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Monday, August 3, 2009 blackberry puffs the goods: 1 sheet frozen puff pastry, thawed 3 cups blackberries (12 ounces) 2 tablespoons sugar, plus more for sprinkling 3/4 cup marscapone cheese 1 egg Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet. Refrigerate until firm, 15 minutes. Whisk egg with 1 tablespoon water and brush pastry with egg wash. Sprinkle with sugar and bake until pastry is puffed and golden, 12 to 15 minutes. Let cool, then split each pastry horizontally. In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread marscapone on pastry bottoms. Top with blackberry mixture and pastry tops. Posted by Brent and Britta at 7:36 AM 1 comment: Labels: Fruit Monday, July 27, 2009 ice cream sandwich cookies the goods: 12 ounces bittersweet chocolates, chopped 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 3 large eggs 1 teaspoon vanilla extract Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix). Drop dough by heaping tablespoons, about 2 inches apart, onto a parchment-lined baking sheet. Bake 14 to 16 minutes. Transfer to a wire rack to cool. Fill 2 cookies with your favorite ice cream and enjoy! Posted by Brent and Britta at 7:27 AM 1 comment: Monday, July 13, 2009 jam cupcakes with chocolate frosting the goods: 1 cup (2 sticks) unsalted butter, room temperature 1 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup granulated sugar 2 large eggs, room temperature 1 and 1/2 teaspoons vanilla extract 1/2 cup plus 2 tablespoons whole milk 1 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/4 cup raspberry jam 12 raspberries, for garnish Preheat oven to 350 degrees. Fill a 12-cup muffin pan with liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk. Using an ice cream scoop, divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries. Posted by Brent and Britta at 8:10 AM 1 comment: Monday, July 6, 2009 strawberry icebox pie the goods: 10 graham crackers (2.5-by-5 inches) 1 cup sugar 5 tablespoons unsalted butter, melted 1/2 cup unsweetened cranberry juice 2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish) 1/4 cup cornstarch 1/4 teaspoon salt 1/2 cup heavy cream Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground. Add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 minutes. Transfer to a wire rack and let cool completely. Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 2 to 3 minutes. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours, or up to 1 day. In a large bowl, beat cream until soft peaks form. Sprinkle with 2 tablespoons sugar and continue to beat until soft peaks return. Spread whipped cream over pit, leaving a 1-inch border around edge. Garnish with whole berries. Posted by Brent and Britta at 7:13 AM 2 comments: Monday, June 29, 2009 lemon cookies the goods: cookies: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract glaze: 2 cups confectioners' sugar 2 tablespoons finely grated lemon zest 1/3 cup fresh lemon juice Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet. Bake until edges are golden, 15 to 17 minutes. Let cool 2 minutes on sheet, then transfer to a wire rack to cool completely. While cookies are cooling, make lemon glaze: In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth. Spread cookies with lemon glaze and let set, about 1 hour. Posted by Brent and Britta at 6:19 AM 2 comments: Monday, June 22, 2009 lemon cake with whipped topping the goods: cake: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 and 1/2 cups all-purpose flour 1 tablespoon lemon zest 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 and 1/2 cups sugar 2 large eggs plus 3 large egg yolks 2 tablespoons fresh lemon juice 1 cup buttermilk candied lemons: 1/2 cup sugar 1 thinly sliced and seeded lemon 1/4 cup fresh lemon juice whipped frosting: 3 large egg whites 3/4 cups sugar 2 tablespoons fresh lemon juice Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, lemon zest, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Alternately beat in flour mixture and buttermilk with lemon juice, beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir lemon juice into syrup. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add lemon juice. Beat just until combined. Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping. Top with remaining cake; frost top, then sides. Top with candied lemons. Serve within a few hours. Posted by Brent and Britta at 8:36 AM No comments: Monday, June 15, 2009 chocolate cake with whipped topping the goods: cake: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 and 1/2 cups sugar 2 large eggs plus 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup buttermilk whipped frosting: 3 large egg whites 3/4 cups sugar 1/4 teaspoon pure vanilla extract Preheat oven to 350 degrees. Butter and dust with cocoa powder two 8-inch cake pans, tapping out excess powder. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add vanilla. Beat just until combined. Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping. Top with remaining cake; frost top, then sides. Top with shaved dark chocolate. Serve within a few hours. Posted by Brent and Britta at 8:14 AM 1 comment: Subscribe to: Posts (Atom)
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(1 šalica = 240 ml) 1/2 šalice biljne masti (sobne temperature) 1 i 1/2 šalice šećera 2 jaja (sobne temperature) 60 ml crvene boje za kolače 2 žlice kakaa u prahu (vrhom pune) 3/4 šalice tekućeg jogurta 1/4 šalice mlijeka 2 i 1/4 šalice brašna 1 žličica soli 1 žličica ekstrakta vanilije 1 žličica praška za pecivo 1 žličica alkoholnog octa Krema: 3 žlice brašna 1 šalica mlijeka 1 šalica šećera 1 žličica ekstrakta vanilije 1 šalica maslaca (ne margarina) Priprema: Pećnicu zagrijte na 180°C. Električnom mješalicom izradite biljnu mast, šećer i jaja u kremastu smjesu. Od kakao praha i crvene prehrambene boje napravite jednoličnu smjesu sličnu pasti pa je dodajte smjesi s biljnom masti. Polako i postepeno naizmjence dodavajte jogurt, mlijeko, brašno, sol. Dodajte i ekstrakt vanilije. U manjoj zdjelici pomiješajte prašak za pecivo s octom pa zajedno dodajte kremi koju miksate. Smjesu razlijte u 3 papirom obložena kalupa promjera 20 cm. Pecite u pećnici 24-30 minuta tj. dok zabodeni štapić iz biskvita ne izađe čist. Krema: Usipajte brašno u manji lonac te mu postepeno dodajte mlijeko, stalno miješajući pjenjačom kako biste izbjegli stvaranje grudica. Stavite lonac iznad srednje jake vatre i zagrijavajte, stalno miješajući, dok se krema jako ne ugusti. Uklonite s vatre i ostavite da se u potpunosti ohladi. U zdjeli električnom mješalicom pjenasto izradite maslac, šećer i vanilijin ekstrakt pa smjesu dodajte ohlađenoj kremi. Najvećom brzinom izradite kremu tako da postane prozračna i pjenasta, poput šlaga. Biskvit koji ste namijenili za bazu torte premažite 1/4 kreme, poklopite drugim biskvitom, premažite kremom te stavite treći biskvit. Ostatkom kreme premažite cijelu površinu torte. Stavite u hladnjak i pustite da se krema malo stegne, a biskvit povuče vlagu i postane sočniji.