tag:blogger.com,1999:blog-5462818926263497067Fri, 17 Oct 2014 02:57:25 +0000CakesCookiesBake SaleBreakfastQuick BreadsBreadPieBarsBig BatchBrowniesDessertsMuffinsFrostingTeaching a Child to FishCandyCoffee CakesMixesPancakesSnacksBabette BakesI bake and cook, and yes, in that order. Have cookie, will travel.http://www.babettebakes.com/noreply@blogger.com (Babette)Blogger80125tag:blogger.com,1999:blog-5462818926263497067.post-485070122280768567Wed, 23 Nov 2011 17:26:00 +00002011-11-23T11:26:50.807-06:00BreakfastQuick BreadsPies & Thighs Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kFEdVtrCDRs/Ts0que4jmTI/AAAAAAAAAO0/Xr-N8cNd6UU/s1600/SDC16659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kFEdVtrCDRs/Ts0que4jmTI/AAAAAAAAAO0/Xr-N8cNd6UU/s400/SDC16659.JPG" width="400" /></a></div><br /><br />Tomorrow is Thanksgiving, and since I can't find the photo of the Sweet Potato Pound Cake I was going to post, I made biscuits instead.<br /><br />This is now my favorite biscuit. Not <u>just</u> because of the name <i>Pies 'n' Thighs,</i> for the restaurant from whence they came, but I do enjoy saying the name, over and over, a biscuit making mantra. For a northern gal, I have made and eaten hundreds of biscuits. I have have rolled and patted, because even if tonight's dinner is just a salad, a good biscuit completes the meal.<br /><br />This is a soft and flaky biscuit, yet almost meaty in its satisfying bite. Perfect with fried chicken (thighs!) or with <strike>smoked ham</strike> leftover turkey in a sandwich, but delicious fresh with good honey for breakfast. <br /><br />These seem like a lot of work, but not really. I usually start the dough after dinner the night before serving them. In the morning, I mix in the buttermilk, pat/roll them out, and put the biscuit rounds in the freezer while the oven preheats. I bake one sheet for breakfast, and leave the other pan, well-wrapped, in the freezer for another day.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EjyLcZxkThw/Ts0qc53PMEI/AAAAAAAAAOs/Eg-ESTeLd68/s1600/SDC16657.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-EjyLcZxkThw/Ts0qc53PMEI/AAAAAAAAAOs/Eg-ESTeLd68/s200/SDC16657.JPG" width="200" /></a></div><i>Baker's Notes</i>: These are meant to be eaten with savory foods, they are saltier than regular biscuits. I found them a bit too salty, so I cut back the kosher salt to 1 tablespoon. Pastry flour is hard to find, I've had good results making my own, using half cake flour, half all-purpose flour. <br /><div style="color: #b45f06;"><b><br />Pies &amp; Thighs Biscuits</b></div>adapted from <a href="http://marthastewart.com/">marthastewart.com</a>, recipe by Sarah Buck<br /><br /><ul><li>&nbsp;&nbsp; &nbsp;2 ¼&nbsp;&nbsp; &nbsp;cup&nbsp;&nbsp; &nbsp;pastry flour -- (use equal parts cake and all-purpose flours)</li><li>&nbsp;&nbsp; &nbsp;2 ½&nbsp;&nbsp; &nbsp;teaspoons&nbsp;&nbsp; &nbsp;sugar</li><li>&nbsp;&nbsp; &nbsp;2&nbsp;&nbsp; &nbsp;tablespoons&nbsp;&nbsp; &nbsp;plus 1 teaspoon baking powder</li><li>&nbsp;&nbsp; &nbsp;1&nbsp;&nbsp;&nbsp; scant tablespoon&nbsp;&nbsp;&nbsp; kosher salt</li><li>&nbsp;&nbsp; &nbsp;1 ½&nbsp;&nbsp; &nbsp;cups&nbsp; plus 1 tablespoon unsalted butter -- chilled and cut into&nbsp; pieces</li><li>&nbsp;&nbsp; &nbsp;6&nbsp;&nbsp; &nbsp;cups&nbsp;&nbsp; &nbsp;all-purpose flour -- plus more for work surface</li><li>&nbsp;&nbsp; &nbsp;3 ¼&nbsp;&nbsp; &nbsp;cups&nbsp;&nbsp; &nbsp;buttermilk</li><li>&nbsp;&nbsp; &nbsp;1&nbsp;&nbsp; &nbsp;large&nbsp;&nbsp; &nbsp;egg -- beaten</li><li>&nbsp;&nbsp; &nbsp;2&nbsp;&nbsp; &nbsp;tablespoons&nbsp;&nbsp; &nbsp;heavy cream (milk will work)</li></ul><br />Place pastry flour, sugar, baking powder, and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and stir in&nbsp; all-purpose flour. Chill this mixture for at least an hour. (Try doing this the night before, seal well and store in the refrigerator.)<br /><br />Preheat oven to 425°F degrees. Get at least two baking sheets ready and set aside. If you plan to bake two sheets at a time, set your oven racks to the upper and lower thirds of the oven. If you want to bake one at a time, use the center rack.<br /><br />Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1½ inch thick and cut into 16 biscuits using a 3-by-2-inch round biscuit cutter, rerolling scraps as necessary; transfer to baking sheet, leaving at least an inch between each biscuit. Put the filled baking sheet in the freezer for 5 minutes, this isn't absolutely necessary, but it keeps the biscuits from spreading, particularly if your kitchen is warm.<br /><br />In a small bowl, whisk together egg and cream; brush biscuits and transfer to oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 20-22 minutes more. If your dough sat in the feezer overnight, add 3-4 minutes baking time.<br /><br />Let cool 5 minutes on baking sheet before serving, they need that 5 minutes to finish baking in the middle.http://www.babettebakes.com/2011/11/pies-thighs-biscuits.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-5971520884234991836Tue, 22 Nov 2011 23:46:00 +00002011-11-22T17:46:45.164-06:00BreadButtermilk Sandwich Loaf<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jZeojbMi4Us/Tri0PqeTfXI/AAAAAAAAAOU/wTVdr7I3xVI/s1600/DSCN0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-jZeojbMi4Us/Tri0PqeTfXI/AAAAAAAAAOU/wTVdr7I3xVI/s400/DSCN0501.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b><span style="font-weight: normal;">For years now, we've been all about slow bread. Overnight rises, no-kneading, almost no-kneading, storing bread dough in the fridge. I've been happy to turn out crusty artisanal loaves in my dutch oven, so my bread pans have been saved for other things, like <a href="http://www.babettebakes.com/2011/06/oatmeal-graham-bread-2.html">oatmeal loaves</a> and <a href="http://www.babettebakes.com/2011/03/golden-vanilla-pound-cake.html">pound cakes. </a>Then, a few weeks ago, my life changed completely. It's not really an exaggeration. One day, I'm reading the weekly newsletter from <a href="http://leitesculinaria.com/">Leite's Culinaria</a>, and a recipe by Elinor Klivans, one of my favorite <strike>cookbook</strike> authors pops up. White sandwich bread? In about two hours, start to finish? Can't be good, it's just not right. But Elinor Klivans and I go back a few years, she written many wonderful cookbooks, my favorite being <a href="http://www.amazon.com/125-Cookies-Bake-Nibble-Savor/dp/0767901541">125 Cookies to Bake, Nibble and Savor.</a></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b><span style="font-weight: normal;">I know its a bit odd to get so excited about a loaf of white sandwich bread, but really, this bread is not only delicious, but quick and easy to make. There's only one rise, and it's in the pan. I don't have to plan my whole afternoon around a slow rise, this one is ready in about 45 minutes.</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b><span style="font-weight: normal;"> I'm not giving up my no-knead breads, but I feel like I just learned a whole new skill.</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-L58Fg0aEyhk/Tri0u0ZqqnI/AAAAAAAAAOc/_v-VaK13LEg/s1600/DSCN0493.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-L58Fg0aEyhk/Tri0u0ZqqnI/AAAAAAAAAOc/_v-VaK13LEg/s320/DSCN0493.JPG" width="320" /></a><span style="font-size: small;"><b><span style="font-weight: normal;"><i>Baker's Notes</i>: I've made this multiple times, it's quite a forgiving recipe. Unbleached flour is better, but all-purpose will work fine. I like the color and flavor a bit of whole wheat flour adds, so I replaced just </span></b></span><span class="instruction" style="font-size: small; font-weight: normal;">½ cup of the white flour in the first addition. It's better with buttermilk, but you can use a couple spoonfuls of plain yogurt stirred into regular milk in a pinch.</span></div><br /><span style="font-size: small;">The recipe as written seems to propose letting the dough rise in the pan only up to the rim. I let my dough crest about 1 inch over the rim. You will want to use a timer, both to time the mixer and the rise, the former is longer than usual and the later is much shorter. Warming the buttermilk isn't tricky, mine always seems to break or curdle right about 130°, so if you don't have a thermometer, try using that as an indicator.</span><br /><b><br /><span style="font-size: small;"><span style="color: #b45f06;">Buttermilk Sandwich Loaf</span></span></b><br />adapted from <a href="http://www.amazon.com/Fast-Breads-Recipes-Delicious-Bread/dp/0811865703/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1319167277&amp;sr=1-1">Fast Breads: 50 Recipes for Easy, Delicious Bread</a><br /><br /><div class="recipe-list"><ul><li class="ingredient"><span class="amount"> 1 ¼ cups </span> <span class="name"> buttermilk </span> (any fat content)</li><li class="ingredient"><span class="amount"> 2 tablespoons </span> <span class="name"> unsalted butter,&nbsp;</span> cold or room temperature, plus more for slicking the pan</li><li class="ingredient"><span class="amount"> 3 ¼ cups </span> <span class="name"> unbleached all-purpose flour (I subbed </span><span class="instruction">½ cup whole wheat flour)</span></li><li class="ingredient"><span class="amount"> 1 tablespoon </span> <span class="name"> granulated sugar </span></li><li class="ingredient"><span class="amount"> 1 tablespoon </span> <span class="name"> wheat bran </span> (optional)</li><li class="ingredient"><span class="amount"> 1 teaspoon </span> <span class="name"> kosher salt </span></li><li class="ingredient"><span class="amount"> 2 ¼ teaspoons </span> <span class="name"> (a </span><span class="amount">¼</span><span class="name">-ounce packet) instant yeast </span></li><li class="ingredient"><span class="amount"> 1 large </span> <span class="name"> egg </span></li><li class="ingredient"><span class="amount"> 2 teaspoons </span> <span class="name"> melted butter </span> for brushing the loaf</li></ul></div><div class="wp-caption alignright" id="attachment_58957" style="width: 190px;"><div class="wp-caption-text"><br /></div></div><div class="instructions"><span class="instruction">Butter a 9-by-5-by-3-in loaf pan. My pan is actually a bit larger, it works fine.</span><br /><br /><span class="instruction">In a small saucepan, heat the buttermilk and butter over medium heat until it registers about 130ºF(54°C) on an instant-read or candy thermometer. My buttermilk breaks every time, don't worry, it'll be fine. Remove from the heat.</span><br /><br /><span class="instruction">In a stand mixer fit with the flat beater, mix together 1</span><span class="instruction">½</span><span class="instruction"> cups of the flour (or 1 cup flour, and ½ cup whole wheat flour), the sugar, wheat bran (if using), salt, and yeast on low speed just until combined. Add the warm buttermilk mixture and mix until all the ingredients are smooth and combined. Add the egg and continue beating for 1 minute. Add the remaining 1¾ cups flour and continue mixing for 5 minutes. The dough will be sticky and will not come away from the sides of the bowl.&nbsp;</span><br /><br /><span class="instruction">Scrape the dough into the prepared pan and brush the top with the melted butter. Cover the pan loosely with waxed paper and let the dough rise to within 1 inch of the top of the pan </span><span class="instruction">(I let my dough rise to about an inch over the rim)</span><span class="instruction">, about 25-40 minutes. Set your timer, otherwise you'll forget, guess how I know? Position a rack in the middle or lower third of the oven and preheat it to 375ºF.</span><br /><br /><span class="instruction">Bake the loaf until the top feels firm and is browned, about 40 minutes. Let cool in the pan on a wire rack for 5 minutes, then turn out onto the rack and let cool completely before slicing. Keeps well in a plastic bag for at least 3 days.</span></div>http://www.babettebakes.com/2011/11/buttermilk-sandwich-loaf.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-6931737642423899231Fri, 03 Jun 2011 04:04:00 +00002011-06-02T23:04:15.595-05:00BreadOatmeal-Graham Bread (#2)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IY6m6Sl74NM/TehbywFf0PI/AAAAAAAAAOA/_YBCtKJoZd4/s1600/SDC16532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-IY6m6Sl74NM/TehbywFf0PI/AAAAAAAAAOA/_YBCtKJoZd4/s400/SDC16532.JPG" width="311" /></a></div><br />The weather last weekend was alternatively<b> </b>rainy<b> </b>or hot, which meant there was almost no gardening<b> </b>accomplished at our house. I was stuck in the house baking, poor me. Included on the menu was another oatmeal bread, this time from Beth Hensberger's <a href="http://www.amazon.com/Bread-All-Seasons-Distinctive-Year-Round/dp/B000C4SNIA?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Bread for All Seasons</a>, which I've owned for years but hadn't tried. <br /><br />This bread bakes up beautifully, with a dark brown crust coated with sesame seeds. Not nearly as sweet as <a href="http://www.babettebakes.com/2011/04/oatmeal-bread-1.html">Oatmeal Bread #1</a>, but instead I detected a slightly sour, almost fermented flavor. I'm hardly an expert on yeast breads, but I suspect that the greater amount of yeast might be the cause. Still,&nbsp; the loaves were cheerfully devoured, mostly as breakfast toast on busy mornings.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YrJ9ev3pa7Q/TehbV3Cp5ZI/AAAAAAAAAN8/TnBb1epylAM/s1600/SDC16523.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="http://4.bp.blogspot.com/-YrJ9ev3pa7Q/TehbV3Cp5ZI/AAAAAAAAAN8/TnBb1epylAM/s200/SDC16523.JPG" width="200" /></a></div><i>Baker's Notes:</i> Some coarse grind whole wheat flour is referred to as graham flour, it just has a bit more flavor, which is useful in bread recipes. Sometimes I buy <a href="http://www.amazon.com/Hodgson-Mill-Flour-Wheat-Pack/dp/B001SAYH1E?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Hodgson Mill</a> wheat flour for this reason, otherwise I use the always reliable&nbsp;<a href="http://www.amazon.com/King-Arthur-Flour-Traditional-5-Pound/dp/B001KUULJY?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">King Arthur Whole Wheat Flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B001SAYH1E" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />.&nbsp; I used my trusty stand mixer for this recipe, but a wooden spoon and a strong arm would work just as well. I do love maple syrup, but it's more expensive than honey, use what you prefer. I keep sesame seeds in the freezer so they don't go rancid. Buy them in the bulk section at Whole Foods or your local natural foods store, much cheaper that way.<br /><br /><span style="font-size: small;"><b style="color: black;">Oatmeal-Graham Bread</b></span><br />adapted from: <a href="http://www.amazon.com/Bread-All-Seasons-Distinctive-Year-Round/dp/B000C4SNIA?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Bread for all Seasons</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B000C4SNIA" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; boiling water</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; rolled oats</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; honey or maple syrup</li><li>&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; unsalted butter</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; active dry yeast</li><li>&nbsp;&nbsp;&nbsp; pinch of&nbsp;&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; warm water</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons&nbsp;&nbsp;&nbsp; salt</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; graham or whole wheat flour</li><li>&nbsp;&nbsp;&nbsp; 2 ½-3&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; &nbsp;unbleached all purpose flour</li><li>&nbsp;&nbsp;&nbsp; extra rolled oats for sprinkling</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; &nbsp;&nbsp; egg yolk</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; sesame seeds</li></ul><br /><br />In a large bowl or the work bowl of a stand mixer, por the boiling water over the oatmeal. Add the honey or maple syrup and butter, stir to mix thoroughly. You can use a wooden spoon, but I used the paddle attachment on my mixer, since I was going to continue using it later. Let this mixture cool to room temperature, about 30 minutes.<br /><br />Meanwhile, soften the yeast in the warm (not hot) water, adding the pinch of sugar. The&nbsp; should foam up in 5-15 minutes.<br /><br />Add the yeast mixture to the (now room temperature) oatmeal. Add the salt, whole wheat flour, and 1 cup of the unbleached flour. Beat hard until smooth - about a minute. Add the remaining unbleached flour,&nbsp; ½ cup at a time, until a soft sticky dough is formed, that just clears the sides of the bowl.<br /><br />Turn out the dough onto a lightly floured work surface and knead until soft and springy, about 3 minutes, adding only a tablespoon of flour at a time as necessary to prevent sticking. The dough will feel nubby and slightly tacky. Place in a deep oiled bowl, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1½ to 2 hours.<br /><br />When risen, turn the dough out onto the work surface and press it down gently to deflate it. Divide the dough in half and shape it into two loaves. Grease or spray the baking pans (I used 8½" by 4½") and sprinkle oatmeal all over the bottom and sides. Place the dough in the pans, cover and let rise till doubled in bulk, the dough should be an inch above the pan's rim, 45 minutes to an hour. Twenty minutes before baking, preheat oven to 375°F, and move the oven rack to the lower third position.<br /><br />Gently brush the top of the loaf with beaten egg yolk, and sprinkle each with 1 tablespoon of sesame seeds. , Bake for 35 - 40 minutes, the loaves should be browned. Remove from pans, then let cool completely on racks.http://www.babettebakes.com/2011/06/oatmeal-graham-bread-2.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-7954211941973497424Sat, 28 May 2011 03:20:00 +00002011-05-27T22:20:38.543-05:00Cookies"The Chewy" Pretzel Cookie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Y6X-PZyWXgI/TeBpKb5vyAI/AAAAAAAAAN4/tEkyDaFHwJw/s1600/SDC16521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Y6X-PZyWXgI/TeBpKb5vyAI/AAAAAAAAAN4/tEkyDaFHwJw/s400/SDC16521.JPG" width="400" /></a></div><br />This week, Charlie asked me for a chocolate chip cookie in her lunch, but I wanted to make something a bit different. I hadn't yet tried Alton Brown's famous <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/reviews/index.html?pn=2">Chewy</a> cookie recipe, and since I had all the ingredients on hand. I decided to give it&nbsp; a go.<br /><br />We really liked the combination of pretzels and chocolate chip cookies in the <a href="http://www.babettebakes.com/2011/02/chocolate-chunk-pretzel-bars.html">Chocolate Chunk Pretzel Bars </a>I made awhile back, so I decided to add some pretzels to these cookies as well. These make a nice, chewy but sturdy cookie, with crispy edges. While the texture is great, I found the flavor a bit underwhelming. I prefer a richer, butterscotch flavor in this kind of cookie. However, my tasters loved them, and they keep well for a few days.<br /><br /><i>Baker's Notes</i>: I weighed my ingredients, then went back and measured the volume, for those of you without a scale. Bread flour is available in supermarkets, I keep mine in in zipper-top bags in the freezer, since I don't use it frequently. If I make these again, I'd swap dark brown sugar for the light, for the richer flavor.<br /><br /><b><br /></b><br /><b>The Chewy Chocolate Chip Pretzel Cookie</b><br />adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/reviews/index.html?pn=2">foodnetwork.com</a><br /><!--concordance-begin--> <ul class="kv-ingred-list1"><li class="ingredient">8 ounces unsalted butter (2 sticks)</li><li class="ingredient">12 ounces bread flour&nbsp; (around 2 ½ cups)</li><li class="ingredient">1 teaspoon kosher salt </li><li class="ingredient">1 teaspoon baking soda </li><li class="ingredient">2 ounces granulated sugar </li><li class="ingredient">8 ounces light brown sugar (1 ¼ cups)</li><li class="ingredient">1 large egg </li><li class="ingredient">1 large egg yolk </li><li class="ingredient">1 ounce whole milk (2 tablespoons)</li><li class="ingredient">1 1/2 teaspoons vanilla extract </li><li class="ingredient">12 ounces semisweet chocolate chips (2 cups)</li><li class="ingredient">1 ½ cups chopped pretzels </li></ul><!--concordance-end--> <div class="instructions"> <div class="instruction"><br /></div><div class="instruction">Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. </div><br />Sift together the flour, salt and baking soda onto a paper plate or a piece of waxed paper. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes. <br /><br />Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds. <br /><br />Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Cover and chill the dough for 1 hour. <br /><br />Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.<br /><br />Scoop the dough into 1 1/2-ounce portions onto lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. [I used a medium-sized cookie scoop, eight cookies to a pan, and baked them one at a time on the center rack for 11 minutes].<br /><br />Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring. If you're using silpat, let cool for a few minutes before moving the cookies to a rack to cool completely.<br /><br />These cookies keep well, compared to most chocolate chip cookies, stored in an airtight container.<br /></div>http://www.babettebakes.com/2011/05/chewy-pretzel-cookie.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-465319962736565738Mon, 23 May 2011 03:01:00 +00002011-05-22T22:01:44.222-05:00PieEasier Key Lime Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5J6rjRrbxhY/TdnNafpDg_I/AAAAAAAAANw/igqQh8_QEx8/s1600/SDC16517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5J6rjRrbxhY/TdnNafpDg_I/AAAAAAAAANw/igqQh8_QEx8/s400/SDC16517.JPG" width="400" /></a></div><br /><br />It's finally warming up here in Chicago, not warm enough yet for local strawberries, but enough to make me crave something cool and tart. Plus, limes were 10 for a dollar at my local grocer.<br /><br />I was happy with my last <a href="http://www.babettebakes.com/2010/05/key-lime-pie.html">Key Lime Pie</a>, it's creamy and a bit puckery, which is how I like my pie. It is, however, a bit fussy to make. Over at <a href="http://therelishdish.wordpress.com/">the relish dish</a>, a blog from <a href="http://www.relish.com/">Relish Magazine</a>, Jill made a more classic <a href="http://therelishdish.wordpress.com/2011/05/15/beat-it-key-lime-pie/">key lime pie</a> with only a few ingredients. Her technique was different though, you beat the heck out of the filling so it's fluffier. She got the idea from the Beachwalk Cafe in Florida while on vacation. Whatever the source, we loved this pie. Classic key lime flavor but a bit lighter in texture. I love graham cracker crusts and this one is substantial, so it holds up to the tart filling. This was an easy pie to make, and I'll definitely be serving it again.<br /><br /><i>Baker's Notes:</i> The original recipe called for more cinnamon and nutmeg as an option, I thought a pinch or so was fine, but not essential. I never buy cracker crumbs, I just whiz them in the food processor, but do what you like. The recipe calls for regular limes and they are more plentiful and easier to juice than the smaller ones. I have some <a href="http://www.amazon.com/Boyajian-Lime-Oil-Pure/dp/B000GOVQLM?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Boyajian Lime Oil</a> in my pantry, which I will use a bit of next time to amp up the lime even more, but I wanted to keep it simple today. The whipped cream in the photo isn't from a can, I have a <a href="http://www.amazon.com/Whip-Whipped-Cream-Dispenser-plastic/dp/B0008JGU9I?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">whipped cream dispenser</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B0008JGU9I" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, which makes and stores cream so you can top your desserts as needed.<br /><br /><b>Beachwalk Cafe Key Lime Pie</b><br />adapted from:<a href="http://therelishdish.wordpress.com/2011/05/15/beat-it-key-lime-pie/"> therelishdish.com</a><br /><br /><i>Crust&nbsp;</i>&nbsp;&nbsp; <br /><ul><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; graham crackers crumbs&nbsp; -- from almost two sleeves of crackers</li><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; dark brown sugar</li><li>&nbsp;&nbsp;&nbsp; pinch&nbsp;&nbsp;&nbsp; ground cinnamon (optional)</li><li>&nbsp;&nbsp;&nbsp; small pinch&nbsp;&nbsp;&nbsp; ground nutmeg (optional)</li><li>&nbsp;&nbsp;&nbsp; 6&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; unsalted butter -- melted</li><li>&nbsp;&nbsp;&nbsp; small pinch&nbsp;&nbsp;&nbsp; salt</li></ul><i>Filling</i><br /><ul><li>&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp; large&nbsp;&nbsp;&nbsp; egg yolks -- at room temperature</li><li>&nbsp;&nbsp;&nbsp; grated zest from one lime</li><li>&nbsp;&nbsp;&nbsp; 14 oz can&nbsp;&nbsp;&nbsp; sweetened condensed milk</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp; fresh lime juice -- from 5-6 limes</li></ul>&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br />Combine crust ingredients in 9-inch pie plate. Press to form a crust. Chill 15 minutes.<br /><br />Meanwhile, preheat oven to 350°F. In a mixer bowl using the whisk attachment, beat egg yolks and zest on high speed for 8 minutes. Don’t skimp on this time– the eggs must be fluffy and well aerated. Gradually add the condensed milk and continue to beat until all of the milk is added and the filling is fluffy, about 6 -7 minutes. On low speed slowly add the key lime juice until evenly blended.&nbsp; Beat 2 minutes. Pour filling into chilled pie shell.<br /><br />Bake until filling appears set, about 12 minutes. Transfer to a wire rack, cool completely.&nbsp; Cover and refrigerate for at least three hours, or overnight.http://www.babettebakes.com/2011/05/easier-key-lime-pie.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-18973689081891206Tue, 17 May 2011 03:29:00 +00002011-05-16T22:29:31.923-05:00Bake SaleBrowniesMexican Chocolate Streusel Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kHSFwX7i-ho/TdHqHta6CrI/AAAAAAAAANo/O492TmDetoE/s1600/SDC16395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kHSFwX7i-ho/TdHqHta6CrI/AAAAAAAAANo/O492TmDetoE/s400/SDC16395.JPG" width="400" /></a></div><br /><br />I love Mexican chocolate in the winter. If you've never had Mexican chocolate, it's a blend of chocolate, sugar, ground almonds and cinnamon that you melt in milk and then whisk into a deliciously spicy chocolate froth. So when I came across this recipe for brownies, I couldn't wait to try it. The Mexican chocolate is only in the topping, giving it a crunchy chocolate almond flavor. The brownies are made with regular unsweetened chocolate, and are nice and fudgy. I usually prefer a chewier texture, but the fudgy brownie is a great contrast to the crunchy streusel. These look great on the plate and would be a great addition to bake sales and picnics.<br /><i><br /></i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-I7CBwvGfqXA/TdHqWuY_5-I/AAAAAAAAANs/1elT-4hhyvA/s1600/SDC16386.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-I7CBwvGfqXA/TdHqWuY_5-I/AAAAAAAAANs/1elT-4hhyvA/s200/SDC16386.JPG" width="200" /></a></div><i>Baker's Notes:</i> Mexican chocolate is carried in most supermarkets, it's usually in the ethnic foods aisle. Using the original recipe as a starting point, I decreased the cinnamon and almond extract and added espresso powder, yet I still thought the almond extract was overpowering. I'll keep tinkering until I get it just right, these brownies are worth it. I always chill my brownies for awhile before slicing, so the cuts are even. If you're chilling them overnight before slicing, make sure to wrap them well in plastic so they don't dry out.<br /><b><br /></b><br /><b>Mexican Chocolate Streusel Brownies</b><br />adapted from <a href="http://www.myrecipes.com/recipe/mexican-chocolate-streusel-brownies-10000001010622/">myrecipes.com</a><br /><br /><i>Brownies</i><br /><ul><li>&nbsp;&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; butter -- (6 oz) cut into chunks</li><li>&nbsp;&nbsp;&nbsp; 9&nbsp;&nbsp;&nbsp; oz&nbsp;&nbsp;&nbsp; unsweetened chocolate -- finely chopped</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups &nbsp;&nbsp; firmly packed brown sugar</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; granulated sugar</li><li>&nbsp;&nbsp;&nbsp; 5&nbsp;&nbsp;&nbsp; large&nbsp;&nbsp;&nbsp; eggs</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; tablespoons &nbsp;&nbsp; vanilla extract</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; almond extract (I'm using less next time)</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups &nbsp;&nbsp; all-purpose flour</li><li>&nbsp;&nbsp;&nbsp; 1 &nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; ground cinnamon</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; baking powder</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; salt</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; espresso powder</li></ul><i>Streusel</i><br /><ul><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; all-purpose flour</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; brown sugar -- firmly packed</li><li>&nbsp;&nbsp;&nbsp; 5&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; unsalted butter -- cold</li><li>&nbsp;&nbsp;&nbsp; 4 ½&nbsp;&nbsp;&nbsp; ounces&nbsp;&nbsp;&nbsp; Mexican chocolate -- (like <a href="http://www.amazon.com/Ibarra-Mexican-Chocolate-18-6-oz/dp/B0000GH6UG?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Ibarra</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B0000GH6UG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> brand), coarsely chopped</li></ul><br /><br />Preheat oven to 325°F.&nbsp; Rinse a 9-by-13-inch baking pan with cold water, shake out the excess but do not dry. Flip the pan over, and place an 18 inch piece of foil, shiny side down, over the pan, and then mold the foil over the pan. Remove the foil, flip the pan back over, and line the pan with the foil. The drops of water will help the foil cling to the pan. Butter or spray the foil (you can use the butter wrapper).<br /><br />In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Using a wooden spoon or silicone spatula, stir in vanilla and almond extract. Stir in flour, cinnamon, baking powder, espresso powder, and salt until well blended.<br /><br />Spread batter level in the baking pan. Squeeze handfuls of the Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter.<br /><br />Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for an hour, then chill for another 30-60 minutes. Lift the brownies from the pan using the foil, then slice with a sharp knife into 24 or 32 squares.<br /><br /><i>Mexican chocolate streusel</i>. In a food processor or a bowl, whirl or stir all-purpose flour and brown sugar until well blended. Add butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.http://www.babettebakes.com/2011/05/mexican-chocolate-streusel-brownies.htmlnoreply@blogger.com (Babette)2tag:blogger.com,1999:blog-5462818926263497067.post-3526396671497974572Wed, 11 May 2011 02:39:00 +00002011-05-10T21:39:59.140-05:00Bake SaleBig BatchCookiesOatmeal Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bvyRIkXMASA/TcnxFK8zgzI/AAAAAAAAANk/R03iWl71FfY/s1600/SDC16157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-bvyRIkXMASA/TcnxFK8zgzI/AAAAAAAAANk/R03iWl71FfY/s400/SDC16157.JPG" width="400" /></a></div><br /><br />I had taken a couple months off from baking for the<i> </i><a href="http://www.thenightministry.org/">Night Ministry</a><i> </i>during tax season<i>, </i>but I really missed<i> </i>it. Not because I'm such a sharing and caring kind of gal (although I totally am), but I love to make big batches of chewy, satisfying cookies. I've made these for bake sales as well, they were a big hit. Usually, anything made with peanut butter and chocolate sells well at a bake sale, add some oatmeal and even the health conscious will indulge.<br /><br />This only makes about 60 2½-inch cookies, which is small by big batch standards, but more than enough for the cookie jar. If you're not making them to give away, consider <a href="http://www.amazon.com/OXO-Grips-Medium-Cooke-Scoop/dp/B0000CDVD2?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">scooping</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B0000CDVD2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> out the dough onto a lined cookie sheet, freezing the dough balls until solid, then packing them in a freezer bag for another day. That way, you can have fresh cookies in minutes for guests or a weeknight treat. Just remember when baking from frozen dough to give the cookies a couple extra minutes in the oven.<br /><br /><i>Baker's Notes:</i> This recipe is pretty great as is, I've made it twice now to rave reviews. I do wonder about the cocoa powder, should I increase it next time so the cookie has a stronger chocolate flavor? In this case, I think the cocoa adds to the texture of the cookie more than the flavor. I did increase the salt just a bit, I think the oatmeal needs it.<br /><br /><br /><b>Oatmeal Peanut Butter Chocolate Chip Cookies</b><br />adapted from <a href="http://www.midwestliving.com/recipe/cookies/triple-flavored-big-batch-cookies/">Midwest Living</a><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; cups&nbsp; all-purpose flour</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; cups &nbsp; rolled oats</li><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; tablespoons &nbsp; unsweetened cocoa powder (natural, like <a href="http://www.amazon.com/Hersheys-Cocoa-Natural-Unsweetened-8-Ounce/dp/B001EQ5AHW?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Hershey's</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B001EQ5AHW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />)</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons&nbsp;&nbsp;&nbsp; baking soda</li><li>&nbsp;&nbsp;&nbsp; heaping ½&nbsp;&nbsp; teaspoon&nbsp;&nbsp; salt (use less if using salted butter)</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; cups &nbsp;&nbsp; unsalted butter</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; chunky peanut butter</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; brown sugar -- packed</li><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; eggs</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons &nbsp; vanilla extract</li><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; cups &nbsp;&nbsp; semisweet chocolate chips</li></ul><br /><br />&nbsp;In a bowl, stir together the flour, oats, unsweetened cocoa powder, baking soda, and salt.<br /><br />In a mixing bowl, beat the butter and peanut butter with an electric mixer until combined. Add the granulated sugar and brown sugar; beat until combined. Add the eggs and vanilla. Beat the mixture well.<br /><br />Add the dry ingredients and stir until combined. Stir in the semisweet chocolate pieces. Cover and rest the dough for an hour at room temperature or store in the refrigerator for up to a week.<br /><br />Preheat oven to 350°F. Drop dough by tablespoonfuls onto lined cookie sheets.<br /><br />Bake cookies for 12 to 14 minutes or until cookies are golden brown. Let cool for 1 minute on cookie sheet before removing to wire rack. Makes about 60 cookies.http://www.babettebakes.com/2011/05/oatmeal-peanut-butter-chocolate-chip.htmlnoreply@blogger.com (Babette)1tag:blogger.com,1999:blog-5462818926263497067.post-5434120864349181625Thu, 05 May 2011 02:30:00 +00002011-05-04T21:46:23.593-05:00FrostingTeaching a Child to FishSilky Chocolate Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iA7EuQBkCy8/TcIKBuOvQbI/AAAAAAAAANY/Twih3SB36Wc/s1600/SDC16274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://1.bp.blogspot.com/-iA7EuQBkCy8/TcIKBuOvQbI/AAAAAAAAANY/Twih3SB36Wc/s400/SDC16274.JPG" width="400" /></a></div><br />The other day, Charlie asked me to help her make cupcakes for a friend's birthday. I was pleased, not just that Charlie wanted to bake and spend a little time with me, but that she knows baking is about sharing. It's one thing to have your child ask you to pick up some cupcakes at the supermarket on the way to school, but kids at Charlie's school typically take public transit, so toting a box of treats along with a heavy knapsack, well, that's a true friend.<br /><br />Truthfully, she could handle the cupcakes on her own, she just needed some help with the frosting. We thought about making a ganache, but we were fresh out of cream. So I experimented with this frosting I'd been playing around with, one I could whip up quickly, using strictly pantry ingredients.<br /><br />We were both very pleased with the results. Not fluffy, not achingly sweet, but not a pan frosting either, this one was just right. The chips deliver a surprisingly strong chocolate flavor, and the texture is ultra silky, like a french buttercream.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Uo6EfgcHcGs/TcIKUMwI9zI/AAAAAAAAANc/QCIas8W94Bo/s1600/SDC16276.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Uo6EfgcHcGs/TcIKUMwI9zI/AAAAAAAAANc/QCIas8W94Bo/s200/SDC16276.JPG" width="200" /></a></div><i>Baker's Notes</i>: It's important to let the chocolate cool a bit after melting, you don't want to melt the butter. The espresso is optional, I just like the way it enhances the chocolate. The frosted cupcakes remained stable and tasty for 3 days at room temperature.<br /><br /><b><br /></b><br /><b>Silky Chocolate Frosting</b><br />inspired by an Ina Garten <a href="http://www.babettebakes.com/2010/07/double-chocolate-layer-cake.html">recipe </a><b></b><br /><b><br /></b><br /><ul><li>&nbsp;&nbsp;&nbsp; 1½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; chocolate chips</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; instant espresso -- (optional)</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; sticks&nbsp;&nbsp;&nbsp; unsalted butter -- (8 ounces) at room temperature</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; powdered sugar</li><li>&nbsp;&nbsp;&nbsp; a&nbsp;&nbsp;&nbsp; pinch of&nbsp; salt (omit if using salted butter)</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; vanilla extract</li></ul><br />This was enough frosting for 2 dozen cupcakes, might need to increase for layer cakes.<br /><br />Begin by melting the chocolate chips, you can either use the microwave or the double boiler. I like to use a 2-cup glass measuring cup in the microwave at 70% power, stirring every 30 seconds. Otherwise, use a double boiler or saucepan with 1 inch of simmering water in the bottom, stirring often. In either case, it's important to stop the heat well before the chocolate is fully melted. Add the espresso powder, if using, and stir very well until the chocolate is completely melted and the espresso is fully incorporated. Set aside, and let cool to room temperature.<br /><br />Meanwhile, beat the butter with the sugar and salt until light and fluffy. Add the melted chocolate, then the vanilla, and continue beating until a frosting texture is achieved.http://www.babettebakes.com/2011/05/silky-chocolate-frosting.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-8503926805229705502Sat, 30 Apr 2011 04:56:00 +00002011-04-29T23:56:22.288-05:00BreakfastQuick BreadsFlaky Scones<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1VxMQhWvhEo/TbuVjGGSisI/AAAAAAAAANU/lazCo0FX3d0/s1600/SDC16230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-1VxMQhWvhEo/TbuVjGGSisI/AAAAAAAAANU/lazCo0FX3d0/s400/SDC16230.JPG" width="400" /></a></div><br />Like many women in North America, I woke up extra early this morning to watch the Prince William and Kate Middleton get married. My daughter woke up even earlier to watch the BBC "pre-game" coverage. We sprawled on the sofa in our pajamas and breakfasted on scones. Since it was a special occasion, we pronounced the word scones properly, to rhyme with "gone" rather then "bone". Promptly at 6:30, Charlie changed for school and headed off for another long day of classes, while I stayed in my pajamas and watched all of the post-game analysis.<br /><br />I was going to make traditional English scones from Delia Smith or Rachel Allen, but then I saw this recipe from <a href="http://www.amazon.com/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Bread Bible</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=0393057941" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> by Rose Levy Beranbaum (RLB) and I just had to try it. The directions are lengthy, but don't let that put you off, these scones are not difficult. These scones have a beautiful flaky texture, caused by rolling and turning the dough. While I'm not an expert at rolling dough, I'm not afraid of it either, so I just followed the excellent directions and flaky, buttery scones were my reward.<br /><br />I did make a couple of adjustments. Since I was planning to serve them before dawn, I decided to make the dough the night before, and freeze the unbaked scones on the baking sheets. I'd done this with other scones recipes, some actually call for freezing the dough before baking, as it relaxes the gluten. My finished scones were a bit doughy in the center, as I didn't add enough extra baking time to compensate. However, the flavor and texture was otherwise scrumptious, and didn't slow their consumption one bit. I also left out the currants this time, as Charlie doesn't care for them. Instead, I spread my warm scone with my favorite apricot jam, sat back with my darling girl, and marveled at the pomp and pageantry of the royals. <br /><i> </i><br /><i>Baker's Notes:</i><b> </b>I will try this recipe again, increasing the salt, using the currants, and baking the dough without freezing it first, to see if there's a difference in flavor or texture. RLB strongly suggests using Hecker's flour, which is also called Ceresota, available at supermarkets. I didn't want to cut the dough in triangles, so I just used a bench knife to cut 2" squares, no scraps to mess about with.<br /><br /><b>Flaky Scones</b><br />adapted from <a href="http://www.amazon.com/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank"></a><a href="http://www.amazon.com/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Bread Bible</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=0393057941" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br /><span class="recipe_structure_ingredients"> <br /><ul class="recipe_attr_text"><li itemprop="ingredient">1 cup (8 ounces/ 227 grams) unsalted butter, cold</li><li itemprop="ingredient">4 ¼ cups (21.25 ounces/608 grams) unbleached all purpose flour, preferably Hecker’s</li><li itemprop="ingredient">½ cup (3.5 ounces/100 grams) sugar</li><li itemprop="ingredient">2 teaspoons (9.6 grams) baking powder</li><li itemprop="ingredient">½ teaspoon (2.5 grams) baking soda</li><li itemprop="ingredient">¼ teaspoon (1.7 grams) salt</li><li itemprop="ingredient">2 liquid cups (16.3 ounces/464 grams) heavy cream</li><li itemprop="ingredient">1 cup (4.5 ounces/131 grams) currants</li></ul><h4 style="font-weight: normal;">Equipment:</h4><ul class="recipe_attr_text"><li itemprop="ingredient">2 half sheet pans lined with nonstick liners such as Silpat or parchment</li><li itemprop="ingredient">A baking stone OR baking sheet</li></ul></span><br />Preheat the oven to 400°F 30 minutes before baking. Have an oven rack at the middle level and set a baking stone or baking sheet on it before preheating.<br /><br /><div class="recipe_structure_directions recipe_attr_text" itemprop="instructions">Cut the butter into 1-inch cubes. Refrigerate for at least 30 minutes, or freeze for 10 minutes.<br /><br />In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and with your fingertips, press the cubes into large flakes. (Or use an electric mixer, mixing until the butter is the size of small walnuts.) Stir in the cream just until the flour is moistened and the dough starts to come together in large clumps. Stir in the currants. Knead the dough in the bowl just until it holds together, and turn it out onto a lightly floured board.<br /><br />Lightly flour the top of the dough (or use a floured pastry sleeve), and roll it out into a long rectangle 1 inch thick and about 8 inches by 12 inches; use a bench scraper to keep the edges even by smacking it up against the sides of the dough. Fold the dough in thirds, lightly flour the boards again, and rotate the dough so that the closed side faces to the left. Roll it out again and repeat the “turn” 3 more times, refrigerating the dough, covered with plastic wrap, for about 15 minutes as necessary only if it begins to soften and stick.<br /><br />Roll out the dough once more. Trim the edges so that it will rise evenly. (To use the scraps, press them together and roll out, giving them 2 turns, then roll the dough into a 1-inch-thick square and cut it into 2 triangles.)<br /><br />Cut the dough in half lengthwise so you have 2 pieces, each about 4 inches by 12 inches. Cut each piece of dough into triangles with about a 3-inch-wide base and place them about 1 inch apart on the prepared baking sheets. (The dough will rise but not expand sideways.) If the dough is soft, cover it well with plastic wrap and freeze for 15 minutes or refrigerate for 1 hour before baking. (At this point, I froze the wrapped baking sheets overnight)<br /><br />Bake the scones one sheet at a time: cover the second sheet with plastic wrap and refrigerate while you bake the first one, then bake the second pan directly from the refrigerator. Place the pan on the hot baking stone or hot baking sheet and bake the scones for about 15 to 20 minutes (if dough is frozen, it will take at least 20-25 minutes) or until the edges begin to brown and the tops are golden brown and firm enough so that they barely give when pressed lightly with a finger (an instant-read thermometer inserted into the center of a scone will read about 200°F). Check the scones after 10 minutes of baking, and if they are not browning evenly, rotate the baking sheet from front to back. Do not over bake, as they continue baking slightly on removal from the oven and are best when slightly moist and soft inside.<br /><br />Cool the scones, placing two linen or cotton towels on two large racks and, using a pancake turner, lift the scones from the baking sheets and set them on top. Fold the towels over loosely and allow the scones to cool until warm or at room temperature. (Since linen or cotton “breathes,” the scones will have enough protection to keep from becoming dry and hard on the surface but will not become soggy.)</div>http://www.babettebakes.com/2011/04/flaky-scones.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-5675117312634512221Thu, 28 Apr 2011 02:58:00 +00002011-04-27T21:58:14.087-05:00BreadOatmeal Bread #1<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l2pOWWr8bzw/TbjWUQacKtI/AAAAAAAAANQ/CQoJEFqPxmw/s1600/SDC16171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-l2pOWWr8bzw/TbjWUQacKtI/AAAAAAAAANQ/CQoJEFqPxmw/s400/SDC16171.JPG" width="400" /></a></div><br />You may be surprised to know I'd never made oatmeal bread before. How could I have missed this? Brown, sweet, nutty bread just begging for butter and jam. Lovely toasted for breakfast, delicious with my favorite tuna salad, where have you been all my life? Charlie, who would no sooner eat a bowl of oatmeal than a tarantula, practically inhaled it for breakfast.<br /><br />The other morning, I noticed we were running low on sandwich bread, so I pulled out this recipe. The bread was easy to make, and even though I may have rushed the second rising a bit, it still turned out great. Kinda sweet, as you might expect from a recipe containing a whole cup of sugar, but yummy nonetheless. For me this may be a entry point to a whole new world of oatmeal bread, there are so many recipes out there, I plan to try a few of them soon. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-45b6xiRPeJc/TbjWHP2-LCI/AAAAAAAAANM/mDhOx6oauvQ/s1600/SDC16163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-45b6xiRPeJc/TbjWHP2-LCI/AAAAAAAAANM/mDhOx6oauvQ/s200/SDC16163.JPG" width="200" /></a></div><i>Baker's Notes:</i> I did make the recipe as written, using a full cup of brown sugar, but I also feel guilty about it, and would cut back next time. I don't own 9"x 5" bread pans, this worked fine in my 8 ½' x 4 ½" pans. The rising times are approximate, and for me, rising usually takes longer. As you can see in the photo, the crust got a bit too brown, I should have moved the oven rack to the lower third from the center. You could also check the bread toward the end, and slide a piece of foil over the top for the last ten minutes of baking.<br /><br /><b>No-Knead Oatmeal Bread</b><br /><br />1 cup firmly packed dark brown sugar<br />1 tablespoon salt<br />1 ¾ cups old fashioned rolled oats<br />3 cups boiling water<br />2 tablespoons butter<br />1 (¼ ounce) package active dry yeast<br />¼ cup warm water<br />5 cups all-purpose flour<br />1 cup whole wheat flour (or use more all purpose)<br /><br />In a large bowl, stir together sugar, salt and oats. Stir in boiling water and butter; let stand until lukewarm.<br /><br />Sprinkle yeast into ¼ cup warm water and stir until dissolved. Add yeast mixture to oat mixture and mix. Stir in flour, 1 cup at a time. The dough will be sticky.<br /><br />Transfer dough to a large, clean, oiled bowl, cover with plastic wrap, and let rise until doubled in bulk. This could take from 1 ½ to 3 hours, depending on your conditions. Here's the no-knead part: take a large silicone spatula or wooden spoon and lift and drop the dough back into the bowl three to four times.<br /><br />Grease or spray two 9"x 5" loaf pans and divide dough into equally between the pans. Spray two pieces of plastic wrap, and place them, sprayed side down, over each pan. Let dough rise again, until doubled in bulk. The dough should crest one inch over the edge of the pan.<br /><br />Meanwhile, set the oven rack to lower third, and preheat the oven to 450°F. Bake for 10 minutes, then lower the temperature to 350°F. and bake for another 45 minutes.<br /><br />Remove bread immediately from pans and cool on wire racks. Keeps, wrapped in aluminum foil, for at least two days.http://www.babettebakes.com/2011/04/oatmeal-bread-1.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-2313893800344353997Wed, 20 Apr 2011 02:52:00 +00002011-04-20T10:42:18.539-05:00BreadBreakfastHot Cross Buns With Currants, Apricots, and Cranberries<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jtIDCEKFYao/Ta5Eg_zHSGI/AAAAAAAAAM4/zoG3Mz-VeGY/s1600/SDC16138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="http://1.bp.blogspot.com/-jtIDCEKFYao/Ta5Eg_zHSGI/AAAAAAAAAM4/zoG3Mz-VeGY/s400/SDC16138.JPG" width="400" /></a></div><br />Easter is nearly here, and this year, I actually have time to do a bit of holiday baking! Usually, I work on tax returns all Easter weekend, my family is lucky to get a ham dinner. This year, the holiday is so late in the season, I finally have time to bake hot cross buns, my favorite Easter treat. I usually buy them at my local <a href="http://www.lutzcafe.com/">bakery</a>, but they're never quite what I hope they'll be.<br /><br />I had several recipes to choose from, but this one, based on Sara Foster's from her first cookbook, <a href="http://www.amazon.com/Fosters-Market-Cookbook-Favorite-Recipes/dp/0375505466?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Foster's Market Cookbook</a>, won out for its flavor combinations. Sara based her recipe on her grandmother's dinner roll recipe, then updated the fruit and spices for a brighter version. So first I'll give you the master dough recipe, then the bun recipe. Apparently, you can leave the master dough in the refrigerator for up to two weeks, so really, there's no excuse for not treating yourself. We'll make the rolls another day, very soon.<br /><br />I loved the flavor of these rolls, just as gingersnaps mean Christmas or peach pie means summer, the fruit and spice blend of these buns mean spring is near, even if Chicago weather disagrees. I didn't use the lemon zest, nor a lemon glaze, because I didn't want them to be too citrusy. Nutmeg is the traditional spice I believe, or at least its the one I'm used to, but I really preferred the mace and cardamom here. My buns did come out a little denser than I'd hoped, I think I over-kneaded them a bit. Still delicious, and definitely worth making again.<br /><i><br /></i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PU5qOWdKjNM/Ta5E9uUiS8I/AAAAAAAAAM8/XTh-b_xsIQ8/s1600/SDC16115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-PU5qOWdKjNM/Ta5E9uUiS8I/AAAAAAAAAM8/XTh-b_xsIQ8/s200/SDC16115.JPG" width="200" /></a></div><i>Baker's Notes:</i> Next time, I might experiment with the recipe by mixing in the fruit before the first rise, so the dough has a chance to more easily integrate the fruit and spices. I made a simple milk/confectioner's sugar glaze for the crosses, but mine needed to be thicker. I think apricots are the secret flavor weapon here, but use whatever dried fruit you like, if raisins are all you have, use them and enjoy.<br /><br /><b>Granny Foster's Refrigerator Rolls</b><br /><b></b>adapted from <a href="http://www.amazon.com/Fosters-Market-Cookbook-Favorite-Recipes/dp/0375505466?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Foster's Market Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=0375505466" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, which I own and love<br /><br /><ul><li class="ingredient first">&nbsp;&nbsp; ½ cup warm water (105 degrees to 115 degrees)</li><li class="ingredient">&nbsp;&nbsp;&nbsp; 1 quarter-ounce package active dry yeast</li><li>&nbsp;&nbsp;&nbsp; 8&nbsp;&nbsp; &nbsp;tablespoons (1 stick) unsalted butter</li><li>&nbsp;&nbsp; &nbsp;2&nbsp;&nbsp; &nbsp;cups &nbsp;&nbsp; milk</li><li>&nbsp;&nbsp; &nbsp;1&nbsp;&nbsp; &nbsp;teaspoon&nbsp;&nbsp; &nbsp;salt</li><li>&nbsp;&nbsp;&nbsp; 6 to 6 ½&nbsp;&nbsp; &nbsp;cups &nbsp;&nbsp; all-purpose flour</li></ul>&nbsp; <br />Place the warm water, yeast, and about 1 teaspoon of the sugar in a small bowl; stir once or twice just to mix. Let stand in a warm place for 5 or 7 minutes, until small bubbles form on top.<br /><br />Meanwhile, in a saucepan, combine the butter, milk, salt, and remaining sugar and cook over very low heat, stirring constantly, until the sugar dissolves and the butter melts. Do not let the mixture go over 115 degrees or it will kill the yeast; it should be just warm enough for the sugar to dissolve. Remove from the heat and pour the mixture into a large bowl.<br /><br />Add the yeast mixture to the milk mixture and stir until combined. Stir in about 6 cups of the flour and mix until the mixture forms a soft dough. Add the remaining flour if the dough is still sticky.<br /><br />Remove the mixture from the bowl and knead on a lightly floured work surface 5 to 8 times, until dough forms a ball or comes together.<br /><br />Lightly oil a large bowl and place the dough in the bowl; cover with a tea towel or plastic wrap and let rise in a warm place for 30 to 45 minutes, until the dough has doubled in bulk.<br /><br />Divide in half, use one part for hot cross buns, store the other in the refrigerator for up to two weeks for rolls, or more hot cross buns.<br /><br /><b><br /></b><br /><b>Hot Cross Buns With Raisins, Apricots, And Cranberries</b><br /><b></b>adapted from <a href="http://www.amazon.com/Fosters-Market-Cookbook-Favorite-Recipes/dp/0375505466?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Foster's Market Cookbook </a><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp; recipe&nbsp; Granny Foster’s Refrigerator Rolls dough</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon ground cinnamon</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp; teaspoon ground mace or ground nutmeg (I used mace)</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp; teaspoon ground cardamom</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp; teaspoon ground allspice</li><li>&nbsp;&nbsp;&nbsp; Grated zest of 1 lemon (I omitted this time)</li><li>&nbsp;&nbsp;&nbsp; Grated zest of 1 orange</li><li>&nbsp;&nbsp;&nbsp; ⅓&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; currants or dark raisins</li><li>&nbsp;&nbsp;&nbsp; ⅓&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; chopped dried apricots</li><li>&nbsp;&nbsp;&nbsp; ⅓&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; dried cranberries</li><li>&nbsp;&nbsp;&nbsp; ⅓&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; golden raisins</li><li>&nbsp;&nbsp;&nbsp; Egg wash: 1 large egg beaten with 2 tablespoons milk</li><li>&nbsp; &nbsp; Milk Glaze: 1-2 tablespoons milk or crea, mixed with 1 cup confectioner's sugar</li></ul><br />Preheat oven to 350°F. Grease or line a baking sheet and set aside.<br /><br />Remove the refrigerator roll dough from the refrigerator and punch it down. Cover and set aside to rest at room temperature at least 10 minutes or up to 30 minutes.<br /><br />Combine the cinnamon, mace, cardamom, allspice, lemon zest, orange zest, currants, apricots, cranberries, and raisins in a bowl and stir to mix.<br /><br />Place the dough on a lightly floured surface and knead the fruit-and-spice mixture into the dough for 3 to 4 minutes, until it is evenly distributed.<br /><br />Divide the mixture into 12 pieces, each one about the size of a small orange. Roll and knead each piece of dough into a round by pressing down lightly and cupping the dough as you roll.<br /><br />Place the shaped rolls on the prepared baking sheet about 2 inches apart and allow them to rise, loosely covered, about 30-60 minutes in a warm place, until the dough has almost doubled in size. Brush the rolls with the egg wash and bake 25 to 30 minutes, until the rolls are golden brown and firm to the touch.<br /><br />Remove the rolls from the oven and allow to cool. Drizzle or pipe a crisscross shape across the top of the rolls with the glaze and allow to dry before serving.http://www.babettebakes.com/2011/04/hot-cross-buns-with-currants-apricots.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-641979492444201478Sun, 17 Apr 2011 02:39:00 +00002011-04-16T21:39:01.091-05:00CandyMatzoh Buttercrunch<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lr9pJoy0dKg/TapGDRLqtUI/AAAAAAAAAM0/8tKNo-SGEgo/s1600/SDC16112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://1.bp.blogspot.com/-lr9pJoy0dKg/TapGDRLqtUI/AAAAAAAAAM0/8tKNo-SGEgo/s400/SDC16112.JPG" width="400" /></a></div><br />We don't celebrate Passover at my house, we're on the Easter team. But since I was little, I've associated the Passover holiday with unusual treats. Egg and Onion matzoh and those sticky candy fruit slices appeared as after-school snacks. Later, when Charlie was in elementary school, she looked forward to the school's seder just so she could enjoy some matzoh.<br /><br />I've been a subscriber of <a href="http://betterbaking.com/">betterbaking.com</a> for years, so I'd read about Marcy's famous buttercrunch recipe ages ago. I rediscovered it on David Lebovitz's <a href="http://davidlebovitz.com/">blog</a> more recently, and it's his recipe I've used here. I love buttercrunch, I make pounds of it at Christmas for gifts, but I love the matzoh version too. It's quick and easy, doesn't require a candy thermometer, and the matzoh adds a nice texture. Some would call it matzoh <i>crack</i>, it's that addictive. Don't worry, a box of matzoh will make 2-3 batches of crunch, so plan ahead and make enough to share.<br /><br /><i>Baker's Notes:</i> This is a great recipe for novice candymakers, since it relies on time and not temperature to make the caramel. It's important to pick a time when they're are no other distractions in the kitchen, both for success and safety. The pan preparation seems like overkill, but trust me, that prep prevents a big mess.<br /><b><br /></b><br /><b>Matzoh Buttercrunch</b><br />adapted from <a href="http://www.davidlebovitz.com/2008/01/chocolatecovere/">David Lebovitz</a>, he got it from <a href="http://betterbaking.com/viewRecipe.php?recipe_id=978">Marcy Goldman</a><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; 4-6&nbsp;&nbsp;&nbsp; sheets&nbsp;&nbsp;&nbsp; unsalted matzohs</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; unsalted butter -- cut into chunks</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; firmly-packed light brown sugar</li><li>&nbsp;&nbsp;&nbsp; big&nbsp;&nbsp;&nbsp; pinch sea salt (I used kosher)</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; vanilla extract</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; semisweet chocolate chips (or chopped bittersweet, semisweet, or milk chocolate)</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; toasted sliced almonds (optional)</li></ul><br />Line a rimmed baking sheet (approximately 11" x 17″) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.<br /><br />Preheat the oven to 375F.<br /><br />Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.<br /><br />In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.<br /><br />Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F, then replace the pan.<br /><br />Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.<br />If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.<br /><br />Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.<br /><br />David Lebovitz's Note: If making for passover, omit the vanilla extract or find a kosher brand.http://www.babettebakes.com/2011/04/matzoh-buttercrunch.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-598436138580939337Wed, 13 Apr 2011 01:28:00 +00002011-04-12T21:04:44.171-05:00Bake SaleCakes"Baked" Oatmeal Chocolate Chip Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e5uS6xRwja0/TaT3_nDc9-I/AAAAAAAAAMw/AX1u71GFQiY/s1600/SDC16079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-e5uS6xRwja0/TaT3_nDc9-I/AAAAAAAAAMw/AX1u71GFQiY/s400/SDC16079.JPG" width="400" /></a></div><h2><span style="font-size: small;"><span style="font-weight: normal;">&nbsp;</span></span></h2><br />I can't believe it took so long to try this recipe, after all, it comes from the <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969">Baked</a><img border="0" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=1584797215" /> boy's latest cookbook, and it contains two of my favorite ingredients - oatmeal and chocolate. Now that I've finally made, and eaten it, I'm really ticked that I waited so long. It's super easy, no mixer required, and it has a nice buttery oatmeal flavor, punctuated by cinnamon and chocolate. Keep a copy of this recipe in your weekend bag, it makes the perfect contribution to a dinner or brunch.<br /><br />&nbsp;If it sounds familiar, it's because I made a different <a href="http://www.babettebakes.com/2011/03/oatmeal-chocolate-chip-snack-cake.html">version </a>last month. This one is much better.<br /><br /><i>Baker's Notes: </i>While the tiny amount of liquor seems odd, this method of coating the chocolate chips does work, so I will use it again. I wonder if vanilla extract would be as effective? The original recipe calls for a 45 minute bake time, which seemed long for a fairly shallow cake. Try testing it at the 30 minute mark. I have an old 8" x 11" pan, I may try it next time, so the cake would be a bit thicker. I opted out of the original recipe's cream cheese frosting, as I thought it would distract from the oatmeal/chocolate/cinnamon flavors.<br /><br /><b>Oatmeal Chocolate Chip Cake</b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; adapted from <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969">Baked Explorations: Classic American Desserts Reinvented</a><img border="0" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=1584798505" /><br /><blockquote><ul><li>8 ounces chocolate chips (about 1½&nbsp; cups)</li><li>½&nbsp; teaspoon bourbon, Scotch, or your favorite liquor</li><li>1½&nbsp; cups plus 2 tablespoons all-purpose flour</li><li>1&nbsp; cup rolled oats</li><li>½ cup (1 stick) unsalted butter, cut into small cubes, at room temperature</li><li>2 eggs, slightly beaten</li><li>¾ cup granulated sugar</li><li>1¼ cups firmly packed dark brown sugar</li><li>½&nbsp; teaspoon salt</li><li>1 teaspoon baking soda</li><li>1 teaspoon baking powder </li><li>1 generous teaspoon cinnamon</li></ul></blockquote>Heat 1¼ cups water to boiling. Place the oats and cubed butter in a medium bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.<br /><br />Meanwhile, preheat the oven to 375°F and position the rack in the center of the oven. Butter the sides and bottom of a 9 x 13 inch glass or light-colored metal baking pan.<br /><br />Place the chocolate chips in a small bowl and toss them with the bourbon until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.<br /><br />In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then chocolate chips. Spread the batter into the prepared pan.<br /><br />Bake the cake or 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes. Keeps well, covered, for at least 2 days.http://www.babettebakes.com/2011/04/baked-oatmeal-chocolate-chip-cake.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-8812565879342462997Tue, 05 Apr 2011 03:51:00 +00002011-04-04T22:51:05.276-05:00CakesSpekkuk, an Indonesian Spice Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RrJ81jkH34o/TZqMc_6pyCI/AAAAAAAAAMo/16-UopDulCQ/s1600/SDC16092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RrJ81jkH34o/TZqMc_6pyCI/AAAAAAAAAMo/16-UopDulCQ/s400/SDC16092.JPG" width="400" /></a></div><br />It was damp and gloomy<b> </b>in Chicago<b> </b>over the weekend, but since I was working, I didn't mind too much. Sunday afternoon we toured the <a href="http://www.mcachicago.org/">Museum of Contemporary Art</a>, it was just the break I needed.<br /><br />When we came home, I was in the mood for cake, or at least for baking one. I'd clipped this recipe long ago,&nbsp; I love simple pound-type cakes, I love warm spices, and here they are together. It's a cake version of those delicious dutch cookies my mother used to buy, the ones shaped like windmills. Warm and spicy, but not gingery. It looks plain jane, but the fragile, crisp crust yields a velvety interior, and the flavor is wonderful.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0MG-hV79FTE/TZqMzeHV3bI/AAAAAAAAAMs/LXZ4UgjZUxs/s1600/SDC16082.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0MG-hV79FTE/TZqMzeHV3bI/AAAAAAAAAMs/LXZ4UgjZUxs/s200/SDC16082.JPG" width="200" /></a></div><br /><i>Baker's Notes:</i> The original recipe called for kosher salt, I substituted and increased table salt, since kosher won't go through my sifter. I used a 10-inch tube pan, and baked it for 50 minutes. It was just a wee bit dry, so next time I'll test it at 45 minutes. A 9-inch tube pan would take longer, as the writer suggests. <br /><br /><b>Spekkuk</b><br />adapted from <a href="http://www.amazon.com/Cradle-Flavor-Indonesia-Singapore-Malaysia/dp/0393054772?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Cradle of Flavor</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=0393054772" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, I found it at <a href="http://leitesculinaria.com/3203/recipes-indonesia-spice-cake.html">Leite's Culinaria</a><br /><br /><ul><li>&nbsp;&nbsp; &nbsp;2&nbsp;&nbsp; &nbsp;cups sifted cake flour -- plus more for dusting</li><li>&nbsp;&nbsp; &nbsp;½&nbsp;&nbsp; &nbsp;teaspoon&nbsp; baking powder</li><li>&nbsp;&nbsp; &nbsp;1&nbsp;&nbsp; &nbsp;teaspoon&nbsp; freshly grated nutmeg</li><li>&nbsp;&nbsp; &nbsp;½&nbsp;&nbsp; &nbsp;teaspoon&nbsp; ground cloves</li><li>&nbsp;&nbsp; &nbsp;4&nbsp;&nbsp; teaspoons&nbsp; ground cinnamon</li><li>&nbsp;&nbsp;&nbsp; ¼ teaspoon table salt</li><li>&nbsp;&nbsp; &nbsp;1 ½&nbsp;&nbsp; cups&nbsp; unsalted butter -- at room temperature, plus more for greasing</li><li>&nbsp;&nbsp; &nbsp;1 ⅔&nbsp; cups&nbsp; granulated sugar</li><li>&nbsp;&nbsp; &nbsp;4&nbsp;&nbsp; &nbsp;large&nbsp; eggs -- at room temperature</li><li>&nbsp;&nbsp; &nbsp;3&nbsp;&nbsp; &nbsp;large&nbsp; egg yolks -- at room temperature, lightly beaten</li><li>&nbsp;&nbsp; &nbsp;2&nbsp;&nbsp; &nbsp;teaspoons&nbsp; vanilla extract (I used vanilla paste)</li><li>&nbsp;&nbsp;&nbsp; 2 &nbsp;&nbsp; tablespoons&nbsp; powdered sugar (optional)</li></ul><br /><br />Position a rack in the middle of the oven and preheat the oven to 325°. Grease and lightly flour a 9-inch tube pan with 3 1/2-inch sides, or use a nonstick pan of the same size but don’t grease and flour it.<br /><br />Resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt into a bowl. Now, resift the flour mixture and then set it aside.<br /><br />In another bowl, using an electric mixer on high speed, beat the butter until it’s soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon). Gradually add the granulated sugar and beat on high speed until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).<br /><br />One at time, add the 4 whole eggs and beat on high speed until the mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).<br /><br />Add the flour mixture to the butter mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter mixture. Add the egg yolks and vanilla and continue to beat or stir until they’re well mixed into the batter.<br /><br />Pour the batter into the prepared pan, smoothing the surface. Place on the middle oven rack and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour (though I’d strongly recommend checking it after 40-45 minutes).<br /><br />Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. If necessary, carefully run a thin knife around the perimeter and the inner rim of the cake to help loosen it from the pan. Invert the pan onto the rack and lift it off of the cake. Turn the cake right side up and let it cool on the rack.<br /><br />Transfer the cake to a serving platter. Using a fine-mesh sieve, dust the top with the powdered sugar, if desired.http://www.babettebakes.com/2011/04/spekkuk-indonesian-spice-cake.htmlnoreply@blogger.com (Babette)1tag:blogger.com,1999:blog-5462818926263497067.post-5285703346701369865Wed, 30 Mar 2011 02:04:00 +00002011-03-29T21:04:06.776-05:00FrostingCaramel Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M5NCqHJ2GeA/TZJ-lRKpIUI/AAAAAAAAAMg/2V4w0Wy89Og/s1600/SDC15937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://1.bp.blogspot.com/-M5NCqHJ2GeA/TZJ-lRKpIUI/AAAAAAAAAMg/2V4w0Wy89Og/s400/SDC15937.JPG" width="400" /></a></div><br />Here is another quick post, work is crazy right now. My family loves a classic caramel cake - classic meaning a yellow cake with a cooked caramel frosting. My husband likes the frosting to be soft, but Charlie prefers a firmer texture. So I'm always trying a new one, trying to get the frosting just right.<br /><br />Here's the one I like at present, it's from <a href="http://www.amazon.com/Cake-Mix-Doctor-Returns-All-New/dp/0761129618?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Cake Mix Doctor Returns</a>. Even if you are a strictly-from-scratch baker, this book is worth a look for the excellent frosting and filling recipes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9yufQ9cBQkY/TZKNKdF63OI/AAAAAAAAAMk/MVfKFG-YVKo/s1600/SDC15935.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-9yufQ9cBQkY/TZKNKdF63OI/AAAAAAAAAMk/MVfKFG-YVKo/s200/SDC15935.JPG" width="200" /></a></div><i>Baker's Notes:</i> For the cake, I used a Duncan Hines Butter Recipe Golden mix, using the package directions, adding a dollop of plain yogurt to the batter. Hey, I was in a hurry. My tips for the frosting are: first, don't heat the frosting on a high flame, too hot too soon leads to frosting that hardens too quickly. Second, don't forget the salt, all that sugar needs it. Third, this recipe calls for milk, and then a splash of cream. I almost always have cream on hand, and I really think that it gives the frosting that fudgy praline texture I'm looking for. If not using the cream, you may want to cut back on the confectioner's sugar.<br /><br /><b>Caramel Frosting</b><br />adapted from <a href="http://www.amazon.com/Cake-Mix-Doctor-Returns-All-New/dp/0761129618?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">The Cake Mix Doctor Returns!</a><br /><br /><ul><li>½ cup (1 stick) salted butter (if using unsalted add a good pinch of salt)</li><li>½ cup dark brown sugar</li><li>½ cup light brown sugar</li><li>⅓ cup milk</li><li> a splash of cream&nbsp;</li><li>2½ cups confectioners sugar</li><li>1 teaspoon vanilla extract</li></ul><br />Have your cooled cake layers ready, you'll be frosting them in just a few minutes.<br /><br />Place the butter and brown sugars in a medium heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes, be patient. Add the milk and cream, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners’ sugar and the vanilla. Beat with a wooden spoon or whisk until the frosting is smooth. You can add a bit more sugar if the frosting is too thin, but note that the frosting continues to thicken as it cools.<br /><br />While the frosting is still warm and pourable, pour a generous amount onto the first cake layer, but don't spread it all the way to the edge. Place the second layer, flat-side down, on top of the frosting, pressing gently so the frosting comes to the edge. Quickly pour more frosting on top of the cake, trying not to spread with a knife. The frosting will harden and hopefully create a nice smooth texture. Stir the frosting left in the pan with a wooden spoon till it <i>begins</i> to thicken, then, with an off-set spatula, frost the sides of the cake.<br /><br />Cake keeps in a cake keeper for several days, after two, the frosting may soften a bit.http://www.babettebakes.com/2011/03/caramel-frosting.htmlnoreply@blogger.com (Babette)2tag:blogger.com,1999:blog-5462818926263497067.post-3513280219630996099Wed, 23 Mar 2011 03:30:00 +00002011-03-22T22:30:24.074-05:00PieNew Orleans Lemon Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-fg7YKnIPNBM/TYloOaiumnI/AAAAAAAAAMc/hbpkflbpZkE/s1600/SDC15981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-fg7YKnIPNBM/TYloOaiumnI/AAAAAAAAAMc/hbpkflbpZkE/s400/SDC15981.JPG" width="400" />&nbsp;</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I loved Nancie McDermott's last book, <a href="http://www.amazon.com/Southern-Cakes-Irresistible-Everyday-Celebrations/dp/0811853705?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Southern Cakes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=0811853705" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, where she presents a fantastic variety of recipes, including some I'd never heard of, like the <a href="http://www.babettebakes.com/2010/11/pear-bread.html">Pear Bread</a> I made last year. So when I finally got a hold of her latest book, <a href="http://www.amazon.com/Southern-Pies-Gracious-Recipes-Chocolate/dp/081186992X?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Southern Pies</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=081186992X" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, I dove right in. This recipe for Lemon Pie was the first to grab my attention, I was really in the mood for citrus.<br /><br />This isn't the lemon version of key lime pie, it's a creamy, plush, luxurious slice of lemony goodness. I really wish I'd had some berries to serve (and photograph) alongside. I'm looking forward to trying it again, as well as some other pies from this beautifully photographed book.<br /><br /><i>Baker's Notes:</i> To save time, you could make the custard base of the filling first, then make the crust while it's chilling. Next time, I might consider adding just a bit of salt to the filling. The crust could use just a bit more butter and a longer cooking time, mine was rather crumbly. <br /><b><br /></b><br /><b>New Orleans Lemon Pie</b><br />adapted from <a href="http://www.amazon.com/Southern-Pies-Gracious-Recipes-Chocolate/dp/081186992X?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Southern Pies</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=081186992X" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br /><br /><i>Graham Cracker Crust&nbsp;</i>&nbsp;<br /><ul><li>&nbsp;&nbsp;&nbsp; 1 ¼&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; graham cracker crumbs</li><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; &nbsp;⅓&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; butter -- melted</li></ul><i>Filling</i>&nbsp;&nbsp; <br /><ul><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; tablespoons&nbsp;&nbsp;&nbsp; cornstarch</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; half-and-half</li><li>&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp;&nbsp; egg yolks</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; tablespoon&nbsp;&nbsp;&nbsp; grated lemon zest</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons unflavored gelatin</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; heavy cream</li><li>&nbsp;&nbsp;&nbsp; &nbsp;¼&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; lemon juice -- freshly squeezed</li></ul><br /><br />Make the crust: Preheat oven to 350°F. In a medium bowl, mix the graham cracker crumbs and the sugar with a fork. Add the butter, stir until well-combined. Press the mixture into the bottom and firmly up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until the crust is golden brown. Set aside to cool.<br /><br />For the filling: In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil. In a heatproof metal bowl or the top of a double boiler, whisk together the sugar and cornstarch. Add the half-and-half, egg yolks, and lemon zest, mix well.<br /><br />Place the bowl over the saucepan and adjust the heat to maintain a lively simmer. Continue to whisk until the mixture is very warm. Add the gelatin, and keep stirring until the mixture thickens to the texture of heavy cream. Remove the bowl from the heat and set aside, let cool to room temperature. Cover, and chill in the refrigerator until the mixture is very cold.<br /><br />Whip the cream until it is very thick and holds firm, but not stiff peaks. Stir the lemon juice into the filling, then gently fold in the whipped cream. Pile the filling onto the prepared pie shell, then cover and refrigerate until completely cold and firm, at least 3 hours but 8 is better.http://www.babettebakes.com/2011/03/new-orleans-lemon-pie.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-8581184927174000205Fri, 18 Mar 2011 00:09:00 +00002011-03-17T19:09:10.443-05:00BreakfastQuick BreadsNot Very Irish Soda Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-p0AvAs5EpBI/TYKacHyaEEI/AAAAAAAAAMU/HMEox5ZI06k/s1600/SDC15965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-p0AvAs5EpBI/TYKacHyaEEI/AAAAAAAAAMU/HMEox5ZI06k/s400/SDC15965.JPG" width="400" /></a></div>I do love the real deal. Brown, dense, nutty, slathered with irish butter. This is the other one, american-ized with caraway, raisins, butter and egg. Real soda bread needs to be eaten within hours of baking, this one keeps for days. Well, not at my house, because we gobble it down.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-5aCeqpQawR0/TYKarcijWxI/AAAAAAAAAMY/-G45XPplo6s/s1600/SDC15957.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="187" src="https://lh3.googleusercontent.com/-5aCeqpQawR0/TYKarcijWxI/AAAAAAAAAMY/-G45XPplo6s/s200/SDC15957.JPG" width="200" /></a></div>I love the combination of raisins, caraway, and the tang of buttermilk. The crust has a bit of chew, but the interior has a finer crumb. Great for brunch, I had a big wedge for breakfast this morning with milky tea.<br /><br /><i>Baker's Notes:</i> Usually, I make this with currants, but I had an open bag of golden raisins, and they were delicious, so use whatever you prefer. This loaf flattened out a bit more than usual, next time I have to make sure not to add too much buttermilk. I buy my caraway seeds at <a href="http://www.thespicehouse.com/">The Spice House</a>, fresh spices make all the difference, and the price is right.<br /><br /><b>Irish Soda Bread</b><br />adapted from <a href="http://www.marthastewart.com/recipe/ideal-irish-soda-bread">Martha Stewart Living</a><br />&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; <br /><ul><li>&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp; cups&nbsp; all-purpose flour</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp;&nbsp; cup&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp; salt</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons&nbsp; baking powder</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp; tablespoons&nbsp; caraway seeds</li><li>&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp; tablespoons&nbsp; unsalted butter -- cold</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups&nbsp; golden raisins, dark raisins, or currants</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp; scant cups&nbsp; buttermilk</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; large&nbsp; egg</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp; baking soda</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; tablespoon&nbsp; heavy cream or half-and-half</li></ul><br />Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.<br /><br />Using a pastry cutter, cut in butter until the mixture feels like coarse meal. Stir in currants or raisins until evenly distributed.<br /><br />In a small bowl or a 2-cup measuring cup, whisk together the buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. If you really want to use your stand mixture you can, just use the <u>lowest</u> speed to mix the dry ingredients, cut in the butter, add the fruit, and stir in the buttermilk mixture.<br /><br />It should now resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.<br /><br />With a pastry brush, brush the cream over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven.<br /><br />Bake until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 60 to 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool. Store wrapped in aluminum foil.http://www.babettebakes.com/2011/03/not-very-irish-soda-bread.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-460779421740899267Wed, 16 Mar 2011 01:02:00 +00002011-03-15T20:02:00.058-05:00CakesOatmeal Chocolate Chip Snack Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-KYJZ40rdtA8/TYAIeT7JqyI/AAAAAAAAAMM/Vov7dgnBLSM/s1600/SDC15928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-KYJZ40rdtA8/TYAIeT7JqyI/AAAAAAAAAMM/Vov7dgnBLSM/s400/SDC15928.JPG" width="400" /></a></div><br />Tax season is in full swing, so a bit less time for baking and blogging. Here's quickie, a hearty snack cake starring (yet again) oats and chocolate. I enjoyed mine with coffee in the afternoon, Charlie loved hers as a lunch-box treat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-traywh4ydWs/TYAIwv_kS9I/AAAAAAAAAMQ/NbDVpYUjV9w/s1600/SDC15926.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://lh3.googleusercontent.com/-traywh4ydWs/TYAIwv_kS9I/AAAAAAAAAMQ/NbDVpYUjV9w/s1600/SDC15926.JPG" width="200" /></a></div>Sorry about the photos, I had to shoot in the afternoon, before the cake was all gone. <br /><br /><i>Baker's Notes:</i> I liked this, but the texture was a bit crumbly. Next time, I'll cut back on the cinnamon.<br /><br /><br /><b>Oatmeal Chocolate Chip Snack Cake</b><br />adapted from <a href="http://www.amazon.com/Cake-Keeper-Cakes-Good-Last-Crumb/dp/1600851207?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Cake Keeper Cakes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=1600851207" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; boiling water</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; rolled oats</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; all-purpose flour</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; teaspoons baking powder</li><li>&nbsp;&nbsp;&nbsp; &nbsp;½&nbsp;&nbsp;&nbsp; teaspoon&nbsp; cinnamon</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; salt</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; packed brown sugar</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; butter&nbsp; -- softened</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; eggs</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; vanilla extract</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; chocolate chips</li><li>&nbsp;&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; chopped walnuts</li></ul><br />In a mixing bowl, pour boiling water over oatmeal. Let stand until cool. Meanwhile, preheat oven to 350°F. Grease and flour, (or spray with flour) an 8-inch baking pan.<br /><br />Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.<br /><br />Cream the butter and sugars in a large mixing bowl, until fluffy, about 3 minutes. Scrape down the bowl, then add the&nbsp; eggs, one at a time, mixing well after each addition. Add the vanilla, then stir in the oats.<br /><br />With the mixer on low speed, add the dry ingredients,&nbsp; ½ cup at a time. Scrape down the sides of the bowl again, stir in the chocolate chips and nuts. Scrape into the prepared pan, smoothing the top with a spatula. Bake until uniformly golden brown and a toothpick inserted in the center comes out clean,&nbsp; about 50 minutes. I let mine cool completely in the pan, then served directly from it, snack cake style.http://www.babettebakes.com/2011/03/oatmeal-chocolate-chip-snack-cake.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-54358697173106253Tue, 08 Mar 2011 03:15:00 +00002011-03-07T21:15:35.842-06:00BrowniesCookies and Cream Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-QKPLinG-jog/TXWdeMBX07I/AAAAAAAAAMI/HPQdjAr-gWM/s1600/SDC15870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://lh5.googleusercontent.com/-QKPLinG-jog/TXWdeMBX07I/AAAAAAAAAMI/HPQdjAr-gWM/s400/SDC15870.JPG" width="400" /></a></div><br /><br />Tomorrow is Fat Tuesday, Shrove Tuesday, Mardi Gras, or in some neighborhoods, including mine, <span data-jsid="text">Paczki Day. Pronounced "poonch-key", they are eggy doughnuts filled with jam or pastry cream. Some folks will rise early before work tomorrow, travel to Polish bakeries, and stand in line to buy one. Me? I'll have a brownie.</span><br /><br /><span data-jsid="text">Since we had a school holiday today, we enjoyed our <a href="http://www.babettebakes.com/2010/11/oatmeal-wheat-pancake-mix.html">pancakes</a> a day early. While its possible that someone in my household wants to hit the bakery at 6 am, I plan to stay home and have a scrumptious brownie stuffed with Oreos. </span><span data-jsid="text">I love Oreos, and they take these brownies to a whole new level. Just the sort of decadent pre-Lent treat I'm looking for.</span><br /><br /><span data-jsid="text"><i>Baker's Notes:</i> This is an variation on an excellent basic brownie recipe, there's no leavening, and uses both chocolate and cocoa for powerful chocolate flavor. I've been using Trader Joe's unsweetened chocolate lately with good results, since they're shaped into flat discs, you can break them into bits for melting, instead of chopping them. I chop my Oreos pretty coarsely, lining them up in a row, then slicing them first one way, then another, into fourths or sixths. You want big chunks.</span><br /><br /><span data-jsid="text"><b>Cookies and Cream Brownies</b><br />adapted from <a href="http://bakingbites.com/2011/02/cookies-n-cream-brownies/">bakingbites.com</a><br /><br />&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; butter<br />&nbsp;&nbsp;&nbsp; 6&nbsp;&nbsp;&nbsp; oz&nbsp;&nbsp;&nbsp; unsweetened chocolate -- chopped<br />&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; cups &nbsp;&nbsp; sugar<br />&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp; teaspoon&nbsp; salt<br />&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons&nbsp; vanilla extract<br />&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp; large&nbsp;&nbsp; eggs -- room temperature<br />&nbsp;&nbsp;&nbsp; 1 ⅔&nbsp; cup&nbsp;&nbsp;&nbsp; all-purpose flour<br />&nbsp;&nbsp;&nbsp; ⅓&nbsp; cup&nbsp;&nbsp;&nbsp; unsweetened cocoa powder<br />&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp; cups &nbsp; Oreo-type cookies -- coarsely chopped (approx 20-24)<br /><br /><br />Preheat oven to 350°F.&nbsp; Rinse a 9-by-13-inch baking pan with cold water, shake out the excess but do not dry. Flip the pan over, and place an 18 inch piece of foil, shiny side down, over the pan, and then mold the foil over the pan. Remove the foil, flip the pan back over, and line the pan with the foil. The drops of water will help the foil cling to the pan. Butter or spray the foil (you can use the butter wrapper)</span><br /><span data-jsid="text"><br />In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.<br /><br />Stir in flour and cocoa powder until mixture is uniform. Fold in chopped oreo cookies and pour batter into prepared pan and spread into an even layer. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.<br /><br />Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.<br /><br />Cool brownies in pan for about 20 minutes, then carefully lift brownies out of the pan using the aluminum foil as a handle and place on a wire rack to cool completely. Chill for an hour before slicing, you'll get neater edges that way.<br /><br /></span>http://www.babettebakes.com/2011/03/cookies-and-cream-brownies.htmlnoreply@blogger.com (Babette)1tag:blogger.com,1999:blog-5462818926263497067.post-1368409348002091787Wed, 02 Mar 2011 18:30:00 +00002011-03-02T12:30:28.257-06:00CakesGolden Vanilla Pound Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-fBI5P___6Rw/TW6LXA1lkcI/AAAAAAAAAME/3mLEVGeKvwk/s1600/SDC15850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://lh4.googleusercontent.com/-fBI5P___6Rw/TW6LXA1lkcI/AAAAAAAAAME/3mLEVGeKvwk/s400/SDC15850.JPG" width="400" /></a></div><br />As much as I crave chocolate, there are days where I prefer the sweet, flowery scent of vanilla wafting through my kitchen. The other day, as I was browsing the interwebs, I found this treasure of a cake.<br /><br />Pound cake seems to be enjoying a resurgence of late, thank goodness. While I do love a layer cake smothered with buttercream, I'm not into, or adept at, cake decorating or construction. Pound cake is like a dear friend, just give me a slice and I'm content. <br /><br />This cake has an exquisite, fine crumb, so it slices beautifully. Perfect for an everyday treat, yet I know all my friends would love it at a party, on its own or garnished with any fruit or sauce. The flavor is satisfying, sweet but not cloying, and I like the combination of vanilla and almond extracts here. The crunchy topping is so easy, but makes this cake more interesting, as well as flavorful.<br /><i><br /></i><br /><i>Baker's Notes:</i> I did not have the right size pan, I know, it doesn't seem possible when I have a whole shelf of pans in all sizes, but apparently I don't own a 9" x 5" loaf pan. I usually use a <a href="http://www.amazon.com/Kaiser-Bakeware-Basic-Tinplate-10-Inch/dp/B0000DE49U?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">10" x 4" pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B0000DE49U" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, and for this recipe, it worked beautifully. While I'm a big fan of <a href="http://www.kingarthurflour.com/shop/landing.jsp?go=Home">King Arthur products</a>, I didn't have their brand of all-purpose flour on hand, nor their cake enhancer, so I just adjusted my flour a bit upward, and it turned out very well. Next time, I may sub <a href="http://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla-Paste/dp/B002HQE11O?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">vanilla paste</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B002HQE11O" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> for the extract in the cake, for an even more intense flavor.<br /><br /><b><br /></b><br /><b>Golden Vanilla Pound Cake</b><br />Adapted from <a href="http://www.kingarthurflour.com/recipes/golden-vanilla-pound-cake-recipe">kingarthurflour.com </a><br /><br /><i>&nbsp;Cake</i><br />&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; unsalted butter -- at room temperature&nbsp; (6 ounces)<br />&nbsp;&nbsp;&nbsp; 3-ounce package cream cheese -- at room temperature<br />&nbsp;&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; teaspoon salt&nbsp; (½ teaspoon if you use salted butter)<br />&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; cup&nbsp; sugar&nbsp; (10 ½ ounces)<br />&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; baking powder<br />&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons &nbsp;&nbsp; vanilla extract<br />&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; almond extract<br />&nbsp;&nbsp;&nbsp; 5&nbsp;&nbsp;&nbsp; large&nbsp;&nbsp;&nbsp; eggs -- at room temperature<br />&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; tablespoons&nbsp; milk&nbsp; (1 ½ ounces)<br />&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; tablespoons&nbsp; King Arthur Cake Enhancer -- optional&nbsp; (½ ounce)<br />&nbsp;&nbsp;&nbsp; 1 ¾&nbsp;&nbsp;&nbsp; cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour&nbsp; (7 ¾ ounces)&nbsp; (I used 8.5 ounces of bleached all-purpose flour)<br /><br />&nbsp;<i>Topping</i><br />&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; tablespoons&nbsp; sugar<br />&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp; vanilla extract<br />&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; water<br /><br /><br />1) Preheat the oven to 350°F. Lightly grease or spray a 9" x 5" loaf pan,&nbsp; a 10" x 4" or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be sure to use the correct size pan. The folks at King Arthur tried it with an 8 ½" x 4 ½" pan, and the batter overflowed.<br /><br />2) In a mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.<br /><br />3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes, use a timer. The batter will still look a little curdled, but will have gained a bit of volume. Once all the eggs are added, stir in the milk.<br /><br />4) Add the cake enhancer (if using), then sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. I used a large spatula to finish, although the <a href="http://www.amazon.com/Design-Beater-5-Quart-KitchenAid-Mixers/dp/B0015TMHSI?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Beater Blade</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B0015TMHSI" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> does a great job. The batter will be smooth and thick. Spoon the batter into the prepared pan. Use a small spatula to level the batter in the pan, and tap the pan lightly on the counter to prevent air bubbles.<br /><br />5) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).<br /><br />6) Meanwhile, make the topping by combining the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become more liquid as you stir. Set the topping aside.<br /><br />7) After the cake has baked for 55 minutes, remove it from the oven, and brush with the sugar mixture. The mixture may be kind of stiff, and may crystallize and clump up; that's fine. <i>Return the cake to the oven for an additional 15 minutes or so</i>. It's a bit challenging trying to figure out when it's done; the center will test done, while the very top, right under the crust, will still be kind of soggy. The center should register about 200°F on an instant-read thermometer.<br /><br />8) Remove the cake from the oven, and after 5 minutes loosen the edges from the pan. After an additional 5 minutes, turn the cake out of the pan to cool completely on a rack.http://www.babettebakes.com/2011/03/golden-vanilla-pound-cake.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-9156634146330356598Sat, 19 Feb 2011 03:48:00 +00002011-02-18T21:48:00.215-06:00DessertsFaster Chocolate Pots de Creme<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LlpFv5XAVXw/TV6zHW_E7TI/AAAAAAAAAL0/iPdJUU9vmTk/s1600/SDC15830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-LlpFv5XAVXw/TV6zHW_E7TI/AAAAAAAAAL0/iPdJUU9vmTk/s400/SDC15830.JPG" width="400" /></a></div><br />Some days, I really enjoy puttering in the kitchen, baking dozens of <a href="http://www.babettebakes.com/2011/01/marbled-chocolate-chip-oatmeal-cookies.html">cookies</a>, making <a href="http://www.babettebakes.com/2010/11/oatmeal-wheat-pancake-mix.html">pancake mix</a> and chicken stock. Other days, I need chocolate, it's late in the afternoon, and my brain is fried. Usually, I turn to <a href="http://www.babettebakes.com/2010/10/instant-chocolate-mousse.html">Instant Chocolate Mousse</a>, but I was looking for something denser, and even easier.<br /><br />Of course I'd had <i>pots de creme</i> before, in fine restaurants. Usually I'd have to share one with M. Babette since they are the richest, silkiest pudding you've ever had. I saw this recipe in the <a href="http://www.amazon.com/Fine-Cooking/dp/B000WPCN2G?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Fine Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B000WPCN2G" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> for Valentine's Day, and it's a simpler, stripped down version, perfect for either weeknight treat, or a dinner party. Since I was serving mine on a busy weeknight, I poured the<i> creme </i>into my everyday <a href="http://www.amazon.com/Creuset-Stoneware-7-Ounce-Stackable-Ramekin/dp/B001O9BAYQ?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">ramekins</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B001O9BAYQ" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, but since they're not baked, you could use a sturdy cordial glass, a demi-tasse cup, or even those collectible shot glasses your husband has stashed in the bar. For company, I'd add a dollop of whipped cream, but otherwise, straight out of a cup works fine for me.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lEFL85L6CEw/TV8yFPCRfDI/AAAAAAAAAMA/sCyjXBuYKp0/s1600/SDC15821.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="168" src="http://3.bp.blogspot.com/-lEFL85L6CEw/TV8yFPCRfDI/AAAAAAAAAMA/sCyjXBuYKp0/s200/SDC15821.JPG" width="200" /></a></div><i>Baker's Notes:</i> I doubled the recipe, so if you only need two servings, go ahead and divide this in half. As to the chocolate, I used <a href="http://www.amazon.com/Ghirardelli-Chocolate-Bittersweet-Baking-11-5-Ounce/dp/B000KNFBJC?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Ghirardelli 60% Cacao Chips,</a> you could use whatever you like, or even a better quality chocolate, finely chopped. Using a strainer sounds fussy to some, but I always strain custards to keep out the chalzae and here, bits of unmelted chocolate. We tested the first <i>pot</i> after two hours chill time, it was scrumptious and soft-set. We tried the rest twenty-four hours later, and liked even more, it was colder, creamier, and the chocolate flavor was more pronounced.<br /><b>&nbsp; </b><br /><b>Bittersweet Chocolate Pots De Creme</b><br />adapted from <a href="http://www.finecooking.com/recipes/bittersweet-chocolate-pots-de-creme.aspx">Fine Cooking</a><br /><ul><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; half-and-half</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp; whole milk</li><li>&nbsp;&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp; large&nbsp; egg yolks</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; bittersweet chocolate chips</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp; cup&nbsp; granulated sugar</li><li>&nbsp;&nbsp;&nbsp; pinch of&nbsp;&nbsp; kosher salt</li></ul><br />Heat the half-and-half and milk in a medium saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a medium heat-proof bowl. Slowly whisk the hot milk mixture into the eggs.<br /><br />Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove pan from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a clean medium bowl or a 4 to 6 cup glass measuring cup with spout.<br /><br />Divide the mixture between four 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour but longer is better. Once cooled, cover with plastic wrap.http://www.babettebakes.com/2011/02/faster-chocolate-pots-de-creme.htmlnoreply@blogger.com (Babette)1tag:blogger.com,1999:blog-5462818926263497067.post-2868888907446431402Sun, 13 Feb 2011 02:31:00 +00002011-02-12T20:32:48.391-06:00Bake SaleBarsChocolate Chunk Pretzel Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zMfeB8evpAQ/TVc-WXYDOwI/AAAAAAAAALw/p3Bfenr18c0/s1600/SDC15807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://3.bp.blogspot.com/-zMfeB8evpAQ/TVc-WXYDOwI/AAAAAAAAALw/p3Bfenr18c0/s400/SDC15807.JPG" width="400" /></a></div>If you've never browned butter before, you are about to discover a source of incredible deliciousness. Browning makes butter nuttier, more intense, and can give baked goods a chewier texture. It's not difficult, for me the key is no distractions and the use of a light colored pan. There's a great tutorial over at <a href="http://simplyrecipes.com/recipes/how_to_brown_butter/">Simply Recipes</a>, if you'd like to see some photos.<br /><br />Yesterday, I wanted to make something new for a team treat, but I was also short on time. I'd had this recipe from <a href="http://www.foodandwine.com/">Food &amp; Wine</a> bookmarked for ages, I knew the combination of chocolate, salty pretzels, and blondie batter would be a hit.&nbsp; And indeed they were, as there were very few left in the tin when we returned home.<br /><br /><i>Baker's Notes:</i> You don't <i>have</i> to brown the butter, but the flavor will be much better if you do. To save a pan to wash, I brown the butter in the metal bowl of my stand mixer, set it aside to cool to room temp, then add the remaining butter and proceed with the rest of the recipe. I may play with the ratio of browned to solid butter in the future. The pretzels I used were the little sticks, I ended up with about 3 ounces or 1¼ cups, after chopping. I used chocolate chunks because I have several bags in the pantry, regular chocolate chips will work well.<br /><br /><b>Chocolate Chunk Pretzel Bars</b> <br />adapted from <a href="http://www.foodandwine.com/recipes/chocolate-chip-pretzel-bars">Food &amp; Wine</a><br /><br /><div id="ingredients-print"><ul><li> 2 cups all-purpose flour </li><li> 1 teaspoon baking soda </li><li> ½ teaspoon salt </li><li> 1 ½ sticks unsalted butter, softened </li><li> 1 cup light brown sugar </li><li> ½ cup sugar </li><li> 2 large eggs </li><li> 2 teaspoons vanilla extract </li><li> 12-ounce bag semisweet chocolate chunks (or chips) </li><li> 1 ½ cups mini pretzels, coarsely chopped</li></ul></div><br />Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with foil, allowing overhang on the 2 short ends. Spray the foil lightly with non-stick spray.<br /><br />In a small saucepan over medium heat, melt and then brown ½ stick (4 tablespoons) of the butter. Scrape into large mixing bowl and let cool completely. Add the other stick (8 tablespoons) of butter and set aside.<br /><br />In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels. <br /><br />Spread the batter in the pan. Bake for 28-30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely. Chill in the refrigerator for 2 hours, or freeze for 20 minutes; this allows the bars to firm up enough to slice the bars cleanly.<br /><br />Run the tip of a spatula around the side of the pan and lift the bar out using the foil. Cut into squares, peel off the foil, and serve.http://www.babettebakes.com/2011/02/chocolate-chunk-pretzel-bars.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-5940901529951109791Wed, 09 Feb 2011 04:55:00 +00002011-02-08T22:55:00.656-06:00BreakfastSnacksChocolate Granola<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Hc457uj6ph0/TVIZC3BE0WI/AAAAAAAAALo/Ycq88__s8Ms/s1600/SDC15599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_Hc457uj6ph0/TVIZC3BE0WI/AAAAAAAAALo/Ycq88__s8Ms/s400/SDC15599.JPG" width="400" /></a></div>This year, Charlie has 3rd period lunch. This means she has her first class at 8 am, and has lunch at 10 am. Kinda early. This was weird but fine, until basketball season began. She has practice every day unless they have a game, and doesn't get home for dinner until after 6:30. On game days, she might not get home until 8.<br /><br />A snack is in order. At home, a cheese stick works, but now she needed something more stable and portable. We are not cereal people. There are no boxes of flakes, puffs or kashi at my house, unless its going in a cookie. After years of basketball and volleyball, we can't face another <a href="http://www.amazon.com/Nature-Valley-Crunchy-Granola-Honey/dp/B000LTM29M?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Nature Valley Granola Bar.&nbsp;</a><br /><br />Nigella Lawson's chocolate granola fills the bill just now. In her gym bag, along with her ankle brace, extra socks, and&nbsp;<a href="http://www.amazon.com/Mueller-M-Wrap-Colored-Green/dp/B000CMI4NG?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">pre wrap</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B000CMI4NG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, Charlie has a bag of chocolate granola and a bottle of water. Just a couple of handfuls between school and practice keeps her ready to run and shoot. Chocolatey but not too sweet, crunchy, hearty, and downright healthy. I like it too, it's the perfect afternoon snack. For those who like granola for breakfast, this would be perfect to have on hand for weekend guests.<br /><br />I had fun with the second photo, check out <a href="http://web.me.com/davidperryphoto1/GardenBlog/A_Photographers_Garden_Blog/Entries/2009/11/9_Macro_in_a_Mason_Jar.html#comment_1E9B39C8_0124_1000_89D5_B629D342D0C8">this tutorial</a> for shooting small objects in a mason jar.<br /><i><br /></i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Hc457uj6ph0/TVIZTkRZKlI/AAAAAAAAALs/xUkOwsN1shI/s1600/SDC15619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_Hc457uj6ph0/TVIZTkRZKlI/AAAAAAAAALs/xUkOwsN1shI/s320/SDC15619.JPG" width="320" /></a></div><br /><i>Baker's Notes:</i>&nbsp; I wanted my granola to be both richer and clumpier than Nigella's, so I increased the cocoa and some of the liquids. I had the raw peanuts she calls for, but I would have substituted raw almonds if I hadn't. Not only did I not have the rice syrup, I didn't have any agave or cane syrup either. I used a combination of maple and light corn syrup instead, any combination of these should work fine.<br /><br /><b>Chocolate Granola</b><br />adapted from <a href="http://www.amazon.com/Feast-Food-Celebrate-Nigella-Lawson/dp/1401301363?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Feast: Food to Celebrate Life</a><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; best quality unsweetened cocoa</li><li>&nbsp;&nbsp;&nbsp; 4 ½&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; rolled oats</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; sunflower seeds</li><li>&nbsp;&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp; sesame seeds</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; raw peanuts</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; kosher salt</li><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; unsweetened applesauce</li><li>&nbsp;&nbsp;&nbsp; ⅓&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; brown rice syrup or rice malt syrup -- sub maple or agave</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; honey</li><li>&nbsp;&nbsp;&nbsp; ¾&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; light brown sugar</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; teaspoons&nbsp;&nbsp;&nbsp; ground cinnamon</li><li>&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp; tablespoons canola oil or sunflower oil</li></ul><br />Preheat oven to 310°F.<br /><br />In a large bowl, mix together the cocoa, oats, sunflower seeds, sesame seeds, peanuts and salt. In a separate bowl, stir together the applesauce, rice syrup, honey, brown sugar, cinnamon and oil. Add the applesauce mixture to the oat mixture, stir until combined thoroughly.<br /><br />Spread the mixture evenly in 2 large baking sheets and (optional) press together in small clumps. Bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.http://www.babettebakes.com/2011/02/chocolate-granola.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-7739404006133480407Sat, 05 Feb 2011 15:09:00 +00002011-02-05T09:09:00.250-06:00Bake SaleCakesNutella-Swirl Pound Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Hc457uj6ph0/TUxyDFFTBHI/AAAAAAAAALg/-5m1xUJeGwg/s1600/SDC13552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://2.bp.blogspot.com/_Hc457uj6ph0/TUxyDFFTBHI/AAAAAAAAALg/-5m1xUJeGwg/s400/SDC13552.jpg" width="400" /></a></div><br />I love holidays, and today is <a href="http://www.nutelladay.com/">World Nutella Day</a>! Sara from <strong><a href="http://www.msadventuresinitaly.com/blog" target="_blank" title="Ms Adventures in Italy">Ms. Adventures in Italy</a></strong> and Michelle from <strong><a href="http://www.bleedingespresso.com/" target="_blank">Bleeding Espresso</a></strong> <strong style="font-weight: normal;">declared today a</strong> day to celebrate, to get creative with, and most importantly, to eat and enjoy<strong> <b></b></strong><a href="http://www.amazon.com/Nutella-Hazelnut-Spread-13-Ounce-Plastic/dp/B001EO5Y5M?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Nutella.</a><br /><br /><a href="http://2.bp.blogspot.com/_Hc457uj6ph0/TUxyikAEgII/AAAAAAAAALk/VRff7XMmNe4/s1600/World_Nutella_Day_Final_m.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="http://2.bp.blogspot.com/_Hc457uj6ph0/TUxyikAEgII/AAAAAAAAALk/VRff7XMmNe4/s320/World_Nutella_Day_Final_m.jpg" width="320" /></a>My relationship with Nutella goes back to the 1980's, when I spent a year studying law and political science in the south of France. Living in a crappy <i>chambre de bonne</i> (read tiny garret with no kitchen), I bought whatever convenience foods I could afford at the local Monoprix, where I discovered the joys of Nutella. Spread on a fresh baguette, this tartine was the perfect sweet snack or indulgent breakfast. When I returned to the States, there was no Nutella to be found, and it dropped off my radar until a few years ago, when I came upon it at an Italian specialty store. These days, you can find it everywhere, even at Target and Costco.<br /><br />My favorite way to eat Nutella is simply spread on grilled toast. Crepes are good too. Since this is a baking blog, I wanted to try it in a recipe. Charlie gave me <a href="http://www.amazon.com/Cake-Keeper-Cakes-Good-Last-Crumb/dp/1600851207?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Cake Keeper Cakes</a> by Lauren Chattman, for my birthday last year, and I'm sure the recipe for Nutella Pound Cake was bookmarked when she gave it to me. The pound cake was easy to make and delicious.<br /><br /><i>Baker's Notes:</i> The Nutella makes it easy to make a neat swirled marble cake, but beause the Nutella is heavier than the vanilla batter, it sank to the bottom. Next time, I'd be tempted to mix a few tablespoons of batter into the Nutella, just to even things out a bit. My cake was also a bit damp in the middle, so be careful to bake it long enough.<br /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B001EO5Y5M" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br /><br /><b>Nutella-Swirl Pound Cake</b><br />adapted from <a href="http://www.amazon.com/Cake-Keeper-Cakes-Good-Last-Crumb/dp/1600851207?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=1600851207" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br /><br /><ul><li>1 ½ cups all-purpose flour, plus more for dusting</li><li>4 large eggs, at room temperature</li><li>2 teaspoons pure vanilla extract</li><li>¾ teaspoon baking powder</li><li>¼ teaspoon salt</li><li>1 cup unsalted butter, softened&nbsp; (2 sticks)</li><li>1 ¼ cups sugar</li><li> 13-ounce jar <a href="http://www.amazon.com/Nutella-Hazelnut-Spread-13-Ounce-Plastic/dp/B001EO5Y5M?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Nutella</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B001EO5Y5M" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li></ul><br />Preheat the oven to 325°F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour or use <a href="http://www.amazon.com/Nordic-Ware-Bakers-Non-Stick-Spray/dp/B000WLJJFE?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">Bakers Joy</a> . In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1½ cups of flour with the baking powder and salt.<br /><br />In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes ( I used my stand mixer). With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for just 30 seconds longer.<br /><br />Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.<br /><br />Bake the cake for about 1 hour and 20 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.<br /><br /><strong style="font-weight: normal;">Make Ahead:</strong> the pound cake can be kept in an airtight container at room temperature for up to 3 days.<br /><br />(Makes one 9-by-5-inch loaf)http://www.babettebakes.com/2011/02/nutella-swirl-pound-cake.htmlnoreply@blogger.com (Babette)0tag:blogger.com,1999:blog-5462818926263497067.post-8698586386022364082Mon, 31 Jan 2011 04:49:00 +00002011-01-30T22:49:00.120-06:00CookiesBetter Chocolate Chip Cookie Brittle<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Hc457uj6ph0/TUYppLbHy2I/AAAAAAAAALY/Vr5_pAviTvI/s1600/SDC14703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://2.bp.blogspot.com/_Hc457uj6ph0/TUYppLbHy2I/AAAAAAAAALY/Vr5_pAviTvI/s400/SDC14703.JPG" width="400" /></a></div><br />When I made cookie brittle a few months ago, I liked it, <a href="http://www.babettebakes.com/2010/06/chocolate-chip-cookie-brittle.html">blogged about it</a>, and then wished it were a bit more brittle-like. So I went back to the original Nestle <a href="http://www.verybestbaking.com/recipes/30137/Chocolate-Chip-Cookie-Brittle/detail.aspx">recipe</a>, tinkered with it a bit, and came up with what to me, is the perfect version.<br /><br />Cookies aren't difficult to make, but the process can be time-consuming. This brittle is what I make when I'm short on time but still want a satisfying treat. A few pantry ingredients (well, for me they are), and only one large pan to cool. A decadent buttery shortbread baked until the butter has browned, it's truly addictive. <br /><br /><i>Baker's Notes:</i> I prefer the texture of this with the nuts, but chopped finely. Since it's a small amount, I use an inexpensive <a href="http://www.amazon.com/Zyliss-Easy-Chop-Chopper-Smart/dp/B0002FCG46?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">chopper</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B0002FCG46" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> rather than the food processor. You could do a larger amount and freeze the rest for next time. another key to success is to use a larger pan or cookie sheet. I use a <a href="http://www.amazon.com/Lincoln-Wear-Ever%C2%AE-Standard-Half-Size-Sheet/dp/B001BQKRJG?ie=UTF8&amp;tag=httpbabettebb-20&amp;link_code=btl&amp;camp=213689&amp;creative=392969" target="_blank">half-sheet pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httpbabettebb-20&amp;l=btl&amp;camp=213689&amp;creative=392969&amp;o=1&amp;a=B001BQKRJG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> or a bun pan, about 18" by 13", but a large cookie sheet should work.<br /><br /><b>Chocolate Chip Cookie Brittle</b><br /><br /><ul><li>&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; unsalted butter -- softened&nbsp; (2 sticks)</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp;&nbsp;&nbsp; teaspoons&nbsp;&nbsp;&nbsp; vanilla extract</li><li>&nbsp;&nbsp;&nbsp; ¼&nbsp;&nbsp;&nbsp; teaspoon&nbsp;&nbsp;&nbsp; salt</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; sugar</li><li>&nbsp;&nbsp;&nbsp; ½&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; brown sugar</li><li>&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp; cups&nbsp;&nbsp;&nbsp; flour</li><li>&nbsp;&nbsp;&nbsp; 1 ½&nbsp; cups&nbsp;&nbsp;&nbsp; semisweet chocolate chips</li><li>&nbsp;&nbsp;&nbsp; ⅔&nbsp;&nbsp;&nbsp; cup&nbsp;&nbsp;&nbsp; finely chopped pecans (or whatever nuts you prefer)</li></ul><br />Preheat oven to 350°F.<br /><br />Using a mixer or by hand, combine the butter, vanilla, salt and sugars in a large bowl and beat together until well blended. Stir in flour until just mixed. Add&nbsp; chocolate chips and pecans.<br /><br />Break the dough into small pieces and scatter them over entire surface of the ungreased, un-lined half-sheet pan or large cookie sheet. Press dough in a thin, even layer, but don't worry if the dough doesn't touch every edge and corner . Spreading the dough in a thin layer will give you the shortbread/brittle texture you want.<br /><br />Bake at 350°F for 20-25 minutes, until medium brown. Check at the 20 minute bake time, then watch cookies carefully; they go from brown to burnt around the edges very quickly. Let cool completely in pan on wire rack. Using your hands, break the brittle into pieces, then store in an airtight container.http://www.babettebakes.com/2011/01/better-chocolate-chip-cookie-brittle.htmlnoreply@blogger.com (Babette)0