Tag: Baking

Fall Cake

19 Comments

It feels like fall.  That’s probably because it is.

Lately, we’ve had daytime highs of 43F.  To most Californians that would sound like winter.

Most mornings it’s below 30F.  Most Californians (including my former self) don’t even know what that feels like.

Regardless of what fall looks and feels like, I generally have a vague idea of how fall tastes.

At work, there is a cake called the Fall Collection.  I’ve never tasted it in it’s full glory, but I’ve tried pretty much all the component parts: Gingerbread Cake, Pumpkin Ginger Cheesecake, Caramel Pecans and Vanilla Buttercream.

Sounds like fall.

I was inspired to recreate it.

I won’t lie.  This was sort of a process.  It pretty much requires two days since the cheesecake has to cool completely and set.

BUT totally worth it.

Start with the cheesecake.  I used good ol’ Paula Deen’s recipe for Pumpkin Cheesecake.  I’m not 100% pleased with the recipe, I think it could use a little more spice.  But definitely not bad for my first try at cheesecake.

I didn’t have a springform pan, so I greased and floured two round 9″ baking pan and lined the bottom with wax paper to keep it from sticking.  After baking and letting it set overnight in the fridge, I used a knife along the edge of the pan and turned the pan over.  The cheesecake slipped out pretty easily.

The next step was the gingerbread cake.  Using this Food Network recipe, but adding extra crystallized ginger.  Great flavor, but would like it to be a little less dry (or maybe I just overbaked it a bit).

While your gingerbread cake is cooling, start making the caramel.  I’ve never had my caramel turn out right.  This time it did!  It was great!  Thanks to Yummy Supper!

Toast the pecans and mix it with the caramel.

Then the layering can start.

Start with the gingerbread cake.  Put it on a plate, remove some of the cake to make a little well for the caramel pecans.  This will keep it from overflowing.

Next, place the pumpkin cheesecake layer.  My cheesecake had a little bit of a well in it naturally (mistake maybe?), the well allowed me to pour more caramel pecans in there and keep them from flowing out.

However, if you, unlike me, make perfect cheesecake that is flat on top, you can create a barrier with buttercream that will keep your caramel from flowing all over the place.  Which leads to the next step, frosting.

Make traditional vanilla buttercream with butter, powdered sugar, milk and vanilla extract.  Frost the cake all around.

Lay it on there thick, because we could all use a little more buttercream in our lives.

My Mission for the Perfect Pie

2 Comments

Lately, it would seem, that it has become my mission to make the perfect pie.

Let me explain a little bit as to how I came to this conclusion.

Friday, my eyes were extremely itchy and watery.  Allergies?  Maybe.  I took an anti-histamine to see if that would make it better.  Interestingly, my eyes began to hurt even more.  The only solution I could think of was making an eye appointment for the next day and going to bed… at 6pm.

I woke up the next morning, around 6:30am to severe eye pain, blurry vision and such light sensitivity that I could barely open my eyes.  My eye doctor appointment wasn’t until 11am.  After sitting in my room with the curtains closed, feeling somewhat like a mole rat…

I got a ride to the eye doctor.  Only for the doctor to tell say “Wow, your cornea look like meat!”

What do you say to that?

Oh, and how does this relate to pie?

Well, subsequently for the next two days, I couldn’t look at a computer screen, watch television or really spend a lot of time in the sunshine or other well lit areas (i.e. Wegman’s).  Instead, I decided baking would be a good idea.

Minimal staring required and a rolling pin doesn’t emit light.  Problem solved.

I should also mention that my gift to myself for being sick was a pastry blender.

Nerd.  I know…

So that night, I made two pies:  Assorted Squash and Apple.

Assorted Squash Pie is basically a pumpkin pie but instead of pumpkin I used butternut squash and some other type (maybe a sweet dumpling squash?).

Tasty but pumpkin still wins.

Then the apple pie.  I wish I could say it was amazing.  It was alright.  I used Joy of Baking’s recipe.  The crust is great.  The filling… eh? Not amazing.  It turned out runny.

I was not pleased.  Plus the slices just looked a little sad…

That was last week.

Last night, I decided I needed to make another pie, because when you’re sick with the flu what else are you supposed to do?  Sleeping and resting doesn’t seem to be in my vocabulary.

Apple Plum Pie

1 recipe for pate brisee (like Joy of Baking’s)
For filling:
5 small apples
4 plums
1/2 cup sugar
1 tsp cinnamon
few shakes of nutmeg
juice of 1/2 lemon
3-4 tbsp flour

Peel and slice apples, sliced plums.  Combine in a large bowl with sugar, cinnamon, nutmeg and lemon.  Allow to sit for at least half an hour.  Toss with flour.  Place filling in prepared pie dish.  Put top on pie.  Chill in the fridge while oven preheats. Preheat oven to 425F.  Bake 45-50 minutes.

So this time I learned from the runny filling and used 3 tablespoons of flour and skipped all the simmering of juices and such.  I also learned that to keep your crust from shrinking you need to let the dough rest for a while so the gluten can develop.  A few hours in the fridge should do it.

I also learned that forgetting about your pie is bad.

It burns.  Funny how that happens, right?

So this pie neared perfection.  Except I burned the lattice top.

I’ll try again soon.

Grapple Almond Tart

3 Comments

As a kid, I always wondered where that artificial grape flavor came from.  Green grapes or big purple grapes don’t taste like grape flavored products.  Where the hell did that purple scented marker come from?

Clearly not grapes.

But now I’ve come to realize that my west coast upbringing has limited my grape palate.  Enter the concord grape.

That‘s what they mean by grape flavored.

So while I was dog sitting, the dog parents were nice enough to let enjoy fruit from their fruit share.  They had about 6 gallon-sized bags of concord grapes, tons of apples and a tart pan.

Since it’s been about 3 weeks since I’ve baked anything, I don’t know what I was waiting for.

What you’ll need:

  • 1 recipe for pate brisee (or other tart dough), see below
  • 5 apples, peeled, cored and sliced in half
  • Concord grape juice (enough to cover the apples), about 3-5 cups.  Store bought would probably work, but I cooked down a large bag of concord grapes in a pot then strained it to keep the juice only.
  • 1 recipe for frangipane, see below
  • 9″ tart pan with a loose bottom
  • Apricot jam to glaze with

I started by making the crust using a basic Pate Brisee recipe

Pate Brisee

250 grams cake flour
1/2 tsp salt
1/2 tsp sugar
125 grams (4 1/2 oz) Butter, very cold
1/4 cup + 1 tbsp very cold water

Combine the cake flour, sugar and salt.  Cut in the butter until you get pea sized pieces.  Create a mound with your flour/butter mixture, add the water and knead until combined.

Chill the dough for at least half an hour.  Preheat your oven to 375F.

Roll out and chill again.  Place in a 9 inch tart pan.  Bake for 15 minutes.  Allow to cool.

In the meantime, poach your apples in the concord grape juice for about 10-15 minutes, or until tender.  That’ll soften them, give them the lovely deep purple color while also contributing a hint of grape flavor.  Allow them to cool, then slice them.

Next make your the frangipane (almond filling).

Frangipane

7 ounces Almond Paste
4 tbsp (1/2 stick) butter, softened
3 tbsp sugar
1/8 tsp almond extract
2 eggs
3 tbsp flour

Combine the almond paste, butter, sugar and almond extract with an electric mixer.  Add one egg at a time until combined.  The gradually add in flour.

Spread frangipane in tart shell.  Top with sliced apples and bake at 375F for 30-40 minutes.

Once it’s cooled a bit, quickly glaze the tart.  In a small bowl, combine some apricot jam and hot water until you get a slightly runny/jelly consistency.  Brush your tart with the apricot jam for a shiny, sweet finish.

Then slice it and share it with friends, because really… what fun is baking if you have no one to share it with?

Green Cake for Your Half Birthday

9 Comments

Okay, it’s been a while since I last posted, but let me tell you… I’ve been a busy bee.

I haven’t really mentioned this before but aside from taking classes and writing my exit project, I also thought it would be a good idea to get a part time job.  Being the foodie that I am, I applied to work at a patisserie.

Sounds fancy, I know.  It is.  Sorta…

3 days a week, I’m surrounded by butter pastries.  It’s amazing.  Not only that but it’s fun all around, and I get to watch the chef make incredible goodies.

So basically, I’ve forgotten to take pictures of things but largely I haven’t had time to make anything aside from the most boring meals ever known to mankind (and in my world that basically means large salads with every vegetable and grain I can possibly add to it).

But today, at work, as the chef was making a chocolate cake with marzipan filling and green buttercream for a little boy’s birthday, I was reminded of something I made a few days ago.

A bright GREEN half birthday cake for my (Irish) former (but still near and dear) roommate, Christina (aka Boo).

The cake was a delicious Almond Raspberry Layer cake with green cream cheese frosting.

It tasted delicious.  It looked ridiculous.

But then again I think that’s a pretty good way to describe our friendship.  Amazing, but also pretty ridiculous.

Happy Half Birthday, boo.

Molasses Almond Tea Cookies

7 Comments

I can’t sleep.  My alarm is set for 5:30am so I can be at the gym by 6:00am, but I have a hunch that’s not going to happen.  Instead, I’ll tell you about some cookies I made not to long ago.

I’m a fan of dipping and dunking.  Some call it bad manners.  I call it delicious.

Molasses Almond Tea Cookies

inspired by Smitten Kitchen’s Graham Crackers

1/2 cup all purpose flour
3/4 cup +1 tbsp whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3 1/2 tbsp butter
1/6 cup (about 75 grams) molasses
2 1/2 tbsp milk
1 1/2 tsp almond extract
1/2 tsp vanilla extract

Place all the ingredients in the food processor.  Pulse into the dough turns into a ball.  Wrap the dough in plastic wrap and chill in the freezer for 30 minutes or in the fridge for 2 hours.

Once the dough is chilled, preheat the oven to 375F.  Roll the dough on a clean floured surface and cut into desired shape.  I used the little cap on my blender top to cut out ovalish shapes.

Place on a greased baking sheet and bake 7-10 minutes, or until golden on the egdes.

Allow to cool and serve with tea.

This will make 2 dozen (or so depending on the size/shape) crispy, chewy and delicious cookies that are perfect for dipping in hot coffee or tea.  Also perfect for the dreary weather we’ve been having these days.

Side note: these are delicious made into ice cream sandwiches with banana soft serve.

I should probably try to sleep.  Tomorrow is the first of class (thank goodness) and training at a new part-time job!  I guess it’s not for sure if I got it or not but after tomorrow I should know.

Have a lovely day!

Chocolate Raspberry Layer Cake

6 Comments

My mouth is watering just at the thought of this.

Chocolate Raspberry Layer Cake

Too rich, delicious and chocolately to describe in words.

Just make it and cut the slices small and/or be ready for a blissful chocolate coma.

No really, you don’t need a reason.  But if you do (like I did… 2 birthdays on the same day), then this is probably the best gift you could give anyone.

P.S. Happy Belated Birthday to Biscotti Queen, Matt and my sister!

Bourbon Bread Pudding

8 Comments

I probably don’t have to tell you this but this Bourbon Bread Pudding was delicious.

I could probably sing it’s praises for days, but sadly it’s already gone.

Bourbon Bread Pudding

inspired by Epicurious

5 cups wheatberry bread, chopped into 1 inch cubes
1 1/2 cup sugar
2 tsp cinnamon
few shakes nutmeg
6 eggs
1 cup heavy cream
1 cup milk
2 tbsp bourbon
2 tsp vanilla

The night or a few hours before, put the bread chunks into a large souffle dish or other baking dish.  In a bowl combine the remaining ingredients in a separate bowl.  Pour half the milky liquid over the bread.  Refrigerate for a few hours or overnight to soak.

Preheat oven to 350F.  Pour the remaining milk mixture over the bread.  Bake for about an hour or until the top is crispy and if you put a knife in it, it comes out clean.

While it’s baking you can make a creamy bourbon sauce.

Bourbon Cream Sauce

3/4 cup heavy cream
1 tsp cornstarch
1 tbsp water
3 tbsp sugar
2-3 tbsp bourbon

Heat cream in a small saucepan.  In a small bowl combine cornstarch and water.  Once cream is just starting to boil, add cornstarch, stir and bring to a light boil.  Turn on heat and add sugar and bourbon and continue to stir.  Let it sit until it reaches room temperature.

Once your bread pudding is cooked.  You can either turn in onto a plate, like I did, or keep it in the dish you baked it in.  Pour half the bourbon sauce over the bread pudding then leave the rest to serve on individual portions.

I think the key to this is the wheat berries.

They add an amazingly chewy texture!

I wish I could rate the wheat berry bread recipe on Bob’s Red Mill’s website because to be perfectly honest the bread on its own is bland and NOT tasty.  However, when turned into this deliciously sweet creation, it is nothing short of amazing!

If you use another bread, I suggest adding 1/2 cup of cooked wheat berries into the mix just to get the nice chewy texture.

This weekend is the last weekend before classes start.  Summer is coming to an end.  I know this sounds nuts, but thank goodness!  I’m ready to be busy!

That being said, I’m going to finish an application!  Have a great weekend!

P.S. Tortilla tutorial coming!

Croissants

3 Comments

Buttery.  Flaky.  Delicious.

That’s all I can say.  I only ate half of one, but it was more than enough.

Croissants are one of those things I was dying to make.  But seriously.  So. Much. Butter.  I felt like a combination of Paula Deen

and Ina Garten

So croissants happened, and I don’t think I want to do it again any time soon.  Not because it was time consuming but maybe more butter than I can handle (and I can handle butter).

But I must say they were oh so good!  Fun project for when you have a lot of time on your hands.

Have a great day!

Olive Oil Biscuits

10 Comments

Sometimes I just feel the need to bake.  Can’t help it.  It just needs to happen.

Obviously, I also had to break in my new (to me) oven!  My oven in my previous apartment was the size of an easy bake oven (okay so maybe I’m exaggerating).  This one is even smaller, and it only has ONE RACK!

For my first creation in my new mansion…

Olive Oil Biscuits

adapted from Care 2 Make a Difference

1 cup whole wheat pastry flour
1 cup all purpose flour
2 teaspoons baking powder
1 tsp sea salt (or to taste)
2 tablespoons olive oil
3/4 cup buttermilk (or 2 tsp of white vinegar + enough milk to make 3/4 cup)

Preheat oven to 500F.  Combine all the ingredients.  Turn dough onto a floured surface. Roll to 1/2 inch thick.  Using a biscuit cutter (or a cup like I did) but into 6 circles (or whatever shape you choose).

Bake 7-10 minutes or until golden brown.

Not gonna lie.  I ate 3 for lunch.  Not one of my finer moments but definitely healthier than eating 3 KFC biscuits, right?

I guess that should also tell you how tasty they are 🙂

Tomorrow, I’m going to Empire Farm Days for my internship.  Should be fun!  I hope I get to pet a goat or something.  Have a great night!

Nutella Makes Everything Delicious

8 Comments

I want a big scoop of ice cream right now more than you’ll know.  Instead of giving in, I’m going to try to write about a fantastic dessert the Biscotti Queen and I made for Sunday Dinner with her family

Chocolate Hazelnut Mousse in Dark Chocolate Bowls.

Do I need to say any more? Well maybe just how to make it.

Inflate some balloons to the size that you want your bowl to be.  Dip the balloons in melted dark chocolate chips, place on plate/sheet pan lined with wax paper.

Refrigerate (or put infront of the AC) until the chocolate hardens.

In the meantime, make the mousse.  Mix together a 13oz jar of nutella with 3 cup of heavy cream.  This guy comes in handy…

Whisk with a mixer until you get peaks.  Be careful!  I overmixed in the first attempt (don’t go thinking I let all that nutella and cream go to waste… more on that in a bit).  Once you’ve whipped up the mousse, pop the balloons!  You might have to peel them off carefully and gently like we did.  Be careful not to crack the chocolate or handle it too long, as it’ll melt.

Fill the bowls with mousse and refrigerate for a few hours.  We didn’t do this so we had sort of a soupier mousse than is desirable, but I’m sure if refrigerated in the bowls it would turn out great!

Serve with a strawberry!

The presentation is lovely and the taste is absolutely AMAZING!!  The best part… it’s SUPER easy!  Only 3 ingredients: Nutella, Cream and Chocolate!

Now onto my mistake.  So I accidentally overwhipped the nutella and cream!  Oops!  It turned to liquid again!  Boo!

Solution: Chocolate Hazelnut Creme Brulee

Chocolate Hazelnut Creme Brulee

1 13 oz jar nutella
3 cup heavy cream
7 egg yolks, lightly beaten
12 teaspoons sugar

Preheat oven to 275F.  Combine the first 3 ingredients.  Pour mixture into 12 ramekins.  Put ramekins in a large baking dish or roasting pan, fill pan with hot water until ramekins are half way submerged.  Bake 45-60 mins.  Allow to cool, then refrigerate for at least 4 hours or overnight.  Sprinkle with a teaspoon of sugar and burn sugar using a kitchen torch or broiler.

Deeeeelish!

Best mistake I’ve made in a while.

Hmm… I still want ice cream.  Distracting yourself from your cravings with other delicious treats probably isn’t the best idea.  Oh well!

Coming up… Sunday Dinner with Italians!