tag:blogger.com,1999:blog-21406319434711867102024-02-07T19:02:41.511-05:00Adventures of a Baking BrunetteShameless self-promotion of an amateur baker who wants to expand her fans from friends and family to random strangers.
<i>Not just another amateur expert.</i>Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-2140631943471186710.post-63642789954825328092013-09-14T13:35:00.001-04:002013-09-14T13:35:41.796-04:00Who Needs a Sandwich When You Can Have Peanut Butter and Jelly Bars <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN42MPQcrHuRQUkGdNZZQLem5S7wOjACc5flaKRuOclAAuV2-TX7xV-ysNOS4Rbf13jNk9x08aGwIN-w0gAQE-U4NzXqV2vbn8rMZzHm1CWN7xnunKTjIe4m0bfvYp98oH9tqP_wh5ZKm6/s1600/DSC01667.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN42MPQcrHuRQUkGdNZZQLem5S7wOjACc5flaKRuOclAAuV2-TX7xV-ysNOS4Rbf13jNk9x08aGwIN-w0gAQE-U4NzXqV2vbn8rMZzHm1CWN7xnunKTjIe4m0bfvYp98oH9tqP_wh5ZKm6/s400/DSC01667.JPG" width="400" /></a>When I am in need of comfort, I usually turn to a Peanut Butter and Jelly sandwich. When I eat a peanut butter and jelly sandwich today, cliche as it sounds, evoked are the memories of packed school lunches, the messages in jam and jelly my mom used to write in the sandwiches or the smiley faces made with raisins.
Warmth, love and a simpler time.
Lately, I've been all out of sorts and have been trying to keep in mind that life throws you curve balls, and you can either let it hit you in the head, or catch it and chuck it to the appropriate baseman (see there, I used a baseball analogy).<br />
<br />
So what better way to deal with missing catches than to eat some peanut butter and jelly!
In this instance, I decided to adapt this comforting treat into an easily shared bar, modified from the recipe published by <a href="http://www.bonappetit.com/recipe/peanut-butter-and-jelly-bars">Bon Appétit</a>. In this case modification means that I didn't have all their ingredients and needed to improvise, and as you all know necessity is the mother of invention!<br />
<br />
<b>Peanut Butter and Jelly Bars with Chocolate Chips</b><br />
<i>Ingredients</i><br />
1 cup wholewheat flour<br />
1/2 cup all purpose flour<br />
1/2 teaspoon of baking powder<br />
1/4 teaspoon salt<br />
3/4 cup natural peanut butter, smooth<br />
1/2 cup dark brown sugar<br />
1/4 cup sugar<br />
1/2 cup butter flavored shortening<br />
1 large egg<br />
1 teaspoon good vanilla extract<br />
3/4 cup of raspberry jam (or whatever jam/jelly you like)<br />
2/3 cup of chocolate chips<br />
<br />
<i>Directions</i><br />
Preheat your oven to 350 degs Fahrenheit. Line your baking pan (8x8 is the one I used) with aluminium foil and then grease the foil.<br />
<br />
In a small bowl, mix flours, baking powder and salt. In another bowl, using a mixer, beat peanut butter, sugar and shortening. Add egg and vanilla and beat until smooth. Add flour mixture to the peanut butter and beat on low speed to just blend.<br />
<br />
Take half the dough and press it into the bottom of the pan as evenly as possible. Put the rest of the dough in the freezer for 10 minutes. Spread the jelly over the pressed dough as evenly as possible. When 10 minutes have passed, remove the now chilled remaining dough and break into large pieces, about the size of grapes. Sprinkle remaining broken up dough onto the jelly layer. Press slightly and then sprinkle chocolate chips on top of that layer* (you can also used chopped peanuts or other nuts).<br />
<br />
Bake until golden brown, about 30 minutes. Remove and cool completely before de-foiling. You can then cut it into squares and dunk a piece into a large cold glass of milk. Ahhh...memories!<br />
<br />
*the chocolate adds that next level of flavor that works so well with peanut butter. I mean, <a href="http://en.wikipedia.org/wiki/Reese's_Peanut_Butter_Cups">Reese's</a> knows what they are doing.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-18609693941762970422013-08-02T21:07:00.002-04:002013-08-02T23:08:36.850-04:00Chocolate Chip Banana Bread - Can't Get it From the Banana StandIt's long overdue. It's been ages. A blog post from me about baking something. In a tiny or maladjusted kitchen somewhere in NYC. Well, in this case it's a compact kitchen with no real counter space. I just moved to this kitchen, err, apartment in a sunny part of the city and what made me take this place over the others that I saw was the kitchen. The potential of the kitchen to be a great kitchen for someone who loves to bake and to cook.<br />
<br />
This kitchen has a full sized stove and a large fridge. Just no counter space...yet. For the moment, I make do with a kitchen island and creative use of the stove top.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVCFIeKwaj4pifyON64f1Taga7NpA7wSujhyPyoDD7OIOqogowBSB0sz4xqgeicURUdzMbx_iJoEnd0WBo2TY9bp_hgtF9i2Sctx1c9LdZzNf3I1WkgrBoY3jGhZB8QwgYvQtu8oPksAP/s1600/Thumba_2013-08-02_20-56-39.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVCFIeKwaj4pifyON64f1Taga7NpA7wSujhyPyoDD7OIOqogowBSB0sz4xqgeicURUdzMbx_iJoEnd0WBo2TY9bp_hgtF9i2Sctx1c9LdZzNf3I1WkgrBoY3jGhZB8QwgYvQtu8oPksAP/s640/Thumba_2013-08-02_20-56-39.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product. Yum.</td></tr>
</tbody></table>
<br />
I inaugurated the kitchen today, on a mild summer day, by using my toaster oven to bake some Chocolate Chip Banana Bread. My bananas were going soft and the weather was cooperating, so there I went, balancing bowls on burners, keeping an eye on softening butter on top of the fridge, and making sure I mixed and blended and leveled and poured without a mishap.<br />
<br />
Here's the recipe I adapted from <a href="http://www.epicurious.com/recipes/food/views/Banana-Bread-with-Chocolate-Chips-and-Walnuts-102982">Epicurious</a>:<br />
<br />
<b>Chocolate Chip Banana Bread</b><br />
<b><br /></b>
<i>Ingredients</i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1 1/2 cups whole wheat flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/4 teaspoon sea salt<br />
3/4 cup dark chocolate chips<br />
1/2 cup (1 stick) butter, room temperature<br />
1 cup sugar<br />
2 large eggs<br />
1 cup mashed ripe bananas<br />
Juice from half a small lemon<br />
<br />
1 1/2 teaspoons vanilla extract<br />
<br />
<i>Directions</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cxMDEHdctgm4aDymo2S6kSx1jGWlks5Sx2jPmGPQnHYNBKAxB2dh_FTHjj6InaOu3UiyuBfyh1v-auCN-EMvAYBhGblEVZQ_-qRQQuYxDOAZlpB-eRFuQcQtJdtoFPWsFXf2-PmBh0zg/s1600/Thumba_2013-08-02_20-53-11.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cxMDEHdctgm4aDymo2S6kSx1jGWlks5Sx2jPmGPQnHYNBKAxB2dh_FTHjj6InaOu3UiyuBfyh1v-auCN-EMvAYBhGblEVZQ_-qRQQuYxDOAZlpB-eRFuQcQtJdtoFPWsFXf2-PmBh0zg/s320/Thumba_2013-08-02_20-53-11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before it goes in the oven</td></tr>
</tbody></table>
Preheat oven to 350 degrees F. Butter and flour a 9" x 13" loaf pan.<br />
<br />
Mix together flour, baking soda, baking powder and sea salt in a medium bowl. Keep aside. Cream the softened butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the bananas, lemon juice and vanilla to the egg mixture. When well mixed, add the flour mixture and blend until well incorporated.<br />
<br />
Spoon half the mixture into the loaf pan, sprinkle half the chocolate chips on top and swirl in with a knife. Add the remaining batter, smooth and then sprinkle the remaining chocolate chips. Once again, swirl with a knife.<br />
<br />
Bake for 1 hour and 5 minutes or until when a toothpick is inserted, it comes out clean. Enjoy with a large glass of cold milk, or like I did - with a cold beer (<a href="http://en.wikipedia.org/wiki/Aventinus_(beer)">Aventinus</a> is delicious with chocolate chip banana bread).Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-7578121625746633592013-06-27T11:48:00.000-04:002013-06-27T11:48:24.439-04:00HiatusIt's a little late to post this, but it seems that I am on hiatus from baking and posting until further notice.<br />
<br />
I am looking forward to coming back with more recipes, pictures and maybe a little more insight into why I started this blog in the first place and where it's going to find itself in the future.<br />
<br />
Stay Tuned!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-50940509515510585242013-04-17T12:44:00.003-04:002013-04-17T12:47:37.224-04:00Spring means Strawberry...Rhubarb PieCooking soothes the savage beast in my case, and usually that means that I end up making a huge meal complete with dessert.<br />
<div>
<br /></div>
<div>
This weekend, dessert was Strawberry Rhubarb Pie, mainly because my green grocer kept piling more and more of them all over their fruit bins. Overflowing, even. My last attempt at Strawberry Rhubarb pie was a sodden, sour mess. This time I was determined to do it right.</div>
<div>
<br /></div>
<div>
So arming myself with previous knowledge and research on the interwebz, I went ahead and nabbed me some strawberries and rhubarb and made me some pie.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhp5hX6HrBGknN1vvMt_obWqsvBMvcrTXQCluhaa4MCSX2Gd8AgpAlCdXlPUVo8bPH4jntKwhVOtS4u0gITEKm72lcCirfEn88LpjFVIaBVKJrWPjgsDFRFe-v_p0F6sN5gtCVPagz3liF/s1600/WP_000832.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhp5hX6HrBGknN1vvMt_obWqsvBMvcrTXQCluhaa4MCSX2Gd8AgpAlCdXlPUVo8bPH4jntKwhVOtS4u0gITEKm72lcCirfEn88LpjFVIaBVKJrWPjgsDFRFe-v_p0F6sN5gtCVPagz3liF/s1600/WP_000832.jpg" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div>
<b>Strawberry Rhubarb Pie </b>(<i>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Lattice-Topped-Strawberry-Rhubarb-Pie-4459">Epicurious</a></i>)</div>
<div>
<i>Pie Crust Ingredients</i><br />
<div>
3 cups all purpose flour</div>
<div>
2 1/2 teaspoons sugar</div>
<div>
3/4 teaspoon salt</div>
<div>
2/3 cup vegetable shortening</div>
<div>
1/2 cup chilled unsalted butter, cut into pieces</div>
<div>
10 tablespoons (about) ice wate<i>r</i></div>
</div>
<div>
<i><br /></i></div>
<div>
<i>Pie filling</i><br />
1 pint of strawberries - washed, hulled and sliced in half<br />
3 cups of sliced rhubarb<br />
1/3 cup cornstarch<br />
3/4 cup white sugar</div>
<div>
1/2 cup packed light brown sugar</div>
<div>
1 tsp cinnamon</div>
<div>
1 tsp vanilla</div>
<div>
1/4 tsp salt</div>
<div>
pinch powdered cardamom (optional)<br />
<br />
1 egg + water for egg wash<br />
<br />
<i>Directions</i></div>
<div>
In a food processor, add the dry ingredients for the pie crust and pulse for a few seconds to blend. Then add shortening and butter and pulse until the mixture resembles large crumbs. Slowly add the water, spoonful by spoonful, until a soft dough comes together. Shouldn't be more than 2 minutes. Separate the dough into two balls, flatten each and wrap in plastic wrap. Chill in the fridge for about an hour before use or you can pop it in the freezer for 15 mins. Dough must be chilled in order for it to be malleable to roll out.</div>
<div>
<br /></div>
<div>
While your dough is chilling, mix all the ingredients for your pie filling in a large mixing bowl and set aside.</div>
<div>
<br /></div>
<div>
Preheat oven to 450 degrees F. When dough is chilled and firm, remove from fridge and roll out one disk and line your pie plate (13 inch is best here). Roll out the other disk and cut into 14 strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Crimp the edges and brush the crust and edges with the egg wash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk7AsMtVSU13NRcLwV2KRcG9NahaksaB4ahgdJzUwpyQ4cQo_Zy5DWsVFFCDlNzbSPUiVoisnkKuW1yurEw_Zyk-wnLqjwo4w6X1sKDFGczwVT91VhRg-88g9szFMZtqABX7eBPZIsetO/s1600/WP_000844.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk7AsMtVSU13NRcLwV2KRcG9NahaksaB4ahgdJzUwpyQ4cQo_Zy5DWsVFFCDlNzbSPUiVoisnkKuW1yurEw_Zyk-wnLqjwo4w6X1sKDFGczwVT91VhRg-88g9szFMZtqABX7eBPZIsetO/s1600/WP_000844.jpg" /></a></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br />
Bake for 20 minutes at 450 degrees, then reduce the oven temperature to 350 degrees and continue to bake the pie for about 1 hour 15 mins. Let the pie cool thoroughly before cutting into it - it's a juicy pie and you want to make sure that the filling sets properly. Serve plain, or with vanilla ice-cream, or with my favorite - Cool Whip!<br />
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-29710720318521756162013-01-03T14:00:00.000-05:002013-01-03T14:00:05.620-05:00Profiteroles are not prissy<span style="font-family: inherit;">As someone who loves to bake a lot, the holidays is like open season on ovens and flour and cake pans and all the necessities a good amateur baker would need.<br /><br />Of course, the holidays also mean special desserts, with lots of embellishment and festive spangling (a.k.a. glitter sugar and food coloring). I usually make a <b style="background-color: white; line-height: 19.200000762939453px;"><a href="http://en.wikipedia.org/wiki/Yule_log_(cake)">bûche de Noël</a>, </b><span style="background-color: white; line-height: 19.200000762939453px;">but this year I decided to go the route of bite size and, let's face it, I wanted to challenge myself. So this year we had profiteroles.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19.200000762939453px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyb3rU5afqmEtQEgtSf6zgeks-ZcYyba107dgow7foqhby_4J9B6OXFFDGfyD83SdkfT4AOuBF_a4Jskc8ES3AEKPp_D49-QhbdCeBd3GBPtu1ufrXwoJhR4BzJX5pmVxYKAK2k-3lG0Fx/s1600/WP_000542.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyb3rU5afqmEtQEgtSf6zgeks-ZcYyba107dgow7foqhby_4J9B6OXFFDGfyD83SdkfT4AOuBF_a4Jskc8ES3AEKPp_D49-QhbdCeBd3GBPtu1ufrXwoJhR4BzJX5pmVxYKAK2k-3lG0Fx/s400/WP_000542.jpg" width="400" /></a></div>
Profiteroles, according to my giant book of pastry here, are an "ancient, elaborate French specialty [which] consists of small custard-filled cream puffs...glazed with caramelized sugar."<br />
<br />
<br />
I used a chocolate glaze instead, reminiscent of what you might find on an eclair. The pate a choux recipe came from this book, <a href="http://search.barnesandnoble.com/Advanced-Professional-Pastry-Chef-Bo-Friberg/e/9780471359265?r=1&cm_mmc=GooglePLA-_-TextBook_InStock_26To75-_-Q000000633-_-9780471359265&cm_mmca2=pla" rel="nofollow" style="font-style: italic;">The Advanced Professional Pastry Chef</a>, as did the pastry cream recipe. The recipes are wonderful in that they have them scaled for "professional batches" as well as for the amateur baker, i.e. you don't have to figure out the calculations yourself. I am not going to post the recipe here because any good pastry cookbook has a decent pate a choux recipe and as for the pastry cream, same.<br />
<br />
The chocolate glaze I used was my usual recipe of cream, semi-sweet chocolate chips, and in the spirit of the holiday season - a dash of bourbon. They were delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhotumDkHHcM0W-RUsBOT0RGczw0n6Cg6BV3fRQkJzLHOHs_hFNDTBpjV-pyS2tWRPzNuDxCWjwO3nlk4dIh8WtxhPtxzrxf7ki4oQbW1CU6GE4CYcnuJqCeV7iKUyw8sif-xsO_wvoHK/s1600/WP_000532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhotumDkHHcM0W-RUsBOT0RGczw0n6Cg6BV3fRQkJzLHOHs_hFNDTBpjV-pyS2tWRPzNuDxCWjwO3nlk4dIh8WtxhPtxzrxf7ki4oQbW1CU6GE4CYcnuJqCeV7iKUyw8sif-xsO_wvoHK/s640/WP_000532.jpg" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-55497015801894497332013-01-01T18:02:00.003-05:002013-01-01T18:02:40.566-05:00Beorn's Honey Nut CakeTolkien. I remember reading <i>The Hobbit</i> when I was 11 and just getting to that stage of nerdiness, where I'd go to the "classics" section in the library and pull books that I thought would make me more intelligent. Or at least look intelligent when reading them. Little did I know that this random act of ego would lead me into a wonderful world filled with beautiful wordplay, gorgeous scenery and unlikely heroes. <div>
<br /></div>
<div>
My family knows that I love Tolkien, so for Christmas my mother got me a little book titled <i>A Tolkien Treasury</i>. In it there are quotes from J.R.R. Tolkien, aficionados of his writing, fragments on literature and even a few recipes.</div>
<div>
<br /></div>
<div>
One of these is the recipe that I tried out today - <b>Beorn's Honey Nut Cake</b>. I remember the meal that the dwarves and Bilbo had at Beorn's table - even trying to come up with some of the recipes myself when I was younger. Nothing tastes quite like whipped butter, honey and fresh white toast. Really, there's nothing like it.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLpIIAfucMq4psJK0qx6tr8T_jQ8VyMoz-rp1Npm7CQRFOtmMGyu1CRm-KIdz0bNoTSDdJCZh0M7WXLs2GnXULJL2eHa7BmCbaQZMbxHlA15koJXFKgVZSoph9jgN7KB9OpAiPwKawm62/s1600/WP_000530.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLpIIAfucMq4psJK0qx6tr8T_jQ8VyMoz-rp1Npm7CQRFOtmMGyu1CRm-KIdz0bNoTSDdJCZh0M7WXLs2GnXULJL2eHa7BmCbaQZMbxHlA15koJXFKgVZSoph9jgN7KB9OpAiPwKawm62/s400/WP_000530.jpg" width="400" /></a></div>
<div>
<i>Ingredients</i></div>
<div>
1 1/2 cups of cottage cheese, strained and liquid removed</div>
<div>
1 1/2 TBSP all-purpose flour</div>
<div>
1/4 tsp salt</div>
<div>
3 TBSP sour cream</div>
<div>
2 extra large egg yolks, beaten</div>
<div>
2 extra large egg whites, whipped stiffly</div>
<div>
3/4 cup of honey</div>
<div>
1 TBSP butter, softened</div>
<div>
Zest and Juice of 1 lemon</div>
<div>
3/4 cup wheat germ</div>
<div>
1/2 cup chopped walnuts</div>
<div>
<br /></div>
<div>
<i>Directions</i></div>
<div>
Preheat your oven to 375 deg F. Butter a 9x9 square pan. Mix together the cottage cheese, flour, salt, sour cream, egg yolks, honey, butter and 1/2 cup of the wheat germ. Once these ingredients are well incorporated, fold in the egg whites. Gently pour into the prepared pan and top with remaining wheat germ and chopped walnuts. Bake for 25-30 mins or until set. Cool completely before serving.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxnNNgzc76uw97HITf920grRBA-nx3Ohu2rgig9zE6SKmXUdaensyoHLmAHRzjl9QyTbxleO0Pi2au3QRtMQuyyAaiDKjEY2LaVc7i7gJXX0Am6E9zPdS5IwcrFNDssJXWIsLqPyPm7L5/s1600/WP_000536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxnNNgzc76uw97HITf920grRBA-nx3Ohu2rgig9zE6SKmXUdaensyoHLmAHRzjl9QyTbxleO0Pi2au3QRtMQuyyAaiDKjEY2LaVc7i7gJXX0Am6E9zPdS5IwcrFNDssJXWIsLqPyPm7L5/s640/WP_000536.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
It's such an odd recipe, but the results are really delicious. And if you substitute low-fat cottage cheese and sour cream in the recipe, this has the makings of a protein rich and low-fat treat. Who knew that "Beorn" was such a good baker?</div>
<div>
<br /></div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-25998012330907363542012-12-04T11:31:00.000-05:002013-08-03T12:28:56.017-04:00My 15 Minutes of Fame - ReduxLast year around this time, I was featured in a commercial on the Food Network as a play on Chopped! <a href="http://bakingbrunette.blogspot.com/2011/11/my-15-minutes-of-fame.html#sthash.eTpc127D.7MaziX41.dpbs">and posted about it here</a>.<br />
<br />
And finally, you can see me in all my televised glory here:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span id="goog_2032981524"></span><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/uBVeEqouCNk?feature=player_embedded' frameborder='0'></iframe></div>
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-8165985690702432022012-11-25T22:20:00.001-05:002012-11-25T22:20:55.249-05:00Lemon Bars with a Chocolate TwistI've been making my lemon bars for ages now. I think I first posted about them <a href="http://bakingbrunette.blogspot.com/2008/06/makes-you-pucker.html" target="">four years ago</a> when I started writing this blog as part of a grad school project. Now, I am well-versed in all things digital communications and I've been baking and sharing my baked goods ever since.<br />
<br />
Lemon bars are one of my favorite things to eat, err, bake. The basic <a href="http://www.joyofbaking.com/LemonBars.html" target="_blank">lemon bar recipe</a> has a shortbread base and a very simple custard "filling", which makes the recipe infinitely adaptable to additional flavors and ingredients.<br />
<br />
What can make a Lemon Bar even more decadent and wonderful? Why, chocolate of course. A simple ganache adds panache (ha!) to an already wonderful treat.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8GwK009TVa1CE-f3ISkc74mOK9BycFqcUPAsJF-KL1PxZJHrLp_DgfkepaiJKmauMWEOHwOs1aflZHCaYpcQRzGQcU5zQTCzWvjtjbpSIqe1BNVNZpIP_f3zUXZm0wAbo7J6F7EaF6F7/s1600/WP_000471_v1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8GwK009TVa1CE-f3ISkc74mOK9BycFqcUPAsJF-KL1PxZJHrLp_DgfkepaiJKmauMWEOHwOs1aflZHCaYpcQRzGQcU5zQTCzWvjtjbpSIqe1BNVNZpIP_f3zUXZm0wAbo7J6F7EaF6F7/s640/WP_000471_v1.jpg" width="640" /></a><b>Lemon Chocolate Bars</b><br /><i>Ingredients for shortbread</i><br />
1 cup all-purpose flour<br />
1/4 cup confectioners (powdered) sugar<br />
pinch of salt<br />
1/2 cup butter or shortening<br />
<i><br />Ingredients for filling</i><br />
1 cup sugar<br />
2 eggs<br />
1/3 cup fresh lemon juice<br />
1 tsp lemon zest<br />
2 tbsp cornstarch<br />
<br /><i>Ingredients for ganache</i><br />
3/4 cup semi-sweet chocolate<br />
1/3 cup heavy cream<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvucfEE7K6bNpt3kindgQwyKclz1x7SmaVAU02c4UfJbFHn-ETRuRgN0xJ-U3-KQPkNLRHH1CC40vsE-JKEEJ6PHaNpS8D_xcVtVQLN0y4sJZJuR_TPREPLDeX1S_1daqPoMkjKHveX3mU/s1600/WP_000461.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvucfEE7K6bNpt3kindgQwyKclz1x7SmaVAU02c4UfJbFHn-ETRuRgN0xJ-U3-KQPkNLRHH1CC40vsE-JKEEJ6PHaNpS8D_xcVtVQLN0y4sJZJuR_TPREPLDeX1S_1daqPoMkjKHveX3mU/s320/WP_000461.jpg" width="320" /></a></div>
Pre-heat oven to 350 deg F. In a bowl, using either your fingers or an electric mixer on the lowest setting, mix together all the ingredients for the shortbread until the mixture comes together as large crumbs. Place the mixture in a 9x9 pan and press into the pan, making as even as a base as possible. Bake for 15 mins, then remove to cool.<br /><br /><br /><br /><br /><br /><br /><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TQVWIox6AU7kq2nsWcwVhgbl6e7VUCgmF30t6T4yt_uH0Jwjdtibjg_VjquCvI4Iv2OOjA9yhabwV0MlDxBURdVbCE_mh_QPqEgF_UngEctTvAiajDCHvNo1NQcpAKyQAEQXDNBAKc8p/s1600/WP_000462.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TQVWIox6AU7kq2nsWcwVhgbl6e7VUCgmF30t6T4yt_uH0Jwjdtibjg_VjquCvI4Iv2OOjA9yhabwV0MlDxBURdVbCE_mh_QPqEgF_UngEctTvAiajDCHvNo1NQcpAKyQAEQXDNBAKc8p/s320/WP_000462.jpg" width="320" /></a></div>
<br />
While the crust is cooling, prepare the ganache and filling. For the ganache, heat the heavy cream until just under boiling and pour over the chocolate chips. Mix until chips have melted and the ganache is smooth. Set aside to cool completely. For the lemon filling, using an electric mixer, beat together the sugar, eggs and lemon zest until a light and lemony color. Add the lemon juice and beat well. Using a spatula, fold in the cornstarch.<br />
<br />
<br />
When the shortbread is only slightly warm, spread the ganache over the shortbread as evenly as possible. Carefully pour over the ganache the lemon mixture - don't worry if some of the ganache combines with the mixture, it'll even out during baking.<br />
<br />
Bake for 25 minutes at 350 degrees F or until the filling is relatively firm. There might be a light brown crust on top - you can cover your baking dish with foil to avoid it. Cool completely before cutting and serving with a dusting of powdered sugar. Decadent is an understatement when you bite into this.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-75195398599301854272012-11-04T12:30:00.000-05:002012-11-04T12:30:00.347-05:00Chocolate Chips!I might have written about Chocolate Chip Cookies before, but I made a batch recently that reminded me why I love that little cookie so much. With cold milk - it's the best treat a kid, err, I mean a grown-up could have!<br />
<br />
<br />
<b>Chocolate Chip Cookies with Walnuts</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorEEo4ZGT0E76RnNxGSBkvyNXp5GqjxviwvpT7HFhMcuhN-2847Z02lzXoJv-Q29p820Pibq5qnx7Hft6EWgXxNngjEOe9ZD3swAd4lCw-YvH6srD-ffHDFvoa6jcznS11Zo_uFUFTPPO/s1600/WP_000391.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorEEo4ZGT0E76RnNxGSBkvyNXp5GqjxviwvpT7HFhMcuhN-2847Z02lzXoJv-Q29p820Pibq5qnx7Hft6EWgXxNngjEOe9ZD3swAd4lCw-YvH6srD-ffHDFvoa6jcznS11Zo_uFUFTPPO/s400/WP_000391.jpg" width="400" /></a></div>
<i>Ingredients</i><br />
1 cup shortening<br />
1 1/2 cups dark brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
2 cups all-purpose flour<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
2 cups semi-sweet chocolate chips<br />
1 cup chopped walnuts<br />
<br />
Pre-heat oven to 375 degrees F. Cream the shortening and the sugar until light and fluffy. Add eggs one at a time, beating well after each addition - don't forget to scrape the side of the bowl! Add dry ingredients and mix well, but don't over mix. Fold in chocolate chips and walnuts.<br /><br />Place large spoonfuls of the cookie dough mixture onto a greased cookie sheet. Bake for 12-15 minutes until lightly golden, remove, cool and enjoy!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><br /></b>Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-19084533571144796852012-11-03T10:50:00.002-04:002012-11-03T10:52:24.500-04:00Apples and Spices and Pie Crust, oh my!<div class="separator" style="clear: both; text-align: left;">
While writing posts about the baking I've been doing has been few and far between these past few months, I have been baking. There was the baby shower cupcakes, the birthday cake, blackberries galore and much, much more. For some reason, putting fingers to keyboard didn't really appeal to me, but then after the "Storm of the Century" (well, here in New York City) the one way I was able to make sense of the mess that was left after Sandy passed through was by baking. The moment I put on my apron and sorted out a recipe in my head, I could momentarily push aside the anxiety rising inside me and a state of calm purpose replaced it. One of the best American comfort baked goods out there, I think, is Apple Pie. Being that I had some slowly shriveling apples and motivation, a free-form Spiced Apple Tart was born!</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID7g8Bb6JxDfeAi1PjwWeDl9B9Ya5TzKvZqCbOtedvpHP5Ek0ZZmScyU5SGtJVXurIMX0NQT9Rhssvz-24SGT5RYe6P6VeAqotnW7XuC7m8zTd8g8BixdwPIxXoSp-a1-g8K-X1PbB70s/s1600/WP_000398.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID7g8Bb6JxDfeAi1PjwWeDl9B9Ya5TzKvZqCbOtedvpHP5Ek0ZZmScyU5SGtJVXurIMX0NQT9Rhssvz-24SGT5RYe6P6VeAqotnW7XuC7m8zTd8g8BixdwPIxXoSp-a1-g8K-X1PbB70s/s400/WP_000398.jpg" width="400" /></a><b>Free-Form Apple Tart</b></div>
<b><br /></b>
<i>Crust</i><br />
2/3 cup of cubed chilled butter<br />
2 cups flour<br />
Pinch of Salt<br />
1/3 cup of ice-water<br />
<br />
(I used a food processor for this, because it works so well to keep the crust flaky, but you can use a pastry cutter, two knives or whatever works for you.)<br />
<br />
In your food processor, add the flour, pinch of salt and pulse once. Then add the butter cubes and pulse until the mixture resembles small crumbs. Slowly add the ice-water to the mixture - not all of it, but just enough until the dough begins to form a ball. Remove dough from processor bowl and form into a flattened disc. Wrap with plastic wrap and chill for about 30 mins.<br />
<br />
<i>Filling </i><br />
5 apples, peeled, and cut into 1/8 pieces (avoid any sour apples for this recipe)<br />
3/4 cup dark brown sugar<br />
1/4 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
1/2 cup of spiced apple wine (or any spirit you fancy)<br />
<br />
Mix all the ingredients in a bowl and let marinate for 30 mins to an hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MNRJdQ2173OUOEZUoVQH8JsaprzspQvjQgsMFP10iAMug1T4YuD04P_wR9r3A8ofu1DInEA18p7dFA-eW8jjXzgzJukFRtMFnyT3kM5ACplwso5Iuudai-eTzoXqJvlW4BBtxiIkhx28/s1600/WP_000392.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MNRJdQ2173OUOEZUoVQH8JsaprzspQvjQgsMFP10iAMug1T4YuD04P_wR9r3A8ofu1DInEA18p7dFA-eW8jjXzgzJukFRtMFnyT3kM5ACplwso5Iuudai-eTzoXqJvlW4BBtxiIkhx28/s400/WP_000392.jpg" width="400" /></a></div>
<i>Assembly</i>Flour a clean surface and roll out your pie dough in a large, circular shape. Keep it to 1/4 inch thickness - you want a thicker crust for this kind of tart.<br />
<br />
Place dough on a baking sheet.<br />
<br />
Drain the apples from the marinating liquid (reserve the liquid for a quick caramel glaze) and arrange in a circular mound in the center of the crust, leaving about two inches of crust free.<br />
<br />
Fold the remaining crust over the apples, making sure to seal any cracks that might appear. Make a simple egg wash (whole egg + 2 TBSP water + some beating = egg wash) and brush all over the crust.<br />
<br />
Bake at 425 for 45 mins. Remove and add the glaze (see recipe below)<br />
<br />
<i>Caramel Apple Glaze</i><br />
Reserved liquid from apple marinade<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfhJOv69qjJVvDmB-BFYFnvJQjre_KXBvFzKVwAwlQDp6x2Lm0jo8sDiHa44wDT-3WYul17jrwCaXp3hVWRLSmqEQMKw38FRIbVrJ0_Cr_loytUK8C9oEDnOPgReVCYwA5Kkc6rbQLg7E/s1600/WP_000400.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfhJOv69qjJVvDmB-BFYFnvJQjre_KXBvFzKVwAwlQDp6x2Lm0jo8sDiHa44wDT-3WYul17jrwCaXp3hVWRLSmqEQMKw38FRIbVrJ0_Cr_loytUK8C9oEDnOPgReVCYwA5Kkc6rbQLg7E/s320/WP_000400.jpg" width="320" /></a></div>
3 TBSP butter<br />
<br />
In a small sauce pan, heat the liquid until bubbling, add the butter and stir until the mixture coats the back of a wooden spoon. Remove from heat and set aside until use.<br />
<br />
You can have your pie with sour cream, whipped cream, or with some fresh berries like I did.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-75696594253630494942012-03-04T19:39:00.001-05:002012-03-04T19:39:58.149-05:00Gone, but not forgetting.I have been so busy, once again, with life's many challenges. But I have been baking as well and I mean to post recipes once I get my act together.<br />
<br />
Highlights include:<br />
<br />
<ul>
<li>My first attempt at a proper buttercream - eggs and all! (I know, sad)</li>
<li>A horrible fat free chocolate cookie recipe I invented. (never again!)</li>
<li>A beautiful yellow cake.</li>
<li>A wonderful blueberry cobbler.</li>
</ul>
<div>
And some other bits and bobs of sugary goodness here and there.</div>
<div>
<br /></div>
<div>
To be continued.</div>Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-80748930345016810382012-01-02T13:25:00.003-05:002012-01-02T14:31:31.717-05:00Boozy Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucVWAnB7JBmWo4L02MY09aGXal-Md73te89cArBol1_tXNoCtOxdKDPom78ACLUgE7PNyEVKyJdR06N67hpAHyE-hvTyaV6IfW9OP6NWJjlOLVqKAgtVYWSC-BW6JhwkJbj7bmbtR9DNE/s1600/DSC01239.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucVWAnB7JBmWo4L02MY09aGXal-Md73te89cArBol1_tXNoCtOxdKDPom78ACLUgE7PNyEVKyJdR06N67hpAHyE-hvTyaV6IfW9OP6NWJjlOLVqKAgtVYWSC-BW6JhwkJbj7bmbtR9DNE/s400/DSC01239.JPG" width="400" /></a><a href="http://gojee.com/" target="_blank">Gojee.com</a> - this site has me forgetting about anything diet-resolution like and wishing I had a bigger pantry. The coolest thing about this site is that they have a function where you can plug in items you have in your pantry and then the site curates recipes that include the ingredients you have - it's not an exact science, but it's pretty impressive all the same.<br />
<br />
Thanks to the fact that I always have chocolate and booze on hand (because all bakers need to have chocolate and booze in their pantry), I plugged in the "ingredients" into the Gojee recipe finder thingamajig and came across a<a href="http://www.gojee.com/food/links/boozy-fudgy-brownies?favorites=true" target="_blank"> boozy brownie recipe.</a><br />
<br />
Of course, I decided to alter it a little to make it more chocolatey and I substituted brandy for whiskey, as that's what I had on hand at the moment.<br />
<br />
<b>Boozy Brownies </b>(modified recipe)<br />
<br />
<i>Ingredients</i><br />
1/2 cup unsalted butter (1 stick)<br />
4 oz of 60% Callebaut chocolate, chopped up<br />
3/4 cup granulated sugar<br />
2 tablespoons dark brown sugar<br />
2 large egg yolks<br />
2 large eggs<br />
1 teaspoon vanilla<br />
1/3 cup of stout (I used Murphy's here - but any stout beer will do)<br />
3 tablespoons of brandy<br />
3/4 cup of all-purpose flour<br />
2 tablespoons of cocoa powder<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 cup semi-sweet chocolate chips<br />
<br />
<i>Directions</i><br />
Preheat oven to 350 degs F. If you're using a regular brownie pan, butter it and dust it with cocoa powder. I used a non-stick pan here and just buttered it for good measure. I also used a standard brownie pan, 9x12 inches.<br />
<br />
Melt the butter over low heat and add the chopped chocolate, stirring until completely melted and incorporated with the butter. Remove from heat and add the sugar - granulated and dark brown - mixing well. Set aside to cool a bit until it reaches lukewarm or room temperature.<br />
<br />
In a larger mixing bowl, beat together egg yolks, eggs, vanilla stout and brandy until smooth. Sift into the mixture flour, cocoa powder, baking powder and salt. Stir to combine - try not to over mix it.<br />
<br />
Add the chocolate + sugar mixture to the flour/egg/booze mixture, folding to combine until all is incorporated. Add the chocolate chips, fold into the final mixture.<br />
<br />
Pour into prepared pan and bake for 30 mins or until a toothpick comes out clean when inserted. Cool, cut and enjoy! I like it with cold milk.Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com4tag:blogger.com,1999:blog-2140631943471186710.post-86894892944455628492012-01-02T13:19:00.001-05:002012-01-02T13:19:58.735-05:00Caramel Apple...Tarte TatinI've always wanted to make a <a href="http://en.wikipedia.org/wiki/Tarte_Tatin" target="_blank">Tarte Tatin</a> - it's a simple enough recipe, essentially an upside-down apple pie, but somehow it's also more. The beauty of the caramelized apples, arranged in a soft amber patter, the rich pie crust and the fact that it's baked in a skillet (yes, this latter point always fascinated me) makes it an especially special dessert.<br />
<br />
I googled my way to a recipe, one that Epicurious was happy to provide - a <a href="http://www.epicurious.com/recipes/food/views/Tarte-Tatin-with-Brandied-Caramel-Sauce-15561" target="_blank">Tarte Tatin with Brandied Caramel Sauce</a>. First a medley of apples - I used a mix of Granny Smith, Golden Delicious and the last of my Jonagolds - arranging them into a circular pattern.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-H5lQMVaUXaAACd0-ERx5YvpDUvWV6SH8-sSttkmRuqJlJCqy0ZoHrQAE7aNjJBIVnrxITbV9hMQIezaZ_9F7-m8-NPdG1n3nD9PL69Boay-Ns8oY9JlxnYgrXg_91SjmxEzPJ03k_RZ/s1600/DSC01101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-H5lQMVaUXaAACd0-ERx5YvpDUvWV6SH8-sSttkmRuqJlJCqy0ZoHrQAE7aNjJBIVnrxITbV9hMQIezaZ_9F7-m8-NPdG1n3nD9PL69Boay-Ns8oY9JlxnYgrXg_91SjmxEzPJ03k_RZ/s320/DSC01101.JPG" width="320" /></a></div>
<br />
Next, the brandy caramel sauce - this is what gives the apples that lovely amber color, rich and sweet, yet the tartness of the apples do match up well with it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4RNg-m8QdMPbj78Bj0pKJVj8an4FhqB0oKNGaqpdWm2BDepQZD3akftA06hGiE3N0Cbhw6LzrOuGzki_RRL72FscwFLpFszOu-5fO9epXOXvk66-N19fcCdTvhsA-4WW8o91l76bZoO1/s1600/DSC01119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4RNg-m8QdMPbj78Bj0pKJVj8an4FhqB0oKNGaqpdWm2BDepQZD3akftA06hGiE3N0Cbhw6LzrOuGzki_RRL72FscwFLpFszOu-5fO9epXOXvk66-N19fcCdTvhsA-4WW8o91l76bZoO1/s320/DSC01119.JPG" width="320" /></a></div>
<br />
Finally, the pie crust goes over the sauced apples, like a blanket, and into the 400 deg F oven it goes for about 55 minutes. (see<a href="http://www.epicurious.com/recipes/food/views/Tarte-Tatin-with-Brandied-Caramel-Sauce-15561" target="_blank"> recipe </a>for more detail)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWdbg3a-i-ATBAKzsMTas31Atmjc-T0iODnPMmhws_cuYf9uEFNYo7UojG7fp-Za1k8laRNuL6ezmpXuugPGmKfdQxqa-Mh6ROs3r9dZC0pvLkOXEcyt9E0X3TQ1RlxPzU0BQOM5RZV0v/s1600/DSC01102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWdbg3a-i-ATBAKzsMTas31Atmjc-T0iODnPMmhws_cuYf9uEFNYo7UojG7fp-Za1k8laRNuL6ezmpXuugPGmKfdQxqa-Mh6ROs3r9dZC0pvLkOXEcyt9E0X3TQ1RlxPzU0BQOM5RZV0v/s320/DSC01102.JPG" width="320" /></a></div>
<br />
The tricky part is the flip - I used a large pie plate as my base for the flip so in case anything decided to crumble apart, it was safely ensconced in the pie plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEsbXPm2iiy59M3TWs6vYRjz3Rvfs6MUyMRISC_RRh3II1amkiS9MzZ541jq90qAtDhKFH0lqt-QG_27H2nBC74hutx67FXA_WeQlouatq46yYfXoIIeWZvjzdGc-utaQ4fbBSJdqeHMX/s1600/DSC01107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEsbXPm2iiy59M3TWs6vYRjz3Rvfs6MUyMRISC_RRh3II1amkiS9MzZ541jq90qAtDhKFH0lqt-QG_27H2nBC74hutx67FXA_WeQlouatq46yYfXoIIeWZvjzdGc-utaQ4fbBSJdqeHMX/s320/DSC01107.JPG" width="320" /></a></div>
<br />
This was what I made for Thanksgiving last year - let's just say I might not be going back to traditional apple pie anytime soon.Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com4tag:blogger.com,1999:blog-2140631943471186710.post-2849328068976833092011-11-16T10:00:00.001-05:002011-11-16T10:03:34.399-05:00My 15 Minutes of Fame<br />
Remember a month ago I <a href="http://bakingbrunette.blogspot.com/2011/10/chopped-or-how-i-got-on-tv.html">posted</a> about my upcoming 15-minutes of fame? Well, the day has arrived, my friends, for when the world gets to see my shenanigans in a kitchen.<br />
<br />
So, what exactly happened? Well, the commercial for <a href="http://www.amazon.com/Breville-BOV800XL-1800-Watt-Convection-Toaster/dp/B001L5TVGW">Breville Toaster Ovens</a> was filmed at <a href="http://www.thebrooklynkitchen.com/">Brooklyn Kitchen</a> and it was done in the style of <a href="http://www.foodnetwork.com/chopped/index.html">Chopped!</a>, where my fellow contestants and me were given a basket with the following secret ingredients: <span class="Apple-style-span" style="color: orange;"><b>quick cook tapioca, organic canned pumpkin, organic apple cider and organic quick cook oatmeal.</b></span> Believe it or not, I was pretty nonplussed by the quick cook tapioca – mainly because I am not a fan of the substance and have never really cooked with it.<br />
<br />
But we had 90 mins, which gave me more than enough time to burn one batch of tapioca (oh yes, I think I burned the most things out of anyone there – I was so unlike myself; this is what live action does<br />
to me) and still make another batch that turned into a filling for a layered-concoction.<br />
<br />
The end result of 90 minutes of me hyperventilating was:<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Sage Pumpkin Apple Cider Shortbread layered with Pumpkin Tapioca Custard, topped with an Oatmeal Brown Sugar Crisp and then served with a side of Apple Cider Whipped Cream.</span><br />
<br />
I have to admit, I was pretty proud of my Apple Cider Whipped Cream because it tasted fresh like apple cider, but it was still smooth and creamy like a good whipped cream. But according to the commercial, which aired last night - the judges were more impressed with my Oatmeal Brown Sugar Crisp - who knew!<br />
<br />
So...that's the story of my 15 minutes of fame. Just keep your eye out when watching Chopped! and you just might see me looking all "professional" in the kitchen!<br />
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-50361359824757779102011-10-28T11:00:00.002-04:002011-10-28T11:00:38.142-04:00More about the Bake-Off<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
</div>
While I do know I have a bake-off page <a href="http://bakingbrunette.blogspot.com/p/annual-bake-off-nyc.html">here</a>, I did want to share the winning items here individually. And they are:<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmIm6lVm-bxHYrHRnjpKag2TChZfX746V3gbOIIyW_JXAe8z23YWVs5SSuX7EYlx03OssqUYrXfBpa367ugItMXXC9lM2QKd5VswroRUa8CM6NFbqb0FI58Ub1kdSs3iQTFR4wHpGfsI_/s1600/apricot+pine+nut+squares.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmIm6lVm-bxHYrHRnjpKag2TChZfX746V3gbOIIyW_JXAe8z23YWVs5SSuX7EYlx03OssqUYrXfBpa367ugItMXXC9lM2QKd5VswroRUa8CM6NFbqb0FI58Ub1kdSs3iQTFR4wHpGfsI_/s400/apricot+pine+nut+squares.jpg" width="400" /></a></div>
Apricot Pine Nut Squares, made by Sandy Cheung - winner for Sweet<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulKtj2_926ZFzYGSvfopKoBJwzDGNJ313Kkd6R3R_Xgrp5v2UjMYlJQHZcLC-3Fx9fH0YAucCpDWVhe0adk8aOj6sokIGn2ltzygmeJfI5lbNQjJdPoU8q8SZ7EbOhBYfLuuDMxCY2kIK/s1600/duck+pastries.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulKtj2_926ZFzYGSvfopKoBJwzDGNJ313Kkd6R3R_Xgrp5v2UjMYlJQHZcLC-3Fx9fH0YAucCpDWVhe0adk8aOj6sokIGn2ltzygmeJfI5lbNQjJdPoU8q8SZ7EbOhBYfLuuDMxCY2kIK/s320/duck+pastries.jpg" width="239" /></a></div>
Puff Pastry filled with Duck, Apples and Pumpkin, made by Isabelle Nguyen - winner for Savory!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxOTaPe4BMfiejodPZtiI1eYmw0bEkCl-RPBvMd_Tc4VEUMfKQJLvtwJSXHm7ccT_VHY5y8pvVMH5O0Rg8wj4wVQp16jChiW-omsyvTfyzuR9ngKSM7JVFBRUkVh1bDHQb1KTGIhY2WJ_/s1600/Anna%2527s+Croissant+Bread+Pudding+photo+by+Andy.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxOTaPe4BMfiejodPZtiI1eYmw0bEkCl-RPBvMd_Tc4VEUMfKQJLvtwJSXHm7ccT_VHY5y8pvVMH5O0Rg8wj4wVQp16jChiW-omsyvTfyzuR9ngKSM7JVFBRUkVh1bDHQb1KTGIhY2WJ_/s320/Anna%2527s+Croissant+Bread+Pudding+photo+by+Andy.JPG" width="214" /></a></div>
Chocolate Croissant Bread Pudding made by Anna Miller-Bailer, winner for Crowd Favorite!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The event was a complete and utter success and everyone had such a good time! No diabetes reports at all, so I'm happy. I can't wait for next year! And if you want to check out the fun - see the pictures here:<br />
<br />
<a href="http://www.flickr.com/photos/bakingbrunette/">http://www.flickr.com/photos/bakingbrunette/</a>Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-2361481553522068462011-10-25T09:48:00.001-04:002011-10-25T09:48:56.502-04:00Things I need to do1) Post recipe for Sweet Potato and Blue Cheese whoopie pies<br />
2) Post recipe for Dark Chocolate and Yuzu Curd whoopie pies<br />
3) Bake something for Diwali.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-20493330989292993352011-10-07T19:55:00.002-04:002011-10-12T16:56:53.927-04:00Chopped! Or, how I got on TV<span class="Apple-style-span" style="font-family: inherit;">So, thanks to all the running around I've been doing for the <a href="http://bakingbrunette.blogspot.com/p/annual-bake-off-nyc.html">Bake-Off</a> I found myself submitting my name and my passion for food via email to a television producer, filming an amateur version of <a href="http://www.foodnetwork.com/chopped/index.html?vty=/chopped/">Chopped!</a> for Breville Toaster Ovens.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
I was chosen as a contestant. And now I am the proud owner of this fancy toaster oven, which I am supposed to get used to because the premise of the clip I'll be in (yes, I am going to be on TV) demands for the use of this toaster oven. This weekend, I plan to bake my way into a reasonable sense of calm so when I am faced with 90 minutes, 4 mystery ingredients and no recipe cards to be seen, it'll be all good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf6yhx9PsmLDZgGdiHo1myznlOUGhH_vmi13wnhP5c6BoDEJjQK0hfZ_k_Ikt_gySrmEdUZxQk-TaNcR3PI77B8E7YbxNq6VE-QQUoPQnE9LC-5T3Ns7hJXBplb_R1H4Yh8nSggbtUT3o/s1600/DSC01025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf6yhx9PsmLDZgGdiHo1myznlOUGhH_vmi13wnhP5c6BoDEJjQK0hfZ_k_Ikt_gySrmEdUZxQk-TaNcR3PI77B8E7YbxNq6VE-QQUoPQnE9LC-5T3Ns7hJXBplb_R1H4Yh8nSggbtUT3o/s320/DSC01025.JPG" width="320" /></a></div>
<br />
So, the first thing I decide to make, of course, is my chocolate chip cookies. Simple, classic and you know when you mess up the recipe.<br />
<br />
From scratch, from memory - rattling off the ingredients, almost forgetting the baking powder. But in the end, they did come out pretty normal looking and they tasted like chocolate chip cookies should taste warm out of the oven - caramel-y, chocolate-y and perfect with a glass of milk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxTu7JGxuua348iOmObJHxaL1M-SE2d-v42kic6YBE_HIvN6XlUgqSarjiLr4QOivoLw1_Z28rZ7Z__XZjOYWQniuCQrXvO4R2UHY2SgJm0I3WSFHT9QU9lRj3arrcN5IC2t_7EmsKy5x/s1600/DSC01027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxTu7JGxuua348iOmObJHxaL1M-SE2d-v42kic6YBE_HIvN6XlUgqSarjiLr4QOivoLw1_Z28rZ7Z__XZjOYWQniuCQrXvO4R2UHY2SgJm0I3WSFHT9QU9lRj3arrcN5IC2t_7EmsKy5x/s320/DSC01027.JPG" width="320" /></a></div>
<br />
Next on the agenda - Focaccia.Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-7986226521788171862011-09-05T20:08:00.000-04:002011-09-05T20:08:59.411-04:00Gimme a little sugar...brown sugar brownies that is.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3JK5NuIO9V0IymnUA1eGLUVIOBqi5NZHKEcfE_hHfJBR89eSRURVIi_Gf243xUZfah9FBWMYOLB3_maD_0-wEa1_5L2d2PLAzKpJG9acbWLBG46rwWARVA5hyphenhyphen-0Z8j1bP1KM6OvrvuLd/s1600/fudgeybrownie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3JK5NuIO9V0IymnUA1eGLUVIOBqi5NZHKEcfE_hHfJBR89eSRURVIi_Gf243xUZfah9FBWMYOLB3_maD_0-wEa1_5L2d2PLAzKpJG9acbWLBG46rwWARVA5hyphenhyphen-0Z8j1bP1KM6OvrvuLd/s320/fudgeybrownie.jpg" width="320" /></a></div>
<br />
<br />
A good friend of mine makes these amazing <a href="http://en.wikipedia.org/wiki/Muscovado">muscovado sugar </a>brownies that are rich, fudgey and droolworthingly delicious. <br />
<br />
They are wonderful and now I am thinking I need to get him to make me some soon. I did not have muscovado sugar in my pantry, but I did have some lovely regular brown sugar so I decided to make a version of his brownies. <br />
<br />
<br />
<br />
I also wanted to reassure myself that my baking prowess did not desert me - my last two baking attempts were less than satisfactory. I've since confirmed that the organic flour I used was the culprit. Thank god for regular all-purpose! Not to mention, for this particular recipe, I was able to use my wonderful new food scale. Yes, I did not have a food scale until recently. I love it. <br />
<br />
<br />
<b>Brown Sugar Brownie</b> (adapted from <a href="http://allrecipes.co.uk/recipe/2780/fudgy-brownies.aspx">All Recipes UK) </a><i></i><br />
<br />
<i>Ingredients</i> <br />
25g unsweetened chocolate <br />
60g semi-sweet chocolate pieces <br />
100g unsalted butter <br />
1/2 cup white sugar <br />
100g dark brown sugar <br />
1 tsp vanilla extract <br />
2 eggs + 1 egg yolk, beaten <br />
100g all-purpose flour <br />
3 tbsp unsweetened cocoa powder <br />
1/2 tsp baking powder <br />
<br />
<i>Directions</i> <br />
Preheat oven to 350 degrees F and grease an 8 x 8 baking pan. In a double boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter together. Once melted, set aside to cool. Add the white and dark brown sugar to the cooled chocolate mixture and mix well. Stir in vanilla and then add the eggs and mix until fully incorporated. Sift together the flour, cocoa and baking powder, and fold into the chocolate egg mixture. Do not over mix. Pour the mixture into the prepared pan and bake for 25-30 mins or until a toothpick comes out clean when inserted into the brownie.<br />
<br />
Let cool slightly and then cut into your serving size. I got 16 pieces out of this recipe - they only lasted a day. These are fudge-y chocolate-y goodness. Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-73750508081168436222011-08-28T18:38:00.008-04:002011-08-28T19:36:32.031-04:00Tarting up Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjwIHaOXsdIm2yN8R50qIFHyrjj1k7FjnnDG-hsWIGKa4HzhNie2vsutl_Y3KUsG1ZOS4Bif0t2UaL7WGTnccVEmPFunP__3-SgvOr4orAs1y3qyHVmroFwZKFrNWo_rOt0FKEwFHD0Cn/s1600/DSC00955_1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 192px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjwIHaOXsdIm2yN8R50qIFHyrjj1k7FjnnDG-hsWIGKa4HzhNie2vsutl_Y3KUsG1ZOS4Bif0t2UaL7WGTnccVEmPFunP__3-SgvOr4orAs1y3qyHVmroFwZKFrNWo_rOt0FKEwFHD0Cn/s320/DSC00955_1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5646046303224169650" /></a>
<br />I bought a bunch of fancy tomato plants this year from <a href="http://www.chileplants.com/">Cross Country Nurseries </a>out in New Jersey. Plants with names like Isis Candy and Black Seaman...yes, I did buy the latter plant because of the name.
<br />
<br />As a result, a bunch of beautiful tomatoes have been slowly covering a fence in my backyard and I've been itching to bake with them. A bunch of yellow and bright red heirlooms were sitting in my fruit basket when inspiration struck - a tart. A tomato tart with an herb crust.Tomatoes are lovely when fresh and in salads, but this is a great way to use them even when they're not in season - removing some of the moisture before baking just concentrates the flavor and makes it lovely and rich.
<br />
<br />
<br />
<br />
<br />So what I did first was slice the tomatoes about a 1/4 inch thick, laid them out on a layer of paper towel, salted them lightly in order to bring out some of the moisture. I covered them with another layer of paper towel and let them hang out for a while.
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPUk9ONehYQy0DgfvQEUuQKCLWNa8SDEmhZWyG2W3qA9NL4n5CbwKvkBklsHO7CxPm71XYRWaLwLtMpCwxsQHSA3pWoj-hewLnDbtBBAYihrcn6r8CXsvubJp5Z7cBt4NGk1bmM3-iGDT/s1600/DSC00925.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPUk9ONehYQy0DgfvQEUuQKCLWNa8SDEmhZWyG2W3qA9NL4n5CbwKvkBklsHO7CxPm71XYRWaLwLtMpCwxsQHSA3pWoj-hewLnDbtBBAYihrcn6r8CXsvubJp5Z7cBt4NGk1bmM3-iGDT/s400/DSC00925.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5646049816689646514" /></a>
<br />
<br />
<br />While they were sweating away, I made my herb pie crust.
<br />
<br /><strong>Herb Pie Crust</strong>
<br /><em>Ingredients</em>1 cup all-purpose flour
<br />1/2 teaspoon salt
<br />1/3 cup of chilled, cubed unsalted butter
<br />a few tablespoons of ice water
<br />2 teaspoons of chopped fresh herbs (here I used tarragon, thyme and sage from the garden)
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItyp9dpr2YfaSf-LwdNWNyeQp0DoAI_fLlirfVw01Ps3j1KT2PLs_4pqw71Xe8ooDLn_wfSqbbPgx10a9FuIGkjdXeltzK2TTDIAodU1TrgTfUdmA9TITxM9Y3oQs_LriF69g9r0wA0Qa/s1600/DSC00937.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItyp9dpr2YfaSf-LwdNWNyeQp0DoAI_fLlirfVw01Ps3j1KT2PLs_4pqw71Xe8ooDLn_wfSqbbPgx10a9FuIGkjdXeltzK2TTDIAodU1TrgTfUdmA9TITxM9Y3oQs_LriF69g9r0wA0Qa/s400/DSC00937.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5646050167719269778" /></a>
<br />
<br /><em>Directions</em>
<br />
<br />Mix together the flour and salt, then add the chilled butter. With a pastry mixer or two knives or a fork, work the butter into the flour until fully incorporated and the mixture is the size of large crumbs. Add the herbs and mix in some more until they are also incorporated. Add the ice water little by little, mixing until a firm dough comes together. Wrap in plastic wrap and chill until ready to use.
<br />
<br />For the tart itself, it was more about assembly than anything. You needed your tomatoes, pie crust, any good grated cheese and some additional herbs and seasonings.
<br />
<br /><strong>Tomato Tart</strong>
<br /><em>Ingredients</em>
<br />
<br />1 recipe herb pie crust (see above)
<br />4 large heirloom tomatoes, salted and drained
<br />2/3 cup of good grated cheese (here I used smoked mozzarella)
<br />10 sage leaves
<br />3 sprigs of thyme, all leave removed
<br />Pepper
<br />
<br />Preheat oven to 375 degrees Fahrenheit. Bake the pie crust in a tart pan for 15 mins. Remove from oven and cool.
<br />
<br />Once the shell is cool, layer on the shredded cheese, then arrange the tomatoes on top. Sprinkle the thyme on top and layer in the sage leaves and sprinkle the pepper on top.
<br />
<br />Bake the tart in the oven at 375 degrees Fahrenheit for another 15-20 minutes or until the tomatoes are cooked through. Remove from oven and cool slightly before serving. This makes about 8 servings. Enjoy!
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb71OUqObW-wmnQHVgDsT1TqkYeh_YXs3dAzUnLLyh-FNwyT0VSsnFjEXjUtV-GkRA7pvLtyKDfPrxHfKurc-7WbY2tCQSTVmQI0JgJSPJQ4ivSoh_3NlZAi9SBwX-mTa5OMxnmjL13Mie/s1600/DSC00962.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb71OUqObW-wmnQHVgDsT1TqkYeh_YXs3dAzUnLLyh-FNwyT0VSsnFjEXjUtV-GkRA7pvLtyKDfPrxHfKurc-7WbY2tCQSTVmQI0JgJSPJQ4ivSoh_3NlZAi9SBwX-mTa5OMxnmjL13Mie/s400/DSC00962.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5646054469599405490" /></a>
<br />Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-48448493355791187642011-08-17T10:18:00.002-04:002011-08-17T10:26:14.116-04:00I am not lame.I just have been busy with stuff and nonsense.
<br />
<br />That being said, I have baked over these past couple of weeks. There was lime and coconut (and mix it all up). Baklava. Impromptu lactose-tolerant cupcakes. My awesome <a href="http://bakingbrunette.blogspot.com/2009/05/more-orange.html">trail mix cookies</a> - which are essentially my Orange Oatmeal Cookies with more stuff added to it. Like nuts, seeds, granola, etc. What you would find in good trail mix, you can add to this recipe and voila - a trail mix cookie.
<br />
<br />More recipes to come! And also an update on the <a href="http://bakingbrunette.blogspot.com/p/annual-bake-off-nyc.html">Bake-off</a>!Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-73134779214934038442011-06-20T10:06:00.012-04:002011-07-04T10:39:25.129-04:00Fake Baking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbl3G9TKSVzHczr44Z9IQA36zCKoTdj3nZ9BLpvo4FDCD3clXhRoG-ocPcuKg0yZomepYoL99fwh9Uc_E4kefYj9oF9AMl5gOtIh3x50R4eKl1sm7BhZBNM4p-z47WhunjGuQu8wL9l1rn/s1600/2011-06-19_17.12.37.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbl3G9TKSVzHczr44Z9IQA36zCKoTdj3nZ9BLpvo4FDCD3clXhRoG-ocPcuKg0yZomepYoL99fwh9Uc_E4kefYj9oF9AMl5gOtIh3x50R4eKl1sm7BhZBNM4p-z47WhunjGuQu8wL9l1rn/s320/2011-06-19_17.12.37.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5625505866657511746" /></a><br /><br />I can't think of baking when the weather is so hot and humid that all I want to do is just turn on the air conditioning and pretend my room is a fridge and I'm a lukewarm bottle of white wine in need of a good chill.<br /><br />But a dessert was needed for a barbecue on a hot June day, so I decided to go with trifle since it was a no-bake dessert and since berries are in season. What better use of berries than in a trifle? Don't answer that, just check out the recipe and assemblage instructions below and you'll see what I mean.<br /><br /><br />Berry Trifle with Lemon Vanilla Cream<br /><br />1 store bought Vanilla Angel Food Cake<br />1 recipe Lemon Vanilla Cream<br />4 cups mixed macerated berries<br />Whipped Cream, about 1 or 1 1/2 cups<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q6buRSz0OUBGlx_ZQIK_NCBDBu9IaDTrSinGYpJjdVYXYjKQJqyoOQ3bH8xcthE-VOvtroQLPhXjwd8XwTk2XLVxPKU5J1KGwPdvzVQ322NmU51Tu2-jMeLD9_Dg_9OjKlJgBTIs623u/s1600/2011-06-19_17.12.27.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q6buRSz0OUBGlx_ZQIK_NCBDBu9IaDTrSinGYpJjdVYXYjKQJqyoOQ3bH8xcthE-VOvtroQLPhXjwd8XwTk2XLVxPKU5J1KGwPdvzVQ322NmU51Tu2-jMeLD9_Dg_9OjKlJgBTIs623u/s400/2011-06-19_17.12.27.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5625506284702343938" /></a><br /><br />I used store bought Vanilla Angel Food Cake (already prepared mind you) because I was trying not to turn on the oven. What you need to do with this is slice it into 1/4 inch slices and set aside until assembling time.<br /><br />Regarding the berries, I used strawberries, blueberries, raspberries and blackberries - but you can use any summer berries you like. I added a<em> 1/4 cup of white sugar</em>, <em>juice from half a lemon </em>and <em>zest from half a lemon </em>to the berries, tossed to combine and set aside.<br /><br />Now, for the <strong>Lemon Vanilla Cream</strong> (adapted from Mark Bittman's version)<br /><br />Ingredients<br /><br />2 1/2 cups half-and-half or whole milk<br />2/3 cup sugar<br />Pinch of salt<br />1 vanilla bean <br />zest from half a lemon<br />3 tablespoons cornstarch<br />2 tablespoons unsalted butter, softened <br /><br /><em>Directions</em><br /><br />Mix together the 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife. Do not discard the pod.* Cook just until mixture begins to steam.<br /><br />Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and lemon zest.<br /><br />Pour mixture into a bowl or dish to cool. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled.<br /><br />*I put the vanilla pod in my white sugar bowl to make vanilla sugar - it's definitely added a little something extra to my coffee!<br /><br /><strong>Assembly!</strong><br /><br />In a glass trifle dish, or in my case, an 8-inch square glass dish, lay down a layer of the sliced angel food cake. Then dollop on a third of the lemon vanilla cream on top of the slices. Add a third of the berries and the juice from the maceration. Repeat until all layers are complete and then pipe the whipped cream around the edges. Voila - Summer Berry Trifle! Perfect for a lazy summer evening after a BBQ.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeXLx9l6kBamg4t4ZJrE9GGaPk5lGT4ezo-wJOiHBlMAaCeix7SfR5o5RejUbGkK2bXzD3sk3V3hKpwRj6RZrO9-OzzBA6nJxpA6WXjRs2RaEf5c8rNdToJvVFmdjnBj7vXc1OcR3oGSE/s1600/2011-06-19_17.12.14.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeXLx9l6kBamg4t4ZJrE9GGaPk5lGT4ezo-wJOiHBlMAaCeix7SfR5o5RejUbGkK2bXzD3sk3V3hKpwRj6RZrO9-OzzBA6nJxpA6WXjRs2RaEf5c8rNdToJvVFmdjnBj7vXc1OcR3oGSE/s400/2011-06-19_17.12.14.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5625506630106935874" /></a>Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com2tag:blogger.com,1999:blog-2140631943471186710.post-64830374912761506142011-06-17T17:47:00.007-04:002011-07-03T18:09:48.768-04:00Bears, Beets, Battlestar Gallactica<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qbrC22_ygC3V7oaXVzJ5xC9WtQewfNpKsjrc2ZgGscKcf2V1EGAZBtnk5Z3hv5lOk2FcZvbWpDHv81HpIIYin-i-YvMQ8nLm_g4Yu97W04hTjJERCJ5mA23kXYVk1JhrniYc4PpWzWuX/s1600/DSC00742.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qbrC22_ygC3V7oaXVzJ5xC9WtQewfNpKsjrc2ZgGscKcf2V1EGAZBtnk5Z3hv5lOk2FcZvbWpDHv81HpIIYin-i-YvMQ8nLm_g4Yu97W04hTjJERCJ5mA23kXYVk1JhrniYc4PpWzWuX/s320/DSC00742.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625242513295937954" /></a><br /><br />Let’s face it. It’s weird when you mix vegetables in with dessert – like something went wrong in Willy Wonka’s Chocolate Factory and all of a sudden instead of Turkish Delight, you have Broccoli Delight. Not the kind of delight I like in a sweet treat. <br /><br />However, vegetables seem to somehow make their way into desserts and cakes all the time: Carrot Cake, Zucchini Bread, Pumpkin Pie, not to mention the southern classic –Red Velvet Cake, which got its coloring and name from beets. <br /><br />Speaking of beets, a good friend of mine mentioned that she once had a wonderful Beet Chocolate Cake at a local restaurant and that it was her favorite cake ever. She then told me that they took it off their menu and she wished that she could find as good a beet chocolate cake so she could have it for her birthday. So, instead of buying her a gift, I offered to make her some beet chocolate cupcakes for her birthday get together. I had never made these cupcakes before before and I knew that I wanted to go more chocolate than beet. So I ended up with the following recipe (which is an amalgamation of research into different recipes and takes the best out of many to create something pretty darn tasty).<br /><br /><br /><strong>Beet Chocolate Cupcakes with Dark Chocolate Rum Glaze</strong><br /><br /><em>Ingredients</em><br /><br />2 cups of fresh beet puree (use about 6 medium beets for this)<br />3/4 cup margarine<br />1 cup white sugar<br />3 large eggs<br />1 teaspoon vanilla extract<br />2 1/2 cups all purpose flour<br />1/2 cup of dark cocoa powder (I used E.guittard here)<br />1 1/2 teaspoons baking soda<br />1/2 teaspoon salt<br />1 cup skim milk<br /><br /><em>Directions</em><br />Preheat oven to 350 degrees Fahrenheit. Prepare your cupcake tins as you would always – i.e. line with cupcake liners. Boil beets until tender, then drain and cool. Once cool, use a food processor (or whatever you use to blend boiled vegetables) to puree the beets into a fine pulp. Set aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9oM4qBi-5UeuCRK9fxlrPRCW2FVWtShje_xzWew2nrM-JD0dXRIxu_TL_uRppAwq3xl4FgapSxRS-L2gvHLGfbjwf_Yf-xiMfi7la2viSWoKU0Yd-wG41-qSGv5MTklMRWHogRM80cNP/s1600/DSC00729.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9oM4qBi-5UeuCRK9fxlrPRCW2FVWtShje_xzWew2nrM-JD0dXRIxu_TL_uRppAwq3xl4FgapSxRS-L2gvHLGfbjwf_Yf-xiMfi7la2viSWoKU0Yd-wG41-qSGv5MTklMRWHogRM80cNP/s400/DSC00729.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625243037476347202" /></a><br />Cream the margarine and sugar until well combined. Beat in the eggs, one at a time, until light and fluffy. Add the vanilla extract. Sift together the flour, cocoa powder, baking soda and salt and add in alternating amounts with the milk. Add the beet puree and mix for a couple minutes or until very smooth. Using s small spoon, scoop the batter into your prepared cupcake tins. Bake for 15 mins, or until a toothpick comes out clean when inserted in the cake. Cool completely before glazing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdkJVbBkSCiMrB9QDaHl4JIURiGdRrtGpvme2iu4O8OGUe7LUG0yDLzClt706mx9FeBK4Jehr9BO4wt9zQVi4nGIznh3e9zZ9HU51S7gfEOFiG2QrtfK-ijppox0NvBwhAfDHBoe2-xaB/s1600/DSC00735.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdkJVbBkSCiMrB9QDaHl4JIURiGdRrtGpvme2iu4O8OGUe7LUG0yDLzClt706mx9FeBK4Jehr9BO4wt9zQVi4nGIznh3e9zZ9HU51S7gfEOFiG2QrtfK-ijppox0NvBwhAfDHBoe2-xaB/s400/DSC00735.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625243417510102306" /></a><br /><br />For the glaze,<br /><br /><em>Ingredients</em><br />4 oz dark chocolate, broken into small pieces<br />3 tablespoon unsalted butter<br />2 tablespoon light corn syrup<br />1 tablespoon dark rum<br /><br /><em>Directions</em><br /><br />In a double boiler, melt the chocolate with the butter. Stir frequently until smooth and incorporated. Add corn syrup and rum and stir until smooth. Cool till room temperature before use. If the glaze is too runny, add some powdered sugar to it. If it’s too thick, add some more corn syrup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLhm-Vf60_N2EqgQpcW6Tb3wj0ae0n6TVmJwu7t-fmXxZMTEZFpVZrmy36gVxDFXjV1TubqlJUhTmEZLGHNUNJEWy0THST9P5Zwfitml6i3h2qWe5zoRBF19pEFZz74P22sYaDYNekOsX/s1600/DSC00743.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLhm-Vf60_N2EqgQpcW6Tb3wj0ae0n6TVmJwu7t-fmXxZMTEZFpVZrmy36gVxDFXjV1TubqlJUhTmEZLGHNUNJEWy0THST9P5Zwfitml6i3h2qWe5zoRBF19pEFZz74P22sYaDYNekOsX/s400/DSC00743.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625243896158483314" /></a><br /><br />I added some silver non-pareils to make these little mini bites more festive, but they taste good with or without a silvery sparkle. Enjoy!Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-57706255990753568092011-06-05T11:27:00.010-04:002011-06-05T12:52:31.092-04:00It's Peanut Butter Jelly Time!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFetCxGRPxO_GH8sfLHZBkDa1CWnKh2EBBKvm327pADk4x1ixD33Q3XixwAd_mKE1Mkiojcyg7KtAPDO6HICMmLb05PGhmKL8yCe1cq6vwwbhQRt3Zvm8QpGADXt55aUwpB3MEeaYIAD-/s1600/DSC00304_1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 293px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFetCxGRPxO_GH8sfLHZBkDa1CWnKh2EBBKvm327pADk4x1ixD33Q3XixwAd_mKE1Mkiojcyg7KtAPDO6HICMmLb05PGhmKL8yCe1cq6vwwbhQRt3Zvm8QpGADXt55aUwpB3MEeaYIAD-/s400/DSC00304_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614775129116543426" /></a><br />Growing up I never used to have proper peanut butter and jelly sandwiches. My parents didn't buy grape jelly for some reason; they preferred to have marmalade and strawberry jam in the house. So our peanut butter sandwiches were with marmalade or strawberry jams.<br /><br />Sometimes, on very rare occasions, they would buy Goobers® for me and my brothers and we would be ecstatic. As I grew older, I grew used to the different jams with my peanut butter sandwiches, and didn't mind apricot or guava or even good old strawberry jam with my peanut butter. One thing that I grew out of was the taste and texture of over-processed peanut butter and preferred natural, no sugar added stuff. This was primarily due to my living abroad in a country where peanut butter was just ground up roasted peanuts - no bells and whistles attached. This is my favorite kind of peanut butter to use for baking because, well, it's peanutier (not a word I know)and it doesn't add anything other than a good, rich peanut butter flavor to a batter, frosting, filling. And it's better for you than processed, sugar-filled peanut butter.<br /><br />This rambling introduction brings me to the point of this post - peanut butter and jelly cupcakes. Which I made as a ode to my lack of true peanut butter and jelly sandwiches (and also because they are really cool).<br /><br />There are 3 components to these cupcakes: the cake, the filling and the frosting - all of which are modifications to other recipes I've worked on/used before.<br /><br /><span style="font-weight:bold;">Peanut Butter and Jelly Cupcakes</span><br /><br /><span style="font-style:italic;">Ingredients</span><br />1 recipe for peanut butter cake (use natural peanut butter versus processed and you'll have a better batter guaranteed)<br />1 cup of grape jelly, melted and cooled<br />1 recipe for peanut butter and jelly frosting (see below)<br /><br /><span style="font-style:italic;">Assembly</span><br />Bake your cupcakes as you would and let cool. Fill a piping bag with a No. 2 or 3 round tip with the melted grape jelly. Insert tip in middle of cupcakes and fill until you see the jelly poking through the top of the cupcake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DQVCD7XgIKlzvDqRaodFJTupcK_-P3ie_Qc5mWG136Bo0a2Iouxn2rGk-sAQgbKmBFGQ8aeOZPZlq2f2rBGBta4N0oaQ4A8hysUmSWQp2WQ2Ppjxov1rX-qYITqk6UqSZbE3Ww3WA1Oq/s1600/DSC00301.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DQVCD7XgIKlzvDqRaodFJTupcK_-P3ie_Qc5mWG136Bo0a2Iouxn2rGk-sAQgbKmBFGQ8aeOZPZlq2f2rBGBta4N0oaQ4A8hysUmSWQp2WQ2Ppjxov1rX-qYITqk6UqSZbE3Ww3WA1Oq/s400/DSC00301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614773473779892738" /></a><br /><br />Using another piping bag with a shell tip, fill with frosting and pipe onto cupcakes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviY8BEUQs6Bdwvqb4MCrrl_e4TlybLhd4trmbPGGvDSo5Q6U8hyphenhyphenPqOzcpREosV6pASGqgsGNbpDxoUs-akHINI1E9J5kyKZZ1v9yediQTtBSG2AeLBREylOOyk9GvtitBUFpYAfTvXFpz/s1600/DSC00303.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviY8BEUQs6Bdwvqb4MCrrl_e4TlybLhd4trmbPGGvDSo5Q6U8hyphenhyphenPqOzcpREosV6pASGqgsGNbpDxoUs-akHINI1E9J5kyKZZ1v9yediQTtBSG2AeLBREylOOyk9GvtitBUFpYAfTvXFpz/s400/DSC00303.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614778390915554450" /></a><br /><br />And voila - peanut butter jelly time!<br /><br />So, here's the frosting recipe I created for this cupcake:<br /><br /><span style="font-style:italic;">Ingredients</span><br />1 cup (2 sticks), room temperature unsalted butter<br />2 cups confectioner's sugar<br />2 tablespoons natural no sugar added peanut butter<br />1 tablespoon melted grape jelly<br /><br /><span style="font-style:italic;">Directions</span><br />n a large bowl, cream the butter until it's light and fluffy. Add the confectioner's sugar gradually, beating the sugar into the butter. Add the peanut butter and grape jelly. Continue to beat until the ingredients are well incorporated and the mixture is double in volume. Makes about 2 1/2 cups.Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-54792079752157787552011-05-31T13:50:00.008-04:002011-06-01T14:16:22.957-04:00Tiramisu!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6B4DxKg7_s9eCoTGDtHnR9E8-MmuI_-4xZyJF_EDh6ehtPzcPDBvLAR3FTLo97sVb5XJTI7jZrF8760uB53zxGOokZI0hw3fCM6sc9gLmnypKS5019gfmToNdux0lyNbKFOM_ki0oh9V7/s1600/IMG00171-20110508-2230.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6B4DxKg7_s9eCoTGDtHnR9E8-MmuI_-4xZyJF_EDh6ehtPzcPDBvLAR3FTLo97sVb5XJTI7jZrF8760uB53zxGOokZI0hw3fCM6sc9gLmnypKS5019gfmToNdux0lyNbKFOM_ki0oh9V7/s320/IMG00171-20110508-2230.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612941095282311682" /></a><br />I love Tiramisu. <br /><br />One of the first places I tried it was at the <a href="http://www.sangennaro.org/">San Genaro Festival</a>, which they hold in the last remnants of Little Italy in NYC. It was a perfect amalgamation of cookie, cream, coffee and alcohol - and they sold it by the cup so you didn't feel too guilty after scarfing it down. <br /><br />Ever since I tried it those many years ago, I've made it on particular occasions. Something about Tiramisu begs for an occasions to bring it out - it's a festive, wonderfully decadent dessert and while there is no real "baking" involved, I feel that it deserved a shout out on my woefully neglected blog.<br /><br />So this time around, the festive occasion was Mother's Day! And since we were planning an Italian inspired early supper, what better to end it than with a wonderful tiramisu. I trolled my favorite online cookbook, <a href="http://www.epicurious.com">Epicurious</a> and found the following recipe:<br /><br /><br /><strong>Tiramisu</strong> (<em>adapted from <a href="http://www.epicurious.com/recipes/food/views/Tiramisu-107833#ixzz1O36vJF45">Epicurious.com</a></em>)<br /><br /><em>Ingredients</em><br />3 large eggs, separated <br />3/4 cup sugar <br />1 (8-oz) container mascarpone cheese (1 scant cup) <br />1/2 cup chilled heavy cream <br />2 cups very strong brewed coffee or brewed espresso, cooled to room temperature <br />2 tablespoons coffee liqueur (I used Starbucks brand here)<br />18 Ladyfingers (the crunchy variety) <br />2 tablespoons good quality unsweetened cocoa powder <br /><br /><em>Directions</em><br />Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. <br /><br />Beat whites with a pinch of cream of tartar in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. <br /><br />Stir together coffee and coffee liqueur in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43Nn9UDfkP-BeeQk8OnA8B3JN_IqcuwCXOKBViGPsZfIxN2ZiJVAiZKifXgM8OkePoYCNhWOQFo7xAT2TZXs2TQ1dvxEWnc9L_bmTa-x_AQXyJnHlzqYBKvb4BbPEsgSDL149Kof_j23c/s1600/IMG00166-20110508-1700.jpg"><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/AVvXsEg43Nn9UDfkP-BeeQk8OnA8B3JN_IqcuwCXOKBViGPsZfIxN2ZiJVAiZKifXgM8OkePoYCNhWOQFo7xAT2TZXs2TQ1dvxEWnc9L_bmTa-x_AQXyJnHlzqYBKvb4BbPEsgSDL149Kof_j23c/s320/IMG00166-20110508-1700.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5613315942027981186" /></a><br /><br />Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbtafQkDzsEuMTBiSpQczaUAFkqwC2Y-FSCK0pYeMqHetkYZA-dNHovxh-nRvTJtWGLJFiROXWqLKr5wEJqz8iLNi0q6JXniU_jYTtri97gJF19BRyA0mjVftBArDCY7wu7YF45B5Kb25/s1600/IMG00169-20110508-1704.jpg"><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/AVvXsEiQbtafQkDzsEuMTBiSpQczaUAFkqwC2Y-FSCK0pYeMqHetkYZA-dNHovxh-nRvTJtWGLJFiROXWqLKr5wEJqz8iLNi0q6JXniU_jYTtri97gJF19BRyA0mjVftBArDCY7wu7YF45B5Kb25/s320/IMG00169-20110508-1704.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5613316127811634450" /></a><br /><br />Just before serving, sprinkle with cocoa powder. And voila - Tiramisu!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRmTXK5rgPnih9K_9UhKl5YpDqyba9TAyhTW3bJ61kPWVMuPAMoMkacHtJ4OJabQsDW2ihxTg27QTqC_w_-yiJXTmd5jCPhyvETTCMrFny7gsfMNu2dawYmgiuyOx8YJPhCTImi8Bqb8p/s1600/IMG00176-20110508-2239.jpg"><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/AVvXsEjNRmTXK5rgPnih9K_9UhKl5YpDqyba9TAyhTW3bJ61kPWVMuPAMoMkacHtJ4OJabQsDW2ihxTg27QTqC_w_-yiJXTmd5jCPhyvETTCMrFny7gsfMNu2dawYmgiuyOx8YJPhCTImi8Bqb8p/s320/IMG00176-20110508-2239.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5613316432529809234" /></a><br /><br />Come to think of it, I might have to make this again especially with the weather becoming warmer and warmer (hot as hades here in the NYC) and oven-prohibitive!Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0tag:blogger.com,1999:blog-2140631943471186710.post-17477456299595159002011-05-31T13:45:00.002-04:002011-05-31T13:48:21.678-04:00I'll Be BackThis is a long overdue post.<br /><br />I have been taken over by all things work/life/etc. and as a result have woefully neglected this blog. This doesn't mean I haven't been baking, though.<br /><br />I've made Tiramisu, Peanut Butter Cupcakes, other kinds of cupcakes, some horrible diet cookies (never again!) and other baked goodies (both sweet and savory).<br /><br />I'm going to posit my Tiramisu recipe sometime soon and the rest as well. There's just too much baking to be done and documented to be lazy about it anymore. And I felt it was necessary to mention that before restarting the engines on this blog.<br /><br />Can't wait!Anonymoushttp://www.blogger.com/profile/15375988131631311290noreply@blogger.com0