Archive for Baking
Guesting Today over at Duluth Superior Magazine
Posted by: | CommentsSurprise – yours truly is the Special Guest Chef over at Duluth Superior Magazine and featured is my Caramel Brownies with Smoked Sea Salt. If you ever want a brownie recipe with that *wow* factor, this is it. So, please drop by and show a gal some luv.
Special Guest Chef – Cooking In Stilettos
Many thanks to Cooking With Deb and Duluth Superior Magazine for this amazing opp!
Tried & True: Marcus Samuelsson’s Apple Cake…
Posted by: | CommentsI can’t begin to tell you how sick I’ve been the entire week. Getting readjusted to the Northern Chill has been quite the experience for this formerly stuck in Florida gal. So, the gift guides will resume tomorrow and over the weekend – just in time for you to hurry for that last minute shopping…
However, I wanted to put this recipe on your radar. I adore the magazine House Beautiful – after all, Ina Garten does write for it. Besides getting design inspiration for my new abode, the great recipes that are featured are always killer. They did a quick article on Marcus Samuelsson’s new cookbook New American Table
First of all, I’m getting this cookbook ASAP. I saw Marcus do a demo at SOBE last year and that man can cook. Secondly, this baking thing – well, I’m starting to realize that it’s not so bad after all. This recipe is one that you can keep in your repertoire and your guests will be thrilled.
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APPLE CAKE
Recipe adapted from House Beautiful & Marcus Samuelsson
Ingredients:
2 tablespoons unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith apples (Disclaimer – I used 3)
1 teaspoon ground cinnamon
1 teaspoon nutmeg (my addition)
4 tablespoons (1/2 stick) unsalted butter, room temperature plus more for greasing pan
1 large egg
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half
2 teaspoons confectioners’ sugar
Directions:
1. Preheat oven to 350 degrees. Butter a 9 inch springform pan and coat with the breadcrumbs.
2. Toss together the granulated sugar and brown sugar. Set aside.
3. Peel and core the apples then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
4. In the bowl of an electronic mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
5. Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer wedge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the springform. Sprinkle with confectioners’ sugar, then cut into 12 wedges.
Tried & True: Giada’s Spice Cake…
Posted by: | CommentsWell, the recipe title technically is “HALLOWEEN SPICE CAKE” but, for sake of the holidays, let’s just call it “Giada’s Spice Cake” shall we?
I saw this on a Halloween episode and what intrigued me was the use of applesauce in the recipe. This was also the cake that taught me that my oven continuously runs 25 degrees below what is displayed. Definitely taught me a few things about baking. I do have to say that this was moist and flavorful – definitely a year round spice cake rather than just for the Halloween season. I’ll be baking up a few batches of this for the neighbors at the holidays – it’s that good.
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Giada’s [Halloween] Spice Cake
Recipe courtesy of the Food Network & Giada de Laurentiis
Ingredients:
- Butter
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup sugar
- 1/4 cup packed light brown sugar
- 2/3 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting
Directions:
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside.
In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice.
In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.
Cookie Spotlight: Coconut Almond Macaroons…
Posted by: | CommentsGrowing up, one thing I always remembered around the holidays was my Aunt Maddie’s macaroons. She would always have those on hand along with her famous fudge and other sweet treats. When I saw this recipe in the December 2009 issue of Cooking Light, I thought that it would be perfect for the holidays.
Try it and start a family tradition of your own…
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COCONUT ALMOND MACAROONS
Recipe courtesy of Cooking Light, December 2009
Ingredients:
- 3 tablespoons almond paste
- 1 teaspoon vanilla extract
- 4 large egg whites, divided
- 1 1/3 cups powdered sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 1/2 cups flaked sweetened coconut
- 1/2 cup granulated sugar
Directions:
- Preheat oven to 350º.
- Combine almond paste, vanilla and 2 egg whites in a large bowl; beat with a mixer until well blended.
- Combine powdered sugar, baking powder and salt.
- Add powdered sugar mixture to almond paste mixture, beating until blended.
- Stir in coconut.
- Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently fold egg white mixture into coconut mixer.
- Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.
- Bake at 350° for 17 minutes or until firm. Cool on pans 2 to 3 minutes on a wire rack.
- Remove cookies from pan and cool completely on wire rack.
Yields 32 cookies.
Mexican Chocolate Cookies…
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Mexican Chocolate Cookies
Over the holiday, I decided to confront my baking fears and head into the kitchen to make some goodies to bring to my mother’s house. I’ve always used the Rachael Ray mantra “I’m a cook – not a baker!” as a defense mechanism to rationalize my fear of baking. When it comes to cooking I excel, however but baking? Let’s just say that more often than not I have fallen short.
In this month’s issue of Cooking Light they spotlighted some cookies that were just begging to be made. ”Hmmmm.. Mexican Chocolate Cookies – how bad can THAT be?” Sure enough – the cookies were the standouts – the delicious heat of the cayenne mixed with the richness of the chocolate and the warmth of the cinnamon – divine. You might want to make these for your next cookie exchange or to leave for Santa for a little somethin’ extra in your holiday stocking…
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MEXICAN CHOCOLATE COOKIES
Adapted from Cooking Light Magazine, December 2009
Ingredients:
- 5 oz. bittersweet (60% cacao) chocolate, coarsely chopped
- 3.4 oz all purpose flour (about 3/4 cup)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- Dash of black pepper (I used about 1/8 tsp.)
- Dash of cayenne pepper (I used about 1/8 tsp.)
- 1 1/4 cups sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp. Mexican vanilla extract (or whatever vanilla extract you have on hand)’
- 1 tsp. of cooled espresso or coffee
- 1 tsp. Powdered Sugar
Directions:
- Preheat oven to 350°.
- Place chocolate in small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Add cooled espresso or coffee to chocolate. Cool to room temperature.
- Weight or lightly spoon flower into a dry measuring cup; level with a knife.
- Combine flour, cinnamon, baking powder, salt, black pepper & cayenne pepper; stir well with a whisk.
- Combine butter and sugar in a large bowl; eat with a mixer at medium speed until blended.
- Add egg; beat well.
- Add cooled chocolate and vanilla; beat until just blended.
- Drop dough by level tablespoons 2 inches apart on baking sheets lined with parchment paper.
- Bake at 350° for 10 minutes or until almost set.
- Remove from oven; cool on pans 2 minutes or until set.
- Remove from pans; cool completely on a wire rack.
- Dust with powdered sugar and serve.
Makes 32 cookies.
Setting Up The Ingredients...
Heading Into Their "Sauna"
Fresh Out Of The Oven
Mexican Chocolate Cookies
Barefoot Bloggers Bonus: Ina Garten’s Brownie Pudding…
Posted by: | CommentsThankfully, I didn’t give up chocolate for Lent or I would have been in big trouble with this month’s bonus Barefoot Bloggers” Barefoot Contessa recipe – Brownie Pudding.
I have to say, this recipe takes decadence to a new level. Do NOT serve up a big portion. In this case less is more. It’s one that I would probably try again. Try it this weekend – see what your family thinks. (And don’t forget the coffee and the vanilla bean – it puts the flavor “over the top.”)
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BROWNIE PUDDING
Recipe courtesy of Ina Garten and FoodNetwork.com
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 teaspoon of instant coffee or espresso
1 tablespoon framboise liqueur, optional (I elected not to use this or Baileys – perhaps next time)
Vanilla ice cream, for serving
Directions
- Preheat the oven to 325 degrees F.
- Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish.
- Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
- Meanwhile, sift the cocoa powder, salt and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder, coffee and flour mixture. Mix only until combined.
- With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.
- A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
You must try – it’s THAT good.
Gadget Alert: Cuisinart Convection Bread Maker
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Bookmark This: Sur La Table’s Baking Blog…
Posted by: | CommentsDid you know Sur La Table has a baking blog? I stumbled upon this and I’m in awe.
When I saw this, I figured it was bookmark worthy. I’ve been feeling a bit of the cooking “block” (much like writer’s block) lately, but I figured it’s due to a few things I have going on in the day to day.
We’ll see if I have some creative bursts of inspiration.
Cool Product: Baked Not Fried! Cooling Rack…
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