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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 ponedjeljak, 15. listopada 2012. Ledena torta od bijele čokolade i browniesa Ova torta nije bila baš moj izbor za isprobati. Sestra ju je pokušala napraviti ali joj baš nije uspjela pa mi je proslijedila recept da vidim u čemu je stvar. Recept je bio malo nedorečen i najblaže rečeno meni u potpunosti nelogičan. U originalnom receptu se navodi da se browniesi ispeku u četvrtastom kalupu, ohlade, narežu na kocke i onda namrve na dno kalupa za tortu. Na kraju se na namrvljevene browniese izlije krema. Ja sam preskočila taj korak mrvljenja browniesa i ispekla sam ih u okruglom kalupu za tortu. To mi je i mučilo sestru, naime sa namrvljenim browniesima na dnu torte jednostavno nije mogla odrezati lijepu šnitu torte. Torta je ukusna, krema od bijele čokolade izuzetno paše sa gorkastim, čokoladom bogatim browniesima. RECEPT: ZA TIJESTO: 175 g badema 150 g maslaca 300 g čokolade sa visokim udjelom kakaa 150 g smeđeg šećera 3 jaja 110 g brašna 3 žlice kakaa 1/2 žličice soli ZA KREMU: 400 g bijele čokolade 750 ml slatkog vrhnja ZA UKRAS: kakao Prvo napravite browniese: grubo nasjeckajte bademe. Rastopite maslac, čokoladu i smeđi šećer na jako laganoj vatri uz stalno miješanje dok ne dobijete glatku smjesu. Maknite sa vatre, umiješajte jaja, brašno, kakao, sol i sjeckane bademe. Smjesu ulite u kalup za torte obložen masnim papirom. Poravnajte površinu i stavite peći u pećnicu prethodno zagrijanu na 180 C 20 minuta /znam da se čini kao vrlo kratko pečenje ali ukoliko ćete peći biskvit duže biti će izuzetno tvrd). Izvadite iz pećnice i ohladite. Za kremu čokoladu razlomite na manje komadiće i dodajte 250 ml slatkog vrhnja. Zdjelu sa čokoladom i slatkim vrhnjem stavite na paru pa zagrijavajte uz stalno miješanje dok ne dobijete glatki kremu. Maknite sa pare i ostavite kremu da se ohladi. Ostatak od 500 ml slatkog vrhnja istucite u čvrsti šlag pa u njega umiješajte čokoladnu kremu. Ohlađeni brownie biskvit stavite na tanjur na kojem ćete poslužiti tortu i oko njega stavite obruč od kalupa za tortu. Na tako pripremljenu tortu izlite kremu od bijele čokolade i zagladite površine. Stavite u hladnjak da se krema stisne. Prije posluživanja odstranite obruč od kalupa i tortu ukrasite sa malo kakaa. Verzija za ispis petak, 12. listopada 2012. Fbi rukavice-Parfe Dunja U tijeku je igra za rujan i listopad a pod istragom je Dunjin blog Parfe Dunja. Dunja na blogu ima krasnih recepata i uvijek me iznenadi uporabom namirnica na neke nove i meni sasvim nepoznate načine. Dunja radi i prekrasne stvari od stakla i keramike pa ako niste vidjeli do sada svako ih pogledajte ovdje. Od Dunjinih recepata ja sam odabrala sljedeće; JAPANSKO MLIJEČNO PECIVO Ova peciva želim isprobati već neko vrijemo zbog svih epiteta koji su mu pripisivali. I zaista je takvo, meko, izdašno ma jednostavno prefino. RECEPT: STARTER: 100 g vode skuhati sa 20 g brašna. Kuhati do 65 C, ne treba baš prokuhati. Ohladiti prekriveno plastičnom folijom da se ne napravi korica. TIJESTO: 350 g brašna 1 suhi kvasac 1 žličica soli 1 žličica šećera 150 g mlijeka 30 g rastopljenog maslaca 1 jaje za premaz sjemenke crnog kima za posip Pomiješati sve sastojke dodati starter pa umijesiti tijesto. Dobiveno tijesto pokriti čistom krpom i ostaviti da stoji na toplom mjestu da se udvostruči, otprilike 2 sata. Nakon 2 sata tijesto razdijeliti na 8 jednakih komada. Svaki komad razvaljati i zarolati u oblik peciva i složiti ih u kalup za kruh. Ponovno ostaviti da se diže pokriveno jedan sat. Prije pečenja premazati izmučenim jajetom i posipati sjemenkama crnog kima. Peći u pećnici prethodno zagrijanoj na 200 C 25 minuta. Verzija za ispis KOLAČ OD ŠLJIVA I ČOKOLADE Jako fino, pravi kasno ljetno-jesenski kolač. RECEPT: 4 jaja 1 žumanjak 200 g šećera 100 g maslaca 100 g brašna 60 g kakaa 100 g mljevenih badema 1 žličica praška za pecivo prstohvat soli 500 g očišćenih šljiva + 2 žlice šećera Očišćene šljive skuhati sa 2 žlice šećera i 1 dl vode. Kuhati na srednje jakoj vatri dok se smjesa ne ugusti, da bude kao džem. Četvrtasti kalup dimenzija 20 x 30 cm obložiti papirom za pečenje. Pećnicu zagrijati na 180 C. U zdjelu staviti jaja, šećer i žumanjak pa mikserom miješati dok ne dobijete svijetlu pjenastu smjesu. U posudi nad parom otopiti maslac i čokoladu. Brašno prosijati sa kakaom, praškom za pecivo i soli. U smjesu jaja prvo umiješati otopljenu čokoladu sa maslacem, pa dodati prosijanu smjesu brašna i na kraju ohlađene šljive. Sve dobro pomiješati i izliti u pripremljeni kalup. Zagladiti površinu i staviti u prethodno zagrijanu pećnicu: kolač peći 30-ak minuta. Ohladiti. Prije posluživanja narezati po želji i posipati sa malo šećera u prahu. Verzija za ispis KESTEN TIRAMISU Najbolja preporuka za ovaj kolač je moja prijateljica koja inače ne voli kolače sa kestenom. Ja sam joj ponudila ovaj kolač a ona je odbila. Druga prijateljica koja je zajedno sa njom došla kod mene na kavu glasno je mljackala i uživala u kolača. Ova skeptična prema kestenu se odvažila i probala tiramisu. Komentar je bio: Ja inače ne volim kolače sa kestenom, ali kada ih ti napraviš onda su mi jako fini. Recept koji slijedi pretrpio je moje neke manje izmjene. Izbacila sam žumanjke jer sam ga radila dan prije konzumacije pa čisto da budem sigurna a i šlag u prahu zamijenila sam slatkim vrhnjem. RECEPT: ZA KREMU: 250 g mascarponea 2 žlice šećera u prahu 250 ml slatkog vrhnja 250 g očišćenog i propasiranog kestena 1 kutija piškota ZA UMAKANJE PIŠKOTA: 1 dcl vode 0,5 dcl ruma 1 žlica kakaa 1 žlica šećera U posudu staviti slatko vrhnje, mascarpone i šećer pa sve dobro izmiksati mikserom. Dodati kesten i miksati dok ne dobijete čvrstu kremu. Zatim pripremiti tekućinu za umakanje piškota, pomiješati vodu , rum, kakao i šećer. Na tanjur za posluživanje staviti obruč kalupa za torte ( ja sam koristila mali, promjera 20 cm). Piškote umakati u pripremljeni umak i gusto ih slagati unutar obruča. Na namočene piškote rasporediti polovicu kreme. Ponovno složiti red piškota prethodno umočenih u umak. Rasporediti ostatak kreme s time da malo kreme odvojite pa je stavite sa strane za ukrašavanje. Zagladite površinu torte a ostatak kreme ukrasno naštrcajte na tortu. Ohladite. Prije posluživanja odstranite obruč kalupa za torte. Verzija za ispis TORTA OD JABUKA I KREM SIRA SA ČOKOLADOM Imala sam malo problema prilikom realizacije ovoga recepta. Prošla sam centar grada uzduž i poprijeko da pronađem Philadelphia sir sa Milkom. Nakon bezuspješne potrage kupila sam ABC sir i u njega umiješala rastopljenu Milka čokoladu. Moja krema od čokolade i sira, kao što se vidi je malo svjetlija nego u originalu ali je svejedno vrlo ukusan. RECEPT: TIJESTO: 220 g maslaca 450 g brašna 2 žumanjka 120 g šećera malo mlijeka ZA NADJEV OD JABUKA: 1 kg jabuka 100 g šećera sok i korica jednog limuna 1 žlica gustina NADJEV OD SIRA: 400 g ABC sira 100 g mliječne čokolade Milka 2 jaja 200 g punomasnog kiselog vrhnja 100 g šećera 1 žlica gustina Od brašna,maslaca, žumanjaka, šećera i malo mlijeka umijesiti tijesto. Tijesto umotati u prozirnu foliju i staviti ga u hladnjak. Jabuke oprati i očistiti pa ih narezati na male kockice. Dinstati ih na laganoj vatri sa šećerom i limunovim sokom dok ne omekšaju. Ohladiti ih pa umiješati naribanu koricu limuna i gustin. Čokoladu otopiti na pari. Mikserom umutiti sir i šećer, dodati jedno po jedno jaje , kiselo vrhnje, gustin i rastopljenu čokoladu. Pećnicu zagrijati na 160 C.Okrugli kalup za tortu namastiti i pobrašniti. Tijesto razvaljati pa njime obložiti pripremljen kalup za tortu. Na tijesto staviti jabuke i poravnati površinu.Na jabuke staviti kremu od sira i poravnati površinu. Ako vam je ostalo tijesta možete ga nadrobiti po kremi od sira. Staviti kolač u pećnicu i peći 90 minuta. Nakon 90 minuta testirati jeli kolač pečen drvenim štapićem. Ohladiti prije posluživanja. Verzija za ispis ponedjeljak, 8. listopada 2012. Torta od kave i čokolade Obožavam kombinaciju kave i čokolade. Vraća me u djetinjstvo, u lijena nedjeljna poslijepodneva na kavicu nakon ručka. Ručak je gotov, tanjuri su maknuti sa stola i tata kuha kavu. Ne ove nesove koje danas pijemo nego onu pravu tursku kavu. Cijela kuća je mirisala. Mi klinci nismo smjeli piti kavu tjerali su nas rečenicama da će nam narasti rep ili brkovi. Ali smo zato mogli dobiti onu jednu malu čokoladicu, sjećate se onih Kraševih pojedinačno omotanih veličine kockice čokolade. Uglavnom smjeli smo tu čokoladicu "tunkati" u kavu. Najbolja stvar ikada, vruća kava otopi čokoladicu i daje joj onaj poseban okus zabranjene kave. Takva je i ova torta, uz hrskavost podloge od riže jednostavno je predobra. RECEPT: Kora: 100 g šećera 300 g rižinih pahuljica, zgnječenih 30 g tamne čokolade, nasjeckane Krema: 2 žličice instant kave 0,5 l mlijeka 2 listića želatine 3 žlice škrobnog brašna 85 g tamne čokolade, nasjeckane 60 g smeđeg šećera 2 žličice ruma Glazura: 250 ml slatkog vrhnja 3 žličice smeđeg šećera 3 žlićice instant kave 3 žličice ruma Za ukras: malo čokolade Za koru: kalup za tortu premažite sa malo maslaca pa ga stavite sa strane. Šećer stavite u tavicu sa debelim dnom pa stavite na vatru i kuhajte dok ne dobijete zlatni karamel. Maknite sa vatre, umiješajte rižine pahuljice i odmah smjesu izlijte u prethodno pripremljeni kalup za tortu. Izravnajte tako da dobijete koru jednake debljine. Toplu koru posipajte nasjeckanom čokoladom tako da se rastopi. Stavite u hladnjak tako da se čokolada stvrdne. Za kremu: namočite želatinu u hladnu vodu. Rastopite instant kavu u 2 žlice mlijeka. 4 dl mlijeka i smeđi šećer ulite u lonac i stavite na vatru da zakipi. Preostalih 1 dl mlijeka pomiješajte sa škrobnim brašnom pa ulijte u kipuće mlijeko. Smanjite vatru pa kuhajte uz stalno miješanje dok se smijesa ne zgusne. Maknite sa vatre pa umiješajte nasjeckanu čokoladu, otopljenu instant kavu, rum i nabubrenu želatinu. Ostavie smjesu da se malo prohladi pa je izlijte na prethodno pripremljenu koru. Zagladite površinu kreme pa je stavite u hladnjak na nekoliko sati da se sasvim stisne. Za glazuru: slatko vrhnje sa smeđim šećerom istucite u čvrsti šlag. rastopite instant kavu u rumu pa umiješajte u šlag. Dobivenu glazuru premažite na ohlađenu tortu. prije posluživanja tortu ukrasite čokoladnim strugotinama. Verzija za ispis petak, 5. listopada 2012. Monte torta Uvijek volim isprobati recepte koji "oponašaju" neke kupovne slastice. Tako već u svojoj zbirci provjerenih recepata imam Kinder milch schnitte i Ferrero Rocher i toliko sam oduševljena njima da sam uvjerena da su bolji od originala. Međutim ova mote torta me baš i nije uvjerila. Recept sam pronašla na internetu i prva nelogičnost na koju sam naišla su orasi u tijestu. Mislim orasi, pa sasvim je jasno da u Monte idu lješnjaci. Dobro možda neka vrsta E lješnjaka ali ipak. Tako da sam odmah u startu orahe prekrižila i upotrijebila tostirane lješnjake. Prvi puta kada sam radila tortu ovaj gornji čokoladni sloj je bio malo prerijedak za moj ukus tako da sam sljedeći puta kada sam radila tortu povećala količinu čokolade. Recept u nastavku je prilagođen mom ukusu, sadrži lješnjake i veću količinu čokolade. Torta je sve u svemu vrlo ukusna ali neće mi zamijeniti Monte iz trgovine. Izgleda da ima nešto i u tim omrženim E-ovima. RECEPT: Za biskvit: 5 žumanjak 5 žlica šećera 5 žlica tostiranih i mljevenih lješnjaka 5 žlica oštrog brašna 1 pecilni prašak 5 bjelanjaka Za bijelu kremu: 7 dl mlijeka 5 žlica šećera srž mahune vanilije 6 žlica oštrog brašna 200 g maslaca Za crnu kremu: 5 dl slatkog vrhnja 300 g čokolade Za biskvit;bjelanjke mikserom izmiksajte u čvrsti snijeg pa ih stavite sa strane. U drugoj posudi pjenasto izmiješajte žumanjke sa šećerom. U pjenastu smjesu dodajte lješnjake, brašno i prašak za pecivo. Izmiješajte. Na kraju lagano umiješajte snijeg od bjelanjaka. Biskvit izlite u prethodno namašćen i pobrašnjen kalup za torte. Pecite u pećnici zagrijanoj na 180 C 15-20 minuta.Ohladite. Za kremu; odvojite 2 dl mlijeka pa u njega umiješajte brašno. Ostalih 5 dl mlijeka pomiješajte sa šećerom i srži mahune vanilije pa stavite kuhati na vatru dok ne provrije. U kipuće mlijeko umiješajte smjesu mlijeka i brašna. Smanjite vatru pa kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite.Pjenasto izmiksajte omekšali maslac pa ga pomiješajte sa ohlađemom kremom. Na tanjur za posluživanje stavite ohlađeni biskvit a oko njega obruč kalupa za torte. Bijelu kremu izlite na biskvit, izravnajte površinu pa stavite u hladnjak. Za crnu kremu:u slatko vrhnje dodajte izlomljenu čokoladu pa kuhati na laganoj vatri dok se čokolada ne rastopi. Maknite sa vatre , pričekajte nekih 10-ak minuta da se krema malo ohladi. Prelite preko bijele kreme pa vratite u hladnjak da se ohladi. Prije posluživanja odstranite rub kalupa za torte. Verzija za ispis ponedjeljak, 1. listopada 2012. Pita od jogurta Znate kako svatko od nas ima neku kombinaciju hrane koju voli jesti a ostali ljudi gledaju u čudu i nikako im nije privlačna. nekoliko kombinacija kojih se u ovom trenutku mogu sjetiti su mlinci sa majonezom ili kajgana sa ketchupom. Dakle te dvije kombinacije su mu apsolutno nezamislive i u krajnju ruku čine mi se potpuno nejestive. Moja neobična kombinacije hrane i nije kombinacija nego jednostavno obožavam jesti sirovo prhko tijesto. Ne znam zašto ali jednostavno to mi je neopisivo ukusno. Ovo navođenje neobičnih kombinacija i nije poanta današnjeg posta. Naime poanta je ljudska zaboravljivost. Često kuham po sasvim novim receptima i isprobavam nove stvari. Princip po kojem radim ja da izvažem ili pripremim sve sastojke koji su mi potrebni u receptu a zatim još jednom provjerim jesam li stavila sve sastojke. Ova pita od jogurta je kolač koji sam radila sto puta i recept znam napamet tako da se nisam ni potrudila pogledati ga a kamoli još i provjeriti jesam li stavila sve potrebne sastojke. Ali zato sam čim sam zamijesila tijesto otkinula komadić da se zasladim. Na moje iznenađenje osjetila sam da sam zaboravila staviti šećer u tijesto. Ovoga puta mi je neobična ljubav prema sirovom tijestu bila više nego dobrodošla jer me spasila od, ne bih baš rekla upropaštenog, ali ne baš ukusnog kolača. RECEPT: TIJESTO: 250 g brašna 170 g margarina 100 g šećera 1 pecilni prašak 1 vanilin šećer 4 žumanjka NADJEV: 150 g šećera 3 čašice jogurta 2 čašice kiselog vrhnja 5 žlica oštrog brašna 4 bjelanjka Na radnu površinu prosijte brašno sa pecilnim praškom. Dodajte šećer, vanilin šećer, žumanjke i omekšali margarin. Umijesite glatko tijesto. Tijesto podijelite na dva djela;jedan veći dio otprilike 2/3 tijesta a drugi manji otprilike 1/3 tijesta. Manji dio tijesta umotajte u prozirnu foliju pa ga stavite u zamrzivač. Ostatak tijesta tanko razvaljajte pa ga stavite u namašćen i pobrašnjen lim od pećnice. Tijesto lagano nabockajte vilicom. Stavite sa strane dok pripremite nadjev. Bjelanjke istucite u čvrsti snijeg. U drugoj zdjeli izmiješajte jogurt, kiselo vrhnje, oštro brašno i šećer. Pomiješajte obje smjese pa dobiveni nadjev izlite na prethodno pripremljeno tijesto. Izvadite ostatak tijesta iz zamrzivača pa tako smrznutog naribajte na nadjev. Pecite u pećnici zagrijanoj na 180 C 35-40 minuta do zlatno žute boje. Verzija za ispis četvrtak, 27. rujna 2012. Daring Bakers Challenge September 2011- Empanadas September Daring Bakers Challenge was hosted by Patri from Asi Son Las Cocas and she challenge everyone to make empanadas. We were given two dough recipes to choose from and freedom to fill our empanadas with what ever we want. Instead of one big empanada I made four small ones. I filled mine with some caned tuna and homemade tomato jam. With glass of yogurt it made great breakfast. RECIPE: For the dough: 200 g flour 100 ml warm water 20 ml olive oil 8 g dry yeast 1/2 teaspoon salt 1/2 teaspoon hot paprika For the filling: 100 g canned tuna 5 tablespoons of tomato jam pinch of salt 1 teaspoon chopped fresh rosemary Shift the flour into a bowl, make a well in the middle and add all the ingredients. Mix with a wooden spoon until all the ingredients have been incorporated. Turn dough onto your counter and knead for 8 minutes. Make a ball and allow to rise covered with a cloth for about half an hour before using. Once risen, turn the dough into a floured counter. Oil four small pie tins and dust some flour in them. Cut dough in two equal pieces. Spread one part of the dough using a rolling pin. Put dough in tins. Prepare the filling. With fork tear tuna into small chunks add tomato jam, salt and rosemary and mix till all ingredients are incorporated. Roll out the rest of dough and cover empanadas. Put into oven preheated to 180 C and bake for 25 minutes. Allow empanadas to cool a bit before serving. Printable version ponedjeljak, 24. rujna 2012. Torta od šljiva i naranči i pomoć Ovdje sada uskačete vi i pomoć iz naslova. Ne, ne morate donirati lovu nego mi treba preporuka za stativ. Ja sam počela nešto istraživati po internetu ali ima cijela jedna šuma stativa i totalno sam se pogubila u svemu tome. Trebaju mi vaše preporuke i savjeti na što pripaziti prilikom kupnje istog. Puno vam hvala unaprijed. Sada još recept: recept sam vidjela kod Ane Ugarković u vrijeme dok je još imala emisiju svakodnevno na tv. Prije neki dan mi je papirić sa receptom ispao iz kuharice dok sam tražila nešto sasvim drugo. Imala sam malo problema sa detektiranjem mojeg šrakopisa, mislim da i sami znate na što liči recept koji ste zapisali gledajući pripremu neke hrane na tv-u. Jedina zamjerka ovoj torti je ta što je izrazito slatka, tako da ću sljedeći puta zasigurno smanjiti količinu šećera. Recept u nastavku sadrži punu količinu šećera pa ako niste baš ljubitelji izrazito slatkih kolača smanjite mu količinu. RECEPT: 500 g šljiva 1 naranča 50 g šećera 1 štapić vanilije 150g maslaca 150 g šećera 2 jaja 85 g brašna 1 žličica praška za pecivo 100 g oguljenih i mljevenih badema Za posip: 1 naranča 30 g maslaca 25 g smeđeg šećera 50 g badema u listićima Pećnicu zagrijati na 180 C. Šljive prerezati na polovice i izvaditi im koštice pa ih staviti u vatrostalnu posudu sa 50 g šećera, naribanom koricom i iscijeđenim sokom naranče. Dodajte još srž mahune vanilije pa sve dobro pomiješajte i stavite peći u pećnicu 20 minuta. Pečene šljive ostavite da se ohlade. Kalup za tortu obložite papirom za pečenje. Miksajte maslac sa šećerom dok smjesa ne postane pjenasta. Umiješajte jedno po jedno jaje. Prosijati brašno sa praškom za pecivo. U smjesu jaja umiješati smjesu brašna i mljevene bademe. Uliti smjesu u kalup i na nju rasporediti šljive zajedno sa sokom koji su pustile za vrijeme pečenja. Peći u pećnici 30 minuta. Za posip rastopiti maslac na laganoj vatri pa u njega umiješati šećer, bademe u listićima i naribanu koricu limuna. Nakon 30 minuta pečenja na tijesto sa šljivama posipati pripremljeni posip pa sve zajedno vratiti u pećnicu kojoj ste temperaturu smanjili na 160 C. Pecite tortu još 20 minuta. Poslužite mlako. Verzija za ispis