Wednesday, December 24, 2008
Tuesday, December 23, 2008
Recipe Source - California School of Culinary Arts (CSCA)
Bread Flour 9 oz
Baking Powder 1/4 tsp
Baking Soda 3/4 tsp
Cinnamon, Ground 1 and 1/2 tbsp
Nutmeg, grated fresh to taste
Ground Ginger to taste
Salt, Kosher 1/2 tsp
Sugar, granulated 14 oz
Oil, vegetable 6 oz
eggs, whole 4 each
carrots, peeled and grated 1 lb
walnut pieces (toasted) 2.5 oz
Prepare a 10'' cake pan. Spray the bottom, line with parchment and spray lightly on top.
Using a paddle attachment in an electric mixer bowl whip together sugar + oil + eggs. Next dry ingredients - sift flour + baking powder + baking soda + cinnamon + nutmeg + ginger + salt on a parchment paper. After the eggs mixture is emulsified add flour to the mixture all at once and mix till only 'til everything is blended. Take the mixture off the stand and add carrots and walnut pieces. Once everything is well mixed, add the batter to the cake pan. and bake at 325 F in the oven until the center comes out clean when skewer tested. It takes approximately 1.5 hrs to bake it.
For Cream Cheese Icing
Recipe Source - CSCA
Butter, unsalted, softened 16 oz
Sugar, powdered 16 0z
Cream Cheese, softened 1lb 8 oz
Vanilla extract 1 tbsp
In an electric stand mixture cream together butter and sugar. Add cream cheese and mix well. Add the vanilla extract. Be careful to not cream too much. The icing should be smooth and still be pliable as oppose to melty and runny.
Recipe Source -California School of Culinary Arts (CSCA)
8 oz butter
7 oz sugar
1/2 cup molasses
18 oz flour
1 tbsp cocoa
1 tbsp ginger
2 tsp cloves
1 tsp cinnmaon
3/4 tsp b soda
1/2 tsp salt
Creamed method..cream butter, sugar and eggs. Add molasses, scrape down sides. Sift all dry ingredients. Add to creamed mixture. Dough will be somewhat stiff. Turn out a plastic wrap, flatten and chill over night. Roll out to 1/4 inch thick. Cut and bake at 350 for about 10 mins. Do not overbake.
This cake is not easy to whip up and takes some planning and involves great deal of work to assemble, so I'm not sure if I will make this cake again. It is served best at room tempreture.
Tuesday, December 9, 2008
A few years back, my co-worker had given me a tin packed with fudge for holidays and to this day, it has been a memorable gift. This recipe definitely brought back that memory and the idea of reciprocating her this year with a similar gift but different homemade candy sounded further exciting. Then I thought of a few other people with whom I can share this with during holidays. So at that point it was a done deal. I had to make this recipe.
I didn't know I would be making this recipe this quickly. But I did...and I am absolutely pleased with the results. This candy brings back the memories with the flavors such as - butter pecan and pecan praline.
Just one note on the recipe - I found that it's best to buy whole Pecans and toast it yourself. I toasted it for 10-12 mins at 350F. Cooled them and just broke the whole pecans into semi medium pieces. You have the link to the recipe and hope you try it as well. It's easy to make and it's taste is definitely sweet and addicting.
Friday, December 5, 2008
This picture is of the cake as it came out of the freezer and I took those slices to work and everyone enjoyed it very much. I, despite, being the 'cherry hater in the cakes' think it's a pretty impressive cake and worth the effort. I'll definitely be making sure that I'll give a slice of it to everyone that is a sweet lover like me.
Saturday, November 29, 2008
Caramel syrup in this case, is the end result of cooking sugar with water. This may seem easy, but I have messed up this process by crystallizing the sugar when I had to cramelize sugar for Creme Caramel. I learned my lession and this time around, I did not mess with the sugar and let it cook until it reached a dark amber color. Both the cake and the frosting calls for the use of this syrup. Once I got the syrup done, everything else was easy. Now that I've made the cake, I can say that I wished I would've cooked the syrup further to give it a more richer amber color. I made the Caramel Syrup on Monday of the week of Thanksgiving and finished the cake on Tuesday before work. I didn't think I'd be done until Thursday, I guess the motivation to try the cake got me to finish early. I took it to work so that I can try it with my co-workers. I was hoping that I'd save it for Thanksgiving day, but the cake was long gone. My first insticts were the frosting was too sweet...but then I had a taste of it with the cake and I was like not bad, then I had another bite and I was like..hmm..good and then after a few more bites I was sold on this cake. This cake is definitely worth all the mess caramel syrup leaves for me to clean up. I loved the flavor caramel brought to the cake and as for the frosting, the caramelized butter frosting added further to the richness of the cake and made it one of the most unique tasting frosting I've had on a cake. I LOVED the cake and can't wait to make it again.
If you are interested in the recipe source, you can refer to this link and to learn more about the author - Shuna Fish Lydon and see more of her wonderful creations, please check out her blog at eggbeater.
Saturday, November 22, 2008
Thursday, November 6, 2008
3/4 cup whole wheat flour
3/4 cup all purpose flour
1and1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp cloves
1 cup canned pumpkin puree
1 cup firmly packed brown sugar
1/2 cup low-fat buttermilk
1 T canola oil
1/4 cup chocolate chips
1/4 cup walnuts
Preheat oven to 350 F. Spray a loaf pan with cooking spray and coat with flour. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl. In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add the flour to the pumpkin mixture, stirring just until moistened (do not overmix). Add the chocolate chips and walnuts and mix until evenly distributed throughout the batter. Pour into the prepared loaf pan. Bake for 1 hour until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for about 10 mins and turn out onto a cooling rack. Serves 16.
In case you were curious, I happened to also have the nutrional analysis for this recipe.
Nutritional analysis per serving: calories 130, fat 2.5 g, saturated fat 1 g, trans fat 0 g, carbohydrate 26g, cholesterol 15 mg, sodium 190 mg, fiber 2g
Tuesday, November 4, 2008
Monday, November 3, 2008
Pumpkin Cheesecake Bars
by Jacki Brown
1 (160z) pound cake mix
2 tbs. melted butter
4 tsp pumpkin spice (or nutmeg, cloves and ground ginger)
1 (8 0z) cream cheese, softened
1(14 oz) can Eagle sweetened condensed milk
1(160z) can pumpkin (not pie filling)
1/2 tsp salt
1 cup chooped nuts (or sliced almonds)
Wednesday, October 29, 2008
Friday, October 24, 2008
I found myself watching a Good Eats episode titled 'Milk Made' on the YouTube one night, and featured on it was the "Tres Leches Cake". According to Alton, Tres Leches Cake is as American as the Apple Pie itself. Needless, to say, that episode left me with an extreme desire to try Alton Brown's Tres Leches cake recipe. I was going to have a few friends over for a potluck and decided it would be a perfect time to make this cake.
As you may have figured already, I have never had a tres leches cake prior to this baking experience so I didn't know what to expect. However, my sweet tooth and mouth can tell a good cake from a bad. This cake is perfectly moist, rich and every bit of it leaves you with a greater satisfaction. The cake itself is easy to make and I definitely encourage you to try it. The recipe itself can be found here.
Friday, October 17, 2008
Monday, October 13, 2008
Thursday, October 9, 2008
Four basic shapes of Danish Pastry inlcude - (from top left to right) - turnovers, pinwheels, envelopes and frames. The fillings used here is raspberry. Some other filling choices inclue - lemon cheese, pastry cream and almond cream.
I was very excited when I learned that we will be making them. We used the Puff Pastry which we made ourselves from scratch (a.ka. Classic Puff Pastry) to shape them and create them. They are easy to make and I would definitely love to make these again.
Wednesday, October 8, 2008
Sunday, September 28, 2008
Linzer cookies, which I have written before here. It baked for slightly longer and therefore, more browned than necessary. The Florentines turned out well. The chocolate coating gave it a nice touch. The Batons Marechaux were also not bad. Despite the impression of it being curchy, it is more on the chewy side. It's topped with sliced almonds and the bottoms are coated with bitter-sweet chocolate. The Petit Four Glace could use more practice and work. They were also my least favorite to make, due to the tempremental nature of the poured fondant and the fact that the spongey cakes wouldn't stand still.
This was another item we made as part of the class final. In comparision to the Petit Four and the Opera Cake, this was definitely a breeze to make. The components of this pie include: Oreo cookie crust, chocolate peanut butter pastry cream filling, topped with Chantilly Creme and chocolate flakes.