Sweet Sadie's

Tiramisu - A Daring Baker's Challenge

noreply@blogger.com (Penny) — Sun, 28 Feb 2010 04:55:00 +0000

This month has been so busy and I completely forgot about the Daring Baker's Challenge until today when I was checking my email etc. and I noticed the date and realized the Daring Baker's Challenge had to be posted! I didn't want to miss the deadline, so I scrambled.... and raced into the kitchen to get started. After reading comments from my fellow Daring Bakers like " Allow 3 days to create this" I panicked .... YIKES!!!!! Needless to say, I completed it. When the instructions said to leave it in the refrigerator overnight, I left it in for only for a few hours, so I am sure that the Mascarpone cheese would have firmed up more, although I must say I thought it was fine. It IS possible to make this in one day! I did have help from my step-daughter Meredith ....Thank you Meredith!!!!!!
I am going to send you over to Aparna or Deeba for all the details of the recipe because it is midnight and I'm tired....Tomorrow we will taste it...

By the way, I had a stencil of a snowflake so I sprinkled the Cocoa on it and voila! It worked out quite well.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
Thanks Aparna and Deeba!

The challenge involved making all the following:
A. Tiramisu (includes zabaglione & vanilla pastry cream)
B. Mascarpone Cheese and
C. Ladyfinger/ Savoiardi Biscuits

Sweet dreams

Until we bake again....

Penny

Romanian Strudel with Phyllo Dough

noreply@blogger.com (Penny) — Mon, 22 Feb 2010 04:25:00 +0000

My mom, Sadie, loved to make this Strudel to celebrate special events. I suppose a sweet strudel reminds us of the sweetness of life. I watched my mom make it many times but never really paid a lot of attention. Yes.... I was very attentive when they were sitting so pretty on the trays...and then I would pay a lot of attention...very yummy.... My dad, Irwin, assisted her all the time. One day in November, when I was visiting Montreal, we decided to try to make it together. We did not have a recipe written but my dad has a pretty good memory and we had a lot of fun!

He kept saying "Your mother did it this way" or "I think she added more of this ...or that"...whatever we did, it really did taste and look like hers and we both were proud of the results.

He made it again a few weeks ago, when we had the pleasure of welcoming a new little baby boy to the family. Unfortunately I wasn't able to go into Montreal for the celebration, but I was told his strudel was amazing! He wrote the recipe for us and I want to share the recipe as he wrote it... . I added my 2 cents just a little bit.

Irwin and Sadie's Strudel

Ingredients;
1 lb phyllo dough ..............(You use about 4-5 sheets at a time as stated below)
I/2 LB Turkish delight ....
1 cup pitted prunes
1 cup pitted dates
1 1/2 cup of-raisins preferably [white or golden)
1 cup glacé fruit mix
glacé cherries green & red
icing sugar

10 oz medium unsweetened shredded coconut
1 lb shelled walnuts

1/4 cup of plain breadcrumbs
1 lemon

Mix prunes dates raisins in food processor - not too long- just enough to get it mixed together, than put it in a very large bowl.
Mix walnuts and glacé fruit mix in food processor, until walnuts are in little pieces, then put into the big bowl
Add to bowl - shredded coconut & juice of 1/2 a lemon in the bowl and some rind of the lemon
then with your hands or whatever mix everything together

Open phyllo dough into the flat position and cover with a damp cloth or it will dry out , take 4 or 5 sheets - whatever you are comfortable working with, flatten out and spray lightly with pam or veg.
oil. Place mixture along edge, about 1 inch wide.
Cut glacé cherries in 1/2 and place about 1/2 inch apart all along row.
Try to roll the turkish delight into a rope about a1/4 thick [if not cut in small pieces ] and place on dough alongside the mixture.

Roll it up (jellyroll style) to about 1/2 the sheet.

Cut the sheet of dough.
Cut your roll into about 3/4 inch pieces and place on a slightly oiled cookie sheet (or line with parchment paper) .

Bake for about 15 minutes at 350 degrees. Don"t let it get brown! Let cool then sprinkle with icing sugar. ( a lot of icing sugar)

GOOD LUCK
________________________________

And I will leave it there...

I love you Daddy!

Until we bake again...

Penny

Gluten Free Nanaimo Bars - A Canadian treat from the Daring Bakers

noreply@blogger.com (Penny) — Wed, 27 Jan 2010 17:18:00 +0000

When Kathleen came to the house, I happen to have my friend Lisa’s Christmas Chocolate Balls which are Gluten free to serve her, but it made me realize how challenging it can be for someone who has Celiac . So when the Daring bakers challenge was gluten free Nanaimo Bars, I was thrilled to participate – not only because it involves making gluten free wafers, but I AM CANADIAN!!!! Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Columbia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing- graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. They are extremely rich and available almost everywhere across the country. And of course the Olympics are in Canada this year so let's celebrate with Nanaimo Bars!

The Gluten free element is really the wafers which make up the first layer. It was very easy to make them and you can't tell they are gluten free.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

The wafers
Ingredients - The wafers are great to have around but you can make half the recipe for these Nanaimo Bars.

1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour (I got this at Noah's in Toronto but it is available at many health food stores)
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If mixing by hand, combine dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. I rolled the dough directly on the parchment paper. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares right on the parchment paper. Gather the scraps together and set aside. Move the parchment paper with the wafers onto the baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.

9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

The bottom layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Directions:
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

The middle layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

Directions:
Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

The top layer

4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

These bars freeze very well, so don’t be afraid to pop some into the freezer. Remember this dessert is very rich so a little piece is all you need.
Now sit back and enjoy a taste of Canada!

Until we bake again...

Penny

A Condemned Gingerbread House - The Daring Baker's Challenge

noreply@blogger.com (Penny) — Fri, 25 Dec 2009 18:21:00 +0000

Twas the night before Christmas when I decided to complete the Daring Baker’s Challenge...I had made the gingerbread dough the day before...very delicious from Martha Stewart and chilled it in the fridge. I cut out my templates for the Swedish gingerbread House and felt good about the challenge. My gingerbread house was going to be beautiful! I rolled out the dough, cut out the pieces and baked them...so far so good. I decorated the walls and the roof and front door before assembling...and then ...everything went downhill. I decided to change the look of the windows so started cutting into the baked/cooled gingerbread... cracks started forming. I still thought it would be ok because I made a sugar syrup that was like superglue and everything would hold together.

Before I forget...The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

The rules were simple: free standing, everything edible, no graham crackers – we had to bake our own gingerbread and use templates to cut it out.

Now let’s continue...it was Christmas Eve and I called on Dan because I needed a second pair of hands to help me support the structure. I held one wall while Dan moved the front wall – with a few cracks – (I thought it had character) to join to it. He was ready for me to paint on the sugar syrup to hold it together. In my defence, I really couldn’t see with all the gingerbread stuff, hands etc in the way, ---so...

Twas the night before Christmas and I heard a scream...it seemed in this challenge we weren’t a team. He jumped up and down and dropped the front wall, put his finger in his mouth and ran down the hall. His tongue was now burnt and I stood there concerned. He showed me his big blister and his tongue that was burned!

The house was in shambles!!!! Dan was injured and my gingerbread man was homeless....

We tried to piece the house together and even tried to prop it up with spice bottles. Nothing! Nothing! was working out! We laughed and laughed... and then piled up the pieces and Dan took a bite of the roof...

I failed this challenge and the gingerbread house was condemned, but it was fun all the same!
SSSHHH don't tell anyone but I am going to try it again..

Merry Christmas from all of us at SweetSadies!

Until we bake again

Penny

The 2009 Christmas Cookie Swap!

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 02:15:00 +0000

The holiday season is upon us and with it comes Christmas cookies. I love making Christmas cookies...so many shapes and flavours ummmmmm! And so I decided to host my first annual Christmas cookie exchange. I planned one last year , but a terrible snowstorm prevented people from coming and I was left sitting home alone with my cookies...so sad.... although my dear friend Randy brought me his cookies the next day. And so this year I was determined to make one happen!

I read Robins cookie exchange information and followed some of her rules. Thank you Robin...you inspired me! There were nine of us and we each made 6 dozen of the same cookies...ok so I got carried away and made 18 dozen – 3 types.

It was fun – a little hectic at times but fun. We all displayed our cookies on platters, plates , baskets and tins. I added a few little Christmas trees and candles and I must say that it looked sooooo pretty with all the different cookies. We had containers (or improvised) to collect the cookies and after we heard the cookie stories ...yes there were some failures...some very funny ...some sad...we walked around the table and took a few cookies off each platter. We did this several times untill all the cookies were divided between us!

Here are the variety of cookies we shared...Some of the recipes will be posted.

Myfanwy made Coconut Apricot Icebox Cookies

Chris made a shortbread type cookie with a green and red cherry centres

Brenda made Ginger Molasses cookies (Liam’s favourite)

Jane made Cranberry Lemon Squares - so lemony with fresh cranberries!

Lori bought cookies – Shame! She promises to bake next year but she was busy travelling until that day so we forgive you! And she made it up by bringing daughter Savannah who was a great addition to the party!

Lisa made Raw Balls – Lisa brought son Liam who was mesmerized by Brenda’s cookies – hmmm...I didn’t get many of Brenda’s...I wonder why, Liam.....

Lilia made Snowballs

Joanne cheated a bit aso – but she did buy the ingredients – but before she realized it her mother had already made her Amaretti!

I made Chocolate Mayan Sparklers (Chip gave me the recipe last year) They have pepper in them!

I also made plain Sugar Snowflakes and Stars

and I also made Randy’s last years cookies – Cranberry, Pistachio Shortbread.

For all of you who would like to come to next year's cookie exchange, just let me know! If I missed you this year, forgive me it was not intentional. If you are too far away to come, next year we will also have an oline Christmas cookie exchange...but for now do you have any recipes that are your favourites...maybe from your childhood? It would be great if you could email me the recipe (and if you have a picture that would be good too) so we could share them. Any stories are welcome ...even cookie disasters....And if you have a cookie story that you would like to share...even if there is no recipe, that would be fine too.

Looking forward to a very sweet Christmas!

Until we bake again

Penny

Check back here for links to the recipes!

Myfanwy’s Coconut Apricot Icebox Cookies

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 02:14:00 +0000

Published by Chatelaine on 12/1/2008

These are so crunchy, chewy and super coconutty, they've never lasted long in the test kitchen.

Preparation time 25 minutes Refrigeration Time 1 hour Baking Time 8 minutes

Makes 72 cookies

Ingredients

• 2 cups (500 mL) all-purpose flour

• 11/2 tsp (7 mL) baking powder

• 1/2 tsp (2 mL) salt

• 3/4 cup (175 mL) unsalted butter, at room temperature

• 1 cup (250 mL) granulated sugar

• 1 egg

• 2 cups (500 mL) sweetened coconut

• 1/2 cup (125 mL) coarsely chopped dried apricots or mango

• 1/2 cup (125 mL) coarsely chopped almonds, hazelnuts or macadamia nuts

1. Preheat oven to 350F (180C). In a medium bowl, stir flour with baking powder and salt until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter with granulated sugar at least 2 min. Beat in egg, scraping down side of bowl as necessary. On low speed or using a wooden spoon, gradually stir flour mixture into butter mixture until evenly mixed. Over mixing will toughen cookies. Stir in coconut, apricots and almonds. Divide dough into 4 portions. Shape each into a rectangular or round log about 6 in. (15 cm) long and 11/4 in. (3 cm) wide. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or seal in a plastic bag and freeze up to 1 month.

2. To bake, remove wrapped logs from refrigerator and let stand at room temperature about 15 min so they're easier to slice. Preheat oven to 350F (180C). With a serrated knife, using a gentle sawing motion, slice into rectangles or rounds about 1/4 in. (0.8 cm) thick. Spread slices out on an ungreased baking sheet.

3. Bake in centre of oven until cookie edges are lightly browned, from 8 to 10 min. Remove cookies to a rack to cool completely. Then repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place or in the refrigerator up to 2 weeks or in the freezer up to 1 month.

Back to the Christmas Cookie Swap....

Penny's Cranberry & Pistachio Shortbread

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 01:59:00 +0000

Recipe given to me from Randy
from Jill Sneider’s book “Shortbread Sampler”

• 1 Cup unsalted butter

• ½ cup icing sugar

• 1 teaspoon vanilla extract

• 1 ¾ cups all- purpose flour

• ¼ tsp salt

• ½ cup dried cranberries

• ½ cup shelled pistachio nuts – coarsely chopped

• Icing sugar for dusting

1. Preheat oven to 300 degrees.

2. In a large bowl, using a wooden spoon, stir butter with sugar until smooth.

3. Stir in vanilla

4. Gradually stir in flour and salt until evenly mixed.

5. Stir in cranberries and nuts.

6. Drop dough by heaping teaspoonfuls (7ml) onto an ungreased baking sheet about 2 inches apart.

7. Press down lightly with your finger to produce chunky cookies. Or if you would like thinner cookies, dip bottom of a glass in a little flour, then flatten cookies to about ¼ inch . Sprinkle with more cranberries and nuts, if you like and press into dough.

8. Bake in centre of preheated 300 degree oven until light golden , 20-25 minutes.

9. Remove from oven. Let stand 10 min. Transfer to a rack to cool completely.

10. Just before serving , dust with icing sugar.

Store in an airtight container in a cool place or in the refrigerator up to 2 weeks.

Back to the Christmas Cookie Swap....

Janes’s Cranberry Lemon Squares

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 01:58:00 +0000

By The Canadian Living Test Kitchen

Ingredients

• 2 cups (500 mL) all-purpose flour

• 1/2 cup (125 mL) granulated sugar

• 1/4 tsp (1 mL) salt

• 3/4 cup (175 mL) butter, cubed and softened (I used salted)

Filling:

• 2 tbsp (25 mL) all-purpose flour

• 1 tsp (5 mL) baking powder

• 1/4 tsp (1 mL) salt

• 3 eggs

• 1-3/4 cups (425 mL) granulated sugar

• 1/3 cup (75 mL) lemon juice (I added a little zest - cause I love my new zester)

• 2 cups (500 mL) fresh or frozen cranberries, quartered

• 2 cups (500 mL) shredded or flaked coconut

• icing sugar (optional)

Preparation:
In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together. Spread in 13- x 9-inch (3.5 L) parchment paper–lined or greased metal cake pan, pressing to level. Bake in 350°F (180°C) oven until light golden, about 20 minutes.

Filling: Meanwhile, in small bowl, whisk together flour, baking powder and salt; set aside. In separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture. Stir in cranberries and coconut. Scrape onto base.
Reduce heat to 325°F (160°C). Bake until pale gold and filling is firm in centre, 45 to 55 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 24 hours or wrap in heavy-duty foil and freeze in airtight container for up to 1 month.)
Cut into squares. Dust with icing sugar (if using).

Back to the Christmas Cookie Swap....

Penny's Snowflakes and Stars (Sugar Cookies)

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 01:50:00 +0000

• 1 Cup (2 sticks) unsalted butter – room temperature (It shouldn’t be too soft)

• 1 Cup granulated sugar

• 1Tbsp brown sugar

• ½ Teaspoon salt

• 2 Large eggs

• 1 teaspoon vanilla extract

• 3 cups all- purpose flour – plus more for rolling and cutting

• Sanding sugar for sprinkling on cookies

Egg wash

• 1 egg plus 1 teaspoon water

1. Preheat oven to 350 degrees and line sheet pans with parchment paper. In a large mixing bowl and with paddle, cream butter, sugar and salt until light and fluffy. Add eggs and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not over mix).

2. Chill for 30 minutes. Roll ¼ inch thick and cut into snowflake shapes (or whatever shapes you want). Brush with egg wash and sprinkle with sanding sugar. Chill 15 minutes before baking – if there is time.

3. Place cookies 2 inches apart on baking sheet. Bake until just barely golden around the edges, 7 to 12 minutes (depending on the size of the cookies). Cool completely on baking sheets.

4. Store in an airtight container for up to a week.

(you can also make the dough ahead of time and keep frozen until ready to bake)

Back to the Christmas Cookie Swap....

Lisa's Raw Balls (Vegan)

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 01:42:00 +0000

From the book - Kind Diet by Alicia Silverstone.

Makes 10 - 12 Balls
• 1/2 cup walnuts

• 1/2 cup pitted dates

• Scant 1/2 cup raw carob powder

• Scant 1/2 cup maple syrup

• 1/2 cup almond butter

• 1/2 teaspoon of vanilla extract

• 1/4 teaspoon fine sea salt

• 1/2 cup whole almonds

• 2 cups shredded coconut (sweetener or unsweetened)

1. Place the walnuts in a food processor & process until coarsely ground. Add the dates & pulse until well combined with the nuts.

2. Add the carob powder, syrup, almond butter, vanilla extract & salt. Process until mixture is thick & smooth.

3. Add the almonds, pulse a few times until combined, but you want them to remain in crunchy chunks so do not over process.

4. Form into golf-size balls with your hands. Roll the balls in coconut, icing sugar or whatever you desire.

Place in a sealed container in the freezer until hardened.

Back to the Christmas Cookie Swap....

Lilia’s Snowballs

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 01:40:00 +0000

• 1 cup butter, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla

• 2 1/4 cups all-purpose flour

• 3/4 cup finely chopped nuts ( I always use pecans, but you can use almost any nut you have on hand.)

• 1/4 teaspoon salt

• Powdered sugar

1. Heat oven to 400ºF.

2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Back to the Christmas Cookie Swap....

CHOCOLATE MAYAN SPARKLER COOKIES

noreply@blogger.com (Penny) — Mon, 14 Dec 2009 01:40:00 +0000

(from “Baking Is Back” - 25th Anniversary Event)

Ingredients

• ¾ cup Crisco shortening – white or golden

• ½ cup softened butter - unsalted

• ¾ cup white sugar

• ¾ cup brown sugar, packed

• 2 eggs

• 1 ¾ cups all purpose flour

• 1 ¼ cups cocoa powder

• 1 tbsp ground cinnamon

• 2 tsp baking soda

• ¼ tsp black pepper

• pinch cayenne pepper

• 1 cup semi-sweet chocolate chips

TOPPING

• ½ cup white sugar

• 1 tsp ground cinnamon

Method

1. Preheat oven to 350 degrees F.

2. Line cookie sheets with parchment paper.

3. Combine sugar and cinnamon for topping and set aside.

4. In a medium bowl mix all dry ingredients (flour, cocoa, cinnamon, baking soda, black pepper and cayenne) except chocolate chips and set aside.

5. In a large bowl beat shortening, butter and sugars until creamy.

6. Beat in eggs, one at a time.

7. Add dry ingredients and mix until incorporated.

8. Add chocolate chips.

9. Roll cookies into 1” diameter balls, don’t flatten!

10. Roll into cinnamon and sugar topping.

11. Place cookie balls on prepared cookie sheets, about 2” apart.

12. Bake 8 – 10 minutes (I find 8 minutes enough), cookies should still be soft in centre and have cracks on top.

13. Let cool on baking sheet for 5 minutes until firmed up.

14. Remove and cool on wire rack.

Cookies can be frozen raw and stored in an airtight container.

If baking from frozen, add 5 minutes to baking time

Cooled cookies can be frozen in airtight containers.
Back to the Christmas Cookie Swap....

Les Macarons....ooh.. la...la..

noreply@blogger.com (Penny) — Tue, 27 Oct 2009 04:01:00 +0000

There is no denying the fact that the Daring Baker's this month had a foot fetish! Everywhere on our discussion boards were "I don't have feet" "Finally I have feet!" "Why aren't my feet looking nice?" When I removed my first batch from the oven, I was so sad because they were footless, then I tried it again with a different recipe. I spent time lingering around the oven, trying to look through the oven window and occasionally, carefully opening up the oven door and sneaking a peek. whispering to my magic oven...please ....please...give me feet...and yes - lo and behold... I had done it...there were feet! No, there wasn't anyone around when I leaped around the kitchen like a very happy lunatic cheering about feet on my macarons although that would not matter because Dan is getting quite used to this behaviour...and Elliot - he probably wouldn't even blink.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Actually I think macarons are a cross between a cookie and a candy. These are NOT the usual macaroons! This month's challenge were les Macarons (the french version of the macaroons) and even though the recipe is quite simple the techinque is challenging. The Canadian/American version is usually made with coconut and this European variety is made with ground almonds. Frequently, two macaroons are sandwiched together with ganache, buttercream or jam, which can cause the cookies to become more chewy. Ok, you are wondering what are feet and how are they related to cookies. The feet I am referring to is this little platform that forms under the cookie - a sign of a well made macaron. As the cookie rises in the oven, this little platform appears. The challenge is that everything you add to the basic recipe throws the formula off so they may not turn out. A few drops of coloring can make the egg whites too wet! Even humidity affects them - hats off to our Daring Bakers in hot humid climates!

Then there is the argument over aged egg whites and another theory about letting the macarons dry after piping them on a cookie sheet.

Macarons look quite beautiful in the Patisseries in France - all pretty pastel colors often reflecting the flavors and the masters of the macaron are Ladurée and Pierre Hermé in Paris.

For the first batch (that did not turn out) I followed the Daring Baker's recipe. I followed Tartlettes recipe on the second and third times and it was quite a difference. After piping the cookies on the second batch and leaving them to dry - a kind of skin formed over them - they actually did dry, where the first batch didn't.

I am not going to talk about my first footless batch. I am over it.

I decided to try to make them with a green tea flavour (using Sencha ) and was thinking that they would be a very pale green, but because they almost looked too pale ( before I folded the egg whites into the mixture of almond flour and powdered sugar) I added a couple of drops of green food colouring...YIKES...they turned bright green. It looked like slime! I made a pink raspberry creamy filling to attempt to make them look a little prettier. The last batch I did the same way, but didn't add food coloring and they are a khaki green...I really enjoyed this challenge and can see myself making a gazillion of these in different colors and flavours.

There are quite a few websites with info about Macarons so if you would like a challenge...give it a shot...it is fun!

I used the recipe for the shells (which worked very well!) from our very respected Daring Baker Helen of Tartelette. Thank you... thank you Tartelette!

Here is the recipe:
Notes: Use eggs that have been preferably aged 3-5 days in the fridge.

For the shells:
90 gr egg whites (30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
1 tablespoon sencha powder (similar to matcha-found in tea shops or Japanese grocery stores)

Prepare the macarons: (from Tartelette)
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and sencha in a food processor and give them a good pulse until the nuts are finely ground. ( I sifted it as well to get them as fine as possible). Add this nut flour to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. (They will feel dry when you touch them -like a skin forms on them) In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Raspberry swiss meringue buttercream (adapted from Martha Stewart's Baking Handbook)
Makes 4 cups (can also be used as a frosting!)

4 large egg whites
1 1/4 cups sugar
3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into tablespoons
1 tablespoon raspberry jam
A few drops of red food colouring

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook , whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160 degrees F).

Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff, but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition (if the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3-5 minutes more. ) Add food couring and beat in raspberry jam. Beat on lowest speed to elimanate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Now spread a good amount of filling on the flat side of one of the macaron shells and sandwich the other cookie over it. BE GENTLE or you will crack the shells ( I learned from experience).

Now enjoy!
Until we bake again...
Penny

Let them eat cake! No, no, no...it was Brioche - The Bread Baker's Apprentice Challenge...

noreply@blogger.com (Penny) — Mon, 12 Oct 2009 16:00:00 +0000

And it may not have been Marie Antoinette who said this famous line...but back to Brioche. Brioche is a highly enriched french bread which has high egg and butter content which gives it a rich and tender crumb. In the The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread , Peter Reinhart has 3 versions of Brioche: Rich Man’s, Middle-Class and Poor Man’s Brioche. It’s all about the amount of butter...isn’t it always about the butter? The more butter - the better it is and the fatter you get. I chose the middle-class version for the challenge...still a lot of butter!

For those who know me, Peter Reinhart is my hero. I remember reading the Bread Baker’s Apprentice cover to cover and trying all the breads. I remember the day that I found out I was one of the army of recipe testers taking part in the recipe testing of his new book Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads , Dan didn’t know what happened to me. He thought I won the lottery!

The breads in his new book are fabulous and I can’t wait for the book to come out. Advanced copies are already being sold!
Because the BBA challenge has pretty relaxed rules and really doesn’t have deadlines...I have lagged behind a bit....maybe more than a bit ....but I can’t help it, I have my favourites that I keep going back to and at the end of the day...how much bread can we eat????

Brioche was my next bread in the Bread Baker’s Apprentice Challenge and the petites brioches à tête are my favourites. They look so nice and are soooooo good. You can make Brioche in a loaf pan or in a brioche pan. It makes the most delicious French toast in the world! This isn't a difficult bread to make and well worth the effort. Because we would do not want to hinder sales of the book, we will; not be posting the recipes, but Nicole of Pinch my Salt has great pictures of all the steps involved.
The next bread in the challenge is Castiello!

Until we bake again ...need to go walk off that butter :)
Penny

Puff Pastry ...Vols-au-Vent ...Let's get rolling....

noreply@blogger.com (Penny) — Sun, 27 Sep 2009 22:10:00 +0000

Puff pastry is a light flaky pastry that is formed by rolling and folding dough in layers so that it expands when baked. A series of folds is called a turn and you need to make several turns in order to get all the beautiful layers to achieve a good PUFF! When I took my puff pastry class at George Brown College, I was lucky to have a partner Joe, who was experienced at making puff pastry. Our edges had to be perfectly straight and our folds perfectly neat on each turn. In class we had quite a large quantity of dough so rolling it out was exhausting but I had Joe! YAY!!!

This batch was much easier since it was a much smaller quantity, but it didn't turn out as well as I would have liked. I was rushing a bit and this is not a dough you rush with as it needs chilling between turns. Oh well....next time it will be better.

See all the layers!

There is a lot you can do with Puff Pastry - from cheese straws to apricot pastries to delicious appetizers. They are all very yummy!
The Daring Bakers are making puff pastry from scratch this month but you can cheat ...shhhhhh...and buy puff pastry frozen. It is fun to make it though because it really does feel like an accomplishment when it comes out of the oven all puffed up.

The September 2009 Daring Baker's Challenge was hosted by Steph of a Whisk and a Spoon.
She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook "Baking With Julia" by Dorie Greenspan.

Here is a wonderful on-line video from the PBS show "Baking with Julia" that demonstrates the folding and turning of the dough and here is also a link to the recipe.

Now get out your rolling pin and start rolling!
Until we bake again,
Penny

Another Delicious Chocolate Cake?

noreply@blogger.com (Penny) — Mon, 21 Sep 2009 02:00:00 +0000

Place a picture of a pretty chocolate cake in front of me and you can be assured I will want to bake it. I love my mom’s chocolate cake, but the chocolate cake from Ina Garten is fabulous too. My mom’s cake is more casual and very easy to make while this one is richer and looks a little more impressive, for special occasions.

I had just taken the cake out of the oven when my friend Sherman came over and presented me with this very special little gadget that I now love! It’s a Wilton cake leveler that evens out cakes, jelly rolls and other baked goods, so you have a flat surface to work with. I can’t tell you how many times I started shaving off the tops of my cakes with a knife until there was no top left. I would have a mound of crumbs sitting beside it...so much for a pretty cake, and what choice did I have but to eat the crumbs! The leveler is about $5.00 and is a great gift for bakers!

After letting the cake cool, I asked Sherman, who is now taking a cake decorating class, to help me level and frost it. Sherman and I took baking classes together and I must say he is very good at frosting...really... really...sometimes painfully precise! I think the cake looked beautiful, but best of all, it tasted amazing!

Here is the recipe
Adapted from Beatty’s Chocolate Cake from Barefoot Contessa at Home.

1 3/4 cups all- purpose flour ( plus more for the pans)
2 cups sugar
¾ cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk , shake well!
½ cup vegetable oil
2 large eggs – room temperature
1 teaspoon vanilla extract
1 cup hot coffee

Frosting
6 ounces semisweet chocolate
2 sticks (1/2 Pound) unsalted butter
1 teaspoon pure vanilla extract
1 ¼ cups confectioners’ sugar
1 tablespoon instant coffee powder
Cake
Preheat oven to 350 degrees
Butter 2 8-inch round cake pans. Line with parchment, then butter and flour the pans.
Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of mixer with the paddle attachment,
Mix on low until combined.
In another bowl, combine the buttermilk, oil, eggs and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
Continue mixing on low and add the coffee. Scrape down the sides of the bowl and give it a short last mix.
Pour into the pans and bake 35 to 40 minutes until a toothpick (or cake tester) comes out clean.
Cool in the pans for 30 minutes then turn out on cooling rack and cool completely.

Now for the frosting...
Chop the chocolate and melt in a heat proof bowl over simmering water. Stir and cool to room temperature.
Beat the butter on medium high speed until light yellow and fluffy (3 minutes)
Add vanilla and blend in.
Turn the mixer to low, and gradually add the confectioners’ sugar and beat on medium, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of hot water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended.

Assembling the cake:
Option 1 – smooth version
Place 1 layer, flat side up, on a plate. With an offset spatula or a knife, put a heaping scoop off frosting and spread evenly.
Use the leveller or a knife to cut the top of the second layer (before placing it on the first layer) just enough to make it flat. Eat the cake you cut off to give you energy to continue!
Place the second layer on top of the first. Put a good size scoop of icing on top and using your offset spatula, move it around and spread all over the top and sides. You can make it really even with this icing.

Option 2 – more swirly version
Place 1 layer, flat side up, on a plate. With an offset spatula or a knife, put a heaping scoop off frosting and spread evenly.
Place 2nd layer round side up and put a good size scoop of icing on top and using your offset spatula, move it around and spread all over the top and sides, swirling it around.

Hope you like it!

Until we bake again...

Penny

Bread Baker's Apprentice Challenge - Anyone for a Bagel?

noreply@blogger.com (Penny) — Sat, 15 Aug 2009 20:19:00 +0000

In the BBA book, Peter Reinhart talks about different kinds of bagels – chewy water bagels and softer steamed bagels. Peter’s theory is that nothing can top the taste of a memory. So true for me... Every Saturday night we would visit my grandparents and on the way home stop for bagels on St. Viateur, in Montreal. I remember those very very cold snowy evenings, shivering in the back seat and my mom telling me that I would soon have the bagels to warm me up. We would pull up to the little shop. The windows were always steamy and there would be a line up in front of the wood oven. I would go in with my dad and watch the bakers. The bagel workers would be rolling out ropes of the dough and winding it into bagels...incredibly quickly! I was so impressed and still love watching them-even now! After shaping them, they would drop them in the boiling alkalized water (I think) and then place them on the long wooden planks in the wood burning oven. The place was always busy and when you walked into the store, the wonderful smell of the bagels was intoxicating - a memory that will last forever. Perhaps that is one reason that I love baking bread. The bagels were still so hot that they had to be packaged in brown paper bags – plastic bags would have melted. I would run back to the car clutching the hot bagels and my mom would repeat to me many times “you can’t eat them when they are so hot. You will get a stomach ache!” ...hmmm I’m not sure if any of that is true, but the fact is, bagels to me were a way to stay warm and yes, of course I ate them (sneaking them of course). If you ever get to Montreal, you can still go to St-Viateur Bagel. It really hasn’t changed much over time and is worth a visit.

For the Bread Bakers Apprentice Challenge, bagels were next on my list. I had fun making them and when I tasted them, I closed my eyes and yes they were tasty and chewy and really quite good. But there was no wood-burning oven to give them the look and smoky taste that I remember so well. I don’t have a wood-burning oven though, so I can’t compete with that taste. The first time I made them, I didn’t make the holes big enough so when they baked, they almost completely closed. This time, I made the holes too big...next time I hope to get it right - practice makes perfect! I will be going to Montreal soon and will definitely pick up bagels on my next trip... and I promise I won’t eat them hot Mom!

Until we bake again...

Penny

In support of Peter Reinhart's book, we will not be posting the recipes from The Bread Baker's Apprentice.

Nick at Macheesmo is hosting this weeks YeastSpotting.

Chocolate Covered Marshmallow Cookies...ummmm

noreply@blogger.com (Penny) — Tue, 28 Jul 2009 01:33:00 +0000

When I told my dad what I had baked for the Daring Bakers challenge, he immediately said “those are Whippets!” I believe that Whippets are a commercially made cookie mainly known in Quebec (where my family lives and where I was raised). There are many versions of the Whippet but I do know that these did not have a jam layer in between the wafer cookie bottom and the marshmallow, where many of the others do. I prefer them without the jam layer.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Thanks Nicole for hosting this month’s challenge of the Daring Bakers! I made the Chocolate Covered Marshmallow Cookies and have left the Milan Cookies to another day, because I was away on vacation in Italy. You can read about my trip at Sweet Sadie’s on the Road!

Eating Whippets for me was always an event. First I would delicately nibble off the chocolate top, making sure not to disturb the perfect marshmallow resting beneath it….then I sucked the marshmallow in one big swoop out of the wafer,,,,then I finally ate the wafer. This of course went with a glass of milk and I’m sure you know the routine. I would run out of milk and still have my cookie left so fill my glass up then not have any cookie left ( let me emphasize that there was no choice) eat another cookie and so on and so on… As I mentioned in my chocolate chip cookie post, this was always a special time of the day when I was young, because each evening I would have my milk and cookies with my dad.

I was excited about this challenge because this was not just about making cookies, it was also about making marshmallows, which I had never done.
Needless to say, I made a batch of cookies, then couldn’t resist making some peppermint marshmallows as well. I will post about those later….

You can find the recipe for the Chocolate Covered Marshmallow Cookies here.

Just for the record, Dan really liked them!

Until we bake again...

Penny

Bakewell Tart…er…Pudding

noreply@blogger.com (Penny) — Fri, 26 Jun 2009 15:37:00 +0000

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits. They are a classic English dessert that you can enjoy with a cup of tea or coffee or just eat it sneaky slice by sneaky slice until, to your chagrin, you realize the whole tart has somehow disappeared despite you never having pulled out a plate, fork or napkin with which to eat it.

Someone once said something like “The Bakewell pudding is a dessert. The Bakewell tart is that girl over there.”

It’s a debate that rages on and we aren’t taking sides on this one. But we will say that many people call this pudding a tart.

This makes one 9” tart or you can make individual little ones.

Sweet shortcrust pastry

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Frangipane

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the tart

Sweet shortcrust pastry
1/4 cup to 1 cup jam or curd, warmed for spreadability
One quantity frangipane
One handful blanched, flaked almonds for top
Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

And now for my tasters...My dear friend Randy, who always lets me know that he never gets to taste my challenges, finally was the first one to taste it...and he really liked it!

And Dan...hmmm after saying it was jammy - he just kept repeating " a tart er ....pudding" ..." a tart er ....pudding"....and yes he likes it too. He liked the jammy taste combined with the almonds.

Until we bake again...

Penny

Artos: A Greek Celebration Bread

noreply@blogger.com (Penny) — Wed, 24 Jun 2009 12:19:00 +0000

The Bread Baker's Apprentice Challenge #2

This bread was huge!!!! When I took it out of the oven my sister Arlene's first words were
" WOW....My Big Fat Greek Wedding Bread!"
Then Dan walked in the kitchen and said it looked like a hot cross bun on steroids...The next day Joanne walked into the kitchen and at a quick glance thought it was a turkey.
Oh well!

I knew this one was a little too big when Peter Reinhart's instructions said to roll out the ropes of dough that are draped over the bread to 10 inches. Mine needed to be double the length to get around this puppy. YIKES!!! I know why...I went out with my sister...lost track of time...and when we got home and spotted the bread from the outside of the house, I knew we were in trouble. I was actually worried that it wouldn't fit in the oven, let alone get bigger when baking. I was imagining it expanding so much the oven door would start opening and the bread would escape.
OK, I'm exagerating, a little.

This was the 2nd bread in the Bread Baker's Apprentice Challenge and is usually made at Greek Easter or Christmas, but it was fun making it now too. I shaped this one like the Christopsomos, but because some of the tasters were not really fond of raisins and nuts in bread, I left those out and it was still very good.

This isn't a difficult bread to make and is great toasted for breakfast because it has cinnamon and cloves in it ...ummmm....and of course don't forget to slather it with butter . It also freezes well! I took some out of the freezer when my Dad and Ruth were over and they liked it too.
By the way...I have a lot in the freezer :)

Until we bake again...
Penny

Orange Scones

noreply@blogger.com (Penny) — Sun, 14 Jun 2009 01:35:00 +0000

I love scones and I love Ina!

I love Ina Garten , the Barefoot Contessa, and regularly refer to her cookbooks - I have them all. Last week I baked scones ...What a wonderful feeling when you wake up to the buttery tempting smell of freshly baked scones! It simply starts the day off well. My step-daughter, Meredith, came from New Brunswick, to stay with us for a month.... why do I have a problem with that word step-daughter, step-mother? It just reminds me of the evil step-mother in Cinderella. I am not an evil stepmother...why doesn't someone invent another word??? Any ideas?

Well moving along...Meredith is allergic to nuts, so of course I am very very careful with all my ingredients! The original recipe called for cranberries, but the package did not convince me it was free of nuts, while the currants package met the criteria. So I adapted the recipe and it was very very well received!

To make scones light and flaky it is important that there are pieces of butter in the dough (looks like marble) and it is not completely blended in.
I often dice the butter then leave it in the freezer for a bit while I get all the rest of my ingredients in place, mise en place.

Here is the recipe for orange scones with currants (I have also used dried strawberries as well)

4 cups plus ¼ cup All Purpose Flour
¼ cup granulated sugar plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest
¾ pound (3 sticks) cold unsalted butter diced and frozen
4 extra large eggs lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup currants
1 egg beaten with 2 tablespoons water for egg wash
½ cup plus 2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees
Line a sheet pan with parchment paper
Mix 4 cups of the flour, ¼ cup of granulated sugar, baking powder, salt, and orange zest in the mixer with a paddle attachment.
Add the cold butter and mix at the lowest speed until the butter is the size of peas
Combine the eggs and heavy cream and with the mixer on low speed, slowly add to the flour and butter mixture. Mix until JUST blended….still lumpy!
Combine the currants and a cup of flour then add to the dough -_mix on lowest speed until just blended.

Dump the dough onto a well-floured board and knead it into a ball . Flour your hands and a rolling pin and roll out until almost 1 inch thick.

Do you see the butter in the dough? GOOD! If you don't...it's too late to fix so just keep going. They just won't be as flaky.

Keep moving the dough around the floured board so it doesn’t stick. Flour a 3 inch round or square cutter. Keep dipping the cutter in the flour so it doesn’t stick. Place the cut scones on the sheet pan about 1 inch apart. Gather scraps, roll out and cut more circle or squares.
Brush the tops with the egg wash and sprinkle with granulated sugar.
Bake for 20 to 25 minutes, until the tops are browned and the insides fully baked – should be firm to the touch.

Allow to cool completely then whisk together the confectioners’ sugar and orange juice and drizzle over the scones.

On the 2nd day, if they are still around, they are great toasted with a little butter.

These are delightful…when my son Elliot and his friend Anthony waltzed into the kitchen, they grabbed about three each..and Meredith...she loved them too and appreciated a dessert without nuts. Dan took them for lunch and said they were awesome... And yes I did see you sneaking them my dear sister Arlene, so I know you liked them!

Until we bake again...

Penny

The Apple Strudel Challenge

noreply@blogger.com (Penny) — Tue, 26 May 2009 12:19:00 +0000

We are talking paper thin. The kind of dough that you lift and suddenly you have a gaping hole...kind of like very sheer silk stockings. Carefully ...very carefully you stretch it by running your hands under it. Take off your rings and bracelets to avoid any snags!

The Daring Bakers' challenge this month was apple strudel. A strudel is a type of sweet layered pastry with a filling inside and the oldest Strudel recipe is from 1696, a handwritten recipe at the Viennese City Library. One of the challenge requirements was to make the strudel dough. I followed the recipe from our hosts for the strudel dough and made the filling with a combination of apples and blueberries.

The May Daring Bakers' challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I found the dough very easy to work with, although I couldn't get it as large as the recipe required....almost... and very very thin. I could see the pattern in the tablecloth I was rolling it out on! My tasters Dan, Elliot and Meredith decided on the results........and yes...It was a hit!

Here is the recipe:

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
3-4 tablespoons melted butter
1/4 cup cracker crumbs

Filling

3 or 4 large apples (MacIntosh, Cortland, or Spartan), peeled, cored, thinly sliced
2 cups fresh or frozen blueberries (do not thaw)
1/4 cup all-purpose flour
1/3 cup brown or granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Change to the dough hook. Knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface a few times.
Shape the dough into a ball and transfer it to an oiled bowl. Spray some oil on the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. Preheat the oven to 400°F (200°C). Place the rack in the upper third of the oven and line a large baking sheet with parchment paper.

It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Use the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. When the dough becomes too large to hold, place it on your work surface. Leave the thicker edge of the dough hanging over the edge of the table. Move your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long. It will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

5. Spread about 3 tablespoons of melted butter over the dough using your hands (a bristle brush could tear the dough)

6. Place the filling along the short edge of the dough about 1.5 inches from the edge. Fold the short end of the dough onto the filling by lifting the tablecloth at the short end of the dough so that the strudel rolls onto itself. Keep rolling it like a jelly roll. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit the pan. Tuck the ends under the strudel. Brush the top with the remaining melted butter, then sprinkle with the cracker crumbs.

7. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Sprinkle powdered sugar over it. Cut using a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

This was fun to make and really didn't take that long. You can check out the other Daring Bakers strudels for more variations!

Until we bake again,

Penny

Anadama Bread

noreply@blogger.com (Penny) — Wed, 20 May 2009 03:16:00 +0000

"A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, 'Anna, damn her.'" There are many popular myths about the origins of the name of this New England bread but whatever the story, it is Dan's favorite bread! It is a great sandwich bread and is particularly good toasted (with lots of butter).

This is the first bread in the Bread Baker's Apprentice (BBA) Challenge*. The day before making the bread, you make a soaker, a mixture of cornmeal and water. This breaks the sugars free... and the flavor is improved.

The next day, you add the soaker to some of the flour, yeast and water. Cover it and and let it ferment for one hour or until it bubbles.

Add the remaining flour, the salt, molasses and shortening and mix on low speed with the paddle attachment until it forms a ball. If using an electric mixer, change to the dough hook and mix for 8 -10 minutes. the dough should be firm and pliable but not sticky. If it is sticky, add a little flour. Lightly oil a bowl and transfer the dough to the bowl. Roll it around to coat it with the oil. Cover with plastic and let double in size - about 90 minutes.

Remove the dough from the bowl, divide it into 2 or 3 equal pieces and shape it. The beginning of the book shows various methods of shaping. Place the loaves into bread pans and mist the top with spray oil. Cover them loosely with plastic wrap.

Proof for 60-90 minutes or until the loaves crest fully above the tops of the pans. Preheat the oven, mist the tops with a spray of water and dust with cornmeal.

Bake until the loaves are golden brown and register at least 185 to 190 degrees in the center. they should make a hollow sound when thumped on the bottom.

When the family arrived home tonight, the smell of the Anadama bread drew them into the kitchen...the butter was uncovered...and one bread is already gone!

Onto the Greek celebration breads!

Until we bake again...

Penny

*In support of the BBA book, we will not be posting the recipes.

The Bread Baker's Apprentice Challenge!

noreply@blogger.com (Penny) — Tue, 19 May 2009 00:07:00 +0000

A few years ago, Dan and I were in Florenceville, New Brunswick visiting the family - Susan, Colin and our nephews, Sam and Jack. Colin served his homemade bread for breakfast. It not only tasted great, it seemed more special because he baked it! Every week Colin bakes bread – I think about 5 loaves for the week. I was envious – bread making takes time and I felt that I couldn’t manage it. I seemed to have no time on weekends. I was running around- grocery shopping, meeting friends, picking up this and that …just running here and there. But I wanted to slow down… have more balance in my life…so when I returned home to Toronto, I started my ritual of baking bread.

Thank you Colin…

I decided Sunday was my day for baking. Bread is not difficult to make, but you need to be around for the rising, shaping, baking and so on and so on. I made a commitment to stay around the house – no shopping or meeting friends (unless they came over). This would give me time to relax and do some gardening, reading, knitting and whatever… it would be my time. I started reading everything about bread that I could get my hands on.

I love making bread...watching it react with the yeast, kneading it with my hands, the incredible smell of it baking and finally tasting it and watching the faces of others when they taste it.

There are many great bread books and bread bakers out there, but if I had to choose one bread book to have in my kitchen, it would definitely be The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. It is my bread bible. Over time, a couple of bread baking semesters at George Brown College and many many loaves, I am much more confident. In fact I have had the pleasure of being one of Peter Reinhart’s army of recipe testers for his new book "Peter Reinhart's Artisan Breads Everyday". Watch for it because the breads are absolutely wonderful.

When Nicole from A Pinch of Salt announced a challenge to attempt every recipe in the Bread Bakers Apprentice, I immediately signed up.

I hope you will follow along and maybe join us in our virtual kitchens.
The journey begins with the Anadama bread...stay tuned!

Until we bake again

Penny

World's Largest Cheescake Baked in Mexico

noreply@blogger.com (Penny) — Sat, 09 May 2009 11:10:00 +0000

After the Daring Bakers Challenge of cheesecake last month, I had to share this article I found in the Professional Travel Guide.

This is just way too much cheesecake!

"The world's biggest cheesecake isn't coming from where you would think, like New York. It was baked in Mexico. And it's quite large.
Chef Miguel Angel Quezada says 55 cooks spent 60 hours making the world's biggest cheesecake — a 2-ton calorie bomb topped with strawberries.
The monster cake used nearly a ton of cream cheese, the same amount of yogurt, 350 kilograms (772 pounds) of pastry, 250 kilograms (551 pounds) of sugar and 150 kilograms (331 pounds) of butter.
And, lest you question it, Guiness has already certified it as the record holder for World's Biggest Cheesecake. It's the first attempt at this record, of course, but, before you try and make a run at the record, remember: TWO TONS of cheesecake. TWO TONS. That's not exactly something you can just whip together on a Sunday afternoon. "

Where do you keep a cake that big???? How do you cut it????

Wow...I think I will stick with my little cheesecake!

Until we bake again...
Penny