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Monday, February 28, 2011 Cracaos When I saw that Astheroshe at Accro had chosen cracaos for this month's Chocolate with Francois recipe, I had no idea what it was. Cake, tart, confection? No clue. It turns out that cracaos are slice and bake chocolate nut cookies. They're easy to mix and bake and rely on Dutch process cocoa, cinnamon, walnuts and pistachios for their personality. I made the dough ahead and sliced off a few to bake fresh when we wanted a cookie. After a few days I baked the rest of the dough and shared the cookies at work. They were good, though not overly exciting. The first time I made some I baked them 10 minutes (the lower end of the range) and they ended up very crisp though not overdone. After that experience I pulled them out at 8-9 minutes, while they were still chewy with crispy edges. Much better. If you'd like the recipe, Astheroshe will have it for you here. The other Chocolate with Francois bakers are here. Thanks Astheroshe, for hosting this month and picking an easy, do ahead recipe! Sunday, February 27, 2011 Florentines + Chocolate Panna Cotta with Coffee Gelée The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies. Normally, one Daring Baker challenge a month is all I can keep up with, so I was a little concerned to learn this month's challenge had two components. Once I read the recipes, I breathed a sigh of relief. I actually made both of these before work. On the same day. And wrote the post before midnight on the posting day. Wow. The Florentines were so easy that you can throw them together at the last minute, melt the chocolate while they're baking and serve them within 20 minutes. I drizzled half with melted 61% Valrhona (sorry, Nestle) and half with melted gianduja. I found the texture and aesthetics much better after they sat for a couple of hours--the extra time allowed the butter to be reabsorbed in the cookie. Mine spread like crazy but none of my tasters seemed to mind. If you wanted to, you could drape the warm cookies over a rolling pin like tuiles. The panna cotta was a little more work but not a crazy amount. I opted for the chocolate panna cotta rather than the vanilla one for obvious reasons, and almost made a strawberry gelée but the strawberries were in the garage freezer and it was 6 AM and raining. Yes, I'm lazy. Enough said. I made the coffee gelée first so it could cool while I made the panna cotta. I'm not sure if my gelée turned out the right way as it was more liquée (not an actual word) than gelée. Not so fluid that you could drink it, just a very soft jelly-like substance. The practical joker in me filed that away for a hot summer day... Because I was in a rush, I didn't do a great job of melting the chocolate so the finished panna cotta had tiny bits of chocolate, almost like a straticella, but no one complained. Anything with chocolate is almost a guaranteed hit here with coffee a close second. The finished panna cotta was a-mazing! I used Valrhona 70% for the panna cotta. It was my first time making panna cotta but it definitely won't be my last. The coffee gelée was a fun technique to try but I think it distracted from the panna cotta and I would skip it next time. Thanks, Mallory, for picking this challenge for us. I can't wait to see what the other Daring Bakers did with this one (I fully expect wildly creative flavors and presentations). Chocolate Panna Cotta Recipe adapted from Bon Appetit 1 cup (240 ml) whole milk 1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin 2 cups (480 ml) whipping cream (30+% butterfat) ½ cup (115 gm) (4 oz) sugar ¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate ½ teaspoon (2½ ml) vanilla extract Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved. Transfer to ramekins, or nice glasses for serving. Cover and chill at least 8 hours, or overnight. Nestle Florentine Cookies Recipe from the cookbook “Nestle Classic Recipes”, and their website. 2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter 2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats 1 cup (240 ml) (230 gm) (8 oz) granulated sugar 2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour 1/4 cup (60 ml) dark corn syrup 1/4 cup (60 ml) whole milk 1 tsp (5 ml) vanilla extract pinch of salt 1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper. Melt butter in a medium saucepan, then remove from the heat. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl). Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean). Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate. This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper). Coffee Gelée Adapted from Gourmet Magazine 2 cups (480 ml) good quality brewed coffee 1/4 cup (60 ml) hot water + 2 tablespoons (30 ml) cold water 1/2 cup (120 ml) (115 gm) (4 oz) granulated sugar 1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin 2 teaspoons (10 ml) vanilla extract Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved. Sprinkle gelatin over 2 tablespoons cold water and let it soften 2 minutes or so. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved. If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature. Posted by Leslie at 12:01 AM 4 comments: Labels: chocolate, coffee, Daring Bakers Saturday, February 26, 2011 Meyer Lemon Bars I wish I had a better photo of these for you but they disappeared faster than I could snap the photo. This week, Mary at The Food Librarian declared this lemon week, which I discovered when I checked in with my Twitter buddies. I made these earlier in the week but it was a hectic week at work and I couldn't get this post written. My very favorite lemon bar recipe is from Cook's Illustrated, which I usually make with Meyer lemons from a friend's tree. Meyer lemons, with their floral fragrance and sweet/tart flavor, make great lemon bars. Lemon bars are not that hard to make, but the crust is critical. It needs to be firm enough to support the lemon curd and hold together when you take a bite but tender enough to eat without breaking a tooth. These lemon bars will make you realize that the ones you buy at your local coffee shop are not the real deal. Meyer Lemon Bars - adapted from Cook's Illustrated by way of Leite's Culinaria Printer friendly recipe For the crust: 2 1/2 cups/350 grams all-purpose flour 1 cup/120 grams powdered sugar 1 teaspoon salt 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces For the lemon filling: 14 large egg yolks, plus 4 large eggs 2 cups plus 4 tablespoons/425 grams granulated sugar 1 1/3 cups lemon juice from 8-9 Meyer lemons, plus 1/2 cup finely grated zest Pinch of salt 8 tablespoons unsalted butter, cut into 4 pieces 6 tablespoons/95 grams heavy cream Powdered sugar, optional Make the crust: Spray a 9x13" baking pan with cooking spray. Create a sling with parchment paper or foil and fit in pan. Spray the sheets with nonstick cooking spray and set aside. Put the flour, powdered sugar, and salt in a food processor and pulse a few times. Add the butter and pulse 8 to 10 times, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Dump the mixture into the prepared pan and press firmly with your fingers into an even layer in the pan. Refrigerate for 30 minutes. Adjust oven rack to the middle position and heat the oven to 350°F. Bake the crust until golden brown, about 20 minutes. Meanwhile, make the filling: In a medium non-reactive bowl, whisk together the yolks and whole eggs until combined. Rub the lemon zest into the sugar, which brings out more lemon flavor, then add to the eggs and whisk until just combined. Add the lemon juice and salt; whisk until combined. Transfer the mixture to a medium non-reactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula until the curd thickens slightly and registers 170°F on an instant-read thermometer, about 5 minutes. Immediately pour the curd through the strainer into the measuring cup or bowl. Stir in the heavy cream; pour the curd into the warm crust immediately. Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool to room temperature on a wire rack. Remove the bars from the pan using the sling and transfer to a cutting board. Cut into squares and dust with powdered sugar, if desired. For the crust: 2 1/2 cups/350 grams all-purpose flour 1 cup/120 grams powdered sugar 1 teaspoon salt 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces For the lemon filling: 14 large egg yolks, plus 4 large eggs 2 cups plus 4 tablespoons/425 grams granulated sugar 1 1/3 cups lemon juice from 8-9 Meyer lemons, plus 1/2 cup finely grated zest Pinch of salt 8 tablespoons unsalted butter, cut into 4 pieces 6 tablespoons/95 grams heavy cream Powdered sugar, optional Make the crust: Spray a 9x13" baking pan with cooking spray. Create a sling with parchment paper or foil and fit in pan. Spray the sheets with nonstick cooking spray and set aside. Put the flour, powdered sugar, and salt in a food processor and pulse a few times. Add the butter and pulse 8 to 10 times, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Dump the mixture into the prepared pan and press firmly with your fingers into an even layer in the pan. Refrigerate for 30 minutes. Adjust oven rack to the middle position and heat the oven to 350°F. Bake the crust until golden brown, about 20 minutes. Meanwhile, make the filling: Fit a strainer into a nonreactive mixing bowl or 4 cup measuring cup and set aside. In a medium non-reactive bowl, whisk together the yolks and whole eggs until combined. Rub the lemon zest into the sugar, which brings out more lemon flavor, then add to the eggs and whisk until just combined. Add the lemon juice and salt; whisk until combined. Transfer the mixture to a medium non-reactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula until the curd thickens slightly and registers 170°F on an instant-read thermometer, about 5 minutes. Immediately pour the curd through the strainer into the measuring cup or bowl. Stir in the heavy cream; pour the curd into the warm crust immediately. Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool to room temperature on a wire rack. Remove the bars from the pan using the sling and transfer to a cutting board. Cut into squares and dust with powdered sugar, if desired. Posted by Leslie at 10:39 AM 10 comments: Labels: Bar Cookies, Lemon Tuesday, February 22, 2011 Chocolate Oatmeal Drops I've been quiet for the last week or two as I've tried very hard not use my wrist and to stay off my foot. It must have worked because I'm free of wrist pain and I haven't worn my splint for three days. Yippee! My foot is finally starting to mend, and although I'd be shocked if the doctor released me when I see her Wednesday, I'm still hopeful. On to the cookies. Looks can be deceiving and these cookies are a prime example of that. You could just as easily call these brownie cookies as this is what they resemble - the crunchy outside edge of a brownie in cookie form. I made this recipe for Tuesdays with Dorie last week (It's deja vu all over again, as Yogi Berra has said) but am just now posting them. I added some walnuts to underscore their brownie roots. While not especially attractive, they were delicious and easy. After reading the P&Qs, I knew the batter was delicious and the high ratio of butter to dry ingredients made mixing them just right even more important than usual. I was careful not to let the chocolate melt all the way over the heat, and I didn't let the mixture stand too long before scooping out my cookies. This kept the massive amount of butter from leaching out, though they do look pretty shiny. Many thanks to Caroline and Claire of Bake with Us for choosing this recipe for the group to make last week (they have the recipe posted here). And apologies to Mike of Living Out West as this week's Tuesdays with Dorie recipe. Scones are popular here so I know I'll make them some time, just not this week. Tuesday, February 8, 2011 You've Got to Have Friends Tuesdays with Dorie bakers, I had no blog, hardly knew what a blog was, and no idea how one "started" one. Over 2 years later I have become comfortable with the level of sharing when one blogs. And I have found on Twitter a group of like minded bakers who inspire and encourage me, and who mean so much to me. We pop in and out, jump into impromptu baking projects, share experiences with cookbooks and sourdough starters, and prop each other up through life's twists and turns. It was after a 12 hour day at work that I came home and found an unexpected package waiting for me from Nancy. Inside was a lovely note that brought tears to my eyes, and a gift of a bread pan, a pan just like hers, pans that have been passed down in her family, the ones in which she bakes her glorious breads. After coming into a box of similar pans, Nancy thought of her Twitter pals and wrapped up a pan, wrote a lovely note, and sent off these well-loved pans to some of us. For me, it underlined the meaning of friendships between people who know each other virtually, many of whom have never met. It had been a while since I had baked a loaf of bread due to a lingering problem with my wrist. I knew the first loaf of bread I wanted to make was one which Nancy had first shared with us, Dan Lepard's simple milk loaf. And so this weekend, I made a double batch of this easy and adaptable bread in my new pan. Simple milk loaf starts with all-purpose flour and bread flour, but I usually substitute whole wheat flour for a bit more than 1/3 of the total flour. I also add a tad more butter than the recipe calls for, which makes the bread a little silkier than a traditional wheat bread. Printer friendly recipe 350 g (12 oz) whole milk, at room temperature 20 g (3/4 oz) maple syrup (you can use a bit more for a sweeter loaf) 175 g (6 3/4 oz) all-purpose flour 125 g (4 1/2 oz) bread flour Simple Milk Loaf (adapted from Dan Lepard's The Handmade Loaf, thanks to Nancy, Kayte, Margaret, Di, and Tracey) Printer friendly recipe 350 g (12 oz) whole milk, at room temperature 20 g (3/4 oz) maple syrup (you can use a bit more for a sweeter loaf) 175 g (6 3/4 oz) all-purpose flour 125 g (4 1/2 oz) bread flour 200 g (6 3/4 oz) whole wheat flour 1 1/4 tsp fine sea salt 1 1/4 tsp fine sea salt 1 tsp instant yeast 37 g (1.5 oz, 3 tablespoons) unsalted butter, melted and cooled slightly, plus extra for brushing loaf olive oil, for greasing flour, for dusting Place the milk and syrup in a measuring cup or bowl and stir together. Whisk the flour, salt and yeast mix together in a mixing bowl. Pour in the milk mixture stir together with a wooden spoon then with your hands to bring together as a soft, sticky dough. Pour the warm melted butter over the dough and mix into the dough with your hands. Cover the bowl and let stand for 10 minutes. Grease your hands and a flat clean surface with olive oil (or, use a Silpat as I do). Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for 10 minutes. Repeat this ten-second kneading and resting process every 10 minutes twice (a total of three kneadings), then let the dough rest for 30 minutes. Grease a deep 5 x 8 inch loaf pan and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with plastic wrap and let rise for one and a half hours, or until almost doubled in height. Preheat oven to 410 F. Brush the top of the loaf with a little melted butter and place in the preheated oven. Bake for 15 minutes, then reduce the heat to 350 F and bake for another 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin. Remove from the pan and cool on a rack. Warm bread is pretty irresistible, but your loaf will have the best texture if you wait until it cools completely. That said, if you cut off a few slices to try, only the cut end will be a little moist, the rest of the loaf will completely normal. 37 g (1.5 oz, 3 tablespoons) unsalted butter, melted and cooled slightly, plus extra for brushing loaf olive oil, for greasing flour, for dusting Place the milk and syrup in a measuring cup or bowl and stir together. Whisk the flour, salt and yeast mix together in a mixing bowl. Pour in the milk mixture stir together with a wooden spoon then with your hands to bring together as a soft, sticky dough. Pour the warm melted butter over the dough and mix into the dough with your hands. Cover the bowl and let stand for 10 minutes. Grease your hands and a flat clean surface with olive oil (or, use a Silpat as I do). Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for 10 minutes. Repeat this ten-second kneading and resting process every 10 minutes twice (a total of three kneadings), then let the dough rest for 30 minutes. Grease a deep 5 x 8 inch loaf pan and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with plastic wrap and let rise for one and a half hours, or until almost doubled in height. Preheat oven to 410 F. Brush the top of the loaf with a little melted butter and place in the preheated oven. Bake for 15 minutes, then reduce the heat to 350 F and bake for another 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin. Remove from the pan and cool on a rack. Warm bread is pretty irresistible, but your loaf will have the best texture if you wait until it cools completely. That said, if you cut off a few slices to try, only the cut end will be a little moist, the rest of the loaf will completely normal. Posted by Leslie at 7:21 AM 13 comments: Saturday, February 5, 2011 Self-Frosting Nutella Cupcakes It's World Nutella Day. How did I celebrate? By swirling a spoonful of Nutella into my oatmeal (you should try it sometime-it's yummy!) and by baking these Nutella cupcakes. I originally saw them on Amy's blog, Playing House, and they went into my mental file of recipes I HAD to make. Although the recipe says to cool them completely, they are sooo yummy while still warm. Self-Frosting Nutella Cupcakes (adapted from Playing House) Printer friendly recipe 10 tbsp (140 grams) butter, softened 3/4 cup (150 grams) white sugar 3 eggs, at room temperature 1/2 tsp vanilla 1 3/4 cups (200 grams) sifted all purpose flour (sift before measuring) 1/4 tsp salt 2 tsp baking powder Nutella, approximately 1/3 cup Preheat oven to 325F. Line 12 muffin tins with paper liners. Put the flour, baking powder and salt in a bowl and whisk together to combine. If you're weighing your flour, you can skip the sifting and just whisk the flour, baking powder and salt well. Set aside. Cream the butter and sugar until light, about 2 minutes. Add in the eggs one at a time, mixing until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in the flour mixture until batter is uniform and no flour remains. Using a small ice cream scoop for uniformity, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with about 1 1/2 tsp Nutella. Swirl the Nutella in with a toothpick, skewer, or sharp knife, making sure to fold a bit of batter up over the Nutella. Don't worry about making it look pretty. Bake for 18-20 minutes, or until cupcakes test done (poke the cupcake with a toothpick, making sure to miss the Nutella swirl). Remove to a wire rack to cool completely. Makes 12 cupcakes. Posted by Leslie at 9:53 AM 8 comments: Friday, February 4, 2011 Banana + Chocolate Crumb Muffins A couple of years ago, before I started my blogging and baking journey with Tuesdays with Dorie, I followed baking recipes to the letter. Although baking is chemistry, a certain amount of modification is possible. Two plus years of weekly baking has taught me a lot about what to play with and what to leave alone. One of the big favorites from the last two years is this banana bundt cake. I recently bought these cute tulip cupcake liners and I wanted to use them. And I had brown bananas. Banana crumb muffins were born. Revisiting the banana bundt cake recipe from Baking From My Home to Yours, I was shocked to discover it didn't have chocolate chips. I've made it many times, and I could swear the recipe calls for chocolate chips. Well, my version of it does. And because I had the dramatic height of these tulip cupcake liners, I added some crumb topping I had made and frozen a couple of months ago. These are a little more work than some muffins, but they are so worth it. Banana + Chocolate Crumb Muffins (adapted from BFMHTY and Ina Garten) Printer friendly recipe Crumb topping: 1 cup all-purpose flour 1/3 cup granulated sugar 1/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) cold unsalted butter, diced Cake: 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 2 cups sugar 2 teaspoons pure vanilla extract 2 large eggs, preferably at room temperature About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups) 1 cup sour cream or plain yogurt 1 cup semi-sweet chocolate chips Center a rack in the oven and preheat to 350 degrees F. Place cupcake liners in two muffin tins. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chocolate chips with a spatula. Scoop the batter into the cupcake liners and sprinkle each muffin with 1 tablespoon of the crumb topping. Remaining crumb topping can be frozen, well wrapped, for up to two months. Bake for 20 minutes, or until a thin knife inserted deep into the center of a muffin comes out clean. Transfer the muffin tins to a rack and cool for 10 minutes before moving the muffins to the rack to cool to room temperature. Center a rack in the oven and preheat to 350 degrees F. Place cupcake liners in two muffin tins. Make the crumb topping: combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter crumb topping ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then set aside in the refrigerator, tightly covered, until ready to use. Whisk the flour, baking soda and salt together. Whisk the flour, baking soda and salt together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chocolate chips with a spatula. Scoop the batter into the cupcake liners and sprinkle each muffin with 1 tablespoon of the crumb topping. Remaining crumb topping can be frozen, well wrapped, for up to two months. Bake for 20 minutes, or until a thin knife inserted deep into the center of a muffin comes out clean. Transfer the muffin tins to a rack and cool for 10 minutes before moving the muffins to the rack to cool to room temperature. Tuesday, February 1, 2011 Great Grains Chocolate Chip Muffins Who says chocolate can't be good for you? Or that things made with whole grains are boring? Not these delectable muffins. Christine of Happy Tummy selected Great Grains Muffins for the Tuesdays with Dorie bakers to make this week. They looked good to me as is, but in case you're new around here, I like adding chocolate to almost anything I bake. These were no exception. When armed with a muffin with chocolate chips, it's a happy morning. A muffin made with whole wheat, cornmeal, oats, maple syrup and dried blueberries with chocolate chips? It's going to be a great day! These muffins were even good after several days of sitting in my car. I ate one for dinner on my way to an evening event and it was still moist and delicious, and, of course, chocolaty. Stop by and visit Christine. She'll have the recipe for you. And you can see what the other bakers thought by checking them out here. Subscribe to: Posts (Atom)
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THURSDAYSCOOKING petak, 4. svibnja 2012. Torta sa bananama Ne znam kako Vi ali ja spadam u onaj dio prozvanih Hrvata koji su uživali u blagodatima produženog vikenda. Uz rizik da ću zvučati nezahvalna ali nisam baš sigurna da su ti produženi vikendi prava stvar za mene. Nije da se nisam dobro provela, slavili smo rođendan i to dva puta, krasno toplo, sunčano vrijeme, prijatelji, roštilj, priroda, ma čista uživancija. Nakon vikenda nikako da se uhodam, sve mi ide naopako. mislim da mi je draži uobičajeni radni tjedan kada mi je sve isplanirano i imam neki ustaljeni ritam. Recept za ovu tortu sam pronašla kod Melite. Kao i sve torte sa Melitinog bloga i ova je izuzetno ukusna. Jedina zamjerka torti je nedovoljna količina rolade. Meni jedna rolada nije bila dovoljna za obložiti cijelu tortu. Na fotki se ne vidi ali stražnja strana torte je krnja, bez rolade.Sljedeći puta ću ispeći dvije rolade, moji doma jako vole običnu roladu sa pekmezom tako da će višak sigurno brzo nestati. RECEPT: Za roladu: 6 jaja 6 žlica brašna 6 žlica šećera 1/2 žličice praška za pecivo marmelada po želji (ja sam koristila marelicu) Za kremu: 1 litra mlijeka 5 žlica kukuruznog škroba (gustina) 5 žlica oštrog brašna srž mahune vanilije 6 žlica šećera 250 g maslaca 100 g šećera u prahu 6 banana 2,5 dl slatkog vrhnja Za roladu: miksajte bjelanjke sa šećerom dok ne dobijete čvrsti snijeg. Dodajte jedan po jedan žumanjak i na kraju brašno prosijano sa praškom za pecivo. Smjesu istresite u lim obložen papirom za pečenje i poravnajte je. Pecite u pećnici prethodno zagrijanoj na 190 C dok ne dobije lijepu zlatno žutu boju. Još vrući biskvit zamotajte u papir na kojem ste pekli roladu pa je ostavite da se ohladi. Ohlađenu roladu premažite marmeladom pa je narežite na šnitice debljine otprilike 1,5 cm. Za kremu: odvojite 2 dl mlijeka pa ga pomiješajte sa brašnom i gustinom. U preostalih 8 dl mlijeka stavite šećer i srž mahune vanilije pa stavite na vatru i kuhajte dok ne provrije. U vruće mlijeko umiješajte smjesu mlijeka i brašna pa kuhajte uz stalno miješanje dok se krema ne zgusne. Ohladite. Pijenasto izmiješajte maslac sa šećerom u prahu pa umiješajte i kuhanu ohlađenu kremu. Miješajte dok ne dobijete jednoličnu kremu. Slaganje torte: na tanjur na kojem ćete posluživati tortu stavite obruč za torte. Narezanu roladu prvo složite na tanjur tako da dobijete podlogu za kremu. Ostatak rolade posložite uz rub obruča za torte. Na rolade ulite polovicu kreme pa po kremu kružno posložite oguljene banane. Na banane stavite ostatak kreme. Slatko vrhnje istucite u čvrsti šlag pa ga nanesite na vrh torte. Sačuvajte malo šlaga kako bi mogli ukrasiti tortu. Verzija za ispis petak, 27. travnja 2012. Nazook-Daring bakers challenge April 2012 April 2012 Daring bakers challenge was hosted by Jason at Daily Condor. He challenge everyone to make one of two Armenian standards: nazook or nutmeg cake. I chose to make nazook. Nazook is layered yeasted dough pastry with a sweet filling. I really liked it, but be careful it is truly addictive. Pastry dough: 420 g flour 7 g active dry yeast 225 g sour cream 225 g softened butter Filling: 210 g flour 340 g sugar 170 g softened butter 2 teaspoons vanilla extract Wash: 1 egg Make the pastry dough:place the sifted flour into a large bowl. Add the dry yeast, and mix it in. Add the sour cream and the softened butter. Use your hands to work the dough. Continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time. Cover the dough and refrigerate for 3-5 hours or overnight if you like. Make the filling: mix the flour, sugar and the softened butter in a medium bowl. Add the vanilla extract. Mix the filling until it looks like clumpy, damp sand. Set aside. Make nazook: preheat oven to moderate 175 C. Cut the refrigerated dough into quarters. Form one of the quarters into ball. Dust your working surface with a little flour. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. From one of the long sides, start slowly rolling the dough across until you have a long, thin loaf.Pat down the loaf with your palm and fingers so that it flattens out a bit. Apply your egg wash with a pastry brush. Cut the loaf into equally sized pieces. Put onto an ungreased cookie sheet. Place in a preheated oven for about 30 minutes, until the tops are a rich, golden brown. Allow to cool and enjoy. Prinatable version ponedjeljak, 23. travnja 2012. Fbi rukavice - Laka kuharica Kod Lake kuharice ima krasnih recepata i stvarno mi je bilo teško odabrati što isprobati. Fascinira me što za svaki recept ima fotografije svih faza pripreme i nutritivna vrijednost za svako jelo. POGAČICE SA KISELIM VRHNJEM I FETOM Ove pogačice su bile jako fine. Toliko fine da sam više od pola sama pojela. Kad su tople, savršene su, hrskave a tope se u ustima. Jedina promjena u odnosu na originalan recept je što sam umjesto integralnog koristila raženo brašno i što sam u tijesto dodala malo soli jer koristim ovaj feta sir koji nije tako izrazito slan kao ostale fete, pa sam se bojala da će tijesto biti bljutavo. RECEPT: ZA TIJESTO: 200 ml kiselog vrhnja 200 ml maslinovog ulja 3 jaja 100 g fete 500 g oštrog brašna 100 g raženog brašna 1 prašak za pecivo ZA PREMAZ I POSIP: 1 žumanjak malo mlijeka krupna sol kim čili u prahu Vrhnje, ulje jaja i fetu pomiješajte pjenjačom dok ne dobijete ujednačenu i glatku smjesu. Prosijati obje vrste brašna sa praškom za pecivo. Smjesu brašna postepeno dodavati smjesi vrhnja i fete te umijesiti glatko tijesto. Tijesto razvaljati na 1 cm debljine pa izrezivati oblike po želji. Pogačice slagati na lim obložen papirom za pečenje uz mali razmak. Žumanjak pomiješati sa malo mlijeko pa premazati svaku pogačicu. Posipati posipom po želji. Pogačice peći u pećnici prethodno zagrijanoj na 200 C 15-ak minuta dok ne dobiju lijepu zlatno žutu boju. Verzija za ispis SLASNI KOLAČ SA MAKOM Mislila sam da nakon ovog kolača od maka neću pronaći neki koji mi je bolji. Ali ovaj kuglof je senzacionalno dobar i skinuo je sa trona ovu Aninu tortu. Vrlo malo sam izmijenila originalni recept; uz grožđice sam umiješala i malo sjeckane čokolade a mak sam čisto iz neke navike prelila kipućim mlijekom. RECEPT: 250 g mljevenog maka 250 g smeđeg šećera 500 ml mlijeka 250 g brašna 1 prašak za pecivo 100 g maslaca 1 jaje malo ruma 50 g grožđica 50 g nasjeckane čokolade sok i naribana korica 1 limuna 1/4 žličice cimeta šećer u prahu za posip Na umjerenoj vatri zagrijati mlijeko sa šećerom pa kuhati dok ne provrije. U vruće mlijeko umiješati mak pa dobro izmiješati. Ostaviti sa strane da se malo ohladi. U zdjelicu staviti grožđice pa ih preliti sa iscijeđenim limunovim sokom pomiješanim sa malo vode. Ostaviti ih da nabubre nekih 10- ak minuta. Pjenasto izmiješati maslac sa šećerom. U smjesu maslaca umiješati prohlađenu smjesu maka. Prosijati brašno sa praškom za pecivo pa umiješati sve u smjesu sa makom. Grožđice ocijediti od tekućine pa ih zajedno sa rumom i naribanom limunovom koricom umiješati u smjesu maka. Dobro izmiješati. Namastiti i pobrašniti kalup za kuglov. Smjesu uliti u kalup i peći u pećnici prethodno zagrijanoj na 190 C 40-ak minuta. Izvaditi iz pećnice i ohladiti. Prije posluživanja posipati kuglov šećerom u prahu. Verzija za ispis PITA SA SVJEŽIM ANANASOM I KOKOS POSIPOM Ova pita mi je apsolutno otkriće, doduše ja sam pristrana jer apsolutno obožavam ananas i čim ga ima u nečem ja sam kupljena. RECEPT: TIJESTO: 140 g brašna prstohvat soli 55 g margarina 55 g maslaca 1 jaje 1 žličica alkoholnog octa 1 žlica ledeno hladne vode NADJEV: 2 jaja 180 g Muscovado šećera 3 žlice brašna 1 1/2 žlica soka od limuna 1/2 žličice soka od limuna 1 srednji ananas POSIP OD KOKOSA: 1 jaje 70 g šećera 1/2 žličice ekstrakta vanilije 2 žlice mlijeka 180 g kokosa Brašno i sol pomiješati u posudi miksera. Margarin i maslac dodati brašnu, pa miksati dok se ne dobije smjesa koja ima konzistenciju mokrog pijeska. Jaje, ocat i vodu istući vilicom. Polako dodavati mješavinu jaja mješavini brašna i maslaca, miješajući mikserom onoliko koliko je potrebno da se u posudi miksera svi sastojci povežu i da se oblikuje kugla tijesta. Tijesto zamotati u rastezljivu foliju i staviti u hladnjak na pola sata. Namastiti i pobrašniti kalup za pitu. Tijesto odmotati iz folije i razvaljati na pobrašnjenoj podlozi na veličinu kalupa. Tijesto staviti u kalup i malo ga nabosti vilicom. Ananas oguliti i narezati na kockice. Lagano umutiti jaja i šećer. Dodati brašno i limunov sok pa sve promiješati. Dodati i kockice ananasa. Nadjev izliti u pripremljeno tijesto i peći 35 minuta u pećnici prethodno zagrijanoj na 190 C. U međuvremenu pripremiti posip: istući jaje sa šećerom dok se šećer ne otopi i smjesa postane pjenasta. Umiješati ekstrakt vanilije, mlijeko i kokos. Pitu izvaditi iz pećnice i ravnomjerno je premazati posipom od kokosa. Vratiti u pećnicu, pa peći dok posip ne dobije lijepu boju. Verzija za ispis KUKURUZNI MUFFINI SA MOZARELLOM Jako fini i brzo gotovi slani muffini. Idealni za doručak ili nekakvi popodnevni zalogaj. Ja sam ih radila u nemesnoj varijanti pa sam umjesto kobasice koristila sušenu rajčicu. RECEPT: 2 jaja 1/3 šalice običnog jogurta 10 sušenih rajčica, sitno nasjeckanih malo svježeg peršina, sjeckanog 1/2 šalice oštrog brašna 1/2 šalice kukuruzne palente 2 čajne žlice praška za pečenje 1/4 čajne žlice soli Verzija za ispis petak, 20. travnja 2012. Senfovke u tijestu I da, nakon što smo se vratili sa ovogodišnjeg skijanja hrenovke smo preimenovali u senfovke. Dijete naših prijatelja na pitanje na skijalištu što želi za ručak, odgovara senfovke. Svi ga zbunjeno gledamo a on odgovara; pa ne mogu biti hrenovke kada ih jedem sa senfom a ne sa hrenom. Pa logično, senfovke. RECEPT: 4 para hrenovki prerezanih na polovice, znači 16 malih ZA TIJESTO: 400 g brašna 1 žličica soli 1/2 kockice kvasca 1 žličica šećera 125 ml toplog mlijeka 100 ml tople vode 50 g omekšalog maslaca ZA PREMAZIVANJE: 1 žumanjak 2 žličice mlijeka sezam za posip Kvasac rastopiti u 125 ml toplog mlijeka sa jednom žličicom šećera. U zdjelu staviti prosijano brašno, dodati sol, kvasac razmučen u mlijeku, vodu i omekšali maslac. Umijesiti glatko tijesto, koje bi trebalo biti srednje meko, nikako tvrdo. Zdjelu pokriti i tijesto ostaviti da se odmara pola sata. Nakon pola sata premijesiti tijesto. Radnu površinu posipati brašnom. Tijesto razvaljati na pravokutnik dimenzija 40 x 40 cm. Izrezati na 16 tankih traka, pa svaku spiralno omotati oko jedne hrenovke. Omotane hrenovke posložiti na lim obložen papirom za pečenje pa ga staviti na toplo mjesto i ostaviti da se dižu još pola sata. Pećnicu zagrijati na 180 C. Prije pečenja tijesto premazati izmučenom smjesom žumanjka i mlijeka pa posipati sezamom. Peći 25 minuta do lijepe zlatno žute boje. Verzija za ispis ponedjeljak, 16. travnja 2012. Torta od kokosa RECEPT: Za biskvit: 15 bjelanjaka 200 g šećera 150 g brašna 100 g kokosa 3 žličice praška za pecivo Za navlažiti biskvit: malo toplog mlijeka Za kremu: 15 žumanjaka 1 l mlijeka 150 g šećera srž mahune vanilije 70 g oštrog brašna 35 g škrobnog brašna 100 g šećera u prahu 300 g maslaca 200 g čokolade 100 g kokosa Za posip: kokosovo brašno Za biskvite: mikserom miksajte bjelanjke postepeno dodajući šećer. Miksajte dok smjesa ne postane čvrsta. Oprezno umiješajte brašno prosijano sa praškom za pecivo. Na kraju umiješajte još i kokosovo brašno. Smjesu podijelite na tri djela po ispecite tri okrugle kore. Pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta dok kora ne dobije lijepu zlatnožutu boju. Još vruću koru preliti sa malo toplo mlijeka. Ohladiti. Ponoviti postupak sa ostatkom smijese još dva puta. Za kremu: pomiješajte žumanjke sa šećerom i srži mahune vanilije. Dodajte 200 ml mlijeka (od 1 litre) brašno i škrobno brašno pa sve dobro izmiješajte.Ostatak mlijeka kuhajte na umjerenoj vatri dok ne zakuha. Kad zakuha umiješajte smjesu sa žumanjcima i vratite na vatru pa kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Pjenasto izmiješajte maslac sa šećerom u prahu. U izrađeni maslac umiješajte ohlađenu kremu od jaja. Dobivenu smjesu podijelite na tri jednaka dijela. Čokoladu otopite na pari. U jednu trećinu kreme umiješajte rastopljenu čokoladu, u jednu trećinu kokosovo brašno a zadnju trećinu ostavite bez ikakvoga dodatka. Slaganje torte: kora, čokoladna krema, kora, žuta krema, kora, krema sa kokosom.Kremom od kokosa premažite i rub torte pa je posipajte kokosom. Ohladite prije posluživanja. Verzija za ispis petak, 13. travnja 2012. Kukuruzni kruh koji se ne mijesi Ako volite kompaktnije, čvršće kruhove onda je ovo recept za vas. Recept je u originalu Tanjin, jedino što sam ja još dodatno pojednostavila proces izrade. Tanju nisam nikada osobno upoznala ali sam o njoj čula samo dobre stvari. Ona je moja "virtualna" poznanica putem zajedničke prijateljice iz stvarnog života kod koje sam i prvi puta probala ovaj kruh i koja mi je dala recept. Kako sam zapetljala uvod, čudo jedno. Zanemarite petljanac u gornjem odlomku i isprobajte ovaj kruh ukoliko ste ljubitelj kukuruznog kruha. Zahtjeva minimalno truda a stvarno je ukusan. RECEPT: 150 g kukuruznog brašna 300 g bijelog brašna 350 ml mlake vode 1/4 žličice suhog kvasca 1 žličica soli U zdjeli pomiješajte suhe sastojke, dodajte vodu, promiješati, pokriti i ostaviti da stoji 12 do 16 sati. Pripremiti i izmiješati sve navečer a peći sljedeći dan. Tijesto će malo narasti i postati ljepljivo. Radno plohu pobrašniti , na nju istresti tijesto, pobrašniti ga odozgo pa lagano rukom istanjiti pa preklapati sa svih strana prema sredini na veličinu kalupa.Prekriti sa čistom krpom i ostaviti ga da se diže 2 sata. Pećnicu zagrijati na 250. Kruh peći 40 minuta. Pečeni kruh izvaditi iz posude i na kratko zamotati u čistu krpu. Verzija za ispis utorak, 10. travnja 2012. Ferrero Rocher torta Na internetu se može pronaći puno recepata za Ferrero Rocher tortu. Razlike u kremi nema jedino što sam primijetila je da su biskviti različiti. Prijateljica je rekla da je radila ovu tortu, jedino što biskvit u njenoj torti nije bio dobar, bio je suh i ovaj joj se više dopao. Ovo je najjednostavnija torta koju sam ikada radila, nisam čak ni mikser upalila. Recept je sa Majinog bloga, i čim sam ga vidjela znala sam da je moja potraga za receptom za savršenu Ferrero Rocher tortu završena. Ako jer recept objavila Maja ne možete fulati, uspijeva svaki puta i sigurno je izvrstan. Tortu sam radila MM za rođendan, kao što možete i pretpostaviti po fotki torte sa svjećicom. Nije da ima jednu godinu, ali da sam napikala broj svjećica sukladan broju godina, jeli bi vosak a ne tortu. Ovaj recept je specijalno za Čile; ona je osoba koja baš i ne konzumira slatko ali ova torta joj se toliko dopala da će je sama napraviti. RECEPT: Za biskvit: 180 g smeđeg šećera 120 g oštrog brašna 120 g brašna 1 1/2 žličica praška za pecivo 1 1/2 žličica sode bikarbone 90 g kakaa 2 jaja 240 ml mlijeka 2 žličice arome vanilije 120 ml vode prstohvat soli maslac i krušne mrvice za kalup Za vlaženje biskvita: 80 g mlakog mlijeka malo ruma Za kremu: 400 g nutelle 500 g mascarponea 250 g tostiranih i mljevenih lješnjaka 100 g izmrvljenih napolitanki od lješnjaka Za ukras: tostirani i mljeveni lješnjaci Kalup za tortu premažite maslacem i posipajte krušnim mrvicama. Stavite sa strane. Za pripremu biskvita pomiješajte u jednoj zdjeli, a sve mokre sastojke, osim vode, u drugoj zdjeli. Malo po malo, dodajte mokre sastojke u suhe, neprestano miješajući dok se svi sastojci ne spoje. Vodu zagrijte i pustite neka zakipi , pa je maknite sa vatre i umiješajte u smjesu za biskvit. Sve izmješajte da se sastojci spoje, pa izlijte u pripremljeni kalup. Pecite u pećnici prethodno zagrijanoj na 170 C 35-40 minuta. Prije nego biskvit izvadite, provjerite pomoću čačkalice zabodene u sredinu biskvita je li pečen. Pazite da vam ne izgori jer će u protivnom biti jako suh. Biskvit izvadite iz pećnice i ohladite. Ohlađeni biskvit prerežite dijagonalno tako da dobijete tri lista. Svaki list biskvita poškropite sa malo mlijeka pomiješanog sa rumom. Za kremu: pomiješajte nutellu sa mascarponeom. Umiješajte lješnjake. Sastavljenje torte: list biskvita, trećina kreme, polovica izmrvljenih napolitanki, list biskvita, trećina kreme, ostatak izmrvljenih napolitanki,list biskvita, ostatak kreme. Premažite i rub torte. Posipajte mljevenim lješnjacima. Ohladite prije posluživanja. Verzija za ispis