Baked Sunday Mornings

In the Oven: Strawberry Jell-O Salad

bourbonnatrix — Sat, 26 May 2012 13:40:19 +0000

You are either a Jell-O Salad fan or a hater. Which side are you on? Posting date is June 3rd.

Strawberry Jell-O Salad
recipe source “Baked: Explorations” by Matt Lewis and Renato Poliafito, page 183

FOR THE JELL-O LAYER
1 (6-ounce) package strawberry Jell-O
2 cups fresh strawberries (about 14 ounces), sliced

FOR THE PRETZEL CRUST
8 ounces salty pretzels (about 4 cups)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2″ pieces
2 tablespoons firmly packed dark brown sugar

FOR THE CREAM CHEESE LAYER
1 (8 ounces) package cream cheese, at room temperature
1 cup sugar
3/4 cup heavy cream

MAKE THE JELL-O LAYER
Prepare the Jell-O according to the package directions. Add the sliced strawberries and refrigerate until it is partially set (this takes about 25 minutes to 1 hour depending on the depth and type of vessel you use to chill the Jell-O). Make the other parts of the recipe while you wait for the Jell-O to nearly set.

MAKE THE PRETZEL CRUST
Preheat the oven to 325 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan, or spray it with nonstick cooking spray.

In a food processor, pulse the pretzels into coarse crumbs. Do not overprocess into a powder- if anything err on the side of having a few chunkier pretzel pieces (it’s simply my preference). Alternatively, crush the pretzels with the bottom of a metal baking cup.

In a medium saucepan, melt the butter over low heat. Whisk in the brown sugar and remove from the heat. Stir in the pretzel pieces until combined and turn the mixture out into the prepared pan. Use your hands or the back of a large spoon to press the mixture into the bottom of the pan, but do not press it up the sides. Bake the crust for 10 minutes, then set it aside to cool completely.

MAKE THE CREAM CHEESE LAYER
Put the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined.

In a clean bowl, whip the cream, either by hand or using the standing mixer with the whip attachment, until soft peaks form. Use a rubber spatula to fold the whipped cream into the cream cheese mixture.

ASSEMBLE THE STRAWBERRY JELL-O SALAD
Spread the cream cheese mixture over the cooled crust. Chill for 5 minutes in the refrigerator. Pour the almost-set Jell-O over the cream cheese layer to cover. Refrigerate the dessert for 2 hours or more to set before serving.

The Jell-O salad can be stored, tightly covered and refrigerated, for up to 3 days.

Roundup: Peanut Butter Banana Cream Pie

Sheri — Sun, 20 May 2012 22:15:04 +0000

We have a bunch of talented pie bakers in the group!

Leave Your Links: Peanut Butter Banana Cream Pie

Sheri — Sun, 20 May 2012 03:40:51 +0000

Okay, who made the pie? Post your links here!

In the Oven: Peanut Butter Banana Cream Pie

bourbonnatrix — Sat, 12 May 2012 00:01:24 +0000

Posting date for the next recipe is May 20th!

Peanut Butter Banana Cream Pie

Baked Explorations, by Matt Lewis and Renato Poliafito, p.60

For the vanilla wafer crust:

6 ounces vanilla wafer cookies

6 tablespoons (3/4 sticks) cold unsalted butter, cut into 1/2 inch cubes

2 tablespoons sugar

For the banana pudding filling:

1/3 cup sugar

1 1/2 tablespoons cornstarch

1/8 teaspoon salt

1 cup heavy cream

1/2 cup whole milk

2 large egg yolks

1 vanilla bean

1 tablespoon unsalted butter

3 ripe bananas, peeled

2 tablespoons orange juice

For the peanut butter topping:

3 ounces cream cheese, softened

1/2 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2/3 cup heavy cream, chilled

Preheat the oven to 350 degrees F and position the rack in the middle.

Make the vanilla wafer crust:

Place the vanilla wafer cookies, butter, and sugar in a food processor. Pulse in short bursts until the mixture resembles a moist crumb. Turn the mixture out into your pie plate and press it into the bottom and up the sides. Using the back of a large spoon will help you to create an even crust.

Bake the crust until it is golden brown, 10 to 12 minutes. If it begins to puff while baking, use the back of the spoon to press it gently down. Allow the baked crust to cool completely.

Make the banana pudding filling:

In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly, while whisking continuously, stream in the cream, then the milk. Add the egg yolks. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan. Whisk until the mixture is combined. Discard the bean.

Turn the heat to medium-high and, whisking occasionally, bring the mixture to a boil, about 5 minutes. Remove the pan from the heat, add the butter, and stir vigorously for about 2 minutes to release excess heat. Spread the warm pudding over the cooked crust and chill the pie until the filling is completely cool, about 1 hour.

After the filling has chilled, thinly slice the bananas on a diagonal. Toss the slices in the orange juice. Transfer the banana slices to a paper towel and pat them dry. Arrange them in a single layer over the pudding to cover it completely. Return the pie to the refrigerator while making the peanut butter topping.

Make the peanut butter topping:

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla and peanut butter, and beat until just combined.

In a clean bowl of a standing mixer, use the mixer fitted with a whisk attachment and whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the topping is uniform in color.

Spread the peanut butter layer evenly over the bananas on the pie. Chill for at least 3 hours or as long as 8 hours.

Just before serving, thinly slice the banana on a diagonal and toss it with the orange juice.

Arrange the banana slices around the top edge of the pie, then arrange chocolate-covered peanuts around the edges of the banana slices, if desired. Serve immediately.

The pie tastes best if eaten within 24 hours. On the rare occasion that you have leftovers, wrap the pie in plastic wrap, and refrigerate it for up to 3 days.

Roundup: Malted Waffles

Sheri — Mon, 07 May 2012 04:35:37 +0000

So many lovely waffles this week. The group proves they’re not just for breakfast – they’re great for dinner and dessert too!

Leave Your Links: Malted Waffles

Sheri — Sat, 05 May 2012 23:38:25 +0000

No baking this week, just waffle making! Leave your links to your post below. Did you like the waffles?

In the Oven: Malted Waffles

bourbonnatrix — Fri, 27 Apr 2012 00:26:10 +0000

Breakfast is up next! How will you top your waffles? Posting date is May 6th!

Malted Waffles

Baked Explorations, by Matt Lewis and Renato Poliafito, p. 16

2 cups all-purpose flour
1 cup malt powder
2 tbsp firmly packed light brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
2 1/2 cups buttermilk
6 tbsp (3/4 stick) unsalted butter, melted and cooled to room temperature
Maple syrup, butter and/or chocolate chips for serving

Preheat oven to 225 degrees F. Prepare a waffle iron with cooking spray or vegetable oil per manufacturer’s instructions.

In a large bowl, whisk together the flour, malt powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs slightly, add the buttermilk and butter, and whisk again.

Make a well in the center of the dry ingredients, and pour the buttermilk mixture into it. Fold the ingredients into the wet ever so gently until just combined – there will be some visible lumps. Cook the waffles according to the manufacturer’s instructions for your iron. Generally speaking, you will use 1/4 to 1/2 cup batter per waffle (depending on the size of your waffle iron). Cook the waffles until they are golden brown or a little darker. Transfer the waffles directly to a rack in your oven to keep them warm while you make the rest. Serve immediately with maple syrup, butter, and chocolate chips.

Makes about 10 waffles.

Roundup: Maple Cupcake with Maple Cream Cheese Frosting

Sheri — Mon, 23 Apr 2012 02:32:06 +0000

The consensus on these cupcakes seems to be that they are very maple-y, so you had better like maple if you want to really enjoy them!

The buttercream is really beautiful, evidenced by all of the expert piping on the cupcakes. And Susan ingeniously turned hers into a Bundt!

Leave Your Links: Maple Cupcake with Maple Cream Cheese Frosting

Sheri — Sun, 22 Apr 2012 06:37:57 +0000

Can’t wait to see the maple creations for the week! What did you all think?

In the Oven: Maple Cupcake with Maple Cream Cheese Frosting

bourbonnatrix — Sat, 14 Apr 2012 13:21:18 +0000

I feel I should justify my scheduling choice with this one, but where I come from, maple is associated with spring, not fall. And Matt encourages us to make these cupcakes during any season you please, so there! Hope everyone will be able to use real maple syrup! Have fun everyone! Posting date is next Sunday, April 22nd.

Maple Cupcakes with Maple Cream Cheese Frosting
recipe from Baked Explorations, by Matt Lewis and Renato Poliafito

yield: 24 cupcakes

FOR THE MAPLE CUPCAKES
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, slightly softened,cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup
3 egg yolks
1 large egg
1 1/2 cups whole milk
1 cup walnuts, toasted and coarsely chopped

FOR THE CREAM CHEESE MAPLE FROSTING
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces cream cheese, softened
4 cups confectioners’ sugar, sifted
2 tablespoons maple syrup

ASSEMBLY
Whole toasted walnuts (optional)

MAKE THE MAPLE CUPCAKES
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.

Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.

Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.

Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.

MAKE THE CREAM CHEESE MAPLE FROSTING
In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.

Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.)

ASSEMBLE THE CUPCAKES
There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with whole toasted walnuts.

Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.