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Tuesday, July 21, 2009 Yellow Bundt Pound Cake This is the fancy bundt pan that I used. A tasty slice. YELLOW BUNDT POUND CAKE Adapted slightly from The America's Test Kitchen Family Baking Book INGREDIENTS 3 cups unbleached all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup buttermilk, room temperature 1 tablespoon vanilla extract 1 tablespoon fresh lemon juice 2 1/4 sticks unsalted butter, cut into chunks and softened 2 cups sugar 3 large eggs, room temperature 1 large egg yolk, room temperature DIRECTIONS Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray a 12-cup bundt pan with bake release spray. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, vanilla, and lemon juice together. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute. Reduce the mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours, before serving. Dust with powdered sugar, if desired. Saturday, July 11, 2009 Gooey Double Chocolate Cookies So easy and so delicious! GOOEY DOUBLE CHOCOLATE COOKIES INGREDIENTS 4 ounces unsweetened chocolate 4 tablespoons butter 3 eggs 2 teaspoons vanilla extract 1 cup sugar 1/2 cup flour 2 tablespoons cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking powder 1 bag (11.5 ounces) Ghiradelli bittersweet chocolate chips DIRECTIONS In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly. In a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside. Sift together flour, cocoa powder, baking powder and salt into a medium bowl. Set aside. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat oven to 350 degrees F. Divide the dough into 18 portions. Grease hands to prevent dough from sticking, and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft. Monday, July 6, 2009 Hummingbird Cake THE PROCESS: Whisk together the dry ingredients. In a separate bowl, whisk the eggs, oil, and vanilla extract. Chop the toasted pecans and bananas. Stir the wet ingredients into the dry ingredients. Fold in the pecans, banana, and crushed pineapple. Divide the batter into the three pans. Cool the baked cakes completely. Whip up the frosting. Fill the cake layers with frosting. Add a crumb coat to the sides. Frost and decorate! Now try a slice...or two. HUMMINGBIRD CAKE From America's Best Lost Recipes INGREDIENTS - CAKE 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup vegetable oil 3 large eggs 1 tablespoon vanilla extract 1 (8-ounce) can crushed pineapple packed in juice 1 1/2 cups pecans, toasted and chopped, plus extra for garnishing, if desired 2 ripe bananas, peeled and chopped INGREDIENTS - ICING 16 tablespoons (2 sticks) unsalted butter, softened 4 cups confectioners' sugar 16 ounces cream cheese, cut into 8 pieces, softened 1 1/2 teaspoons vanilla extract Pinch of salt DIRECTIONS For the Cake - Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, granulated sugar, baking soda, salt, and cinnamon in a large bowl. Whisk the oil, eggs, and vanilla in a medium bowl, add to the flour mixture, and whisk until combined. Using a rubber spatula, fold in the pineapple (with the juice), pecans, and bananas. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely, at least 30 minutes. For the Icing - With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt. Refrigerate until ready to use. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting. Cover and refrigerate until ready to serve. The cake can be refrigerated for up to 3 days. Friday, July 3, 2009 Sugar Cookies SUGAR COOKIES From the Betty Crocker Cookbook (circa 1960) INGREDIENTS 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup butter, softened 1 cup granulated sugar 2 eggs 1/2 teaspoon vanilla extract DIRECTIONS Sift flour, baking powder, and salt into a medium mixing bowl. Cream together butter and sugar; add eggs and vanilla and mix until light and fluffy. Add dry ingredients to the butter mixture a little at a time and mix until combined. Wrap dough in plastic and refrigerate overnight. Preheat oven to 400 degrees F. Roll out dough to about 1/8" thickness and cut out cookies. Bake for 5-6 minutes, or until edges are the lightest of browns. Do not overbake. Cool completely before icing.
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Pre neki dan, kad sam na Coolinariki videla sliku i recept za Čoko raspuklice by Darwina, momentalno sam dobila napad za nečim čokoladnim. Za brzu intervenciju stradale su dve štangle čokolade. A kad je kriza prošla, mogla sam natenane da isprobam recept :) Ovo je tip kolača sa malo brašna, a puno čokolade i jaja. Kolačići se peku kratko, i ne narastu puno, samo se malo rašire. Površina se suši i puca, sredina je sočna. Dok su topli mogu delovati malo gumasto u sredini, za pravi užitak treba da su skroz hladni. Mera je relativno mala, ja sam dobila 19-20 okruglih kolačića veličine dlana. Jako su fini, prilično su slatki, jedan ovakav komad uz šolju kafe je baš taman. U testu ima nešto cimeta i malo kafe, tek da se nasluti kroz dominirajuću čokoladu. Preiprema traje rekordno kratko, a i pečenje je tek 10 minuta. Jedino što bude dve ture, pa pečenje praktično uzme 20 minuta. Uglavnom, sve preporuke za ove kolačiće! Sastojci: 140 g tamne čokolade 60 g mlečne čokolade 30 g putera 50 g brašna 1/2 kašičice praška za pecivo prstohvat soli 30 g kakaa 1 kašičica izmrvljene instant kafe (Nesscaffe i sl.) 1/2 kašičice cimeta 2 jaja 150 g šećera 1 burbon vanila šećer Postupak: Puter i obe vrste čokolade istopiti u mikrotalasnoj, 10 minuta na 180 W, pa dobro izmešati da se masa ujednači, ili otopiti čokoladu i puter klasično na pari. Masa mora biti glatka. U manjoj posudi pomešati prosejano brašno, prašak za pecivo, so, prosejan kakao, instant kafu koja je prethodno izmrvljena u prah i cimet. U većoj posudi mikserom dobro umutiti jaja sa šećerom i vanilin šećerom, oko 10 minuta. Dodati suve sastojke i lagano promešati da se masa ujednači. Dodati čokoladnu masu, promešati. Zagrejati rernu na 180°C. Pleh obložiti papirom za pečenje, pa zahvatati po punu kašiku mase i spuštati na papir, ostavljajući priličan razmak izmedju. Npr. na veliki pleh od rerne sipati testa za 12 kolačića. Peći 10 minuta. Kolačići će dobiti pukotine, zatim će se naduvati, a onda splasnuti i intenzivno zamirisati. Tada su gotovi. Ohladiti na rešetki. makes about 20 Ingredients: 140 g dark chocolate 60 g milk chocolate 30 g butter 50 g flour 1/2 tsp baking powder a pinch of salt 30 g cocoa powder 1 tsp instant coffee, powdered 1/2 tsp ground cinnamon 2 eggs 150 g sugar 1 bourbon vanilla sugar Directions: Microwave-melt the chocolate and butter for 10 minutes at 180 W, then stir well. Or melt it traditionally, using a double broiler. The mixture must be smooth. Combine sifted flour, baking powder, salt, sifted cocoa powder, instant coffee powder and cinnamon in a small bowl. Mix the eggs with the sugar and vanilla sugar using electric mixer for about 10 minutes. Add dry ingredients form step 2, stir. Add chocolate, stir gently. Preheat oven to 180°C. Line a large pan with the baking paper. Start getting a tablespoons full of batter and apply them on the paper, leaving enough room between. I used oven-size pan and placed 12 cookies over it. Bake for 10 minutes. Cookies should start to get cracks, then to puff up, and finely go down followed by intensive smell. That's when they're done. Cool.