)<br />¼ tsp Black Pepper (add more to taste)<br />2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)<br />Hot sauce, your favorite, optional<br />2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)<br />3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)<br />Kosher salt and pepper<br />12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)<br />6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)<br />Cilantro for garnish, chopped and sprinkled optional<br /><br />Directions:<br /><br />Roasting Fresh Chiles<br /><br />1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.<br />2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.<br />3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.<br />4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.<br />5. DO NOT RINSE!<br /><br />Green Chile Sauce<br /><br />1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.<br />2. Drain and puree in a blender or food processor.<br />3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.<br />4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.<br />5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.<br />6. Adjust seasonings and add hot sauce if you want a little more heat.<br /><br />Stacked Green Chile and Grilled Chicken Enchiladas<br /><br />1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.<br />2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.<br />3. Cool and then slice into thin strips or shred.<br />4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.<br />5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).<br />6. Drain on paper towels.<br />7. Add oil as needed and continue until all 12 tortillas are done.<br />8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.<br />9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.<br />10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.<br />11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.<br />12. Finish with the third tortilla, topped with the remaining sauce and cheese.<br />13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.<br />14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.</span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3062440346774440740.post-4727768518269013782010-01-30T09:56:00.005-05:002010-01-30T10:06:36.306-05:00True North Strong & Free - This Month's Daring Bakers Challenge...is Nanaimo Bars.<br />Now, people who know me well understand that even though I adore baking, I don't have a massive sweet tooth... except when it comes to nanaimo bars. I don't know what it is. It is almost like eating pure sugar. But I do love them. Maybe it's the coconut. I am obsessed with coconut. It must be the coconut.<br /><br />Anyhow, I was quite excited when I saw that this month's challenge was Nanaimo bars. What flavour variation would I choose? Luckly, these Canadian born confectionaries are quick and easy to do, I was free to make a few varieties. I decided to make the original version (for which a recipe follows), a peanut butter variety (who doesn't love the classic pb & chocolate combo) and a cappuccino flavour. I've got to say the peanut butter version was the most popular, and I had a hard time keeping my husband from eating them all before I had a chance to take my pictures. <br /><br />The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-36454061628560473152009-10-28T19:12:00.008-04:002009-10-28T19:25:31.040-04:00Marvelous Macarons - This Month's Daring Baker's Challege<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mMJmAZTtF6NDOT7jTg8c8A1VJ75Bn6aU_KFQbJWon2dp9Ik8XPBHm1luaZO60PzfvAISRO2rMk43aSrHAyHLu-5qpKVvph7jL7ZaXA-4YndLY0I7HH6B9MfpbvH-n7EZD3L5N-K_HEg/s1600-h/macaron.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mMJmAZTtF6NDOT7jTg8c8A1VJ75Bn6aU_KFQbJWon2dp9Ik8XPBHm1luaZO60PzfvAISRO2rMk43aSrHAyHLu-5qpKVvph7jL7ZaXA-4YndLY0I7HH6B9MfpbvH-n7EZD3L5N-K_HEg/s320/macaron.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5397794912223304162" /></a><br />I can't believe it's been a month since I last posted on this blog. Things have been insanely busy, so even though I am a day late with my post, I am surprised I was even able to complete this month's challenge. But, I told myself there was no way I was letting myself miss an excuse to make some French Macarons!<br /><br />The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.<br /><br />I fell in love with macarons after falling in love <a href="http://www.mytartelette.com/">Tartelette.</a> She makes the most wonderful combinations of flavours. Check out her blog for many inspiring creations!<br /><br />Since Hallowe'en is just a few days away, I thought it would be so fitting to make Saffron Pumpkin Macarons. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3gwKDSxk7vTvZO1lIqdlXcIWUbSFix2LNgu_tJZFnxx0aGG6Kbr-JaXD_EkvfhG01mO_U1ND91D0TjgJeLexEq8pJlAvUjm6bu38oS5sIRasQfbOQidSzar1M49T-pN8X0aTW1_Meg4/s1600-h/macarons.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3gwKDSxk7vTvZO1lIqdlXcIWUbSFix2LNgu_tJZFnxx0aGG6Kbr-JaXD_EkvfhG01mO_U1ND91D0TjgJeLexEq8pJlAvUjm6bu38oS5sIRasQfbOQidSzar1M49T-pN8X0aTW1_Meg4/s320/macarons.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5397795064834998658" /></a><br /><br /><span class="fullpost"><br />Macarons, from Claudia Flemming' The Last Course: The Desserts Of Gramercy Tavern.<br /><br />Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)<br />Almond flour: 2 cups (190 g, 6.7 oz.)<br />Granulated sugar: 2 tablespoons (25 g , .88 oz.)<br />Egg whites: 5 (Have at room temperature)<br /><br />Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.<br />Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.<br />Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.<br />Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.<br />Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).<br />Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.<br />Cool on a rack before filling. </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-19778489563642219902009-09-28T21:12:00.007-04:002009-09-28T21:32:25.204-04:00Voila! Vols au Vent - This Month's Daring Bakers Challenge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyf6yH7miJTTz3xjmiZ-TFwROZ5QM6XzsQJ8Blp4KStnCkbX5yHAsnH1jdnw8jijG12AUljBqLVHlrITsItTqLKSqbopn28Urundz-6vFLLE-MnyURB4Jblkq_G2WUyQ308Bdz6OjxgQ/s1600-h/vol+au+vent1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyf6yH7miJTTz3xjmiZ-TFwROZ5QM6XzsQJ8Blp4KStnCkbX5yHAsnH1jdnw8jijG12AUljBqLVHlrITsItTqLKSqbopn28Urundz-6vFLLE-MnyURB4Jblkq_G2WUyQ308Bdz6OjxgQ/s320/vol+au+vent1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386694329009406914" /></a><br />This really was a challenge! I have been dying to try my hand at puff pasty again. I haven't attempted it since cooking school, and wondered if I could accomplish it without the helping hand of a master chef. I must say I was quite pleased with the results! Mother Nature showed me some mercy by bringing along a cold front, which kept our kitchen nice and cool, and therefore my butter didn't leak out all over the place (for the most part!). <br /><br />Now... what to fill it with. Well, the cold front also had me thinking of my favourite season - autumn! So, for my savoury concoction, I made a butternut squash mousse, which I topped with goat cheese and a little sage pesto. <br /><br />After savoury must of course come sweet! So, continuing with my fall inspired first course, I decided to make a cinnamon mousse and topped it with some apple confit. I had been planning on going apple picking on Sunday (and really wanted to use the fresh Ontario apples in the confit), but Mother Nature's kindness ran out because it rained all weekend. Oh well... maybe next week! <br /><br />I used the leftover scraps of puff pastry to make mini pains au chocolat. I was lucky enough to get one bite before my husband devoured them all. Who doesn't like buttery pastry with dark chocolate?! <br /><br />The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. I should also note that this is the same cookbook that we use for the <a href="http://beautybakers.blogspot.com">Baking Beauties</a> challenges. So, ladies, get ready because eventually we will be getting to this recipe! <br /><br />And speaking of Baking Beauties, I must note that I am in the process of making last week's challenge (Pumpkin Walnut Loaf). I made the mistake of not ready the recipe. I thouht it was going to be a quick bread and not one made with yeast. I had no idea it had to chill in the refrigerator for 24 hours! I will finish and post my results tomorrow!<br /><br /><span class="fullpost"><br />Michel Richard’s Puff Pastry Dough<br />From: Baking with Julia by Dorie Greenspan<br />Yield: 2-1/2 pounds dough<br /><br />Steph’s note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While I encourage you to make the full recipe of puff pastry, as extra dough freezes well, you can halve it successfully if you’d rather not have much leftover.<br /><br />There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book. http://video.pbs.org/video/1174110297/search/Pastry<br /><br />Ingredients:<br />2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour<br />1-1/4 cups (5.0 oz/ 142 g) cake flour<br />1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)<br />1-1/4 cups (10 fl oz/ 300 ml) ice water<br />1 pound (16 oz/ 454 g) very cold unsalted butter <br /><br />plus extra flour for dusting work surface<br /><br />Mixing the Dough:<br /><br />Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. <br /><br />Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.) <br /><br />Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes. <br /><br />Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. <br /><br />Incorporating the Butter:<br /><br />Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps. <br /><br />Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square. <br /><br />To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. <br /><br />Making the Turns:<br /><br />Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). <br /><br />With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn. <br /><br />Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.<br /><br />Chilling the Dough:<br /><br />If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. <br /><br />The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it. </span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3062440346774440740.post-2593412298814351322009-08-27T19:26:00.006-04:002009-08-27T19:41:53.670-04:00Dobos Torta - This Month's Daring Bakers Challenge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeP-_ajJbxDSNcGRt6kjxk5HiaKueBCoD_dTf67R3BPebeV5p5zaXmxNdMBzyAiZuP1jFk0jy_M4vpTnNNnfqagUIasgjsknlVtgKJ-wxDDFw7GJX4brggI7NWxt5NBJWIzX4bTF9vZcg/s1600-h/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeP-_ajJbxDSNcGRt6kjxk5HiaKueBCoD_dTf67R3BPebeV5p5zaXmxNdMBzyAiZuP1jFk0jy_M4vpTnNNnfqagUIasgjsknlVtgKJ-wxDDFw7GJX4brggI7NWxt5NBJWIzX4bTF9vZcg/s320/003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374792371586699234" /></a><br />I am finally back in the swing of things... completing this month's Daring Bakers right after completing a Baking Beauties challenge, and just before I embark on creating my nephew a "Bruce" (the shark from Finding Nemo) cake for his 3rd birthday. Did I mention I am taking care of my little toddler alone, while my husband is traveling for work? Now that's multitasking! <br /><br />The cake was easy enough to make. I decided to cut the recipe in half to make two 3" cakes instead of one. Good thing I scaled down because I found the Dobos to be too sweet for my tastes; my husband ate them both! <br /><br />The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful<br />of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos<br />Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite<br />Desserts from the Classic Caffés of Vienna, Budapest, and Prague. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVc-G0MA9Lt810o2Wx9a_6tLu6gWCqG2hSdnQKdhPAABYLRFqvOwX_tlHqGPhL6WOY3M1KhzCGKSDg24u7E6WeVA54vamRL3ptW8_kdmAFxobL32EagNsVxdoBL9Kq_C3yhSBE0Dbfhc/s1600-h/013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVc-G0MA9Lt810o2Wx9a_6tLu6gWCqG2hSdnQKdhPAABYLRFqvOwX_tlHqGPhL6WOY3M1KhzCGKSDg24u7E6WeVA54vamRL3ptW8_kdmAFxobL32EagNsVxdoBL9Kq_C3yhSBE0Dbfhc/s320/013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374792766872581746" /></a><br /><br /><span class="fullpost"><br />Dobos Torta <br />Sponge cake layers<br /><br />6 large eggs, separated, at room temperature <br />1 1/3 cups (162g) confectioner's (icing) sugar, divided <br />1 teaspoon (5ml) vanilla extract <br />1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together) <br />pinch of salt <br />Chocolate Buttercream<br /><br />4 large eggs, at room temperature <br />1 cup (200g) caster (ultrafine or superfine white) sugar <br />4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped <br />2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature. <br />Caramel topping<br /><br />1 cup (200g) caster (superfine or ultrafine white) sugar <br />12 tablespoons (180 ml) water <br />8 teaspoons (40 ml) lemon juice <br />1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower) <br />Finishing touches<br /><br />a 7” cardboard round <br />12 whole hazelnuts, peeled and toasted <br />½ cup (50g) peeled and finely chopped hazelnuts <br />Directions for the sponge layers:<br /><br />NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.<br /><br />1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).<br />2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)<br />3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)<br /><br />4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.<br />5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)<br />Directions for the chocolate buttercream:<br /><br />NB. This can be prepared in advance and kept chilled until required.<br /><br />1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.<br />2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.<br />3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.<br />4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.<br />5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.<br /><br />Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!<br /><br />Directions for the caramel topping:<br /><br />1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.<br />2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.<br />3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.<br /><br />Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.<br /><br />Assembling the Dobos<br /><br />1.Divide the buttercream into six equal parts.<br />2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.<br />3.Optional: press the finely chopped hazelnuts onto the sides of the cake.<br />4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.</span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3062440346774440740.post-8462785345428339492009-08-23T19:06:00.010-04:002009-08-23T19:31:37.629-04:00Berry Galette...Sort of?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrSZHlcf4rTJF2MNB38n5GjlMt49GocwNbEmtpEmYY5hsb8wrohQOiyYRPQfwvDVY7fXHXGgq_502C-bkkQRWTsliStD5uZuE4o1fs6LvfdWgaGp96wD3cC0n6spdWYYMWWRup83Lom4/s1600-h/027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrSZHlcf4rTJF2MNB38n5GjlMt49GocwNbEmtpEmYY5hsb8wrohQOiyYRPQfwvDVY7fXHXGgq_502C-bkkQRWTsliStD5uZuE4o1fs6LvfdWgaGp96wD3cC0n6spdWYYMWWRup83Lom4/s320/027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5373302215659748162" /></a><br />So, this week's <a href="http://beautybakers.blogspot.com">Baking Beauties</a> Challenge was to make a berry galette; perfect to make use of our in season berries! Well, this week I cheated a little. I didn't mean too, but I hate wasting food and I had a perfectly delicious sheet of sponge cake sitting around waiting to be eaten.<br />What could be better than sponge cake with berries? Well, I'll tell you. Sponge cake, drizzled with lavender syrup, filled with macerated berries and topped with whipped cream and crushed pistachios. Yep, it was good.<br />I used a mixture of raspberries, strawberries and rhubarb, which I mixed with a touch of sugar and honey. The result was divine. I would have been happy eating the berries alone.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-HNGcXMHRyydQgCgpO5xq1FgrRkFSEdq2MfmkYfcUS_QcOnsuKGC_xTcZn5KLZdVPwfOr1kHKUvT7M8GU5EM425LydRfk_YmRGtTR-vpEm0aU8pYqQzSruOXnt4Bo1uuIkO1nJnscic/s1600-h/014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-HNGcXMHRyydQgCgpO5xq1FgrRkFSEdq2MfmkYfcUS_QcOnsuKGC_xTcZn5KLZdVPwfOr1kHKUvT7M8GU5EM425LydRfk_YmRGtTR-vpEm0aU8pYqQzSruOXnt4Bo1uuIkO1nJnscic/s320/014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5373302694948880978" /></a><br /><br />The sponge cake I made was the same recipe used for the French Strawberry Cake, which was a Baking Beauties challenge a couple of month's ago. The cake is a little dry, which is why I decided to drizzle the layers with lavender syrup. <br />What I really enjoyed about the dessert was that the flavour of the berries came through first and foremost. The hint of lavender followed. And it all ended the way any good dessert should, with the coolness and richness of whipped cream. <br />I figured my fellow Baking Beauties wouldn't mind that I strayed from the recipe a bit. We have made the galette dough before (with the pizza galette), so I didn't avoid trying something new. Maybe I will try the actual berry galette a little later in the season. I imagine using some ripe dark plums. Yum! I love summer.<br /><br /><span class="fullpost"><br />Here is the actual Berry Galette recipe. If you want to subsitute the sponge, use the recipe found under the French Strawberry Cake post.<br /><br />Galette Dough<br />Makes Enough For Two 8 inch Galettes<br />The cornmeal in this wonderfully buttery dough not only gives it a bit of crunch, it makes it crisp enough to stand up to soft and syrupy fillings and sturdy enough to be rolled to extreme thinness. You can use this dough to line a tart pan, but it is particularly well suited to rustic tarts called Galettes - - flat, open-face, free-form tarts whose edges are folded over the filling like the ruffled top of a drawstring purse.<br /><br />The dough is made quickly either by hand or in a food processor and produces enough for two Galettes.<br /><br /><br />3 tablespoons sour cream (or yogurt or buttermilk) <br />1/3 cup (approximately) ice water <br />1 cup all-purpose flour <br />1/4 cup yellow cornmeal <br />1 teaspoon sugar <br />1/2 teaspoon salt <br />7 tablespoons cold unsalted butter, cut into 6 to 8 pieces <br /><br />To Make The Dough By Hand: stir the sour cream and 1/.3 cup ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.<br /><br />Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you've added all of the sour cream, the dough should be moist enough to stick together when pressed; if it's not, add additional cold water, 1 teaspoon at a time. With your hands, gather the curds of dough together. ( You'll have a soft, malleable dough, the kind you might want to overwork.)<br /><br />Chilling The Dough: turn the dough out of the bowl and divide it in half. Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.<br /><br />To Make The Dough In A Food Processor: stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.<br /><br />Chilling The Dough: Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill for at least 2 hours.<br /><br />Storing: the dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator. It is convenient to roll the dough into rounds, place parchment between each round, and freeze them wrapped in plastic; this way you'll need only about 20 minutes to defrost a round of dough at room temperature before it can be filled, folded into a Galette, and baked.<br /><br />Berry Galette<br /><br />Makes 4 To 6 Servings<br /><br />This, as heirloom cookbooks used to say, is a keeper. It is so simple and inviting and so enjoyable to construct that you'll find yourself turning to it frequently. It's called a Galette because it's flat, open-faced and free-form - - the crust is rolled into a circle, the filling is piled in the center, and the edges of the crust are turned in and ruffled. The filling can be mixed berries, as suggested here (if you include strawberries, don't include many, as they're too watery), peeled soft fruits, like peaches or apricots, or, in fall and winter, tart apples or sweet pears.<br /><br /><br />1/2 recipe Galette Dough, chilled <br />1 1/2 cups mixed berries (or cut-up peeled fruit) <br />1 tablespoon plus 1 teaspoon sugar <br />1 tablespoon honey (optional) <br />1 tablespoon cold unsalted butter <br /><br />Position a rack in the lower third of the oven and preheat the oven to 400. Line a baking sheet with parchment paper.<br /><br />Put the dough on a lightly floured work surface and roll it into an 11-inch circle that's about 1/8 in. thick. Since the dough is soft, you'll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.<br /><br />Spread the berries over the dough, leaving a 2-to 3- inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey, if you're using it. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the Galette. (Because you're folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally - - just go with it.) Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.<br /><br />Baking The Galette: Bake the Galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the Galette rest on the sheet for 10 minutes. Slip a wide spatula or a small baking sheet under the Galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife.<br /><br />Storing: the Galette is best eaten the day it is made.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3062440346774440740.post-9538239382407042812009-08-16T19:56:00.017-04:002009-08-16T20:32:46.727-04:00Back to Baking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyc7upYW5BtC1sZeYUqGJwlUmWtvP2JtLj0yKS8scsRoBul_8Rci5pR6WdumRpx-xJ6_0l2QHJV4gy_PdoKBFB8fSK5ElbRfqC5ozVPMMUw4tCfnI_UCTxopETEzqwu6TUJEN15vog_0/s1600-h/049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyc7upYW5BtC1sZeYUqGJwlUmWtvP2JtLj0yKS8scsRoBul_8Rci5pR6WdumRpx-xJ6_0l2QHJV4gy_PdoKBFB8fSK5ElbRfqC5ozVPMMUw4tCfnI_UCTxopETEzqwu6TUJEN15vog_0/s320/049.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370722947663513474" /></a><br /><br />Oh my goodness. After what has seemed like a month long illness, I am finally getting back to normal. As such, I thought it was high time to get back to my adventures in baking. <br />I have been ever so neglectful with keeping up with all of my challenges, and believe me, I have felt terribly guilty about it. So, even though the temperature is about 40C with the humidex, I was willing to turn on my oven to an astounding 450F to finish this week's <a href="http://beautybakers.blogspot.com">Baking Beauties</a> challenge. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IpT536o5ilj_DCInCAWQYeG_StZq1zTlIvy60D8ZJZANcyrOoRr4tpe92sGsJFjmQzVZKa-LZ2XQkmigOo9I-l1DEzDmmX-m6_TmEWVf2Wy_-URasSHLDhbqqJWa5nV2LDQYQqA-LpY/s1600-h/048.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 261px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IpT536o5ilj_DCInCAWQYeG_StZq1zTlIvy60D8ZJZANcyrOoRr4tpe92sGsJFjmQzVZKa-LZ2XQkmigOo9I-l1DEzDmmX-m6_TmEWVf2Wy_-URasSHLDhbqqJWa5nV2LDQYQqA-LpY/s320/048.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370722695622419954" /></a><br /><br />Focaccia is something I just love to eat. We have made one version already from "Baking with Julia" (Fruit Focaccia), but I knew this one was more my style. Leaf Shaped Fouggase was the recipe we tackled this week. I thought it would be quite easy, especially when you consider we have made the base focaccia dough before. Let's just say I had a few mishaps along the way. Also, you must begin the whole process a day before you plan to serve the bread, as the dough needs to chill for at least 24 hours.<br />After that, there is just the simple task of shaping the dough into a leaf and brushing with olive oil, herbs and salt. Another indication of how sick I've been is that we were out of olive oil. Luckily, I had some avocado oil that I think worked very well in it's place.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4l0iwi55BVjWUfev28rYeVGAv6i0rE39oi30w0aAP425rq3eneisveu_kztQQEFs2y7z9D2QYWVnjmZ4sz3dI6mUDvj2sV9Kuwz-qePLYJAXowhUU4z41Zccjco9bhOeI2QeMdlV7rU/s1600-h/056.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 206px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4l0iwi55BVjWUfev28rYeVGAv6i0rE39oi30w0aAP425rq3eneisveu_kztQQEFs2y7z9D2QYWVnjmZ4sz3dI6mUDvj2sV9Kuwz-qePLYJAXowhUU4z41Zccjco9bhOeI2QeMdlV7rU/s320/056.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370723117177763138" /></a><br /><br /> <br />I was looking for the little bubbles on the surface of focaccia, and could only see a few by the edge of the dough. I decided to re-read the instructions and realized that instead of spraying the oven with water (as the recipe stated), I sprayed the actual focaccia. Oops!<br />The smell in the condo was out of this world. It was reminiscent of the scent when you first walk into a Subway (as in the restaurant, not the TTC). Yum. Just after twenty minutes, the focaccia were done and I took them out of the oven. The intense heat from the door opening set off our fire alarm. I was so stunned that I knocked over my bottle of avocado oil. Wonderful. <br />Oh well, all was well. The focaccia was baked to a lovely golden colour. I couldn't wait for it to cool to taste it. It was delicious! All the mishaps were worth it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkffIMAczGpXr7TzH3CELpHrZIIjLSR5rzLMUo3sWA926rhukPv3IWzp_HAihOcdjTQ_0IdPLBi6i2EMXsA_JfLLs2eI5pwLzAi2Er3OUhHZwQbc9vlKYzcHHwkCMDVD2AGOQ3oO6M2VY/s1600-h/059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 223px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkffIMAczGpXr7TzH3CELpHrZIIjLSR5rzLMUo3sWA926rhukPv3IWzp_HAihOcdjTQ_0IdPLBi6i2EMXsA_JfLLs2eI5pwLzAi2Er3OUhHZwQbc9vlKYzcHHwkCMDVD2AGOQ3oO6M2VY/s320/059.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370723309364604242" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-68575557714667437362009-07-19T11:27:00.015-04:002009-07-19T12:09:15.499-04:00Ka'kat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nAI4Vdlflr5P05inNGiEwzCNJacNNY-V7V4uqLYdfoqRRIh5Fx_FrSOECg0VtalOmBYA-QYYZQhMbCImdtINyC7G-QrGRmEQHVz2RoNxo9R9NtM8NbUwz6ee1rfImdrDEOKEovezXLo/s1600-h/017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nAI4Vdlflr5P05inNGiEwzCNJacNNY-V7V4uqLYdfoqRRIh5Fx_FrSOECg0VtalOmBYA-QYYZQhMbCImdtINyC7G-QrGRmEQHVz2RoNxo9R9NtM8NbUwz6ee1rfImdrDEOKEovezXLo/s320/017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5360197030434974450" /></a><br />This week's <a href="http://beautybakers.blogspot.com">Baking Beauties</a> challenge was to make Ka'kat. Julia describes it as a Middle-Eastern version of American soft pretzels. Well, that did it for me. I <em>love</em> pretzels! I had high hopes for this week's baking adventure.<br /><br />The recipe was very easy to follow. Although the instructions said to knead the dough for 8 to 10 minutes, I got a bit lazy, and through it into my mixer. Hey, that thing cost a lot of money, I might as well get as much use of it as I can! The dough was smooth and silky after it's trip to the Kitchen Aid mixer. I left it to rise for about 1 1/2 hours. When I came back to check on it, it looked like an incredibly growing "mess." So, I punched that monster down. What? Julia told me to do it. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6xfD9mzgXVg2d7TlQfFvEXm5tQG3wt5KyZtLx_q_-b0mNe6rOHnHTW6AKBnp-dqdscbJMEH6Xqtx7A3ZCC0v-nYsuDOVu09OeJbQO-LevjLXD8wuMc3aEiBq1UnQgZvTn1WAZ2TWsq8/s1600-h/014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6xfD9mzgXVg2d7TlQfFvEXm5tQG3wt5KyZtLx_q_-b0mNe6rOHnHTW6AKBnp-dqdscbJMEH6Xqtx7A3ZCC0v-nYsuDOVu09OeJbQO-LevjLXD8wuMc3aEiBq1UnQgZvTn1WAZ2TWsq8/s320/014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5360195869240874034" /></a><br /><br />The recipe makes 32 pieces; each piece needs to be rolled into a 6" strip and folded into a circle, much like a bagel. Once finished, the ka'kat needs to rise for a second time (only 1/2 hour). It then gets topped with egg wash and sesame seeds. They took a mere 20 minutes at 400F, and were browned to perfection! Ka'kat really looks like mini bagels and I must say, they taste quite similar as well. I can only assume that this is because I left out <em>mahleb</em>, which is ground sour cherry kernels. Next time I attempt this recipe, I will definitely make sure I have some on hand. I am sure it would take this recipe from mediocre to amazing!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJd-BMAA0H6RktBgNvtn_T-hbg9QH6cfDz8D2RvN8noaZR7Jw05YTiBcZAHTl6APgJpRmRDc6nvilvBO2TV-NKGT_qUb0TrO5fBz_70rPogCWNt0wet4TP7wJLKm7zIQsuHzJbU6eiEE/s1600-h/035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJd-BMAA0H6RktBgNvtn_T-hbg9QH6cfDz8D2RvN8noaZR7Jw05YTiBcZAHTl6APgJpRmRDc6nvilvBO2TV-NKGT_qUb0TrO5fBz_70rPogCWNt0wet4TP7wJLKm7zIQsuHzJbU6eiEE/s320/035.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5360200156960114402" /></a><br /><br />Avery certainly enjoyed them; as you can see he could hardly wait for me to finish taking my picture to snap one up. What a guy!<br /><br /><span class="fullpost"><br />Ka'kat<br />2 tsp. dry yeast<br />1/4 cup sugar<br />2 cups warm water<br />4 to 5 cups hard unbleached white flour<br />1-1/2 tsp. salt<br />4 Tbs. unsalted butter, melted<br />1/4 tsp. mahleb, ground<br />1 egg beaten with 1 Tbs. water, for egg wash<br />3 to 4 Tbs. sesame seeds<br />You will need a medium-sized bread bowl, two large baking sheets, and a pastry<br />brush.<br />In a medium-sized bread bowl, dissolve the yeast and sugar in the warm water.<br />Add 2 to 3 cups flour, a cup at a time, stirring constantly in the same direction to<br />help activate the gluten, until a thick dough begins to form. Then stire 100 times<br />in the same direction, about 1 minute. Let rest for 10 minutes.<br />Add the salt, butter, and mahleb, stir, and continue to add more flour, using a<br />wooden spoon to stir it in. When the dough will no longer take any more flour,<br />turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, or until<br />smooth and elastic, adding flour only when necessary. Rinse out the bread bowl,<br />oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to<br />rise until doubled in volume, approximately 1-1/2 hours.<br />Punch down the dough and divide into 32 pieces. On a lightly floured surface, roll<br />each piece under your palms into a cigar-shaped rope 6 to 7 inches long. (You<br />can also roll them in the air between your palms, letting the bread hang down<br />vertically from your hands.) Pinch together the ends of each rope to form an ovalshaped<br />loop. Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch<br />apart. Cover and let rise for 30 minutes.<br />Place the racks in the upper part of the oven, and preheat the oven to 400° F.<br />Just before baking, brush the breads with egg wash and sprinkle on the sesame<br />seeds. Bake for 20 minutes, or until nicely browned; switch the baking sheets<br />after 10 minutes. Cool slightly on a rack, then wrap in a cloth to keep warm.<br />Serve warm.<br />Makes 32 oval bread rings about 3-1/2 inches across.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3062440346774440740.post-47844259686803202882009-07-14T17:33:00.013-04:002009-07-14T21:39:47.282-04:00No, it's Not Science Class - it's Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVRWwjP7TuMel3F57Px78FQl_nnGwnAa1S_Cj2KfH0lYHYvNWuwHcajbtkwLUXWLUqWLGxZvNsySl-TUsX30UxXxsPba0wTHUznfirsIOKKbJiZXi7a93bgj_85kdyEKQPTQteEeMGJQ/s1600-h/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVRWwjP7TuMel3F57Px78FQl_nnGwnAa1S_Cj2KfH0lYHYvNWuwHcajbtkwLUXWLUqWLGxZvNsySl-TUsX30UxXxsPba0wTHUznfirsIOKKbJiZXi7a93bgj_85kdyEKQPTQteEeMGJQ/s320/005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5358493645492943058" /></a><br />This month's Daring Cook's challenge was also my first attempt at molecular cuisine. Specifically, we would be investigating the intensification of flavours when dried. The dried herbs and flavouring agents would then be ground into a powder and used as an accompaniment to some poached fish. <br />Being an A+ science student (ha), I wasn't too worried about this month's challenge. However, the day I planned on making everything, the universe had something else in mind. I spent the entire morning in the Just for Kids clinic, after my little son came down with a rash. This meant that all of those precious hours needed to properly dry out my herbs in the oven was no longer an option. Why not postpone making the dish to another day? Well, didn't I mention I was having a dinner guest... and I promised her a dining experience like no other. And I was in no state to think of something else to make.<br />Since moving, I haven't really become accustomed to our microwave, since we rarely ever use it. So, finding out how long and which power level to use to dry out the flavour components was very much trial and error. The Daring Cooks forum did warn about how quickly the parsley and cilantro could burn. They definitely weren't exaggerating. There I was, with my nose pressed against the glass, watching intently. I turned away for one second and the entire thing was in flames. And, if you haven't had the pleasure of smelling smoking parsley and cilantro, not to worry; it smells exactly like another herb which is usually lit on purpose. I was sure my neighbors thought some hippies had moved in next store! <br />All other powders were made successfully, but I found my onion & caper powder had retained a bit too much moisture. It still had a great flavour, which I guess is the main concern, so I wasn't too disappointed. <br />It was an extremely wonderful challenge this month and I am really happy I was able to experiment in the kitchen a little more than I normally do.<br /><br /><span class="fullpost"><br />Skate, Traditional Flavors Powdered - with changes<br />4 skate wings <br />* Beurre monte <br />* 300g fresh green beans <br />sea salt/kosher salt <br />1 banana <br />454g butter - 4 sticks <br />300g lemons <br />5g citric acid/vitamin c tablet <br />150g cilantro <br />150g parsley <br />100g dried banana chips <br />300g spray dried cream powder (or powdered milk) <br />100g cup minced red onion <br />200g capers (brined, not oil) <br />* For green beans, slice each beans into very thin rounds (2 mm)<br />* Beurre Monte - 454g butter (4 sticks, 1 pound) cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break - this is your poaching liquid.<br /><br />Powders - prepare ahead of time<br />caper / onion<br />lemon powder<br />cilantro/parsley powder<br />'brown butter' powder<br /><br />Powders<br />once dried, all powders should be pulsed in a coffee grinder/spice mill/morter and pestle then passed through a chinois or fine mesh strainer.<br /><br />citrus powder<br />300g lemons<br />1000g simple syrup<br />5g citric acid/vitamin c tablet<br /><br />zest 300g of lemons (10.6 oz), remove the pith from the zest and poach in the simple syrup three times. dry with paper towels and move to a dehydrating tray. 130 for 12 hours. pulse the zest in a coffee grinder, pass through chinois, and mix with citric acid/vitamin C powder.<br /><br />If you do not have a dehydrator, place in microwave for 8 to 10 minutes at medium powder. Once dried, follow the other instructions.<br /><br />cilantro/parsley powder<br />150g cilantro<br />150g parsley<br /><br />blanch the parsley in boiling saltwater for 1 second, submerge the leaves in ice water for 3 minutes. Dry on paper towels and place on dehydrator tray. 130 for 12 hours. grind and pass through chinois.<br /><br />If you do not have a dehydrator, place in microwave for 30 seconds, turn over leaves and microwave for another thirty seconds. They should be dry by now, pulse in coffee grinder, pass through chinois and reserve.<br /><br />onion powder<br />100g cup minced red onions<br /><br />dehydrator - 130 for 12 hours<br />microwave at medium power for 20 minutes. <br /><br />pulse in grinder, pass through chinois<br /><br />Caper powder<br />200g capers (get the ones packed in brine/vinegar)<br /><br />run the capers under cold water for two minutes to remove some of the brine.<br />dry on paper towels and dehydrate for 12 hours at 130 degrees.<br />microwave instructions are unclear. Dry them as much a possible with paper towels, the microwave on medium for 1 minute. Check the moisture content and stir them. repeat for 30 second intervals until they are dry. If you use this method, pleas post the time needed to dry the capers.<br /><br />Once dry, pulse and sift the powder. Mix it with the onion powder.<br /><br />Brown Butter powder<br /><br />100g Dried banana chips (unsweetened if possible - many are coated in honey - the freeze dried ones would be brilliant)<br />300g spray dried cream powder<br /><br />If you cannot find the cream powder, you can substitute Bob's red mill non fat dry milk powder, or even carnation instant milk powder. The substitutions will alter the flavor a little, but you will still get the general idea.<br /><br />preheat the oven to 350 degrees, sift the cream powder into a fine layer on a silpat or on parchment. bake for 4 minutes, then remove for heat. If it bakes for too long, it will burn. Be very cautious with all powders in the oven. They all go from browned to burnt in a few seconds.<br /><br />grind the banana chips in a coffee grinder and mix with the toasted cream powder. Pass this through a chinois and reserve.<br /><br /><br /><br />--------------------------------------------------------------------------------<br /><br />* For green beans, slice each beans into very thin rounds (2 mm)<br />* Beurre Monte - 454g butter (4 sticks, 1 pound) cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break - this is your poaching liquid.<br /><br />Skate<br />Prepare the skate - 50G v shaped cuts are recommended<br />Bring 100g water, 100g beurre monte, and green bean rounds to a boil over high heat. Cook until the water has evaporated (about 3 minutes), when the pan is almost dry, remove it from heat and season with 3g salt<br /><br />bring 300g water and 300g beurre monte to simmer over medium heat, add skate wings and simmer for 2 minutes. Remove the pan from heat and flip the wing over and let rest in pan for two more minutes. Transfer to warming tray lined with parchment and season with 5 grams of fine sea salt.<br /><br />Plating<br /><br />Take the tip of a small spoon and make a small mound of the citrus powder, the onion-caper powder, and the cilantro parsley-powder. Swirl these around in a hurricane type pattern. I found that it is easier, and you get finer lines if you lightly shake the plate to flatten out the mounds, then swirl the spoon through it to get the pattern.<br /><br />peel the remaining banana into very think slices (3mm) fan three slices on the plate, place green beans on top and place skate wing portion on top. On the tall edge, sprinkle the brown butter powder.</span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3062440346774440740.post-34726815145560599512009-07-12T14:06:00.011-04:002009-07-13T21:18:50.031-04:00French Strawberry Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTUTJRe3DxQfoBqMi0l5eLH9KeFRzdrwCW_nXqhU3U5SzKaN4ebsBhpffOYwNWPaDF6b288IvFxV85kbwqSJ1snxiJK3wap4v-JJXZiW1wgwodGcmqo7Pvwei3YfauUhM_OM-shbiB5Q/s1600-h/067.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTUTJRe3DxQfoBqMi0l5eLH9KeFRzdrwCW_nXqhU3U5SzKaN4ebsBhpffOYwNWPaDF6b288IvFxV85kbwqSJ1snxiJK3wap4v-JJXZiW1wgwodGcmqo7Pvwei3YfauUhM_OM-shbiB5Q/s320/067.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5357717099241584114" /></a><br />This week's <a href="http://beautybakers.blogspot.com">Baking Beauties</a> assignment was to make a French Strawberry Cake. In all honesty, I completed this cake a couple of weeks ago, to serve for dessert when we had some dinner guests. I was so pleased to be able to use the most delicious, fresh Ontario strawberries in this recipe. It wasn't the most attractive thing I've ever produced, but the flavour more than made up for its appearance.<br />And now you are going to think that I purposely avoided posting pictures because of the ugliness of my finished cake. It's simply not true. It just so happens that my wonderfully inquisitive son completely destroyed our computer (where all of my pictures had been loaded). This morning, out of desperation and anger from trying to use even start-up our clunker of a computer, we went out and bought a shiny, brand new laptop. Yes! This one is strictly hands off for the little tyke - no matter how much he fusses and whines. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJgL7dLz2pFtcNYEj_GEx04DY5ZeX84uAxZGMbuAHGjWLrd77U4ouTPhSJ6axQWkBrWl6o5_vyXAILL2ji7J1xSDOnk2rua_MUMu853auttEH5U559Eh9Dn32o6SvcxRq4JlSeNVKu0E/s1600-h/021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJgL7dLz2pFtcNYEj_GEx04DY5ZeX84uAxZGMbuAHGjWLrd77U4ouTPhSJ6axQWkBrWl6o5_vyXAILL2ji7J1xSDOnk2rua_MUMu853auttEH5U559Eh9Dn32o6SvcxRq4JlSeNVKu0E/s320/021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5357716834674269858" /></a><br /><br />So, until I find some time & patience or (more likely) a magic wand to impart some life back into our old computer, those pictures will not be making an appearance on this blog anytime soon.<br />So,back to the cake. The base of this cake is a genoise. It's the French standard for cakes, much as our standard over here is a butter cake (which happens to be so much more boring, in my opinion). Of course, it's intersting texture also means it's also more difficult to execute. Thankfully, I have my trusty Kitchen Aid mixer to whip those eggs and sugar into the viscous mass that is required by the recipe. Julia says to mix them until a ribbon stays on the surface for 10 seconds. Mine, in fact, never disappeared. Good job, KA!<br />Since there is no leavening agent in the batter, all of the air that you incorporate into the mix is all that will keep the finished cake light and airy. You need to be extremely careful while folding in the dry ingredients. While at cooking school, I remember doing this process by hand. I stuck with using the spatula this time. It seemed to have done the job!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSFGVRKensCuvCUbs1ieQMFkE0QgbW0u71MXuI-_cdPdWMIRoXzLkr6q9GrBRqg5rlNiiQOwZTnPWdV4NpaC2JjIp2A2z5ZhoEG-lBkyV74i7SLUSmhVPhn-u_9x3Nk6BEjOBsB0yKe0/s1600-h/008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSFGVRKensCuvCUbs1ieQMFkE0QgbW0u71MXuI-_cdPdWMIRoXzLkr6q9GrBRqg5rlNiiQOwZTnPWdV4NpaC2JjIp2A2z5ZhoEG-lBkyV74i7SLUSmhVPhn-u_9x3Nk6BEjOBsB0yKe0/s320/008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5358118984441817986" /></a><br /><br />Now, my one mistake is that I thought I was smart in using a 7" round pan instead of the suggested 8", so that my finished cake would be taller, and therefore easier to slice into three pieces. Unfortunately, this resulted in a big portion of the batter spilling over the sides of the pan while cooking. I won't be making that mistake again.<br />The cream was a breeze to mix together and I especially enjoyed the slight tang that the addition of sour cream added to the frosting. <br />Overall, I enjoyed this recipe. The cake was basic enough to really let the flavour of the strawberries shine through. And, by not cooking the strawberries with sugar, the freshness wasn't lost. I will definitely have a redo of this recipe, if only to use up the last of the strawberries we picked by hand. Is there a better excuse to make cake?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmkkDnQ95H185OcHogRYStcdMqqaH5f3eDJ-SbLE6OOO7Cnlke_25XKfM504HiqPwPcVUhTzCPZi_sK39sXR46UJuOaYeHQz_axrFO7je5rzXaLKxYb4hk-msOrCNnytQyrW1V5l2PRc/s1600-h/058.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmkkDnQ95H185OcHogRYStcdMqqaH5f3eDJ-SbLE6OOO7Cnlke_25XKfM504HiqPwPcVUhTzCPZi_sK39sXR46UJuOaYeHQz_axrFO7je5rzXaLKxYb4hk-msOrCNnytQyrW1V5l2PRc/s320/058.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5357716985996852114" /></a><br /><br />Before I sign off, I'd like to say a huge CONGRATULATIONS to my sister Michele, her husband Jerry and their son Truman. On Saturday they welcomed the beautiful Oliver Henri Topolski as the newest member of their clan. Oliver, you are just gorgeous!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3062440346774440740.post-28206361180358771682009-07-05T07:56:00.012-04:002009-07-05T18:14:20.200-04:00Hazelnut Heaven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XIT3r8vs9LmoDnlzc3odccseQos3eAic7FwTDFqu38QoW8cMoCqoI3NHmC1PKLMhNDcFa2JhykAOqfqOtKfUWPqCfMIQu5LaYcsksnX67xJQQ_22WlRLbXme-bQU1obL4nzvbf_3y4M/s1600-h/bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XIT3r8vs9LmoDnlzc3odccseQos3eAic7FwTDFqu38QoW8cMoCqoI3NHmC1PKLMhNDcFa2JhykAOqfqOtKfUWPqCfMIQu5LaYcsksnX67xJQQ_22WlRLbXme-bQU1obL4nzvbf_3y4M/s320/bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5355101587476344770" /></a><br />I've got to say that I am so happy I was able to snap up a picture of this week's <a href="http://beautybakers.blogspot.com">Baking Beauties</a> challenge before they were all devoured. They were <em>that</em> good. I actually had to hide one in the refrigerator to make sure it wasn't eaten before I could get out my camera. <br /><br />And I wish I could blame the disappearing little cakes on my husband, but this one was all me. I have a thing for "nutty" desserts - so this was right up my alley. The delicious little loaves, which I cooked in muffin tins instead of mini loaf pans, were so delicate and flavourful, I just couldn't help myself. The hazelnut flavour was strong, but not overpowering. I also noted a slight coconut flavour to them, although there was no coconut in them.<br /><br />The recipe was quite straightforward and easy to accomplish. The only alteration I made was to add Frangelico instead of the almond extract. Oh, and I didn't have creme fraiche, so I just added heavy cream....Mmmm, cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO8bjpwwMrENtbZgYgRJLljuOXilWMCYQom0IsooIMUeLWOOB6i279287VRuh5-I0vrsoLmz8BFvwsrCinCD4cgVSYP2Aep2M4o8SJ8wfktlBTps30r-TuJ8CtDHyFv6j7YEPL4tfpFw/s1600-h/crumb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO8bjpwwMrENtbZgYgRJLljuOXilWMCYQom0IsooIMUeLWOOB6i279287VRuh5-I0vrsoLmz8BFvwsrCinCD4cgVSYP2Aep2M4o8SJ8wfktlBTps30r-TuJ8CtDHyFv6j7YEPL4tfpFw/s320/crumb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5355102140730840418" /></a><br /><br /><span class="fullpost"><br /><em><strong>Hazelnut Baby Loaves</strong></em><br />1/3 cup hazelnuts, peeled (see below)<br />1 cup sugar<br />1 2/3 cup all-purpose flour<br />2 tsps baking powder<br />1 tsp salt<br />1/2 tsp pure almond extract ( vanilla will do..)<br />1 cup creme fraiche, homemade or store-bought, OR<br />heavy cream, at room temperature<br />1 stick(4 ounces, nearly 100 gms) unsalted butter, at room temperature<br />2 large eggs, at room temperature<br /><br />Melted butter, for greasing the pans<br />little flour for dusting the pans<br /><br />Here we go..<br /><br />To skin the hazelnuts, bring a cup of water to a boil in a medium saucepan, add 1/2 a tsp of baking soda and the nuts, and boil for 3 to 5 minutes, until the water turns black. To test if the skins have loosened sufficiently, drop a nut into a bowl of cold water and rub lightly against the skin. if the skin just slides off,the nuts are ready to go. Turn the nuts into a colander and run cold water over them. Slip off the skins, toss the nuts into a towel, pat dry, and use as required.<br />Position the rack in the center of the oven and preheat the oven to 350 deg F(180 deg C). Brush a light coating of butter over the insides of 8 mini-loaf pans, each 4 1/4 by 2 1/2 by 2 inches. Dust the inside of the pan with a little flour and tap out the excess.<br />Place the hazelnuts and 1 tbsp of sugar in a mixer or processor and just process until the nuts are finely ground, taking care not to overdo this or you'll end up with hazelnut butter. Its absolutely fine if its not totally ground. Whisk or stir together the ground hazelnuts, flour, baking powder, and salt just to combine; set aside.<br />In a separate bowl, add the almond extract to the creame fraiche and stir to blend and loosen the creme fraiche; reserve.<br />Put the butter and the remaining sugar in the bowl of a paddle attachment, or use a hand-held mixer, and beat on a medium-high speed until the mixture is smooth and creamy, scarping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer or 6 to 8 minutes with a hand-held mixer.<br />Reduce the speed to medium and add the eggs one at a time, beating well after each addition.<br />Divide the batter evenly among the prepared pans, filling the pans between half and two-thirds full, then give each pan a couple of raps against the countertop to settle the batter.<br />Place the pans in the oven and bake for about 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. (Test a couple of the cakes to be certain.) Remove from the oven, turn them out of their pans onto a rack and cool.<br />The loaves can be served warm or at room temperature.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3062440346774440740.post-19183120715272025932009-06-28T15:27:00.011-04:002009-06-28T16:55:12.082-04:00Fruit Focaccia - This Week's Baking Beauties Challenge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxG93sGekamIpN0xiXoxOd4N996BwE_kBz7UmxsZ-jRcbjchCNrWzCOywZ4t-GGSQ6tjlO463JNbPMzwWbMdYMW2yvcn0sHIySEf-GzeZ7DWt8QcspX9KAm-ZRBm58jPPC4z0c3mFwZYg/s1600-h/fruit1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 190px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxG93sGekamIpN0xiXoxOd4N996BwE_kBz7UmxsZ-jRcbjchCNrWzCOywZ4t-GGSQ6tjlO463JNbPMzwWbMdYMW2yvcn0sHIySEf-GzeZ7DWt8QcspX9KAm-ZRBm58jPPC4z0c3mFwZYg/s320/fruit1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5352484639974734498" /></a><br /><br />Oh my. Not only did I complete a Daring Cook's Challenge on Friday (you'll have to wait until July 14th to see the results), a Daring Baker's Challenge yesterday, but also a Baking Beuties Challenge today. What a busy weekend... and I've got to say, I am ordering in dinner tonight. These hands will not be touching any more pots or pans today.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhpHCyYywSJKfw7bc5_onJbaFXNR-EljALNEN1Iynh_NMMKReXwXmF8KekUWQV3tT6t3zfAHLJArfMV4LHBMArivGDZk1l5VfWiQWLM3_lW9Wpnt79CfNrxTG8V2kR8w4MEQr5qsijWo/s1600-h/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhpHCyYywSJKfw7bc5_onJbaFXNR-EljALNEN1Iynh_NMMKReXwXmF8KekUWQV3tT6t3zfAHLJArfMV4LHBMArivGDZk1l5VfWiQWLM3_lW9Wpnt79CfNrxTG8V2kR8w4MEQr5qsijWo/s320/007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5352484094288363698" /></a><br /><br />The Fruit Focaccia from Julia Child's "Baking with Julia" is a straightforward recipe, with not too much work involved (minus resting/proofing time of course). It kind of reminds me of the flavour of Panettone, without all of the cake around it. I think that I would have preferred the focaccia with a bit less fruit in it. I am a bread fiend, so anything that takes away from it just seems like a waste. <br /><br />I can't really say if I'd make this again, as I am kind of indifferent to the finished product. It did make me want to make a savoury focaccia though - maybe of the rosemary/sea salt variety. But I will save that for another weekend because as of right now... I. AM. DONE.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-15787107995704625572009-06-27T19:43:00.025-04:002009-06-28T14:06:32.051-04:00Tart...er... Pudding... Who Cares?! It's Delicious!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYeZBNipBiDEU5ESwVRDd7ThYzujSaZAjJZ46PqabSIeqFpged7mKtz9zt1P1IvC6HK4rPDfvwn6z4a6vWg9fLvrqEY2A2YQwybPE28RWNLKXf_7r2MntfVpBe_umj_3iwjeXfZPC3RQ/s1600-h/rhubarb.jpg"><img id="BLOGGER_PHOTO_ID_5352165975244918114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYeZBNipBiDEU5ESwVRDd7ThYzujSaZAjJZ46PqabSIeqFpged7mKtz9zt1P1IvC6HK4rPDfvwn6z4a6vWg9fLvrqEY2A2YQwybPE28RWNLKXf_7r2MntfVpBe_umj_3iwjeXfZPC3RQ/s320/rhubarb.jpg" border="0" /></a><br />June was a month that just seemed to speed by. Could it be at all due to the fact that it was my last month on maternity leave? Hmmm... maybe. I am sure it was also helped by the weather, which finally stayed above the 20C mark, meaning much of our days were spent outside. I am using this as my excuse for almost missing this month's Daring Bakers Challenge. In fact, I only completed the challenge today -which also happens to be our day to post our results. Well, as they say, there is a first time for everything.<br /><br />The June Daring Bakers' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/">Confessions of a Cardamom Addict</a> and Annemarie of <a href="http://divineambrosia.blogspot.com/">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.<br /><br />I must say, I am almost happy that I waited so long to finish this month's challenge, as the delicious summer ripe fruit has started to role in! So, how was I going to choose which fruit to use for my Bakewell Tart... er... pudding. After some deliberation, I decided on a few classic pairings: strawberry & rhubarb and peach & blueberry.<br /><br />This Bakewell dessert starts off with a simple sweet shortbread crust and is layered with (my last minute) homemade jam and frangipane. This recipe would compliment almost any fruit preserve or jam, and with summer <em>finally</em> upon us, there is an abundance to choose from.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdZweOJdJ40Ib8xRhuNF6zmu0cKr-uTt29JwGP9BeU2REwj63tFyAfW281LBqRvGX6Ycvu2Iz5dHKeFtrKnlBx7j98Sskz6nHNRb8sJTvSHx_3qd0q_ZSSxtUBXMWkdcPirvUjce0g3Y/s1600-h/tarts.jpg"><img id="BLOGGER_PHOTO_ID_5352166325381229042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 183px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdZweOJdJ40Ib8xRhuNF6zmu0cKr-uTt29JwGP9BeU2REwj63tFyAfW281LBqRvGX6Ycvu2Iz5dHKeFtrKnlBx7j98Sskz6nHNRb8sJTvSHx_3qd0q_ZSSxtUBXMWkdcPirvUjce0g3Y/s320/tarts.jpg" border="0" /></a><br /><br /><span class="fullpost"> <br /><strong>Bakewell Tart…er…pudding</strong><br />Makes one 23cm (9” tart)<br />Prep time: less than 10 minutes (plus time for the individual elements)<br />Resting time: 15 minutes<br />Baking time: 30 minutes<br />Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin<br /><br />One quantity sweet shortcrust pastry (recipe follows)<br />Bench flour<br />250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability<br />One quantity frangipane (recipe follows)<br />One handful blanched, flaked almonds<br /><br />Assembling the tart<br />Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.<br /><br />Preheat oven to 200C/400F.<br /><br />Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.<br /><br />The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.<br /><br />When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.<br /><br />Sweet shortcrust pastry<br />Prep time: 15-20 minutes<br />Resting time: 30 minutes (minimum)<br />Equipment needed: bowls, box grater, cling film<br /><br />225g (8oz) all purpose flour<br />30g (1oz) sugar<br />2.5ml (½ tsp) salt<br />110g (4oz) unsalted butter, cold (frozen is better)<br />2 (2) egg yolks<br />2.5ml (½ tsp) almond extract (optional)<br />15-30ml (1-2 Tbsp) cold water<br /><br />Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.<br />Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.<br />Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes<br /><br />Frangipane<br />Prep time: 10-15 minutes<br />Equipment needed: bowls, hand mixer, rubber spatula<br /><br />125g (4.5oz) unsalted butter, softened<br />125g (4.5oz) icing sugar<br />3 (3) eggs<br />2.5ml (½ tsp) almond extract<br />125g (4.5oz) ground almonds<br />30g (1oz) all purpose flour<br /><br />Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.</span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3062440346774440740.post-45216592250358176862009-06-21T17:08:00.008-04:002009-06-21T17:24:17.541-04:00Baking Biscotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinzXyjoUoc2iuZA2EFXriA9Gjrw3Pe064ynvSNwrWgYZjYaMR_Fd3Q9-x2geFKPIDfafKhcS0oQ0iT6DNyieuG2NzcqP41FVye8cNX3qTfQh3yI6zJoE2cWY90rgvRBWfkr52b5tI4fg/s1600-h/cookie1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinzXyjoUoc2iuZA2EFXriA9Gjrw3Pe064ynvSNwrWgYZjYaMR_Fd3Q9-x2geFKPIDfafKhcS0oQ0iT6DNyieuG2NzcqP41FVye8cNX3qTfQh3yI6zJoE2cWY90rgvRBWfkr52b5tI4fg/s320/cookie1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5349894120821577458" /></a><br /><br />This week's <a href="http://www.beautybakers.blogspot.com">Baking Beauties</a> challenge was to make biscotti. Well, as Julia points out, any cookie in Italy is called "biscotti." What we were making <em>is</em> what we in North America think of when we hear biscotti. The proper name of the cookie is actually Cantuccini and it is delicious. <br />It is such an easy cookie to make, with little more to it than flour, sugar, eggs and whatever flavour components you want to stick in. The original Julia Child recipe calls for the addition of unblanched almonds, however, I had on hand some pistachios and cocoa nibs that I thought would be a delicious alternative. <br />The recipe in "Baking with Julia" makes eight dozen, so I scaled the recipe down in half. Normally, I would have made the entire thing and freeze half, but it is so easy to do, there is no need to prepare batches ahead of time. <br />This cookie has a great flavour and you can eat a handful without having to feel guilty. The only fat in the recipe comes from the eggs (and I guess whatever other sinful additions you make on your own accord). <br />The only pitfall to these tasty treats is that if you plan on serving them to guests, be prepared to also make some accompanying lattes, as these biscotti just beg to be dipped into a frothy beverage. So, dust of your espresso maker, call up some friends and ENJOY!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDIovb6VMSdQ5_SHBT8IFQT5JmyX4AJ2aV7yKj65YoSfcg3D0sLTGhGwTRjt2z63-nwXnGTeMncH856nCGmiFjcA8LXb59EBaPwvND0YOi95oYgPlbCXpzI3AiGwtMKM1hE-5nuTwltk/s1600-h/cookie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDIovb6VMSdQ5_SHBT8IFQT5JmyX4AJ2aV7yKj65YoSfcg3D0sLTGhGwTRjt2z63-nwXnGTeMncH856nCGmiFjcA8LXb59EBaPwvND0YOi95oYgPlbCXpzI3AiGwtMKM1hE-5nuTwltk/s320/cookie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5349893476740080674" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3062440346774440740.post-23907070148256188392009-06-14T19:01:00.022-04:002009-06-14T20:48:38.782-04:00To the Birthday Boy, Who's as Cute as Apple Pie (er... Tart?)This is going to be a double post today. Not only must I talk about the delicious French Apple Tart I made for this week's <a href="http://beauty.bakers.blogspot.com">Baking Beauties</a> challenge, but also the completion of Avery's birthday cake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJaKQeL0mKJkiQbmsjsNPI0UzAaVbDAM0xQdQaqHF5wwNJrFXHPhrrNYSjTU4g3-OgBdXLeHu7OS63T3nIRaWnVZnEecKeQKpUBELU1DONdXQwlqvVZl60UATINPtCey-7o3S96VbKwQ/s1600-h/002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJaKQeL0mKJkiQbmsjsNPI0UzAaVbDAM0xQdQaqHF5wwNJrFXHPhrrNYSjTU4g3-OgBdXLeHu7OS63T3nIRaWnVZnEecKeQKpUBELU1DONdXQwlqvVZl60UATINPtCey-7o3S96VbKwQ/s320/002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5347342818008376450" /></a><br /><br />Let's start with the French Apple Tart. The crust for this tart is made with only vegetable shortening and produces a beautifully flaky crust. While I loved the texture, I thought it was missing that richness in flavour you get in a crust made with butter. The filling for this tart is made with roasted apples, mixed with sugar, cinnamon and breadcrumbs. I didn't have enough of the required crumbs, so I made my own using dried cake scraps. YUM! The tart is then topped with thinly sliced apples, fanned ever so attractively across the filling. <br />I really enjoyed this tart, as did my parents (whom I served it to during their weekly visit). I even enjoyed it, dare I say, more than apple pie?! I honestly could eat the filling on it's own! This will definitely be a recipe I will make again and again and again.<br /><br />Avery's 1st birthday party was a hit. And, I am happy to note that I pulled it all off (with some help from the hubby and friends) with no stress... well, just a little bit of stress, but that's normal, right? <br />I was pleased with the spread: BL-Tea sandwiches, grilled vegetable canapes, prosciutto & fig/port sandwiches, various cheeses, crudites, fruit plates and the birthday cake. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZgVNl9wFPBGYV63Bbr2DPVPyBYZS0GRutQ3VbCpLOMD5CxtiolFAJzlWi34OaOotoqrKiaPUGjO7w1FVjIfZ9u7nqKY2YAoYrLjz6GDaQ0e5JClBOVfxTNHpIhtGSZUoTFtTlk4mINY/s1600-h/cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZgVNl9wFPBGYV63Bbr2DPVPyBYZS0GRutQ3VbCpLOMD5CxtiolFAJzlWi34OaOotoqrKiaPUGjO7w1FVjIfZ9u7nqKY2YAoYrLjz6GDaQ0e5JClBOVfxTNHpIhtGSZUoTFtTlk4mINY/s320/cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5347348102922885842" /></a><br /><br />The idea for Avery's cake came from an ice cream I made back in February called cereal milk ice cream. I have <em>always</em> loved the flavour of the milk left in bowl after I eat cereal. I wanted to see if that flavour could be captured elsewhere. For the cake, I took it one step further and based the cake on the flavour of Lucky Charms. I used my no fail white cake recipe, and in place of the milk, I used milk which I had steeped with toasted Corn Flakes. The mousseline buttercream was flavoured simply with vanilla beans. Lastly, the fondant was made with marshmallows. Combined, the flavour was reminiscent of our childhood favourite sugary breakfast cereal. <br />Avery enjoyed his first slice of cake immensely, as did all the other guests at his party. I have a sinking suspicion he has acquired his father's sweet tooth! Anyways, it was a labour of love completing this cake for my baby, who I guess isn't really a baby anymore. <strong>Happy 1st Birthday Avery!</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaII7bHEDZiOOjPgeoLmIzlCFQGHAnu1gseGLBQggH1P2q4ktj34UtVfC94aXBaTbbqee95kmxdNQVtAiBak9c9FO6DJ8wE7QFZnqJIOcd2Wrppr5gDG9KN0JGfggPeD9Ty23ud9I1Kfc/s1600-h/071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaII7bHEDZiOOjPgeoLmIzlCFQGHAnu1gseGLBQggH1P2q4ktj34UtVfC94aXBaTbbqee95kmxdNQVtAiBak9c9FO6DJ8wE7QFZnqJIOcd2Wrppr5gDG9KN0JGfggPeD9Ty23ud9I1Kfc/s320/071.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5347345833380978530" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3062440346774440740.post-68257600094265054932009-06-07T20:37:00.017-04:002009-06-07T21:29:04.523-04:00Blowing Bubbles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEg0xy7dfngrPqXbhpC5iyBNEglxdt2CSmYVg-dLMcaaD7QPk3vCJdvk9-5D1eRWkIGqsNalvrbfXivLYqiQtfwqkgumhJLnn21Lg06qYRzd5fR_nToUe8j6mb7EyCPFLKFv7O_LAyjGk/s1600-h/sugarballs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEg0xy7dfngrPqXbhpC5iyBNEglxdt2CSmYVg-dLMcaaD7QPk3vCJdvk9-5D1eRWkIGqsNalvrbfXivLYqiQtfwqkgumhJLnn21Lg06qYRzd5fR_nToUe8j6mb7EyCPFLKFv7O_LAyjGk/s320/sugarballs.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344755802965513186" /></a><br />I swear this is not going to be a growing trend... but once again, I passed on the <a href="http://beautybakers.blogspot.com">Baking Beauties</a> challenge for this week. The reasoning behind this week's lack of participation is my little Avery's upcoming birthday. <br />My darling baby will be turning one this week. Of course, since I love making cakes, I had to come up with something outstanding for his first birthday, right?! I have settled on a cake which will be shaped as baby blocks. Resting on the cake board with the cake will be some of his favourite play things fashioned out of gum paste.<br />One of his favourites (for the moment) is bubbles. He just goes crazy for them. He fiercely waves his tiny arms when he sees us take out the plastic wand. He actually has figured out how to blow them himself, albeit not that well. He growls while doing it, but that just makes it even more adorable. <br />I thought a great addition to the gum paste bottle and bubble wand would be bubbles scattered across the cake board. But how to do it?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAvrckSgWrjtt36OsEblxi630lpYilxaikwz7PFJz0wdtju-B1FxQzGfAm6tlI-6WZd31zexS8zy0I-Sf9feOeCaxmt8oHa4L6WWsSEqIawemcB3-6ie4bl32ZF33QlhMCbyHkCf-k9A/s1600-h/pulling+sugar2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 231px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAvrckSgWrjtt36OsEblxi630lpYilxaikwz7PFJz0wdtju-B1FxQzGfAm6tlI-6WZd31zexS8zy0I-Sf9feOeCaxmt8oHa4L6WWsSEqIawemcB3-6ie4bl32ZF33QlhMCbyHkCf-k9A/s320/pulling+sugar2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344755326227135938" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mHlSwSj19VwEgf43gj1w28fG37QzVWj8x1ku2M15Dr_uuPSlTG-yN-HN7qVsJQ6iC64yfHT1JwwSwUFBpWGnXvwEP-FU-fUCzRAbIjvIxVBgb_26W_Q6fpPcgG4cRBRgZpy0eTzQszY/s1600-h/pulling+sugar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mHlSwSj19VwEgf43gj1w28fG37QzVWj8x1ku2M15Dr_uuPSlTG-yN-HN7qVsJQ6iC64yfHT1JwwSwUFBpWGnXvwEP-FU-fUCzRAbIjvIxVBgb_26W_Q6fpPcgG4cRBRgZpy0eTzQszY/s320/pulling+sugar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344754409031053778" /></a><br /><br />After some research, I found a number of helpful instructions on how to "blow sugar balls" (be careful if you type this into google, as a whole slew of NSFW sites come up). The basic idea is to make a sugar syrup which is boiled to 305F. It is then placed on an oiled marble slab and is folded in on itself until it becomes a semi solid. At this point you can (with protected hands) start the pulling process. It is important to aerate the sugar concoction to produce a wonderful sheen on the finished product. The soft sugar is placed around either a wooden or metal mouthpiece attached to a pump and air is forced into it, while the sugar is shaped into the desired form. <br />Now, there is a lot of "recommended" equipment suggested for blowing sugar balls - heat lamps, air pumps, spirit burner. However, I accomplished the task with a bamboo straw, a hair dryer and some latex cleaning gloves. It was relatively easy and a lot of fun. As soon as things calm down a bit, I might even attempt some other sugarwork. But, for at least another week, my focus is solely on Avery's cake and birthday party. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0Ga4ifyOx8LS_WLUOqTj-fHW8JDrmS7tpNA6UuamHCgOszay6R1piB2skuvHEgyyZSu-_xtKnzWj2mEcBd1XqCLpZ9ui6R2_6H9FM2N8_1-Z8XTFFJUzrZkqwWCYC22P9gGp2GgZV9s/s1600-h/blown+sugar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 206px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0Ga4ifyOx8LS_WLUOqTj-fHW8JDrmS7tpNA6UuamHCgOszay6R1piB2skuvHEgyyZSu-_xtKnzWj2mEcBd1XqCLpZ9ui6R2_6H9FM2N8_1-Z8XTFFJUzrZkqwWCYC22P9gGp2GgZV9s/s320/blown+sugar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344754236898437698" /></a>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3062440346774440740.post-64448295617361600802009-05-31T20:29:00.006-04:002009-05-31T20:55:03.488-04:00Passing on Pizza Rustica<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIDZ43Ni4Uvnoy0bEVheSCq1YlwXzT95TmZ7BRmkCH6pJkgSB8KceziyD9NXogpVYr1GXGzsXaXr0FbJLL7p27a5KrT41s-1XtisOZ8gVJjR005TOuEMbYn7hcpKxlk4PCUdJ4MPLh8U/s1600-h/muffin.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIDZ43Ni4Uvnoy0bEVheSCq1YlwXzT95TmZ7BRmkCH6pJkgSB8KceziyD9NXogpVYr1GXGzsXaXr0FbJLL7p27a5KrT41s-1XtisOZ8gVJjR005TOuEMbYn7hcpKxlk4PCUdJ4MPLh8U/s320/muffin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5342155385291050610" /></a><br />I don't know why I don't read recipes ahead of time. It wasn't until Thursday when talking with a fellow <a href="http://beautybakers.blogspot.com">Baking Beauty</a> that I discovered Pizza Rustica was actually a quiche masquerading under the name "pizza."<br />Unfortunately, a sensitivity to eggs runs through the O'Brien household - so I opted to skip out on this week's recipe. <br />So, instead, I bring you a delightful muffin recipe adapted from <a href="http://www.amazon.ca/Sweet-Kitchen-Definitive-Bakers-Pantry/dp/0679309748">In the Sweet Kitchen</a> by Regan Daley.<br />I love muffins, not only for breakfast, but for a snack at any time of the day. These ones definitely satisfy! These muffins are easy to prepare and have a bright, tangy flavour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM-AHVoXOsnnIw3mvvBmlVpbRhKsFnuUJ31LX99GbWACIYeGA6Bo831K7AO6TJevjNNnhVXdCaUZps3vsfNln6s1RbkFS-ak6o_1FSj1W_jHemTGWOucog9BqNz_uXENDZqwopeBdI3A/s1600-h/muffin2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM-AHVoXOsnnIw3mvvBmlVpbRhKsFnuUJ31LX99GbWACIYeGA6Bo831K7AO6TJevjNNnhVXdCaUZps3vsfNln6s1RbkFS-ak6o_1FSj1W_jHemTGWOucog9BqNz_uXENDZqwopeBdI3A/s320/muffin2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5342155700192871570" /></a><br /><br /><strong>Orange, Dried Cranberry and Cornmeal Muffins<br /><em>Regan Daley, In the Sweet Kitchen</em></strong><br />12 Regular Muffins<br /><br />Ingredients:<br />2 2/3 cups all purpose flour<br />4 tsp baking powder<br />1 tsp salt<br />1/2 cup granulated sugar<br />2/3 cup yellow cornmeal<br />1/4 cup bulghur or millet <br />2 large eggs<br />grated zest of one orange<br />1 1/2 cups orange juice, with pulp<br />2/3 cup unsalted butter, melted and cooled<br />1 cup dried cranberries, plumped in warm water & drained<br /><br />1. Heat oven to 350F. Line 12 muffin tin with paper liners. Sift flour, baking powder and salt in a large bowl. Add sugar, cornmeal, bulghur and stir with a fork.<br />2. In a separate bowl, whisk eggs and add orange juice, zest and butter. Add egg mixture to dry ingredients, mixing <em>just</em> until combined (you should still see floury patches). Gently fold in cranberries.<br />3. Spoon into tins. Bake approximately 25 minutes, until tops are golden and a skewer inserted comes out clean. Let cool 5 minutes before removing to cooling rack to cool completely.Unknownnoreply@blogger.com0